Brown County 4-H Program
The 2017 Brown County 4-H Special Foods Contest was held on June 28 at Simmons Middle School. Jessica Duerre was the judge. The following are the results of the contest.
• Alicia Davis – Bath – Purple
• Wyatt Kiesz –Aberdeen – Purple
• Gabriel Mattson – Aberdeen – Purple
• Jayda Siebert – Aberdeen – Blue
• Hannah Schental – Northville – Purple
• Joe Volzke –Mina– Red
• Kennadee Wagner – Warner – Red
• Ashlynn Warrington – Groton – Purple
• Axel Warrington – Groton – Purple
• Logan Warrington – Groton – Purple
• Natalia Warrington – Groton – Purple
• Abigail Weis – Aberdeen – Blue
• TJ Wiedebush – Warner –Red
• Zanrick Wiedebush – Warner – Red
• Sophie Wieland – Aberdeen – Purple
In the 4-H Special Foods Contest, members select an item to prepare containing at least one serving from the food group in which the item is entered. Members are judged on their food preparation skills, nutrition knowledge for the age and food group in which the item is entered, the menu, the place setting that the meal will be served with, and the quality of the item prepared.
2017 Brown County 4-H Special Foods Contest
Tropical Fruit Salad
1cup fresh pineapple
2 Kiwis sliced
2 small mandarin oranges
1 cup sliced strawberries
2 tbsp. Honey
½ lime-Zest and juice
½ lemon- Zest and Juice
Direction: Wash and dry lemon and lime. Zest half of them. Put in a small bowl and squeeze the juice from each half. Should get 1/4 -1/2 cup of juice. Add honey to juice and mix. Set in refrigerate till needed. Prepare fruit and place in a large bowl. Pour dressing over fruit before serving and gently toss.
Best Yogurt Parfait Ever
1 – 17.6 ounce container plain Greek yogurt
½ cup lite coconut milk
1 teaspoon vanilla extract
2 tablespoons honey
1/3 cup brown sugar
2 cups cut strawberries
First, pour the yogurt in a bowl. Then add coconut milk, vanilla and honey. With a whisk, carefully stir until combined. It should be nice and thick. Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl and tightly seal the edges. Place in the refrigerator for 20 to 30 minutes. Cut strawberries to measure 2 cups total.
When ready to serve, place a small handful of berries in a cup or bowl. Without stirring the mixture, spoon the yogurt over the berries. Repeat the layers once, ending with berries on top.
1 large banana, peeled and cut in chunks
1/2 cup mango, cubed
1/2 cup mango flavored yogurt
1/2 cup pineapple juice
Combine all ingredients in blender. Cover and blend until smooth.
Honey Lime Fruit Salad
8oz Strawberries, diced
8oz Pineapple, diced
6oz Red Grapes, halved
2 Kiwis, peeled and diced
1 Banana, sliced
1/2 can mandarin oranges, drained and halved
1/8 Cup Honey
½ TBS Fresh Lime Juice
Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together the honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat.
Cinnamon Apple Tenderloin
1 ½ lbs pork tenderloin
2 apples (peeled, cored and sliced)
2 tsp. cornstarch
2 tsp. raisins
1 tsp. cinnamon
2 tsp. brown sugar
Preheat oven to 350 degrees. Mix corn starch, cinnamon and brown sugar. Add sliced apples and raisins. Set aside. Season pork with pepper and season salt and place in baking bag in a glass 9×13 inch pan. Spoon apple mixture around the pork and secure the bag. Poke 6 small holes in the top of the bag. Bake 30-35 minutes until the pork reaches 145-155 degrees. Let set for 5 minutes. Slice and serve.
Peanut Butter Banana Chocolate Smoothie
2 large overripe bananas*, peeled, sliced and frozen
1 cup original almond milk ( or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter
2 Tablespoons unsweetened cocoa powder
1/2 tsp vanilla extract
Add all ingredients to a blender and process until well puréed. Serve immediately.
*The overripe bananas will add sweetness for the smoothie, so use some that have a generous amount of speckles.
Berry Blast Smoothie
2 cups loosely packed baby spinach
2 cups frozen mixed berries
1 cup plain greek yogurt
1 cup low-fat milk
1 tablespoon honey
Blend together until smooth and creamy.
Strawberry Banana Smoothie
2 cups strawberries
1 cup strawberry yogurt
1 cup milk
Put ingredients into blender and blend until well mixed.
2 cups flour
3 tsp baking power
½ cup cooking
¼ cup sugar
½ tsp salt
1 cup milk
In a large bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil in separate bowl. Add egg mixture all at one to flour mixture. Add blueberries. Stir just until moistened. Batter should be lumpy. Grease pan or use linear. Bake at 400 degrees for 10 to 25 minute. Makes 12 muffins.
Fruit and Cheese Kabobs with Fruit Dip
1 cup seedless grapes
1 cup strawberries
1 cup cantaloupe
1 cup pineapple chuncks
1 cup cheese cubes
1 package vanilla instant pudding
1 cup milk
1 cup low fat sour cream
Whip together and refrigerate
Alternate pieces of fruit and cheese on wooden skewers. Serve with fruit dip.
2 cups milk
½ cup orange concentrate
¼ cup sugar
1 tsp vanilla
½ cup crushed ice
Combine milk, orange concentrate, sugar and vanilla in blender. Mix for 25 seconds. Add ice and mix another 5 seconds. Pour into glasses. Garnish with orange slice. Recipe makes 2 servings.
Strawberry Banana Smoothie
1 Cup frozen Strawberries
½ cup fresh blue berries
1 medium banana
1 cup of Milk
1 tablespoon of honey
½ cup of ice cubes
Put all ingredients in blender. Serve and enjoy!
Choco-Peanut Butter Green Smoothie
2 cups spinach
2 cups baby kale
2 cups chocolate soy milk
1 ½ frozen bananas
2 TBSP all-natural peanut Butter
Blend together until smooth and creamy. Serve immediately.
1 lb 2 oz quality lamb, trimmed, cut into 1-inch cubes
6-8 long sprigs of woody, fresh rosemary
2 red onions
2 red peppers
1 tablespoon smoked paprika
½ teaspoon cumin seeds
2 teaspoons coriander seeds
1. Brush up all the spices in a pestle and until fine, then mix with a little oil to make a thick marinade paste.
2. Put the lamb pieces into a bowl and cover with the marinade, toss to coat, then leave to marinate for 30 minutes to 1 hour.
3. Meanwhile, peel and quarter the onions, and deseed and chop the peppers into 1-inch pieces. Remove the lower leaves from the rosemary sprigs, leaving the tips intact (or use wooden skewers-just remember to soak them first.
4. Divide and thread pieces of meat onto the rosemary sprigs (or skewers), alternating between wedges of onion and pieces of pepper.
5. Grill, griddle or barbecue for around five minutes, or until nicely charred on the outside with a juicy pink inside. Allow to reset for a few minutes before serving.
Three Cheese and Spinach Ravioli
½ medium onion, finely chopped
2 cloves garlic
4 tsp. olive oil
½ cup spinach, chopped
1, 24 oz., jar low-sodium pasta sauce
1 tsp. basil
1 tsp. oregano
2 cups flour
2 egg yolks
2 tsp. salt
1/6-1/3 cup water
1 small egg
¼ cup Parmesan cheese
½ cup low-fat ricotta
1/3 cup reduced-fat, shredded mozzarella cheese
¼ tsp. pepper
¼ tsp. salt
½ tsp. oregano
1 tsp. salt
Directions: In a small frying pan, sauté onion and garlic in olive oil until starting to brown. Reserve 2 tbsp. of mixture. Add spinach to remaining mixture. Stir continuously until spinach is wilted. Remove from heat, set aside. Mix pasta sauce, reserved onion mixture, basil, and 1 tsp. oregano in sauce pan. Cook over low heat, stirring occasionally. Meanwhile, prepare dough by measuring flour into a large bowl, and making a well. Add eggs, egg yolks, and salt. Mix with fork, slowly incorporating flour. Mix in water in small increments until dough forms a ball. Turn dough onto well-floured cloth covered board; knead until smooth and elastic (about 5 minutes). Cover; let rest 10 minutes. In medium bowl, mix spinach mixture, small egg, Parmesan, ricotta, mozzarella, pepper, salt, and ½ tsp. oregano. Divide dough into 6 parts; cover unused portion with plastic wrap. Bring large pot of water, with 1 tsp salt, to a boil. Roll one portion at a time; cut circles with cookie cutter. Spoon filling onto one cut piece, brush water around edges, cover with second dough piece and press to seal. Set under cloth until about half are ready. Boil for 12 minutes, remove to colander. Serve with tomato sauce.