Recipes

One-dish Wonders

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Oven Beef Stew
by Dortha Strack, Cape Girardeau, Mo.

2 tbls. all-purpose flour
1 ½ tsp. salt
Dash of pepper
1 ½ lbs. beef chuck, cut into 1-inch cubes
2 tbls. shortening
2 (10.5 oz.) cans condensed tomato soup
2 ½ cups water
1 ½ cups onion, chopped
½ tsp. dried basil, crushed
4 medium potatoes, pared and cubed
4 medium carrots, cut into 1-inch pieces
½ cup dry red wine or water

Heat oven to 375°. Combine flour, salt and dash of pepper; coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven; add soup, 2 ½ cups water, onion, and basil. Cover and bake for 1 hour. Add potatoes, carrots, and wine (or water). Cover and bake 1 hour longer or until tender. Yields 4 to 6 servings. 

 

After Christmas Casserole
By Marie Wheeler, Mound City, Mo.

1 cup celery, chopped
1 cup onion, chopped
¼ cup green peppers, chopped
1 stick butter
1 (6 oz.) box turkey stuffing mix
1 ½ cup chicken broth
4 cups cooked turkey, cubed
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 cup sour cream, divided
6 to 7 cups mashed potatoes, warm
4 oz. cream cheese, softened
¼ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 ½ cup cheddar cheese, shredded
Fresh parsley

Heat oven to 350°. In a large skillet, sauté celery, onion and green pepper in butter for 5 minutes. Add stuffing and broth. Mix well. Put into greased, 9x13 baking dish. Combine turkey, soup and ½ cup sour cream. Spoon over stuffing mixture. Beat together potatoes, ½ cup sour cream, cream cheese, salt, pepper and garlic. Spread over turkey and top with cheese. Bake uncovered for 30 to 35 minutes. Top with parsley and serve. Yields 8 to 10 servings.

Beefed-Up Biscuit Casserole
by Martha Powell, Centralia, Mo.

1 ¼ lb. ground beef
½ cup onion, chopped
¼ cup green pepper, chopped
1 cup tomato sauce
2 tsp. chili powder
½ to ¾ tsp. garlic salt
½ cup cheddar cheese, shredded
1 egg slightly beaten
½ cup sour cream
1 can (10 ct.) buttermilk biscuits
1 cup cheddar cheese, shredded
Heat oven to 375°. Brown ground beef, onion, and pepper. Stir in tomato sauce, chili powder and garlic salt; bring to a simmer. Combine cheese, egg and sour cream. Mix well. Separate biscuits into halves. Place biscuit halves in a 9x9-inch ungreased pan. Spoon mixture over biscuit halves. Place remaining biscuit halves over top. Sprinkle with cheddar cheese on top. Bake for 25 to 30 minutes, or until golden brown. Yields 4 to 6 servings.

Oven Beef Hash
by Kristy Blanchard, Sheldon, Mo.

3 cup potatoes, diced, cooked
1 ½ cups roast beef, cooked, cubed
1 (5 oz.) can evaporated milk
¼ cup fresh parsley, minced
¼ cup onion, finely chopped
2 tsp. Worcestershire sauce
½ tsp. salt
¹⁄8 tsp. pepper
¹⁄³ cup saltines, crushed
1 tbls. butter, melted
Heat oven to 350°. In a large bowl, combine the first eight ingredients. Spoon mixture into a greased 1 ½-quart baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, for 30 minutes, or until heated through. Yields 4 servings.

Broccoli Chicken Fettuccine
by Terrie Mathis, Newburg, Mo.

2 cup frozen broccoli florets, thawed
2 large chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
2 tbls. butter
1 (10 oz.) can condensed cream of chicken soup, undiluted or 2 cups chicken broth
1 cup chicken broth
1 (4 oz.) can mushroom stems and pieces, drained (optional)
½ tsp. pepper
4 garlic cloves or 4 tsp. garlic powder
1 tsp. onion powder
6 oz. uncooked fettuccine
¼ cup shredded Parmesan cheese
¼ cup shredded cheddar cheese
Cook broccoli in microwave for about 5 minutes before adding to pan. Place chicken breasts and onion in Dutch oven. Cook in oil and part butter. Cook until chicken is done and onion is tender. Add soup, chicken broth, broccoli, mushrooms, pepper, garlic powder and onion powder. Bring to a boil. Add fettuccine and simmer only. Cook until broccoli and fettuccine is tender. Add cheese and serve. Yields 4 to 6 servings.

One Pot Pork Chop Supper
by Marilyn Brinker, Washington, Mo.

4 pork chops
1 (10 oz.) can condensed tomato soup
½ cup water
1 tsp. Worcestershire sauce
½ tsp. salt
6 to 8 small potatoes, cut in half
4 carrots, split lengthwise, cut into 2-inch pieces
Brown pork chops in skillet; pour off fat. Add remaining ingredients. Cover and cook over low heat 45 minutes or until tender. May also add oregano, garlic and basil to taste if desired. Yields 4 servings.

Ground Beef ‘N’ Biscuits
by Lorene Gingerich, Brashear, Mo.

1 ½ lbs. ground beef
½ cup celery, chopped
½ cup onion, chopped
2 tbls. all-purpose flour
1 tsp. salt
¼ tsp. dried oregano
¹⁄8 tsp. black pepper
2 (8 oz.) cans tomato sauce
1 (10 oz.) package frozen peas
1 (7.5 oz.) tube refrigerated buttermilk biscuits
1 (4 oz.) cup cheddar cheese, shredded
Heat oven to 350°. In a skillet over medium heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Transfer to greased 13x9x2-inch baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, for 20 minutes or until biscuits are golden and cheese is melted. Yields 6 servings.

Five ingredients or less recipes will be featured in the March issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 17. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Loin King

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This month's winning loin recipes.

Teriyaki Glazed Pork Tenderloin Sandwiches
by Josephine Steinman, Argyle, Mo. (photographed)

1 medium radish, julienned
1 carrot, julienned
½ small red onion, thinly sliced
1 tsp. sea salt
¼ cup vinegar
3 tbls. superfine sugar
1 lb. pork tenderloin, trimmed
4 hoagie rolls, split
Lettuce leaves

Glaze:
1 tbls. cornstarch
1 tbls. cold water
2 tbls. granulated sugar
½ cup soy sauce
½ cup mirin (may substitute dry sherry with a pinch of sugar)
1 clove garlic, minced
1 tsp. grated fresh ginger

Preheat oven to 425°. In a medium mixing bowl, combine radish, carrot and red onion. Sprinkle with salt and let stand for 30 minutes. In a small mixing bowl, combine vinegar and superfine sugar, stirring until the sugar is dissolved. Pour vinegar mixture over radish, carrot and onion mixture. Cover and refrigerate for at least 2 hours and up to 24 hours. Glaze: In a medium saucepan, combine cornstarch, water, granulated sugar, soy sauce, mirin, garlic and grated ginger. Stir well and bring to a boil; reduce heat to low and simmer for 2 to 3 minutes. Remove from the heat and set aside to cool. This glaze can be stored in a covered container in the refrigerator for up to 1 week. Brush tenderloin with glaze and place it on a baking sheet or roasting pan. Roast for about 20 minutes (until an instant-read thermometer registers 140° to 145°) Baste with glaze after 10 minutes. Remove the pan from the oven and allow the tenderloin to rest for at least 10 minutes. Thinly slice it crosswise. Serve on rolls with lettuce as desired. Yields 8 servings.


Cranberry Glazed Pork Roast

by Kristy Blanchard, Sheldon, Mo.

Glaze:
1 (16 oz.) can jellied cranberry sauce
¼ cup brown sugar
¹⁄³ cup orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
1 tsp. orange rind
Pork:
3 ½ to 4 lb. boneless pork loin roast
4 cloves garlic, sliced
Preheat oven to 325°. Combine glaze ingredients in saucepan. Bring to a boil; reduce heat and simmer uncovered, 5 minutes. Set aside 1 cup glaze to serve with roast and use the rest to baste roast. Make slits in roast. Put garlic slices in slits. Season roast with salt and pepper. Put roast in 9x13-inch pan. Bake uncovered for about 2 ½ hours or until meat reaches 160° (use meat thermometer). As meat cooks, baste frequently with glaze. Let roast stand 10 minutes before slicing. Discard basting glaze. Serve sliced roast with the remainder of the glaze, which can be warm or at room temperature. Yields 8 servings.


Caramelized Pork Loin

by Levi Yoder, Clark, Mo.

1 (1 lb.) pork tenderloin, cut into 1-inch slices
2 tsp. canola oil
2 garlic cloves, minced
2 tbls. brown sugar
1 tbls. orange juice
1 tbls. molasses
½ tsp. salt
¼ tsp. pepper

Flatten pork to ½-inch thickness. In a non-stick skillet, brown pork in oil over medium-high heat. Remove and keep warm. In the same skillet, sauté garlic for one minute; stir in the brown sugar, orange juice, molasses, salt and pepper. Return pork to pan; cook, uncovered, for 3 to 4 minutes or until pork is no longer pink. Yields 4 servings.


Pork Loin with Orange Glaze

by Greg Wheeler, Mound City, Mo.

3 to 5 lbs. boneless pork loin
1 tsp. garlic pepper
1 tsp. garlic salt
½ tsp. dried thyme
½ tsp. ground ginger

Glaze:
¼ cup brown sugar
1 tbls. corn starch
1 cup orange juice
1 tbls. soy sauce
¹⁄³ cup water
1 tbls. Dijon mustard

Preheat oven to 350°. Mix seasonings and rub over roast. Place roast fat side up in roasting pan. Bake uncovered for 2 hours (may add ½ cup water). Glaze: In a saucepan, mix brown sugar and corn starch, then add rest of ingredients. Mix until smooth. Cook for 2 to 3 minutes until smooth and bubbly. Brush half of glaze on roast and cook 1 more hour, or until reaches 160° on thermometer. Cool 10 minutes; slice and serve with remaining glaze. Yields 8 to 10 servings.


Loin Meal In One

by Ella Shetler, Clark, Mo.

1 pork loin
5 medium potatoes, sliced
2 small onions, sliced
1 (10 oz.) can cream of mushroom soup
Salt and pepper to taste
Preheat oven to 375°. Place pork loin in casserole dish. Place sliced potatoes on top of pork loin. Put sliced onions on top of potatoes. Pour cream of mushroom soup over all. Add salt and pepper. Bake for 2 hours or until internal temperature is 160°. Yields 6 to 8 servings.


Sweet and Tangy Pork Loin Chops

by Mrs. Henry Yoder, Clark, Mo.

¼ cup sherry or chicken broth
2 tbls. brown sugar
2 tbls. reduced-sodium soy sauce
¼ tsp. crushed red pepper flakes
4 (4 oz.) boneless pork loin chops
1 tsp. olive or canola oil
2 tsp. cornstarch
2 tbls. water
¼ cup green pepper, diced
¼ cup sweet red pepper, diced

In a bowl, combine sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large non-stick skillet, brown pork chops in oil. Pour sauce over pork chops, reduce heat; cover and cook for 10 to 12 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes, or until thickened. Garnish with diced peppers. Yields 4 servings.


Pork Loin Steaks with Apples and Onions

by Marie Wheeler, Mound City, Mo.

6 to 8 pork steaks, cut into 1-inch pieces
2 tbls. butter
1 large onion, sliced
2 apples, cut into chunks, peeled or unpeeled.
1 cup apple juice or cranberry juice
3 tbls. lemon juice
1 tsp. garlic salt
1 tsp. pepper
½ tsp. thyme
1 tsp. dry mustard
Parsley for garnish

Brown steak in butter; remove. Sauté onion slices and apple chunks for 2 minutes. Add steak to onions and apples, and cook for 10 minutes. Mix seasonings and juices, add to meat mixture and cook 5 to 6 minutes. Sprinkle with parsley and serve with hot rice. Yields 6 to 8 servings.


THE MARCH RECIPE CONTEST

Snack Mixes  will be featured in the March issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Nov 17.

Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

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