Thursday, June 3, 2010

Fire up the Grill!

Did you read the recent article by Mary Vallis on that states "A new review from the Harvard School of Public Health published in the online edition of Circulation found each ounce of processed meat eaten--such as bacon, sausage, hot dogs and lunch meat--led to a 42% high risk of heart disease and a 19% higher risk of type 2 diabetes.

Ok, I confess. I didn't read it either. Daughter-in-love Becca brought the article to my attention! Thank you, Becca!

Sooooooo, FIRE UP THE GRILL! Enjoy that juicy T-Bone! We did last night. It is so easy, too!
I just seasoned the T-Bones with Emeril's All Natural Steak Rub. Randy seared the steaks to hold the juices in and then closed the grill lid to let them cook to a medium----in just a few minutes they were ready!!!!! I served steamed and buttered brocolli with the steaks and we enjoyed supper outside. Beethoven, our faithful St. Bernard, enjoyed the T-bones, too! The pastures are lucious this summer because of the abundant rainfall and the verdant backdrop of leafy trees and tall grasses provide a peaceful setting for a tasty meal and good conversation. I'll tell you about the conversation tomorrow...

Thursday, May 20, 2010

Congratulations to our niece, Rachel, who just graduated with honors from Bellevue West, Home of the Thunderbirds! "Pomp and Circumstance" always brings a tear to my eye and a catch in my throat but even more so at this ceremony with an Admiral Brigadier General on the platform and ROTC students in dress uniform assisting the administration. The Principal's opening welcome was sobering as it included honoring parents and family serving throughout the world, especially in Iraq and Afghanistan and I realized again how fortunate Ihave been to attend all of my children's momentous occasions. Our military families make many sacrifices to protect us--fortunately this one was fed live via internet for them to view at their remote posts!

Rachel's mom, my sister, served a delicious dinner to us that will please Beef, Pork and Poultry Producer's and make diners desire more:


Chicken fillets, breasts or thighs (your choice)

Dried beef


2 Cans Cream of Chicken or Mushroom Soup

24 oz Sour Cream

Line dried beef in bottom of oiled casserole dish.

Wrap bacon around chicken pieces and place on beef.

Mix soup and sour cream together and pour over meat.

Cover and chill in fridge overnight.

Bake slowly uncovered at 275 -300 degree oven two - four hours.

Tender, flavorful, mouth-watering!

Could be served with rice or rosemary mashed potatoes. Enjoy!

Thursday, February 25, 2010

MOOve on, Food Editors. Here's the BEEF!

Aunt Helen's Better-for-You Li'l Cheddar Meat Loaves

1 egg 1 lb ground beef
3/4 C milk 1 tsp. salt
1 C shredded cheese 2/3 C ketchup
1/2 C quick cooking oats 1/2C brown sugar, packed
1/2 C Chopped onion 1/2 tsp. prepared mustard

In a bowl beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves; place in a greased 9 X 13 baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink. Yield: 8 servings (or you can practice moderation and share....)

MOO-re on the subject

A 2005 analysis indicates beef eaters are 13% more likely to meet nutrient requirements for iron than non-beef eaters. Did you know that 32% of our population are not meeting the RDA for iron and vitamin B6. 38% are not meeting the RDA for zinc and nearly 20% are not meeting the RDA for vitamin B12, protein, niacin and riboflavin? (Based on the RDA Continuing Survey of Food Intake by Individuals).

Find your steak knives! A 3 ounce serving of lean beef (179 calories) contributes less than 10% of calories to a 2,000-calorie diet, yet it supplies more than 10% of the Daily Value for zinc,, iron, vitamins B12, B6, protein, niacin and riboflavin.

Thank you, USDA and the National Cattlemen's Beef Association for facts on this subject. The truth is that the "white meat producers" have been very good at pushing their product and Americans are looking for something to blame for their own greedy eating habits.

What's YOUR beef?

"There aren't any beef recipes in this magazine" was the observation made by my sweet daughter-in-law as she flipped through the pages of one of the several magazines I purchase monthly. Becca's comment motivated me to search the other magazines on my coffee table and to my dismay there were very few beef recipes. Paula Deen, the Butter Queen, only had one beef recipe and that was IN a salad. One magazine featured a recipe for meatloaf with a (gasp) TURKEY version beside it-- inferring the newer version is "Better-for-You".

I don't want to pluck out the white meat producers. I believe there is room on the table for all the food God has given us--at different meals, of course. But evidently food editors and dietitians have decided to butcher the beef industry and blame the cow for America's obesity epidemic.

Yes, I am biased. We are beef producers. I am also concerned. According to the Community Nutrition Research Group, Americans are increasingly overfed yet undernourished. 60% of girls ages 12-19 are iron deficient and 47% are zinc deficient. Where's the beef???