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. The 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 is 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). 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 pepper. Simmer for 30 more minutes. Garnish with grated cheeses as desired. (As adapted by Marie Ann Voss, an enthusiastic customer). # # # # # 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." 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. (Peppermint 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. 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. 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 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. 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 who 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 chicken fajitas. We make our own marinate of olive oil, red whine vinegar, 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. -30-