Recipes Using Fresh Local Beef

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 Cook/Bake Time 

8 hours in Crock Pot on low

Ingredients 

3 lb Frozen Fresh Local beef Chuck or Top Round roast
1/2 Onion diced

1/2 Green pepper diced- Use a spicy pepper for more flavor 

2 C Water

1 Can light beer or ginger ale

1 clove Garlic

1 Tsp Worcestershire Sauce  

Salt and Pepper

2 Cups Baby Carrots

5 whole diced Potatoes 

Directions

 Having a healthy supper waiting when you come home from work is the ultimate treat. A roast cooking provides a real welcoming homey smell for your family.

 Cook/Bake Time 

1 Hr 30 Min

Ingredients 

1 pound dry ziti pasta

1 1/2 tablespoons olive oil

1 onion, sliced

1 teaspoon minced fresh rosemary

4 cloves garlic, chopped

1/2 pound ground beef

1/2 pound ground pork sausage

1 1/2 (26 ounce) jars spaghetti sauce

salt to taste

1 (6 ounce) package provolone cheese, sliced

3/4 cup sour cream

3/4 cup cottage cheese

1 (6 ounce) package mozzarella cheese, shredded

2 tablespoons freshly grated Parmesan cheese

Directions 

 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.

Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.

Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

 Cook/Bake Time 

4 hours in Crock Pot on High

Ingredients 

2 lb Frozen Fresh Local Ground Beef

1 Jar of Salsa

1 Jar of tomato sauce 

1 Package McCormick Mild Chili Seasoning 

1 Can Bushes Baked Maple Beans

1 Tsp Garlic Powder 

1 Tsp Dried Mustard Seasoning  

Salt and Pepper

Directions 

Brown beef in skillet with Garlic Powder, dried mustard salt and pepper, combine meat and all other ingredients in crock pot and mix thoroughly. Cook on low high for 3-4 hours. Mix occasionally. Server over corn bread or in bowl with Cabot sharp shredded cheddar cheese. 

  Cook/Bake Time  

1 hr 20 min

Ingredients  

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

 Directions  

Preheat oven to 350 degrees F (175 degrees C).

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Cook/Bake Time  

1 HR

Ingredients 

 1 pound ground beef

1 onion, chopped

salt and pepper to taste

1/2 (32 ounce) package tater tots

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1 1/2 cups shredded Cheddar cheese

Directions 

 Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.

Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.

Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

 Cook/Bake Time 

1 Day 30 Min

Ingredients 

 1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Directions 

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

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