The author is a freelance writer based in Union Bridge, Md.
When on the show circuit, many cattle strings have a devoted “chef” that is responsible for keeping hungry show crews full.
Oftentimes, exhibitors travel from far distances to attend World Dairy Expo, and a large crew and cattle trailer isn’t the prime choice for a fast food drive-thru. Even if crews had the opportunity to go to a “sit-down” restaurant, they don’t because the cattle’s comfort and preparation is their first priority. Instead, the designated “chef” supplies a grocery list and game plan for the duration of the show.
“We enjoy coming to Expo, but we can’t afford to go out to eat every time we are hungry,” explained Tricia Zehr of Zehrview Holsteins in Graymont, Ill. “We’ve been attending the show for quite some time and have found it to be much more convenient and less expensive to feed ourselves by using our CrockPots, grills, and griddles.”
“I enjoy watching the show and coming to feed the crew,” shared Karen Leach with Glamourview Farm of Walkersville, Md. “I own a restaurant, so the preparation is scaled down a bit from that mind frame. It’s important to keep our crew well-fed, as they use a lot of energy when traveling and working at the show,” she said.
It’s not always easy preparing food on the run, so here are a few recipes being whipped up by these Expo chefs.
Pineapple and ham
by Tricia Zehr, Zehrview Holsteins, Graymont, Ill.
1-1/2 pounds shaved ham
1 (10-ounce) can crushed pineapple
3-1/4 cups brown sugar
24 dinner rolls
Layer ham at the bottom of Crock-Pot stacking brown sugar and pineapple on top.
Cook in Crock-Pot on low until brown sugar is caramelized.
Serve over dinner rolls or with a side.
Serves 12 to 15.
Walking tacos
by Anne Garbers, Rainbow Dairy, Rotonda West, Fla.
2 pounds ground beef
1 package taco seasoning
10 bags of snack-sized Fritos
Toppings: chopped lettuce, tomato, sour cream, shredded cheese, salsa
Brown ground beef in Crock-Pot and follow the seasoning packet instructions.
Open bag of snack-sized Fritos and place one serving of ground beef directly into chip bag.
Add toppings as preferred. Enjoy the taco directly from the bag with a fork.
Serves 10.
Quick breakfast smash
by Jennifer Clark, JC Swiss, LaCrosse, Wis.
3 pounds baby red potatoes, sliced thin
1/2 pound butter
1 bread loaf (2 slices per person)
2 eggs (2 per person)
Salt and pepper
Using a portable griddle, cook potatoes until tender and brown. Remove from griddle.
On griddle, melt butter and add eggs per person (break yolk). Salt and pepper to season.
Then add slices of bread on top of egg, creating French toast.
Add potatoes back on griddle and smash it all together.
Serves 8 to 10.
Cowboy steaks
by Karen Leach, Glamourview Farm, Walkersville, Md.
15 steaks (or however many you are cooking) seasoned in preferred seasoning
1 cup of water
2 pounds mushrooms, sliced
6 onions, sliced
2 sticks butter
Salt and pepper
Using a portable grill, cook steaks seasoned with salt and pepper to liking.
In a disposable foil pan, sauté mushrooms and onions in butter. Add water to mushrooms and onions, and let simmer until soft.
Serve over steaks.
Serves 15.
Pork chop casserole
by Holly Schmidt, Moy-Ayr Farm, Delavan, Wis.
1 pound red potatoes, sliced
4 to 6 pork chops
1 (10-ounce) can chicken broth
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can cream of mushroom soup
In a large Crock-Pot with a liner, place sliced potatoes on the bottom. On top of that, add pork chops.
Mix cream of chicken and cream of mushroom soups together; spread over meat.
Cook on low until pork is cooked.
Serve over stuffing or rice.
Serves 6 to 8.
Chicken Alfredo pasta
by Judy Sene, Arethusa Farm, Litchfield, Conn.
4 boneless chicken breasts
4 cups fresh broccoli, chopped
3 pounds penne pasta
2 jars garlic Parmesan Alfredo sauce
Using a portable grill, cook the chicken breasts seasoned with Mrs. Dash seasoning.
Chop cooked chicken and set aside.
On the boil burner, boil chopped broccoli in water until tender, strain, and add to chicken.
Prepare pasta by boiling in water until noodles are tender.
Strain and add in Alfredo sauce.
Combine chicken, broccoli, pasta, and sauce into one pan.
Serves 12.
