Category Archives: Recipes

My family’s favorite meatball recipe and other ramblings

by nebraskawheatie

I have nothing fun and/or exciting to share with you tonight. I decided that while Jim was doing more combine clean up work, I would start working on the trailer house since I had hot water and a sewer drain. When we get home, I generally unload everything and then clean the trailer house from ceiling to floor. You would be amazed at how dirty this can get with road dirt and cooking. So, I try to thoroughly clean it before it gets put away for the winter. Last year, I put the trailer on a RV site thinking maybe I could sell it. I’ve had a couple of bites on it this summer so maybe if I get it cleaned and someone really wants to look at it, it’ll be in good shape. After it’s completely unloaded and cleaned, we’ll winterize it and put it in a shed we rent for the winter. If there was any one thing I wish Jim had it would be his own shed – with cement floor and heat. He can’t do anything with the equipment in the spring until it warms up and quits raining so he can work in the yard.

I guess the ideal time to have built a shed would have been when we started this business. At one time, our dream was to have 10 acres in the country with a shed and a newer home. At the time, we couldn’t afford 10 acres and then life just happened and the dream didn’t materialize. Now, we’re both older and getting older every day. I sort of think the shed idea probably won’t happen. So, we’ll just continue to rent one and hope that lasts a few years longer.

The house we live in is the one we moved into while I was pregnant with Jamie twenty six years ago. At the time, we thought it really seemed like a lot of house since we were moving from a one bedroom apartment. Then, Jamie came and Jenna shortly after. Taylor and Callie, too. So, at one time there was six of us living in a three bedroom house with just barely 1,000 square ft. But, as the sign in my entryway says, “Love grows in little houses” and it certainly did. Our little beginner home will probably be our finisher home. That’s ok, though, because unless we built a home on the acre we have, I would really HATE leaving my yard. Everything in my yard has been done with my hands except for a couple of nice oak trees that are in the yard. And Jordan is under one of those oaks. I wouldn’t want to leave her.

I made my family’s favorite meatballs for supper tonight. It was a little weird not making the amount I usually do. Even the pan I did make will take Jim forever to eat. Lots of meatball sandwiches 🙂 A funny story to tell you about meatball sandwiches. One of our hired guys came from around home. He was a good kid and would eat just about anything you put in front of him. He also went along with us for two summers. Anyways, it wasn’t until years after he was with us I learned that all the meatball sandwiches I fed him (using leftover meatballs) were eaten but hated. Poor guy! I wish he would have told me how much he disliked them! Sorry Homer!!

MEATBALLS (this recipe can be cut in half for a smaller batch)

3 lbs. ground beef                                          1 – 13 oz. can evaporated milk

2 eggs                                                                             SAUCE

2 cups oatmeal                                               2 cups catsup

1 cup chopped onion                                     1 1/2 cups packed brown sugar

1/2 tsp. garlic powder                                   1/2 cup chopped onion

1 tsp. salt                                                          1/2 tsp. garlic salt

1 tsp. pepper                                                    1 Tbsp. Worcestershire sauce

1 tsp. chili powder                                          1 Tbsp. prepared mustard

Mix all ingredients together and form into balls. Place in 9 x 13 pan.  For sauce, combine all ingredients. Pour sauce over meatballs. For small meatballs, bake uncovered for 20 minutes at 350 degrees. For large meatballs, bake covered for 1 1/2 hours at 350 degrees. Small meatballs are great as an appetizer.

Jim was disappointed that I didn’t use the picture of him with his head down by the food with a huge smile on his face. The pictures of the flowers were taken this spring before we left home.

Simple Harvest Nachos

by nebraskawheatie

Since I have no harvest pictures to share with you today, I will share what Jim requested for lunch. Taylor and Callie told me that pictures of food go over very well on blogs. They were always putting pictures of food on their “tumblr” accounts. So, I decided I’d put pictures of food on my harvest blog. There is no “real” recipe to share – I just wing it: Brown at least a pound of hamburger when using a 9 x 13 pan. I season the hamburger with coarse pepper and Tastefully Simple’s “Season Salt” (but I’m sure other seasoned salt will work – just not as well :)) Spray 9 x 13 pan with nonstick spray. Crush tortilla chips and place in the bottom of the pan:

Layer 1/2 of browned hamburger, chopped onions and shredded cheddar or co-jack cheese:

Place another layer of broken chips, hamburger, onion and top with desired amount of shredded cheese:

img_01081Preheat oven to 350 degrees. Heat just until cheese is melted and bubbly:

Serve with sour cream, salsa, jalapeno peppers, etc. – anything you, your family or crew would like to top their plate of nachos with. Jim likes his fairly plain:

Funny combination, I know – nachos and fruit salad:

img_01111By the way, I am a Tastefully Simple consultant. You can order through my website at: www.tastefullysimple.com/web/tzeorian

GOOD LUCK AND ENJOY!!

Dump Cake

by nebraskawheatie

Ok, well, since I’m sitting here wondering what we’re going to get started on first this morning, I thought I’d share a very simple and favorite recipe that was given to my grandma the first year I went on harvest with her. This recipe was given to her by a farmer’s wife from Medicine Lodge, KS (Alma Jester) We used to cut for them and stayed right on the farm:

Grease 9 x 13 pan

Pour into the pan:

1 large can crushed pineapple, undrained

1 large can of cherry pie filling

On top of this, sprinkle one box of yellow or white cake mix (dry) and 1/2 cup chopped nuts (my family doesn’t really care for nuts so I leave these off). Thinly slice one stick of margarine/butter over the top of the dry cake mix.

Bake 350 degrees for 1 hour.

I’ve never tried it, but I don’t know why you couldn’t substitute other flavors of pie filling for a different dessert. Serve with vanilla ice cream or whipped cream. (homemade whipped cream is the best)

This one’s for you Jean :)

by nebraskawheatie

Tater Tot Casserole

1 bag of tater tots

1 1/2 lb. hamburger

1 head of broccoli – chopped up – more or less depending on you liking of broccoli – can substitute frozen chopped broccoli

1 can Durkee onions

2 tomatoes

1/2 cup chopped onion (more or less depending on what you like)

2 cans cream of mushroom soup

1 can (soup can) of milk

2 cups Shredded cheddar cheese (more of less)

1/4 tsp. garlic powder

1/4 tsp. pepper

Place tater tots in the bottom and up the sides of 9×13 pan. Bake, uncovered, at 400 degrees for 10 mins. Brown hamburger and drain. Place browned hamburger, broccoli, onion and tomatoes layered in the tater tot “shell”. Combine soup, milk, 1 cup cheese and seasonings. Pour over the top of the tater tot mixture. Bake, covered, at 400 degrees for 30-45 minutes. Top with more cheese and Durkee onions. Bake, uncovered, until cheese is melted and bubbly.

Note: Sometimes this dish takes longer than 30 minutes to heat all the way through. After you’ve cooked it once or twice you’ll know a little better how much time it probably needs.  If you use frozen broccoli, less time is needed.

Creamy Chicken-broccoli bake

by nebraskawheatie

6 ozs. dried medium noodles (3 cups)

12 ozs. skinless, boneless chicken breast halves, cut into bite-size pieces

1 tablespoon veg. oil (optional)

1 1/2 cups sliced fresh mushrooms

1/2 cup sliced green onions (4)

1/2 cup chopped red sweet pepper

1 10.75 oz. can condensed cream of broccoli soup (we used cream of mushroom)

1 8 oz. carton diary sour cream

1/4 cup chicken broth

1 tsp. dry mustard

1/8 tsp. ground black pepper

1 10 oz. package frozen chopped broccoli, thawed and drained (we used fresh broccoli)

1/4 cup fine dry bread crumbs

1 tablespoon butter or margarine, melted

1. Cook noodles according to package directions, drain and set aside.

2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

3. If needed, add vegetable oil to skillet. Add mushrooms, green onions, sweet pepper (and fresh broccoli is using) to skillet. Cook and stir over medium heat until vegetables are tender.

4. Transfer vegetables to bowl with chicken. Stir in soup, sour cream, chicken broth, mustard, and black pepper. Gently stir in cooked noodles and broccoli.

5. Preheat oven to 350 degrees. Spoon chicken mixture into a greased 2 quart square baking dish. In a small bowl, combine bread crumbs and melted butter, sprinkle over chicken mixture.

6. Cover casserole with foil. Bake for 30 minutes. Uncover and bake about 15 minutes more or until heated through. Makes 6 servings.