4-H cooking contest winners announced

The Jefferson County 4-H program recently announced the 2013 county 4-H Broiler Barbecue and Farm Bureau Dairy Recipe Contest winners.

Contest winners were:

• First Place – Madison Clark – Double Wells 4-H Club

• Second Place – Katelyn Lanni – Clever Clovers 4-H Club and Nathan Williams – Double Wells 4-H Club

• Third Place – Ryan Clement – Teen Leaders 4-H Club

• Fourth Place – Tevin Livingston – Healthy Clovers 4-H Club

• Fifth Place – Jawan Johnson – Keep It Moving (KIM) 4-H Club

The top five will represent Jefferson County at the district-level 4-H Broiler Barbecue competition to be held at the State Fairgrounds in Little Rock.

Each Year Arkansas Farm Bureau sponsors a state Dairy Foods Recipe Contest. County youth must prepare either a main dish or party dish using dairy ingredients. Contest winners were:

Main dish:

• First Place – Kristen Lanni – Clever Clovers 4-H Club - Tater Tot Casserole

• Second Place – Lydya Deshazier - Healthy Clovers 4-H Club – Chicken Spaghetti

Party dish:

• First Place – Raven Burnett – Teen Leaders 4-H Club – Buttermilk Pound Cake

• Second Place – Kristen Lanni – Clever Clovers 4-H Club – Strawberry Delight

• Third Place - Jonathan Burgess – Healthy Clovers 4-H Club – Hot Broccoli Cheese Dip

• Fourth Place – Tevin Livingston – Healthy Clovers 4-H Club – Pineapple Delight

• Fifth Place - Kimerra Handley – Keep It Moving (KIM) 4-H Club – Lemon Delight

• Sixth Place - Madison Clark – Double Wells 4-H Club – Apple Bake

• Seventh Place - Natalie Williams – Double Wells 4-H Club – Marshmallow Fruit Dip

• Eighth Place - Brentney Sargent – Teen Leaders 4-H Club – Strawberry Dream Pie

• Ninth Place - Nathan Williams - Double Wells 4-H Club – Cream Cheese & Corn

The winning recipes were submitted for inclusion in the state contest to be held during the annual Arkansas Poultry Festival in June.

Raven Burnett’s Recipe: Buttermilk Poundcake (1st Place – Party Foods). The recipe includes: 2 cups sugar ½ teaspoon baking powder, ¾ cups shortening 1/8 teaspoon salt, 3 eggs 1 tablespoon vanilla extract, 1 level teaspoon baking powder 1 cup buttermilk. Preheat oven to 350 degrees. Cream together sugar and shortening. Add eggs one at a time. Sift together flour, baking powder, baking soda and salt. Blend in dry ingredients alternately with buttermilk. Add vanilla and almond extracts. Place in angel food pan or a loaf pan and bake for 1 hour. Transfer cake to plate and cool for 30-45 minutes.

Kristen Lanni’s Recipe: Tater Tot Casserole (1st Place – Main Dish). The recipe includes: 1 pound ground beef, 1 teaspoon Cavender’s Greek Seasoning, 1/3 cup chopped green pepper, 1/3 cup chopped onion, 1 small can condensed cream of mushroom soup, ¼ cup milk, ¾ cup shredded cheese (your choice), ¾ cup mozzarella cheese, 1 package pepperoni (7 oz.), 1 small package frozen tater tots. Preheat oven to 350 degrees. In skillet, combine ground beef, onion, green pepper and Greek seasoning. Cook over medium heat, breaking up meat with fork, until meat is brown and onion and peppers are tender. Drain mixture well. Pour meat into bowl, add undiluted soup and milk. Stir until well mixed. Put ½ of meat into 1½ quart casserole dish. Sprinkle meat with one-half of each type cheese. Top with remaining meat mixture. Layer pepperoni on top of meat then sprinkle with remaining cheese. Cover with frozen tater tots. Bake, uncovered, at 375 degrees for 35 minutes or until tater tots are golden brown.

The 4-H program is part of the University of Arkansas, Division of Agriculture, Cooperative Extension Service, and is open to all youth between the ages of 5 and 19 without regard to race, color, national origin, religion, gender, disability, or any other legally protected status. For more information about 4-H, contact Pia Woods, County Extension Agent-Family and Consumer Sciences/4-H Youth Development, at 870-534-1033.