By Staff
We will be doing some beef recipes this month with a few Fall Festival dishes added.
Our first recipe is called R.B.V. Wrap and can be used as a great healthy alternative snack. It is also a great beef recipe to serve at your next party. It is an excellent source of protein niacin, Vitamin B6, Vitamin B12, iron and zinc.
Our next featured recipe is a Fall Festival or Halloween treat called Dessertwitches. Made with Fall colors, Dessertwitches can be made quickly and easily. Just mix and serve, no cooking. Thanks to Alabama Beef Producers and Beef Checkoff Program for our beef recipes this week.
R.B.V. Wraps
16 thin slices of deli roast beef
2 c. shredded broccoli slaw
1/4 c. prepared ranch dressing
1 (18oz.) low fat whipped cream cheese
2 T. prepared ranch dressing
4 flour tortillas (10" in diameter)
Place broccoli slaw and 1/4 cup of ranch dressing in a medium bowl. Toss to coat.
Put cream cheese and 2 T. ranch dressing in a small bowl. Stir and mix well. Place one tortilla on a cutting board. Spread 1/4 cup of cream cheese mixture on tortillas.
Place four roast beef slices on top of cream cheese. Place 1/3 cup broccoli mix on top of cream cheese. Roll tortillas up tightly to enclose filling. Repeat three or four times to make wraps. Cut wraps 1 in 1/4 inch pieces or diagonally in half.
Dessertwitches
10 small frozen waffles, toasted
1/4 c. chopped pecans
1 (12 oz.) marmalade
1 qt. vanilla ice cream, sliced
Cut waffles in halves. Mix marmalade and pecans in a bowl.
Spread mixture of marmalade and pecans on half the waffles. Place on serving plates. Top each with ice cream, remaining marmalade mixture and remaining waffles.
Cucumber Ranch Steaks
4 beef shoulder center steaks 3/4 inches thick
1/2 c. finely chopped seeded cucumber
1/4 c. prepared ranch dressing
1 t. garlic-pepper seasoning
1 small tomato, seeded, and diced
Combine cucumber and dressing in a small bowl. Set aside. Press garlic pepper seasoning evenly onto beef steaks. Place steaks on grid over medium coals. Grill covered 9 to 11 minutes for medium rare to medium doneness, turning once. Serve steaks with cucumber sauces. Garnish with tomatoes if desired.
Easy Skillet Chili Mac
1 c. ground round
1 can (15oz.) chili beans in chili sauce
1 and 1/2 c. prepared thick-and-chunky salsa
1/2 c. water
1/2 c. chopped cilantro (fresh if available)
Hot, cooked elbow macaroni
Brown ground round and heat 8 to 10 minutes. Pour off drippings. Stir in beans, salsa, and water and bring to boil. Reduce heat and simmer 5 minutes until slightly thickened. Stir frequently and stir in cilantro. Serve beef mixture over macaroni.
Mexican Black-Eyed Peas
1 lb. pork sausage
1 small onion
3 T. finely chopped celery
1 (16oz.) can tomatoes
2 and 1/2 T. chili powder
2 and 1/2 T. celery salt
1/4 t. pepper
16 oz. pkg. black-eyed peas (soaking-overnight)
Mix all ingredients. Cook until hot and bubbly. Top with grated cheese. Bake 350 for 30 minutes.
Cute Kitty Cookies
1/2 c. butter or margarine, softened
1/4 c. shortening or oil
1 c. sugar
2 eggs
1 t. vanilla extract
2 and 1/4 c. all-purpose flour
3/4 t. baking powder
1/2 t. salt
1 c. quick-cooking oats
2 squares unsweetened chocolate, melted and cooled
Semisweet chocolate chips
Red-Hot candies
Black shoestring licorice, cut into 1 and 1/2 inch pieces
Cream butter, shortening and sugar. Add eggs one at a time, beating well. Add vanilla. Combine flour, baking powder and salt and add to cream mixture.
Stir in oats. Divide dough in half. Add melted chocolate to half.
Roll plain dough into 8 inch logs. Roll chocolate dough between waxed paper into 8 inch square. Roll up. Wrap in plastic wrap and refrigerate three hours. Cut in 1/4" slices. Place on ungreased baking sheets. To form ears, pinch two triangles on top of each cookie. Bake 350 for 8 to 10 minutes or until lightly browned. Immediately place two chocolate chips for eyes, a Red-Hot for nose and six pieces of licorice on each for whiskers Cool on wire rack.