Our Favorite Pork Recipes by Iowa Select Farms

Our

Favorites From our families to yours, a collection of our favorite pork recipes

A cookbook filled with heartfelt gratitude for members of the Armed Services from Iowa Select Farms and the Deb and Jeff Hansen Foundation

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Table of Contents Bacon Recipes........................... 4 Fresh Pork Recipes....................12 Rib Recipes.............................. 30 Ground Pork Recipes................. 37 Ham Recipes............................ 45

SPENDING TIME WITH OUR FAMILIES IS A REWARD YOUR SERVICE ALLOWS US TO ENJOY

TO THE BRAVE

MEN AND WOMEN

WHO SERVE

Food brings families together. To the men, women and families who sacrifice, we offer this small token of our gratitude. Our Favorites features just thatâ&#x20AC;&#x201D;a collection of recipes contributed by the employees of Iowa Select Farms. These are simply some of our family favorites we hope will give you delicious ideas on how to prepare bacon, ribs, fresh pork, ham and ground pork. From our families to yours,

a heartfelt thank you! â&#x20AC;&#x201C; The Deb and Jeff Hansen Foundation and the employees of Iowa Select Farms

Bacon

Recipes

Bacon makes everything better

Bacon and Egg Breakfast Casserole

Ingredients • • • • • • •

1 lb bacon 6 eggs 2 cups milk 1 teaspoon mustard powder 1 teaspoon salt 1 cup cheddar cheese, grated 6 slices bread

Directions

1. Grease a 9x13 glass baking dish and set aside. 2. Fry the bacon, drain on paper towels, cut into 1 inch pieces. 3. Cube the bread into 3/4 inch pieces and set aside. 4. In a large bowl, beat the eggs. 5. Add the milk, mustard powder, salt, and blend well. 6. Stir in the bacon, cheese, and bread cubes. 7. Stir well to combine. 8. Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. 9. Preheat oven to 350°F and bake for one hour.

Ron Rush is a senior finishing supervisor for our eastern Iowa territory. “Finishing” refers to caring for pigs after they are weaned. Pigs grow fast, and Ron and his team oversee the feeding, transportation, housing, health treatments and marketing of nearly 1.5 million pigs every year. Originally from Georgia, Ron knew a career in swine production would eventually lead him to Iowa. He and his family live in Cedar Falls.

Breakfast Sushi

Ingredients • • • •

• • • •

10 pieces of bacon 2 cups tater tots 1 jalapeño pepper 1 1/2 cups shredded cheddar cheese 2 eggs 3 tooth picks 3 barbeque sticks Tin foil

Directions

7. With the help of the tin foil wrap breakfast sushi. 8. Use the three remaining tooth picks to hold the three pieces of bacon together so they don’t pull apart while cooking. 9. Place on baking sheet and remove tin foil. 10. I cook mine at 375 for 45 minutes (or until bacon is fully cooked). 11. Take out of oven and slice.

1. Take tater tots, jalapeño pepper and eggs and mix in bowl (cut jalapeño small). 2. Lay large piece of tin foil on counter. 3. Make bacon weave. Drive long bbq sticks on each end to keep bacon from pulling apart. 4. Evenly spread tot mixture over bacon. 5. Spread cheese evenly. 6. Leave one end of bacon weave blank (about 2 inches).

Allyson Ladd is the marketing specialist for Iowa Select Farms and oversees recruitment marketing, our student internship program and helps out with the many activities of the Deb and Jeff Hansen Foundation. Allyson is pictured here with her mother, Debbie Ladd.

Bacon Pancake Dippers

Ingredients • • • • • • • • • • • •

3 cups all-purpose flour 3 1/2 tablespoons granulated sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1 teaspoon vanilla extract 1/3 cup butter, melted 12 slices bacon Maple syrup

Directions

For Pancake Batter 1. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. 2. In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter. 3. Stir the wet mixture into the dry mixture until it’s just blended, being careful not to over stir the batter. You want your batter to remain fairly thick. Set aside. 4. Cook bacon according to package directions. You will want bacon on the crispy side. 5. It’s easier if you put your batter into a squeeze bottle, but it’s not necessary. 6. “Draw” the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices (it will expand, so be careful not to make them too large). 7. Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter. Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don’t end up overcooking the bacon Ben Haberl is the director when it touches the griddle. of nutrition and feed 8. Cook each dipper until the batter bubbles quality for Iowa Select up and then flip until golden brown. Farms. Ben and his family 9. Serve the bacon pancake dippers with live near Roland. your favorite syrup and eat while hot.

Warm Bacon and Cheese Dip

Ingredients

• 1 cup mayonnaise • 1 cup sour cream • 8 ounces cream cheese, softened • 1 lb. bacon • 1 tomato, seeded and chopped • 2 green onions, chopped • 1 cup cheddar cheese, shredded • 1 loaf round bread, optional (King’s Hawaiian is great)

Directions

1. Preheat oven to 350˚. 2. Fry the bacon and drain on paper towels. Chop up the bacon. 3. In medium bowl, beat mayonnaise, sour cream, cheeses, green onion, and bacon. 4. Fold in tomato. 5. Place in bread bowl if desired or put in casserole dish. 6. Bake for 20 minutes. 7. Serve with assorted crackers or bread.

Del Johnston is an environmental services manager and a member of the nutrient management department, the team who oversees all aspects of manure application, land management and environmental stewardship. Del and his family live in Ames.

Bacon Pancake Cupcakes

Ingredients

Cupcakes • 1/4 lb bacon • 2 1/2 cups Original Bisquick™ mix • 1 cup buttermilk • 2 eggs • 2 to 4 tablespoons real maple syrup • 1 teaspoon vanilla Frosting • 2 1/2 cups powdered sugar, sifted • 1 cup unsalted butter, softened • 2 tablespoons real maple syrup

Directions

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bacon on cookie sheet. Bake 15 to 20 minutes or until cooked completely. Transfer to paper towel to drain. Crumble. Reduce oven temperature to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, place Bisquick mix. In 2-cup measuring cup, beat buttermilk, eggs, 2 tablespoons syrup and the vanilla with whisk. Pour over Bisquick mix. Add up to 2 more tablespoons maple syrup if more maple flavor is desired. Stir in one-third of the crumbled bacon. Divide batter among muffin cups. Sprinkle with additional bacon, reserving some for garnish. Bake at 350°F about 20 minutes or until skewer inserted in center comes out clean. Cool completely. In medium bowl, beat frosting ingredients until smooth. Place frosting in decorating bag fitted with tip. Pipe frosting onto cooled cupcakes. Sprinkle with remaining bacon.

Molly Fenske is one of four production well-being auditors who works to train employees and contractors and ensure our farms and transportation operations are in biosecurity and animal care compliance. Molly lives in Iowa Falls.

Almond Bacon Cookies

Ingredients • • • • • • • • •

1 cup butter, softened 3/4 cup brown sugar, packed 3/4 cup sugar 2 eggs 4 teaspoons maple syrup 2 1/3 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 lb bacon, cooked until crispy, crumbled and well drained (press between paper towels to absorb grease)

Directions

1. In a large mixing bowl, beat together butter, brown sugar and sugar until fluffy. 2. Stir in eggs and maple syrup and beat for 1 more minute. 3. In a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. Beat just long enough to incorporate. 4. Stir in the bacon pieces by hand. 5. Drop by tablespoons 2 inches apart onto cookie sheets. 6. Bake at 375 degrees for 7-10 minutes, until golden brown. Watch carefully during final minutes.

Chris Nydegger is a sow supervisor for farms located in Hamilton, Hardin and Wright County. Chris started with Iowa Select Farms in 1995 and has been promoted several times, now working to oversee sow production operations and the training and development of over 115 employees. Chris and his family live in Webster City.

Candied Bacon Chocolate Chip Cookies

Ingredients

Candied Bacon • 8 slices center cut thick bacon • 1/2 cup brown sugar Cookies • 2 1/4 cups flour • 1/2 teaspoon baking soda • 3/4 cup butter, melted and slightly cooled • 1/2 cup white sugar • 1 cup brown sugar • 1 tablespoon pure vanilla extract • 1 whole egg • 1 egg yolk • 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. 2. Place bacon in a single layer on a foil lined sheet. 3. Sprinkle brown sugar on top of bacon strips. Bake for 18-25 minutes or until crispy, making sure to turn bacon over after 10 minutes. 4. Remove from oven and place on a wire rack for cooling. Once bacon has cooled chop it finely. 5. Reduce oven temperature to 325 degrees. 6. Sift flour and baking soda. 7. In a medium bowl, cream butter with the white and brown sugar. 8. Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy. 9. Add flour mixture and mix well. 10. Add diced candied bacon and chocolate chips and stir until just combined. 11. Place golf ball sized balls of dough on a parchment lined cookie sheet and bake for 13-15 minutes or until edges are brown. 12. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

Hans Pollard is the director of purchasing and buys commodities such as corn, soybean meal and energy for the company. Hans and his family live in Boone.

Recipes

FreshPork

For the oven, grill, smoker or slow cooker

Jeff Hansen’s Perfect Pork Loin

Ingredients

• Bone-in or boneless pork loin • Corky’s Seasoning (or preferred seasoning) • Pepper

Directions

Heat grill to medium-high temperature. Sprinkle loin with a thin layer of seasoning and some cracked black pepper. Make a boat of aluminum foil and place the pork loin in it. This holds the juices in and around the pork as it cooks on the grill. Place loin on the grill. The most important issue is temperature. I turn it over once or twice while on the grill and carefully keep track of the temperature with a meat thermometer. When it reaches 140-145 degrees in the center, take it off the grill and tent it with foil for about 10 minutes so that the juices set in before carving it. The total cooking time is around 50-60 minutes. You can do the same thing in the oven but I usually like to start it on the grill to get the “grilling flavor.” Carve slices, serve and enjoy.

Jeff Hansen is the President and CEO of Iowa Select Farms and co-founder of the Deb and Jeff Hansen Foundation. Pictured left to right— Caroline Hansen, Michael Hansen, Jeff Hansen, Deb Hansen, Jake Johnson and Natalie Johnson (Hansen).

Bacon Wrapped Smoked Pork Loin

Ingredients

• 1 thawed 5 lb pork loin • 1 lb of bacon • Your favorite pork loin rub or seasoning Glaze • 1 cup of honey • 2 Tbsp. of red wine • 1 tsp. of rosemary (crushed preferred)

Directions

1. Bring pork loin up to room temperature 2. Cover loin in your favorite rub 3. Wrap in bacon until completely covered 4. Put on smoker and smoke at 225 degrees 5. Once pork loin reaches approximately 145 degrees, brush on glaze and leave on smoker to rest for 3 minutes 6. Cut into slices and serve

Eric Wiechmann is the safety manager for Iowa Select Farms. He spends his days teaching, training and auditing our 700 sites for safety compliance. He reminds all cooks and grillers to use long tongs, potholders and protective eyewear, as one can never be too safe! Eric and his family live in Huxley.

Sweet and Sour Pork

Ingredients

• 1-1/2 lbs. pork cubes (1 inch square) • Dash of garlic salt • Dash of minced onion Batter • 1 egg beaten • 1/4 cup flour • 1/4 cup corn starch • 1/4 cup chicken broth • 1 can (1 lb. 4 ½ oz.) pineapple chunks • 1 large green pepper (diced) • 1/2 cups carrots (chopped) • 2 Tbs. salad oil • 1/2 cup sugar • 1/3 cup red wine vinegar • 2 tsp. soy sauce • 2 Tbs. cornstarch

Directions

Pour salad oil in electric skillet 1 inch deep. Heat 375 degrees. Dip pork cubes in batter and fry 5 to 6 minutes. Drain and keep warm. In a skillet cook green pepper, carrots, dash or two of garlic salt, dash of minced onion in 2 Tbs. oil until tender. Add pineapple chunks. In sauce pan, bring to a boil, 1 cup broth, 1/2 cup sugar, 1/3 cup vinegar and soy sauce. Blend 1/4 cup cold water and 2 Tbs. cornstarch. Add to sauce and stir in skillet. Cook and stir until thick and bubbly. Add pork and simmer. Serve over hot rice.

Lori Rice manages one of our multiplication sow farms near Weldon. Lori and her crew members are responsible for caring for 2,500 sows and their piglets as well as producing the breeding stock for our sow system—a pretty important job!

Smothered Pork Chop Bake

Ingredients

• 4-6 pork chops • 1 package Uncle Ben’s Long Grain and Wild Rice • 1/2 stick margarine • 1 can cream of onion soup • 1 can cream of mushroom soup • 1 container fresh sliced mushrooms

Directions

1. Melt margarine in a 9x13 dish. 2. Sprinkle rice and seasoning packet in pan, add soups, mushrooms and 1 1/2 can water, top with chops. 3. Cover with foil and bake at 325 degrees for 1 1/2 hours.

Mark Lee oversees the operations, productivity and employee teams of two sow farms located near Blairsburg. You’ll see their southern flair for cooking present in all of their favorite family recipes. Mark and his wife, Randa, live in Webster City.

Rhubarb Pork Chop Casserole

Ingredients • • • • • • • •

4 pork loin chops (3/4” thick) 1 Tbs. cooking oil Salt/pepper to taste 2-1/2 – 3 cups soft (or slightly toasted) bread crumbs 3 cups sliced (1” pieces) rhubarb 1/2 cup brown sugar 1/4 cup flour 1 tsp. cinnamon

Directions

1. In skillet, brown pork chops in oil and season with salt and pepper. Remove to warm platter. 2. Mix ¼ cup pan drippings with bread crumbs. Reserve ½ cup bread crumbs and sprinkle the remaining crumbs into bottom of appropriate sized 2” walled baking dish. 3. Combine brown sugar, flour and cinnamon in bowl. Then add rhubarb and mix together. 4. Spoon half of rhubarb mixture over bread crumbs. 5. Arrange pork chops in single layer over rhubarb. Spoon remaining rhubarb mixture over pork chops. 6. Cover with foil and bake at 350 degrees for 30 – 45 minutes. Pull back foil and sprinkle top with reserved bread crumbs. 7. Bake 10 – 15 minutes longer or until pork chops test done.

Jessica Rosener, DVM is a veterinarian and one of four production well-being auditors who works to train employees and contractors and ensure our farms and transportation operations are in biosecurity and animal care compliance. Dr. Rosener and her husband, Dan, live on a farm outside of Creston.

Pulled Pork Baked Potato

Ingredients

• 1/2 pound cooked pulled pork • 4 russet potatoes, (about 10 ounces each) • 1 tablespoon canola oil, or other neutral-flavored oil • 1/2 cup cheddar cheese, or monterey jack, or mozzarella, shredded • 1/4 cup sour cream, or more to taste

Directions

Preheat an oven to 400 degrees F. Rub the potatoes with the oil. Arrange them on a baking sheet and pierce each a few times with a knife or fork. Bake until cooked through, 1 to 1 1/4 hours. Cut a lengthwise split in each potato and fluff the insides with a fork. Arrange the warmed pork, cheese, and sour cream on top. Sprinkle with chives, if using, and serve. Makes 4 servings.

Adam Swalla is a farm manager for Iowa Select Farms and oversees the operations, animal care and productivity of his 4,200 sow farm. Adam has a 12-member team that focuses on breeding, farrowing and providing specialized care to newborn pigs until they are weaned. Adam and his family live in Madrid.

Slow Cooker Cranberry Pork Chops & Sweet Potatoes

Ingredients • • • • •

1 cup chunky applesauce 3 large sweet potatoes, sliced 1 Tbs. brown sugar 6 pork loin chops 1 (15 ounce) can whole cranberry sauce

Directions

In slow cooker, place applesauce then layer sweet potatoes over applesauce and sprinkle brown sugar over the potatoes. Next, place pork chops over brown sugared potatoes. Spoon cranberry sauce over chops and cover slow cooker. Cook on low heat for 8-10 hours. Serves 6.

Jen Sorenson is the communications director for Iowa Select Farms and also oversees the Deb and Jeff Hansen Foundation. Jen and her team work to support Iowans impacted by food insecurity, and childhood cancer— and show gratitude to members of our Armed Forces! She and her family live in Ankeny.

Slow Cooker Pulled Pork Cranberry Slaw Sliders

Ingredients

• 2 1/2 pounds pork tenderloins • 5-6 cups water • 1 teaspoon garlic salt • Pepper , to taste • 3/4 cup barbecue sauce • 3/4 cup coleslaw dressing • 1 bag coleslaw mix, prepared • 12 buns • 2 14 oz cans cranberry sauce

Directions

Place pork tenderloins and water into slow cooker and sprinkle with garlic salt and pepper. Place the lid on top and set heat to low, letting cook for about 8 hours or until the internal temperature is 145 degrees F. Drain liquid from slow cooker and shred meat using two forks. Toss with barbecue sauce, set aside. Butter top of bun and lightly toast in a skillet, if desired. To assemble, place shredded pork on top of bottom bun. Top with a good spoons’ worth of cranberry sauce, then add coleslaw and top with bun. Serves 6 to 8.

Kayla Donald is our health services technician and oversees the health flows and downtime matrixes for the system, working to ensure our pigs are healthy and productive! Kayla and her husband live in Hampton.

Apple and Stuffing Pork Loin

Ingredients

• Pork loin roast • 1 can of your favorite apple pie filling • 1 box of Pork Stove Top Stuffing, any brand • Mashed potatoes, make as many as you need

Directions

Slice pork loin into 3/4” or 1” slices, depending on preferences. Cook stove top stuffing according to directions. Take apple pie filling and smooth it out in an 8 x 11 glass baking dish. Arrange pork loin slices over apple pie filling and then cover with stove top stuffing that has already been made. Cook uncovered at 350 until internal temperature is 140 degrees, approximately 45 min-1 hour. My wife and I like to transfer the dish to a pile of mashed potatoes and add salt to taste.

Jeff DeWeese is one of four production well-being auditors who work to train employees and contractors and ensure our farms and transportation operations are in biosecurity and animal care compliance. Jeff and his family live in Iowa Falls.

Baked BBQ Pork Chops

Ingredients • • • • •

6 pork chops 1/2 cup brown sugar 1/2 cup vinegar 1 can tomato soup 2 tsp. chili powder

Directions

Preheat oven to 350°. Mix sugar and vinegar together; mix well. Add tomato soup and chili powder; mix well. Put pork chops in cake pan. Pour mixture over chops. After baking for 45 minutes, turn and bake for another 45 minutes. This dish is served best with mashed potatoes and is a very “stick to your ribs” type of dish.

Chawn McGrath is one of four production well-being auditors who work to train employees and contractors and ensure our farms and transportation operations are in biosecurity and animal care compliance. Chawn is also a member of the National Pork Producer’s Council’s Pork Leadership Institute and advocates for the swine industry!

Slow Cooker Root Beer Pulled Pork

Ingredients

• 1 2-lb. pork tenderloin • 2 medium yellow onions, cut into thin wedges • 1 28-oz. bottle barbecue sauce • 1 12-oz. can or bottle root beer • 1/2 to 1 tsp. ground chipotle pepper (optional) • 8 onion buns or Kaiser rolls, split (and toasted, if desired) • Purchased coleslaw for topping (optional)

Directions

1. Place pork and onions in a 3- to 4- quart slow cooker. In a bowl stir together barbecue sauce, root beer, and, if desired, chipotle pepper. Pour over pork. Cover and cook on low for 6 to 7 hours. 2. Transfer meat to a cutting board. Shred pork with two forks. Return the shredded meat to cooker and stir to combine with cooking liquid. Using slotted spoon, spoon meat onto buns and, if desired, top with coleslaw. Makes eight sandwiches.

Kaci Pohlman is a farm manager for Iowa Select Farms. She is one of 38 managers who oversees the operations, animal care and productivity of 4,200 sows and their piglets. Kaci started as a parttime technician and worked her way up to her current position. If you keep reading, you’ll find another great slow-cooker recipe from her mother, Mary Kraft!

Loyd’s Perfect Pork Loin

Ingredients • 1 pork loin roast • Italian dressing • Splash of lemon juice • Brown sugar • Lawry’s salt • Mrs. Dash

Directions

Marinade pork loin for 1-3 days in Italian dressing and a splash of lemon juice. When ready to cook, rub Lawry’s salt and Mrs. Dash on the entire loin. Grill to 135 degrees, then coat in brown sugar to form a nice glaze upon melting. Pull of the grill at 145 degrees and let rest for three minutes. Serve and enjoy!

Shannon Loyd is a finishing supervisor for our central Iowa finishing territory and oversees the nursery phase of production. Shannon is especially trained in the area of early pig care and works with his teams to get the weaned pigs off to a great start in the barns. It’s a great day when you can catch Shannon singing a George Strait song, our favorite is his rendition of “Heartland” from King George. Shannon and his family live near Iowa Falls.

Easy Mushu Pork

Ingredients

• 12 oz. (3/4 lb.) pork loin cut into thin strips (1/2 x 1/8 x 1/8 inch) • 1 bag (12-16 oz. size) pre-shredded cabbage with carrots (ok if there is purple cabbage) • 2 Tbs. cooking oil • 1 Tbs. chopped garlic (or 3 cloves crushed or chopped) • 1/2 medium onion, chopped • 2-3 Tbs. low sodium soy sauce mixed with 3 tablespoons water • 1-2 Tbs. hoisin sauce • 1 package flour tortillas (6-8 inch, will usually fill 8-10 tortillas)

Directions

Using a large skillet with a lid, stir-fry garlic and onion in oil for 1-2 minutes over medium heat. Add pork. Stir fry until done (another 3-4 minutes). Add the bag of cabbage and carrots along with the soy sauce, water, and hoisin sauce. Stir fry until the cabbage starts to wilt. Place the lid on the skillet and remove it from the heat to steam for 2 minutes or so. Serve wrapped in the warmed tortillas.

Shamus Brown, DVM, is a swine veterinarian and senior finishing supervisor for our western and northwestern territory. Dr. Brown and his team care for approximately 1.5 million finishing pigs every year and work to maintain the health and productivity of the hogs, ultimately marketing them to JBS Swift in Marshalltown or Worthington, Minnesota.

Grilled Teriyaki Chop Foil Bundles

Ingredients

• 6 pork chops • 1 onion thinly sliced • 1 red bell pepper thinly sliced • 1 can pineapple rings (drained) • 6 Tbs. teriyaki sauce • 6 Tbs. of butter or margarine • Heavy duty foil

Directions

Rip six sheets of foil large enough to make a bundle with the ingredients. Place one pork chop on a piece of foil. Top with sliced onions, bell pepper, and pineapple rings. Drizzle with 1 tablespoon of teriyaki sauce. Place one tablespoon of butter or margarine on top. Gather foil around the chop and toppings and press tight. Repeat for other five pork chops. Place pork chops on medium heat grill and cook until juices run clear and internal temperature is 145 degrees. Allow to rest for ten minutes then serve. Makes six pork chops.

Dr. Noel Williams is the director of production for Iowa Select Farms. He oversees all employee and operational aspects of our production system. This recipe was submitted by his daughter, Hayley, who is a food science major at Iowa State University. Dr. Williams and his family live in Iowa Falls.

Smoky Pork, Bacon, and White Bean Chili

Ingredients

• 1 1/2 pounds pork loin roast, cut into 3/4-inch dice • 8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-inch strips • 1 large onion, cut into 1/2-inch dice • 2 tablespoons chili powder • 1 tablespoon smoked paprika • 2 14 1/2-oz cans diced fire-roasted tomatoes • 1 1/2 cups water • 2 15 oz cans cannellini beans, (white kidney) or other white beans, drained • Salt • 1/2 cup sour cream, (optional) • 2 scallions, thinly sliced (optional)

Directions

In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes. Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using. Serves 6.

Trish Mitchell is the assistant controller for Iowa Select Farms. Trish and her team oversee accounts payables, receivables and financial reporting. She and her family live in Nevada.

Apple and Ale Pork Roast

Ingredients • • • • • • • • • • •

3-4 lb. netted roast 4-5 cloves of fresh garlic 2 Tbs. cracked black pepper 2 tsp. salt (optional) 1 tsp. sage 1 tsp. rosemary 2 bay leaves 3-5 potatoes 2 apples 1 onion 1 beer of choice, a darker, craft beer is my preference

Directions

Let roast stand for one hour at room temperature so meat will be tender. Cut small slits in meat and insert garlic cloves. Make a rub out of seasonings except bay leaves. Spread on roast. Place roast in baking dish. Cut potatoes and onion and place around the roast. Put bay leaves with potatoes and onion. Pour juice and beer over everything. Place tin foil over baking dish and place in oven for 2 hours at 275 degrees.

Nick Langel is a finishing supervisor for our western Iowa territory and oversees the operations of 70,000 finishing spaces in the areas of Humboldt, Pocahontas, Algona and Fort Dodge. Nick and his family live in Fort Dodge.

Crock Pot Pork Carnitas Tacos

Ingredients • • • • • • • •

3-4 lbs. pork roast 2 tsp. chili powder 1 tsp. cumin 1 tsp. oregano 1 tsp. kosher salt 1 tsp. garlic powder 1 tsp. onion powder 2 12 oz. cans pineapple, papaya or mango juice (Found in the Mexican food aisle) Suggested Fixings • Sour cream • Salsa • Guacamole • Shredded cheese • Lettuce • Sautéed Onions and Peppers

Directions

Mix the spices together and rub over pork roast. Place roast in a crock pot and cover with juice. Cook on low for 6-8 hours. Shred meat using two forks and serve with tortillas and fixings. Serves 6-8.

Rib

Recipes

Melt in your mouth, fall off the bone ribs

Ribs and Corn Casserole

Ingredients Ribs • • • • • • • •

1 lb. brown sugar 1 Tbs. dry mustard 6 Tbs. black pepper 2 Tbs. salt 2 Tbs. onion salt 2 Tbs. garlic salt 1/2 Tbs. cumin 1/2 Tbs. ground red pepper

Corn Casserole

• 1 can creamed corn • 1 can kernel corn – drained • 1 box Jiffy corn muffin mix (Jiffy is the best) • 1 egg • 1 8 ounce sour cream • 1 stick butter, cut into pats

Directions

Rib Rub Mix together and rub on ribs and let set at least one hour (we like to let set overnight in rub). Bake at 250° for 3 hours or until meat falls from bones. Take out and brush with favorite BBQ sauce. Broil until sauce is caramelized. We like to also smoke our ribs for 3-4 hours. Remove from heat and wrap each rack separately in foil. We coat with butter and honey before wrapping. Return to the smoker and cook for another ½ hour to 1 hour. Enjoy with our favorite side—corn casserole (below). Corn Casserole Preheat oven to 400°. Mix all ingredients except butter in a greased casserole dish. Add butter pats to the mixture and press down into mix. Bake covered until golden brown.

Julie Mulford is the purchasing and supply manager and oversees regional warehouses located in Iowa Falls, Afton, Pocahontas and St. Ansgar. Julie and her team work to keep equipment, repair parts and animal health products delivered out to the warehouses and farms.

Glazed Crock-Pot Ribs

Ingredients

• Frozen rack of pork ribs, 12-14 ribs

Dry Rub • 1/2 cup sugar • 1/4 cup paprika • 3 Tbs. seasoned salt • 2 Tbs. chili powder • 2 Tbs. ground black pepper • 1 Tbs. celery salt • 1 Tbs. onion powder • 1 Tbs. garlic powder • 2 tsp. ground sage • 1 tsp. dry mustard Glaze • 1 cup of your favorite BBQ sauce • 1/2 cup of honey

Directions

Combine dry rub ingredients in pint jar with lid. Shake jar well to mix ingredients. Cut frozen rack of ribs into 3 or 4 pieces. Apply rub generously to ribs. Cook ribs in crock pot on low for about 8 hours (well-timed to start cooking before you leave for work and have ready by supper time). Meat should be starting to pull away from bones.

Dr. John Stinn is the environmental projects manager for Iowa Select Farms and oversees environmental research projects and facility engineering design. Dr. Stinn is a recent graduate of Iowa State University, and a new dad! John and his family live in State Center.

Apply BBQ glaze about ½ hour before serving. Enjoy!

Quick & Easy Pork Ribs

Ingredients

Kevin’s Special Rib Marinade • BBQ sauce of choice (I prefer Cookies Original) • Worcestershire sauce • Liquid smoke • Brown sugar

Directions

1. To make Kevin’s Special Marinade combine Cookies Original Barbeque along with a little liquid smoke, and a little brown sugar. 2. Cut rack of ribs into single ribs, wrap ribs in foil, cover in Kevin’s Special Marinade and place in the refrigerator overnight. 3. When ready, cook ribs at 225 degrees on the grill or in the oven for 4-5 hours. If cooking on the grill put them on the top rack.

Kevin Archer is a finishing supervisor for our eastern Iowa finishing territory and oversees the operations, productivity and employee and contractor development of 20 farms in the areas of Eldora, Ackley, Williams, Buckeye, Alden and Iowa Falls. When recruiting employees, Kevin says “find people who played sports growing up, in this business you have to be able to work on a team and help each other out.” Kevin and his family live in Iowa Falls.

Smoker-Style Baby Back Ribs

Ingredients

• Baby Back Ribs (I figure one rack for every two people… unless they are teenage boys that love ribs) • Your favorite rib rub— I suggest my all-time favorite: Willie’s Number One-derful Rub from Smoke and Spice Cookbook, page 26 • One can of beer

Directions

Remove the membrane on the bone side of the ribs, it’s a very thin almost elastic like layer that covers the inside of the rib cage. Cut it loose on one end and then use a paper towel to hold on and pull it off. Cover entire rack with yellow mustard to help hold your rub on the meat and retain moisture. Once your ribs are smoked, no one will even know you used it! Season with your favorite rub, covering both sides and the ends of the ribs. Place the ribs in a foil

pan covered with aluminum foil and place in the refrigerator. Remove a half hour before you start the smoker. Best results come when seasoning the night before cooking. Place ribs in smoker at 190 degrees for four hours. Pull ribs off and place in foil pan (used the night before), add one can of beer, and place BBQ sauce on ribs, if desired. Cover the pan with heavy aluminum foil and return to smoker for 2 hours at 250 degrees. Remove and let rest for 15-30 minutes and serve.

“I like to use a blend of fruit wood like apple and blend with others like oak, hickory and pecan. If you don’t have a smoker, you can also use a gas or even charcoal grill. The rule of thumb is “low and slow”, meaning low heat and slow cooking for successful results.” -Keith Kratchmer, Environmental Compliance Officer

Sweet Baby Ray’s and Coke Crockpot Ribs

Ingredients

• 3 lbs. of baby back ribs • 1, 18 oz. bottle Sweet Baby Ray’s BBQ sauce • 6 oz. can of Coke • Salt and pepper

Directions

Cut ribs in half. Sprinkle with salt and pepper and place in crockpot. Combine Sweet Baby Ray’s BBQ sauce and Coke and pour over ribs. Cook on high for four hours or on low for eight hours. Enjoy!

Mary Kraft is a sow farm manager for Iowa Select Farms overseeing the operations, productivity and employee development and training of her 12-person team. It’s a family affair! Mary’s husband, Aaron (pictured here) manages a nearby sow farm as does her daughter, Kaci. Mary and her family live in Riceville.

Oven-Baked Barbeque Ribs

Ingredients

• 1 rack of ribs (about 5 lbs.) • Dry rub (about ¼ to 1/3 cup, see suggestion below) • Barbeque sauce (1 ½ to 2 cups) Dry rub recipe (use what you like) • 2 tsp. chili powder • 2-3 Tbs. packed brown sugar • 1 tsp. ground cumin • 1 tsp. garlic powder • ½1/2tsp. salt • 1/2 tsp. pepper Combine in small bowl and it’s ready to use.

Directions

the dry rub to the outside of the ribs. Place in the preheated oven uncovered for two hours. Remove from the oven and coat with the barbeque sauce. Cover tightly with aluminum foil and return to the oven for another hour. Remove the ribs and uncover. At this point I add another coating of barbeque sauce and put them under the broiler for about five minutes or take out to the grill to finish them off. You could also serve them now without broiling or grilling.

Line a baking pan with aluminum foil (or you will hate the cleanup!). Preheat your oven to 250⁰F. One secret to “fall of the bone ribs” is to flip the rack over and find the thin membrane that covers the inner part—pull this off before adding the dry rub, It’s as thin as plastic wrap but is almost always present. After the membrane is off, generously rub the inside of the rack of ribs with the dry rub. Place the ribs on the foil-lined baking sheet and apply

“This isn’t so much a recipe as a technique. I have used both homemade and commercial barbeque sauce and dry rubs and find that what matters the most is having one that you like. Use whatever is your favorite. It’s a good way to have some ribs during the cold winter months.” –Dr. Shamus Brown, DVM, Senior Finishing Supervisor

Recipes

GroundPork

From addictive appetizers to main dishes, we put ground pork in nearly everything!

Pork Spaghetti

Ingredients • • • • • • • • • • • • • •

1 lb. ground pork 1 lb. Italian sausage 1 large onion, chopped 1 green pepper, chopped 2 garlic cloves, minced 1 cup dry wine 3 (14 1/2 ounce) cans Italianstyle tomatoes, crushed 1 (6 ounce) can tomato paste 2 teaspoons dried oregano 1 teaspoon brown sugar, packed 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 2 bay leaves 1 (12 ounce) bags spaghetti, cooked

Directions

1. In a large skillet cook meat, onion, green pepper and garlic until meat is browned. 2. Drain and return to skillet. 3. Add wine and bring to a boil until it is absorbed, stirring occasionally. 4. Stir in tomatoes with juice, tomato paste, oregano, brown sugar, basil, thyme, and bay leaves. 5. Bring to a boil then reduce heat and simmer uncovered for 1 hour. 6. Remove bay leaves and serve over hot spaghetti.

Tom Boge is a finishing supervisor in our eastern Iowa finishing territory. Tom has been employed by Iowa Select Farms for over 20 years and oversees nearly 70,000 pig spaces along with the planning and execution of repair and maintenance projects designed to upgrade our swine housing facilities. Tom is also retired Sgt. 1st Class Thomas Boge, Platoon Sergeant , Company B, 1st Battalion, 133rd Infantry Regiment, part of the Iowa National Guard’s 34th Infantry “Red Bulls” Division. Tom was deployed overseas four times — Saudi Arabia, Egypt, Iraq and Afghanistan — during his 18-year military service. Tom and his family live in Allison.

Skillet Ziti with Ground Pork Pasta

Ingredients

• 12 ounces ground pork, lean • 8 ounces penne pasta, whole grain (about 3 cups) • 3 cups spicy tomato pasta sauce, or plain tomato-basil pasta sauce • 2/3 cup ricotta cheese, low-fat • 3 tablespoons parmesan cheese, or asiago cheese, freshly grated

Directions

Cook pasta in large saucepan with unsalted water according to package directions. Drain well. Meanwhile, cook ground pork over medium-high heat in large, nonstick skillet about 3 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles. Drain and discard any juices. Add hot pasta to ground pork in skillet. Stir in pasta sauce and ricotta cheese. Cover and cook over medium-high heat until hot, stirring occasionally. Sprinkle with grated cheese and serve. Serves 4.

Cassandra Jass, DVM, is a swine veterinarian and the director of production well-being. Cassandra works with our farm managers and her team of production well-being auditors, along with leading industry animal well-being experts, to ensure our husbandry practices and protocols are providing the best and most productive care to our animals. Cassandra and her family live in Alden.

Pork Pot Pies

Ingredients

• 1 pound ground pork • 1 1/4 cups sundried tomato alfredo sauce, or alfredo sauce • 1 12-oz package frozen mixed vegetables, steam-in-bag • 1 8-oz tube refrigerated garlic breadstick dough • 1 teaspoon olive oil • 1/2 teaspoon salt • 1/2 teaspoon black pepper

Directions

Heat olive oil in large skillet over medium-high heat, add ground pork, salt and pepper. Brown well, drain; return to skillet. Meanwhile cook vegetables according to package directions. Add sauce and vegetables to the pork in the skillet. Stir to combine well. Divide mixture into 4 individual-sized casserole dishes or one 9X9 baking dish. Top mixture with bread dough sticks in criss-cross pattern. Bake at 375 degrees for 10-12 minutes. Serves 4.

Don Stahl is the shop manager for the environmental services department and oversees the repair, maintenance and upkeep of our fleet of tractors, plows, mowers, jetters and manure application equipment. When Iowa gets blasted with snow, it’s Don and his crews who make it possible for our employees and trucks to get out to the farms, safely.

Pork Chili Express

Ingredients

• 1 pound ground pork, lean • 1 15-oz can chili beans, undrained • 2 14 1/2-oz cans diced tomatoes, in juice • 1 1/2 cups water • 1 tablespoon chili powder • 1 1/2 teaspoons cinnamon • 1/2 teaspoon dried oregano leaves • Salt, to taste (optional)

Directions

Cook ground pork over medium-high heat in 12-inch, nonstick skillet for 3 to 4 minutes or until pork is no longer pink, breaking pork in to small crumbles. Drain and discard any juices. Stir chili beans, tomatoes, water, chili powder, cinnamon and oregano into pork in skillet. Cover and bring to boil. Reduce heat to medium. Uncover and simmer for 3 to 5 minutes or until desired consistency. If desired, season to taste with salt. Serves 4.

Allen Whiley is the director of finishing and was the first employee hired by owner Jeff Hansen. Both Jeff and Allen fondly remember Jeff driving Allen out to a corn field north of Iowa Falls and explaining his vision to begin building the very first facilities for what would become Iowa Select Farms. Shortly thereafter that corn field became the home to Iowa Select Farms’ Stockdale Sow Farm. Allen is pictured here with his grandson, Kameron.

Asian Style Sweet and Sour Meatballs

Ingredients

Meatballs • 1 lb. ground pork • 1/8 tsp. ginger powder • 2 cloves garlic, finely minced or crushed • 1/4 tsp. Chinese fivespice powder, optional • 1 tsp. sesame oil • 1/4 tsp. black pepper • Oil, for pan-frying (I use approximately 2 tablespoons of olive oil) Sweet and Sour Sauce • 1 bell pepper, seeded and sliced • 1 small onion sliced into about 8 wedges and then separated • 1/4 cup ketchup • 1-2 Tbs. Thai sweet chili sauce (we like a little heat but not fire; feel free to increase) • 1 Tbs. apple cider vinegar • 1 Tbs. soy sauce • 1/4 cup water • 1 Tbs. cornstarch Optional Garnishes • Sesame seeds and/or sliced green onion tops

Directions

Combine all meatball ingredients except the oil for pan frying. Mix and form into 24 meatballs. Pan fry until golden brown in a skillet or wok over medium high heat. Place on a paper towel lined plate while you make the sauce. To make the sauce combine all of the sauce ingredients except the bell pepper and onion and set aside. Drain the oil from the skillet or wok and stir fry the bell pepper and onion for 1-2 minutes. Add the sauce and heat until thickened. Add the meatballs to the sauce to reheat slightly. Serve with your choice of rice (white, brown, fried) and garnish with sesame seeds or green onion slices. Makes 4 servings and I can usually have this on the table in 30 minutes.

Shamus Brown, DVM, is a swine veterinarian and senior finishing supervisor for our western and northwestern Iowa territory. Dr. Brown and his team care for approximately 1.5 million finishing pigs every year and work to maintain the health and productivity of the hogs, ultimately marketing them to JBS Swift in Marshalltown or Worthington, Minnesota.

Quick and Easy Meatloaf

Ingredients • • • • •

2 lbs. ground pork 1 cup oats (oatmeal) 2 eggs 1 package of onion soup mix Ketchup or barbeque sauce

Directions 1. 2. 3. 4. 5. 6. 7.

Preheat oven to 375 degrees Mix oats, soup mix and eggs together Add ketchup or barbeque sauce as wanted to moisten the oats Let mixture sit for 5 minutes Mix ground pork in with the meat Grease a bread pan and evenly place meat mixture in the pan Bake for 1 hour until the meat is thoroughly cooked

Ben Smith is an ag systems coordinator, helping out with the installation of new farm technologies and contributing to multiple research trials. Ben is working on his master’s degree in ag systems technology at Iowa State University and lives in Ames.

Perfect Pork Burger

Ingredients • • • • • • • • •

5 slices bacon 1 clove garlic, minced 1 pound ground pork Kosher salt and freshly ground pepper 1/4 teaspoon dried rubbed sage Freshly ground pepper 4 potato buns, split Unsalted butter, softened, for spreading Coleslaw, for topping (optional)

Directions

Pulse the bacon and garlic in a food processor until coarsely ground. Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into four balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled. Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill. Serve the patties on the buns; top with coleslaw. (optional)

Lance Lawrence manages the Stockdale Sow Farm and was one of the first employees of Iowa Select Farms. Lance oversees the operations, productivity, animal care and employee development and training for this 4,400 sow farm located near Ackley. Lance and his family live in Iowa Falls.

Ham

Recipes Flavorful and delicious

Apricot-Glazed Ham

Ingredients

• 5 pound fully-cooked ham • 1/3 cup brown sugar, firmly packed • 1 tablespoon cornstarch • 1/2 teaspoon nutmeg • 1/4 teaspoon cloves • 2/3 cup apricot nectar • 2 tablespoons lemon juice

Directions

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.) For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly. Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Dwain Bankson is our director of nutrient management and leads the 18-member environmental services team. Dwain and his team are responsible for regulation compliance, land stewardship, nutrient analysis and manure storage, handling and application to neighboring fields.

Hot Ham and Cheese with Caramelized Onions

Ingredients

• 1 package King’s Hawaiian hamburger buns • 6 slices bacon • 1 yellow onion • 8 tablespoons salted butter, divided • 2 teaspoons Dijon mustard • 1 teaspoon Worcestershire sauce • 1 pounds sliced deli ham • 1 pound sliced Swiss cheese

Directions

1. Fry the bacon until crispy. Place on paper towels to drain. 2. Slice onion into thin strips. 3. Melt 1 tablespoon butter in a small skillet; add onions and cook over very low heat for 30 minutes, stirring occasionally. The onions should turn a deep golden color and taste sweet. 4. Melt the remaining butter and whisk with the mustard and Worcestershire sauce.

Sandwiches

1. Preheat the oven to 350 degrees. 2. Cut foil into large squares for wrapping each sandwich. Brush the bottom of each bun with butter mixture on both sides. 3. Top with ham, onions, bacon, and cheese. Brush the top of the bun with butter on both sides, place on the sandwich, and wrap with foil. Repeat for remaining sandwiches. 4. Bake for 20 minutes or until warmed through and cheese is melted. 5. Store leftovers in the fridge with a piece of wax paper between them to prevent sticking. Reheat leftovers in the oven wrapped in foil or in the microwave for 1 minute.

Steve Abrams is the transportation director and oversees the truck and trailer fleet, logistics, dispatch, repair and maintenance and the sanitation of our market hauls to JBS Swift. Iowa Select Farms sends around 450 loads of pigs to market every week!

Classic Macaroni and Cheese with Ham and Peas

Ingredients

• 6 slices hearty white sandwich bread, torn into quarters • 5 tbsp. unsalted butter, plus 3 tbsp. cut into 6 pieces and chilled • 1 lb. elbow macaroni • Salt • 6 tbsp. all-purpose flour • 1-1/2 tsp. dry mustard • 1/4 tsp. cayenne pepper (optional) • 5 cups milk • 8 oz. Monterey Jack cheese, shredded (2 cups) • 8 oz. sharp cheddar cheese, shredded (2 cups) • 8 oz. deli ham, sliced ¼ inch thick and cut into 1-inch pieces • 1 cup frozen peas

Directions

1. Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. 2. Adjust oven rack to lower-middle Don Hunt oversees our position and heat broiler. Bring southern Iowa sow system 4 quarts water to boil in large and leads the operational pot. Add macaroni and 1 tablespoon salt and cook, aspects and leadership stirring often, until tender; development efforts of the drain macaroni. crews on seven sow farms 3. Melt remaining 5 tablespoons and several gilt development butter in now empty pot over medium-high heat. Add flour; farms located near the areas mustard; cayenne, if using; and of Mount Ayr, Afton, Murray, 1 teaspoon salt. Cook whisking Shannon City, Diagonal, constantly, until mixture becomes fragrant and deepens in color, Lenox and Weldon, Iowa. about a minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add macaroni, deli ham, and frozen peas to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 4. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes. Serves 8.

Bakery Egg and Ham Casserole

Ingredients • • • • • • • •

1 cup cubed ham 5 large eggs 1/2 cup 2% milk 3 cups frozen shredded hash brown potatoes, thawed 1/3 cup chopped green onions 1/2 tsp. dry mustard powder 1/2 tsp. black pepper 2 cups shredded cheese, divided

Directions

This recipe can be made ahead of time and frozen in a Ziploc bag (unbaked) and then thawed completely in the fridge and poured into a pan in the morning. But it works great to mix and bake right away, too. In a large bowl, beat together the eggs and milk. Stir in the ham, hash browns, green onions, dry mustard, pepper, and 1 cup shredded cheese. Pour into one gallon Ziploc bag. Place remaining 1 cup cheese in quart size Ziploc bag. Staple to large bag. Freeze. Thaw completely. Pour into 7x11 pan. Bake in 350 degrees preheated oven 25 to 35 minutes, or until knife inserted in the center comes out clean. Sprinkle the remaining cheddar cheese on top, and continue baking for 3 to 4 minutes or until cheese is melted. Remove from oven, and let sit 5 minutes before serving. Double recipe makes 9 x 13 pan. Substitution – the green onion does give some color, however you can substitute minced onion – might want to lower the amount since the green onion is typically pretty mild.

Patty Meyer is the friendly face who welcomes visitors to the Iowa Select Farms office in Iowa Falls. Every day Patty warmly greets hundreds of callers on the phone, along with employees, suppliers, tour groups and local leaders who step through our office doors. Patty lives in Iowa Falls.

Sweet and Tangy Ham Balls

Ingredients

• 2 1/2 lb. ground ham (purchased ground or ground in food processor) • 2 lb. ground pork • 1 lb. ground beef • 3 eggs • 3 cups crushed graham crackers • 2 cups milk Sauce • 2 1/2 cups brown sugar • 2 cans tomato soup • 1/2 cup vinegar

Directions

In extra large mixing bowl, mix together meats. Add remaining ingredients, mixing well. Form into balls with ice cream scoop. Place 15 balls each into 2 (9×13) pans. Bake at 350 degrees for 45 minutes; drain. Sauce: Stir together sauce ingredients and cook over medium heat until sugar dissolves. Pour over baked meat balls then bake an additional 15 minutes with sauce.

Aaron Fopma is a sow supervisor for farms in the Hardin, Hamilton and Wright county area. Aaron is responsible for not only the operational efficiency and productivity of his farms but also the training and development of his managers and their staff. Aaron and his family live in Iowa Falls.

Hawaiian Ham & Swiss Sliders

Ingredients • • • • • • • • •

24 slices of deli honey ham 6 slices of Swiss cheese, cut into fourths 1/3 cup mayonnaise 1 tbs. poppy seeds 1 1/2 tbs. Dijon mustard 1/2 cup butter melted 1 tbs. onion powder 1/2 tsp. Worcestershire sauce 2 packages (12 count) King’s Hawaiian Original Hawaiian Sweet Dinner Rolls

Directions

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of Swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Kerry Sweeney is the Human Resources Director. Kerry (middle) and her team work to oversee staffing, orientation, training and development of our 1,000 person workforce. Kerry lives in Ankeny.

Connect With Us!

Iowa Select Farms P.O. Box 400 • Iowa Falls, Iowa 50126 • 641-648-4479 www.iowaselect.com