Williams General Store

What's for Dinner? All ingredients can be found in the store.

Meatloaf Patties

1 egg, lightly beaten

1 slice soft bread, blended into crumbs

½ teaspoon salt

½ teaspoon ground black pepper

1 pound lean ground beef

1 (8 ounce) can tomato sauce

3 green onions, chopped

2 ¼ tablespoons brown sugar, or to taste

2 teaspoons Worcestershire sauce

2 teaspoons prepared yellow mustard

Directions:

Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape beef mixture into four patties.

Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.

Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently add patties into the sauce and bring to a boil; reduce heat to medium-low and simmer until patties are very firm, hot, and cooked through, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

https://www.allrecipes.com/recipe/239185/meatloaf-patties/

Pairs well with mashed potatoes and green beans.

Look at these gorgeous Local greens! All stocked up for you.

What's for Dinner? Breakfast for dinner! All ingredients can be found in the store.

Breakfast Casserole

Ingredients:
1 pound breakfast sausage

6 eggs

2 1/2 cups milk, divided

¾ teaspoon dry mustard powder

½ teaspoon salt

8 slices bread, cubed

4 cups shredded Cheddar cheese

1 (10.5 ounce) can condensed cream of mushroom soup

Directions:
Grease a 9x13-inch baking dish.

Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.

While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.

Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.

When ready to bake, preheat the oven to 300 degrees F (150 degrees C).

Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.

Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

Pairs well with Mimosas!

What's for Dinner? All ingredients can be found in the store.

Special Fried Rice:

Ingredients:
2 teaspoons canola oil, plus more as needed
(I actually use a garlic and butter mixture)

2 large eggs

½ teaspoon water

1 teaspoon sesame oil

½ onion, diced

1 clove garlic, minced

¼ cup frozen peas and carrots, thawed and patted dry with paper towel

2 cups cold cooked jasmine rice

1 tablespoon Sriracha sauce, or to taste (Optional)

2 teaspoons light soy sauce

½ teaspoon white sugar

½ teaspoon salt, or to taste

½ teaspoon ground white pepper, or to taste

¼ cup chopped fresh cilantro, or to taste (Optional)

4 tablespoons chopped green onion, or to taste, divided

1 cucumber (Optional)

Directions:
Heat 2 teaspoons canola oil in a large skillet or wok over high heat until smoking. Beat eggs and water together in a bowl until smooth, then pour into the skillet. Cook eggs in hot oil briefly to begin to firm, then scramble lightly with a wooden spoon until cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.

Pour 1 teaspoon sesame oil into the same skillet. Add enough canola oil to cover the cooking surface and heat to smoking. Sauté onion and garlic in hot oils until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the skillet.

Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.

Stir Sriracha sauce, soy sauce, sugar, salt, and white pepper, into rice mixture; continue to cook and stir until rice grains no longer stick together, 2 to 3 minutes more. Remove the skillet from heat. Sprinkle cilantro and 2 tablespoons green onion over rice; toss to mix.

Peel cucumber skin with a vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve fried rice in the middle of the platter; top with remaining 2 tablespoons green onion and additional white pepper.

Pairs well with Teriyaki chicken and Mela Coconut water.

https://www.allrecipes.com/recipe/241560/special-fried-rice/

I am excited to announce the winners of the art contest!

1st place this was submitted by an employee, so the first place prize will be given to the community submissions.

1st place- Natalie Turner

2nd place- Sierra Bird

3rd place- Summit

Thank you so much to everyone that participated in the contest. We are grateful to you all.

It's my favorite time of year! Stone fruits are coming in! Also, still have the yummy citrus. Look at this bounty.

Today is the day. We will announce the winner Thursday the 21st, after all of the crew has had a chance to pick.😊

One day left!

https://www.facebook.com/share/p/1DCKvnqxHa/

5 days left! 🥰