4-Hers cook and earn ribbons

The Edmunds County Special Foods Contest was held on Wednesday, July 10 at the 4-H Building in Ipswich.

Members were given 90 minutes to prepare their recipes. They were judged on food preparation, technique, nutrition, creating an attractive place setting, and food quality.

Receiving purple ribbons were Beginners Grayson Beyers for his Puff Pancake, Lincoln Beyers for his Stovetop Mac & Cheese, Norman Johnson for his Very Veggie Dip and Junior Hannah Beyers for her Beef Stroganoff.

Their recipes follow:

Puff Pancake

Grayson Beyers

2 T butter

3 T brown sugar

2 large apples-peeled, cored, sliced

1 tsp ground cinnamon

3/4 cup milk

1/2 cup flour

1/2 tsp vanilla

1/4 tsp salt

5 large eggs

powdered sugar (optional)

Directions:

1. Preheat oven to 400º.

2. In a 10-inch cast iron skillet over medium heat, melt butter. Add apples, brown sugar, and cinnamon. Cook for 4-5 minutes or until apples soften. Remove the skillet from the heat and spread the apples evenly across the bottom.

3. In a small bowl whisk together the milk, flour, vanilla, and salt until smooth. Beat in the eggs, then pour the mixture over the apples.

4. Bake the pancake for 15-20 minutes.

Stovetop Mac & Cheese

Lincoln Beyers

8 ounces dry pasta

1/3 cup sour cream

1/2 tsp salt

1/8 tsp chili powder

1 cup shredded cheddar cheese

2 T butter

1/2 tsp ground mustard

1/4 tsp paprika

1/8 tsp pepper

Directions:

1. Cook the pasta in salted boiling water to al dente. Drain.

2. Place the pot back on the stove over low heat and melt the butter in it.

3. Put the pasta back into the pot along with the sour cream, mustard, salt, paprika, chili powder, and pepper.

4. Add the cheddar cheese a handful at a time; mixing after each addition until the cheese is melted and smooth.

Very Veggie Dip

Norman Johnson

1 cup low fat buttermilk

1/2 tsp garlic powder

1/2 cup nonfat plain Greek yogurt

1/2 tsp onion powder

1/4 cup mayonnaise

pinch of salt

1 tsp dried parsley

1/4 tsp black pepper

1/2 tsp dried dill

4 cups assorted veggies for dipping

Directions:

1. In a bowl, combine the buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper. Set aside.

2. Wash vegetable and arrange on plates.

3. Serve with dip.

Beef Stroganoff

Hannah Beyers

8 ounces egg noodles

1/4 tsp salt

2 T butter

1/8 tsp pepper

1/2 cup mushrooms, diced

1 cup beef broth

1/2 medium onion diced

1/2 pound hamburger, browned

2 T flour

1/2 T Worcestershire Sauce

1/2 tsp paprika

1/3 cup sour cream

Directions:

1. Cook pasta in salted boiling water to al dente. Drain.

2. In medium saucepan over medium heat, melt the butter. Add onion and mushroom and sauté until the onion is softened; about 6 minutes.

3. Add the garlic, flour, paprika, salt, and pepper to the pan and cook for an additional 2-3 minutes until the flour is slightly brown.

4. Add the beef broth, hamburger, and Worcestershire sauce. Reduce the heat to low and simmer uncovered for 15-20 minutes until the sauce has thickened.

5. Stir in the sour cream and pour the sauce over the noodles.