Results from Brown County Special Foods Contest

Farm Forum

The 2013 Brown County 4-H Special Foods Contest was held Wednesday, June 19th at Simmons Middle School. Jody Brunes was the judge. The following are the results of the contest:

Peyton Johnson- Aberdeen-Purple; Trey Wright- Houghton- Blue; Sophie Wieland- Aberdeen-Purple; Matthew Carpenter- Aberdeen-Red; Nicole Marzahn- Groton- Purple and Carter Dreyer- Warner- Red.

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 and nutrition knowledge for the age and food group in which the item is entered, the menu and place setting for the meal the item is served with, and the quality of the item prepared.

2013 Brown County

4-H Special Foods contest recipes

Pork and lamb meatballs

Trey Wright

1/2 lb ground lamb

1/4 c milk

1/2 ground pork

1 slightly beaten egg

1/3 c barbecue sauce

3/4 t salt

1/8 t pepper

Preheat oven to 375o F. Mix all except meats, barbecue sauce, and honey. Add meat to egg mixture and mix thoroughly. Spray pan and palms, and then form balls. Bake 15 minutes or until brown turning after 8 minutes. For sauce heat bbq sauce and honey until hot. Serve over meatballs

Fiesta Soup

Nicole Marzahn

1 lb. ground beef

1 can pinto beans

1 Tbsp. chopped onion

1 can diced tomatoes

1/3 cup taco seasoning

Shredded cheddar cheese

1/4 cup water

Tortilla chips

1 can corn

Brown ground beef. Stir in seasoning, water, onions, corn, beans and tomatoes. Cover and simmer until heated through, stirring occasionally. Place tortilla chips in soup bowls, ladle soup over top. Sprinkle with cheese and favorite garnishes. Serves 6.

Zucchini with Quinoa Stuffing

Sophie Wieland

1/2 cup quinoa, rinsed

1 cup chicken broth

4 medium zucchini

1 1/2 cups cannellini beans, rinsed

1 cup grape tomatoes, quartered

2 ounces almonds, chopped

2 cloves garlic, chopped

Heaping 3/4 cup Parmesan cheese, shredded

4 tablespoons olive oil

Heat oven to 400¡ F. In a large saucepan, combine the quinoa and chicken broth and bring to a boil. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water is absorbed, 12 to 15 min. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut side up. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and heaping 1/4 cup of Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 min. Remove the foil and bake until golden, 8 to 10 min.

Carter’s Pizza Bake

Carter Dreyer

1 pound lean ground beef

2 T dried minced onion

1/2 t. Italian seasoning

1/2 t. Lawrey’s seasoning salt

1/4 t pepper

1 cup Prego garden style sauce

2/3 cup Bisquick Heart Smart mix

2 egg whites or one egg

2 T water

1/4 t. garlic powder

1/2 cup mozarella cheese

8 pepperoni slices

Heat oven to 400 degrees Spray 8 X 8 pan with cooking spray.

Brown Beef in skillet over medium high heat adding next four ingredients as you brown meat. Add sauce when meat is browned. Stir Bisquick mix, egg white, water, and garlic spread in pan.

Spoon on Meat sauce Sprinkle with mozzarella cheese Add pepperoni slices. Bake 25-30 minutes

Garnish with cherry tomatoes and parsley, serve with a smile.

Easy Shepherd’s Pie

Peyton Johnson

Prep: 10 min Total: 30 min

1 lb. Ground beef

2 cups hot instant mashed potatoes

4 oz. Cream Cheese, cubed

1 cup Shredded Cheese, divided

2 cloves garlic, minced

3 cups mixed vegetables (canned and drained)

1 cup beef gravy

PREHEAT oven to 375 degrees. Brown meat in large skillet. MIX potatoes, cream cheese, 1/2 cup of shredded cheese and garlic until well blended. Drain canned vegetables. STIR vegetables and gravy into meat. SPOON into 9-inch square baking dish. COVER with potato mixture. SPRINKLE with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through. INSTANT POTATOES: Mix 1 1/3 cups of potato flakes, 1 1/3 cups of water, 2 Tbsp. butter and 1/2 tsp. salt. Cook in microwave for 3-3 1/2 minutes.

Makes 6 servings.

Matthew’s Meaty Meatballs

Matthew Carpenter

3/4 lb lean ground beef

1/2 C. soft bread crumbs

1/2 C. milk

1/8 C. chopped onion

1/8 tsp. salt

1/8 tsp. pepper

Soak bread in milk for 5 minutes. Mix together and form into medium meatballs and place in a baking dish.


1 C. ketchup

1/4 C. vinegar

1/3 C. brown sugar

1 tsp. Worcestershire sauce

Mix sauce and pour over meatballs and bake 350 degrees for 35-40 minutes.

Serves 4