A previous column featured recipes presented by people who had
entered the Beef Showcase sponsored by the San Benito County
CattleWomen. So many people have seen responded that I am going to
add the remaining recipes from that event as per popular demand.
Thanks for being so supportive of a local industry and event. I
guess it is true, beef is what’s for dinner.
A previous column featured recipes presented by people who had entered the Beef Showcase sponsored by the San Benito County CattleWomen. So many people have seen responded that I am going to add the remaining recipes from that event as per popular demand. Thanks for being so supportive of a local industry and event. I guess it is true, beef is what’s for dinner.
BELIZE BEEF ON SPICED POTATOES by Sandra Strohn of Hollister
(nutritious and light in fat and calories)
1 pound lean ground beef
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 1/2 teaspoons minced garlic
1 teaspoon Caribbean jerk seasoning
2 large unpeeled baking potatoes, about 8 oz each
salt, pepper, and more Caribbean jerk seasoning
1/2 cup plain yogurt
3/4 teaspoon minced garlic
1/2 teaspoon Caribbean jerk seasoning
Brown ground beef in large nonstick skillet over medium heat for 8-10 minutes. Pour off drippings. Reserve 1 tablespoon tomatoes. Add remaining with liquid, 1 1/2 teaspoons garlic and 1 teaspoon jerk seasoning to beef and bring to a boil. Reduce heat, cover and simmer 8 minutes. Uncover and simmer 7 minutes, stirring occasionally. Season with salt and pepper. Meanwhile, cut potatoes lengthwise into 1/4 inch thick slices and pierce with fork. Dip slices into cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. broil 3-6 inches from the heat 10-12 minutes or until tender and lightly browned, turning once. Combine yogurt, garlic, remaining jerk seasoning and reserved tomatoes in a small bowl. Spoon beef over mixture over potatoes and serve with topping.
KATHY’S STEAK SANDWICH by Angie Strohn of Hollister
3/4 to 1 pound beef steak, cooked and sliced thin (leftovers are great in this recipe. Beef roast works well also. Deli roast beef can be used for
a quick meal.)
1 large onion, sliced thin
1 green bell pepper, sliced thin
1 cup sliced mushrooms
1 round loaf sour dough French bread
8 oz. sharp cheddar cheese, grated
Slice French loaf in half, horizontally so top and bottom halves are about equal width. Open loaf and gently pull out some of the soft interior bread so about one inch of bread remains with the crust. Slice meat very thin, set aside. Sauté onions and bell peppers until tender, add mushrooms after onions and peppers have cooked a few minutes. Season with salt, pepper and garlic to your taste. Add sliced cooked beef to pan with vegetables and stir together until beef is mixed in. Distribute meat mixture in bottom of loaf. Top with grated cheese. Broil about 3 inches from heat source until cheese is bubbly and browned slightly. Replace top of loaf. Slice into 6-8 pie shaped servings.
TERIYAKI BEEF STIR FRY by Elaine Kovanda of Hollister
Marinate strips of beef in bottled teriyaki sauce. Prepare vegetables; red or white onion strips, all colors of bell peppers, and kind of squash, bok choy or broccoli. Stir fry and serve with a bed of rice.
EVERYDAY MEAT LOAF by Lela Henn of Hollister
“You don’t have to eat this everyday, it just fits into any daily menu you happen to be planning.”
2 beaten eggs
3/4 cup milk
1/2 cup fine dry bread crumbs
1 package dried onion soup
2 tablespoons chopped parsley
1/2 teaspoon sage
1/8 teaspoon pepper
1 1/2 pounds ground beef
1/2 pound ground pork
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
In bowl combine the eggs and milk. Stir in break crumbs, onion, parsley, onion soup, sage, pepper. Add meat. Spoon into square baking pan and bake 350 degrees oven for 50 minutes. Spoon off meat drippings. Combine catsup, brown sugar and dry mustard. Spread over top of meat loaf. Bake 10 minutes more.
SENSATIONAL BARBECUE BEEF by Doreen Norman of Hollister
1 beef brisket, about 4-6 pounds
1 cup beef broth
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder or cumin
1 chopped onion
3 cloves garlic, minced
2 bottles Kraft Thick and Spicy Brown Sugar Bar-B-Q Sauce
Cut beef to fit into crock pot. Add broth, vinegar, Worcestershire, chili powder, onion and garlic. Cook in crock pot 8 hours. Pull meat apart with two forks. Discard the cooking liquids. Add the two bottles of sauce and reheat.
SUPER NACHOS by Beverly Lemos of Hollister
“There’s a whole lot of sprinkling going on in this recipe!”
Crumble one pound of ground beef and 1/2 pound chorizo. Fry with 1 chopped onion, 4 minced cloves of garlic. When browned add salt and pepper, 1/2 teaspoon garlic powder, 1 tablespoon parsley. Stir in 2 tablespoons Mexican style mild sauce. Set aside. Spread 2 large cans of refried beans into a 9 by 13 inch casserole dish. Spread the meat mixture over the top. Sprinkle with 2 cans of diced green chilies (4 oz each). Sprinkle two cans of sliced black olives over the top. Combine 2 cups of grated Monterey Jack cheese and 1 cup grated cheddar cheese and sprinkle over the top. Take 1 bottle (8 oz) of Taco Sauce and drizzle over.
Bake uncovered at 350 degrees for 25 to 30 minutes. Remove from oven and sprinkle with chopped green onions. Garnish with a mound of avocado dip, some sour cream, and sprinkle with cilantro and diced tomatoes. Tuck large corn chips around the edges to scoop with.
We look forward to presenting another popular Beef Showcase next year. Interestingly, beef was not always as popular as it is today. America has had cattle around since the mid 1500’s but most immigrants ate either chicken or pork.
How about a Chicken Showcase? This could be an opportunity to use all of those foods that end up tasting like chicken!
Dorothy McNett is the owner of Dorothy McNett’s Place, 800 San Benito St., Hollister. Phone: 831-637-6444 or fax 831-637-5274. Her column runs Fridays in The Times. Visit the store’s Web site at happycookers.com