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Rose Acre Farms Employees Hold Contest to Raise Money for Nursing Home Residents

by Mark Whittington | Jan 17, 2018
Employees at Rose Acre Farms were in the giving spirit this holiday season, raising money to donate gifts to residents at the Lutheran Community home in Seymour.

For one week, Rose Acre Farms employees were able to vote for one of four employees to receive a pie in the face by donating money. Originally, whichever employee had raised the most amount of money received a pie in the face if the total donations tallied under $800. If donations totalled over $800, all four employees eligible would receive a pie in the face. Finally, if over $1000 was raised for donations to the Lutheran Community Home, all four employees plus Rose Acre Farms COO, Tony Wesner, would receive a pie in the face. After all monetary donations were added, over $1800 was donated, and all five employees received a pie in the face.

“This is something we definitely want to do every year,” said Tim Lush. We are hoping that each region or farm will get involved and compete against each other. Hopefully more and more people participate every year and we can continue to give back to those in the nursing home. It's a fun way to raise money to a very legit cause.”

After all donations were collected, 26 residents at the Lutheran Community Home received gifts from Rose Acre Farms Employees. When delivering the gifts, Rose Acre Farms employees brought their own families to help distribute the gifts, sing carols and visit with the residents. The money left over after purchasing gifts was then donated to three families in need in the community.

This event will take place each year during the holiday season. Contact us for more information.

Rose AcreTM Recipe of the Month

Huevos Rancheros

        
          
Ingredients:
  • 4 large EGGS
  • 1 tsp.canola oil
  • 1/4 cup finely chopped onion
  • 1 small garlic clove, minced
  • 1 tsp.each ground cumin and dried oregano
  • 1/8 tsp.salt
  • 1 Tbsp. no-salt-added tomato paste
  • 1 Tbsp. roasted, diced green jalapeno pepper
  • 1 can (14 oz.) diced tomatoes, undrained
  • 4 small corn tortillas, approximately 6'' wide
  • 1/4 cup crumbled fat-free feta cheese
  • 1/4 cup coarsely chopped fresh cilantro
  • 4 lime wedges
  • black pepper to taste
Instructions:
  • HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chilis for 1 minute or until combined. ADD tomatoes with juice; REDUCE heat to medium-low and SIMMER for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and cover to keep warm.
  • BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  • For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT oil in large nonstick skillet over medium-high. BREAK eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low.
  • COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs over carefully and COOK to desired doneness. SPRINKLE eggs lightly with salt and pepper.
  • SPOON warm sauce evenly over tortillas on four plates. TOP each tortilla with fried egg and sprinkle with feta and cilantro. SERVE immediately with lime wedges.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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