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Beef Night At the Races

Beef Bucks joins with Husets Speedway (Brandon, SD) and the South Dakota Cattlemen’s Auxiliary and South Dakota Beef Producers to celebrate MAY BEEF MONTH.  During the month of May, with each $10 Beef Buck you purchase, you will receive a pass to Beef Night At the Races on Memorial Day May 28, 2012; races beginning at 5:00 p.m.  These “special” Beef Bucks are available at Aberdeen Livestock Sales Company, Platte Food Center, First Dakota National Bank and all of their branches, Husets Speedway as well as via mail from the Beef Bucks office.

Along with some great racing entertainment, those attending may be a lucky fan getting a free hamburger or rib eye sandwich (purchased with the beef producers check-off dollar) and/or a winner of one of 10 – $100 Beef Buck/VISA debit cards.  There will be free beef information and recipes, drawings for the kids and women attending, and the track announcer, Mark Tassler, sharing beef trivia throughout the evening.

It’s a WIN! WIN!  — purchase a $10 Beef Buck to purchase beef at your local market or have a beef meal and receive a FREE pass to Beef Night At the Races.

Wheel of Fortune Propels Beef Bucks

DESMET, SD (Jan. 24, 2011)—Beef Bucks, the brainchild of a few beef-loving volunteers from South Dakota back in 1997, made their presence known to millions of viewers across the U.S. in January with their television debut on Wheel of Fortune.

Two Wheel of Fortune contestants spun the colorful wheel during two separate episodes of the popular syndicated game show, landing on the gift tag that carried the Beef Bucks logo. They ended up each taking home the $1,000 Beef Bucks package.

The appearance as one of the prizes on Wheel of Fortune was quite a ride for the Beef Bucks product, which includes either pre-paid checks and or a VISA® debit card used for buying beef at restaurants or grocery stores. After all, having the show’s host Pat Sajak hold up the Beef Bucks logo during the show for all to see was exciting, says Nancy Montross, a DeSmet, SD beef producer and executive secretary of Beef Bucks, Inc.

Even better, says Montross, was the publicity Beef Bucks received—especially in the agricultural press—prior to the programs aired January 9, 11, and 13. Stories about the upcoming appearance of Beef Bucks on Wheel of Fortune began months before and appeared across the country. “It was tremendous for holiday sales of Beef Bucks,” she explained. “We don’t advertise Beef Bucks out of South Dakota, and we had orders from all over the country and so it had to be from the publicity. We doubled sales from last year.” Those sales, she says, included a number of businesses that utilized Beef Bucks for customer or employee gifts.

Some South Dakota restaurants got into the Beef Bucks craze as well, offering Wheel of Fortune viewing parties or specials on the nights the Beef Bucks were featured as a gift tag. “We want to thank all of those people who helped make this such a successful promotional event,” says Montross. “Never in my wildest dreams did I ever think we would have this great a response.”

Bob Montross, Nancy’s husband and fellow Beef Bucks, Inc. board member, made the original contact with the Wheel of Fortune program about three years ago, asking them to consider putting the beef-buying currency on the program as a prize. He says he has talked to representatives from the program since the January airings, and there is a possibility that the episodes will be re-broadcast later as reruns.

Beef Bucks, Inc., is a non-profit South Dakota-based organization run by volunteers, including a seven-member board of directors and the executive secretary. Its primary purpose is to promote beef and educate consumers on beef nutrition and cooking through the sale of Beef Bucks and other beef-related events.  All proceeds from sales of Beef Bucks, which are backed by financial institutions, go back into the Beef Bucks program. For more information about Beef Bucks, go to www.beefbucks.org, or call 888-640-MEAT.

 

Beef Bucks to be featured on ‘Wheel of Fortune’

Beef Bucks, a De Smet-based nonprofit, will appear as a $1,000 gift tag on “Wheel of Fortune” on Monday, Wednesday and Friday night’s shows.

Beef Bucks, formed in 1997, promotes the beef industry by selling checks and gift cards that can be used to buy beef at grocery stores, restaurants and retailers across the nation.

Beef Bucks has sold more than $1 million worth of beef-only checks and reloadable VISA debit cards that have been used in more than 40 states.

It is run out of the De Smet home of Bob Montross and his wife Nancy. Bob Montross said a viewing party will be held starting at 5:30 p.m. on Monday at Bravo’s in Brookings.

This article was found on The Argus Leader’s website, and can be referenced here: http://argusne.ws/whEPfZ

For “BEEFED-UP” Holiday Entertaining:

Sauerkraut Meatball Appetizers (submitted by Sharry Knock)

INGREDIENTS:
1 bottle chili sauce and 1/2 bottle water
3/4 cup brown sugar
1 large can sauerkraut
1 can of whole berry-jellied cranberry sauce
Prepared meatballs

DIRECTIONS:
Bring first four ingredients to a boil and continue to boil for 10 minutes; then simmer for another 30 minutes.  Add prepared meatballs and heat on low.  Can be heated in a crockpot.  Also can be made a couple of days ahead.

Hot Pecan Dip (submitted by Shannon Montross)

INGREDIENTS:
1/2 cup chopped pecans
2 T butter
1/4 tsp. salt
1 8 oz. package softened cream cheese
2 T milk
3 oz. package dried beef; chopped fine
1/2 tsp. garlic salt
1/4 tsp. black pepper
8 oz. sour cream

DIRECTIONS:
Toast pecans in butter and salt.  Whip other ingredients together and put in buttered glass pie plate (8″).  Sprinkle pecans on top.  Bak 20 minutes at 350 degrees.  Serve with Sociable crackers either warm or cold.

Beef Scooper (submitted by Elaine Eichacker)

INGREDIENTS:
2 lbs. hamburger, browned with onion
2 pkgs taco seasoning
1 large jar salsa
3 (8 oz) packages cream cheese
shredded cheddar cheese

DIRECTIONS:
Once hamburger is browned, drain and add taco seasoning and salsa.  Let simmer.  Take the cream cheese and add a splash of milk and warm in microwave.  Mix until smooth.  Spread cream cheese evenly onto a pan or plate of choice.  Put the hamburger mixture on top.  Cover with shredded cheddar cheese.  Other toppings optional: shredded lettuce, tomatoes, black olives, and/or sour cream.

Chili Days – Soup Days

PHILLY CHEESE STEAK SOUP by Gwen Gevens

INGREDIENTS:
3/4 c. butter
1 green pepper, diced or cut in strips
1 orange yellow or red pepper diced or cut in strips
1 medium onion, diced or cut in strips
8 oz. fresh mushroom, sliced (optional)
2/3 c. flour
6 c. milk
1 can beef consomme’
3/4 lb. cooked beef or ribeye diced (left over roast works great)
8 oz. Swiss/American cheese slices
Salt & pepper to taste

DIRECTIONS:
Melt butter in large, heavy stockpot. Add peppers, onions and mushrooms. Saute’ until tender; about 5 min. Add flour; cook an additional 5 minures, stirring continuously. Slowly whisk in milk; bring to a simmer, stirring often until soup thickens. Reduce heat to med. low; stir in consomme’ and beef. Slowly add cheese until all is melted and incorporated into the soup.

CREAMY TACO CHILI by Gwen Gevens

INGREDIENTS:
1 1/2 pounds ground beef
1/2 medium size onion
1 – 15 oz. can Hormel chili, without beans
1 – 15 oz. can diced tomatoes
2 – 16 oz. cans of pinto beans
1 – 10 oz. can diced tomatoes with chilies
1 pint sour cream
1 pound pasteurized processed cheese (small box of Velveeta)
Frito’s (or other corn chips)

DIRECTIONS:
Brown the ground beef and onion. Drain, then add the remaining ingredients except the sour cream and cheese. Mix well and simmer for 2-4 hours on low heat. Stir occasionally. Blend well and simmer for 2-4 hours on low heat. Stir occasionally. Blend in sour cream and cheese. Serve with Frito’s instead of crackers.
NOTE: This is the recipe as writen by Wynn Speece (WNAX Radion “Neighbor Lady”) from one of her newspaper column’s many years ago.

I embellished it a little by useing “spiced up” tomatoes and useing the Mexican style Velveeta cheese. I also used one can of chili beans and one can of pino beans instead of 2 cans of pinto beans. You could make this as hot or as mild as you like by changing up a few items. Make it a bigger batch by adding more tomatoes, beans, or hamburger.

Winning Wheel Watchers

The winners of the Beef Bucks “Wheel Watchers’ Recipe Contest” have been selected. Following are the recipes they shared that may be used while watching the “Wheel” when Beef Bucks will be the gift tag on January 9, 11 and 13 of 2012. Why not invite your friends, family and/or neighbors in to watch and enjoy a great beef appetizer on those evenings?

BACON CHEESEBURGER ROLL-UPS
by Shannon Aadland

INGREDIENTS:
1 lb. lean ground beef
4 slices bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes
1 pkg. (13.8) oz. refrigerated pizza crust

DIRECTIONS:
Heat oven to 400 degrees F.
BROWN ground beef with bacon and onion in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add Velveeta; cook 5 minutes or until melted, stirring frequently. Cool 10 minutes.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15×8 inch rectangle; top with meat mixture. Roll up starting at one long side. Rearrange if necessary so roll is seam-side down.

BAKE 20-25 minutes or until golden brown. Cool for 5 minutes then slice it.

***Serve with your favorite condiments pickles, black olives, sour cream and your favorite salsa.***

DRIED BEEF DIP
by Joan Antonen

INGREDIENTS:
2 pkgs. cream cheese – one 8 oz. & one 3 oz.
1/2 tsp. Horseradish
3 Tblsp. chopped green olives
1 tsp. olive juice
1 Tblsp. grated sweet onion
2 jars chopped dried beef

DIRECTIONS:
Mix all ingredients together. Serve with snack crackers.
HOT BEEF DIP
by Shirley Dreher

INGREDIENTS:
Brown and drain one pound ground beef with 1 small onion, chopped.
Add:
1 can cheddar cheese soup
1 – 1 lb. can refried beans
1 – 7 oz. can taco sauce
8 oz. Velveeta cheese

Heat together. Serve warm with tortilla chips.
BEEF SIRLOIN KABOBS WITH RED PEPPER SAUCE
by Dick A. Janke

INGREDIENTS:
1.5 pounds Star Ranch Angus boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
1/2 teaspoon salt
1/2 teaspoon sweet paprika
1 clove garlic, minced

Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7 ounce each) roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 tablespoons dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch

DIRECTIONS:
1. For dipping sauce, heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
2. Add red peppers, wince, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
3. Meanwhile cut beef steak crosswise into 1″ x 1″ x 1″ inch thick strips. Combine pepper, salt, paprika and 1 clove garlis in large bowl. Add beef; toss to coat. Thread beef pieces evenly into six 12-inch metal skewers, leaving small space between pieces.
4. Place kabobs on grid over medium ask-covered coals. Grill, covered about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.

 

ATTENTION “WHEEL WATCHERS”

Win one of four prizes, each includes a $25 Beef Buck, a set of stainless steel steak knives and a “BEEF RECIPE COLLECTION” cookbook.  Just submit a beef appetizer recipe that you may use while watching Wheel of Fortune the week of January 9th 2012 on Monday, Wednesday, and Friday nights.

“Beef Bucks” will be a gift tag on the Wheel those nights worth $1,000 in Beef Bucks to a lucky winner.  Why not invite your friends and neighbors over for a “viewing party” and serve beef appetizers!

To have your recipe in the drawing, just submit it on the Beef Bucks website, via the Contact form, or mail it to Beef Bucks, Inc., 20732 436th Ave, De Smet, SD  57231 before November 1st.  A random drawing of the recipes will be held to select the four winners.

All submitted recipes may be subject to publication.