Here at Von Bergen's Country Market, we like to share our culinary knowledge and our successful creations. Here are just a few!
Cucumber Sandwiches 1 package of Italian Dressing Mix 1 package of Cream Cheese 8 oz 1 loaf of cocktail rye bread 1-2 sliced cucumbers Dill weed Mix Italian seasoning with cream cheese and spread on rye, add one slice of cucumber and sprinkle with dill.	Zucchini Bake 3 Cups diced zucchini Cook until tender and drain (no salt). Grease a 9 inch baking dish and cover with 1/2 cup of bread crumbs. Top with 2 tablespoons of butter. Whisk 3 eggs until fluffy, stir in 1 small grated onion, 1/2 cup milk, 1 cup shredded cheddar cheese, 1/2 teaspoon pepper, and 1/4 cup parmesan cheese. Pour over zucchini and sprinkle with 1/3 cup of mixed cheddar and parmesan cheese. Top with 4-5 pads of butter. Bake at 350 for 35 minutes.
Pastor Diana's Beef Stew 3 T cooking oil              1# beef stew meat        1/4 c flour 1 yellow onion diced      1/4 t salt                      1/4 t pepper 3 c. water                      2 c chopped carrots    3 c peeled diced potatoes 2 c peas or corn            4 t catsup Heat oil  in large pan on medium.  Shake meat in bag with the flour, coating well.  Add meat to hot oil, brown on both sides.  Add onion, salt, pepper.  Cook until all is browned.  Add water, scraping the bottom of the pot.  Bring to boil then turn down and simmer, covered, for 1 hour, stirring and scraping occasionally.  Add carrots, bring to boil, then simmer, covered, for 15 minutes.  Add potatoes, bring to boil, then simmer, covered, for 15 minutes.  Add peas and catsup.  Stir well, reheat gently. Give thanks to the Lord and Enjoy!!!	Something to do with the kids! Russian Pretzels 1 envelope dry yeast                       4 c flour 1 1/2 c. lukewarm water                 3 t. salt 1 1/2 t. sugar                                  1 egg beaten Coarse Salt Dissolve yeast in water in a large bowl.  Add sugar and salt.  Mix in the flour and knead until dough is soft and smooth.  Divide immediately into smaller pieces and roll into ropes.  Let the children form the ropes into circles and pretzel shapes. Place on a cookie sheet covered with foil and dusted with flour.  Brush each pretzel with the beaten egg mixed with a little water and sprinkle with coarse salt. Bake at 400 degees until brown.  About 10 minutes.
Please call us for in-season produce in bulk for your canning and freezing needs. (815) 648-2332