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Beef: May’s favorite meat

By Staff | May 1, 2015

-Farm news photo by Jolene Stevens JUDY VOS, of Kingsley, dishes up her Grandma’s special meatballs, which, she said, is a family favorite. “Everyone just finds them awesome, no matter how many times I make them,” she said.


KINGSLEY – Judy Vos recalls a May Beef Month promotion she attended several years ago, where two of her granddaughters offered grocery shoppers in Le Mars samples of their grandmother’s meatballs.

“The girls kept coming back to me saying everyone was asking for the recipe and wanting to know where they could find the meatballs in the store,” Vos said. “I had to explain to everyone I’d made them myself.”

She said the meatballs are always a hit because, “they taste awesome and so easy to make.”

That ease of preparation fits well with meal-planning for someone employed full-time at First Trust and Savings Bank in Lawton.

SIMPLE AND EASY to make are key words for any recipe, such as these meatballs, for efficient meal time planning.

Preparing the meatballs is simply putting all the ingredients (including a pineapple-based sauce) into a bowl, mixing, forming the meatballs and placing them in a slow cooker, she said.

Vos said she was given the recipe 35 years ago.

Hamburgers – including those grilled outside, marinated ribs, roasts with au jus, and taco salad – are other Vos family favorite beef recipes.

Poking a hole in the hamburger center, Vos said, can avoid a raw center.

“While it may somewhat resemble a doughnut,” she said, “you’ll find it’s cooked done, even in the center.”

-Farm news photo by Jolene Stevens LOWELL VOS, right, president of the Plymouth County Beef Producers, and Mike Vos, headed to the field for spring planting, give their ready approval on the supper time meatballs brought out by Judy Vos for an official taste test before supper time.

Vos credits her mother, Noella Garthright, with fostering her kitchen skills. She said she also enjoyed encouraging her children and her six grandchildren in learning cooking and baking skills.

Vos said her cinnamon roll recipe tops the household list of favorites, as well as with members of First Presbyterian Church in Sioux City. She said she occasionally provide six to eight pans of her Cheatin’ Cinnamon Rolls for Sunday service coffee-time or special events.

The rolls, Vos said, are so named because the recipe calls for frozen rolls available in most grocery stores, then prepared in the Vos kitchen before going into the oven.

“I make these for church, and I hardly get in the door,” Vos said. “They know it must be cinnamon rolls.

“And these are so easy to make.”

Judy’s sweet ‘n’ sour meatballs

2 pounds lean ground beef

1 cup oatmeal

2 eggs

2 tablespoons soy sauce

1/2 teaspoon garlic powder

1 teaspoon salt

1-2 teaspoons onion

Dash of Tabasco

Mix all and form into 1-inch balls.

Fry for 10 minutes or so until browned on all sides

SAUCE: combine in a large saucepan:

1 large can crushed pineapple with juice

1/2 cup soy sauce

1 cup vinegar

1 1/2 cups sugar

1/4 cup cornstarch

Mix all until cornstarch is dissolved. Cook and stir often on medium heat until thickened. It will turn brown

Pour over meatballs Keep heated in a slow cooker or microwave if in a hurry.

Serve with toothpicks or forks.

Freezes well.

Italian burgers

2 pounds lean ground beef

1/3 cup Italian dressing

1/4 cup chopped green onions

2 tablespoons grated Parmesan cheese

2 large cloves of garlic, chopped fine (can use chopped garlic or garlic powder)

Mix and shape into burgers

(Note: Vos pokes a hole in the center of any burger to help them cook evenly.)

Grill on medium for 10 to 12 minutes or until browned to taste.

Serve on buns with choice of condiments.

Easy prime rib

1 16-ounce can beef broth

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic

Heat oven to 250 degrees

Mix and pour over prime rib in large roasting pan. Cover with aluminum foil.

Pour 1 can of water into pan.

Cook 45 minutes per pound of roast.

Cheatin’ cinnamon rolls

Buy a dozen frozen cinnamon rolls that come with cream cheese frosting.


1 stick of butter

1 tablespoon milk

Microwave just until butter is softened-mostly melted

Add1/2 cup of packed brown sugar

Stir all and microwave again for 1 1/2 minutes in a 2-cup measuring glass.

Mixture should boil up a bit on the sides of the measuring cup

Pour into 9-by-13-inch pan.

(Note: Vos said she prefers a silver pan, not dark color. Rolls don’t get too dark in a light pan.)

Place the frozen rolls on top of the caramel sauce, cover with a lightweight towel and let them rise for 5-6 hours.

Bake at 350 degrees for 20 minutes or until tops are golden brown.

Brush the tops with cream cheese frosting.

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