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.

sam-steward-info-bar

Thanksgiving Dinner Up a Tad, to Just Over $50

Thanksgiving Marketbasket flyerThe American Farm Bureau Federation’s 30th annual informal price survey of classic items found on the Thanksgiving Day dinner table indicates the average cost of this year’s feast for 10 is $50.11, a 70-cent increase from last year’s average of $49.41.

The big ticket item – a 16-pound turkey – came in at a total of $23.04 this year. That’s roughly $1.44 per pound, an increase of less than 9 cents per pound, or a total of $1.39 per whole turkey, compared to 2014.

“Retail prices seem to have stabilized quite a bit for turkey, which is the centerpiece of the meal in our marketbasket,” AFBF Deputy Chief Economist John Anderson said. “There were some production disruptions earlier this year due to the highly pathogenic Avian influenza outbreak in the Midwest. Turkey production is down this year but not dramatically. Our survey shows a modest increase in turkey prices compared to last year. But we’re now starting to see retailers feature turkeys aggressively for the holiday. According to USDA retail price reports, featured prices fell sharply just last week and were actually lower than last year,” he added.

The AFBF survey shopping list includes turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, a relish tray of carrots and celery, pumpkin pie with whipped cream, and beverages of coffee and milk, all in quantities sufficient to serve a family of 10. There is also plenty for leftovers.

SouthernDeepFriedTurkey-HighFoods showing the largest increases this year in addition to turkey were pumpkin pie mix, a dozen brown-n-serve rolls, cubed bread stuffing and pie shells. A 30-ounce can of pumpkin pie mix was $3.20; a 14-ounce package of cubed bread stuffing, $2.61; and two nine-inch pie shells, $2.47.

“Despite concerns earlier this fall about pumpkin production due to wet weather, the supply of canned product will be adequate for this holiday season,” Anderson said.

Items that declined modestly in price were mainly dairy items including one gallon of whole milk, $3.25; a combined group of miscellaneous items, including coffee and ingredients necessary to prepare the meal (butter, evaporated milk, onions, eggs, sugar and flour), $3.18; a half pint of whipping cream, $1.94; and 12 ounces of fresh cranberries, $2.29. A one-pound relish tray of carrots and celery (79 cents) and one pound of green peas ($1.52) also decreased slightly in price.

The average cost of the dinner has remained around $49 since 2011. This year’s survey totaled over $50 for the first time.

“America’s farmers and ranchers are able to provide a bounty of food for a classic Thanksgiving dinner that many of us look forward to all year,” Anderson said. “We are fortunate to be able to provide a special holiday meal for 10 people for just over $5 per serving.”

thanksgiving graphic_1The stable average price reported this year by Farm Bureau for a classic Thanksgiving dinner tracks closely with the government’s Consumer Price Index for food eaten at home. For October, the most recent month available, the food at home CPI posted a 0.7 percent increase compared to a year ago (available online at http://www.bls.gov/news.release/cpi.nr0.htm).

A total of 138 volunteer shoppers checked prices at grocery stores in 32 states. Farm Bureau volunteer shoppers are asked to look for the best possible prices, without taking advantage of special promotional coupons or purchase deals, such as spending $50 and receiving a free turkey.

Shoppers with an eye for bargains in all areas of the country should be able to purchase individual menu items at prices comparable to the Farm Bureau survey averages. Another option for busy families without a lot of time to cook is ready-to-eat Thanksgiving meals for up to 10 people, with all the trimmings, which are available at many supermarkets and take-out restaurants for around $50 to $75.

The AFBF survey was first conducted in 1986. While Farm Bureau does not make any scientific claims about the data, it is an informal gauge of price trends around the nation. Farm Bureau’s survey menu has remained unchanged since 1986 to allow for consistent price comparisons.

Item 2014 Price 2015 Price Difference
Misc. ingredients 3.48 3.18 -.30
Sweet potatoes, 3 lbs. 3.56 3.57 +.01
Whipping cream, 1/2 pint 2.00 1.94 -.06
Milk, 1 gallon whole 3.76 3.25 -.51
Pumpkin pie mix, 30 oz. 3.12 3.20 +.08
1-pound relish tray (carrots and celery) .82 .79 -.03
Green peas, 1 lb. 1.55 1.52 -.03
Cubed stuffing, 14 oz. 2.54 2.61 +.07
16-pound turkey 21.65 23.04 +1.39
Fresh cranberries, 12 oz. 2.34 2.29 -.05
Pie shells (2) 2.42 2.47 +.05
Rolls, 12 2.17 2.25 +.08
TOTAL 49.41 50.11 +.70

Pumpkin Silk Pie

Pg 16 - pumpkin pieIngredients
32 gingersnaps
¼ cup butter, melted
¼ cup sugar
8 oz. package cream cheese, softened
1 cup powdered sugar
1 cup pumpkin puree
2 teaspoons vanilla
½ teaspoon pumpkin pie spice
Three 8-oz. containers of whipped topping, divided

 

Directions
1. In medium bowl, finely crush 32 ginger snaps.
2. Mix in melted butter and sugar. Press into spring-form pan.
3. Bake at 325º for 5 minutes.
4. In large bowl, beat softened cream cheese until light and fluffy.
5. Add powdered sugar, pumpkin, vanilla, and pumpkin pie spice.
6. Beat until smooth.
7. Fold in 2 containers of whipped topping and spread over crust in spring-form pan.
8. Cover pan with plastic wrap and place it in the refrigerator for several hours or overnight to allow dessert to set.
9. When ready to serve, remove the spring-form pan ring and top dessert with additional whipped topping. Sprinkle with a little pumpkin pie spice.

 

 

Yield: 8 Servings
Photo by Lois Linke

Fudge and Nut Pie/Tart

Pg A5 - Recipes - fudge and nut pieIngredients

1 10-inch unbaked pie crust or 1 ready-made crust
8 ounces semi-sweet chocolate chips
4 eggs
2/3 cup sugar
½ cup half-and-half
2 tablespoons butter, melted
1 teaspoons vanilla
¼ teaspoon salt
1 cup coarsely chopped walnuts, toasted
1 cup coarsely chopped pecans, toasted
Whipped cream, whipped topping, or ice cream for garnish

Directions

1. Place the rolled pie crust in a 10-inch tart pan or large pie dish (a 9-inch pie dish is too small). Prick the crust with a fork. Bake at 450º for 10-15 minutes.
2. Reduce the oven temperature to 350º.
3. Meanwhile, carefully microwave the chocolate until melted. Stir the chocolate until smooth. Set aside.
4. In a large mixing bowl, beat the eggs with the sugar until lemon-colored.
5. Beat in the half-and-half, butter, vanilla, and salt. Add the melted chocolate and mix until smooth. Stir in the nuts.
6. Pour batter into the prepared crust. Bake 40-45 minutes, or until a knife comes out clean when inserted into the center of the pie.
7. Serve the pie at room temperature with whipped topping or ice cream.

Yield: 12 Servings

Festive Non-Pies

Ingredients
One recipe for pie crust or one ready-made unbaked pie crust
One egg white
Small amount of sugar (decorative sugar is pretty)

Pie Crust Ingredients
2 cups flour
1/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
1 tablespoon vinegar
3-5 tablespoons cold water

Fruit Filling Ingredients
1-1/2 lbs. berries (raspberries, blackberries, blueberries, strawberries or a combination)
2 teaspoons fresh lemon juice
2/3 cups sugar
2 tablespoons quick-cook tapioca
1 tablespoon butter

Directions
1. Roll out pie crust to 1/8-inch thickness.
2. Using cookie cutters, cut out at least eight shapes (stars, hearts, etc.) for individual pies.
3. Place on an ungreased sheet pan; brush with egg white and sprinkle with sugar.
4. Bake at 375° F for about 15 minutes. Cool on a rack.
5. In a small bowl, mash 1 cup berries with lemon juice and 1/3 cup sugar; stir in the tapioca and let stand for 15 minutes.
6. In a heavy saucepan, melt the butter over medium heat. Add the berry mixture and remaining 1/3 cup sugar. Cook, stirring often, until hot, about 3 minutes.
7. Add the remaining berries and bring to a boil; boil 3 minutes, stirring often; lower heat, cover and simmer, stirring often, until the tapioca is tender, about 15 minutes.  Let cool.
8. Spoon filling into dishes. Place pie crust pieces on top.

Yield: 6 servings