Beefalo Vegetable Soup

Relax tonight with some delicious Beefalo Vegetable Soup.

4 tbs. beefalo soup bones with meat
2 Tbsp. salt - 2 quarts water
1 Tbsp. mixed pickling spice
Place above in a 6-quart popt. Tie pickling spice in a bag and add to a pot. Cover, bring to boiling point, reduce heat and simmer 3 hours. Remove sice bag and soup bones.
Strain stock and cool. Refrigerate. Remove and discard solidified fat if any. Trim meat off bone and gristle.
1 cup fresh carrots
1 cup sliced celery
2 cups fresh or canned green beans
3/4 cup fresh or frozen corn (cut from cub)
3 1/2 cups canned tomatoes
2 Tbsp. parsley flakes
1/4 cup chopped onions
Put meat, soup stock and vegetables in kettle, cover and cook slowly until vegetables are tender, about 1/2 hour. If desired, freeze. Yield: about 1 gallon.
Enjoy!

Do you have any great Beefalo recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.

Roast Beefalo Frisco

What's for Supper Tonight?
Roast Beefalo Frisco

Dredge one 5 lb. chuck roast in a mixture of:
1 pkg. Good Seasonings Italian ?Salad dressing mix
3 Tbsp. flour
Salt an pepper to taste

Using a small amount of oil in a heavy roaster or iron skillet, brown roast on all sides. Cover top side of roast with 5 oz. jar of horseradish. Set aside. In a separate skillet saute until tender:
1/2 lb. bacon (cubed)
1 lb. chopped onion
1 clove garlic

Top browned roast with bacon/ onion mixture. Add one can Golden Mushroom Soup, one can French Onion Soup and one can water. Bake in preheated 375 degree oven until tender.
Mmmmm... Enjoy!

Do you have any good Beefalo Recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.

Ricotta Cheese Beefalo

What's for supper tonight?
Ricotta Cheese Beefalo

1 1/2 lb. ground beefalo
1 medium onion, diced
1/2 medium bell pepper, diced
1 egg
3/4 cup uncooked oatmeal or bread crumbs
1 Tbsp. Worchestershire Sauce
salt and pepper to taste
(enough prepared spagetti sauce to hold mixture together - @ 1/2 cup)

Combine all ingredients and divide mixture in half. Press half the mixture in bottom of casserole. Top with a 16 oz. container of ricotta cheese which has been mixed with 1 egg.
Top Ricotta cheese with remaining meat mixture. Over all pour approx. 1/2 jar prepared spagetti sauce. Bake in preheated 350 degree oven until done (about 35-40 mins.)
Serve with garlic bread. Enjoy!

Beefalo Sausage

Sounds good!
Beefalo Sausage

1 lb. ground beefalo
1 1/2 Tsp. sausage seasoning, mild or hot
1/4 cup fresh dried sage (crushed) or 2 tsp, ground sage

Mix well. Shape into sausage-size patties and fry just as you would pork sausage, except Beefalo sausage will cook in MUCH LESS time.

Beefalo Casserole

What's for Supper Tonight?
Beefalo Casserole

Brown 1 lb. ground beefalo along with one can chopped medium onion. Add 1/2 cup ketchup and 1 can tomato soup. Mix welland pour into casserole dish. Over top of meat mixure, pour one can drained green beans. Over this, spread layer of mashed potatoes (approx. a 1 1/2 - 2 inch layer). Sprinkle with grated cheese and bake until bubbly and cheese melts. Serve with a side of garlic bread. Delicious!

If you have recipe ideas, please share. Email them to Eugene Ussery at eussery@getgoin.net.

SOLD! 4 Heifers and 2 Males

We sold 4 heifers to Gene Kenyon and Bill Kenyon of Fair Grove, Missouri. One of the three heifers was Waterloo, #15 who was pictured to the side earlier.

The same day, October 30th, we delivered two males, a steer and a bull to John Waddell of Springfield, Missouri. We mentioned in a previous post that Mr. Waddell purchased Woody, a red bull.

Pictured above: (L-R) Eugene Ussery with Gene Kenyon shopping heifers alongside "Beefalo Expert", Jacqueline Ussery at the Ussery Beefalo Farm in Norwood, Missouri.

Beefalo Teriyaki Steak

What's supper tonight?
Beefalo Teriyaki Steak

1/2 cup soy sauce
1/2 cup water
1 clove garlic, crushed
1 Tsp. fresh ginger, crushed (or 1/2 Tsp. powdered ginger)
4 Tbsp. sherry or rice wine
2 pounds beefalo sirloin steak - cut 1/2 inch thick

Combine ingredients for the sauce. Pour over meat slices and marinate for at least one hour. Broil over charcoal fire. Serves 4.