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Recipe Thursday-Freda Corned Beef Reuben

Posted on March 8th, 2018 | Posted in Recipes, Sandwich, Supplier of the Month

It’s that time of year that corned beef makes a shining appearance in many Irish dishes. We don’t want you to forget about the classic dishes though too, such as a Reuben sandwich. This sandwich is great way to use Freda’s Corned Beef and Kissling Sauerkraut!

Learn more about Freda Deli Meat and save this month!


Sandwich ingredients:

  • 2 tablespoons butter, softened (880030, 36/1#)
  • 8 slices marbled rye bread (533050, 10/18SL, Flowers)
  • 8 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
  • 3/4 pound Freda Tender Top Corned Beef, sliced (FRD660-2, 2/6.75#)
  • 1/2 pound sauerkraut (KSL900, 12/2#, Kissling)
  • 1/2 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise (992177, 4/1GAL)
  • 1 1/2 tablespoons ketchup (992300, 6/#10, Heinz)
  • 1 1/2 teaspoons prepared horseradish (991049, 4/1GAL, Tulkoff)
  • 1/2 teaspoon Worcestershire sauce (991668, 4/1GAL, Castella)
  • Salt, to taste (10200500, 7#, Regal)
  • Freshly ground black pepper, to taste (10200481, 5#, Regal)


1 Butter one side of eight slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top 4 slices of bread with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut in a sieve. Divide the sauerkraut among the sandwiches, and top each with two tablespoons of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter side facing out.

3 Preheat a griddle or frying pan to medium heat. Cover the sandwiches with wax paper and place heavy skillet on top to press. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, with wax paper and skillet on top. Cut the sandwiches in half before serving.

Serve with a side of coleslaw or mashed potatoes with more Kissling sauerkraut.

Recipe adapted from SimplyRecipes.com

Recipe Thursday-Pankaka served with Golden Barrel Syrup

Posted on March 1st, 2018 | Posted in Breakfast and Brunch, Recipes

This was a family favorite growing up and it has been a true joy to start making it again. It has become a family staple and we hope that you share your own sweet taste of Golden Barrel tradition today with your guests!

Servings 8
1 pound bacon, chopped (KNZ2660, 12/1#, Kunzler)
2 cups whole milk (HPH004, 6-1/2 Gal, Crowley)
2 cups flour (991889, 25#)
8 eggs (EGG011, 15DOZ, Martin’s)
Golden Barrel Supreme Pancake Syrup (991629, 4/GAL)
powdered sugar (991841, 12/2#, Domino)

Preheat oven to 400 degrees. Fry bacon until crisp. Transfer bacon and fat into 2-13×9″ pans. In bowl mix milk, flour and eggs and pour over bacon. Bake for 20 minutes or until brown. Sprinkle powdered sugar on pankaka and serve with Golden Barrel syrup.

Recipe from the Kitchen of Jeraline Mellinger

Recipe Thursday-Buffalo Pulled Pork Potato Skins with Ken’s Bleu Cheese Dressing

Posted on February 15th, 2018 | Posted in Appetizer, Recipes

Yum! These potato skins turned out better than I could have expected. Great combination of flavors with buffalo sauce on pulled pork and the heat mellowed out by some Ken’s Chunky Bleu Cheese!

Yield 12 Servings
6 large russet potatoes , rinsed (05300, 70CT)
2 tablespoons olive oil (992055, GAL)
3 tablespoons butter , melted (880025, 36/1#)
1 pound Hatfield Pulled Pork BBQ (HTF3508, 2/5#)
8 ounces shredded cheddar cheese (774136, 5#, GOLBON)
4 green onions , diced (01008, 48CT)
salt (CQS030, 3#, Morton) and pepper (10200108, 5#, Regal) to taste
Ken’s Bleu Cheese Chunky Dressing (991407, GAL)for Serving 

Buffalo Sauce
1/3 cup hot sauce (991202, GAL, Crystal)
1/2 cup butter (880025, 36/1#)
2 tablespoons Worcestershire sauce (991668, GAL, Castella)
1/2 teaspoon celery salt (10207308, 16OZ, Regal)
1/2 teaspoon garlic powder (10200064, 5#, Regal)
1/2 teaspoon ground black pepper (10200108, 5#, Regal)

Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush, coat all sides of the sliced potato with olive oil. Place the potatoes cut-side down on the baking sheet and sprinkle generously with kosher salt. Bake for 25 to 30 minutes or until cooked through. You can test this by inserting a small knife through the potatoes. When they are done, the knife will slide right in without any resistance. Remove from the oven and allow to cool enough to handle.

Using a large spoon, scoop out the majority of the potato, leaving about a ⅓ of an inch. Using the half-cut method to make these sometimes makes the flesh tough to cut through. If that’s the case, you can gently score around the edges before scooping to make it easier.

Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter. Bake for an additional 5-8 minutes. This will help firm them up so they won’t fall apart. Remove from the oven and fill the potatoes with the buffalo pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted. When done add a spoon full of Ken’s Chunky Bleu Cheese Dressing and sprinkle with the green onions and fresh cracked pepper. Serve immediately.

For the Buffalo sauce

Heat a small-size pot on low heat, and add the butter, hot sauce, Worcestershire sauce, celery salt, garlic powder and pepper.

Stir as the butter melts.

Let cook for about 7 minutes or until the butter has melted and the ingredients are mixed in with the butter. Stir buffalo sauce into 1 pound of warmed pulled pork.

Recipe Thursday-Hatfield’s Pulled Pork Cuban Sandwich

Posted on February 8th, 2018 | Posted in Recipes, Sandwich

Clemens is our supplier of the month! We featured the Hatfield Pulled Pork and Country Style Ham in this recipe. I like how versatile the pulled pork is and that the flavor is mild enough to use in a Cuban sandwich, as well as many other recipes!

On special this month!

Run Date: 2/5-3/2

Item # Item Description  Pack  Allowance Off

Yield-2 Servings
1 10″ hoagie roll (559346, 48CT, Amoroso)
2 tablespoons unsalted butter, softened to room temperature (880030, 36/1#)
1 cup Hatfield pulled pork (HTF3508, 2/5#)
4 slices of Hatfield Country Style Ham (HTF2247, 12#AVG)
2 slices of Swiss cheese (774525, 1/5#, Great Lakes)
dill pickles (990110, 5GAL, Patriot Pickle)
yellow mustard (991253, 105OZ, French’s)

Heat a heavy pan over medium low heat. Slice your roll in half. Lightly butter the outside of the roll. Heat up the pulled pork in a microwave safe bowl or heat it in the skillet. Assemble sandwiches by spreading a thin layer of mustard on the bottom roll, layer pulled pork, ham, pickles and cheese slices on the top. Place in heated pan and cover with a piece of parchment paper and place a heavy skillet on top, pressing down. Flip Cuban halfway through and cook until the cheese is nicely melted and the bread is lightly toasted. About 3 minutes on each side. Slice in half and serve.

Recipe Thursday-Ken’s Tuscan Pasta Salad

Posted on December 7th, 2017 | Posted in Recipes, Salad, Supplier of the Month

Three Cheese Tortellini tossed with roasted red peppers, sliced banana peppers, artichoke hearts, Tuscan herbs, Kalamata olives & spring salad mix tossed in Ken’s White Balsamic Vinaigrette.

Learn more about Ken’s Food and save this month on Ken’s Dressings.

Yield 6 Servings
1 pound  Cheese Tortellini, cooked & chilled (558704, 10#, Seviroli)
2 ounces roasted red peppers, sliced into strips (990154, #10, Del Sol)
3 artichoke hearts quartered (990150, #10)
12 each Kalamata olives, sliced in half (990403, 10#)
1/2 clove garlic, chopped (02619, 5#)
12 each banana pepper rings (990171, GAL)
1/4 teaspoon each of basil (CQB007, 2#, Assagio Classico), thyme (CQT041, QT)  & ground rosemary (CQR037, QT)
8 ounces Ken’s Creamy White Balsamic Vinaigrette (992185, 2/1GAL)
2 cups spring lettuce mix (01886, 4/3#)

Gently toss all ingredients together in a chilled bowl. Be sure to evenly distribute dressing & ingredients.

Recipe from KensFoodservice.com

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