Derek and I arrived in Orlando yesterday. It’s warm, but drizzly, but at least it’s not freezing! We have started the planning process for this year’s Farm Bureau Young Farmers & Ranchers national conference. We are expecting about 900 young farmers from across the country. It will be a fun weekend of networking, learning about one another and sharing our experiences, challenges and successes.
Things will kick off this afternoon and end with agriculture tours Monday. Plenty of early mornings and late nights between then.
Since we were traveling yesterday, I didn’t get a beef recipe posted. So, today I have two recipes to keep your meal planners full through the weekend.
Filled Meat Loaf
From Granddaughters Inglenook Cookbook
Ingredients
2 lb. hamburger
1 lb. ground pork
½ c. bread crumbs
2 eggs
1 tsp. salt
½ tsp. black pepper
Directions
Mix ingredients well and put layer of meat in bottom of roasting pan. Make a bread filling and put all of it on the meat. Cover with the rest of meat mixture and bake 2 hours. One-half cup tomato juice may be poured over loaf for baking.
——————————————
Beef’n Biscuit
From Granddaughters Inglenook Cookbook
Ingredients
1 lb. ground hamburger
½ c. finely chopped onion
½ c. chopped green pepper
1 tsp. salt and dash of pepper
2 tb. Fat
2 tb. Flour
1 c. mil or water
1 tube biscuits
1 10 ½ oz. can condensed tomato soup
Directions
Brown meat, onion and green pepper in hot fat. Season with salt and pepper. Add flour and blend; add milk or water and cook until thick. Roll biscuit dough ¼” thick; brush with melted butter and spread with meat mixture. Roll dough jelly-roll fashion and cut in 1 ¼” slices. Please slices cut side down in greased baking pan’ brush tops with melted butter. Bake in hot oven 20-25 minutes. Heat undiluted condensed tomato soup for sauce.
