Many people have requested the recipes of dishes we serve at the crops.   Click on the name to follow the link.  (They are also found at the bottom of the page.)

Best Spanish Rice

Refried Beans without the Refry

Chicken Spaghetti

Pulled Pork

Ladybug Scramp-a-thon

We had a great Scramp-a-thon in July.  Our Ladybug Crop was a "buzzing" success.  Here are some pictures from the weekend.

National Scrapbook Weekend Scramp-a-thon

Best Spanish Rice

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Serves: 5

2 tablespoons oil

2 tablespoons chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Amount Per Serving  Calories: 287 | Total Fat: 6.2g | Cholesterol: 2mg

This recipe can be found at http://allrecipes.com/Recipe/Best-Spanish-Rice/Detail.aspx

Refried Beans Without the Refry

Prep Time: 15 Min

Cook Time: 8 Hrs

Ready In: 8 Hrs 15 Min

Serves: 15

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin, optional

9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Amount Per Serving  Calories: 139 | Total Fat: 0.5g | Cholesterol: 0mg

This recipe can be found at http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx

Chicken Spaghetti

Serves 12. 

2 chickens

2 T. butter

1 med. Onion, chopped

1 large and 1 small cans tomatoes (strained)

2 cloves crushed garlic

2 T. Worcestershire sauce

2 t. salt

½ t. pepper

1 big can tomato sauce

½ t. allspice

2 t. Italian seasoning

2 bay leaves

2 cups chicken broth (I use broth from chicken)

1 lb spaghetti noodles

1 can pitted ripe olives, sliced

2 cans mushrooms, sliced

Cook chickens in water until tender and cut up into small pieces.  Save water to cook spaghetti noodles.  Sauté onion in butter until soft.  Add next 10 ingredients.  Simmer together about 45 minutes.  Meanwhile, cook spaghetti noodles in leftover chicken broth (add water to pot if necessary).  Mix all ingredients together including olives and mushrooms.  Fills two casserole dishes.  Cover with grated cheese and bake at 350 degrees for 30min. to 1 hour.  Even better the next day, once flavors have mixed. 

Here is the recipe for Barb's pulled pork:

Roast for Barbeque

One large Boston Butt roast rinsed and patted dry.  Rub with salt, pepper, garlic powder and ground rosemary.  Wrap in tinfoil, place in deep roasting pan and bake at 225 degrees for 10 hours.  Remove from oven, let sit until cool, and pull apart, discarding fat and bones.  Pulled pork is now ready to eat, topped with barbecue sauce.