These recipes are courtesy of members of U.S. Custom Harvesters Inc., interviewed for a story on what and how they cook for harvesting crews, to appear in the April custom-harvesting-focus issue of Hay & Forage Grower.

One cook had provided full-course meals for her hungry harvesters. Others provide lunch meals of sandwiches of differing types. A few cooks even keep track of their crews' likes and dislikes so picky eaters are fed well. Grilling is a popular method of feeding large numbers of workers, too.

The meals centering around the following three recipes are sure to stick to your crew's ribs while take little time to prepare.

Crockpot Lasagna (pictured)
From Trish Schemper

1½ lbs ground beef
1 jar (1 lb, 8 oz) Ragu spaghetti sauce, any flavor
16 oz cottage cheese
1 lb mozzarella cheese, shredded
1 box “oven-ready” lasagna noodles
Grated Parmesan cheese, to taste

Brown ground beef. Mix in Ragu sauce. Layer in large Crockpot in this order: 1/2 beef mix, 1/2 cottage cheese, 1/3 of mozzarella, 1/2 noodles. Repeat. Over second layer of noodles, layer remainder of mozzarella and Parmesan cheese as desired. Cook on high for 4 hours or low for 6 hours. Serves 8.

Lunchtime Lydia Burgers
From Mona Stephenson

2 lbs ground beef
1 large onion
1can or jarspaghetti sauce
Hamburger buns
Cheese spread
Shredded mozzarella cheese
Dry Italian seasoning, to taste
Non-stick aluminum foil

Crumble and brown beef with finely chopped onion. Add spaghetti sauce. Spread cheese spread on bun halves. Top with burger mix, mozzarella and pepperoni. Wrap sandwich in non-stick aluminum foil and warm in oven. Pack in insulated cooler to keep warm until served. Serves 8; easy to double.

Chicken Curry Casserole
From Stephanie Chandler

6 cups uncookedrice, cooked according to package directions
3 lbs broccoli florets, cooked
6 lbs boneless, skinless chicken breasts, cubed and cooked
3 (26-oz) cans cream of chicken soup
2 1/4 cups mayonnaise
1/2 cup + 1 tablespoon lemon juice
2tablespoons curry powder
3/4 cup milk
Shredded cheddar cheese

Grease three 9 x 13” pans. Divide cooked rice evenly on the bottom of each pan. Divide and layer broccoli, then chicken, over rice. In large bowl, combine cream of chicken soup, mayonnaise, lemon juice, curry powder and milk. Pour over chicken, dividing evenly again. Liberally sprinkle with shredded cheese. Cover and bake at 350º, 35-45 minutes. Serves 24.