Food Buddy Ks

— NOTICE —

This blog is not longer affiliated with Prairieland Food.

Direct Prairieland Food questions elsewhere please.

As a “Food Enthusiast,” as many of us are, the world is just too big to know, and be able to mix ingredients for all of everywhere.  But if you like quick AND delicious, take some tips from cooks who do cook at home.  Sometimes the very best is made from natural, whole ingredients and sometimes mixes are thrown in to make a long task shorter and more pleasant all the way around.

There should be (from time to time) cookbook authors and Chefs of note show up here.  IF they want a platform for home cooks to be able to see how a pro works, all they have to do is ask. ;)

Most of the time, we love cooking and hope to share some of the best, old fashioned and new, recipes for new cooks to learn, improve upon and share themselves.

Ground Beef Sheperds Pie #plfrecipe

Ground Beef Sheperds Pie

Ingredients
1-2 lbs. ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10 oz.) beef gravy
1 cup frozen mixed vegetables
1/4 tsp Worcestershire sauce
Salt and pepper
2 c mashed potatoes

1 cup shredded cheddar cheese – optional

Directions
In a large skillet, cook the beef, onions and garlic; drain.
Stir in gravy, vegetables, sauce, salt and pepper.
Transfer to a greased baking dish.
Spread potatoes over the top.
Bake, uncovered, at 350 for 30 minutes.

4 servings

Note 1 – We like to add shredded cheddar cheese to the top – last 5 to 10 minutes of baking time.

Note 2 – Substitute a can of peas and carrots (or other vegetables) for the frozen mixed vegetables when you have none in your freezer.

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To save image just right click and save to your hard drive.

To print, place image in Word or other word processing program.

recipe image courtesy buddy web graphics

Ground Beef Shepards Pie

 

 

Eileen Sig - Fall

Baked French Toast Casserole #plfrecipe

BAKED FRENCH TOAST CASSEROLE

Prep time 20 min – Inactive prep time 8 hours – Cook time 40 minutes
Put together the night before you want to bake.

Ingredients
1 – 2 lb pkg french toast sticks
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp Granulated Sugar
1 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Dash Salt
Praline Topping, receipt follows
Serve with maple syrup

Directions:
1 – Cut french toast sticks into bite size pieces, arrange in a generously buttered 9 x 13 baking dish.
2 – In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt.
3 – Beat with a rotary beater or whisk until blended, but not too bubbly.
4 – Pour mixture over the cut up french toast sticks, making sure all are covered evenly with the mixture.
5 – Cover with foil and refrigerate overnight.
6 – The next day, preheat oven to 350 degrees.
7 – Spread the Praline topping evenly over the bread – bake 40 minutes,
until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1 – Combine all ingredients in a medium bowl, blend well.
2 – Spread over the top of the french toast sticks before baking.

Enjoy!

EB Signature

 

Southern Corn Casserole #bbrecipe

Southern Corn Casserole

My family loves corn, in all it’s incarnations.  We needed a nice sweet side dish at Easter for the bone in ham and this one really filled the bill.  Along with mashed potatoes, okra and a nice strawberry concoction, this corn recipe was the perfect addition.

Corn Casserole

CORN CASSEROLE

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (medium)

Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

VERY sweet – yummy!  Enjoy.

EB Signature

Pink Slaw For Breast Cancer Awareness Month #plfrecipe

Pink  Slaw For Breast Cancer Awareness Month

Blue is for boys and pink is for girls, usually. But Sunday football
has revealed an oxymoron of pink flashes donning professional
athletes. Why? October is Breast Cancer Awareness Month.

In 1943, Susan Goodman was born followed three years later by her
sister, Nancy. Did either of them realize the influence they would
have on professional football or even the impact they would have
on the world? Not likely. By age 33, Susan, now Mrs. Komen, was
diagnosed with breast cancer and died three years later in 1980.
Nancy, now Mrs. Brinker, felt the results might have been different
with better research and education. In 1982, to fulfill a promise to
her sister, Brinker founded the Susan G Komen Breast Cancer
Foundation in hopes to end the deadly disease. She was moved by
passion to take a step forward.

Nancy cared and acted. The world was changed.

The Susan G Komen for the Cure is the most widely known,
largest and best-funded breast cancer organization in the United States.
To date Komen has invested almost $2 billion in research, education,
advocacy, health services and social support programs in the
U.S., 100,000 volunteers and in partnership with 50 countries.

How will the world change because you care?

Is there something you have a passion about? Take your first
step if it has value and the world may be changed. Just do it! And,
keep doing it!

Now, on to the food! Pink, of course. Cole slaw.

In my new toy, the VitaMixer, I put 1/2 of a red cabbage
(chunked), 1/2 of a green cabbage (chunked), 1/2 onion and
water to cover all. On the #2 setting, pulse until the cabbage
is chopped to desired size. Drain off the water and place cabbage
mix in a glass bowl. (If you don’t have a VitaMixer, you can just
grate the cabbages and onion to desired size.)

Add 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, and 1/4 cup
granulated sugar (raw turbinado can be used). Sea salt and fresh
cracked pepper can be added to taste. Mix thoroughly, cover and
let it “marinate” in the refrigerator. (you might want to adjust the
amount of mayo, vinegar and sugar)

Share your story.

If you are a Cancer Survivor or have a loved one who is, please
share your victory in the comments below. If you want to honor a lost
one, please do that. This is a battle we must win. Work for a cure.

~~ * ~~ * ~~ * ~~

This entry by Dea Irby is a guest post article and will be posted
at A Dollop and A Pinch – The Dea Irby Blog next week.

~~ * ~~ * ~~ * ~~

Pink Slaw for Breast Cancer Awareness Month

EB Signature

Pumpkin Cookies – Dea Irby – #plfrecipe

Pumpkin Cookies

I have a friend online whom I met at The Social Media Examiner Clubs
who has written a darling cookbook (with great recipes too) that I have
perused to find new and fun things to prepare for my own family and
friends.

Dea adds a blip about herself at her blog —
“From a small Mississippi town and have lived my adult life in the south.
I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover
of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop
(7 years), cookbook writer, moderator of the Small Business forum on Social
Media Examiner, enjoy life and all the adventure God brings my way.”

I think this describes Dea to a T – she is a very sweet person and
although I don’t like to print recipes that can be found elsewhere
on the web, that’s almost impossible these days!

Two reasons to print Deas’ recipe – first, she gave permission :),
and second I love Deas’ cookbook and the great recipes I find that
add a twist to my own recipes.

I created an image you can right click and save and print —

Pumpkin Cookies Recipe

OR you can copy the recipe by right clicking and saving the text below.

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Pumpkin Cookies

Preheat oven to 350.

Sift together: 2 cups flour,1/2 cup sugar, 1/2 cup brown sugar,
1 tsp pumpkin spice, 1 tsp baking powder, 1 tsp of baking soda

Add dry mix with 2 sticks of soft butter,1 can of pumpkin, and
1 tsp vanilla extract

Drop by spoonfuls onto ungreased cookie sheet. Bake 11 minutes.

Remove from cookie sheet to cooling rack.

When cool, top with icing*: (store-bought sour cream icing can be used)

*Whip together: 4 oz soft cream cheese, 1 cup powdered sugar,
1 Tablespoon cream/milk/half and half
(or more to reach desired consistency)

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This recipe is a new one and was first posted 10-15-12 here:
http://thebaronyork.wordpress.com/2012/10/15/pumpkin-cookies/
along with a snippet about Pumpkins in fiction. Very cute. :)

Find more of Deas’ Recipes and words of wisdom at her blog,
A Dollop And A Pinch (http://thebaronyork.wordpress.com/)

Find information about the cookbook here:

http://www.kickstarter.com/projects/76008715/a-dollop-and-a-pinch-wants-to-get-cooking

As always, be truly thankful for the bounty at your own dinner table.

EB Signature

Keeping Your Berries Fresh

Keeping Your Berries Fresh

One of the Prairieland Food directors, June Glasgow found a great little gem of information on saving berries and we’d like to share that information as it is so welcome this time of year. Blueberries, strawberries and blackberries are favorites at our home but many people really prefer raspberries when berry season rolls around.

Aside from the pure joy of being visually appealing and energizing our taste centers, berries are a heart healthy food. Whatever berry you like best, it is full of anti-inflammatories, which reduce your risk of heart disease and cancer.

If you’re a berry lover too, you already know that berries don’t stay fresh long, and especially raspberries seem to grow mold overnight, even when just purchased. Whatever your favorite berries are, here is a great tip to keep them fresh longer when you get them home.

How to keep your berries fresh longer – a recipe for berry lovers!

Prepare in a large bowl
1 – 1 part vinegar – white or apple cider.
2 – 10 parts water and stir around until blended.
3 – Add berries and swirl in mixture.
4 – Drain, rinse if you want (however the mixture is so diluted you can’t taste the vinegar.)
5 – Place in container and keep in the fridge.

This would equate to —
5 cups of water and 1/2 cup vinegar or
10 cups water and 1 cup vinegar.

“The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.”

All credit for this berry gem recipe information goes to:
Simply Living Smart – Food Storage Videos and Healthy Recipes.
You folks at SLS have made our berry season brighter.

Berry Much Thanks! :D

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Prairieland Food Strawberry Recipes

Strawberries and Cream  —  Strawberry Salsa

:)

How To Frost A Cake

How To Frost A Cake

- Instructions From A Pro -

~~~  And Easter Recipes  ~~~

When we crave something sweet and there is nothing prepared already, I bake a cake.  Although there are only two of us in our household, I have relatives close by who can share with us, when the cake is still fresh and luscious.

I’m not the pro mentioned in the headline. Heh.

When I decided to write this article, I thought I’d check online and see how many articles like it there are. Turns out, there are not that many. Huh. There are tons of videos but not that many (really good) articles that give directions in writing.  Even with that, I read a few of the articles I did find and since they state exactly what I wanted to say, I thought I’d simply give you the best I found along with the link and credit to the website where it resides. AND who has the very best article? — (IMHO)

Paula Deen – People LOVE this southern bell.

We love her too, down to earth and gritty even, she is the epitome of the home based southern cook.  In her article on how to frost a cake, everything is in line and perfect.  Going by her directions at PaulaDeen.com you’ll be able to frost a beautiful home baked cake without any problems.  Nothing fancy, just reminds us of our own home kitchen and similar cake we like to make too.

More great finds at PaulaDeen.com

With Easter right around the corner here are a couple more things we found that we wanted to share with our baker friends.

Bunny Cupcakes - These are SO cute

Grandma Hieir’s Carrot Cake – Paula says “Not just any old carrot cake!” and from the photo it looks so unique I may be making this one for Easter dinner!

E is for EGGS and Eggs are for Easter 

Traditional Southern Deviled Eggs - I make some great deviled eggs but may have to try out Paula’s recipe as it is a tad different than my own.

Egg Casserole - A novel recipe and idea for Easter. The more eggs the better!  But best of all, with this recipe you have a way to use all the died eggs too.  Something to go with the leftover ham or lamb.

~~~~~  ~~~~~  ~~~~~ 

That’s not all I found great about PaulaDeen.com but you can find all the great, good and yummy recipe stuff there for yourself.  Starting out to write the simple instructions for icing a cake tuned into a fun morning spent with Paula Deen.  Although we all know these celebrity people are online, how often do we think to go to their individual websites and take the time to seriously look around?  It really is worth the effort and time spent.

:D

Unstuffed Cabbage #plfrecipe

Un-stuffed Cabbage

Recipe from June Glasgow 

June told us in an email that her husband doesn’t like cabbage but loved this recipe when she made and served it to him. A departure from many cabbage recipes of the past. Sounds good, let’s give it a whirl!

Ingredients

1 cup long grain white rice, uncooked
1 can (14 oz) chicken broth
6 cups chopped green cabbage
1 lb ground beef
1 cup frozen onion (I used fresh chopped onion)
1 can (14.5 oz) Stewed tomatoes, undrained
1 can (8 oz) Tomato Sauce
2 tsp granulated sugar
¼ tsp ground black pepper

Directions

1 – Place rice and broth in 3 quart saucepan. Bring to a boil over medium-high heat, stir.
2 – Place cabbage on top; DO NOT STIR. Cover, reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
3 – Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink, stirring occasionally. Drain.
4 – ADD undrained tomatoes, tomato sauce, sugar, and pepper to meat.
5 – Break up tomatoes with spoon.
6 – Reduce heat to medium-low, simmer about 10 minutes.
7 – When rice mixture is done, add to skillet, toss together.

Note: In February we all received fresh cabbage in the Prairie Pak, discount food package from Prairieland Food.

It can actually make us better cooks to take an ingredient we might not normally buy at the local grocery and hunt for or make up our own recipes. Experimentation can really be the “spice” of life, eh?

Enjoy!

:D

Sunday Dinner From Prairieland Food #plfrecipe

Sunday Dinner From Prairieland Food

It dawned on me while preparing our Sunday dinner that almost all ingredients in this meal are from our Prairieland Food Prairie Paks or specials. What better time to snap a few pictures and show you the incredible value you may glean by turning in your volunteer hours (to any entity) for about half off grocery store prices utilizing monthly discounted food packages from Prairieland Food.

This was not intentional but since most all our meats come from Prairieland Food and many of our fresh fruits and vegetables too, it seemed like a no brainer to make this meal a good example of the great food and magnificent price breaks we receive.

First off, we purchase a minimum of two (2) prairie paks each month and usually a special or two (sometimes more). Our freezer is almost always full with good meats and veggies from Prairieland Food so actually, for people who have to budget for everything, we eat really well.

Today’s menu consisted of:  6 stuffed pork chops – baked potato casserole – broccoli, cauliflower, carrots – sliced kiwis and garlic potato bread. OH! We had company coming.  Enough food for six hearty appetites.

Total Cost is at the end of this article. Guess (go ahead!) how much this meal would cost if you prepared it from scratch by purchasing all the ingredients at the grocery store.  Guess now, but don’t peak down there!  You need to understand what a great meal this was before you find out the final, actual cost.

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The Potatoes – (we love ‘em) – Eileen’s Baked Potato Casserole with Cheddar Cheese.

My baked potato casserole consisted of 8 baked potatoes (not baked) (from January 2012 Prairie Pak), peeled, quartered and cut into 1/2 cubes. Steamed ’till cooked well – 1/2 stick of real butter and about 1 cup of sour cream.  Tossed up together with a little basil salt, pepper and chopped chives, as shown below:

Eileen's Baked Potato Casserole

OOps! I decided I wanted to go a little further and add some of the cheddar cheese (December 2011 Prairieland Food Special) so I shredded a pile to mix in the casserole:

Eileen's Baked Potato Casserole with Cheddar Cheese

Topped it all off with more shredded cheddar cheese. Then it was time to heat it all up in the oven and melt the cheese on top a little. about 15 minutes at 300 degrees.  Because the cheese is real, hard sharp cheddar, it does not melt like soft cheeses do and I did not want to scorch my casserole on the bottom!  It was lovely and my grand-sugar liked this the best, well, except for the kiwis! She loves those.

Eileen's Baked Potato Casserole with Melted Cheddar Cheese

SO, for this dish the two main ingredients, potatoes and cheddar cheese came from Prairieland Food at a cost of  $7.41. This price includes $2.00 for ingredients not provided by Prairieland Food.

Mixed Vegetables – Broccoli, Cauliflower, Carrots – ALL fresh from Prairieland Food.

In December we received 2 bags of baby carrots with our 2 Prairie Paks ordered. We used one but kept the other in the refrigerator crisper. The Broccoli and Cauliflower came in our Prairie Paks for January. We just chopped it all up; steamed in a large steamer pot, and added a little chopped chives along with a bit of butter. My DIL remarked she could sure tell the difference of my fresh veggies as compared to the frozen kind she usually buys.

Steamed broccoli, cauliflower and carrots.

The cost of the vegetables total comes in at — (drum roll please!)  $6.24 (this includes the butter and chives too).  We still have some fresh left for another meal on some other day.

The Fruit – Kiwis! Always yummy.

We peeled and sliced all 10 kiwi’s we received by way of the two January Prairie Paks. A lovely side dish of fruit for everyone:

Sliced Kiwi Fruit.

Yikes! Blurry picture, but the only one I took, so blurry it has to be.  Our kiwi’s came in at a cost for 10 at $4.16 through Prairieland Food. Perfectly ripe and delicious.  Try getting 10 kiwis at the grocery store for that price!

The MEAT! Six (6) Stuffed Pork Chops.

I cooked these on top of the stove with enough olive oil to cover the bottom of the pan. Glass lid on with about 1/4 heat on electric stove top. Cooked about 30 minutes, turned, cooked another 30 minutes (covered).  This cooks them through, but I wanted a grilled look so I drained the pan of all juices, added a bit of olive oil again, turned the heat up to medium to brown both sides.

Stuffed Pork Chops

The pan I used is a chicken fryer so is bigger than a normal frying pan – It’s 11 inches wide with straight sides and is 3″ deep. These pork chops completely filled the space when I put them in the pan, but of course, shrank a tad with cooking.  Still, one is all anyone could eat.  This is the priciest part of our meal.  The stuffing was generous and delicious.

And this was a price we don’t usually pay for meat with Prairieland Food.  It was a January 2012 Special coming in at $21.00 for the six. I choose these this month as we thought:  #1, we could actually afford it for a change, and #2 it has been awhile since we bought something of this quality.

So that’s our Sunday Dinner from Prairieland Food and it come in at a mere $38.81.  UNDER $40.00 for a meal, for six people. When was the last time you were able to do this?

I thank my lucky stars each day when I am preparing our meals here at home that we have a program like Prairieland Food in Kansas.  I truly don’t know what we’d do without the discounted food packages.

SO, how was your Sunday Dinner?

:)

Money Saving Tips for Food Shopping

Money Saving Tips for Food Shopping

Guest Post: This post was written and provided by guest post writer, James Lander. Lander is a regular contributor for couponing and deals site, Couponing. Turn to this website for top-retailer coupon information, couponing etiquette and more.

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Every year Americans spend an impressive 478 billion on groceries alone. The average household stuffs at least 100 dollars a week into the cavernous pocket of their local store – relying on them for everything from diapers to midnight snacks. When it comes to the relationship between grocer and consumer, we are the embarrassingly dependent partner. It’s safe to say that if our local grocery store were our significant other, our friends would tell us to leave it. There are ways, however, to ensure you are not taken advantage of. You just need to commit to a bit more work than you may be used to. Nevertheless, when you realize that you could be saving up to three thousand dollars per year by shopping smart, you’ll probably change your tune.

Don’t go in half-prepared.

You know the flyers you wrinkle your nose up at and toss away? The grocery advertisements you line your birdcage with? If you are seriously interested in saving money on food, these previously ignored papers need to become your study material. You simply won’t be able to save money if you don’t know how much your products are worth. Reading these flyers will give you a clear idea of how much your chosen items are retailing for across the board and prepare you to recognize when it’s really a sale, not a scam.

Arm yourself with lists.

Before you go through those glass doors, before you are assaulted by pretty displays and delicious smells – know what you really need. As soon as you set foot in the store, you are at the mercy of in-store marketing and manipulation. Don’t let advertising erode your resolve. Having a carefully planned list, detailing the things you actually need and will use, has been proven to help curb your spending. It is so easy to fill your cart with things you ‘didn’t realize you need’ only to come home with a grocery bill almost double what you had budgeted for.

Attack with Coupons.

The use of coupons has reached an unheard of level of popularity due to an odd mix of the current financial crisis and TLC’s half hour of ‘Extreme Couponing’ hysteria. People are realizing that the little papers they had shunned previously can save significant amounts of money when used properly. Many consumers are ‘stacking’ their coupons by waiting for the product to go on sale in the store and then combining the sale price with a manufacturer’s coupon. This can result in savings of 80% or more for seasoned couponers. As you are perusing the flyers, take the time to clip any coupons that are relevant to your lifestyle.

Hit them where they’re weakest

Although you may be disturbed by the idea of a ‘discount’ grocer, there is no need to turn your nose up and spend the extra money for status. Discount grocery stores such as Grocery Outlet, Food Basics and Price Chopper offer the same food you’d purchase at mainstream stores with a 30% discount or more. The product is still perfectly fine, but may have been overstocked by other stores or slightly damaged in transit (it’s like the Nordstrom Rack of grocery stores!). When the produce is in season it is just as lovely as in other establishments and if you don’t mind a cheaper cut of meat, you can enjoy massive savings on your protein portion.

Take no prisoners.

If you don’t fancy the idea of cheap meat and produce, you can always ‘work the system’ at a conventional or high-end grocery store. Most meat is still fresh and edible for up to five days after the expiry date listed on the package. If you purchase the discounted meats, there’s an excellent chance that with a quick freeze, it will still be delectable a few weeks down the line. If you choose to take advantage of these steep discounts, be sure you transfer your meat into a freezer bag before storing it away. Actually handling (and smelling) your purchase is the best indication of whether your dinner needs to be fried up right away or if it can last for a few extra days.

Unless you are one of the lucky (and industrious) few with a vegetable garden in your backyard and a barn full of animals, you are largely at the mercy of the grocery store. If they were to close their doors, the majority of us would eventually starve. If they were to raise their prices to a ridiculous amount, the majority of us would eventually pay it. More and more, consumers are learning the importance of being proactive when it comes to shopping. After all, if saving 50 a week eventually puts 2600 back in your wallet, is there really another option?

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Thank you James Lander and Couponing.com.  Great tips to remember! Don’t forget, if you are a volunteer (in Kansas, Nebraska or Oklahoma), in any respect, you qualify for The Prairieland Food Discount Food Program.  Happy Couponing!

:D

Spinach Dip Spread #plfrecipe

Eileen’s Spinach Dip Spread

Recipe from the Kitchen of Eileen Brown – Derby KS

I’ve been making this recipe for the Holidays since the 70′s.
Yeah, a really long time.

It is a simple, tasty recipe that presents elegantly as well, served in
a hollowed out round loaf of bread. Passe? Not really, as good taste
is just that, a matter of taste, not trends. This is the appetizer my
family favors over many others.

Ingredients
3 – 10 oz pkgs frozen chopped spinach.
1/2 to 1 cup chopped parsley (dried can be used)
1 cup chopped green onions.
2 cups real mayonnaise
2 cups sour cream (with chives if you wish)
2 tsp salt
1 tsp pepper
Preferred Bread to use:
1 round loaf swedish rye bread, whole.
1 round loaf swedish rye bread, sliced.

Spinach Spread Preparation:
1 – Thaw spinach in refrigerator overnight.
2 – Spread spinach thinly and evenly on paper towels or kitchen
towel and twist to wring out ALL the liquid. Spinach must be
as dry as possible to the touch.
3 – Place spinach in bowl and toss with salt and pepper.
4 – Add all remaining ingredients of parsley, green onion,
mayonnaise and sour cream; mix well with spoon.
5 – Mixture should sit for two hours or overnight for best
flavor.
6 – If spread seems a little dry after rest time, add a tsp. of milk
(one at a time) to soften the mixture to spreadable texture.

Presentation:
1 – Hollow out whole round loaf of swedish rye bread. Place an
amount of the spread in the newly created “bowl” of the loaf.
2 – Add a couple of serving knives or spoons and place on a
platter.
3 – Cut the sliced bread into smaller pieces and arrange
around the loaf. You can include scooped pieces from the
whole loaf too.

Other breads may be added for flavor variation:
Pumpernickel, french, italian, german rye, etc.

Other Variations:
For carb conscious folks add a plate of vegetables for dipping too.

This recipe makes enough for a crowd. You will be filling the bowl often.

A hearty and healthy recipe your family and friends will
Ooh and Aah over – never fails!

:)

Microwave Potato Chips #plfrecipe

Microwave Potato Chips

Recipe Submitted by Eileen Brown Derby KS

This can be found all over the internet however, we’ve been making these on New Year’s Day, when time in the kitchen is easy and not rushed. Not exactly a traditional food item but so much more healthy than packaged potato chips.  And of course, no matter how we want to eat right, there is nothing quite as good as potato chips with a sandwich for lunch.

It’s been many years ago that I found this online.  I printed it out and put it in my big kitchen notebook where I keep recipes from magazines and now those I find on the internet that I actually like and make in my own kitchen.

Blurry photo but snapped just a few minutes ago.  I guess I should have taken several to make sure one was sharp and clear. At any rate, my recipe is two printed pages with photos.

As you can see in the second pic down at left they use a mandolin to slice the potatoes.  I do too, and it is the best way to get uniformly sliced potatoes for this effort.

A Note here: This can be a tad time consuming if you have a small microwave for heating only.  In my kitchen there is a large microwave for cooking so I have a bit of  an advantage.  But, if you are making potato chips for one or two people, the time is cut down considerably.

This is also a great thing to do with kids.  They love to spend time helping in the kitchen so you can task them with this as “little kitchen helpers.”

Preparations:
Yukon Gold or red potatoes, unpeeled, scrubbed.
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

01 – Slice potatoes into thin (1/8-inch) rounds.
02 – Toss the slices in a medium bowl with oil and salt to coat evenly.
03 – Coat a large microwave-proof plate with cooking spray.
04 – Arrange some potato slices in a single layer on the plate.
05 – Microwave, uncovered, on High until some slices start to brown, 2 to 3
minutes depending on potato thickness and microwave power.
06 – Turn the slices over and continue microwaving until they start to
crisp and brown around the edges, 2 to 4 minutes more.
07 – Check frequently and rearrange slices as needed to prevent scorching.
08 – Transfer the chips to another plate and allow to cool completely.
09 – They will crisp more as they cool.
10 – Repeat with the remaining potato slices.

Potatoes should be golden or slightly browned to be really good, so be sure to adjust cooking times after the first batch.  I almost always overcook the first batch!  Also, I sometimes do peel the potatoes, depending on which type of potatoes I have on hand.

On New Year’s day (this time) I’m gonna write down the time it takes on the recipe I already have in my kitchen notebook. I don’t know why I’ve not done this before!

We receive potatoes almost each month in our Prairie Paks from Prairieland Food so have nice potatoes on hand most all the time.

Enjoy!

Christmas Countdown to Gift Giving – 2 – Crafty Hands

Christmas Countdown to Gift Giving – 2 – Crafty Hands

17 days until Christmas arrives.

This is one of the best times of year to teach Charity to Children.  But as they say ‘charity’ starts at home.  Give yourself or a family member a gift that will keep on giving.

The Family Christmas Tree Skirt.

Crafty Hands  For households with little ones this is a twist on the “little hand in plaster” that many parents cherish.  And it is a take on “lending a helping hand” for families who may volunteer all year long.  Make a Christmas tree skirt to hand down to generations to come, or as a start up for a family with a tiny wee one.  The only limitation is your imagination.  We also saw a suggestion to add tiny feet, how sweet!

1 – Most any tree skirt you choose will work fine but felt or felt pieces work
really well too.
2 – Gold, silver or glitter paint, a non-toxic type.
3 – Place paint in saucer and have child coat palm with paint.
4 – Carefully place little palm on fabric. Voila! Instant art.
5 – Add child’s name and date to each print or pair of prints.
6 – Add parent handprints too, as a family is not complete without
Mom and Dad, eh?
Parent hand prints can be added later, after the gift is given, so
keep those paint supplies handy.

Variation For a Crafty Stitcher – Applique

We especially like this idea and it could be used for wall hangings too,
as a Christmas gift for new parents or families.
1 – Buy or make a tree skirt to whatever dimensions you choose.
2 – Trace tiny hands, right and left onto plain muslin or other fabric.
3 – Embroider the outlines, add the child’s name and date; embroider.
4 – Cut out your work either in a circle or other shape.
5 – Applique (stitch) onto the tree skirt.
6 – Use glittery thread to add a little sparkle.

Whatever you decide to do and to give this Christmas Season, as always, make it from the heart.

From all of US to all of YOU:

The Christmas Birthday

Christmas Cheer

‘Twas The Night Before Christmas

:D

Christmas Morning Casserole #plfrecipe

The Christmas Morning Casserole – A Make Ahead Recipe

Recipe submitted by Eileen Brown – Derby KS

Ingredients
6 eggs, slightly beaten
1 cup shredded cheddar cheese
1 tsp. dry mustard
1 lb. pork sausage, browned and drained.
1 cup biscuit baking mix
2 cups milk
1 tsp oregano

Directions:
1 – Brown the sausage and drain.
2 – Mix together all ingredients.
3 – Pour into a 13 x 9 x 2 casserole dish.
4 – Cover and refrigerate overnight.
5 – Bake uncovered in preheated 350 oven.
6 – Bake about one hour.

Notes:

We like to have hash browns or American country
fries with this breakfast casserole and there is
plenty of time to do this while the casserole is in the
oven. Serves about 10 or 6-8 if you overeat. ;)
An easy thing to do with this yummy recipe.

The Prairie Pak often comes with pork sausage or
turkey sausage and the turkey sausage is also
perfect in this recipe. Prairieland Food discount
food packages cover a lot of area with this type of dish,
at our home.

Enjoy your Christmas morning more by preparing ahead!

:)

Christmas Eve Salad #plfrecipe

Christmas Eve Salad

Recipe Submitted by Eileen Brown – Derby KS

I’m not sure where this recipe came from.  I’ve had it among my favorites for so long but with no notes as to whom might have passed it along.  A variation does say you can substitute jicama for the apples but we always have plenty of apples so apples have always been used.

Ingredients
1 head romaine lettuce, torn in bite-size pieces (about 6 cups)
1 (13 1/4 oz) can pineapple chunks, chilled.
2 unpared apples cored and sliced.
2 bananas, sliced.
2 oranges, peeled and sectioned.
1 (8 oz can) whole beets, chilled, drained and sliced.
3/4 cup coarsely chopped peanuts.
Seeds from one pomegrante.
1/2 cup salad or olive oil.
3 Tblsp. Lime juice or vinegar. (I sometimes use wine vinegar).
1/2 tsp. sugar. (large pinch)
1/4 tsp. salt. (small pinch)

Directions
1 – Use a shallow but large salad bowl.
2 – Place romaine in salad bowl.
2 – Drain pineapple but reserve juice.
3 – Dip apple and banana slices (as you go) in pineapple juice to
prevent darkening.
4 – Place pineapple chunks, apple, banana, orange and beet slices
on top of romain.
5 – Sprinkle with peanuts and pomegranate seeds.
6 – Shake together oil, lime juice (or vinegar), sugar and salt.
7 – Pour over salad and toss gently.

Recipe Notes:
- I have also substituted the fresh oranges with canned, drained
mandarin oranges.
- Another substitution is sweetener for sugar, which makes this
a good diabetic recipe.
- I have added red onion rings to this and thought that quite a
good addition. Little kids don’t much like the onions though.
- The suggested substitution of jicama leads me to believe this may
be a Mexican recipe of origin. At any rate it is a nice refreshing
fruit and vegetable salad that does not include whipped topping.

Enjoy!

— To make this even more convenient, we receive apples,
oranges and sometimes bananas in our Prairie Paks from
the Prairieland Food discount food program. Nice :)


Christmas Countdown to Gift Giving

Christmas Countdown to Gift Giving

22 days until Christmas arrives.

Giving gifts of love to ones family and friends can be as easy as baking something fresh and delivering it in a Christmas Tin.
Many folks bake at Christmas even when they do not enjoy this activity the rest of the year.

Additionally, homemade gifts are cherished and kept, almost always by the recipients. It is particularly nice when the present comes from a child in your family. The gift actually means something and will more than likely adorn the wall, mantelpiece or shelf of a loved one for years to come.

Who has time for this? Many folks simply do not have the time these days and making the time, when there is only 22 days left to go, means jockying sometimes already full Christmas party schedules. So, with this in mind here are a few tips to shop from home using your computer, to help you stay warm while shopping. Don’t forget that orders have to be made, shipped and then wrapped, so take an afternoon very soon to shop online.

· Personalized t-shirts, hats, mugs, etc. are a great way to make what is usually a pretty standard Christmas gift into a more enduring and meaningful gift. The process for arranging this sort of gift is fairly easy and can be done in most cases simply by sending off a relevant photo. The end result shows the actual effort you put in.

· To make a point with a personalized Christmas gift why not go for a private license plate? For a new motorist or a seasoned driver with a new car, a personalized plate would be a perfect gift. You can also buy those “sayings” plates for the other end of the auto.

· A photo frame of the digital variety is a great modern take on a classic heartfelt present. By loading up the frame with snapshots of friends and family, you can take the hassle out of the technology for a loved one and give them a gift that will always be fresh.

· Since everybody likes to relax at home over the Christmas period, giving the gift of chocolate is always a winner. On Christmas morning a refined chocolate present, with a personalised message, from a good chocolatier is a great way to give a custom gift.

Lastly, take an afternoon to do the baking we talked about earlier – cookies, candies, and items that will keep well in a tin should be on the menu.

Whatever you decide to do and to give this Christmas Season, make it from the heart.

From all of US to all of YOU:

The Christmas Birthday

Christmas Cheer

‘Twas The Night Before Christmas

Oven Baked Chicken with Sweet and Smokey BBQ Sauce #plfrecipe

Oven Baked Chicken with Sweet and Smokey BBQ Sauce

Recipe Submitted by Mary Lee M. – Derby KS

Ingredients
1 Chicken, cut into serving pieces
( I use the chicken legs we receive in the Prairie Paks
but you can use whatever chicken pieces you like.)
1 lg Onion – peeled and cut in pieces.
Pepper to taste

BBQ Sauce:
1/2 cup Catsup
2 TLB Mustard
1/2 cup cooking Oil
1/2 cup Maple Syrup, can be sugar free.
1/4 cup Vinegar
1/4 cup Liquid Smoke
(Hickory Salt can be substituted for liquid smoke.)

Directions:
1 – Place chicken in baking dish.
2 – Sprinkle with pepper.
3 – Place onion pieces around chicken.
4 – Pour sauce over chicken.
5 – Place in 375 degree oven.
6 – Bake until done, about 45 minutes to one hour.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive chicken 
most every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Thanksgiving Day – Joyous Work!

Thanksgiving Day – The Joyous Work Web Log!

A dialog for this joyous family day; as much as there is time for.

Giving thanks for another Thanksgiving with family.

5:00 am – turkey out of frig and prepared for microwave and returned to frig.  Yes, I cook mine in the microwave.  Once you learn that cooking can be made easier utilizing the most amazing microwave, your life as a cook, will be happier.  The microwave turkey has always been moist, and done to perfection.  Directions on how to do this at another time. I don’t just “heat” things up in mine.  I really cook in it.

6:00 am – cleaning house – the last minute touches.

7:00 am – wrote an article for this blog!  Where did the mind set for this come from?  Dunno, just did it as it was nice to set down for awhile.  My back need this break. Here is the article: Teaching Charity to Children Through Volunteerism.

8:00 am – chopping onions and celery for the two dressings.

9:00 am – Made a very light brunch of egg, pastrami, havarti cheese, tomatoes and lettuce on swedish rye bread for both of us – no more food until the Thanksgiving appetizers come out in a few hours.  Russ had strawberry soda with his instead of milk. Like a kid, it was a real treat for him. He had a choice and that’s what he chose.  Go figure.

10:00 am – Writing this post but leaving off here to go cook!  Back later when I need to sit a bit again.  :)

~~~~~

12 Noon – well, 4 minutes till anyhowsen.  Stuffing is on it’s way to a plug in appliance.  I never put it in the oven anymore.  Once it’s done on the stove top I add a little more juice and add it to a big flat (about 6 inches deep tho’) covered appliance on low.  With two kinds of dressing this year I’ll make a tin foil divider to keep the herb dressing separate from the cornbread stuffing.  Our cornbread stuffing gets boiled eggs chopped in it (along with the chopped onions and celery of course) and the herb dressing get the usual treatment, plus a LOT of extra sage.

My brother in MN called to wish us a Happy Thanksgiving just before I needed to sit down again.  I told him,  “I cannot believe how HOT that kitchen gets when cooking this much food!” And it’s the truth too. Yikes.

~~~~~

8:55 pm – Once the party here was rolling, there was not any way to get back here to update.  That is good news for our family though.  Dear DIL showed up on time to help me de-bone the turkey which was falling off the bone tender by 2:00 pm.  Wonderful and juicy the bird is always center stage.

What can I say?  We had a grand time, overate, and almost cleaned up everything. There are still some dishes sitting with water in them, ready to be washed and put away.

I send enough dressing and turkey home with the kids for their families that we don’t have to have it for weeks.   But I bet we do have a good weeks worth of food, without doing anything but heating a plateful in the microwave. I like it like that too.  I need a few days rest after the push to get this giant meal ready on time.  It was worth it though, as it always is.

Happy Thanksgiving!

Teaching Charity to Children Through Volunteerism

Volunteers do more than help other people or their communities.

They teach, by example, charity to their children. With all the hustle and bustle that surrounds the holidays each year, we can forget important things that don’t make it onto our printed calendars.

November 20 was National Family Volunteer Day.  We did not forget the day but preparing for Thanksgiving does rush us along and this very important day can be overlooked.

What better way to kick off the Holiday Season than to teach, by our very own examples, just how volunteerism helps our neighbors and communities grow and flourish.  The volunteer spirit is born in most of us.  As we grow older, we realize that there is no better way to grow healthy, happy families than to share and care.  By exhibiting a giving spirit; a loving and caring hand; and smiles (instead of scowls) to those less fortunate than ourselves, it is possible to ingrain the volunteer spirit into our family life.

How to spread the volunteer spirit.

Here is southern Kansas, in the Wichita metro area we have some great services where extending that helping hand is always welcome.  The Lords Diner, now at two locations, feeds hungry families but also depends on volunteers to help accomplish the task.  Places to volunteer abound here, really, but let’s take a step back and see what we can do to teach children how to spread their giving spirit.

  • Work together to make baked goods as a donation to a church, community or charity fair.
  • Help your child donate a portion of his allowance and birthday money to the charity of his choice.
  • Instead of exchanging duplicate gifts – donate one of the items to charity.
  • Encourage your children to donate one item off their Christmas or birthday wish list to a less fortunate child.
  • Teach a class together. Senior centers, YMCAs and women shelters are very receptive to the help.
  • Walk, brush, feed and clean pets at a rescue shelter. Even younger children can appreciate this action.
  • Volunteer to read to the blind. Let older children read while the younger ones turn pages.
  • Organize a food drive in your neighborhood. Even small children can help deliver and collect bags.
  • Organize a toy, book or clothing drive. Have the kids chip in by donating some of their unused toys and outgrown clothing.
  • Volunteer with Habitat for Humanity. Volunteers are needed to build, paint, cook and serve food, watch children and more.
  • Sign up to receive Habitat’s free newsletter for monthly updates and share it with your children.
  • Help an elderly neighbor with shopping . Let your child carry the grocery list and decide on “gift” items not on the list.
  • Help an elderly neighbor with yard clean up.  When a whole family pitches in, the work is done in half the time.
  • If you don’t have a Goodwill drop-off nearby, donate old clothes to a community church clothing bank. Have your children help with this activity.

Allowing your children to help you help others is what it is all about.  There is another list here at the Prairieland Food Blog that might also help you find an activity to help teach about volunteerism on the “Are you a volunteer?” page.

However you choose to teach charity to children, whether your own; a scout troop; a sports team or club you monitor, this action is more than worth the effort.

Even if all you do is on one day during the year, make that whole day about giving freely of your time to others, in some capacity.  November 20, next year, could be the day your child learns about charity for the long term.  But even better, how about one day a month? Don’t get stuck on what day your calendar expresses what you should do, but what you feel in your heart.  Could passing that “good spirit” feeling on to your child be worth a mere 12 days a year?  You bet’cha.

Rewarding Volunteers.

Prairieland Food recognizes that volunteers are an important part of every good community.  Offering discounted food packages to those with a truly giving spirit is the mission of the organization. Allow your child to accompany you to D-Day, when the food comes in, and when you can, donate a Prairie Pak to someone you know needs that helping hand.  Your child being a part of this action, will learn about charity first hand, from your example.

:)

Thanksgiving Menu

Thanksgiving Menu

Our menu this year is not any longer than any other year.   Like many households we cook too much food.  Likewise, we eat way too much food. It’s only once a year and over-eating is a given.  Here is what we finally put together just this past week as a final menu for our 2011 Thanksgiving Meal Menu:

Relish & Cheese Tray
Beefy Cream Cheese Dip & Crackers
Deviled Eggs

Roasted Turkey & Turkey Gravy
Country Cornbread Dressing
Country Herb Dressing
Creamy Mashed Potatoes
Cheesy Hashbrown Casserole
Macaroni and Cheese
Green Bean Casserole
California Blend Veggies w/Butter Sauce
Nutty Cranberry Sauce
Hawaiian Dinner Rolls
Cheese and Herb Biscuits

Plump Pumpkin Pie
Southern Pecan Pie


We feel privileged to be able to have what we want at this very important family meal.  So many folks don’t have this choice.

When you give your “Thanksgiving Prayer” don’t forget to ask for bounty for all citizens of the earth and of course – Be truly thankful.

Horn of Plenty

:)

How To Handle A Turkey (Thanksgiving)

How To Handle A Turkey

I cook the big bird each year and even though I’ve cooked an untold amount of turkeys, I look this information up almost every year.  Luckily, all you need to know can be found online.  But to make sure we get the right scoop and handle those turkeys in a safe manner here is what the real experts have to tell us.

Let’s Talk Turkey

Frozen Turkeys
1 – Allow 1 pound of turkey per person.
2 – Keep frozen until you’re ready to thaw it.
3 – Turkeys can be kept frozen in the freezer indefinitely;
however, cook within 1 year for best quality.
4 – See “Thawing Your Turkey” for thawing instructions.

Thawing Your Turkey

There are three ways to thaw your turkey safely —
1 – in the refrigerator,
2 – in cold water,
3 – in the microwave oven.

1 - In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
 04 to 12 pounds - 1 to 3 days
 12 to 16 pounds - 3 to 4 days
 16 to 20 pounds - 4 to 5 days
 20 to 24 pounds - 5 to 6 days
1 - Keep the turkey in its original wrapper.
2 - Place it on a tray or in a pan to catch any juices that may leak.
3 - A thawed turkey can remain in the refrigerator for 1 to 2 days.
4 - If necessary, a turkey that has been properly thawed in the
refrigerator may be re-frozen.

2 - In Cold Water
Allow approximately 30 minutes per pound
 4 to 12 pounds - 2 to 6 hours
 12 to 16 pounds - 6 to 8 hours
 16 to 20 pounds - 8 to 10 hours
 20 to 24 pounds - 10 to 12 hours
1 - Wrap your turkey securely, making sure the water is not able
to leak through the wrapping.
2 - Submerge your wrapped turkey in cold tap water.
3 - Change the water every 30 minutes.
4 - Cook the turkey immediately after it is thawed.
5 - Do not re-freeze.

3 - In the Microwave Oven
1 - Check your owner's manual for the size turkey that will fit
in your microwave oven.
2 - Likewise, the minutes per pound and power level to use
for thawing.
3 - Remove all outside wrapping.
4 - Place on a microwave-safe dish to catch any juices that
may leak.
5 - Cook your turkey immediately.
6 - Do not re-freeze or refrigerate your turkey after
thawing in the microwave oven.

REMINDER:
Remove the giblets from the turkey cavities after thawing.
Cook separately.

Roasting Your Turkey

  • Set your oven temperature no lower than 325 °F.
  • Place your turkey or turkey breast on a rack in a shallow roasting pan.
  • For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
  • If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
  • A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
  • If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
  • For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
  • Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed

4 to 8 pounds (breast)

1½ to 3¼ hours

8 to 12 pounds

2¾ to 3 hours

12 to 14 pounds

3 to 3¾ hours

14 to 18 pounds

3¾ to 4¼ hours

18 to 20 pounds

4¼ to 4½ hours

20 to 24 pounds

4½ to 5 hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

  • Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as “akimbo.”
  • Add ½ cup of water to the bottom of the pan.
  • If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent over browning, foil may also be placed over the turkey after it reaches the desired color.
  • If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
  • If using an oven cooking bag, follow the manufacturer’s guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
www.fsis.usda.gov

~~~~~  ~~~~~  ~~~~~  ~~~~~  ~~~~~

Happy Thanksgiving Week!



Spicy Bratwurst Supper #plfrecipe

Spicy Bratwurst Supper

Recipe Submitted by Connie F. Larned KS

Ingredients
6 Bacon Strips, diced
1/3 Cup Chopped Onion
5 Fully Cooked Bratwurst links, cut into 1/2″ slices
1/2 lb. Sliced Fresh Mushrooms
1 T. Diced Jalapeno Peppers
2 Cups Meatless Spaghetti Sauce
2 oz. Gouda Cheese, shredded
Hot Cooked Rice

Directions
01 – In a large skillet, cook bacon and onion over medium heat
until bacon is almost crisp.
02 – Remove to paper towels to drain.
03 – In the same skillet, sauté the bratwurst, mushrooms and
jalapeno for 3-4 minutes or until mushrooms are tender.
04 – Stir in spaghetti sauce and bacon mixture.
05 – Cover and cook for 4-6 minutes or until heated through.
06 – Sprinkle with cheese.
07 – Serve with rice.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Bratwurst
in the Prairie Pak sometimes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

I Save Pickle Jars

…Olive jars too.  These are great storage devices that I come by, for free and with no dangers of bleeding toxins into the food I store in the refrigerator or freezer.  You can freeze in glass jars if you don’t fill them full.  I don’t do this much though as it defeats the purpose of having a freezer in the basement (or other, probably better location) because if you don’t fill them they take up space that is only full of air.

We all know the dangers of storing food in some plastic containers, right?  Many of those containers have certain symbols and numbers on the bottom that tell us that they can store liquids or they should only store solid foods.  Who knows all those number and symbols?  I do, but mix them up in my head sometimes so, to be absolutely safe, I store liquids in pickle and olive glass jars that I have thoroughly cleaned and run through the dishwasher too.

Pickle and Olive Jars

I store my leftover broth, soups, chiles, and other one pot meals in these jars from time to time.  And also entree’s like chicken alfredo with fettuccine noodles when there is a good quantity left over.  I always store broth in these jars.

Also sausage drippings has a jar with it’s name on it in the refrigerator, and likewise a jar for bacon fat.  These are in smaller glass jars that fit in the door nicely along side the ketchup and other condiments. Wide mouth jars allow for scooping out a teaspoon of bacon fat (which is about all you need in a recipe, right?) or sausage drippings when needed.

Yes, I have a lot of glass containers with plastic lids too, but sometimes there are just not enough of these to go around so my pickle and olive jars sit in the mud room and wait for me to need them.  After all, they are free, clean, non-toxic and reusable.  Recycling at it’s best. OH, you didn’t know this was about recycling?  Maybe, in a sneaky way, it is.  Heh.

But really, mostly it’s about safe food handling.  We can follow all the rules while cooking but if we store our foods improperly, we may be harming our families, in the long run.

So, be safe, and if you, like me, mix up some of those symbols and numbers for plastic containers, just save a few pickle and olive jars and put those plastic containers in the recycle bin.

:)

Apple and Pear Oatmeal Crisp #plfrecipe

Apple and Pear Oatmeal Crisp

Recipe Submitted by Eileen B. Derby KS

Recipe Body Ingredients:
2 cups cooking apples, peeled and sliced
2 cups pears, peeled and sliced
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 tablespoon lemon juice
3/4 cup water

Recipe Crisp Topping:
1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

Directions:
01 - Peel apples and pears, rub them with the lemon juice
so they don't turn brown.
02 - Place apples and pears in a greased shallow 9”
square baking dish.
03 - Mix together 2 tbsp. brown sugar, ground cinnamon, nutmeg
and water.
04 - Sprinkle this mixture over the top of the apples and pears.
05 - Combine remaining dry ingredients in a separate bowl,
add melted butter, mixing until crumbly.
06 - Sprinkle crumb mixture on top of the apples and pears.
07 - Bake at 375°F for 30-40 minutes or until apples are tender.
08 - Serve with vanilla ice cream, yogurt, or whipped topping.
Great by itself too.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, and during the season a 
lot of pears too.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Beef Wraps #plfrecipe

Beef Wraps

Recipe Submitted by Michelle A. – Canton KS

Ingredients
1- boneless beef sirloin steak, cut into thin strips
3-garlic cloves, minced
1/4 tsp pepper
3 Tbs. soy sauce, divided
3-tsp olive oil, divided
1- medium onion cut into rings or wedges
1/4 cup beef broth
6 Tbs. ranch salad dressing
flour tortillas
lettuce
tomato
1-red or green pepper

Directions
01 - Coat a large skillet with cooking spray.
02 - Saute the beef, garlic, pepper, and 2 Tbs. soy sauce in
2 Tbs. olive oil until meat is no longer pink.
03 - Remove from burner but keep warm.
04 - Saute the red or green pepper and onion in the broth and
remaining soy sauce; bring to a boil.
05 - Return beef to the pan; simmer 5 minutes or until heated through.
06 - Spread the ranch dressing over one side of each tortilla. 
07 - Add your lettuce, cheese, and tomato.
08 - Add beef mixture and roll up.
09 - Cut into and eat up!

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants often have the option
to purchase steak for just this kind of recipe.
See Prairieland Food Derby for archived Prairie Pak contents!

Derby Foodie :)
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