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Below are the winning recipes from the 2008
Curley’s All Natural Barbeque Sauce Contest
Kansas State Fair
Sponsored by Kansas CattleWomen / Beef
Advocate Network
1st Place: Ivan Hickert, age 8 of
Hutchinson
Rancher’s Casserole
5 cups prepared instant mashed potatoes
1 lb. ground beef, browned and drained
½ lb. bacon, cooked and crumbled
½ cup Curley’s All Natural Barbeque Sauce,
Hickory Flavor
1 Tbl. dried, minced onion
2/3 cup shredded Colby and Monterey Jack cheese
blend
Salt and pepper to taste
Heat oven to 350 °. Grease bottom and sides of
a 3 qt. or larger baking dish. Scoop mashed potatoes into baking
dish and spread evenly. In a bowl, mix the ground beef, Curley’s
All Natural Barbeque Sauce, and minced onion; spread mixture over
the potatoes. Sprinkle with the bacon pieces and then the cheese.
Cover and bake 30 minutes or till hot throughout.
2nd Place: Linda Pauls of Buhler
Southwestern Fiesta
1 lb. very lean ground beef
1 large garlic clove, crushed
½ teaspoon All-Purpose seasoning
¼ cup green onion, sliced
¼ cup red pepper, chopped
¼ cup green pepper, chopped
1 can (15 oz.) Black beans, drained and rinsed
1 cup frozen corn – thawed
1/3 cup sliced water chestnuts
1 ½ cups Curley’s All Natural Barbeque Sauce
2 cups taco style shredded cheese, divided
1 can (11 oz.) refrigerated bread sticks
2 tablespoons sliced black olives (optional)
Garnish with pepper if desired
Heat oven to 350 °. Spray a 2 quart baking
casserole dish, set aside.
In a frying pan, crumble the ground beef, add
garlic and seasoning; cook until done. Rinse in colander with hot
water. Return to pan; add onion and peppers and cook until tender.
Add black beans, corn and water chestnuts. Mix in the Barbecue
sauce, and 1 cup of cheese. Mix well, then pour into casserole
dish. Top with remaining cheese, add olives if desired. Open bread
sticks and arrange over the casserole. Bake for 20 – 30 minutes or
until bread sticks are nicely browned. Serves 4-6 generously.
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