Okie-Dokie Mushroom-Sausage Pizza Bites
An original recipe by Mary Shivers – Ada, OK
MIO Recipe Roundup Contest 2009: 2nd Place Pleasing Appetizers

It’s hard to believe the holidays are here! Here’s a great appetizer for your family, friends or office party.

•1 (6 1/2 oz.) pkg. Shawnee Mills Pizza Crust Mix
•2 T. olive oil
•¼ c. Hiland Salted Butter
•8 oz. J-M Farms Mushrooms, sliced
•¼ c. thinly sliced green onions
•1 T. Shawnee Mills All-Purpose Flour
•½ t. Daddy Hinkle’s Onion and Garlic Sea Salt Blend
•1 lb. JC Potter Italian Sausage, browned and drained
•½ c. Hiland Sour Cream
•¼ grated fresh parmesan cheese
•1 c. (4oz.) shredded Pure Prairie Creamery Lazy Daisy Monterey Jack Goat Cheese
•3 small plum tomatoes, thinly sliced and seeded
•2 T. chopped parsley

Instructions
Heat oven to 350 degrees. Spray a 10×15-inch jelly roll pan with non-stick cooking spray. Mix pizza crust as directed on package and roll into a 10×15 inch rectangle. Place on prepared pan.

Brush with olive oil. Bake for 8 minutes. Meanwhile, in a medium skillet, sauté mushrooms and onions for 10-15 minutes until almost dry. Stir in flour, sea salt blend, salt, and sausage. Stir in cream. Cook for 5-8 minutes until mixture thickens, stirring often. Stir in Parmesan cheese.

Spread over partially baked crust. Sprinkle with cheese. Arrange tomato slices over cheese. Bake for 10-12 minutes until cheese melts and crust is golden. Sprinkle with parsley. Cut into 1 ½ x 2-inch bars. Serve warm. Serves 12-14.

Here’s an alternative to the traditional Thanksgiving turkey. It’s especially attractive if you have more than one Thanksgiving feast to attend! Enjoy.

Ingredients

1 beef ribeye roast, small end (4 to 6 pounds)
2 tablespoons chopped fresh thyme
2 tablespoons garlic-pepper seasoning
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme
1 cup dry red wine
2 teaspoons country Dijon-style mustard
1 tablespoon butter, softened
Salt and pepper
Instructions

1.Heat oven to 350°F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast.

2.Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

3.Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

4.Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired.

5.Carve roast into slices. Serve with sauce.

Ingredients
1. 2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 ounces)
2. 3/4 cup uncooked penne pasta, cooked
3. 2 tablespoons grated Romano cheese
Sauce:
1. 1 tablespoon olive oil
2. 1/4 cup chopped onion
3. 1 clove garlic, minced
4. 3/4 pound fresh plum tomatoes, seeded, chopped
5. 1/4 teaspoon sugar
6. 1/8 teaspoon salt
7. 1/8 teaspoon ground nutmeg
8. 1/8 teaspoon freshly ground black pepper
9. 1 tablespoon chopped fresh basil
10. 1 tablespoon grated Romano cheese

Instructions

1. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.

2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 8 to 10 minutes), turning occasionally. Season with salt and pepper.

3. Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.

MIO 2007 Recipe Roundup Contest
2nd Place Winner in the Mouthwatering Main Entrees Category

2 Seaboard Pork Tenderloins
Daddy Hinkle’s Original Dry and Liquid Seasoning
¼ c. Hiland butter
1 – 2 cloves garlic, chopped
16 oz. J M Farms sliced mushrooms
½ c. Maria Rae’s Level Two salsa (or for more heat, Level Three)
½ c. Garden Club Red Plum Preserves
½ c. Griffin’s Wasabi Mustard
¼ c. Garden Club Apple Cider Vinegar
¼ c. Griffin’s Corn Syrup
¼ tsp. salt
½ tsp. cracked black pepper

To season tenderloins with dry and liquid seasonings, sprinkle liberally with the dry first, pat into meat, and then sprinkle on liquid and rub into meat. Let marinate for 30 minutes. (If preferred, 8 large (1-inch thick) boneless pork chops can be substituted).

In the meantime, sauté in a medium saucepan the garlic and mushrooms in butter for 5 minutes or until soft but not browned. Add salsa, preserves, mustard, vinegar and syrup. Cook down for 10 minutes on medium heat, to about half the volume, stirring continually. Sauce should be thick and syrupy. Add salt and pepper, more or less to taste.

Place tenderloins in medium roasting pan, cover with foil and roast at 425 degrees for 20-25 minutes or until juice is no longer pink. If preferred, tenderloin can be cooked on the grill instead of in the oven.

After letting the meat rest for 5 minutes, cut into 1-inch slices and serve warm, covered with the warm sauce. Enjoy!
Serves 8 to 10

From Timeless Treasures by Kitchen Kimberley

• 6 or 8 slices bread, crusts removed, cubed
• 1 lb. JC Potter Breakfast Sausage (your choice of flavor)
• ½ C onion, chopped
• ½ C Hiland Pepper Jack cheese, shredded
• ½ C Hiland Cheddar cheese, shredded
• 2 ½ C JM Farms Sliced Mushrooms
• ¾ C Hiland Half-and-Half
• 1 ½ C Hiland milk
• 1 t Worcestershire sauce
• 1 t dry mustard
• 5 eggs, slightly beaten (or equivalent Hiland Egg Substitute)
• salt and pepper to taste

Grease a 9 x 13-inch baking dish. Cover the bottom of the baking dish with the cubed bread; set aside.

Cook sausage and onion until done; spread this mixture over the bread in baking dish. Sprinkle the cheese over sausage and onion, distributing evenly. Next, spread the sliced mushrooms over the cheeses.

In a bowl, combine the beaten eggs, cream and milk; stir in seasonings. Pour over the casserole ingredients. Cover and refrigerate overnight. Bake in preheated 350-degree oven for 35 to 40 minutes, or until set. Enjoy!

Beef roast is a classic fall dish and this particular recipe is one of the most popular offered by the beef industry.

Ingredients
1. 1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
2. Salt and ground black pepper
Rub:
1. 2 teaspoons garlic-pepper seasoning
2. 2 teaspoons dried basil leaves, crushed
3. 2 teaspoons dried thyme leaves, crushed
4. 1 teaspoon dried parsley leaves, crushed

Instructions
1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

A great, classic fall evening meal!

Ingredients
1. 1 boneless beef chuck blade steak, cut 1 inch thick (about 2 pounds)
2. 4 teaspoons vegetable or olive oil
3. 1/4 teaspoon salt
4. 1 package (12 ounces) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
5. 2 cups prepared red wine pasta sauce or marinara sauce
6. 3/4 cup water
7. 8 ounces button mushrooms, cut in half (cut into quarters if large)
8. Salt and pepper
9. Hot cooked pasta (optional)

Instructions
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.

2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.

3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.

4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.

Stuffed Pork Loin with Butchers Sauce

An Original Recipe by Chef Kurt Fleischfresser

(Serves 4)

1⁄2 lb. Bar-S Sausage, peeled & scored
2 lbs. pork loin
salt and pepper to taste
3 T olive oil
1⁄2 each yellow onion, diced
2 T Shawnee Mills Flour
1 each tomato, seeded and diced
2 C water
2 T Griffin’s Mustard
1⁄2 C dill pickle relish
2 t dried chopped parsley
2 T Head Country Barbeque Sauce

Using a long thin blade, cut off the tail of the pork loin so it is the same thickness from end to end. Make two cuts from end to end in the shape of an X. Peel and lightly score the sausage (trim smaller if necessary) and insert into the pork tenderloin. The sausage needs to be about an inch shorter than the tenderloin.

Season with salt and pepper and sear in a hot skillet with oil until brown on all sides. Once brown, transfer to a pie tin and put in the oven at 300 degrees and continue cooking until completely done.

For the sauce, saute the onion in the olive oil in a medium-high skillet. When the onions start to brown, add the flour and continue to cook until the flour is golden. Add the tomato and water, and cook until the sauce is thick and bubbly. Just before serving, add the mustard, relish and parsley. Remove the loin from the oven, and let rest for at least five minutes.

Slice the loin and put on a plate with the sauce over or under the slices. Serve with your favorite starch and vegetable.

BACON WRAPPED PORK ROAST
An Adapted Recipe by Kitchen Kimberley

1 (4 to 5 lb) pork loin roast, preferably center cut
3 cloves garlic, cut in half
Daddy Hinkle’s Original Instant Meat Marinade (both dry and liquid)
4 slices Bar-S Bacon

Preheat oven to 325 degrees. Trim visible fat from pork roast, if desired. Using a paring knife, cut 6 slits in roast, and stuff each with a piece of garlic. Sprinkle Daddy Hinkle’s liquid marinade generously over roast. Sprinkle with dry seasoning, and rub in well.

Cut slices of bacon in half, and lay across pork roast, spacing evenly. Roast (approximately 20 minutes per pound) until meat thermometer registers 160 degrees in center of pork roast. Remove from oven, tent with foil and allow meat to ‘rest’ for 10 minutes before slicing. Enjoy!

Kitchen Kimberley’s Tips: A meat thermometer is an important tool to use when roasting meats. It helps you roast meats to perfection! Remember to allow for ‘carryover’ cooking after the meat is removed from the oven. Meat temperatures will rise between 5 and 10 degrees during the ’resting’ period, which will allow the meat to be perfectly cooked, not overdone. The ‘resting’ period is a very important step when roasting pork, or any other meat. The juices will redistribute throughout the meat, making it tender and juicy.

Always wait at least 10 minutes after roasting before slicing, and serving. Enjoy!

Beef and Parmesan Pasta: Ground beef and pasta team up for an economical and fast solution for weeknight suppers! Enjoy!

Prep time: 5 minutes Cook time: 30 minutes Total recipe time: 35 minutes Makes 4 servings

Ingredients
1. 1-1/2 pounds ground beef
2. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
3. 1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
4. 2 cups uncooked bow tie pasta
5. 2 cups sliced zucchini (1/4-inch)
6. 3/4 cup grated Parmesan cheese

Instructions
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; set aside. Pour off drippings.

2. Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.

3. Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.