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LOOKING for: Field Meals

Posted by maggie4 (My Page) on
Sun, Sep 30, 07 at 11:01

Combines are rolling so I am wondering what you take to the fields. I try to take a main plus coffee time, usually bars or cookies,sometimes pie,plus hot and cold drinks. I have lg crockpot which holds a one dish meal. Otherwise I use boxes w/towels to keep things hot. (sometimes you wait over an hr)
what do you take that is easy, quick and feeds 3-5men. I am in need of casseroles. Beef or chicken seem to be the favorite around here.
Any new Ideas.


Follow-Up Postings:

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RE: LOOKING for: Field Meals

Maggie, I have taken meals to the field for years. We will start peanut and cotton harvest next week.
I have several of the insulated pyrex carriers that have hot and cold packs and they are wonderful and will keep your dish hot or cold for two to three hours.
I will take tater tot casserole, mexican casserole, king ranch casserole, almost lasagne casserole and meat loaf. About once a week I will grill hamburgers or have soup/stew, just for variation. My crew loves brisket, baked ham, steak fingers or fried chicken fingers.
I keep a log of what I take each day, so I don't duplicate and also so I don't forget.
Would be happy to share any recipes, they are all easy and economical, just add a salad, vegetable and dessert and ready to go.
Our wheat harvest is in July and it is always something handheld so they can keep on rolling. To me that is much harder than taking the whole meal.
Happy Harvest!


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RE: LOOKING for: Field Meals

This is a handy recipe to have .....quick and easy.

Beef Enchilada Casserole
2 lbs. ground beef
1T oil
3T chili powder
1 1/2 tsp salt
2 tsp oregano
2T paprika
1/3c flour
1Qt tomato sauce
1/2c water
1 1/2-2 dozen corn tortillas, cut in quarters
Cheddar cheese
chopped onion
2 small cans green chilies
Brown beef in oil and add chili powder, salt, oregano, paprika and flour. Stir well; add liquids and chilies and simmer for ten minutes.
In a large baking dish, place a layer of meat sauce and cover with tortillas. Add approximately half of the remaining sauce and top with a really generous sprinkling of onions and cheese. Cover with remaining tortillas and remaining sauce. Top with more onions and cheese. Bake at 350 for 30 minutes or til bubbling and very hot. Can be made a day ahead and then heated when ready to serve.
Serves 10.
RL`


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RE: LOOKING for: Field Meals

Roselin, I use your recipe often during harvest. I hope I thanked you for it as well as several others I have used from the recipe/cooking forums.


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RE: LOOKING for: Field Meals

Trixie,
Am glad to hear you were able to use my recipe. It's always great to hear such nice feedback. Am sure this is a busy time of year for you. Know here in west TX, the farmers are starting to harvest the cotton.
RL`


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RE: LOOKING for: Field Meals

That's funny - when I read maggie's post, I immediately thought of you, Trixie. Glad to hear it's harvest time again!


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RE: LOOKING for: Field Meals

Here are some possibilities:

Green Chile Enchiladas serves 8 375 for 20-25 min.

1 1/2lbs. lean ground beef 3 cups grated Monterey Jack cheese
3/4c fine chopped onion 1 can cream of chicken soup
1 TB chili powder 1 1/2c sour cream
s&p 1 small can green chiles
8 to 12 flour tortillas

Brown ground beef with onion, drain fat. Stir in chili powder, s&p. Spoon meat mixture and some grated cheese on each tortilla. Roll up, put in greased baking dish. Combine soup, sour cream and green chiles, spoon over enchiladas.
Bake at 375 for 20-25 minutes, top with more cheese, bake 10 minutes more. Freezes well also.

Over the Rainbow Macaroni & Cheese
Recipe By :Patti LaBelle
Serving Size : 6 Preparation Time :0:00
1 Tablespoon vegetable oil
1 pound elbow macaroni
1 stick butter
1 Tablespoon butter
1/2 cup Meunster Cheese (2 ounces) -- shredded
1/2 cup Mild Cheddar Cheese (2 ounces) -- shredded
1/2 cup Sharp Cheddar Cheese (2 ounces) -- shredded
1/2 cup Monterey Jack Cheese (2 ounces) -- shredded
2 Cups half and half
1 cup Velveeta (8 ounces) -- cut into small cubes
2 large eggs -- lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat oven to 350. Lightly butter a deep 2 quart casserole.
Bring a large pot of salted water to a boil over high heat. Ad the oil, then the elbow macaroni, & cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 T. of the butter (one stick). Stir into the macaroni. In a large bowl, mix the Muenster, mild & sharp Cheddar, & Monterey Jack chesses. To the macaroni, add the half-and-half, 1 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season w/ the salt & pepper. Transfer to the buttered casserole. Sprinkle w/ the remaining 1/2 c. of shredded cheese & dot w/ the remaining 1 T. of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Turkey (or chicken) Tetrazzini
4 tablespoons butter
8 ounces sliced mushrooms
4 cups cooked diced turkey
1/4 cup flour
salt
2 cups chicken broth
Tabasco sauce
1 egg yolk, lightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
8 ounces spaghetti
1/4 cup grated Parmesan cheese
1 teaspoon butter

PREPARATION:
In a skillet heat 3 tablespoons of butter; add mushrooms and saute briefly.

Melt 4 tablespoons of butter in a saucepan; add flour and stir until smooth. Whisk in broth and cook until thickened and smooth.

Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce. Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated through.

Cook spaghetti according to package directions. In a buttered casserole, place alternate layers of spaghetti and sauce. Sprinkle with grated Parmesan. Brown quickly under a preheated broiler and serve.


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RE: LOOKING for: Field Meals

I know nothing about fields, but if you are farmers, I want to thank you and if you can use & like my recipe I'd be honored. It is a favorite, stays warm a long time - great for pot lucks. I bake in aluminum disposal pans unless I am feeding company
OVEN POTATO BAKE
1 32 oz bag frozen hash browns (diced) like Ore-Idea but store brand is fine
Place potatoes in 9 x 13 casserole
Mix & pour over Potatoes:
1/2cup melted margarine ( I use butter)
1 can cream of mushroom soup
12 oz grated cheddar cheese
8 oz sour cream
1 tsp salt
1 onion diced
I also grind pepper over

sprinkle top w/ 2 cups crushed corn flakes
drizzle w/ 2nd 1/2 melted margarine

Bake for 45 mins at 350

You can also use 2 8 x 8 dishes.
This recipe freezes well. I freeze before it is baked.

I hope this is helpful to you. It appears from what I read, your meal serving is way harder then mine!


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RE: LOOKING for: Field Meals

Magothyrivergirl, I use your recipe all the time, except I use cream of chicken soup and top it with bacon bits.

My crew really likes it and yes it is very good!


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RE: LOOKING for: Field Meals

BAKED CHICKEN REUBEN
8 small boneless chicken breasts
16 oz can sauerkraut
4 slices Swiss cheese
8 oz Thousand Island salad dressing
1 TBL chopped parsley

Preheat oven to 375. In a 9x13" baking dish arrange chicken breasts in 1 layer. Rinse sauerkraut & press out water. Cut cheese slices. Sprinkle sauerkraut on chicken breasts. Top w/dressing & cheese. Bake 40 minutes covered or until tender. Garnish w/parsley.~~

ITALIAN BEEF
One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon
Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

This is easier & faster than it looks:
MEXICAN CHICKEN LASAGNE (serves 8-12)
16 oz jar mild salsa
16 oz jar medium salsa
1/2 tsp black pepper
2 TBL chili powder
1 tsp ground cumin
2 cloves garlic, minced
10 oz pkg dry lasagne noodles
2 cups nonfat cottage cheese
2 eggs
1/3 cup chopped parsley
4 oz can diced green chiles
4 cups diced cooked chicken
1 cup shredded sharp Cheddar
1 cup shredded Monterey Jack

pour both jars of salsa into a large nonaluminum saucepan. Add the pepper, chili powder, cumin & garlic. Bring to a boil; reduce heat & simmer uncovered, stirring often until the sauce is reduced to 4 cups, about 10 minutes.
Meanwhile, cook the noodles per pkg directions & drain well. Preheat oven to 375. Lightly coat a 13x9" baking dish w/vegetable oil cooking spray. Combine the cottage cheese, eggs, parsley & chiles; mix well & set aside.
Arrange 1/2 the cooled noodles in the bottom of the prepared baking dish. Spread 1/2 the cottage cheese mixture over the pasta, then 1/2 the cooked chicken, then 1/2 the salsa mixture. sprinkle 1/2 the shredded cheeses on top. Repeat the layering steps, ending w/the shredded cheeses. Bake, covered until bubbly & heated through, about 45-50 minutes. Let stand uncovered 10 minutes before cutting.~~Making Waves in the Kitchen


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RE: LOOKING for: Field Meals

Here are some recipes that I like that are either casseroles or could be kept warm in a crock pot.

Husband's Delight
Submitted by: Cathy

Makes 6 servings

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready in: 45 Minutes

Average Rating:
*****
155 Ratings
103 Reviews

" Being a farm wife, I'm always looking for recipes that
can go out to the field. I got this one a number of years ago
from my friend who is also a farm wife. It's rich, creamy and
filling. "

Ingredients

10 ounces egg noodles
1 1/2 pounds ground beef
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 teaspoon salt
1 tablespoon white sugar
1 1/2 cups sour cream
3 ounces cream cheese
1/2 onion, chopped
1 cup shredded Cheddar cheese

Directions

1Preheat oven to 350 degrees F (175 degrees C).
2Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al
dente; drain.
3In a large skillet over medium heat, brown the ground
beef. Add the tomatoes with juice, salt and sugar and
simmer for 15 minutes.
4In a separate medium bowl, combine the sour cream,
cream cheese and onion and mix well. In a 9x13 inch
baking dish, place half of the egg noodles, then all of
the meat mixture, then the cream mixture. Top with the
remaining noodles and sprinkle with the cheese.
5Bake at 350 degrees F (175 degrees C) for 25 minutes.


Makes 6 servings

MARILYN'S SAUSAGE NOODLES MARZETTI

5 oz. packaged noodles; cook & drain
1# bulk sausage (I use the kind with sage.)
1 medium onion chopped
2 stalks celery; chopped
1 (15 oz.) can crushed tomatoes (Italian seasoned are good.)
cup dry white wine (optional)
cup water
2 teaspoons Worcestershire Sauce
1 tablespoon brown sugar (dont leave this out!)
salt & pepper to taste

In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve (Keep warm in a crockpot)

Chicken Dumpling Casserole
(Cindy 5 NY)

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter
1/2 cup flour
1 tsp salt
pepper to taste
4 cups chicken broth
4 cups cooked chicken, bite size pcs
Saute onion and celery in butter until tender. Stir in flour, salt, pepper until
smooth. Add broth, bring to a boil, cook and stir one minute. Add chicken, pour
into greased 13x9 casserole.

Dumplings:
2 cups bisquick
2 tsp parsley
2/3 cup milk

Combine all, stir with fork until moistened. Drop by tablespoonfuls onto
casserole (12 dumplings)
Bake uncovered at 350 fo 30 minutes. Cover and bake 15 minutes more until
dumplings are done. 6-8 servings.

Debbie 814's Chicken Riggies

1 stick butter, melted
1 onion minced
3 cloves garlic, minced
20 oz. jar of sweet peppers (sliced with seeds removed)
3 sliced hot cherry peppers (packed in jar with oil)

Saute above ingredients.

Add:

1 cup parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)

Cook for 1 hour.

Pour over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.

Marilyn's Chicken Enchiladas

2 seasoned chicken breast; grill, rest and slice
1/2 jar (15 oz.) green chili salsa
1 Jalapeno pepper; chopped (optional)
1 cup heavy whipping cream
4 flour tortillas (depends on size)
2 cups shredded Pepper Jack cheese

Mix chicken with salsa and Jalapeno. Pour whipping cream into a shallow bowl.
Dip each tortilla in cream then place each tortilla in a baking dish. Spoon
chicken mixture into tortilla and sprinkle with cheese. Roll tortillas and lay
seam side down in dish. Pour remaining whipping cream over tortillas and
sprinkle with remaining cheese. Bake at 350 for 25 minutes


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RE: LOOKING for: Field Meals

My DH loves this even though it isn't new. I do too.

*see note at bottom

King Ranch Casserole

2 tablespoons butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
3 cups chopped, cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 10-oz can diced tomatoes with green chili's
1 teaspoon chili powder
1 teaspoon cumin
2 cups tortilla chips
2 cups shredded cheddar cheese

Cook peppers and onions in butter for eight minutes. Stir in chicken, soups, tomatoes, chili powder and cumin. Cook two minutes. In a casserole dish layer 1/2 of the tortilla chips, 1/2 of the chicken mixture, then cheese. Repeat layers. Bake uncovered for 45 minutes. Garnish with cilantro.

* My personal preference is to drain the tomatoes and add a little chicken broth in it's place.

----------------------------------------------------------
Poppyseed Chicken

2 cups chopped, cooked chicken
13 oz. sour cream
13 oz cream of chicken soup
1 oz. butter
1 cup crushed Ritz crackers
2 Tablespoons poppyseed

Line bottom of casserole dish with chopped chicken. Combine sour cream and soup and pour over chicken in a single layer. Melt butter and add crushed crackers and poppyseeds. Mix and distribute evenly over chicken and sauce. Bake at 325 degrees for 20-30 minutes until topping is borwn and sauce is bubbling.

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Since field work is such terribly hot work, I can't help but wonder if they wouldn't like this.

Ham Salad
3 cups diced cooked ham
1-1/2 cup (6 oz) shredded cheddar
2 cups diced apples, unpeeled
1 cup diced celery
1/2 teaspoon lemon pepper
3/4 to 1 cup mayonnaise
Lettuce leaves

Combine all ingredients except lettuce, mix well and chill for 2-3 hours. Serve on lettuce leaves.


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RE: LOOKING for: Field Meals

I didn't start this thread and didn't intend to hijack it, but I appreciate all the recipes.

Woodie, I hope I told you how much I appreciate your meatloaf and potatoes recipe, it is the only meatloaf recipe that I use now. It is really good. My recipe for Husbands Delight is almost identical, but I am definately going to try the marzetti.

Teresa, my tetrazzini recipe is about the same and I took the maracaroni and cheese to the field today, it's a keeper for sure.

Ginger, your Italian beef is in the oven right now, instead of the crockpot. I sear the meat on the grill and then slow cook it and gives it a little smoky flavor. My crew loves it. The chicken lasagne is on my to try list.

Thanks for all the recipes and keep them coming!@!


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RE: LOOKING for: Field Meals

Good suggestion for the Italian beef, Trixie. Thanks!


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RE: LOOKING for: Field Meals

I have been too busy to respond..Thankyou all so very much. It is always nice to have new things to try. I'm sure my guys will love them.
I knew I'd get some good ones to try.
Thanks again,


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RE: LOOKING for: Field Meals

This may sound really dorky, but I've grilled up brats and sauteed up onions and peppers and stuck them in a soup thermos for DH's lunch once in awhile. He just has to pour them out onto the buns that I pack in his so called gut-bucket and he has a warm easy to eat lunch. I'm sure you can do the same with a bunch of the stuff in a crockpot.


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RE: LOOKING for: Field Meals

Thanks that works good for a meal on the run too.


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