meal to the field #11

Ingredients:

• Tammy’s Bun Recipe
• 2 tbsp onion flakes
• 1 tsp garlic powder
• 1/2 cup parmesan cheese
• 3 cups grated cheddar cheese
• 2 tsp Maldon sea salt flakes
• 1 tsp garlic salt

Directions:

• use Tammy’s Bun Recipe and add the onion flakes and garlic powder to it
• let rise three times, punching down ever 15 minutes
• roll out in a figure eight shape transfer to a parchment paper to rise
• mix the parmesan cheese and cheddar cheese and sprinkle over the buns
• sprinkle Maldon sea salt flakes and garlic salt over the buns
• bake at 350 degrees for 17 minutes or until browned and done

Ingredients:

• 6 cups frozen peas
• 4 small heads broccoli, cut into small pieces
• 1 head cauliflower, cut into small pieces
• 2 yellow onions, diced
• 2 cups cheddar cheese, grated
• 2 cups Ranch dressing
• 1 cup sour cream
• 1 pkg (500g) cooked, chopped bacon
• 1 cup roasted, unsalted cashews, chopped

Directions:

• in a large bowl, mix together the peas, broccoli, cauliflower, onions and cheese
• mix Ranch dressing and sour cream together and add to the salad
• place in refrigerator for at least 3 hours
• dish into containers and add bacon and cashews on top

Ingredients:

• 6 round streaks, sliced thinly
• 1/2 cup all purpose flour
• 1 tbsp kosher salt
• freshly ground black pepper
• 3 cans cream of chicken soup
• 1 1/2 cups sour cream
• olive oil
• 3 yellow onions, minced
• 1 head garlic, minced
• 1 carton (320 g) button mushrooms, sliced
• 2 pkgs Egg Noodles

Directions:

• heat olive oil in a pan
• in two batches, place steak in flour, salt and pepper and then to brown on med-high heat in the pan
• in a large pot, whisk chicken soup and sour cream together
• transfer first batch of meat to the large pot with the soup mixture and brown the second batch of meat
• transfer second batch of meat to the soup mixture
• heat olive oil and add onions, garlic and then mushrooms
• add this to the soup/meat mixture
• keep on very low heat until you are ready to serve (at least 1 hour simmering)
• serve over egg noodles

Ingredients:

• 3 quarts canned peaches, strained (or 12 fresh peaches, sliced)
• 1 cup sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 2 tsp fresh lemon juice
• zest of one lemon
• 2 cups flour
• 2 tbsp sugar
• 3 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup cold shortening, cut into small cubes
• 1 cup whole milk

Directions:

• mix sugar, cornstarch, cinnamon, lemon juice and zest in a saucepan on medium/high heat
• add peaches and boil and gently stir for 1 minute
• pour into a 9×13 greased dish
• cut shortening into flour, sugar, baking powder and salt mixture
• add milk and mix until sticky
• spoon over the peaches and bake at 400 degrees for 30 minutes
• serve warm if possible