23
Mar
11

Cooking ahead for lambing season…

I cooked like crazy over the weekend so we would have some casseroles in the freezer for lambing season when time is limited.

I cooked up 3 lbs of deer sausage and 1 lb of ground venison together and 2 whole chickens we raised last fall.  I used this meat to make the following:

2 9×13 pans of lasagna (sort of followed Pioneer Woman’s recipe from her cookbook)

2 9×9 pans of navy bean casserole

1 9×13 pan of cream cheese chicken enchiladas

1 crockpot of chili (some I froze for later use and some I kept to eat over baked potatoes this week)

with probably one whole chicken worth of meat left for the chicken salad I whipped up this morning with hard-boiled bantie eggs.

The beginnings of a stocked freezer.

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1 Response to “Cooking ahead for lambing season…”


  1. 1 Aunt Judy Sampson
    March 29, 2011 at 7:30 am

    Loved your blog!! When our kids were young, we had a cow for milk, raised her steers for meat…and had a big garden. We also had ducks and chickens and dogs and cats, of course. Will look forward to reading your blogs again! Aunt Judy

    ps….Uncle Jerry’s brother lives near Hutchinson…but we don’t get our there anymore. He and his wife have just moved into a retirement home.


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Adopting one child won't change the world; but for that child, the world will change.

I am the wife to my wonderful husband and joint care giver to the many animals we have acquired on our small farm here on the prairie. This is a bit about our life on our farm. We are striving for simplicity and self-sufficiency, determined to become debt-free, trying to live in tune with the natural cycles of this earth, and challenging ourselves to transition to a diet based on traditional foods. It isn't always easy, and we don't always succeed, but it is a fun learning process. Join us as we stumble through learning how to provide for ourselves, get off the treadmill, and work toward a simpler way of life.

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