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St. James Parish 4-H 2012 Food Fest Recipe Book

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St. James Parish 4-H 2012 Food Fest Recipe Book St. James Parish 4-H 2012 Food Fest Recipe Book Ground Beef Cookery Recipes One Dish Ground Beef Seafood Pasta Nydia Cooper – Member at Large Ingredients: 1 pound ground beef ½ cup sour cream 1 teaspoon garlic powder 4 ounces Velveeta Cheese 3 tablespoons parsley 1 pound wheat pasta 1 teaspoon Season All ½ cup shrimp 1 teaspoon onion powder ½ cup crawfish 2 teaspoons Tony’s seasoning ¼ cup claw crab meat ½ cup chopped onions 1 tomato (optional) ½ teaspoon red pepper Directions: Brown ground meat in skillet. Add seasoning – garlic powder, parsley, Season All, Tony’s, onions, and red pepper; stirring and add sour cream and Velveeta cheese. Sauté on medium heat for 15 minutes and stir constantly. Boil pasta and drain. In another skillet, sauté shrimp and crawfish in light butter and set aside. Lightly season, sautéed shrimp with Season All, onion powder and garlic powder. Next, sauté crab meat in light butter and set aside. Lightly season crab meat with Season All, onion powder and garlic powder. In a dish, place pasta, ground meat, then shrimp, crawfish and crab meat in layers. Serve – you may garnish with a sliced tomato. Baked Ziti Yumi Domangue – St. Peter Chanel Ingredients: 1 pound dry ziti pasta 2 (26 oz.) jars spaghetti sauce 1½ tablespoons olive oil Salt to taste 1 medium onion, sliced 1 (8 oz.) package provolone cheese slices 1 teaspoon rosemary 1 (8 oz.) package mozzarella cheeses slices 2 teaspoons minced garlic ¾ cup sour cream 1 pound ground chuck ¾ cup cottage cheese 1 pound ground pork sausage 1 (8 oz.) package grated parmesan cheese Directions : Brown ground chuck and pork sausage and drain; set aside. Sauté onion and garlic in olive oil; cooking the onion until tender. Add meat to sautéed onion. Stir in rosemary and spaghetti sauce. Simmer for 30 minutes; salt to taste. Boil pasta for 10 minutes and drain. Preheat oven to 350 degrees. In greased dish, layer ½ of cooked pasta, provolone cheese, sour cream, cottage cheese, and ½ of sauce mixture. Then layer the rest of the pasta, mozzarella cheese, remaining sauce mixture and sprinkle with parmesan cheese. Bake for 20 to 30 minutes, until heated thoroughly and cheeses are melted. Homemade Andouille & Ground Meat Sauce Skyler Cantillo – Paulina Elementary Ingredients: 1 pound ground meat ¼ cup diced shallots 1 pound homemade Andouille ¼ cups diced bell peppers 1 (12 oz.) can cream of mushroom soup 1½ pounds Velveeta cheese ½ cup diced onions 1 pound noodles or 1 bag chips Directions: Brown ground meat; add onion and sauté; add shallot and bell peppers and sauté for 10 minutes. Add cream of mushroom soup, chopped Andouille; mix well. Add cheese and simmer on low fire until cheese is melted. Serve over pasta or chips. Quick and Easy Asian Cranberry-Ginger Sloppy Pizza Jesse White – St. James Community Club Ingredients : 1 pound ground beef (85% lean) 2 cloves garlic, minced 1 (14.5 oz.) can cranberry sauce with 1 teaspoon ground ginger whole cranberries 3 cups coleslaw mix 1 (6 oz.) can tomato paste 4 small pizza crusts 2 tablespoons honey Directions : Brown ground beef, in large nonstick skillet, over medium heat, 8 to 10 minutes, breaking the beef up; drain. Follow directions on package to cook pizza crusts. Add cranberry sauce, tomato paste, honey, garlic, salt and ginger to skillet with beef; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in coleslaw mix. Cover cooked pizza crusts with ½ cup beef mixture. Serve immediately. Enchilada Bake Joshua Sherman – St. Peter Chanel Ingredients: 1 pound lean ground beef 2 tablespoons taco seasoning mix 1 large onion, chopped 6 flour tortillas (8 inch) 2 cups thick ‘n chunky salsa 1 cup sour cream 1 (15 oz.) can black beans, drained, rinsed 1 (8 oz.) package Mexican style finely ¼ cup zesty Italian dressing shredded four cheese Directions: Preheat oven to 400 degrees. Brown, ground meat with onions, in a large skillet, on medium-high heat and drain. Stir in the next 4 ingredients. Arrange tortillas on bottom of 13 X 9 inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover. Bake 35 minutes or until casserole is heated thoroughly and cheese is melted, uncovering after 30 minutes . Low Calorie Makeover Easy Beef- Stuffed Shells Victoria Rocquin, St. James Community Club Ingredients: 20 uncooked jumbo pasta shells ¼ cup Parmesan cheese 1 pound extra lean ground beef 2 tablespoons basil herbal blend 1 large onion, chopped 1 egg, lightly beaten 1 medium green pepper, chopped 1 cup (14½ oz.) Italian diced tomatoes 1 garlic clove, minced 1 (8 oz.) can no-salt added tomato sauce 1¼ cups reduced-fat ricotta cheese 1 teaspoon dried oregano 1½ cups (6 oz.) shredded reduced fat Italian cheese blend, divided Directions: Cook pasta according to package directions; drain and rinse in cold water. In a large skillet, cook ground beef, onion, green pepper and garlic over medium heat, until mixture is no longer pink; drain. In a small bowl, combine tomatoes, tomato sauce, and Italian seasoning. Spread ¾ cup ground beef mixture into a 13 X 9 inch baking dish coated with cooking spray. Spoon cheese mixture pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. The dish may be baked or cover and refrigerated overnight. If refrigerated, remove 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. After 40 minutes, uncover, bake for 5-10 minutes longer or until cheese is melted. Slow Cooker Lasagna Drake Boudwin – Science & Math Academy Gifted and Talented Center Ingredients: 1 pound uncooked 93% lean ground beef 1 teaspoon dried oregano 1 small onion, chopped ½ teaspoon dried basil ½ tsp. minced garlic (or 1 clove) ¼ teaspoon crushed red pepper 1 (28 oz.) can crushed tomatoes 1 cup part-skim ricotta cheese 1 (15 oz.) can tomato sauce 1½ cups shredded part-skim mozzarella 1 teaspoon salt cheeses, divided 6 uncooked lasagna noodles ½ cup shredded Parmesan cheese Directions: Soak uncooked lasagna noodles in hot water during preparation of the meat sauce so they cook easier. Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up the meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper; simmer about 5 minutes. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese. Spoon 1/3 beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange the pieces over the beef mixture; top with the ricotta mixture. Repeat with another layer of beef, noodles and cheese. Finish with the remaining 1/3 mixture of the beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste. In a small bowl, combine remaining ½ cup mozzarella cheese and Parmesan cheese, sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up; about 10 minutes. Poultry Cookery Contest Recipes Poultry - Chicken Baked Chicken and Spinach Flautas Destiny Detillier – Paulina Elementary Ingredients: 1 pound boneless, skinless chicken thighs 3 cups baby spinach, chopped 16 ounces chicken broth 5 burrito-size flour tortillas (9 inches) 1 teaspoon paprika 6 ounces queso quesadilla or other melting 1 teaspoon kosher salt cheese, shredded 1 teaspoon garlic powder 1 tablespoon olive oil or cooking spray 1 teaspoon ground cumin Salsa or sour cream for serving 1 jalapeno pepper, minced Directions: Preheat oven to 450 degrees. Place chicken thighs in a deep sauté pan and cover with the broth and water. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred the chicken. Mix together shredded chicken and seasonings. Cut tortillas in half. Spoon 1/10 of chicken along long edge of tortilla. Repeat with spinach and cheese. Roll up tortilla, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas (prepared tortillas) with olive oil or cooking spray. Bake 10 minutes, turn over and bake another 10 minutes. Serve with sour cream or salsa. Buffalo Chicken Sushi Kaylee Bourgeois – Science & Math Academy Gifted and Talented Center Ingredients : 1 cup short grain rice 1 cup cooked shredded chicken 2 cups water ¼ cup hot sauce ¼ cup rice wine vinegar 2 ribs celery, cut into thin strips 1 tablespoon sugar 2 carrots, peeled and cut into thin strips ½ teaspoon salt ½ cup blue cheese, crumbled 4 sheets nori Directions: Bring water to a boil, add rice, reduce the heat, cover and simmer until water has been absorbed. Meanwhile, heat the vinegar, sugar and salt in a pan over medium heat until the sugar and salt have dissolved set aside and let cool. Spread the rice out in a large wide bowl and fold in the vinegar mixture. Place a sheet of nori on a sushi mat with the shiny side down. Cover 3/4 th of it with a thin layer of rice. Place row of buffalo chicken (mixed with hot sauce), celery, carrots and blue cheese down 1 inch away from the edge and roll it up. Repeat 3 more times. Refrigerate until firm. Slice the rolls into 6 pieces. Chicken Saltimbocca Cassidy Mistretta – St. Peter Chanel Ingredients : 6 (3 oz.) chicken cutlets, 3 tablespoons olive oil pounded to evenly flattened ¼ cup grated Parmesan cheese Salt and pepper 1 (14 oz.) can low-salt chicken broth 6 paper thin slices prosciutto 2 tablespoons fresh lemon juice 1 box frozen chopped spinach, thawed Directions : Place chicken cutlets flat on the work surface.
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