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Ground Beef Greats

CLICK HERE to go to recipes as seen in the magazine.


1 lb. ground beef
1 package taco seasoning
½ cup water
1 (12 oz.) can whole kernel corn, drained
1 (12 oz.) can kidney beans
½ cup green pepper, chopped
1 (8 oz.) can tomato sauce
1 (8.5 oz.) package corn muffin mix
1 (2.8 oz.) can French fried onions
¹⁄³ cup sharp cheddar, shredded

Heat oven to 400°. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, beans, pepper and tomato sauce. Pour into a 7x12-inch glass dish or a 2-quart round casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, remove from oven, and sprinkle cheese and remaining onions on corn muffin topping. Bake 2 to 3 minutes longer. Yields 8 servings.



Chili Burgers
1 lb. ground beef
1 egg, slightly beaten
¼ cup ketchup
1 ½ tsp. chili powder
1 tsp. seasoned salt
1 to 2 tsp. Worcestershire sauce
2 tbls. onion, chopped
1 ½ cup corn flakes, crushed

Combine all ingredients. Shape mixture into patties and cook on a grill. Yields 4 burgers.


Hamburger Stroganoff

1 lb. ground beef
1 medium onion, chopped (about ½ cup)
½ tsp. minced dry garlic
3 tbls. flour
1 tsp. instant beef bouillon
¾ tsp. salt
¼ tsp. pepper
1 (4 oz.) can mushroom stems and pieces, drained
1 cup water
1 cup sour cream
2 cups cooked noodles or rice
Stir meat, onion and garlic in large skillet; cook until meat is brown. Drain fat. Mix in flour, bouillon, salt, pepper and mushrooms. Stir in water; heat to boil, stirring constantly. Reduce heat; cover and simmer 10 minutes. Stir in sour cream. Serve over noodles or rice. Yields 4 servings.


Beef and Cheddar Biscuits

1 lb. ground beef
4 tbls. barbeque sauce
2 tubes (4.5 oz. each) refrigerated biscuits
1 (4 oz.) cup shredded cheddar cheese

Heat oven to 350°. Brown and drain ground beef. Combine beef and barbecue sauce in a small bowl; set aside. Place one biscuit in each of 12 greased muffin cups; press firmly into the bottom and up the sides. Spoon 1 to 2 tablespoons of beef mixture into each cup; sprinkle with cheese. Bake for 15 to 18 minutes or until biscuits are golden and cheese is melted. Yields 1 dozen.


Low Cal Beef and Cabbage Casserole

1 small head (4 cups) cabbage, shredded
1 lb. lean ground beef
1 small onion, chopped
¼ cup celery, chopped
¹⁄³ cup uncooked rice
1 (4 oz.) can mushrooms
1 (10 oz.) can condensed tomato soup with one can water
¹⁄8 tsp. oregano
Bread crumbs
Heat oven to 350°. Place chopped cabbage in baking dish. Brown meat, onion and celery. Stir in rice. Pour mixture on top of cabbage. Mix soup, water and oregano; pour over entire casserole. Sprinkle with bread crumbs. Bake for 1 hour. Add more water if casserole is too dry. Yields 8 servings.


Mashed Potato Beef Casserole

2 bacon strips, diced
1 lb. ground beef
1 large onion, finely chopped
¼ lb. fresh mushroom, sliced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 tbls. all-purpose flour
1 cup beef broth
1 tbls. Worcestershire sauce
1 tsp. dried tarragon
¼ tsp. pepper
3 cups hot mashed potatoes
¾ cup shredded cheddar cheese, divided

Heat oven to 350°. In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon of drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain. Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until vegetables are tender. Add bacon; transfer to a greased 2-quart baking dish. Combine potatoes and ½ cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered for 20 to 25 minutes or until heated through. Broil 4 inches from the heat for 5 minutes or until bubbly. Yields 4 to 6 servings.


Chopped Chop Suey
Submitted by: SYLVIA YODER, CLARK, Mo.

1 lb. ground beef
¼ cup onion, chopped
1 ¾ beef broth
1 tbls. soy sauce
1 ½ tsp. sugar
1 package frozen Chinese vegetables with sauce
1 ¹⁄³ cup minute rice,

Brown ground beef with onion in large skillet, stirring until ground beef is crumbly; drain well. Add broth, soy sauce, sugar and vegetables; simmer, covered for 2 minutes. Stir in uncooked rice. Cover; remove from heat. Let stand for 5 minutes. Serve with Chow Mein noodles. Yields 4 servings.


Sweet and Sour Meatballs

1 egg, beaten
¼ cup milk
½ cup dry bread crumbs
2 tbls. onion, finely chopped
¾ tsp. salt
½ tsp. Worcestershire sauce
1 lb. lean ground beef

½ cup packed brown sugar
2 tbls. cornstarch
1 (20 oz.) can pineapple chunks with juice
¹⁄³ cup vinegar
1 tbls. soy sauce
1 medium green pepper, cut into bite-size pieces
Mix together first 6 ingredients; add beef and mix well. Shape into 1 ½-inch balls. In skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat. Sauce: combine brown sugar and cornstarch in skillet. Stir in pineapple with juice, vinegar and soy sauce. Bring to boil. Cover and simmer for about 10 minutes or until sauce thickens, stirring occasionally. Add green pepper; cover and simmer until tender (about 5 minutes). Return meatballs to skillet and heat through. Yields 4 to 6 servings.



Brownies/bars recipes will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 18. recipies must be submitted with serving estimates. 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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One-dish Wonders

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.

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Whipped dream


The featured recipe is:
Heavenly Chocolate Mousse

8 (1 oz.) squares semi-sweet baking chocolate, coarsely chopped
½ cup water, divided
2 tbls. butter (no substitute)
3 egg yolks
2 tbls. sugar
1 ¼ cups whipping cream, whipped

In a microwave or double boiler, heat chocolate ¼ cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160°, about 1 to 2 minutes. Remove from heat: whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight. Yields 6 servings.

Chocolate Éclairs

½ cup butter or margarine
1 cup water
1 cup all-purpose flour
¼ tsp. salt
4 eggs

1 (5.1 oz.) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup whipping cream
¼ cup confectioners’ sugar
1 tsp. vanilla extract
Chocolate icing:
2 (1 oz.) squares semi-sweet chocolate
2 tbls. butter or margarine
1 cup confectioners’ sugar
2 to 3 tbls. hot water

Heat oven to 450°. In a saucepan, combine butter and water. Bring to a rapid boil. Stir until butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves sides of pan and forms a stiff ball. Remove from heat and add eggs one at a time, beating well after each addition. With a tablespoon or pastry tube, spoon or pipe dough into 4 x 1 ½-inch strips on greased cookie sheet. Bake for 15 minutes. Reduce heat to 325°; bake 20 minutes longer. Cool on wire rack. Filling: combine pudding mix and milk; mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells (chill remaining pudding for another use). Icing: Melt chocolate and butter in saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over éclairs. Chill until serving. Yields 8 to 9 servings.

Chocolate Cream Pie
1 ½ cups sugar
¹⁄³ cup all-purpose flour
3 tbls. baking cocoa
½ tsp. salt
1 ½ cups water
1 (12 oz.) can evaporated milk
5 egg yolks, beaten
½ cup butter or margarine
1 tsp. vanilla extract
1 (9-inch) pastry shell, baked
Whipped topping

In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir one cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping. Yields 6 to 8 servings.

Deluxe Chocolate Marshmallow Bars
¾ cups oleo
1 ½ cup sugar
3 eggs
1 tsp. vanilla
1 ¹⁄³ cup flour
½ tsp. baking powder
½ tsp. salt
3 tbls. cocoa
½ cup nuts
4 cups miniature marshmallows
1 ¹⁄³ cup chocolate chips
3 tbls. Oleo
1 cup peanut butter
2 cups Rice Krispies

Heat oven to 350°. Cream together oleo and sugar. In a large mixing bowl, add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa. Add to creamed mix; stir in nuts. Spread in greased jelly roll pan. Bake for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes; cool. Topping: Combine chocolate chips, oleo and peanut butter in saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread  over bars. Chill. Yields 30 servings.

Chocolate Chipper Champs

1 ¹⁄³ cup brown sugar, packed
¾ cup butter, softened
1 tsp. vanilla
2 eggs
2 ¼ cup flour
1 cup M&Ms plain chocolate candies
½ cup nuts, chopped
1 tsp. baking soda
½ tsp. salt

Heat oven to 350°. Mix brown sugar, butter, vanilla and eggs in a large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonful, about 3 inches apart, onto lightly greased cookie sheet. Press 3 or 4 additional candies in each cookie if desired. Bake until light brown, 10 or 12 minutes. Cool slightly; remove to wire rack. Yields 2 dozen cookies.

Chocolate Trifle
1 (18 ¼ oz.) package chocolate fudge cake mix
1 (6 oz.) package instant chocolate pudding mix
½ cup strong coffee
1 (12 oz.) carton frozen whipped topping, thawed
6 (1.4 oz.) Heath bars, crushed

Bake cake according to package directions. Cool. Prepare pudding according to package direction; set aside. Crumble cake; reserve ½ cup. Place half of remaining cake crumbs in bottom of a 4 ½- to 5-quart trifle dish or decorative glass bowl. Layer with half of coffee, half of pudding, half of whipped topping and half of crushed candy bars. Repeat layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving. Yields 8 to 10 servings.

Marinades will be featured in the May issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Feb 12. 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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Loin King

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

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.

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
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

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.


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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