Beef Appetizer Contest
In our June issue we announced a contest sponsored by Kentucky Living and the Kentucky Beef Council for original beef appetizer recipes. Thanks to all the readers who submitted recipes and congratulations to our three winners.
FIRST PLACE
HEART HEALTHY SWEET AND SOUR BEEF QUESADILLA
Thomas Chance, Vine Grove, a member of Meade County RECC, receives a $150 Kroger gift card for beef, The Healthy Beef Cookbook, and an I “Heart” Beef apron.
1⁄2 lb sirloin tip side steak
Sweet and Sour Marinade
1 Tbsp low-sodium soy sauce
1 Tbsp packed brown sugar
1 tsp red pepper flakes
1 tsp ground black pepper
2 Tbsps lemon juice
1 Tbsp minced garlic
Mix together marinade ingredients. Marinate sirloin tip side steak for at least two hours or overnight in refrigerator. Discard marinade and proceed with recipe.
1 can reduced sodium tomatoes with green chilies, drained
1⁄2 C red onion, diced
1⁄2 C red sweet bell pepper, diced
1 C reduced fat, finely shredded cheddar cheese or Mexican blend
1 tsp olive oil, some additional for brushing tortillas
4 (6 in) whole-grain tortillas
Salsa for dipping (optional)
Cook marinated steak in 1 tsp olive oil in skillet on medium high until desired doneness. While steak rests, mix together in a bowl tomatoes with green chilies, onion, bell pepper, and cheese. Cut steak into 1⁄4-inch cubes and add to tomato mixture. Stir until all ingredients in bowl are mixed well together.
Heat another skillet to medium heat. Lightly brush tortilla with olive oil. Spoon enough beef mixture to cover one half of the tortilla. Fold tortilla over and place in skillet. Brown on both sides, melting cheese. Serve with salsa if desired. Makes 16 appetizers.
SECOND PLACE
SIRLOIN WRAPS
Virginia Bland, Waddy, a member of Shelby Energy Cooperative, receives a $50 Kroger gift card for beef, The Healthy Beef Cookbook, and an I “Heart” Beef apron.
1 lb top sirloin steak
1 pkg bacon, cut slices in half
1⁄2 C soy sauce
1⁄2 C teriyaki sauce
1-2 cans of sliced water chestnuts
2-3 fresh jalapenos, sliced with seeds and membranes removed
Round wooden toothpicks (soak in water 15 minutes before using)
Combine soy and teriyaki sauce in bowl. Cut sirloin steak into 1 1⁄4-inch cubes. Place meat in marinade and refrigerate for several hours, up to 24 hours.
To prepare wraps: Remove sirloin cubes from marinade. Place 1-2 slices of water chestnut and a slice of jalapeno pepperon either side of sirloin cube. Wrap these together with half a slice of bacon. Hold together with toothpicks. Cook these on grill or in oven at 400° on a broiler pan until bacon is well-done. Serve while hot. Makes 24-32.
Cook’s note: Use light soy sauce and low-sodium bacon to reduce sodium in the recipe.
THIRD PLACE
PARTY MEATBALLS
Minnie Matthews, Lawrenceburg, member of Blue Grass Energy Cooperative, receives The Healthy Beef Cookbook, and an I “Heart” Beef apron.
2 eggs, beaten
1 (12 oz) can evaporated milk
2 C quick-cooking oats
1 C onion, finely chopped
2 tsps salt
2 tsps chili powder
1⁄2 tsp garlic powder
1⁄2 tsp black pepper
3 lbs 95% lean ground beef
In a large bowl, combine first eight ingredients. Mix well. Crumble beef into the mixture and mix until well-combined. Shape into 1-inch meatballs. Place them on greased 13x9x2-inch baking pans with sides.
Sauce
2 C ketchup
1 1⁄2 C packed brown sugar
1⁄2 C onion, finely chopped
Combine sauce ingredients and pour over meatballs. Bake, uncovered, at 325° for 1 hour or until meat is no longer pink. Makes 8-12 dozen appetizers depending on size of meatballs.
Cook’s note: If you like lots of sauce you may need to make another batch to ensure all meatballs are covered.
You can go online to visit the Kentucky Beef Council’s Web site at www.kybeef.com for additional recipes, cooking tips, nutritional information, and more.
READER RECIPE
TURKEY RANCH NOODLE DISH
1 stick of butter
1 pkg dry ranch dressing mix
Small box frozen peas and carrots, thawed
Small can sliced mushrooms, drained
1⁄2 bag egg noodles (about 8 oz), cooked and drained
2 C cooked turkey, chopped
Pepper to taste
Melt butter in large skillet. Add dressing mix to butter and mix well. Add peas and carrots and mushrooms to skillet and stir to coat. Add cooked noodles and turkey to skillet and stir to coat well with butter and dressing mix. Cook on low heat about 20 minutes, until all ingredients are heated through. Season with pepper. Serves 2-4, depending on portion size.
Submitted by MONIKA HOLE, Lawrenceburg, Blue Grass Energy Cooperative, who writes that she found this recipe and made the dish her own by adding carrots, peas, and mushrooms. Her family likes the added colors and flavors they give to the recipe.
