I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
We have a new Great Grand daughter, Rose Elaine Phyllis born 10/14 weighing 5 # 11 oz., chubby cheeks she joins sisters Nora and Lydia. Nora is accepting, Lydia over the top excited. How I love new babies, they smell so divine and so cuddly, we are truly blessed!
It looks like our warm weather is behind us, Pa Lloyd picked the last of our tomatoes and pulled the dying plants, we enjoyed a bumper crop from just two plants this year. If I only had one kind of meat to have it would be good old hamburger, there are so many ways you can fix it. Today I am sharing a hamburger soup recipe that we have enjoyed over the years! It came from the Minnesota with love cook book.
Homestead Hamburger Soup
1 # ground beef
1 cup chopped onion
1 cup diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/4 cup raw rice
1 cup shredded cabbage
3 cups water
1 beef bouillon cube
1 tsp. garlic salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
1 quart tomatoes, undrained
Brown ground beef and onion until meat is lightly browned. Drain off excess fat. Add remaining ingredients. Stir so tomatoes become slightly mashed. Bring to a boil. Reduce heat and simmer for 1 hour. Adjust seasonings to your taste.
Have a great week and stay safe!
Back to Blog
This fall we don’t have to drive out of town to view beautiful fall colors, we have them right here in our own Fairmont! Our front yard’s ash tree has the most vibrant yellow leaves and we have two maple trees at neighbors who have vibrant red leaves! Tree colors are beautiful all over town, maybe at my age I am just more appreciative of what we have right here!
I still have fresh basil and tomatoes too so this is one of my favorite recipes to use both!
Basil Cream Chicken
1/2 cup milk
1/2 cup dry bread crumbs
1 # boneless skinless chicken breast: 4 halves
3 Tablespoons butter
1/2 cup chicken broth
1 cup heavy cream
1 can ( 4 oz.) pimentos, optional
1 cup diced tomatoes or 1 can diced tomatoes
1/4 cup fresh basil, minced
1/2 cup parmesan grated cheese
1/2 tsp. pepper
Heat skillet over medium high heat.
Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, then coat in bread crumbs. Add chicken to skillet with 1/2 of the butter about 5 minutes. Add remaining butter flip chicken and cook another 5-10 minutes or until chicken is cooked through. Remove and set aside. Add broth to skillet to bring to boil over medium heat. Stir in cream, pimentos and tomatoes;boil and stir for 1 minute. Reduce heat, add parmesan cheese, basil and pepper, cook and stir until heated through. Add chicken back into the sauce. Serve chicken , covered in sauce with rice or pasta.
Stay safe and have a great week!