1. Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
2. Place the pork steaks in a cast iron skillet (or any good skillet), cover, and cook 8-10 minutes on each side. Remove lid, and continue cooking 10 minutes.

Notes: This is a great way to introduce green onions to younger children.  Excellent served with your favorite rice dish & a fresh salad.

You'll Need:

• 1 POUND REGULAR BREAKFAST SAUSAGE
• 4 TABLESPOONS FLOUR
• 1 1/2 CUPS SKIM MILK
• TO TASTE, SALT AND BLACK PEPPER
• (Dash Garlic Powder, if desired)

Directions:

In large skillet over medium-high heat, cook and crumble sausage to lightly brown. Schenker Farms sausage is so lean, you won't need to drain it.  Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper & a dash of garlic powder, if desired. For a zesty sausage gravy, add a dash of crushed red pepper. Serve over hot baked biscuits, toasted English muffins or toast.

Serves 4

You'll need: 

2 CUPS SELF-RISING FLOUR

1 CUP BUTTERMILK

3 TABLESPOONS LARD

Directions:

Put lard & flour into a bowl. Crumble together with your hand, until small pea-sized balls appear. Add buttermilk and stir in gently. Roll out to 1" thick onto a floured counter. Cut with a floured glass. Bake at 425 degrees for 8-10 minutes. Brush with butter while warm & serve.

These are a family favorite & easy enough for a 10 year old to make.

You'll need:

2 Chorizo links, sliced
1-2 cloves garlic, peeled & sliced
1 large bunch kale, finely sliced
1/2 lemon
handful of roasted almonds

Optional: Handful of cherry tomatoes

DIRECTIONS:

1. Heat a frying pan on a medium high heat. Add a little oil and the chorizo. Cook for 2-3 minutes or until well browned on the first side.

2. Turn and cook for a few seconds on the other side. Remove from the pan to a clean plate.

3. Add garlic and kale to the chorizo drippings in the pan and stir fry for 2-3 minutes or until kale is wilted and tender. Add a handful of cherry tomatoes, if desired.

4. Return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon.

5. Serve with almonds sprinkled over.

Ingredients:

2 tsp olive oil, divided                    1 lb Schenker Farms grass fed ground beef
1 large onion, chopped fine          1 tbsp finely minced garlic
1/2 tsp dried thyme                       1 tsp sweet Hungarian Paprika

15 oz can tomato sauce                 salt and black pepper to taste

1/4 cup water                                 2 cups cooked brown rice

1 1/2 heads green cabbage, coarsley chopped
14.5oz can petite diced tomatoes with juice

2 cups low-fat mozzarella cheese (optional)

Directions:
Preheat oven to 350°F. Spray a large casserole dish with non-stick spray. (We suggest 13” x 10”)
1.Heat ground beef on medium-high in frying pan, cook until browned. Remove and set aside.
2. In same pan, cook 1 tsp olive oil, chopped onion and cook over medium heat about 5 minutes. Add the garlic, thyme, and paprika. Cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, & ground beef. Add water to pan. Simmer until slightly thickened, about 15-20 minutes. Gently stir in rice.
3. Heat remaining olive oil in a large frying pan; add the cabbage and cook over medium-high until wilted.
4. Layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture in casserole dish several times, Season with salt & pepper. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
5. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.