Cattlemans Spread Recipes

CATTLEMAN'S SPREAD

Cattleman's Spread image

Fit for a dairy farmer's birthday, this hearty appetizer was perfect for our theme dinner. The spread is "beefed up" with dairy products, and pecans give it a pleasant crunch. -Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

1 cup chopped pecans
2 tablespoons butter
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1/2 teaspoon garlic powder
2 packages (2-1/2 ounces each) dried beef, chopped
4 teaspoons diced onion
Crackers and breadsticks

Steps:

In a skillet, saute pecans in butter until golden; set aside. In a bowl, beat cream cheese until smooth. Add sour cream and garlic powder; mix well. Stir in beef and onion. Spread into a greased 8-in. square baking dish. Top with the pecans. Bake, uncovered, at 350° for 20 minutes or until heated through. Serve with crackers and breadsticks.

Nutrition Facts : Calories 86 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CATTLEMAN'S BEANS

Cattleman's Beans image

Fantastic recipe given to me by a Texas rancher. Pinto or red beans are cooked with pork sausage. Great blend of spices and flavorings and doubly yummy with a little Jamaican rum and sour cream. Easy and the best beans ever to serve as your main dish with cornbread. You can substitute red beans for the pinto beans.

Provided by Sally

Categories Side Dish Beans and Peas

Time 12h25m

Yield 8

Number Of Ingredients 15

Ingredients

6 cups cold water
2 ¼ cups dried pinto beans
2 tablespoons butter
½ pound bulk pork sausage
2 cups peeled tart apple slices
1 ½ cups tomato juice
1 cup chopped onion
¼ cup brown sugar
2 cloves garlic, mashed
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon dry mustard
¼ teaspoon coarse black pepper
¼ cup Jamaican rum
¼ cup sour cream, for topping

Steps:

Combine cold water and beans in a pot; let stand 8 hours to overnight.
Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
Stir rum into beans, ladle beans into bowls, and top with sour cream.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 49.9 g, Cholesterol 27 mg, Fat 11.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 999 mg, Sugar 13.6 g

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