What’s For Supper?

Are thinking about what’s for supper?  My son, Keaton had braces put on today, so he is on a somewhat restricted diet of soft foods.  So, I decided I would fix Old Fashioned Meatloaf and Party Potatoes for supper.  These are a couple of our family’s favorites, so thought I’d share them. 

Old Fashioned Meatloaf

2lb Ground Beef, 1 1/8 C Quick Oats, 1/2 C Ketchup, 1/4 C Chopped Onion, 2 Eggs, 1/1/2 tsp beef bouillon, and 1 Tbsp worcshestire Sauce.  Combine all of these and put in a shallow baking dish.  Make a well in the center (will look like a doughnut).  Cover with wax paper and cook on high in microwave for 13-15 minutes, rotating after 8 minutes (unless you have a rotating plate).  Remove and top with the following sauce: 1/2 C Ketchup, 1/4 C Brown Sugar, 1 1/2 tsp beef bouillon, 1 T lemon juice, 1/2 tsp dry mustard, and dash of worcshestire sauce.  Cook for an additional 3 minutes on high.  Cover and let stand for 5 minutes.

Party Potatoes

4 C mashed potatoes (8 to 10 large), 1 C sour cream, 1 package cream cheese, 1 tsp minced chives, 1/4 tsp garlic powder, 1/2 C shredded cheddar cheese.  In a large bowl combine potatoes, sour cream, chives, and garlic powder.  Turn into a greased 2 qt casserole dish.  Bake at 350 degrees F for 50-60 minutes.  Top with cheese and serve immediately. 

Hope you enjoy these as much as we do!!! 

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Food and Farm Fact Friday

So, since I’m not very good at keeping my blog updated, I thought it would be really neat to try and post some food and farm facts every Friday. I’ll even try to include a recipe that either is one of our family favorites, or something new I’m planning to try. I’m still rather inexperienced at this whole blogging thing, but will eventually try to personalize it a little more. So here goes! Last week was National Farm Bureau Check-Out Week. The intent of this program is to bring attention to how the United States has the safest, most affordable, and most abundant food supply in the world. Our local Farm Bureau County Coordinator visited one of the local grocery stores and passed out free loaves of bread and gallons of milk, along with some facts to share with shoppers. Here are some of them:
* Bread (1 lb. loaf), Retail Price:$1.99, Farmer’s Share:$0.12
* Milk (1 gal. fat free, Retail Price:$3.79, Farmer’s Share:$1.38
* Cereal (18 oz.), Retail Price:$4.19, Farmer’s Share:$0.06
* The farmer’s share of the retail food dollar has been on the decline for more than 60 years. In 1950, farmers received more than 40 cents for every food dollar that consumers spent in the grocery store. Today, they receive a paltry 19 cents, and that 19 cents isn’t even pure profit—instead it’s put towards the many expenses of running a farm, such as seeds, machinery, fuel, and fertilizer. The farmers simply have to hope and pray that their yields and market prices are high enough to cover the costs. If not, they hope for a better year next year in order to pay off the loss-or worse, hang it up.
* Americans spend just 9.5% of their income on food—less than any other country
You have to ask yourself? Why do farmers continue to take the risk of not making a profit? They take pride in being able to help feed the world, and it’s a way of life they love. I have to admit, that is why I’m where I am today. I didn’t return to the family farm after leaving college, but missed the farming lifestyle a few years after living in an urban area. So, I set out to marry a farmer, and now I’m the Frontier Farmwife!!! Have a GREAT weekend! I’ll be posting a recipe on Monday instead of today for Ag Week! Make sure to check back!