Farmers will soon be busy getting their crops out of the fields. During those long, hard hours, it is helpful to have a meal ready when they need a break. Being prepared and having ingredients on hand helps everything run smoother during this busy time. A pot roast makes a good harvest time meal, because it can be prepared the evening before you need it. Once prepared, it can be cut and shredded for sandwiches for your hungry farmer.

Slow Cooker Pot Roast

Ingredients

3-pound chuck roast

1 package of au jus gravy mix

1 package of powdered ranch salad dressing/seasoning mix

1 stick butter

4 *pepperoncini peppers

1/4 cup *pepperoncini juice

*Don’t have pepperoncini peppers? Substitute them with banana peppers or green peppers. If your roast is very lean, you can add 1/2 to 1 cup broth.

Instructions

Put chuck roast into a slow cooker. Empty packets of au jus gravy and ranch dressing mix on top of the chuck roast. Add a stick of butter on top of the roast. Place peppers on top and around roaast and then pour juice over roast.

Set the slow cooker on low and cook for 8 hours. Once it is finished, shred the roast, using two forks, into bite-sized pieces for sandwiches.

Chicken Pot Pie

After buying pot pies at the store, you may want to consider cooking your own. Store-bought pot pies have a lot of sodium and preservatives. Several different vegetables of your liking may be added to this recipe. You may also use leftover vegetables on hand in your refrigerator.

Ingredients

1 Pillsbury pie crust (2 rolled in box)

1 cup frozen mixed vegetables, cooked and drained

2 cans cream of potato soup

2 cups cooked, diced chicken

1/4 to 1/2 teaspoon thyme

1/2 teaspoon pepper

1/2 cup milk

Onion, optional

Instructions

Use a 9-inch deep-dish pie plate. Line the bottom of the pan with one crust. Cook and cut up chicken into bite size pieces. Combine all ingredients in a large bowl, then spoon into pie crust and top with the other pie crust, sealing edges and making a few cuts in the top so it will vent while baking. Bake at 375 degrees for 40 minutes. Let stand for approximately 10 minutes before cutting.

Apple Crisp

Fall always reminds me of going to an apple orchard and buying apples. That time will soon be here as the cooler days and nights arrive. Apple Crisp is a great fall treat to prepare for your family. Types of apples that are recommended because they hold their shape during baking are Granny Smith, Honeycrisp and Braeburn. Another option would be to combine Granny Smith for tartness and Honeycrisp for sweetness, which will create a more balanced flavor. This might even be a great dessert for your favorite farmer during harvest.

Ingredients

6 or 7 apples (peeled, cored and sliced)

1 teaspoon cinnamon

Dash of salt

1 cup sugar

2 teaspoons flour

Topping

3/4 cup flour

1/4 teaspoon soda

3/4 cup oatmeal

3/4 cup sugar

1/4 teaspoon baking powder

1/2 cup butter, melted

Instructions

Mix apples, sugar, salt, flour and cinnamon. Place in a buttered 9-by-13-inch pan. In a separate bowl, mix the topping ingredients together except for the butter. Place toppings over mixture in pan. Drizzle 1/2 cup melted butter over the top. Bake at 375 degrees for 30 minutes or until the apples are done and the top is nicely browned.

Loretta’s Tips

1. Many cookie recipes call for too much sugar. You can cut down on the sugar as much as half of what the recipe calls for, particularly if you are using raisins, dates or chocolate chips.

2. Add 2 eggs and 1/2 cup cooking oil to any flavor cake mix and you have a quick batch of cookies. Raisins, nuts or coconut can be added, if desired. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.