Farmhouse Barbecue Muffins
1 tube 10 oz. buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tbs. brown sugar
1 tb. cider vinegar
1/2 tsp. chili powder (I prefer 1 tsp. a little spicier)
1 cup-4 oz. shredded cheddar cheese
1/2 cup diced fresh onion
1/2 cup diced fresh tomato
Flatten biscuits into 5" circles and press into greased muffin tins.
Brown and drain ground beef.
Mix in a small bowl, ketchup, brown sugar, vinegar and chili powder. Add to ground beef.
Put in muffins and sprinkle with cheddar cheese. Bake at 375 degrees for 18-20 minutes.
Everyone can add fresh onion & tomato on top to their liking.
Sue Garlock, Hagerstown, MD
Main Ingredients: stew meat, canola oil, water
, 4 carrots, bell pepper
, salt, pepper
, beef bouillon granules, tomatoes
2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin
Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine. Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.
Wash the pumpkin. Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard. Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew. Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving. Yield: 8-10 servings.
Dennisons Farm, Elora, TN
Sassy Beef Ribs
Main Ingredients: beef short ribs, black pepper, onion soup mix, diced fire roasted tomatoes, water
, sweet onion, salt, TNG® Sassy Apricot & Spice
2½ – 3 (lbs) beef short ribs
½ tsp. black pepper
1 (1 oz) packet of onion soup mix
1 (14.5 oz) can of diced fire roasted tomatoes
1 cup water
1 cup sweet onion, diced
½ tsp. salt
1 cup TNG® Sassy Apricot & Spice, divided
Turn crock pot to a low heat setting. Add water, onion soup mix, salt, pepper, tomatoes (with juice) and ½ cup of Apricot & Spice blend together. Place beef into the liquid, sprinkle diced onions on top of the beef. Cook on low for 3 hours; turn the ribs over and continue to cook for another 3-4 hours depending on the size/thickness of the ribs. Remove the ribs from crock-pot and pour the liquid through a colander, to strain the chunky veggies. Reserve ½ cup of the liquid. Return the ribs to the crock-pot with the reserved cup of liquid and add the veggies back and the remaining ½ cup of Apricot & Spice. Final cooking time will be determined by the amount of beef/thickness of the ribs; but typically another 30 minutes.
Savory Shephard's Pie
Main Ingredients: red potatoes, pearl onions, garlic
, ground chuck, TNG® Savory Beef Rub,
1¼ (pounds) red potatoes, cut into cubes
6 (ounces) pearl onions, thawed
2 large cloves garlic
¼ cup sour cream
1 (pound) lean ground chuck
¼ tsp. black pepper
3 Tbsp. flour
2 Tbsp. butter
½ tsp. TNG® Savory Beef Rub
¼ cup heavy cream
1 (12 ounce) bag of frozen mixed vegetables, thawed
1 cup shredded cheddar cheese, divided
1 (14 ounce) can beef broth
Paprika for garnish
1 Tbsp. ketchup
In a saucepan cook potatoes with salted water and garlic until the potatoes are fork tender. Brown the meat in a large nonstick skillet. Add Savory Beef and flour, stir to combine. Add beef broth and continue to cook for 2 minutes. Add all the veggies and ketchup and cook an additional 5 minutes, stirring frequently. Remove from heat and set aside.
Preheat oven to 375°F.
Drain the potatoes, remove garlic cloves and return potatoes to saucepan. Add sour cream, black pepper, butter and half of the shredded cheese. Mash the potatoes until smooth and the mixture is well blended. Pour the meat mixture into a 10-inch square baking dish; cover with potato mixture and bake for 18-20 minutes. Remove from oven and top with the remaining cheese and sprinkle the paprika over top. Return to oven and bake additional 2 minutes or until the cheese is melted.
Unstuffed Cabbage Roll Casserole
1 head of cabbage
2 tablespoons butter
1 lb ground beef
1/2 onion, chopped
1 1/2 cups cooked brown rice
2 cups tomato sauce
4 tblspns white vinegar
4 tspns sugar
Salt & Pepper to taste
Preheat oven to 325.
Blanch the cabbage in a large pot of salted water. Drain & chop into pieces to yield approx. 3 cups.
Heat the butter in a med. frying pan. Add the ground beef. When the beef is nearly cooked through, add the onion. Continue cooking until the onion is tender. Drain any excess fat from the pan.
Stir in the salt, pepper, rice, tomato sauce, white vinegar, and sugar. Cook for a few minutes to heat through.
Line the bottom of a casserole dish with the chopped cabbage. Pour the ground beef mixture on top. Bake for 1-1.5 hours, until the cabbage is tender.
Serve warm & enjoy!
Grow Local Kitchen, Nashville Farmers Market