We take great care in making sure you can enjoy high quality beef and pork with your friends and family. Let us know how we can help you enjoy some of the best tasting beef and pork!

The Stollers & Knoblochs

Call us! 765-588-4201


Cherry Coke Ham

Ham roast (2 to 5#) 1 cup brown sugar
12 ounce can Cherry Coke, divided 1 teaspoon dry mustard

In a small bowl, combine ¼ cup Cherry Coke with brown sugar and dry mustard.  Smear or spoon onto ham roast.  Pour remaining contents of Cherry Coke into the crockpot.  Set the smeared ham into the liquid.  Cook on low for 6 to 8 hours, or until warmed through.

If desired, the Cherry Coke sauce can be used to dip when serving.  We prefer the regular version of Cherry coke (not diet or Zero) for this recipe.


Celery Pasta

1 small red onion, diced                                         1 cup beef stock
1 cup celery, diced                                                   1 can (28 ounce) diced tomatoes
½ cup Italian flat parsley, diced                         Mushrooms, to taste
¼ cup olive oil                                                          Peppers (green/red), to taste
1 pound mild sweet sausage                                 1 pound pasta shells
1 cup red wine

In a large saucepan or Dutch oven, sauté onion, celery and parlsey in olive oil.  Crumble sweet sausage and add to pan; brown in olive oil mixture.  Lower heat and add red wine; simmer down.  Add beef stock; simmer down.  Add diced tomatoes and simmer for 1 hour.  May add mushrooms, peppers and additional celery with tomatoes if desired.  Prepare pasta according to package directions.  To serve, combine sauce and pasta shells.

French Pork Chops

14 ounce bag frozen sliced carrots 1 can condensed cream of potato soup
8 ounce package fresh mushrooms ¼ cup Dijon mustard
1 can diced tomatoes (15 ounce) 1 tablespoon tomato paste
1 can cannellini beans, drained 3 tablespoons dry sherry
4 boneless, thick cut, pork loin chops 2 teaspoons butter
Salt & freshly ground pepper 3 tablespoons seasoned bread crumbs
1 tablespoon plus 1 teaspoon herbs de Provence, divided 1 tablespoon freshly chopped parsly leaves

Combine carrots, mushrooms, tomatoes, and beans in bottom of 5 quart slow cooker.  Season pork chops with salt, pepper and 1 tablespoon of herbs de Provence.  Place in slow cooker on top of vegetables.

In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence.  Pour over pork chops.

Cover and cook on low setting for 4 to 6 hours.

In a sauté pan over medium high heat, melt butter.  When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted.  Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

Source: www.foodnetwork.com/food/cda


Spicy Black Bean Empanadas

1 recipe empanada dough (follows) 1 teaspoon chili powder
1 egg 1/8 teaspoon crushed red pepper
1 tablespoon water 1 ½ cups shredded Cheddar cheese
½ pound ground pork or turkey 1 can (15 ounces) black beans, rinsed
1 small red pepper, diced (2/3 cup)      and drained
4 medium green onions, chopped ¼ cup chopped fresh cilantro
1 clove garlic 1 cup sour cream
½ cup tomato sauce 1 cup guacamole
1 teaspoon ground cumin

Preheat oven to 375 degrees.  Spray 2 baking sheets.  Cook pork (or turkey) in a 12-inch skillet over medium-high heat until pork is well-browned, stirring frequently to break up meat.  Add the diced red pepper, green onions and garlic.  Cook until tender.  Stir in tomato sauce, cumin, chili powder and crushed red pepper into a skillet.  Reduce the heat to low and cook for 8 minutes.  Remove from heat.  Stir in cheese, 1 cup beans, and cilantro.  Let cool.

Divide dough into 12 equal sections.  Roll into 5 to 6 inch squares.  Top each square with ¼ cup pork mixture.  Bring corners together, meeting in center and pinch to seal.  Place on prepared baking sheet.  Combine egg and water.  Brush on each pocket.  Bake for 15 to 18 minutes or until golden brown.  Serve with sour cream, guacamole, and remaining beans.

Empanada Dough

4 cups flour 1 teaspoon salt
3 tablespoons sugard 1 cup shortening
4 teaspoons baking powder 2/3 to ¾ cup ice cold water

In a large mixing bowl, combine flour (can use half whole wheat), sugar, baking powder, and salt.  Using a pastry blender, cut shortening into flour mixture.  Add ice water and combine.  May refrigerate dough to keep it easier to work with.  Separate dough into 12 sections.  Roll into a 5 inch square.  Top with ¼ cup of empanada filling.  Spicy Black Bean filling will fill 12 sections.