When I was a little girl, my grandma would have family dinners nearly every Sunday. It was just a regular Sunday thing. If you had time, or just didn’t feel like cooking dinner that day, you just showed up at my grandparents house. Most people felt welcome there, of course, it was a small town and everybody knew everybody. There were many times that I would walk in and there would be family and friends sitting around the west room visiting. Usually, a few women in the kitchen helping with getting things to the table while one or three of the kids were setting the table and getting plates and silverware out for the ones who wouldn’t have room at the table.
The only time there ever seemed to be a special invitation was for holiday meals and when Grandma was planning on fixing her “Farmer’s Dinner.” It was only prepared once or twice a year, usually for a special occasion or by request for someone’s birthday meal. It was one of Grandma’s specialties and she was the only person I knew that made anything like it. Not one of my friends ever knew what I was talking about when I would talk about having Farmer’s Dinner. It is still one of my favorite meals, but like my grandma, I only fix it about once a year.
2 cups potatoes (diced)
2 cups Ham or turkey (cubed)
1 pkg. frozen peas
1 can sliced carrots (drained)
1 onion (chopped)
1 cup milk
3 cans cream of mushroom soup
2 cans cheese soup
Cook potatoes and peas until slightly done (these will finish cooking when they bake).
Heat meat, onions, milk, and cream of mushroom soup until bubbly and hot.
Combine with hot potatoes, carrots, and peas.
Put cheese soup on top of vegetables and meat mixture that have been kept warm.
Put biscuits (can be canned or homemade) on top.
Bake 25 minutes at temperature recommended for biscuits or until biscuits are browned.
© Jody Stewart