Edmunds County Tribune -

The Edmunds County Special Foods Contest was held on Friday, July 6 at the 4-H Building in Ipswich.

Members were given 90 minutes to prepare their recipes. They were judged on food preparation, technique, nutrition, creating an attractive place setting, and food quality.

Receiving purple ribbons were Beginners Grayson Beyers for his Chili, Juniors Lincoln Beyers for his Herbed Meatballs, Norman Johnson for his Brazilian Black Beans and Rice, and Senior Hannah Beyers for her Skillet Lasagna.

Grayson Beyers: Chili

Ingredients:

1 lb. ground beef

1 medium onion, chopped

1 clove garlic, minced

1 can tomato sauce (8 oz)

1 can kidney beans

1 can diced tomatoes, undrained (14.5 oz)

1 Tbsp chili powder

¾ tsp ground cumin

¼ tsp salt

¼ tsp pepper

Directions:

1. Brown the beef with the onion and garlic on the sauté setting of the Instant Pot. Drain. Add back to Instant Pot liner.

2. Stir in remaining ingredients. Put lid on Instant Pot and set to Chili setting.

3. When cook time is finished, let pressure release naturally for 10 minutes, then release the remaining pressure.

4. Carefully open lid and serve.

Lincoln Beyers:

Herbed Meatballs

Ingredients:

¼ C. minced onion

1 clove garlic, minced

1 lb. ground pork

1 large egg, beaten

¼ C. oatmeal

½ Tbsp Worcestershire sauce

½ Tbsp parsley

½ tsp oregano

½ tsp salt

¼ tsp black pepper

Directions:

1. In large bowl, combine the meat, onion, garlic, egg, oatmeal, Worcestershire sauce, and seasoning. Mix together until completely incorporated.

2. Scoop meat mixture into balls. Place balls into pan to be inserted into Instant Pot.

3. To the inside of the Instant Pot place 1 cup water. Add the metal pans in metal sling filled with meatballs to the Instant Pot liner pot. Close the Instant Pot.

4. Set to 12 minutes on manual.

5. Release pressure when time has completed cooking. Carefully open pot and serve over rice or butter noodles.

Norman Johnson:

Brazilian Black Beans

and Rice

Ingredients:

2 (15 oz) cans black beans

4 servings brown Minute Rice

1– 1 ½ pounds fry sausage

1 tsp. onion powder

1 tsp. garlic powder

Directions:

Cook rice according to the directions on the box. Cut sausage into ¼" slices, then cut in half again. Put sausage in pan and heat to 160 degrees, stir occasionally. Add the beans (do not drain) to the sausage mixture, mix well. When rice is done, stir into sausage and beans.

Hannah Beyers:

Hearty Skillet Lasagna

Ingredients:

1 lb. ground pork

12 uncooked lasagna noodles

1 jar pasta sauce (24 oz)

1 ½ cup water

1½ cup shredded mozzarella cheese

¼ cup shredded Parmesan Cheese

Directions:

1. Place pork into Ninja Pot. Set to stovetop high. Cook uncovered until pork is browned.

2. Drain pork. Add a thin layer of pasta sauce to bottom of the pan. Combine remaining sauce and pork. Layer noodles, then pork sauce mixture until you run out of noodles. Pour water over noodle mixture. Set to oven at 350 degrees. Cover and cook 15-20 minutes or until the noodles are tender. Turn off pot.

3. Stir cheeses in bowl. Spoon cheese over noodle mixture. Cover and let stand until cheese is melted.

4. Serve.