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GOOD FOOD
Broiled Lobster Tails BY CHEF JEFF WOODWARD, THE ROGUE CHEF TIme: 10 minutes Servings: 2 Ingredients: • 2 Lobster Tails (about 6 oz each) • 1 1/2 T Butter, divided • Pinch Sea Salt • 1 tsp Old Bay • 1 tsp Smoked Paprika • ½ tsp White Pepper Instructions: 1. Preheat the broiler to
high. 2. Set lobster tails on a baking sheet. 3. Carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein and remove any grit if needed. 4. Pull the shell down, so the meat looks like it is sitting on top of the shell and open.
5. Slide a lemon wedge under the lobster meat in between the meat and the tail. 6. Mix spices in a small bowl. 7. Sprinkle with spices. 8. Add small pats of butter along the lobster tail. 9. Place in the oven and cook until meat is opaque and white, about 8-10 minutes.
10. Serve immediately with drawn butter. GO ROGUE by topping the lobster with a freshly made Hollandaise Sauce. Want Chef Jeff, The Rogue Chef, to make this delicious seafood or any other meal for you? Contact him at w w w. T h e R o g u e C h e f Branson.com.
Harvest Pumpkin Bars BY JANET STEINKAMP, EDITOR Moist and delicious with cream cheese icing. Ingredients: • 2 cups flour • 2 cups sugar • 1 1/2 – 2 tsp. cinnamon • 2 tsp. pumpkin pie spice • 1 tsp. baking soda • 2 tsp. baking powder • 1/2 tsp. salt
• 2 cups canned pumpkin • 1 cup vegetable oil • 4 eggs, beaten Instructions: 1. Stir dry ingredients in bowl. 2. Add pumpkin, oil and beaten eggs. Mix until smooth. 3. Spread in greased 15x10 inch pan.
Iowa teen has donated 7,000 produce from her own garden to
pounds of food banks
mother Katie Schroeder, she took studies of agronomy and gardening to heart. Her work drew the attention of the education-industry organization called Future Farmers of America, which gave her a small grant for supplies and seeds. She received help from her younger siblings, but still put in the hard yards of watering and de-weeding—two to three hours in total every day. Her work, and FFA’s trust, soon bore fruit, and she began donating 15 types of veggies to organizations like Carroll Assistance Center, Wheatland Nursing Home, Café on Vine, River Bend Food Bank, Lost Nation Food Pantry, Family Resources, Lady of the Prairie, and Community Action
Her goal is to donate 20,000 pounds of vegetables by the time she graduates next June. “How could you not be proud,” said her mother Katie, “she really chose to focus on learning about agronomy, learning about gardening, learning about vegetables, but just really taking it to the next level and actually helping people out with it.”
BY ANDY CORBLEY, Good News Network When Iowa teen Lauren Schroeder showed up to a community food drive during COVID, she didn’t see a lot that actually nourished people—just a lot of boxed and canned goods. She decided to become the change she wanted to see, and after receiving a half-acre of land from her parents, she grew 7,000 pounds of produce with a market value of around $15,000 and gave it all away to food banks and nonprofits in the Quad Cities area. The senior from Calamus-Wheatland High School likes to tend cattle and play softball, and had never managed a garden before, but according to her
of Eastern Iowa. “It was a really good feeling to know that anyone who wanted fresh vegetables would be able to get them,” Lauren told the Washington Post. “I knew that I wanted to keep going.” After receiving a second grant from Future Farmers of America, she turned her half acre into a full acre, and expanded the number of vegetables to 20 different species.
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4. Bake at 350 degrees for 20-25 minutes (until toothpick near center comes out clean). Don’t overbake. 5. Cool. Frost with cream cheese icing. Cream Cheese Icing • 4 oz. cream cheese, softened • 1 tsp. vanilla
• 6 T. butter or margarine, softened • 1 tsp. milk (or half and half or cream) - amount can be adjusted • 1 1/2 – 2 cups powdered sugar (or enough for desired consistency) Mix ingredients well to a smooth consistency.
‘A really good feeling” – Lauren Schroeder and some of her produce (Photo from FFA Facebook)
