by Bertman Foods Co. | Nov 7, 2017
Ingredients: 1 cup warm water (105 to 115 degrees) 1 package active dry yeast (scant tablespoon) 1 teaspoon honey or sugar 1 tablespoon oil½ teaspoon salt, If desired1½ cups Fowler’s Mill whole wheat flour 1-1 ½cups all-purpose flour 1 tablespoon butter or...
by Bertman Foods Co. | Nov 7, 2017
Ingredients & Instructions: WHOLE WHEAT PIZZA CRUST (2-9 inch, or 1- 15 inch crust) 1 package dry yeast 1 teaspoon sugar 1/2 cup lukewarm water (approx. 110 degrees) 1 cup wheat flour 3/4 teaspoon salt 2 teaspoons canola oil plus additional oil and cornmeal for...
by Bertman Foods Co. | Nov 7, 2017
Ingredients: 4 slices lamb shoulder 1 /2 cup Bertman’s Original Ball Park Mustard 2 doves, garlic, crushed fresh chopped chives One sprig each: fresh sage, rosemary and tarragon Instructions: De-bone meat and pound thin with tenderizing mallet. Mix mustard and...
by Bertman Foods Co. | Nov 7, 2017
Ingredients: 6 pieces boneless pork loin chops 2 large eggs 1 tbsp Dijon mustard ½ bag (1 cup) pumpernickel and onion pretzels, coarsely ground 1 tbsp butter or spray release for pan 1/2 cup Bertman Original Ball Park Mustard 1/4 cup of honey Instructions: Whisk eggs...
by Bertman Foods Co. | Nov 7, 2017
Ingredients: 1 pkg. bratwurst (5 links) 2 tbsp butter 1/2cup Bertman Original Ball Park Mustard 2 tbsp Bertman Ballpark Horseradish Sauce Instructions: Place bratwurst in a pan and add 1/2 cup of cold water. Cover and simmer on medium 15-20 minutes. Pour...
