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
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
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
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
Mix all ingredients together. Serve with snack crackers.
HOT BEEF DIP
by Shirley Dreher
Brown and drain one pound ground beef with 1 small onion, chopped.
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
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
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
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.