RV Traveling with the Scott Farms Family: June 21, 2007

Scott Farms Business & Travel Blog

This site is emphasizing restaurants, points of interest, RV parks that are reasonable, shows we do, new products being developed, and monthly recipes we recommend.
Larry & JoAnna Scott welcome you to our new blog. That we hope you find entertaining & useful. If you RV you will find many interesting observations. If you travel any distance this site can provide some helpful information. If you like easy & tasty dishes go to http://www.scottfarms.net/ for recipes in the special recipe section on our site.

JoAnna & I have traveled extensively for the past 5 years marketing our Scott Farms Gourmet Food Products at craft shows, festivals & special events. In doing this we have encountered many interesting places, people & situations. I will start with our most recent trip starting around the first of June 2007. As memory serves me, as time goes on, I will digress to previous trips over the past 5 years. (Only highlights) We started our business in 1983 as a way to dig out of our farming financial problems. We were totally a wholesale specialty food manufacture for many years doing the major gift shows in Dallas, Atlanta, Kansas City, & San Francisco. (Check out our web site for our history & purpose) Now we are primarily a retail specialty food manufacture. we will post by dates but also by area's of country we are traveling.

Saturday, July 7, 2007

June 21, 2007

We got up early around 4AM & left for the Minneapolis Fairgrounds to setup for the show. We left early to beat the morning rush hour. Got in line to park RV hundreds of RVs in line. Finally we got our

parking spot, electricity only. By luck this was only 75 yards from the building we were to exhibit in. Minnesota Street Rod Association volunteers helped us unload our truck & were so nice. They were having record heat & humidity for June. They don’t air-condition buildings on the fairgrounds so it was hot. I left the grounds to

purchase lunch since none of the concessions stands were open until tomorrow. Found a Greek restaurant that had a lot of cars around it. (A good sign) Purchase two Gyros & one large Greek salad. Great food at Dino’s, highly recommend.

We got to walk around & watch as all these wonderful classic cars as they started arriving. This is a 3day show with over 12,000 cars & rods on the grounds. The Minneapolis Fair grounds are huge & the cars take all spaces. This is a car enthusiast paradise. It is called Back- to the 50’s. It is the largest state show. To check out cars &

activities go to http://www.msra.com/. The next year show will be June 20-22 2008 same place. We ate dinner at RV & retired early since show time is tomorrow.

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Top 10 Places to Eat on the Road

1. LOBSTER COOP's, Coastline between Stonington and Thomaston, Maine...Eat lobster dinners on the piers as they unload lobster boats. Great prices and the freshest lobster.
2. Valley Inn, East Buffalo St., Warsaw, NY...Civil War Inn built in 1861 serving 5 star meals at 2 star prices.
3. Harold's New York Deli, 3050 Woodbridge Avenue, Edison, NJ...A wonderful Jewish delicatessen specializing in huge portions of cheesecake, corn beef, pastrami, and world's largest pickle bar. Share meals here and then take the rest home.
4. Blue Dog Cafe, 1211 West Pinnhook Road, Lafayette, LA...Cajun cuisine served amid collection of blue dog originals by George Rodrique. We ate at most of the wonderful cajun rest. In the are & this was our favorite. Make sure you try their bisque.
5. cafe des Amis, 111 Washington St., Breaux Bridge, LA...Crawfish capital of the world. Great local cuisine with wonderful decor.
6. Oliver's, Decatur St. in French Quarter, New Orleans, LA....CREOLE food by three generational family(local favorite)
7. Little Mexico, West side of square, Mt. Pleasant, IA...Best Mexican restuarant, we have eaten at. Wonderful owner named Anna
8. La Bella, 2113 Upton Drive, Virginia Beach, VA...Great Italian dishes
9. Beau Rivage Buffet, Hwy 90, Biloxi, MS...The best buffet with a lot of fresh seafood & desserts.
10. Venti Pizzeria, 112 E. 17th St.,Cheyenne, WY...Speciality Bocce Balls & Speciality pizzas

History of Scott Farms

Below is a brief description of our beginning & history. The motto " For Olde Thme Goodness" is our guiding light with nothing but service and tasty gourmet products for your enjoyment.
In 1983 we created our first product, ManyBean soup. From there we developed many other varities of beans with seasonings. Next, it was our dip mixes. We introduced our Cajun and Popcorn lines in the late 1980's and our seasonal and Southwest specialties in the early 1990's. Our number one seller is Scott Farms Enchilada Soup before that it was Tortilla soup. During the late 1990's we developed our quick and nutritional soup mixes-Potato,Cheddar Broccoli, Cheezy Enchilada, etc. These are our just add water mixes. In the year(2002) we created our new drink & dessert mixes plus a wonderful Cheezy Queso mix. In(2006) we developed an extensive line of rubs & marinades. Our recipe section on this site has many uses for these products. No matter who answers the phone at Scott Farms, Jawanda, general manager,Bobbie, plant supervisor, or Larry Scott,owner please know that we are dedicated to our motto " for olde tyme goodness" and the best and most friendly service possible.

October Recipes

Salmon Fillets with Scott Farms Southern Sweetness Rub

Ingredients:
2 fresh salmon fillets, 1 tablespoon Scott Farms Southern Sweetness Rub, 1/4 cup beer or wine, 2 tablespoons olive oil.

Directions:
Combine Southern Sweetness Rub, beer or wine, and olive oil in a large plastic bag. Place salmon in bag, being sure to coat salmon well. Refrigerate for at least 20 minutes. Grill salmon over medium heat until fish flakes easily with fork.

Scott Farms Fritters

If you like fritters this is a great recipe for all kinds. Our favorite vegetables are corn or okra in this mix

Ingredients:
3 eggs, beaten or (healthier real egg substitute)
1 cup buttermilk
1-1/2 cup of flour
1 cup cornmeal ( if you can find coarse stoneground meal it is even better)
1 tsp salt
2 tsp Scott Farms Spirited Southwest Rub Mix
1 tsp Scott Farms Herbs Etc. Seasoning
1 Lb of either okra (cut into pieces, fresh or frozen) or frozen corn (fresh corn of the cob is even better)
1/2 medium sweet onion, chopped (can use some green onions chopped as an addition)
1/2 bell pepper deseeded & chopped (optional red bell pepper to add color)
Vegetable oil for frying (we prefer canola or peanut oil)

Directions:
In a large mixng bowl, mix eggs & buttermilk. Add the flour, cornmeal, salt, Scott Farms Spirited Southwest, Scott Farms Herbs Etc, and mix well. Add either the corn or okra, then onion & bell pepper, stir until blended. Let set while preparing skillet & oven.
Set oven to warm and line baking sheet with paper towels. Heat a heavy skillet with about 1/2 inch of oil until hot. When the oil is ready (gently) drop batter into oil by large spoonfuls to make larger fritters, smaller spoon for smaller fritters. Fry until golden brown turning to do other side. Remove with slotted spoon and drain on the paper towel covered baking sheet. Set in oven to keep hot while you fry remaining fritters(remember only a warm oven not hot). You can place some of batter in the refrigerator if you are not feeding alot of people to do more the next day. A great final addition is a mixture of our Scott Farms South of Border Dip mix prepared for a dipping sauce.

Scott Farms Enchilada Cassarole

This is one cassarole you will put in your favorite recipe file. It uses our #1 product as a base.

Ingredients:
3 1/2 cups prepared Scott Farms Enchilada Soup (1/2 package)
8 soft corn tortillas
1 lb browned hamburger meat
1 cup chopped onion
1 small can green chilis
1 cup sour cream
2 cups grated cheese (your choice)

Directions:
Place 4 corn tortillas in bottom of 9x12 casserole dish. Layer with 1/2 of hambuger meat, 1/2 cup onions, 1/2 can green chilis, 1/2 cup sour cream, and 1 cup grated cheese. Pour 1 cup Scott Farms cheezy Enchilada Soup over top. Repeat with remaining ingredients. Bake in 350 degree oven until bubbly-approximately 30 minutes. Enjoy !!

Scott Farms Hummus

If you wan't low calories, low fat, & low sodium with the flavor of a great appetizer this is the one. A wonderful mediterranean treat!
Ingredients:
2 TBS of Scott Farms Grateful Garlic Seasoning (you can use Scott Farms Garlic & Chives Dip Mix as a substitute)
1 1/2 tsp of Scott Farms Spirited Southwest Rub ( you can use Scott Farms South of Border Dip Mix as a substitute)
1 7 oz tub of original (non-seasoned) hummus
1 TBS of olive tap'enade ( Mediterranean olive spread) Optional
Directions:
Combine above ingedients in small mixing bowl and blend well. Put in refrigerator for at least 1 hour for spices to work. Serve with bruchette bread or your favorite party favors. Remember if using the optional mediterranean olive spread start with 1 TBS then work up to your taste. This great appetizer is made from the healthy chickpea & pure olive oil . The tubs usually are found near the cream cheese or specialty cheese section of your favorite market.

September Recipes

Scott Farms Spirited Southwest Polenta Corn Cakes

This is one great side dish for chicken or pork. It is also makes a nice addition for mexican dishes or beans. Polenta is a great corn product and has many uses.
Ingredients:
1/2 cup polenta
1/4 cup grated parmesan cheese
1 egg beaten or 1/4 cup egg-subsitute
1/4 cup cream style corn
1/2 cup vegetable broth or chicken broth
1 TBS olive oil
1 TBS sugar
1/2 tsp Scott Farms Spirited Southwest Rub
1/2 tsp Scott Farms Savory Sesame Seasoning
Directions:
Place all ingredients except olive oil in a medium sauce pan. Bring to a boil and stir constantly until very thick. (about 7-10 minutes) Remove from heat. In a skillet, add the olive oil, and heat to 350 degrees. Drop polenta mixture into skillet with a Tablespoon to make 8-10 small corn cakes. When brown, turn to brown other side. Serve Hot

Savory Sesame and Tomato Chicken

Tender chicken breasts that have that encrusted taste.
Ingredients:
4 Skinless, boneless chicken breasts
1/4 cup olive oil
1/4 cup water
1/4 cup lemon juice or lime juice
2 T Scott Farms Savory Sesame & Tomato Rub

Directions:
In a small bowl mix rub, olive oil, water and lemon or lime juice. Stir well. Place chicken breasts and rub mixture in a resealable plastic bag. Turn bag to coat chicken on both sides. Refrigerate for at least 30 minutes. Remove chicken. Grill over medium heat for 30-40 minutes or until chicken is done. Turn often during grilling. Option: Place marinated chicken in a roasting pan. Bake in a 350 degree oven for about 30 minutes or until chicken is cooked through.

Scott Farms Herbed New Potatoes

A wonderful way to season your new potatoes.
Ingredients:
11 new potatoes
2 TBS of butter or margarine
2 tsp of . or Scott Farms Herbs Etc. or Scott Farms Dill-icious Dip Seasoning
1 tsp of Scott Farms Grateful Garlic Seasoning or Scott Farms Garlic & Chives Dip Seasoning
Directions:
Wash the potatoes & cut in half. Cook in a large pan of boiling water until tender. Drain. Melt butter with spices in sauce pan. Pour over new potatoes & serve hot.

SCOTT FARMS CANADIAN BACON MUFFIN

This dish is tasty but much healthier since we are using egg-substitute & canadian bacon.
INGREDIENTS:
1 16 oz package of egg-substitute
6 lite English Muffins
6 slices of Canadian Bacon
1/4 cup of shredded montery-jack cheese
1 tsp of Scott Farms Spirited Southwest Rub
1 tsp of Scott Farms Grateful Garlic Seasoning
Directions:
Preheat oven to 350 degrees. Combine egg-substitute & seasonings in a oven-safe baking dish (spray with non-stick spray first) Bake for about 13 minutes or until done. Remove from oven, cut eggs into 6 sections. Place 6 muffin halves on baking sheet, top each with 1 egg section, 1 Canadian bacon slice, and 1 TBS of cheese mixture. Bake until cheese melts, about 5 minutes. Remove from oven & top with remaining half of muffin.

August Recipes

Scott Farms White Chili Recipe

This is a wonderful recipe submitted to Scott Farms by a very good customer Valerie Lewis, Ms Wheelchair Virginia 2006-2007 This recipe feeds 7-8 people.

INGREDIENTS:
1 pkg. Scott Farms Enchilada Soup Mix
1 lb ground chicken
1 lb breakfast sausage (You determine the level of heat to your own liking)
1 can ro'tel tomato chilis ( which ever one you should choose I picked original)
2 cans of white navy beans
1 bunch chopped green onions (At least 6 stalks)
DIRECTIONS:
Prep time 20 minutes
cook time 2-4 hours in crock pot on warm/low
Prepare Scott Farms Enchilada Soup mix according to package directions. While soup is simmering, brown ground chicken, sausage and green onions in frying pan do not drain grease.
In crock pot pour in soup after it has simmered. Add remaining ingredients, make sure you rinse the navy beans. Simmer on warm setting or low. You can add extra cheddar cheese & sour cream for topping. Serve with salad and dinner rolls or loaf of French bread.

Scott Farms Bleu Cheese Burgers

This is a great variation for your favorite American dish "The Burger".

Ingredients: (For Burgers)

2 lbs of lean ground beef or ground sirlion
2/3 cup of bleu cheese crumbles
1/3 cup of real bacon bits
2 TBS of Scott Farms Chuckwagon Rub or for spicer version use Scott Farms Spirited Southwest Rub
6 onion rolls
Lettuce, tomato slices, and onion slices
Avocado slices (optional)
Ingredients: (For Bleu Cheese Butter)
4 TBS of Real Butter or Margarine
2 TBS of Bleu Cheese Crumbles
Directions:
1) For Bleu Cheese Butter, in a small dish, combine butter & Bleu Cheese & mash with fork.
2) Light grill & set up for high heat cooking
3) For burgers, in a large dish, combine beef, the bleu cheese crumbles, bacon pieces, & Scott Farms Chuckwagon Rub or Scott Farms Spirited Southwest Rub. Form into 6 patties. Cover & place in refrigerator until ready to cook.
4) Prepare onion rolls (toast rolls then spread bleu cheese butter on rolls. Serve hot cooked burgers on rolls with lettuce, tomato, onion. If you like avocado, top with sliced advocado. Wow what a great burger combination!

Grilled Feta Strawberry Salad with Citrus Dressing

This is a wonderful salad with grilled feta. You will think you have eaten at a 5 star salad at a fancy restaurant. This salad is not limited to strawberries but can be used with any fresh in season berries such as rasberries. The grilled feta with our seasonings will make you enjoy feta in a new & unique way. This is our favorite salad. Larry & Joanna Scott

Ingredients & Directions:

For poppy seed dressing
For 1 Pkg of Scott Farms Citrus Dip Mix
1/3 cup of olive oil or canola oil
1/3 cup of apple cider vinegar
Shake mix well & set aside to use on salad later

For Salad:

4 cups of baby salad greens
1 cup of quartered strawberries (or your favorite seasonal berries)
1/4 cup chopped walnuts
Mix above & add the poppy seed dressing just before serving
For Grilled Feta Cheese:
Chunk Feta Cheese (a least 4 oz for salad)
1-2 Tbs of olive oil
1 tsp Scott Farms Spirited Southwest Rub
1 tsp Scott Farms Grateful Garlic Seasoning
Directions-
Cut Feta cheese into 1/2 inch slices- In a skillet between 250-300 degrees add olive oil and the two seasonings. Let seasonings sautee for a few seconds. Add Feta Cheese slices and heat on both sides. They should be heated in less than 1 minute or they will melt. The spices in the pan will sear into the Feta for a wonderful flavor. Now serve with the salad for a wonderful addition.

SCOTT FARMS ITALIAN CHEESE STICKS

Makes approx 10 servings

INGREDIENTS:

1 pkg of Scott Farms Marinara Seasoning
1 6oz can tomato paste
½ tsp salt (optional)
14 slices of Italian bread (We prefer to cut the loaf into thick slices)
Butter or butter substitute to coat bread
14 provolone cheese slices
½ cup of grated Parmesan cheese (You can buy the cheese already grated in the deli if you prefer)
1 Tbs Scott Farms Herbs Etc Seasoning (Optional)

DIRECTIONS:

First take the Scott Farms Marinara Seasoning & mix according to directions on package by using 2 cups of water, tomato paste, and optional salt for taste. After making marinara sauce cut bread into thick slices & spread butter on outer side of the 14 slices. Next layer 7 slices with 2 Provolone cheese then layer grated Parmesan on top of this. Then place some of the marinara sauce on top of this. As an option I sprinkle the Scott Farms Herbs Etc. on top of the sauce. Place the topper (bread) on the layered bread. Place sandwich with the buttered sides on the top & bottom on a hot grill or I prefer a George Forman type grill that will heat both sides at the same time. Grill until cheese is melted & bread slightly toasted. Now cut sandwiches into 1 Inch slices. Take the warm marinara seasoning and use as a dipping sauce for these tasty cheese sticks. I love this appetizer!!

Larry Scott

July Recipes

SCOTT FARMS SLOPPY JOES
Can make ahead for summer fun. This is a favorite of the Scott Farms Family . My mother used to fix this mixture, place on hamburger buns, and then bring it to the fields to serve us while we were harvesting our wheat crops. It can be prepared ahead, heated, and served at any function. People of all ages love this one.
Larry Scott
Ingredients:
1 pound of lean ground beef
1 cup of chopped onions
1 small bell pepper diced (optional)
1 cup catsup
2 TBS of prepared yellow mustard
1/2 cup of brown sugar
2 TBS of Worchestershire sauce
2 tsp Scott Farms Grateful Garlic Seasoning
2 tsp Scott Farms Spirited Southwest Rub
Directions:
Brown ground beef, chopped onions and, diced bell peppers in a skillet. Add other ingredients. Simmer for about 30 minutes. Serve on your favorite hamburger buns. This is simple but one tasty dish!!

SCOTT FARMS GUACAMOLE
The way GUACAMOLE should taste. Ingredients:
2 ripe avocados ( Must be almost totally black to be ripe, if not place in brown bag and close. Leave over night. This will cause gases that will ripen the avacados. Never put in refrigerator or they will never ripen.)

Ingredients:
1 lemon, juiced ( Strain if you get seeds in juice)
2 teaspoons of SCOTT FARMS Grateful Garlic Seasoning
1 teaspoon of SCOTT FARMS Spirited Southwest Rub
1 Plum tomato (Romano) diced
1/2 small onion, minced
Pinch of salt
Directions:
Cut avocado in half. Take pits out with spoon, then scoop flesh out into bowl with spoon. Pour lemon juice over avocados. Add SCOTT FARMS Grateful Garlic, SCOTT FARMS Spirited Southwest Rub,salt, tomato, & onion. Mash & mix the ingredients into a chunky dip using a fork. Serve with tortilla chips & salsa. Can put back into advocado halves for presentation. "Ole" Enjoy.

SCOTT FARMS MANGO & CASHEW SALAD
A wonderful healthy salad that has it's own unique favor. All ages like this one.
Ingredients:
1/2 cup extra virgin olive oil
1/2 lb whole, unsalted cashews
1 tsp Scott Farms Spirited Southwest Rub
1/4 tsp salt
3 TBS honey
2 limes, juiced
12 oz of green salad blend (romaine, spinach etc)
1 1/2 mangoes, peeled ,seeded,diced ( about 1 1/2 cups)
Directions:
Heat some oil in skillet until hot, add cashews, Spirited Southwest, & salt: Stir in honey. Remove from heat,toss, set aside to cool. Use left over olive oil to whisk with lime juice in a small bowl. Combine salad, mango, & cashews mixture to make a great salad. Serve!!

SCOTT FARMS SWEET POTATO & EGGPLANT CRISPS
The healthy sweet potato will taste much better than the less nutritional white potato with this recipe. Even if you do not care for sweet potatos this dish might change your mind and provide the beta-carotene that we all need. The eggplant will also become a wonderful treat with this recipe.
Ingredients:
1 large raw sweet potato
1 oriental eggplant
1/2 cup of Safflower oil or peanut oil
1 tsp of Scott Farms Grateful Garlic Seasoning
1 tsp of Scott Farms Spirited Southwest Rub
Directions:
Peel sweet potato
Cut sweet potato & eggplant into long thin strips, place in large bowl.(If you prefer you can do one or other vegetable by doing 2 potatos or 2 eggplannts)
Heat oil in heavy base pan or skillet. Carefully lower the sweet potato & eggplant into around 375 degree oil or medium high heat. Cook approximately 10 minutes or until crisp & golden. Remove with tongs onto paper towels for draining. Combine spices and toss over hot crisps until well coated. Best when served hot.
Healthier Alternative:
Pre-heat oven to 375 degrees, Place sweet potatoes, & or eggplants on cookie sheet pre-sprayed with no-stick cooking spray. Cook until crisp and remove. Spinkle spices on vegetables while still hot & serve. (hint cut thin & place under broiler to cook faster-watch closely to prevent burning)

About Scott Farms

Scott Farms is a specialty, gourmet, health food & gift business. We also do gift baskets,gift boxes, and gift bags. Est. 1983.
Scott Farms is a family run specialty gourmet food and gift business. Top selling items include dip mixes, tortilla soup, enchillada soup, potato soup, cheddar-broccoli soup,chili seasoning, meat seasoning,popcorn seasoning,salsa seasoning,bean seasoning,mulling & wassail seasoning, christmas cards with seasoning, gift boxes, gift packs, and related gift items. New items are rubs & marinades. Convenient and easy to use receipes that taste great is our specialty. We developed all our own recipes over a period of time since 1983. Our family has been in the farming business since the early 1900's. Customer service and your ability to talk to a friendly member instead of a machine is our goal. We also do many craft shows and festivals where we sample and sell our products. We also have several specialty gift shops that sell our products, so contact us at 1-800-482-1950 or email scottfarms@scottfarms.net or fax 580-482-1960.