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Latham Hi‑Tech Seeds

Satisfy a Healthy Appetite in 2012
Submitted by Darcy Maulsby,
Darcy Maulsby & Co.

Achieving your New Year’s resolutions to boost health and have more energy is as easy as eating more. Yes, that’s right. Instead of worrying about what not to eat, focus on adding more nutrition powerhouses (like lean protein, fruits and vegetables) to your meals.

Even better, you’ll never feel deprived, if you do it right. This is an insight I’ve learned from the talented home cooks, chefs and dietitians whom I’ve interviewed through my work as an ag journalist and marketing specialist.

These health professionals and culinary experts have taught me that satisfying, nutritious, home-cooked meals don’t have to be time-consuming to prepare. (Check out my easy recipes for Pork Milanese and Orange and Cashew Lettuce Salad below).

At my house, “fast food” often starts with pork. Did you know that pork tenderloin is as lean as skinless chicken breast? The dietitians at the National Pork Board also note that today’s most popular cuts of pork have 16 percent less total fat and 27 percent less saturated fat than they did 20 years ago.

The key to a great pork meal is not to overcook this lean protein. New guidelines from U.S. Department of Agriculture show that pork can be consumed safely when cooked to a lower internal temperature of 145° Fahrenheit, followed by a three-minute rest time.

These are just some of the many handy cooking tips I’ve gleaned by writing about food and farming. I love spreading the word to help others make the farm-to-fork connection. After all, if you eat, you are a part of agriculture.

Pork Milanese

Ingredients:
- 1 cup panko (Japanese bread crumbs)
- ½ cup Parmesan cheese
- 2 large eggs
- 1 ½ pounds of pork loin, sliced (pound each slice to a thickness of 1/3 inch)
- Salt
- Black pepper, or lemon pepper
- Olive oil
Directions:
1. Combine panko and Parmesan cheese and place in a large shallow bowl or pie plate. Lightly beat the eggs in another large shallow bowl or pie plate. Sprinkle pork slices with salt and pepper or lemon pepper. Dip the pork, one piece at a time, in the egg. Then dredge the pork in the panko/Parmesan mixture. Coat completely. Place the pork on a small baking sheet.
2. Heat oil (approximately ¼ cup) in a large skillet over medium-high heat. Add pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer pork slices to paper towels and drain. Then transfer pork slices to a clean baking sheet and keep them warm in a 200-degree oven. Add more oil, as needed, to the skillet and finish cooking the remaining pork slices.
Darcy Maulsby is based in Lake City, Iowa, where she runs her own marketing/communications company. She assists clients in agriculture and other industries with magazine articles, sales materials, newsletters, website articles, photography and more. Darcy, who is also an avid home cook, invites you to follow her food and ag updates on Facebook at http://www.facebook.com/darcy.maulsby and on Twitter at http://twitter.com/darcymaulsby.

Check out Darcy in “Eat, Pray, Farm : Women in Ag”
Team Latham

January 13, 2012

General, Pork, Recipes, Sides
Latham Hi‑Tech Seeds

Sweeney Takes the Bull by the Horns

David and Annette Sweeney were married December 1, 1985, during a 26-inch blizzard and at the height of the farm crisis. They weathered these storms and also raised their family in the same house where Annette was raised. Their oldest son, Jim, graduated in December from Iowa State University with a degree in Agricultural Engineering, and this month he began working with Energy Panel Systems in Graetttinger. Their youngest son, Joe, is a member of the 2010-2011 Iowa FFA officer team. He’s a junior at Iowa State University, double-majoring in Agricultural Business and Ag Economics.

“Taking the bull by the horns” is modus operandi for Annette Sweeney, a native of Buckeye, Iowa. This third generation farmer and cattle producer has developed a reputation for researching issues and addressing problems in a straightforward manner. She’s passionate, caring and compassionate to boot. As a result, Annette Sweeney has become one of Iowa agriculture’s biggest advocates.

“Agriculture is truly the backbone of many rural communities, and too many people have the wrong impression of farmers,” says the 56-year-old wife, mother, entrepreneur and former teacher. “I want to provide a voice for agriculture, rural areas and small schools. I also want to make sure decisions are based on science.”

She’s taking her convictions to the Hill. When the Iowa Legislature convenes on Jan. 9, 2012, Rep. Annette Sweeney will resume her duties as chair of the House Agriculture Committee. She says the Legislature’s priorities are jobs and budgets, and she wants to make sure agriculture is at the forefront of those discussions.

“We need to remember that agriculture is a business – a $77 billion dollar business for Iowa. It’s too important to overlook,” says Annette, who learned the business of farming first-hand – literally – through blood and sweat and a few tears.

After the untimely death of her father in 1983, Annette moved from Illinois where she was teaching middle school English and speech/drama, to her native Iowa. She took over the family’s 1,350-acre row crop and purebred Charolais cow/calf operation.

“I put my nose to the grindstone and did everything I could to keep our farm afloat. I was driven to succeed because I didn’t want to have to sell off anything that my family had worked for,” she explains. “My dad didn’t have any life insurance, and at the time of his death, there was no spousal exclusion. The tax burden was horrendous. We had 90 head of seedstock, and the crop needed to get planted. The spring of 1984, I literally grabbed the owner’s manual off the shelf for the planter and headed for the field.”

Fortunately, the determined 26-year-old was blessed by help and counsel from trusted family friends and advisors. Steve Mayo, manager of the elevator at Buckeye, graciously spent three days teaching Annette the basics of grain marketing. Attorney Carl Letz of Eldora spent another week – free of charge – going over tax codes and giving tips. A CPA friend helped Annette understand W2’s and other employment forms. Dr. Gerald McDaniel from Radcliffe didn’t charge to teach her how to vaccinate cattle. In addition, Annette went to school and learned how to AI (artificially inseminate) cows.

With experiences like this, it’s no wonder Annette relates so well with Iowa farmers!

“I’m really enjoying my position as House Ag Chair and the opportunity to meet more farmers across the state,” says Annette, who’s running for re-election in House District 44. “It continues to amaze me how many Iowans have a drive to succeed, not only for themselves, for the benefit of their communities and for their state.”

For updates from the Iowa Statehouse, “like” Rep. Sweeney’s legislative Facebook page. It will help keep you updated on issues affecting the state of Iowa, as well as some issues across the nation as Annette Sweeney is representing Iowa agriculture on the national level.

When her schedule allows, Annette enjoys gathering with family and friends around the kitchen table. The Sweeney family’s favorite meals are beef roast with vegetables or steak on the grill. But in honor of January Soup Month, today Annette shares one of her family’s favorite chowder recipes.

Team Latham

January 6, 2012

Agriculture, General, Industry News, Recipes, Sides
Latham Hi‑Tech Seeds

Serve Up Soup for Supper This Season
Crock-pot meals are a favorite this time a year: they offer flexibility at meal time since you don’t have to worry about the pot roast burning or the soup boiling dry; you can make hearty meals that will help fuel a hardworking body for hours; and crock pot recipes usually require minimal prep time.

Minimizing time in the kitchen is key for busy farm wives, who drive the combine or haul grain carts during harvest and work in town. They’re also perfect for non-farming mamas like me, who are busy chauffeuring kids between football practice and gymnastics lessons, 4-H meetings and Scout activities.

So, you can imagine how delighted I was when I visited the Nelsen family last week in southern Minnesota last week and came home with two easy-to-make, nutrition-packed recipes. Pasta Fazula Soup is a Nelsen family favorite. Shirley Nelsen got the recipe a few winters ago while visiting her sister in Texas, and it’s become a go-to meal. This meal is such a hit that her son, Patrick, requested she “teach” his fiancée, Jody, how to make it.

“There isn’t much to teaching someone how to make Pasta Fazula Soup,” says Shirley with a smile. “All you really do is dump a bunch of canned items – plus a few fresh ingredients – into a crock pot. It’s a great harvest-time recipe and also freezes well.”

Shirley, who has worked for 27 years at the Hy-Vee food store in Austin, Minn., also told me about a recipe that the store’s nutritionist recently shared with her for Sweet Potatoes with Black Bean Salad. It doesn’t sound like something a Midwest family would traditionally serve at mealtime, but it certainly sounds like a great way to (1) get out of a food rut and (2) provide a satisfying last-minute supper. For those two reasons alone, I believe it’s worth having a few sweet potatoes on hand.

“The fragrant filling of beans and tomatoes adds protein,” writes Jen Haugen, registered dietitian at the Hy-Vee store in Austin, Minn., in The Austin Daily Herald’s food column. “Be sure to eat the potato skin, which is full of fiber, as well.”

Sweet Potatoes with Warm Black Bean Salad

Photo Source: EatingWell.com

Serves 4 (1 potato each)
Active time: 15 minutes
Total time: 25 minutes

Ingredients:
- 4 medium sweet potatoes
- 1, 15-oz. can black beans (rinsed)
- 2 medium tomatoes, diced
- 1 T. extra-virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ¾ tsp. salt
- ¼ c. reduced-fat sour cream
- ¼ cup chopped fresh cilantro
Directions:
1. Prick sweet potatoes with a fork in several places.
2. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, bake at 425º for about 1 hour.)
3. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
4. When cool enough to handle, slash each potato lengthwise.
5. Press open to make a well in the center and spoon the bean mixture into the well.
6. Top each with a dollop of sour cream and a sprinkle of cilantro.
Team Latham

October 14, 2011

Beef, General, Recipes, Sides
Latham Hi‑Tech Seeds

Celebrating German Roots & Fall Harvest with Oktoberfest
For a few days each year, folks in southern Minnesota toot their own horns. They’ve also been known to play the concertina, sing volkslieder (folk songs) and dance a polka. In fact, they’re so good at carrying on these German traditions that USA Today has named New Ulm one of the “10 Great Places to Celebrate Oktoberfest.” You can experience New Ulm’s 30^th annual Oktoberfest from Sept. 30 – Oct. 1 and Oct. 7-8, 2011.

“Oktoberfest is definitely a great time. However, because it coincides with harvest in our area, we aren’t always able to attend. But when we go, we have fun!” says Tom Maiers (pronounced “Meyers”). “If you enjoy or think you’d enjoy the experience of a German festival, you’ll want to check this one out. It’s a great opportunity to meet new friends, visit with old friends, taste some wonderful German food and enjoy the local ethnic entertainment.”

Tom and his wife of 38 years, La Mae, farm about 40 miles north of New Ulm in Stewart. They also have a Latham® seed dealership. Tom is the primary salesman. La Mae handles the details of entering the customers’ orders into an online system that also tracks inventory and prints customer invoices.

“I’ve always enjoyed helping people select the best products for their farm,” says Tom, who started making sales calls in the late 1960s with his father, who later became a district sales manager for a seed company. In the early 1970s, Tom became a dealer himself. As seed companies sold or brands changed hands throughout the years, the Maiers have stayed with family-owned, independent seed companies.

“One of the reasons La Mae and I are so excited about our new partnership with Latham is because we believe we can offer superior products to our customers,” says Tom. “Latham offers a diverse lineup with access to all of the industry’s latest traits and technologies.”

Tom is putting those technologies to the test this season with his own on-farm research. He and La Mae live on the Maiers’ home place, which was originally purchased in 1919 by Tom’s grandfather. “We feel so blessed that my grandfather settled where he did,” says Tom. “Our land is very productive and it’s adjacent to a gravel pit where our family likes to fish and hunt. Wildlife is abundant. It’s common to look out the window and see deer or turkeys in our yard. Plus, there is lots of room for kids to play and explore.”

If all goes according to plan, this beautiful farm place will stay in the Maiers family well after it becomes a Century Farm. All three of the Maiers’ sons live within a 10-mile radius and assist with the planting and harvest. Their oldest son, Nathan, is also the materials coordinator at Impressions, a printing company located in Hutchinson. He and his fiancée, Tammy, are busy planning their wedding for early 2012. Tammy is a speech therapist and also works in the Hutchinson area.

Matthew, the youngest of their four children, is the maintenance supervisor for the City of Stewart. Matt’s wife, Melissa, is employed with the State Farm Agency in Hector, Minn. They’re also the proud parents of a five-month-old son, Mason.

Jonathan has farmed full-time beside his parents for the past eight years. He and his wife, Kate, recently purchased an acreage within two miles of the home farm. They’re hoping they and their three children (10-year-old Dylan, 7-year-old Alexandra and 3-year-old Jack) are moved into the newly remodeled farm house well before it’s time to carve the jack-o-lanterns. Jon has been burning the candle at both ends, trying to finish up the carpentry work while preparing for fall harvest. When Kate isn’t working as a registered nurse in the emergency room at Hutchinson Area Health Care, she’s busy painting walls and staining woodwork as the family works together to finish this extensive project.

The Maiers’ oldest child, Kimberly, lives in Nashville. She and her husband, John Shaw III, released their first self- titled CD Drobac and Shaw in July. It’s a country album, but it includes the Personal Polka. This single is available as a download for just $.99 on Amazon.com, or the whole physical album at CDBaby.com. (I’m betting Drobac and Shaw’s version of the polka is distinctly different from the polkas that will be played at New Ulm’s Oktoberfest. Give it a listen and let me know what you think!)

In honor of their German heritage and the upcoming 30^th Oktoberfest celebration, La Mae graciously treated me to a delicious homemade lunch including the Maiers’ family recipe for German Potato Salad. Her side dish was so delicious that I’m happy to add this recipe to my own collection! I’m also glad to have La Mae’s bread pudding recipe. There’s bread pudding – and then there’s La Mae’s bread pudding. Seriously, it’s that good. I’m guessing the secret is in the sauce. Try it and tell me if you agree!

Recipe: German Potato Salad

From the Kitchen of La Mae Maiers

Ingredients:
- 3 lbs red potatoes
- 6-8 strips of bacon
- 1 medium onion, sliced
- 2 ½ cups water
- 1 ¼ cups sugar
- 1 ¼ cups vinegar
- 1 teaspoon salt
- 2-3 tablespoons cornstarch
Directions
1. Wash and cook potatoes until tender, yet firm. Cool slightly. Peel and slice. Brown bacon with the onion. Drain some of the bacon grease (retaining some adds flavor to the salad). Break up the bacon into smaller pieces.
2. In a large pan, boil together: water, sugar, vinegar and salt until clear, stirring constantly. Reduce heat. Mix cornstarch with an additional amount of cold water to make thickening (as you would for gravy). Slowly stir into the water/sugar mixture, stirring constantly until smooth and slightly thickened.
3. Add bacon/onions and potatoes to dressing. Simmer until potatoes are heated through. Mixture should be “soupy” but will thicken as potatoes soak up the dressing. This dish is much more flavorful if made a day ahead and then reheated on low in a crock pot.
Team Latham

September 23, 2011

General, Recipes, Sides
Latham Hi‑Tech Seeds

Planning Ahead for Labor Day Potlucks

I’m a planner. Although I’m looking forward to the hog roast tomorrow night following Latham’s Third Annual Freedom of Independence Ride, part of me is already thinking about what I might take to next weekend’s potluck.

We’ve been invited to a Labor Day potluck on a farm north of Sheffield, where the kids can enjoy one last dip in the pool while adults relax one last time on the patio before our kids’ fall sports schedules and weather conditions determine our schedules for us! Because this party will be more like a “farewell to summer,” I want to bring a dish that is fitting for the season. I also need to keep in mind that both kids and adults alike need to find it appealing. Then I remembered a recipe that I received recently while visiting Wisconsin.

I have to admit that I never would’ve tried this salad recipe if it hadn’t come recommended by Rebecca Bailie because I’ve always enjoyed recipes she’s shared with me in the past. As soon as you read the list of ingredients, you might agree that it’s a relatively unusual combination. It really tastes more like dessert, but I’m going to tell myself it counts as a serving of fruit. I might even count a Chocolate Zucchini Cupcake as a serving of vegetables. That means I could still make Brownies in a Roaster for dessert. 🙂

How do you plan to save the last of summer? I’m always interested in new recipes that make use of in-season fruits and vegetables. Perhaps you’d like to share one with me!

Team Latham

August 26, 2011

General, Recipes, Sides
Latham Hi‑Tech Seeds

Dipping into the "Unofficial" Start of Summer
There’s an old adage that says, “The grass is always greener on the other side of the fence.” But as I rode in the buddy seat while Marc Johnson planted corn in a field overlooking his cow-calf pairs on pasture, his herd looked content.

It’s no wonder these cows are happy because life is good on this Ida County farm. The damp, cool days of April have turned into mild, sunny days in May. As a result, the conditions have been fit for calving. The Johnson’s first calf dropped April 2, and there were 53 calves on the ground four weeks later.

What a difference a few weeks make in the country! Although Marc got a later start planting than he had hoped, everything ran smoothly and he finished planting corn in record time. Marc was able to keep the planter rolling, thanks to help from family members. His brother-in-laws worked the ground ahead of him and delivered seed to the field.

Marc and Lorraine Johnson

Family ties are important to Marc, and that’s one of the reasons he enjoys working with a family-owned seed company. “I really like working with Latham because it’s a family-owned business. I can talk directly to the owners if I want,” he said. “And, I really enjoy working with my RSM, Bart Peterson. I call him up if I need something or have a problem, and he’s always there for me.”

Marc says he achieved some of the best yields ever in 2010 with his Latham® seed products, and that says a lot. He’s been planting Latham brand soybeans since 1980 and has planted Latham Hi‑Tech Hybrids for five years. With Latham genetics combined with traits like Genuity® VT3 PRO and Genuity Roundup® Ready 2 Yield Soybeans, Marc is looking forward to seeing the results from the 2011 harvest season.

Marc Johnson fills his planter with Latham brand seed

This year’s spring planting and fall harvest seasons will be especially busy for the Johnsons. Of course, life on the farm keeps them busy. Lorraine also coordinates the school-to-career program at the OA-BCIG High School, where she works with local businesses and places students for internships as they earn elective credits.

In their spare time, Marc and Lorraine are helping with wedding plans. Their youngest son, 25-year-old Jason, is getting married over Memorial Day weekend. Their oldest son, 26-year-old Jerrod, will get married in October. Of course, beef is on the newlyweds’ menu!

The Johnsons enjoy beef as the main course or as appetizers. Marc particularly likes Lorraine’s Pickle Beef Dip on crackers. He says it makes a great snack after a long, hot day in the field.

Lorraine’s recipe appears below, just in time to celebrate May Beef Month and to enjoy Memorial Day picnics. I’ve also included a beef dip recipe that I found online and have been waiting to try. Perhaps I can whip up both of these recipes during the upcoming holiday weekend, so we can snack on beef dip while our steaks cook on the grill. I can’t think of a better way for my family to kick off the unofficial start of summer!

What’s your family’s favorite way to enjoy beef in the summertime?

Chipped Beef & Cream Cheese Dip

Ingredients:
- 1, 8-oz. package cream cheese (softened)
- 2 T milk
- 1 package smoked beef – chopped fine
- 2 T dried onion flakes
- 2 T chopped green bell pepper
- ½ cup sour cream
- ¼ cup chopped pecans
Directions:
1. Blend all ingredients, except pecans, together with mixer.
2. Put mixture in casserole dish and cover with the pecans.
3. Bake in a 350-degree oven for 25 minutes.
4. Serve warm or cold with corn chips or crackers.
Team Latham

May 20, 2011

General, Recipes, Sides
Latham Hi‑Tech Seeds

Make "Eyes Smile" with Irish Stew

Johnny Wilson, and his wife, Jordan, operate Marshall Ag in central Iowa. In addition, Jordan will graduate this May as a registered nurse.

The love of farming prompted John Wilson to leave his native Ireland and study agriculture at Iowa State University (ISU) just as his father had. The difference is that upon graduating from ISU his father returned to northern Ireland. John Wilson, however, immigrated to the United States.

Without an opportunity to farm in his native Ireland, young John Wilson moved to the central Iowa community of Laurel. He soon began farming land that had been in his mother’s family. And today the family’s farming tradition continues as his son, Johnny, farms in partnership with him in Marshall County.

“My dad has been really good about allowing me to get my feet wet and about entertaining new ideas,” says Johnny, who returned to the family farm four years ago. “We buy equipment together. We make our seed selections and we buy our chemicals together. We each have our own roles, but we’re both very passionate about continually educating ourselves in an effort to increase yields.”

In addition to raising row crops, Johnny operates Marshall Ag in Laurel. He sells chemicals, fertilizer and seed with the objective to make every seed a success.

“I’ve always wanted to be in business and technology. But in my wildest dreams, I never thought I’d farm with my dad,” says Johnny, who completed an engineering internship and then worked four years for Mechdyne, one of the world’s largest companies dedicated to consulting and developing advanced Audio Visual (AV), immersive 3D, networked, and collaborative visualization solutions.

“The cool thing is that agriculture incorporates business and technology,” adds Johnny. “I’m delighted to get back to my roots in agriculture.”

Like any good farmer, Johnny appreciates where his food comes from. And like any good Irishman, he especially enjoys his meat and veggies. Fried lamb chops with mint sauce is one of his favorite meals. Another favorite is Ulster Fry.

“As my grandparents say, there’s nothing more northern Ireland than an Ulster Fry,” he says. This full breakfast consists of several courses. It traditionally begins with fruit juice, cereal, potato bread and soda bread. It also includes several entrees such as bacon and eggs, blood sausage, small pancakes, fried tomatoes, baked beans and sometimes black pudding. Hot tea with milk is the traditional beverage.

As a tribute to the Emerald Isle, today we’re sharing a recipe for Irish Stew that’s very similar to what Johnny’s grandmother makes. Fortunately, the recipe below calls for “cups” and “teaspoonfuls” rather than grammes and milligrammes. Whip up a batch of Irish Stew with a side of soda bread and see if you can make your family’s eyes smile!

Team Latham

March 18, 2011

General, Recipes, Sides
Latham Hi‑Tech Seeds

Chunky Italian Soup by Kathi Johnson

As the busy mom of three energetic girls under the age of 5, Kathi Johnson of Kiron, Iowa, savors hearty meals that can be made in minutes. Chunky Italian Soup is one of her go-to recipes during the winter months because it makes good use of their home-grown beef and incorporates a kids’ favorite, Rotini. Plus, it “disguises” lots of vegetables.

“I do my best to make nutritious meals, so hopefully my kids won’t grow up to be junk food junkies,” says Kathi. “Anything I can do to help them take part in making the meal helps increase the likelihood they’ll eat it.

Grating carrots and pouring cans of vegetables into a pot are just a few ways kids can lend a helping hand in the kitchen this time of year. In the summer time, they can help raise fruits and vegetables.

Gardening is a highlight for the Johnson family. “Our girls love picking raspberries. They’ll fill each of their fingers with berries,” says Kathi. “It’s fun to see them excited about how things grow, and I’m glad they enjoy something that’s so good for them.”

Nurturing crops and raising food is a Johnson family tradition. Kathi’s husband, Troy, was raised on a family farm and has farmed on his own for the past 20 years. In addition to row crops, he raises feeder cattle and sells seed.

With spring planting still a few months away, the Johnson family values family time inside. Their girls enjoy building with the Tinker Toys they got for Christmas. They also enjoy play dough.

How does your family fight cabin fever?

Team Latham

February 4, 2011

General, Recipes, Sides
Latham Hi‑Tech Seeds

Warm Up with Chowder and a Fire

With wind chill values reaching as low as -20 and a northwest wind gusting as high as 23 mph, I’m looking forward to a warm fire and a hot bowl of soup tonight. (After all, there has to be something to look forward to on a day like today!)

Thanks to our Souper Bowl promotion on TheFieldPosition, I even have a new Corn Potato Chowder recipe to try. The real beauty of this recipe is that I have everything on hand, so I don’t even have to brave the elements for a quick trip to the grocery store. Plus, meal prep is quick and easy. It doesn’t get much better than that!

Team Latham

February 3, 2011

General, Recipes, Sides
Latham Hi‑Tech Seeds

Bon appétit!
Soup and sandwiches are perfect Game Day foods, so today we’re going to feature a recipe for each!

Whether you’re feeding 4 or 40, there’s a direct correlation between the quality and quantity of the food that gets served and the success of your party. Special thanks to Jenny Felt of Adel, Iowa, for sharing her favorite recipe for French Onion Soup.

French Onion Soup

Serves 4

Ingredients
- 3, 14-ounce cans of beef broth
- 3/4 cup canned French-fried onions
- 1/4 cup dry sherry
- 4 slices stale French bread
- 4, 1-ounce slices Swiss cheese
Directions

Heat oven to 400° F. Arrange four, 10-ounce, oven-safe soup bowls on a baking sheet. Divide the broth and onions among bowls. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
Team Latham

February 1, 2011

Beef, General, Recipes, Sides