the 2021 4-H Foods Revue cook book 3 Peanut Butter Banana Rollups 4 3 Ingredient Strawberry Popsicles 5 Root Beer Float 6 Cookie Salad 7 Monte Cristo Sandwich 8 Pistachio Salad 9 Ham & Turkey Sub 10 Meat and Salsa Dip 11 Air Fryer Meatballs 12 Baked Cornbread Bites 13 Authentic Scotch 14 Chicken Cheese Burgers 15 Yeast Derek R. 1st Grade Wonewoc Badgers 4-H Club

Peanut Butter Banana Roll- Ups (Round Bales) 2 Tablespoons smooth natural peanut butter 1 8-inch whole wheat flour tortilla, at room temperature 1 medium banana peeled

Place peanut butter in a small bowl. Spread the peanut butter evenly over tortilla. Place banana on the bottom third of the tortilla. Being careful not to tear the tortilla, roll tightly. Slice crosswise into 8 pieces. Serve.

3 Hadley B. 2nd Grade Wonewoc Badgers 4-H Club

3 Ingredient Strawberry Popsicles

Prep Time: 10 minutes Cook Time: 0 m inutes Total Time: 8 hours and 10 minutes Yield: 6 popsicles

Ingredients: 1 large ripe banana, (peeled, cut into chunks and frozen) 12 large strawberries, sliced in half ½ cup pineapple juice or apple juice Optional: honey

Instructions: 1. Blend all of the ingredients together on high until smooth, about 2 minutes. 2. Scrape down the sides of the blender as needed as you go. 3. Pour the mixture into popsicle molds. (If your popsicle mold has slots for sticks, you can insert them before freezing. If not, freeze for two hours, then put a wooden popsicle stick in the middle. Freeze for an additional 6 hours or overnight.) 4. Run popsicle molds under warm water to easily remove. 5. Eat and enjoy!

Note: *Taste the mixture before freezing. If you prefer the popsicles to be sweeter, you can add a bit of honey.

1 Popsicle: approximately 42 calories

Source: https://sallysbakingaddiction.com/3-ingredient-strawberry-banana-popsicles/ Westley C. 2nd Grade Mauston T-N-T 4-H Club

Root Beer Float

Vanilla Ice cream Root beer

Spoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more root beer.

Serve with straws and spoons

5 Tyler R. 3rd Grade Wonewoc Badgers 4-H Club

Cookie Salad

1 C. Buttermilk 1 3.4 oz Box instant vanilla pudding 8 oz Cool Whip 1 15oz Large Can Mandarin Oranges 1 C. crushed Pineapple 1 1/2 C Fudge Striped Cookies chopped ( Reserve 1/4 C. for garnish)

1. Whip together buttermilk and instant pudding 2. Fold in cool whip, mandarin oranges, and crushed pineapple. Add cookies if serving immediately. If not serving immediately cover and store in refrigerator. When it's time to serve add cookies and mix until combined.

6 Henry C. 4th Grade Mauston T-N-T 4-H Club

Monte Cristo Sandwich

2 Slices white bread As needed Butter 1 oz Slice turkey or chicken 1 oz Sliced ham 1 oz Sliced Swiss cheese 1 Egg, beaten 2 Tbsp Milk

1. Place the bread on a clean work surface. Spread the tops with butter 2. Place turkey, ham, and cheese slices on the buttered side of one of the pieces of bread. Top with the remaining slice of bread buttered side down. 3. Beat the egg and milk together. 4. Heat a large pan or griddle over moderately high heat. 5. Dip both side of the sandwich in the batter until it is completely coated and the liquid has partially soaked into the bread. 6. Add butter to the pan or griddle, once melted and coating the bottom of the pan, cook the sandwich until browned on one side. Flip and brown the other side. 7. Cut in half and serve immediately.

7 Keaton B. 5th Grade Wonewoc Badgers 4-H Club

Pistachio Salad

Ingredients - 8 oz. whipped topping - 20 oz. crushed pineapple - 1 cup mini marshmallows - 3.4 oz. pistachio jello

Directions 1. Dump pineapple in a bowl. 2. Stir pudding and pineapple together in the bowl. Mix well. 3. Fold in whipped topping and marshmallows. 4. Enjoy!

https://docs.google.com/document/d/19znm5xPN-Mjzv6Gw7Lpi6d2ArhXTeZtSBNgNa7ExXUs/edit? usp=sharing

8 Matthew R. 5th Grade Wonewoc Badgers 4-H Club

Ham & Turkey Sub 1/2 C Mayonaise 1 package Brownberry Sub rolls 9 oz deli oven roasted turkey breast 9 oz deli fresh smoked ham 6 slices muenster cheese, halved 2 C shredded lettuce 1 jar of vlasic stacker dill pickles

1. Spread mayo over the cut side of the sub rolls. 2. Fill sub rolls with remaining ingredients. 3. Slice in half and serve. Enjoy!

9 Amara M. 8th Grade

Mauston T-N-T

Meat and Salsa Dip

1 pound hamburger, browned 1 pound , browned 1 pound Velveeta cheese, cubed 1 can cream of chicken soup 1 can cream of celery soup 1 24oz jar salsa, mild, medium or hot

Brown hamburger and sausage Drain Cube Velveeta cheese while meet is browning Put hamburger and sausage in crock pot Place the rest of the ingredients in the pot Heat on low 2-3 hours, stir occasionally Serve with scoop tortilla chips

10 Noah F. 9th Grade Blackhawk 4-H Club

Air Fryer Meatballs

Ingredients 1-1/2 pound ground beef 3/4 cup oatmeal 1/2 teaspoon salt 1 clove pressed garlic 1/4 teaspoon pepper 1/4 cup finely chopped onion 1 tablespoon Italian seasoning 2 tablespoon milk 1 egg beaten

Step 1: preheat air fryer to 350 degrees F Step 2: put all ingredients in large bowl Step 3: mix all ingredients by hand Step 4: using cookie scoop make into meatball shape Step 5: place the meatballs in the air fryer basket Step 6: air fry for 8 minutes Step 7: shake the basket and cook 2 minutes more Step 8: transfer to serving plate and let rest for 5 minutes Step 9: repeat steps 5-8 with remaining meatballs

Slow Cooker Sauce

Ingredients 8 ounces tomato sauce 1 tablespoon vinegar 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce

Step 1: put all ingredients in slow cooker Step 2: mix ingredients with wooden spoon Step 3: cook over medium high heat until hot

11 Bridget T. 9th Grade Wonewoc Badgers 4-H Club

Baked cornbread Bites

1/2 c flour 1/2 c yellow cornmeal. 1 1/2 tsp baking powder 4 Tbsp honey pinch of salt pinch of nutmeg 4 tbsp coconut oil 2 eggs wisked 1/2 c milk. Preheat air fryer to 360 mix all ingredients until all is well in- corporated scrape the batter into baking molds place on air fryer and cook for 22 minutes. Allow to cook before serving

12 Elizabeth C. 10th Grade Mauston TNT 4-H Club

Authentic Scotch Pie

The recipe has two parts, the pastry and the filling.

Hot Water Pastry 2 cups plain flour 1/2 cup lard 1/2 cup water

Filling 1 lb. lamb mince 1 small onion 1 tsp mixed herbs (typically basil, marjoram, and oregano. You could use rosemary as well). 1/2 heaped tsp mace Beef stock, lamb stock, or lamb Mix up and use about 5 tbsp or until mixture is just wet. A liberal amount of salt and pepper throughout the recipe.

Instructions Start by oiling the pie tins with a little vegetable oil. Put the flour in a large bowl and make a well in the middle. Cut the butter into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the wa- ter to boil. Pour the mixture into the flour well and mix together with a wooden spoon, until it’s mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly. Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quar- ter to a third depending on the size of the pies you're making. Roll out the pastry balls to about 1/4 inch thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you’ll want to make sure they are not the exact size of the tins/cases but slightly smaller.

Put all of the pastry in the fridge to harden. In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy. Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don’t want there to be too much liquid as it will leak out of the pie while cooking and make the pas- try soggy. Divide the lamb mixture up and fill the pie cases about 3/4 full. Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie. Cut a small hole in the top of the pies to let the air escape. Put the pies in the oven for around 45 minutes at 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown. You can remove from the tins as soon as they’re cool enough to handle.

13 Nicole T. 11th Grade Wonewoc Badgers 4-H Club

Chicken cheese burgers

3/4 pound ground chicken. 1/4 c crushed tortilla chips 1/4 c grated Parmesan cheese 1 egg beaten 2 tbsp minced onions 2 minced garlic cloves 1 tbsp bbq sauce. Preheat fryer to 380. Mix all above Form 3 patties cook in air fryer for 17 minutes. Turning them over half way through.

14 Christopher F. 11th Grade Blackhawk 4-H Club

Yeast Pancakes

Ingredients 2 cups all purpose flour 1 package (2-1/2 teaspoon, 1/4 ounce, 7 grams) active dry yeast 1-1/4 cups milk 1/4 cup water 2 large eggs 1/4 cup butter melted 2 tablespoons sugar 1 teaspoon baking soda 1/2 teaspoon salt

Step 1: In large mixer bowl, combine 1 cup flour and yeast; mix well Step 2: Heat milk and water in sauce pot until very warm (120-130 degrees Fahrenheit) Step 3: Add milk/water mixture to flour/yeast mix and stir until combined Step 4: Cover with plastic wrap and set aside for 1 hour Step 5: In small bowl, beat eggs Step 6: Add melted and cooled butter to eggs Step 7: In separate bowl, combine remaining flour, sugar, baking soda and salt. Step 8: Stir down yeast mixture. Step 9: Add egg and flour mixtures to the yeast mixture and beat until smooth Step 10: Heat griddle to 375 degrees Fahrenheit Step 11: grease griddle with cooking spray or lightly coat with vegetable oil or butter Step 12: Scoop desired size batter onto hot griddle. Step 13: Flip when you start seeing bubbles for along edges, or until golden brown on bottom. Step 14: Bake other side until golden brown. Step: 15 Add your favorite toppings and/or syrup and serve warm

15

Juneau County 4-H Extension Juneau County Courthouse 220 E State Street, Room 104 Mauston, WI 53948 608-847-9329

April Martell Positive Youth Development Extension Educator