Steak Taco Salad – Get your chef’s hat!

30 min. /4 servings
Source: Beef USA/National Cattlemen’s Beef Association (www.beefretail.org)

• 1 lb beef shoulder center steaks (ranch steaks), cut 3/4” thick or boneless beef top sirloin steak, cut 3/4” thick
• 1 pkg (8-10 oz) mixed salad greens
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds, toasted
• 1/4 cup crumbled queso fresco or shredded Co-Jack cheese

Dressing:

• 1/3 cup ranch dressing
• 2 tsp taco seasoning mix

Rub:

• 1 tbsp taco seasoning mix
• 2 tsp packed brown sugar

Combine dressing ingredients. Combine rub ingredients; press onto beef steaks. Place steaks on grid medium, ash-covered coals. Grill shoulder center steaks, covered, nine to 11 minutes for medium rare to medium doneness, turning once. (Grill top sirloin steak, uncovered, 13 to 16 minutes for medium rare to medium doneness, turning occasionally.) Combine greens, cranberries, sunflower seeds and dressing in large bowl; toss. Carve steaks; season with salt. Arrange on salad mixture. Top with cheese.

Broil top sirloin steak: Place steak on rack in broiler pan so surface of beef is 2” to 3” from heat. Broil nine to 12 minutes for medium rare to medium doneness, turning once.

Festive Ham and Cheese Wreath

1 hour, 10 min/40 appetizers
Source: www.bettycrocker.com

• 2 cups finely shredded Swiss cheese (8 oz)
• 1 1/2 cups chopped cooked ham (about 8 oz)
• 4 medium green onions, sliced (1/4 cup)
• 2 tbsp honey mustard
• 2 cans (12 oz) refrigerated buttermilk or flaky original biscuits
• 1 egg beaten
• 1 tbsp sesame seed or poppy seed
• 2 tbsp diced red and green bell peppers (optional)
• 1 green-onion fan (optional)

Heat oven to 375 F. Spray large cookie sheet with cooking spray. In large bowl, stir together cheese, ham, onions and mustard. Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.

Place 1 rounded tbsp cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture. Arrange 8 balls, seam side down and sides almost touching to form ring on cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed. Bake 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell peppers. Place onion fan in center of wreath. Serve warm.

Roast Turkey with Almond Dressing and Lemon-Honey Glaze

4 hours/10 servings
Source: www.sunkist.com (Sunkist Growers, Inc.)

• 1/2 cup butter or margarine
• 1 cup chopped onions
• 1 cup chopped celery
• 2 chicken bouillon cubes
• 1 cup chopped whole natural almonds
• 1/3 cup chopped parsley
• 1 tbsp. poultry seasoning
• 1/4 tsp. pepper
• 8 cups day-old bread cubes (1/2 whole wheat, 1/2 raisin, or any combination)
• 1/2 cup freshly squeezed range juice
• 1/2 cup Chablis or other dry white wine
• 2 eggs, slightly beaten
• 13 lbs. turkey, thawed if frozen
• butter or margarine, melted
• parsley sprigs

Lemon-Honey Glaze (combine ingredients in small bowl)

• 1 lemon
• 1/4 cup butter or margarine
• 2 tbsp. honey
• 2 tbsp. brandy

To make dressing, melt the 1/2 cup butter in a large saucepot; sauté the onions and celery with the bouillon cubes until just tender. Stir in almonds, parsley, poultry seasoning, and pepper. Add bread cubes and toss lightly. Add orange juice, wine, and eggs; toss until just mixed.

Remove the neck and giblets from the body cavity of the turkey; rinse the turkey well and drain. Fill the neck cavity with a small amount of dressing; fasten the skin back with skewers. Fill the body cavity loosely with the remaining dressing.

Tie the legs together with string. It is not necessary to close the body cavity with skewers or string. Turn the wing tips under the back.

Place turkey, breast-side-up, on a rack in a roasting pan. Insert a meat thermometer deep into inside thigh muscle. Brush the turkey well with melted butter. Protect the skin of the neck cavity, wing tips, and leg bones from over browning by covering with small pieces of aluminum foil.

Roast, uncovered, at 325º F As turkey becomes lightly golden brown (after about 1-1/2 to 2 hours), cover loosely with a “tent” of foil. Continue roasting for a total of 20 to 22 minutes per pound or until internal temperature reaches 180º to 185º F (A 12-pound turkey will take about 4 to 4-1/2 hours; 14-pound about 4-1/2 to 5 hours.)

The turkey is done when the meaty part of the leg feels very soft and twists easily at the joint. As turkey roasts, brush occasionally with melted butter and accumulated pan drippings. Remove the skewers and string.

Let cooked turkey rest for 20 minutes before carving. Place on large serving platter. Garnish with parsley sprigs and serve with Lemon-Honey Glaze.

Ghoulish Grape Hands

4 hrs. 20 min./3 hands
Source: www.meals.com (NestleUSA web site)

• 3 clear plastic disposable gloves
• 4 cups Grape 100% Fruit & Veggie Juice, divided
• 4 envelopes (7 grams each) unflavored gelatin
• 3 rubber bands or twist ties
• Nonstick cooking spray

Rinse inside of gloves with water and set aside. Heat 3 cups of fruit & veggie juice to boiling; remove from heat. Pour remaining 1 cup of juice in large bowl; sprinkle gelatin over and let stand for 1 minute. Slowly pour hot juice into bowl and stir until gelatin is dissolved. Spray inside of each glove with nonstick cooking spray. Carefully pour enough juice mixture into glove to just fill it; secure ends with rubber band or twist tie. Place on tray. Repeat with remaining gloves and juice mixture. Refrigerate for 4 hours or until firm. Remove rubber band or twist tie. Using scissors, cut through glove all the way to the end of each finger; turn over hand and peel off glove.

Ginger-Orange Glazed Chicken Wings

8 hrs. 45 mins/6 servings

Source: www.eatchicken.com
(National Chicken Council/U.S. Poultry & Egg Assn.)

• 2 lbs chicken wings (about 24)
• 1/2 cup orange juice concentrate, undiluted
• 3 tbsp fresh lemon juice
• 1/4 cup Hoisin sauce
• 1 tbsp canola oil
• 1/4 cup sugar
• 3 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 3 scallions, slivered

In a large plastic resealable bag, place orange juice concentrate, lemon juice, Hoisin sauce, canola oil, ginger and garlic. Seal and shake to mix. Add chicken wings, seal and shake to coat evenly. Refrigerate overnight, or up to 3 days. Preheat oven to 400 F. Line a large sheet pan with aluminum foil. Spread wings on foil. Bake for 45 minutes, until brown and shiny. Transfer to serving platter and sprinkle with scallions.

Coffee-Spice Rubbed Ribs

6 hours, 20 mins/ 8 servings
Source: www.meals.com (NestleUSA web site)

• 2 racks (about 4 pounds total) baby back ribs
• 2 1/2 tsp packed brown sugar
• 1 1/4 tsp 100% pure instant coffee granules
• 1 1/4 tsp sea or kosher salt
• 1 1/4 tsp garlic powder
• 1 1/4 tsp ground coriander
• 3/4 tsp freshly ground black pepper
• 1/4 tsp baking cocoa
• 1 tsp vegetable oil
• 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

Fit rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs. Pat ribs dry with paper towel; place on rack with meat side up. Combine sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour. Preheat oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (long enough for the meat to be tender). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

Upside Down Ice Cream Cones

40 minutes/serves 8
Source: National Watermelon Promotion Board

• 8 ice cream cones
• 1/2 cup dried craisins
• 1/2 cup vanilla yogurt
• 6 scoops of seedless watermelon
• 8 tbsp of Pineapple Cream Cheese frosting (see below for ingredients and recipe)
• Red, white and blue sprinkles

Place a tablespoon of the frosting into the bottom of each cone. Divide the craisins over the frosting. Top the craisins with the yogurt. Place an ice cream scoop of watermelon on top of each cone and serve.

Pineapple Cream Cheese Frosting

Makes 1 1/2 cups of frosting

• 1/2 cup drained crushed pineapple
• 8 oz low fat cream cheese
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Place the pineapple on several layers of clean paper towel and top with paper towel sheet. Press to remove as much juice as possible. Beat together the cream cheese and powdered sugar until fluffy. Beat in the vanilla. Mix in the pineapple. Keep refrigerated.

Hot and Spicy Onion Beef

50 mins/ 4 servings

Source: National Onion Association

• 2 tbsp soy sauce, divided
• 1 cornstarch, divided
• 3/4 pound flank steak, thinly sliced across the grain
• 2 tbsp dry sherry (optional)
• 1 tsp oriental sesame oil
• 1 tsp chili paste (optional)
• 2 tbsp vegetable oil
• 1 large onion (about 9 to 11 ounces) sliced
• 1 tsp minced garlic
• 1 tsp water
• dried whole red chili peppers, to taste

Combine 1 tbsp soy sauce and 1 tsp cornstarch in medium bowl. Add beef; stir to coat. Let stand 30 minutes. Combine remaining tbsp soy sauce, sherry, sesame oil and chili paste in small bowl; set aside. Heat wok or large skillet over medium heat. Add vegetable oil, swirling to coat sides. Add onion, garlic and chili peppers; cook and stir until onion is tender. Add beef; stir-fry 2 minutes or until lightly browned. Add soy sauce mixture and mix well. Combine remaining 2 teaspoons of cornstarch and water; mix into onion mixture. Cook and stir until sauce boils and thickens.

Crunchy Cranberry Granola Parfait

1 hour 15 minutes | serves 4

• 1 6 oz. bag (1 1/3 cups) cranberries, dried
• 1 Cup apples, dried and chopped
• 1 Cup apple juice, unsweetened
• ¾ Cup maple syrup
• 1 Teaspoon cinnamon, ground
• ½ Teaspoon salt
• 4 Cups old fashioned rolled oats
• 1 Cup pecans, chopped
• ½ Cup oat bran
• ½ cup wheat germ
• ½ cup sunflower seeds
• 24 oz (22⁄3 cups) vanilla yogurt, fat free

Preheat oven to 300°F. Place cranberries and apples in large bowl; set aside.
Bring apple juice, maple syrup, cinnamon and salt to boil. Pour over cranberries and apples; let sit 15 minutes. Mix oats, pecans, oat bran, wheat germ and sunflower seeds together in separate bowl. Stir into cranberry mixture until blended.

Spread onto 15½ x 10½ x 1-inch jellyroll pan. Bake at 300°F about 1 hour, stirring every 10 minutes, until golden brown. Remove from oven; cool. Store in sealed container or plastic bag. Makes 9 cups. To assemble parfait, place 1⁄3 cup yogurt in bottom of parfait glass. Layer with ¼ cup granola. Repeat ending with ¼ cup of granola. Serve immediately.

www.uscranberries.com (Cranberry Marketing Committee)

Springtime Cheesecake

80 minutes | 3 hrs refrigeration | serves 12

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