Archive: March 2015

Team Beef ProTEEN

With March Madness in full force and girls’ basketball finished, I reflected on Dana’s final year in high school basketball. Basketball has been Dana’s sport passion. Her senior year was a bit up and down, as the team dealt with many injuries. But, they finished in the state play-offs. The larger life lesson is not the win/loss record, but the friendships built through practices, team bonding, school bus rides, and team meals.

Each player’s mother provided a meal for the Varsity players before each home game. Of course, when my turn came up BEEF was the main ingredient. The girls had no idea the menu choice was based on science and the athlete’s need for protein in training and competition. BEEF is an excellent source of protein, iron, B vitamins and zinc. This is a great additional resource for more info on beef nutrition.

beef proteinPlus, as this chart illustrates, beef is lower in calories compared to other protein sources.

I chose a casserole recipe I’ve used countless times for ranch crew meals. One of my favorite cookbooks was a thank you gift for purchasing a bull from a production sale.


The Oregon Country Beef Family Ranch Cookbook has recipes from beef producers in Eastern & Central Oregon.

Chinese Hamburger recipe

The Chinese Hamburger recipe is great for team meals, crew meals or potlucks.

beef casserole

Simple ingredients that are always in the pantry and refrigerator.

basketball team eats beef

The WHS Girls Varsity Basketball Team. . .happy to be Beef ProTEEN!




Chinese Hamburger Recipe ~ Oregon Country Beef Family Ranch Cookbook

1 lb. lean ground beef
2 onions, chopped
1 cup celery, sliced
3 T. butter
1/2 cup rice, uncooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups water
1/4 cup soy sauce
1/4 tsp. black pepper
1 can bean sprouts

Sauté onions and celery in butter until tender, remove from pan and set aside. Brown hamburger and rice until cooked through and remove from pan. In 2-quart dish, mix cream soups, water, soy sauce and black pepper. Blend in meat, rice and vegetables. Fold in bean sprouts last. Cook in 350 degree oven covered for 30 minutes. Cook another 30 minutes uncovered. Serve noodles with individual servings.

You can be confident that when you fix BEEF, you a providing a nutritious, protein-packed fuel for your family!

~ Julie

Julie and her family own a cow-calf, yearling operation and custom feedlot in southwest Idaho. She and her husband were raised on livestock ranches and their industry roots run deep. Their children have been very active and involved in the ranch and feedlot, and are developing their own herds of quality cattle.

Categories: Beef, Blogging, Idaho Cattlewomen, Recipes

The Many Hats—and Seats of a Woman


An old tractor sits on our family’s property.

I’m sure I’m no different than most women involved in the ranching business, but last summer I realized how versatile we women are. We wear many hats—or sit in many seats to help get the job done.

One day during the summer we were haying and finished baling in one field, then moved the equipment to another field. I had been baling, then when we moved fields, I drove the baler, the pickup, a hay-hauling truck I call Mary Kay—because its kind of a pink color—and the Telehandler.

in the saddle

Enjoying some time in the seat of a saddle during a trail ride.

I came home and took the grandkids on a four wheeler ride, mowed part of the yard, fixed dinner and collapsed into the recliner. Hey, it’s a seat too.

I don’t think for a minute that I am any different than any other cattlewoman; I’m just proud of the fact that we are a versatile group.

Whether we are haying, working cows, planting crops, branding or assisting in those activities, or working in town, helping with homework, upgrading the house, cooking for the crew or sneaking away to golf, we are an independent bunch.


The beautiful hay fields of the Lemhi Valley.

I think women in general have to be very versatile just to keep up with busy families and lives, but I’m proud of how we step up to fill in, learn how, take over or step back and watch if that’s what’s needed. Maybe that’s why we’re never bored—because things change daily and seasonally for us.

Now we are starting into calving season and that brings another set of skills including the ability to know how to layer on warm clothes. I prepare taxes also at this time of year, which makes for a packed schedule for 3 months.

What hats do you wear or seats do you sit in everyday that keeps you busy? We’d love to hear!

~ Robin

Robin and her husband raise Angus cattle in the Lemhi Valley. They both grew up in ranching and farming families, and love the lifestyle. They raised three children and are enjoying being grandparents now too. Robin, like many Idaho cattlewomen, helps whenever and wherever needed on the ranch.

Categories: Blogging, Idaho Cattlewomen, Lifestyle, Ranch Life

Sweet and Sour Meatballs

Not sure what the weather as been like for you lately, but it’s been unseasonably warm around here. If I’m being honest, I really love it. Being a farmer’s daughter and a rancher’s wife, though, makes me think forward and hope this early spring weather doesn’t mean an extra hot, dry summer. Nevertheless, everyone seems to be enjoying the weather as the calves are thriving and the bulls we’re getting ready to sell are not bogged down in a mucky mess due to rain or thawing snow.

The recipe I’m sharing today was inspired by my friend, Lisa, who not only teaches full time, but has a busy ag teacher/coach husband, is raising three kids and is in the middle of calving their small herd of cows too. Even though she’s busy, she always has time to make an extra meal for a neighbor or friend in need. She brought this meal to us after our son was born (several years ago), and it was a hit. I didn’t grow up eating meatballs, but this Sweet and Sour Meatball Recipe is definitely one my family enjoys. And as Lisa proved, it’s a great meal to share with others too.

IMG_1239__meatballsSweet and Sour Meatballs
2 lbs. lean ground beef
1/2 c. Panko or dry bread crumbs
1/4 c. milk
1/2 c. finely diced onion
1/2 c. finely diced green pepper
1 T. Worcestershire sauce
1 egg
Salt and Pepper

Combine 1/4 c. brown sugar, 1 T. cornstarch, 1 can of tidbit or chunk pineapple, 1/3 c. vinegar and 1 T. soy sauce. Bring to boil, add chopped red or green peppers (optional), then simmer until sauce thickens and veggies get tender. Add in meatballs. Serve with rice.


All meatball ingredients were mixed together then shaped into 1″ balls, then baked in oven for 20-25 or cook in pan. (photo taken midway through baking)

The last time I made them, I adapted her original recipe by making the meatballs ahead of time and putting them in the freezer. I put them in the slow cooker along with the sauce (which I didn’t cook beforehand). These turned out great!

I love being able to make these ahead of time and store them in the freezer for an easy weeknight meal. You can even double or triple the recipe easy enough to feed a crowd. Or share with a friend…



Sweet and Sour Meatballs served over brown rice.


Categories: Beef, Blogging, Recipes