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Celebrate Spring Holidays the Union-Made Way!

Shopped-Union-Got-Best-BasketWith the help of the AFL-CIO and Union Plus, we’ve compiled a UFCW-made shopping list and some UFCW-made recipes so that you can enjoy whichever Spring holidays you celebrate–whether it be Easter, Passover, or just celebrating the nice weather, while supporting your union brothers and sisters at the same time!

If you’re looking for some sweet treats from the Easter bunny, all of the following candies are made by members of the UFCW family:

  • Cadbury Eggs
  • Jelly Bellies
  • Laffy Taffy
  • Necco Wafers
  • Mike and Ikes
  • Thin Mints
  • Tootsie Rolls

For Passover, the following UFCW-made items are just what you need:

Passover-MealsMatzo Products, Crackers and Farfel

  • Manischewitz

Meats

  • Empire Kosher

Wine and Grape Juice

  • Arbor Mist (UFCW)
  • C.K. Mondavi (UFW, UFCW)
  • Turning Leaf (UFCW)
  • Minute Maid Grape Juice (UFCW)
  • Welch’s Grape Juice (UFCW)

See more union-made wine and beverages here.

 

And for the chefs in the family, the following recipes are sure to make any family gathering a special one:

 

Apricot Glazed Ham via Farmland Foods

Ingredients

  • 1/2 teaspoon ground cinnamon
  • 1 (about 5 pounds) Farmland® Boneless Smoked Ham – Old Fashioned Pit Ham
  • 1 cup apricot preserves
  • 1 cup apricot nectar
  • 1/4 cup orange marmalade
  • 1/4 teaspoon nutmeg

Directions

  1. Heat oven to 325°F. Place ham and apricot nectar in roasting pan.
  2. In small bowl, combine remaining ingredients. Spread preserves mixture over surface of ham. Loosely cover and bake for 1 1/4 hours or until internal temperature reaches 140°F., basting ham with pan juices every 20 minutes.
  3. Slice ham and place on serving platter. Spoon pan juices over ham.

Ham-It-UpMake it union: Tyson Ham, Hormel Honey Roasted Ham, Cook’s Ham, Appleton Farms Ham, Black Forest Ham, and Butterball Ham are all made possible by UFCW members.

 

Roasted Leg of Lamb with Rosemary via AllRecipes.com

Ingredients

  • 1/4 cup honey
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 5 pounds whole leg of lamb
  • 1 teaspoon coarse sea salt

Directions

  1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  4.  Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Make it union: Chiapetti Lamb and Fischer Meats Lamb are union-made by UFCW members.

 

Scalloped Potatoes via CookingChanneltv.com

Ingredients

  • 4 cups heavy cream
  • 2 cups smooth goat cheese
  • 1/2 cup chives, finely chopped
  • 2 pounds Yukon Gold potatoes, finely sliced
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, cubed
  • Salt and pepper

Directions

  1. In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.
  2. Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.
  3. In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.
  4. Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.

Make it union: Country Fresh, Blue Bonnet, and Horizon dairy products (butter and heavy cream) are union-made by UFCW members.

 

Bacon Cheddar Deviled Eggs via AllRecipes.com

Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Make it union: Alta Dena, Horizon Organic, and President’s Choice eggs are union-made by UFCW members.

 

Ambrosia via FoodNetwork.com (recipe courtesy ofAlton Brown)

Ingredients

  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 4 ounces sour cream
  • 6 ounces homemade mini marshmallows, approximately 3 cups
  • 1 cup clementine orange segments, approximately 6 clementines
  • 1 cup chopped fresh pineapple
  • 1 cup freshly grated coconut
  • 1 cup toasted, chopped pecans
  • 1/2 cup drained maraschino cherries

Directions

  1. Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.
  2. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Make it union: Domino Sugar, as well as Country Fresh, Blue Bonnet, and Horizon dairy products (heavy cream and sour cream), are union-made by UFCW members.

UFCW International President Marc Perrone Releases Statement on Kraft Heinz Merger

UFCW Local 538 members and Kraft workers Gloria Jenkins and Mark Grimes

UFCW Local 538 members and Kraft workers Gloria Jenkins and Mark Grimes

(WASHINGTON, D.C.) – Marc Perrone, International President of the United Food and Commercial Workers International Union (UFCW), today released the following statement in response to the merger of Kraft and Heinz:

“We have a profound responsibility to provide our hard-working families the opportunity for a better life. It is why we have a proud history of negotiating union contracts, with both Heinz and Kraft, that provides these incredible men and women better pay, benefits and job security. By working together we have not only met our responsibility to our people, but have proved that companies that choose to be responsible can be profitable and successful. We will continue to work with Heinz and Kraft to ensure they do what is right and responsible and that ‘streamlining’ and ‘cost-cutting’ measures don’t hurt the workers, their families, who have helped make these companies a success.”

The UFCW represents approximately 1342 workers at Heinz locations in Fremont, Ohio; Holland, Michigan; Muscatine, Iowa; and  Massillon, Ohio. Approximately 2870 Kraft workers in Coshocton, Ohio; Davenport, Iowa; Dover, Delaware; Jacksonville, Florida; Madison, Wisconsin; and Walton, New York are also UFCW members.

UFCW Members Take Action to Support Union Meatpacking Workers in Brazil

UFCWnewsUFCW members from across the country are showing global solidarity for food processing workers in Brazil who were recently fired. Around 600 meatpackers who work for a company called Marfrig Global Foods and who are union members of the National Confederation of Workers in the Food and Allied (CNTA Afins) were fired without any merit or warning. CNTA Afins is calling on the government for an intervention in order to help the fired workers. The plant is located in the city of Alegrete, located in the Brazilian southern state of Rio Grande do Sul.

According to CNTA Afins president Artur Bueno de Camargo, “Public money has been invested in Marfrig and social compensation for these workers is the least we should expect in return. We neither accept these dismissals nor the way the decision was made and then announced. There weren’t negotiations with workers or with the local union. If Marfrig doesn’t reconsider, a strong mobilization in the whole country – including with strikes – will not be discarded.”

UFCW and CNTA Afins members have a history of working together on campaigns to improve the lives of meatpacking and food processing workers around the world. In response to the firings, UFCW members are showing their support for the fired workers by sending messages of solidarity and telling Marfrig Global Foods to reconsider the dismissal of 600 workers.

You can show your support for the Marfrig workers by:

CNTA Afins represents 440,000 food industry workers in Brazil including 54,000 in Rio Grande do Sul state. Marfrig Global Foods is the third-largest Brazilian food processing company, after JBS and Brasil Foods. Marfrig has manufacturing plants in Brazil, Argentina, Chile and Uruguay. Its beef, poultry, pork, and mutton products are present in more than 110 countries.