Tried and True Woudstra Favorites
Looking for something to make? Checkout Woudstra's Tried and True. Below is a collection of favorite dishes submitted by previous owners and friends of Woudstra's Meat Market.

 

Amsterdam Roast
• 1 Amsterdam Roast (Woudstra Specialty)
• Salt and pepper to taste 1 large onion - sliced
• 2 ribs celery, cut in half 2 cloves garlic, minced (optional)
• 1-1/2 - 2 cups water, depending on your roasting pan

Preheat the oven to 300°. Sprinkle the roast with salt and pepper on all sides. Place the roast on a rack in a large roasting pan. Place the onion slices on top of the roast. Put any leftover onion slices, the celery ribs and the garlic (if using) around the roast. Add 1-1/2 - 2 cups of water to the pan, depending on the size of the pan. Cover and cook for 3-3 1/2 hours. You can add a little more water during cooking, if necessary. When finished, remove the roast from the pan and let stand for about 10 - 15 minutes covered with foil before slicing. While the roast is resting, you can make gravy (makes great gravy) from the pan drippings, but reserve 1/4 to 1/2 cup of the drippings to pour over the roast for extra moistness before serving. For a nice presentation, slice the roast, placing the pork slices on one side of the platter, beef slices on the other, with the reserved onion slices in the middle. Pour reserved pan juices over the roast just before serving.

Kerry Nieuwenhuis
Orange City, IA

Baked Pork Chops
• 4 Boneless Butterfly Pork chops or Chicken Breasts
• 6 Slices of Woudstra Bacon
• 8 Slices Woudstra Cured Smoke Beef (Dried Beef)
• 1 Can cream of mushroom soup
• 1/2 Cup sour cream
• 1/2 Cup milk
• 1 Tbsp Worcestershire sauce

Place pork chops or chicken breasts between 2 pieces of waxed paper and pounded to an even thickness. Season both sides of the pork chops or chicken with pepper.  Do not use any salt, as there is enough in the bacon, dried beef and soup to carry this recipe.  Cut the bacon strips in half and partially fry.  Place a slice of bacon on each pork chop and fold in half on the natural crease.  If using chicken, do the same and fold in half.  Place 1 piece of bacon on the bottom of each chop (breast) and 1 on the top, covering each side with a slice of dried beef.  Place in a baking pan sprayed with PAM or your favorite oil.  Mix the mushroom soup, sour cream, milk and Worcestershire sauce and pour over the meat, making sure to cover it well.  It will cover the bottom of the pan as it bakes.  Bake in a per-heated 325° oven for 50 minutes and then turn to 375° for 10 minutes.  Remove from oven and put the meat on a warm platter while you pour the sauce in a small pan to heat at medium high for a few minutes to mix and reduce.  This makes a wonderful sauce to serve over potatoes or the meat.  You can also do a combination of pork and chicken in the same pan if you have people with different tastes.  The pork chops make a large serving so you may want to cut in half for serving OR cut all in half and have some chicken and some pork.  Enjoy!

Kerry Nieuwenhuis
Orange City, IA

Baked Tilapia
Join Woudstra's Fish Club and order your Fresh Tilapia today!

Preheat your oven to 375°. Place fillets in a lightly oiled baking dish. Pam or olive oil work great. Brush the fillets with melted butter and season to taste. You can use your favorite seasoning for fish or I like to use a sprinkle of Lawry's seasoning and Lawry's seasoned pepper. Bake for 8 - 12 minutes, or until the fish flakes easily with a fork. If you like a little more color, place the fish under the broiler for the last few minutes. You can serve with melted butter and lemon if you like.

This fish is also good grilled. You can use a piece of aluminum foil to cover the grill or use a disposable aluminum baking dish that you can find in the grocery store. Use the same recipe as above. If you want, turn the fish carefully after 3 - 4 minutes. Again, cook until fish flakes easily, but be careful not to overcook.

This is a very delicious fish with a mild flavor; so don't overpower it with too much seasoning

Kerry Nieuwenhuis
Orange City, IA

Balkenbrij ('Karboet', 'Tuet' or 'pannas')
What is Balkenbrij? Balkenbrij is an old-fashioned Dutch delicacy made with scraps of pork, cooked in a broth flavored with herbs known as rommelkruid (a mixture of licorice root, aniseed, cinnamon, ginger and sandalwood) thickened with buckwheat flour. Some recipes also include raisins or currants.

• 1 lb. bag of pork cracklings
• Water
• Salt and Pepper
• Flour or Buckwheat

Take a bag of pork cracklings (about 1 lb) and put in a large sauce pan. Add water until the cracklings are just covered. Add 1/2 tsp. salt and pepper (or more or less to taste). Bring the mixture to a boil, then turn down the heat and simmer for about 10 minutes. Take off the heat and start adding white flour until the mixture is very stiff and you cannot add any more. Line a loaf pan with plastic wrap and put the mixture in the pan, patting it down evenly. Let the mixture cool and then cover and refrigerate until firm. To serve, cut in 1/2 inch slices and cook in a non-stick pan until browned. On each side. Top with your favorite syrup and enjoy.

Elain Jahde

Beer Can Chicken
• 1 Whole Chicken
• 1 Can beer
• Lemon Pepper Seasoning

Wash and rinse one whole chicken from Woudstra's. Pat dry. Rub the outside of the chicken with olive oil. Rub the cavity of the chicken with lemon pepper. Then sprinkle the outside skin with lemon pepper according to taste. I use a generous amount. Open a can of beer, making a few extra holes around the top. Drink or pour out (depending on your preference) about 1 inch of beer. Place the chicken upright on the beer can and using the legs as a tripod, place it in a roasting pan with ¼ to ½ inch water in the bottom. Bake at 300° for 3-4 hours or until a meat thermometer in the thigh registers 170°. Remove from the oven and let the chicken rest for 10 minutes. Carefully remove the beer can and carve. The skin on this chicken will be very crisp while the inside is tender and juicy.

GRILL INSTRUCTIONS: Prepare the chicken as directed and place the chicken upright on your grill. Depending on the chicken and your grill, you may need to place it on a small flat pan for balance. Cook covered at low to medium heat until a meat thermometer inserted in the thigh registers 170°. (Approximately 70 minutes to 2 hours, depending on the heat and chicken size.) Carefully remove from the grill using oven mitts or a wad of paper toweling in each hand. Finish as above.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Creamed Chipped Beef (Serves 4)
• 1/2 Lb Cured Smoke Beef (Dried Beef)
• 6 Tbsp butter - (3/4 stick)
• 5 Tbsp all purpose flour
• 2 ½ Cups milk
• ¼ Tsp black pepper (or to taste)

Separate the dried beef and tear or cut into bite size shreds. (About the size of a quarter) Place the shreds in a colander and rinse under hot running water and drain well. I like to use a paper towel to remove the excess moisture. In a fry pan, heat the butter till moderately hot, then add the dried beef and cook for about 2 - 3 minutes. Remove the pan from the heat and sprinkle the mixture with the 5 tbsp flour and stir to blend. Return to the heat and add the milk and pepper, stirring until the mixture is bubbling, thickened and smooth. This makes a great breakfast or brunch dish served over biscuits. English muffins, or toast. For a quick supper dish, serve it over baked potatoes.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Creamed Ground Beef (Serves 3-4)
• 1 lb Ground Beef
• 1/2 to 3/4 Cup finely chopped onion
• 1 Tbsp salt
• 1 Tbsp Pepper
• 4 Tbsp butter
• 4 Tbsp flour
• 1-3/4 Cup milk
• 1-1/2 Tbsp. Worcestershire sauce

Brown the ground beef and onion in a frying pan, using a fork to crumble the ground beef into fine pieces. At the end of the browning you can add the salt and pepper. While the meat is cooking, in a small pan melt the butter and when it has melted, add the flour to make a roux. Cook this from 4-6 minutes over medium heat until it begins to change color to a light brown. Pour this over the ground beef mixture and add the milk and Worcestershire sauce gradually, stirring with a whisk. Bring to a boil and cook until thickened. This is delicious served over mashed potatoes and is one of Norm's favorite comfort foods. You can substitute Woudstra seasoned pork sausage or saucijsje meat for the ground beef and you will have great sausage gravy to serve over biscuits.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Pork Loin with Orange Mustard Glaze
• 1 3-4 lb. Center cut pork loin roast (Any size will work - adjust cooking time)
• 1/2 Cup Orange marmalade
• 1/3 Cup Dijon Mustard
• 1 Tbsp freshly grated ginger root
• 1 Tbsp Worcestershire Sauce
• 1/4 to 1/2 Tbsp. salt
• 1/4 to 1/2 Tbsp freshly ground pepper

Preheat oven to 400°. Combine all the ingredients except the pork in a small bowl and stir to mix. Sprinkle the pork with additional salt and freshly ground pepper on both sides and brush the bottom of the roast with the marmalade mixture. Place the roast on a rack in a shallow roasting pan sprayed with cooking spray. Place fat side up and brush or spoon on more of the marmalade sauce to completely cover the top. Insert a meat thermometer in the center of the meat and bake at 400° for 10 minutes and then turn the oven down to 350°. (Do not take the pork out of the oven.) Continue roasting for 45 minutes to 1 hour basting with more sauce after about 20 minutes. When the meat thermometer reaches 150° to 155°, remove the roast and cover with a loose tent of foil and let rest for 10 - 15 minutes before slicing.  During this time the internal temperature will raise another 5 - 10 degrees. Slice and serve. I like to make a second batch of marmalade sauce, heat it in a small pan for 10 - 15 minutes to serve alongside the meat.

GRILLING INSTRUCTIONS: Prepare the meat with salt, pepper and brush with glaze. Preheat your grill for indirect cooking. (Turn on 1 or 2 burners, depending on your grill, but leave the third on off and place the meat close to the heat, but on the portion of the grill with no heat. Insert a meat thermometer (or use and instant read thermometer) and cook on a covered grill, turning and basting with the sauce every 10 - 15 minutes until the meat reaches 150° to 155°. Just before removing from grill, baste with the last of the sauce. Follow tenting directions above, slice and serve. Make an extra batch of sauce, if you desire, for serving.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Dried Beef Scramble
• 12 Eggs, gently beaten with a fork
• 1/4 lb. Woudstra Dried Beef - cut in shreds with a scissors
• 1 Cup creamed cottage cheese
• 1/4 Cup chopped green onions
• 2 Dutch rusk buns, crumbled
• 3 Tbsp. butter

In a medium size bowl, beat the eggs gently as you would for scrambled eggs. Add the cut-up dried beef and the cottage cheese. (If you have someone who ABSOLUTELY HATES cottage cheese, you can leave this out, but try it first. They'll never know it's in there and it makes the eggs nice and creamy) Melt the 3 tbsp butter in a non-stick skillet and cook the green onions a few minutes until tender. Stir in the egg mixture. As you do with scrambled eggs, lift the cooked portion of the eggs with a spatula so the uncooked portion can go to the bottom of the pan. Avoid over-stirring. Cook until the mixture is thickened and ready to serve. Season with salt and pepper to taste. Then throw some flour on your face, and bring the eggs to the table. This is a delicious and EASY breakfast dish, perfect for something special on Christmas morning with muffins.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Pork Loin with Orange Mustard Glaze
• 1 3-4 lb. center cut pork loin roast from Woudstra's Meat Market (any size will work - adjust cooking time)
• 1/2 cup Orange Marmalade
• 1/3 cup Dijon Mustard
• 1 tb. freshly grated ginger root
• 1 tb. Worcestershire Sauce
• 1/4 to 1/2 tsp. salt
• 1/4 to 1/2 tsp. freshly ground pepper

Preheat oven to 400°. Combine all the ingredients except the pork in a small bowl and stir to mix. Sprinkle the pork with additional salt and freshly ground pepper on both sides and brush the bottom of the roast with the marmalade mixture. Place the roast on a rack in a shallow roasting pan sprayed with cooking spray. Place fat side up and brush or spoon on more of the marmalade sauce to completely cover the top. Insert a meat thermometer in the center of the meat and bake at 400 for 10 minutes and then turn the oven down to 350°. (Do not take the pork out of the oven.) Continue roasting for 45 minutes to 1 hour basting with more sauce after about 20 minutes. When the meat thermometer reaches 150° to 155°, remove the roast and cover with a loose tent of foil and let rest for 10 - 15 minutes before slicing. During this time the internal temperature will raise another 5 - 10 degrees. Slice and serve. I like to make a second batch of marmalade sauce, heat it in a small pan for 10 - 15 minutes to serve alongside the meat.

GRILLING INSTRUCTIONS: Prepare the meat with salt, pepper and brush with glaze. Preheat your grill for indirect cooking. (Turn on 1 or 2 burners, depending on your grill, but leave the third on off and place the meat close to the heat, but on the portion of the grill with no heat. Insert a meat thermometer (or use and instant read thermometer) and cook on a covered grill, turning and basting with the sauce every 10 - 15 minutes until the meat reaches 150° to 155°. Just before removing from grill, baste with the last of the sauce. Follow tenting directions above, slice and serve. Make an extra batch of sauce, if you desire, for serving.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Easy Salisbury Steak
• 1 Pkg. Salisbury Steak from Woudstras (4 patties)
• 1 tb oil and 1 tb. butter
• Onion powder, to taste
• 1 can cream of mushroom soup
• Garlic powder to taste
• ½ cup beef broth • black pepper, to taste
• 8 oz. fresh mushrooms sliced or 1 small can, drained

Thaw the Salisbury steaks and sprinkle with the onion powder, garlic powder and black pepper on both sides. Place a fry pan over medium-high heat. Add the 1 tb oil and then the 1 tb butter. (Adding the oil first helps to keep the butter from burning) Cook the patties a few minutes on each side until browned. Remove from the skillet and place in a baking dish. Mix the soup, the beef broth and the sliced mushrooms (drain the mushrooms if using canned. I prefer fresh) in a bowl and spread evenly over the meat. Bake at 350° for 1 hour. Serve the meat on a platter with a small amount of the mushroom sauce spooned over. Put the rest of the sauce in a gravy boat and pass. It tastes great on mashed potatoes. This recipe is easily doubled.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Easy Scalloped Potatoes and Ham
• 2-1/2 - 3 cups cubed ham from a Kor-Bert Ham from Woudstra Meat Market
• 5 lb. bag of potatoes
• 1 large onion, sliced and diced
• Salt & pepper
• 2 cans cream of mushroom soup
• 1 can cheddar cheese soup
• 1-1/3 soup can milk
• 2 tsp Worcestershire sauce
• 2 cups shredded American or cheddar cheese

First, slice the ham into bite size pieces. You can buy a ham for this purpose or this is a great use for leftover ham. Next, slice the onion thin, stack and quarter the slices. Set aside. In a medium size bowl, put the 3 cans of soup and 2 tsp Worcestershire sauce. Add the milk and stir to combine. A wire whisk will make this task much easier. Add the shredded cheese and stir in with a spoon.  (You will understand this if you have ever tried to clean cheese shreds out of the center of a wire whisk.) Finally, peel and slice the potatoes. Spray a 9 x 13 pan with cooking spray and put a small amount of the soup mixture in the bottom. Follow that with a layer of 1/2 the potatoes, sprinkle with salt and pepper, a layer of 1/2 the onions, 1/2 the ham, and a little less than 1/2 the soup mix. Repeat the layers. Finish with the remaining soup mix. Bake at 350° for 2 hours or until done. If a 9 x 13 pan is too large for your family, this is a great dish to split into 2 small casseroles. Cook one and freeze the other? or cook both and share one with a friend...you'll find you have a lot of friends.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA

Gorganzola Butter (Blue cheese butter for steaks and burgers)
• 2 Heads of garlic (That's 2 whole heads, not just 2 cloves)
• 2 Tb olive oil
• 2 Tb chopped fresh parsley
• 1/2 cup butter, at room temp.
• 1/3 crumbled Gorgonzola cheese (available at Woudstra's in chunks or crumbles)

Preheat oven to 350°. Cut off the top 3/4 inch of each head of garlic to expose the cloves. Place the garlic on a piece of foil and drizzle with oil. Enclose the garlic in the foil and bake until very soft, about 1 hour. Cool. Squeeze the garlic cloves out of their papery skins into a bowl and mash with a fork. Mix in the softened butter, cheese and parsley. Season to taste with salt and pepper. Place the butter mixture on a sheet of plastic wrap and using the wrap as an aid, form the butter mixture into a 1-1/2 - 2-inch diameter log, twisting the ends of the wrap to form a nice tight roll. Chill until firm. To serve, slice in 1/2 inch thick rounds and serve over any type of grilled steak or even on a grilled burger. Anything that would go well with the flavor of blue cheese. This really enhances the flavor of the meat, without covering it up. This can also be stored in the freezer for a month or two if you can make it last that long!

NOTE: Plain Gorgonzola slices or crumbles make a great and fast steak or burger enhancer if you don't want the added garlic and butter flavor of this recipe. We also enjoy this blue cheese crumbled on top of our favorite green salad.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA