Tag: main dish

Arm Roast

March 31, 2010
by Gary Huber
Arm Roast
Recipe Type: Entree
Author: Weisshaar Family Farm
Prep time: 10 mins
Cook time: 3 hours 20 mins
Total time: 3 hours 30 mins
Roasting time will depend on the size of your roast. Plan on about 50 to 60 minutes per pound of meat.
Ingredients
  • Frozen arm roast
  • Vegetables of choice (potatoes, carrots, onions, mushrooms)
Instructions
  1. Heat oven to 450 degrees F.
  2. Cover frozen roast with foil or use a roasting pan with a lid and place in heated oven for 20 minutes or until browned.
  3. Turn roast over, reduce heat to 350 degrees F, add 1 cup water, cover and cook for 1 hour. Check water level and add more if needed to keep the meat moist.
  4. Reduce heat to 325 degrees F and cook for an additional hour.
  5. Add vegetables and cook for 1 hour, adding more water if needed to keep moist.

Roasted Leg of Goat

March 31, 2010
by Gary Huber
  • 3-5 pound leg of goat
  • ¼ cup brown sugar
  • ¼ cup Fields STone Farms Natural Honey
  • ¼ cup orange juice
  • 1½ cups water
  • 2 tablespoons Worchestershire Sauce
  • 2 tablespoons granulated garlic
  • 1 tablespoon Hungarian sweet paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt
  • 2 teaspoon fresh ground peppercorn melange

Preheat oven to 350 degrees F. Place meat in roaster pan; mix the remaining ingredients and pour over meat. Bake, covered with foil for 3 hours.

Or, place all ingredients in a crockpot and cook on high for 8 hours.

—LaVentosa Ranch

Beans and Franks

March 31, 2010
by Gary Huber
Beans and Franks
Recipe Type: Entree
Author: Timber Ridge Cattle Company
Cook time: 4 hours
Total time: 4 hours
This has cookout written all over it!
Ingredients
  • 2 large cans pork-and-beans
  • 1 cup ketchup, more or less to taste
  • 1 cup brown sugar, more or less to taste
  • 4 teaspoons molasses
  • 1 cup chopped onions
  • 1/2 pound bacon, cooked and crumbled
  • 1 package no-nitrite franks, cut into bite-size pieces
Instructions
  1. Combine all ingredients and bake at 300 degrees F for 3-4 hours, removing from oven occasionally during baking time and stirring.

Roasted Butternut Squash over Pasta

March 20, 2010
by Gary Huber
Roasted Butternut Squash over Pasta
Recipe Type: Entree
Author: David and Linda Gobberdiel
Cook time: 30 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 3 ½ – 4 pounds of butternut squash, peeled, seeded and cut into bite-size chunks
  • 1 medium onion cut into 1 inch chunks
  • 2 handfuls of washed and dried escarole, torn
  • 1/3 cup fresh basil leaves, torn
  • 16 fresh sage leaves, torn
  • 5 cloves garlic, coarsely chopped
  • 1/3 cup olive oil
  • tsp. hot red pepper flakes
  • 1 Tblsp. Brown sugar
  • Salt and pepper to taste
  • cup half and half
  • 1 pound bow tie pasta, cooked and drained
  • 1 – 1 ½ cups shredded Asiago cheese
Instructions
  1. Set oven to 450.
  2. Heat one large sheet pan in oven.
  3. Prep the ingredients. In a big bowl, toss together all the ingredients except half and half, pasta, and cheese.
  4. Turn the squash blend onto the heated pan in the oven. Spread the mixture and bake 25 minutes, turning twice, or until squash is tender.
  5. Once the squash is tender, place pan under broiler for about 5 minutes until the squash has crusty brown edges and the greens and wilted and slightly crisp.
  6. Scrape everything into a serving bowl. Add the half and half, the hot pasta, and 1 cup of cheese. Toss to blend, adjust salt and pepper.
  7. Use remaining cheese as a topping when served.