Angus Brands was proud to support Immaculate Heart Retreat Center over Mother’s Day with a donation of proteins for their Mother’s Day brunch.
We were thrilled to hear that their Operation Manager declared it “the most delicious bottom round roast he had ever tasted.” Wow! We love the compliment!
Angus Brands loves supporting our Spokane community.
Ahhh….the lovely warmer month of May. The city is in color with the Dogwoods, Magnolias, and Lilacs blooming gloriously just in time for the Lilac Parade, and little perennial sprouts are poking through the dirt reaching toward the sun. Isn’t it nice to be outside?
May is a busy time; cleaning up the yard and flower beds from winter’s kill, planting, hosing out the garage, washing windows. Some of us have proms, graduations and marriage ceremonies. However, the real event in May for me, especially this year, is Mother’s Day.
Why is this year so special you ask?
Because our family is thrilled to welcome its newest member, 7-week old Wilhelmina. Happy First Mother’s Day to our youngest daughter, Callie. Welcome to the Club!
From our family at Angus Brands to yours, we wish all the mother’s out there a wonderful day. And we’ll cross our fingers for sun!
Leslie Stachecki
Not much else to say but, “YUM.”
Enjoy this recipe from our friends at Beef Checkoff.
Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?
First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.
So here’s what you do:
Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.
Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!
It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!
Ingredients:
• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard
Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)
Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.
Dijon Glaze
Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.
Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.
Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.
Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.
As 2017 begins it’s time to give a little love and well deserved recognition to one of our members of the Angus Brands family, Suzie Hiatt.
Suzie is responsible for making our wonderful gift and donation baskets in a most creative, conscientious way on an extremely tight budget. She has a wonderful talent for blending colors with seasonal items, and puts her total self into each individual project.
Suzie also took over the Christmas “ball” from me by making the office and company events even better. She redecorates the front office in a festive way, including having Christmas stockings made for each employee with their names on them. She puts them up on the entry bulletin board where our “Secret Santa” (started by Suzie) can place surprise gifts. She also works with Jeff in arrangingthe Company Christmas Party Pot Luck Breakfast. Her spirit brightens up our customers, and everyone here at Angus. When things get a bit frustrating, we can always count on Suzie to pep us up.
Thank you, Suzie, for all the ‘little’ extras you do!
– Leslie Stachecki
My absolute favorite company memory of all time and will be forever: Angus Christmas Miracle.
When our girls were “little” – say Tessa was about 13 and Callie was maybe 9, I used to decorate the office and bring in food for our potluck. Tom and I would cut down an extra fresh tree in Montana for the office and I’d decorate it. This one Christmas, I’m guessing some where in the range of 1993 to 1995, we had a ton of food left over. It was just before Christmas so I decided to call St. Xavier Catholic Church, the closest in proximity to us, to find out who was the most needy family in the parish. I learned of a family with a single mother with two very little girls that had absolutely nothing.
I got the address which was, surprisingly, close to us. The girls and I loaded the Christmas tree, lights, ornaments and all (even a Christmas Angel on the top), into Tom’s red van and headed over just as the sky was starting to get dark. We drove up, unloaded the tree, placed it upright along the side of the front door; rang the doorbell; scrambled back into the van to watch. A young mom opened the door with two little girls peaking between each side of her long legs. Didn’t take her long to see the tree. The little girl’s faces were indescribably surprised.
But, that wasn’t all. We headed back to the plant, loaded up all the extra food (and there was a lot: deli meats, cheeses, deviled eggs, breads, cookies, brownies – the lot), and headed back. We drove up to the house. The tree was already up and brightly lit in the front picture window. Although now they know our van. The littlest angel of the family (maybe 4 or 5) saw us through the window and started jumping up and down screaming. We had to hurry before their mom saw us. It took a couple of trips to set the food on the porch, but we got it done without being detected. As we were running back to the van, attempting to scramble in, the mom opened the front door. She hollered out to us, “Wait!!” I yelled back, “No worries about the food – it’s all good. Merry Christmas!!” In the cold night, she called, “Thank you ….thank you so much!!” The girls and I laughed and smiled all the way home. I will never forget that little angel jumping up and down.
What did we learn that night? You give in dollars, the giving trees, food bags, baskets, etc. but you never really see the difference it truly makes. We did that day, and the real pleasure, or gift I should say, was that my girls felt it too. I think this precious experience is why my girls are so generous in their own way today. The gift was ours.
Happy Holidays,
Leslie Stachecki
Breakfast, Lunch and Dinner
Corporate Gift Giving Basket
Are you still looking for ideas on what to give your clients for a holiday gift? Want to support local business and skip unnecessary shipping costs?
Just in time for the holiday season, you can buy local with Spokane’s own Angus Brands “Breakfast, Lunch and Dinner” gift basket.
Our tasty and locally hand-crafted basket includes
We are offering these popular gift baskets at fantastic price of $42.99. Please call us at 509-482-7033 to order today.
Looking for something different to prepare for the holidays? Angus Brands can help you amp up your menu with these delicious items:
Turducken
Why be normal? You’ll certainly start a conversation with our semi-boned turkey which is stuffed with a de-boned duck, and the duck is stuffed with a small de-boned chicken. The cavity of the chicken, duck, and turkey are stuffed with a special filling of seasoned Apple Wood Smoked Bacon, Angus Meats’ Special Blend Sausage, and mouthwatering Cornbread Mixture. Serves 25 people!
Smashburgers and beef patties
Summer is over but ground beef is always on the menu! Check out our full line of fresh, frozen, and flavored smashburgers and preformed patties. Our smashburgers give you the versatility to make sliders, lasagna, taco bar, meatloaf, and more. ‘Tis the season for ground beef.
Precooked Chicken Wings
Just in time for winter sporting events and holiday parties, check out our new line of precooked chicken wings, which include honey hickory, and hot pepper flavors. Want to sample first? No problem – give us a call and we’ll hook you right up.
Ask Angus Brands today about giving your holidays a kick!
Pre-order our complete line of sausages and receive a .25 per pound discount if booked before October 1st. To order, contact us at 509-482-7033.
Whether it’s Oktoberfest or simply part of a scrumptious fall meal, Angus Meats’ sausages are created from long-standing family recipes.
With creative innovation as our focus, we are sure you’ll love the variety of flavors in our sausages:
Nuernburg:
With its German-inspired blend of yellow & red mustard seeds and other fresh spices, it’s sure to be an Oktoberfest hit. Traditionally served with horseradish and sauerkraut or potato salad, (and of course a frothy beer), Angus Meats’ Nuernburg Sausage will bring the world’s largest party to your table.
Milano:
An amazing mix of fresh roasted garlic, onions, fennel, rosemary, and chili peppers. Did we mention it’s outstanding with tomatoes?
Chorizo:
Who can resist chorizo? A spicy blend for any palate, our chorizo sausage contains chiles, black pepper, and garlic to create the perfect mouthwatering combination.
Luigi’s Hot Italian:
Picture perfect blend of garlic, onion, sherry & peppers. Serve with your favorite veggies, pasta or pizza. Bon appetite!
Apple Cran:
A natural complement to fall, our spectacular arrangement of apples, cranberries, and maple syrup makes an ideal choice for breakfast, lunch or dinner!
Special blend:
We’ve added a great breakfast mix of seasonings to this sausage including celery, peppers, onions and turmeric.
Cheddar Pepper Beer Brat:
Handcrafted with our Nuernburg Bratwurst and infused with Steam Plant Brewing Company’s Whitman’s Wheat Ale, fire roasted bell peppers, and creamy cheddar cheese, this brat is here to please.
Blue Cheese Beer Brat:
Old-world Nuernburg Bratwurst is infused with Steam Plant Brewing Company’s light, sweet and spicy Jalapeno Pepper Ale and savory blue cheese crumbles. Yum.
And of course for all our sausages there are no added preservatives, no BHT, and no BHA.
