We Soybeans
Photo of a soybean field in Rural Nebraska

Though often overshadowed by cows & corn, soybean fields are abundant in our Hazard, Nebraska area. This amazing legume is much like the green peas in the garden, but used in many more ways. Though once touted as mystery meat, research continues to reinforce the healthful benefits of consuming the humble bean which is a quality source of protein, various minerals, and fiber tasty for cows, chickens, and human consumption alike. According to Neb. Ag Stats, Sherman County farmers produced some 585,000 bushels of soybeans from irrigated fields in the year 2000.
Left: The maturing bean pods are visible at bottom of picture in this field just south of Hazard, next to Beaver Creek. Photo taken in early August 2001.
Picture of a soybean field in rural Nebraska
Soybeans as they're beginning to ripen. Photo taken in a field north of Hazard in mid September 2002.
Image of a soybean field ready for harvest
Soybeans ripe for the picking. Photo taken east of Hazard in October 2002.
For more soybean excitement, we recommend:

Soybean Lasagna Surprise

12 oz. pkg. Soy Crumbles - a healthy alternative to hamburger available in the supermarket freezer section
1/2 cup chopped onions
1 jar spaghetti sauce
1 can tomato sauce
1 - 8 oz. pack firm Tofu (soymilk that is separated into curds and whey)
3 cups shredded mozzarella, divided
1 container (16 oz.) ricotta cheese
1/2 cup parmesan, plus extra
2 eggs
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 box lasagna noodles

1. Place soy crumbles in bowl and add onions, spaghetti sauce, ricotta, tofu, 1 cups mozzarella, parmesan, eggs, parsley, salt, garlic powder and pepper for filling.
2. Spread enough tomato sauce into bottom of baking pan to keep noodles from sticking; place dry uncooked lasagna noodles in a single layer across bottom of pan. Spread a layer of mixture over lasagna noodles then top with a layer of cheese mixture; spread sauce over cheese and repeat layering to near top of pan.
3. Pour about one cup of water carefully along the side of the dish. Cover with aluminum foil and bake at 350˚ for 30 to 45 minutes or until hot and bubbly and noodles are soft.
4. Uncover; spread remaining mozzarella over lasagna and sprinkle with parmesan. Bake about 10 minutes longer or until mozzarella topping is melted or lightly browned. Let stand about 10 minutes before cutting for easier serving.

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