The name “Spike’s Secret Stuff” was later changed to Cavender’s because the name “Spike’s” was taken by another brand.
Each man chipped in $258 to make their first batch in a washtub on their back porch. On July 4, 1968, Cavender and son Steve sold their first two batches of “Spike’s Secret Stuff” to the only two stores in Harrison at the time.
Reportedly, when Cavender was seventeen, his Greek friend in Texas died and willed his seasoning recipe to Cavender. The chef there cooked with a special seasoning mix, the ingredients of which were a closely guarded secret. While in Texas, Cavender and his brother Lowell had befriended a Greek chef who ran a popular steak house. The store was destroyed by the Crooked Creek Flood on May 7, 1961, but was later reopened in the same place. In the 1950s, Cavender and his wife operated the Well-Worth Dime Store in Harrison at 116 N. The family moved to the Ozark Mountains, where Cavender ran root beer stands and a Honda motorcycle shop. Their son Ronald Stephen (Steve) Cavender was born on November 19, 1943, in Little Rock (Pulaski County). Cavender married Katherine Sarita Simmons on January 5, 1941, in Lonoke County. In 1940, Cavender moved to Arkansas, first working in Benton (Saline County). Growing up in Texas and Oklahoma, Cavender led a colorful life as a wild game hunter and entrepreneur. Lester Robert “Spike” Cavender was born in Cooper, Delta County, Texas, on September 3, 1913, the second of five children of William John Cavender and Lula Reedy Pemelton Cavender.
By 2015, a third generation of the Cavender family was producing and selling their world-famous Greek seasoning. In May 1988, the company moved from its original location to a larger facility in Harrison. Since 1978, Cavender’s All Purpose Greek Seasoning has been manufactured and sold by the S-C Seasoning Company, Inc. For many years, the seasoning was shared only with their friends and family until they began selling it in 1969. It was adapted from a recipe by a Greek friend of Cavender’s who was a chef. While meatloaf is a very comforting dish, it can be a little on the heavier side so why not try serving it with a lighter side dish! A fresh leaf salad, or a caprese salad to keep with the Italian theme – will bring out the flavors more and you’ll still be able to go back for seconds.Lester “Spike” Cavender of Harrison (Boone County) created Cavender’s All-Purpose Greek Seasoning with his son Ronald Stephen Cavender in the late 1960s. If you’re not sold on the bison meat, you can still make this meatloaf and just substitute it for regular ground beef, or try using pork or turkey for a lighter protein. For best results, allow the meatloaf to sit for a bit before cutting and serving. Cook meatloaf until your meat thermometer reads 160F, but depending on your oven, allow at least 75-85 minutes for this meal to cook. Add on remaining bison meat and press gently, forming a nice smooth covering and place in the oven. Repeat layering again in same order, minus the noodles! Time for the layers! Spread half of the following on top of the bison meat marinara sauce, roasted vegetables, daiya cheese and lasagna noodles (laid length ways). Now that your vegetables should be done, change your oven temperature to 350F. Set the rest of the bison contents aside for now. Grab your 8x4 pan and gently press half of the meat loaf mixture into it. In a separate bowl combine bison, eggs, tomato paste, broth, quinoa flakes and flax. In a large skillet, melt some coconut oil and sauté onions and celery until they are translucent. Lay contents of the bowl on the baking sheet and bake for 40 minutes – making sure to turn over at least once. Combine the mushrooms, onions, peppers, garlic, zucchini and broccoli in a bowl and coat with coconut oil, basil, oregano, salt and pepper – this really enhances the flavor of your vegetables. Turn your oven to 375F and grab a baking sheet and an 8x4 pan, grease or line both of them with silicon mat. 2 lbs ground grass fed and finished bison 1/2 cup broccoli florets, cut into bite sized pieces
Spike seasoning canada free#
Gluten Free - Dairy Free - Corn Free - Sugar Free It’s a great way to change up your dinner routine, and has an all round taste that will have everyone coming back for seconds! This Italian stuffed bison meatloaf blows through tradition and turns this family meal into a gastro style main course you’d over pay for at a restaurant. If you like the hearty, classic English style meatloaf and love blurring the lines between old and new – then you better sit down for this one.
0 kommentar(er)
