Category Archive:Meats

Spicy Beef Jerky

August 25th, 2009 / Tags: , / Categories: Meats, Recipe / No Comments »
submitted by the Plunketts

Spicy Beef Jerky

  • 2 lbs lean beef (approximately)
  • 1 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Seasoned Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Worcestershire Sauce
  • 1/4 cup Soy Sauce

Slice beef about 1/4 inch thick.  (The beef cuts better when partially frozen, or have the butcher cut it for you.)  Pour mixed ingredients over meat and marinate for 1 day in refrigerator.  Stir meat once.  Stick round toothpicks through end of meat strips and hang from oven racks with foil underneat.  Set oven on low (200 degrees); crack oven door open and back for 11 hours.  Remove toothpicks and cool.   Store in an airtight container.  Very good.

Hidden Valley Ranch Sausage

April 5th, 2009 / Tags: , / Categories: Meats, Recipe / No Comments »
submitted by the Wacek Family
  • 2 cups Sausage, cooked
  • 1-1/2 cups Cheddar Cheese, grated
  • 1-1/2 cups Monterrey Jack Cheese, grated
  • 1 can Black Olives, chopped
  • ½ cup Red Pepper, chopped
  • 1 cup Hidden Valley Ranch dressing
  • 1 package Won Ton Roll wrappers or egg roll wrappers (1/4 sheet)

Preheat over to 350 degrees, mix all ingredients. Lightly grease mini muffin tins, press wrapper in each, lightly brush with oil or butter. Bake 5 minutes, remove from oven, fill with mixture and bake an additional 5 minutes until bubbly. DELICIOUS!

Barbeque Beef For A Crowd

April 5th, 2009 / Tags: , / Categories: Meats, Quantity Cooking, Recipe / No Comments »
submitted by the Wacek Family
  • 6 lbs Roast Beef
  • ¼ cup Liquid Smoke
  • 1 tsp Garlic Powder
  • 1 tsp Minced Onion
  • Salt and Pepper

Bake at 250 degrees for 5-6 hours. Chill the meat and save the juice.

    Sauce:

  • 1 44 oz Ketchup
  • 1 cup meat juice
  • ¾ cup Brown Sugar
  • ¼ cup Worcestershire Sauce
  • 2 tbls White Vinegar
  • 1-1/2 tsp Mustard
  • 1-1/2 tsp Celery Salt
  • 1 tsp Minced Onion
  • ½ tsp Garlic Powder

Combine above ingredients and mix well. Take chilled roast and pull apart into strips. Put in a large roasting pan and pour sauce over and mix well. This can either be put back in the refrigerator to be used at a later date or I prefer to put into a crock pot and let simmer for a couple of hours before serving. This makes a large quantity of beef and also freezes well. (I have used this on the 4th of July and it was a big hit, besides being super easy!)

Chicken Breast Parmesan

April 5th, 2009 / Tags: , / Categories: Meats, Recipe / No Comments »
submitted by Carol & Greg Fursa
  • 1 8 ounce can Tomato Paste
  • 1 tsp Italian Seasoning
  • ¼ tsp Garlic Salt
  • 1/3 cup Bread Crumbs
  • 2 lg boneless Chicken Breasts (1-1/2 – 2 lbs)
  • 1 Egg (beaten)
  • ½ cup shredded Mozzarella Cheese
  • ¼ cup Grated Parmesan Cheese

Mix tomato sauce and seasonings in 2 cup container and microwave at high for 2 minutes. Stir. Reduce power to medium and microwave for 5 minutes. Set sauce aside. Mix bread crumbs and parmesan cheese. Dip chicken breasts in beaten egg, then in crumb mixture. Place in rectangular baking dish. Cover. Microwave at medium high until chicken is tender (9-14 minutes). Pour sauce over chicken. Sprinkle mozzarella over chicken breasts, then sprinkle some additional parmesan cheese over chicken breasts. Microwave at medium high until cheese melts and sauce is hot (2-5-1/2 minutes).

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