Popper Beef Burgers

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1 pound ground round
1/4 cup prepared thick and chunky salsa
4 frozen cream cheese or Cheddar cheese-stuffed jalapeno peppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick and chunky salsa

Combine ground beef and 1/4 cup salsa in a large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose,sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.

Place patties on grid over medium,ash covered coals. Grill,covered,15-16 minutes to medium (160 degrees F)doneness, until beef is not pink in center and juices show no pink color,turning occasionally.

Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Cook’s Tip: Four slices (3/4 ounce each) Mexican-style process cheese slices may be substituted for salsa con queso; place on top of patties 1 minute before patties are done,to allow cheese to melt. Popper burgers may also be served in hamburger buns for a hand held sandwich.
Total preparation and cooking time:30 minutes
Serves: 4

This recipe was a 1999 National Beef Cookoff Recipe reprinted in Arkansas Cattle Business this month.

Sirloin Pita Salad Sandwich

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The Earl of Sandwich had no idea the versatile food trend he began with the first sandwich in the 18th century. Sandwiches are usually served at our house when we don’t have time to sit around the table and enjoy a meal or when I’m just too busy to cook (my favorite excuse!). Hamburgers are known to be the all-American favorite sandwich!

Since November 3rd is declared National Sandwich Day, I’m planning to try a new sandwich recipe that I found at Dairy Makes Sense.

Sirloin Pita Salad Sandwich
For the dressing:
2 (8oz) containers of fat-free plain yogurt
2 teaspoons minced garlic
1 tablespoon minced parsley
tablespoon minced chive
1 teaspoon dried oregano
For the sandwich:
1/2 pound sirloin or rib-eye steak,trimmed
1/4 teaspoon salt
18 teaspoon pepper
4 (4 inch) whole wheat pita bread rounds,cut in half moons
2 1/2 cups mixed salad greens (such asw arugula,radiccio and baby spinach leaves)
2/3 cup crumbled Blue cheese
1/2 small red onion,sliced and separated into rings
8 cherry tomatoes,halved

Preparation:
Spoon yogurt into medium bowl and stir in garlic,parsley,chive and oregano until well blended. Set aside.
Rub both sides of steaki with salt and pepper. Heat medium,non-stick skillet over medium heat. Cook steak about 6 minutes on each side (for medium) or until desired. Allow steak to rest 5 minutes befor cutting into thin slices.
Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt dressing,mixed salad greens,Blue cheese,onion,steak and tomato. Spoon additional yogurt dressing over top.
Serves: 4

Girl Scout One-Pot Meal

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Have you ever had Girl Scout Campfire Stew?  We actually made this recipe on one of our first  Troop 150 camping trips. It’s easy to make in the kitchen  and a perfect recipe when you need something easy,quick and nutritious on a cold winter night!  Add a pan of cornbread,Girl Scout Cookies for dessert and a big tall glass of milk and it’s perfect!

Campfire Stew 

2 pounds ground beef

1 onion,peeled and cut into small squares

2 –10 3/4-ounce cans condensed vegetarian vegetable soup

Brown ground beef and onion ; drain. Add salt and pepper to beef and separate into little pieces or make little balls of it. Pour off excess fat. Add vegetable soup and enough water to prevent sticking. Cover and cook slowly  until meat is cooked through.  Serve hot. Serves 8.

Razorback Tailgate Special

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Grilling is  considered a seasonal way of cooking for many folks but we enjoy grilling year round except for when the snow is blowing!  We’re offering a special price for beef patties and steak until Thanksgiving or we sell out. You can purchase a package of 6 beef patties (1/3lb per patty)  for $5 and your choice of rib or t-bone steak for $10 per pound.  If you have questions or need more information, you can reach us at crazya@centurytel.net or  call 479-795-2147.

In the meantime–GO  HOGS GO!!

Hawaiian Luau Cheeseburger

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Ingredients:

1 lb Anglin Beef ground beef

4 Kraft Deli Deluxe Process Bacon Cheddar Slices

4 drained canned pineapple rings

4 thin whole wheat sandwich buns

4 lettuce leaves

1/4 cup Kraft Real May Mayonnaise

2 Tbsp. Kraft Catalina Dressing

Preparation:

Heat grill to medium high heat

Shape meat into 4 (1/2-inch-thick)patties

Grill 4 to 6 minutes on each side or until done (160 degrees). Top with cheese; grill 1 min, or until melted. Meanwhile place pineapple rings and buns, cut sides down, on grill; cook 1-2 minutes or until pineapple is heated through and buns are lightly toasted, turning pineapple once.

Mix mayo and dressing; spread onto bottom halves of buns.  Fill with lettuce,cheeseburgers and pineapple.

Kraft Kitchen Tips:

Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

How to Cook On The Stove:

cook patties in large skillet on medium heat 7-9 minutes on each side or until done (160 degrees). Top with cheese;cover. Cook 1 minute or until melted. continue as directed, toasting buns and heating the pineapple slices under the broiler if desired. 

You can find this and other tasty recipes at http://www.kraftrecipes.com.

 

Labor Less on Labor Day

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Even though we’ll be working on the dairy and beef farm as usual this Labor Day  weekend, I do look forward to preparing easy but delicous meals for the family.  I find that a good hamburger is hard to beat and of course Anglin Beef is the perfect choice for a tasty burger.  A few weeks ago I was craving the sweet taste of pineapple and decided to try the recipe I found on the Kraft Foods website.  I basically grilled a hamburger and just a couple of minutes before I took the burgers off , I placed a ring of pineapple on the grill for just long enough to heat it (probably 1-2 minutes).  I then dressed the burgers with cheese,lettuce and the pineapple ring.  We have a divided family when it comes to using mustard or Miracle Whip, so every one chose their favorite.  It was very good and met my need for the pineapple taste!  You may want to try the recipe for Hawaiian Luau Cheeseburger posted under the recipe section. 

I hope you enjoy this holiday weekend with your family or friends.  I’m going to labor less with a Hawaiian Luau Cheeseburger!

Need a Rub?

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Fiery Beef Satay Skewers

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Ingredients1-1/2 pounds boneless beef top sirloin steak, cut 1-1/2 inches thick
5-6 green onions, white part only, cut into 1-inch pieces

Marinade:1/2 cup country Dijon-style mustard
1/2 cup soy sauce
1/4 cup honey
2 tablespoons fresh lime juice
4 teaspoons bottled minced or fresh crushed garlic
1 tablespoon ground red pepper

Instructions:1. In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for
basting. Trim fat from beef steak; cut into 1-1/2 inch cubes. Add beef to remaining marinade in bowl;
toss to coat. Cover and marinate in refrigerator 20 minutes.

2. Remove beef from marinade; discard marinade. Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers.

3. Place skewers on grid over medium, ash covered coals. Grill,uncovered, 10 to 12 minutes for medium rare (145 degreesF) to medium (160 degrees F) doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.

Marinade time:20 minutes
Total recipe time : 20 minutes
Makes 4 servings

Sloppy Joe Bake

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Ingredients
1-1/2 pounds ground beef
1 large yellow onion,chopped (1-1/2 to 2 cups)
2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce
3 cups uncooked rotini
1/2 cup water
1 cup shredded Cheddar Cheese
Sliced green onions(optional)

Instructions
1. Heat oven to 350 degrees F. Heat large nonstick skillet over medium heat until hot. Add ground beef and yellow onion; cook 8-10 minutes,breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy Joe Sauce,rotini and water.

2. Spray 13×9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350 degree F oven 35-40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking,uncovered,5 minutes or until cheese is melted.

Total Recipe time: 1 hour 10 minutes
Makes 6 servings

You can find more great recipes at http://www.beefitswhatsfordinner.com

It’s Beef Month!

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What do warmer weather,Mother’s Day and Memorial Day have in common? Great opportunities for enjoying beef! To celebrate the beginning of grilling season, Anglin Beef is offering a special price for ground beef and roasts for the month of May. You can purchase ground beef for $3.25/lb,chuck roast for $4/lb or Rump/Pikes Peak roast for $5/lb.
We look forward to hearing from you!