Co-op Pantry

October in Alabama means the celebration of beef and the return of football! Beef up your tailgate this fall with these delicious recipes from www.beefitswhatsfordinner.

1 pound beef top sirloin steak boneless, cut 1 inch thick

1 Tablespoon steak seasoning blend

1 Tablespoon olive oil

8 ounces red-skinned potatoes

4 ounces cherry tomatoes

4 ounces baby portobello mushrooms

4 Tablespoons salted butter

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh parsley, chopped

1.5 teaspoons fresh garlic, minced

Garnish 1 teaspoon fresh parsley, chopped

1 teaspoon fresh rosemary, chopped

Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.

Cut beef top sirloin steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.

Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145F) to medium (160F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture.

Basting Sauce: In a small sauce pot combine butter, parsley, garlic and rosemary. Melt butter mixture over low heat either on the stove top or on your grill until melted. Stir occasionally.

1 pound ground beef (96% lean)

1/4 cup beer

1 Tablespoon Worcestershire sauce

4 whole-wheat hamburger buns, split

4 slices reduced-fat cheddar cheese

4 extra-thick slices Maplewood-smoked bacon, cut in half, cooked crisp

Combine ground beef, beer and Worcestershire in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch-thick patties.

Place patties in center of grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.

Place burgers on bottom of buns; top with bacon slices. Close sandwiches.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Cook's Tip: Reduced-sodium or regular bacon may be substituted for Maplewood-smoked bacon.

1 pound ground beef (93% lean or leaner)

1 jar (15 to 16 ounces) cheese dip with salsa (salsa con queso) or other cheese dip

1/2 cup thick-and-chunky mild or medium salsa

Blue, yellow and/or white corn tortilla chips

Diced red bell pepper, thinly sliced green onions, sliced ripe olives

Heat nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add cheese dip and salsa; cook and stir about 3 minutes or until mixture is heated through.

Pour beef mixture into shallow serving dish. Serve with tortilla chips for dipping. Garnish with toppings, if desired.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef doneness.

1 pound beef cubed steaks, cut 1/2 inch thick

6 cups ridged potato chips (any flavor)

1/3 cup all-purpose flour

1 teaspoon pepper

2 large eggs, slightly beaten

Dipping Sauces: Ranch or Thousand Island dressing, mustard, ketchup or barbecue sauce

Cut beef steaks into 1X1-inch pieces; set aside.

Place chips in bowl of food processor. Cover; pulse on and off to form fine crumbs.

Cook's Tip: To crush chips with rolling pin, place chips in large food-safe resealable plastic bag. Close bag securely, leaving 1-inch opening. Finely crush chips in bag with rolling pin.

Combine pepper and flour in a shallow bowl. Place crushed chips and eggs into two additional shallow bowls. Dip steak pieces in flour, then into egg, then into crushed chips, turning to coat all sides and pressing chips onto steak pieces.

Spray rack of broiler pan with nonstick cooking spray. Place beef bites on rack in broiler pan so surface of beef is 6 inches from heat. Broil 8 to 10 minutes or until 160F. Serve immediately with dipping sauces, as desired.

Cook's Tip: Cooking times are for fresh or thoroughly thawed beef. Cubed steaks should be cooked to an internal temperature of 160F. Color is not a reliable indicator of cubed steak doneness.

8 ounces deli roast beef

8 ounces cream cheese

6 ounces white cheddar cheese, shredded

1/2 cup Romano cheese, shredded

1/2 cup sour cream

4 strips cooked bacon, finely chopped

2 Roma tomatoes, diced

2 Tablespoons bourbon

2 teaspoons Worcestershire sauce

1 Tablespoon Dijon-style mustard

1/4 cup fresh parsley, finely chopped

1/4 teaspoon paprika

2 teaspoons freshly ground black pepper

2 teaspoons granulated garlic

Heat oven to 350F. Set aside 1 tablespoon parsley, 1 tablespoon chopped bacon, and 1 tablespoon diced tomatoes for garnish.

In a standing mixer combine cream cheese, white cheddar cheese, bacon, deli roast beef, sour cream, Romano cheese, tomatoes, paprika, garlic, mustard, parsley, Worcestershire sauce, bourbon, and pepper until well incorporated. Remove bowl from mixer and refrigerate for at least 30 minutes or until ready to bake.

Spread the dip into a 8" cast-iron or oven-proof skillet. Bake in a 350°F oven for 25 minutes or until golden brown and edges are bubbling. Remove from oven and top with remaining bacon, parsley, and tomatoes. Serve warm with crackers, toasted bread or celery and carrots.

1 pound ground beef (95% lean)

1 tablespoon sesame oil

1-1/3 cups finely chopped button mushrooms

1 tablespoon minced garlic

1/4 cup chopped green onions

1 tablespoon minced fresh ginger

1/2 teaspoon pepper

1/4 cup reduced-sodium soy sauce

40 wonton wrappers (3-1/4 to 3-1/2-inch squares or 3-1/2-inch rounds)

2 cups water, divided

Dipping Sauces: Map le-Wasabi, Citrus, Thai Peanut and Spicy Sweet-and-Sour Dipping Sauces

Prepare desired Dipping Sauce(s); set aside.

Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.

Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.

Cook's Tip: One package (12 ounces) square wonton wrappers yields about 60 wrappers. One package (10 ounces) round wonton/gyoza wrappers yields about 54 wrappers.

Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers; keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.) Serve pot stickers with dipping sauce(s).

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Maple-Wasabi Dipping Sauce: Combine 6 Tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 Tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl. Makes about 2/3 cup.

Citrus Dipping Sauce: Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 Tablespoons reduced-sodium soy sauce, 1 Tablespoon chopped green onion, 2 teaspoons sesame seeds and 1 teaspoon minced fresh ginger in small bowl. Makes about 1 cup.

Thai Peanut Dipping Sauce: Combine 1/3 cup light coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons fresh lime juice, 2 teaspoons reduced-sodium soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger and 1/4 teaspoon ground red pepper in small bowl until smooth. Makes about 2/3 cup.

Spicy Sweet-and-Sour Dipping Sauce: Combine 1/2 cup water, 1/4 cup sugar, 1 Tablespoon rice vinegar, 1 Tablespoon reduced-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced fresh ginger and 1/2 teaspoon chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup.