Produced in New York Cookbook

Transcription

1 Produced in New York 2018 Cookbook Recipes in this book were prepared and presented by 4-H members of Cayuga County (ages 5 18) for the Produced in New York Contest held on January 13, 2018 at the Fingerlakes Mall, Auburn, NY 1 Education Center 248 Grant Avenue Auburn, NY Telephone:

2 Recipes Page Bacon Wrapped Meatloaf Mathew L Banana Berry Sweet Smoothie Kennedy K Blueberry Immune Builder Smoothie Zoey L... 3 Chocolate Milkshake Monica R Creamy Garlic Basil Chicken with Asparagus Audrey B Drop Biscuits Nora B... 4 Easy Lasagna Soup Marissa B... 5 Fresh Fruit Tart Katie D... 6 Grilled Cheese Jillian R... 6 Maple & Bacon Cupcakes Cody M... 7 Natalie s Nourishing Smoothie Natalie K... 7 Pastel de Tres Leches Three Milk Cake Alexandra L... 8 Peanut Butter Chocolate Brownies Ellie B Perfect Pancakes Nathan L... 9 Scrambled Egg Surprise Benjamin K Shrimp & Zucchini Fettuccine Jeffrey C... 9 Waffles Cate B Waldorf Salad Patrick B PRODUCED IN NEW YORK FOOD CONTEST Produced in New York (PNY) Food Contest is a contest in which youth choose a recipe featuring products locally produced or grown in New York State. The chosen recipes should contain at least one cup of the featured New York product. Possible featured products could be: apples, potatoes, cherries, cabbage, corn, beef, grapes, squash, beans, onions, whole grains, tomatoes, etc. 4-H Participants must purchase and bring their own recipe ingredients, and also demonstrate how the recipe is made. This is a silent demonstration, and there are several 4-H members working on demonstrating their recipes at the same time. Participants bring a finished product of their chosen recipe with them to the contest, if it is not something that can be finished during the demonstration, or requires an oven. (Ex: pies, baked goods, casseroles, etc.) Judges evaluate the 4-H member s skills, neatness, organization, taste, appearance and nutritional value. The members will fill out a Menu Planning Sheet which describes a complete menu for one meal which includes: the featured recipe, a statement of where the recipe came from, lists major nutrients found in the recipe and their function, and information about the featured New York State product. The top 6 participants are specially recognized, and receive first chance at representing Cayuga County at the New York State Fair contest. 2

3 BACON WRAPPED MEATLOAF MATHEW L. 5 pounds 80/20 Black Angus Ground Beef 1 large Spanish onion (small dice) 1 large green bell pepper (small dice) 3 whole extra-large grade A eggs 2 cups of Lays potato chips 1 tsp. salt 1 tsp. black pepper 1 tsp. garlic powder 1 tsp. onion powder 2 oz. of Worcestershire sauce 1 pound of bacon 1 oz. brown sugar Incorporate first ten ingredients in large mixing bowl. Form into loaf shape. Lightly grease backing sheet directly in area the loaf will sit. Place meatloaf on baking sheet and reform as needed to make it pretty. Lightly dust top of loaf with 1 oz. of brown sugar (do not get brown sugar on your baking sheet, it will burn). Layer the top of meatloaf with hickory smoked bacon. We smoke ours at 325 for an hour and 15 minutes. Or until internal temp is at 165. If you don t have a wood smoker, you can bake yours at 350 for 45 minutes or until internal reaches 165. You will not get the smoky flavor, but it will still be darn good. BANANA BERRY SWEET SMOOTHIE KENNEDY K. 1 frozen banana 1 cup frozen strawberries 1 cup milk ½ cup plain greek yogurt 1 tsp. maple syrup Put all ingredients in a blender and blend until smooth. BLUEBERRY IMMUNE BUILDER SMOOTHIE ZOEY L. 1 cup of water 1-2 cups of kale 1/2 cup of blueberries 1/3 banana The trick is to blend the greens first. Add 1 cup water and 1-2 cups of kale in the blender and blend. Then add 1/2 cup of blueberries and 1/3 banana to the greens and blend again. Pour into glass, drink and enjoy!! 3

4 CHOCOLATE MILKSHAKE MONICA R. 3 scoops chocolate ice cream ½ cup milk chocolate syrup In blender, combine all ingredients and blend until smooth. Pour into a glass to serve. CREAMY GARLIC BASIL CHICKEN WITH ASPARAGUS AUDREY B. For Chicken: 2 Tablespoons olive oil 2 or 3 Boneless Chicken Breasts ½ tsp Salt ½ tsp. Pepper ½ Tablespoon Basil For Cream Sauce: 12 oz. evaporated milk 1 ½ Tablespoons all-purpose flour 1 Tablespoon Minced Garlic 1 Tablespoon Basil ½ Teaspoon salt ½ Teaspoon pepper 1-Pound Fresh Asparagus, cut into pieces Cut chicken into cubes. Heat olive oil over medium heat in a large nonstick skillet. Add salt and pepper. Place chicken in skillet and cook until brown. Remove from pan and set aside. Combine evaporated milk, flour garlic, basil, salt and pepper in a mixing bowl, whisk until well combined. Add the prepared sauce to the skillet and bring to a boil. Stir in asparagus and chicken in the pan with sauce. Lower heat and cover and cook for 4 minutes or until asparagus is tender and chicken is heated through. Remove from heat and serve over noodles DROP BISCUITS NORA B. 1 cup plus 2 tbsp gluten free flour (tapioca, white rice, brown rice, white sorghum flours) 1 ½ tsp baking powder 1 ½ tsp sugar ¾ tsp salt 1 cup heavy cream 4

5 EASY LASAGNA SOUP MARISSA B. 1 Tablespoon Olive Oil 1 Cup Chopped Onions 2 Teaspoons Minced Garlic 1-Pound Mild Italian Sausage 32 oz. Chicken Stock 2-15-ounce cans of Petite Diced tomatoes with juice 1-6-ounce tomato paste 1 Teaspoon Ground Oregano 1 Teaspoon Italian Seasoning 1 Teaspoon Basil 8 Uncooked Lasagna Noodles, broken into bite sized pieces ½ Cup Grated Parmesan Cheese 1 Cup Shredded Mozzarella Cheese Heat olive oil in a large pan on medium heat. Add the onion and cook for 2-3 minutes. Stir in garlic and cook an additional minute. Add the sausage (which should be crumbled up) and cook until brown. Drain any excess grease and then add chicken stock, tomatoes and tomato paste. Stir until combined and then add oregano, Italian seasoning and basil. Bring to light boil and then add the noodles. Cook for 8-10 minutes or until needles are tender. Stir in Parmesan Cheese and Mozzarella Cheese. Ladle into bowls and top with cheese, crackers, tortilla strips, etc. PRODUCED IN NY INGREDIENTS Below is a small list of items produced in New York State that you may see at our Produced in New York Contest! APPLES GRAPES CABBAGE TOMATOES POTATOES PEPPERS SQUASH CORN ONIONS SOYBEANS WHEAT EGGS MAPLE MEAT DAIRY Beef Pork Lamb Duck Chicken Milk Cheese Yogurt 5

6 FRESH FRUIT TART KATIE D. For Crust: ½ cup confectioner s sugar 1 ½ cups all-purpose flour 1 ½ sticks unsalted butter, softened and sliced For Filling: 1 (8-ounce) package cream cheese, softened ½ cup granulated sugar 1 teaspoon vanilla extract Topping: Fresh strawberries, kiwi slices, blueberries, raspberries Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed 1 tablespoon cornstarch 1 tablespoon fresh lime juice ¼ cup granulated sugar Whipped cream, for garnish Preheat the oven to 350 degrees F. For Crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. For Filling and Topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart. For the Glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. GRILLED CHEESE JILLIAN R. Bread NY Cheese Butter Make a cheese sandwich and butter the outsides of the bread. Toast in a skillet on both sides until golden brown. 6

7 MAPLE & BACON CUPCAKES CODY M. For Batter: 4 1/2 tablespoons butter at room temperature 1/2 tablespoon bacon drippings (solid) 1 egg 5 tablespoons brown sugar 4 tablespoons maple syrup 1 1/4 cups self-rising flour 1 teaspoon baking soda 1/2 teaspoon baking powder tiny pinch salt 1/4 cup milk 1/4 cup of cooked, minced bacon For Maple Syrup Frosting: 4 tablespoons of butter 2 tablespoons of maple syrup 1 cup of powdered sugar For Batter: Fry bacon (I used one pound). Reserve the drippings and place in the fridge to solidify. Mince 1/4 cup of the bacon. Beat the butter and solidified bacon fat until light and creamy. Add the brown sugar and maple syrup and beat well until combined. Add the egg and beat until incorporated. Sift the flour, salt, baking soda and powder together. Add some of the flour and mix, then some of the milk. Continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the minced bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Scoop into cupcake papers. Bake at 350 F for minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes for even baking. For Frosting: Beat the syrup and butter until combined. Add the sugar, a bit at a time. Whip at high speeds until combined. Pipe or spread onto cupcakes. Decorate with more bacon and syrup as desired. NATALIE S NOURISHING SMOOTHIE NATALIE K. 1 frozen banana 1 cup milk 1 cup kale 1 tsp maple syrup In blender, combine all ingredients and blend until smooth. Pour into a glass to serve. 7

8 PASTEL DE TRES LECHES THREE MILK CAKE ALEXANDRA L. For Cake: 6 eggs, separated 2 cups of white sugar 2 cups of all-purpose flour 6 tablespoons of milk 1/4 cup butter, melted 2 teaspoons of vanilla extract 4 teaspoons of baking powder For Decoration: 1 cup of sweetened condensed milk 1 cup of evaporated milk 1 cup of 1% milk 1 teaspoon of vanilla extract 2 cups of heavy whipping cream 1 tablespoon of confectionary sugar 1 cup of shredded coconut 1 cup of cut pieces of strawberries Preheat oven to 350 F (175 degrees C). For Cake: Grease and flour a 9x13-inch baking pan. Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 2 teaspoons of vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan. Bake in preheated oven until cake is brown and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling. For Decoration: Whisk sweetened condensed milk, evaporated milk, and 1% milk in a bowl. Use a fork to pierce deep holes into the top of the cake and pour 3-milk mixture over cake, allowing the mixture to soak in. Toast the coconut in a hot pan. Beat 2 cups of heavy cream with 1 teaspoon of vanilla extract and 1 tablespoon of confectionary sugar in a bowl with electric mixer until soft and fluffy. Spread over the cake. Decorate with the toasted coconut and pieces of strawberries. PEANUT BUTTER CHOCOLATE BROWNIES ELLIE B. 1/3 cup margarine or butter 5 ounces unsweetened baking chocolate 1/3 cup peanut butter 1 ¾ cup sugar 2 tsp vanilla 3 large eggs 1 cup all-purpose flour 1 cup walnuts (if wanted) Instructions Bake at 350 degrees for minutes. 8

9 PERFECT PANCAKES NATHAN L. 10 minute pre time 4 servings 250 calories ½ c Chobani Vanilla Greek Yogurt 1½ c all-purpose flour 1½ t baking powder ¼ t baking soda ½ t salt 1 large egg, lightly beaten ¾ c whole milk 1tsp cinnamon Maple syrup and berries, for serving SCRAMBLED EGG SURPRISE BENJAMIN K. 2 eggs ¼ red pepper diced ¼ onion diced 2 tbsp. milk Dash of salt Dash of pepper 1 tbsp. butter SHRIMP & ZUCCHINI FETTUCCINE JEFFREY C A recipe that was inspired by a trip that my parents took to New Orleans a long time ago. The recipe was adapted from I want Dat Cajun Cookbook. I am working on white sauces and roux s this one has Cajun seasoning added. ¼ # Butter 3 T Flour 1 C Onion chopped 1 t Salt 1 t Pepper 1 T Garlic ¼ C Italian Seasoning 2 T Cajun Spice 2 small Zucchini cut into match sticks 1 # Fettuccini or linguini cook, drain and cover while you are making sauce 1 # Shrimp peeled and deveined 1 C Parmesan cheese ½ Pint Heavy whipping cream 1 C Green onions chopped Melt butter in skillet. Add flour, sauté until blended. Add onion, salt, pepper, garlic, seasoning cook for 5 minutes. Add zucchini cook 5 more mins. Add shrimp cook until pink. Add whipping cream, simmer on low; stir frequently 20 minutes or until thickened. Pour sauce over plate of pasta. Embellish with parmesan cheese and green onions. 9

10 WAFFLES CATE B. 2 large eggs 2 cups all-purpose or whole wheat flour 1 ¾ cups milk ½ cup vegetable oil 1 tbsp sugar 4 tsp baking powder ¼ tsp salt Pour batter into waffle iron, serves 6. WALDORF SALAD PATRICK B. This is a healthier version of Waldorf Salad. 1/2 cup toasted pecans 1 lemon 2 stalks celery 1 cup washed seedless grapes 2 washed apples (approximately 2 cups) 1/2 teaspoon Dijon mustard 2 tablespoons honey 1/3 cup plain nonfat yogurt Lettuce Cut lemon in half. Set aside half. Juice one half of the lemon. Combine juice of half the lemon, yogurt, mustard, and honey in a medium bowl. Whisk together. Set aside. Juice other half of lemon. Pour lemon juice into another medium bowl. Cut grapes in half and add to lemon juice. Cut celery stalks into thin half-moons and add to lemon juice and grapes. Core and cut unpeeled apples into pieces. Add apples to celery, grapes, and lemon juice. Toss. Pour lemon, yogurt, mustard, and honey mixture over apples, celery, lemon juice mixture. Add pecans. Mix together. Serve over lettuce. 10

11 BAKING AND COOKING TERMS In baking there are many terms used in recipes for different cooking or mixing methods. Here s a list of some of the main terms you may come across when baking and an explanation of what they mean to help you with your baking techniques. Boil To cook until liquid is so hot it forms bubbles Broil To cook directly under a heating element Chill To place in the refrigerator to lower a food's temperature Chop To cut into pieces with a sharp knife or chopper Combine To mix ingredients together Cream To beat until smooth, soft and fluffy Cube To cut into 1/4-inch cubes Cut To mix a solid fat into a flour mixture with a pastry blender, a fork or two knives Dice To cut food into 1/8-inch cubes Dot Drop bits of butter or cheese here and there over food Drain To pour off liquid Flour To coat greased pans or dishes with a fine coat of flour. Shake out extra flour Fold To mix gently by bringing rubber scraper down through mixture, across the bottom, up and over top until blended Fry To cook in hot fat Garnish To decorate a finished dish with colorful food to make it look pretty Grate Rub against a grater to cut into small shreds Grease To spread the bottom and/or sides of a pan with shortening to prevent sticking Grill To cook directly over a heating element or hot coals Knead To fold, turn, and press dough with heel of your hand in order to develop the gluten and make dough more elastic Ladle To dip and serve liquid with a ladle Melt To heat until it liquefies Mince To chop or cut into tiny pieces Mix To stir foods together Panfry To cook in fat in a skillet Pare To cut off the outside skin, as from an apple or potato Peel To pull off the outer skin, as from a banana or an orange Pit To take out the seeds Roll Flatten and spread with a rolling pin Saute To cook in small amount of fat in a skillet Scald To heat milk just below a boiling point. Tiny bubbles will form around the edge Shred To cut into very thin strips Sift To put dry ingredients like flour through a sifter or sieve Simmer To cook in liquid over low heat so bubbles form slowly Stir To mix round and round with a spoon Toss To mix lightly Well A hole made in dry ingredients in which 11 you pour liquid Whip To beat with a rotary egg beater or electric mixer to add air

12 Education Center 248 Grant Avenue Auburn, NY Telephone: