Brown County 4-H Special Foods Contest produces exciting recipes

Brown County 4-H Program
Farm Forum

The 2019 Brown County 4-H Special Foods Contest was held on June 25 at Simmons Middle School. Renee Marzahn and Audrey Rider were the judges. The following are the results of the contest:

• Alicia Davis — Bath — purple.

• Rayven Dutenhoffer — Aberdeen — purple.

• Anna Johnson — Aberdeen — purple.

• Cody Kiesz — Aberdeen — purple.

• Wyatt Kiesz — Aberdeen — purple.

• Lexi Osterman — Conde — purple.

• Jayda Siebert — Aberdeen — purple.

• Ada Sharp — Aberdeen — purple.

• Ashlynn Warrington — Groton — purple.

• Axel Warrington — Groton — purple.

• Logan Warrington — Groton — purple.

• Natalia Warrington — Groton — purple.

• Novalea Warrington — 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.

2019 Brown County 4-H Special Foods Contest Recipes

Calico Beans

By Alicia Davis

1/2 lb. 90% lean ground beef

1 small onion- chopped

3 strips bacon- crumbled (fried or microwaved)

1/2 tsp. pepper

1/4 tsp. salt

Brown in pan on stove until meat shows 160 degrees on thermometer.


1/2 cup ketchup

1/4 cup brown sugar- packed

1 tsp. mustard

1 Tbsp. vinegar

1 can pinto beans or pork and beans

1 can reduced sodium kidney beans- drained

1 can reduced sodium baby butter beans

Mix well and bring to a boil. Then simmer for 10 minutes. Stir occasionally.

Berries Sipper Smoothie

By Rayven Dutenhoffer

2 (6 oz.) cartons lite strawberry yogurt

1 cup milk

2 (6 oz.) cartons lite blueberry yogurt

1 cup strawberries

1/2 cup blueberries

3 Tbsp. Honey

1 tsp. vanilla

2 cups ice

Directions: In a blender container, add yogurt, milk, honey and vanilla. Wash blueberries and strawberries. Scoop out the green stems on strawberries and cut them into smaller pieces. Reserve a strawberry and a blueberry for garnish for each serving. Add strawberries and blueberries to blender container. Put the blender container lid on. Then put the blender container on the blender stand. Add one cup of ice at a time. After each cup of ice, use the Ice Blend option. Then use the Smoothie option until well blended. Pour into a different pitcher to serve. Pour into cup and add the strawberry and blueberry garnish. Yields 4 servings.

Italian Sausage and Zucchini Stir-Fry

By Anna Johnson

1 lb. Italian Sausage

1 tsp. lemon juice

1/2 c. chopped onion

1/4 tsp. salt

2 c. chopped tomatoes

1/4 tsp. Tabasco sauce

3 c. unpeeled zucchini

1/4 tsp oregano

Julienne cuts

Parmesan cheese

Directions: Chop tomatoes and zucchini, put in bowl off to the side. Chop onions, set aside. Slice sausage in 1/2-1 inch slices, brown in wok or large skillet. Add onions when sausage is nearly done. Drain if needed. Add tomatoes, zucchini, salt, lemon juice, Tabasco sauce and oregano. Cook uncovered for about 10 minutes, stirring frequently. Remove to serving plates, sprinkle with cheese. 4 Servings.

Cora’s Pancakes

By Cody Kiesz

Beat together:

1 egg

1 T sugar

2 heaping t. baking powder

pinch of salt

1/4 t. vanilla

Alternately add in small amounts and whisk:

1 cup milk

1 cup flour

Directions: Pre-heat electric skillet to 325 degrees. Pour pancake mix onto skillet. Cook until bubbles start to form and outside of pancakes start to firm up. Flip pancakes and cook for another 30 sec.

Poppin’ chicken

By Wyatt Kiesz

1 lb. boneless, skinless chicken breast cut into 1-inch pieces

1 egg

2 T milk

1/2 t salt

1/8 t black pepper

1 1/2 cups seasoned bread crumbs

2 T olive oil

Directions: Mix up egg, milk, salt, and pepper in a bowl. Pour bread crumbs into a different bowl. Dip each piece of chicken first into the egg wash. Then dip into the bread crumbs. When all the pieces are coated, heat the olive oil in a large skillet over med. Heat. Add the chicken and cook until golden, about 2 minutes on each side.

Shrimp Fried Rice

By Lexi Osterman

1 bag (12 oz.) medium or large shrimp, shelled and deveined

1/2 tsp. corn starch

3 Tbsp. Canola Oil

4 cups cooked and completely cooled Success Basmati Rice

1 cup frozen peas and carrots, thawed

4 eggs, lightly beaten

Soy sauce, to taste

salt and pepper, to taste

Directions: place shrimp in a bowl and season salt and pepper, toss with corn starch, set aside for 10 minutes. Heat oil in a large skillet over medium- high heat. Add shrimp and allow to cook for a minute; turnover cook for 30 seconds. Remove shrimp from pan and set aside Return pan to heat and lower to medium- low; add eggs and stir to scramble while they cook. Add cooked rice to the pan and mix well; continue to cook for 4 minutes, or until rice begins to sizzle. Cook 1-minute longer for crunchier texture. Add carrots, peas, shrimp, eggs, soy sauce, stir to combine. Cook for 2 minutes, or until heated through. Remove from heat and garnish. Serve.

Chewy Baked Blueberry Oatmeal Cups

By Jayda Siebert

3 cups old fashioned rolled oats

1/2 cup honey

1 tsp. baking powder

1 tsp. vanilla

1 cup milk

2 large eggs

1 1/2 cups fresh blueberries

Directions: Preheat oven to 350 degrees. Grease a 12- cup muffin pan with cooking spray. In a large bowl, add oats and baking powder. Stir to combine. In a separate bowl, add milk, eggs, honey, and vanilla. Whisk until everything is evenly blended. Add liquid mixture to oats. Stir until all oats are coated in liquid. Fill each muffin mold to top with oats mixture, making sure to include the liquid. Bake for 25-30 minutes or until tops of oats are a light toasted brown and oats are cooked throughout.

Orange Cream Chiller

By Ada Sharp

1/2 cup plain yogurt

1/2 cup ice

1 sliced banana

1/2 cup milk

3 oz. orange juice concentrated

1/2 tsp. vanilla

1 tsp. agave

Directions: Add all ingredients into blender cup. Blend until smooth. 2 servings.

Breakfast Burrito

By Ashlynn Warrington

4 flour tortillas, warmed

8 eggs

1/2 cup milk

1 lb. diced ham

1 1/3 cups shredded cheddar cheese

1/8 tsp pepper

2 cups hash browns with peppers and onions

parsley for garnish

Directions: warm tortillas in microwave. Whisk eggs and milk together and set aside. Spray large with canola oil, and then cook ham. Remove meat from skillet and set aside. Add hash browns, peppers and onions, mix. Then add eggs and milk mixture. When eggs start to set, add ham. Continue stirring until eggs are cooked through. Remove from heat and top with cheese. Divide 1 cup of filling between the four tortillas. Roll each tortilla into a burrito. Serves 4.

Southwest Chicken Salad

By Axel Warrington

1 jalapeno pepper, chopped finely

3/4 cup ranch dressing

2 tsp. southwestern seasoning mix or taco seasoning

2 Tbsp. lime juice

1 lb. chicken tenderloins

salt and pepper

1 cup cherry tomatoes, halved

1/2 cup whole kernel corn

1 cup canned black beans, drained and rinsed

1/2 cup avocado, peeled and chopped

6 cups romaine lettuce, chopped

Directions: combine jalapeno, ranch, seasoning, and lime juice in a small bowl. Refrigerate until ready to use. Preheat large skillet over medium heat for 3-5 minutes. Season chicken with salt and pepper. Add chicken to the pan and cook 3-4 minutes on each side. Remove to a bowl to cool. Meanwhile, combine tomatoes, bell pepper, beans, corn, and lettuce in a large bowl. Chop cooled chicken and add to lettuce mixture. Pour dressing over the salad and toss gently to coat. Top with avocado.

Baked corn

By Logan Warrington

1 can creamed corn

2 Tbsp. melted butter

1 can whole kernel corn

1/2 cup milk

1 cup bisquick

1/2 lb. Monterey jack cheese

1 beaten egg

Directions: Mix corn, bisquick, egg, butter, and milk. Pour half of the mixture into ungreased 9 x 13 pan. Put half of cheese over mixture. Top with remaining corn mixture and remaining cheese. Bake at 350 degrees for 45 minutes. Serves 10-12 people. Garnish- parsley.

Chocolate Chip Muffins

By Natalia Warrington

1 large egg

1/4 cup extra virgin olive oil

1 cup Greek yogurt, plain (2% fat)

1/3 cup honey

1/2 cup any milk

1 Tbsp. vanilla extract

1 Tbsp. vanilla extract

1/4 tsp baking soda

1 Tbsp. baking powder, aluminum free

2 1/3 cups whole wheat flour

3/4 cup mini chocolate chips

Directions: First, preheat the oven to 425 degrees F. Then in a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, honey, milk, vanilla, baking powder, and baking soda, and whisk to combine. Add flour and gently stir until well incorporated (batter will be thick) Do not over mix otherwise muffins will be tough. Add chocolate chips and give a few more gentle stirs. Finally, using an ice cream scoop, divide the batter between 12 muffin tins and bake for 7 minutes, reduce heat to 375 degrees F and bake for another 10-11 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.

Happy Birthday Surprise

By Novalea Warrington

3 c cold milk

3/4 c bananas sliced

12 oz. strawberry yogurt

10 oz. strawberries

1 tsp. honey

Directions: Place milk, yogurt, honey and banana in blender until smooth. Add strawberries and blend quickly. Serve.