What's 4 Dinner Wednesday? A guest recipe post from a young woman of agriculture that has written a cookbook sharing recipes from her family's summer journey, harvesting wheat. Be sure to read to the bottom to find where you can buy her cookbook. -KFM
My name is Karly Frederick, last year when I was a senior at Sterling High School, I was required to complete a senior project. I was inspired by the cookbook Pioneer Woman and my family's custom harvesting business to create our own cookbook, so along came Meals From the Field. This cookbook is full of recipes that my family uses on the harvest run to feed the crew; main dishes, side dishes, and desserts. Throughout the book it shows what life is like on harvest. Here is an excerpt from the introduction:
"Custom Harvesting is quite different from most people's day job. Our family packs up every summer to harvest crops from Oklahoma to North Dakota. Frederick Harvesting is a family-owned business with Christian values. We operate green and yellow machinery with employees from around the country and world who run them. While Frederick Harvesting has been growing since 1983, it was when Drew Frederick married Connie Rich in 1985 and Lance Frederick married Lynette Hand in 1988, that the harvest trail became more bearable and enjoyable. Food. Wholesome, delicious, mouth-watering food. This little change made a huge difference. The crew looks forward to the sight of Connie and Lynette's vehicle pulling into the field with the meals each night. They know what comes next: a voice on the two-way radio saying, "Time for supper boys." That little break from work each night to eat a hot meal makes harvest feel a bit more like family – more homey, more comfortable. The simple concept of good food can do so much good for a group of people. Food brings people together, holds a common ground, and soothes the soul. That is just what this cookbook is: good food. We've used many of these recipes for a long time on the harvest trail and want to share some of our harvest traditions for others to enjoy."
While I was on this journey for this project, I never knew how big it would truly grow! I published the cookbook and made it available for sale online in hardcover, softcover, PDF version, and ebook version, so that any budget could afford one of the versions.
Here is one of my family's favorite from the book, Chicken Crescents. These are my sister's absolute favorite food in the world. One bite into that pouch is mouth waterin' good. What is great about these is that you can make quite a few extra and keep in the freezer for later as well.
4 cups of cooked, diced chicken
3 ounces cream cheese
2 cans cream of chicken soup
4 teaspoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces sour cream
2 cups shredded cheddar cheese
2 packages crescent rolls
1 stick butter, melted
2 cups seasoned croutons, crushed
In medium bowl, mix chicken, cream cheese, soup, milk, sour cream, cheese, and spices. Separate crescent rolls so that you have 8 squares and press each square flat. Spoon 1/2 cup of the chicken mixture into half of each square. Fold other half and seal by pinching the crescent dough together. Brush top and bottom with melted butter and roll each crescent in crushed croutons. Place on a cookie sheet. Bake at 350º for 25 minutes.
Here is the link straight to the hardcover book on sale, but there is also softcover, PDF version, and ebook version available!
Also like Meals from the Field on Facebook!