Students earn honors in cook-off
Staff Reports, Hartselle Enquirer
The Morgan County Cattlewomen's Association recently held its annual Beef Cook-Off at the Agricultural Service Center.
More than 50 high school and junior high school students from across Morgan County, including Brewer, Falkville, Danville, Hartselle, Austin, West Morgan, Priceville, Union Hill, and many home schools competed in the event.
Each dish was required to be made of at least one pound of beef, not contain any other meat, limit sodium and fat, be ready to serve and accompanied by five copies of the recipe for the judges to review.
Each dish was evaluated on taste, ease of preparation and nutritive value, and appearance. A tasting fair was held immediately following announcement of the winners.
Senior Beef Cook-Off winners were as follows: Kristen Hawley, Brewer High School, first place ($50); Ashley Wilkerson, Brewer High School, second place ($40); Tawny Carnes, Falkville High School, third place ($30); Matt Holt, Brewer High School, fourth place ($20); and Katrina Barnett, Falkville High School, fifth place ($10).
Junior Beef Cook-Off winners were are follows: Caitlin Frey, Union Hill Junior High School, first place ($25 and $5 certificate); Sabrina Randolph, Falkville High School, second place ($15 and $5 certificate).
Schools placed in the Beef Cook-Off as follows: Falkville High School ($75 certificate); Brewer High School and Austin High School ($50 certificate); and Hartselle High School ($25 certificate).
Senior Beef Cook-Off first place entry
Kristen Hawley, Brewer High School
Cherokee Harvest Stew
2 lbs. beef steak
4 large-medium carrots
1 large potato
4 small bell peppers
1 large Vidalia onion
2 medium tomatoes
2 Tbs. garlic powder
1 tsp. onion powder
1 tsp. dried parsley flakes
1 can whole kernel corn
2 heaping Tbs. pumpkin
4 beef bouillon cubes
3 quarts water
2 Tbs. cornstarch
Salt and pepper to taste
Flour and butter as needed
Medium pumpkin, cleaned
Slice beef into small chunks and marinate with onions and one tablespoon of garlic powder (and salt and pepper, if desired) in fridge for 24 hours, then roll meat into flour.
Saut/ meat in butter until browned.
Add meat to 3 quarts of boiling water with bouillon cubes and chopped onion. Boil until cubes are dissolved and meat is tender.
Add remaining seasonings and chopped vegetables. Boil 5 minutes, reduce heat and let simmer for 1-1 1/2 hours, stirring very frequently, until everything is tender.
Thicken, if desired, with cornstarch. Add extra butter, if desired.
While soup simmers, remove lid of previously cleaned pumpkin. Brush inside with butter and dust with salt and pepper.
Bake pumpkin at 325 degrees for 1 hour or until pumpkin meat is tender.
Remove from oven, cool and serve stew in pumpkin shell. Garnish as desired around base.
Junior Beef Cook-Off first place entry
Caitlin Frey, Union Hill Junior High School
Quick Tator Tot Bake
1 lb. lean ground beef
1 small onion
Salt and pepper to taste
1 16 oz. pkg. frozen tator tots
1 can cream of mushroom soup
1/2 soup can of milk
2 cups shredded cheddar cheese
Sour cream and parsley flakes to garnish
Brown meat and onion, drain any fat. Mix in 1 cup shredded cheese, mushroom soup and milk. Season with salt and pepper.
Place in greased 1 1/2 -2 quart casserole dish, top with tator tots. Bake at 350 degrees for 30-40 minutes or until tator tots are nice and brown.
Top with remaining cup of cheese. Garnish with a spoon of sour cream and parsley flakes.