Auxiliary
Texas Angus Auxiliary Recipe Roundup
BEEF PICCATA
Trim, tenderize again and cut into serving pieces -
1 lb. tenderized top round steak
Season with -
1 tsp salt
1/2 tsp black pepper
Dredge meat with -
1/4 c. flour
Heat skillet and add -
2 Tbs olive oil
3 Tbs butter
Brown meat on each side and move to a heated plate.
Add to pan and lightly cook -
2 minced garlic cloves
Add to pan and cook 2 minutes -
3 Tbs Chardonnay
3 Tbs lemon juice
Pour juices over meat, and top with
2 sprigs fresh parsley finely chopped
Glennette Goode, Goode Angus, Pampa, Texas
Cowboy Stew
1 lb. ANGUS ground meat
3/4 c. chopped onion
1 green bell pepper chopped
1 can (15 oz) chili beans
1 can (15 oz) pork & beans
1 can (est 15 oz) cream-style corn
2 cans (8 oz) tomato sauce
In skillet, brown ANGUS beef, onion and bell pepper.
Drain. Combine all ingredients in slow cooker. Cover &
cook on low for 6-8 hours.
Peg Dolson, Rafter D-Windemere South Branch, Hico,
Texas
Bar-B-Que Cups
1 lb. hamburger meat
Sprinkle of garlic salt
1 (16 oz.) can pork and beans
Chopped onion (as much as desired)
Chopped bell pepper (as much as desired)
Bar-B-Que sauce
Brown Sugar
1 can biscuits
Shredded cheddar cheese
Jalapeno slices (if desired)
Muffin tin
Brown hamburger meat with garlic salt, add onions and bell pepper
to meat and saute until tender. Add 1/2 to 3/4 cup bar-b-que
sauce and brown sugar to meat mixture and simmer for about 10
minutes. (I just put in how much I want to taste of the bar-b-que
sauce and brown sugar.)
While the meat simmers, pat out each biscuit to make flat and
place in a muffin tin. Then spoon the mixture onto each biscuit.
Bake at 350 degrees for about 25-30 minutes. When done,
remove each one from muffin tin and place shredded cheese and
jalapeno slices on top. Serve and enjoy.
Sandra Kittley, Weatherford, TX
Texas Angus Association, Executive Secretary
Stay tuned for more information regarding the Texas Angus Auxiliary cookbook project. We will revive old recipes from past TAAux cookbooks and add your new ones too! For more information, or to submit your recipe, please contact Julie Murnin, 325-370-3103 or juliemurnin@cattledesign.com
