Recipe For Success Stories

May is Beef Month. We asked Dan Loy, animal science and director of ISU’s Iowa Beef Center, to share one of his family’s favorite beef recipes — his daughter-in-law’s Mississippi Pot Roast.

Combine Neufchate

--from the kitchen of Tom Paulsen, assistant professor agricultural education and studies (courtesy Grandma Janet Paulsen)

Ingredients:

1 stick butter

2 cup brown sugar (packed)

1 teaspoon vanilla

-- from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor animal science

One rack of lamb

1/3 cup extra virgin olive oil

-- from the kitchen of Kevin Shalinske, professor food science and human nutrition

3-4 boneless skinless chicken breasts

14-28 ounces chicken broth or stock

Taco seasoning packet

1, 8-ounce can tomato sauce

--from the kitchen of Andy Larson, small farm sustainability specialist, and Katie Beranek

9-inch pie crust

2 cups of mozzarella

5-6 tomatoes

1 cup loosely packed basil

4 cloves of garlic

-- From the kitchen of Brenda Ranum, regional extension education director (courtesy Country Woman Magazine, Nov/Dec 2002, p. 37.)

8 bacon strips, diced

1 cup chopped onion

--from the kitchen of Joe Jacobs (senior, horticulture)

2 tomatoes, thinly sliced

Prepared pizza dough (Boboli)

4-6 leaves fresh basil

fresh garlic or garlic powder or garlic salt

--from the kitchen of Jan Libbey (’84 fisheries and wildlife biology), farmer and co-owner of One Step at a Time Gardens (courtesy The Moosewood Restaurant Kitchen Garden)

2 cups sliced onion

--from the kitchen of Nate Looker (senior, global resource systems) (courtesy Alton Brown, Food Network)

-- From the kitchen of Phillip Canada (junior, culinary science) (Created for the Soyfoods Council by Phillip Canada Angie Gutierrez)

½ cup edamame

¼ cup fresh basil leaves

¼ cup spinach

2 garlic cloves

-- from the kitchen of Laura Miller communications specialist, Leopold Center for Sustainable Agriculture, STORIES writer

--from the kitchen of Erica Beirman, lecturer food science and human nutrition, culinary science coordinator

2 cups sifted powdered sugar

1 cup crunchy peanut butter

¼  cup + 2 tablespoons butter, melted

--from the kitchen of Chad Krull (senior, agricultural studies)

I can crushed pineapple – drained

2 slices white bread – crust removed and cubed

4 eggs – whipped

1 ½ cup sugar

⅓ cup milk

-- from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation

1 pound turkey tenderloins

2 tablespoons lemon juice

1/4 cup soy sauce

1/4 cup vegetable oil

-- from the kitchen of Ed Adcock, college communications specialist, STORIES writer

6 ounces spaghetti

2 tablespoons butter/margarine

1/3 cup grated Parmesan cheese

2 well-beaten eggs