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Back to School 2007

 

Included in this issue:

Shepards Pie Release
& Recipe

Spooky Sloppy Joes Release
& Recipe

Request Literature

Past Recipes
Summer Grilling
Asian Beef and Noodle Salad
Valentine Dinner for Two
St Patrick's Day 2007
Holiday 2006
Winter Chili 2006
 

September 2007

Dear Editor:

It’s back-to-school time!  Autumn is just around the corner and our thoughts turn to recipes that showcase the season. 

Visit www.BeefItsWhatsForDinner.com for additional recipes and beef information, or feel free to give me a call at 1-877-444-BEEF.

Sincerely,

Tricia Combes
Administrative Program Specialist
Georgia Beef Board

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SHEPHERD’S PIE FOR TODAY’S FAMILY

            A favorite for generations, count on shepherd’s pie to evoke all of the warmth and comfort of a shared family meal.  Perfect for the busy back-to-school season, this updated version of a classic invites family members to slow down and join together at the table. 

            Shepherd’s pie was originally created as an economical way to use leftovers from the “Sunday roast.”  Thanks to today’s convenience products, like refrigerated fully-cooked beef pot roast, refrigerated mashed potatoes, frozen vegetables and shredded cheese, this dish can be ready midweek in under an hour.

            Hearty Shepherd’s Pot Roast Pie also adds another layer to this updated classic.  Instead of the traditional prep – meat and vegetables topped with mashed potatoes – this version is assembled à la lasagna, with additional layers of potatoes and cheese complementing the seasoned pot roast and vegetable mixture.  Baked until the mixture is hot and the potato “crust” browns, it will elicit “yum” reviews from the family.

            Refrigerated, fully-cooked entrées like beef pot roast and beef tips make it possible to have a tasty beef meal in minutes, any day of the week.  For additional family favorite meals, visit www.BeefItsWhatsForDinner.com.

Total preparation and cooking time: 50 to 55 minutes

1

package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus

1

package (24 ounces) refrigerated mashed potatoes

1/2

teaspoon dried thyme leaves, crushed

1-1/2

cups shredded Italian cheese blend

2

cups frozen mixed vegetables

1.      Heat oven to 450°F. Heat mashed potatoes according to package directions.

2.      Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.

3.      Spray 2-quart baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.

4.      Bake, covered, in 450°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.

Makes 4 servings.

Nutrition information per serving:  481 calories; 25 g fat (13 g saturated fat;

3 g monounsaturated fat); 77 mg cholesterol; 1325 mg sodium; 41 g carbohydrate; 4.0 g fiber; 19 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron;

25.5 mcg selenium; 5.4 mg zinc.

Recipe and photo courtesy The Beef Checkoff

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SPOOKY SLOPPY JOES PERFECT FOR HALLOWEEN

            Treat your family this Halloween and scare up some devilishly delicious Spooky Sloppy Joes!   

            Ready in just 30 minutes, these “joes” are so easy to make, it’s scary. Brown lean ground beef with chopped onion and bell peppers, making sure to cook until no pink remains in the beef.  Stir in the prepared sauces and seasonings and cook until heated through. That’s it – no tricks to this easy treat! 

            Spoon the ground beef mixture into buns and “costume” with ghoulish garnishes.  Edible bat wings and ghosts turn ordinary Sloppy Joes “Spooky.”  Simply cut sliced black olives in half and arrange the pieces to resemble a high-flying bat.  Create bone-chilling ghosts and goblins with cookie cutters and cheese slices.

            Serve with fresh veggies and small tomatoes dressed up as jack-o-lanterns (use black olive cut outs to make the eyes and mouth; attach with dabs of cream cheese).  Kids and adults alike will love these bewitching beef-wiches!

Total preparation and cooking time: 30 minutes

1

pound ground beef

1

small onion, chopped

1/2

cup chopped orange or red bell pepper

1

can (8 ounces) tomato sauce with basil, garlic and oregano

1/2

cup chili sauce

1

tablespoon Worcestershire sauce

1/2

teaspoon salt

1/8

teaspoon pepper

4

hamburger buns, split

 

Ghoulish Garnishes (See Cook’s Tips, below)

1. Brown ground beef with onion and bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Stir in tomato sauce, chili sauce, Worcestershire sauce, salt and pepper. Cook an additional 3 minutes or until heated through, stirring occasionally.
 

2. Spoon equal amounts of beef mixture on bottom half of each roll. Decorate beef mixture or roll tops, as desired (see Cook’s Tips below). Close with top half of each roll.

Makes 4 servings.

Cook’s Tips: To make olive bats, cut sliced black olives in half.  Arrange halves on top of bun to resemble bat wings.  To make ghosts, use cookie cutters to cut ghost shapes from cheese slices.

Nutrition information per serving, using 95% lean ground beef:  401 calories; 9 g fat

(3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 1427 mg sodium;

44 g carbohydrate; 4.4 g fiber; 33 g protein; 9.4 mg niacin; 0.5 mg vitamin B6;

2.3 mcg vitamin B12; 5.5 mg iron; 40.7 mcg selenium; 6.7 mg zinc.

Recipe and photo courtesy The Beef Checkoff

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This food communications program is funded by the beef checkoff.  The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. 

Consumer-focused and producer-directed, the National Cattlemen’s Beef Association and its state beef council partners are the marketing organization for the largest segment of the food and fiber industry.