LIMOUSIN TODAY LimToday-Sept 2018-Web | Page 59

sugar in a 6-quart pot and cook on medium to boiling for a few minutes and then reduce heat to simmer until flavors are combined. While the sauce is simmering, preheat oven to 425 degrees F. Combine panko, Parmesan, parsley, milk, egg and 3 garlic cloves in a bowl; let stand 10 minutes. Add beef and sausage; gently combine using your hands. Shape into 36 (1 – 1 ½ inch) balls. Line a rimmed baking sheet with foil and lightly grease with canola oil. Place meatballs on baking sheet and bake 15 minutes or until browned. Gently stir in fresh basil and meatballs into sauce and stir. Serve over bow tie pasta. Roast Beef Ranch Wraps Presented by Texas Junior Limousin Association INGREDIENTS: 1 lb. deli sliced roast beef ½ lb. deli sliced Colby Jack cheese 1 - (8 oz.) package cream cheese, softened 1 - package dry Ranch dressing mix 1 - bundle leaf lettuce 1 - (10-count) package of tortillas INSTRUCTIONS: Combine softened cream cheese with dry ranch dressing. Mix well. Spread cream cheese mixture over tortilla all the way to the edges. Layer lettuce, roast beef and cheese on tortilla. Roll up tightly. Wrap in plastic wrap and refrigerate for 30 minutes. Outdoor Grilled Prime Rib Roast with Garlic Herb Butter and Wild Rice Presented by Missouri Junior Limousin Association Prime Rib: 1 cup butter, softened 7 cloves garlic, minc