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Safe Handling Instructions In
this warm weather it is especially important to pay attention to safe handling of you meat. Some
food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your
protection, follow these safe handling instructions. - Keep refrigerated or frozen.
Thaw in refrigerator or microwave.
- Keep raw meat and poultry separate from other foods.
Wash working surfaces (including cutting boards,) utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately.
Beef
Steak & Black Beans ***Quick & Easy ***15
minutes to table . 2# Round Steak (cut in strips) or Stir Fry Strips 2 Tbs Olive Oil 30
oz can Black Beans 1 can Beefy Mushroom Soup or Beef Gravy Salt to taste Cayenne Pepper
or Red Pepper to taste - Stir fry steak in olive oil until browned.
- Add beans, soup, salt,
& pepper.
- Simmer 5-10 minutes.
Variations: - serve over rice - add saurkraut
upon serving
Ground Beef
Love
ya Chili ***Make double - freezes well ***Make ahead - Even better the next day . 2
chopped onions 2 pounds ground beef 2 tsp sea salt 3 cups water 2 cloves garlic 1
cup diced green peppers 28 oz diced tomatoes 12 oz tomato paste 15 oz kidney beans 15
oz chili beans 15 oz white beans 1 tsp cumin 1 tsp basil 1 tsp black or cayenne pepper 1
Tbs chili powder - Brown ground beef with onions and salt.
- Add remaining ingredients.
- Simmer 20
minutes or crock pot on low for 8 hours.
Variations: - dip whole grain rolls in chili -
top with cheddar cheese & diced onions
Pork
Apple Onion Pork Chops
* Begin about 1 hour before serving.
* Very tender. Full flavor. 4 pork chops 2 Tbs olive oil salt & pepper to
taste 2 onions, sliced 2 tart apples, pealed & sliced 1/4 cup cider vinegar 1/2 cup chicken broth - Salt
& pepper pork chops, brown on both sides in olive oil over medium heat.
- Remove & set
aside.
- Cook onions & apples in remaining oil & meat juices 20 minutes over low heat.
- Add browned pork chops & vinegar to skillet until simmering.
- Stir
in broth. Simmer 20 minutes
Oranged
Pork Steaks
* It doesn't get any easier than this!
2 pork steaks or chops 1/4 cup orange juice concentrate - Paint orange juice on pork.
- Refridgerate at least 30 minutes or all day.
- Bake at 325 for 20 minutes or until cooked in center.
Pork Perfection ***You've never tasted pork
steaks so tender! ***45 minutes - stovetop - one pan . 1 Tbs Olive Oil 2 Pork Steaks, cut in strips 1 Tb Soy Sauce 1/2 tsp
Cayenne Pepper or 1 tsp Black Pepper 1 clove Garlic or 1/2 tsp Garlic Powder 1 large Yellow Onion, sliced thin 8 oz. Mushrooms, halved - Stir fry pork in olive oil until cooked no longer pink.
- Add soy sauce, pepper, & garlic.
- Simmer on medium-low for 30 minutes, stirring
occasionally.
- Add onions & mushrooms.
- Simmer 5-10 minutes
until onions are tender.
Chicken
Orange Chicken Skillet ***Full flavor ***30
minutes - stovetop - one pan . 3# Chicken, cut in strips 4 med. Carrots, sliced 1
Green Pepper, sliced 2 med. Onions, sliced Salt to taste 2 cups Orange Juice Cayene
Pepper or Red Pepper to taste - Stir fry chicken in olive oil until cooked.
- Add
carrots, peppers, & onions until tender.
- Add salt, orange juice, pepper
- Boil & cool 2 minutes
Variations: -
serve over rice - substitute pea pods for carrots Grilled Chicken Whole
chicken Rosemary Butter Lemon Foil - Brake (cut out) the back bone of the
chicken so the chicken will lay flat. (This allows the chicken could cook evenly, and not be overdone and dried out.)
- Tucked
the wings back so they won't be overdone as well.
- Put rosemary and butter underneath the skin, and squeeze
lemon juice all over it.
- Wrap it in foil and put it on the grill for 45 minutes- 1 hour.
Thanks
to Tayler for this great recipe. She says "It was the best whole chicken I've ever had! Very moist and flavorful
=)"
It's soup season!
Chicken Soup
This soup is truly from scratch - even the broth - so there are no preservatives,
MSG, etc.
We make this soup often - it is on out top 5 list of favorite meals.
You can keep
back the necks, backs, & wings from a couple chickens as suggested, or use a whole chicken, eating 1/2-3/4 of the meat
for one meat, saving the bones for broth and the rest of the meat for the soup.
Broth
2-3 pounds bony
chicken pieces (backs, necks, & wings from 2 chickens)
1 onion, cut up
2 carrots, cut up
Celery tops &
leaves from one bunch, cut up
3 tbs parsley flakes
1 tsp dried thyme or basil
1/2 tsp pepper
1 tsp
salt
2 bay leaves
6 cups water
Bring to boil & simmer (covered) for 2 hours.
Remove chicken &
strain broth by pouring through collander.
You can skim off fat at this point, or wait until cool and lift
if off the top.
Remove chicken from bones.
Soup
5-6 cups broth (above)
2-3 cups
chicken, cooked, cut (above)
1 onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1 tomato, cut
or 16 oz can of diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp pepper or 1/4 tsp cayenne
pepper
Combine ingredients in large pot. Simmer, covered until vegetables are soft.
*if adding noodles,
add noodles during the last 8-10 minutes
*broth or soup can be frozen for 6 months
*freeze broth in 1 cup containers
for use in other recipes
Cookout
ideas Marinade - Marinade your meat for 30 minutes to 24 hours in the refrigerator before cooking. You can use a store
variety or make your own using anything acidic (like citrus) or salty. Add your favorite flavors so they can sink in
as the meat is slowly becoming more tender. If you place the meat and marinade in a ziplock bag, it is easy
to twist, flip, & squish to apply the marinade to all areas of the meat. Corn - Place corn on the cob onto the grill while it still have the husk on it. Turn each ear a couple
times to expose all sides to the heat. When the husk looks toasty brown, it should be ready to eat. The husk
will keep the corn hot while you finish getting the meal on the table. It also a lot easier to remove
the husk & silk after it is cooked. Double duty - Here it something I
do a lot. Make those coals do double-duty and save yourself some time tomorrow. After cooking your meal, put tomorrow's
meat on the grill to slow cook while you are eating. Refrigerate and warm up the next day - grilled taste without the
extra fuss! Foil Pockets - Wrap a single serving of meat, vegetables,
and potato in foil and fold in sides to seal. The meat juices will make the vegetables tender and the vegies add a scrumptious
flavor to the meat. We recomment onions, peppers, tomatoes, & carrots. Whole chicken
- To cook a whole chicken on the grill look for this great recipe in the chicken section.
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