Mandarin Orange Salad

Mandarin Orange DessertIngredients

3 egg whites

1 cup white sugar

½ cup rice cereal, rolled fine, then measured

½ cup chopped pecans

2 cans mandarin oranges

2 8-ounce cartons of whipped topping

3 tablespoons instant vanilla pudding

¾ cup coconut

2 tablespoons toasted coconut (optional)

 

Directions

  1. Preheat oven to 325º.
  2. In a medium grease-free bowl, begin whipping the egg whites. During the beating, gradually add the 1 cup of sugar.  Beat until stiff peaks form.
  3. Fold in the cereal crumbs and chopped nuts.
  4. Spread the mixture in the bottom of a greased 9”x13” baking pan. Bake for 25 minutes.
  5. Drain the oranges and reserve 15 orange sections.
  6. Transfer the whipped topping into a medium-sized bowl. Fold in the dry pudding and coconut.  Add the oranges and gently combine.
  7. Spread this mixture over the baked crust. Sprinkle toasted coconut over the top (optional).  Arrange the orange slices over the top.
  8. Chill for several hours before serving.

 

Yield:  15 servings

Jalapeño Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn SaladIngredients

  • 8 Ears of Corn (olive oil, salt, pepper)
  • 2 Jalapeños – seeds & stems removed, finely chopped
  • 1 Cup Chopped Cooked Bacon
  • 2 ounces Cream Cheese – softened
  • 1/4 Cup Sour Cream
  • 1 Cup Grated Cheddar Cheese
  • Salt/Pepper To Taste

Instructions

  1. Preheat grill.
  2. Coat each ear of corn with olive oil, salt, and pepper.
  3. Place the ears on the grill and cover. Grill 15-20 minutes, rotating every 2-3 minutes.  Remove from the grill and allow to cool for 10 minutes.
  4. When the ears are cool enough to handle, cut the kernels off into a large bowl. Eight ears should yield about 6 cups of corn.
  5. In a small bowl, combine the cream cheese with the sour cream. When blended, stir the creamy mixture into the corn.
  6. Add the chopped jalapenos, bacon pieces, and cheese. Stir to combine.
  7. Serve immediately or chill and serve later.

 

Yield:  about 8 cups of salad

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.

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.

Asian Broccoli Salad with Peanut Sauce

A5-Recipes Asian Broccoil SaladIngredients
1 large head broccoli, cut into small florets
1 cup shelled cooked edamame
½ cup thinly-sliced green onions
½ cup peanuts
Sesame seeds for garnish
Peanut Sauce:
¼ cup peanut butter
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/8 teaspoon sesame oil
1-2 tablespoons hot water, as needed to thin the sauce
Directions
1. Heat large pot of water until it’s boiling. Add broccoli florets and boil for 30 seconds. Quickly drain broccoli and transfer to a bowl of ice water to stop cooking process. Drain (be thorough or dressing will get watered down).
2. Place broccoli and other salad ingredients in a serving bowl.
3. Prepare peanut sauce by whisking all the sauce ingredients together in small bowl. If dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the desired consistency.
4. Pour sauce over vegetables and toss to coat.
Garnish with sesame seeds before serving if desired.

Drifter Salad

Pg A5 - drifter saladIngredients

2 cups rotini noodles cooked and drained
1 small onion chopped
1 small cucumber chopped
1 small green pepper chopped
1 can sliced black olives
1/2 bottle of Dorothy Lynch dressing

 

Directions

1. Mix all ingredients together and chill

 

Recipe courtesy of High Plain Drifter of Dawes County

Chicken-Tuna Chow Mein Salad

chicken tuna chow mein saladIngredients
1 cup shredded carrots
1/4 cup minced onion (red onion or green adds nice color)
2 cups finely chopped chicken or tuna (well drained)
1 cup finely diced celery
3/4 cups Miracle Whip salad dressing
1/2 teaspoon prepared mustard
2 tablespoons half & half (or milk)
1/2 teaspoon salt
2 cups Chinese Chow Mein Noodles

Directions
1. In a large bowl, combine carrots, onion, meat and celery.
2. In a small bowl, combine salad dressing, mustard, half & half/milk and salt.
3. Pour dressing mixture over the vegetable mixture and toss lightly. Chill until serving time.
4. Just before serving, add Chinese noodles. Serve on a bed of lettuce leaves.

Yield: 4 servings

 Recipe from Lois Linke’s mother, the late Irene Peterson, and photo by Linke.