At Latham Hi-Tech Seeds, we’re proud to work alongside women whose dedication and passion help move agriculture forward. 

In recognition of National Women in Agriculture Day, we asked several members of Team Latham one question: What does agriculture mean to you as a woman in this field? Here’s what they shared.

Amy Rohe, General Manager

“Being born and raised in the Midwest, agriculture has always been part of everyday life—from planting in the spring to watching crops grow throughout the summer to the excitement of harvest. Now, working in ag, it brings a new perspective and carries something so familiar forward for generations to come.

Agriculture is about more than crops and yields. It’s about grit, resilience and relationships. It’s being part of an industry that feeds the world while adapting to new challenges and technologies. It’s carrying forward traditions while pushing for innovation and progress.

Agriculture is deeply personal. It’s about supporting farmers, strengthening rural communities and taking pride in work that truly matters. Being a woman in this field adds another layer of purpose — showing that leadership, knowledge and passion come in many forms, and that there’s a place for the next generation of women to grow and thrive.”

Chelsea Bamrick, Corn Supply Lead, Southern Sales Account Manager

Chelsea has spent more than 20 years working in agriculture. Along the way, she has learned that perseverance and confidence are key.

“Being a woman in this field, sometimes I feel as if I am looked down upon or as if I have to prove myself twice just to be seen the same. But those moments have also shaped me. They’ve fueled my drive, sharpened my voice, and reminded me why I belong here,” she shared. “I’ve learned that my perspective matters; my work speaks for itself, and I have every reason to stand confidently in this industry. Agriculture has challenged me, strengthened me, and ultimately made me proud of the woman I am and why I love working in this field as much as I do. 

Carma DeVries, Office Manager

For Carma, agriculture is more than a job. It’s a lifestyle that connects her work and home life.

“Agriculture to me is a way of life. It isn’t just an 8–5 job. I have the privilege of working in agriculture during the day while helping support my family’s farm at home,” she said. “There are so many ways to be involved in agriculture, and producing food is incredibly important. We need women in all aspects of the ag world. Whether you’re leading a company or caring for livestock, every role matters.”

Rachael Bruns, Soybean Supply Lead, Northern Sales Account Manager

Rachael sees agriculture as an opportunity to serve farmers and strengthen rural communities.

“Agriculture to me is more than a career. It’s a commitment to supporting farmers, strengthening rural communities and feeding families. Every day I have the opportunity to contribute to something bigger than myself,” she said. “Being a woman in this field means showing that knowledge, leadership and resilience have no boundaries. It means setting an example for the next generation of girls who may one day see themselves in agriculture.”

Jodi Lundt, Accounts Payable Specialist

Jodi said being a woman in agriculture is about meaningful work, community, and the strength women bring to the industry.

“As a woman in agriculture, it means being part of something meaningful- working with the land, supporting my community, and proving that women bring strength, skill and knowledge to this industry,” she said.

Today and every day, we celebrate the women who help agriculture grow stronger. Happy National Women in Agriculture Day from all of us at Latham Hi-Tech Seeds!

“It has been quite a journey,” Shannon said during a recent episode of Beyond the Bushel. “When I look back at the pictures from when John and I started Latham Hi-Tech Hybrids back 2004, you can tell it’s been a year or two. We look a little different than we do now.”

Her path began at Iowa State University, where she and John were both majoring in agriculture. After college, she worked in public relations and marketing before returning to Iowa to join the Agribusiness Association of Iowa. That role sparked something important.

“That really planted that seed for me to be in public service,” she said. “I always knew that I want to be a state representative if I could.”

Her early career also shaped her leadership philosophy. She recalled advice from her first boss: “People support what they help create.” That lesson stayed with her as she grew into leadership roles.

When John started the corn company in 2004, Shannon stepped naturally into marketing. 

“ Maybe it was God’s plan,” she said. “John had that background in sales. I had that background in marketing, communications and writing. Chris had the finance background, so it just all came together.” 

Over the years, she found joy in leading the team. 

“I absolutely love leading the marketing team here,” she said. “Nothing can replace hard work. Nothing replaces relationships.”

Her time at the FFA Enrichment Center has brought a renewed sense of excitement.

She also sees clear parallels between her work at Latham Seeds and her new role. 

Her focus now is helping prepare Iowa’s youth for the future. 

“We are really preparing the workforce,” she said. “Regardless of what they go into, they are going to be prepared because of their workforce development and their premier leadership skills that they develop in the FFA.”

To hear more of Shannon’s insights and stories from her career path, listen to the full Beyond the Bushel episode.

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Pork Roast with Raspberry Sauce

Course Main Course

Prep Time 20 minutes minutes

Cook Time 9 hours hours

Servings 8

Equipment

• 1 Slow cooker

Ingredients

• 3 pound boneless pork roast
• 3/4 tsp salt
• 1 tsp sage
• 1/2 tsp pepper
• 12 ounces frozen unsweetened raspberries (thawed)
• 3/4 cup sugar
• 1 tablespoons cornstarch
• 1/4 tsp nutmeg
• 1/4 teaspoon cloves
• 1/4 cup white vinegar
• 1 tablespoons lemon juice
• 1 tablespoons butter

Instructions

Directions for Pork Roast:

• Grease a six-quart crockpot with cooking spray.
• Place roast in crockpot; pat top and sides of roast with salt, sage and pepper.
• Pour about 1 cup of water or chicken broth around the bottom of the roast.
• Cook on LOW for 9 hours or until the roast pulls apart easily with a fork.
• Set raspberries in the refrigerator to thaw.

Directions for Raspberry Sauce:

• In a large saucepan, combine: sugar, cornstarch, ginger, nutmeg, and cloves.
• Stir in the vinegar, reserved raspberry juice, and raspberries.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; add lemon juice and butter.
• Stir until butter is melted.

Notes

Let pork stand for 10 minutes before slicing.

Serve with the raspberry sauce.

Cook’s Tip: We always have leftover raspberry sauce, and it’s too good to toss! Transfer the cooled raspberry sauce into a freezer-safe container. Then heat and serve another day. This sauce is delicious with grilled pork chops or chicken breasts.

Building a Family Business

Jake’s business partners, Ben Steele and Seth Maxwell, along with a talented team that includes agronomy, precision ag, shop and seed specialists, have helped MCS thrive. At home, Jake and his wife, Jamie, are raising three kids — Ella, Emmett and Ensley — all while staying deeply rooted in their community through school activities, local sports, and church.

“I can’t see myself doing anything outside of ag,” Jake says. “We love building relationships, helping customers succeed and being part of a family company like Latham.”

Choosing Latham Seeds

The MCS team first learned about Latham Seeds when a district sales manager visited their office and shared the Latham story. From the start, they were impressed with the family-first mentality and no-pressure sales approach.

“Meeting John and Shannon Latham in Alexander was key,” Jake explains. “The warm welcome, the plant tour, the support — it felt like we mattered from day one. Plus, Latham products consistently perform in the field, running right alongside the biggest names in the industry.”

Supporting Seeds of Hope

One of the things that makes MCS stand out is its commitment to giving back. This year, Jake and his team are once again pledging $1 per unit of Seeds of Hope hybrids sold to support the American Cancer Society. Their donation will directly support Latham’s Final Drive for 75 campaign — a goal to raise $75,000 in honor of the company’s 75th anniversary.

“It’s important for us to be part of something bigger than ourselves,” Jake says. “We’ve all been impacted by cancer in some way, and this is a way we can make a difference.”

A Dealer Who Rocks (Literally)

Jake’s passion for farming and seed sales is matched by his love for music. A lifelong drummer, he’s played in bands since age 13, even winning a “Battle of the Bands” contest that earned him the chance to open for national rock acts. These days, he still plays occasionally with his dad’s old band, and with his kids’ busy sports schedules, he’s happy to keep the beat both on and off the farm.

Whether it’s selling seed, supporting customers, raising a family or giving back through Seeds of Hope, Jake Edmondson and Montezuma Crop Service are proof that independent dealers are at the heart of what makes Latham Seeds special.

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Grilled Chicken Sandwiches with Dill Pickle Slaw

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Equipment

• 3 bowls
• 1 pan

Ingredients

Chicken + Marinade

• ¼ cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• ½ Tablespoon minced garlic
• ½ Tablespoon honey or maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large chicken breast about 8 oz.

Dill Pickle Slaw

• ⅓ cup plain Greek yogurt
• 1 Tablespoon avocado oil mayo
• 1 Tablespoon pickle juice
• 2 stalks green onion chopped
• ¼ cup cilantro leaves
• ½ cup sliced dill pickles
• Salt + pepper to taste
• Coleslaw mix

Spicy Mayo

• ½ cup mayonnaise
• 1 Tablespoons sriracha sauce or to taste
• 1 teaspoons honey optional
• 1 teaspoon lemon juice optional
• ¼ teaspoon minced garlic optional

Instructions

Chicken + Marinade and Dill Pickle Slaw

• Whisk marinade ingredients in a bowl.
• Slice the chicken breast in half, pound to ½ inch thickness, and toss in marinade.
• In a separate bowl, mix all slaw ingredients until well combined.
• Grill chicken 5-6 minutes per side or until fully cooked.
• Toast the buns and stir together spicy mayo.
• Assemble sandwiches: bottom bun with spicy mayo, grilled chicken, slaw, then top bun.

Spicy Mayo

• Mix all ingredients in a small bowl.
• Allow to rest in the refrigerator before serving.

J-Class Soybeans Take Center Stage

One of the most talked-about moments of Latham Dealer Kickoff was the debut of our J-Class Soybeans. Designed to give our dealers and customers an edge on every acre, Latham’s J-Class Soybeans are so good they’re in a class by themselves.

We’re introducing 32 new J-Class varieties for 2026 planting, 12 of which carry our Ironclad protection for superior disease resistance and standability. With yield potential and agronomic strength like this, we’re confident J-Class will be a game-changer for farmers across Latham Country.

Learning from the Experts

Dealer Kickoff also featured an engaging presentation from Dr. Greg Tylka of Iowa State University, a leading authority on soybean cyst nematode (SCN) management. Dr. Tylka shared the latest research on SCN-resistant soybean varieties, how resistance is changing over time and the critical role of field scouting in protecting yields. His insights reinforced the importance of pairing top-tier genetics — like J-Class — with proactive SCN management strategies.

Dr. Greg Tylka, Iowa State University

Raising Money for Cancer Research

Midwesterners mark celebrations with special foods, and Latham Dealer Kickoff is no exception. This year we held a dessert auction to raise money for our Seeds of Hope campaign and raised more than $4,600. Special thanks to Tony Friesen of 2 Pins Bakery in Mankato for working with us to provide 15 different types of delicious cakes and pies including Whopper, Reece’s, Andes Mint, Snickerdoodle, French Silk and more!

During our annual banquet, we feasted on pork loin. Special thanks to Iowa Pork for sharing the following recipe with us! 

Building Momentum for 2026

Dealer Kickoff isn’t just about new products. It’s about building relationships, sharing strategies and setting the tone for the year ahead. From networking with fellow dealers to learning about programs designed to drive early orders, every conversation pointed toward one goal: helping farmers make the most of every field, every season.

With the Freedom of Independence guiding our decisions and the unmatched performance of J-Class Soybeans in our lineup, we’re ready to make the 2026 sales year one for the record books.

Thank you to every dealer who made the trip to Mankato. Your dedication is the reason we can remain independent, innovative and focused on what matters most.

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Pork Loin

Prep Time 1 day day

Cook Time 1 hour hour

Equipment

• 1 Bowl
• 1 Large resealable plastic bag
• 1 Roasting pan, rimmed cookie sheet, or 9×13 pan
• Aluminum foil

Ingredients

• 1/4 cup extra-virgin olive oil
• 8 large garlic cloves chopped
• 1 bunch of rosemary 1/2 cup, leaves only, coarsely chopped OR 2 1/2 Tablespoons dried rosemary
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 pounds center-cut pork loin

Instructions

• Preheat the oven to 400 F.
• In a small bowl, mix olive oil with the garlic, rosemary, salt and pepper.
• Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
• Spray oil in a roasting pan if you have one. If not, use a rimmed cookie sheet or 9×13 pan. To re-create the roasting rack, place a metal cooling rack in the bottom or use aluminum foil. Tear off approximately 12” of foil; form it into a snake and then into a ring. Make as many rings as you need to keep the pork loin off the bottom of the pan. This promotes circulation of the heat underneath and around your loin, which helps the meat to cook evenly.
• Place your seasoned pork, fat side up, in your prepared pan.
• Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots.
• Roast in a 400 F oven for 15 minutes. This gives you that nice crispy crust that everyone loves!
• Turn your oven temperature down to 325 F (no need to open the oven) and continue cooking until pork reaches an internal temperature of 145 F. The time will vary based on the size of your loin and what you are cooking with it. Check it after 30 minutes with a meat thermometer and add small time increments as needed. Do not exceed 145 F with any pork loin recipe! Pork is very lean, so overcooking it will result in a dry and tough product.
• Once your pork loin has reach 145 F, remove it from the oven and cover it loosely with aluminum foil. A 3-minute rest will redistribute the juices throughout the meat before you cut into it. This is key to succulent pork!

“I like that there’s something different to do every season,” Jadyn says. “And I love working outside. I don’t want to be stuck behind a desk.”

She’s also looking forward to the remodel of Latham’s scale house, which will bring the lunchroom, team meeting space and seed lab under one roof. 

“It’s going to be so nice to have everything in one place,” she adds.

That flexibility and variety are a perfect fit for someone with a full summer schedule. Jadyn shows sheep through FFA after aging out of her 4-H club, West Fork Winners, where she was a member for nine years. Her interest in showing started early, helping her older sister, Macy, before stepping into the ring herself. 

“I figured if I was going to work that hard, I might as well show my own sheep,” she says with a smile.

Today, Jadyn favors Katahdins, a hair sheep breed that’s easier to manage and doesn’t require shearing. She works with her lambs every day and showed two ewes and one ram at this year’s fair.

“Showing teaches responsibility and commitment,” she says. “Once you start, you have to finish.”

When she’s not working or preparing for the next fair, Jadyn enjoys spending time outdoors. Her first big purchase after starting full-time at Latham was a Chevy Silverado 1500, which recently endured a muddy fair week and a very long pre-wash. 

Her next goal? 

“I want to buy a Razor and go trail riding in Wisconsin and South Dakota,” she says.

Whether she’s learning the ins and outs of seed production or mastering the show ring, one thing’s for sure: Jadyn brings determination and grit to everything she does. And those are qualities we’re proud to have on our team.

Here’s Jadyn’s favorite banana bread recipe:

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Banana Bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Equipment

• 1 Bowl
• 1 Loaf pan

Ingredients

• 2 eggs
• 3 medium bananas ripened
• 2/3 C sugar
• 1/3 C oil
• ½ C chopped walnuts
• 1-3/4 C flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Instructions

• Mash together eggs and bananas
• Mix in all remaining ingredients until just combined
• Pour into a greased loaf pan
• Bake at 350-degrees for 55-60 minutes

“Willard gave me my first haircut as a little boy in their basement,” Greg recalls. Willard and Evelyn’s oldest son, Bill, held baby Greg during the haircut. 

Greg helped at Latham Seeds as needed while he was in high school. Upon graduating in May 1975, Greg took a full-time job with a local farmer. He loved everything about the job, from tilling soil and baling hay to shelling corn and feeding cattle. One thing he didn’t like was the pay. Greg worked 10 hours a day, six days a week for $75 flat. He wanted his own place but needed to make more money first. 

“I asked my dad if I could get on his crew at the (Latham) plant,” Greg says. “He told me I’d have to find out for myself. He said I’d better go talk to Willard.”

Greg mustered up the nerve to knock on Willard’s front door. Evelyn answered and welcomed him inside. Willard told Greg he could start work the following Monday if he got a haircut and shaved his beard — which he promptly did.

“As long as you gave Willard what he was expecting, as long as you kept your promise and did your job, he was good to you,” Greg says. 

Greg is grateful he got to work beside his dad, Marvin, for nearly 22 years at Latham Seeds. 

“He really was my best friend,” Greg says of his dad. “It’s been a good, solid job here at Latham. When I started here, that’s what my grandpa said: Latham’s a good solid place to work.” Greg’s grandpa was a local farmer, who also worked on Marvin’s crew during the winter months.

Greg and his wife, Donna, have two daughters, Trisha and Sandy. In retirement, Greg and Donna are looking forward to attending more of their grandchildren’s activities and watching them play sports. Greg is also planning to fish, ride his Harley and watch a lot NASCAR. 

As he says goodbye to Latham, Greg is sharing a cherished recipe of his mom’s — Ham Loaf  — which reminds him of his childhood on the farm.

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Jollene’s Ham Loaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Equipment

• 1 Large bowl
• 1 Loaf Pan or Baking Sheet

Ingredients

HAM LOAF

• 1 pound ground ham
• 1 pound fresh pork burger
• 1 pound ground beef
• 2 eggs beaten
• 1 cup milk
• 1 cups graham
• cracker crumbs

SAUCE

• 1 can tomato soup
• 1 cup brown sugar
• 1 cup Scant vinegar
• 1 teaspoon dry mustard

OPTIONAL

• onion finely diced
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all meat ingredients; form into loaf.
• Line baking sheet with parchment paper or grease a loaf pan
• Pour sauce over meat and bake for one hour, or until the inside of loaf reaches 160 degrees.
• Rest for 5 to 7 minutes before slicing.

COOK’S TIP:

• To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc. freezer bag. Leftovers can easily be made into “do-over” sandwiches..

The Road to Agronomy

Aaron attended North Dakota State University, where he earned his bachelor’s degree in Crop and Weed Science. “I wanted to gain a deeper understanding of how plants and soil work together,” he explains. “My background on the farm made it easy to connect with the science behind growing crops.”

That hands-on experience has translated into a passion for helping other farmers succeed. As an RSM, Aaron will work alongside Latham’s seed dealers to make strong, field-by-field recommendations and support customers in achieving their goals.

A Family-Focused Future

Aaron says what attracted him to Latham Seeds is the company’s commitment to its family-first values. 

“I kept hearing how Latham puts people first, and that really stood out to me,” he says. “I’m looking forward to working closely with dealers and helping them continue their family legacies.”

When he’s not in the field, Aaron enjoys relaxing at the lake, hunting, fishing and spending time with his friends and family.

Family Favorite: Tuesday Hotdish

Aaron is sharing a favorite recipe passed down through generations: Tuesday Hotdish (also called Shipwreck Hotdish when it isn’t served on a Tuesday).

“It was my great grandma’s favorite dish to make every Tuesday,” he says. “It brings back a lot of memories from family dinners on the farm.”

We’re thrilled to have Aaron on board and can’t wait to see the positive impact he makes across Latham Country. Welcome to the team, Aaron!

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Tuesday Hotdish

Whenever this dish isn't served on Tuesday, it's traditionally referred to as "Shipwreck Hotdish." Why? The legend goes that whenever there was a shipwreck, passengers salvaged whatever they could and tossed everything together for dinner. See for yourself in this Hotdish recipe!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Equipment

• 2-quart casserole dish

Ingredients

• 4 potatoes peeled and sliced
• 1 lb ground beef
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 onion thinly sliced
• 1 15 oz can kidney beans drained
• 1 10.75 oz can condensed tomato soup

Instructions

• Gather all ingredients. Preheat the oven to 350 degrees F (176 degrees C). Grease a 2-quart casserole dish.
• Arrange potatoes at the bottom of the casserole dish. Crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper.
• Spread onions over meat and then beans. Pour undiluted soup over everything. Sprinkle with remaining 1/2 teaspoon salt.
• Bake for 30 minutes. Check, and continue baking for 1 hour.

While farming is his full-time focus, Joe is also committed to advocating for Iowa’s cattle industry. He works as the Northwest Iowa Member Services Advisor for the Iowa Cattlemen’s Association, covering 22 counties. His dedication to the industry extends beyond work, as he recently completed a six-year term on the Franklin County Cattlemen Board and continues to serve on the Franklin County Extension Council.

Joe’s connection to Latham Seeds started long before he became a dealer. Farming just 10 miles away from Latham’s headquarters, he was aware of the company’s strong reputation. When approached in 2023 about joining the team, he was eager to give Latham a try. 

“The products performed well for us in our first year with Latham,” Joe says. “I appreciate how they are a local company, but more importantly, a family-owned company.”

Though farming keeps Joe busy, he finds time to support his community and stay involved in cattle shows. His mother, Carma DeVries — who recently joined Latham Seeds as our new office manager — shares his passion for helping others, even assisting family friends with beef projects to provide opportunities for young exhibitors.

When Joe isn’t working in the fields or advocating for agriculture, he enjoys spending time with his “nephew” Waylan, who is the young son of a close friend. Watching Waylan develop his own love for farm life reminds Joe of his own childhood and fuels his passion for preserving the agricultural way of life for future generations.

“I enjoy having him ride with me in the tractor or come with me to check cows,” Joe says. “I enjoying seeing how he loves the farm life.

As part of his dealer spotlight, Joe is sharing a family favorite recipe for Spaghetti Pie. Enjoy this hearty, comforting dish that’s perfect for busy farm families. 

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Spaghetti Pie

Course Main Course

Cuisine American

Equipment

• 1 9×13 Pan

Ingredients

• 2 pounds cooked hamburger
• 1 32 oz jar spaghetti sauce
• 1/2 pound thin spaghetti
• 2 eggs
• 2 cups mozzarella cheese (shredded)
• 1 cup onion (chopped)
• 1 green pepper (chopped)
• garlic, salt and pepper to taste
• 1 bag pepperoni (sliced)
• mushrooms (optional)
• black olives (optional)
• 1 cup milk

Instructions

• Break the spaghetti in small pieces and cook, then drain.
• Mix together the eggs and milk, add to cooked spaghetti and spread into a greased, 9×13 pan.
• Top with sauce, crumbled cooked hamburger, onion, green pepper and seasonings.
• Top with black olives, mushrooms and finally the thin-sliced pepperoni.
• Cover with cheese and bake at 350-degrees for 40-45 minutes.

Happy “Souper Bowl” Sunday!

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People’s Choice Chili

Ingredients

Chili

• 1 large can Campbell's tomato juice
• 1 large family size Campbell's tomato soup
• 1 lb hamburger browned and drained
• 1 can Mrs. Grimes chili beans in chili sauce
• 1 pint homemade frozen salsa (See below)

Salsa

• 8 cups diced tomatoes (I tend to remove the seeds too)
• 2 medium green peppers
• 2 medium yellow peppers
• 2 medium red peppers
• 2 large onions (chopped)
• 3/4 cup tomato paste
• 1/2 cup white vinegar
• 2 tbsp sugar
• 2 tbsp salt
• 4.5 tsp garlic powder

Instructions

• Combine all ingredients in large saucepan
• Bring to a boil and simmer uncovered 45 minutes, stirring often
• Serve!

Notes

Storage:

Put unused chili into pint sized freezer containers.

Let sit on countertop until cooled to room temp, then freeze.

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!

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Prep Time 10 days d

Cook Time 40 days d

Total Time 50 days d

Course Appetizer, Snack

Cuisine American

Servings 36 pieces

Ingredients

  

1x2x3x

• 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