Family freezes, cans butchered beef
It is a nice sunny day in March, although the thermometer shows 25 degrees this morning. We have all the meat from our beef either in cans or in the freezer.
My husband, Joe, was home several days last week. On Thursday night and Friday he made over 400 hamburger patties to put in the freezer. We put freezer paper between each hamburger so they will pull apart easier. Now they can go from the freezer to the grill without needing time to unthaw first.
I cooked the meat off from the beef bones and made 28 quarts of vegetable soup. That will be an easy meal on a busy day. I made this soup thick enough with vegetables and meat so I can add tomato juice and it will make twice the amount when I open a quart.
Kevin, age 7, told me he really loves that soup. One day when he came home from school he asked me if he could heat up some of that really good soup in jars.
A year ago we put up solar panels to run a freezer from the sunlight with back-up batteries. We are still glad we invested in that. Since then we have not paid anything for running the freezer. All winter it has charged really well with maybe one or two days when the battery light has shown low.
After a few days of having a break from the beef we will dress two hogs tomorrow night. Plans are to cut up the pork on Saturday. The lard will be rendered and the meat will be cooked from the bones in the big black kettle outside. We will also make our pon hoss in one of the big black kettles.
I don’t think we will make liver pudding this year. Joe is the only one that eats it around here and I still have some canned from other years.
It will be so good to have sausage again. We have been out of sausage in the freezer. I still have some canned, but for sausage gravy we like it fresh or from the freezer.
Spring is almost here, which we will look forward to. I am glad it stayed cold so far as it makes it easier to get the meat done. It would have been nice to get the beef and pork done earlier this year but money-wise it was not possible.
Tonight we will attend the eighth grade portfolio presentation which includes daughter Verena, 15, and niece Emma, 15. The eighth graders are preparing a dinner for all of their 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. Tuesday evening we attended family fun night at the school.
There were a lot of activities going on, but the highlight of the night was the wildlife presentation. The children could see and touch insects from the rain-forest in Africa, the scariest thing there was a python snake.
Lovina, age 8, does not take after me as she petted the snake while I went as far away from it as possible. We enjoyed pizza, chips and punch in the cafeteria furnished by the school.
Monday we take daughter Loretta, 12, to the children’s hospital to have some heart tests done.
I have been taking son Kevin 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 want to accept this as his plan for us. Prayers are greatly appreciated. May God bless each of you richly.
Try this recipe, which is enjoyed around here.
WET BURRITO CASSEROLE
1 1/2 pounds hamburger
1 package taco seasoning
1 small onion, diced
1/2 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-sized pieces. Mix sour cream and cream of mushroom soup together. In a 9x13-inch pan, layer hamburger mixture, tortillas and sour cream mixture and layers. Top with the cheese. Bake at 350 degrees for 30 minutes. Toppings can be chopped tomatoes, lettuce, salsa and ranch dressing.