Several young food preparers will compete at the State Fair
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Beadle County 4-H Special Foods Contest
Posted
The Beadle County 4-H Special Foods contest was held on July 10 with several young people earning a spot in competition at the South Dakota State Fair.
Following are 2018 Special Foods contest recipes:
Reva’s Smoothie
From Reva McGaugh,
Clover Bud 4-H
3 cups frozen strawberries
1 cup vanilla yogurt
1 1/2 cups milk
Place all ingredients in blender and blend on high speed until smooth. Serves 3.
Strawberry Banana Sunrise Smoothie
From Benton Eden, beginner
1 1/2 cups strawberries
1/2 cup bananas
1 cup ice
1 cup orange juice
1 cup Greek yogurt
2 Tablespoons honey
Place ingredients in blender and blend until smooth. Serve immediately.
Karly’s Berry Good Smoothie
From Karley Knippling, beginner
1 cup blueberries
1 cup milk
1 1/12 cups low-fat strawberry yogurt
1 cup strawberries
1/2 cup buttermilk
2 Tablespoons honey
Put ingredients in blender and blend until smooth. Pour in chilled glasses and garnish.
Hailey’s Triple Berry Spectactular
From Hailey Schoenfelder, beginner
1 cup milk
1 1/2 cups strawberry yogurt
1 cup sliced frozen strawberries
1/2 cup buttermilk
3 Tablespoons honey
1 cup frozen raspberries
1/2 cup frozen blueberries
Place ingredients in blender and blend until smooth. Serve immediately.
Razzy-Chia Smoothie
From Tucker Micheel, beginner
1 cup raspberries, frozen
1/4 cup buttermilk
1 Tablespoon raw honey
4-8 ice cubes
3/4 cup milk
1 cup vanilla yogurt
1 Tablespoon Chia seed
Place ingredients in blender and blend until smooth. Serve in chilled glasses.
Cheddar Filled Pork Rolls
From Kayeleigh Bowden, Jr.
1 1/2 pounds ground pork
1/4 cup dry bread crumbs
2 Tablespoons Wildtree Good Slow Cooker Sauce
1 egg
1/2 teaspoon Himalayan pink salt
1/2 cup shredded cheddar cheese
1/4 cup dry Panko bread crumbs
1 cup diced red bell pepper
2 Tablespoons Wildtree Wicked Good Slow Cooker Sauce (for topping)
Preheat oven to 350 F. Combine meat, bread crumbs, 2 Tablespoons slow cooker sauce, egg and salt. Mix well. Pat mixture in a 14-by-8-inch rectangle on foil or waxed paper.
Combine cheese, bread crumbs, diced pepper and 2 Tablespoons slow cooker sauce. Pat mixture over the meat. Roll meat jellyroll fashion. Bake in shallow pan for 30 to 35 minutes. Slice into 6 servings.
Sweet and Sour Meatballs
From Victoriah Buffington, Jr.
1 pound ground pork
3/4 cup Panko bread crumbs
3/4 cup sweet and sour sauce (divided)
1 large egg
1 teaspoon Rancher steak rub
Mix together ground pork, egg, bread crumbs, steak rub and 1/4 cup sweet and sour sauce. Shape mixture into about 18 meatballs. Heat skillet over medium-high heat. Add the meatballs and sear until browned on all sides. Reduce heat to low. Add remaining 1/2 cup sweet and sour sauce and stir to coat the meatballs. Cover and cook for 7 to 10 minutes or until meatballs are cooked through. Garnish with scallions if desired.
Beef Stir Fry
From Bryson Eden, Jr.
2 Tablespoons oil
1/2 teaspoon galric
1/2 cup green onion, chopped
1 1/2 cups broccoli florets
2 teaspoons soy sauce
2 teaspoons water
1 pound sirloin steak, cut in strips
1/2 teaspoon pepper
1 cup red bell pepper strips
1 cup orange bell pepper strips
1 teaspoon red wine vinegar
Cook steak in oil at 300 F for 5 minutes. Add vegetables; cook 2 minutes. Add soy sauce, vinegar and water and cook for 2 minutes. Reduce to simmer. Cover and cook for 3 minutes.
Will’s Pork Chop Special
From Will Knippling, Jr.
2 Tablespoons olive oil (divided)
2 pounds thin cut pork chops
3 cups small potatoes
3 cups green beans
Pork rub
Preheat oven to 425 F. In a frying pan, fry pork chops in 1 Tablespoon olive oil until chops are white; set aside. Lay tin foil on large baking pan and brush with olive oil.
Toss potatoes and green beans each with 1/2 Tablespoon olive oil, then add salt and pepper to both. Place potatoes and green beans in separate areas of the foil-covered baking pan. Place pork chops in the remaining space of the pan and rub with pork rub. Bake for 25 minutes.
Cupboard Enchiladas
From Kaitlyn Micheel, Jr.
1 1/2 pounds hamburger
1/4 teaspoon black pepper, ground
2 cups Mexican four-cheese, grated
1 10-ounce can tomatoes and green chilies, diced
6 tortilla shells, large
1 small onion
2 10-ounce cans cream of chicken soup (separated)
1 4-ounce can sliced mushrooms
1 4-ounce can black olives, sliced
Preheat oven to 375 F. Brown hamburger with onion and black pepper. In a separate container make the filler by mixing 1 can of soup with mushrooms, tomatoes and chilies, cheese and black olives.
Mix 1/4 cup hamburger and 1/2 cup filler and place in a tortilla shell and wrap. Place the enchiladas in non-stick pan. Repeat until pan is full. Spread 1 can cream of chicken soup on top of the enchiladas. Sprinkle cheese over top. Bake 10-15 minutes, uncovered.
Hannah’s BBQ Pork Loin Chops
From Hannah Schoenfelder, Jr.
4 4-ounce lean pork loin chops
Sear on grill for 5 minutes.
BBQ Sauce:
1/2 cup ketchup
1/2 cup Diet Coke
2 Tablespoons honey
1 Tablespoon Worcestershire Sauce
Remove chops from grill, place in blue roasting pan. Pour sauce evenly over chops. Cover and bake at 350 F for 30 minutes.
COURTESY PHOTO Young people taking part in the Beadle County 4-H Special Foods Contest held July 10 are, front row, from left, Bryson Eden, Karly Knippling, Hailey Schoenfelder, Hannah Schoenfelder, Tucker Micheel and Reva McGaugh; and in back, Benton Eden, Kayeleigh Bowden, Victoriah Buffington and Kaitlyn Micheel. They will be able to compete at the S.D. State Fair.