February 2019 Articles

• Just Rambling February 2019:
• Spiritual Corner: Mundane to Magnificent
• Thompson, area farmers honored at Ag Expo event
• The Importance of Energy —
• Conventional Versus Non-Conventional Beef Production
• Beef Cattle Market: 2018 in Review and a Look Ahead
• Louisiana Master Farmer Program graduates 13, honors outstanding participant
• AgCenter holds digital agriculture conference
• Timber producers told of changes, opportunities at Ag Expo meeting
• Farm safety highlighted at field day
• Try starting plants from seeds
• Duvall Reviews Achievements, Plots Course as Farm Bureau Moves Toward Centennia
• Farm Bureau Adopts Policies on Government Shutdown, Trade, Opioids, Cell-Base
• Farm Bureau Ready to Work With Lofgren On Immigration
• Attract birds to your garden
• Annual crops and cattle forum set for Feb. 26 in Alexandria
• Acadiana Beef Cattle Producers Field Day
• 2019 River Valley Beef Cattle Conference
• La. Master Cattleman Course Offerings:
• FILL THE GAPS IN YOUR FORAGE PROGRAM
• Ham Casserole
• February Scripture to Live By

(22 articles found)

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Ham Casserole

Ham Casserole
2 T butter 2-8oz tomato sauce 1 clove garlic, minced 1 T sugar 1 t each salt and pepper 2 lb ham, cubed 1 pkg 8 oz wide noodles 8 oz cream cheese 1 c sour cream 6 green onions 1 c grated cheddar cheese Grease 2 quart casserole. Heat butter in skillet. Stir in tomato sauce, garlic, sugar, salt and pepper. Mix in ham pieces. Cover and simmer for about 1 hour. Cook noodles. Beat cream cheese until smooth, add the sour cream and onions. Spoon noodles into casserole, cover with cream cheese mixture. Spoon tomato and ham mixture over cream cheese and top with grated cheese. Bake at 350 for 30 minutes. Great for left over ham.

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