Cook-off winners announcedBy Emily Beckett Published 9:26pm Thursday, November 17, 2011
Local high school students in family and consumer science classes recently participated in the 2011 Chilton County 4-H Beef Cook-Off.
Twenty-nine students from Isabella, Thorsby, Maplesville and Verbena entered dishes, and 18 guests attended the event.
While the judges deliberated on the dishes, Erin Beasley of Alabama Cattlemen’s Association and Janice Hall of Alabama Cooperative Extension System presented programs on beef cuts and beef safety.
Awards were presented to first, second and third place winners from both the junior and senior divisions.
The senior division winners were: Savannah Kissel of Isabella High, first place for “Lasagna;” Kelsey Jackson of Thorsby High, second place for “Blue Bayou Burger;” and C.J. Melendy of
Thorsby High, third place for “Boeuf Bourgignon a la Julia Childs.”
The junior division winners were: Drew Smith of Thorsby High, first place for “To Die For Crock Pot Roast”; Lacee Wallace of Maplesville High, second place for “Tasty Taco Dip”; and Beverly Moore of Maplesville High, third place for “Pot Roast.”
After the awards presentation, Chilton County Cattlewomen hosted a luncheon for the group.
Pat Farmer, Jerry Farmer, Tina Childers and Alicia Karschnik served as judges.
The annual beef cook-off is sponsored by the Alabama Cooperative Extension System, the Chilton County Cattlewomen and the Chilton County Farmers Federation Women’s Committee.
Senior winner’s recipe:
8-ounce package lasagna noodles (cook as directed)
1 1/2 lbs. ground beef
3/4 cup chopped onion
2 tablespoons olive oil
1 16-ounce can diced tomatoes
2 16-ounce cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoon salt
2 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dried oregano
1 16-ounce carton ricotta cheese
8 ounces mozzarella cheese, shredded
1 cup grated parmesan cheese
Cook time: 30 minutes (sauce), 40-50 minutes (bake time)
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes, tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes.
Meanwhile, cook lasagna as directed; drain. In a 13-by-9 inch baking pan, spread 1 cup sauce in bottom of pan. Then alternate layers of lasagna sauce, ricotta, mozzarella and parmesan cheese.
Always have a top layer of sauce before adding next layer. (It makes three layers.)
Do not put ricotta on top layer; it will burn. (Divide ricotta in half, mozzarella into thirds and parmesan into thirds. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbly.
Allow to stand for 15 minutes. Cut into squares to serve.
Junior winner’s recipe:
To Die For Pot Roast
4-5 lb. beef roast
1 1/4 ounce package dry brown gravy mix
1 1/4 ounce package dry Italian salad dressing mix
1 1/4 ounce package dry ranch dressing mix
1/2 cup water
Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.