Spring is here and area farmers are gearing up and preparing for longer days ahead and the start of another growing season. We hope that Mother Nature is good to area farmers and provides moisture at the right time and warm, calm (not windy) days.

Farmers have much bigger operations now than when I was a child. My mother, who was a full-time homemaker, would fix meals during planting season and at times bring them to the field.

During any generation, preparing a home-cooked meal and offering it to your family is as enjoyable now as it was years ago.

Pizza Casserole

Perhaps this would be a hearty casserole to haul out to the field or to simply fix for your family. Casseroles are great because usually a vegetable can be added to the recipes, such as green beans, making it more complete. Couple it together with a fruit salad and you’re set.

Ingredients

1 pound ground beef

2 8-ounce cans pizza sauce

*1 4-ounce can mushrooms

1 tablespoon oregano

1/2 teaspoon garlic salt

2 cups macaroni, cooked

2/3 cup milk

1 8-ounce package shredded mozzarella cheese

Instructions

Brown ground beef and drain. Stir in pizza sauce and undrained mushrooms, oregano and garlic salt. Bring to a boil. Remove from heat. Combine macaroni and milk. In a 2-quart casserole dish, layer half of the meat mixture, macaroni mixture and cheese. Repeat. Bake uncovered at 350 degrees for 25 to 30 minutes.

*Another option is to use fresh mushrooms that have been cut up into bite-size pieces.

Bakeless Cookies

If you’re short on time, this recipe is nice because it is quick and easy. It is also a good recipe for your trips to the field.

Ingredients

2 cups sugar

1/2 cup milk

1 stick margarine

3/4 cup peanut butter

3 cups quick oatmeal

4 tablespoons cocoa

1 teaspoon vanilla

Instructions

Combine first three ingredients and boil for 1 minute.

Mix remaining four ingredients together and pour over the first set of ingredients. Drop onto parchment paper and let cool to set up.

Country Club Eggs

We like eggs any time of the day, not just for breakfast. This recipe is handy because you can make it ahead of time and freeze it for later if time is limited.

Ingredients

1 1/2 pounds grated cheddar cheese

1/2 pound cooked sausage or ham

*3 eggs

2 cups milk

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/2 cup butter

1/4 teaspoon sage (optional)

5 slices white bread with crust

*Eggs can be increased to 4 or 5, and the milk from 2 cups to 3 cups. This will make the dish go a little farther.

Instructions

Place bread in the bottom of a greased, 9-inch-by-13-inch pan. Sprinkle with cheese; add meat. Beat eggs until frothy, add milk and spices to eggs. Pour eggs over bread. Drizzle butter over top. Cover loosely and refrigerate overnight. Bake for 1 hour at 325 degrees. This may be frozen and then baked.

Fruit Medley

Getting our recommended five fruits and vegetables each day can be a challenge sometimes. Reports say that it helps lower blood pressure, reduces the risk of heart disease and stroke, and even helps to promote weight loss, among other things. The fruits in this recipe can be changed according to your family preferences.

Ingredients

1 21-ounce can peach or apricot pie filling

2 cans fruit cocktail, drained

1 20-ounce can pineapple chunks, drained

1 15-ounce can mandarin oranges, drained

2 medium firm bananas, sliced

Instructions

In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in bananas just before serving. Makes 12 to 14 servings.

Loretta’s Tips

1. Vegetables that grow underground should be covered in the pan when being cooked. Those grown above the ground should be left uncovered.

2. To get more juice from lemons, drop them into hot water for a few minutes before squeezing.

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe to share or if you have any questions, email Loretta at krahling93@gmail.com.