For those who celebrate christmas, hope you enjoy this lovely rendition of I’m Dreaming of A White Christmas by my talented niece, Gracelyn Penn.
Since i was not much more than a toddler, i’ve loved horses, loved riding them, showing them in local shows, mustering in cattle (that’s my favorite), training, and trail riding. In junior high and high school, i was so crazy about horses that my nickname was ‘horsey’!
This neat article is published in the most recent issue of Rural Missouri. I studied this guy because he is from my home town, Mexico, Missouri.
For the Love of Horses
The extraordinary life of rider and trainer Tom Bass
When i prepare chili, i like to fix a full pot for sharing and freezing.
- 8 lbs ground beef
- 9 cups dry beans soaked overnight, then simmered in plenty of water for 5-6 hours (i used pinto, black, and white beans because that is what i have on hand)
- 6 medium onions finely chopped (i chop them in quarters, then whir them in a food processor – don’t over process) OR 1 2/3 cups dried minced onion flakes
- 12 – 15 oz cans of tomato sauce or a combination with diced tomatoes (remember, if you use your own tomatoes, you may need added salt)
- 6 tablespoons chili powder*
- 8 tablespoons dried parsley flakes
- 8 teaspoons ground cumin
- 4 teaspoons salt
- 2 teaspoons dried minced garlic ( at least one large fresh garlic bulb if you prefer)
Make sure your beans are cooked and well softened, but not mushy. Cook the ground beef and crumble into smaller pieces. If needed pour off extra fatty liquid (i feed that to the chickens over rice – they love it!)
Place all these ingredients in an 18 quart roaster, stir gently, and heat through, then simmer for a couple hours – longer if you have time – stirring occasionally.
*optional – i don’t put in any chili powder because my husband is allergic
September’s meal for Refuge Ministries, Mexico, Missouri was an old favorite of ours which was published in the Centennial Baptist Church cookbook shared by Frankie Levingston, the mom of my dear high school chum, Sharie Levingston.
1 lb ground beef (i use our home raised fully grass-finished beef)
2 cups pasta
3 cups chopped tomatoes or 1-15 oz can sauce
1/2 cups chopped onion
1/4 cup chopped peppers (we prefer green beans, okra, or such)
1/4 cup Parmesan cheese, grated
1 cup cubed cheese (use your favorite)
Prepare pasta as per package instructions, drain, set aside. While pasta is boiling, brown ground beef in a large skillet with chopped onions, add tomatoes or sauce, with optional vegetables. Stir to just mixed, then add pasta. Mix carefully then sprinkle about 1/4 cup Parmesan cheese over top along with the cubed cheese. Replace lid and put on low heat until cheese starts to melt. Serve over bed of lettuce if desired.
Prep time: 25 minutes
Author: Frankie Levingston, Centennial Baptist Church (Mexico, MO) cookbook.
My photos show this recipe multiplied by 10 to prepare enough for the Refuge plus have some meals to deliver to friends and neighbors who are recovering from surgeries.
Hope you enjoy preparing and serving this easy, inexpensive, and tasty dish.
Yesterday started early since my ewe lambs needed loading from our corral to the paddocks they will stay in for grazing. I’d never loaded sheep out here before, so hadn’t a clue how it would go. Incredibly, it went very smoothly! They hopped right into the trailer and off we went. They were hungry to be sure since they went straight to grazing once out of the trailer.
Then Dallas and I loaded a bit of hay in my little trailer pulled by the Gator, loaded necessary supplies, and fueled up. Arriving at Tannachton Farm 35 minutes later, we unloaded the hay and checked on the ewe that had been entangled in the fence. She is still alive and we cared for her best we could, but time will tell if she’ll ever get up again. At least it was warm yesterday, but snow today!.
We set up a bit over a quarter of a mile of single strand polywire on the Bowyer Place and hung a Parmak energizer to fire it up, all the while calling the cows, so they would be up waiting and ready to move. We then set up the crossing for the move across Cord Drive. Amazingly, the cows and calves poured across the road to fresh grass. I was short some Stafix step-in posts for the polywire, so once the cows were moved across and in the lot, we drove back to where some stored posts. As we were collecting those, I noticed a black cow north of the timber, so once done, we circled ’round to check. What a wonderful surprise! Not just one cow having calved, but THREE right there together. They had wisely selected a south-facing, gentle slope with good drainage. Of course, we left them alone – I’ll move them later when their calves are older and well-bonded to their mommas.
My photo is misleading – we do not have grass that green right now and the cows were actually moving the other direction! However, I didn’t have any time to take photos so this one is stolen from last spring.
Got done and headed back home arriving about 1pm. Just in time to finish the meal for our departure at 4pm to Mexico, Missouri and Refuge Ministries. Despite having some cooking disasters, I managed to show up with enough edible tucker to serve about 70 people! Chicken-Rice-Vegetable casserole with cherry cobbler and pumpkin bread. And, of course, sliced cucumbers with home-made ranch dressing.
Once a month, on a Wednesday (except in the summer), I make the meal for Refuge Ministries of Mexico, Missouri. Each fall, there is a new set of faces and enthusiasm as the fifth graders from last year have moved into junior high and are now old enough to attend. Lots of catching up to do amongst the ‘ladies in the kitchen’ from my summer hiatus. Attendance dips a bit in the summer and I get terribly busy with farm work, so my contribution is about 8 months of the year.
The changes in some of these young peoples’ lives are subtle in some cases and drastic in others as they learn about God (Yahweh) and how He can use broken lives for His good through repentance and redemption. For some, this weekly gathering of strong Christian volunteers are the only parental-like mentorship they have in their lives. These volunteers are real heroes as they uplift and teach these, oftentimes, rowdy and rambunctious young people, week after week.
I’ve taken to starting the meal the day before since I get so worn out now if I try preparing all day then making the drive, serving, then drive home. My son, Nathan and friend, Christian, leave at 4pm for Mexico, MO and return about midnight. So, Tuesday I mixed up, rolled out, and cut 9 batches of egg noodle and stuck them in the freezer. Since I didn’t have any sausage, I had set out 7 lbs of ground beef to thaw, then added 1/2 cup of sage, 1/4 cup black pepper, and 1/4 cup Real salt, then mixed that well (in two batches) in my Kitchenaid mixer. Then set the whole thing in the frig overnight for the flavours to meld and it passed muster with enthusiasm, except my husband, who deemed it too ‘peppery.’ I may back off the black pepper just a bit next time. I used spinach for my recipe today and adjusted the amounts to feed about 60 people.
Egg Noodles w/Sausage & Kale*
3 tablespoons olive oil
1 lb lamb or beef sausage
1/2 lb kale, tough stems and centre ribs discarded and leaves coarsely chopped
1/2 lb egg noodles
2/3 cup water
1/2 cup Parmesan cheese
DIRECTIONS: Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet. Saute stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and 1/2 cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired. Serve immediately, with additional cheese on the side. Serves 6. Lettuce or other greens can take the place of kale. Hint: Retain some of the cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour. *adapted from recipe in the March 2006 Gourmet magazine.
2 cups unbleached white or whole wheat flour
3 egg yolks
2 teaspoons salt
1/4 to 1/2 cup water
Make a well in centre of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into nearly paper-thin rectangle on well-floured surface. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Or I just drop the individual fresh noodles directly into boiling water. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.
Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.