Following Beef Prep, Hogs To Be Dressed
We have all the meat from our beef either in cans or the freezer. My husband Joe was home several days last week. On Thursday night and Friday, he made more than 400 hamburger patties; we put freezer paper between each so they will pull apart more easily. Now, they can go from the freezer to the grill without needing to thaw first.
I cooked the meat from the beef bones and made 28 quarts of vegetable soup. That will be an easy meal on a busy day: I made it thick with vegetables and meat so I can add tomato juice and make twice the amount per quart.
Kevin, 7, told me he really loves the soup. One day, when he came home from school, he asked if he could “heat up some of that really good soup in jars.”
A year ago, we installed solar panels to run a freezer with sunlight and back-up batteries. We are still glad we made the investment because we have not paid anything for running it since. The freezer has charged well this winter, with the battery light reading “low” only one or two days.
Following a few days off from preparing the beef, we will dress two hogs tomorrow night. We will render the lard and cook the meat from the bones in a big, black kettle outside. Pon hoss will also be made in one of the kettles. It will be good to have sausage again; we have been out. I still have some canned but, for sausage gravy, we like it fresh or from the freezer. I don’t think we will make liver pudding this year. Joe is the only one around here who eats it and I still have some canned from past years.
Spring is almost here, which we are looking forward to. I am glad it has stayed cold so far as it made getting the meat done easier. It would have been nice to get the beef and pork finished earlier this year, but it was not financially possible.
Tonight, we will attend the eighth-grade portfolio presentation for daughter Verena, 15, and niece Emma, 15. The teens will prepare a dinner for all of the families tonight. Verena mentioned that some of the things on the menu are mashed potatoes, gravy, dressing and turkey. This will be the second night this week that I did not have to prepare supper.
On Tuesday evening, we attended family fun night at the school. There were a lot of activities, but the highlight of the night was the wildlife presentation. The children could see and touch insects from an African rainforest; the scariest thing was a python. Lovina, 8, does not take after me: She petted the snake while I went as far away from it as possible. The school provided pizza, chips and punch in the cafeteria.
We will soon take daughter Loretta, 12, to the children’s hospital to have some heart tests done. I have been taking son Kevin, 7, to therapy twice a week. As much as we would like to deny the symptoms, he has also been diagnosed with muscular dystrophy. With God’s help, we accept this as His plan for us. Prayers are greatly appreciated. May God bless each of you.
Try this recipe, which is enjoyed around here.
Wet Burrito Casserole
1 ½ pounds hamburger
1 package taco seasoning
1 small onion, diced
½ cup green peppers, diced
16 ounces of sour cream
2 cans cream of mushroom soup
2 cups cheese of your choice
8 small flour tortillas
Brown hamburger, onion and green peppers. Add taco seasoning. Cut tortillas in small bite-size pieces. Mix sour cream and cream of mushroom soup together. In a 9-by-13-inch pan, layer hamburger mixture, tortillas and sour cream. Top with the cheese. Bake at 350 degrees for 30 minutes. Toppings can be chopped tomatoes, lettuce, salsa and ranch dressing.