The Midway District

4-H Program would like 2025

to thank the following for
their support of the
4-H FAVORITE FOODS
2025 Favorite Foods Show SHOW
Judges: Midway Extension District
Arlene Bliss
Donna Maskus
Danielle Shumacher

K-State Research and Extension is committed to providing equal opportunity for

January 19, 2025
2:00 PM
participation in all programs, services and activities. Program information may be available
in languages other than English. Reasonable accommodations for persons with disabilities,
including alternative means for communication (e.g., Braille, large print, audio tape, and

Russell County 4-H Building

American Sign Language) may be requested by contacting the event contact Karrie Van
Winkle two weeks prior to the start of the event at 785-483-5137 and karrievan@ksu.edu.
Requests received after this date will be honored when it is feasible to do so. Language
access services, such as interpretation or translation of vital information will be provided
free of charge to limited English proficient individuals upon request.
Recipes Recipes
 Playing it Safe While Cooking
Before Starting a Recipe
Always wash your hands with soap and hot water before you begin. Start with a
Read the recipe twice so you understand all the steps. If you have clean work space.
questions, ask an adult. Clean countertops and kitchen tools are an important part of keeping food safe.
The recipe in a cookbook will tell you: Wash fruits and vegetables with water even if you will remove the peel.
a. The name of the recipe. Rinse the tops of cans with water before you open them.
b. How much the recipe will make—how many servings and how big When you are using a knife:
each serving should be (Serving Size). Be sure to have an adult working with you.
c. How long it will take you to make the recipe (Time). Always put the food you are cutting on a cutting board. It is best to have one
d. What foods you need to make the recipe (What You Need). Some cutting board for fruits and vegetables and another for ingredients like raw
ingredients are optional that means you can choose if you want to meat, poultry, and fish.
add them. Choose a knife that feels comfortable in your hand. Hold the knife firmly by
e. The steps to follow to make the recipe. the handle. With the other hand, hold the item you want to cut. Keep your
fingertips away from the blade. Make a “claw” with your hand to keep your
Gather all kitchen tools (like measuring spoons and cups) needed for the
fingertips curled under.
recipe.
Cut straight down, not toward yourself or another person. To slice, cut in
Check that you have all the ingredients before you start. Put all the
thin or thick pieces.
ingredients in one place, so they are easy to grab while cooking.
To chop, cut into squares. Try to make all the pieces close to the same size.
Some ingredients in the list may tell you things you need to do before you
Clean means safe.
even get to the directions. You may need to peel, grate, or cut foods or After touching meat, eggs, chicken, or fish, carefully wash the counter, your
thaw frozen foods. cooking tools, and your hands with soap and hot water.
Peeling: Hold the fruit or vegetable tightly in one hand. Use the peeler Always use clean, dry oven mitts whenever you use the oven.
in the other hand to peel off the skin. Always move the peeler away You may want to have an adult help you.
from you. Make sure to avoid your fingers with the sharp blade. When cooking on the stove: Be safe when cooking on the stove.
Grating: Place box grater on a plate or cutting board. Hold firmly with Make sure pot handles are turned away from the front of the stove so they are
one hand, with the other hand, hold the item you are grating. Press it not accidentally bumped or knocked off. When uncovering a pot on the stove or
against the large holes on the grater and push from top to bottom. a container from the microwave, open the lid away from you to let the steam
Keep your fingers away from the sharp holes. out.
Cutting: Use a cutting board every time you cut. Clean as you go. Put When using a blender, keep the lid on.
measuring spoons, cups, and other kitchen tools in the sink when you Turn the blender off before putting any utensils inside the blender container.
are done using them. Wash your hands, knives (carefully), and cutting Keep foods at the right temperature.
boards between tasks. Hot foods need to stay hot, and cold foods need to stay cold. Cold foods such as
milk, cheese, and eggs need to be refrigerated.
Measuring: Choose the correct measuring cup or spoon. Cooking is a
Separate uncooked and cooked foods.
good way to learn more about fractions. You will need measuring
Raw (uncooked) meat, poultry, and eggs can have harmful bacteria that is killed
cups and spoons to measure fractions. Fill the measuring cup or
during cooking. Keep these foods away from uncooked foods like fruits and
spoon right to the top but not over. Do not pack down the ingredient.
vegetables. Also, wash cutting boards, countertops, and knives that touch raw
meats, fish, and eggs.
 Soup
Josey Norris - Elkhorn
Senior (14+)
Table of Contents
Cheeseburger Soup
Ingredients:
Breakfast 1 lb. ground beef 3 c. chicken broth
No-Bake Gratitude Granola - Kashden Kasper...........................................................1
¾ c. chopped onions 4 c. potatoes, peeled and diced
¾ c. shredded carrots ¼ c. all-purpose flour
Dessert
¾ c. diced celery 12 oz. Velveeta
Axolotl Fun Fruit Frenzy with The Best Strawberry Cream Cheese Fruit
1 tsp dried basil 1 ½ c. milk
Dip - Layken Eck.........................................................................................................2
Brownie Layer Desserts - Sasha Robbins....................................................................3
1 tsp dried parsley ¾ tsp salt
Chuckwagon Blueberry Dump Cobbler - Charlie Herbel.........................................4 ¼ tsp garlic powder ¾ tsp pepper
Colt’s Sunshine Explosion Cake - Colt Soldan.............................................................5 3 tbsp butter 2 tbsp cream cheese
Sweetheart Strawberry Bundt Cakes - Kierra Eck..................................................6-7
Instructions:
Main Dish 1. Brown the ground beef in a large skillet over medium-high heat; remove
Argentine Carne Asada - Ari Robbins............................................................................8 cooked beef from pan, drain, and add to slow cooker.
BBQ Venison Sandwiches - Cord Norris.......................................................................9 2. Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes into the
Massaman Curry - Jack Enger........................................................................................10 slow cooker. Press garlic into crock.
Soft & Fluffy Homemade Pizza Dough - Coy Cook...................................................11 3. Cook soup on low for 6-8 hours or on high for 3-4 hours, or until potatoes
Tailgate Turkey Sandwiches - Collins Sturgeon........................................................12 and veggies are tender.
Wilderness Marinated Chicken - Payton Maske.......................................................13
4. About an hour before you intend to serve the cheeseburger soup, make a
roux in a small skillet by melting 3 tablespoons butter. Add flour; cook and stir
Side Dish for 3-5 minutes or until bubbly. Add salt, pepper, milk, and cream cheese and
Homemade Mac and Cheese - Ethan Maske............................................................14
mix well.
Jambalaya Rice - Rylee Bradshaw...........................................................................15-16
5. Add roux to soup. Add roux and cheese to the soup. Turn slow cooker to
Loaded Mashed Potatoes - Kambri Kasper...............................................................17
Salsa - Julien Robbins.......................................................................................................18 high and cook for an additional 30 minutes, stirring a few times until the cheese
melts.
Snack 6. Serve with optional toppings immediately.
Refrigerator Sweet Pickles - Trent Norris...................................................................19
Taylor’s Deer Jerky - Taylor Cook..................................................................................20

Soup
Cheeseburger - Josey Norris..........................................................................................21

21
 Snack Breakfast
Taylor Cook - Sunflower
Kashden Kasper - Wilson Winners
Senior (14+)
Junior (7-9)

Taylor’s Deer Jerky

No-Bake Gratitude Granola
This jerky recipe is great for venison, but you can use any meat you like.
Large, inexpensive beef roasts with as little fat and marbling as possible make great jerky.
Ingredients:
Marinade Ingredients: 3/4 cup creamy peanut butter
½ cup soy sauce 1/2 cup honey
¼ cup Worcestershire sauce 1 tsp vanilla
1 teaspoon hot pepper sauce (e.g. Tabasco), or to taste 2 cups quick oats
½ teaspoon liquid smoke flavoring 1 cup Rice Krispies cereal
½ cup brown sugar
1 teaspoon garlic powder Topping options:
1 teaspoon onion powder raisins
½ teaspoon black pepper craisins
butterscotch chips
Directions:
mini chocolate chips
Stir together soy sauce, Worcestershire sauce, hot pepper sauce, and liquid
toffee pieces
smoke in a bowl. Mix in sugar, garlic powder, onion powder, and pepper until
almonds
combined.
Mix 1 pound thinly sliced or ground meat with marinade in a bowl until well pretzel pieces
mixed or coated. Place meat and marinade into a resealable plastic bag, squeeze M&Ms
out the air, and seal well.
Marinate in the refrigerator for 24-48 hours, mixing twice if using sliced meat.
Remove meat from bag and discard any excess marinade.
Preheat the oven to 170 degrees or as low as your oven will go. Directions:
Place a cooling rack on top of a baking sheet. Mix peanut butter, honey, and vanilla in a bowl and heat in the microwave
For thin strips, lay the strips across the cooling rack. until it’s slightly melted, then add oats and Rice Krispies cereal to peanut
For ground meat, use a jerky gun and a jerky nozzle to squeeze long strips across butter and honey mixture. Once combined, press into a 9x9" dish or bar
the cooling rack cookie mold. Add various toppings of your choice and press into the granola
Dry in the oven for 90 minutes, flip over, and dry for approximately 90 more mix. Allow the mixture to set up a bit before cutting bars apart, then ENJOY!
minutes.
Note: You can also dry the jerky according to the manufacturer's directions for
your smoker or dehydrator.

20 1
 Dessert Snack
Layken Eck - Sunflower
Intermediate (10-13) Trent Norris - Elkhorn
Intermediate (10-13)
Axolotl Fun Fruit Frenzy with the Best
Strawberry Cream Cheese Fruit Dip Refrigerator Sweet Pickles

Ingredients:
Ingredients:
7 cups thinly sliced cucumbers (ends of cucumbers discarded)
½ cup heavy whipping cream, cold
1 cup thinly sliced onion chopped into smaller pieces if desired
¾ cup powdered sugar, sifted and divided
1 cup diced green bell pepper
¾ heaping cup fresh strawberries, sliced
1 tablespoon pickling salt
8 oz Cream cheese, room temperature, (cut into pieces)
2 cups granulated sugar
1/4 tsp Vanilla Extract
1 cup white vinegar
1 tablespoon celery seed
Directions:
big sprig of fresh dill
1.) In a large bowl, add heavy whipping cream and 1/4 cup of powdered
sugar along with 1/4 tsp vanilla extract.
Directions:
2.) Mix using a hand mixer until fluffy and can hold stiff peaks. Set aside.
Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof
3.) Place strawberries into a blender or food processor and blend.
bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain
4.) Blend in cream cheese. (Scrape down the sides of the blender with a
well.
rubber spatula if needed.)
Meanwhile, in a medium saucepan over medium-high heat, heat the sugar,
5.) Blend in remaining powdered sugar (1/2 cup)
vinegar, and celery seed. Whisk rapidly until sugar dissolves completely.
6.) Gently fold the strawberry-cream cheese mixture into the whipped
Remove saucepan from heat. Pour the hot brine over the cucumbers
cream mixture until completely combined and there are no streaks.
Add the dill and fold everything to combine. Place a lid on the bowl and
7.) Place into a serving dish and serve immediately for a whipped texture,
refrigerate for 2 days before eating, to let flavors mingle. Eat straight from the
or refrigerate for 1-2 hours for a firmer texture.
bowl, or transfer to jars if desired. Pickles keep well for up to 3 weeks
8.) Use within 1-2 days. Store leftovers in an airtight container in the fridge.

** Serve with a displayed fruit display in the image of an Axolotl, use your
favorite fruits to make a fruit bowl around this display.

2 19
 Side Dish Dessert
Julien Robbins - Big Creek
Cloverbud (5-6) Sasha Robbins - Big Creek
Intermediate (10-13)
Salsa
Brownie Layer Desserts
Ingredients:
1 - 28oz can diced tomatoes
Ingredients:
1- 4oz can diced green chili peppers
1 pkg chocolate brownie mix (including mix ingredients)
1-2 jalapeno peppers
1 pkg instant chocolate pudding (including mix ingredients)
1 c. fresh cilantro
2 c. powdered sugar
1/2 onion
1 4oz pkg cream cheese (softened)
1 T. minced garlic
1-2 t. milk
1 T. cider vinegar
1/4 t. vanilla
1 1/2 T. lime juice
1 c. mini chocolate chips
1 t. salt
1/2 of an 8oz container whipped topping
1 t. pepper
Directions:
Directions:
Prepare brownie mix according to package for a 13x9" pan. Cool completely.
Place chunks of onion and jalapenos in food processor along with garlic,
Prepare pudding mix according to package directions. Beat powdered sugar,
cilantro, salt, pepper, vinegar, and lime juice. Pulse until finely chopped. Add
cream cheese, milk, and vanilla in medium bowl until creamy. Fold in
tomatoes and green chilies. Pulse until larger chunks are smaller or desired
chocolate chips. Cut cooled brownies into 8 circles (size of jar). Layer in jars in
consistency is reached. Enjoy with your favorite tortilla chips or foods!
the following order: brownie, 1/4 c. cream cheese filling, 1/2 c. pudding,
brownie, whipped topping. Refrigerate until ready to serve.

18 3
 Dessert Side Dish
Charlie Herbel - Wolf Creek Valley Kambri Kasper - Wilson Winners
Junior (7-9) Intermediate (10-13)

Chuckwagon Blueberry Dump Cobbler Loaded Mashed Potatoes

Ingredients: Ingredients:
6 c. Frozen Blueberry's 4 slices of bacon, or more to taste
1/2 c. Brown sugar 3 pounds of potatoes, or more to taste, peeled and cut into chunks
1/8 c. Water ½ cup of butter, cut into pieces
1 box yellow cake mix 1 (16 ounce) container of sour cream
1 1/2 sticks of butter 8 ounces of shredded cheddar cheese
1 tsp cinnamon ½ cup of (fresh) chopped chives (optional)
1 lemon salt & ground black pepper to taste
Ice cream optional
Directions:
Directions: 1. Gather the ingredients.
1. Blueberries at room temp 2. Place bacon in a large skillet and cook over medium-high heat, turning
2. Place in baking dish occasionally, until crisp and browned, about 10 minutes; drain on paper
3. Cover with 1/4 c. Brown sugar towels.
4. Cut lemon in half and squeeze into blueberries 3. Meanwhile, place potatoes into a large pot of lightly salted water and bring
5. Stir in water to a boil; reduce heat to medium-low and simmer until tender, about 20
6. Sprinkle cinnamon over fruit minutes. Drain well and return potatoes to the pot.
7. Pour in cake mix over the fruit. 4. Mash butter into the potatoes using a potato masher or electric hand
8. Sprinkle remaining brown sugar over mix mixer until well combined. Add sour cream and continue to mash or beat
9. Slice butter and lay over cake mix until combined. Crumble bacon into potato mixture; stir in cheddar cheese
10. Sprinkle remaining cinnamon and chives. Season with salt and pepper, then enjoy!
11. place in preheated oven at 350 and cook for 35 min
12. Serve warm add scope of ice cream.

4 17
 Side Dish Dessert
Rylee Bradshaw - Wolf Creek Valley Colt Soldan - Big Creek
Intermediate (10-13) Junior (7-9)

Colt’s Sunshine Explosion Cake

Jambalaya Rice (Part 2)
Ingredients:
¾ cup unsalted butter, softened (melted about 30 seconds)
1 ½ cup white sugar
Instructions 1 small instant lemon pudding MINUS 1 tablespoon
For the spice mix 2 tablespoons fresh lemon zest (2 lemons)
* Combine all ingredients and divide into 3 jars, seal and add printed Lemon juice of ½ lemon
instructions if giving as a gift. 4 eggs
1 ¼ c milk
* Store up to 6 months.
1/3 cup canola oil
1 teaspoon vanilla
For the jambalaya (full batch)
1 ¾ cup flour
* Bring the water to boil in a large sauce pan. 3 tablespoons cornstarch
* Add the bell pepper and the rice/spice mix and stir. 4 teaspoons baking powder
* Return to a boil, then reduce to a simmer. Cover and simmer for 15-25 1 teaspoon salt
minutes or until the rice is tender.
* In another saucepan, combine the tomato sauce and sausage. Directions:
* Combine both pans and mix well. If the sauce is too thick, add a bit of 1. Preheat oven to 350 degrees. Grease a standard Bundt pan.
water and stir. 2. In a medium bowl, whisk together flour, cornstarch, baking powder and salt then
set aside.
3. Using an electric mixer on medium speed, cream together the butter and
Notes
granulated sugar until fluffy, about 3 minutes. Add in lemon pudding (powder-do not
This recipe makes the full batch of 12 servings.
cook) and combine well.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
Nutrition 5. Mix in lemon zest.
Calories: 517kcal | Carbohydrates: 16g | Protein: 21g | Fat: 41g | 6. Combine the milk, oil, vanilla and lemon juice in a large bowl.
Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | 7. Starting with the dry ingredients, alternate pouring a third of the wet and dry
Cholesterol: 107mg | Sodium: 2310mg | Potassium: 770mg | Fiber: 3g | ingredients. Mix on medium speed for 2 minutes after the last addition.
Sugar: 6g | Vitamin A: 695IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 3mg 8. Pour the cake batter in the prepared Bundt pan and bake for 50 to 60 minutes, or
until tester inserted come out clean.
9. Invert the cake onto a baking rack to cool.
10. Frost or sprinkle with powdered sugar. Another option would be to sprinkle with
lemon zest.

16 5
 Dessert Side Dish
Kierra Eck - Sunflower Rylee Bradshaw - Wolf Creek Valley
Senior (14+) Intermediate (10-13)

Sweetheart Strawberry Bundt Cakes

Jambalaya Rice (Part 1)
(Part 1)
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients: Total Time 40 minutes
1 stick of Butter
1 cups white sugar Servings 12
2 eggs Calories 517kcal
1 tsp vanilla extract
2-¼ cups cake flour Ingredients:
Pinch of salt For the rice/spice mix
2-½ tsp baking powder * 3 cups rice uncooked
¾ cup pureed strawberries fresh or frozen * 3 tablespoons dried minced onion
* 3 tablespoons dried parsley
**Buttercream Cream Cheese Icing * 4 teaspoons beef bouillon granules
7 oz cream cheese at room temperature * 1 tablespoon dried minced chives
3 Tbl Butter * 1 tablespoon dried celery flakes
1 cup powdered sugar * 1½ teaspoons ground black pepper
2-3 tbsp milk
* ¾ teaspoon cayenne pepper
* ½ tablespoon garlic powder
**Decorate and Garnish with edible flowers or what your heart’s desire
* ¾ teaspoon dried thyme
Directions:
Preheat oven to 350°F. Grease a mini bundt tray well with non-stick spray.
For the jambalaya (full batch)
Cream the butter and sugar together until light and fluffy. * 6 cups water
Add the egg and vanilla extract and beat well. * 1 ½ cup green bell pepper chopped
In a separate bowl, sift together the cake flour, salt and baking powder. * Rice/spice mix from above
Add the flour mixture to creamed mixture, alternating with the pureed * 24 ounces tomato sauce
strawberries. * 3 pounds smoked sausage cut into rounds
Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly * 2-16 ounce cans sweet corn, drained
golden brown. * 2-10 ounce cans of diced tomatoes with green chilies
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack. * Feta cheese, crumbled

6 15
 Side Dish Dessert
Ethan Maske - Sunflower
Intermediate (10-13) Kierra Eck - Sunflower
Senior (14+)
Homemade Mac and Cheese
Ingredients: Sweetheart Strawberry Bundt Cakes
1/3 cup Butter (Part 2)
1/3 cup Flour
3-4 cups Whole Milk (adjust to desired thickness)
**Cream Cheese Icing
1 1/2 Tbsp Garlic Powder
Beat the cream cheese and butter in a medium size bowl until smooth.
1 1/2 Tbsp Onion Powder
1 1/2 Tbsp Smoked Paprika 2 cups Mild-Medium Cheddar Add in the powdered sugar and continue mixing.
3/4 Tbsp Cayenne Pepper 1 cup Gruyere cheese Add in the first tablespoon of milk to see what your consistency is like. You
Salt and Pepper to taste 1 cup Gouda may need a further 1 or 2 spoonsful of milk until the icing is a drizzle
1 Tbsp Dijon Mustard 2 cups Mozzarella Cheese consistency.
2 cups Velveeta 2 lbs. of Pasta (your choice)
**To Decorate
Directions: Drizzle the cream cheese icing over the cooled bundts, allow it to fall over the
Start by grating all of your chesses, and set aside. In a small bowl, add all of the sides.
seasonings (except salt and pepper) to create your season blend. Garnish each cake to your sweethearts desire.
Begin to cook your pasta as instructed on the box. Enjoy!
In a pot, over med-high heat, add your butter. While melting your butter add 1/4 of
the season blend and toast off the seasoning. Whisk and cook for 1-2mins then add
your flour. Cook out the flour for 1-2 mins before adding your milk. Start by
streaming in your milk. At first it will clump up and become a paste, but its ok,
continue to add milk until it becomes a nice smooth bechamel. At this time, add 1/2
of the seasoning and continue to whisk the bechamel. Add a generis amount of salt
and pepper and the Dijon mustard and combine.
Turn off heat and start adding in the shredded cheese. Only add 3/4 of your
cheese blend. Whisk the cheese in and continue to mix until cheese has completely
melted. At this time, add additional seasonings if needed.
Once melted add your pasta to the cheese blend. Coat your pasta thoroughly, then
pour into a baking dish.
Cover the pasta with additional cheese right on top.
Bake in a 350-degree oven for 20mins and broil for 2-3mins to create a nice
cheesy crust. Enjoy!

14 7
 Side Dish Main Dish
Payton Maske - Sunflower
Ari Robbins - Big Creek
Senior (14+)
Junior (7-9)

Wilderness Marinated Chicken

Argentine Carne Asada
Ingredients:
Ingredients:
2lbs chicken breasts
5 cloves garlic
1/2c Olive oil
2 t. salt
1/4c Soy sauce
1 t. black peppercorn
1/4c Worcestershire sauce
1 c. orange juice
1/8c Lemon juice
1/4 c. fresh lime juice
3/4c Brown sugar
1/4 c. fresh lemon juice
2tsp Rosemary
1 c. onion, minced
2Tbsp Dijon mustard
2 t. oregano
1 1/2tsp Salt
1 c. olive oil
1tsp Pepper
2tsp Garlic powder
Instructions:
Mash garlic, salt, and peppercorn into a paste using a mortar and pestle. Stir
Directions:
in juices, onion, and oregano. Let sit at room temperature 30 minutes or
Step 1, Clean and skin your chicken breasts. Place in a large bag and set aside.
longer. Whisk this mixture into olive oil until well blended.
Step 2, Mix all marinade ingredients in a bowl. Pour 3/4 of the marinade over
Meat - Place meat in a large bowl or pan. Add enough marinade to cover the
the chicken. Reserve remainder marinade for grilling.
meat. Cover pan and refrigerated 5-12 hours. Grill meat when coals are hot
Step 3, Seal the plastic and bag rub the marinade all over the chicken. Set the
and white. Serve as is, or with an Argentine chimichurri sauce.
bag in the refrigerator overnight to marinate.
Step 4, Preheat grill to medium-high heat and lightly oil the grate. Place
chicken breasts, smooth-side down on preheated grill.
Step 5, Cook on medium-low heat. Brush marinade on chicken prior to
turning, again after flipping. Cook until the chicken is no longer pink and juices
run clear, about 5 minutes per side. Once cooked, the center of your chicken
should read 165 degrees F.
Step 6, Remove chicken from grill, serve, and enjoy.

8 13
 Main Dish Main Dish
Collins Sturgeon - Wolf Creek Valley Cord Norris - Elkhorn
Junior (7-9) Intermediate (10-13)

Tailgate Turkey Sandwiches BBQ Venison Sandwiches

Ingredients:
1 (2-4lb) venison roast
Ingredients:
1 Tbsp. olive oil
1 package of Hawaiian rolls
1 yellow onion, sliced
1lb. of sliced turkey
4 garlic cloves, minced
1lb. of sliced cheese of choice
1 cup of your favorite barbecue sauce
Choice of condiments: mayonnaise, mustard, tomato, lettuce, pickles
1/2 cup beef stock
1 Tbsp. apple cider vinegar
Directions:
1 tsp. Dijon mustard
Assemble and Enjoy!!
1/2 tsp. salt
1/2 tsp. pepper
buns of choice, for serving
pickles, for serving

Directions:
1. Start by letting the roast come to room temperature for 30 minutes before
you sear it (if you can). This helps create a nice crust on the sear you’ll perform
by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
2. Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the
roast on all sides until a nice, brown crust has formed. Take your time this
could take 15-20 minutes.
3. Then, place your seared roast into the bottom of a slow cooker. Cover it with
the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and
pepper.
4. Cook for 8 hours on low or until the meat is literally falling apart. If it is too
tough to pull apart, it needs more time. Shred the meat with forks.
5. To serve, pull some out, place it on a bun, add more barbecue sauce, and
top with pickles. Enjoy!

12 9
 Main Dish Main Dish
Jack Enger - Sunflower Coy Cook - Sunflower
Intermediate (10-13) Intermediate (10-13)

Soft & Fluffy Homemade Pizza Dough

Massaman Curry
Ingredients:
(8 g) 1 pouch instant (rapid rise) dry yeast
Ingredients:
2 tsp sugar
50g Curry Paste 1 1/4 cup milk, warmed to about 38C to 45C
60g Oil 3 tbsp melted butter
150g Chicken (or favorite meat) About 3 cups unbleached all-purpose flour
600ml Coconut Milk 1 tsp salt
75g Palm Sugar
Instructions:
60g Fish Sauce
In a large bowl, mix yeast, sugar, warm milk (do not bring to a boil), and melted butter.
45g Tamarind Paste
200g well chopped onion Let rest for 10 minutes to allow the yeast to activate. Foam will form along the surface.
200g Potato (bite size pieces)
50g roasted Peanuts Mix flour and salt. Gradually add to bowl, mixing with a fork, and eventually with your
hands if using a fork becomes difficult. Incorporate flour until the dough is consistent and
Directions: fairly firm.

1. stir curry paste with oil over medium high heat for 1.5 mins.
Flour a work surface and knead the dough, adding a bit of flour until the dough no longer
sticks. To knead, fold and flatten the dough for roughly 5 minutes, using the palm of your
2. add favorite meat (chicken), coconut milk, palm sugar, fish sauce, tamarind hand or fist.
paste, chopped onion, potato cut into bite size pieces, roasted peanuts.
Place the dough ball in a bowl greased with butter. Cover and allow the dough to rise in a
3. simmer on medium heat for at least 30 mins until desired doneness. warm, draft-free location. The dough must double in volume, which should take about 45
minutes.

4. serve with rice. Deflate the dough before working it according to the chosen recipe.

10 11