Farmers Celebrate Earth Day Everyday

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Beginning late this afternoon we have received much needed rain to fill our ponds and replenish the moisture in the soil for our soon to be planted hay and corn crops. While God supplies the rain and sunshine, farmers work hard every day to protect the land and preserve our natural resources for future generations.
One of the ways we protect the earth on the farm is to utilize animal manure from the dairy to fertilize pastures and croplands. This recycling adds organic material to the soil which increases the water holding capacity of the soil. An additional benefit of utilizing this manure rich nutrient is that less commercial fertilizer will need to be purchased. A perfect example of recycling right on the farm! Manure management is done by utilizing a farm plan designed by engineers from our local Conservation Office that directs us in the proper amount and application amounts for each field. Soil samples are taken yearly to make sure that the soil gets just the right amount of nutrients.

Earth Day brings recognition of how we must all take care of our environment. Our country’s abundance of food is due to the committment of America’s farmers and ranchers who celebrate Earth Day everyday by caring for the land. Happy Earth Day!

Grilled Cajun Chuck Roast with Spicy Cheddar Grits

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Ingredients
1 boneless beef chuck shoulder,arm or blade pot roast(about 2-1/2lbs)
2 tablespoons Cajun seasoning blend
1 can (14-1/2ounces) diced tomatoes with onion,undrained
1 tablespoon all-purpose flour
Shredded sharp Cheddar cheese

Grits: 1 cup quick-cooking grits
1 quart water
1/2 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/8 to 1/4 teaspoon ground pepper

Instructions
1. Press Cajun seasoning evenly onto all surfaces of beef pot roast. Place two 24×18 inch pieces of heavy-duty foil on top of each other in shallow roasting pan; place beef in center of foil. Bring up all sides of foil forming a bag and so no liquid can leak out; do not seal. Combine tomatoes and flour in small bowl; pour evenly over surface of pot roast.
Seal top and sides of bag with double fold.

2. Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate,leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3-4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals,so briquets may be added as needed.

3. Remove foil bag from pan and place in center of grid over drip pan. Grill,covered,2 to 2-1/2 hours or until pot roast is fork-tender. (Add 3 to 4 briquets per side every 30 minutes to maintain heat.)

4. Meanwhile prepare grits. Cook grits in water with salt according to package directions. Add 1/2 cup cheese and red pepper; stir until cheese melts;keep warm.

5. Remove foil packet to clean shallow pan. Using oven mitts,cut packet open with sharp knife. carefully fold back top of packet allowing steam to escape. Remove pot roast; keep warm. Skim fat from cooking liquid.

6. Carve pot roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired.

http://www.beefitswhatsfordinner.com

All American Burger

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1 1/2 lbs. ground beef
3 tbsp. Dijon mustard,divided
4 tbsp. crushed peppercorn blend
4 slices Borden Extra Sharp Cheddar Singles Sensations
1/4 cup mayonnaise
1 green onion,thinly sliced
1 tbsp. white wine vinegar
4 sesame seed hamburger rolls,split
4 lettuce leaves
4 tomato slices

Preheat grill to medium (300 to 350 degrees F.). Combine ground beef and 2 tablespoons of the mustard in a large bowl; Mix well. Form into 4 patties. Coat patties with peppercorn,pressing to adhere. Place patties on grill. Grill 4 minutes per side (160 degrees F. for medium) or to desired doneness. Top each patty with 1 slice Borden Extra Sharp Cheddar Singles Sensations during the last 2 minutes of grilling; Grill until melted. Combine remaining mustard plus mayonnaise,green onion and vinegar in a small bowl. Set aside. Place rolls,cut side down, on grill. Grill until lightly toasted. Spread mayonnaise mixture on cut sides of rolls. Place burgers in rolls. Top with lettuce and tomato, and serve.

You can find an entire recipe catalog at http://www.friendsofelsie.com.

Cheeseburgers Redefined

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Have you tried the Borden Singles Sensations cheese slices? If you are wanting to add a new twist to your cheeseburger, you may want to try one of the six varieties available. This past week while attending the Dairy Farmers of America annual business meeting in Kansas City, I sampled the two newest varieties-3 Cheese Italiano and Extra Sharp Cheddar. At home, I have also tried the other varieties–Hickory Smoked Swiss,Bacon Cheddar,Pepperjack, and Chipotle Cheddar. I have liked all the flavors and find it is an easy way to add a new twist to one of my family’s Anglin Beef favorites! If you are eating Borden Cheese and eating beef you are supporting dairy and beef farm families just like us! We appreciate you!

Need a Rub?

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Yesterday at the Arkansas Farm Bureau Women’s Conference in Little Rock, Donette Stump from the Arkansas Beef Council presented a beef workshop. She gave us great ideas to present to children and adults about beef. If you are needing an activity for a classroom or 4-H club, you can make snack packs using foods from the food groups and teach about nutrition and beef at the same time. Ingredients we put in each bag were: cheerios,goldkist fish crackers,gummy bears and beef jerkey. You can be creative and make up your own ingredient list. Donette did admit she forgot the M & M’s–not sure what food group those belong to but all the ladies said we would just make one for chocolate!
Here’s the rub!
SPICY THREE-PEPPER RUB
4 tsp dried Oregano
4 tsp sweet paprika
4 tsp dried thyme leaves
2 tsp garlic powder
2 tsp onion powder
2 tsp ground black pepper
2 tsp ground white pepper
1 tsp ground red pepper

Combine all ingredients. Use on steaks,burgers,and roasts.

Cowboy Kabobs

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Wow! Can you believe this warm weather we have enjoyed just a week after the minus twenty degrees and twenty four inches of snow? It feels like good outdoor grilling time! Even if our weather reverts to winter like temps, you can still grill or fix Cowboy Kabobs in the oven.

I found this recipe at http:// www.kraftrecipes.com and thought it would be a great one to share for a little outdoor grilling!

COWBOY KABOBS
1/3 cup A.1. Original Steak Sauce
1/3 cup KRAFT Original Barbecue Sauce
2 tsp. KRAFT Prepared Horseradish
1 beef top round steak or Anglin Beef Tips (1-1/2 lb),cut into 1/2 inch wide strips
9 pearl onions
1 large red pepper,cut into 9 strips

Mix first 3 ingredients until well blended.

Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.

Heat grill medium heat. Remove kabobs from marinade;discard marinade. Grill kabobs 4 to 6 min. or until meat is done,turning occasionally.

Yield: 6 servings

Kraft Kitchen Tips
Use your broiler
Broil kabobs,6 inches from heat,4 to 6 min. or until meat is done,turning occasionally.
Substitute a green pepper for the red pepper.
Note: If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.

Pot Roast Cooking

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Last week we had a customer ask Ryan about how to cook a roast. I was surprised to be asked how to cook a roast because I really never thought about the fact of how I had learned to cook a roast. When I was growing up, my Dad cooked roast,potatoes and carrots for Sunday lunch every Sunday. I never asked but I assumed we had this every Sunday because it could cook while we were gone to church. My Dad would add peeled whole potatoes,carrots,onion, and a wedge of cabbage to the roast with salt and pepper to taste. I always thought it tasted great! I do not claim to be an expert and I’m sure there is more than one way to cook a roast. I start by pouring a small amount of cooking oil in a large pot,heat the oil on the stove top and brown the roast on both sides. I usually add a little salt and pepper to the meat. Once the meat is browned, I add 1/2 to 1 cup of water, depending on the size of the roast. I put the lid on the pan, set the oven for 350 degrees and allow 2-3 hours for cooking. Cooking time will vary depending on the size and thickness of the roast. You can learn from the experts and find alot of information at http://www.beefitswhatsfordinner.com. Hope you find this information helpful!

BEEFY SWEET POTATO HASH

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Ryan and I were privileged to attend the American Farm Bureau Convention in Atlanta January 8-12. We enjoyed everything except the ice storm! Ryan came home with a bag full of goodies from the trade show. As I was sorting through the treasures, I found this recipe card from the Beef Check-Off booth. It sounds good and looks pretty simple, so I thought I would share it with you. I plan to try it this week.

BEEFY SWEET POTATO HASH
Ingredients:
12ounces cooked beef (such as steak,roast or pot roast)
1 large sweet potato,unpeeled,cut into 1/2 inch cubes
1 medium yellow onion,chopped
1 tablespoon taco seasoning mix
1/4 cup water
1 tablespoon vegetable oil
2 tablespoons reduced-fat or regular dairy sour cream
1 teaspoon hot pepper sauce
Chopped fresh cilantro

Instructions:
1. Combine sweet potatoes,onion and taco seasoning in large skillet over meduium heat. Add water. Cover and cook 8-10 minutes or until crisp-tender and water has almost evaporated,stirring once. Stir in oil; continue cooking,uncovered,4-6 minutes or until potatoes are tender and begin to brown,stirring occasionally.
2. Meanwhile,combine sour cream and hot sauce in small bowl. Set aside.

3. Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally,adding 1 to 2 tablespoons water, if needed to avoid sticking.

4. Garnish with cilantro,as desired. Serve with sour cream mixutre.

Makes 4 servings

Cook’s Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning.

Cook’s Tip: Beefy Sweet Potato Hash can be served by itself or used in one of these delicious breakfast creations.
Tacos: Evenly divide hash mixture into eight warmed 6-7 inch corn tortillas. Garnish with cilantro and serve with sour cream mixture.
Burritos: Evenly divide hash mixture and cilantro, as desired,into four warmed 10 inch flour tortillas; fold burrito-style. Serve with sour cream mixture.
Beef and Egg Sweet Potato Hash: Prepare recipe as directed. Top hash with egg, prepared as desired. Garnish with cilantro and serve with sour cream mixture.

Nature’s Best-Tasting Multivitamin

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beef nutritionNot only does beef taste great, it is one of the best ways to fuel your body.

Beef is a major contributor of  protein, zinc and vitamin B12, vitamin B6, iron and niacin. By supplying a nutrient bundle in every bite, eating beef is a great way to make the most of your calories. A 3 oz. serving of lean beef contributes less than 10% of the calories in a 2,000-calorie diet. At the same time, it supplies more than 10% of the Daily Value for these nutrients.

Full article: http://www.beefitswhatsfordinner.com/nutrient-richbeef.aspx