44 Teams Compete In American Angus Beef M Cook-Off DES MOINES, lowa Crea tive juices flowed along with ma rinades, sauces and gravies as Angus enthusiasts prepared win ning recipes during the 17th an nual Certified Angus Beef" (CAB) Cook-Off sponsored by the American Angus Auxiliary. The event was held July 11 in conjunction with the 2000 Na tional Junior Angus Show in Des Moines, lowa. This year’s winning recipes follow: HUSKER STEAK SALAD Nebraska Junior Angus Association First Place Fresh Meat Recipe Junior Division 24 ounces of Certified Angus Beef” sirloin steaks 2 cups bottled Italian dressing 1 thinly sliced red onion 'A cup sliced black olives '/< cup sliced mushrooms 16 ounces cooked rotelle mac- arom 2 tomatoes (bite-sized pieces) 1 green bell pepper (bite-sized pieces) 2 stalks green celery sliced at an angle Slice CAB steak in thin strips and marinate in 1 cup dressing for at least three hours. John Deere 7510 Tractor Come see the power in the 7000 TEN Series Tractor lineup the 115-hp John Deere 7510. Power density is what sets the 7510 apart. A superb power-to-weight ratio gives you aggressive power right off the starting block. That quick response is supported by great features, including a stronger all-steel frame, standard MFWD, a standard Comfort Gard™ cab, 26-gpm hydraulics, a choice of two PowrQuad™ transmissions, and a lot more. Versatility makes the 7510 a good match for your operation's needs. As with all 7000 TEN Series Tractors, the 7510 can be ordered with a factory-mounted loader, so that it's ready to work when it arrives. The left-hand power reverser option MARYLAND Dameron Carroll's Equipment Hagerstown Carlyle & Martin, Inc. Whiteford Deer Creek Equipment, Inc NEW JERSEY Elmer Pole Tavern Equipment Sales Corp PENNSYLVANIA Adamstown Adamstown Equipment, Inc. Grill steak to medium rare. Combine onion, olives, mush rooms, green pepper, celery, macaroni and Italian dressing. Mix well. Cooked steak can be added warm or chilled. Add tomatoes just prior to serving. Garnish with halved cherry to matoes and parsley served on curly or Endive lettuce. Salad will keep in refrigerator two-three days. “MISSOURI DOES IT BETTER” STEAKS Missouri Junior Angus Association First Place Fresh Meat Recipe Intermediate Division 4 Certified Angus Beef" KC Strip steaks, cut 1 %-inches thick Schilling® coarse-ground black pepper Lowry’s seasoning salt Place steaks on grill over me dium-hot coals three-five-inches from the heat source. Cook until red juices come through top side. Turn steaks over using tongs in order to avoid piercing the meat. Generously season the cooked side with the seasoning salt and pepper. Continue cooking to de sired doneness. Turn only once! Power, Choice, and Versatility. Allentown Lehigh Ag Equipment, Inc Belleville Miller-Lake, Inc. Blglerville O.C. Rice, Inc Carlisle Cutshalls, Inc. Centre Hall Dunkle & Crieb, Inc Chambersburg Clugston Ag & Turf, Inc Fairmolint City Miller Equipment Co Season the second side. Serve Hot! BISTECA DE CALIFORNIA California Junior Angus Association First Place Fresh Meat Recipe Senior Division VA lb. Certified Angus Beef" sirloin steak, 1-inch thick 1 large avocado 'A cup chopped onion Marinade: 6 Tablespoons frozen margari ta drink mix concentrate, defrosted 2 Tablespoons chopped, fresh cilantro 2 Tablespoons vegetable oil 4 cloves garlic, crushed 2 Tablespoons ground cumin !h Teaspoon salt 4 Teaspoon pepper Total preparation and cooking time: 40 minutes. Marinade time: overnight. In small bowl, combine mari nade ingredients. Set aside 2 Ta blespoons of marinade. Cover and refrigerate. Place beef steak and remaining marinade in food safe plastic bowl and turn to coat. Close bowl securely and mari nate in refrigerator six-eight hours or overnight. Turn occa- gives you exceptionally fast cycle times that speed you through all your chores. The Comfort Gard cab can be ordered Spray-Ready™ for unprecedented protection from chemicals, dust, and allergens. There's even an improved lighting package available for night work with a front loader. Best of all, 7000 TEN Series Tractors continue to have the highest resale value in the industry. Stop in and learn about all six models in the 7000 TEN Series including the 7510. Halifax Tobias Equipment Co , Inc Hanover Finch Services, Inc Lancaster Landis Brothers, Inc Lebanon Landis Brothers, Inc Martlnsburg Wineland Equipment, Inc Mercersburg Smith's Implements, Inc Mill Hall Dunkle & Gneb, Inc sionally. Remove steak from ma rinade. Discard marinade. Place steak on grill over medium heat (ash-covered coals or gas grill). Grill uncovered 16-18 minutes for medium-rare doneness, turn ing occasionally. Remove steak and keep warm. Just before serving, in medium bowl combine avocado, onion and reserved marinade. Toss lightly to coat. Carve steak crosswise into thin slices. Serve immediately with avocado mixture. Serves four. BLACK TIE NIGHT California Angus Association First Place Fresh Meat Recipe Adult Division 2 Tablespoons cumin seeds 2 Tablespoons chili powder 2 Tablespoons paprika 1 Tablespoon mustard seeds 1 Tablespoon coriander seeds 2 Tablespoons kosher salt 2 Tablespoons packed brown sugar 1 Tablespoon garlic salt 2 Teaspoons cayenne pepper 1 boneless Certified Angus Beef ' 1 prime rib (10-12 lb.) Rub: In a large pan over medi um-high heat, toast the cumin seeds, chili powder, paprika. New Alexandria Lone Maple Sales & Service, Inc Oakland Mills Lost Creek Implement, Inc Oley Pikeville Equipment, Inc Oxford Deer Creek Equipment, Inc Red Lion Waltemyer's Sales & Service, Inc Somerset Scheffel Equipment Company Stoneboro Elder Sales & Service, Inc. Towanda S PE , Inc Lancaster Farming, Saturday, August S, 2000-815 95 hp 105 hp 115 hp 120 hp 135 hp 150 hp 7210 7410 7510 *7610 *7710 7810 "INCREASED HORSffOWER Tunkhannock Bartron Supply, Inc Watsontown Deerfield Ag & Turf Center, Inc mustard seeds and coriander seeds, shaking the pan occasion ally, until the spices start to smoke (about two-three min utes). Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt and cayenne. Grind the mixture coarsely. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least three hours or as long as 12 hours. Grill the prime rib, fat side up, indirectly over medium heat for about 2Vi hours. Remove the prime rib when it reaches the desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise five-ten de grees. Cut into slices Vi to one inch thick. Serve warm. Makes 10-12 servings. ROUNDUP READY ROAST BEEF Oklahoma Junior Angus Association First Place “Quick-n-Easy” Recipe Junior Division IVi lb Certified Angus Beef ' 1 Quick-n-Easy' 1 pot roast Roundup Ready Sauce 2 A cup ketchup 1 Vi cups water Vi cup red wine vin egar r T ablespoon Worcestershire sauce 'A cup firmly pack ed brown sugar 2 Teaspoon dry mustard 1 Teaspoon onion salt 1 Teaspoon garlic powder '/: Teaspoon pepper 4-5 drops hot pep per sauce Prepare roast according to package directions. Roundup Ready Sauce: Combine all in gredients in V/: quart saucepan. Bring to a boil, reduce heat and simmer 45 minutes un covered. Ready to use or store for later use. Serve roast hot with Roundup Ready Sauce. Serves six, QUICK “N EASY PARTY SAND WICH Kansas Junior Angus Association First Place “Quick-n- Easy” Recipe Intermediate Division 1 Certified Angus Beef 1 Quick-n-Eas> 1 pot roast/shredded or diced (approx. 2 lb.) 16 ounces shredded cheddar cheese 4 Hoagie buns (6-inches each), or substitute flour tortillas for “wraps" Mexican salsa; 1 can Mexican style corn 1 can green chilies 'A cup cilantro 2 scallions diced 1 small can black olives 1 can diced toma toes, drained Stir together ingre dients for salsa and allow flavors to mix. Prepare open-face sandwiches.
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