The Beadle County 4-H Special Foods Contest was held Tuesday, July 15.
The following are purple ribbon winners and their recipes.
Mixed Fruit Smoothie
Rylee Eichstadt – Purple
Cloverbud
1 cup fresh and washed strawberries and raspberries
1 cup frozen fruit (Mangos, strawberries, peaches, pineapple blend)
1 cup V-8 fruit juice
1 teaspoon honey
Mix all ingredients together in blender and blend. Serves 2.
Choco-Berry Parfait
Georgia Wachter Purple
Beginner
cup blueberries
cup raspberries halved
cup strawberries diced
cup crushed chocolate graham crackers plus 2 spoonfuls
8 ounces vanilla yogurt
Wash all berries and cut them up separately. Measure blueberries, raspberries and strawberries and set aside separately. Crush graham crackers in a baggie to make a cup. Layer parfait with a spoonful of graham crackers, a spoonful of yogurt and then a layer of fruit. Follow with the remainder of yogurt, and finally crushed graham crackers.
Garnish with a fresh strawberry. Serve. Serving size 2
Clouds Over Mars
Karys Puffer Purple
Beginner
1 6-ounce can buttermilk biscuits
4 hot dogs
10-ounce can baked beans
1 Tablespoon barbecue sauce
teaspoon black pepper
teaspoon ground mustard
Heat oven to 375 degrees F. Grease a small oven safe baking dish. In a medium sized bowl add beans, barbeque sauce, black pepper, ground mustard and sliced hot dogs. Transfer to baking dish. Cut or tear biscuits and place on top of bean mixture. Bake for 20-25 minutes until biscuits are brown and beans are bubbly.
Italian Stuffed Peppers
Charleston Wachter – Purple
Jr.
4 medium-large green or red peppers
1 pound ground beef
1 chopped onion
1 cup cooked rice
2 teaspoon Italian seasoning
teaspoon garlic powder
teaspoon salt
teaspoon ground black pepper
2 cans tomato sauce, divided
cup shredded mozzarella cheese
Preheat oven to 400 degrees F. Cut off the tops of bell peppers. Remove seeds and membranes. Rinse. If necessary, cut a thin slice from the bottom of each pepper so they stand upright. Set aside. Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper, mix until well blended. Pour 1 can of tomato sauce into the bottom of 9-inch square baking dish. Stuff peppers with beef mixture.
Place stuffed peppers upright in baking pan. Pour tomato sauce over stuffed peppers. Cover tightly with tin foil. Bake 35-45 minutes or until the peppers are tender. Remove the foil. Sprinkle stuffed peppers with cheese. Bake for 5 minutes longer or until cheese melts. Spoon sauce over each half to serve. Garnish with cheese. Serves 4.
Cheeseburger Bowls
Karly Knippling – Purple
Sr.
2 sweet potatoes
1 Tablespoon Avocado oil
3 Tablespoons (separated) garlic powder
2 teaspoons (separated) seasoned salt
2 teaspoons (separated) pepper
1 pound ground beef
2 Tablespoons (separated) mustard
6 Tablespoons (separated) ketchup
3 teaspoons gourmet burger seasoning blend
1 Tablespoon oregano
cup Miracle Whip
Lettuce
Tomatoes
Pickles (juice 2 Tablespoons, pickles as garnish)
Preheat the air fryer to 400 degrees F. Cut up sweet potatoes into bite size pieces. Season potatoes with seasoned salt, garlic powder, and pepper, add avocado oil, and put in air fryer for 25 minutes or until crispy.
While potatoes are cooking, prepare hamburger meat; add to ground beef: mustard, ketchup, seasoning blend, oregano, seasoning salt and garlic power. Cook on stove top on medium-high heat until browned, remove excess oil.
While ground beef and potatoes are cooking, cut up vegetables and create sauce. Cut up lettuce and tomato.
Prepare sauce by mixing Miracle Whip, ketchup, mustard and pickle juice. Add everything together in a bowl, potatoes as the base then ground beef and top with lettuce, tomatoes, sauce and pickles.
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