Brown County 4-H Specialty Foods Contest results and recipes

Farm Forum

The 2016 Brown County 4-H Special Foods Contest was held on Thursday, June 23rd at Simmons Middle School. Joy Braun was the judge. The following are the results of the contest:

• Alicia Davis – Bath – Purple

• Gabriel Mattson – Aberdeen – Purple

• Matthew Sperry – Bath – Purple

• Sophie Wieland – Aberdeen – Purple

• Axel Warrington – Groton – Purple

• Logan Warrington – Groton – Purple

• TJ Wiedebush – Warner – Blue

• Zanrick Wiedebush – Warner – Blue

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.

Fruit and cheese kabobs with fruit dip

by Alicia Davis


1 c. seedless grapes (red & green)

1 c. strawberries (cut in half)

1 c. cantaloupe

1 c. pineapple chunks

1 c. cheese cubes

Fruit dip:

1 package vanilla instant pudding

1 c. milk

1 c. low fat sour cream

1 tbsp. vanilla

Whip together & refrigerate.

Alternate pieces of fruit & cheese on wooden skewers. Serve with fruit dip.

Peanut butter banana smoothie

by Gabriel Mattson

2 bananas, frozen

2 c. milk

½ c. creamy peanut butter

½ c. vanilla yogurt

1 tbsp. honey

Place all ingredients in a blender. Blend until smooth.

Beefy soy lasagna

by Matthew Sperry

Tofu Mixture:

2 c firm tofu

1 ½ Tb. parmesan cheese

1 ½ Tb. dried parsley

1 tsp. basil (dry)

½ tsp. garlic powder

4 oz. uncooked whole wheat lasagna noodles

Meat Mixture:

½ lb. 90% lean, ground beef (browned)

2 c. sausage and garlic spaghetti sauce

1. In a bowl mix together tofu, parmesan cheese, parsley, basil and garlic powder. 2. Pour 2 cups of spaghetti sauce into a separate bowl and mix with ½ lb. of ground, browned beef. 3. Pour 1 cup of the pasta/meat sauce into the bottom of a 5 ½ by 10 inch glass loaf pan. 4. Place 2 ½ cups uncooked whole grain lasagna noodles over the sauce. 5. Over the noodles spread ¾ cup of the tofu mixture. 6. Spread ¾ cup mozzarella cheese on top of the tofu. 7. Place 1 cup of the sauce mixture evenly over the cheese. 8. Place 2 ½ uncooked lasagna noodles over the sauce. 9. Spread remaining tofu mixture over the noodles. 10. Spread remaining sauce mixture on top of tofu. 11. Sprinkle remaining mozzarella cheese on top. Bake the lasagna in a 350° oven, uncovered for 35-40 min. Remove and let cool for 15 min. before cutting. Garnish with sliced tomatoes. Serves: 6

Chocolate cooler drink

by Axel Warrington

3 c. vanilla ice cream

2 c. milk

15 tsp chocolate syrup

2 Tbsp. malt mix

Place vanilla ice cream in blender. Add milk, chocolate syrup and malt mix. Cover and blend until smooth. Pour into glasses. Garnish with whipped topping and chocolate shavings. Serves: 4

Chocolate cooler drink

by Logan Warrington

3 c. vanilla ice cream

2 c. milk

15 tsp chocolate syrup

2 Tbsp. malt mix

Place vanilla ice cream in blender. Add milk, chocolate syrup and malt mix. Cover and blend until smooth. Pour into glasses. Garnish with whipped topping and miniature chocolate chips. Serves: 4

Orange cow

by TJ Wiedebush

6 oz. frozen orange concentrate

1 c. milk

2 c. vanilla ice cream

Put orange juice and milk into the blender. Add the ice cream to the mixture. Cover blender with lid and blend for 30 seconds. Pour shake into glass and serve right away.

Mexican lasagna

by Zanrick Wiedebush

1 lb. lean ground beef

1 pkg. taco seasoning

1 can refried beans

¾ c. salsa

6 flour tortillas (6 inch)

1 ½ c. Mexican shredded cheese

Heat oven to 350°. Brown meat in skillet, drain. Stir in salsa, beans and seasoning mix. Simmer for 10 min. Spray pie plate with cooking spray, place 1 tortilla, ½ c. meat mixture, ½ c. cheese and 1 tortilla. Repeat. Top with remaining meat mixture and cheese. Bake 30 min. Let stand for 5 min. before serving. Serves: 8

Peruvian roast chicken with potato salad

by Sophie Wieland

1/4 cup ground cumin

1/4 cup soy sauce

1/4 cup white vinegar

8 tsp. vegetable oil

6 cloves garlic, minced

1 tbsp. paprika

1 tbsp. black pepper

1/2 tbsp. dried oregano

1 tsp. salt

6 chicken breasts (total 12-18 oz.)

1 small onion, thinly sliced and separated into rings

3 tbsp. lemon juice

½ tsp. salt

1/8 tsp. ground red pepper

1 ½ tbsp. salt

1 ½ lbs. new potatoes

6 oz. light cream cheese, softened and cut into ½ inch cubes

½ cup half-and-half

2 small serrano chilies, seeded and finely chopped

¼ tsp. salt

¼ tsp. ground turmeric

In a small bowl, mix cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, oregano, and salt with a fork until smooth. Dip the chicken breasts into the mixture on both sides, placing into a greased baking dish. Pour the remaining sauce over the chicken, set aside to marinate. Preheat oven to 450 F. Mix onion, lemon juice, ½ tsp. salt and the red pepper; cover and reserve. Heat 1 inch water, with 1 ½ tbsp. salt, to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes; drain and cool. Bake chicken for 15-18 minutes, or until cooked through and no longer pink. A thermometer should measure 170 degrees F. Heat cream cheese, half-and-half, chilies, ¼ tsp salt and turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 minutes. Cut potatoes into fourths. Once the chicken is cooked, remove from oven and loosely tent with aluminum foil. Let the chicken rest for 5-10 minutes. To serve, arrange potatoes and chicken, top potatoes with sauce, and garnish with onions.