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Sharon close up with cattle in backgroundHi! My name is Sharon Portenier and my family and I farm and ranch near Harvard, Nebraska. I’ve been married to my business partner, Kif for 32 ½ years and we have three daughters, Kilee, Abbie and Allie.

On our farm we raise cows and calves, and row crops, including corn, seed corn, soybeans and alfalfa. My role on the farm include cattle chores, field work, book work and accomplishing whatever needs done each day.

I have always told our girls we are a family farm and it takes the whole family to make it work! Besides my work on the farm, I enjoy quilting, spending time with my family, being involved in church, and serving on the local School Board of Education.

Enjoy this easy, tasty family recipe!

{Spaghetti Corn}
Ingredients
1 can of corn
1 can of cream-style corn
½ stick margarine
½ lb of Velveeta cheese
1 cup broken spaghetti, cookedDSC03465

Directions
1. Preheat oven to 350 degrees.
2. Break up spaghetti and cook al dente.DSC034693. Mix in the corn, margarine and Velveeta with the cooked spaghetti.DSC03470 4. Put mix in a 2-quart casserole dish.
5. Bake for 1 hour.
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