Special Foods Contest held

The Edmunds County Special Foods Contest was held on Tuesday, June 28 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 a purple ribbon was Hannah Beyers for her Beef Enchiladas. Receiving blue ribbons were Lincoln Beyers for his Chicken Noodle Soup, and Grayson Beyers for his Berry Baked Oatmeal.

Their recipes follow.

Berry Baked Oatmeal

Grayson Beyers

Ingredients:

1 ¾ cup milk

2 large eggs

½ cup maple syrup

1 tsp baking powder

¼ cup melted butter

1 tsp vanilla

1 tsp cinnamon

3 cups oatmeal

¼ tsp salt

2 cups mixed berries

Directions:

1. To your wet bowl combine the milk, eggs, maple syrup, melted butter, and vanilla.

2. To your dry bowl combine the oatmeal, salt, baking powder, and cinnamon.

3. Pour your wet ingredients in to the dry and stir well to combine.

4. In a greased baking sheet, add the oatmeal mixture.

5. Spread the mixed berries evenly over the top.

6. Bake at 350° F for 35 minutes.

7. Serve and Enjoy.

Chicken Noodle Soup

Lincoln Beyers

Ingredients:

3 Tbsp olive oil

1 medium onion, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

2 bay leaves

2 Tbsp dried parsley

½ tsp salt

¼ tsp black pepper

6 cups chicken stock

16 oz dry egg noodles or pasta

4 cups shredded chicken

Directions:

1. In a stockpot over medium heat, heat the olive oil and sauté the onion, carrots, celery, and garlic until the onion is tender, about 6 minutes.

2. Add the seasonings and stir.

3. Add the stock, pasta, and chicken and bring to a boil. Simmer until the pasta is al dente.

4. Serve immediately.

Beef Enchiladas

Hannah Beyers

Ingredients:

1 lb. lean ground beef

1 medium onion, chopped

½ cup sour cream

1 cup shredded cheddar cheese

¼ tsp pepper

2/3 cup water

1 Tbsp chili powder

½ tsp dried oregano leaves

¼ tsp ground cumin

1 clove garlic

1 can (15 oz) tomato sauce

8 corn tortillas

Directions:

1. Heat oven to 350° F.

2. Cook beef over medium heat 8-10 minutes, stirring occasionally, until brown, drain. Stir in onion, sour cream, 1 cup cheese, and pepper. Cover and remove from heat.

3. Heat water, chili powder, oregano, cumin, garlic, and tomato sauce to boiling in a 2-qt saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate.

4. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about ¼ cup beef mixture into each tortilla, roll tortilla around filling. Place seam side down in ungraded rectangular baking dish (11x8 inches). Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.