Recipes

Bake RBF Old-fashsioned Hardwood Smoked Ham

Pre Heat oven 325 deg.
You Should have a good meat thermometer if not I highly recommended getting one.
Place ham fat side up on a rack in a shallow roasting pan.
The rack keeps the meat out of the drippings.
It is not necessary to baste.
Ham will cave easier if allowed to cool for 15 to 20 minutes.
Since meat continues to cook after remoal from oven it should be removed when the thermometer
registers 5 deg. lower than desired doneness

Ham Smoked, uncooked

Ham Cut	Aprox.Weight	Thermometer Reading	Aprox. Cooking Time
Whole	14 to 20 Lbs.	160 deg.	15 to 18 mins. per lbs.
	10 to 14 lbs.	160 deg.	18 to 20 mins. per lbs.
Half	5 to 7 lbs.	160 deg.	22 to 25 mins per. lbs.

Enjoy,
Scott Green

RBF PORK RIBS

4 RacksRBF Pork Ribs
1 16 oz. sauce (use what you like)
4 sheets of aluminum foil (Twice the size of rack of ribs)

The key to good ribs is low and slow.
Wash ribs in cold water and pat dry.
coat each rack with sauce
put 1 rack of ribs on 1 sheet of alum. foil fat side down and seal closed.
put sealed ribs on cookie sheet.2 racks per cookie sheet.
bake at 250 deg for 3 hr 30 mins

when done remove from oven (ribs are done when the bone come out very easy)
open foil but do not remove, pour off grease.

you can now brown them in the oven (broil)
or you can put them on the grill.
it can be tricky on the grill these ribs will be fall off the bone.
enjoy,
Scott Green

RBF Piedmontese Bake Round Steak

1lb RBF Piedmontese Round Steak, cut in 4 pc.
2 medium Onions, sliced
1 tbs. minced Garlic
1 can Beef Consume'
1 tbs. olive Oil
flour
salt & pepper
In iron skillet, (i do not heat on 1st step)
1. Add olive oil to bottom of skillet then add meat.
2. Dust meat with flour, salt & pepper on both side.
3. Add minced garlic and smother with sliced onions.
4. Add 1 can of beef consume'.
5. Cover and bake in 375 deg. oven for 1 hour.
Serve with mashed potatoes.
Enjoy
Carol Bowman

RBF Piedmontes Beef Tips & Noodles

1 lb. RBF Piedmontese Round Steak, cut 1/2 in. pc.
1 can low fat mushroom soup
1 can beef consume
1 small onion, cut 1/2 in. pc.
1 tbs. minced garlic
olive oil, enough to saute.
Saute onions and garlic, add beef
cubes, and saute until beef is no longer pink.
(don’t over cook meat).Add mushroom soup and beef consume.
Simmer on very low heat for 30 minutes. Cook noodles, drain and add beef mixture. Serve hot.
Enjoy, Carol Bowman

RBF Piedmontese Beef & Rice Fiesta

1 lb. RBF Piedmontese Round Steak, cut 1/2 in. pc.
1 medium onion, sliced
3 tbs. olive oil
1 1/2 cup water
1 can mushroom soup
7 oz. can whole corn
salt (opt) and pepper
1 tsp. chili powder (or less)
1 cup rice, uncooked
1 medium tomato, cut 1/2 in. pc.
1 medium green pepper, 1/2 in pc
In a 3 to 4 quart saucepan
1. Brown onion in olive oil add round steak , cook until pink is gone, (do not over cook).
2. Add water, mushroom soup, corn, seasonings. Bring to boil, add rice and cover, lower heat, and simmer until rice is cooked, aprox. 20 minutes.
3. Add tomato and green pepper, to cook beef and rice, and cook
5 minutes. Fluff and serve.
Enjoy,
Carol Bowman

Italian Beef Braciole (Stuffed Rolled RBF Piedmontese Beef)

1 lb. RBF Piedmontese Round Steak, thin olive oil
minced garlic
parsley
1. To prepare, rinse off beef then pat dry with paper towel.
2. Spread minced garlic and parsley over meat.
3. Roll beef into logs, and tie in several places. Place logs in a roasting pan with small amount of olive oil and add a little water.
Bake in 325 oven for 1 hour
remove and cool. Remove string.
Cut into 1/2 in slices, heat Marinara sauce (see Marinara sauce recipe) add and serve.
Enjoy, Carol Bowman

Marinara Sauce: (My favorite)
         Salsa Pizzaiola
         Tomato and Garlic
3 tbs. olive oil
1 cup chopped onion
1 tbs. mince garlic
1 large can whole tomatoes,
           do not drain
6 oz. can tomato paste
1 tbs. dried oregano
1 tbs. dried basil
2 tbs. Splenda
salt (opt) pepper In a 3 - 4 qt saucepan, heat 3 tbs. olive oil, cook onions 7 min., then add garlic, cook 2 min. keep stirring.
Add tomatoes, tomato paste and remaining spices. Boil,
reduce heat and simmer 1 hr.
Serve with pasta, Braciole,
lasagne, etc. Keep x-tra frozen.
Enjoy, Carol Bowman

Chicken-Fried RBF Piedmontese Round Beef Steak with Pan Gravy

1 3/4 lbs RBF Piedmontese Round Steak, cut into several steak size pieces.
2 eggs (or Egg Beaters)
2 Tbs. water
1/3 cup all purpose flour
1/3 cup Corn meal
olive oil
Salt and Pepper

1. Mix egg and water.
2. Mix flour and corn meal and
salt and pepper.
Next dip meat pieces as follows:
      1. flour mix
      2. egg mix
      3. flour mix
3. In a heavy skillet, heat olive oil, and brown meat on all sides. Place in baking dish and bake at 350 in oven, covered for 30 minutes and keep warm.

4. Prepare pan gravy, in skillet;
using the leavings in the skillet from cooking beef, add
      1 cup milk
      2 chicken bouillon cubes
mix: 1/2 cup cold milk and
      1 tbs. cornstarch, mix well
add to skillet and stir until thicken.

Serve with mashed potatoes and chicken fried beef smothered with pan gravy.

Enjoy,
Carol Bowman

Korean Goulash with RBF Piedmontese Round Steak

1 lb. RBF Piedmontese Round Steak, 1/2 in. pc.
1 head cabbage, 1/2 in. slices
1 green pepper in 1/2 in. pc.
1 onion, 1/2 in. pc.
1 cup cooked rice
2 tbs. olive oil
Mushroom soy sauce (oriental).
1. Cook rice( I use a rice cooker)
2. Use 4 quart saucepan,
Brown beef in olive oil, cook until pink is gone, do not over cook.
3. Add onion, and green pepper, saute, add cabbage. . . separated,
keep stirring, add mushroom soy sauce. Serve over rice
Enjoy, Carol Bowman

RBF Piedmontese Round Steak Fajitas

1 1/2 lb. RBF Piedmontese Round steak, semi-thawed, cut into strips.
2 tbs. olive oil
1 lg. green pepper, cut into strips
14 oz. Mexican - sweet roasted onion & garlic sauce,
12 flour tortillas 8” warmed
1. In skillet, on med. , heat, 1 tbs. oil
add peppers cook 2 min. remove.
2. Heat 1 tbs. oil on med. heat, cook beef
in 2 batches, until pink is gone, stirring often combine 1st batch and then
3. Add sauce, bring to boil, Reduce heat to simmer for 10 minutes or until beef is cooked.
4. Wrap meat mixture and peppers in tortillas, serve with chopped tomato, shredded cheddar cheese and sour cream.
Enjoy,
Carol Bowman

RBF Piedmontese Round Steak Stir-Fry

1 lb. RBF Piedmontese Round Steak, semi-thawed
sliced diagonally into thin strips.
Olive oil, or any marinate.
*Selection of fresh vegetables:
Carrots; sliced, onions; sliced,
garlic; minced, celery; sliced, broccoli; in florets, cauliflower; in florets, peas, tomatoes; diced, cabbage; sliced, snow-peas,
butternut squash; sliced, potatoes; diced, or any other fresh favorites in season.
Saute onions, and garlic then beef, do not over cook. Cook hot, and quick. Serve on rice or pasta.
Enjoy,
Carol Bowman

RBF Piedmontese Round Steak Soup

1 lbs. RBF Piedmontese Round Steak, bite size
2 tbs. olive oil
1/2 cup onion, chopped
3 tbs. flour
1 tbs. paprika
1 tea. salt (opt)
1/4 tea. pepper
2 tbs. Worcestershire sauce
1 can beef broth, lite
1 can beef consume, lite
2 cans water
1 tbs. parsley,
2 - 4 celery stalk & leaves
1/2 tea. Marjoram
1 1/2 cups potatoes, diced
1 1/2 cup carrots, sliced
Start in large saucepan.
1. Brown onion in oil, add meat cook until pink is gone (don‘t over cook meat),
mix: flour, paprika, salt & pepper, sprinkle over meat and mix well.

2. Stir in broth, consume and water, marjoram, parsley, and celery leaves. Bring to boil. Reduce heat, cover and simmer 20 minutes.

3. Add vegetables, carrots, celery, and potatoes bring to a boil and cook until done. Uncovered, approx-imately 20 to 30 minutes.

Note: Do not over cook the meat or vegetables, this will keep the wonderful fresh taste.

Enjoy
Carol Bowman

RBF Piedmontese HAMBURGER SOUP
         Prep:
         Aprox.30 minutes
         Cook: 45 minutes
         Serve with Muffins
         and cubed cheese

2 lb.RBF Piedmontese Ground Beef, fried,drained
1 large can whole tomatoes, and juice
2 cans tomato soup plus 2 can water
1 can beef consume
3 ribs celery & leaves, diced
3 carrots, cleaned, sliced
1 pint fresh mushrooms, cleaned, sliced
2 large onions, chopped
3 or more handfuls of barley
2 tbs. garlic, minced
4 oz. cheddar cheese,or Fat Free shredded
Combine all ingredients, except cheese, bring to a boil,
reduce heat and simmer for 3/4 of an hour or until vegetables are cooked (but not to soft).
Serve hot topped with cheddar cheese and corn bread muffins.
Enjoy!

RBF Ham Loaf with Sweet-Sour Glaze

1 3/4 lb.RBF Ground Smoked Ham
1 1/4 lb. RBF Ground Fresh Pork (shoulder or blade roast)
1 1/2 cups cracker crumbs (saltines)
3 eggs beaten (egg beaters works well)
1 1/2 cup milk
2 tbs. dried minced onions, or fresh minced
1/2 teas. pepper (opt)
glaze

Combine meats, crumbs, pepper, eggs, milk and onions. Mix thoroughly.
press mixture into a lightly sprayed 9 x 5 x 3 loaf pan. Invert pan onto
shallow baking pan and remove loaf pan. Bake in 350 degree oven for
1 1/2 hours. At end of 30 minute baking time brush loaf with glaze.
Continue basting 3 or 4 times until glaze is used and loaf is done. Let
loaf stand 5 to 10 minutes before slicing.

Glaze

1/2 cup light brown sugar
1 tbs. plus 1 teas. mustard
1/3 cup vinegar

combine all ingredients and mix well, baste ham loaf
several times before ham loaf is completely cooked.

Enjoy,
Carol

RBF Pork Chops-Cajun Style

Cajun Chops are coated with a lively mixture of seasonings which, when cooked, makes the chops look blackened.
Fast cooking in a ultra-hot skillet sears the meat, leaving the inside tender and juicy.
8 RBF Rib Pork Chops, cut 1/2” thick
1 tbs. paprika
1-1/2 tea. (lawrys) seasoned salt
1-1/2 tea. rubbed sage
1/2 tea. red pepper flakes
1/2 tea. cracked pepper
1/2 tea. garlic, dry minced
1/4 cup olive oil (if needed)
Combine all dry seasonings. Dip each chop covering generously with dry season mix.
Do not keep any that has been used on fresh meat. In a skillet melt oil over high heat,
place coated chops in hot oil, sear on both sides, turn heat to medium-low and cook until done.
Serve with Red beans and rice.

Larger quantities of seasoning: keep frozen
4 tbs paprika
6 tea. seasoned salt
6 tea. rubbed sage
2 tea. red pepper flakes
2 tea. black cracked pepper
2 tea. garlic, dry minced
This is great with pasta and Thai Peanut Sauce.
Enjoy,
Carol

RBF Italian Sausage & Bean Soup

To serve 2, use 2 cans of beans. to serve 8 use more of everything.
1 lb.RBF Bulk or Link Italian Sausage, fried
1/2 cup onion, chopped
1 clove garlic, minced
15 oz. can butter beans, rinsed, drained
15 oz. can black beans, rinsed, drained
15 oz. can kidney beans, rinsed, drained
15 oz. can navy beans, rinsed, drained
15 oz. blackeyed peas, rinsed, drained
Note: use 1 - 5 any mixture of beans.
28 oz. can tomatoes, whole or diced
or fresh, do not drain.
14 1/2 oz. can beef consume
1 tbs. fresh or 1 tea. dried basil
1 tea. fennel, seeds, or ground
2 tbs. parmesean cheese. Cook sausage, onion and garlic. Drain and rinse beans (any or all variety, depending on quantity you need to serve).
Add to meat mixture beans, broth, tomatoes, basil and fennel. Cover and simmer 10 minutes. Top with parmesean cheese.
This is a favorite!
(Quick soup to fix and will serve many, just increase amount of meat onions, garlic, tomatoes, broth, basil, fennel to equal as many cans of beans you use. Taste as you go.)
Enjoy,
Carol

Butter Bean Soup

2lb. dry large lima beans (butter beans)
16 cups cold water
1 3 1/2lb. RBF Old-Fashioned Hardwood Smoked Ham

soak your bean over night. (8 to 12 hours is best)
bring beans to boil add ham reduce heat.
cover let simmer (very low heat) for about 2hrs.
after 2hrs simming remove from heat and let it cool (this is what I think is key. I start in morning for supper.)
start your cornbread and reheat bean soup.
bring soup up to a slow boil.(don't burn it)
when cornbread done so is soup.
no added salt, salt at table

you get the smoke flavor from the ham. this is the best. (Can't say about store bought ham.)
this is down home cookin'
enjoy,
Scott Green

Rockin’ B Farm Lean Pork Tenderloin Ragout

2 lbs RBF Pork Tenderloin, cut 1 “ cubes
2 Tbs. olive oil
2 Tbs. flour
1 1/2 cup onions, chopped
1 apple, sliced with skin on
1/3 cup raisins
1 1/2 cup chicken broth
1/2 cup red wine vinegar or lemon jc.
1 teas. dried rosemary
1 teas. ground cumin
1 teas garlic, minced
Salt & pepper
12 oz. rotoni, spirals or other pasta
4 cups butternut squash
Pre-heat oven to 325

On top of stove in 4 quart dutch oven lightly brown meat in oil.
Pour flour over meat and stir to coat evenly, cook over medium heat for 3 minutes, add onion, apple, raisins, broth, vinegar, and spices.
Bring to boil. Remove from stove top cover and place in oven for
30 minutes. Add squash to stew cook for 30 minutes more and meat is tender cook pasta. Serve stew over pasta .

Enjoy,
Carol Bowman

Rockin’ B Farm Peanut Sauce for Pork

1/2 cup creamy peanut butter
1 Tbs. ground coriander
1 Tbs. red pepper flakes
2 tsp. ground cumin
1 tsp. cracked black pepper
1/2 cup chopped onion
2 cloves minced garlic
3 Tbs. concentrated lemon juice
2 Tbs. diced green chilies
2 Tbs. brown sugar
6 Tbs. mushroom soy sauce
Mix well in food processor adding slowly 1 item at a time.
Mix until very smooth.
Serve with cooked pork chops, pork arm roast or pork shoulder roast, or country ribs.
And cooked Rice or Pasta.
Enjoy, Carol Bowman

Rockin’ B Farm Lean Tender Pork Roast-Arm/Shoulder

1. Defrost Roast
2. Bake in roasting pan, covered,
      with scant water added.
      @ 250 for 30 minutes.
3. Bake @ 325 for 30 minutes
       per pound.
4. Serve is several ways.

I bake this pork and then serve
it with peanut sauce over rice.
or serve with baked yams.
or baked white potatoes, etc.

Enjoy,
Carol Bowman

Rockin’ B Farm Saucy Pork Chops

6 RBF Rib Pork hops, or Butterfly Chops
4 Tbs. olive oil
1 pint fresh mushrooms
1 large onion, sliced
1 can cream of mushroom soup - light
1 can beef consume
1 Tbs. concentrated lemon juice.
Salt and Pepper
Parmesan cheese
Brown pork chops in olive oil,
lift out, brown mushrooms, lift
out, brown onions, lift out.
Combine soup, consume, lemon
juice, salt and pepper.
Layer in baking dish:
1. chops,
2. mushrooms,
3. onions
add gravy to baking dish.
Bake 350 60 minutes covered.
Serve with noodles, or rice, etc.
Top with parmesan cheese.

Enjoy,
Carol Bowman

Rockin’ B Farm Lean Tender Pork Tenderloin Superior

Split RBF Tenderloin in 2 pieces
Carrots
RBF Sliced Bacon

1. Pre-cook carrots and split
    in half long ways and pieces.
    to fit rack.
2. Place carrots on rack
3. Lay tenderloin pieces over
    carrots.
4. Lay carrot on top of tenderloin
5. Place sliced bacon over top of carrots
6. Season with bay leaf, parsley, thyme, salt & pepper.
7. Roast in oven 325 30 minutes per pound or until cooked.
8. When tenderloin is fully cooked place in a large shallow baking dish.
9. Deglaze from baking pan and pour juices over tenderloin
    and cook 12 - 15 minutes Serve meat with broth and
    carrots on the side.

Enjoy,
Carol Bowman