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Beadle County 4-H Special Foods was held Wednesday, July 20. Special Foods entries are judged on preparation techniques, food safety, and the five food groups from MyPlate. Youth need to know the six main nutrients and the main vitamins and minerals present in the ingredients used to make their recipe.

Each 4-H’er will advance to the State Fair in September. Following are their winning recipes. Peanut Butter Banana Smoothie Gracie Feldhaus, Beginner 2 cups frozen bananas 1 cup frozen Greek yogurt ½ Tablespoon ground flax 1 cup milk 1 teaspoon vanilla 2 Tablespoons frozen peanut butter ½ Tablespoon honey Add all ingredients to a blender and pulse until desired consistency. Garnish with chocolate chips. Strawberry Banana Smoothie Josie Feldhaus, Beginner 1 cup frozen bananas 1½ cups frozen strawberries 1 cup milk ¼ cup orange protein powder ½ cup vanilla yogurt Add all ingredients to a blender and pulse until desired consistency. Garnish with strawberry. Blueberry Smoothie     Peter Helkenn, Beginner 2 cups blueberries 2 cups almond milk 2 - 5.3-ounce vanilla yogurts Put all ingredients in blender and blend well. Pour and enjoy! Hawaiian Pork Kebabs Charleston Wachter, Beginner 1 Tablespoon vegetable oil 3/4 cup ketchup 3 Tablespoons soy sauce 3 Tablespoons apple cider vinegar 1.5 Tablespoons honey 1¼ pounds pork chops cut in 1¼- inch chunks. 4 cups chopped pineapple Kosher salt and ground pepper 2 small red or orange bell peppers cut in chunks 8 wooden skewers Preheat the broiler. Line the baking sheet with foil and brush with vegetable oil. Combine the ketchup, soy sauce, vinegar, and honey in medium bowl and whisk to combine. Spoon half of the sauce into a separate bowl and set aside for dipping. Combine pork, peppers and pineapple in large bowl. Sprinkle with 2 sprinkles salt and 2 sprinkles pepper and toss. Thread pork, peppers and pineapple on the 8 skewers, alternating ingredients. Arrange kebabs on oiled baking sheet. Brush kebabs with some of the sauce and broil for about 4 minutes. Flip the kebabs and brush with more sauce. Broil for 3 more minutes. Serve with reserved sauce and white rice. Monkey Muffins Lydia Helkenn, Junior ¼ cup butter softened ½ cup sugar 2 Tablespoons egg whites ½ cup mashed ripe bananas ⅓ cup peanut butter ½ Tablespoon milk (almond milk) ½ teaspoon vanilla extract     1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add egg and beat well. Beat in the bananas, peanut butter, milk, and vanilla.  Combine the flour, baking soda, and salt in a separate bowl and mix. Add to creamed moisture half at a time and mix thoroughly. Bake for 14-16 minutes. Let cool and enjoy! Hailey’s Mouth-watering IP Philly Cheesesteak Pasta Hailey Schoenfelder, Junior 1 pound lean ground beef 2 Tablespoons butter 1 yellow onion diced 1 green bell pepper, diced 1 Tablespoon minced garlic 2 Tablespoons ketchup 1 Tablespoon Worcestershire sauce ½ teaspoon salt ½ tsp pepper 1¾ cup beef broth 8 ounces whole grain spiral pasta 2 cup mozzarella cheese 4 ounces cream cheese ¼ cup sour cream Set Instant Pot to sauté. Once hot, melt butter. Add ground beef, let cook without moving for about a minute to sear then break up to cook. Once beef is browned, add salt, pepper and Worcestershire sauce.  Stir to combine.   Add onion, garlic, and green pepper and stir for another 1-2 minutes.  Add ketchup and beef broth. Stir to combine. Scrape bottom of pot to make sure nothing is stuck to it. Add pasta and gently stir to combine just enough to submerge into the liquid.  Cover and seal the lid. Make sure the valve points are sealed. Change the setting to manual and adjust the time to 5 minutes on high pressure. Once Instant Pot beeps to show it is done, do a quick release by changing the position of the valve to vent. Carefully remove cover and stir. Set pot to sauté and add the cream cheese and sour cream, stir and cook until melted and creamy. Add cheese and stir until cheese is melted. Shut pot off and serve. Cheeseburger Soup Laina Puffer, Junior ½ pound ground beef, browned and drained 2 Tablespoons butter, divided ¼ cup chopped onion ½ cup shredded carrots ¼ cup diced celery ½ teaspoon dried basil ½ teaspoon dried parsley 2 cups potatoes, cubed 1½ cups chicken broth 2 Tablespoons all-purpose flour 2 cups shredded Velveeta ¾ cup whole milk ½ teaspoon salt ¼ teaspoon pepper 2 Tablespoons sour cream Optional garnish:  Sesame seed bun croutons, pickles, shoestring potatoes In a medium saucepan over medium heat, melt 1 Tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add browned ground beef, potatoes, and broth; bring to a boil. Reduce heat; simmer covered, until potatoes are tender approximately 10-12 minutes. Meanwhile, in a small skillet, melt butter. Add flour; cook and stir until bubbly, 3-5 minutes.  Add to soup; bring to a boil. Cook and stir 2 minutes.  Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Sausage & Egg Casserole Gentry Puffer, Junior ½ pound pork sausage, browned and drained ¼ cup green onion, chopped     ¼ cup green or red pepper, diced ¼ teaspoon salt 1 cup milk 3 eggs 1 slice dry bread cubed ½ teaspoon dried mustard ½ cup grated cheddar cheese Garnish:  Sliced green onions Preheat oven to 350 degrees F. Grease 8-by-8-inch glass baking pan. Beat eggs and milk, add sausage and the rest of the ingredients. Bake for 45 minutes until eggs are set. Sweet and Spicy Pork Stir-Fry Karly Knippling, Junior ⅓ cup brown sugar     1¼ teaspoons paprika ⅔ teaspoon garlic powder ⅓ teaspoon salt ¼ teaspoon black pepper 3 Tablespoons olive oil (divided) 4 thick cut boneless pork chops 1 bag frozen stir-fry vegetables Preheat oven to 350 degrees F. In a small bowl, combine the brown sugar, garlic powder, paprika, salt, and black pepper. Rub pork chops with the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface, set aside the remaining rub for later. Heat 2 Tablespoons olive oil in a large, oven-safe skillet over medium heat. When the oil begins to simmer add the pork chops. Cook the chops for about 5 minutes on each side until nicely browned If your chops are greater than one-inch thick, transfer the pork chops to an oven safe pan, into the oven for another 5-10 minutes to finish cooking. Meanwhile in a wok, heat 1 Tablespoon olive oil until simmering add stir-fry vegetables to wok and add remining rub. Once the pork chops are done cut into medium sized cubes, add to the cooked vegetables, and mix together. Honey Garlic Pork Chops Victoriah Buffington, Senior 4 pork chops (boneless) 2 Tablespoons olive oil 1½ teaspoons salt 1 Tablespoon unsalted butter 1 teaspoon pepper 6 cloves of minced garlic 1 teaspoon garlic powder ¼ cup honey ¼ cup chicken broth 2 Tablespoons rice wine vinegar Preheat skillet on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking. Heat oil in pan or skillet over medium-high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes on each side). Transfer to a plate; set aside. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, chicken broth and vinegar. Increase heat to medium-high and continue to cook until sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally. Add pork back into the pan, baste generously with the sauce and boil for 1-2 minutes, or until edges are slightly charred. Hannah’s Amazing IP Stuffed Peppers Hannah Schoenfelder, Senior 4 bell peppers ¾ cup uncooked minute rice 1 pound lean ground beef 1 egg, beaten ¼ cup chopped cilantro 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground pepper 1½ teaspoons oregano 1 Tablespoon cumin powder 1 Tablespoon chili powder 4-ounce can diced green chilies, drained 1 cup tomato sauce Put 1 cup of water into the inner liner of the pressure cooker. Rinse the peppers and cut the tops off. Deseed and remove the membrane. Remove the stems from the tops and finely dice them. Add to a mixing bowl. Add the rice to the mixing bowl. Add the ground beef (raw) and all other ingredients to the mixing bowl. Mix to combine thoroughly with rice. Fill each pepper with enough of the meat mixture to come a little bit above the top of the pepper. Don’t pack them too tightly. Place stuffed peppers on a trivet in the Instant Pot. They will be sitting above the water. Put the lid on and close it; turning the steam release knob to the sealing position. Pressure cook for 11 minutes. Make sure high pressure is selected. When the cook cycle has finished, turn the steam release knob to the venting position to quickly release the steam/pressure. When the pin in the lid drops and all the pressure is released, open the lid, facing it away from your face. Check the internal temperature using an instant read thermometer. The temperature should be at least 160 degrees F for ground beef. If they are not fully cooked, put the lid back on and cook for 1 more minute, then check again. Remove peppers with tongs to a plate. Pizzazzy Pizza Burgers William Knippling, Senior 1 pound ground beef 2 cloves garlic, minced 1 teaspoon parsley flakes Kosher salt Ground black pepper 2 Tablespoons vegetable oil 2½ cups marinara, divided 4 slices mozzarella 12 pepperoni slices 4 hamburger buns 2 Tablespoons melted butter     2 teaspoons garlic powder 1 teaspoon Italian herbs ¼ cup freshly grated Parmesan Preheat oven to 350 degrees F. In a medium bowl, combine ground beef, garlic, and parsley and mix with gloves until just combined. Using your hands, form 4 equally-sized patties; season both sides with salt and pepper.   Heat oil in a large skillet over medium-high heat. Add burgers and cook, 4 to 5 minutes on medium. Flip patties, then immediately pour 2 cups marinara around them in the pan. Reduce heat to medium-low and simmer for another minute, then top each with cheese and pepperoni slices.  Cover pan and cook until cheese is melty and burger is cooked to your liking, about 3 minutes more. Meanwhile, make garlic buns. Brush with butter on inside of each half of the rolls and sprinkle with garlic powder, Italian seasoning and Parmesan. Bake until golden; about 10 minutes.   Spread remaining ½ cup marinara on bottom buns followed by cooked burger and top bun halves.    

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