Beadle County 4-H’ers prepare for Achievement Days

© 2018-Huron Plainsman

The Beadle County 4-H Special Foods Contest was held Tuesday, July 25. All 4-H’ers who participated are able to advance to the S.D. State Fair contest.

Winning recipes in the beginner and junior divisions include:

Hannah’s Triple Berry Special
from Hannah Schoenfelder
1 cup frozen strawberries
1 cup frozen raspberries
½ cup frozen blueberries
1 cup milk
½ cup buttermilk
1½ cups strawberry yogurt
2 Tablespoons honey
2 Tablespoons flax meal
Put all ingredients in blender and blend well. Serve

Strawberry – Banana Smoothie
from Tucker Micheel
2 cups strawberries, frozen and sliced
2 medium bananas, sliced
½ cup 1 percent milk
2 cups yogurt, strawberry
Place fruit in blender. Add milk and yogurt to fruit. Blend for about 2-3 minutes. Check mixture and blend as needed. Serve in chilled glass.

Karly’s Strawberry Smoothie
from Karly Knippling
2 cups frozen strawberries
1 cup milk
½ cup buttermilk
1½ cups yogurt, vanilla or strawberry
2 Tablespoons honey
Place all ingredients in blender and blend for 2-3 minutes. Check mixture and blend as needed. Serve in chilled glasses.

Blueberry Banana Smoothie
from MacKenzie Hershman
1 banana
½ cup frozen blueberries
1 Tablespoon peanut butter
1 teaspoon honey
½ cup plain yogurt
1 cup milk
Place all of the ingredients listed in a blender. Cover and puree until smooth. Serve in chilled glasses.

Simple Summer Smoothie
from Madison Hershman
1 banana
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen cherries
4 ice cubes
¾ cup vanilla yogurt
½ cup orange juice
½ cup honey
Place banana, strawberries, blueberries, cherries and ice cubes into the blender. Pour in yogurt, orange juice and honey. Puree until smooth.


Easy Pork Chops
from Kaitlyn Micheel
4 pork chops, boneless
1 cup Diet Dr. Pepper
1 cup ketchup
¼ cup brown sugar
Salt and pepper, optional
Brown pork chops. Mix ketchup, Diet Dr. Pepper and brown sugar. Put pork chops in pan and pour mixture on top. Add salt, pepper and additional brown sugar as desired. Cook for about 45 minutes at 350 F. Inside temperature of pork chops should be at least 165 F.

Banana Muffins
from William Knippling
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1 egg
1/3 cup butter, melted
In a bowl combine flour, baking powder, baking soda and salt. In a separate bowl, blend bananas, sugar, egg and melted butter. Fold in flour mixture into banana mixture. Mix until smooth. Scoop into a greased muffin pan. Bake at 350 F for 25-30 minutes. Muffins will spring back when lightly tapped.

Pork Meat Ball Pita Pocket
from Victoria Buffington
1½ pounds lean ground pork
1½ teaspoon dried parsley flakes
1/3 cup tomato sauce
1½ Tablespoons lemon juice
1½ Tablespoons dried minced onion
1½ teaspoon garlic salt
1/8 teaspoon pepper
¼ teaspoon cumin
2 Tablespoons grapeseed garlic oil
Combine all ingredients, except grapeseed garlic oil, mix well. Shape into 24 balls. Add 2 Tablespoons of grapeseed garlic oil to skillet. Place meatballs in medium heat skillet and brown meatballs lightly on all sides. Pour off drippings if any. Remove browned meat balls to plate. Turn burner to low heat. Return meat balls to skillet.
Mix together and sprinkle meat balls with:
½ teaspoon flour
1/8 teaspoon cinnamon
3/8 teaspoon oregano
1 cup tomato sauce
1½ teaspoon dried minced onion
Stir carefully. Cover and cook over low heat for 20-25 minutes.
Cut pita in half and warm slightly in microwave. Fill each pocket with 1/3⅓ cup shredded lettuce, 1 Tablespoon chopped tomato and 3 or 4 meat balls with sauce. Top with 1 teaspoon sour cream and 1 teaspoon shredded cheddar cheese. Serves 6.

Photo information

Participants in the Beadle County 4-H Special Foods contest include, front row, from left, Tucker Micheel, Hannah Schoenfelder, Mallory Carlson (Kingsburg County) and Karly Knippling; and in back, Mackenzie Hershman, William Knippling, Victoriah Buffington, Kaitlyn Micheel and Madison Hershman.

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