Utah Recipes 

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• 1 cup dried beans
• 1 1/2 tablespoons oil
• 1 1/2 pounds chuck steak, cut in bite-sized pieces
• 1 onion, chopped
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon prepared mustard

Soak beans overnight in enough water to cover. In the same water, simmer beans 20 minutes. Drain beans, reserving water.

Heat oil in a large saucepan. Saute onion until tender. Add meat; cook until browned.

Combine honey, salt, pepper, mustard, and reserved bean water. Add more water if necessary to total 1 1/2 cups. Add beans to meat; mix well. Stir in liquid. Cover; simmer 3 hours, until meat is tender.

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Chocolate Rice Custard Freeze

• 1-1/2 cups cooked rice
• 1 cup sugar
• 4 4-ounce squares unsweetened chocolate, melted
• 1/8 teaspoon salt
• 3 cups milk
• 2 eggs, beaten
• 2 cups heavy cream
• 1 tablespoon vanilla extract

Directions

Combine rice, sugar, chocolate, salt, milk and eggs in large saucepan. Cook over low heat until mixture just begins to bubble, stirring constantly; cool. Add cream and vanilla. Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.

Makes 8 servings.

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Tooele County Jerky

Marinaded Jerky

1 1/2 - 2 pounds lean meat
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon smoke-flavored liquid

Slice meat into 1/4-1/2 inch thick slices about 1 to 1 1/2 inches wide. Place meat in shallow pan. Combine remaining
ingredients and pour over meat. Stir to coat all pieces. Refrigerate 1-2 hours or overnight. Remove meat from marinade and
drain on paper towel. Arrange on dryer racks, cookie sheet or draped over oven racks (place foil in bottom of oven if meat is
draped over oven rack). Do not overlap pieces. Dry at 150 degrees until jerky cracks but does not break when bent. Pat off
excess fat on surface while meat is warm.

Cured Jerky

1 pound lean meat
1 tablespoon commercial curing salt
(IE. Morton Tender Quick Mix)
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

This method will produce the typical reddish color associated with commercial jerky. Trim fat from meat. Cut into 1/4 thick
slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and seasoning. Rub all surfaces of meat stirps with salt mix. Place
in plastic bag and refrigerate for 1 hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying
rack, oven racks, etc (see Marinaded Jerky), dry at 150 degrees.

Teriyaki Marinade

2 pounds lean meat
1/4 cup soy sauce
1 teaspoon fresh grated ginger root or 1/2 teaspoon ground ginger
2 teaspoons sugar
1 teaspoon salt

Follow directions for Marinaded Jerky.

Deli Meat Jerky

Lee Sherry, Utah State University Extension home economist in Tooele County, suggests using deli meat for a real quickie.
Choose lean, cured meat such as pastrami, corned beef, or ham. (Sausage or lunch meat are high in fat and therefore not a
good choice for drying.) Have meat sliced about 1/4 inch thick. Trim off any fat on edges of meat. Spread meat over clean
oven shelves, not overlapping. The strips will dry from 8-12 hours, depending upon thickness. The final product should be
tough and leather-like. Blot any fat from meat while meat is still warm.

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