Ofn dummy & cookbook 12 9 13 by Eric Tietze

Accepting the Challenge

DECEMBER 9, 2013 • 48 PAGES

VOLUME 16, NUMBER 5 • WWW.OZARKSFN.COM

Linda Gould pushes past her fears to assist her husband Ron Gould

Getting the Gains

Jerry Kennedy accounts for grain prices, protein percentages and digestibility percentages when buying custom feed

The Colored Side

INSIDE Country Christm Cookbo as ok

Stacy Gan shares three things to remember when raising goats

Help Cattle Fight Cold Stress

DECEMBER 9, 2013

Proper nutrition will play a vital role this winter

Serving More Than 34,000 Readers Across Southwest Missouri

rumor mill Southwest Missouri Cattlemen Give Top 2013 Honors: Bonebrake Hereford Farms of Springfield and Salem, Mo., along with John Massey of Aurora, Mo., were honored by the Southwest Missouri Beef Cattle Improvement Association at their annual meeting. The Bonebrake family received the association’s Seedstock Producer of the Year award. John Massey received the Commercial Producer of the Year award. 2014 Redbook Available: The 2014 Redbook edition is now available from University of Missouri Extension livestock specialists throughout the state for $5. The pocket-sized book is a handy item to keep valuable data in regarding beef cattle, forage production and numerous other bits of farm information. Value-Added Agriculture Grants Available: The Missouri Agricultural and Small Business Development Authority (MASDA) is now accepting applications for grants to assist farmers with business planning expenses for projects that develop, process or market ag goods. The maximum individual grant is $200,000. Applicants are required to provide a 10 percent cash match toward eligible expenses, which do not included operating expenses, salaries or capital improvements. Applications must be received by MASBDA no later than 5:00 p.m. Friday, December 20, 2013. For more information contact 573-751-2129. KOMA Beef Cattle Conference: The 2014 KOMA Beef Conference begins at 3:00 p.m., Jan. 14, 2014, at the Joplin Regional Stockyards in Carthage, Mo. KOMA is a joint effort by the Extension Services in Kansas, Oklahoma, Missouri and Arkansas to provide participants of the beef cattle industry the latest information on production, marketing, economics, nutrition and forage utilization. The cost of the event for those who pre-register prior to Jan. 10, is $25 per person. Payment at the door will cost $30 per person. For more information contact the Cedar County MU Extension Center at 417-276-3313. Cedar County Master Gardener Classes: The Cedar County Master Gardener class sessions will be held every Thursday from 6:00 p.m. to 9:00 p.m., starting Feb. 6 and running through April 17 at the Cedar County Health Complex in Stockton, Mo. A total of 12 three-hour sessions taught by trained professionals will cover horticulture principles and practices. Enrollment for the class is limited and there is a fee of $150 per person or $250 per couple. Registration and payment are due by Jan. 23, 2014. To register for the course or to request more information contact Cedar County MU Extension Center at 417-276-3313. Scan Me Or Visit ozarksfn.com

The Ozarks Most Read Farm Newspaper

DECEMBER 9, 2013 | VOL. 16, NO. 5

9 16 21 C5

Ozarks Farm & Neighbor • www.ozarksfn.com

JUST A THOUGHT Jerry Crownover – Just a few ideas 3 about dog shows Lynzee Glass – Don’t overlook the 4 cookbook MEET YOUR NEIGHBORS Jerry Kennedy focuses on investment 7 and gain when backgrounding Beau Davis keeps his herd numbers high to offset increased costs Stables teaches young riders 9 Germania responsibility and leadership skills spring the staff at Cole’s Christmas 10 Each Tree Farm plants 4,000 seedlings on Agribusiness features Portable 13 Eye Livestock Shelters Gould became an invaluable 14 Linda asset on the farm Gan knows exactly what it takes 16 Stacy to be successful in the show ring 17 Town and Country with Jeff Roussell Seven Springs Farms finds new ways to 21 meet customer demand 22 Youth in agriculture with Lauren Stewart

FARM HELP Are your cows conditioned enough to 25 fight cold stress? Don’t let the damage from frostbite 27 slow your profits 28 Tips for heating your equine facilities 29 Is your grazing system working? 30 Don’t waste money or hay this winter Using estrus detection to its full 31 advantage CHRISTMAS COOKBOOK C1 Christmas time becomes a baking marathon for Shirley Allred C5 Winter Young finds comfort in her

kitchen Thomas hosts large family C8 Jenny gatherings all year long

DECEMBER 9, 2013

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n a recent holiday weekend, after the food and rthe evofootball nworC games yrreJ yB had been consumed, I retired to the recliner and loosened my Jerry Crownover farms belt a couple of notches… OK, in Lawrence County. He maybe three… alright, I may have changed into is a former professor of sweat pants. After surfing the limited number Agriculture Education at of channels available on my antenna-powered Missouri State University, TV, I decided that the airing of the ‘National and is an author and Dog Show’ was the least-worst of my viewing professional speaker. choices. Surprisingly, I really enjoyed the proTo contact Jerry, go to gram… but I think I’ve come up with a couple ozarksfn.com and click of ideas that will really benefit the organization on ‘Contact Us.’ that sponsors the dog show while increasing viewer numbers at the same time. There were more than 150 breeds of dogs represented at the show, broken down into different groups like working dogs, toys, terriers, etc., not unlike the beef cattle industry that has nearly a hundred different recognized breeds, itself. Until the 1960s, there were just three major breeds of beef cattle and the breed organizations made certain that they were kept pure. If a steer was to win one of the big shows like the American Royal, Chicago International, or the National Western, you could rest assured that the winner would be a purebred Angus, Hereford or Shorthorn. Then, someone had the great idea to allow crossbreds to participate and one nationally recognized livestock judge had the courage to make a mutt (crossbred) the winner at Chicago, and the cattle industry was changed forever. I can think of hardly any winners over the past 20 years that have been anything other than crossbreds… but back to the dog show ideas. Now, I’m not saying that crossing a Great Dane with a Chihuahua would be anything close to a great idea, but I’m suggesting that maybe the dog show people ought — Continued on Page 5

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Linda and Ron Gould run a cow/calf operation in Howell County. Read more on page 14. Photo by Stephanie Beltz-Price Ozarks Farm & Neighbor accepts story suggestions from readers. Story information appears as gathered from interviewees. Ozarks Farm & Neighbor assumes no responsibility for the credibility of statements made by interviewees. © Copyright Ozarks Farm & Neighbor, Inc., 2013. All rights reserved. Printed in USA.

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just a thought

Keepin’ it Country By Lynzee Glass

he holiday season is upon us. During this time of year it’s easy to get caught up in the hustle and bustle of family gatherings, office Christmas parties and Lynzee Glass graduated last minute shopping. from Missouri State Just in time for all your family gatherings University with a we’ve put together our annual Country Christdegree in Agricultural mas Cookbook filled with recipes that are great Communications in 2008. for the holidays and perfect for your families She grew up on a family throughout the year. The Country Christmas farm in Dallas County, Mo. Cookbook also takes a glance into the kitchTo contact Lynzee call ens of three local country chiefs, sharing their 1-866-532-1960 or email unique family traditions and delicious recipes. editor@ozarksfn.com. The Cookbook is a special section in the middle of this paper making it easy to keep all year long. I hope you enjoy the Cookbook, add your favorites to your own recipe collection and share it with your neighbors, friends or family. As we are with our families and friends over the next several weeks lets not forget that farmers and ranchers across this great nation are still in need of a long-term — Continued on Next Page

sides

sweet potatoes with orange and pecans Pam Williams, Clever, Mo.

6-8 med. sweet potatoes, about 4 lbs. 1 C. coarsely chopped pecans 1/2 C. packed brown sugar 1 stick butter, melted 1/2 tsp. vanilla extract Grated zest of 1 lg. orange Juice of 1 lg. orange 1/8 tsp. salt Preheat oven to 375°. Lightly butter a 13x9” baking dish. Place the sweet potatoes (with pierced holes) on a baking sheet and bake until tender when pierced with a sharp knife (about 1 hour). Cool until easy to handle, then peel and slice the sweet potatoes into 1/2” rounds. Arrange in overlapping rows in the baking dish.

Ozarks Farm & Neighbor • www.ozarksfn.com

In a medium saucepan, bring the pecans, brown sugar and butter to a simmer over medium heat, stirring constantly to dissolve the sugar. Reduce the heat to low and cook and stir for 2 minutes. Remove from heat; stir in the orange zest, juice, vanilla and salt. Pour and spread the syrup over the sweet potatoes. Bake until boiling, about 10-15 minutes. Serve hot. Hint: Sweet potatoes may be baked the day before and put into the refrigerator overnight. They will peel and slice easier but will need to come to room temperature before making the sauce and baking.

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Keepin’ it Country Continued from Previous Page Food, Farm and Jobs Bill. But even more than farmers and ranchers the Farm Bill impacts every American, every day. Hopefully, Congress will pass a new Farm Bill before the end of the year. We need the certainty that the Farm Bill brings in 2014. A new farm would provide strong crop insurance, disaster assistance programs and assistance for livestock producers. It will also allow the USDA to continue export promotion efforts and give rural communities the chance to support new businesses.

Keep your eyes and ears open in the next several weeks, Congress’ decision will affect all of us. I hope you will enjoy time with family and friends during the Christmas season. May we all remember everything we have to be grateful for. I wish you a very Merry Christmas and a Happy New Year. Best wishes,

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Continued from Page 3 however, has been the most phenomenal increase in the quality of beef cattle in the history of the world. My second suggestion has to do with the judges for the dog shows. I’m accustomed to going to cattle shows and watching the judge place his class from first to last. After the ranking, he has to go to the microphone and orally defend his placing to the exhibitors and spectators. The judge at the dog show, however, simply has to place the class without defending his choice, and then congratulate the winner before handing out ribbons and trophies. So, when the kennel club finally accepts crossbred animals into their prestigious shows, I sincerely hope they’ll consider me to be a judge. I have a lot of experience with crossbreds and I can shake hands and pass out ribbons with the best of them.

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Life is Simple to, at least, consider a crossbred class or classes to their competition. Instead of having the subgroups divided into bunches like hunting dogs and herding dogs, they could follow the lead of their cattle counterparts and simply sort them by size. I would suggest that they have three size divisions that could be called large, medium, and bait-sized. That way, your St. Bernard and German Shepherd crosses would be in the large-sized class while the Beagle-Labrador cross would fall into the medium class. The bait-sized would include the inevitable cross of the Shi-Tzu and Miniature Dachshund. I’m sure that purebred dog breeders all across the country are becoming enraged as they read this, but just let me remind them that purebred cattle breeders were just as offended in the ‘60s when shows started opening up to livestock that couldn’t produce a pedigree. The result,

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Getting the Gains By Sherry Leverich Tucker

Paying attention to quality feed consumption and catching illness ahead of the curve has helped the Kennedy’s turn a profit Big lots of healthy calves is the name of the game for Jerry Kennedy’s calf backgrounding system, located near Neosho, Mo. Jerry either buys lots of just weaned calves, or is contracted to background calves and transition them from a weaned calf, to a healthy feedlot, gain ready calf. VAC

cinations, dewormer and vitamins,” said Jerry. Keeping the calves healthy is a fulltime job, and Jerry takes that seriously. Jerry said, “I’ve been around cattle my whole life, I used to work with cattle a lot, and have started doing it again, to keep me closer to home. I used to do a lot of truckdriving, cattle hauling and welding.”

The Kennedy family advocates hiring youth and encourages them to get involved in ag. (L to R: Jerry Kennedy, Rachael Kennedy, Abbie Kennedy and Alecia Hanke.) Photo by Sherry Leverich Tucker

Years of working with cattle has helped 45, and other transition programs, are based on vaccination documentation Jerry develop an instinct with calves, and feedlot time. This “value-added” explained his wife Rachael, “If you look strategy translates into considerably around at all the calves, they are very higher prices at the sale barn, because healthy. That’s because Jerry can walk through them and tell if a calf is goof the security it brings the ing to be sick in 12 hours. He can buyer in knowing that they catch the illness and treat it before are purchasing a healthy it brings the calf down.” animal with an authentic Jerry added, “By doing that, shot record and at least a 45they don’t have as much loss day transition period. when they are sick, because “As soon as a calf gets here, I Neosho Mo. that really gets a calf behind.” know that we are going to have With feed stock calves, it $18 in each of them just in vacDECEMBER 9, 2013

is all about weight gain and money invested. Jerry works daily at monitoring health, weights, cost of medicines, cost of feed and supplements because everything factors in the cost and gain per head. “The experts’ numbers always say that you are going to take 30 days from the time of weaning to gain back the weaned weight. I have never had a set of calves where I didn’t see the calves increase their weight in 30 days,” said Jerry. “Right now I have 227 calves that belong to a guy in Louisiana,” Jerry said. Jerry also has a set of 362 heifers that he and an uncle have invested in. Jerry explained, “If we control exactly what they eat, then we have a better idea of how they will perform. These calves are starting to feel good, and gain good.” With the amount of calves he is taking care of, Jerry goes through 3,000 pounds of feed daily, “We feed a mixed grain that we get from Main Street Feeds, which is in Springfield and Monett, Mo. They bring me 12 tons at a time.” Jerry accounts for grain prices, protein percentages as well as digestibility percentages to figure out how to have the grain mixed. Jerry also shared, “With grain prices low, this is one of the few years that it really pays to wean your calves before selling.” He explained the price per pound of a 600-pound calf, compared to a 700-pound calf and investment of grain, and money back in gain is good this year. Though this is a job that Jerry takes seriously, he advocates hiring youth and encouraging them to get involved with agriculture. Jerry and Rachaels daughter, Abbie, who is 17, has already invested in a cow/calf herd, and helps her dad with chores. Another local youth, Alecia Hanke, 18 of Neosho, has helped daily on the farm for three years, “I came along with a couple of boys a few years ago. They were coming to help build fence, and I just kept coming. We built fence all summer.” Both Jerry and Rachael appreciate Abbie and Alecia’s hard work and would like to see other youth do “hands-on” farm work.

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Beau Davis takes his expertise as a meat cutter and applies his knowledge to the farm It is one of those days. The rain pounds the top of his truck, the sky looms dark and dreary and water gushes over the cement bridge he must cross to get to his cattle. Still Beau Davis’ spirits beam bright. People who know Beau will tell you that’s just the way he is, always moving forward with upbeat determination.

years later, the herd has snowballed. Davis Farms runs 320 momma cows, 20 heifers and 6 bulls, on more than 1,000 acres throughout the Ozarks. He also owns Beau’s Black Angus Farm, which consists of 20 registered Angus cows. “We are living in an economy and day in which you have to have the numbers to make the dollars. In the past, you could

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The key to Beau Davis’ success is the information he has gathered from print materials and other farmers. Photo by Cheryl Kepes

Beau has always held a place in his take 50 cows and make a percent; now heart for the farm. He grew up one of you probably have to have 100 cows to 12 children in Hartville, Mo., respecting make the same percent. They cost more, his father’s tireless work ethic. “My dad, it costs more to feed them; everything he farmed about 1,000 acres and milked you do costs more. So you have to have cows… he did whatever he had to do to more to pay the bills,” Beau explained. For years, Beau put everything he made feed 12 kids,” reflected Beau. back into his cattle herd, growing it exThough Beau loved the ponentially over time. farm and cattle as a child, He utilizes his background and exhe didn’t start farming unpertise as a meat cutter to guide til 2006, after completing a some of his farming decisions. 28-year career as a meat cutHe chooses to buy Anguster and manager for a grocery based cows and uses mostly store chain in Springfield, Mo. Springfield, Mo. He started with 20 commercial cows and now, just seven — Continued on Page 12 Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

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Wayne reside in Pulaski County, outside jumping here, although we also do basic Crocker, Mo., where she operates Ger- Western riding. It takes about two years mania Stables and has for the past 10 for the rider to finish the basic English years. Previously, her Germania Stables riding course. This kind of training helps was located wherever Wayne, a retired the young rider to accept responsibility military man now working privately for and learn leadership skills that will serve the U.S. government, was stationed. them the rest of their life.” She continued, “Our course includes Her daughter, Caroline was married eareverything involved with caring for lier this year and her son, the horse, including bringing them 14-year-old Christopher out of the pasture, brushing and still lives at home. currying, learning about and “As a result of a head inchoosing the right horse tack, jury that occurred in my early and mucking out stalls. This adulthood, I can no longer work is not a fancy program as a professional rider,” Diana Crocker, Mo. explained recently, “but I found — Continued on Page 12 my passion in teaching. I conDECEMBER 9, 2013

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ozarks

roots

the people, places and traditions that make the ozarks home

By Cheryl Kepes

Since the 1970’s hundreds of people have shared their Christmas tradition at Cole’s Christmas Tree Farm For many crop farmers, the cold, frozen fields of winter mean a slight reprieve from the labor-intense warm months. But that is not the case for Laclede County farmer Jessie Huntley. In fact for Jessie and his family, winter means harvest time. Jessie, his wife and four children, ages 6 to 17, own and operate Cole’s Christmas Tree Farm. Though they work spring, summer and fall to perfect their tree crop, the long hours culminate during the holidays. The choose-andcut Christmas tree farm opens for business around Thanksgiving and stays open through Christmas Eve. But the family believes it is worth the work. “It is the satisfaction of seeing kids come out with a tree they like. It’s kind of like them opening up a Christmas present when they come get a tree,” said Jessie. Jessie started working at Cole’s Christmas Tree Farm when he was 14 years old. He picked up rocks in the tree fields to clear the ground for mowers. Now, after almost three decades, Jessie is still picking up rocks, but he owns the land where he toils. He purchased Cole’s Tree Farm from Quentin Cole four years ago. “My dad worked over here, my grandpa worked over here when he (Mr. Cole) first started in the ‘60s and ‘70s. It is just kind of a family tradition. Once I got started I just never quit,” said Jessie. Since the 1970s, every holiday season, hundreds of people have flocked

Ozarks Farm & Neighbor • www.ozarksfn.com

Did you know?

The vibrant pine needles will fade in the fall. To keep their deep green color Christmas trees are sprayed with a water based colorant. to Cole’s Christmas Tree Farm off of Highway OO near the Laclede and Dallas County line. People scour the 50-acres of Scotch pine, Virginia pine and White pine trees for the Christmas tree that will anchor their family celebrations. “A lot of the draw for the Christmas tree farm is them actually coming out here and finding the tree for themselves. Bringing the whole family out. They will come out and they will spend anywhere from an hour to four to five hours out here,” said Jessie. Last year 375 of Jessie’s precious pines made their way from the fields to people’s family rooms. Jessie would love to see that number double or triple. His hope is when the economy improves so will business. “When the economy went down, so did the Christmas tree sales,” Jessie added. Though sales have slowed, the workload has not. Each spring Jessie and his family plant 4,000 seedlings, by hand. In addition to the planting, the current crop of 20,000 pine trees needs special care. Each tree receives a precision trim with hand clippers and a hand-held machine to ensure it grows DECEMBER 9, 2013

ozarks into the desired cone shape. The vibrant pine needles start to fade in the fall, therefore each sellable tree gets a spray coat of water-based deep green colorant to enhance its hue. “When it is windy you come in green,” laughed Jessie. One of the most important aspects of a thriving Christmas tree crop is mowing. Jessie carefully mows around each and every tree to eliminate any competition for nutrients, water and sun. But like any crop, Jessie’s Christmas crop falls prey to factors out of his control. “Last year with the drought we lost 90 to 95 percent of the seedlings that we planted that year,” said Jessie. The family relies on insects native to the area to protect the trees from harmful bugs. Praying mantis and wheel bugs thrive on the insects that can harm the pine trees. There is one important aspect of a Christmas tree farm that has nothing to

do with work or nature. It requires patience, a lot of patience. “It takes six to seven years for a seedling to grow into a 6-foot tree,” said Jessie. Most all the labor on the tree farm is done on nights and weekends. Jessie works fulltime at Bennett Springs Fish Hatchery and his wife runs a taxidermy business. This year Cole’s Christmas Tree Farm opened the weekend before Thanksgiving. Customers can bring their own saws or they can borrow one at the farm. Once they pick and cut their favorite tree, Jessie and his family will shake it and bag it for the ride home. Jessie acknowledges operating a tree farm has its challenges but he believes his Christmas crop is a gift for his family and many others around the Ozarks.

roots

Real Christmas Tree Tips and Facts • If you wait a few days to put up your tree, cut a half-inch off the trunk before placing it in a stand full of water. • If you need to store your tree before you display it, keep it in a cool place with the trunk in a bucket of water. • Expect the tree to need a lot of water the first week after cutting. • Make sure the tree stand always has water in it, approximately one quart of water per inch of stem diameter. • Keep trees away from major heat sources and use lights that produce low heat. • There are approximately 25-30 million Real Christmas Trees sold in the U.S. every year according to the National Christmas Tree Association.

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meet your neighbors Where Numbers Make A Difference Continued from Page 8 registered Angus bulls and occasionally Hereford or Simmental bulls. His dedication to Angus stems from time he spent in meat packing plants. He recalled a particular conversation with the manager of a lead packing plant in Nebraska. “In that conversation we were talking about the grades, prime, choice and all this and he said that 85 to 90 percent of the graded prime was Angus or pretty much Angus, so that told you that they have the quality,” said Beau. When it comes to caring for his cows, Beau feeds hay and just enough grain to condition his cattle to come into the lots when he calls them. He rotates the cattle in pastures full of fescue. He sells around 200 feeder calves each year. Beau gives the feeder calves around twopounds of grain a day for 60 to 90 days. He said that, combined with good grazing pastures, gives him the gain he wants on his feeder calves. One thing you notice right away when looking at Beau’s herd is all his cattle have an ear tag in each ear. Beau double

tags his herd for two reasons. First, if a cow loses one of the tags, she still has one. Secondly, Beau’s cows are easier to identify if they accidentally get out into the neighbor’s pasture. He also adds the cow’s birth year to the tags, so he can determine their age with a glance. Beau said he is not an expert on farming; the key to his success is information. “I just talk to other farmers, ask a lot of questions. I read all the articles I can about farming and sift out the things that work for me,” said Beau. Beau has three adult sons, and two daughters ages 16 and 5. One of his sons and one full-time farmhand help him care for his large herd. Farming is just one of Beau’s passions. He also owns and operates Advanced Lawn Care and Springfield Irrigation. He holds two national championships with his coon dogs and loves to hunt quail. “I will have a bird dog and a coon dog and black cattle until the day I die, that’s how I feel,” concluded Beau.

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Continued from Page 9 where riders walk in and everything is done for them and they just hop up on the horse. Here, they learn it all,” she added with a big smile. Jenni Erst is the program manager and computer guru for Germania Stables as well as Diana’s dear friend and an instructor-in-training. Diana is also a licensed NARHA [North American Riding for the Handicapped Association] instructor, now PATH (Professional Association of Therapeutic Horsemanship) for disabled riders. “We have scholarship programs and sponsorships for those students who are interested in riding but can’t afford it. I am so thankful too, for my adult students and the parents of my students who help the younger students in our program. I couldn’t do this without them. There are others who help too, like a neighbor who cleans the field and

Ozarks Farm & Neighbor • www.ozarksfn.com

re-seeds for a nominal cost and another who allows us to use 15 acres for trail riding and of course, my husband who funds much of this. We own less than 7 acres here and lease another piece nearby but with 11 to 12 horses it all really helps. This is a community effort. I couldn’t possibly do it all without the others.” Diana’s stable of horses includes some that belong to her and others that board at Germania and they represent a unique mix from a Tennessee Walker and Andalusian cross to a Belgian, a Thoroughbred, Arabian crosses, a Missouri Fox Trotter and even a Welsh Cob Pony. Diana concluded, “And what do we really do here? We teach young people about horses, how to care for them and how to work with them successfully because the end result is that horses make better people.” DECEMBER 9, 2013

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Portable Livestock Shelters Owner: Greg Samuel Location: Seymour, Mo. Business History: Portable Livestock Shelters in Seymour, Mo., is owned and operated by local businessman and Greater Ozarks Audubon Society Field Trip Chairman and Bird Recorder Greg Samuel. Greg originally owned a lumberyard in Rogersville, Mo.; he soon found that building livestock shelters had the potential to be a unique business opportunity. “There was nothing like that on the market, and I needed it,” Greg said. He started out building livestock shelters for himself – before long, people were offering him money for the structures he was building. Greg found that he had created a niche market that folks were very interested in and so, Portable Livestock Shelters was born. Today, Greg runs a 10-person crew, and his products can be found on farms and in backyards everywhere. Products and Services: Portable Livestock Shelters has grown to include many different lines of hand-built products, but one of the biggest sellers continues to be the livestock shelters themselves. All of the shelters built by Greg’s business are portable, just as the name says. Some of these products include Chick-N-Carts, a variety of small and large chicken houses, Pigeon Lofts, dog houses, equine shelters with or without optional tack and feed rooms, sheep, goat and calf shelters, rabbit hutches, Weather Shield stock feeders, and Build Your Own Coop supplies. Another hot item, Greg said, is the line of greenhouses offered by Portable Livestock Shelters; included in this line are cold frames and Green Thumb Garden Boxes. Portable Livestock Shelters also carries products with a whimsical touch – like weather vanes, bird houses and bird feeders crafted from cedar lumber, and Ozark Mountain Christmas Ornaments. Greg has a website for all of his product lines, and he also displays his products at Farmfest and the Home and Garden Show in Springfield, Mo., and at the Four States Farm Show in Pittsburg, Kan.

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Linda Gould has stepped out of her comfort zone and has embraced a new life on the farm “We’ve been on the farm with cattle now for 10 years,” recalled Linda Gould of West Plains, Mo. “I love the farm and cattle and wouldn’t change a thing,” she said smiling.

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“We do as much work ourselves as we can and I have a great appreciation for what farmers do and am proud to say I can do it too,” said Linda Gould.

Photo by Stephanie Beltz-Price

Jefferson City, Mo., and Linda has been with him every step of the way. “We’ve been a team and had a great life during our first 35 years, but I knew I always Linda is referring to her life as a farm wanted to get back to a farm,” said Ron. When he got the opportunity to retire girl, however for her she’s still a child in terms of years on the farm. “I grew up in early from Farm Credit back in 2002, town and never even stepped foot on a they moved back to West Plains and farm or around animals growing up,” she started building four-plexes in town. “I was looking for farm land during that explained. Ron was raised on time, but we lived in town in a trava dairy, beef and hog farm el trailer,” he explained. near West Plains. “We own rental properties “We actually met for the across the state in the cities first time in high school. He we’ve worked,” he added. “So went to a rural school and I went building the properties in to grade school in West Plains, West Plains, Mo. town wasn’t a stretch by any but we both graduated together means. During our time away in the class of 1966,” she said.

Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

meet your neighbors from West Plains we had owned some farm land around White Church, Mo., but sold that early when we finally admitted we couldn’t farm just on the weekends from 100 miles away,” Ron stated. “We sold it for what we thought was a fortune at the time,” chuckled Linda. “I think we doubled our money and 2030 years ago it seemed like we’d done well. But that left us without a farm when we did retire and return to West Plains,” she said. Ten Years Ago – the Farm and the Dream Once they moved back to West Plains and through another story in itself, they were able to acquire 120 acres just southwest of West Plains. “We have worked to cross-fence and replace the perimeter fencing and add the automatic waterers,” Ron said. “We’ve also worked to renovate the pasture and have added the house and the barn. The house was complete in 2005 and we got to move out here to the farm life. “We now have 40 cows and run a cow/ calf operation with Angus based bloodlines,” he explained. “We previously gambled a little and did some backgrounding. We had 120 five-hundred pound steers for a while,” he added. But they ultimately enjoy the cow/calf operation. “We have always worked together as a team in everything we’ve done and I knew this would be no different,” said Ron. “It was a goal for me to get back to the farm and I knew Linda would be great on the farm, I just had to help show her that.” “I was terrified of the animals at first,” she exclaimed. “I remember one of the first times we brought the cattle in, I was walking with my back to them and heard them coming and thought – oh

DECEMBER 9, 2013

my goodness… what have I gotten myself in to? “Now I wouldn’t trade it for the world. It’s a fantastic way of life and I love the country,” said Linda. “We do as much work ourselves as we can and I have a great appreciation for what farmers do and am proud to say I can do it too.” Ron added that Linda has come a long way. “She started out as a really good gate opener,” he chuckled, “and now she’s invaluable. When we work the cows and calves, she keeps all the vaccines ready and loaded, lays it all out for me and records all the work we do. Our son Justin, works the cattle up the chute and I catch them and work them,” he said. “We all make a really good team. “Linda has really accepted the challenges and faced her fears,” he added. “She has watched and learned to understand how a cow thinks. She has driven a tractor, raked hay, hauled hay, fed cattle, worked cattle, pulled calves, moved cattle – she helps me with all of it,” Ron said. “I wouldn’t change it for anything.” “And I wouldn’t either,” said Linda. “We are going to be on the farm the rest of our lives… until we can’t do this anymore. Although our grandson and his soon-to-be-born brother live in Springfield, Mo., we want them to encounter and enjoy the good aspects of farming as we have,” she added.

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1999 Ford F350 Dual Rear Wheel - 6-Speed, Flatbed, 6.8 Liter, Red ............................................ $4,950 1997 Ford F250 4x4 Single Rear Wheel - Auto, Flatbed, 7.3 Liter, Tan......................................... $5,500 1996 Ford F250 4x4 - 5-Speed, 7.3 Liter, Red ................................................................................. $4,500 1993 Ford F250 4x4 - 5-Speed & New Deweze, 7.3 Liter, Red, 155,751 ...................................... $12,900 2011 Ford F350 4x4 Crewcab Dual Rear Wheel - Lariat, Deweze, 6.7 Liter, Maroon, 80,621 .. $41,500 2011 Ford F450 4x4 Crewcab - XLT, 84” C/A, 6.7 Liter, White, 73,621 ..................................... $32,500 2010 Ford F350 4x4 Supercab Dual Rear Wheel - XLT, Auto, 6.4 Liter, Silver, 58,827 ............ $29,850 2006 Ford F350 4x4 Dual Rear Wheel - XLT, Auto, Deweze, 6.0 Liter, Stone, 55,400............... $28,500 2006 Ford F450 Dual Rear Wheel - Service Body, 6.0 Liter, White, 144,345 ............................. $12,900 2003 Ford F350 4x4 Supercab - XLT, Hydra-Bed, Auto, 6.0 Liter, Grey, 72,302 ........................ $20,900 2002 Ford F350 4x4 Dual Rear Wheel - Flatbed, 84” C/A, 7.3 Liter, Red, 160,070 ..................... $9,500 2002 Ford F350 4x4 Dual Rear Wheel - XL, 6-Speed, Revelator Bed, 7.3 Liter, Gray, 139,951 $17,900 2002 Ford F550 4x2 Dual Rear Wheel - Longbed, Flatbed, 7.3 Liter, White, 240,454.................. $9,500 2001 Ford F350 4x4 Dual Rear Wheel - XLT, 6-Speed, 7.3 Liter, White..................................... $11,500 1999 Ford F350 4x4 Crewcab Dual Rear Wheel - XLT, 6-Speed, 7.3 Liter, White, 271,587 ..... $10,800 2010 Ford F350 4x4 Crewcab Dual Rear Wheel - XLT, Auto, 6.4 Liter, White, 53,750............. $32,500 2009 Ford F350 4x4 Supercab Shortbed - Lariat, 6-Speed, 6.4 Liter, Grey, 76,571.................... $30,500 2006 Ford F350 Crewcab Longbed - XL, 6.0 Liter, Red, 171,253............................................... $11,900

BILL GRANT

Serving More Than 34,000 Readers Across Southwest Missouri

meet your neighbors

Great Views

Brush Clearing www.gvbrush.com

417-718-5564

The Colored Side

Helping Southern Missouri Landowners Enhance the Value & Enjoyment of Their Property

Stacy Gan has discovered that colored goats have fewer health concerns

By Laura L. Valenti

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With names like Southern Comfort and Bourbon on the Rocks, a new client of Stacy and Jerimiah Gan knows from the beginning that Blackberry Ridge Boers is a unique Boer goat undertaking that includes a good bit of fun as well as being a serious familyrun livestock operation. â&#x20AC;&#x153;Jerimiah had goats as he was growing up and When selecting show his brother is into comanimals Stacy Gan mercial goats and has 300 considers eyes, teeth, head but we got started age, feet and bone in show goats,â&#x20AC;? Stacy Photo by Laura L. Valenti structure. explained while standing in the midst of own herd of about 50 Boer goats. â&#x20AC;&#x153;It means just one or else they get lonely and dehigh maintenance with the grooming pressed. Secondly, you need to carefully but with fewer animals, it is something assess what you have the time and land I can do when my husband is deployed. for and finally, decide if you are interThe best part is that it is something that ested in show animals or what somebody involves the whole family. Our oldest, is going to eat for dinner. All of ours are Ethan, age 12, checks on the bucks daily show goats although some people buy and does the evening feeding. Madison, them for pets. â&#x20AC;&#x153;The difference then is also quantity. age 11, is in charge of the morning feeding and is very observant so she walks A commercial goat may be worth $100 around and checks all the goats each but a show goat might carry a value of day. Eight-year-old Melody makes sure $1,000. To reach that though means all are watered daily and Mallory, our they need to be perfect. You check their 6-year-old and youngest daughter, makes eyes, their teeth, their age, their feet sure all the feed buckets are clean and and bone structure. A good solid anihelps everybody. There are not many mal looks like a box or block pattern, no splayed knees or hips,â&#x20AC;? and she dembusinesses where all of your onstrated an imaginary box around children can be part of it one of her goats as she explained. and it certainly helps build â&#x20AC;&#x153;Ours are lead-broke so that by a sense of responsibility for three months of age they can each of them.â&#x20AC;? walk around a show ring and Stacy continued, â&#x20AC;&#x153;The top thatâ&#x20AC;&#x2122;s how we sell them. Crocker, Mo. three things to remember with goats is that they are very social animals so you canâ&#x20AC;&#x2122;t have â&#x20AC;&#x201D; Continued on Page 20

Ozarks Farm & Neighbor â&#x20AC;˘ www.ozarksfn.com

DECEMBER 9, 2013

town &

Keep Your Cattle country Conditioned

in the field and in the office

Jeff Roussell In Town: Ozarks native Jeff Roussell is an employee for the City of Nixa. He is an equipment operator, as well as a lead man for the city street department. His job includes a lot of variety – Jeff has experience with patching roads, doing sidewalk projects, street maintenance, operating many different kinds of machinery, salting the streets during inclement weather and plowing snow off of the roads during the winter months. “I love it,” he said.

It costs less to keep your herd’s body condition than to lose it and put it back on in the Spring. Purina Lix® cooked molasses tubs provide protein and trace minerals that your herd needs to help your farm be more proﬁtable.

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In the Country: On the country side of things, Jeff lives with his family on his farm in Ozark, Mo., in Christian County. He runs a herd of about 20 mixed breed goats with a Boer base on his property, along with a llama, a donkey and a guard dog. Jeff originally invested in goats for the brush management factor; he implemented them onto his farm to clear thickly wooded areas. Today, he also sells his goats at local area sale barns, and to individuals who use them for meat purposes. In the future, Jeff plans to put up some more fencing and expand his goat herd to clear some more pasture. Jeff and his family also enjoy several different kinds of hunting on their farm – rabbit, squirrel and deer can often be found in the Roussell freezer and on the table. In his spare time, Jeff enjoys cruising country back roads on his Harley Davidson motorcycle. Town and Country Advice: “Go until you get it done,” Jeff said. “Sometimes there are sacrifices you have to make in your personal life so you can do this, but it’s worth it.”

Story and Photo By Klaire Bruce DECEMBER 9, 2013

Serving More Than 34,000 Readers Across Southwest Missouri

bulls

(Week of 11/24/13 to 11/30/13) Buffalo Livestock Market

77.00-88.00*

Douglas County Livestock - Ava

No Sale - Holiday† 73.00-105.50

Joplin Regional Stockyards

85.00-98.00 † No Sale - Holiday*

Lebanon Livestock Auction Mo-Ark - Exeter

82.00-98.00* No Sale - Holiday †

MO-KAN Livestock

77.50-97.00†

Ozarks Regional Stockyards

No Sale - Holiday †

South Central Regional Stockyards

slaughter

110

130

cows

150

(Week of 11/24/13 to 11/30/13)

66.00-93.50*

Buffalo Livestock Market

No Sale - Holiday †

Douglas County Livestock Auction - Ava

60.00-84.50 †

Interstate Regional Stockyardss

62.00-100.00 †

Joplin Regional Stockyards

70.00-97.00†

Kingsville Livestock Auction

No Sale - Holiday*

Lebanon Livestock Auction Mo-Ark - Exeter

69.00-96.00* No Sale - Holiday †

MO-KAN Livestock Market - Butler

55.00-92.00†

Ozarks Regional

No Sale - Holiday †

South Central Regional Stockyards - Vienna

60.00-93.50 †

Springfield Livestock

cow/calf

100

120

pairs

140

(Week of 11/24/13 to 11/30/13) Buffalo Livestock Market

1335.00-1475.00* No Sale - Holiday†

Douglas County Livestock Auction - Ava

None Reported †

Interstate Regional Stockyards - Cuba

Lebanon Livestock Auction

Ava Douglas County† -----

700.00-2275.00† No Sale - Holiday †

South Central Regional Stockyards - Vienna

1125.00-2100.00†

Springfield Livestock

800

1300

1800

replacement

2300

cows

2800 Steers, Med. & Lg. 1 300-400 lbs. 400-500 lbs. 500-600 lbs. 600-700 lbs. 700-800 lbs.

(Week of 11/24/13 to 11/30/13) Buffalo Livestock Market

950.00-1335.00*

Douglas County Livestock - Ava

No Sale - Holiday † 790.00-1450.00†

Interstate Regional

Holsteins, Lg. 3

855.00-1700.00†

Joplin Regional Stockyards

300-400 lbs. 400-500 lbs. 500-600 lbs. 600-700 lbs. 700-800 lbs.

None Reported †

Kingsville Livestock Auction

No Sale - Holiday*

Lebanon Livestock Auction Mo-Ark - Exeter

700.00-1525.00*

MO-KAN Livestock Market - Butler

No Sale - Holiday †

Ozarks Reg.

Heifers, Med. & Lg. 1

450.00-1625.00†

South Central Regional Stockyards - Vienna

No Sale - Holiday† 835.00-1435.00†

Springfield Livestock

1000

1500

2000

2500

300-400 lbs. 400-500 lbs. 500-600 lbs. 600-700 lbs. 700-800 lbs.

Buffalo Livestock Auction* 11/30/13

-----

1152

-----

St-3 Higher

---------------------

200.00-221.00 170.00-195.00 163.50-177.00 157.50-165.00 160.00-164.50

---------------------

105.00 104.00-113.00 ----98.00-118.00 94.00-115.75

---------------------

161.00-176.00 152.00-174.00 149.00-158.00 142.00-150.00 149.00

Butler Mo-Kan Livestock† -----

Cuba Interstate Regional† 11/26/13

Exeter Mo-Ark Livestock* 11/30/13

price Joplin Regional Stockyards† 11/25/13

Kingsville Livestock Auction† 11/26/13

-----

469

-----

6278

1209

-----

Steady

-----

St-3 Higher

St-5 Lower

---------------------

207.00-215.00 184.00-206.00 163.00-186.50 158.50-162.50 -----

185.00-215.00 173.00-215.00 167.00-187.00 155.00-169.00 152.00-159.00

205.00-215.00 182.00-222.50 165.00-189.00 ----154.00-165.00

213.00 184.00-214.00 176.00-198.00 153.50-176.00 156.00-167.50

---------------------

115.00-124.00 114.00-123.00 -------------

--------112.00-155.00 ----106.00

---------------------

155.00-174.00 152.50-164.00 142.50-155.00 138.50-151.00 -----

152.00-190.00 147.00-180.00 144.00-170.00 135.00-150.00 143.00-145.00

184.00-191.00 170.00-180.00 160.00-173.00 149.00-160.00 150.00-158.00

174.50-186.00 163.00-177.50 149.00-177.00 156.50-166.75 140.50-145.50

USDA Reported * Independently Reported

Ozarks Farm & Neighbor • www.ozarksfn.com Ozarks Farm & Neighbor • www.ozarksfn.com

Receipts: 1094 Sheep: Slaughter Lambs: Choice and Prime 2-3 woole non-traditional 70-90 lbs 130.00-139.00; tradit 105-165 lbs 98.00-130.00; hair 50-60 lbs 132.00 169.00; 60-70 lbs 132.00-166.00; 70-80 lbs 128 138.50; 90-100 lbs 116.00-137.00; 100-114 lbs 130.00-134.00. Feeder/Stocker Lambs: Medium and Large 1-2 30-40 lbs 130.00-170.00; 40-50 lbs 146.00-167. 50-60 lbs 87.50-110.00. Slaughter Ewes: Utility and Good 1-3 wooled 120-150 lbs 25.00-42.00; hair 71-135 lbs 40.0071.00. Slaughter Bucks: wooled 202-205 lbs 42.00-43 hair 93-275 lbs 36.00-82.50. Replacement classes: Ewes: Medium and Large 1-2 hair 87-109 lbs 5 90.00. Goats: Slaughter Classes: Kids: Selection 1 40-50 lbs 175.00-176.00; 50-70 lbs 170.00-181.00. Select 2 40-50 lbs 135.00-158.00; 50-60 lbs 136.00-15 60-70 lbs 149.00-163.00. Selection 3 50-70 lbs 125.00-140.00. Does/Nannies: Selection 1-2 80-160 lbs 61.0094.00. Selection 3 81-125 lbs 65.00-85.00. Billies: Selection 1-2 72-125 lbs 85.00-117.00. lection 2-3 Aged Weathers 78-165 lbs 87.50-13 Stocker/Feeder Kids: Selection 2 20-30 lbs 131 160.00; 40-50 lbs 135.00-160.00. Selection 3 40 lbs 101.00-140.00.

No Sale - Holiday†

Ozarks Reg.

goat

Buffalo, Mo. • Buffalo Livestock Market

stocker & feeder

No Sale - Holiday*

MO-KAN Livestock Market - Butler

Markets

1310.00-1625.00*

Mo-Ark - Exeter

500

11/26/13

sheep &

11/14/13

Receipts: 830 Springer heifers bred seven to nine months: Supreme 1300.00-1450.00, Crossbreds 1150.001335.00, Approved 1100.00-1275.00, Crossbreds 1000.00-1100.00; Medium 975.00-1000.00, Crossbreds 775.00-980.00; Common 775.00-875.00, Crossbreds 550.00-700.00. Heifers bred four to six months: Supreme 1210.00-1380.00, Crossbreds 1180.00-1285.00; Individual Jersey 1150.00, Approved 1075.001135.00, Crossbreds 1040.00-1050.00; Medium 750.00-860.00, Crossbreds 760.00-835.00. Heifers bred one to three months: Supreme 1160.001240.00, Jerseys 875.00-900.00, Approved 1050.001130.00, Medium 700.00-850.00. Open heifers: Approved and Medium 200-300 lbs 260.00-290.00, 300-400 lbs Pair 370.00, Individual Jersey 375.00, 400-500 lbs 410.00500.00, Pair Crossbreds 325.00-410.00, 500-600 lbs 400.00-510.00, Individual Jersey 600.00, 600-700 lbs 540.00-710.00, Crossbreds 510.00-710.00, Jerseys 500.00-520.00, 700-800 lbs 650.00-835.00, Crossbreds 630.00-745.00, 800-900 lbs 690.00-960.00. Fresh and open milking cows: Supreme 1525.00-1775.00, Crossbreds 1400.00-1575.00; Individual Brown Swiss 1700.00, Approved 1210.00-1475.00, Individual Crossbred 1275.00; Medium 900.00-1175.00, Crossbreds 740.00-935.00; Common 600.00- 850.00, Crossbreds 600.00-710.00. Springer cows: Supreme 1400.00-1500.00, Approved 1200.00-1350.00, Crossbreds 975.00-1125.00; Medium 1000.00-1150.00. Bred cows: Supreme 1300.00-1425.00, Crossbreds 1225.00-1350.00; Approved 1100.00-1225.00, Medium 925.00-1075.00, Common 680.00-775.00. Baby calves: Holstein heifers 140.00-200.00, Holstein bulls 95.00.00-175.00, Small 65.00-85.00; Jersey heifers Scarce, Jersey bulls Scarce; Crossbred heifers 100.00-175.00, Small 30.00-90.00, Crossbred bulls 100.00-135.00, Small 25.00-45.00; Beef Cross bulls 210.00-290.00.

None Reported †

Kingsville Livestock Auction

Springfield, Mo. • Springfield Livestock Mktg.

Receipts: 449 Springer heifers bred seven to nine months: Supreme 1275.00-1425.00, Approved 1000.001285.00, Crossbreds 1090.00-1275.00; Medium 800.00-985.00. Heifers bred four to six months: Supreme 1225.001475.00, Crossbreds 1310.00-1350.00; Approved 1000.00-1200.00, Crossbreds 990.00-1125.00; Medium 900.00-950.00. Heifers bred one to three months: Scarce. Open Heifers: Approved 168-300 lbs 110.00-210.00, 350-390 lbs Pair 390.00, Jerseys 390.00-470.00, Indiv Crossbred 355.00, 430-488 lbs 490.00-560.00, 513545 lbs 510.00-585.00, Jerseys 550.00-580.00, 630685 lbs 700.00-770.00, Crossbreds 700.00-710.00, 704-834 lbs 790.00-890.00, Pair Crossbreds 840.00. Replacement cows: Fresh cows: Supreme 1525.00-1725.00, Approved 1200.00-1250.00, Indiv Crossbred 1300.00; Medium 990.00-1180.00, Common 770.00-930.00. Milking cows: Supreme 1450.00-1725.00, Approved 1200.00-1470.00, Medium 975.00-1100.00, Common 825.00-980.00. Springing cows: Approved Pair 1275.00-1370.00, Common 730.00-800.00. Bred cows: Supreme Indiv 1470.00, Indiv Crossbred 1575.00, Approved 1250.00-1375.00. Baby calves: Holstein heifers 105.00-130.00, small 50.00-90.00, Holstein bulls 100.00-170.00; Jersey

Norwood, Mo. • Producers Auction Yards

1275.00-2250.00 †

Joplin Regional Stockyards

300

cattle

No Sale - Holiday

dairy

78.00-97.50 †

Springfield Livestock Marketing

12/1/13

5 Area (Tx-Ok, Ks, Neb, Ia, Colo) Live Basis Sales - Over 80% Choice Steers: 130.50-135.00; wtd. avg. price 132.55. Heifers: 131.00-134.00; wtd. avg. price 132.68. Dressed Basis Sales - Over 80% Choice Steers: 205.00-211.00; wtd. avg. price 209.78. Heifers: 206.00-210.00; wtd. avg. price 209.35.

†

Kingsville Livestock Auction

cattle

Midwest - High Plains Direct Slaughter Cattle

80.00-90.00 †

Interstate Regional Stockyards - Cuba

beef

bulls 25.00-60.00; Crossbred heifers 110.00-160.00, Crossbred bulls 90.00-150.00, small 45.00-85.00; Beef Cross bulls 230.00-240.00.

No Sale - Holiday

slaughter

market sales repo

DECEMBER 9, 2013

ports

USDA Reported * Independently Reported

$175

hog markets

61.0000. 117.00. Se7.50-138.00. lbs 131.00on 3 40-50

Mo. Weekly Weaner & Feeder Pig

11/22/13

Receipts: 6171 Compared to last week, weaner pig sales were steady on formula-based pigs, and firm to on cash sales. No feeder pig sales were reported. Supply light and demand moderate. (Prices Per Head.) Early weaned pigs 10 lb. base weights, FOB the farm 0% negotiated 1310 head, 10 lbs, 36.50. Early weaned pigs 10 lb base weights, Delivered 100% negotiated, 4861 head, 10 lbs, 73.00-80.00, weighted average price 76.25. Feeder pigs in all lot sizes, FOB 100% negotiated, No Sales Reported. Feeder pigs in all lot sizes, Delivered 100% negotiated, No Sales Reported.

ces

Springfield Livestock Marketing† 11/27/13

Vienna South Central† -----

West Plains Ozarks Regional† 11/26/13

-----

386

-----

670

-----

---------------------

----180.00-193.50 164.00-177.00 ----154.50

---------------------

--------116.00-126.00 110.00-118.50 103.00

---------------------

----153.50-162.00 140.50-154.00 ----------

DECEMBER 9, 2013

No Sale - Holiday

00 50 00 75 50

Fe b. 12 ar ch 12 Ap ril 12 M ay 12 Ju ne 12 Ju ly 12 Au g. 12 Se pt .1 2 O ct .1 2 No v. 12 De c. 12 Ja n. 13 Fe b 13 M ar ch 13 Ap ril 13 M ay 13 Ju ne 13 Ju ly 13 Au g. 13 Se pt .1 3 O ct .1 3

12 n.

1 v. 1

c. 1

Markets

Cuba Vienna

Joplin West Plains

heifers 550-600 LBS. Ava Kingsville

Butler Springfield

170.32

Cuba Vienna

169.48 181.96 175.94

160.31 154.26

Week of 11/3/13

170.30

149.54 171.97 150.29

172.23

159.00

166.04

151.20

169.98

150.73

167.84

161.33

170.38 174.42 181.65 172.90

160.01 153.57 168.45 146.82

178.41

163.74

175.11

172.00

169.60

157.89

---------------------

210.00-215.00 ----166.00-176.00 152.00-163.50 -----

---------------------

119.00 ----100.00-118.00 ---------

---------------------

172.50-175.00 162.00 155.00-158.00 143.00-146.00 -----

175.07 178.39 176.71 171.95

Soybeans 15

12.75

13.04

13.30

* Price per cwt

13.56

13.58

12 9 6 3

7.41 6.39 6.17 6.51 6.06 4.29

4.21

4.07

8.22 6.77 4.39

7.55

155.70 158.76 149.12 157.52

171.23

Week Ended 11/29/13 Corn Sorghum*

Soft Wheat

163.87 158.61

164.29

avg. grain prices

160.02

* 164.15 169.86 186.09 170.25

153.80 161.97 152.61 143.05 *

6.78 4.41

Joplin West Plains

149.22

175.79

174.92

Lebanon Livestock Auction* -----

No Sale - Holiday

00 00 00 50

11/22/13

Butler Springfield

Week of 11/10/13

-50 lbs . Selection 6.00-157.50; -70 lbs

Mo. Weekly Hay Summary

Typically this time of year, producers have already begun their wait-and-see attitude about the amount of hay they need for the winter. This year, however, most seem quite confident in their ability to keep their livestock thriving through the winter. The exception to this may be the small local areas, mostly in Northeast Missouri, where the lack of summer moisture and hot fall temperatures limited pasture conditions. While conditions, both environmental and in the hay market, can change quickly for now stockmen are more comfortable and confident in supplies than they have been in several years. Hay supply is heavy, demand is light and prices are steady. The Missouri Department of Agriculture has a hay directory available for both buyers and sellers. To be listed, or for a directory visit http://mda. mo.gov/abd/haydirectory/ or for current listings of hay http:// agebb.missouri.edu/haylst/ (All prices f.o.b. and per ton unless specified and on most recent reported sales prices listed as round bales based generally on 5x6 bales with weights of approximately 1200-1500 lbs). Supreme quality Alfalfa (RFV >185): 225.00-300.00. Premium quality Alfalfa (RFV 170-180): 200.00-275.00. Good quality Alfalfa (RFV 150-170): 160.00-225.00. Fair quality Alfalfa (RFV 130-150): 100.00-170.00. Good quality Mixed Grass hay: 90.00-160.00. Fair to Good quality Mixed Grass hay: 70.00-100.00. Fair quality Mixed Grass hay: 30.00-45.00 per large round bale. Wheat straw: 3.00-5.00 per small square bale.

Ava Kingsville

Week of 11/17/13

09 lbs 57.00-

hay & grain markets

steers 550-600 LBS.

Week of 11/24/13

2.00-43.50;

12/3/13

Estimated Receipts: 150 Supply and demand are light to moderate. Compared to Monday’s close barrows and gilts are steady. Base Carcass Meat Price 71.00-72.00. Sows: (cash prices) steady 300-500 lbs 62.00-64.00, over 500 lbs 66.00-67.00.

Week of 11/17/13

wooled few 40.00-

Interior Missouri Direct Hogs

Week of 11/24/13

rge 1-2 hair 00-167.50;

$100

11/27/13

Cheese: 40# blocks closed at $1.8800. The weekly average for blocks, $1.8650 (+.0420). Fluid Milk: Milk production and manufacturing for this holiday week vary among the regions, reflecting seasonal and holiday factors. Central milk production is flat to slightly increasing with levels coming back from seasonal lows slower than expected. Southwest dairy processors expect no difficulties in handling the heavier milk supplies around the extended holiday weekend. Farm milk production in California is slowly trending higher. New Mexico, Utah and Idaho milk production is mostly steady, while processors in Arizona noted slight decreases in milk intakes at the beginning of the week. Pacific Northwest milk production is nearing seasonal lows. Northeast and Mid-Atlantic manufacturing milk supplies are building as the week progresses, with various dairy product manufacturers decreasing production schedules leading up to the holiday. Florida milk production is on the rise, but not increasing at the rate anticipated. SPOT PRICES OF CLASS II CREAM: $ PER POUND BUTTERFAT, F.O.B. producing plants, Upper Midwest $2.0559-2.2383.

$125

Week of 11/3/13

National Dairy Market

11/26/13

*Early weaned pigs are under 19 days old. **Most lots of feeder pigs have a sliding value from the negotiated weight basis which is calculated on the actual average weight of the load plus or minus .25-.40 per pound. Some early weaned lots have a slide of .501.00 per pound.

Week of 11/10/13

dairy & fed cattle

3 wooled ; traditional 132.00lbs 128.00114 lbs

550-600 lb. steers

$150

oats

e k n† 3

24 Month Avg. -

$200

171.89 135

149 163 177 191 205 * No price reported in weight break **USDA Failed To Report/Holiday *** No Sale - Weather Prices Based on Weighted Average for Steers and Heifers 550-600 lbs.

Serving Serving More Than 34,000 Across Southwest MissouriMissouri More ThanReaders 34,000 Readers Across Southwest

156.67 100

120

140

160

180

200

* No price reported in weight break **USDA Failed To Report/Holiday *** No Sale - Weather Prices Based on Weighted Average for Steers and Heifers 550-600 lbs.

meet your neighbors The Colored Side Continued from Page 16 “I sell each animal based on each one’s merits. We sell most of them off our website through word-of-mouth and people know what we have. We started with three goats, eight years ago, and we now have about 50 Boers. We have them on 100 acres, but the goats don’t get all of that. My father-in-law’s cattle have most of it,” she added with a grin. Stacy has both traditional goats – the well-known brown head with a primarily white body – but also colored or spotted goats, which is where the whiskey names come into the picture. “We got some of these from a breeder whose goats had various whiskey names and they asked us to continue the tradition when we got some of their spotted goats. One thing we’ve found is that the colored goats are less likely to get sick than the traditional ones. “Their feed changes with the time of year. When bucks are working, they get as much food as they want of high-quality grain and an endless supply of fresh hay and foliage, weather permitting. When they are not working, they get as much grain as they want on a creep feeder with a higher percentage of fat and protein. The babies, of course, get as much feed as they want and the does are limited only in their first and second trimester so the babies don’t gain too much weight too fast. With show animals, the hair follicle development is very important, for instance and that actually takes place during the first trimester so how

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quickly they gain weight is a concern. Of course, you never want any of your animals to go hungry so Jerimiah also makes his own liquid feed mixture that includes beet pulp and grain feed and you know, as long as it is clean, the goats don’t care.” She continued, “Because Boer goats are not native to this area, they are originally from South Africa, they are more susceptible to parasites and we check them daily for that as well as see to it that they get deworming medication every three months. The parasites are something manageable but you have to stay proactive. I have my own manuals for everything and I have a couple of people I call when a goat gets sick. Like everything else, I keep what they tell me in my manuals so that when it happens again, I’ve got the answer close at hand.” Without a doubt, the most challenging time with her goats is kidding season. “You have 10, 20, or 30 new babies all in a span of just a few days so I’m sleeping in that barn for a couple of weeks. It is exciting, exhilarating and exhausting but these goats have a lot of character and that makes it fun.” Just like their owners.

Blackberry Ridge Boer Goats Feed Guide Bucks during breeding season - plenty of highquality grain and fresh hay and foliage Bucks during off-season - creep feed a high percentage of fat Does in first or second trimester - limited feed in first and second trimesters to control kid weight gain Kids - as much feed as needed for growth

Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

meet your neighbors

Finding Greatness in Grassfed By Laura L. Valenti

William and Caitlin Kubitschek use their Community Supported Agriculture to tap into a niche market in California William and Caitlin Kubitschek, known as Will and Cait to their friends, operate their 320-acre farm in rural Wright County, just outside Mansfied, Mo. Seven Springs Farm is where they care for all kinds of living things, including cattle, Katahdin sheep, horses from all over the country and now, 4-month-old, Colton Kubitschek. Will explained, “My father bought this farm in 1968 and I really grew up going back and forth between California and Missouri. We started with a retirement home for horses. We have European warm bloods and thoroughbreds that belong to people from New York, Florida, Colorado and California. It is very expensive to board a horse on either coast and these are horses that can no longer be ridden, due to their age, arthritis or old injuries. They can keep them here for quite a bit less a month, where the horse can live out its days, freeing up the stall space where the owners live, for a horse they can ride. “Then we added grassfed cattle. Everybody knows someone here in the Midwest who raises cattle and yet so many, raise their cattle, send them to the stockyards and then buy their beef at Wal-Mart. My dad was a doctor and we have always butchered our own. It is so much better. When we would go out to visit friends in California, they’d ask us to bring them some of our beef that they could buy and soon, we were taking beef to more and more friends. We thought, well, maybe there is a market and we’ve discovered a niche market in California where we have a CSA (Community Supported Agriculture) operation.

December Beef Cattle

TIPS

“It is a big commitment to raise a cow from a calf until it is old enough to butcher. It takes us 24-26 months to get a calf from birth to market weight where the stockyards, fattening them up on corn, can do it in 14-16 months. In that time, you can have two more calves. We take steaks, short ribs and bratwursts out to California and have tapped into a great market for grassfed beef. Here in Missouri, we sell ground beef to our clients for $4.25 a pound who Seven Springs Farm runs want it for burgers, chili and the their grassfed operation like. Cait is a website designer with standards set by and manages our website where Animal Welfare Approved people place their orders.” and American Grassfed Will’s enthusiasm for his chosen Association vocation is contagious. “Our cusian back to tomers know they won’t be dealing the light, with any pink slime, implants or growth so to speak. Our beef is the closest to the hormones, but instead they’ll be getting way people ate, natural foods, when bufAmerican grassfed beef. Anyone can say falo still roamed the prairie here. their animals are grassfed but the differ“As families have gotten smaller and ence is that ours are grass-finished. We budgets tighter, people don’t want to buy are inspected and audited yearly and cer- a whole or even a half side of beef, like tified by Animal Welfare Approved and they once did,” Will explained their parthe American Grassfed Association. ticular marketing strategy. “We sell shares, “Our beef has the same essential fatty 24 pounds, eight pounds per month. They acids as wild caught salmon, the omega- pay three months in advance and that al3s. Our American diets, like cornfed lows us to cover our expenses like butcherbeef purchased at the grocery store, are ing and shipping costs. We plan a year really heavy in omega-6s out and have 100 people on a waiting which are not nearly as list right now. healthy. The corn actually “We have about 120 head of bleaches the nutrients out of red and black Angus with some the animal. For people who Gelbvieh as well.” Mansfield, Mo. have allergies and even veg“Our land is mostly open etarians, this is the best. We’ve pasture,” Caitlin added, turned more than one vegetarwhile cuddling their newest

Tips for spring calving herds: • Deworm cows • Complete farm budget • Review vaccination program with a vet

Tips for fall calving herds: • Turn in bulls • Complete farm budget • Review vaccination program with a vet

Photos by Laura L. Valenti

little ranch hand, Colton, “with a little bit of woods.” Meanwhile, Will had been warned about how hard horses can be on pastureland. “We took some of the intensive grazing school classes and that helped us to diversify our ecosystem with Katahdin sheep. Sheep will eat lots of things that cattle won’t and they help to repair the damage done by the horses. We started with 10 sheep three years ago and now we have 60. Grassfed lamb is not as popular as beef but it is a growing market as we have customers who specifically request lamb. Over all, it is improving the ecosystem here and that makes for a smaller fossil fuel footprint and that’s important to all of us.”

Forage management tips: • Strip graze cool-season stockpiled forages • Plan next year’s forage management choices

Source: University of Arkansas, Division of Agriculture Cooperative Extension Service

DECEMBER 9, 2013

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youth in

agriculture

Lauren Stewart Age: 16 Family: Bob and Katie Stewart, and brother Seth Stewart, age 18 School: Junior at Buffalo High School FFA Advisors: Cody Phillips and Chuck Simpson Involvement in Agriculture: Lauren Stewart started showing goats when she was 7 years old. Her passion for agriculture and livestock stems from growing up on her family farm. The Stewart family has Shorthorn cattle, Boer goats, sheep, chickens and occasionally hogs. As long as she can remember, Lauren has helped with the daily farm chores. Her duties include collecting eggs, feeding hay, mixing feed and moving the livestock every couple of days to keep them on their rotational gazing schedule. Though she has showed prize goats, sheep and hogs, her favorite animal to compete with in a show ring is a heifer. “I absolutely love it. I get nervous before I go in the show ring and then when I get in there I feel calm because I know I am in my natural element,” said Lauren. She started in 4-H at age 8 and jumped in head first to FFA her freshman year in high school. Lauren currently serves as reporter for the Buffalo FFA Chapter. She is responsible for taking pictures and writing stories for all the Buffalo FFA activities. She also complies her FFA chapter’s scrapbook. Lauren attended the National FFA Convention this year. She is a member of the National and Junior Shorthorn Associations and National and Junior American Boer Associations. Future Plans: After graduating high school Lauren plans to pursue a career as a dental hygienist or dental assistant. She also has her sights set on owning her own farm. “I am definitely going to have a farm with cattle, a mixture of Shorthorn and Simmental,” said Lauren.

• 8340 SLE, ‘93, 106 HP, Cab, FWA, 16x16 PS, Ldr. ............................................................$31,950 (M) • 8360, ‘98, 115 HP, Cab, FWA, 18x6 Pwr. Shift, Reverser, Ldr. ......................................$36,900 (L)

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Advice for Young Students: “Each animal has a different personality and you have to get used to it or it is not going to work for you. You have to spend time with them so they have the right attitude. I have really realized that with cattle,” said Lauren.

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Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

the ofn

ag-visors

Advice from

Ag Law By John Alan Cohan

the professionals

John Alan Cohan is a lawyer who has served the horse, livestock and farming industries since 1981.

n important consideration in audits is Factor No. 4 of the IRS Regulations. This Factor is called “Expectation That Assets Will Appreciate in Value.” The term “profit” in IRS Regulations encompasses appreciation in the value of assets such as land and/or livestock used in the activity, and was discussed in an early case, Engdahl v. IRS. The taxpayer’s land appreciated from $83,l46 to $225,000 and the livestock appreciated by $l8,000 over their cost basis. The Tax Court held that this in itself was indicative of a profit motive. Later, other decisions looked favorably on evidence that the taxpayer’s assets, particularly farm property, had appreciated in value. Factor No. 4 takes on significance in situations where the taxpayer has been unable to show any profit years. Evidence that assets used in connection with the livestock activity have appreciated in value can be used to dispel any notion that the enterprise is not in fact operated as a business. Factor No. 4 can be crucial if you are audited by the IRS and cannot show a profit year. Appreciation in value of your farm or ranch property, or livestock, can help prove that you have an honest expectation of making a profit despite a string of losses. Evidence that assets used in connection with the activity have appreciated in value can be proven by expert testimony or by an appraisal report. The fact that a portion of your farm realty is used for a residence or other purposes does not preclude the Tax Court from considering the portion used for the livestock or farming activity. Improvements such as barns, arenas, pastures, fencing, breeding sheds, stalls, storage facilities, irrigation and landscaping all fall within the type of improvements likely to help increase the value of the land itself. Factor No. 4 takes into account the appreciation in value of the livestock owned by the taxpayer and developed under his stewardship. The fact that certain animals have increased in value because of the efforts of the taxpayer tie into this factor even though the assets were not sold. The Tax Court has recognized the importance of holding onto one’s most valuable bloodstock. It is recommended that taxpayers get a formal appraisal, particularly if faced with an IRS audit. The appraisal should indicate that the land is used exclusively for the farming activity, and that the highest and best usage of the land is that of a farm. The appraisal of the farm should show that the book value of the realty has increased significantly due to improvements made in connection with the farming activity, and not merely because of population growth or other external factors. This also justifies a taxpayer’s expenditures on hiring professionals and incurring other costs related to the activity, for in many cases the value of livestock is directly attributable to the amount of money spent in promoting and campaigning. You should also be able to prove that the land was purchased, maintained and improved with the expectation that it would appreciate in value, and that this increase would enhance the overall profitability of your venture. This can be proved by establishing a formal business plan, by obtaining a certified appraisal, by conferring with legal counsel, and obtaining a tax opinion letter from qualified legal counsel. Factor No. 4, of course, is only one of a number of elements that go into evaluating whether the activity is operated as a business despite a history of losses. But the appreciation in value of the land is important in explaining the taxpayer’s willingness to continue the venture despite operating losses, for if sold the taxpayer may be able to show a profit in the long run. DECEMBER 9, 2013

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the ofn

ag-visors

On Call By Dr. Mike Bloss, DVM

Dr. Mike Bloss, DVM, owns and operates Countryside Animal Clinic with his wife, Kristen Bloss, DVM. The mixed animal practice is located in Aurora, Mo.

s I begin writing this, the weather report is showing continued cold weather and some possibility for frozen precipitation. Winter season is upon us. By the time you read this, you have already turned bulls out to breed your fall herd, your spring calves are either already sold or waiting January markets, and your family is getting prepared for Christmas celebrations. But there are several things that livestock owners have to consider to maintain animal health during this time of year. Nutrition has to be the main focus when the weather is cold. The comfort zone for cattle will drop to around 20 degrees Fahrenheit, but when you add wind or moisture, this temperature may have to be much higher or the calorie requirements can change substantially. It is important that hay be tested so livestock are fed the appropriate amount of digestible energy. Pounds of hay don’t automatically equal pounds of usable feed. This year has been good for hay production, and overall, the quality has been good. But hay that may “look” good may have less than adequate nutrition. If your hay is not great quality, consider supplementation with grain or byproduct feeds. If you are not sure about the quality, have a sample of your hay tested to more accurately evaluate the nutrient content. In addition to feed, animals need plenty of water during the winter months. Before it gets too cold, check the automatic waterers and repair them as needed. If ponds are used, remember that in freezing weather ice needs to be cut. Also, don’t forget the farm dogs and cats; make sure that they have a protected water supply that is checked regularly. Another thing to consider is shelter. Does your herd have protection from the elements? Make sure buildings used for shelter are bedded adequately to make a warm, dry place to stay. If cows are on pasture with wooded areas, now is a good time to check to make sure fallen trees and brush are removed to provide adequate space to lie down. In pastures where there is no natural or manmade shelter, remember to put down extra hay or straw so your cattle have something in which to bed down. Good shelter reduces feed and hay needs because cattle are not as cold and require less to eat, it protects udders from damage to teat ends leading to mastitis, and protects calves from the elements. For those of you who have herds that start calving in January, make sure your cows are ready. Cows need to be in excelFor the lent body condition (body condition scores of 6-7 out of 9) to Body calve this time of year as they need energy reserves to not only Condition feed a calf, but also to maintain themselves due to the colder Score weather. Supplemental feeding with high-quality legume or legume mix hay and feed may be necessary for cows to perform Chart turn at peak performance. to page 27. As the Christmas season draws near, I would like to remind everyone to take time to thank God for all his blessings. He has blessed us all with so much, and sometimes we take it all for granted. Give thanks for your family, your home and the fact that you can live in a country like America. May each of you be richly blessed in the upcoming year.

Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

farm

help

Making farming a little easier

Help Cattle Fight Cold Stress By Amanda Erichsen

Dealing with cold stress in cattle can become less challenging with these tips Cold stress becomes a risk for cattle when temperatures fall be- (TDN) increases 1 percent,” Powell said. “This means that when the temperature low the ‘thermo-neutral’ zone, where cattle are neither too hot nor too cold drops below her critical temperature, cattle need to be fed better. It’s ideal to use your higher quality hay at these critical times to provide for at the temperature range of 59-77 degrees F. Below this the increased needs.” zone, maintenance energy requirement and the feed intake Newborn calves can be especially at risk for hypothermia of beef cattle will be altered. in cold weather conditions. “Some spring calving herds be“However, the critical temperature for a cow will vary Carrying a little extra flesh gin having a few calves in late February and early March based on hair coat, moisture conditions, wind conditions on your cattle going into when weather conditions can still be extreme,” Powell said. and body condition score of the cow,” said Dr. Jeremy Powwinter isn’t necessarily a “Studies have shown that adjusting the time of day you feed ell, professor and veterinarian of the Department of Animal bad thing. Extra fat helps the pregnant cows will affect the time of day when she will Science at the University of Arkansas. “When the hair coat to insulate the body and have her calf. Evening feeding of the cows has proven to is wet, the critical temperature is around 59 degrees F, alalso gives some stored increase the percent of cows that give birth during daylight though a dry winter hair coat creates a blanket of insulation energy reserve to help get hours compared to night time hours lessening the risk of hybetween the cow’s body and the cold air so that her critical through the worst times. pothermia since daylight hours are generally warmer.” temperature for ‘cold stress’ will be closer to 30 degrees F. Good natural shelter such as timber and areas to keep out of In periods of precipitation, wet hair will lose its insulating the wind will help preventing any cold stress as well. “Access quality, and the cow will chill quicker.” According to Powell, the usual response to cold stress in- Andy McCorkill, MU Extension to dry bedding such as hay or straw will provide a buffer becludes muscles shivering, an increased heart rate, deeper regional livestock specialist in Dallas tween cold wet ground and cattle as well as some extra insulaCounty tion against the wind and cold temperatures,” McCorkill said. breathing, and the metabolism rate is increased in all tissues. “This Essential prevention includes vaccinating your herd against results in an increase in the cow’s requirements for energy intake.” “Body condition and overall health of the herd play a big role in how well cattle respiratory illnesses. “Develop a close working relationship with a good veterinarian can fair in cold weather,” said Andy McCorkill, regional livestock specialist in the and follow their advice on what vaccinations you need to be giving for your specific management system and location,” McCorkill said. Dallas County University of Missouri Extension office. McCorkill added that proper nutrition will help overcome more obstacles than “Carrying a little extra flesh on your cattle going into winter isn’t necessarily a bad thing. Extra fat helps to insulate the body and also gives some stored energy reserve anything else. Remember to keep an eye on body condition and manage your feedto help get through the worst of times. We like to see cows in the 5-7 range on the ing program around it. For further information, contact your veterinarian or live1-9 body condition scoring system coming through winter into the calving season.” stock extension specialists. Supplements are key to preventing cold stress. “A good rule of thumb is that for every one degree drop below the critical temperature, a cow’s energy requirement

what do you say? How do you prepare your livestock and farm for the upcoming winter months? DECEMBER 9, 2013

“I raise mostly chickens and ducks. For winter I put out heated water pans and enclose the chicken runs with clear plastics to keep them warm without making it airtight.” Kate Bolden Laclede County

“I try to have some pastures with hay waiting so if the snow hits all I have to do is open the gate and call the cattle. I also check to make sure all of my waterers are insulated and ready to go. Plus, I make sure my cattle have plenty of mineral.” Larry Julian Stone County

“I make sure my horses have access to shelter. I do pull their shoes off to keep the snow from balling up on their hoofs. The main thing is to make sure they are adequately fat and in good shape because mother nature will take care of the rest.” Linda Shaddy Wright County

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“We just make sure they are in good shape going into winter. Our bulls have free-choice to mineral and supplements all winter long to keep the condition on them.” Seth Barclay Camden County

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farm help

Is Frostbite a Threat? By Gary Digiuseppe

Frostbite signs, treatment and prevention What’s a good way to avoid frostbite in newborn calves? Feed their mothers in the evening. That surprising advice was relayed by Dr. Jeremy Powell, University of Arkansas Extension Veterinarian, and is based on studies by a Canadian Hereford breeder named Gus Konefal and replicated at Iowa State University. Konefal, “identified that if he fed his animals during a different time of the day, it would affect when the cows would give birth,” Powell told Ozarks Farm & Neighbor. According to the studies, if fed in the morning, it was 50-50 whether the cow would calve during the day or the colder nighttime hours; fed in the evening, the odds of daytime delivery shot up to about 85 percent. In addition to frostbite, Powell said producers should attempt to protect calves from hypothermia; in severe cases, the animal’s body temperature can fall to 94 degrees or lower versus the normal 101.5 degrees. “The animal would appear uncoordinated,” he said. “They wouldn’t have good control of their muscles; they may be, at later stages, even lying down, pupils dilated, gasping for air.” In the worst case, they could die of exposure. He recommended getting the exposed animal into a covered area and, if available, using heat lamps to warm and dry it. Frostbite, Powell said, is hard to detect until the damage is done; it tends to affect peripheral areas like the ears and tip of the tail, and can produce sloughing of skin because of the lack of blood flow. It can also result in fertility DECEMBER 9, 2013

problems if it affects the testes or scrotum of bulls, or mammary difficulties if it attacks the teats of females. Andy McCorkill, regional livestock specialist at the University of Missouri Extension office in Dallas County, told OFN, “Initially, the frostbite affected tissue will fell cold and stiff at the tips. Over time the tissue will become stiff and leathery, and oftentimes will develop an off color that is darker than the healthy tissue surrounding the affected area.” Newborn calves in the first 48 hours of their lives, and older cattle that are facing some health issues, are the most susceptible. McCorkill said there isn’t a good treatment after the effects of frostbite take hold, and the producer’s best bet is to try to create an environment that reduces the risks of frostbite ahead of time; one example would be maintaining cows at body condition scores of 5-7 during calving, so newborns get well-fortified colostrum and are better able to fend off illness. If cold weather does strike newborn calves, he said, “Some things to think about keeping on hand are a clean pen in out of the weather, electrolyte packages, milk and colostrum replacer, bottle and esophageal tube, towels or rags to wipe off a new born calf if necessary.”

Dr Patrick Davis, regional livestock specialist and Cedar County Program Director for University of Missouri Extension, noted cows can also get frostbite on their teats; this can cause scarring that leaves the calf unable to nurse. The teat will have to be physically reopened to prevent the quarter of the udder from drying up, and the calf becoming undernourished and thin. The sphincter muscle of the teat could also be lost, increasing risk of mastitis. Bulls can also get frostbite on their scrotum, which can lead to transitory or permanent infertility. The producer should conduct a breeding soundness exam within 45 to 60 day after extreme cold weather and wind chills to rule out bull infertility. Davis told OFN because of the economic impact of tissue damage and/or cosmetic damage, it is important for ranchers to understand frostbite prevention techniques so the condition does not become a problem in their operations. When there are below zero temperatures and wind chills, proper shelter and bedding are essential, and windbreaks are helpful in reducing cold wind blowing on cattle and calves. He said, “Identifying calves that have not naturally gotten up and dried off, and putting them in a warming area or box where the temperature is 105-108 degrees will help in reducing cattle frostbite.” If signs of frostbite are observed, the cold and stiff areas can be treated with warm water or towels but he added, “Do not rub the affected areas, because this will worsen the tissue damage.”

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Call Lyle or Leon or one of our fieldmen to find out what we can do for you: Bud Hansen 417-533-9484 John Sanwald 417-718-3317 Bobby Cole 573-674-3131 Lyle Caselman, Owner/Mgr. 417-345-7876, mobile: 417-533-2944 Leon Caselman, Owner/Sheep Sale Mgr. 417-345-4514, mobile: 417-588-6185 Howard Miller, Owner - 417-818-3914

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farm help

Is a Heated Barn Necessary? By Amanda Erichsen

Consider ventilation, location, elements and hair coat when deciding to heat your barn In this area, horses typically do grees, but still sunny outside and with litnot need additional heating in tle wind, horses are better off outdoors.” When it comes to using horse blankets, their barns. “It doesn’t get cold enough to justify having a heating system in the they are over-used for the most part. “If barn,” said Mark Russell, assistant professor a horse owner is attempting to keep a and equine extension specialist at the Uni- horse slick for show purposes, then a versity of Arkansas. “In the northern part blanket is necessary,” Russell said. If a horse owner decides of the U.S., where temperato heat their barns, it is tures dip below 0 degrees very important to allow more commonly, it may be for air flow in the barn. something to consider.” Heated barns “Many horse owners enIf heating is used, it is usually have less joy a heated barn, and best if they are above ventilation and, if this isn’t watched in doing so, restrict air the aisle and stalls and carefully, can lead flow for the purposes of face the inner parts of to respiratory trapping hot air,” Russell the barn. When discussillnesses due to said. “At some point during temperatures, Russell excess ammonia ing the day it is critical to recommended a range beand bacteria. open doors to allow fresh tween 55 and 60 degrees air in and blow ammonia is optimal. “Research has out. This can also be acshown that horses do not - Marci Crosby, equine program complished by utilizing a require the same temperatures to remain comfort- coordinator for the University of fan system.” Missouri Animal Science Division “Most horses do great able as humans.” outside during the winter Care should be taken when heating a barn to ensure that fire as long as they have access to shelter codes are met and that air exchanges in (trees or a lean-to) and are fed adequate the barn are maximized. “Heated barns amounts of roughage or hay to help usually have less ventilation and, if this them generate body heat,” Crosby said. isn’t watched carefully, can lead to respi- “Most horses that live outside should be ratory illnesses due to excess ammonia allowed to grow a normal winter hair and bacteria,” said Marci Crosby, equine growth, but can be blanketed if this isn’t program coordinator for the University the case.” According to Crosby, a horse that is alof Missouri’s Animal Science Division. “This is why in general, barns with open lowed to grow a heavy winter hair coat windows and doors, even in cold weath- has tremendous insulation against the cold weather. “The hairs actually stand er, are actually the best for the horse.” Crosby added that portable heaters up to help trap warmth against their bodand heat lamps should be used sparingly, ies,” she added. “A wet hair coat has less natural insulation. If a horse has a thick especially without supervision. Regarding the need for a horse to be in winter hair coat, adding a blanket actua barn in the winter, it depends on loca- ally compresses the undercoat and the tion and elements. “If it is blowing snow horse will lose its natural insulation.” and windy, horses are generally better off inside a barn,” Russell said. “If it is 20 de-

Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

farm help

A Glance at Grazing By Gary Digiuseppe

Which grazing system makes the most sense for your operation? Earlier this fall Dr. Vanessa Corriher Olson, an Extension forage researcher at Texas A & M’s station in Overton, Texas spoke on “myths, facts and practicality of grazing management” during the Arkansas Forage and Grassland Council’s Fall Forage Conference in Conway, Ark. Among the myths of pasture management, Corriher Olson said, that you always need to “take half and leave half” of your forage – she said that’s very dependent upon the type of forage, the time of year and the system- – and that if a system works for another producer, it will always work for you. She said although people associate grazing management with intensive systems like rotational or strip grazing, continuous grazing is itself a management tool. “A majority of the producers in East Texas where I’m located use primarily continuous grazing because it’s the easiest,” Corriher Olson said. “It requires less work on their part. They already have a perimeter fence; they have no need or no desire to do additional cross fencing, or add to their labor or to their time.” She pointed out cattle raising is not the primary job of many producers, and they’re seeking a system that requires the least amount of labor. But there are disadvantages, such as uneven use of standing forage by the cattle. She said, “Depending on the layout of their land, in a season (the cows) may spend the majority of their time in the shade, especially during the summer or in the middle of the day and in the heat of the day, and less time grazing in the pasture. Or they may spend a lot of time around water or other aspects of the pasture, avoiding or not necessarily efficiently using all of the forage that is available in that pasture.” In addition, the plants are defoliated more frequently under continuous grazing, and as a result will not survive a DECEMBER 9, 2013

drought; that drives up the producer’s expense. She said, “They’re seeing great depreciation in those forages and those stands, and will continue to see a decline in that forage production that ultimately impacts their income and their budget, because they’re having to spend more money controlling weeds or reestablishing that particular pasture.” Rotational stocking, where cattle are moved from pasture to pasture so the grass can rest and regrow, has several advantages; it improves pasture longevity, and allows the opportunity to stockpile forage and raise stocking rates. However, Corriher Olson warned employing the practice is no guarantee of good pasture management. “A lot of people think if they throw up some cross fencing and they rotate their animals kind of blindly, without really thinking about forage growth and production and their animal nutrient requirements, that they’re good managers. And that would not necessarily be the case,” she said. Among the important aspects of management she discussed were maintaining soil fertility and pH, and calculating stocking rates to get the maximum gain from the available area. One practice she’s looked into is creep grazing. “Calves obviously have a higher nutrient requirement than cows, so you create a smaller area of a higher quality forage,” she said. “Our higher quality forage happened to be Aeschynomene, which is a tropical legume. Legumes are higher quality than grasses. So, it’s an opportunity to strictly only allow the calves access into this creep grazing area.” Other alternative methods include first-last grazing, where animals that need the highest nutrition get new grass first, as well as forward creep grazing and strip grazing, which had the highest efficiency of all grazing methods.

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farm help

Tricks to Reduce Waste G OOSENECK T RAILERS L T •F •D T IVESTOCK RAILERS

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for registration information call (573) 499-9162 or visit mocattle.com

By Gary Digiuseppe

Factors to consider when calculating costs of hay production “As a rule, the larger the bale that you can buy and handle, the better off you’re going to be from a waste standpoint,” said Dr. Justin Sexten, a University of Missouri Extension beef nutrition specialist. “The bigger the bale that you’ve made, the more that you concentrate in the middle, or the less that you expose to the elements outside.” He said research at Mississippi State University found a 4’ x 4’ bale weathered to a depth of 8” is 56 percent damaged, compared to 40 percent for a 6’ x 5’ bale. Sexten offered additional tips on how to reduce hay waste during winter feeding. He said a tightly wound bale will lose less hay than will one with a soft core, which will lose its shape as it weathers. In addition, if stored outside, the bales should be stored on a sloping site and placed in rows running north and south. He explained, “When the sun comes up from the east to the west, it dries both sides of the bale. If you orient them the other way, what happens is the north side of the bale will typically not get much sun exposure, and will become wet.” Studies at North Dakota State University have found between storage and feeding, an average of 40 percent of hay stored outside is lost compared to 15 percent of hay stored indoors. However, Sexten pointed out some people don’t like to build barns for hay. “They may move their hay feeding area around,” he said, “or they may feed their hay on rental property or something along those lines, so building a permanent structure from a cost standpoint may not make sense. The other reason it may not make sense is if your cows are 30 miles away from your hay structure, that’s something you’ve got to do every day, so there’s additional transportation cost.”

Ozarks Farm & Neighbor • www.ozarksfn.com

Therefore, he said, temporary storage using a tarp and a built up ground surface offers the opportunity to minimize stored hay losses. Sexten said producers need to take everything that goes into hay production into account when deciding whether to buy hay or to grow their own. He cited such production expenses as land – you could, for instance, use your hay acreage for more cattle; fertilizer – although your cattle will return nutrient to the pasture, you have to make sure it’s evenly distributed – and labor. As Sexten pointed out, your time is worth something, and the time you spend cutting and baling hay could be spent doing something else. He also noted raising hay is dependent upon the species and yield of the system you own. “If you would like to produce higher quality forage,” Sexten said, “all that you have is timing. You can cut it earlier in the season, which might result in a little bit lower yield typically, but it is hard to make an improvement in forage quality outside of your production system. You may try a new species; you could use sorghum sudangrass as an annual – or annual ryegrass or cereal rye, those types of things – to produce higher quality forages, but in our permanent pastures it’s dependent upon the forages that we start with.” In contrast, if you purchase hay, transportation and availability are limiting factors, but not quality; if you want higher quality hay, Sexten said, all you need is more money. He urged producers to think about purchasing hay on a cost per unit of nutrient basis. As he explained, when you purchase hay, it’s already stored and its nutrient quality can be tested; if you raise your own hay, put all of the inputs into it and then it gets rained on, you’re stuck with the reduced quality hay irrespective of the cost of producing it. DECEMBER 9, 2013

farm help

New Advances in Estrus Detection By Gary Digiuseppe

DECEMBER 9, 2013

Wean-Vac Sale

Special Cow Sale

Saturday • Dec. 7 @ 6 p.m.

Holstein Special & Regular Steer Sale

S 1

M 2

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F 6

S 7

Steve Hawk

10 11

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Tonto Kissee

15 16

17 18

19 20

22 23

24 25

26 27

29 30

Tuesday • Dec. 17

Wean-Vac Sale

224-5047 788-2240

838-4638

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752-3623 839-8582

From our family to yours, thanks for another great year and Merry Christmas!

Wednesday • December 18

Dec. 18th Last Sale of the Year Stock Cow & Bull Sale Starts 9 a.m. Every Monday

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December 2013

Special Dairy Sale

is mounted; in addition to the time and duration of the mount it provides standing and suspect heat lists, and the status of the transmitter. The orange pad is attached along with the transmitter box to a patch. The cattle have to be within 400 meters of the radio receiver with no obstructions, or within 6.4 kilometers of a repeater that retransmits the signal; the data are stored in a buffer that can be no more than 150 meters from the receiver. The system is not cheap; Rorie said it costs $3,000-4,000, with transmitters running $50-60 apiece, and $5 or $6 for the patches. Any functional computer can be used to run the software. There are also competing systems; one similar to HeatWatch will be offered by Estrotect and called Accubreed, but it’s not yet on the market. Another less expensive stand-alone mount detector is the TattleTale, available through Microdyne Co., LLC. Rorie said HeatWatch is much more efficient than attempting visual observation. He said, “If you just go out and watch a herd of cows for estrus so you know when to inseminate them, just by watching them a couple of times a day you might detect 50-60 percent of them when they come in… HeatWatch will get your efficiencies up there, probably, to 90-95 percent.” And it makes better use of a rancher’s time; rather than watching the animals in the pasture, the rancher can just download the information a couple of times a day. And Rorie noted the patches can just be left on the cows. “If the animals don’t become pregnant through artificial insemination, roughly 21 days later they’ll be back into estrus,” he said. “So if you leave the system on them, you can see which ones didn’t take the artificial insemination, see when they come back into estrus and inseminate them a second time.”

Josh Ford Kelly Crain

Wednesday • December 4

Wednesday • December 11

Technology can help you save time and money A University of Arkansas graduate student recently found a new use for an old tool. Tom Devine was conducting research into the influence of growth-promoting implants on the growth, estrus behavior and pregnancy rates of beef heifers. In order to determine the best time to artificially inseminate the heifers, Devine needed to record parameters like the time of onset and length of estrus, and the time, number and duration of mounts. So he turned to orange pads that attach to the backs of the cows – part of a system called HeatWatch. One of the professors overseeing Devine’s study, University of Arkansas animal scientist Rick Rorie, has been using HeatWatch for 20 years. “We were using HeatWatch because it allows you to monitor animals 24 hours a day, seven days a week,” Dr. Rorie told Ozarks Farm & Neighbor. “HeatWatch allows you to never miss an animal in heat.” The company that manufactures the system is now known as CowChips LLC, and recently released a second-generation product, HeatWatch II. The system measures precisely when a cow enters heat, and Rorie said it’s been particularly valuable in the embryo transfer industry. He explained, “When you transfer an embryo from a donor to a recipient, the closer they are at the exact same stage of their reproductive cycles the more likely the embryo is going to survive a tough pregnancy. If we know exactly when a donor comes into estrus and exactly when all the recipients come into estrus, we can pick out the recipients that match her really well and have better pregnancy rates that way.” The system is both high tech and simple. A transmitter mounted on the cow’s rump sends a signal to a radio receiver that records every time the cow

Mark Your Calendars!

Feeder Cattle Sale Starts 7 a.m. Every Wednesday

Cowboy y Church Ever Thursday at t Nigh 7 p.m.

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Whether on the floor of the Missouri Senate, working for the USDA, or hosting the Farm & Ranch Report, Morris Westfall cares about the people of the Ozarks. Ag Production and political news and views for the farm and ranch. Join Morris Westfall for the Farm & Ranch Report.

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Place your ad here for only $21 per issue

and you’ll also receive a listing in the Cattlemen’s Seedstock Directories in both the classifieds and on our website. Call 1-866-532-1960

December 2013 12 Pork Profit Seminar – 2:30 p.m.-7:45 p.m. – Thiebaud Auditorium, Lamar, Mo. – 573-445-8375 12 Golden City Christmas Parade – 6 p.m. – Golden City, Mo. – 417-682-3595 14 Christmas Parade – 4 p.m. – Downtown Mountain View, Mo. – 877-266-8706 14 2013 Christmas Parade – 11 a.m. – Richland, Mo. – 573-765-3986 14 Cabool Christmas Parade – 12 p.m. – Cabool, Mo. – 417-254-1511 14 West Plains Christmas Parade – 5 p.m. – West Plains, Mo. – 417-256-4433 14 29th Annual Lake Area Christmas Parade – 1 p.m. – Lake Ozark, Mo. – 573-365-2460 14 Ava Christmas Parade – 1 p.m. – Ava, Mo. – 417-683-4594 14 Bolivar Christmas Parade – 2 p.m. – Bolivar, Mo. – 417-326-4118 14 Downtown Springfield Christmas Parade – 2 p.m – Park Central Square, Springfield, Mo. – 417-831-6200 17-18 MO-AG Winter Convention – Holiday Inn Executive Center, Columbia, Mo. – 573-636-6130 18 Farm Safety – 5:30 p.m.-8:30 p.m. – Bond Learning Center, Springfield, Mo. – 417-766-8711 – 417-429-0999 January 2014 2-4 46th Annual MCA Convention & Trade Show – Tan-Tar-A Resort, Lake Ozark, Mo. – 573-499-9162 7 Commercial Pesticide Certification – University Plaza Hotel, Springfield, Mo. – 417-881-8909 8 Commercial Pesticide Recertification – University Plaza Hotel, Springfield, Mo. – 417-881-8909 14 KOMA Beef Cattle Conference – 3 p.m. – Joplin Regional Stockyards, Carthage, Mo. – 417-276-3313 18 Webster Co. Diversified Agriculture Conference – Marshfield, Mo. – 417-859-2044 23 Barton Co. Soil & Crops Conference – 9 a.m.-2:30 p.m. – Thiebaud Auditorium, Lamar, Mo. – 417-682-3579 23 Dade Co. Soil & Crops Conference – 6 p.m.-9 p.m. – United Methodist Life Center, Lockwood, Mo. – 417-637-2112

Lendell Voris (c) 417-777-0579 • (h) 417-445-2461

No Excuse Herefords!

Breeding Age Bulls and Females

Herd Sire Prospects Select Females

calendar

ozarks’

auction block

December 2013 8 Missouri Hereford Association Sale – Sedalia, Mo – 660-676-3788 11 Missouri Bison Association Sale – Lolli Brothers Livestock, Macon, Mo. – 417-839-3241 14 Ridder Farms 3rd Annual “The Showgirls Sale” – at the farm, Hermann, Mo. – 573-680-4692 14 Finley Brothers Cattle Company Complete Dispersal – Joplin Regional Stockyards, Carthage, Mo. – 918-540-4973 21 Show-Me-Select Replacement Heifer Sale – Green City, Mo. – 660-265-4541 January 2014 13 Magness Land & Cattle Online Heifer Sale – Platteville, Co. – 970-785-6170 February 2014 7-8 Liberty Ranch Two-Day Production Sale – Plainville, Kan – 785-885-4881 15 GV Limousin Annual Bull & Female Sale – Garnett, Kan. – 785-448-3708 15 Byergo Angus Production Sale – Savannah, Mo. – 816-261-7132 22-23 Missouri Angus Breeders Futurity – Columbia, Mo. – 417-995-3000

Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

Got Cows or Farm Equipment? Call today to list your cattle or farm equipment in our classifieds. Ads as low as $13.68 per issue! Call for details!

Upcoming Event or Production Sale? Call today to list your upcoming event or production sale for FREE in the Farm Calendar or Auction Block.

Do You Have a Favorite Family Recipe? Send in your favorite family recipe to share with our readers.

Cattlemen’s Seedstock Directory

BIRD DOGS

English & Llewellin Setter Puppies, White Oak Kennels, Lebanon, Mo. English Setters Will Be Ready for Fall Hunting.

Angus

4R Farms - Republic, MO 417-869-1462 - 417-844-4929 w.4rfarmslowlines.com Clearwater Farm - Springﬁeld, MO 417-732-8552 - 417-732-2707 Day Cattle Co. - Marshﬁeld, MO 417-224-2357 - 417-988-8589 Mead Farms - Barnett, MO 573-216-0210 - 573-216-3845

Kevin Coffman • Lebanon, MO

417-718-8723

Balancers

Bob Harriman Genetics - Montrose, MO - 660-492-2504 - www. rotertharriman.com Hilltop Farms - Asbury, MO 417-642-5871 - 417-529-0081

Portable Welding See Us For All Your Pipe Fencing Needs!

Farm Equipment

From Corners To Corrals We’re Your Pipe Fencing Specialists!

Baler Belts for All Balers

We are now an area dealer & installer for

JD w/genuine JD plate fasteners. CANNONBALL HAY/DUMP BEDS

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Beefmasters

Loftin Beefmasters - Nixa, MO 417-725-2527 Jerry Glor Beefmasters - Springﬁeld, MO - 417-840-6471 Mead Farms - Barnett, MO 573-216-0210 - 573-216-3845

12/9/13

Farm Improvement

TANK COATINGS ROOF COATINGS

Charolais

Beiswinger Charolais Ranch Halfway, MO - 417-253-4304 Mead Farms - Barnett, MO 573-216-0210 - 573-216-3845 S&J Charolais - LaRussell, MO 417-246-1116

Available for metal, composition shingles or tar roofs. Long lasting and easy to apply. We also manufacture tank coatings for concrete, rock, steel, galvanized and mobile tanks.

Gelbvieh 4AR Simmental/Gelbvieh - Conway, MO - 589-3193 Bob Harriman Genetics - Montrose, MO - 660-492-2504 - www. rotertharriman.com Hilltop Farms - Asbury, MO 417-642-5871 - 417-529-0081

Herefords

Jim D. Bellis - Aurora, MO 417-678-5467 - 417-466-8979 Journagan Ranch - Mtn. Grove, MO 417-948-2669 Mead Farms - Barnett, MO 573-216-0210 - 573-216-3845 R&L Polled Herefords -Halfway, MO 417-445-2461 - 417-445-2643

Give me a call today to

Richards

Get More From Your Hay & Pasture Pure Chicken Manure (No Litter) and Ag Lime

When Quality Counts & You Want It Done Right, Call Richard!

12/9/13

Now when you advertise in Ozarks Farm & Neighbor, you have three options: 1) Reach more than 14,000 livestock producers across Southwest Missouri; 2) Reach more than 10,000 livestock producers across Northwest Arkansas & Eastern Oklahoma; 3) Reach more than 24,000 livestock producers in the The Cattlemen’s Sweetspot by advertising in both Missouri & Arkansas/Oklahoma editions. Call Today.

Locust Grove Limousin - Miller, MO 417-452-2227 Pinegar Limousin - Springﬁeld, MO 877-PINEGAR

Red Angus

Dunseth Farm - Halfway, MO 417-445-2256

PO Box 1319 Lebanon, MO 65536 866-532-1960

Salers

Dunseth Farm - Halfway, MO 417-445-2256

870-715-9929

Davis Farms

417-664-0743 Quantity Discounts!

Outdoor Wood Furnaces

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12/9/13

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After

Before

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Shorthorn

Is your barn or house in need or repair? If so, give us a call.

Sim/Angus

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Bob Harriman Genetics - Montrose, MO - 660-492-2504 www.rotertharriman.com

Simmental 4AR Simmental/Gelbvieh - Conway, MO - 417-589-3193

Call Today to Place Your Purebred Corral Ad!

1-866-532-1960

Wheat Straw • $3 2nd Cutting Mixed Grass $5.50 Small Square Bales

Heating

Harrison, Arkansas

Ron Sneed Shorthorns - Sedalia, MO - 660-620-1718 www.robsneedshorthorns.com

866-532-1960

Hay

3/24/14

Farms

866-532-1960

More Options. More Farmers.

Limousin

12/9/13

Hefley

12/9/13

with a classified ad for as low as $13.68 per issue! Call today for details!

417-840-1106

Serving SW Missouri

935-4303 • 234-0634

Sell Your Farm Equipment

Mullings Farms

Sales & Spreading

Virden Perma-Bilt Co.

806-352-2761 www.virdenproducts.com

Chicken Litter

“No Job Too Small”

Cross Timbers, Mo. • 417-998-6629

E.S.Owner: Construction Eldon Swartzentruber

www.crawfordauctionservice.com

Home: 417-345-5337 • Cell: 417-327-6348

Sam 417-328-9137 Chase 417-399-1904 • Chance 417-298-1751

Buffalo, MO

12/9/13

DECEMBER 9, 2013

Serving More Than 34,000 Readers Across Southwest Missouri

Heating

Help Wanted

Livestock - Cattle

MIKE MOYER

Affordable, clean, safe and efﬁcient wood heat. Central Boiler OUTDOOR WOOD FURNACE. Heats multiple buildings.

Positions Available Sales Nixa 417-724-2226

Service

Freistatt 417-235-7279 Harrison, AR 870-740-4915

Donald Farm & Lawn

Parts

417-664-4264

Livestock - Cattle

Freistatt 417-235-7279 WWW.LARSONJD.COM

12/9/13

Graber Metal Sales Rooﬁng • Siding •Trim • Insulation Overhead Doors • Windows, Etc,… Serving the Metal Building Industry

417-464-1040

12/9/13

417-842-3353

Walnut Grove, MO 417-694-2386 • 417-880-6810

1/20/14

Check out our website! Get recipes, read archived stories, subscribe and more!

Kay Dee Feed Company, America’s largest independent manufacturer of mineral and protein supplements is seeking expansion in your area. Please contact us for more information on how to distribute Kay Dee products. Call 800-831-4815 or email customersupport@kay-ﬂo.com.

www.ozarksfn.com

12/9/13

Selling Cattle? Morgan Benton Ben

Miller

St. Clair

8327 Lawrence County Ave. LaRussell, MO 64848 417-246-5335

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You Need The Cattlemen’s Sweetspot! There’s No Better Way To Reach The Top Beef Producing Area in the Ozarks.

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Will 417-350-9810 Ron 417-214-0279

Livestock - Equine

1-866-532-1960

The Horseman’s Horse Source

Spring & Fall Farm/Ranch Consignment Auctions

3/3/14

Angus & Lim-Flex Service Age Bulls

417-445-2214 417-777-0894

12/30/13

www.kaydeefeed.com

Henry

5 years old, excellent condition, 16’ long, 12,000 lbs. capacity. Located in Clinton, Ark.

Call Steve Glenn

BULLS FOR RENT

Fancy Angus Cattle

Bates

CREEP FEEDER FOR SALE

Farm Raised: Angus Gelbvieh - Charolais & Others - No Sundays Please!

Livestock - Cattle Limousin Bulls, Open & Bred Heifers, Blacks & Reds

8 Sisters Santa Gertrudis Ranch

Overnight Stabling Show & Sport Horse Prospects Trail & Using Horses Ponies • Tack

Horses & Tack Bought & Sold Daily

Dennis & Mariellen Raucher Professional Auctioneer Mt. Vernon, Mo.

American Breed, Gentle, Polled or Horned, Growthy, Bulls or Heifers

417-316-0023 Cell

417-926-7256

Livestock Equipment

Registered Red Angus Bulls

The Tuffest Made

12/9/13

Mountain Grove, MO

7/28/14

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12/9/13

Storage Containers & Trailers

BRANGUS BULLS

Ground Level Containers 20’, 40’, 45’ & 48’ Available • Sale or Lease

For Sale

Call Jerry at 800-960-7794 Daytime Hours

We Are Your Best Value!

LENWORTH AUCTION & REALTY www.glenworth.com

Andrews Farm & Seed

WE SPECIALIZE IN ALL TYPES OF AUCTIONS:

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Farm • Construction • Estate • Antique • Real Estate • Commercial • Business Liquidations

Dusty Essick, Auctioneer/Realtor 417.860.1127 essickauctionservice.com

Merry Christmas from the Essick Family

Also Available: • KY-31 Tall Fescue OPEN MONDAY-FRIDAY

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Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

Machinery

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12/9/13

Vets

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417-743-2287

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810 Main St., Lockwood, MO 65682 • Email: dadecounty@keinet.net

Concrete Products Manufacturer of Precast Concrete Products 417-532-2100 18926 Historic Route 66 Lebanon, MO 65536

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AUCTION

& REAL ESTATE CO.

David Stutenkemper 417-326-2828 877-907-3000

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Stone County Real Estate Auction Selling 3 Parcels Parcel 1: Thursday • Dec. 12 • 10 a.m. 708 Austin Pl. • Reeds Spring, Mo. Owners: Terry & Kathleen Thrush Parcels 2 & 3 Selling: Thursday • Dec. 12 • 1 p.m. 2126 Keystone Rd. • Reeds Spring, Mo. Owners: Ronald & Kathy Molenda

• Sales • Service • Parts

Real Estate & Personal Property Auction Saturday • Dec. 14 • 10 a.m. 2120 W. State Hwy. WW • Springﬁeld, Mo. Owners: Tom & Shelly Vlastuin

See our ad on Page 26 for our Christmas Subscription Special!

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Servicing all brands of Japanese mini trucks 417-830-2519 • Preston, Mo. www.ranchmasterminitrucks.com 12/9/13

DECEMBER 9, 2013

Serving More Than 34,000 Readers Across Southwest Missouri

M A D E F O R A G R I C U LT U R E

Check out your local MFA supplier for more information about MFA Health Track. Adrain - 816-297-2138

Buffalo - 417-345-2121

Freistatt - 417-235-3331

Licking - 573-674-2224

Mt. Vernon - 417-466-3752

Stockton - 417-276-5111

Ash Grove - 417-751-2433

Carytown (Carthage) - 417-394-2435

Golden City - 417-537-4711

Lockwood - 417-232-4525

Ozark - 417-581-3523

Urbana - 417-993-4622

Aurora - 417-678-3244

El Dorado Springs - 417-876-2422

Lamar - 417-682-5300

Lowry City - 417-644-2218

Rolla - 573-364-1874

Walker - 417-465-2523

Bolivar - 417-326-5231

Fair Grove - 1-877-345-2125

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West Central Agri Services MFA Agri Services

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West Plains - 417-256-4041 MFA West Plains

Ozark Farm & Neighbor: “Health Track 2013 r2” 91⁄2" x 10" Art director: Craig J. Weiland cweiland@mfa-inc.com MFA Incorporated

Decadent Desserts for the Holidays By Jaynie Kinnie-Hout

Shirley Allred bakes delicious treats for her family and as a way to support her community On a cold, crisp December morning in the heartland of the Ozarks, just outside of Ash Grove, Mo., the fields glisten white surrounding the Allred Farm. Inside, Shirley Allred, a well-known baker of delicious treats is just putting the finishing touches on a week-long Christmas baking marathon, getting ready for the family’s Christmas celebration. The kitchen counters are filled and overflowing with delicious pecan pies, yummy cookies, homemade-pumpkin bread, banana bread, chocolate and black walnut fudge, white chocolate macadamia nut fudge, pecan turtles and caramel turtles. Is your mouth watering? Shirley, known in the community for her 24 years of service at the Bank of Ash Grove, said her avocation of baking “really took off” when she retired four years ago. “I come from a family of cooks,” Shirley explained. “Mother was an excellent cook and my grandmother was more of a baker. Once I figured out I could actually make a pie and bake a loaf of bread, I kept going from there. I really love to get in the kitchen and bake. I also like to bake and send it somewhere so I don’t consume the calories,” Shirley smiled. Her favorite meal is homemade chicken and noodles and homemade rolls. “I am very fond of apple or coconut cream pie,” she added. On Christmas day, Shirley’s children Steven, Jeff and Christina and all the grandchildren gather at the farm to open presents and afterward they enjoy a delicious prime rib dinner. “It’s our traditional dinner and we’ve done it for years,” Shirley said. Shirley is definitely the “go-to girl” when your sweet tooth needs nurturing. Her pies and cakes have graced many tables in the community. She has sent out as many as 10 pies a week. She also donates a portion of her treats to the Ash Grove Healthcare Facility where she is a volunteer. Her grandson Logan Allred is on the football team at Ash Grove High School and Shirley cooks for the Pirates Quarterback Club. Their favorite dessert? Reese’s Peanut Butter Cup Chocolate Cake. DECEMBER 9, 2013

Serving More Than 34,000 Readers Across Southwest Missouri

C-1

Appetizers & Sides Cornbread Salad

Rhonda Wallen of Wallen Prairie Ranch, Lockwood, Mo. 8x10” pan baked cornbread 10 slices Hickory Smoked Bacon 1 dry pkg. ranch dressing mix (I use Hidden Valley) 1 1/2 C. sour cream 1 1/2 C. real mayonnaise 2 cans pinto beans (drained) 2 cans whole kernel sweet corn (drained) 3 tomatoes, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 small bunch green onions, chopped 2 C. shredded cheddar cheese After cornbread is cooled, crumble and set aside. Cook bacon, drain, crumble and set aside. Whisk together: sour cream, mayonnaise and ranch dressing packet. Mix together beans, corn, tomatoes, bell peppers and onions. Assemble in 11x15” dish layer half of cornbread, top with half bean mixture then half dressing mixture, half of the bacon and half of the cheese. Repeat second layer. Cover and chill at least 2 hours but best overnight. The cornbread does not get soggy. Serves 12.

Holiday Potato Casserole

Pam Naylor, Buffalo, Mo. 3 lbs. potatoes, peeled and quartered 1/2 C. butter 2 (3 oz.) pkg. cream cheese, softened 1 C. (4 oz.) shredded cheddar cheese, divided 1 (2 oz.) jar pimento, drained 1 pepper, chopped 1 bunch onions, chopped 1/2 C. grated parmesan cheese 1/4 C. milk 1 tsp. salt Cook potatoes and mash. Add butter and cream cheese. Add in 1/2 C. shredded cheese and next 6 ingredients. Bake at 350° for 30 minutes Sprinkle remaining shredded cheese on top.

C-2

Cherry Amaretto Jam

Winter Young, Lebanon, Mo. About 6-8 half pint jelly jars with seals and bands 36 oz. frozen sweet dark cherries, thawed and drained 6 T. of classic pectin 3/4 C. amaretto liqueur Featured 3 T. lemon juice Cook 4 1/2 C. sugar Wash then warm jars in oven at 170°. Put bands and seals in a bowl. Chop cherries, using a food processor on pulse. Combine cherries, classic pectin, amaretto and lemon juice and bring to a boil, stirring often. Add sugar and stir until dissolved. Return to a rolling boil, then boil 1 minute longer. (Now is a good time to put hot water in the bowl to cover bands and seals) Remove jam from heat and skim foam if needed (foam will make jam have a whitish color). Ladle hot jam into jars leaving 1/4” space. Wipe the jar tops and adjust seals and bands to finger tight. Process 10 minutes in a boiling water canner.

Homemade Egg Noodles

Jenny Thomas, Exeter, Mo Whole chicken or chicken thighs Noodles: Featured 4 eggs Cook 1 tsp. salt 4 half egg shells filled with water Flour Boil a whole chicken or chicken thighs because they have more fat and flavor. After chicken is done, remove from broth and debone. Bring broth to a boil. For noodles: Mix ingredients together and add enough flour to form dough. Roll out on floured surface and cut into noodles. Drop straight into broth. Simmer noodles for 20 minutes, then taste broth and add salt, pepper or other seasonings to taste. Add deboned chicken and serve.

Slow Cooker Stuffing

Shirley Allred, Ash Grove, Mo. 1 C. butter 2 C. chopped celery 1 C. onion Featured 1 tsp. poultry seasoning Cook 1 1/2 tsp. leaf sage, crumbled 1/2 tsp. pepper 1 1/2 tsp. salt 1 tsp. leaf thyme, crumbled 2 eggs, beaten 4 C. chicken broth 12 C. dry bread crumbs (1/2 cornbread and 1/2 white bread) Mix butter, celery, onion, spices, eggs and broth together. Add crumbs; stir to blend. Cook in slow cooker on high for 45 minutes; reduce heat to low for 6 hours. (This recipe comes in handy when you run out of oven space at a large family gathering.) Makes 10-12 servings.

Holiday Ham & Cream Cheese Spread

Regina Obermann, Freistatt, Mo. 1 (8 oz.) pkg. cream cheese, softened 1/2 tsp. seasoned salt 1/2 C. finely chopped deli ham 1/4 C. finely chopped roasted red pepper 2 T. minced green onion 1/2 C. (green) pepper jelly In a small bowl combine cream cheese, seasoned salt, ham, pepper and green onion, stirring to combine well. Line bottom and sides of a 6x3x2” mini loaf pan with heavy duty plastic wrap, allowing edges to overhang 2-3”. Spread cream cheese mixture evenly in bottom of prepared pan. Cover with plastic wrap and refrigerate for 1 hour. Invert onto serving dish and remove from pan. Discard plastic wrap. Spoon pepper jelly over top of cream cheese spread. Serve with assorted crackers.

Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas. - Calvin Coolidge Ozarks Farm & Neighbor • www.ozarksfn.com

DECEMBER 9, 2013

Appetizers & Sides Spanish Rice

Martha Bledsoe Marlin, Marshfield, Mo. 1 onion (small, medium or large depending on how much onion you like), chopped fine 1 green bell pepper, chopped fine 1 large rib of celery, chopped fine 1 lb. ground beef 1 C. raw rice 2 C. water 1 tsp. salt 1 can tomato sauce 1 can water 2 tsp. granulated sugar Dash of black pepper Salt to taste 1 tsp. chili powder Saute onion, bell pepper, rib of celery and ground beef. Cook until meat is no longer pink. While you are sautéing, boil raw rice with 2 C. water and salt in a covered pan until tender (about 15 minutes). Add tomato sauce and 1 can of water to the skillet mixture. Bring to a boil. Add sugar, black pepper and salt. Then add chili powder. If you like it spicier, add carefully, chili powder to taste. Add skillet mixture to cooked rice. Mix throughly and pour into casserole dish. It can be topped with grated cheese, if desired. Keep warm in oven until ready to serve. *When rice begins to boil, add a little vegetable oil to it to help keep it from boiling over.

Mozzarella Dip

Regina Obermann, Freistatt, Mo. 16 oz. jar of mayonnaise 16 oz. sour cream 4 C. of shredded mozzarella cheese 1 tsp. garlic powder 1 tsp. onion powder 3/4 tsp. celery salt 1 T. parsley flakes Mix all together. Chill. Serve with raw vegetables or crackers. Great for parties, makes a big bowl. DECEMBER 9, 2013

Summer Sausage

Regina Obermann, Freistatt, Mo. 2 lbs. hamburger 1/2 C. water 2 T. Morton’s Tender Quick salt 1/4 tsp. onion powder 1 tsp. course pepper 1/2 tsp. garlic powder 1 tsp. mustard seed 1 1/2 T. liquid smoke Combine ingredients and mix well. Shape into rolls (approximately 2” in diameter, about 6” long). This will make two rolls. Wrap rolls in aluminum foil, shiny side in, Refrigerate for 24 hrs. Then poke holes in bottom of the foil and bake on a broiler pan, which has 1/2 C. of water in it. Bake 90 minutes at 350°. Immediately after the rolls are baked, open the ends of the roll to let juice drain. When cool, wrap in new foil and refrigerate. Sausage will keep 10 days in fridge or may be frozen until needed. Serve with cheese and HiHo crackers. Makes great gift for neighbors or friends at Christmas or holidays.

Cheese Ball

Jenny Thomas, Exeter, Mo 2 (8 oz.) pkgs. cream cheese 1 pkg. Hidden Valley ranch dressing Featured (dry mix) Cook 3/4 C. shredded cheese Leave cream cheese out to soften, mix together all three ingredients until well combined. Roll in extra cheddar cheese and shape into a ball or log. These ingredients can be added to make it different: bacon bits, diced red or green pepper, or try rolling in crushed french onions. Refrigerate. Serve with your favorite crackers.

It’s true, Christmas can feel like a lot of work, particularly for mothers. But when you look back on all the Christmases in your life, you’ll find you’ve created family traditions and lasting memories. Those memories, good and bad, are really what help to keep a family together over the long haul. - Caroline Kennedy Serving More Than 34,000 Readers Across Southwest Missouri

Corn Casserole

Libby Williams, Ash Grove, Mo. 1 (30 oz.) can cream corn 1 C. diced celery 1 C. diced cheese 1/2 C. diced onion 1 C. milk 1 C. crushed crackers 2 T. butter 1/2 tsp. salt 1/4 tsp. pepper Mix all together until blended and pour in a baking dish. Sprinkle with paprika. Bake at 300° for 1 hour.

Bar-B-Qued Meatballs

Doris Niehoff, Lockwood, Mo. 13 oz. evaporated milk 3 lbs. hamburger 2 C. quick oatmeal or crushed cornflakes (I use half and half) 1/2 tsp. pepper 2 T. chili powder 1/2 tsp. garlic powder 1-2 tsp. salt 2 eggs 1 C. chopped onion Sauce: 2 C. ketchup 1/2 C. brown sugar 2 T. liquid smoke 1/2 tsp. garlic powder 1/2 C. chopped onion Mix all ingredients together for meatballs. Make into meatballs, I use an ice cream scoop. Sauce: Mix ingredients together for sauce, pour over uncooked meatballs. Bake at 350° for 1 hour. These freeze well.

Maybe Christmas, the Grinch thought, doesn’t come from a store. - Dr. Seuss

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country christmas

Feast Without Regret By Tammie Gimenez

10 tips to stay on track during the holidays Holiday eating can be a loaded topic – most people relish holiday recipes – cookies, candies and pies – yum, but live to regret their overindulgent holiday eating patterns after the season has passed. It’s very tempting to fall into unhealthy holiday eating patterns, but regret should have no place in your holiday celebrations. To help you maintain a healthy diet during the holiday season, consider these 10 eating strategies.

Eat the “Best for You” Offerings First. For example, hot soup as a first course, especially when it’s broth based, not cream based can help you avoid eating too much during the main course. Stand more than an arm’s length away from munchies – like a bowl of nuts or chips, while you chat so you’re not tempted to raise your hand to your mouth every few seconds.

Concentrate on Your Meal While You’re Eating It. Don’t forget to use your “senses.” Focus on chewing your food well and enjoying the smell, taste and texture of each item. Research shows that mealtime multitasking, whether at home or at a party, can make you pop mindless calories into your mouth. Of course, dinner party conversation is only natural, but try to set your food down until you’re finished chatting so you are more aware of what you’re taking in.

Don’t Go Shopping Hungry. This not only includes grocery shopping but also mall shopping. To cut down on the lure of the food court, never go to the mall on an empty stomach. Plan your shopping route so you don’t pass the Cinnabon stand a dozen times. Both sights and smells can coax you to eat, and saying no can feel impossible.

Keep Track of What You Eat. Maintain a food diary to help you stay committed to your goals during this risky eating period. There are many good tools available to download that allow you to record your daily intake to help keep you on track.

people eat more, regardless of their true hunger level. Cutting down on your personal smorgasbord can decrease what you end up eating by 20- 40 percent.

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Remember to Eat Breakfast. This has been shown to prevent overeating later in the day.

Keep Healthy Snacks at the Office. Stash healthy foods in your desk at work so you’re not as tempted by the treats piling up at the office. Try to keep communal office goodies out of view, either in an area that isn’t as highly trafficked as the kitchen or the break room, or in dark containers or covered dishes. Before you allow yourself a splurge, do something healthy, like eating a piece of fruit, walking around the office for five minutes or climbing a few flight of stairs.

Keep Up the Exercise. Be determined to squeeze in at least one or two workouts a week, no matter how busy you get. If you don’t have time for our daily four mile walk, do a few 10-15 minutes spurts of exercise throughout the day. They can be just as effective at maintaining overall fitness as one continuous workout.

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Manage Portion Size. Take sensible portions so you don’t end up eating too much.

Choose Your Indulgences. You tend to stave off feelings of deprivation by allowing yourself a “cheat” day a week. For instance, rather than inhaling four sugar cookies on your cheat day, allow yourself one as a desert when the mood strikes. Then make one little switch during the day to account for those calories – maybe skipping that morning latte or cutting out an afternoon snack. Instead of wasting calories on foods that you can have at any time of the year, pick items that are special and unique to the season. Tammie Gimenez, MHS, RD, LD with North Arkansas Regional Medical Center Department of Food and Nutrition Services in Harrison, Ark.

Limit the Number of High-Calorie Foods on Your Party Plate. Research has shown that when faced with a variety of foods with different tastes, textures, smells, shapes and colors,

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DECEMBER 9, 2013

country christmas

Safe and Comfortable Kitchen By Laura L. Valenti

Winter Young fixes nutritious and wholesome meals for her four children just as her mother and grandmother did Winter Young lives in rural Laclede County, just a few miles down Normandy Drive from Joel E. Barber C-5 School, the K-8 elementary she attended in years past and where she now serves on the local school board. “Home cooking was always a big deal with my mom and my grandma,” she explained while keeping an eye on her youngest, 3-year-old Holden. “Dinner around the table was a big event every night,” and that included her parents and older brother. “There was no discussion of any bad stuff, like bad grades or behavior, no arguing. There might be an occasional night where we hardly talked,” she added with a giggle, “but dinner was a safe time. “Everything was made from scratch. There was no processed anything. It is

Smoky Bacon Chili

Kathy Myers, Lebanon, Mo. 1 lb. ground beef 6 slices of bacon, cubed 1 yellow onion, diced 1 red pepper, diced 1 green pepper, diced 1 garlic clove, minced 1 (14 oz.) can of fire roasted tomatoes 1 (8 oz.) can of tomato sauce 1 T. garlic powder 1 T. chili powder 2 T. smoked paprika 2 tsp. cumin 1 tsp. cayenne pepper Salt and pepper, to taste DECEMBER 9, 2013

such a shame today that so many families don’t put a balanced meal on the table and sit down together. It is not that hard.” Winter’s kitchen smells of fresh-baked bread at the moment and home-canned jams, jellies and vegetables form a Christmas pyramid on a nearby kitchen counter. “I started cooking as a kid, just simple stuff like gravy and pasta, and of course, lots of desserts.” She laughed, “I was a weird kid, in that my favorites were things like salmon cakes and Brussels sprouts. The first time I opened a can of salmon after I was married to make salmon cakes, I was horrified when I saw skin and bones in there. I called my mom in a panic and she told

me what to do with it. Today, I still pick that part out and my husband, Matt would be more like ‘oh, just throw it all in there.’” Winter cooks regularly for her husband as well as Madison age 15, Hanleigh age 11, Landon age 8 and Holden age 3 and also for and with extended family. “Mine are pretty basic kids,” she continued, “in that they like my homemade chicken pot pie, pulled pork and green beans but they’ll even eat Brussels sprouts and carrots the way I make them. Hanleigh is my big Thanksgiving girl.” Winter who has an LPN certification is currently studying to become an RN

Main Dishes taff OFN Srite Fa v o

2-3 sweet potatoes (optional) Chili served over sweet potatoes if desired. Preheat oven to 400°. Poke holes in your sweet potatoes with a fork. Place on rack in oven and cook for about 30 minutes or until potato is soft and cooked through (I bake mine in Microwavable cooking bags, much faster). Now pull out a large pot, add your cubed bacon and let cook down. While the bacon is cooking, chop all your veggies. When the bacon has browned and is a bit crisp, add your veggies. Let cook for about 6 or so minutes, then add your ground beef and all the spices. Once the beef is browned, add your tomato sauce and fire roasted tomatoes. Mix well and let all the flavors melt together while cooking on low for the next 8 minutes or so, stirring occasionally. Then split open your sweet potato, pour your chili over it, and eat.

Photo by Laura L. Valenti

(Registered Nurse). “I love to cook,” she concluded. “Our family has seen some really rough times over the years, but cooking can offer such comfort and it can truly pull a family back together. You have heard of comfort foods? I guess you could say that I find my comfort in the cooking.”

Chili Mac

Regina Obermann, Freistatt, Mo. 1 1/2 lb. ground beef 1/2 C. onion, chopped 1 1/2 C. tomato juice 1 T. brown sugar 1 tsp. salt 1/2 tsp. pepper 2 tsp. chili powder 1 C. cooked spaghetti 1 T. cooking oil Cook spaghetti in boiling water with cooking oil for 10-15 minutes. Drain off liquid. Meanwhile, brown ground beef and onion. Add tomato juice, brown sugar, salt, pepper, chili powder and cooked spaghetti. Simmer 10 minutes. Pour into casserole dish and bake in 350° over for 45 minutes.

Serving More Than 34,000 Readers Across Southwest Missouri

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Main Dishes Glazed Brussel Sprouts & Carrots

Winter Young, Lebanon, Mo. 2 lbs. fresh Brussels sprouts, trimmed and halved 6 carrots, peeled and cut into 1” pieces 3 T. of butter 3/4 C. chicken broth Featured 1/3 C. maple syrup Cook 1/3 C. Dijon mustard 1/3 tsp. pepper Mix all ingredients in a Dutch oven and cook over medium heat until veggies are tender. This can also be roasted in the oven; with either method, stir occasionally to coat veggies with mixture. Serve very warm.

Creamy White Chili Shirley Allred, Ash Grove, Mo. 1 lb. boneless skinless chicken breasts cut into 1/2” cubes 1 medium onion, chopped Featured 1-1/2 tsp. garlic powder Cook 1 T. vegetable oil 2 cans (15 1/2 oz. each) great northern beans, rinsed and drained 1 can (14 1/2 oz.) chicken broth 2 cans (4 oz. each) chopped green chilies 1 tsp. salt 1 tsp. ground cumin 1/2 tsp. pepper 1 C. (8 oz.) sour cream 1/2 C. whipping cream In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Makes 7 servings.

Creamy Ranch Pork Chops & Rice

Lynzee Glass, Lebanon, Mo. 1 T. vegetable oil 4 boneless pork chops, 3/4” thick 1 (10.75 oz.) can Campbell’s Condensed Cream of Mushroom Soup 1/2 (10.75 oz.) can milk 1 (1 oz.) pkg. ranch salad dressing mix Paprika Ranch-Style Rice

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Heat oil in a skillet. Add chops and cook until browned. Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika. Serve with Ranch-Style Rice.

Stuffed French Toast Martha Bledsoe Marlin, Marshfield, Mo. 8 slices of French Bread (firm) Orange marmalade 1/3 C. orange juice Dash of salt 1/4 C. sugar Spreadable cream cheese, enough for 8 slices 1 C. 1% milk 1 tsp. orange zest 1 whole egg plus 1 egg white (large eggs) Whisk together last 6 ingredients. Spread bread with cream cheese and marmalade. Sandwich together before dipping. Dip into liquid on both sides. Place on broiler pan on second level from top in oven. Broil until brown, turn and broil until brown. Turn broiler off. Turn on bake at 450° and bake for about 5 minutes. Serve with lite syrup or orange marmalade. Maple syrup is good, too. May spread with butter before adding syrup or marmalade.

“One of the most glorious messes in the world is the mess created in the living room on Christmas day. Don’t clean it up too quickly.” - Andy Rooney

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Pasta e Fagioli (Pasta & Beans) Winter Young, Lebanon, Mo. 2 T. Olive oil 2 lbs. ground beef 1 onion, chopped Featured Cook 3 carrots, chopped 4 stalks celery, chopped 2 (28 oz.) cans diced tomatoes, drained 16 oz. can red kidney beans, drained 16 oz. can white cannellini beans, drained 30 oz. beef stock 2 tsp. oregano 2 tsp. pepper 4 tsp. parsley 1 (20 oz.) jar of spaghetti sauce any flavor 8 oz. pasta Brown ground beef in a skillet then transfer to a stockpot. Add diced and drained tomatoes, beans, beef stock, oregano, pepper, parsley and spaghetti sauce to pot over medium heat. Add a couple of tablespoons of olive oil to the skillet and sauté onions until they begin to turn transparent. Turn heat down to medium and add carrots and celery and continue sauté for a few more minutes until veggies are tender. Add the sautéed mixture to the stockpot mixture and bring that to a low boil. After about 3 minutes, add the uncooked pasta, cover with a lid and turn heat off. Let the stockpot sit for about 1012 minutes or until pasta is tender. Do not open the lid more than once to check as it will slow the cooking. Serve with a salad and crusty bread.

No-Work Meat Loaf Carol Tuckness, Willard, Mo. 1 1/2 lbs. ground beef 1 C. packaged herb-seasoned stuffing 1 (8 oz.) can seasoned tomato sauce 1 egg 1 1/2 tsp. salt 1/4 tsp. pepper Mix ingredients well. Shape into a loaf in a shallow baking dish. Bake at 375° about 1 hour. Makes 6 servings. DECEMBER 9, 2013

Main Dishes Smothered Steak

Regina Obermann, Freistatt, Mo. 1 pkg. round steak cut in serving pieces (tenderized) 1 C. milk 1 egg 1 C. flour 3/4 C. fine bread crumbs 1 can cream of mushroom soup (diluted with 1/4 C. milk) Salt and pepper to taste Blend egg and milk together. Mix flour and bread crumbs. Dip steaks in milk and egg mixture. Then roll steaks in flour and bread crumb mixture, season with salt and pepper. Brown steaks in hot shortening. Place in baking dish. Cover with mushroom soup mixture. Cover baking dish with foil and bake at 325° for 90 minutes.

Chicken Pot Pie

Melissa Fuller, Tunas, Mo. 2 ready made pie crusts 1 can chicken breast, drained 2 1/2 C. mixed frozen vegetables 1 can cream of chicken soup

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Mix chicken breast, vegetables and soup in a pan over medium heat. Heat thoroughly, stirring occasionally. Place 1 pie crust in a 9” pie pan. Fill with vegetable mixture. Cover with second pie crust. Bake at 350° for 1 hour.

Pasta Fageolla Soup

Regina Obermann, Freistatt, Mo. 1 1/2 lbs. ground beef 1 T. minced onion 1 T. Italian seasoning 4 cans minestrone soup 2 cans Ranch style beans, original 2 cans diced Italian style tomatoes 1 can water Brown ground beef, drain. Mix all ingredients together. Place in crock pot. Cook on low all day. DECEMBER 9, 2013

Tater Tot Casserole

Gladys Mooneyham, Mansfield, Mo. 2 lbs. hamburger 1 T. minced onion 32 oz. bag of tater tots 1 can cheddar cheese soup 1 can cream of mushroom soup 3/4 C. milk Brown hamburger and onion. Add salt and pepper to taste. Put half the tater tots in bottom of 2 qt. casserole diet. Top with hamburger mixture. Place the remaining tater tots on top. Combine soups and milk, pour on top of potatoes. Bake 350° for 35-45 minutes.

Chicken & Rice

Regina Obermann, Freistatt, Mo. 1 pkg. boneless chicken breast 1 C. rice 1 C. milk 1 tsp. salt 1/2 stick butter (melted) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup

Superior Meat Loaf

Julie Toth, Tunas, Mo. 1 envelope Lipton beefy onion soup mix 2 lbs. ground beef 3/4 C. plain dry bread crumbs 2 eggs 3/4 C. water 1/3 C. ketchup Preheat oven to 350°. Combine all ingredients and place in loaf pan or 13x9” pan. Bake 1 hour or until done.

Ultimate Chicken Fingers

Gladys Mooneyham, Mansfield, Mo. 3 skinless, boneless chicken breast, cut in 1/2” strips crosswise 1/2 tsp. salt 1/2 tsp.paprika 2/3 C. Bisquick mix 1/2 C. parmesan cheese, grated 1 egg, slightly beaten 3 T. butter/oleo, melted

Mix soups, melted butter, salt and milk together. Put rice in the bottom of a large casserole dish, lay chicken on top of the rice. Pour soup mixture over chicken. Bake at 275° for 2 1/2 hours.

Heat oven to 450°. Line cookie sheet with foil and spray with cooking spray. In a 1 gallon zip lock bag mix Bisquick, cheese, salt and paprika. Dip half the chicken in egg, put in bag and shake well to coat. Repeat with rest of chicken. Drizzle butter over chicken that has been placed on cookie sheet. Bake 14 minutes. Turn the chicken with pancake turner half way through baking.

Swiss Steak in a Slow Cooker

No Time to Cook Chicken Pot Pie

Pam Naylor, Buffalo, Mo.

Swiss Steak 1/2 C. water 1 envelope onion soup mix 1 can cream of mushroom soup Pour water into the bottom of a slow cooker. Cut meat into bite sized pieces. Layer the meat, onion soup and cream of mushroom soup, repeat. Cover and cook for 6-8 hours. The longer it cooks, the better. Serving More Than 34,000 Readers Across Southwest Missouri

Courtney Prater, Tunas, Mo. 1 can cream of chicken soup 1 can mixed vegetables 1 (10 oz.) can Swanson chunk chicken 1 tube crescent rolls Spray 9x9” casserole dish with cooking spray. Heat oven to 350°. Drain mixed vegetables, then mix with cream of chicken soup. Stir in chicken. Place mixture in dish, unroll crescent rolls and cover the top. Place in oven and bake until rolls are browned. About 25 mins.

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country christmas

From Mud Pies to Family Recipes By Sherry Leverich Tucker

Jenny Thomas takes the influence from other country cooks and brings it to her own kitchen Jenny Thomas of rural Exeter, Mo., is used to cooking up a storm to feed her large family. Jenny, and husband Randy, have three grown children, Jessica, Jason and Jenna, and three grandchildren. Jenny is the oldest of a family of five. Jenny recalled always enjoying cooking, “Yes, I cooked a lot at home.” Little brother, Jeff, teases Jenny, “Yes, she made a lot of mud pies in granny Hobbs’ wood cookstove that sat in her back yard.” Jeff and Jenny laughed about a neighbor boy who would actually eat the mud pies. Jenny had the influence of a lot of country cooks, “Mom was a good cook, and I would watch my granny Hobbs cook a lot. I learned a lot, after I got married, from my mother-in-law, Betty. She taught me how to make homemade noodles, too.” It is not unusual for Jenny and Randy to host large family gatherings that include all of Jenny’s brothers and sister and their kids, and cousins as well, at least once a month. “Being the oldest of five kids, Sunday dinner is a pretty big thing. There are usually 30-50 that come, and that includes girlfriends or

boyfriends, cousins, just anyone who wants to come.” Christmas is a very special time for Jenny’s family, who lost their mother just three years ago. It had always been tradition for everyone to stay the night at grandma’s house, and since Jenny’s mom’s death, the family now congregates at Jenny and Randy’s home. Jenny hangs stockings for everyone in her family, and they all know they are welcome to come anytime. They bring food, bring games and have a good time. “Everyone chips in and brings snacks. Christmas Eve is all snacks, like bacon wrapped smokies, cheeseball, dips, candy...” Jenny’s brother Jeff added, “and the card table is always up, and pitch is the game.” Jenny’s family also takes time to have dinner with the Thomas’ on Christmas Eve as well. “Betty is a wonderful cook, and I have learned a lot about cooking from her,” said Jenny, as she went on to explain Betty’s noodle recipe. “Great granny Thomas (as her grandkids call Betty) would crack four eggs. She would

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Photo by Sherry Leverich Tucker

and everyone else brings dishes, too.” Jenny loves Christmas time spent with family, “It’s just fun sitting around the dining table and talking about Christmases before and talking about the good ole days. And, it’s so fun watching the grandkids’ eyes light up, they are what it’s all about.” Jenny added, “It’s really special how we have these cherished memories, and we’ve got to keep it going by creating them for our kids and grandkids. I’m very thankful for my big ole family.”

Desserts

Reese’s Peanut Butter Cup Chocolate Cake

Shirley Allred, Ash Grove, Mo. 1/4 C. cocoa 1 stick margarine 1/2 C. shortening 1 C. water 2 C. sugar 1 tsp. baking soda 2 C. flour

keep and use one of the egg-shells that was cracked in half the best to measure out the water. She would use one half-shell of water for each egg used for the noodles. Then, mix a little salt, and add flour to form the dough. Then, you roll out the dough and cut them out. A few years ago, Randy found me a noodle cutter at a flea market, and I really like using that. You don’t let these noodles dry out, just drop them in the boiling broth after you cut them.” Jenny has started cooking homemade donuts for Christmas breakfast, and it has become a hit. She also makes biscuits and gravy. “This year I think I will make waffles, too. But I have to make donuts – my brother Chris can eat a bunch of those.” For Christmas dinner, Jenny always makes chicken and noodles, which is a family favorite. “I also make pumpkin pie, apple crisp, rolls, green bean casserole, stuffing casserole,

2 eggs 1/2 C. buttermilk 1 tsp. vanilla Frosting: 1/4 C. cocoa 1/2 C. margarine 1/3 C. milk

1 tsp. vanilla Peanut butter cups as desired, chopped Melted caramel 1 box powdered sugar

In a pan on the stove, bring to boil cocoa, margarine, shortening and water. Remove from heat and add sugar, soda, flour, eggs, buttermilk and vanilla. Beat until well mixed and pour into 9x13” or bigOzarks Farm & Neighbor • www.ozarksfn.com

ger pan greased and floured. Bake at 350° for 35-40 mins. Frosting: Bring to boil cocoa, margarine, milk and vanilla. Remove from heat and fold in 1 box powdered sugar. Pour over cake and spread. Put chopped peanut butter cups all over and add melted caramel.

Featured Cook DECEMBER 9, 2013

Desserts Popcorn Balls

Jenny Thomas, Exeter, Mo 2 sticks, margarine 1 1/2 C. sugar 1/2 C. corn syrup 1 tsp. vanilla 1 jar marshmallow cream 6 qts. popped popcorn

Cheesecake Pie

Featured Cook

In a pan, combine the first three ingredients and bring to a boil. Cook syrup until it’s to the soft ball stage. Remove from heat and add vanilla and marshmallow cream. Pour over popcorn and stir until well mixed. With buttered hands, shape hand-fulls into balls and cover with plastic wrap or place in small plastic bags with twist ties.

Pineapple Coconut Snowball

Anita Shaffer, Elkland, Mo. 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) can crushed pineapple, well drained 2 1/2 C. flaked coconut In a bowl beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1” balls and roll in coconut. Chill for 6 hours or overnight. Refrigerate in an airtight container. Makes about 2 dozen.

Toffee Bars

Regina Obermann, Freistatt, Mo. 1 sleeve whole club crackers 1 C. butter 1 C. brown sugar 6 squares chocolate almond bark 3/4 C. Heath Toffee bits or nuts Line 10x15” jelly roll pan with foil. Layer with whole club crackers. Boil together butter and brown sugar for 3 minutes. Stirring as it boils. Pour over crackers and bake 5 minutes at 350° then pour melted chocolate almond bark on top and sprinkle with toffee bits or nuts. Refrigerate until cool. Break into pieces. DECEMBER 9, 2013

Chris Tuckness, Willard, Mo. 1 (8 oz.) pkg. cream cheese, softened 1 C. sifted confectioners sugar 1 tsp. vanilla 1 C. whipped cream 1 (9”) baked pie shell Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spoon into pie shell. Chill until set.

Layered Pumpkin Desssert

Regina Obermann, Freistatt, Mo. 1 pkg. (15 oz.) Hostess Twinkies (10 Twinkies) 1 pkg. (8 oz.) cream cheese, softened 1 C. confectioners sugar 1 container (8 oz.) frozen non-dairy whipped topping, thawed and divided 2 pkg. (3.4 oz.) instant vanilla pudding 1 can (15 oz.) pumpkin 1 1/2 tsp. pumpkin pie spice 1 C. milk Slice Twinkies in half lengthwise and place cream-side up in single layer in 9x13” baking dish. Using a mixer, blend together cream cheese, confectioners sugar and half of the whipped topping until smooth. Spread evenly over Twinkies. Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Pina Colada Fruit Dip

Anita Shaffer, Elkland, Mo. 1 (8 oz.) pkg. cream cheese, softened 1 (7 oz.) jar marshmallow cream 1 (8 oz.) can crushed pineapple, drained 1/2 C. flaked coconut Blend well. Serve with fresh fruit or pound cake. Serving More Than 34,000 Readers Across Southwest Missouri

Holiday Peanut Butter Fudge

Marie Biggers, Fair Grove, Mo. 3 C. sugar 1 C. evaporated milk 3/4 stick margarine or butter 1 pt. marshmallow creme 1 pkg. (12 oz.) peanut butter chips 1 C. nuts Combine sugar, milk and margarine and boil for 1 minute. Add marshmallow creme, peanut butter chips and nuts. Spread into a 9x13” greased pan. Cool and cut into squares.

Pumpkin Truffle

Regina Obermann, Freistatt, Mo. 1 baked spice cake, unfrosted 1 tsp. cinnamon 1 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 2 1/2 C. cold milk 1 can (16 oz.) pumpkin 4 pkgs. (3.4 oz.) instant butterscotch pudding mix 2 C. Cool Whip Set aside 1/4 C. of cake crumbs for the topping. Divide remaining cake crumbs into 4 portions. Sprinkle one portion into the bottom of a truffle bowl or 3 qt. serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mix. Mix until smooth. Spoon half into serving bowl. Sprinkle with a second portion of crumbs. Spoon half of Cool Whip over crumbs. Sprinkle with third portion of crumbs. Top with remaining pumpkin mixture, then last portion of crumbs and remaining Cool Whip. Sprinkle reserved crumbs on top. Cover and chill at least 2 hours before serving.

And the angel said unto them, fear not: for behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. – Luke 2:10-11

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Desserts Bavarian Bars

Carmen Woods, Rogersville, Mo. 2 3/4 C. flour 2 1/2 tsp. baking powder 1/2 tsp. salt 2/3 C. shortening 2 1/2 C. brown sugar 3 eggs 1 C. nuts 1 (7 oz.) bag of chocolate chips 1 tsp. vanilla Sift together flour, baking powder and salt. Meet shortening, brown sugar, eggs, nuts, chocolate chips and vanilla. Bake in a 10x13” pan at 350° for 35 minutes. Cut while slightly warm.

Libby’s Peanut Clusters

Libby Williams, Ash Grove, Mo. 1 1/2 lbs. vanilla almond bark 12 oz. chocolate chips 24 oz. Planters cocktail peanuts Melt bark and chocolate in microwave, fold in peanuts. Drop on wax paper with spoon. Hint: I microwave 2 minutes and stir then microwave 2 more minutes to keep from burning, microwaves vary.

Jell-O Divinity Candy

Mary Alice Pool, Seymour, Mo. 3 C. sugar 3/4 C. water 3/4 C. corn syrup 2 egg whites 1 C. nuts 1 box of Jell-O, flavor of your choice Bring to sugar, water and corn syrup to a boil, cook to hard-ball stage. Beat egg whites to foamy. Add the Jell-O. Pour hot syrup mixture over Jell-O mixture. Beat until dull and add nuts, if desired. Drop by teaspoons on wax paper or pour into greased 13x9” pan, cut into squares.

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Peach Custard Cake

Doris Niehoff, Lockwood, Mo. 3/4 C. soft margarine 2 egg yolks, beaten 1 T. vanilla 1 1/2 C. flour 1 1/2 tsp. sugar Pinch of salt Filling: 6 C. peaches (2 large cans), sliced and drained 2 1/4 C. sugar (2 is enough) 9 T. flour 2 T. butter Custard: 2 eggs, beaten 1/2 C. milk 2 T.sugar Mix and sift dry ingredients. Add vanilla and egg yolks to batter and then to dry ingredients. Press dough into 9x13” pan. Filling: Mix all ingredients except butter for filling and put on batter. Dot with 2 T. butter. Custard: Mix ingredients and pour over peach mixture. Bake 1 hour at 350°. Serve with whipped cream or ice cream. Very good.

Crackle

Gladys Mooneyham, Mansfield, Mo. 1 sleeve soda crackers 1 C. brown sugar Small bag of chocolate chips Small bag of peanut butter chips 2 sticks of butter/oleo Heat oven to 375°. Spray cookie sheet or lay a sheet of parchment paper on it. Lay crackers out on cookie sheet. In a pan melt the butter. When it’s half melted, add sugar. Do not stir, let it come to a boil. Boil 4 minutes. Remove from heat and pour over crackers. Bake 6 minutes. Sprinkle chocolate and peanut butter chips over crackers. Let set for 10 minutes. Refrigerate for 30 minutes. Break in pieces. Serve with a spoon. Enjoy! Ozarks Farm & Neighbor • www.ozarksfn.com

Ultimate Fudge Sauce Anita Shaffer, Elkland, Mo. 1 C. whipping cream 3/4 C. sugar 8 oz. unsweetened baking chocolate, finely chopped 1/3 C. corn syrup 1/4 C. butter 1 1/2 tsp. vanilla extract 1/8 tsp. salt Combine whipping cream and sugar in a heavy saucepan. Place over medium heat and cook, stirring constantly until sugar dissolves. Stir in chocolate, corn syrup and butter. Cook over medium heat, stirring occasionally until chocolate melts and ingredients are blended. Remove from heat, stir in vanilla and salt. Let cool at room temperature. Transfer sauce into jars with tight fitting lids. Store in the refrigerator. To serve, spoon sauce into a microwave safe bowl and microwave on high in 20 second intervals until pourable. Dip fresh fruit in chocolate or cake bits or pour over ice cream. Makes 2 1/2 C.

Mom’s Pudding Fruit Salad

Marie Biggers, Fair Grove, Mo. 1 (20 oz.) can chunk pineapple, keep juice 1 pkg. instant vanilla pudding 1 can (16 oz.) fruit cocktail or chunky fruit Drain pineapple and keep juice. In medium bowl add instant pudding to pineapple juice. Stir in pineapple and then fruit cocktail or chunky fruit.

Eulalia’s Salad

Libby Williams, Ash Grove, Mo. 1 small carton sour cream 4 1/2 oz. Cool Whip 1 pkg. strawberry Jell-O, dry 1 C. miniature marshmallows 1 can (30 oz.) fruit cocktail, drained Mix all together. Refrigerate overnight. DECEMBER 9, 2013

Desserts Christmas Chocolate Turtles

Marie Biggers, Fair Grove, Mo. 1 can Eagle brand milk 1 C. nuts (I prefer pecans but walnuts are delicious also) Almond bark or milk chocolate morsels Place an unopened can of Eagle brand milk into a pan of boiling water. Keep water level over top of can and boil for 4 hours. Turn off burner and let cool in water. Remove and place unopened can in refrigerator for 6-8 hours or overnight. Chop nuts and place on cookie sheet or wax paper. Dip 1/2 tsp. of caramel (milk after it has been refrigerated) onto nuts and roll, letting nuts cling all around the caramel. Place on cookie sheet and refrigerate 2 hours. Dip into chocolate for coating. Place on cookie sheet and cool. Store in covered container.

Fruit Cake Bars

Anita Shaffer, Elkland, Mo. 6 T. butter 1 C. flake coconut 1 C. raisins 1 can sweetened condensed milk 1 1/2 C. graham crackers crumbles 1 C. chopped nuts 2 C. candied fruit Melt butter in a shallow pan. Sprinkle graham cracker crumbs on top of the butter. Mix coconut, raisins, nuts and candied fruit. Sprinkle over the crumbs, then drizzle the sweetened condensed milk over all. Bake in a 350° preheated oven for 20 minutes or until done.

Marie’s Homemade Ice Cream Marie Biggers, Fair Grove, Mo.

4 eggs 3 C. sugar 1 T. vanilla 1 can evaporated milk Whole milk Beat eggs until thick. Add sugar and vanilla, beat again. Add evaporated milk and enough whole milk (about 1/2 gallon) to make 1 gallon. Freeze in ice cream freezer. DECEMBER 9, 2013

Ribbon Jell-O Mold

Doris Niehoff, Lockwood, Mo. 4 pkgs. Jell-O, any flavor 1 1/2 C. boiling water per pkg. of Jell-O Filling: 2 C. milk 1 C. sugar 1 pt. sour cream 2 envelopes Knox gelatin 1/2 C. cold water 2 tsp. vanilla Dissolve 1 pkg. of Jell-O with 1 1/2 C. boiling water. Pour into 13x9” glass dish or larger and refrigerate. While first layer is in the refrigerator, start preparing your filling. Filling: Heat milk until boiling; add sugar and let dissolve. In separate bowl, dissolve Knox gelatin in cold water. Mix in sour cream, milk, sugar and vanilla. Mix all ingredients well. After first layer of Jell-O has set, add 1 1/2 C. of filling mixture. Refrigerate. Each layer will take 1 hour or more to set. Repeat first step; dissolve next box of Jell-O. Repeat filing, etc., until there are 4 boxes of Jell-O and 3 layers of white filing. Cherry and lime jello are very colorful around the Christmas holiday.

Chocolate Chip Pie

Pam Naylor, Buffalo, Mo. Pie crust 1 C. white sugar 1/2 C. flour 2 eggs 1/2 C. butter, melt and cool 1 C. pecans 1 tsp. vanilla 1 C. chocolate chips Mix sugar and flour. Stir in eggs, butter, nuts, chocolate chips and vanilla. Pour into pie shell. Bake at 325° for 1 hour.

Sour Cream Cookies

Gladys Mooneyham, Mansfield, Mo. 1 stick butter/oleo 1 1/2 C. brown sugar 2 eggs, beaten 1 tsp. vanilla 1 C. sour cream 3 C. flour 1 tsp. soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 C. pecan pieces Icing: 1/2 stick butter/oleo 2 C. powdered sugar 3 T. sour cream Beat together butter and sugar. Add eggs, vanilla and sour cream. In a separate bowl sift flour, soda, baking powder and salt. Stir into wet mixture. Mix well, add pecans and chill for 30 minutes. Drop on cookie sheet and bake at 350° for 12-15 minutes. (Put a sheet of parchment paper on the cookie sheet saves a lot of work) Icing: In a sauce pan, brown the 1/2 stick of butter, add powdered sugar and sour cream. Ice cooled cookies, top with finely chopped pecans.

Salted Nut Roll Bars

Doris Niehoff, Lockwood, Mo. 1 (16 oz.) jar dry roasted peanuts 1 (12 oz.) pkg. peanut butter chips 3 T. butter 1 can Eagle Brand condensed milk 1 (10 oz.) pkg. (4 C.) miniature marshmallows Put 1/2 jar of peanuts in greased 9x13” pan. Melt chips and butter in double boiler. Add milk, heat 1-2 minutes. Do not boil. Fold in marshmallows. Drop spoonfuls of mixture over nuts in pan. Add remaining nuts. Chill and cut into squares. Keeps a long time.

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