Recipe Group Recipes- Beef & Pork March 2011

SAUSAGE CHEESE BITES Prepared by: Cindy Ford

1 lb. mild pork sausage*

4 C. buttermilk biscuit mix

2 C. shredded cheddar cheese

1 C. Water

Crumble sausage into a skillet; cook over medium heat until no longer pink.  Drain.  In a large bowl, combine biscuit mix and cheese.  Add sausage and stir until well blended.  Stir in water just until mixed.  Shape into 1 1/2 inch balls.  Place on greased baking sheets.  Bake at 375 degrees for about 15 minutes, or until golden brown.  Makes 32-36 bites.

*If your family prefers foods with more spice, substitute hot pork sausage and Pepper Jack cheese.

FLORET CHEESE STRUDEL Prepared by: Cindy Ford

3 1/2 C. broccoli florets

2 1/2 C. cauliflower florets

1 small onion, chopped

1 garlic clove, minced

6 T. butter, divided

2 T. all-purpose flour

1 C. milk

2 T. grated Parmesan cheese

1 pkg. (17 1/4 oz.) frozen puff pastry, thawed

1 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

In a large saucepan, bring 1 inch of water, broccoli and cauliflower to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.  Drain and set aside.  In a large saucepan, sauté onion and garlic in 2 T. butter until tender.  Stir in flour until blended, gradually add milk.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in the Parmesan cheese, broccoli and cauliflower; set aside.  Melt remaining butter.  Place one sheet of puff pastry on a piece of waxed paper; brush with butter.  Spoon half of the vegetable mixture along one long side of pastry.  Sprinkle with half of the mozzarella and cheddar cheese.  Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal.  Brush top with melted butter.  Carefully place seam-side down on an ungreased baking sheet.  Repeat with remaining dough, vegetable mixture, and cheese.  Bake at 400 degrees for 20-25 minutes or until golden brown.  Let stand for 5 minutes.  Slice with a serrated  knife.  Yield 2 strudels (4-6 servings each).

Party Potatoes Prepared by: Lacey Auger

6 c diced frozen hash browns, thawed slightly

1 can cream of chicken soup

1 stick of butter, melted

1 c sour cream

2 c shredded cheese

1/4 c onion

salt and pepper

Topping

3 tbsp butter melted

3/4 c crushed corn flakes

combine soup, melted butter, sour cream, cheese and onion. salt and pepper to taste. mix well. add potatoes and stir until combined. put mix into a greased  9 x 13 cake pan. 

combine crushed corn flakes and 3 tbsp melted butter. sprinkle on top of potato mix. bake at 350 degrees for 30-35 minutes or until bubbly.

Beef Stroganoff Prepared by: Emily Bowden

2 lbs stew meat

1 ½ cup water

3 T. Beef stew seasoning

1 can cream of mushroom soup

16 oz Sour Cream

Extra wide egg noodles

Place water, stew meat and seasoning in crock pot.  Cook on Low for 6 hours.  ½ hour before serving mix in cream of mushroom soup.  10 minutes before serving mix in Sour cream.  Serve over egg noodles.

Sour Cream Pound Cake Prepared by: Jolene Monteath

4 C. Sifted Cake Flour

¼ tsp. Salt

1 ½ C. Sour Cream

1 tsp. Baking Soda

¾ C. Butter

2 ¾ C. Sugar

2 tsp. Vanilla

3 Large Eggs

2 Tbsp. Lemon Juice

Preheat oven to 350.  Coat a 10 inch Bundt pan with cooking spray and breadcrumbs.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt; stir with a whisk.  Combine sour cream and baking soda; stir well.  Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Gradually add sugar and vanilla, beating until well blended.  Add eggs, 1 at a time, beating well after each addition.  Add juice; beat 30 seconds.  Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.  Spoon batter into prepared pan. 

Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.  

Annie's Strawberry Dessert Prepared by: Carolee Scolville

Ingredients

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 1/2 quarts fresh strawberries, halved
• 1 (8 ounce) jar ready-to-use strawberry glaze

Directions

• Preheat oven to 350 degrees F (175 degrees C). 
• Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish. 
• Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool. 
• In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight. 
• Top with strawberries and drizzle with glaze to serve. 

Café Rio Salad     Recipes from Nancy Scolville

*Sweet Pork:*
2 pounds pork
2 cans Coke (NOT diet)
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put pork, 1 can of coke, garlic salt and enough water to just cover the pork in a crock pot on low for 7-8 hours (or overnight). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and brown sugar.  If it looks too thick, add more Coke little by little.  Put shredded pork and sauce in Crockpot and cook on low for 2 hours.
*Chicken:*
1 small bottle Kraft zesty Italian dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves garlic, minced
5 lbs chicken breast
Combine and cook on high in a slow cooker for 4 hours.  Remove and shred.  Return to slow cook for one more hour.
*Lime Rice*
*In a sauce pan, sauté:*
*2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced*
*In a large pot, bring the following to a boil:*
*6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt*
*Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.*
* **Black Beans:*
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, rinsed and drained
8 oz tomato sauce
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
 In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (*NOTE* we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not"traditional Cafe Rio”)
*Tomatillo Dressing***
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Mango Salsa:
1 large mango
1 large tomato (seeded and chopped)
1 cucumber (seeded and chopped)
3 Tbsp chopped cilantro
1 green onion (thinly sliced)
1 Tbsp lime juice
Tortillas
Cheddar cheese, shredded
Leafy green lettuce, shredded
Guacamole, optional
Sour cream, optional
Tortilla strips, or crushed tortilla chips
Parmesan Cheese
Additional cilantro
To assemble:
Place a tortilla on a greased skillet.  Sprinkle cheese on it and warm on medium heat until cheese is melted.  Add beans, rice, pork, then lettuce and a little scoop of pico de gallo, sour cream and guacamole, if desired. Add some tortilla strips (or chips), a shake of parmesan (or feta) cheese,
and top with a few cilantro leaves. Serve with the cilantro ranch dressing

Sirloin and Roasted Vegetables Salad Prepared by: Susan Shaw

Ingredients:

1 lb sirloin steak( I use petite sirloin steaks from Albertsons when they go on sale buy one get two free)

4 large Roma Tomatoes cut into quarters

2 cups peeled baby carrots, sliced 1/2" thick

2 cups sliced green bell peppers, 1" thick

Olive oil 

2 tsp no-salt herb seasoning such as Mrs. Dash

1 tsp fresh dill, chopped

Black pepper, garlic salt, onion powder, and salt 

1-2 heads Romaine lettuce

Ranch dressing, or your choice of dressing

Toasted slivered almonds

Cucumber

Directions:

Pre-heat over to 400. Combine tomatoes, carrots, and peppers in a large bowl. Pour a little olive oil or spray olive oil cooking spray over veggies and stir well to evenly coat with olive oil. Place veggies on a cookie sheet lined with aluminum foil and roast for 30 mins. 

Slice lettuce and cucumber and put in separate bowl. 

When vegetables are cooked, add no-salt herb seasoning and fresh dill and add to salad.

 Brush olive oil on both sides of steaks season with pepper, garlic salt, onion powder, and salt.  Grill until desired doneness. Let cool and then slice into strips. Serve steak over salad with favorite dressing and toasted almonds.