Farm Safety Awareness

 Driving back from my sons house the other day we passed many fields where farmers were busy working. I can recall the long days that my grandfathers would put in the fields during autumn. Both of my parents grew up on farms in central Illinois and I was then able to enjoy visiting and gaining memories of my hard-working grandparents on working farms. Perhaps one of the busiest and dangerous time of the year was in the fall during harvest. Trucks, trailers, combines and more were all in the field during this busy time. 

Risk of injury and farm hazards are very present during harvest times not only then but for the farmers of today as well. The machinery, chemicals, grain bins, the heat, and more compact the situation. In fact, the only industry that has more injuries and fatalities. in the United States is the mining industry.   

Statistics show that the months of April thru September is the time period that more deaths due to farming are highest. This has only declined thru the years is due to making the equipment safer. Working on the farm can be dangerous and nearly daily hazards. Thus farm workers should be aware of these dangers and protect their selves. Wearing protective clothing as well as gloves, hearing protection and safety eye wear will help protect as well. If you are a farm worker I salute you as it is where it all started for our family and you all are very much needed. Using your experience to prepare the generation behind you will help ensure hazards may not be as deadly. 

The National Safety Council has been striving to raise awareness on safety issues in rural communities since 1944.

Dorito Chicken casserole

1 (14.5 ounce) package nacho cheese-flavored Doritos, lightly crushed

2 ½  to 3 cups rotisserie chicken, shredded and cut into small pieces

1 can black beans, rinsed and drained

1 (15.25 ounce) can corn, drained

8 oz. colby jack cheese, shredded and divided

1-10 oz. mild diced tomatoes and green chiles (Ro-tel)

1- 4 oz. can green chilies

1 (10.75 ounce) can condensed cream of chicken soup

8 ounces sour cream

1 tablespoon taco seasoning

Cilantro for garnish, optional

Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with cooking spray. Spread half the crushed chips into the bottom of the prepared baking dish.

In a large bowl, stir together the chicken, black beans, corn, 1 cup of the cheese, Ro-tel, green chiles, cream of chicken soup, sour cream and the taco seasoning. Spread the mixture evenly over the chips in the baking pan.

Bake for 20 minutes. Spread remaining chips evenly over the top, then sprinkle with the remaining cheese. Bake another 5 to 7 minutes or until the cheese is melted. Garnish with cilantro, optional.

Caramel Custard

 

Milk- 500 ml / 1/2 ltr

Sugar - 50 grams + 3 tblspn for making caramel

Eggs - 3

Vanilla Essence - 1 tblspn

Water - 1 tblspn

Preheat the oven to 190 Degree C / 375 Degree F. 

Start by making the caramel. In a nonstick pan add sugar and 1 tblspn of water and swirl the pan to help it to melt down.

Let the caramel come to a boil allow it to bubble up till it turns golden brown. Don't stir the pan  which results in a sticky caramel. Pour this caramel in a baking pan and spread it evenly.

Now whisk eggs, sugar and vanilla till light and fluffy. Add in milk and mix well. Pour this through a sieve and pour it over the caramel.

Now take a bigger pan and fill it half way with water. Place the caramel pan inside that pan and bake it for 45 mins.

Allow it to cool a bit. Put into the fridge for around 3 hours.

Now release the sides with a knife and place a plate over the tin and holding the tin carefully,  invert the tin.Now tap the top of the tin carefully and lift it for a lovely caramel custard.

Serve chilled.

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Caramel Pumpkin Poke Cake

 1 box Spice Cake Mix 16 oz

3 Eggs

1/4 cup Water

1 can Pumpkin Puree 15 oz

9 oz Caramel Ice Cream Topping

8 oz Frozen Whipped Topping

1/2 cup Toffee Bits

Preheat oven to 350 degrees. Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes. Pour into lightly greased 9x13 cake pan. 

Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.

Cool completely (you can place in the fridge or freezer to cool if desired).

When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake. Poke halfway down the cake, not all the way to the bottom. Pour ice cream topping in holes and over cake. Spread whipped topping over cake and sprinkle on toffee bits.

Refrigerate 2 hours before serving.

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No Bake Bars #recipe

 1 cup granulated sugar

1 cup light-color corn syrup

2 cup peanut butter

3 cup crisp rice cereal

3 cup cornflakes

¾ cup butter

4 cup powdered sugar

2 4-serving-size packages vanilla instant pudding and pie filling mix

¼ cup milk

1 12 ounce package semisweet chocolate pieces

½ cup butter

Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside. 

In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan.

For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.

For frosting, in a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour or until set. To serve, remove set mixture from pan by lifting foil. Place on a cutting board; cut into bars. Makes 64 bars.

Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

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