Hi, I'm Macy Fisher the Mifflin County Dairy Princess and I haven't been very busy lately.
But now it's fair week and that's all about to change. As some of you may know, I also go to the Huntingdon County Fair. I show my animals there. Since I go to Mount Union Area High School, which is in Huntingdon County, and I am in the FFA chapter at school, I get to show at Huntingdon County Fair.
I used to show at both fairs but when the fairs started to overlap a few years ago I had to choose where I wanted to go.
As an FFA officer, I am looked upon as a role model to younger members and when they need help or advice I told them I would always be there for them. That's why I had to choose Huntingdon. I couldn't turn my back on all of the members of my chapter.
Today is the dairy beef show. I have to show my dairy beef and make it to the Mifflin County Youth Fair by 7 o'clock. Tonight at the fair will be the Giant Ice Cream Sundae. I will be constructing and serving it at 7 p.m. in the Green Building. I also will be in the booth during the evening. You can stop by to get a cup of either white or chocolate milk. Both are nutritional and contain none other than the nine essential nutrients. Plus, they are really tasty and sure to cool you down if tonight happens to be warm.
I will also be out at the fair tomorrow night. I will be handing out ribbons during the dairy show. I'm used to being the one receiving the ribbon, not giving them. I know that it will be fun, though. I know how much fun I have showing dairy cattle so I'm sure that everyone in that ring tomorrow will be having fun, too!
When having so much fun why not have a quick easy meal that's not going to take up much time. Having the dairy princess for a daughter, my mom has to have quick meals on hand. One of my favorite things to have is au gratin potatoes. These are some of my favorite ways to eat potatoes now. Maybe they will be for you too!
Au Gratin Sausage Skillet
1 pound fully cooked kielbasa, halved and sliced 1/2-inch thick
2 tablespoons vegetable oil
1 package au gratin potatoes
2 1/2 cups water
1 cups milk
4 tablespoons butter
1 package (8-oz.) frozen California blend vegetables
1 to 2 cups shredded cheddar cheese
In a skillet, cook kielbasa in oil until lightly browned; drain. Add potatoes with contents of sauce mix, water, milk and butter. Cover and cook over medium heat for 18 to 20 minutes or until the potatoes are almost tender, stirring occasionally. Add vegetables; cover and cook for 8 to10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings
Cheesy Potato Beef Bake
1 pound ground beef
2 cans (4 ounces each) mushroom stems and pieces, drained, optional
2 packages au gratin potatoes
4 cups boiling water
1 1/3 cup milk
2 teaspoons butter
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
In a skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13-by-9-by-2 baking pan. Top with mushrooms. Combine potatoes and contents of sauce mix packets, water, milk, butter and salt, seasoned salt, and pepper. Pour over beef and mushrooms. Cover and bake at 400 for 30 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand for 10 minutes before serving.
Yield: 8 servings