Mason County News
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Family Times
Favorite 4-H Food Show Dishes
CEA-FCS
Wednesday, November 13, 2013 • Posted November 13, 2013

When I was a 4-Her growing up in New Mexico, our Food and Nutrition Project had a “Favorite Foods” Show at the end as the competition portion. We made our favorite food and were interviewed about it, along with the menu of meals we had made for the rest of the day. It was my favorite 4-H project, and it still is today! Our current Texas 4-H Foods project is a little different- we are trying to make dishes that are super nutritious, but the concept is still the same. The kids are not only learning cooking skills and nutrition information, but they are learning how to speak confidently about what they have learned- and these are skills that will help them the rest of their lives, whatever they choose to do. I am proud to be a part of helping kids with something that has really helped me in my life- and I can’t believe that next year my baby girl is old enough to begin her 4-H journey! It is not too late to join 4-H for the year (although you will have to wait till next Fall for us to cook again)- just call or come by the Extension office if you have kids you’d like to sign up, or if you’re willing to share your time as a volunteer 4-H leader.

Here are my two “favorite foods” from our local County Food Shows that were held on Oct. 27:

John Preston Parrish, Mason County 4-H

Beginner

Fall Pumpkin Dip

{1} 15 ounce can of pumpkin

{1} 5 ounce box of instant vanilla pudding (just the powder; don’t make the pudding)

{1} 16 ounce low fat Cool Whip

½ Tablespoon Pumpkin Pie Spice

½ Tablespoon Cinnamon

1 small pumpkin (optional—to use for a “bowl”)

Directions: Mix pumpkin, pudding mix, cool whip, and pumpkin pie spice together (by hand) in a very large bowl. Chill for several hours before serving. Meanwhile, carve your pumpkin! Sprinkle with cinnamon, and serve with fresh apple slices, vanilla wafers or ginger snaps.

Jensen Martinez, Menard County 4-H

Senior

Jalapeno Popper Dip

1 (8 ounce) package Neufchatel cube cream cheese

1 cup light mayonnaise

½ cup Greek yogurt

1 (4 ounce) can green chilies

4 whole jalapenos, seeded and chopped

1 cup shredded reduced fat cheddar cheese

½ cup shredded Monterey Jack cheese

3 slices bacon, crispy fried and crumbled

3 – 4 Tablespoons bread or cracker crumbs

Mix together cream cheese, Greek yogurt, mayonnaise, green chilies, and jalapenos. Pour into baking pan. Top with shredded cheese. Sprinkle with fried bacon over the cheese and then sprinkle with cracker crumbs or bread crumbs on top, if desired. Bake in 350 degree oven for 30 minutes. Use a 13”x 9” inch pan if you double the recipe.

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