Winning groceries for a year
WEST DES MOINES – This fall, the Iowa Farm Bureau Federation is offering the opportunity of Iowans meeting Iowa farmers, take video tours of their farms and register for a chance to win free groceries for a year.
Following the sweepstakes, there will be two free grocery grand prizes of $5,000 each from Iowa Farmers Feed U.S.’ grocery partner, Fareway Stores Inc., awarded to Iowa residents drawn at random from those who register at www.FarmersFeedUS.org/ia.
The site offers an up close and personal look at eight Iowa farm families and a chance to tour their farms, which include hog barns, white corn fields and turkey barns.
Website visitors can register for the sweepstakes with each of the eight farmers, each day of the sweepstakes, which runs daily at noon until Oct. 31.
“My family is involved in the Iowa Farmers Feed U.S. project because we understand that while not everyone is involved in raising food,” said Justin Dammann, who raises cattle, corn and soybeans in Page County, “nearly everyone is interested in seeing how animals are cared for, how crops are raised and how we protect Iowa’s soil, air and water.
“This website offers that opportunity for people throughout the state of Iowa, many of whom have never been on a farm.
“It’s a great opportunity for farmers to showcase our commitment to growing safe, wholesome food today.”
The website features beef cattle, turkey, corn, dairy cattle, hog and soybean farmers from across the state, each sharing their personal stories about their history in agriculture, farm families and dedication to producing food.
Featured farmers include:
- Justin and Jennifer Dammann, white corn farmers, Essex.
- Russ Yoder, turkey farmer, Wayland.
- Eric and Emily Crossman, hog farmers, Ogden.
- Jim Brown, soybean farmer, Churdan.
- Pam Johnson, corn farmer, Floyd.
- Stephanie Dykshorn, dairy cattle farmer, Ireton.
- Matt Schuiteman, hog farmer, Sioux Center.
- Tim Kaldenberg, beef cattle farmer, Albia.
Additional Iowa agriculture groups supporting this initiative include the Iowa Corn Growers Association, the Iowa Pork Producers Association and Midwest Dairy.
The website www.farmersfeedus.org/ia offers online entry into the sweepstakes as well as numerous recipes that can be prepared with Iowa agricultural products including:
Apple sage turkey
1 18-ounce package of Turkey Perfect Apple Sage Brining Mix
1 10- to 25-pound turkey, thawed
2 quarts apple cider of apple juice
2 cups granulated sugar
cup apple cider vinegar or white vinegar
6 quartz ice water
1 brining bag or ice chest
Remove the neck and giblets from inside the turkey. Place the neck and giblets in refrigerator if you plan on making gravy with them later.
With a knife, carefully cut a 3-inch slit on both sides of the turkey just under the thickest part of the breast – cutting the skin only, not through the meat. Place the turkey, breast side down, in a large brining bag or a clean ice chest.
Heat the apple cider or apple juice in a large stock pot over medium-high heat. Add brine mix and sugar and stir until dissolved. DO NOT BOIL. Remove from heat, add vinegar, and allow to cool for 15 minutes.
If storing the turkey in the refrigerator, place the bagged turkey in a roasting pan for support. Add brine solution and ice water, sealing bag and making sure all of the air is removed.
1 8-to 10-pound turkey
1 32-ounce bottle of beer (cheaper is better)
1 2-liter bottle of cola
1 32-ounce bottle of salt water
5 tablespoons of Cookies Flavor Enhancer
Mix together all of the “wet” ingredients into a 5-gallon pail. Place a thawed turkey into the bucket with the “wet” ingredients and soak overnight.
Sprinkle the inside and the outside of the turkey with the Cookies Flavor Enhancer.
Remove the turkey from the brine and cook until the popper pops and the internal temperature reaches 165 degrees. Let rest for 15 minutes before carving.
Smoked Baby Back Pork Ribs
2 Racks Baby Back Pork Ribs
2 Cups of your favorite pork rub
2 Cups of your favorite barbeque sauce
Evenly coat each rack with pork rub. Cook in your smoker at 225 degrees until meat begins to pull back from the bone (in approximately three hours). Brush with your favorite barbeque sauce and serve.
2 Eye of round steak (1 inch thick)
Marinate the steaks in a bag with one 12 ounce container of frozen orange juice concentrate for 24 hours.
Wrap the steaks with one strip of thick bacon. Rub each steak with 1 teaspoon of Tastefully Simple Garlic Seasoning. Blend. Seal all in a bag for 24 hours.
Cook the prepared steaks using the indirect heat method of grilling. Cook the steaks over a pan of Merlot wine with some chunks of wood for a smoke flavor. (pecan, etc.)
Put on a light coating of Tastefully Simple Merlot Sauce. Take the steaks off of the grill at a temperature of 150 degrees and place them into a sealed container and let set for 15-20 minutes.
Buffalo chicken pizza
3 pounds boneless skinless chicken breasts
5 rolls of biscuits (10 count)
18 ounces hot sauce
2 tablespoons butter
Grill the chicken breasts. When done grilling the chicken, finely chop and set aside.
Roll biscuits out flat and poke small holes in each biscuit. When the biscuits are all rolled out, place a piece of foil on the grill. Spray with PAM and start placing the biscuits onto the foil. The biscuits will take about 5-6 minutes on each side to be cooked.
Melt two tablespoons butter and mix with 18 ounces hot sauce (more or less depending on flavor texture).
Mix the chopped chicken into the sauce. Top the cooked biscuits with chicken, green tops of green onions, chopped banana peppers and cheese. Place mini pizzas on foiled grill to melt the cheese.
No sauce babybacks
1/4 cup salt
1/4 cup brown sugar
1/4 cup paprika
1/8 cup pepper
Combine all ingredients and blend them together well. Rub the mixture onto pork ribs.
Place the ribs onto a smoker for three hours at 250 degrees. Follwo that by wrapping the ribs in foil and then return to the smoker for another three hours. Let the ribs rest for 15 minutes and then serve.
Ron’s top round roast
5 pounds top round beef roast
1 green pepper
Marinade: The night before cooking, coat the roast with Kosher salt and place in a deep dish. Slice onion and green pepper, add to the dish with the roast and fill with water.
Refrigerate overnight. In the morning, drain off 1 pint of water and replace with vinegar.
Let it sit at room temperature for four more hours. Sprinkle with salt and pepper to taste.
Cook over charcoal at 200-250 degrees for two hours. Remove when core temperature is 150 degrees. Let the cook roast sit for 15 minutes before slicing.
No leftovers meat loaf
1 tablesopoon oil, preferably canola or corn
1/2 cup minced onion
1/2 green or red bell pepper, finely chopped
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
teaspoon ground cumin
1 1/4 pounds ground beef
3/4 pound ground pork
1 cups dry bread crumbs
3 tablespoons sour cream
2 tablespoons Worcestershire sauce
1/4 cup stock, preferably beef
1 teaspoon hot pepper sauce to taste
Bring smoker temperature up to 200 to 220 degrees.
Over medium heat in a skillet, saute oil, onion, bell pepper, garlic, pepper, salt and cumin until the vegetables are softened.
Place the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well. Place the meat mixture into a smoke-proof loaf pan.
Transfer the loaf to the smoker. Cook for 45 minutes or until the meat has shrunk away from the sides of the pan.
Remove meat loaf from pan and place it directly onto the smoker grate. Continue cooking the meat loaf for another 90 minutes.
When 30 minutes of cooking time remains, apply the barbecue sauce to the top of the meat loaf.
After removing the meat loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing.
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