Sam’s Shepard’s Pie

Looking for a fun, easy recipe to fulfill your week? This recipe by Crew Member, Sam Steward, is a quick and delicious version of Shepard’s Pie. Try it tonight!

Shepards Pie - cropped

Ingredients

1 pound of hamburger

1 can of corn

1 can of cream of celery

3 cups of cheese

1 ½ cups onion

3 large potatoes

½ a stick of butter

 

Directions

  1. Preheat oven to 425 degrees and grease an 8×13 pan.
  2. Start by peeling and quarter the potatoes in a medium sized pot and boil until tender.
  3. While the potatoes are boiling, begin chopping 1 ½ cup of onion. Then in a medium sauce pan, melt ¼ stick of butter and start cooking the chopped onion until tender.
  4. Halfway through cooking the onions, add the can of corn and continue cooking until tender.
  5. Once the onion and corn are cooked until tender, add the 1 pound of hamburger and cook until brown.
  6. Salt and pepper the corn, onion and hamburger mixture to taste.
  7. Add the can of cream of celery to the corn, onion, and hamburger mixture.
  8. Once potatoes are cooked, you can start mashing them.
  9. In the greased, 8×13 pan, layer the hamburger mixture on the bottom. Then you can layer the mashed potatoes over top the hamburger mixture.
  10. Sprinkle the three cups of cheese over top and cover with foil.
  11. Place in oven and bake on 400 degrees for 45 minutes.
  12. To get browning of the cheese, broil for 5 minutes.

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Importance of Family in Agriculture

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We are often told to choose our words carefully. Sometimes we don’t pay any attention to the words that aren’t inappropriate or hurtful but in reality they are just as important. When attending Nebraska Agriculture Youth Institute a speaker gave us a chart of words to use when talking about agriculture to the consumers who are unaware of who we are as an industry. There was one group of words that really stuck out at me, the usage of operation compared to family farm or ranch. I’ve always considered our ranch as our family’s, but professionally speaking I have always referred to it as an operation. When thinking about Keystone Cattle Company and O-C Livestock I realized that it isn’t an operation but really my family’s home.

Grandparents:

The reasoning behind my agriculture influence. Both sides of my grandparents have given me the opportunity to grow up in the most amazing industry and I have learned so much about their lives through doing the same activities that they have enjoyed in their lifetimes. My Grandpa and Grandma O’Connor have blessed me to grow up in God’s Country. It seems as if I can’t go anywhere without hearing crazy stories about Grandpa. Some of my favorite time with family is spent talking about the older generations. One of my most memorable brandings was this year when my grandpa crawled onto my brothers rope horse and heeled two legs on his first loop. I have been beyond blessed to be apart of the Keystone Cattle Company. However my blessings don’t stop there. My love for 4-H might just come from the Merritt’s. I love to hear the story of my grandparents meeting on the steps of the White House as they represented Nebraska as the 4-H Four Square Winners. Still to this day my family will go through my grandfather’s old papers on his registered Maines and his long line of show quarter horses. I love hearing people talk about how successful my Grandpa was in this tough industry, and even to this day my family and I wish we had his good eye to help us pick out our stock for the year. I love learning more about my family and am blessed to learn about the lives of my loved ones.

Mom:

Perhaps the biggest influence of agriculture in my lifetime. If anyone knows my Mom you know that pigs won’t be far behind. Growing up, raised by Nebraska 4-H’s Queen and King,she fell in love with the organization and has passed that down to my brothers and I. Her father, having a variety of operations, presented her with a chance to work on their feedlot growing up, show some awesome show horses, and be involved with showing livestock competitively. Her love for agriculture met her profession when  she traded out special education for a job at the local grain elevator. Though she was just  wanting to help out during the harvest season, her love for ag lead her to being the commodity trader for a feedlot and now a manager for a feed store. I have seen my mother put much time and money into spoiling my brothers and I with some awesome livestock, hotels for shows, and of course a fair amount of carnival food. I wouldn’t be as successful in FFA, 4-H or any other activities if it wasn’t for her support. Her ability to network with everyone in the industry shows me how important relationships are. I love sitting in the show barn doing nothing with her and aspire to be such as great of female agriculturalist as she is.

Dad:

The passing of my father last year has allowed me to learn so much about him in such a short time. Hearing stories about his success in high school and college rodeo inspires me to chase after my dreams. My father served as a regional director for both high school and college rodeo, which gives me a sense of where my strong leadership skills come from. Also the amount of support and friends he had, shows me that the all the relationships  built in the agriculture family are those of gold. 

Merritt:

My oldest brother is completely responsible for my future in agriculture. The year he left me to do my own chores had me worried, but being forced to be in the barn by myself made me realize his love spending time with his livestock. After chasing his dreams of judging livestock in college it has made me work hard to be more like him. From Casper College to South Dakota State, he has grown as an agriculturalist and man as he prepares to be in the workforce in agriculture. I can’t wait to see where this industry takes him.

Rhett:

Lastly my brother Rhett. Yep, you guessed it, Rhett is “that brother.” The one that is so close to home, but  we don’t ever see him because he is busy experiencing new things, but mostly you can’t get him out of the roping arena. Rhett has demonstrated the importance of finding your perfect place while at school where he has excelled in his rodeoing and academics. Rhett’s good work ethic, love for talking, and positive attitude will make him do great things while running the Keystone Cattle Company in the future. 

After thinking long  and hard about how the words “family ranches” are more appealing than operations it made me think about how my operation would differ if it weren’t for my family. Agriculture is one of the fastest advancing industries yet it sits strong on a foundation of tradition and family. The closeness of family operations prove to be than producing goods but instead making a living worth loving. The future of agriculture will continue to grow but the tradition of the family farms and ranches will stand strong for ever.

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Lemon Poppy Seed Muffins

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Ingredients
2 cups flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup sour cream
½ cup buttermilk
2 tablespoon fresh lemon juice
1 cup sugar
½ cup unsalted butter, room temp.
1 tablespoon grated lemon zest
2 large eggs
2 teaspoons poppy seeds

Glaze
1 teaspoon melted butter
1 cup+ powdered sugar
4 teaspoons lemon juice

Directions
1.    Preheat oven to 350º.  Line muffin tins with paper liners.
2.    Whisk flour, baking powder, ½ teaspoon salt, and baking soda in medium bowl.
3.    In a small bowl, whisk sour cream, buttermilk, and lemon juice.
4.    Using electric mixer, beat sugar, butter, lemon zest in a large bowl to blend.  Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
5.    Beat in dry ingredients in 3 additions alternately with sour cream mixture (2 additions).  Mix just until blended.
6.    Stir in poppy seeds.
7.    Spoon batter into prepared muffin cups.
8.    Bake until tester inserted in center comes out clean, 20-25 minutes.  Cool in pans 5 minutes.  Remove from pans and cool on rack.
9.    Mix together melted butter, lemon juice, and enough powdered sugar to make a glaze.  Drizzle over tops of warm muffins.

Yield:  48 mini muffins, 18 regular muffins, 12 large muffins.

Copycat Outback Steakhouse Walkabout Soup

copycat-outback-steakhouse-walkabout-soup2

Ingredients
White Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
1 ¼ cups whole milk
Soup Base
2 cups thinly sliced yellow sweet onions
3 tablespoons butter
14-15 oz. can chicken broth
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 chicken bouillon cubes
2 oz. processed cheese (the kind that melts easily)
Shredded cheese for garnish

Directions
1.    Prepare white sauce in a saucepan or microwave.  Set aside.
2.    In a 2-quart saucepan, place 3 tablespoons and the sliced onions.  Cook on low to medium heat, stirring frequently until soft and clear but not brown.
3.    Add chicken broth, bouillon cubes, salt, and pepper.  Stir until completely heated through.
4.    Add white sauce and processed cheese. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
5.    Turn the temperature to warm and let cook for an additional 30-45 minutes.
6.    Serve with a garnish of shredded cheddar cheese.

Yield:  3-4 servings

Orange Cream Scones

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Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Agriculture in the Classroom

Growing up in the middle of Omaha and growing up with agriculture I got the unique opportunity to see first-hand the disconnect between consumers and producers. I grew up on my family’s 38-acre farm with sheep, goats, horses, and pigs. My farm life experience taught me more than just about what the world agriculture means. It taught me responsibility, respect, leadership, how to be caring, work ethic, and determination; Each day I am thankful for the way I was raised.
With many Nebraskan’s removed from farms and ranches, a responsibility is given to us to share the story of agriculture. I have taken this responsibility personally. As an Agricultural and Environmental Science Communications major at the University of Nebraska-Lincoln I am learning and growing as a communicator. I have found new tools and perspectives to help me reach a variety of audiences and then help them realize how important agriculture’s story is to me and why it should be important to them. One of those tools is the Agriculture in the Classroom Program.

 

catherine-aitcThe Nebraska Farm Bureau Foundation’s signature program is Agriculture in the Classroom. This program creates standard based materials for Nebraska Youth and Educators. Nebraska provides resources such as books, posters, activities and lesson plans about beef, pork, corn and soybeans. Each of these resources explains what happens from production to the everyday use of agricultural products of consumers.  A part of Ag in the Classroom in Nebraska is the Ag Pen Pal program. This program helps urban classrooms in Nebraska relate with the agricultural community in Nebraska.
catherine-ag-in-the-classroom-logoThe Nebraska Agriculture in the Classroom Program is a part of a larger program called National Agriculture in the Classroom (AITC). National AITC is supported by the United States Department of Agriculture and helps provide a network of opportunities. AITC is striving to help community members appreciate and understand the food and fiber system that supports us all. Their goal is to see agriculture is valued by all.

 
catherine-ag-in-the-classroomNational Agriculture in the Classroom is where I began my search for curriculum and resources that I use to teach urban youth in Omaha. Having teaching aids at your fingertips makes it impossible to say that you cannot share your agriculture experiences with whomever might have a question or misconception. If in any situation I need a resource to help communicate the ins and outs of agriculture production I can be sure to have unlimited help with the National and Nebraska Agriculture in the Classroom Programs at my side.

 

catherine-ag-in-the-classroom-websiteWith many Nebraskan’s removed from the farm, a responsibility we now have is to share the story of agriculture. It is so important to me to see our society becoming agriculturally literate because the agricultural community has made me who I am. I owe my work ethic, friends, family, and future career to the agriculture industry.
I hope to someday have a career that allows me to help integrate agriculture into school curriculum, that reaches out in the marketplace to the general public about the real story of the products they are purchasing and that makes the importance of agriculture known on a local, state and national level.

 

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Sweet Potato Custards

sweet-potato-custardsIngredients
½ teaspoon butter
12 oz. sweet potatoes, cooked and cooled
1 cup low-fat dairy milk
½ cup brown sugar
2 eggs
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
2 teaspoons vanilla
4 teaspoons chopped pecans

Directions
•    Preheat oven to 350º.  Grease 4 or 5 oven-safe custard cups or ramekins with butter.
•    In a blender, combine the sweet potatoes, milk, eggs, sugar, spices, and vanilla.  Blend until smooth.
•    Pour blended mixture evenly between prepared custard cups, about ¾ cup per dish.
•    Sprinkle;e the top of each custard with about a teaspoon of chopped pecans.
•    Place custards on a baking sheet and bake for 25-30 minutes or until browned, set in the center, and slightly puffed.
•    Serve warm or chilled.

Yield:  4-5 servings