Field meals...what sounds good to you?

Question

Every year I take our neighbors (Corn farmers) a big lunch out to the field during harvest. Mostly to relieve the Wife, Mother, Grandma, trucking Matriarch of the family, (yes, they are all the same overworked woman!!) There is usually around 7 to feed. I'm running out of delicious, easy to eat on the run lunches. Any idea? Last year I took fried Chicken, potato salad, baked beans, rolls, pie & coffee....the year before that cheese filled manicotti & meat balls, Italian veggies, pie etc. The food needs to be able to be eatten with the hands or forks/spoons. Noting they have to cut while they eat, (like pork chops, or steak...) THe master of the family does not like cold sandwiches. It also has to be easy to serve from the tailgate of a pickup. PLEASE help me think...:)

Answer 1

my word! Your last years menu sounds just great! I would start a tradition with the same great menu! You are a doll to do this for her. I would just call it my Harvest Helper menu-I know they would look forward to it with no changes needed!

Answer 2

Georgia Brunswick Stew

8 slc of bacon
2 x 3lb chickens, cut up
1 1/2 lb Boneless beef, cut in cubes
3 lrg Onions, chopped
3 x Ribs celery, chopped
1 lrg Green bell pepper, chopped
Vegetable oil, if needed
1 lrg Smoked ham hock, skinned
4 lrg Ripe tomatoes, chopped
3 sprg fresh parsley, chpd
2 sm Red hot peppers, minced
1 tsp Dried thyme, crumbled
1 tsp Dried basil, crumbled
Salt and pepper to taste
8 cup Beef or chicken stock
10 cup Water
2 1/2 cup Fresh/frozen corn kernels
2 1/2 cup Fresh/frozen lima beans
2 cup Fresh/frozen sliced okra
2 1/2 cup Mashed boiled potatoes

In a large, heavy pot, fry the bacon over moderately high heat until crisp, then drain on paper towels, crumble and set aside.
Add the chicken pieces to the pot in batches, brown on all sides over moderately high heat and transfer to a platter. Add the beef to the pot, brown on all sides and transfer to the platter. Add the onions, celery and green pepper and stir until softened, adding a little oil if there appears not be be enough in the pot.
Return the chicken and beef to the pot, then add the ham hock, tomatoes, parsley, hot peppers, thyme, basil, salt and pepper, stock and water and stir well. Bring the liquid to a boil, reduce the heat to low, cover and simmer until the chicken is tender, about 1 hour, skimming the surface from time to time.
With a slotted spoon, remove the chicken and continue to simmer the stew 1 1/2 hours longer. When the chicken is cool enough to handle, remove and discard the skin and bones, shred the meat and set aside.
Add the corn, lima beans and okra to the pot, reduce the heat to low and let simmer for 30 minutes. Remove the ham hock with a slotted spoon, pick the meat from the bone, shred and return to the pot. Add the reserved crumbled bacon and shredded chicken and stir well. Add the mashed potatoes, stir well and cook for another 15 minutes. Taste the stew, add salt and pepper to taste.
Serve this with corn bread & home made biscuts.

Alabama Corn Bread

1 cup Sour cream
1 cup Cream style corn (white or yellow)
3 x Eggs, well beaten
1 cup Self-rising corn meal
1 pch Salt
1/2 cup Cooking oil

Beat eggs well. Add other ingredients and mix well. Pour into greased muffin tins, cornstick pans, or regular corn bread pan. Bake at 450 degrees until test done. Hint: for best results use a wisk.

Tenneesee Bisciuts
4 cups self-rising flour
1 tablespoon white sugar
1 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.
Roll out dough to 1 inch thick and cut into biscuits. ( Do not over handle the dough0. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.
Bake in preheated oven for 15 minutes, or until golden.

Answer 3

Heres what we did for my dad: Brown a couple of pounds of hamburger, add a pack of dried onion soup to it with a cup of water, stir well, then add a box of velveeta to the mix. Its almost like cheesy sloppy joes. We'd also take potato salad, chips and cheesecake. Hope that helps!

Answer 4

I like the idea of keeping the same menu....but if you really don't want to you could maybe add homemade subs or pizza to your list....easy to eat and if it cools down it's not too big of a deal. Have a salad and dessert and they should all have a nice meal.

Answer 5

Make a big pot of homemade chili, beef stew or chicken & dumplings.....Serve in bread bowls with salad, rolls, & of course sweet tea and coffee......Keep them warm & fill them right up.

Answer 6

Bless your pea-picker (heart?!) for what you're doing!
Judging by what you've served over the last two years, it seems you are more apt to furnish casseroles - as opposed to soups and stews. Assuming that you are not tailgate-equipped for a large pot, then something like gravy would be out, too. For instance, I was thinking of meat loaf... but instead of mashed potatoes and gravy, maybe you could serve roasted potatoes (cubes, wedges).
I'll do my best here - of course you'll tweak the recipes to suit preferences and availabilities...

"Old-Fashioned Chicken Potpie" - 6 to 8 servings

1 1/2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cup chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken breast
1 cup frozen peas
1 (2 oz.) jar diced pimento; drained
1 tsp. salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup cold butter
2/3 cup milk

In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimentos and salt; heat through. Pour into a greased shallow 2 1/2-quart baking dish; set aside.
In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2" thickness; cut with a floured 2 1/2" biscuit cutter.
Place biscuits over chicken mixture. Bake, uncovered, at 400* for 15-20 minutes or until biscuits are golden brown.


"Chicken Pot Pie Soup" - 8 servings

1 (1lb.,3oz.) tube refrigerated large buttermilk biscuits
1 lb. red potatoes; cut into 1/2" pieces
2 ribs celery; sliced
1/2 onion; chopped
2 (10 3/4 oz.) cans condensed cream of chicken soup
2 1/2 lb. rotisserie chicken; skin and bones removed, meat shredded (4 cups)
1 (10 oz.) pkg. frozen pea-and -carrot mixture
1 1/2 tsp. dried Italian seasoning
1/4 tsp. pepper
2 tbsp. chopped fresh parsley (optional)

Prepare biscuits according to package directions.
Meanwhile, in large pot, combine potatoes, celery, onion and 4 cups water; over high heat, bring to a boil. Reduce heat to medium-low; stir in condensed soup. Simmer until potatoes are almost tender, about 12 minutes. Add chicken, peas and carrots, Italian seasoning and pepper. Cook until potatoes are tender and soup is heated through, about 15 minutes. If desired, sprinkle with fresh parsley. Top each serving with a biscuit.


"Carrot Cabbage Slaw" - 12 servings

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples; diced
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tbsp. lemon juice
1 cup (8 oz.) sour cream
1/4 tsp. salt
1/8 tsp. pepper
1/8-1/4 tsp. ground nutmeg (optional)

In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg, if desired. Stir into cabbage mixture. Serve or chill.


"Apple Crisp" - 8 servings

5 medium tart apples; peeled and sliced
1 1/4 cups sugar; divided
1 3/4 tsp. ground cinnamon; divided
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter
1 cup water

In a bowl, combine the apples, 1/4 cup sugar and 1 tsp. cinnamon. Transfer to a greased 8" square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400* for 40-45 minutes or until apples are tender. Serve warm.


"Spiced Citrus Cider" - 1 gallon

5 cups water
4 medium lemons; sliced
4 medium oranges; sliced
2 cinnamon sticks (3")
2 tsp. whole allspice
3 quarts apple cider
1 cup sugar

In a large saucepan, bring the water, lemons, oranges and spices to a boil. Reduce heat; cover and simmer for 1 hour. Stain and discard fruits and spices. Transfer citrus mixture to a large soup kettle. Stir in the cider and sugar; heat through.


"Spaghetti Casserole" - 9 servings

6 oz. uncooked spaghetti
1 tbsp. butter
1/3 cup shredded Parmesan cheese
1 (26 oz.) jar meatless spaghetti sauce
2 cups chopped green pepper
1 (14 1/2 oz.) can diced tomatoes; drained
1 (8 oz.) carton ricotta cheese
1 (8 oz.) can mushroom stems and pieces; drained
1 small onion; chopped
3 garlic cloves; minced
12 fresh basil leaves; thinly sliced
1/2 tsp. dried oregano
3 cups (12 oz.) shredded mozzarella cheese; divided

Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. In a blender, process the ricotta cheese until pureed; add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1 1/2 cups mozzarella. Add the spaghetti; toss to coat.
Transfer to a 13x9x2" baking dish coated with nonstick cooking spray. Sprinkle with the remaining mozzarella. Cover; bake at 350* for 40-45 minutes or until heated through.


"Anise Fruit Bowl" - 16 servings

2 cups water
1 1/4 cups sugar
3 tbsp. lemon juice
2 tbsp. aniseseed
1/2 tsp. salt
12 cups assorted fresh fruit (grapes, kiwi, pineapple, berries)

In a small saucepan, combine the water, sugar, lemon juice, aniseseed and salt; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Remove from heat. Cover and refrigerate until chilled.
Strain syrup; discard aniseseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with slotted spoon.


"Citrus Iced Tea" - 8 servings

2 quarts water; divided
6 individual tea bags
1-2 mint sprigs
1/2 oz. sugar-free lemonade soft drink mix
2 cups orange juice
Ice cubes

In Dutch oven or large pot, bring 1 quart water to a boil; add tea bags and mint. Cover; steep 10 minutes. Strain; discard tea bags and mint. In large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool; serve over ice.