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AUGUST 2005 RECIPES
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The following recipes were taken from the Sheridan County CattleWomen Cookbook printed in 1997
Island Meat Ball Kebabs - Sharon Race
1 egg, beaten
2 T. parsley, chopped
1/8 tsp. ground red pepper
Tidbit pineapple chunks
Red and green sweet bell peppers, cut into 1 ½" chunks
1 jar sweet and sour sauce
¼ cup breadcrumbs
2 cloves garlic, minced
1 lb. lean ground beef
Combine egg, parsley, red pepper, breadcrumbs, garlic and ground beef. Mix well and shape into meatballs. Place on baking sheet. Bake in 350 oven for 20 minutes. Soak wooden skewers for 30 minutes. Thread green or red pepper, meatball and chunk pineapple on skewer. Place kebabs on broiler pan; brush with sweet and sour sauce. Broil 5 to 8 minutes. Heat remaining sauce and serve with heated kebabs. Yields about 20 kebabs.
Meatball Stuffed Peppers - Barbara Lou Jorgenson
4 medium peppers
1 lb. ground beef
½ pkg. onion soup mix
1 can tomato-rice soup
1 egg
¼ cup quick cooking rice
1 T. Worcestershire sauce
Salt, pepper and garlic salt to taste
Remove tops from peppers; clean and parboil for 5 minutes. While peppers are boiling, mix all ingredients but the soup, which should be heating in a separate pan according to directions on soup can. Stuff the peppers and place in a baking dish or small skillet. Pour hot soup over stuffed peppers and bake at 375 for 30 minutes or until done.
Refrigerator Muffin Mix - Bobi Lentz
Keeps in refrigerator for up to 6 weeks
2 cups shredded wheat cereal
2 ½ cups sugar
5 cups flour
5 tsp. baking soda
1 ½ tsp. salt
1 cup raisins, nuts or dates (optional)
2 cups boiling water
1 cup shortening
1 quart buttermilk
4 cup All-Bran cereal
Mix shredded wheat and boiling water; let stand for 1 hour. Cream shortening and sugar well. Add flour, baking soda, salt, buttermilk and All-Bran. Mix thoroughly. Prepare muffins pans with cooking spray and fill to ½ to ¾ full. Bake 20 to 25 minutes in 400 oven. Cover muffin mix and keep in refrigerator for up to 6 weeks and bake fresh muffins as you want them.
Fresh Peach Pie - Rosemary Schunk
6 to 8 fresh peaches
1/3 cup butter
1 cup sugar
½ cup flour
1 tsp. cinnamon
¼ tsp. nutmeg
1 unbaked pie shell
Mix flour, sugar and spices; cut in butter, set aside. Arrange peach slices in an unbaked shell. Cover with flour/crumb mixture. Bake at 450 for 10 minutes, then at 350 for 40 minutes. Enjoy warm topped with vanilla ice cream.
Heavenly Onion Casserole - Marelyn Blackley
3 T. butter
4 large sweet onions, sliced thin
8 oz. fresh mushrooms, sliced
5 oz. evaporated milk
2 tsp. soy sauce
8 slices French bread
4 slices Swiss cheese
4 slices Monterey Jack cheese
5 oz. Swiss cheese, shredded
1 can cream of mushroom soup, undiluted
In large skillet, melt butter over medium heat. Sauté onions and mushrooms until tender, but not brown. Place into a 7x12-inch baking pan and top with shredded cheese. Combine soup, milk and soy sauce; pour over cheese. Toast bread. Top casserole with toast and cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered at 375 for 30 minutes. Uncover and bake 20 minutes longer. Let stand 5 minutes before serving. Serves 6 to 8.
Updated 8/19/2006
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