1 C. finely chopped or pulled cooked chicken
It’s pheasant season in much of the Midwest, and while most people may be thinking of turkey or even ham during the holiday season, it’s worth…
2 skinless pheasant breasts, approximately 5 to 6 ounces each, flattened
Boneless, skinless pheasant
Pheasant breast
1 T. vegetable oil
1 C. sugar
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1 T. vegetable oil
RICEVILLE, Iowa — Food is something that has always been in Kelsey Byrnes’ life.
8-10-oz. bison steaks
2 lbs. bison roast, cut into cubes
5 lbs. bison roast, cut into ½-inch cubes
Bison meat may cost more than beef, but it’s worth it, many believe.
PAXTON, Ill. — Teresa Sturm enjoys all the benefits of living on a farm in east central Illinois with garden space and plenty of room outdoors…
1 large onion, peeled and chopped
1 T. olive oil
6, 4 oz. boneless pork chops, tenderized
1 1/2-2 lb. pork loin
HARLAN, Iowa — Richard and Angela Buman wanted their restaurant to be known for prime rib and steaks.
6 C. peeled and sliced apples
5 Gala, Honeycrisp or other sweet apples
Across the Midwest, many farmers maintain apple orchards, and University of Missouri Extension horticulture professor Michele Warmund says the…
1 large Jonathan apple, quartered, cored and sliced thin
1 butternut squash (about 4 lbs.)
There’s something about a crisp fall morning that makes a person want to savor a hot drink or a cup of soup.
1 C. whole wheat flour
5 C. vegetables, cut into uniform sized pieces (carrots, mushrooms, onions, potatoes, sweet potatoes, turnips, winter squash)