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Rose Acre Farms Awards Trips and Bonuses to Employees for Years of Continuous Service

by Mark Whittington | Jan 22, 2018
Rose Acre Farms recently recognized employees for their years of service. Awards were issued to employees whose tenure with Rose Acre Farms reached 20, 30 and 40 years. Rose Acre Farms credits its present-day success to the tireless efforts of these individuals.

Those who received the 20 Year Service Award receive a trip to Hawaii or Alaska with a value up to $4,000 or $1,800 toward any trip or $1,800 bonus. If the trip is chosen, one additional week of vacation is also awarded. Employees receiving the award include:

Terry Fish, RAF Beanmeal Plant
David Koen, Newton County Egg Farm
Don Zahringer, Johnson County Egg Farm
Thomas Weets, Johnson County Egg Farm
Troy Busse, Guthrie Breaker Plant
Steve Curry, RAF Beanmeal Plant
Cory Curtis, White County Egg Farm
Christine Joseph, Newton County Egg Farm
James Mullet, Northern Indiana Pullets
Robert Watkins, Johnson County Egg Farm
Brian York, Southern Indiana RAF Admin
Jerry McCory, RAF Beanmeal Plant
Robert Witt, Winterset Egg Farm
Clyde Lynde, Johnson County Egg Farm
Jamie Stone, Newton County Egg Farm
Ben Tiemeyer, RAF Transport
Todd Vogel, Southern Indiana RAF Admin
William McKinney, Cort Acre Egg Farm
Brian Tormoehlen, RAF office
J.C. Bradley, Pulaski County Breaker Plant
Jessie Young, RAF Beanmeal Plant
Joel Marcos, Knob Noster Pullets

 

Those who received the 30 Year Service Award receive $4,500 toward any trip or $3,000 bonus. If the tip is chosen, one additional week of vacation is also awarded. Employees receiving the award include:

John Rust, Southern Indiana RAF Admin
Kevin Riley, Pulaski County Egg Farm
Dewey Cox, Pulaski County Pullets
Rocky Fish, RAF Hatchery
Robert Lewis, Southern Indiana RAF Admin
John McMahon, RAF Beanmeal Plant
Mark Whittington, Rose Acre Office
Wanda White, Southern Indiana RAF Admin
Juan Gomez, Newton County Egg Farm
James Hancock, White County Egg Farm
Jim Waddle, Newton County Egg Farm
Those who received the 40 Year Service Award receive $5,000 towards any trip or $3,500 bonus. Employees receiving the award include:

Larry Zalabak, Lincoln County Egg Farm
Deloris Everroad, Jenacre Egg Farm
Eugene Gibbs, Oconee Egg Farm

 

Rose AcreTM Recipe of the Month

Layered Brunch Casserole
        
          
Ingredients:
  • 2 ½  frozen shredded hash brown potatoes, thawed
  • 6 slices Swiss cheese
  • 1 ½  chopped lean ham (8 ounces)
  • 8 large eggs
  • 1 ½  nonfat milk
  • 1 tbsp. Dijon mustard
  • 1 tbsp. dried minced onions
  • 1 ½  crushed corn flakes
  • ¼  cup butter, melted, optional
Instructions:
  1. Spray a 3-quart casserole with cooking spray; set aside.
  2. Layer half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. Repeat layers.
  3. Blend remaining ingredients except corn flakes and butter, until combined. Pour over ingredients in casserole. Refrigerate, covered, several hours or overnight.
  4. Preheat oven to 350°F. Uncover casserole and sprinkle with corn flakes. Drizzle with melted butter, if desired.
  5. Bake casserole 50 to 60 minutes or until knife inserted near center comes out clean.


"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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