Nebraska Crop Values . . .

Economic Tidbits 12.18.17

The value of Nebraska’s 2017 corn crop is $5.55 billion and the soybean crop is $2.95 billion according to recent USDA National Agricultural Statistics Service (USDA-NASS) estimates.  The corn production value is third-highest in the nation, falling behind Iowa at $9 billion and Illinois at $7.7 billion, and the soybean crop value is the fifth-largest.  The figure below shows the values of Nebraska’s corn and soybean crops since 2010.  The 2017 corn crop value is lower compared to 2016, but the soybean crop value is slightly higher.  The corn crop value exceeded $9 billion in 2011, but has since fallen to where it has been around $6 billion or less in recent years.  On the other hand, the value of the soybean crop has consistently hovered around $3 billion through the years.  The drop in corn prices and acres in production are both reflected in the lower crop values for corn.  Soybean prices have also come down, but increases in acres and higher yields have mitigated the effects on overall crop value.    Continue reading

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


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



  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.


Southwestern Stew

Pg A5 - Southwest StewIngredients

2 pounds ground beef
1 large onion, chopped
¾ cup water
1 can (28 ounces) tomatoes with liquid, cut up
1 bag (16 ounces) frozen corn
3 medium potatoes, peeled and cubed
1 cup salsa
1 teaspoon salt, optional
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon hot sauce, optional



1. In a Dutch oven, brown beef and onion.
2. Drain.
3. Add all of the remaining ingredients and bring to a boil.
4. Reduce heat and cover and simmer for 1 ½ hours.


Recipe courtesy of Lincoln Schwarz of Phelps/Gosper County

Breakfast Burritos

breakfast burritosIngredients

1 dozen eggs

2-4 tablespoons vegetable oil

1 medium onion, chopped

6 red potatoes, chopped into 1/4 inch cubes

1 pound breakfast sausage

8 ounces cream cheese, softened

salt and pepper to taste

1 tablespoon butter

Cheddar Cheese, shredded

Flour tortillas



1. In a medium mixing bowl, whisk the eggs. Season with salt and pepper. Set aside.

2. Pour oil into a large skillet. Heat to medium-high. Add onion, potatoes, and salt and pepper to taste. Cook until potatoes are tender, approximately 10-12 minutes. Pour potato/onion mixture into a bowl, set aside.

3. Use the same skillet to brown the sausage. Once the sausage is done, drain the grease. Reduce the heat to low and mix in the cream cheese. Once the cream cheese is well combined with the sausage, pour the mixture into a bowl. Set aside.

4. Clean the skillet. Melt butter into the skillet over medium heat. Add eggs and scramble. Transfer eggs to another bowl.

5. Place a flour tortilla on your work surface. Place a scant 1/4 cup of cheddar cheese in the middle of the tortilla. Follow with meat, potatoes and eggs.

6. Fold the tortilla burrito style. Be sure all the contents are tucked inside.

7. Wrap burritos and place them in gallon size freezer bags. Freeze.

8. Before eating burritos, defrost them in the refrigerator. Microwave them for 1 minute.

9. Serve with salsa.


Yield: 20 burritos

Leftover Mashed Potato Puffs

recipe - left over mashed potato puffsIngredients

1 egg

1/4 cup sour cream

1/2 cup sharp Cheddar cheese, shredded

2 tablespoons grated Parmesan cheese

1 tablespoon chopped chives

salt and pepper to taste

1 1/2 cups mashed potatoes



1. Preheat oven to 400 degrees

2. Generously butter 6 muffin tin cups

3. In a medium mixing bowl, whisk the egg, then whisk in the sour cream. Add the cheese and chives. Mix to combine.

4. Taste the potatoes and season them with salt and pepper if needed. Add them to the egg mixture and mix well.

5. Spoon the potato mixture into the muffin tins, filling them just to the top or a little below.

6. Bake 25-35 minutes until they pull away from the sides of the cups and are golden brown all over.

7. Removed from the oven and let them cool 5 minutes in the pan. Turn them out onto a platter. Serve with sour cream.


Yield: Serves 6

Dublin Potato Salad

dublin potato saladIngredients
3 large white potatoes (about 1 1/2 pounds)
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 oz. cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk

1. Cover potatoes in lightly salted water and boil until tender.  Drain, peel, and cube.
2. Combine vinegar, sugar, celery seed, mustard seed, and ½ teaspoon salt; drizzle over still-warm potatoes.  Cover and chill.
3. Just before serving, gently fold in cabbage, corned beef, pickle, and onion.
4. In a small bowl, combine mayonnaise, milk, and remaining ¼ teaspoon salt; pour over salad.  Gently toss.

Yield: 8 servings

Recipe from Country Living Magazine and photo by Lois Linke.