Happy September!

Thank you to everyone who voted for is in the Best of La Crosse contest!  We appreciate your business and thank you for your continued support!

Can you believe it’s September already!  That means Oktoberfest is right around the corner! Keep reading for Wine Bar dates, Meat Specials, Meat Bundle, New Contest and New Products.

September Meat Special

 It’s time for our Ground Beef Sale!  You can purchase 25 or 50 pounds!  90% Lean Ground Beef is just $4.39/lb and 85% Lean is just $3.99/lb.  Please call (608) 526-3112 to order!


The kids are back in school and life gets even busier! Make dinner time a little easier with our frozen meals!

Brand new to us is Ma Ma K’s Frozen Pizza.  We have Spicy Chicken, Deluxe or Bacon Cheeseburger.

Tin Roof Jellies are now in stock!  With a variety of flavors, we’re sure you’ll find a few favorites!

What can be easier than heating up Twice Baked Potatoes?  They’re perfect for dinner or for an appetizer during football season!  You’ll find these and many other new products in the freezer section next to the meat counter.



Since September is our Ground Beef Sale, submit your favorite recipes using Ground Beef to our Facebook page by September 30th for a chance to win 5 pounds of 85% Lean Ground Beef!  There are no limits to the number of entries BUT we are looking for casseroles, meatloaf or soup recipes.  (You know…good Fall comfort food!)

Thank you to everyone who entered our August recipe contest!  Lisa Wolters was our winner with this recipe for Potato Soup
1 garlic clove, minced
1 sm. sweet onion chopped (optional)
1 tbsp olive oil
2 qt. fresh “green” beans, snapped in to 2″ pieces (pole, bush, green, purple, dragon, rattlesnake beans etc. or any combo of fresh “green” beans)
5 med. red potatoes, scrubbed and cut in to 2″ cubes
1 lb. bacon ends, cut in to 1″ pieces
2 cups chicken stock (optional, may use only water)
2-3 cups milk or half and half cream
Black pepper to taste
Salt to taste

Saute garlic and onions in olive oil in a lg. dutch oven or stock pot. Add bacon ends and saute slightly. Remove from heat. When slightly cooled (enough to prevent bacon grease from splattering when adding water) add potatoes and just enough water to cover. Simmer potatoes for (about 8mn). Add green beans with just enough water or chicken stock to cover. Simmer until potatoes and beans are softened. Add milk or half and half and simmer just until heated through. ( I tend to add more milk to the recipe. If I have half and half or cream I add less). The bacon ends (and chicken stock if added) lend salt to the taste so be sure to only add salt if necessary. Best served hot with a bit of fresh ground black pepper on each bowl and a crusty sourdough bread for dipping in to the soup. Versions of this recipe have been a late summer staple in our family for many generations.
L. Wolters 8/10/16Soup

Thank you for your business!


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