Tag Archives: main course recipes

Finding Love After Loss: Sharing Passion for Seeing New Places, Meeting New People

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Suffering crop loss in 1993 turned out to be one of the best things that could have ever happened to Augie Schad. If it wouldn’t have been for Mother Nature, he might never have met claims adjuster Nancy Ruesink.

Augie and Nancy enjoy traveling. This photo was taken while visiting Jasper National Park in Alberta, Canada.

Nancy grew up on a farm in western North Dakota and moved to Minnesota after she married. When she became a widow at age 26, she chose to farm so she could stay home with her two young sons. Then in 1989 Nancy became a crop adjuster. Today she works as claims supervisor for eastern Minnesota and is also actively involved with the seed business.

“My experience in crop insurance complements the seed business and vice versa,” says Nancy. “I stay informed about the newest technology and have the privilege of seeing many different products perform on many different farms. And knowing what’s happening in the seed world helps me inform the producers I work with. It’s really all about helping people.”

Helping farmers become even more productive and profitable keeps the seed business interesting for Augie, who was raised on a dairy farm near Plainview, Minnesota, and has been a Latham® dealer for 18 years.

“New seed traits and technologies have made production agriculture safer for producers and consumers alike,” says Augie. “And making the best seed products available to customers is really important to me. I know that, as a family-owned business, Latham Hi-Tech Seeds is most interested in helping farmers be profitable and successful. I also like the fact that I can talk directly to the company’s owners.”

Outside of work, Augie and Nancy enjoy traveling. This winter they headed west for a few weeks, visiting family and friends. They spiced up a community potluck in Arizona with a batch of “Bacon Wrapped Stuffed Jalapenos.” As soon as someone tried the first pepper and said how much he liked it, Nancy said the rest of the batch was gone in a blink of an eye.

See how quickly these appetizers disappear as you gather with family and friends! Nancy’s recipe for stuffed jalapenos follows. Also listed below is her recipe for Blueberry Chicken Salad, which has been a hit at their family reunions. 

Now that the days are getting longer and warmer, it won’t be long before the picnic season is here. What’s your favorite dish to make for a potluck?

Bacon Wrapped Stuffed Jalapenos

Bacon Wrapped Stuff Jalepenos

24 medium Jalapeno peppers
1 pound Jimmy Dean® regular pork sausage (raw)
2 cups (8 oz.) shredded cheddar cheese
12 bacon strips, cut in half

WEAR RUBBER GLOVES WHEN REMOVING SEEDS! Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds and any membrane. Combine raw sausage and cheddar cheese; stuff into jalapenos. Wrap each jalapeno with bacon, secure with toothpick.

Prepare grill for indirect heat, using a drip pan., Place jalapenos over pan, grill covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer reaches 160. Grill, covered over direct heat for 1-2 minutes longer or until bacon is crisp.

COOK’S NOTE: These appetizers are guaranteed to disappear at a party!

Blueberry Chicken Salad
2 cups fresh blueberries
2 cups cubed, cooked chicken breast
Âľ cup chopped celery
½ cup diced sweet red pepper
½ cup thinly sliced green onions
1 carton (6 oz.) lemon yogurt
3 T. Mayo
½ tsp. salt
Bibb lettuce leaves, optional

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayo and salt: drizzle over chicken mixture and gently toss to coat.

Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries. Yield: 4-6 servings.

COOK’S NOTE: Great for lunch or a light summer supper.

Cheer on the Cheeseheads with Cheesy Meatball Soup!

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It’s hard to believe that a year ago today, we were in Key West, Florida, on a sales incentive trip. What I wouldn’t give to be taking in the big game again in 80 degree weather!

For the final post in our “Souper Bowl” series, we’re honoring our Cheesehead customers and friends from Wisconsin. (Please note: We’re using the term “cheesehead” as a term of endearment here.) 

What better way to cheer on the green and gold than with a hot bowl of Cheesy Meatball Soup? Thanks to Deb Eichacker from Salem, SD, for sharing this recipe with us. GO PACK GO!

Cheesy Meatball Soup

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1 pound ground beef
2 cups water
1 cup diced celery
1 cup whole kernel corn
1 cup cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon hot pepper sauce
1 jar (16 oz) processed cheese sauce

In a bowl, combine egg, bread crumbs and salt. Crumble beef into the bowl with the egg mixture, and mix well. Shape into 1-inch balls. In a large saucepan, brown meatballs; drain. Add water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat. Cover and simmer for 25 minutes, or until the meat is no longer pink and the potatoes are tender. Stir in the cheese sauce; heat through. Yields 4-6 servings.

Chunky Italian Soup by Kathi Johnson

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As the busy mom of three energetic girls under the age of 5, Kathi Johnson of Kiron, Iowa, savors hearty meals that can be made in minutes. Chunky Italian Soup is one of her go-to recipes during the winter months because it makes good use of their home-grown beef and incorporates a kids’ favorite, Rotini. Plus, it “disguises” lots of vegetables.

“I do my best to make nutritious meals, so hopefully my kids won’t grow up to be junk food junkies,” says Kathi. “Anything I can do to help them take part in making the meal helps increase the likelihood they’ll eat it.

Grating carrots and pouring cans of vegetables into a pot are just a few ways kids can lend a helping hand in the kitchen this time of year. In the summer time, they can help raise fruits and vegetables.

Gardening is a highlight for the Johnson family. “Our girls love picking raspberries. They’ll fill each of their fingers with berries,” says Kathi. “It’s fun to see them excited about how things grow, and I’m glad they enjoy something that’s so good for them.”

Nurturing crops and raising food is a Johnson family tradition. Kathi’s husband, Troy, was raised on a family farm and has farmed on his own for the past 20 years. In addition to row crops, he raises feeder cattle and sells seed.

With spring planting still a few months away, the Johnson family values family time inside. Their girls enjoy building with the Tinker Toys they got for Christmas. They also enjoy play dough.

How does your family fight cabin fever? http://www.thefieldposition.com/2010/02/fighting-cabin-fever-with-good-food-and-fun-activities/

Chunky Italian Soup

1 lb. ground beef
1 medium onion, chopped
2 cans chunky tomatoes with garlic, basil & oregano
1 can Progresso tomato soup with basil
4 c. water
1 tsp. salt
½ tsp. pepper
1 T. chili powder (optional)
1 can green beans
1 carrot, grated
1 can red beans
8 oz. rotini noodles
Parmesan cheese, shredded

Cook beef and onion in a large pot over medium heat. Stir in tomatoes, soup, water, salt, pepper. Bring to boil. Reduce heat and simmer for 30 minutes. Then add green beans, carrot and red beans. Simmer for another 15 minutes. Cook rotini just before serving. Place cooked pasta in the bottom of each bowl. Pour soup over pasta and top with parmesan cheese. (TIP: Do not mix leftover soup and pasta together.)