3 tablespoons horseradish cream

3 tablespoons whole grain mustard

2 pound flat iron steak

1 zucchini cut into fine strips

1 carrot cut into fine strips

1 small red pepper cut into thin strips

1/4 cup snow peas cut into thin strips

1 (18 ounce) jar KC Masterpiece Original Barbecue Sauce

1. Put prepared steak into a large zip lock bag with the cut vegetables, close bag and marinate overnight in the refrigerator.
2. Put meat on a rack in shallow roasting pan.
3. In a small saucepan combine contests of bag with the KC Masterpiece barbecue sauce. Stir together and bring to a boil.
4. Spread 1/4 of the mixture (about 1/2 cup) on top of the meat. Put in oven at 200 degrees.
5. After 1 hour flip the meat and spread another 1/4 of the mixture. Repeat two more times for a total of 4 hours “slow roasting time.”
   
   

**Nina Haley of Fayetteville, 1^st Place for Best Wild Card Recipe, 2010 New York State Fair

Barbecue Beef n’ Beans Appetizer

Vegetable oil, coating bottom of large frying pan

1 medium onion cut in small pieces

2 pounds ground beef

1 cup fresh spinach broken into small pieces

1 can black beans, drained well

1 cup KC Masterpiece Barbecue Sauce

2 packages light cream cheese

1 (8 ounce) bag shredded sharp yellow cheese

1. Sauté the cut up onion in the pan on medium heat until almost translucent.
2. Add ground beef. Gently continue to stir until meat is cooked and in small pieces.
3. Add fresh spinach and stir until well blended and spinach is cooked.
4. Add drained black beans and the cup of KC Masterpiece barbecue sauce and blend well.
5. Once everything is well cooked and blended, set the pan aside.
6. In a 10-inch round cake pan or casserole dish spread cream cheese evenly on the bottom.
7. Top the cream cheese with the BBQ Beef n’ Bean mixture.
8. Sprinkle shredded sharp cheese all over the top of the appetizer.
9. Bake on 350 degrees or microwave until the appetizer is bubbly on top and the cheese is melted and serve with favorite crackers or chips.