Growing up on the farm!
I had a wonderful, carefree childhood growing up on the farm! We could always see the sunrises and sunsets, and try to locate the star constellations on clear starry nights! I grew up with one sister one year younger. I don’t ever remember being bored. We created our own fun, playing pioneer down by the dredge ditch; making pretend outdoor play houses in the grove, dragging boards, crates and what we could rummage out of the junk pile; and even making floats out of cardboard boxes and crepe paper for our make believe parades, using our dolls as parade queens! My dad milked those gentle brown Swiss cows. Those early morning chores always called for hearty breakfast! No skipping breakfasts at the Taylor home!
In my recipe file I found this hearty recipe for Farmer’s Strata, which I thought fitting for this week’s recipe. I hope you enjoy it! Plan ahead - this needs to be refrigerated overnight before baking.
1 lb bacon, cut into 1/2 inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread cubed
1 cup cubed cooked potatoes
3 cups shredded cheddar cheese
3 cups milk
1 Tbsp. worcestershire sauce
1 tsp ground mustard
salt and pepper to taste
Cook bacon ‘til crisp; add ham and onion, cook and stir until onion is tender. Drain. In greased 9x13 inch baking dish, layer half the bread cubes, half the potatoes and half the cheese, then top with the bacon mixture. Repeat layers of bread, potatoes and cheese. Beat eggs; add milk, worcersterhire sauce, mustard, salt and pepper. Pour over all, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 325 degrees for 65-70 minutes or ‘til knife inserted in center comes out clean. Let set 10 minutes before cutting.
Have a great week!
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.