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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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

One Pot Cheesy Zucchini Rice

One Pot Cheesy Zucchini Rice1

Ingredients
1 small onion, diced
1 clove garlic, minced
4 tablespoons butter
1 cup long grain rice
2 cups chicken or vegetable broth
1 ½ cups shredded zucchini
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
½ teaspoon salt

Directions
1.    Over a medium-high heat in a medium saucepan, sauté onions and minced garlic in 2 tablespoons of butter until onions are translucent (about 2 minutes).
2.    Add rice, stirring continuously until slightly toasted.
3.    Pour in broth and bring to a boil.  Cover, and turn down heat to low.  Simmer for 15-20 minutes until liquid is absorbed.
4.    Stir in shredded zucchini, cheeses, and salt.  Stir until well combined and cheeses are melted.

Yield:  4-6 servings

All-American July 4th Cookout Ticks Up, Still Under $6 Per Person

A cookout of Americans’ favorite foods for the Fourth of July, including hot dogs, cheeseburgers, pork spare ribs, potato salad, baked beans, lemonade and chocolate milk, will cost slightly more this year but still comes in at less than $6 per person, says the American Farm Bureau Federation.

Farm Bureau’s informal survey reveals the average cost of a summer cookout for 10 people is $56.06, or $5.61 per person.

CS15_075 July 4th Marketbasket Survey_2015Although the cost for the cookout is up slightly (less than 1 percent), “Prices in the meat case are starting to look better from the consumers’ perspective,” said Veronica Nigh, an AFBF economist. “Retail ground round prices are trending lower,” she noted, pointing to the nation’s cattle inventory and commercial beef production, which continue to rebound from dramatically low levels in 2014 and 2015.

In addition, “On the pork side, commercial production also continues to grow and is at the highest level in 25 years,” Nigh said. Spare rib prices are about the same as a year ago, while the amount of product in cold storage is up 121 percent, Nigh pointed out. “This is helping mediate the normal seasonal upswing in spare rib prices we typically see around the July 4th festivities,” she said.

AFBF’s summer cookout menu for 10 people consists of hot dogs and buns, cheeseburgers and buns, pork spare ribs, deli potato salad, baked beans, corn chips, lemonade, chocolate milk, ketchup, mustard and watermelon for dessert.

Commenting on factors driving the slight increase in retail watermelon prices, Nigh said, “While watermelons are grown across the U.S., most come from four states – Texas, Florida, Georgia and California – which together produce approximately 44 percent of the U.S. crop. Shipments of watermelons are down nearly 8 percent compared to the same time period last year,” she said.

U.S. milk production is up 1 percent compared to the same period last year. During the first quarter of 2016 (January-March), U.S. milk production reached historic levels, putting significant downward pressure on the price farmers receive for their milk.

Nigh said the increase in the price of cheese slices highlights the spread in prices that often occurs between values at the farm, wholesale, and retail stages of the production and marketing chain.

A total of 79 Farm Bureau members (volunteer shoppers) in 26 states checked retail prices for summer cookout foods at their local grocery stores for this informal survey.

The summer cookout survey is part of the Farm Bureau marketbasket series, which also includes the popular annual Thanksgiving Dinner Cost Survey and two additional surveys of common food staples Americans use to prepare meals at home.

The year-to-year direction of the marketbasket survey tracks closely with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 17 percent, according to the Agriculture Department’s revised Food Dollar Series,” Nigh said.

Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $56.06 marketbasket would be $9.53.

July 4th Cookout for 10 Costs Slightly More

Items Amount 2014 Price 2015 Price 2016 Price % change
Ground Round 2 pounds $  8.91 $  9.10 $  8.80 -3.3%
Pork Spare Ribs 4 pounds $13.91 $13.44 $13.36 -0.6%
Hot Dogs 1 pound $  2.23 $  2.19 $  2.09 -4.6%
Deli Potato Salad 3 pounds $  8.80 $  8.58 $  8.76  2.1%
Baked Beans 28 ounces $  1.96 $  1.83 $  1.90  3.8%
Corn Chips 15 ounces $  3.37 $  3.26 $  3.17 -2.8%
Lemonade 0.5 gallon $  2.00 $  2.05 $  2.04 -0.5%
Chocolate Milk 0.5 gallon $  2.82 $  2.65 $  2.50 -5.7%
Watermelon 4 pounds $  4.53 $  4.21 $  4.49  6.7%
Hot Dog Buns 1 package $  1.63 $  1.57 $  1.61  2.5%
Hamburger Buns 1 package $  1.68 $  1.50 $  1.59  6.0%
Ketchup 20 ounces $  1.36 $  1.46 $  1.44 -1.4%
Mustard 16 ounces $  1.25 $  1.14 $  1.24  8.8%
American Cheese 1 pound $  3.12 $  2.86 $  3.07  7.3%

Total $ 57.57 $ 55.84 $ 56.06  0.4%
Per Person 10 $   5.76 $   5.58 $   5.61  0.4%

Eggs For Your Spring Basket Up, Salad and Orange Juice Down

Lower retail prices for several foods, including salad, orange juice, shredded cheddar, ground chuck, sirloin tip roast, vegetable oil, white bread, ground chuck, deli ham and orange juice, resulted in a slight decrease in the American Farm Bureau Federation’s Spring Picnic Marketbasket Survey.

The informal survey shows the total cost of 16 food items that can be used to prepare one or more meals was $53.28, down $.59 or about 1 percent compared to a survey conducted a year ago. Of the 16 items surveyed, ten decreased and six increased in average price.

CS16_054 Spring Marketbasket Graphic_vert“Egg prices are up sharply from first quarter of 2015, a year ago but are down even more sharply from the third quarter of 2015. This shows the effect of the HPAI (High Pathogenic Avian Influenza) event last year,” said John Anderson, AFBF’s deputy chief economist. “Prices soared in the latter half of last year, but are working their way back down as increasing production has started to catch up with demand, which has moderated prices somewhat,” he said.

Prices on the beef items in the marketbasket – ground chuck and sirloin tip roast – are lower compared with the first quarter of 2015, explained Anderson.  Retail beef prices peaked in early 2015 at record high levels.
“Since then, a combination of increasing beef production, weaker exports, and lower competing meat prices have led to modest price declines,” he said.

Dairy product prices also remain relatively low. At $4.29 for a one-pound bag, shredded cheddar cheese price is at the lowest price in this survey since the third quarter of 2012.  The whole milk price rose almost 3 percent from the third quarter of last year, but that third quarter price was the lowest price in the survey since 2010, noted Anderson.  The whole milk price remains well below the 2015 first-quarter price.
“Apple prices are up quite a bit year-over-year. This is a reversal of retail prices that were historically low in 2015,” said Anderson. Last year, the apple market faced a really tough export environment with labor disruptions at west coast ports as well as an increasingly strong dollar.

“Current retail apple prices are still below some pretty recent years, for example 2011 and 2012,” he said.

Items showing retail price decreases from a year ago included:

  • bagged salad, down 11 percent to $2.20 per pound
  • orange juice, down 8 percent to $3.21 per half-gallon
  • shredded cheddar cheese, down 7 percent to $4.29 per pound
  • whole milk, down 6 percent to $3.23 per gallon
  • ground chuck, down 5 percent to $4.36 per pound
  • vegetable oil, down 5 percent to $2.55 for a 32-ounce bottle
  • white bread, down 3 percent to $1.69 per 20-ounce loaf
  • flour, down 1 percent to $2.49 for a 5-pound bag
  • sirloin tip roast, down 1 percent to $5.65 per pound
  • potatoes, down 1 percent to $2.71 for a 5-pound bag

These items showed modest retail price increase compared to a year ago:

  • apples, up 12 percent to $1.64 per pound
  • eggs, up 9 percent to $2.23 per dozen
  • bacon, up 8 percent to $4.78 per pound
  • toasted oat cereal, up 6 percent to $3.31 for a 9-ounce box
  • chicken breast, up 3 percent to $3.37 per pound
  • deli ham, up 1 percent to $5.57 per pound

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon regular milk, $2.13; 1/2 gallon organic milk, $4.32; and one dozen “cage-free” eggs, $3.67.

The year-to-year direction of the marketbasket survey tracks closely with the federal government’s Consumer Price Index (http://www.bls.gov/news.release/cpi.nr0.htm) report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 16 percent, according to the Agriculture Department’s revised Food Dollar Series,” Anderson said.

Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $53.28 marketbasket would be $8.52.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a spring picnic survey, summer cookout survey, fall harvest survey and Thanksgiving survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 87 shoppers in 28 states participated in the latest survey, conducted in March.

Hearty Lentil Ham Soup

Hearty Lentil Ham SoupIngredients
2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter or margarine
6 cups water
1 can (28 oz.) diced tomatoes, undrained or 1 qt. home canned tomatoes
¾ cup dry lentils, rinsed
¾ cup pearl barley
1 meaty leftover ham bone or 2 ham hocks
2 tablespoons chicken bouillon granules or 2 cubes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
½ teaspoon pepper
1 cup thinly sliced carrots
1 cup (4 oz.) shredded Swiss cheese, optional

 

Directions
1.   In a Dutch oven or soup kettle, saute the celery, onion, and garlic in butter until tender.
2.   Add water, tomatoes, lentils, barley, ham, bouillon,  herbs, and pepper; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Lentils and barley should be tender.
3.   Add carrots; simmer for 15-30 minutes, until carrots are tender.
4.   Remove ham bone/ham hocks from soup; remove meat from the bones and return it to the soup.
5.   May be served with a sprinkling of cheese in each bowl.

Yield:  8-10 servings

Dairy and Bacon Prices Down, Apples Too

Lower retail prices for several foods, including whole milk, cheddar cheese, bacon and apples resulted in a slight decrease in the American Farm Bureau Federation’s Fall Harvest Marketbasket Survey.

The informal survey shows the total cost of 16 food items that can be used to prepare one or more meals was $54.14, down $.12 or less than 1 percent compared to a survey conducted a year ago. Of the 16 items surveyed, 10 decreased and six increased in average price.

Higher milk and pork production this year has contributed to the decrease in prices on some key foods.

“Energy prices, which affect everything in the marketbasket, have been quite a bit lower compared to a year ago. Processing, packaging, transportation and retail operations are all fairly energy-intensive,” said John Anderson, AFBF’s deputy chief economist. Lower energy prices account for much of the modest decrease in the marketbasket.

CS15_128 Fall Harvest Marketbasket SurveyThe following items showed retail price decreases from a year ago:

  • whole milk, down 17 percent to $3.14 per gallon
  • bacon, down 11 percent to $4.55 per pound
  • apples, down 7 percent $1.45 per pound
  • shredded cheddar, down 5 percent to $4.56 per pound
  • flour, down 4 percent to $2.37 per five-pound bag
  • bagged salad, down 4 percent to $2.46 per pound
  • vegetable oil, down 3 percent to $2.61 for a 32-ounce bottle
  • Russet potatoes, down 3 percent to $2.64 for a five-pound bag
  • white bread, down 1 percent to $1.69 for a 20-ounce loaf
  • chicken breast, down 1 percent to $3.42 per pound

These items showed modest retail price increases compared to a year ago:

  • eggs, up 56 percent to $3.04 per dozen
  • orange juice, up 7 percent to $3.43 per half-gallon
  • ground chuck, up 6 percent to $4.55 per pound
  • toasted oat cereal, up 3 percent to $3.09 for a nine-ounce box
  • sirloin tip roast, up 3 percent to $5.67 per pound
  • sliced deli ham, up 1 percent to $5.47 per pound

“As expected we saw higher egg prices because we lost so much production earlier this year due to the avian influenza situation in Iowa, Minnesota and some other Midwestern states,” Anderson said.

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon regular milk, $2.21; 1/2 gallon organic milk, $4.79; and one dozen “cage-free” eggs, $4.16.

The year-to-year direction of the marketbasket survey tracks closely with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

 

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 16 percent, according to the Agriculture Department’s revised Food Dollar Series,” Anderson said.

Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $54.14 marketbasket would be $8.66.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a Spring Picnic survey, Summer Cookout survey, Fall Harvest survey and Thanksgiving survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 69 shoppers in 24 states participated in the latest survey, conducted in September.