I was shocked and disgusted when I heard about Pink Slime in burger meat! What is going on with our food supply?
I also just learned that there is a beef glue that is used to take different pieces of beef glue it together to make a steak! How can companies get away with this. The more I read the more disgusted I am becoming!
I just came across this web site about where you can get “Pink-Slime” free beef! Thank goodness there are stores out there!
I am so happy that I am able to eat our own certified organic beef here on the farm. I know where my meat is coming from!
If any of you are interested, we do sell our beef and Berkshire pork from the farm. Check out our products!
This one is just over the top……. Castoreum comes out of a beavers behind, extracted from their anal glands and used to make artificial raspberry flavoring! Think about that the next time you order a raspberry ice tea!!!!?????
As I was checking out other sites I came across this one, lunch box bunch. It is a fun informative web site! Here is the link that gives a list of Food Additives to Avoid! I find it really nice to have a list that I can look up chemicals and foods that I do not know.
Robyn was a professional and is now a stay home mom and mother of 4. One day while she was feeding her children breakfast, one of her children had a horrible allergic reaction. This was the beginning of her crusade to find out what is being put into our food! Please watch this video Robyn O’brien!
(A Sunday Specialty which I learned from my dear, Italian Mother-in-Law!)
This is a stuffed chicken that is boiled in the Sunday tomato gravy. Very unusual with wonderful flavors.
Stuffing for a 4 lb. Organic Chicken:
• ½ lb. loose Manchester-FarmsBerkshire sausage
• 3 slices of bread dried and made into breadcrumbs
• 4 cloves of garlic minced
• ¼ cup of chopped parsley
• ¼ cup of grated Parmesan cheese
• Salt & pepper to your taste
• 1 4 lb. Organic Chicken rinsed & patted dry
• ¼ cup of olive oil
• 5 cloves of garlic minced
• ½ can 28 oz. can of whole tomatoes blended
• ¾ can of 8 oz. can of tomato paste
• 1 lb. pasta of your choice. I like Ziti or an egg noodles
Preheat oven to
Sauté the sausage until just cooked. Add to the sausage, breadcrumbs, garlic, parsley, Parmesan cheese, salt & pepper and mix together.
Stuff the bird with the sausage mixture. Let bird sit.
In a large sauce pan (large enough to fit the chicken) add the olive oil on medium heat and saute the garlic. When the garlic is golden add blended tomatoes and tomato paste. Bring to a boil and then simmer for 20 minutes. Add stuffed chicken to the sauce and cook at a high simmer for 2o minutes and turn over the chicken. Continue cooking for 1 1/2 hours, turning chicken every 20 minutes.
While the chicken is cooking bring a pot of water to a boil. When the water comes to a boil add a tablespoon of salt. Add the pasta and cook the till al dente.
Take the out of the sauce and carve.
Serve the pasta with the sauce as a first course.
Serve the Chicken with a Salad as a second course.