Tag Archives: Recipes

Serving Up “Cowboy Caviar” in Honor of the Dayton Rodeo

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It’s “Date Night” tonight and “Kids’ Night” tomorrow at the annual Dayton Championship Rodeo in Dayton, Iowa. Load up the truck (mini van or SUV) and head to North Central Iowa for a weekend of affordable family fun at the 74th annual event. From carnival rides, flea markets and Bingo, there’s sure to be something of interest to everyone!

Nightly performances, at 7:00 Friday through Sunday, will feature bull riding, saddle bronc riding and barrel racing. There will also be a 1:30 p.m. performance on Labor Day.

In addition to performances by some of Pro Rodeo’s top contestants, the Dayton Rodeo will feature special entertainment. This year’s headliners include Serpentine Riders, The Wild Child and Cory Wall. Plus Latham Hi-Tech Seeds is proud to sponsor Rodeo Announcer of the Year Boyd Polhamus.
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“It takes a lot of people, who worked really hard, to make this a great holiday weekend event,” says Latham Hi-Tech Seeds’ sales manager Jim Heckman, who’s in his third year as chairman of the Dayton Rodeo Committee. “We’re happy to bring contestants, the rodeo committee and the community together.”

Pulling everyone together involves lots of “behind the gates” coordination. That’s why the Dayton Rodeo Committee contracts with Cervi Rodeo Company. “You have to have good bucking horses, bucking bulls and a lot of fighting bulls,” says Mike Cervi, whose family has been in the rodeo stock business for more than 60 years. “You need color in the front and the employees in the back to make it run smoothly.”

Keeping everything running smoothly also includes the chow line! Today Mike Cervi shares with us one of his favorite recipes for Cowboy Caviar. It also sounds like a great recipe to serve this weekend at a get together with family or friends.

Recipe: Cowboy Caviar

Drain each can and mix together:
1 can black-eyed peas
1 can pinto beans
1 can black beans
1 can white shoe corn (or whole kernel corn)
1 can garbanzo beans
1 jar chopped pimentos

Then add:
1 c. chopped celery
1 c. chopped green pepper
1 small can of chopped green chilies (or Rotel®)

Ingredients for dressing:
1 tsp. salt
1/2 tsp. pepper
1/2 c. oil
3/4 c. cider vinegar
1 c. sugar
1 T. water

Mix the above ingredients in a saucepan and bring to a boil. Pour dressing over the bean mixture; marinate overnight. Serve with tortilla chips.

Kicking Up Their Heels for National Beef Month

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Ron and Trudy McGrain

It’s not only planting season for Latham® seed customers Ron and Trudy McGrain. It’s also calving season for this Mapleton, Iowa, couple. Their first calf of the 2011 season was born March 24, and they’ll have 95 cow-calf pairs on pasture this summer.

The McGrains raise corn, soybeans and alfalfa on their scenic farmstead nestled in the Loess Hills. During my recent visit, there were 57 black Angus-Limousin calves dotting the hillside like wildflowers in the prairie.

Calf at the McGrain's Farm

“It’s so much fun to watch those calves kick up their heels and run around the pasture,” says Trudy with a smile on her face. “Ron keeps an eye on all of them. He pays close attention to the cows that are ready to calve and makes sure the newborn calves nurse as soon as possible.”

As any good cattleman can tell you, it’s important to make sure newborn calves nurse as soon as possible. It’s also important for calves to be born in a relatively clean environment. Although the wet, cold weather conditions haven’t been ideal for calving this spring, the McGrains cattle herd is doing well. They have a 100% calving rate, and overall their herd health is very good.

Ron checks his calves to ensure all are doing well during these cold rainy spring days.

Helping maintain good herd health is extremely important to Trudy, who is a registered nurse a former home healthcare provider. She grew up on a farm in nearby Oto and has been even more actively engaged in farming since she married Ron in 1979. She helps Ron catch the newborn calves, give them vaccinations and tag them. The two of them also take turns going out to the cattle yard to check on the herd during the calving season. During the summer months, she helps haul bales of hay – that is, when their daughters aren’t home because they love to help haul bales.

The McGrains are the proud parents of four grown daughters: Nicole, age 29, is married to Sean; Angie, age 28, is married to Greg, who’s serving in Afghanistan; Jennifer, age 26, who is married to Ben; and Kristina, 24. They’re also the proud of their three-year-old granddaughter, Chloe.

“Our girls love to come home,” says Trudy. “They experience a freedom here they don’t have in the cities where they live. They even think the food tastes better here!”

When their daughters comes home, they’re sure to request beef for dinner. Grilled steaks are the favorite, but hamburgers run a close second. And with Trudy’s recipe for “Scrumptious Hamburgers,” I can see why! I’m looking forward to giving that one a try. Trudy also shared a recipe Prime Rib Roast in a crock pot; I’ve already tried that one and would count it among my favorite recipes, too.

What’s your favorite way to enjoy beef? We’ll be celebrating May Beef Month for the next four Fridays, you’re invited to share recipes for your family’s favorite beef entrees.

Scrumptious Hamburgers

Ingredients:
2 lbs. ground beef
½ c. diced onion
2 T. Worcestershire sauce
½ tsp. pepper
1 c. shredded cheese
¼ c. ketchup
1 slice bread, broken into pieces

Directions:
Mix all ingredients together. Form into patties, and then grill or fry in pan.

COOK’S NOTE: You can place uncooked patties in freezer and use as needed. It freezes well!

Prime Rib Roast

Ingredients:
3- to 4-lb. roast (I use sirloin tip)
1, 14.5-oz. can beef broth
1 package of Good Seasons® Italian Seasoning
1 package of Au Jus mix

Directions:
Put small amount of water in crock pot and then set roast in the pot. Place sliced onion over the roast. Combine the broth with the Italian seasoning and Au Jus. Then pour this mixture over the roast. Cook on low for 8 to 10 hours.

5 Reasons to Celebrate Soyfoods Month

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By Linda Funk, Executive Director
The Soyfoods Council

April is National Soyfoods Month, making it the perfect time to experiment with versatile soyfoods ingredients. There really are sound reasons as to why tofu, edamame, soymilk and other soy ingredients should be in every kitchen!

5 Reasons to Experiment with Soyfoods:

  1. Taste – The mild flavor of soyfoods make them an adaptable ingredient. For example, add edamame to home-grown sweet corn or vegetable soup. This time of year, you’re most likely to find it in freezer section. In the summer, look for edamame at farmer’s markets.
  2. Texture – Whether you want smooth, chewy, creamy or crunchy, there’s a soyfood perfect for you! Silken tofu is ideal for salad dressings. For protein with crunch, try soy nuts. Soy nuts also can be added to your favorite cookie recipe or trail mix.
  3. Health and Nutrition – Soybeans are a simple way to add protein and fiber to your diet. Soy protein is so healthy for you. It’s low in saturated fat and has no cholesterol. It’s also high in polyunstaurated fat and provide essential omega-3 fatty acids. Click here for more health benefits.
  4. Versatility – Soyfood ingredients lend themselves to beverages, appetizers, entrees, side dishes and desserts. Check out The Soyfood Council’s website for more ideas.
  5. Convenience – Soyfood recipes are quick and easy. For example, making “No Fuss Cupcakes” is as simple as adding silken tofu to a cake mix.

With all of these benefits, why not try adding it to some of your favorite recipes?

Spring and summer provide perfect opportunities to try something new like smoothies or dip as you relax on the patio with your family and friends. Soybeans make the perfect snack for people of all ages! To help you get started, below is a recipe for Edamame Dip.

Stay tuned to learn more about Soymilk Smoothies. And, let us know what you create!

Edamame Dip
1½ c. edamame, cooked
1 T. soybean oil
½ tsp. salt
½ tsp. ground cumin
2 garlic cloves, minced
3 T. water
3 T. fresh lemon juice

Prepare edamame, according to package instructions but omit the salt. Place oil, salt, cumin and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, water, and lemon juice; process 1 minute or until smooth. Spoon dip into serving bowl. Serve with pita chips or your favorite vegetables.

Yields 8 servings