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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