Stephanie makes potato enchiladas with corn tortillas, potatoes, queso fresco and Oaxaca cheese. She tops them with a Mexican crema white sauce and a roasted jalapeño salsa.

Hemingford Public Schools has been awarded $98,915.25 through the Nebraska Department of Education’s Rural Health Transformation Program, School Kitchen Modernization Grants Initiative.

Pumpkin, apple, cranberry and more fall flavors come together in these easy dessert bars perfect for baking, sharing or snacking on all week.

Production capacity of 12,000 pounds per hour supports custom food preparation and packaging for commercial customers ...