We Love Our Cattle

Instead of gathering with family friends on Thanksgiving Day, I, along with my husband and our 13 year old son, weaned and vaccinated our Spring calves.  This is a day long process.  It started with my husband and son catching them in our working corral, so that we could separate the calves from the cows.  Once we had sorted out the calves, we let the cows back out into the pasture.  We then moved our calves to our working facility/feedlot.  We all have our duties during this process.  My son brings up groups of about 7 calves at a time, while I keep them moving into the chute where my husband vaccinates and pours them.  What this means is they each get two shots to keep them healthy (similar to vaccines humans get for flu), and then we pour a liquid down their back to keep them from developing parasites.  These calves have already had one round of shots back before they went to pasture for the summer.  They will stay in our feedlot until we decide we’re ready to market them.  There were 87 head worked.  That was plenty for one day!  We still have some to move and vaccinate, and we have our Spring heifers to vaccinate.  They will be having their first calves this next year.  Thank goodness for kids that are willing to help!  Our son jumps right in!  He’s a real trooper!  He’s hoping to get to pick a steer to take to the fair out of the calves we just weaned.  I’m hoping the process goes smoothly!

Our working facility

                      Our working facility

We then enjoyed a dinner of pork roast (from our own farm) and stuffing!  It was delicious!!!  I’ll share the recipe below.

Pork Roast and Stuffing

Pork Roast (3 to 4 lbs)

Stuffing

6 Cups dry bread crumbs(I use Pepperidge Farm), 3 ribs diced celery, small onion (diced), 1/4 tsp pepper, 1/2 tsp salt, 1 cup chicken broth, 1 cup beef broth, mushrooms (optional)

Mix stuffing ingredients.  Cut slits into pork roast and place stuffing inside as best as possible.  Place roast fat side up in crock pot and place more stuffing around roast.  Score fat of roast and season with a dry rub or salt and pepper.  Cook on high for about 6 hours then turn on low.  Enjoy!

Feeding The Crew

We began cutting wheat yesterday here in North Central Kansas.  I will be sharing some photos soon, once I have them uploaded to my computer.  I am in charge primarily of feeding the crew.  I never know for sure when the first meal will need to be delivered to the field, but my duties officially began last night at suppertime.  I try to keep it simple and fairly light as temperatures have been very warm.  I thought I’d share a few of my recipes, so you can enjoy them with your family as well!!!  Wishing a bountiful and safe harvest to all of the farmers!

Chili Burgers

1 lb. hamburger, 1/4 C. chopped onion, 1 tsp. chili powder, 1 8oz. can tomato sauce, ketchup, dash sugar

Brown hamburger with onion.  Add chili powder, tomato sauce, a little water ketchup to cover all of the meat well, and just a little dash of sugar.  Let simmer for about 5 minutes.  Serve on hamburger buns.

fruitsaladFruit Salad

Fruit of your choice (watermelon, strawberries, grapes, blueberries, kiwi, peaches, apples), orange juice, honey

Slice fruit.  Cover with orange juice and honey.  Toss.

Potato Salad

6-8 Potatoes, 4 boiled eggs, 1/4 C. chopped onion, 1 C mayonnaise, 2/3 C. pickle relish, 1/2 C. sour cream, 2 tsp. mustard, 1 tsp. celery seeds, 1/4 cup vinegar, 1/4 C sugar, 1 1/4 tsp salt.

Cut and dice potatoes and cook.  Drain and add chopped eggs and all other ingredients.  Chill.

Chocolate Chip Cookies

1 C Butter Flavored Crisco, 1 C Brown Sugar, 1/4 C White Sugar, 2 Eggs, 2 Tbsp. Vanilla, 2 Tbsp. Milk, 2 C. Flour, 1 tsp. Salt, 1 tsp. Baking Soda, 1/2 bag chocolate chips.

Cream together, sugars and butter flavored crisco.  Add eggs, vanilla, and milk.  Sift together dry ingredients and add to creamed mixture.  Mix.  Add chocolate chips.  Bake at 350 degrees for 10-12 minutes.

 

 

 

Freezer Pleasers

I was watching the show, ” The Chew” today, and they were making meals out of leftovers in the freezer.  I always find this rather challenging and fun, as well.  So, for supper I thought I’d see what I could find in our freezer.  I started digging around, and found some leftover Beef Vegetable Soup I had made during the winter.  It made a rather large pot, so I decided to freeze part of it.  I have found that I can use my frozen portions to make Shepherd’s Pie.  So, that’s what we’re having for supper.  I just thaw out a butter container of the soup, and then make a batch of my party potatoes, put those on top, pop it in the oven, and it’s that easy!!!  The family loves it!  I’ll share the recipes for the soup and party potatoes below.

Old-Fashioned Vegetable Beef Soup 

1 1/2 Pounds Beef Shanks or roast
1 tablespoon vegetable  oil
4 cups tomato  juice or
vegetable juice cocktail
2 tablespoons  cbopped  parsley
2 teaspoons salt
1 bay leaf
3  peppercorns
1/4 teaspoon  basil                                                                                                                             1/4 teaspoon  marjoram
1/4 teaspoon  thyme leaves
1 cup sliced carrots
1 cup sliced celery  with leaves
1 cup chopped  potato
1 medium onion, chopped
3 tablespoons  pearl barley
2 cups or 1 (I5-ounce) can
tomatoes
1 cup chopped  cabbage
1 cup frozen  corn kernels
1 cup cut green beans
1 cup frozen  lima beans
1/2 to 1  cup frozen green peas
4 cups hot water

Brown the beef in hot oil in a large  kettle.  Stir in the tomato  juice, parsley,
salt, bay leaf, peppercorns,  basil, marjoram  and  thyme. Bring to a boil.
Reduce  the heat. Simmer, covered, 1 1/2to 2 hours or until beef is tender.
Remove  the meat from the bones and cut into small  pieces.  Discard
the bones. Return  the meat to the kettle. Add the carrots, celery, potato,
onion and  barley. Bring to a boil. Cook,  covered,for  2O minutes. Stir
in the tomatoes,  cabbage, corn,  green beans,  lima beans, peas and water.
Cook for 20 minutes or until vegetables  are tender.  Remove  bay leaf and
peppercorns.  Ladle  into soup bowls.This soup freezes  well.
Quick  Vegetable Beef  Soup
Substitute  1% pounds  lean ground  beef and 1 tablespoon  reduced-
sodium  instant  beef bouillon  for the beef shanks, oil and  barley. Brown
the lean ground beef with the onion and  beef bouillon.  Add the tomato
juice, parsley, carrots, celery potato and seasonings.  Bring to a boil. Cook,
covered,  for 15 minutes.  Add the remaining  vegetables  and water.
Cook for 15 minutes  or until vegetables  are tender.

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.

Barbeque Beef

I have found this go-to recipe very easy to make, especially on days like today when I have to check cows and help build a sheep shed.

Barbeque Beef
3-4 lb. Beef Roast
1 8 oz. can tomato sauce
1 small onion, chopped
1 can green chilies
1/4 C cider vinegar
1/2 C brown sugar
1 Tbsp Chili powder
1 tbsp Worchestire Sauce
1 tsp Dry Mustard
2 tsp Salt
2 cans Dr. Pepper
Combine all ingredients in crock pot. Cook on low for at least 8 hours. Enjoy!!!

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!!!