Tag Archives: milk

My Amazing Friends!

I am so blessed and thankful to have the most amazing and amazingly talented friends. Thankfully, they accept me as well having opened their doors to my extended stays these recent weeks- but oh my goodness, did we talk so fast to catch up with each others’ lives these past several years of being scattered around the Midwest and the process of becoming empty nesters and seeing our children well ensconced into lives as productive citizens, scripturally sound, biblically moral young people.

So, over the course of the next several weeks, i plan to unabashedly promote their websites, start up businesses, well established businesses, and almost there after 5 years businesses. All are meeting needs which benefit the lives of others.

The upcoming spotlights will include;

1) Barb Buchmayer – she and her husband, Kerry, recently retired from decades of owning and operating an organic grass-based dairy (we bought our raw milk from them for years) located here in north Missouri. She has now written a two volume, 300 page each, set of books designed to help you train your dog using positive encouragement. Positive Herding 101 & 102 To get a glimpse of her training methods as we are awaiting the arrival of her books, check out and subscribe to Barb’s Youtube Channel – Positive Herding Dog

2) Nadean Eudaly is a dear friend with whom our friendship is growing leaps and bounds actually since our children graduated from our respective home schooling endeavors. Although, we lived only about 45 minutes apart, our ‘circles’ didn’t overlap much during those years. However, now residing in Texas, Nadean, in addition to continuing to work alongside her husband at his established business White River Productions, has now embarked on providing quality Longhorn cattle to area landholders who want regal, easy care cattle gracing their vistas and offering a cabin for rental on their property. Well on her way to busting out with full service, check our her new businesses at Bell & Brook Ranch. She is located near Palestine, Texas.

Book this well appointed eco cabin which overlooks a gorgeous oxbow lake. Well, obviously, when i took the photo, i was focusing on the horses and pasture. Head on over to Nadean’s website for contact and booking information.

3) Kevin Eudaly, editor and owner of multiple train, railroad, diesel engine magazines and books has been living the dream of his 12 year old self when his love was of photographing trains. Although a stint as an environmental chemist was his career out of college (actually, he and Nadean met at work with them both being chemists! God works with amazing precision). All things train are well represented at White River Productions. I had the privilege of previewing the hard copy/finished Timber Titans book at their home during my visit and although i’m not familiar with trains and the massive amount of historical documentation this book records, i can recognise an enjoyable, yet important record of train and rail history well put together. The super old black and white photographs contained within are sharply improved as if they were taken using today’s camera capabilities. This book is more than a coffee table centerpiece – it’s an historical piece.

This book is a recent stunner published by White River Productions. Timber Titans: Baldwin’s Articulated Logging Locomotives

4) Eric & Hope Bright who now live outside Forsyth, Missouri also is a homeschooling family in our circle here in north Missouri and also a dairy family. Their children, too, are off changing the world for the better and now Eric and Hope have time to devote to their love of sharing rural living with as many as they can. Check out their hospitality at 12 Stones Farm. A real, hands on farm stay the Bright’s offer the opportunities of bottle feeding calves, feeding chickens, ducks, and geese, collecting eggs, gardening, and milking cows. Kayaking, roasting marshmallows over an outdoor fire, and, for those of you not used to a dark sky, be amazed at the night time stars displayed in all their glory. If you don’t want to do the farm stay – that’s okay, too. Enjoy beautiful, private accommodations with a private hot tub, then head to nearby Branson for evening entertainment. This is a small working farm with fresh eggs, fresh milk, and grassfinished beef available most of the time. Find them on AirBnB, Flipkey, and VRBO. Also, they have a new cabin available listed on AirBnb. But, honestly, don’t hesitate to contact them directly. Awesome hosts.

Contact Hope to book this well appointed studio sized cabin for your own use or as use for an overflow of family and friends renting the much larger cabin nearby.

Okay, that was a little teaser – hope you have time to follow along later as i explore each of their new endeavors more fully in upcoming blog entries!

Zucchini & Cheese Casserole

What a delicious surprise this recipe is i found in an old recipe book a good friend gave me.  In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one!  Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.

Zucchini & Cheese Enchiladas or Casserole*

Ingredients:

  • 2 tbsp butter
  • 4 tbsp flour
  • 1 tsp chili powder (optional)
  • ½ tsp ground cumin
  • 2 cups milk
  • 2 cups grated sharp Cheddar cheese
  • ½ tsp salt
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1 ½ cups chopped onion
  • 4 garlic cloves, minced or pressed
  • 1 large bell pepper chopped (optional)
  • 6 cups chopped zucchini
  • 16 to 18 corn tortillas
  • 2 cups chopped tomatoes

Directions:

In a saucepan, melt the butter over medium heat.  Stir in the flour, chili powder, and cumin to make a thick paste.  Add the milk, a little at a time, using a wire whisk.  Slowly add the cheese, stirring constantly until cheese is melted.  Season with salt and pepper.  Remove from heat and set aside.  Preheat oven to 400˚F.  Heat oil in a large skillet over medium heat.  Add the onions and garlic and sauté for 5 minutes.  Add bell pepper and zucchini and sauté 2 more minutes.  Add ¼ cup of water, cover, and steam veggies until tender.  Remove vegetables from heat, and drain excess liquid.  Gently mix in 2/3 of the cheese sauce.  Lightly oil a 9×13-inch baking dish.  To assemble, place two tortillas side by sade at one end of the pan.  Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas.  Place filled enchiladas seam-side-down in the pan.  Continue in this manner until you have filled the pan.  Spoon remaining sauce on top and garnish to tomatoes.  Bake, uncovered, for 20 -25 minutes.  Serves 8

*I prefer making this as a casserole since it’s much easier.  i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture.  Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.

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Home grown zucchini, canned diced tomatoes (my tomatoes are WAY behind in growth), and i found this Masienda brand of Masa Harina, bought it and LOVE it, then flavor is awesome.

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but i do find it challenging to make the tortillas.  I have greatly improved my technique and final product since taking this photo.

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Casserole ready to pop into the oven.

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Rolling Prairie Cookbook available from several vendors but published Rolling Prairie Farmers Alliance in Northeast Kansas.

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To keep from needing to drain extra water out of the cooking mix, i chop the zucchini then set it inside a large piece of cheesecloth.  Let it rest at least 10 minutes, then squeeze the heck out of it.  A great amount of green flavorful water will be removed.  I freeze this water up for making soup later this winter.

Zucchini-Egg-Sausage Casserole

It’s zucchini season and time to pull out the plethora of excellent recipes to use this bountiful summer squash.  If someone secretly leaves zucchinis in your car or at home, be thankful!!

A bountiful number of bread and dessert recipes are found in cookbooks and internet and i will share a couple of our family favorites, but i’m focusing more this year on casseroles and main dish recipes.  Here’s one i just developed sort of combining two recipes I already have.  It turned out fabulously!!!  Not like pizza or anything, but definitely ranks high enough that it can remain in the regular lineup of meals.

ZUCCHINI-EGG-SAUSAGE CASSEROLE

From the kitchen of Tauna M (Falconer) Powell

INGREDIENTS:

  • 2 cups shredded zucchini
  • ½ lb cooked beef sausage or beef brats* cut in small pieces
  • 1 medium onion chopped
  • 2 cups shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon mustard
  • ¼ tsp black pepper
  • 1 teaspoon salt
  • ¼ cup grated Parmesan

DIRECTIONS:

Preheat oven to 325˚F.  Layer half the zucchini, onion, sausage, and cheddar cheese in a buttered oblong baking dish, 11 x 7 x 1 ½ inches; repeat.  Mix eggs, milk, mustard, pepper, and salt very well, then pour over the layered ingredients.  Sprinkle over top with Parmesan cheese.  Cook uncovered in oven until set, 45 to 50 minutes.  Let stand 10 minutes then cut into squares for serving.

Note: Once assembled, this casserole can be covered and refrigerated up to 24 hours before cooking.

*I use all beef brats from Coleman Farms grassfinished beef.  However, it will also be good with my own home made beef sausage.

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I cut the brats into small pieces using scissors, then cook gently in a cast iron skillet.

Zucchini Egg Cheese Sausage Casserole

Zucchini Egg Cheese Sausage Casserole
I accidentally put the Parmesan on before i poured the milk and egg mixture over top. Oh, well…..

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Out of the oven after 50 minutes. Let stand about 10 minutes before cutting into serving sizes. YUM!

 

Five Minute Nacho Cheese Sauce

5 MINUTE NACHO CHEESE SAUCE

INGREDIENTS:

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 ⅔ cup whole milk
  • 16 oz medium cheddar cheese, shredded
  • ¾ teaspoon salt
  • ¾ teaspoon chili powder (optional)

INSTRUCTIONS:

Add the butter and flour to a small sauce pot.  Heat and whisk the butter and flour together until they become bubbly and foamy.  Continue to cook and whisk the bubbly mixture for about 60 seconds.

Whisk the milk into the flour and butter mixture.  Turn the heat up slightly and allow the milk to come to a simmer whilst whisking.  When it reaches a simmer, the mixture will thicken.  Once it’s thick enough to coat a spoon, turn off the heat.

Stir in the shredded cheddar, one handful at a time, until melted into the sauce.  If needed, lace the pan over a low flame to help the cheese melt.  Do not overheat the cheese sauce.

Once all the cheese is melted into the sauce, stir in the salt and chili powder.  Taste and adjust the seasoning as needed.  If the sauce becomes too thick, simply whisk in an additional splash of milk.

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Enjoy this nacho cheese plain…..

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or add a bit of red pepper, garlic, or whatever your fancy!

What is a Milk Run?

Shabbat Shalom!

Enter Wonderland

If you’re reading this page, you’ve likely seen at least one of the “Milk Runs” posted on the blog, and more than likely you’ve wondered at the name.  Each post contains a description of the purpose of the series, in that they are regular posts designed to provide short, clear teachings from the Bible and an application for Christians.  But why are they called milk runs?

The answer can be seen in  1 Peter.

For you have been born again, not of perishable seed, but of imperishable, through the living and enduring word of God. … Like newborn babies, crave pure spiritual milk, so that by it you may grow up in your salvation, now that you have tasted that the Lord is good.

1 Peter 1:23; 2:2-3

Throughout the New Testament, we see an image of Christians that receive new life, being born again in the Spirit through faith…

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Toad-In-A-Hole

I hadn’t made this favorite of my children in several years, but since there was an opened package of beef hot dogs which needed using, i decided on a trial to see if they would be acceptable substitute for sausages. It worked out great and was a hit with my 93 year old father-in-law and husband’s 100 year old aunt this past Sunday lunch.

Ingredients:

  • 1 lb beef or lamb sausage links (or beef hot dogs)
  • 2 tablespoons olive oil
  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/2 teaspoon salt

Directions:

Drizzle olive oil in an 11 x 7 x 1 1/2 inch baking dish and place sausages/hot dogs in baking dish and bake at 400ºF  for 10 minutes.  Whilst those are baking, mix the remaining ingredients until smooth.  Remove baking dish from oven and pour batter over links/dogs.  Pop dish back into the 400ºF oven uncovered for about 30 minutes until golden.  Cut into squares.

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Here’s a photo of the traditional appearance of Toad-In-A-Hole.  The links are left intact.  

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Drizzle 2 tablespoons olive oil into an 11 x 7 x 1 ½ inch baking dish.

 

 

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Feel free to leave the sausages (or hot dogs in this case) whole.  I sliced mine since i felt they’d be easier for my guests of advanced age to eat.

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Place in oiled pan.

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Bake in 400ºF oven for 10 minutes.

 

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While the sausage/hot dogs are cooking, mix up the batter until smooth.

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Remove the baking dish from oven and pour batter over top of sausages/hot dogs.

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Bake at 400ºF uncovered for about 30 minutes.

 

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Cut into pieces and serve.  Enjoy!