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Rose Acre Farms Honors Transport Employees for Years of Service

by Mark Whittington | Jan 17, 2018
Rose Acre Farms held a ‘Drivers Breakfast’ on December 2, 2017 at the Rose Acre Farms Corporate Office in Seymour. The breakfast was hosted in appreciation for Rose Acre Farms Transport drivers, past and present.
Current drivers as well as drivers from as far back as the 1970s attended the event.

At this event, awards were distributed to drivers who have exceeded 1 million, 2 million and 3 million miles in their Rose Acre Farms tenure. It takes over 25 years to drive over 3 million miles, so these employees have been with Rose Acre Farms transport for most of their professional career. Rose Acre Farms credits their present-day success to the assistance of their driver fleet, past and present.

Those receiving achievement awards for 1 Million miles:
Bob Stiles
Mike Sears
Sam Peters (Jr)
Rickey Batchelor
Bill Hawkins
Jeff Thompson
Mickey Egli
Rick Paris
Lynn Tiemeyer

Those receiving achievement award for 2 Million miles:
Sam Peters (Sr)
Roger Smith
Dan Moore

Those receiving achievement award for 3 Million miles:
Jim Collings
Bill Hackman
Bob Davers

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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