Rudyard Cooperative Company

Rudyard Cooperative  Company Rudyard Cooperative is a one stop for all your grocery, hardware, and deli needs. We service Kincheloe, Pickford, Rudyard, and surrounding area.

On a cold January night in 1913 a group of settlers met at the home of Herman Savinen, a Finnish farmer, to discuss the formation of a cooperative. They did not have the
remotest idea what it was all about. Their goal was to be a farmers Co-op and act as an agent to sell their hay and grains and to supply themselves with everyday needs. Although the Co-op was organized mainly by the Finns and earl

y management was mainly in their hands, their support came from other Finns, the French and the Hollanders (Dutch). After several meetings they were officially incorporated on June 24, 1913. According to the newspaper, The Co-op Builder dated July 15, 1943, Isaac Keranen, one of the original signers of the Articles, stated that “ grim necessity drove them desperately on”. As a result, the “Loomis Building” was purchased on November 19, 1913 for the sum of $729.00. This amount included all stock of groceries, all fixtures, consisting of one counter, one pair of scales, one roller top desk and office chair, one clock, one coffee mill and one heating stove and stovepipes. The store opened for business on December 1, 1913. Over the years the store grew to include a feed mill and service station (1933) in Rudyard. A bulk delivery truck was purchased to deliver gas, oil and heating fuel to local farmers. A second store was opened in Pickford in 1951 and the newest store, The Kinross Co-op, in Kincheloe at the sight of the old Air Base Exchange building in 1989. The year 2013 was one of many celebrations of our Co-ops 100th Anniversary. It has taken a lot of hard work and dedication over the years to stay in business. We “ Thank” those who carried out the original idea and all of those along the way who helped get us to where we are today. It truly has been a Cooperative endeavor!

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!https://bit.ly/38XiLBNCrispy Baked Chicken DrumsticksIngredients12 chicken ...
08/31/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Crispy Baked Chicken Drumsticks

Ingredients
12 chicken drumsticks (Note 1)
2 tbsp extra virgin olive oil
Oil spray
Seasoning (Note 2):
3 tsp garlic powder
3 tsp onion powder
5 tsp smoked paprika
2 tsp black pepper
1 1/2 tsp cooking/kosher salt
4 1/2 tbsp plain/all-purpose flour
3 tsp baking powder (makes them crispier, DO NOT confuse with baking soda / bi-carb) (Note 3)

Instructions

Preparation: Preheat the oven to 200°C/390°F (180°C fan-forced). Line a tray with foil then place a rack on the tray (makes the underside of the drumsticks crispier, Note 4).

Seasoning: Mix the Seasoning ingredients in a shallow bowl.

Coat in oil: Toss the drumsticks in the olive oil. Stretch and pull the skin on each drumsticks to cover as much of the flesh as possible.

Coat in seasoning: Coat a drumstick in the Seasoning then shake the excess off well. Place on the rack. Repeat with remaining drumsticks.

Spray with oil: Spray the legs generously with oil.

Bake for 30 minutes, rotating the tray halfway through. Increase the oven to 220°C / 430°F (200°C fan) then bake for a further 15 minutes or until the skin is crispy. Enjoy!

Notes
1. Other chicken cuts - You could also use chicken wings (same cook time and temp) or skin-on, bone-in thighs (bake 35 minutes at 200°C/390°F (180°C fan) then 15 minutes at the higher temp, per recipe).
2. Substitute for spices:Garlic powder: more onion powderOnion powder: more garlic powderSmoked paprika: more ordinary/sweet paprika
3. Baking powder purpose - Not to be confused with baking soda / bi-carb which is like triple strength baking powder and will NOT taste nice!!
Baking powder is a secret trick to make chicken skin crispier, a tried and proven method with chicken wings (very popular recipe on my website!). It doesn't make these drumsticks shatteringly crispy because they're seasoned rather than being plain skin (like the wings) but if you make these drumsticks without, they are noticeably less crispy. You can't taste the baking powder.
4. Tray prep - Why foil-lined? It makes your clean up life easier. Why rack? For crispy undersides! Don't have a rack? Line with paper instead and turn the drumsticks halfway, and expect to add an extra 5 to 10 minutes to the bake time to make the top crispy.

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!https://bit.ly/38XiLBNHoney Garlic Pork ChopsIngredients1 tablespoon vegeta...
08/24/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Honey Garlic Pork Chops

Ingredients
1 tablespoon vegetable oil
pork chops (2 thick bone-in chops or 4 thin chops)
salt and pepper to taste
2 tablespoons butter
2 tablespoons minced garlic
1/4 cup honey
1/4 cup water
2 tablespoons vinegar white, apple c***r or rice w**e vinegar
1/2 teaspoon crushed red pepper optional

Instructions
Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.

Season the pork chops with salt and pepper.

Once the skillet is hot, add the pork chops. Cook uncovered for 3 minutes on each side to sear the outsides of the chops; remove the chops from the pan and set aside.

Turn the burner down to low/medium heat.

To the skillet, add the butter and garlic. Let the garlic cook for about a minute.

Next, stir in the honey, water, vinegar and crushed red pepper. Let cook for a few minutes or until the sauce begins to thicken.

Add the chops back to the pan and cook for 5-10 minutes, basting frequently with the sauce. The pork chops are done when they register an internal temperature of 145°F. Let rest for 3 minutes before slicing.

Thinly slice the chops and serve over a bed of rice; drizzle the remaining sauce over the pork.
Garnish with parsley and additional crushed red pepper, if desired.

Notes
Garlic Conversions:
2 tablespoons minced garlic = 6 medium garlic cloves
2 tablespoons minced garlic = 3/4 teaspoon garlic powder*
2 tablespoons minced garlic = 1 1/2 teaspoons granulated garlic*

*If you use garlic powder or granulated garlic, add when you add the other water, honey and other seasonings.

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!https://bit.ly/38XiLBNGreen Grape SaladIngredients4 pounds seedless green g...
08/10/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Green Grape Salad

Ingredients
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
½ cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Directions
Gather all ingredients.
Wash and dry grapes.
Mix cream cheese, sour cream, sugar, and vanilla together in a large bowl. Add grapes and mix until evenly incorporated.
Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!https://bit.ly/38XiLBNBrats in the Air FryerIngredients 5 uncooked bratsIns...
08/02/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Brats in the Air Fryer

Ingredients
5 uncooked brats

Instructions
Preheat air fryer to 370° Fahrenheit. Once air fryer is preheated, lightly spray basket with spray oil (optional).

Place brats in single layer in air fryer basket, being careful not to overcrowd basket.

Return basket to preheated air fryer and cook 7 minutes. After 7 minutes, use tongs to flip brats over, then return to air fryer and cook another 7 minutes.

After 14-minute cook time is up (or when brats reach desired doneness), remove brats from air fryer and serve with desired sides and toppings.

This looks fun!!!
07/22/2026

This looks fun!!!

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!https://bit.ly/38XiLBNCaprese ChickenIngredientsMarinated Tomatoes2 cups ch...
07/12/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Caprese Chicken

Ingredients
Marinated Tomatoes
2 cups cherry tomatoes, halved
2 Tbsp. olive oil
2 Tbsp. prepared pesto
1 Tbsp. balsamic glaze, plus more for serving
Kosher salt and black pepper

Chicken
2 Tbsp. olive oil
2 Tbsp. salted butter
6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
Kosher salt and black pepper
6 large basil leaves, plus more for serving
6 slices fresh mozzarella
Sliced ciabatta bread, toasted, for serving

Directions

1 Preheat the oven to broil.

2 For the marinated tomatoes: In a small bowl, toss the tomatoes with the oil, pesto, and balsamic glaze. Season with a pinch of salt and pepper, and set aside.

3 For the chicken: In a large skillet, heat the oil and butter over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Cook until golden and just cooked through, about 3 minutes per side. Top each piece of chicken with a large basil leaf and a slice of fresh mozzarella. Transfer to the broiler, and cook until the mozzarella is melted, 2 to 3 minutes.

4 Remove the skillet from the oven. Top with the marinated tomatoes, making sure not to completely cover the chicken. Drizzle over some balsamic glaze, and top with more basil. Serve with toasted ciabatta.

Address

16829 S Water Tower Drive
Kincheloe, MI
49788

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