Eat Moe Beef!
You CAN afford to know where your beef comes from!
Raised by:
Alicia & Richard Moe
Two Dot, Montana
406.632- 4153
richard@eatmoebeef.com
Processed by :
Big Timber Meats
Recipes
Alicia’s 7-Grain
Moe Beef Burgers
1 1/2 -2 pounds of hamburger
1/3 cup Cream of the West 7-Grain
cereal, uncooked
2 Tbsp. Worcestershire Sauce
1/2 tsp. each: onion salt, garlic salt, pepper
Mix beef, cereal and seasonings together in a bowl. Form into patties (I use 1/3 pound/patty). Grill over
charcoal at medium temperature until centers are no longer pink and juices show no pink color. For cheeseburgers, top with slice of your favorite cheese. Serve on whole-grain buns. Enjoy every bite
GRILLED STEAK RUBS
Apply rubs to surface of uncooked steak
or hamburger patties just before grilling.
Peppery Dijon-parsley Rub
1/4 cup chopped fresh parsley
2 Tbsp. Dijon mustard
1 Tbsp. cracked black pepper
2 large cloves garlic, minced
1 tsp. salt
Combine ingredients.
Spicy 3-Pepper Rub
2 teaspoons each: salt, oregano, paprika, dried thyme
1 tsp each: garlic powder, onion powder, ground black pepper, ground white pepper
1/2 tsp ground red pepper
Combine all ingredients. Shake before using.
FLUFFY MEAT LOAF
1 lb. ground beef
½ pound country-style pork sausage
1 cup dry bread crumbs or Cream of the West Roasted 7-Grain uncooked cereal
1 ¼ cups milk
1 egg beaten
¼ cup minced onion
1 ¼ tsp. salt
¼ tsp each pepper, dry mustard, sage,
celery salt and garlic salt
1 Tbsp. Worcestershire sauce
Heat oven to 350 degrees. Mix all
ingredients thoroughly. Place in loaf pan or shallow cooking pan. Mix Piquant Sauce (3 Tbsp. brown sugar; ¼ cup catsup, 1 tsp. dry mustard,¼ tsp. nutmeg) and spread on top . Bake for 1 ½ hours or until done.
COUNTRY-FRIED STEAK
1-2 packages of cube steak
Cream of the West Seasoned Breading Mix
Buttermilk and Worcestershire Sauce
Mix small amount of buttermilk with
1 Tbsp. Worcestershire Sauce and place in a shallow saucer. Dunk cube steak in the mixture. Then pat Seasoned
Breading Mix onto steak until each side is breaded. Fry in 1-2 Tbsp. of hot canola or vegetable oil until done (about 4- 5 minutes per side) and set aside.
Make Cream Gravy from the drippings: stir 2 Tbsp. flour into drippings until
bubbling. Slowly add 1 cup of milk and stir until thickened.
Serve with mashed potatoes.
Forgotten Pot Roast
1 3-4 lb. frozen chuck roast, 1 envelope of dry onion soup mix
1 10.5 oz. can mushroom soup
1 medium onion, sliced
1-2 Tbsp. Worcestershire Sauce
Peeled potatoes and carrots
Mix dry onion soup, mushroom soup and Worcestershire Sauce
together in a baking dish. Place
frozen chuck roast on top and cover with sliced onion. Place peeled
potatoes and carrots around the roast. Cover tightly either with
aluminum foil or a lid. Bake in a
230 degree oven for 8-9 hours.
BEEF KABOBS
2 lbs. stew meat cut in 1-inch cubes, 1 onion cut in 1-inch squares, 2 or 3 green peppers cut in 1-inch squares, 1 lb. cherry tomatoes, 1 small bottle Wishbone Italian salad dressing
1 Tbsp. soy sauce
3 Tbsp. lemon juice
Thread onions, peppers, cherry tomatoes, and beef alternately on skewers until you have 4 or 5 pieces of each on a skewer. Place in an oblong cake pan and cover with the salad dressing. Let the kabobs marinate overnight. Drain. Cook on a barbecue grill 5 –10 minutes, turning occasionally so that they don't burn. Or, broil 6 inches from heat, 8 minutes on the first side and 6 minutes on the second side. Makes 8-9 servings