Sunday at Bountiful Blessings Farm Produce is a day for reflection and worship. We try to attend worship service each Sunday, however, during the busy season it is very difficult. When we return to the farm after church, we generally try to cook a large lunch. In the evening we have traditionally either made a homemade pizza or sometimes we just make popcorn. No matter what we eat, we have always valued family and on Sundays we are usually together with family eating great food and enjoying each others company. Here are a few of our favorite recipes:
Sausage & Potato Casserole
• 1lb bulk sausage
• 1 can cream of mushroom soup
• ¾ cup milk
• ¼ cup chopped Onion
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cups thin sliced potatoes
• 1 cup shredded cheddar cheese
In large skillet, cook sausage until no longer pink; drain. In a bowl, combine the soup, milk, onion, salt and pepper.
In an ungreased 12x7x2 inch pan, layer half the potato, soup mixture and sausage. Repeat layers.
Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender. Uncover and sprinkle with cheese. Return to the oven until the cheese is melted (about 5 minutes)
• 1 inch to 1 ½ inch thick round steak (cut off all fat)
• Flour & salt for the coating
• 1 cup of sugar
• 1 cup flour
• 1 medium diced onion
• 1 15oz jar of tomato puree or sauce
Cut meat into serving pieces. Pound as much flour and salt as you can into the steak. Heat enough margarine in self roasting pan to brown steak pieces. Dip the steak into flour then sugar.
Put into hot margarine and brown until it is dark brown. Add 1 medium diced onion to the pan when you start browning the steaks. Once the steak is dark brown on both sides, add tomato puree or sauce to cover the steak. (You can add water to make the sauce thinner) Heat this until
bubbles form, turn down heat and simmer until meat is tender (folk it). When the meat is tender server on a plate and use the sauce to serve over mashed potatoes.
Twice Baked Potatoes
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.