Ames Silversmithing

Main Dishes

Beefy Potatoes

4 medium sized baking potatoes ¼ c. flour
¼ c. butter 2 c. milk
4 oz. Ulrich’s Genuine Sliced Dried Beef, cut or shredded ½ c. shredded cheddar cheese

Prepare and bake the whole potatoes in oven or microwave. Melt butter in heavy frying pan. Add the dried beef and heat through. Blend in flour; then remove pan from heat. Slowly add and blend in milk. Return to heat and cook to boiling, stirring constantly. Slit tops of potatoes side-to-side and top-to-bottom. Press potato from four corners to open the center. Top each potato with meat sauce. Sprinkle with cheese.

«« go back  |  top of page ^

Dutch Farmer’s Meal


4 oz. smoked bacon 1 qt. buttermilk
3/8 c. flour ¼-1 tsp. salt

Dice bacon; fry in deep pan on low heat until crisp. Remove and put in small bowl for later serving. Add flour to pan all at once. Stir. Add buttermilk a small amount at a time. Keep mixture boiling as you add the buttermilk to keep it from curdling. Stir constantly. Add buttermilk until dressing reaches white sauce consistency. Salt mixture to taste. Serve very warm.

For Meal

6 servings of lettuce leaves (broken into pieces) Small bowl of fried bacon
Small bowl of sliced onion Buttermilk dressing
Small bowl of chopped chives 6 servings boiled potatoes
6 sliced, hard-cooked eggs Chopped parsley (optional)

On each plate, make a bed with lettuce, sliced onions, chives, bacon and sliced eggs. Top with some buttermilk dressing. Add boiled potatoes on top of mixture. Add more dressing.

«« go back  |  top of page ^

Hearty Braised Steaks

6 steaks (2-3 lb. total) 2 bay leaves
Salt and pepper ½ tsp. cloves
3 Tbsp. butter or margarine 6 peppercorns
1 ½ c. water Pinch nutmeg
¼ c. vinegar  

Rub steaks with salt and pepper. Heat butter or margarine in saucepan and brown both sides of the steaks. Add all remaining ingredients to the pan. Simmer 1-2 hours, or until steak is tender.

«« go back  |  top of page ^

Fruity Barley and Meat

2 c. barley ½ c. chopped chervil
4 qts. water     1 qt. buttermilk
1 c. dried prunes (soaked)       ½ c. corn syrup
½ lb. salted pork 1 ring bologna
1 c. raisins  

Wash barley and cover with water. Cook over low heat for 30 minutes; stir occasionally. Add prunes, pork, raisins and chervil. Simmer mixture for 1-1/2 hours; stir often. Gently stir in buttermilk; bring to a boil again while constantly stirring. Add bologna; simmer for 10 minutes. Remove pork and bologna and add syrup. Serve barley dish with the meat.

«« go back  |  top of page ^

Mashed Potatoes with Sausage and Sauerkraut

6-8 large, halved potatoes 1 large jar sauerkraut
½ c. milk or cream 1 ½ pounds smoked sausage (cut into 2-inch pieces)
Few Tbsp. butter or margarine Nutmeg

Cook potatoes in salted water until tender. Drain and shake dry. Add butter or margarine and milk; mash into a puree. Simmer sauerkraut with sausage for about 15-20 minutes. Removed sausage and set aside; add sauerkraut to potatoes. Mount potato mixture on a large platter; arrange sausage around sides. Sprinkle with nutmeg. Makes 6 servings.

«« go back  |  top of page ^

Netherlands Cheesy Pie

4 eggs  Pinch of cayenne
½ tsp. salt Pinch of nutmeg
2 c. scalded, light cream Pepper to taste
1 c. shredded Edam or Gouda cheese 1 9-inch pie shell (unbaked)

Beat eggs and slowly stir in cream; then stir in cheese and seasonings. Pour into pie shell. Bake at 450° F for 12 minutes; reduce heat to 300° F and bake additional 35 minutes (or until set). Makes 6 servings.

«« go back  |  top of page ^

Spiced Beef

2 lbs. beef round steak (3/4-inch thick) 1 bay leaf
½ tsp. pepper 1½  Tbsp. vinegar
½ tsp. salt 2 whole cloves
6 Tbsp. butter or margarine 1/8 tsp. cayenne pepper
1 large Spanish onion (thickly sliced) Strips of pimientos (optional)
1 Tbsp. water  

Melt butter in skillet and brown meat. Add salt and pepper. Add water, bay leaf, cloves, vinegar and onions. Cover and simmer until tender (approximately 1 hour). Makes 4 servings.

«« go back  |  top of page ^

Teriyaki Steak

1 ½ lb. flank, sirloin or round steak 1 tsp. seasoned salt
2 beef bouillon cubes (dissolved in 1 c. hot water) 1 tsp. salt
1/3 c. chopped green onions ½ c. soy sauce
2 Tbsp. honey 2 Tbsp. lemon juice

Mix bouillon cubes, onion, seasonings, soy sauce, honey and lemon juice in dish. Marinate steak in mixture for 24 hours, then grill or broil.

«« go back  |  top of page ^

Simple Sloppy Joes

1 1/3 lbs. ground beef
1 can chicken gumbo soup
½ c.  water

Brown ground beef in a skillet. Add water and soup. Mix and heat thoroughly. Serve on hamburger buns.

«« go back  |  top of page ^


Creamy Cheesy Potato Soufflé

6-8 potatoes (cooked and mashed)     Nutmeg to taste
½ c. milk Salt and pepper
2 Tbsp. melted butter or margarine 1 c. grated Edam or Gouda cheese
2 eggs (separated)  

Mix potatoes, butter, milk, egg yolks, salt and pepper, cheese and nutmeg. Beat egg whites separately until stiff. Gently fold beaten egg whites into mixture. Pour into a greased 2-quart casserole dish and bake at 350° F until firm (approx. 25-30 minutes).

«« go back  |  top of page ^

Steak Soup

1 lb. chopped sirloin, chuck roast or round steak 1 tsp. pepper
1 onion, chopped 1 tsp. Kitchen Bouquet
3 c. of water 1 Tbsp. soy sauce
2 carrots, sliced ½ c. flour
Any other favorite vegetables ½ c. butter or margarine
1 pt. tomatoes 4 beef bouillon cubes

Pour a little oil in skillet and brown meat. Combine meat and all vegetables; add seasonings, Kitchen Bouquet and soy sauce and place mixture in a crock pot. Cook on low setting for 8-12 hours. An hour before serving, make a roux from butter and flour and stir into beef and vegetables into crock pot.

«« go back  |  top of page ^

Ulrich's Meat Market
715 Franklin St. | Pella, Iowa 50219
641-628-2771 Store
About Us
Since 1868, the name Ulrich has meant extraordinary service, quality meat processing and flavorful eating. The Ulrich name remains, a still-treasured destination for family and entertaining meats, cheeses and other goods.
© 2021 Ulrich's Meat Market. All Rights Reserved.