Your favorite beef recipe could be worth new kitchen appliances |

Your favorite beef recipe could be worth new kitchen appliances

Kearney, Neb. – What’s nutritious, delicious and worth a set of new kitchen appliances? Your favorite beef recipe – if it wins the 2009 River City Roundup “What’s for Dinner Beef Cook-Off!”

The “What’s for Dinner Beef Cook-Off” will be held in conjunction with River City Roundup in Omaha at the Qwest Center on Saturday, September 26, 2009. Amateur cooks from Nebraska will compete on the “What’s for Dinner” cooking stage sponsored by the Nebraska Beef Council.

A stove, dishwasher, refrigerator and microwave will be awarded to the contest winner. Beef certificates of $300, $200, $100 and $50 will be awarded to the second through fifth place finalists as well.

The basic recipe guidelines are as follows:

All recipes must use beef, that is either fresh, frozen or pre-cooked.

All recipes must pair one of the nutrient rich 29 lean beef cuts with other important nutrient-rich ingredients such as vegetables, whole grains or fruits to create an original beef meal that promotes health and enjoyment.

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The recipe preparation and cooking time must be done in 45 minutes or less.

Complete contest rules are available at or by calling the Nebraska Beef Council at (800) 421-5326.

Only original and unpublished recipes are eligible for the contest. Entries will be judged by professionals on taste, appearance, convenient preparation and cooking and healthfulness and nutritional balance. To be eligible for the “What’s For Dinner Beef Cook-Off” contest entrants must be at least 18 years of age and residents of the state of Nebraska. Food professionals, including chefs, food writers, home economists, dietitians and food educators and employees/family members of the Nebraska Beef Council are not eligible to compete. Only one recipe per contestant may be submitted.

Recipe entries should be mailed to: What’s for Dinner Beef Cook-Off, Nebraska Beef Council, PO Box 2108, Kearney, NE 68848. Recipes may also be submitted via e-mail to All entries must be received by the end of business on Friday, August 28, 2009.