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, 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

SD Highway Patrol Major Randy Hartley “captures” beef from Beef Bucks, Inc. director Bob Montross.  This donation from Beef Bucks, Inc. is used by the Highway Patrol for families in need furing the holiday season due to illness or other hardships.

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.

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.

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.

The Watertown Bowling Association held their 10th Annual Bowl For the Cure Event on October 22 and 23 in Watertown, SD; raffling off $500 in Beef Bucks. Winning the Beef Bucks was John Anderson.

“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.

Beginning January 9, $1,000 in Beef Bucks—pre-paid checks and or VISA® debit card for purchasing beef at restaurants or grocery stores—will appear as one of the gift tags on the colorful carnival wheel that contestants spin for prizes during the popular nationally syndicated program. Landing a spot for Beef Bucks on the well-known Wheel of Fortune was an effort in tenacity and dedication for the people who direct Beef Bucks, Inc., the non-profit South Dakota-based organization whose primary purpose is to promote beef and educate consumers on beef nutrition and cooking.

“We were pretty excited when we received the call in August from the people at Wheel of Fortune,” said Bob Montross, beef producer, farmer and one of the eight Beef Bucks, Inc. directors. “They told us that our Beef Bucks had been selected as one of the gift tags contestants can win. We knew then that we had made the big time.”

Bob said the effort to get Beef Bucks accepted as one of the gift tags began almost two years ago as he watched an episode of the longest-running syndicated game show in U.S. television history. “I thought, ‘If we could get Beef Bucks as a prize on Wheel of Fortune, we could be promoting beef to millions across the country’,” recalls Bob. Several persuasive phone calls and e-mails later, Bob was supplying the Wheel of Fortune producers with both the official Beef Bucks logo to be placed on the large wheel and a commitment to provide $1,000 worth of the beef-buying currency for any contestant who lands on the Beef Bucks tag on up to three separate shows.

Getting Beef Bucks on Wheel of Fortune is certainly a coup for this organization that began in 1997 in the small South Dakota town of De Smet. However, those who know the people involved with Beef Bucks, including Bob and his wife Nancy, are not surprised. “Bob and Nancy Montross are the ‘Ambassadors of Beef’,” said Tom Daschle, former U.S. Senator and Senate Majority Leader from South Dakota. “No one anywhere has ever done a better job of promoting beef. I am thrilled, but certainly not surprised, that Wheel of Fortune is now part of their efforts. I fully expect that some President, some day, will include Beef Bucks in their ‘State of the Union’ message, too.”

Senator Daschle said he has personally experienced Bob and Nancy’s dedicated efforts to promote the beef industry in many ways, “including attending events on their South Dakota farm, listening to them speak passionately about the industry they love, receiving telephone calls from early morning to late at night, and, of course, using Beef Bucks myself!” While serving as Senator, Daschle also submitted recipes that are included in two Beef Bucks Recipe Collections.

To date, Beef Bucks, Inc. has sold more than $1 million worth of its beef-only checks and reloadable VISA debit cards which are backed by two financial institutions. The Beef Bucks have been used, said Nancy, in more than 40 states. The organization also has a web site (www.beefbucks.org), a blog, a dedicated phone number (1-888-640 MEAT), and a continuing desire to sell the product they love to raise. “We wanted to have a convenient and fun method of purchasing beef at the retail level and something that could be given easily as gifts,” she explains. “Beef Bucks have done just that.”

And now, the idea that began among fellow beef producers and beef industry people in cowboy country will be broadcast across the country—and beyond. Bob says they’ve been told that the first show to be aired in January has already been taped, but they’ll have to wait until January 9 to see if any lucky player gets to take home the $1,000 in Beef Bucks during that first program. “We’re hoping,” says Bob. “We’ll just have to wait like everyone else to find out.”

On August 19, Beef Bucks, Inc. hosted their ninth annual Golf Challenge in Brandon, SD with 48 teams (192 golfers) representing producers, processors, wholesalers, retailers, consumers and all those in-between both ag and non-ag related.

Fenske Cattle Company (Woonsocket) sponsored a putting contest with a $250.00 Beef Bucks/VISA debit card awarded to the winner prior to the shotgun start of the tourney. Winning the contest was Robert Korn of Rural Manufacturing (Freeman). Prostrollo’s All-American Auto Mall (Madison) sponsored a hole-in-one competition for the 2-yr. lease of a 2011 Buick Regal as well as hole-in-one competitions on all other par three holes. Prizes were awarded in four flights for three places. First place winners were: Championship Flight, Millborn Seeds of Brookings; First Flight, Rural Manufacturing of Freeman; Second Flight, The First National Bank in Sioux Falls; Third Flight, SDSU College of Ag from Brookings.

A special guest at the tourney was 6-foot Andy Armadillo of the Texas Roadhouse who handed out peanuts to the golfers on the course; riding in a Gator provided by John Deere for the event. The SD Cattlemen’s Auxiliary also treated the golfers to beef sticks during play and what a sight the RFD TV painted traveling bus made as the participants entered the parking lot of the club house! Col. Jon Phillips broadcast his “Price Discovery Report” live from the tourney.

Golfing participants and other guests were treated to 16 oz. rib eye steaks provided by National Beef and prepared by Uncle Ed’s (Sioux Falls). Concluding the evening was a live auction with Col. Jon Phillips at the mic auctioning items donated from various sponsors such as Henry Rifle Company, John Deere Company, Tyson Foods, Jack Daniels, JBS, BEEF Magazine, Coors/Miller Lite, SDSU, Emery Kleven, the SD Lottery, and professional athletes. Throughout the evening, door prizes were awarded sponsored by American Foods Group, Northern Livestock Video Auction, Omaha Steaks, and many others with the grand door prize donated by Trav’s Outfitter & Ariat Boot Company.

Plans are already underway for the 2012 10th Annual Beef Bucks Golf Challenge to be held in Brandon, SD on August 17.

Beef Bucks, Inc is a non-profit organization established for the purpose of beef promotion and consumer education. The beef buck is a prepaid check available in $5, $10, & $20 denominations. Also available are Beef Buck/VISA debit cards loadable for $25 – $500. The golf event is held to help support the maintenance of the program as well as fund the Beef Buck scholarship program. To find more information on the Beef Bucks program, visit their website at www.beefbucks.org.