- Carla Wardin, a Michigan dairy farmer, mom and owner of Evergreen Dairy;
- Thomas Titus, a sixth-generation pig farmer in Illinois; and
Darrell Glaser, a fifth-generation turkey farmer and rancher, owner of Bar G and Reveille Turkey Farms in Texas.
Included below are the farmers’ recipes and stories behind their importance.
Carla Wardin’s Apple Pie
- Directions: Mix flour and salt. Use a pastry blender to cut the shortening up into pea sized pieces. Add the water and moisten all the dough. Form it into a ball. On a floured surface, flatten and roll the dough with a rolling pin until it’s about 12 inches in diameter. Transfer it to a 9-inch pie plate.
- Directions: Mix dry ingredients. Toss apples until coated. Place into crust.
- Directions: Mix flour and sugar. Using a pastry blender, cut in the softened butter until it looks like soft crumbs.
Cover edges with tinfoil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 more minutes.
That’s a tradition for them to carry on with their own families! This holiday as you give thanks, feel free to try this recipe for dessert or breakfast – or both. Happy Holidays!
Thomas Titus’ Ground Pork Meatballs
- Directions: Combine all below ingredients in mixing bowl and mix by spoon or hand.
- Directions: Combine and heat below ingredients on stovetop and stir until completely liquefied.
At our house, this was the very first home cooked meal that my now wife Breann made while we were courting and it has become a go-to meal. Whether we are in the field or having a holiday gathering, these Pork Meatballs are a proven hit! Passed down from generations before, they’re quick, simple and bursting with flavor and nourishment. With the primary ingredient (pork) in our household being homegrown, we take great pride in providing our family with a safe, wholesome and nourishing product for not only our family, but most importantly yours as well!
Darrell Glaser’s Country Dressing, Broccoli & Rice Casserole and Bar G Ranch Smoked Turkey
Good Ole Country Dressing:
1 ½ loaves of bread, toasted and chopped
1 (9×13) pan of corn bread
6 eggs, beaten
6 eggs, boiled and chopped
1 large onion, chopped
6 stalks of celery, chopped
1 large bell pepper, chopped
1 cup chopped green onions
1 Tablespoon chicken base paste
1 whole chicken, cooked and deboned (to save time use a rotisserie chicken)
1 stick butter
Salt and pepper to taste
2 ½ quart chicken broth
- Directions: Preheat oven to at 350°F. Melt butter and one cup of chicken in a large pot. Add onions, green onions, celery, bell pepper and chicken base paste. Bring to simmer and cook until vegetables are tender. Crumble corn bread and toast and add vegetable mixture. Add about 2 quarts of chicken broth and mix well. Add Chicken, raw eggs, and chopped boiled eggs and mix well. If mixture seems dry add additional chicken broth. Salt and pepper to taste. Pour into large baking pan and bake at 350°F for 30 to 35 minutes. Dressing can be frozen prior to baking if desired.
- Directions: Spray a 2-quart baking dish with cooking spray and preheat oven to 350°F. Sautee onion and celery until soft and translucent. Add 1 cup of milk and chopped processed cheese to vegetable mixture and stir until melted. Cook broccoli in the microwave for about ten minutes or until almost tender; drain very well. Mix all ingredients and place in baking dish. Bake for 25 minutes. Sprinkle cheddar cheese on top during last five minutes of baking.
- Directions: Remove extras from turkey cavity. Stuff orange, onion, celery, fresh tarragon, and fresh thyme inside the cavity. Optional, insert turkey breast and thigh meat with liquid Cajun seasoning of your choice. Sprinkle a liberal amount of Cajun seasoning of your choice. Place in a lasagna sized aluminum foil pan. Fill water bowl in the smoker. Place wood chips in the tray. Open vent about half way. Preheat the smoker to 250°. Place turkey in pan.