Edmunds County Special Foods Contest results and recipes

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The Edmunds County Special Foods Contest was held on Thursday, June 26 at the 4-H Building in Ipswich. Members were given 90 minutes to prepare their recipes. They were judged on food preparation, nutrition, creating an attractive place setting, and food quality. Purple ribbon winners have the opportunity to participate in the state contest during the State Fair.

Senior Kyle Hughes from Walworth County received a purple ribbon for his Spaghetti Pizza. Junior Payton Eisenbeisz received a purple for her Upside Down Pizza. Beginner Brady Beitelspacher received a purple for his Strawberry Soy Shake, Claire Beyers a purple for her Taco Rice and Beans, Emma Beyers a purple for her Taco Ring, and Chesnee Wagner a blue for her Garlic Herb Sirloin and Veggie Kabobs with Horseradish Dipping Sauce.

Spaghetti Pizza

Kyle Hughes – Walworth County

2 cups fine whole wheat noodles

¼ tsp oregano

1/3 cup Parmesan cheese

¼ tsp Italian seasoning

1 egg

¼ tsp basil

½ tsp garlic salt

17 turkey pepperoni slices

12 oz ground beef

2/3 cup shredded pizza cheese

1-14oz pizza sauce

Preheat oven to 425 degrees. Bring a large pot of water to boil. Add whole wheat noodles and boil 8-10 minutes or until al dente; drain. Spray 9 x 9 pan with oil spray. Beat egg and add Parmesan cheese and garlic salt; mix well and toss over noodles. Place noodle mixture in pan. Bake for 15 minutes or until noodles are done and slightly browned and temperature reaches 160 degrees. Meanwhile, brown ground beef and check temperature of meat to insure it reaches 160 degrees; drain. To the cooked ground beef, add the pizza sauce, oregano, basil, and Italian seasoning; cook to a simmer; stir well. Remove pan from the oven and add meat mixture. Top with pepperoni slices and cheese. Reduce oven temperature to 350 degrees and bake for 10 minutes or until cheese is melted. Makes 4 servings.

Upside Down Pizza

Payton Eisenbeisz

1 lb ground hamburger

1 cup Bisquick

½ cup chopped onion

1 cup water

½ cup shredded cheese

2 eggs

16 turkey pepperoni slices

½ tsp salt

1 ¾ cup pizza sauce

1 T oil

1 tsp Italian seasoning

¼ cup shredded cheese

Preheat oven to 350 degrees. Brown hamburger and onion. (Drain if needed) Spray 9 x 9 pan with nonstick cooking spray. Sprinkle ½ cup cheese evenly over bottom of pan, then layer pepperoni on top of cheese. Set aside. Add Italian seasoning and pizza sauce to the browned meat. Mix together. Then evenly layer meat mixture over the pepperoni layer. Set aside. Next mix bisquick, water, eggs, and salt in a medium bowl until smooth. Then pour it over the top of the meat layer. Bake for 25 minutes or until lightly brown. Sprinkle ¼ cup cheese on top. Bake 5 minutes or until cheese is melted.

Strawberry Soy Shake

Brady Beitelspacher

260 grams frozen strawberries (2 cups)

2 T Truvia Sweetener

2 T vanilla

2 Cups vanilla soy milk

Add all ingredients to a blender. Blend well. Serve from a glass with a straw.

Taco Rice and Beans

Claire Beyers

1 package Knorr Fiesta Sides Spanish Rice (5.6oz)

1 package Taco Seasoning

1 can (15 0z) black beans, drained

½ cup salsa

¼ cup cheese

In microwave safe bowl, combine 2 ¼ cups water and contents of Spanish Rice package. Cook for 12 minutes (times may vary for microwaves). While the rice is cooking, in skillet heat ¾ cup water and taco seasoning mix. Stir until combined and slightly thickened. Add beans, rice, salsa, and cheese; stir. Cook for 5 minutes more or until contents are heated through.

Taco Ring

Emma Beyers

1 pound ground beef

1 cup salsa

1 package taco seasoning mix

3 cups shredded lettuce

1 cup shredded Mexican cheese

1 medium green bell pepper

2 packages refrigerated crescent rolls

1 small tomato diced

Preheat oven to 375 degrees. In skillet, brown beef until no pink, Add ¾ cup water and taco seasoning and mix. Add 1 cup cheese. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on round stone with ends overlapping in center and points toward outside. (There should be around 5 inches diameter opening in center). Using a scoop, scoop meat mixture evenly onto widest end of triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. Place in oven and bake for 20 minutes or until golden brown. Cut off top of bell pepper. Discard top and membranes and seeds. Fill pepper with salsa. Place pepper in center ring and arrange lettuce and tomato around pepper.

Garlic Herb Sirloin and Veggie Kabobs with Horseradish Dipping Sauce

Chesnee Wagner

Marinade:

1 packet Lipton Garlic Herb dry soup mix

¼ cup olive oil

Kabobs:

12 oz sirloin steak cut into 1 inch cubes

1 pint cherry tomatoes

¾ lb fresh mushrooms

1 medium onion cut into 2 inch pieces

1 red pepper cut into 2 inch pieces

1 yellow pepper cut into 2 inch pieces

In a medium bowl, mix soup mix and olive oil. Cover steak with marinade and refrigerate overnight.

Clean tomatoes and mushrooms. Clean and cut up onions and peppers. Soak skewers in water for 5 minutes. Preheat grill. Thread steak, peppers, mushrooms, tomato, and onions onto skewers.

Lightly oil the grill grate. Cook kabobs on the grill for 5 minutes, turning after 3 minutes, or to desired doneness.

Horseradish Dipping Sauce

¾ cup low fat sour cream

¼ cup reduced fat mayonnaise

1 T prepared horseradish

1 tsp lemon juice

Salt and pepper to taste

In small bowl mix sour cream and mayonnaise. Stir in horseradish, lemon juice, salt, and pepper. Taste; adjust seasoning.