Nancy's Farm Family Favorites: I love beef!

February is National Beef Month. Did you know that 97% of America's cattle farms and ranches are family run? That's right! We have Mississippi Farm Families providing safe beef not only for your family but ours as well.

Improvements in beef production technology have helped the beef industry use fewer resources to feed more people. In Mississippi in 2010 the value of the beef industry was $169 million.

With over 14,500 cattle farms in Mississippi there is a lot of delicious and nutritious beef for you to try in your family meals. Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Looking for something for dinner? Try these delicious recipes your family is sure to love!

Sloppy Joe Bake *

  • 1 1/2 pounds ground beef (80% - 85% lean)
  • 1 large yellow onion, chopped (1 1/2 - 2 cups)
  • 2 cans (14 1/2 - 16 ounces each) sloppy joe sauce
  • 3 cups uncooked rotini
  • 1/2 cup water
  • 1 cup shredded Cheddar cheese
  • Sliced green onions (optional)

Heat oven to 350. Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 – 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy joe sauce, rotini, and water.

Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish. Cover with foil. Bake in 350 oven 35 -40 minutes or until pasta is tender.

Uncover, sprinkle with cheese. Continue baking uncovered for 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Garnish with green onions if desired.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Beef Steak & Roasted Vegetable Salad*

  • 1 pound boneless beef top loin or tenderloin steaks, cut 1-inch thick
  • 8 cups torn salad greens
  • 3/4 cup Italian dressing

Roasted Vegetables

  • 16 small mushrooms
  • 1 large red, yellow or green bell pepper, cut into 1-inch wide strips
  • 1 medium Japanese eggplant, cut into1-inch slices
  • 1 medium onion, cut into 8 wedges
  • 1 medium zucchini, cut into 1-inch slices
  • 2 Tablespoons balsamic vinegar
  • 2 large cloves garlic, minced
  • 1 teaspoon dried rosemary leaves

Heat oven to 425. Spray a 15x10" baking pan with nonstick cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar. Sprinkle with garlic, rosemary, salt and pepper. Stir to coat.

Roast in 425 oven for 30-35 minutes or until tender, stirring once. Cool slightly. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12-15 minutes (tenderloin steak 10-13 minutes) for medium rare to medium doneness, turning occasionally. Remove from skillet and let stand 10 minutes.

Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Information prepared by Nancy Freeman, Consultant, msunancyf@bellsouth.net

Information provided by Farm Families of Mississippi, www.growingmississippi.org

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