}`HPLASErJ€5}.MT 10 .HM 3 .H1Grayson Enterprises Ltd. First NA Serial Rights .H214 August 1991 1,779 words .H3Page #. Copyright 1991 .LS2        RECIPES FROM FOX VALLEY BUTCHER SHOPS  Pity the poor pilgrims. When they wanted a meat entree,   they had to shoulder their muskets and brave wild forests to   flush the tough wild turkeys.  Pity the poor Illinois pioneers. They had to slaughter   their own hogs and render their own lard every fall if they hoped   to survive the cruel Midwest winters.  Gradually, neighborhood slaughter houses and butcher shops took those burdens from local farmers. Gradually, the growth of   the railroads, the services of the United States Department of   Agriculture, and the centralization of the American meat industry   brought pure and standardized meat products within the buying   power of all Americans.  Through mass marketing, today's huge supermarkets still   provide most of the meat that finds it way to American dinner   tables. But don't pity the present residents of the Fox Valley.   π03 ŠThe small neighborhood butcher shops still survive to provide   that something extra in quality, service, and convenience that   their local customers demand.   #####    KALCK'S BUTCHER SHOP, 71 East Woodstock Street, Crystal   Lake, Illinois, 60014. (815)459-0016. Hours: Monday-Friday 9.00   am - 6.00 pm, Saturday 8.00 am - 5.00 pm. Closed Sunday. Owners:   Ken and Barbara Kalck. Manager: Melanie Kalck Roberts.  This Crystal Lake butcher shop, adjacent to the commuter   railway station in the downtown business district, has been in   business forty years, and owned by the Kalck's for the last   sixteen years. The shop gained a dedicated and enthusiastic   manager when Melanie Kalck Roberts decided she liked her Saturday   work at the butcher shop better than her college studies in   accounting.  Now she often spends seventy hours a week cutting meat,   making sausage and salads, and ordering supplies. Customers   appreciate her recipe board in the front of the store. "Because   of concern about cholesterol, our most popular product right now   π0- Šis our 90% specially ground and aged beef," Mrs. Roberts says.   Kalck's Italian sausage is a favorite at country church suppers.   A former Crystal Lake resident stocks up on Kalck's bratwurst to   sustain him in his Alaska home between visits back to Illinois.   "I love working here," Mrs. Roberts says. "We're just one big   happy family."   PORTERHOUSE STEAK - CHICAGO STYLE  1/4 cup chopped scallions 1/4 cup crumbled Roquefort cheese 2 garlic cloves, finely minced 4 Tablespoon butter, cut into small pieces 2 - 1" thick Porterhouse steaks, room temperature  Preheat broiler. Prepare a loose mixture of first four   ingredients. Broil steak until almost done. Before removing   steak from broiler, spread mixture over steak and return to   broiler long enough to melt butter and cheese. (Note:  this Roquefort sauce can be used over hamburgers, too).      π0- Š ITALIAN SAUSAGE SOUP 1 pound Kalck's homemade Italian sausage 1 cup chopped onion 2 garlic cloves 5 cups beef broth 1/2 cup dry red wine 1 - 15 ounce can stewed tomatoes 1 cup thinly sliced carrots 1/2 teaspoon crushed basil 1/2 teaspoon crushed oregano 1 - 15 ounce can tomato sauce 1 and 1/2 cups sliced zucchini 8 ounces cheese tortellini 3 tablespoons chopped fresh parsley 1 medium green pepper, chopped. Grated Parmesan and mozzarella cheese  Brown sausage in large pot with onion and garlic. Drain in   colander. Put sausage back in the pot. Add the next seven   ingredients. Bring to a boil. Reduce heat. Simmer for 30   minutes. Stir in tortellini, zucchini, parsley, and green pep  per. Simmer for 30 more minutes. Garnish with grated cheeses as   desired. (As adapted by Marie Ann Voss, an enthusiastic custom  er). ΄„   „   „Œ   „   „”   „  # # # # #   π0-  Š DREYMILLER & KRAY, INC., 140 South State, P.O. Box 238,   Hampshire, Illinois 60140. (708)683-2271. Hours: Monday-Friday   8.00 am - 5.30 pm. Saturday: 8.00 am - 5.00 pm. Closed Sunday.  Owners: Floyd Reiser, and son, Ed Reiser.  Two German sausage makers, the Dreymiller brothers, took   over this country meat market and processing plant in the little   town of Hampshire in 1929 - and even the great depression of 1932   couldn't do them in. The Reiser's still make some of those old   German sausage recipes that you can't get any place else.   "People come from all over in the fall for our rinderwurst,   buying dozens of rings to toss in their home freezer," Floyd   Reiser says. Other favorites of long-time customers are the old-  fashioned cured and hickory-smoked hams, bacons, and sausages   from their smokehouse. Southwest retirees load their car trunks   with their favorite products on trips back home to Illinois. The   Reiser's provide custom slaughtering for area farmers. Sportsmen   of northern Illinois bring their wild game and fish here for   processing and smoking. Floyd Reiser says, "Specialty meat   markets will survive as long as you have good products and treat   the customer right."      π0- Š RINDERWURST  Rinderwurst is a German ring sausage made from ground beef,   oatmeal, and a secret mix of special spices. Devotees will eat   rinderwurst for any meal and with any accompaniment. Probably it   is most often used as a breakfast sausage with pancakes and   syrup.  To prepare, cut into 3/4 inch slices, warm gently on both   sides in an ungreased frying pan until hot. Serve and enjoy.  GRILLED PORK CHOPS Buy Dreymiller and Kray's special thick-cut fresh pork   chops, pre-seasoned with their own secret special seasoning, and   ready for the grill. Prepare barbecue fire until coals are white   hot. Grill for about seven minutes on each side three inches   from the fire. Serve with baked potato and applesauce. (Pepper  mint ice cream makes a nice dessert for this meal, according to   Floyd Reiser.)  #####  ELBURN MEAT MARKET, INC., 126 North Main Street, Route 47,   Elburn, Illinois 60119. (708)365-6461. Hours: Monday-Friday   8.00 am - 5.30 pm. Saturday 8.00 am - 2.00 pm. Closed Sunday. Owner: Bob Ream.   π0-  Š „„  Bob Ream bought the Elburn Meat Market in 1954; it had been   in existence since 1892. Phyllis and Bob Ream literally raised   their two sons in the meat market. Jim Ream went on to become a   commercial photographer in Aurora although he still helps out on   busy days. Randy Ream gave up student teaching (do I have to do   this for the rest of my life?) to return to the family business   and become the resident sausage maker. "People don't realize how   creative sausage making really is," Randy Ream says.  Sportsmen bring their deer for processing and their fish for   smoking. Chicago celebrities drive out for a day in the country   and some special treats. They keep their smokehouse busy turning out hams and bacon,   Ream's beef jerky, over 50 kinds of awards-winning sausage, and   eight kinds of hot dogs. The latest version? Their own special   recipe for the "jalapenie wienie" for people who like their hot   foods really hot.   HOW TO COOK HOT DOGS  Bring a pan of water to a boil, place hot dogs in water, cover pan, and remove from heat. Hot dogs will be ready for   serving in five to ten minutes depending on their size.    π0- Š HOW TO COOK BRATS  Easy way: microwave brats in a covered pan for three to five   minutes, place on grill to brown for approximately another ten   minutes. "Some people cook brats in beer but I would rather   drink the beer while I cook the brats," says Randy Ream.  SMOKED SALMON SPREAD  Take equal amounts of Ream's specially smoked Nova Scotia or   Sockeye Salmon and mix with cream cheese. Add dry sherry to   taste. Serve with your favorite cocktail crackers.  #####  BATAVIA MEAT MARKET & DELI, 32 N. Island Avenue, Batavia,   Illinois 60510. (708)879-8787. Hours: Monday-Friday 9.00 am -   6.00 pm. Saturday 8.00 am to 5.00 pm. Closed Sunday. Owner:   Cliff Carver. Cliff Carver has owned the Batavia Market for almost two   years. A journeyman butcher who learned his trade working in   Chicago-area chain stores, he attributes his joy in his work to   his first boss, an old-fashioned Hungarian butcher who taught him   all about sausage making. "I always wanted my own shop so that I  π0- Š could provide the personal service lacking in the big chain   stores," Mr. Carver says.  Besides the usual meats, the specialized entrees, and the   homemade sausages offered by the market, the deli makes hot and   cold sandwiches "fresh while you wait" for the Batavia lunch   crowd. The spicy bratwurst and Swedish sausage are special   customer pleasers.  The niche served by the specialty meat markets can only   increase, according to Mr. Carver. "You don't need any gimmicks.   What we offer in quality and service speaks for itself."    HOLIDAY ROAST LOIN OF PORK  Take one 2 to 3 1/2 pound boneless center-cut, pre-seasoned   loin of pork stuffed, rolled, and tied with sliced slab bacon and   onions, according to the Batavia Market's secret recipe. Preheat   oven to 350 degrees. Put roast on a rack in an oven pan. Roast   for 20- 25 minutes per pound. Slice and serve as the star of   your favorite holiday menu.     π0- Š SKEWERED SHISH KABOBS  Buy Batavia Market's ready to grill shish kabobs prepared   with tender pre-seasoned beef skewered with onions, tomatoes, and   green peppers. Brush grill with olive oil. Turn every five   minutes for a total cooking time of 20-25 minutes. Serve and   enjoy.  #####   MAIN STREET MEAT MARKET, 840 West Main Street, St. Charles,   Illinois 60174. (708)513-0080 or (708)513-0081. Hours: Monday,   Tuesday, Thursday, Friday 9.00 am - 6.00 pm. Saturday 8.00 am -   5.00 pm. Sunday 11.00 am - 4.00 pm. Closed Wednesday. Owners:   Vince Tortorici and Jan Peck. Vince Tortorici, a Chicago area journeyman butcher for   35 years, and Jan Peck, experienced deli manager and caterer, are   the dynamic duo here. Easily accessible on St. Charles' main   drag - Route 64 through the center of town and all points west -   the market opened in November, 1988.  Besides offering the usual aged beef, fresh poultry and   fish, and specialty sausage products, these owners have a special   concern for the young two-earner families in the St. Charles area   π0- Šwho have more money than time. That is why they stay open on   Sunday and close on Wednesday. That is also why they offer so   many ready-to-go deli products that boggle the mind, as well as   the eye, at decision-making time. People on low-salt and low-fat   diets will find plenty of choices here. "We want to be able to   educate and help our customers plan a well-balanced diet," says   Ms. Peck. "Our goal is to offer quality and convenience with   competitive prices," adds Mr. Tortorici.  STUFFED PORK CHOPS Our own blend of Vandalia onions, smoked bacon, and mustard   dressing stuffed into our thick-cut pork chops dusted with BBQ   seasoning. To grill: place in foil, put on a medium-high grill for 45   minutes, turning every 10-15 minutes. Then take out of the foil   and put directly on the grill to brown for 15 minutes. To bake: preheat oven to 350 degrees, place chops in an oven   dish, add 1 inch of water, cover, cook for 45 minutes, then   uncover for 15 minutes, then remove from oven and serve.  OUR OWN BEEF OR CHICKEN FAJITAS We use tenderized choice sirloin and flank steak for our   beef fajitas. We use fresh Purdue chicken breasts for our chick  en fajitas. We make our own marinate of olive oil, red whine   π0- Švinegar, special spices, and mesquite sauce and marinate the beef   or chicken with green peppers and onions for 24 hours.  To prepare, stir-fry in a skillet or wok for five to ten   minutes. Serve over rice or in flour tortillas.   rr! -30- 