2018 Brown County 4-H Special Foods Contest results

Brown County 4-H Program
Farm Forum

The 2018 Brown County 4-H Special Foods Contest was held on June 26 at Simmons Middle School. Joy Braun was the judge. The following are the results of the contest:

• CJ – Purple

• Natalia Warrington – Groton – Purple

• Addisyn Heinrich – Warner – Purple

• Logan Warrington – Groton – Purple

• Ashlyn Warrington – Groton – Purple

• Lexi Osterman – Conde – Red

• Axel Warrington – Groton – Purple

• Hannah Schentzel – Spink County – Purple

• TJ Wiedebush – Warner – Blue

• Kennadee Wagner – Warner – Blue

• Jayda Siebert – Aberdeen – Purple

• Alicia Davis – Bath – Purple

• Gabriel Mattson – Aberdeen – Purple

• Anna Johnson – Aberdeen – Purple

• Wyatt Kiesz – Aberdeen – Purple

• Cody Kiesz – 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.

2018 Brown County 4-H Special Foods Contest recipes

Super Smoothie

by CJ

2 c spinach

½ c strawberries

1 banana

1 c water

Directions: Place all ingredients in blender, blend all ingredients and enjoy!

Banana Breakfast Drink

by Natalia Warrington

2 c any soy yogurt

¼ c honey

1 medium ripe banana

¼ c orange juice concentrate

2 c soy milk

Directions: Combine yogurt, banana, milk, honey, and orange juice. Then blend in a blender until smooth. Serve in chilled glasses. Makes 4 servings.

Aloha Pineapple Smoothie

by Addisyn Heinrich

1/3 c pineapple juice

1 c vanilla Greek yogurt

1 c pineapple cubed

1 c strawberries quartered

1 banana sliced

6-8 ice cubes

Directions: Place all ingredients in the blender and puree until smooth.

Orange Julius

by Logan Warrington

2 c orange juice

1 c milk

1 c vanilla yogurt

2 tbls sugar

1 tsp vanilla extract

1 c ice cubes

Directions: Add all ingredients to the blender in the order listed. Blend all ingredients together until smooth and desired consistency is reached.

Peanut Butter Banana Roll-Ups

by Ashlynn Warrington

1 whole-wheat flour tortilla (8 inches)

¼ tsp cinnamon

2 tbls peanut butter

1 medium banana

Optional toppings: sliced strawberries, blueberries, chia seeds, group flax seeds or mini chocolate chips

Directions: spread peanut butter evenly over the tortilla, sprinkle cinnamon over the peanut butter, place banana in the center of the tortilla and roll up the tortilla. Eat whole or slice up into rounds. Eat with low-fat Greek yogurt, or with a cup of milk to increase protein and calcium.

Chicken and Broccoli Grilled Burritos

by Lexi Osterman

1 (12oz) package Green Giant Cheesy Rice and Broccoli

3 cups shredded chicken

1 cup shredded cheddar cheese

4 large (10-inch) tortillas

Directions: Cook the cheesy rice and broccoli according to package directions; in a large bowl, combine the cheesy rice and broccoli and shredded chicken. Put ¼ cup of the cheese down on the center of each tortillas, followed by 1/3 cu of the chicken mixture, then tuck the ends in and roll up the burritos. Heat a grill pan or griddle over medium heat. Spray the surface with nonstick cooking spray and put the burritos, seam side down, on grill. Cook until golden brown and crisp, then turn and cook the opposite side, about 2-3 minutes per side.

Makeover lil cheddar meat

by Axel Warrington

2 eggs beaten

¾ cup skim milk

1 cup shredded cheddar cheese

¾ cup quick-cooking oats

2 tbls dried minced onions

1 medium carrot, shredded

½ tsp salt

1 ½ c group beef (90% lean)

2/3 c ketchup

2 tbls brown sugar

1 tsp prepared mustard

Directions: In a large bowl, whisk eggs and milk. Stir in cheese, oats, onion, carrot, and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a 9 inch x 13 inch baking dish coated with cooking spray. In small bowl combine ketchup, brown sugar, and mustard; spoon over loaves. Bake uncovered at 350° for 25-30 minutes or until no pink remains and thermometer reads 160°; makes 8 servings.

Chicken Cordon Bleu

by Hannah Schentzel

¼ c chicken broth

¼ tsp salt

2 tbsp butter

¼ tsp dried oregano

1 tsp garlic powder

¼ tsp ground black pepper

½ cup Panko breadcrumbs

4 thin slices ham

1 tbsp Parmesan cheese

¼ c shredded mozzarella cheese

1 tsp paprika

4 (6oz) skinless, boneless chicken breast halves

Directions: preheat oven to 350° F. Place broth and butter in a small microwavable safe bowl; microwave for 15 seconds or until butter is melted. Stir in garlic powder. Combine breadcrumbs, Parmesan cheese and paprika in a medium bowl; set aside. Combine salt, oregano and pepper in a small bowl; set aside. Please each chicken breast between two sheets of plastic wrap and pound each to ¼ inch thickness. Sprinkle both sides of chidken with the salt/oregano/pepper mixture. Top each piece of chicken with a slice of ham and 1 Tbsp mozzarella. Roll up each piece of chicken jelly-roll fashion and dip each roll in the broth mixture. Then dredge in the breadcrumbs. Place rolls, seam side down, in an 8- inch square baking dish coated with cooking spray. Pour remaining broth mix around the chicken. Bake at 350° for 30 minutes or until internal temperature reaches 165° Fahrenheit.

Denver Scramble Wrap

by TJ Wiedebush

2 tbsp chopped peppers

2 eggs

2 thin sliced deli ham

2 tbsp milk

Salt & Pepper

1 whole grin wrap

2 Tbsp cheese

Directions: Place pepper in 8 oz microwave safe bowl, microwave on high. Add eggs, ham and milk, beat until blended. Scramble eggs in pan, and top with cheese. Place cooked mixture on wrap.

Eggcelent Egg Salad Sandwhich

by Kennadee Wagner

6 hardboiled eggs

1 tbsp lemon juice

¼ c mayonnaise

1 tbsp yellow mustard

¼ tsp salt

¼ tsp pepper

½ c finely chopped pickles

8 slices wheat bread

Spinach leaves

Directions: Chop eggs. Mix mayo, mustard, salt & pepper in a medium bowl. Add chopped eggs and pickle and mix well. Cover and refrigerate to blend flavors. Serve on wheat bread with spinach leaves.

Fruit Pizza Crackers

by Jayda Siebert

Wasa Whole Grain Cracker

4 oz. cream cheese

2 tbs honey

¼ c strawberries (diced)

¼ c blueberries (halved)

¼ Kiwi (Diced)

¼ c Grapes (sliced)

Directions: Combine fruit in small bowl, cream together cream cheese and honey in separate bowl. Spread cream cheese mixture onto crackers. Sprinkle fruit on top of cream cheese.

Taco Salad

by Alicia Davis

12 oz 89% lean ground beef

2 tbsp gluten free taco seasoning

½ c water

2 cups shredded lettuce

1 c shredded cheddar cheese

8 oz reduced sodium kidney beans

1 cup chopped tomatoes

1 c Fritos

1/3 c Thousand Island

2 tsp taco seasoning

2 tsp taco sauce

Directions: Brown hamburger, add taco seasoning and water. Stir and heat. Set in refrigerator to cool. In a large bowl mix together lettuce, shredded cheese, kidney beans (drained and rinsed), tomatoes and Fritos. For dressing whisk together Thousand Island, taco seasoning and taco sauce and mix with meat. Fold in other ingredients until evenly mixed. Serve on a bed of lettuce and top with Fritos. Serves 6

Fruit Salad with Honey-Citrus Dressing

by Gabe Mattson

½ tsp orange zest

½ tsp lemon zest

½ tsp lime zest

¼ c orange juice

1 tbsp lemon juice

1 tbsp lime juice

1 tbsp honey

1 c pineapple, sliced

1 c mango, cubed

1 c strawberries, sliced

1 c green grapes

½ c blueberries

½ c blackberries

Directions: Combine orange juice and zest, lemon juice and zest, lime juice and zest, and honey into a small bowl. Whisk until well combined. Combine pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with honey citrus dressing, then toss to coat evenly. Serve and Enjoy!

Chick Pea Fried Rice

by Anna Johnson

2 c dry instant rice


½ cup chopped carrots

4 tbsp soy sauce

½ c chopped onions

2 tsp sesame oil

½ c chopped red, orange or yellow peppers

3 tsp rice vinegar

½ c frozen peas

3 tsp honey

2 tbsp olive oil, separated

2 eggs

1 can chick peas rinsed and drained

Directions: Cook 4 serving’s rice by box instructions. Spread out on cookie sheet and put in freezer for 7-8 minutes. Meanwhile, chop carrots, onions and peppers. Heat 1 tbsp olive oil on medium in large fry pan. Sauté carrots, onions and peppers for about 5 minutes. Add chickpeas and let them heat up about 1 minute. Add 1 Tbsp olive oil and cooled down rice, sauté a couple more minutes. Meanwhile make sauce. Pour sauce in rice mixture and mix in well. Make a well in center, add eggs and peas. Mix in will until eggs are fried. Pour in serving dish.

Game Day Sliders

by Wyatt Kiez

1 lb ground beef

1 egg

1 tsp minced garlic

1 tsp Lawry’s seasoned salt

¼ tsp salt

6 slider buns

Toppings such as lettuce, tomato, pickle (optional)

Directions: Plug in indoor grill to preheat. Put the ground beef, egg, garlic, seasoned salt, and salt in a large bowl. Mix everything together with a spoon or with your hands. Shape the mixture into 6 patties. Wash your hands! Cook in an indoor grill for 5 minutes. Put sliders on a bun and top with desired toppings.

Bacon and Lettuce Wraps

by Cody Kiesz

8 slices fully cooked bacon

2 c shredded lettuce

1 1/3 c shredded lettuce

1/3 c mayonnaise

4 flour tortillas

Directions: Microwave the bacon for 60 seconds. Blot off excess grease with a paper towel. Let cool. Add lettuce, cheese and mayonnaise in the bowl. Cut bacon into pieces and add to the bowl. Mix all ingredients together with a spoon. Spread the mixture evenly on each tortilla. Fold up the bottom third of each tortilla, then roll it up to make a cone. Secure with a toothpick.

2018 Brown County 4-H Special Foods Contest participants. Back row: Alicia Davis, Anna Johnson, TJ Wiedebush, Gabriel Mattson. Front row: Cody Kiesz, Kennadee Wagner, Wyatt Kiesz, Jaida Siebert.
2018 Brown County 4-H Special Foods Contest participants. Back row: Logan Warrington, Lexi Osterman, Hannah Schentzel, Axel Warrington. Front row: Addisyn Heinrich, Natalia Warrington, Ashlynn Warrington. Courtesy photo