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This week's helping of recipes comes from members of the Wisconsin Farm Bureau's Promotion and Education Committee.

The Promotion and Education Program helps Farm Bureau leaders develop, implement and promote projects and programs that build awareness and understanding of agriculture and provide leadership development for the agriculture community. The Promotion and Education Committee is a group of nine leaders who represent the nine Wisconsin Farm Bureau districts.

Wake-up Casserole

Recipe courtesy of Megan Rebout

8 frozen hash brown patties

2 c. cheddar cheese, shredded

2 c. fully-cooked ham, cubed

7 eggs

1 c. milk

½ tsp. salt

1/8 tsp. pepper

½ tsp. dry mustard

Place hash browns in a single layer in a greased 13x9 pan. Sprinkle with cheese and ham. In a bowl combine remaining ingredients. Pour over cheese. Cover and bake at 350 F for 1 hour. Uncover and bake 15 minutes longer, or until edges are golden and knife inserted near center comes out clean.

WFBF’s Director of Member Relations Megan Rebout, oversees the Promotion and Education Committee.

Crockpot Chicken and Noodles

Recipe courtesy of Andrea Brossard

4 boneless, skinless chicken breasts

2 cans cream of chicken soup

1 stick of butter

2 15 oz. cans chicken broth

24 oz. frozen egg noodles

Cook chicken, soup, butter and broth in a crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in, add noodles and cook on low for 2 hours, stirring occasionally.

Brossard is a third-generation dairy farmer at Brossard Dairy Farm, LLC, her family’s farm, in Beaver Dam. She serves as chair of the WFBF Promotion and Education Committee and south-central Wisconsin as the District 2 Representative. Andrea and her husband, Mason Rens, reside in Burnett.

Fruit Salad

Recipe courtesy of Katie Roth

1 package instant tapioca pudding
1 can mandarin oranges
1 can pineapple chunks

Mix and Match Fruit

green or red grapes
green or red apples
strawberries
cantaloupe
blueberries

Combine juice from oranges and pineapple to equal 1 ¾ cup liquid. Add liquid to tapioca pudding mix. Boil. Cool and add to fruit.

Katie Roth works on her husband’s farm Banner Ridge Farms, LLC, as the herdsperson. She serves southwestern Wisconsin as the District 3 Representative on the WFBF Promotion and Education Committee.

Pork Chop and Hash Brown Casserole

Recipe courtesy of Kay Gilbertson

1-2 Tbsp. vegetable oil (or olive oil)

6 center-cut pork chops

dash of seasoned salt to taste

10 ¾ oz. can condensed cream of celery soup

½ c. milk

½ c. sour cream

¼ tsp. black pepper (freshly ground)

24 oz. frozen hash brown potatoes, thawed

4 oz. cheddar cheese (1 c. shredded)

2  2.8 oz. cans French Fried onions

dash of garlic powder to taste

½ stick butter, cut into small pieces

Heat the oven to 350 F. Grease a 9x13x2-inch baking pan or 2 ½ to 3-quart baking dish.

Heat the oil in a large skillet over medium heat. Add the pork chops and sprinkle lightly with seasoned salt. Sear the chops, turning to brown both sides.

In a bowl, combine the soup, milk, sour cream and pepper. Stir in the hash brown potatoes, half of the cheese, half of the French-fried onion rings, garlic powder and butter. Spoon the hash brown mixture into the prepared baking dish. Arrange the pork chops over the potato mixture.

Cover the pan tightly with foil and bake in the preheated oven for 40 minutes. Remove the foil and top with the remaining shredded cheese and fried onions. Bake uncovered for 5 minutes.

Kay Gilbertson lives in Elk Mound with her husband, Kevin and their three children. Kay and Kevin manage Gilbertson Farms in partnership with Kevin’s family. She serves northwestern Wisconsin as the District 9 Representative on the WFBF Promotion and Education Committee.

All of the recipes above were featured in the February/March 2018 issue of Wisconsin Farm Bureau Federation’s Rural Route. 

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