Ham & Potatoes

Today is the day. Today we finished fall harvest for 2019. And today is still October. I’ve been told that fall harvest NEVER wraps up in October. Those farmers must have been pulling extra hours in the field (with a little help from Mother Nature, too). To say that I am thankful is a huge understatement!

Not only are all the family and friends who have been helping with harvest safe at home and the crops from this harvest stored securely in the grain bins or at the elevator, but even more so, we have a quick second to breathe before Baby #2 arrives. Phew!

This last month, days on the farm have been long. Farmer Scott leaves first thing when the sun is up and typically isn’t home until 8:00-9:00 pm. That’s hours after Cowboy Lewis goes to bed and only minutes before I typically hit the hay.

As incredibly thankful as I am that the combine or tractor holds all three of us and that Cowboy Lewis adores our dinner dates in the field (he has “vroom, vroom” on repeat just as soon as he spots his dad in the combine), I am also looking forward to having Farmer Scott back at home, even just for the company. Comfort.

Speaking of comfort, I have a family recipe for a comfort food I would like to share with you. Ham and potatoes (Cowboy Lewis would add, “Yum, yum!” here).

This next month, we will be cleaning and storing equipment from harvest and planing as well as hauling cattle from pasture to fields closer to the farm (and other odds or ends). More on those days to come!

For now, cheers to the farming family and tasty food.

Ham & Potatoes

Makes 8 servings

Ingredients

6 tablespoons of butter

1/3 cup all purpose flour

2 cups water

2 cups milk

2 teaspoons Better Than Bouillon Chicken Base

6 medium russet potatoes, sliced and chopped

3 cups ham, diced

1/4 teaspoon pepper

1/2 teaspoon salt

2-3 cups shredded cheddar cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Melt butter in medium stockpot over medium heat.
  3. Add flour and cook for 1-2 minutes, stirring constantly with whisk. This is the base of the roux.
  4. Slowly add water and milk. Continue to stir constantly and cook until thickened, about 10 minutes.
  5. Add Better Than Bouillon and season with salt and pepper. Stir to combine. Set aside.
  6. Layer potatoes and ham in prepared 9 x 13 casserole dish. Pour roux over the ham and potatoes to cover completely.
  7. Bake at 400 degrees for one hour. Remove from the oven and stir in shredded cheese. Serve warm.

Notes

  1. Although not as convenient as pre-shredded cheese, shredding your own cheese is well worth the extra effort in this recipe. The cheese melts perfectly to blend with the cooked ham and potatoes. Yum!


Quick & Easy Bierocks

Bierocks. Pronounced beer-rocks 🙂 But there is no beer in this recipe, only 8 simple ingredients, and that’s including the salt, pepper and water. As a child, ketchup would’ve HAD to be on that ingredient list. But my how the years have changed. These rolls are too darn delicious just as they are to need any dipping sauce, but I’ll leave that up to you!

Makes: 25 rolls

Ingredients

1 pound lean ground beef

1 pound ground pork sausage

1 medium cabbage, sliced in short strips

1 medium yellow onion, chopped

1 teaspoon salt

1 teaspoon pepper

1 cup water

25 frozen yeast dinner roll dough balls

Directions

  1. Proof dough according to directions on package.
  2. Combine and cook the beef and sausage in a large stockpot over medium heat.
  3. Add cabbage, onion, salt, pepper and water to meat for the filling. Cover and let simmer for 30 minutes.
  4. Remove stockpot from heat and drain any excess liquid from the filling.
  5. Preheat oven to 350 degrees.
  6. When dough is proofed and ready, flatten each ball into a small circle. Place about 1/4 cup of filling in the center of the dough. Wrapping the dough around the filling, pinch the edges to seal tightly. Place the filled dough, seal-side down, on a prepared baking sheet. Repeat with remaining dough leaving 3 inches of space between rolls.
  7. Bake rolls at 350 degrees for 30-35 minutes until golden brown.
  8. Serve warm and enjoy!

Notes

  1. After draining the filling, transfer to a bowl lined with several paper towels. The paper towels will soak up any remaining liquid, making it that much easier to seal the filled dough later.

2. Want to see this recipe in action? Visit Pastures and Plates on Facebook to view the cooking demonstration for bierocks!