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Bring on the BEEF

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  • Jamie Rahm
    Bring on the BEEF Cook-off winners include Italian, Mexican and American flavors By Patrice Stewart Decatur (AL) DAILY Staff Writer October 25, 2000 For Raven
    Message 1 of 1 , Oct 30, 2001
      Bring on the BEEF
      Cook-off winners include Italian, Mexican and American flavors

      By Patrice Stewart
      Decatur (AL) DAILY Staff Writer
      October 25, 2000

      For Raven Moore, the winning recipe was passed down from a grandmother.

      For Toni Peden, it was an experiment with a dish new to her.

      For Sarah Allen, it was a family recipe often requested for birthday meals.

      For Amber Miller, including more than one type of meat gave her dish the edge.

      All of these students were winners in the annual beef cook-off
      sponsored by the Morgan County Cattlewomen's Association Thursday at
      Hartselle High School.

      "We had a good variety this year and some beautiful dishes that were so well
      decorated," said Jan Corum, coordinator of the cook-off for the Cattlewomen.

      "We've been doing this for at least 10 years," she said. This year 27
      participated, although 45 had registered.

      Beef, of course, is a required ingredient, but the young cooks also
      are judged on nutritional value and garnishing their dishes.

      These were winners in the senior-high division:

      First place, Taco Pie by Raven Moore, ninth-grader at Brewer High School.

      Second place, Cavatini by Amber Miller, 10th-grader at Falkville High School.

      Third place, Frito Pie by Sarah Allen, 10th-grader at Falkville High.

      Fourth place, Brooke's Cowboy Beans by Brooke Swafford, 10th-grader
      at Brewer High.

      Fifth place (tie), Laura's Beef and Cheddar Italienne by Laura
      Tunstill and Amy's Delicious Lasagna by Amy Davis, both 10th-graders
      at Brewer High.

      In the junior-high division, these took home awards:

      First place, Bar-B-Q Sandwiches with Cole Slaw Topping by Derick
      Smith, seventh-grader at Priceville School.

      Second place, Enchiladas by Kandice Houser, eighth-grader at Priceville School.

      Third place, Oriental Beef by Toni Peden, eighth-grader at Oak Park
      Middle School.

      Miss Moore said her grandmother, Nettie Sparks of Valhermoso Springs,
      gave her the recipe for her first-place dish, Taco Pie. "Mama Sue and
      I cook together a lot, and we have made this before," she said. It
      includes two types of cheeses and a low-fat baking mix.

      Miss Allen said her recipe for Frito Pie, which includes layers of
      Frito chips and a topping of jalapeno peppers, olives, salsa and sour
      cream, is a family favorite that she had made before.

      "And it's often requested for birthday meals," said her mom, Trudy Allen.

      Miss Miller's second-place winner, Cavatini, was a new dish for her;
      she experimented with a recipe from a regional cookbook that
      contained noodles, mushrooms and spaghetti sauce. "It really has an
      Italian flavor," she said. "I like it because it has more than one
      meat: ground sirloin and pepperoni." Slices of colorful bell peppers
      as garnish add color to the dish.

      "It's not real quick, but it's simple to make," she said. Her
      Falkville consumer science teacher, Amanda Taylor, said that's
      because Miss Miller "is a perfectionist."

      The Bar-B-Q Sandwiches with Cole Slaw Topping prepared by Smith, the
      junior-high first-place winner, disappeared rapidly after the judging
      and were a favorite with his peers.

      "I think it's because I use English beef roast cooked with a brown
      sugar sauce," said the seventh-grader who likes to cook and help out
      in the kitchen.

      Miss Peden, who said she learned to cook at home, topped her Oriental
      beef with Chinese noodles. Her oven casserole dish includes bean
      sprouts, soy sauce, rice and two types of soup, as well as ground

      The Cattlewomen award beef gift certificates redeemable at food
      stores in the amount of $50, $40, $30, $20 and $10 for students
      winning first, second, third, fourth and fifth places. Also, schools
      with the most participation get beef certificates in the amounts of
      $75 for first place, $50 for second and $25 for third.

      Judges were Victor Melonas and Jon Robles of Cafe 113; Ron Brown of
      Corner Cafe; Bonita Dore of Crossroads Steak-n-Grill; Marcy Holmes,
      Child Nutrition Program manager for the Brewer High cafeteria; Jerry
      Reeves, principal of Hartselle High; and Rassie Wallace, president of
      the Morgan County Cattlemen's Association.

      Following are the winning recipes:

      Taco Pie

      1 to 1 1/2 pounds lean ground beef
      1 medium onion, chopped
      1 package taco mix
      1/2 cup shredded mild cheddar cheese
      1/4 cup shredded Parmesan cheese
      3/4 cup water
      1/2 cup lowfat baking mix
      1 egg, beaten
      1 cup milk
      Sour cream
      Shredded lettuce
      Chopped tomato
      1 deep-dish pie crust, half baked

      Brown meat in a heavy skillet. Drain excess grease. Add chopped
      onion, taco mix and 1/2 cup water. Mix well and simmer until onion is
      tender and the water is cooked out, about 10 minutes.

      In a large bowl, place a paper towel, and spoon meat mixture on the
      towel to drain any remaining grease.

      Place meat mixture in the half-baked pie crust. Top with the two cheeses.

      In a small mixing bowl, mix baking mix, egg and cup of milk, using a
      whisk. This will be thin.

      Pour batter over the top of meat and cheeses, covering completely.

      Place pie pan on a cookie sheet and bake at 350 degrees for about 20
      to 25 minutes.

      The top crust will rise to the top. It should be golden brown.

      Let stand 5 minutes before cutting.

      Serve with a teaspoon of sour cream, a little shredded lettuce and
      chopped tomato.


      1 pound ground sirloin
      1 medium onion, chopped
      1 bell pepper, chopped
      1 12-ounce package noodles
      1 4-ounce can mushrooms
      1 28-ounce jar spaghetti sauce
      1 package pepperoni
      8 ounces mozzarella cheese

      Brown ground beef with onions and peppers. Cook noodles according to
      package directions. Combine beef mixture with mushrooms, spaghetti
      sauce and noodles.

      Put in a 9- by 13-inch pan; arrange pepperoni on top of mixture. Top
      with mozzarella cheese. Bake at 350 degrees for 30 minutes.

      Garnish as desired with tomatoes, parsley and bell pepper rings.

      Frito Pie

      2 pounds ground sirloin
      2 packages taco seasoning mix
      1 1/2 cups water
      2 pounds Colby cheese, grated
      2 12-ounce cans refried beans
      1 16-ounce package original style Frito chips
      1 8-ounce carton sour cream
      1 jar of salsa
      1 4-ounce can black olives
      1 jar jalapeno peppers

      Brown beef in 10-inch skillet; drain any fat. Add taco seasoning mix
      and water. Simmer for 5 minutes.

      Put a layer of Frito chips in the bottom of a 13- by 9-inch baking
      dish. Next, layer half of the meat mixture. Then put one can of beans
      on top of the meat layer, followed by one-third of the cheese.

      Repeat all three layers. Then add one layer of chips. Top with
      remaining cheese. Bake in 350-degree oven until cheese bubbles and/or
      starts to brown (about 20-30 minutes).

      Top with sour cream, salsa, black olives and jalapeno peppers.

      Brooke's Cowboy Beans

      1 pound ground beef
      2 16-ounce cans Northern beans
      1 cup chopped onion
      1 cup chopped bell pepper
      1 tablespoon brown sugar
      1/2 cup ketchup
      1 teaspoon mustard
      1/2 teaspoon Tabasco sauce
      1 teaspoon Worcestershire sauce

      Brown the ground beef and drain. Add the onion and bell pepper and
      cook in the meat until the onion is transparent. Mix all other
      ingredients into the meat mixture.

      Place in a casserole dish and cook in a 400-degree oven for 20-25
      minutes. Garnish as desired with assorted greenery and veggies.

      Laura's Beef and Cheddar Italienne

      2 pounds ground beef
      1 small red or green bell pepper, chopped
      1 8-ounce can mushrooms (drained and chopped)
      2 tablespoons cooking oil
      2 tablespoons parsley, chopped
      1 tablespoon oregano
      1/2 teaspoon salt
      1/4 teaspoon pepper
      1 8-ounce can tomato sauce
      1 6-ounce can tomato paste
      1 cup Cheddar cheese
      1 clove garlic, minced
      1 8-ounce package cream cheese, softened
      4 large eggs, separated
      2 cups cottage cheese
      2 tablespoons Parmesan cheese, grated

      Cook ground beef, bell pepper and mushrooms in oil in a large frying
      pan about 10 minutes. Pour off drippings and sprinkle parsley,
      oregano, salt and pepper over meat.

      Stir in tomato sauce, tomato paste, 1 cup Cheddar cheese and garlic.
      Cook slowly for 5 minutes. Press beef mixture lightly into a buttered
      11x2-inch baking dish.

      In a medium bowl combine cream cheese, egg yolks, and cottage cheese
      and mix well. Spread over beef mixture. Bake in 350-degree oven for
      15 minutes or until cheese mixture is firm. Beat egg whites until
      stiff and fold in 2 tablespoons Parmesan cheese. Spoon over cheese

      Return to oven and continue baking 5 more minutes or until golden
      brown. Garnish with assorted veggies and greens. Can be cut into
      squares or wedges to serve.

      Amy's Delicious Lasagna

      1 1/2 pounds ground beef
      1 large jar Ragu spaghetti sauce
      1 large box lasagna noodles
      2 cups grated Colby cheese
      2 cups grated Monterey Jack cheese
      4 cups grated Mozzarella cheese
      16 ounces cottage cheese

      Brown and drain the ground beef. Mix sauce with the beef; stir well.
      Boil noodles and drain.

      Using a 9- by 12-inch pan, place a layer of sauce on the bottom of
      the pan. This prevents the noodles from sticking. Then layer noodles,
      sauce and all cheeses.

      Continuing layering in that order until all of the noodles are used.
      Then place remaining sauce on top and cover with remaining cheeses.
      Bake at 425 degrees until cheeses are melted. Garnish as desired with
      assorted greenery and veggies.

      Bar-B-Q Sandwiches

      3- to 4-pound English beef roast
      Garlic powder to taste
      1 bottle Hunt's Hickory and Brown Sugar Bar-B-Q Sauce 1 package of 8
      hamburger buns

      Cook roast in a Dutch oven at 250 degrees for 2* hours or until meat
      separates easily. Drain broth and pull meat apart in strings; add
      sauce. Stir and scoop onto the buns. Top with cole slaw. Serves 8.

      Cole Slaw Topping

      1/4 cup sugar
      1/4 teaspoon celery seeds
      3 chopped green onions
      Mayonnaise to taste
      1 package of ready-mix slaw with carrots and red cabbage

      Mix first four ingredients in a bowl. Fold in slaw mix. Scoop on top of meat.


      4-pound sirloin steak, cut up, or beef tips 16 ounces sour cream
      4 cups shredded Mozzarella cheese
      2 packages tortillas
      1 can enchilada sauce

      Cook beef on 350 degrees in an electric skillet until done. Drain.
      Chop meat into smaller pieces.

      In a bowl mix sour cream, Mozzarella cheese and beef. Spoon mixture
      (about 2 heaping tablespoons) onto each tortilla and roll them up.

      Put the rolls in a casserole dish. Pour enchilada sauce on top. Bake
      in oven at 350 degrees for 20 minutes. Serves 4.

      Oriental Beef

      2 onions, finely chopped
      1 cup diced celery
      3 tablespoons butter
      1/2 cup rice, uncooked
      1 pound ground beef
      1 can cream of chicken soup
      1 can cream of mushroom soup
      1 1/2 cups water
      1/4 cup soy sauce
      1/2 teaspoon pepper
      1 can bean sprouts
      1 can Chinese noodles

      Brown the onions and celery in butter; remove from pan. Brown the
      rice and beef; put aside.

      Mix all other ingredients except Chinese noodles. Add onions, celery
      and ground beef; bake in casserole dish at 350 degrees for 30
      minutes, covered, and then 30 minutes uncovered.

      Sprinkle Chinese noodles on top.
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