Recipes

 Crockpot Mississippi Roast It has become one of our favorites. Ingredients Crispin Grass-Fed Chuck Roast   1 pkg Hidden Valley ranch dressing mix   1 pkg Mccormick au jus mix   1 stick butter   optional - 5 pepperoncini peppers, sliced if desired

Directions  1  Place Crispin Grass-Fed chuck roast in crock pot.   2  Sprinkle dry Hidden Valley Ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter
and (optional - 5 pepperoncini peppers).
         DO NOT ADD WATER!   3  Cook on low heat 7-8 hours. (It will be really tender and tasty!!

4.  How could it get easier than this?

4.  Enjoy
 

Kay's Santa Fe Soup  (oh so good) This is one of our family favorites.
4 - 6 servings
Ingredients: 2 lb. Crispin Grass-Fed Hamburger
1/2 large onion - chopped
1 can pinto beans
1 can corn
1 can petite diced tomatoes
1 can Rotel tomatoes and chilies
1 lb. Velveeta cheese

Brown hamburger and onion together.
Drain and then add beans, corn, diced tomatoes, Rotel tomatoes and chilies.
Heat until hot, then add Velvetta cheese, cubed.
Heat until cheese is completely melted.
Serve with crackers or corn bread.
Optional:  Add a taco seasoning packet for a little different flavor.
Kay Crispin

Grilled Grass-Fed Steak & Vegetable Salad What You Need ½ cup KRAFT Lite Balsamic Vinaigrette Dressing, divided 1 boneless Crispin Grass-Fed Beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick 2 large yellow peppers, cut lengthwise in half 8 cups torn mixed salad greens 2 large tomatoes, cut into wedges ½ cup thinly sliced red onions Make It HEAT grill to medium-high heat. RESERVE 1/3 cup dressing. Brush remaining dressing onto steak and cut sides of peppers.   PLACE steak and peppers, dressing-sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160°F), turning steak after 5 min. (No need turn peppers.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.   CUT steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads. Drizzle with reserved dressing.   Kitchens Tips Make Ahead Grill extra pieces of steak to use later in salads or sandwiches.

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 Quick & Easy Crispin Grass-Fed Steak Salad   What You Need 5 cups tightly packed torn romaine lettuce 2 small plum tomatoes, sliced 1 yellow pepper, halved, grilled and cut into strips 1 Crispin Grass-Fed  Round steak (1 lb.), grilled, sliced 1/2 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles ½ cup KRAFT Lite Zesty Italian Dressing Make It COVER 4 salad plates with lettuce.   TOP with vegetables, meat and cheese.   DRIZZLE with dressing just before serving.   Kraft Kitchens Tips How to Grill the Yellow Pepper Cut pepper lengthwise in half. Brush lightly with small amount of the Italian dressing. Add to grill along with the steak. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Cut into strips, then use as directed. How to Slice Steak for Tenderness The key to tender delicious Ranch or Round steak is in the slicing! Using a sharp knife, cut the cooked steak across the grain into thin strips. Serving Suggestion Serve with 2 toasted 1/2-inch-thick slices multi-grain baguette.  . Crispin Grass-Fed Beef  Vegetable, & Brown Rice Salad

Marinade time: 6 hours or overnight Total recipe time: 50 minutes Makes 4 servings Ingredients 1 Crispin Grass-Fed Beef  round steak or sirloin steak, cut 1/2 inch thick (about 1 pound) 1 teaspoon olive oil 2 cups asparagus pieces (2-inch pieces) 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices 3 cups hot cooked brown rice 1 cup diced, seeded tomatoes 1 cup canned garbanzo beans, rinsed, drained 1/4 cup fresh basil, thinly sliced   1/2 teaspoon salt Marinade: 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1 tablespoon honey 2 teaspoons fresh thyme, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper  Instructions 1.Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.   2.Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm.  3.Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.   4.Carve steak into thin slices. Serve over rice salad.   Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

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 Oven-Fried Crispin Grass-Fed Round Steak   Oven-Fried Round Steak Recipe  Ingredients  1 cup ranch salad dressing 1 teaspoon Cajun seasoning 3/4 pound Crispin Grass-Fed Round Steak 1/3 cup cornmeal 1/3 cup dry bread crumbs 1/2 teaspoon garlic powder  Directions  In a large resealable plastic bag, combine salad dressing and seasoning; add the beef. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.    

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