Nevada County Picayune and Gurdon Times Newspaper Archive

Two Win Cooking Awards

Two Gurdon students have each won first place in different categories of a dairy foods contest recently held by the Clark County Cooperative Extension Service.

Robyn LeMay won first place in the main dish' category and second place for her recipe in the party ideas' division.

Lauren Coston won first place in the party ideas' category.

The 43rd annual contest was held May 11 at Arkadelphia in the Extension Homemakers kitchen at the fairgrounds. It was coordinated by 4-H program assistant Kris Elliott. The event was open to students in grades four through 12.

"The contest was an excellent way to acquaint young people with the varied uses of dairy products as well as promoting the dairy industry, Dr. Barbara A. Holt, of the Cooperative Extension Service, said.

The Clark County Farm Bureau women's committee donated cash prizes to the first three winners in each category.

Recipes of the local first place winners have been sent to the state semi-finals. If their recipes are chosen they will compete in a food demonstration at the state finals.

The contest was divided into the two categories mention above.

Second place winner in the main dish' division was Daniel Reeves. Third place winner was Jessica Land.

Molly May placed third in the party ideas' group.

MEXICAN CORNBREAD

1 lb. hamburger meat, browned and drained

1 cup grated cheddar cheese

=-cup chopped onion

1 cup milk

1 cup cornmeal mix

2 eggs

1 can cream style corn

=-cup oil

=-cup picante sauce

=-cup small curd cottage cheese

2 tablespoons oil

INSTRUCTIONS: Pour 2 table-spoons oil into iron skillet and heat in 350-degree oven while preparing the mix. In large bowl mix together all ingredients but the meat and cheese. Pour = of meal mixture into the hot skillet and sprinkle meat then cheese on top. Pour rest of meal mixture on top. Bake in 350-degree oven for 50 minutes. Let stand 10 minutes before cutting to serve.

Servicing idea: Prepare this dish and serve with beans and a green salad for a balanced and complete meal.

CHERRY CHEESECAKE

2< cups graham cracker crumbs

1= sticks butter

Mix and press firmly in pan. A ready-made Keebler graham cracker pie crust may be used.

3 - 8-oz. pkgs. of room temperature cream cheese

3 eggs

1 cup sugar

=-teaspoon vanilla

Mix cream cheese and eggs (one at a time and beat well after each egg). Add sugar and vanilla, beat well. Pour into curst and bake 20 minutes at 375 degrees, then remove from oven. Mix together the next three ingredients.

1 carton sour cream

3 tablespoons sugar

<-teaspoon vanilla

Pour on top and bake for 5 minutes at 500 degrees. Remove from oven and top with cherry pie filling. Cool to room temperature, then chill overnight.

This recipe has four dairy products. All ingredients are readily available for this recipe.

Serving suggestion: This cherry cheesecake can be served as a dessert to complete a fancy meal or have for an afternoon coffee break.

Party idea: Skip crust making and place a vanilla wafer in a foil-lined cupcake tin to substitute for the crust. Follow all other parts of the recipe and adjust time to doneness of the individual party cherry cheesecake

Serving size: 3x1=-inch slice  has 154.25 calories; 8.74 grams total fat; 2.72 grams saturated fat; 155.68 milligrams sodium; and 13.0 milligrams cholesterol.