Archive for the ‘and recipe shown on Amish Stories.’ Category

The end of spring was in the air
A red barn that I’ve taken one time before, this time in spring.
An ominous looking image that i really like, with nice colors under a dark sky.
Amish one room school house
Amish buggy at the back of the Amish school
I thought i would do something a little different on this post, and include a recipe from something that has really  put Lebanon county on the map, and that would be its world famous  Lebanon Bologna. I would like to include information on the history of Lebanon county Pennsylvania on a future post, as i think some readers would like to know a little more about its history and the people who helped shape it. Enjoy folks…….

SELTZER’S Sweet ‘n Sour Party Popovers

One 8 oz. package crescent rolls
8 Seltzer’s Lebanon Bologna slices, halved (any variety)
Sweet ‘n Sour mustard
1 c. shredded Cheddar cheese
Separate dough, flatten each triangle slightly and spread with mustard. Place two half slices of bologna on each triangle and sprinkle with cheese. Rolls triangle into crescent. Bake at 350º for 12 minutes. Makes 8 popovers

The History of Seltzer smokehouse meats company 

Nestled in gentle rolling Pennsylvania Dutch country, Seltzer’s Smokehouse Meats carefully guards the secret of producing superlative Lebanon bologna.

The savory creation originated before the turn-of-the-century as resourceful Pennsylvania Germans incorporated Old World butchering, curing, and sausage-making skills into life on Lebanon County farms.

When Harvey Seltzer, an ambitious butcher, created a unique blend of pure beef and spices in 1902, his bologna was so popular that he began commercial production and named his company after Palmyra, his hometown.

Harvey’s original recipe has been handed down through generations, and his descendants continue to provide the high quality taste for which Seltzer’s brand meats are renowned.

With a reputation for quality and reliability, Seltzer’s Smokehouse Meats has emerged as the leading producer of this regional specialty. And as the world’s largest producer, the company regularly distributes Lebanon bologna nationwide.

Defying modern cost-cutting methods, the Seltzers continue to produce bologna the old-fashioned way – in tall, wooden smokehouses over hand-tended fires. Some claim that the secret to Seltzer’s distinctive taste lies not in the ingredients, but in the darkened smokehouses where slow, steady billows pervade spiced logs of aged beef.

At Seltzer’s Smokehouse Meats, where the smell of smoldering wood and Lebanon bologna permeates the air, quality control is an integral facet of all operations. Years ago, when the federal government began inspecting meat-packing plants, Seltzer’s was the first federally-inspected Lebanon bologna company. And today, it’s one of the oldest continually USDA-inspected operations in the United States.

Through the years and lessons of experience, the Seltzer family combines time-tested advantages of tradition and selective technological improvements to create consistently predictable and uniform products. With a little bit of art and a little bit of science, they merge the best of the old and new to create a spectrum of exceptional smoked meats.

Attesting to their reputation, all Seltzer’s Smokehouse Meats products are prepared with typical Pennsylvania Dutch quality and pride. In Lebanon County, where “good food and plenty of it” has long been a way of life, Seltzer’s is a continuing American tradition.
Posted with permission from Seltzer’s smokehouse Meats located in Lebanon county Pennsylvania. Richard from Amish Stories. To order products from Seltzer Smokehouse Meats please go to

Recipe of the week this Sunday, Hope to see everyone there. Richard from Amish Stories.

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