From the family farm to the family table

May 12, 2012

Garlicky Beef Kabobs
By Shana Beattie
Prep Time: 30 minutes, plus marinade time
Cook Time: 10 minutes
Yields: 6 servings
1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper
2 pounds beef sirloin
In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
Trim meat if needed and cut into
1 1/2 inch pieces. Transfer to large bowl.
Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
Preheat grill.
Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 min­utes or until meat reaches desired done­ness, turning once and brushing with remaining mustard mixture halfway through grilling.
Mama Jeanne’s Stuffed Peppers
By Marie Bolt
Yields: 4 servings
1 pound hamburger
1 can diced tomatoes
1 teaspoon salt
1 teaspoon pepper
1 cup cooked rice
1 teaspoon Worcestershire sauce
2 cups cheese, divided
4 or 5 large bell peppers (boil
peppers for 10 minutes
and clean out)
Preheat oven to 350°F.
In large pan, brown hamburger meat, then drain.
Add tomatoes, salt, pepper, rice, Worcestershire sauce and 1 cup cheese to meat. Simmer for about 15 minutes.
Stuff peppers with meat mixture and top with cheese. Place in baking dish and bake for 30 minutes.

Orange Grilled Pork with Honey-Mustard Dip
By Shana Beattie
Prep Time: 30 minutes
Cook Time: 10 minutes
Yields: 6 servings
6 pork chops, bone-in or boneless
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 medium lemons
3/4 cup orange marmalade
1/2 cup chicken broth
1/4 cup honey
1/4 cup Dijon-style mustard
3 tablespoons mayonnaise
Sprinkle pork with salt and pepper. Set aside.
Finely shred enough zest from the lemons to make 1 tablespoon. Squeeze enough juice from the lemons to make 1/4 cup.
For marinade: In medium non­metallic bowl, combine orange marmalade, broth, lemon zest and lemon juice. Add pork; toss gently to coat. Place in zipper bag and mari­nate in the refrigerator for
1 to 4 hours, turning occasionally.
For dipping sauce: In small bowl, combine honey, mustard and mayo. Cover and chill until ready to serve.
Drain pork and discard marinade.
Preheat gas grill. Reduce to medium heat and place chops on grill rack.
Cover and cook about 7 to 9 minutes or until chops are slightly pink and the juice runs clear (145°F).
Variation: Orange Pork Kabobs — Cube boneless pork chops into
1 1/2 inch pieces. Marinate per directions. Place on skewers and follow grilling directions.

Food Facts
• According to the Food and Drug Administration, the agency does not allow meat to be sold with traces of antibiotics above strict safety limits.
• On average, Americans spend roughly 10 percent of their income on food, versus other countries around the world that spend roughly 18 to 25 percent, according to the educational resource The Hand That Feeds U.S.
• While organic food often is more expensive than conventional food, there is no difference in nutritional value, according to a review of 400 scientific papers on the health impacts of organic foods, published in the journal Critical Reviews in Food Science and Nutrition.
Find more food facts at www.FindOurCommonGround.com.

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