CLICK HERE to visit the official rodeo website. CLICK HERE to order tickets online from Ticket West. CLICK HERE for more on the annual Pikes Peak or Bust Rodeo, coming to town in mid-July.

MORE ON MAYTAG BLUE CHEESE...

  

Here's the scoop from cheese whiz Laura Werlin,

(famous for turning one of the most classic American foods, the grilled cheese sandwich, into something exotic... Anyone for a "chips and guacamole grilled cheese?" ... You can find the recipe on her website.)

She describes Maytag Blue as having a "creamy-crumbly" texture, with little or no rind and a moist consistency. (Variation among blue cheeses is substantial, although most tend to have a salty character in addition to the tell-tale veins of blue mold.) Maytag Blue is made in Iowa and offers an affordable tasty cheese. It's a staple item at Ranch Foods Direct.

If grilling steaks for the July Fourth weekend, consider topping them with Laura Werlin's simple blue cheese-chive butter.  

BLUE CHEESE-CHIVE BUTTER

Using an electric mixer or wooden spoon, mix together 4 T. unsalted butter (at room temp), 2 oz. creamy blue cheese (also at room temp), and 2 T. finely chopped chives. Place the mixture on a large piece of plastic wrap about 14 inches long. Bring the long sides together and fold inward toward the butter mixture. Gently roll the butter mixture into a log about 6 inches long and 1 1/2 inches in diameter. Twist the sides tightly against the ends of the log and refrigerate until firm, at least one hour or overnight. When steaks are ready, remove the log from the fridge and cut into 1/4-inch slices. Place a pat or two of butter on each steak and let set for five minutes before serving. 

Here's another classic way to enjoy Maytag blue cheese over the holiday weekend, while taking advantage of all the fresh radishes, carrots, sweet salad turnips, and other vegetables now in season:

MAYTAG BLUE CHEESE DIP

8 ounces softened cream cheese
1/4 cup sour cream
1/4 cup heavy cream
4 ounces Maytag Blue Cheese, crumbled
2 scallions (or green onions), chopped 

Mix the first three ingredients in a medium sized mixing bowl. Add the crumbled blue cheese and all but 1 tablespoon of the scallions, and stir until blended but chunky. Season to taste with fresh ground pepper. Put mixture into a serving bowl and garnish with the reserved 1 tablespoon of scallions.

CLICK HERE and read what's in a McDonalds Angus Mushroom and Swiss burger; then compare it to the ingredient list for a Ranch Foods Direct Callicrate Beef mushroom and Swiss.

CLICK HERE to go directly to Ranch Foods Direct's interactive restaurant map.

Want Real Meat?

SCHNITZEL FRITZ German deli has an exclusive offer on Ranch Foods Direct's Callicrate Beef rouladen or sauerbraten! Every Friday from 2 to 5 p.m., buy one and get a second for $1 when you say "I Want Real Meat."  

NORTH END DINER exclusive: every Wednesday after 4 p.m., buy one burger, get a second for a nickel, when you say, "I Want Real Meat."

Find these offers and more... 

by viewing Ranch Foods Direct's new interactive restaurant map (or use the smart-phone QR code, below.)

We've got the Beet! 

MUCH OF THE SEASONAL SUMMER PRODUCE at Ranch Foods Direct is supplied by the Arkansas Valley Organic Growers. Meet all the farmers on their fabulous new website, CLICK HERE.