meal to the field #11

combining canola… and needing buns for the kids lunches… so I made Tracey’s cheese buns she has told me about… I did not tackle making them in the figure eight shape she does…  I am not that talented… but you should try it because I think it would taste better that way…

 

Tracey's cheese buns

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

I love this salad…  my kids not so much… but it is everything I like in a harvest salad… packs well, transfers well, sits well…

frozen pea salad

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

the farmer requested this… beef stroganoff… a favourite from his childhood…

 

beef stroganoff

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

my mother cans peaches every fall… so I make peach cobbler every fall… as well as eat canned peaches for breakfast at least twice a week until they run out… I can remember blanching the peaches, getting the skin off of them, slicing them and putting them in the sugary juice in the canning jars… messy work and I’m grateful she still does it on her own so we can enjoy them…

peach cobbler

  • Servings: one 9x13 pan
  • Print

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

Posted by

i married a grain farmer when i was 20... and began cooking then... i have three children and am a stay at home mom... i love to cook... i love to run... i love to travel...

5 thoughts on “meal to the field #11

  1. Love reading your stories and seeing your great recipes! I’m a recent mid life farm wife so i’m just starting to develope easy to package and travel food to take to the field. What types of travel containers do you use?

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    1. I take the suppers out in large insulated ‘lunch bags’ basically… I put the hot stuff on the bottom (just in ziploc or glad plastic containers) and then put a hand towel in-between … then add the cold salads, drinks, desserts or breads… buns or garlic breads or breadsticks I always wrap up in foil and put on the top… my three kids help in the packing and delivering of the bags! dirty dishes all get tossed into the dishwasher (generally two loads)… I can freeze meals 0r desserts in containers and just get them out when I’m in a pinch… hope this helps!

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  2. Tried your Chicken Penne out on my company in Florida and it was a hit. It may also become Xmas Eve dinner as I can make it ahead saving me time and a big mess to clean up. I am really enjoying your posts and will be making the zuchinni coconut cookies tomorrow.

    Liked by 1 person

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