Brown County 4-H Special Foods Contest results and recipes

Farm Forum

The 2014 Brown County 4-H Special Foods Contest was held on Wednesday, June 18th at Simmons Middle School. Joy Braun was the judge. The following are the results of the contest:

• Carter Dreyer – Warner – Blue

• Alexis Simon – Groton – Purple

• Matthew Sperry – Bath – Purple

• Zanrick Wiedebush – Warner – Purple

• Sophie Wieland – Aberdeen – Purple

• Nicole Marazahn – Groton – 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.

Quick Philly Cheese Steak Stuffed Bell Peppers

Alexis Simon

4 green peppers

2 medium white onions

3 ½ c. sliced mushrooms

8 slices provolone cheese

2 c. thinly sliced roast beef

6 cloves garlic, minced

1 Tbsp. olive oil

Rinse mushrooms with water and pat lightly with paper towel. Slice onions to measure 4 cups. Cut sliced roast beef to measure 2 cups. Sauté onions, mushrooms, and roast beef on medium/high temperature, with 1 tablespoon of olive oil. Add garlic and cook until onions are translucent. Wash green peppers and cut tops off to create a bowl and remove the seeds. Place one slice of cheese inside each shell. Fill peppers with mushroom/onion/beef mixture until heaping full. Place one slice of provolone cheese on the top of each pepper. Bake at 400 degrees for 20 minutes. Let stand 5 minutes before serving. Serves 4.

Curried Quinoa Salad with Cucumber-Mint Raita

Sophie Wieland

2 teaspoons curry powder

3 tablespoons fresh cilantro (minced)

1 clove garlic (crushed)

3 tablespoons craisins (chopped)

1 cup quinoa (uncooked)

¼ cup English cucumber (finely diced, peeled)

2 cups water

2 teaspoons fresh mint (minced)

¾ teaspoon salt

¾ cup plain yogurt

1 mango (diced, peeled)

5 ounces fresh spinach

½ cup celery (diced)

¼ cup green onions (thinly sliced)

Heat oil in a medium saucepan over medium-heat. Add curry and garlic; cook 1 minute, stirring constantly. Add quinoa and water; bring to boil. Cover and simmer for 16 minutes. Remove from heat, stir in salt. Cool completely. Add mango, celery, green onions, cilantro, and craisins to quinoa; toss gently. Combine cucumber, mint and yogurt in small bowl, stir well. Sprinkle bed of spinach with quinoa mixture, top with raita. Makes 6 servings.

Purple Cow

Zanrick Wiedebush

3 c. ice cream

¾ c. thawed grape juice concentrate

1 ½ c. milk

Put all in a blender and blend till all ingredients are mixed together. Pour into a glass garnished with a strawberry. Enjoy!

Soy Good Pizza Cups

Matthew Sperry

Meat Mixture

½ lb. 90% Lean, Ground Beef

1 can (10 oz.) refrigerated biscuits

1 ¼ cups Firm Tofu

¾ cup Shredded Mozzarella Style Tofu

1 can (6 oz.) Tomato Paste

½ cup Chopped Peppers

1 T. Onion, dry minced

1 tsp. Italian Seasoning

½ tsp. Salt

1. Chop peppers. 2. Mash tofu and measure. 3. Brown and drain beef. Cook to 160 F. 4. Mix in tofu with beef, brown for two minutes. 5. Stir in tomato paste, onion, seasoning and salt. 6. Cook over low heat for 5 min., stirring frequently. 7. Place biscuitsin a greased muffin tin, pressing to cover bottom and sides. 8. Spoon about ¼ cup meat mixture into biscuit-lined cups. 9. Sprinkle with peppers and mozzarella style tofu. 10. Bake at 400 F for 12 minutes or until golden brown.

Tasty Burger Pie

Carter Dreyer

1 pound lean ground beef

1 16 oz. can drained chili beans

1 8 oz. can tomato sauce

1 15 oz. can drained diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (low fat)

3 ½ cups corn chips

Green peppers for garnish

Cook ground beef until meat is brown—drain. Stir in beans, sauce, diced tomatoes and taco seasoning.

Sprinkle 1 cup corn chips on bottom of 8×8 baking dish, cover with chili mix. Bake at 350 degrees for 20 minutes. Top with remaining chips and cheese. Bake 4-5 minutes. Garnish with peppers.

Hash Brown Quiche

Nicole Marzahn

1 24oz. pkg. frozen hash browns

1 cup shredded Swiss cheese

2 cups diced ham

3 eggs

1 cup half and half

¼ tsp. salt

1/3 cup melted butter

Grease a 9 by 10 in. quiche pan. Press thawed hash browns in between paper towels to absorb excess moisture. Press hash browns into dish. Brush with butter. Bake at 425 degrees for 25 minutes or until brown. This can be done the night before and then refrigerated. Sprinkle with cheese and meat on potato crust. Beat salt, eggs, and half and half together. Pour over cheese and meat. Bake uncovered at 350 degrees for 30 minutes. Serves 6.