Barton Meats
Barton Meats Butcher shop in Carrington
1020 11th St N, Carrington, ND 58421
Sunday: Closed | Monday: 7:30AM-5:30PM | Tuesday: 7:30AM-5:30PM | Wednesday: 7:30AM-5:30PM | Thursday: 7:30AM-5:30PM | Friday: 7:30AM-5:30PM | Saturday: 8AM-12PM
America/Chicago time zone
4.5 average rating from 20 reviews for Barton Meats
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Business Name: Barton Meats
Address: 1020 11th St N
Carrington
North Dakota
58421
United States
Carrington
North Dakota
58421
United States
Phone: +1 701-652-3636
Google ID: 0x52daedbf1e18ef9f:0x54ed4709d71af74d
Place ID: ChIJn-8YHr_t2lIRTfca1wlH7VQ
Google Reviews ID: 6.11963E+18
Google CID: 6.11963E+18
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For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.
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Homemade Lavender Lemonade – Refreshing, Floral, and Perfect for Any Occasion
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Rinse chicken; pat dry. Cut each breast half into 4 pieces. Make slit in each piece to form pocket. Stuff about 1 tablespoon cheese into each pocket, pressing closed with fingers.
Spray 15 x 10-inch jelly roll pan with CRISCO Butter Flavor No-Stick Cooking Spray.
Place flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well.
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Bake for 12 to 15 minutes or until chicken is no longer pink in center. Do not overbake. Cool in pan on rack 5 minutes. Serve with warm pizza sauce for dipping.
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Place flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well.
Place crushed chips in pie plate or on waxed paper. Dip chicken pieces in flour, then in egg mixture and then in chips, pressing to coat well. Place on jelly roll pan. Spray tops with cooking spray.
Bake for 12 to 15 minutes or until chicken is no longer pink in center. Do not overbake. Cool in pan on rack 5 minutes. Serve with warm pizza sauce for dipping.
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