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That's a wrap! Harvest meals, part 2

Story and photos by Angie Sutton


Wheat harvest has come to a close in most areas while a few are still bringing in the crop. Last week we featured recipes from a couple of farm wives and had such a good response that we are doing a “Harvest Meals, Part 2” article this week.

Sarah Wilson, Jamestown, North Dakota, recently hosted farmers and agribusiness professionals from France, Scotland, Germany, United Kingdom, Ireland, Slovakia, Romania and the Czech Republic on her farm. She and her husband, Jeremy, led a tour and shared their experience as farmers and ranchers. Their three children particularly enjoyed meeting the visitors.

Sarah’s advice for serving up a successful menu of sustenance during harvest time is “wraps, wraps, wraps”! For her crew the wraps are portable and can be packaged easily for each person. This works well if they are breaking for lunch at a different time or taking their noon meal with them that morning.

Heidi Wells, Cheney, Kansas, knows a thing or two about nutrition. She is a registered dietician and a board certified sports dietician. Her go-to recipes for her husband Byron’s crew are walking tacos and tuna burgers. She suggests purchasing a power adapter for your vehicle to keep a slow cooker plugged in while driving out to the field. Their three children like to help out on the farm and enjoy tasting Mom’s creations in the kitchen. Heidi likes to try new recipes and put her own touch on the recipes she makes.

In Andale, Kansas, Vickie Winter stays organized when she heads to the field to feed husband Jeff and his crew with tote bags and insulated thermal carriers. One of her tips is to stock up on premade lunchables for the kids so they can eat on the run or as soon as you arrive at the field to set up. She also utilizes quart-size canning jars to transport iced tea by filling them with ice and chilling them in the freezer until she is ready to go.

One of our readers commented on the www.mothersapronstrings.com blog that when the crew is cutting in a field quite a ways from the house, she will grill bratwursts and sauté peppers and onions in the morning and send each member a serving in an insulated soup Thermos. When they are ready to eat, they just “pour” it onto the bun. Another reader commented that she cuts large slices of watermelon and packs them in ice in a large plastic container for a refreshing dessert.

Chicken Bacon Ranch Wrap

From www.mothersapronstrings.com. There are several ways to prepare the chicken for this recipe. You can purchase deli rotisserie chicken, frozen crispy chicken tenders or the grilled chicken strips for salads. You can use ranch dressing or spicy ranch dressing.

3 c. chicken, chopped
1 c. shredded Monterey Jack cheese, shredded
8 slices cooked bacon, crumbled
1 c. ranch dressing
8 (8-inch) flour tortillas
4 c. shredded Romaine lettuce
2 c. tomatoes, diced

Prepare chicken and toss in bowl with cheese, bacon and ranch dressing until coated. Warm the tortillas in the microwave. Spread the chicken mixture on the tortilla and top with lettuce and tomatoes. Roll up and wrap in aluminum foil. Store in the refrigerator until ready to transport.

Walking Tacos

Heidi Wells, Cheney, Kansas

1 lb. ground beef, cooked and drained
1 can black beans, rinsed and drained
2 mini yellow peppers, diced
2 mini red pepper, diced
1 small yellow onion, chopped
2 Tbsp. lime juice
1 pkt Mrs. Dash taco seasoning
1/8 c water
8 small bags of Doritos, Fritos, or Sun chips

Sauté onion and peppers over medium heat in skillet sprayed with non-stick cooking spray. Add beans, cooked ground beef, lime juice, taco seasoning and water. Transfer to a slow cooker and allow to simmer while you pack up the remaining items (chips, toppings, etc.) for the delivery. Have the harvest crew pick out their favorite bag of chips, crunch them up, open the bag, and then spoon 3 to 4 oz. of taco mixture into the bag. Top with shredded cheese, shredded lettuce, diced tomatoes, and a dollop of sour cream and enjoy. Once the crew is finished with their meal, everything is completely disposable, making clean up a breeze.

Tuna Burgers

Heidi Wells, adapted from Jody Wells’ recipe

This was the first “grab and go” meal that Byron’s mom (Jody) made for us to eat in the truck on our first trip to Waynoka (sand dunes) and quickly became a favorite!

6 whole grain hamburger buns
2 cans albacore tuna in water, drained
1 small onion, chopped<
2 Tbsp. sweet pickle relish
1/4 mayo
6 single slices cheese (we like Colby Jack or Pepper Jack)

Heat oven to 350 F. Mix tuna, mayo, onion, and relish in small bowl. Divide tuna mixture into six servings. Place tuna mixture on one half of a bun, top with cheese slice and then other half of the bun. Wrap each tuna burger, individually, in non-stick aluminum foil. Bake on baking sheet for 20 minutes. Transfer to cooler or other thermal lined container for transporting to the fields. Unwrap and enjoy! Sweet potato chips make the perfect side to these burgers along with some fresh fruit.

Creamy Chicken Enchiladas

Vickie Winter

Cook time 45 minutes. Yields 10 servings.

1 pkg (8 oz.) cream cheese softened
2 Tbsp. water
2 Tbsp. onion powder
2 Tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
5 c. diced cooked chicken
20 flour tortillas (6 inch), room temperature
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
2 cups (16 oz.) sour cream
1 c. milk
2 cans (4 oz. each) chopped green chilies
2 c. (8 oz.) shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup down center of each tortilla. Roll up and place seam side down two greased 9- by 13-inch baking dishes. In a bowl combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake uncovered at 350 F for 30 to 40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.

Note: You can either bake and freeze or put together, freeze and then bake later. Both ways worked for me. The filling doesn’t have to be exact and sometimes you get 20 tortillas and sometimes less. Also the chilies give some heat so it is optional as well. Pair with refried beans and Mexican rice (I add a can of corn to this). I put shredded lettuce, sour cream, guacamole, and salsa on the enchiladas. I also give them tortilla chips.

Bacon and Cheddar Mashed Potatoes

Vickie Winter

2 1/2 lbs. cubed peeled baking potato
1 c. shredded extra sharp cheddar cheese
1 c. 2% reduced fat milk
1/2 c. chopped green onion
2 Tbsp. reduced fat sour cream
1/2 tsp. salt
1/2 tsp. ground black pepper
4 bacon slices cooked and crumbled (drained)

Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer 15 minutes until tender. Drain and return potato to pan. Add cheese and milk mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine. Yields: 8 servings.

Shoe Peg Corn Salad

Vickie Winter

1 c. sugar
1/2 c. vinegar
1/2 c. oil
1 (16 oz.) can shoe peg corn, drained
1 (16 oz.) can French-style green beans, drained
1 (2 oz.) jar chopped pimentos, drained
1 c. chopped celery
1 c. chopped green bell pepper
2 bunches green onions, chopped
1 tsp. salt
1 tsp. pepper

Mix sugar, vinegar and oil in saucepan. Bring to a boil. Cool. Combine all vegetables in a large bowl. Add salt and pepper and cooled mixture, mix well. Chill for 24 hours or longer.

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