Food

4-H Favorite Foods Contest winners share recipes

by Special Reports

Winners of this year’s 4-H Favorite Foods Contest have shared recipes for their winning entries. Here are some of the middle schoolers’ award-winning foods to add to your own family’s mealtime.

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Mayson Glover

6th grade, Smokey Road

KICKED UP PIMENTO CHEESE

1 pound shredded mild cheddar cheese

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1 cup mayonnaise

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4 ounces pimentos, chopped

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2 tablespoons ground black pepper

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Salt to taste

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1/3 cup green pepper sauce

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3 slices bacon, cooked crispy and crumbled

Mix all ingredients. May need to add more pepper sauce or mayonnaise to achieve desired taste. Mixture will be soupy. Chill for several hours before serving with your favorite crackers, on a sandwich or even on a burger.

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Olivia Baldwin

8th grade, Home schooled

SWEET POTATO SOUFFLE

4 cups cooked sweet potatoes

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1 stick melted butter

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1/3 cup canned milk

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1/2 cup sugar

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3 eggs

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1 teaspoon vanilla extract

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Topping:

1 cup brown sugar

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1 cup all-purpose flour

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1 cup pecans

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1 stick melted butter

Mix sweet potatoes, butter, vanilla, milk, sugar and eggs together. Pour into greased casserole dish. Mix all topping ingredients together and crumble on top. Bake at 350 degrees for 40 minutes.

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Olivia Baldwin

8th grade, Home schooled

SWEET POTATO BISCUITS

2 medium cooked sweet potatoes (mashed)

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1 cup sugar

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4 cups self-rising flour

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3/4 cup shortening, or butter (softened)

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3 tablespoons buttermilk

Mix sweet potatoes with sugar and set aside. Add 3 cups flour to sweet potato mixture. Mix in softened butter or shortening. Pour one cup flour in large bowl or on counter surface and place sweet potato mixture on top and work in (knead) to form a stiffer dough (it will not get really stiff). Pinch off and roll into balls (about golf ball size). Place on greased baking sheet and pat down with fingers to flatten.

Bake at 400 degrees until golden brown.

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Olivia Baldwin

8th grade, Home schooled

CHICKEN-N-DUMPLINS

Whole chicken, boiled and deboned

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2 cans chicken broth

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1/2 cup half and half

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1/2 stick butter

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4-6 cups self-rising flour 

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1/2-1 cup shortening

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2 cups buttermilk

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Salt and pepper to taste

Cut up whole chicken and boil with salt. Pull all good meat off and discard bones, add chicken broth.

In a large bowl. Add 4-6 cups of flour, make a hole in the center. Add shortening and buttermilk. Work flour into mixture until dough forms (you may need to add more flour or buttermilk). Knead dough into a stiff consistency. Roll dough out onto a flat floured surface and cut into strips. Drop strips into boiling broth. When all strips have been added, add half and half, butter, and chicken, salt and pepper to taste. Do NOT stir. Turn off heat. Ready to serve.


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