Recipes

/Recipes

April 2019

June 2018

Bill Kamp’s Quiche (CUSTOM ORDERS AND REHEATING INSTRUCTIONS)

2019-04-16T17:40:18-05:00

Whole Quiche (6-8) generous servings - $25.99 Simply call and place your order and it will be ready no later than 11:00 am (possibly sooner) the following business day. The quiche at Bill Kamp’s Meat Market is made on the premises Tuesday through Saturday. Our amazing handmade crust is filled with fresh eggs, [...]

Bill Kamp’s Quiche (CUSTOM ORDERS AND REHEATING INSTRUCTIONS)2019-04-16T17:40:18-05:00

February 2018

Leona Kamp’s Ham Loaf Recipe

2018-02-13T18:28:06-05:00

2 lbs. Bill Kamp's ham loaf mix 2 cups Wheaties cereal 1/3 cup packed brown sugar 1 egg Pepper to taste 1 tbs.dry mustard 3/4 cup milk 2 tbs. vinegar Preheat oven to 350°. Do not crush cereal before measuring. Add to meat mixture with milk, egg and pepper. Do not add salt. Mix [...]

Leona Kamp’s Ham Loaf Recipe2018-02-13T18:28:06-05:00

CHICKEN POT PIE INSTRUCTIONS

2018-02-13T17:18:55-05:00

COVER with FOIL LARGE PIE Preheat oven to 325º F and REHEAT for approximately 45 minutes SMALL PIE Preheat oven to 325° F and REHEAT for approximately 30 minutes REMOVE FOIL FOR THE LAST 10 MINUTES OF COOKING TIME

CHICKEN POT PIE INSTRUCTIONS2018-02-13T17:18:55-05:00

Bill’s Beef Stew

2018-02-13T17:15:14-05:00

Season 2 lbs. of stew meat with Bill's blend. Dredge in flour & brown in about 2 tbs. of oil. Remove the meat & deglaze the pot with about Ya cup of red wine. Dice 1 medium to large white onion, and add an equal amount of diced celery and 2 cloves of garlic. Sauté [...]

Bill’s Beef Stew2018-02-13T17:15:14-05:00

Enjoying Your Standing Rib Roast

2018-02-13T17:11:05-05:00

Buy a remote meat thermometer, we will be happy to show you one. It is critical to your success! Let your roast rest at room temperature for 1 hour before cooking. Preheat your oven to 325°. Insert the thermometer probe into the side of the roast, as close to the center as possible. Set your [...]

Enjoying Your Standing Rib Roast2018-02-13T17:11:05-05:00