International Youth Day – 4-H Recipes

August 12 is International Youth Day. I chose to post some recipes contrubuted by 4-H members. The following recipes were selected from http://www.uvm.edu

4-H is a youth program.

The basic philosophy behind 4-H is that informal education can be a valued addition to a young person’s learning process. 4-H programs are cooperatively developed in partnership with the United States Department of Agriculture, land-grant colleges across the country, and local communities. 4-H creates opportunities that promote positive youth development. 4-H is a world leader in helping youths develop and become productive citizens who will be able to meet the needs of a diverse and changing society.  4-H teaches youth leadership, citizenship, and life skills.

4-H stands for Head, Heart, Hands, and Health and strives to incorporate four essential elements for positive youth development: mastery, belonging, independence, and generosity.

4-H programs teach subject areas and cultivate skills that promote success in life.

In 4-H clubs, youth belong to a group, elect officers, plan and attend meetings, conduct community service, participate in competitions or other events, and make friends.

Amazing Broccoli Salad by Lyn Jarvis

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 cup mayonnaise
1 cup sunflower seeds

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. In a medium bowl, combine the broccoli, onion, and raisins. In a small bowl, whisk together the vinegar, sugar, and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.

Baked Bean Corn Bread by Lyn Jarvis

2 pkgs. (8.5 oz. each) corn bread-muffin mix
2/3 cup milk
2 eggs, lightly beaten
1 can (10 oz.) baked beans

In a large mixing bowl, combine the corn bread mixes, milk, and eggs. Pour 1 1/2 cups of batter into a
greased 9-inch pie plate. Spread with baked beans. Spread with remaining batter. Bake, uncovered, at
400 degrees F for 25 to 30 minutes or until a toothpick inserted into corn bread comes out clean. Serve warm. Yield: 6 servings.

No-Crust Sweet Potato Pie by Carolyn Peake

3 medium sweet potatoes, peeled and cubed
1/2 cup brown sugar, packed
3 eggs
1/2 tsp. salt
3/4 cup milk
1/2 tsp. vanilla

Cook and mash potatoes. In a large bowl beat eggs, add sugar, salt, and stir in milk. Add potatoes and vanilla. Spray a baking dish with cooking oil and bake at 400 degrees F for 5 minutes then at 300 degrees F for 40 minutes. Yield: 6 to 8 servings.

Sweet and Sour Chicken by Marco Ayala

2 large chicken breasts, cubed and lightly browned in butter
1 can (20 oz.) pineapple chunks and juice
1/2 cup brown sugar, packed
3 Tbsp. vinegar Maraschino cherries Pickles (optional)
1/4 cup water
2 Tbsp. cornstarch
1 1/2 to 2 cups cooked rice

Mix chicken, pineapple and juice, cherries, pickles, brown sugar, and vinegar in large saucepan and simmer on medium-high heat for 20 minutes. Mix water and cornstarch and add to chicken mixture. Reduce heat to low, and cook 5 minutes longer. Serve over cooked rice. Yield: 4 servings.

Sour Cream Ginger Snaps by Ramonia Allaire

1/4 cup vegetable oil
1/2 cup packed brown sugar
1/3 cup molasses
1 large egg
1/2 cup sour cream
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

Place oil, brown sugar, molasses, egg, and sour cream in a mixer bowl and mix at medium speed to blend well. Sift flour, baking soda, ginger, cinnamon, cloves, and salt together to blend well, and add to sour cream mixture. Mix at medium speed until creamy. Drop dough by 1 1/2 Tbsp. onto cookie sheets that have been sprayed with cooking spray or lined with aluminum foil. Bake at 375 degrees F for about 10 minutes, or until cookies are firm and lightly browned. Remove them to a wire rack and cool to room temperature. Yields 24 cookies. Each cookie equals 1 starch with 92 calories and 4 fat grams.

Turkey Rice Casserole by Ruth Clough

4 cups cut up turkey (or chicken) approx. 2½ lbs.
2 cups diced celery (or ½ pkg. celery hearts)
2 cups cooked rice
2 Tbsp. chopped onion
1 can (8 oz.) mushrooms (optional)
1 1/2 cups mayonnaise
2 Tbsp. lemon juice
2 cans (10.5 oz.) cream of chicken soup (undiluted)

Topping
2 cups Rice Krispies
3 Tbsp. butter, melted
Almonds, slivered

Mix together all ingredients and put into a large greased casserole dishe. Bake at 350 degrees F for about 45 minutes. During last 15 to 20 minutes of baking time put on topping. Yield: 8 servings

Vermont Maple Walnut Cream Pudding by Judy Morgan

2 cups milk
1 cup maple syrup
2 Tbsp. cornstarch
1/4 tsp. salt
2 eggs, slightly beaten
1/2 cup chopped walnuts
1 cup heavy cream

Scald 1 3/4 cup milk with the maple syrup in the top of a double boiler. Combine the remaining milk with
cornstarch, and salt; add gradually to the hot mixture. Cook for 25 minutes and then add this mixture to eggs (which have been slightly beaten). Cook for 5 minutes longer. Pour into serving dish and sprinkle with nuts while pudding is still hot. Chill and serve with whipped cream.

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/august1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

More From Eleisia

• Blueberry Blintzes
• Irish Cream Glazed Bundt Cake
• Noodles Romanoff
• Cherry Walnut Scones
• Broccoli and Chicken Noodle Soup