– Recipes –
Raising the Steaks
From pasture to plate, these recipes can’t be beat! See how our readers eat their beef.
Glazed Meatloaf
Myrtle Barrett
Surgoinsville Hawkins Farmers Co-op
__________________________________ 1½ lbs. ground chuck 1 egg, beaten 1 onion, chopped 1 cup oatmeal ½ cup ketchup 1 tsp. salt 1 tsp. black pepper
For sauce ¼ cup ketchup ¼ cup brown sugar ¼ cup mustard
Mix meatloaf ingredients and bake at 350° for 45 minutes. Meanwhile, mix ingredients for sauce. After meatloaf is cooked, pour the sauce over it and bake an additional 15 minutes.
Steak Diane
Jim Buck Pall Mall Fentress Farmers Co-op ___________________________
• 2 (8-oz.) beef tenderloin steaks • Salt • ½ cup beef broth • 4 tsps. Worcestershire sauce • 2 tsps. Dijon mustard • 2 tsps. tomato paste • 2 tbsps. butter • ½ cup shallots, chopped • 2 tbs. cognac •Pepper •⅓ cup heavy cream • 2 tbsps. chives, chopped • Mushrooms (optional) Salt steaks and sit at room temperature. Mix broth, Worcestershire sauce, Dijon, and tomato paste and set aside. Melt butter in pan, cook steaks to perfection. Move the steaks to a plate and cover with foil. Sauté shallots, add cognac, and deglaze. Add salt and pepper to taste. Add sautéed shallots to sauce mixture, add heavy cream and chives; cook three minutes. Slice steaks and cover them with the sauce. Optional: add mushrooms. Enjoy!
Grandpa’s Beef Soup
Darlene Brooks Greeneville Greene Farmers Co-op ___________________________
• 1½ pounds lean ground beef • 1 tsp. salt • 2 medium onions, chopped • 4 cups cabbage, chopped • 1 (16-oz.) package frozen mixed vegetables • 1 (28-oz.) can crushed tomatoes • 1 bay leaf • 3 tsps. Italian seasoning • ½ tsp. pepper • 2 (32-oz.) cartons reduced-sodium beef broth In a 6-quart stockpot over medium-high heat, add ground beef, salt, and onions and cook while crumbling the meat until the beef is no longer pink, about 6-8 minutes. Drain the excess grease. Add cabbage, mixed vegetables, tomatoes and their juice, bay leaf, Italian seasoning, pepper, and broth to the beef mixture and bring to a boil. Reduce heat and simmer until the cabbage is crisp-tender, about 10-15 minutes. Remove and discard the bay leaf. Serve and enjoy.
Beef Steak/ Saffron Rice
Mary Elizabeth Bell Martin Weakley Farmers Co-op ___________________________
• 1 egg, slightly beaten • ½ cup breadcrumbs • ¼ cup milk • ½ cup corn oil • 2 lbs. beef steak, sliced and cut into 3-in. strips • 3 tbsps. flour • 1 tsp. salt • ½ tsp. black pepper • 1 pkg. yellow saffron rice • Butter • 1 green pepper, sliced Combine egg, breadcrumbs, and milk in a bowl. Heat oil in skillet. Roll steak in flour and then into salt-and-peppered flour mixture. Fry floured steak in oil. Cook rice according to package instructions and drain. Put ½ of rice in deep, buttered casserole dish. Add fried beef steak and top with remaining rice. Garnish with sliced green pepper. Serves 6-8. Enjoy!
Jamaican Meat Pie
Jean Lewis Oneida Scott Morgan Farmers Co-op ___________________________
• 2 lbs. ground beef • 2 pkgs. large crescent rolls • 1 medium onion, chopped • 2 cloves minced garlic (or garlic powder) • 1 chopped jalapeño • 4 tsps. curry powder • 1 tsp. thyme • 1 tsp. turmeric • 1 tsp. paprika • 1 tsp. allspice • 1 tsp. black pepper • ½ tsp. cayenne • Salt to taste • ½ cup panko breadcrumbs • ½ cup water or broth to moisten Grease 13x9 baking dish. Take 1 package of the crescent rolls and press into the baking dish to cover the bottom and slightly up the sides. Prebake this layer of crust for approx. 12-14 minutes at 350° until brown. Meanwhile, brown meat, onion, garlic, and spices until cooked. Adjust seasonings according to your taste. Mix in breadcrumbs and water, and stir until thickened. Place meat filling into casserole on top of cooked bottom crust. Take the second package of crescent rolls and put the single piece of crescent rolls on top of meat filling to form one big top crust. Bake at 350° for approx. 25 minutes until brown.
Side Dish recipes in September
No meal is complete without sides. For September, we are looking for your best side dishes. Send in the recipes that are the best addition to your favorite meal!
The person submitting the recipe judged best will be named “Cook of the Month” for the August issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?”certificate.
Monday, July 27, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.