Meatful Monday #2

Fall harvest is very near!  (The latest rumblings are later this week.)  So, it is time to be thinking of meals that travel to the field, are easy to eat, and can be pulled out of the freezer.  The following recipe is one that I have used for several years. It includes both beef and pork, as well as dairy and soybeans.  All of these products are associated with our farm!

STROMBOLI

1 package (¼ ounce) active dry yeast

1 ¼ cups warm water (110 – 115 degrees)

¼ cup vegetable oil

½ tsp. salt

4 to 5 cups all-purpose flour

FILLING:

3 Tsp. prepared mustard

12 slices processed American cheese

12 slices hard salami

1 ½ lbs. ground beef, browned and drained

½ lb. thinly sliced cooked ham

4 cups (16 ounces) shredded mozzarella cheese

Vegetable oil

Oregano to taste

Dissolve yeast in water in a large bowl.  Add oil, salt, and flour.  Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 45 minutes.  Divide dough in half; roll one half into a 15” x 12” rectangle.  Spread half of rectangle with half of mustard.  Over mustard, layer six slices of cheese and salami, and half of the beef, ham and mozzarella.  Fold plain half of dough over filling and seal ends well.  Brush with oil and sprinkle with oregano.  Repeat with other half of dough and remaining filling ingredients.  Bake at 400 degrees for 25 – 30 minutes or until lightly browned.  Cool slightly before cutting into 1” slices.

This also freezes well.  Cook before freezing and just reheat.  I like to serve this with mustard on the side, a few chips, and a frozen fruit cup.

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This recipe is exciting because the majority of ingredients have a tie to our farm!

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Roll one half of dough into a 15″ x 12″ rectangle.

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Spread half of rectangle with half of mustard. Layer six slices of cheese and salami, and half of the beef, ham, and mozzarella.

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Fold plain half of dough over filling and seal ends well. Brush with oil and sprinkle with oregano.

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Cool slightly before cutting into slices.

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Frozen Fruit Cups complete this meal.

Recipe source: Country Ground Beef, Remain Publications, 1993, Erma Yoder, Millersburg, Indiana.

We are excited to announce that we have become a host family for a German student – Karl.  So, last night was Karl’s first experience at feeding calves!  We are looking forward to sharing the seasons on the farm with him.  He is a wonderful addition to our family!  Everyone is learning about cultural differences and similarities; including recipes.  We tried a wonderful recipe last week.  It was very good!  When we have it perfected we plan to share it.

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Karl says, “How many nights do we get to do this?”

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Karl is doing a great job of starting calves. The first feedings take a little patience and time.

Have a great day!
Julie

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Summer 2014

Wow! Where did the summer go? It is hard to believe that it is the middle of September! Here are a few things that have taken place on our farm the past couple of months.

When I wrote in July, Jacob and Emily were busy with their sweet corn business and we were feeding calves three times a day. Both of these events took us into August.
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Some of  the other projects that took place during this time period included the following:

Baling straw for calf bedding.
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Repairs on our older hog barn included installing new bulk bins and putting a new roof on the barn.
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Bulk Bins 2
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It was as pretty cool summer. The curtains on the hog barns are usually down in the summer, but several mornings this summer they were up in order to keep the pigs comfortable.
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We were able to go to the Iowa State Fair a couple of days.
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We enjoyed working at Iowa Food and Family Project booth. We had some good help!

Girls working state fair

Jacob enters vegetables in the open class show. It takes quite a bit of prep to take vegetables to the fair.
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Jacob was excited to have the first place sweet corn in both the yellow and yellow/white categories at the Iowa State Fair!

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After selecting the ingredients for state fair – something has to be done with the extras. So we did a little preserving (canning) of vegetables.
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Enjoying some end of the summer brother/sister bonding time in the calf shed on a rainy day before Em heads back to college.
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Snickers enjoys the calf shed and she learned to ride in the back of the pick up like a “real” farm dog!
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Snick in pickup

Emily helped care for the flowers. (Not her favorite job. She would rather be on the lawn mower or in the pool!)

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We are about ready to start harvest and as I am writing this – Kevin is on his way for day one of our next calf group! I need to go power wash some panels. (Yesterday they thought it would be another day!  We knew we should be ready today, but with a 95% chance that it would be the next day. I mowed yard instead of power washing panels!) FALL IS HERE!
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Have a great day!
Julie

MEATFUL MONDAY

*temp*The following meatball recipe is from The Best of Kitchen Klatter’s Main Dishes. (The original cook book was published in 1973.) The introduction to the cookbook states the following:

What’s for dinner? This question can pose a problem for new cooks and seasoned cooks alike. New cooks are at a loss to know what to do with that pound of ground beef on the counter. Old hands in the kitchen think they have done everything there is to be done with ground beef.”

The Driftmier Family from Shenandoah, Iowa published some wonderful cookbooks.Kitcchen Klatter cookbookKK Main Dishes

Kitchen-Klatter began as a half-hour radio show with Leanna Driftmier sharing household tips, recipes, and childrearing advice among other topics. The radio show aired from 1926-1986 making it the longest running homemaker program in the history of Iowa.

As a young girl, I have fond memories of my mom, aunt, older cousin, and grandma sharing stories and recipes from the Kitchen-Klatter radio program and magazine. Just the other day, Kevin’s mom and I were talking about the Kitchen- Klatter program and Kevin and his dad both recalled how they had to be quiet when the ladies on the radio were giving out new recipes!

I really like the following recipe because it has basic, simple ingredients, and it can be used for a small crowd or a large crowd.  The original recipe calls for 1 lb. of hamburger, but my philosophy is – if you have the mess you should make it worthwhile!  (My math teaching mind just had this thought – recipes make a great math lesson by increasing or decreasing the amount of ingredients!)

QUICK MEATBALLS

4 lbs. ground beef

4 eggs

4 cups crisp rice cereal

Salt and pepper to taste ( I use 2 tsp. salt & 1 tsp. garlic salt.)

¼ c. chopped onion

Combine above ingredients and mix well.  Form into balls.  I use a scoop. Makes approximately 55 meatballs using a medium (approx. 2 Tbs.) scoop.  Place in greased shallow pan and bake at 350 degrees until brown (about 30 minutes).

While meatballs are baking, prepare the following sauce:

¾ c. brown sugar

1 c. catsup

4 tsp. dry mustard

¾ c. vinegar

Combine the sauce ingredients and pour over meatballs.  Bake slowly (300 degrees) for an additional 15 minutes.

These can be transferred to a slow-cooking pot to keep warm until ready to use.

So, this makes a great recipe to take to a potluck, to the field, or just have waiting and ready when you return home.  I found this recipe when Emily was on student council; she needed a meat dish to serve the teachers at parent/teacher conferences.

As I was typing this recipe I also thought of the book –

Cloudy with a Chance of Meatballs – as it is another cloudy day here in central Iowa.

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Today the guys are moving a group of calves out of the calf nursery.  A new group of calves will be arriving soon.  Now it is time to clean the barn and pens before they arrive!

Below is the group we moved home from another farm last week which is what needed to be done before moving calves from the nursery today.

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These are the calves that were in the calf nursery (the white barn in the background) when the school children visited in May.

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Each day Kevin uses the tractor with the loader to put cornstalk bales in the cattle lots for bedding.

Have a great day!
Julie