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Cowgirl Steak Recipe Ingredients: 1/2 cup (125ml) Heinz chili sauce or ketchup Combine the first four ingredients and coat the steaks with the mixture. Grill to taste. Serves four.
Cowboy Steak Contest Winning Recipe submitted by Lou-Anne K. Ingredients: 3 Tbsps. (45 ml) butter Melt 2 tbsp. (30 ml) butter in a non-stick pan. Add mushrooms and onions and garlic. Saute for 4 minutes. Add 1 cup (250 ml) of red wine and 3/4 cup (175 ml) beef broth. Cook for 4 minutes. Stir frequently. Remove mushrooms and place in a bowl. Increase heat to high and cook until mixture is reduced to 1/2 cup (125 ml). Add to mushrooms and set aside. Sprinkle pepper & salt over steaks. Melt 1 Tbsp. (15 ml) butter in heavy skillet over med. heat. Add steaks. Cook 3 min. each side (to taste). Reduce heat to med-low. Stir together soy sauce, corn starch and leftover wine in the skillet. Stir to loosen brown bits & bring to a boil. Cook 1 min. Add cornstarch and soy sauce mixture plus dried thyme. Bring to a boil, add mushroom mixture and cook 1 minute. Pour over steaks which are resting on warmed plates - delicious! Serve with fries & cold beer----- heaven. Shrimp Appetizers: Ingredients: 1 lb
K&P raw shrimp Heat oil in skillet. Add garlic Add shrimp and quickly sauté. Remove from skillet. Set aside. Combine the blue cheese, cream cheese, brandy (if used),and Worcestershire sauce in a bowl. Stir to combine. Spread mixture on top of the 4 pita breads. Place under broiler to brown for about 2 minutes. Remove. Place on plates. Top with sautéed shrimp,and serve. Serves four. Lemon and Herb Chicken Salad: Ingredients: 3 K&P Lemon and Herb Chicken Breasts Dressing Ingredients: 1/2
cup olive oil Place chicken in a saucepan. Cover with water. Simmer for 20 minutes until done. Remove. Cool Wash asparagus, snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to a boil, add asparagus. Cover and heat until the water returns to a boil. Uncover. Boil slowly for 4 to 5 minutes until spears bend a little when lifted. Drain and cool. With a knife, shred half of the lettuce. Place in a large salad bowl. Combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken.Slice the asparagus into 2-inch diagonal pieces.Combine with lettuce. Drizzle with the remaining dressing, and serve. Serves four. K&P Italian Sausage & K&P Lean Ground Beef Stuffed Pasta Shells Ingredients: 1 pkg Lean Ground Beef Fry sausages whole. When almost cooked place aside to cool. Fry hamburger meat until cooked and strain. Cut sausages into slices then quarters. Refry all the little pieces until cooked well. Combine hamburger meat, sausage, ricotta cheese, mushrooms spinach, half of the grated cheese together in a bowl. Boil large jumbo shells. Follow instructions on box. Let shells cool before stuffing. Place stuffed shells on a lightly greased pan with a small amount of sauce on the bottom of the pan. Cover shells with the rest of the sauce and the grated cheese on top. Bake covered 350 degrees for 30 to 40 minutes. Uncover the last 5 minutes. K & P Lasagna Ingredients: 2 lbs of our K & P Lean Ground Beef Brown the Lean Ground Beef and salt and pepper to taste. Draining any juices when cooked. Add the tomato paste to the Lean Ground Beef and mix thoroughly. Lightly sauté (or cook) the green, yellow, orange, red peppers as well as the onions and mushrooms until soft. Then add all the vegetables to the lean ground beef and mix thoroughly. Everything is now ready to go into the pan. Lightly cover the bottom and sides of a medium to large Lasagna pan with olive oil. Add in the first layer of meat and vegetable mix. Place some shredded Mozzarella cheese on top of the meat and vegetable mix and then pour a small amount of spaghetti sauce on top of cheese. Place your first layer of ready bake Lasagna noodles on top. Add a second layer of meat and vegetable mix with some shredded Mozzarella cheese on top and again a small amount of spaghetti sauce on top of the cheese. Place the third layer of ready bake noodles on top of that. Now use your Ricotta cheese to layer the ready bake noodles. Place the fourth layer of the ready bake noodles on top. Add the rest of the meat and vegetable mix. Lightly cover with shredded Mozzarella cheese, spaghetti sauce and add the last layer of the ready bake noodles. Cover with large amounts of shredded Mozzarella cheese and the rest of the spaghetti sauce. Bake at 350 F, covered for one hour or until noodles are soft throughout the Lasagna. Woody's Famous Cowboy Chili Ingredients: Two Cowboy Steaks - thawed
completely Brown Ground Beef in large skillet over medium heat. Drain. In non-stick pan, brown all sides of steak including edges over medium heat, once done, dice into ¾” cubes and brown all sides again. Careful not to overcook. Add meat to large chili pot. Add 1 or 2 cans tomato juice. Keep on LOW heat. Stir very often from now on. Coarsely slice all Vegetables and add. Drain Kidney beans and add. Add chili powder to taste (if you aren't sure, brand name Chile packets will be good; you will need 3-4 of them.). Add dried mustard, Worchester Sauce,. sugar, ½ can beef broth, 1 tbsp. salt, Tabasco to taste. Add more tomato juice and a can of tomato paste to thicken to taste. From here on in it's up to you. Stir very frequently over low heat for 2-3 hours. Add cup of beer or tomato juice if looking dry or more tomato paste if it looks too thin., tasting all the way. You may add some spaghetti sauce or BBQ Sauce if that tastes good to you. Don't get too excited if it looks thin while cooking, it will thicken once cooling. The secret is in the meat! Homemade K&P Half-Pound Square Burgers: Using one block of our 85% extra lean ground beef patties, thaw half way thru (makes it easy to cut and keep form). Then cut the patties in half lengthwise, still in the plastic wrapper. Lightly season with Montreal steak spice, broil or grill until all hint of pink is gone and BAM, you have two half-pound K&P Square Burgers. Shake 'n' Bake K&P Pork Steaks: Ingredients: one bag of K&P's Marinated Pork Steaks Blend together the bread crumbs and all spices in a large ziplock bag. Cover the pork steaks with olive oil. Place in the bag and shake until the pork is covered all over. Place on a lightly greased baking sheet. Bake at 350 for 20 to 30 minutes, uncovered. How to Get Perfect Grill Marks on Your Cowboy Steaks:
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