Edmunds County Special Foods Contest

Farm Forum

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

Junior-Payton Eisenbeisz received a purple ribbon for her Mini Meatloaf. Beginners-Bryce Beitelspacher received a purple ribbon for his Cowboy Casserole, Chesnee Wagner a purple for her Oatmeal Peanut Butter Balls, Claire Beyers a purple for her Classic Quesadilla, and Emma Beyers a purple for her Personal Pizza.

A 4-H Apron was awarded to the top scorer in each division. These were taken home by Junior Payton Eisenbeisz, and Beginner Emma Beyers. Samples of the recipes were enjoyed by the participants and spectators.

Congratulations to all participants on a job well done.

Mini Meatloaf

Payton Eisenbeisz

1 egg

1/2 tsp. pepper

3/4 cup milk

1 tsp. minced garlic

1 cup shredded cheddar cheese

1 lb. ground beef

1/2 cup oatmeal

1/3 cup ketchup

1/2 cup chopped onion

1/4 cup brown sugar

1 tsp. salt

3/4 tsp. mustard

In a bowl, beat egg and milk. Stir in cheese, oatmeal, onions, salt, pepper, and garlic. Add ground beef. Mix well. Shape into 6 loaves and place in a greased baking dish. For topping, combine ketchup, brown sugar, and mustard. Spoon over loaves. Bake at 350 degrees for 50 minutes or until done.

Cowboy Casserole

Bryce Beitelspacher

1 lb. hamburger

1/4 cup dried chopped onion

One 22 oz. can baked beans (any flavor)

1/2 tsp. sugar

1 Tbsp. vinegar

1/4 cup ketchup

Brown and drain hamburger; return to the frying pan. In a separate bowl mix sugar, vinegar and ketchup; add to the hamburger. Mix in beans. Heat mixture thoroughly.

Oatmeal Peanut Butter Balls

Chesnee Wagner

3/4 cup oatmeal

3/4 cup powdered milk

1/2 cup peanut butter

1/2 cup honey

1 tsp. vanilla

1/4 cup chocolate chips

Mix the dry ingredients with the chocolate chips in a small or medium bowl. Mix in the remaining ingredients; combining all together thoroughly. Make into 1 inch balls. Yields 1 dozen. Refrigerate.

Claire’s Classic Quesadilla

Claire Beyers

1 whole wheat tortilla shell

1/4 cup shredded fiesta blend cheese

1/4 cup grilled chicken breast

1/8 cup salsa

Preheat griddle to 325 degrees. Lay the tortilla shell out on a plate. Measure 1/4 cup shredded cheese and spread out on half of the tortilla shell. Next put 1/4 cup of grilled chicken breast on top of the shredded cheese. Now put the 1/8 cup salsa on top of the chicken breast. Fold the tortilla shell in half and place on heated griddle. Bake on one side for 1 minute. Then flip and bake for 1 minute on the other side. Remove from griddle and place on plate. Cut tortilla shell into fourths, with each serving getting 2 pieces. Garnish with a little shredded cheese. Enjoy!

Emma’s Personal Pizza

Emma Beyers

Preheat toaster oven to 375 degrees. Using one half of a whole wheat English muffin as the crust, put 1/8 cup pizza sauce on it. Next put 1/8 cup of shredded cheese on, then add 1 tablespoon of green peppers. Top off with 2 or 3 pepperonis. Place on baking sheet and bake in toaster oven for 3 minutes. Garnish with olives and enjoy! Note-Can make this recipe times 2 to make the whole English muffin.