For “BEEFED-UP” Holiday Entertaining:

Sauerkraut Meatball Appetizers (submitted by Sharry Knock)

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

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)

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

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)

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

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


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

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.


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)

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?

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.***

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.
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.
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

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

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.



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.

Freezer Beef Sandwiches

Have some spare time this winter – make up these FREEZER BEEF SANDWICHES and have them ready for a busy spring.

1 1/2 lb. ground beef browned with onion and drained.
3/4 c. ketchup
3/4 c. sweet pickles – chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 tsp. hot pepper sauce
1 1/2 c. shredded mozzarella cheese
12 hot dog buns

After cooking and draining meat, stir in ketchup, pickles, salt, pepper, garlic powder and hot pepper sauce.  Heat thoroughly.  Stir in the cheese.  Cover and refrigerate mixture until cool.  Fill the hot dog buns with 1/3 c. of the cooled mixture and wrap, individually, in heavy-duty foil being sure they are sealed tightly.  Freeze for up to three months.  TO USE FROZEN SANDWICHES:  Bake in foil at 400 degrees for 30-40 minutes until heated through.



1 round steak, cut 1/2 inch thick
Favorite stuffing you use for Thanksgiving

Pound steak out a little. Place your favorite Thanksgiving turkey stuffing in the center of the round steak and roll the steak over the stuffing; securing the meat with toothpicks. (Roll as a jelly roll) Wrap in foil, put on a pan and bake at 350 degrees approximately two hours (depending on the thickness of the steak).


1 1/2 lbs hamburger
1/2 cup onion diced
1/4 pound saltine crackers (1 individual package) crushed
3 eggs
3/4 cup milk

Mix ingredients together. Spray an oblong baking dish with Pam. Sprinkle 1/2 cup brown sugar in dish. Spoon 1/2 cup ketchup over brown sugar. Put hamburger mixture in pan, but don’t pack it real tight. Bake at 325 degrees for 2 hours. When done turn it over in cake pan so all the juices drip through the loaf. You may place canned pineapple rings on top of the brown sugar and ketchup in bottom of pan; adding a small amount of the pineapple juice.  When serving, tip meatloaf upside down on a platter, placing a stemmed cherry in the center of each pineapple ring.  Doing this makes a simple meatloaf very eye catching and “fit for a king and your sweetheart.”



2 lbs. beef stew meat
8 carrots sliced
1 tablespoon sugar
1 cup celery diced
2 slices bread cubed
1 #2 can tomatoes
1/2 package onion soup mix
3 tablespoons tapioca
1 teaspoon salt
1 dash pepper, thyme & rosemary
1 box frozen peas

Place all ingredients, except peas, in a greased casserole. Bake at 250 degrees for 6 hours. Last 15 minutes add frozen peas.



6 cups chicken broth
2/3 cup celery chopped
1 cup carrots coarsely shredded
1/2 cup onion chopped
4 cups rice (regular or wild rice) cooked
1.5 lbs. lean ground beef browned
2 cans milk
2 lbs. Velveeta cheese

Simmer together the first 4 ingredients. Add the 4 cups of rice, beef, soup, milk and Velveeta cheese. Heath thoroughly. NOTE: You can also make this without the Velveeta cheese.


1.5 lbs. Russet-Idaho potatoes
1/2 teaspoon salt
1/2 cup cream
1/8 teaspoon black pepper
2 lbs. ground chuck or 95% lean hamburger
1/2 tsp. salt
1/2 cup celery finely chopped
1/2 cup yellow onion finely chopped
1 tbsp. fresh parsley chopped
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce (optional)
1 cup half & half or heavy cream

In a large skillet over medium high heat, cook the hamburger or ground chuck with salt, pepper and onion until all pink is gone. Drain any liquid from the meat set aside. In another kettle or dutch oven cook the potatoes adding only enough water to cover and salt. Bring to boil. When potatoes have boiled about 5 minutes, add celery an finish cooking all. Drain the water. Add the meat to the potatoes (which I partially mash) then add 1 cup half & half or heavy cream, parsley, Worcestershire and hot sauce. Add 2% milk to amount desired – heat but don’t boil.


1 lb. ground beef
1/4 cup chopped onion
1/2 package taco seasoning mix
1 28oz. can tomatoes undrained
1 150z. can tomato soup
1 4oz. can chopped green chilies
Corn or tortilla chips
2 cups Cheddar cheese shredded

Brown ground beef and onion in 2-quart saucepan; drain. Chop tomatoes coarsley. Add tomatoes, tomato sauce, taco seasoning and green chilies. Simmer 10-15 minutes. Crush corn or tortilla chips lightly into individual serving bowls. Add soup topped with Cheddar cheese. Finely sliced lettuce is optional.


Beef It’s What’s for Holiday Entertaining


1 lb. hamburger browned & drained
1 can Hormel Chili (without beans)
1 can sauerkraut
1 lb. Velveeta cheese

Drain sauerkraut and place all ingredients in crockpot and heat until cheese is melted. Serve with Doritos chips or crackers.



1/2 pound deli corned beef sliced
1/2 cup sour cream
1 teaspoon horseradish
1 cucumber thinly sliced
green olives sliced
1 loaf party rye bread

Mix together sour cream and horseradish; set aside (can use light sour cream if desired). Place cucumber slice on party rye bread slice; top with slice of corned beef, folded to fit bread. Top with dab of sour cream/horseradish mix; top this with green olive for color.



4 ounces sliced rare roast beef – cut into 12 uniform pieces
1/4 cup finely chopped walnuts toasted
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon wine vinegar
1 tablespoon snipped dill
1 small clove garlic crushed
1/4 teaspoon freshly ground pepper
dash of salt
12 slices french bread, 1/4 inch thick
2 kiwi, peeled, cut into 12 slices
pimiento cut into small star shapes

Place roast beef slices in a glass dish; sprinkle with walnuts. Combine lemon juice, oil, vinegar, dill, garlic, pepper and salt. Pour over beef and walnuts, lifting meat to coat. Cover and marinate 30 minutes. Drain marinate. To assemble, arrange one piece beef with walnuts on bread round. Top with kiwi slice; garnish with pimiento.


Thinking football? Think South Dakota’s own Adam Vinatieri and his Beef Stroganoff recipe.

2 tablespoons
1 small onion chopped
6 cloves garlic minced
1 top sirloin steak bite-sized pieces
2 cans cream of chicken soup
3/4 can water
1 can mushrooms optional
1 16 oz. sour cream
1 package noodles, cooked

Cook meat with margarine, onion and garlic until it is brown and almost done. Add a pinch of salt and pepper; the chicken soup, water and mushrooms. Mix well and sprinkle with paprika until it is a nice caramel color. Continue cooking over medium heat until sauce thickens. Add sour cream and heat until hot. Serve over cooked noodles.

Find Adam Vinatieri’s autobiography in the BEEF Recipe Collection (First Ladies Edition) along with many other infamous South Dakotans’ recipes and autobiographies available by contacting Beef Bucks.  Just click on “Store.”

BEEF for your summer entertaining


1 12 oz. bag spiral pasta, variety of colors
1 cup sliced carrots
1/2 cup chopped celery
1/2 cup sliced black olives
1 cup Italian dressing
1/4 cup Parmesan cheese
1 cup grated cheese
1 row pepperoni
1/4 cup green and red pepper
1/4 cup chopped onion
2 (6 oz.) cartons vanilla yogurt

Cook pasta, drain and cool. Add carrots, celery, black olives, peppers, onion and pepperoni. Mix together and then add grated cheese of your choice. Combine yogurt and Italian dressing; pour over salad. Top with Parmesan cheese before serving.


3 cups roast beef cooked & cubed
1/2 cup seedless raisins
1 cup pineapple tidbits
1/2 cup celery chopped
1/4 cup stuffed olives cut in two
1/2 small green pepper chopped
1/4 cup slivered almonds
1 tablespoon chopped pimentos
1 teaspoon salt
1/2 cup sour cream
1 teaspoon Worcestershire sauce

Add 1/3 cup warm water to the raisins. Let soak for 15 mins. Drain. Combine all ingredients except sour cream and Worcestershire sauce; toss lightly. Mix the sour cream and Worcestershire sauce. Mix well and chill for 2 hours.


4 lbs. rump roast, trimmed
1 cup water
1 can Swanson’s clear beef broth
1 package aujus mix
4 cubes beef bouilion
1 package Italian dressing mix (Good Seasons)

Place roast in crock pot and cook all day or put on before going to bed. Mix remaining ingredients and pour over beef roast. Cook. Serve on buns.


1 1/4 lbs. deli roast beef thinly sliced
1 loaf French or Italian bread
1/3 cup light mayonnaise
3 tablespoons prepared basil pesto sauce
1 teaspoon fresh lemon juice
1 7 oz. red peppers well drained
3 ounces lettuce
1/2 cup cheddar cheese
pepper (optional)

Cut bread horizontally in half; removing soft center from bottom half of bread, leaving 1 inch thick shell. Mix mayonnaise, pesto and lemon juice; spread mixture on inside of bread shell. Layer beef, red peppers, lettuce and cheese in bread shell. Season with pepper, if desired. Replace top of bread. Cut into wedges to serve.