Mini Meat Loaves

By Andrea | August 28, 2012 |

This mini-meat loaves recipe comes from South Knox High School’s home ec teacher, Mrs. Dobbins.  Matt brought the recipe home after he got to sample some of the meat loaves that the students made in class. Printable Recipe

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Spice-Rubbed London Broil

By Andrea | February 25, 2012 |

This lean flank steak gets an Indonesian flair with a coating of brown sugar and spices. Ingredients: 1 /12 tablespoons firmly packed brown sugar 2 1/2 teaspoons ground coriander 4 cloves garlic, minced 2 teaspoons olive oil 1 1/2 teaspoons chili powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (3…

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French Dip Sandwiches

By Andrea | February 17, 2012 |

Ingredients: 3-pound fresh beef brisket (not corned beef) 1 package (1.3 oz.) dry onion soup mix 1 can (10.5 oz.) condensed beef broth 8 mini baguettes or sandwich buns Instructions: Place beef in 3 1/2 to 6 quart slow cooker. Mix dry soup mix and beef broth; pour over beef. Cover and cook on low…

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Bubble-Up Pizza

By Andrea | February 17, 2012 |

Ingredients: 1 1/2 lbs. groud beef 1 (15 oz.) can spagetti sauce 2 (12 oz.) tubes refrigerated buttermilk biscuits 1 1.2 cups shredded cheese Directions: Brown beef, drain and stir in pizza sauce. Quarter biscuits into 9×13-inch baking dish Top with beef mixture. Bake uncovered at 400 F for 20-25 minutes. Sprinkle with cheese and…

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Country Wining and Dining

By Andrea | February 14, 2012 |

This week, I’m taking a look at Chapter 6 of Farm Anatomy: The Curious Parts and Pieces of Country Life.  Chapter 6 is all about Country Wining and Dining.  Needless to say, I was super excited about this chapter because I love to cook myself (as long as I don’t have to clean up afterwards). …

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Trip to SIPAC

By Andrea | August 2, 2010 |

This weekend was the Indiana Farm Bureau District #9 Annual Meeting at the Southern Indiana Purdue Agricultural Center, henceforth to be known as the meeting at SIPAC.  It wasn’t much of a meeting, mostly it was a tour of the SIPAC facilities.  I learned a lot, and it was a pretty fun trip.  I went…

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Meat Kabobs

By Andrea | June 14, 2010 |

It’s summer, and summer is time for grilling…. Mostly because using the oven heats up my kitchen, and increases the cost of the A/C. I’m not a big fan of crunchy veggies, so instead of adding veggies to my kabobs, the ones I make are strictly meat.  I start with cubed roast (stew meat) and…

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