Meatballs

2 lbs. Russell Family Farms ground beef
1 pkg. Stove Top Stuffing for Chicken
1~1/4 Cups Water
2 Eggs
Heat oven to 400 F. Line 2 pans (9 x 13) with foil and
spray with cooking spray. Mix ingredients until well      
blended. Shape into 32 balls (about 1/4 cup for each). Place
16 balls into each pan and bake 16 to 18 minutes or until
well done.

These can be served with BBQ sauce, Spaghetti sauce, or
whatever is your favorite dipping sauce.
They suggested using this:
1 jar Spaghetti sauce
2 oz. Cream Cheese
2 TBSP fresh chopped Basil
Cook in skillet until heated thoroughly. Put 16 meatballs in
pan and coat evenly. Sprinkle with Parmesan Cheese before.
serving.

You can also use this recipe to make meatloaf. I add chopped onions,  green
peppers, and cover the top with ketchup before baking.


London Broil Recipe

2 1/2 - 3 lb  London Broil
2 T. minced onions
1 t. dry mustard
1 t. salt
1/4 t. blk. pepper
1 t. sugar
1/3 cup soy sauce
1/3 cup oil
3 T. red wine vinegar
2 T chopped chutney (found near jelly on grocery isle)
1 clove fresh garlic minced

Mix all together and put mixture as well as London Broil in ziploc bag, place in fridge overnight.

Grill about 7 minutes over medium high heat for medium. Let rest 10 minutes before cutting. Slice thinly across the grain and serve.



          Pressure Cooker Carnitas
  • Prep              
    25 m
  • Cook
    1 h
  • Ready In
    1 h 30 m
  • 3 tablespoons canola oil
  • 3 lbs boneless pork shoulder or 3 lbs boneless fresh ham, cut into 1 1/2-inch cubes
  • 2 fresh poblano peppers, roughly chopped, or more to taste
  • 3 jalapeno peppers, roughly chopped, or more to taste
  • 1 serrano pepper, roughly chopped, or more to taste
  • 1 large onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 1 1/2 cups beef broth

  1. Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
  2. Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.


           The Best Steak (Indoors)


(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)
  • 1-2 tablespoons coarse salt
  • 1-2 teaspoons ground black pepper
  • 1-2 cloves garlic, minced
  • 2 tablespoons butter, tallow or rendered lamb fat
  • Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.
Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak then allow the meat to come to room temperature. Preheat the oven to 200 °, then heat a large cast iron skillet or other oven-proof skillet over a high flame. Once the skillet is so hot that you can see a little smoke rising off of it, add the butter or fat. Sear the steak for two minutes on each side. Turn off the flame, and insert an instant-read meat thermometer into the boneless edge of the steak – do not insert it into the top, as there is not enough thickness for the thermometer to take an accurate reading. Leaving the steak in the skillet, place it in the oven and allow it to finish cooking, about 10-20 minutes depending on the size of the cut, until the internal temperature reads 120-135 °. 2 Allow the meat to rest five minutes before carving and serving.



             The Best Steak (Outdoors)

The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)
  • 1-2 tablespoons coarse salt
  • 1-2 teaspoons ground black pepper
  • 1-2 cloves garlic, minced
  • Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.


Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.
Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.
Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.



The best steak marinade

The best steak marinade

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)
   
              Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add            hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.



Cindy's Cheesy Sausage Muffins

I think they're better made with buttermilk than milk.
It makes a dough rather than a batter, but add a little more liquid if it's too dry.
Hope you enjoy these.

For 12 muffins:

1/2 lb Russell Family Farms pork sausage, fried and crumbled
1 3/4 cups flour
1 t baking powder
1/2 t salt
1/8 tsp ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup milk
1 egg
2 T melted butter

Heat oven to 400. Bake 17 to 20 min.

To substitute buttermilk for milk, use 1/2 t baking soda instead of 1 t baking powder.