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We all know farming isn’t just a job — it’s a way of life. For Shawn Kreutner, that life started on his family farm just south of Vinton, Iowa, where he grew up surrounded by agriculture. From an early age, he was involved in 4-H, FFA and showing livestock, building a foundation that would shape his future. After graduating from Vinton-Shellsburg Community School in 1997, he pursued a degree in Swine Management at Ellsworth Community College, knowing that his future was firmly planted in farming.

Shawn’s journey in seed sales began in 2001 after the passing of his father, when he stepped up to continue the family’s farming legacy. Over the years, he worked with several seed companies, but he wanted a partner that shared his values — one that prioritized farmers over corporate interests. That search led him to Latham Hi-Tech Seeds.

“I am now going on my sixth year as a dealer with Latham Hi-Tech Seeds and it has been a success,” Shawn says.

The independent, family-owned seed company aligns with his commitment to providing top-quality products and personalized service to farmers in his area.

Shawn and his wife, Sara, have been married for 17 years and continue to raise their three children — son Will and twin daughters Candace and Carly — on the same farm where he grew up. Together, they raise corn, soybeans, hay, cattle and show pigs, carrying on a deep-rooted agricultural tradition. When they’re not working in the fields or tending to livestock, the Kreutners enjoy traveling to farm shows and spending time as a family.

Of course, no Latham story is complete without a favorite recipe! When the Kreutners gather together, one of their go-to appetizers is “Hanky Panky” — a savory, cheesy snack that’s always a hit. Whether it’s for a casual get-together or a big game day, this family favorite is sure to be a crowd-pleaser.

Hanky Panky

Sharon Rigsby
If you have never had a Hanky Panky, you are in for a treat! There is nothing improper about this Hanky Panky Recipe for old-fashioned, delicious, cocktail rye bread appetizers, sometimes called a "polish mistake," topped with a combination of sausage, hamburger meat and, what else, lots of gooey cheesy goodness!
Prep Time 10 days
Cook Time 40 days
Total Time 50 days
Course Appetizer, Snack
Cuisine American
Servings 36 pieces

Ingredients
  

  • 1 ¼ lb ground beef (I used Jimmy Dean's)
  • 1 lb hot pork sausage (I used Velveeta cheese)
  • 1 tsp ground oregano
  • 1 tsp crushed red pepper
  • 1 pinch fennel seeds
  • 1 loaf thinly sliced party rye bread (sometimes called cocktail rye bread)

Instructions
 

  • Preheat oven to 400° F.
  • Add ground beef and sausage to a large skillet over medium-high heat. Stir and cook until browned. Use a potato masher or large fork to break up any large clumps of meat.
  • When the meat has browned, drain off any excess fat.
  • Add oregano, garlic powder, crushed red pepper, and fennel seeds. Reduce the heat to low and continue cooking for 20 minutes.
  • Cut the cheese into cubes and add to the meat mixture. Stir until the cheese has melted and everything is thoroughly blended, remove from the heat.
  • Use a small ice-cream scoop (about 1¼ inches in diameter) or a tablespoon to add a dollop of the meat and cheese mixture to each piece of bread.
  • Place on a cookie sheet and bake for 8-10 minutes, or until the bread is toasted and the topping is bubbling.
  • Serve warm or at room temperature.

Notes

You can change this recipe into Hanky Panky Dip by adding a can of Rotel and cooking everything in a crockpot or slow cooker until the cheese is melted. Serve with sturdy chips like Frito scoops.
I recommend using processed cheese like Velveeta in this recipe; if you’re not a fan, you can experiment with cheeses that melt well, such as Fontina or Monterey Jack.
Be sure to drain off any excess fat after cooking the meat mixture to prevent the mixture from becoming too greasy.
The meat and cheese mixture should be creamy and spreadable but not runny. It might not spread well on the bread if it’s too thick, and if it’s too runny, it could make it soggy.
Serve hanky pankies warm. If they cool down and the cheese solidifies, you can reheat them in the oven for a few minutes