News

Rose Acre Farms to Participate in ‘Cracking Hunger’ with Fellow Iowa Egg Producers

by Mark Whittington | Dec 17, 2018
DES MOINES, IA – Rose Acre Farms is teaming up with fellow Iowa egg producers, the Iowa Egg Council and the Food Bank of Iowa in the initiative ‘Cracking Hunger.’

‘Cracking Hunger’ is a new program that will provide a steady source of eggs to food banks throughout the state of Iowa, Lt. Governor Adam Gregg announced last Wednesday. Egg producers in the state are estimated to be giving over six million eggs per year through the program to Iowa families in need.

Rose Acre Farms’ Andrew Kaldenberg (back row, second from left) attended the press conference. Kaldenberg also serves on the Iowa Egg Council Board.

Rose AcreTM Recipe of the Month

BLT  Egg Bake
        
          
Ingredients:

  • 1/4 cup mayonnaise
  • 5 slices bread, toasted
  • 4 slices process American cheese
  • 12 bacon strips, cooked and crumbled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup 2% milk
  • 4 large eggs
  • 1 medium tomato, halved and sliced
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • Shredded lettuce
Instructions:
  1. Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
  2. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon.
  3. In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

News