*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!)


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.


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.

Calves in Lot 2

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

Calves in Lot

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

Have a great day!

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