SAMPSON COUNTY 4-H 2007 FAVORITE FOODS SHOW
Date:
January 27, 2007 10:00 am
Place:
Sampson County Agri-Exposition Center Clinton, NC
SAMPSON COUNTY 4-H 55 Agriculture Place Clinton, NC 28328 (910) 592-7161 www.sc4h.org
2007 SAMPSON COUNTY 4-H
FAVORITE FOODS SHOW
RECIPES BY SAMPSON COUNTY 4-H’ERS
APPETIZER
TAFFY APPLE DIP JELL-O STRAWBERRIES SAUSAGE BALLS SUPER BOWL PARTY FRANKS MINI PIZZAS COWBOY CAVIER Austin Mott Rebecca Kornegay Nicholas Usher Colin Avery Tiara Howard Dawson Batts Page 4 Page 4 Page 5 Page 5 Page 6 Page 6
BEVERAGE
AQUA HORCHATA DE ARROZ LOVE POTION STRAWBERRY PUNCH Livia Tinoco Patrick O'Quinn Breauina Henry Page 7 Page 7 Page 8
MAIN DISH
DEEP FRIED TACOS CRAB LINGUINE Kiera Mabry Allyssa Morales Page 9 Page 9
DESSERT
SUNKIST FLOAT CHOCOLATE POUND CAKE CAPPUCCINO MOUSE TRIFLE CARLIE'S BLUEBERRY SECRET FLAN (SPANISH STYLE CUSTARD) DIRT DESSERT SHARIEKA'S STRAWBERRY SENSATION DIRT PIE THE WORLD'S BEST PINEAPPLE CAKE VALENTINE CUPCAKES BY LILY FUDGY CHOCOLATE BROWNIES
BANANA PUDDING WITH COOL WHIP CREAM
RAINBOW SPRINKLERS RAINBOW DUST SHEET CAKE TREASURE CHEST BIRTHDAY CAKE CUPCAKES DINO CAKE
Gregory Monk Kirsten Mott Emma Kornegay Carlie Piercy Fernanda Tinoco Logan O’Quinn Sharieka Hemingway Sidney Askew Derrick Owens Lily Askew Jovan Pressley Symone Henry Jayna Jones Jayna Jones Tara McCullen Payton O'Quinn Ashley Culbreth Wyatt Kendall
Page 10 Page 10 Page 11 Page 11 Page 12 Page 12 Page 13 Page 13 Page 14 Page 14 Page 15 Page 15 Page 16 Page 17 Page 18 Page 19 Page 19 Page 20
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CLOVER CHEF (ADULT)
CREAM CHEESE PANCAKES FLORENTINE CHICKEN BRAID Anne Bass Erica Batts Page 21 Page 21
CLOVER CHEF (YOUTH)
SAVORY THREE-CHEESE SPREAD SWEET-N-HOT CHEESE SPREAD PHILLY CHEESY PIZZA DIP Deidra Arndt Deidra Arndt Deidra Arndt Page 22 Page 22 Page 23
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The purpose of the Favorite Foods Show is to give 4-H members a chance to exhibit a favorite food and to demonstrate proper table setting techniques.
All participants receive a 4-H ribbon. First place in each category in the Junior and Senior divisions receive a $10.00 County Scholarship which can be used toward 4-H activities such as camp, summer programs, teen retreat, state exchange and many other opportunities available to 4-H’ers. Moneshia Langley of the Hill Toppers 4-H Club invite senior 4-H’ers (ages 13-19) AND adult Leaders and Volunteers to participate in the Sampson County “Clover Chef” competition, which is similar to the Iron Chef TV show. The winning entry will receive a ribbon and a $25.00 County Scholarship.
************************************************************************* North Carolina Cooperative Extension Service of the products named nor criticism of similar products not mentioned. *************************************************************************
The use of trade names in this publication does not imply endorsement by the
North Carolina State University and North Carolina A&T State University commit themselves to positive action to secure equal opportunity regardless of race, color, creed, national origin, religion, sex, age, or disability. In addition, the two Universities welcome all persons without regard to sexual orientation. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.
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APPETIZER
TAFFY APPLE DIP 1 (8 ounce) package cream cheese ¾ cup brown sugar 1 teaspoon vanilla extract In a small bowl, mix all ingredients together. Serve with apple wedges. Austin Mott Age 12 Dynamite 4-H'ers
JELL-O STRAWBERRIES 2 family size boxes of Strawberry flavored Jell-O 1 can sweetened condensed milk 3 cups of chopped walnuts (or pecans) Red and Green colored sugar In a bowl mix the first three ingredients together. Let chill in the refrigerator for 15 to 20 minutes. (If you are in a hurry, you can skip this step; it just makes it easier to work with.) After dough is chilled, shape teaspoon size balls into a strawberry shape, one end narrow and the other end flattened out. Dip the flat end in green sugar, and roll the rest in red sugar. These are better if you can make them at least one day ahead. Rebecca Kornegay Age 10 Upward Bound
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APPETIZER
SAUSAGE BALLS 1 pound mild sausage 1 pound mild cheddar cheese chili powder paprika 2-3 cups low fat "Bisquick" mix 1 tablespoon mayonnaise Shred cheese into a bowl; add sausage, spices, mayonnaise and Bisquick mix. Mix all ingredients well. If needed add more Bisquick. Roll into balls and place on cookie sheet. Bake at 350° for 15-20 minutes. Can be eaten cold or warm. Makes 15 servings. Nicholas Usher Age 9 At Large
SUPER BOWL PARTY FRANKS 2 packages Li'l Smokies 1 jar Kraft BBQ Sauce ½ jar grape jelly ½ cup mustard Combine all ingredients in Crock-pot. Simmer for 1 hour. Makes 8 servings. Colin Avery Age 3 Sampson County Happy FeetAPPETIZER
MINI PIZZAS 1 package English muffins 1 (14 ounce) jar pizza sauce ½ cup mozzarella shredded cheese Toppings: peppers, onions, pepperoni, beef
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Preheat oven to 350°. Slice muffins in half. Place on pan, spread pizza sauce over top of muffins. Top with cheese and your choice of other toppings. Warm at 350° until cheese melts. Makes 6 servings. Tiara Howard Age 11 Lion Heart
COWBOY CAVIAR 1 can Mexican corn 1 can pinto beans 1 can black beans 1 medium tomato, diced ½ onion chopped ½ bell pepper, chopped 8 ounces Kraft Italian dressing cilantro to taste Pour all ingredients except dressing in a bowl and mix together. Add dressing after mixing. Chill overnight and drain excess dressing. Serve with chips. Makes 8 servings. Dawson Batts Age 5 Sampson County Happy FeetBEVERAGE
AQUA HORCHATA DE ARROZ 1 cup white rice 1 cinnamon stick 1 can sweet condensed milk ½ teaspoon vanilla 1 ½ cup of water put in rice 1 can evaporated milk Put the rice in a bowl. Fill the bowl to the brim with water. Let the rice stand in the water for about 15 or 30 minutes. When the rice is ready, put the rice in a blender on high for about 5 minutes. Repeat the same step, blending the rice until the rice is ground up. Every time you blend the rice, pour the rice water through a strainer until you pour off all the water. Pour it in a pitcher then when you finish blending the rice and water, pour 1 can of evaporated milk in the pitcher and add water until the pitcher is full. Stir in the remaining ingredients.
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Makes 8 or more servings. Livia Tinoco Age 12 Lion Heart
LOVE POTION 1 (6 ounce) can frozen orange juice, thawed 1 (6 ounce) can frozen limeade, thawed 1 (16 ounce) can frozen lemonade, thawed 1 large can chilled pineapple juice 1 large bottle chilled cranberry juice cocktail 1 large bottle ginger ale, chilled 1 quart chilled club soda 2 cups frozen strawberries, sliced and thawed In a large bowl, mix together all ingredients, add strawberries. Makes 26 servings. Patrick O'Quinn Age 10 Explorers BEVERAGE
STRAWBERRY PUNCH 2 (28 ounce) bottles ginger ale, chilled ½ gallon strawberry ice cream 1 (10 ounce) package strawberries Put ice cream and strawberries in punch bowl, add ginger ale. Mix all ingredients together in the punch bowl and serve. Makes 24 servings. Breauina Henry Age 10 Lion Heart
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WHAT IS 4-H?
The mission of the 4-H Youth development program in North Carolina is to create helping relationships to enable youth to become responsible, productive citizens. 4-H enables youth to have fun, meet new people, learn new life skills, build self-confidence, learn responsibility, set and achieve goals. The joy of 4-H is seeing young people grow through their accomplishments.MAIN DISH
DEEP FRIED TACOS 1 pound ground beef 1 package McCormick Seasoning ½ can refried beans flour tortillas shredded lettuce nacho cheese sauce 1 large tomato salsa oil Brown ground beef and add seasoning mix and can of refried beans. Cut up lettuce and tomato and put in a serving dish with cheese sauce. Place a bowl of your favorite salsa in the middle of the serving dish. Stuff tortillas with meat mixture and wrap. Do this about 1 hour before cooking so the shell has formed around the meat. Heat cooking oil in frying pan and drop tacos in. Let cook until golden brown and drain on paper towel. Layer taco with cheese sauce, lettuce and tomato and serve. Makes 12 servings. Kiera Mabry Age 7 Hill Toppers
CRAB LINGUINE ½ pound linguine 1 cube butter 2-3 cloves garlic 1 pint half and half 1 pound crab ½ pound Parmesan cheese ½ pound Romano
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Melt butter, then add garlic and saute. Add half and half, crab and both cheeses. Pour over linguine. Add black pepper to taste. Makes 4 servings. Allyssa Morales Age 13 Home Runners and Sampson County Saddle Club
DESSERT
SUNKIST FLOAT 1 cup Sunkist Soda 1 scoop orange sherbet a dash of orange sprinkles Pour Sunkist Soda into a one-cup measuring cup. Put in one scoop of orange sherbet. Sprinkle on top of sherbet with orange sprinkles. Gregory Monk Age 7 Lion Heart CHOCOLATE POUND CAKE 1 cup butter, softened 1 cup shortening 3 cups sugar 5 large eggs 3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt ¼ cup cocoa 1 cup milk 1 tablespoon vanilla extract Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes, remove from pan and let cool completely on wire rack.
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Kirsten Mott Age 10 Dynamite 4-H'ersDESSERT
CAPPUCCINO MOUSSE TRIFLE 2 ½ cups cold milk ⅓ cup instant coffee granules 2 packages (3.4 ounce) instant vanilla pudding mix 1 carton (16 ounce) frozen whipped topping, thawed, divided 2 loaves (10 ¾ ounce) frozen pound cake, thawed and cubed 1 square semisweet chocolate, grated ¼ teaspoon ground cinnamon In a mixing bowl, stir the milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping. Place one third of the cake cubes in a 4 quart serving or trifle bowl; layer with a third of the reserved milk mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Emma Kornegay Age 12 Upward Bound CARLIE'S BLUEBERRY SECRET 1 ½ cup milk 1 ½ cup sugar 1 ½ cup flour 1 ½ cup blueberries 1 tablespoon butter dash of secret ingredient Preheat oven to 350°. Wash and drain blueberries. Melt butter in a 2 quart casserole dish. Mix milk, sugar and flour in mixing bowl. Spread blueberries in bottom of casserole dish with melted butter. Pour mixture over blueberries. Add dash of secret ingredient. Bake for 28-30 minutes or until top is lightly brown. Makes 6-8 servings. Carlie Piercy Age 9 Home Runners
DESSERT
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FLAN (SPANISH STYLE CUSTARD) 2 cups milk 2 packages caramel sauce 1 small box raisins 2 boxes flan mix 4-8 custard cups or bowls On medium high heat, pour two cups of milk in a 2 quart sauce pan or pot. Stir well. When it begins to boil, add the flan mix. When the flan custard comes to a boil, put 1 raisin in the bottom of a custard cup or bowl, then pour the caramel sauce over the raisin. Next pour the custard in the custard bowls. Once the bowls are filled, put the bowls in the refrigerator to set for about 1 hour. You can turn the custard out of the bowl onto a saucer or eat the custard right out of the bowl! Makes 4 to 8 servings. Fernanda Tinoco Age 8 Lion Heart
DIRT DESSERT chocolate (instant) pudding mix milk chocolate sandwich cookies gummy worms Mix pudding and milk according to package. Place a few cookies in a resealable bag. Seal the bag and smash the cookies. Spoon pudding into clear plastic cups. Top with cookie crumbs and add gummy worms. Logan O'Quinn Age 4 ExplorersDESSERT
SHARIEKA'S STRAWBERRY SENSATION 1 stick margarine 1 ¾ cups sugar 1 ½ teaspoon vanilla flavoring 1 teaspoon butter flavoring
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2 beaten eggs 2 ¾ cups self-rising flour 1 ¼ cups milk 2 cans vanilla frosting fresh strawberries for decoration Preheat oven to 350°. Grease 2 layer pans or a small sheet cake pan. Cream margarine, sugar and flavorings together for 1 minute. Add the beaten eggs. Add alternately the flour and milk. Pour batter into prepared pans. Bake for about 20-30 minutes or until cake tests done. Cool layers. Place layer down on cake plate, top with frosting, add top layer, frost top and sides of cake with frosting. Arrange strawberries on top of cake. Makes 12 servings. Sharieka Hemingway Age 15 Lion Heart
DIRT PIE 1 pound bag Oreo cookies 1 box chocolate pudding 1 box chocolate fudge pudding 1 bag gummy worms ½ cup peanut butter chips ½ cup chocolate chips Mix pudding according to the directions on the box. While pudding sets, smash Oreos until they are the consistency of dirt. Put chocolate pudding into pot. Top with Oreos and chips. Place gummy worms on top or hidden in dirt. Makes 8 servings. Sidney Askew Age 7 Sampson County Happy FeetDESSERT THE WORLD'S BEST PINEAPPLE CAKE 1 box Duncan Hines Yellow Cake Mix 1 ⅓ cups water ⅓ cup vegetable oil 3 large eggs 1 can crushed pineapple 1 cup Cool Whip Preheat oven to 350°. Grease side and bottom of pan with shortening and flour lightly. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened for 2 minutes then pour batter into pan and bake immediately. Bake 30 minutes then let cool 12
completely in pan for about 15 minutes before frosting. Cake is done when toothpick inserted in center comes out clean. Makes 8 servings. Derrick Owens Age 18 Lion Heart
VALENTINE CUPCAKES BY LILY Cupcakes: 1 package butter cake mix 3 eggs 1 ¼ cups water 1 stick butter oil Mix and cook according to directions on package. Frosting: 10 ounces butter, softened 16 ounces confectioner sugar 2 teaspoons vanilla 4 teaspoons hot water Beat together the butter and sugar with an electric beater. Once well combined, add vanilla and water. Beat until smooth and creamy. Spread frosting on cupcakes and decorate. Makes 24 cupcakes. Lily Askew Age 4 Sampson County Happy FeetDESSERT
FUDGY CHOCOLATE BROWNIES ½ cup (1 stick) margarine or butter 1 package (12 ounces) semisweet chocolate chips (2 cups) 1 ¼ cups all-purpose flour 1 ½ cups sugar 1 teaspoon salt 3 eggs 1 cup coarsely chopped nuts Preheat oven to 350°. Grease rectangular pan, 13x9x2 inches. Heat margarine and 1 cup 13
of the chocolate chips in 3 quart sauce pan over low heat, stirring constantly until melted. Stir in sugar, flour, vanilla, baking powder, salt and eggs until smooth. Stir in remaining chocolate chips. Spread in pan and sprinkle with nuts. Bake about 30 minutes or until center is set; cool completely. Cut into 2x1½ inch bars. Store tightly covered. Optional: may dust with confectioner sugar or top with cool whip or nuts. Makes 36 servings. Jovan Pressley Age 10 Lion Heart
BANANA PUDDING WITH COOL WHIP CREAM vanilla wafers banana instant banana cream pudding milk Cool Whip cream Layer banana by slicing then place all around in a dish. Next layer vanilla wafers and banana until it is completely to the top of the dish. Blend instant pudding and milk together for about 2 minutes and pour over and through the banana and cookie. Then top with cool whip cream and garnish with cookie crumbs and refrigerate. Makes 10 servings. Symone Henry Age 15 Lion Heart DESSERT
RAINBOW SPRINKLERS Ingredients: 1 ½ cups sugar ½ cup (1 stick) margarine or butter, softened ½ cup shortening 2 eggs Sugar Cookies: 2 ¾ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt 14
Colored sugar or candy sprinkles Preheat oven to 400°. Stir sugar, margarine, shortening and eggs in large bowl until mixed. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls. Roll balls in colored sugar or candies until coated. Put about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light golden and cracked on top. Right away, take cookies off cookie sheet. Makes about 6 dozen cookies. Jayna Jones Age 4 Sampson County Happy Feet
4-H MOTTO
“TO MAKE THE BEST BETTER”
RAINBOW DUST Colored Sugar ½ cup sugar food colors (see chart)
DESSERT
Put sugar in a resealable plastic bag. Pick a color from the chart, and add the food colors to sugar in bag. Seal bag. Squeeze sugar in bag until it becomes colored. Store sugar in sealed bag. Makes ½ cup colored sugar. Color Number of drops of Liquid Food Color Orange 2 drops yellow and 2 drops red Peach 4 drops yellow and 1 drop red Yellow 4 drops yellow Pale yellow 2 drops yellow Green 8 drops green Lime green 3 drops yellow and 1 drop green Blue 5 drops blue Turquoise blue 3 drops blue and 1 drop green Baby blue 2 drops blue Purple 3 drops red and 2 drops blue Red 10 drops red Rose 5 drops red and 1 drop blue
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Pink
1 drop red Jayna Jones Age 4 Sampson County Happy Feet
4-H COLORS
The official 4-H colors are green and white. The white symbolizes purity. The green, nature’s most common color, is emblematic of life, springtime and youth.DESSERT
SHEET CAKE 2 cups all purpose flour 1 ½ cups white sugar ½ cup shortening 1 cup milk 3 ½ teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 3 eggs Preheat oven to 350°. Grease and flour one 9x13 inch pan. Mix together flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Finally, stir in vanilla. Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy. Frosting 1 pound powered sugar ¾ cup Crisco 4 tablespoons water black and gold food coloring (Hobbton Colors!) With mixer at low speed, stir slightly the Crisco, add sugar and water alternating each, mixing until blended. If flavoring is desired, omit 1 teaspoon of water and add 1 teaspoon of flavoring. If the frosting is too hard to come through the decorating bag, then add one teaspoon of Crisco per ½ bag of frosting and mix together. Tara McCullen Age 10 16
Sampson County Saddle Club
DESSERT
TREASURE CHEST BIRTHDAY CAKE 2 packages chocolate cake mix 1 ⅓ cups butter, softened 8 squares unsweetened chocolate, melted and cooled 6 teaspoons vanilla extract 7 ½ - 8 cups powdered sugar ⅓ cup - ½ cup milk assorted candies In two batches prepare cakes according to directions. Bake in two greased and floured 13x9 inch pans, let cool. In a bowl cream butter, beat in chocolate, vanilla, sugar and milk. Center one cake on a covered board, frost top. Top with second cake and frost top and sides. For lid, insert 4 inch skewers equally spaced 6 inches into one long side of corrugated cardboard lid. Frost top of lid. Pipe a shell border on the edges of lid and pipe on handles. Place one 7 ½ inch skewer on each side of cake top about 3 ½ inches from back of chest. Position lid over cake and gently insert short skewers 1 inch from back. Rest lid on long skewers. Arrange candy in chest. Cut a keyhole from fruit roll up. Position strips of fruit roll up in front and back of chest. Makes 14-16 servings. Payton O'Quinn Age 7 Explorers
CUPCAKES Duncan Hines white cake mix Betty Crocker whipped butter cream frosting sprinkles 1 ⅓ cups water 2 tablespoons vegetable oil
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3 egg whites Preheat oven to 350°. Blend dry mix, water, oil, and egg whites at low speed (about 30 seconds). Beat at medium for 2 minutes. Then pour into boiling cups. Bake about 21-24 minutes. Cool for 15 minutes, then decorate. Makes 24 cupcakes. Ashley Culbreth Age 16 Lion Heart DESSERT
DINO CAKE 1 box of cake mix gumdrops M&M's frosting Bake cakes as directed in two 8 x 1 ½" round pans. Cut one cake in half, making two half circles. Sculpt one half circle into a neck and other half into a tail. For body, remove a small u-shaped piece from an edge of remaining cake. Arrange pieces in dinosaur shape on a serving platter. Decorate with frosting and candy as desired. Wyatt Kendall Age 6 Home Runners
4-H EMBLEM AND NAME
The 4-H Emblem is a green four-leaf clover with the white letter “H” placed parallel to the mid-rib of each leaf. The H’s stand for Head, Heart, Hands and Health. The four-leaf clover symbolizes good luck and achievement. The emblem is protected by copyright held by the U.S. Department of Agriculture. CLOVER CHEF (ADULT)
CREAM CHEESE PANCAKES 18
2 cups self-rising flour 2 tablespoons sugar 1 large egg 2 cups milk 3 ounces cream cheese, softened 1 tablespoon butter or margarine melted ½ teaspoon vanilla extract Combine self-rising flour and sugar in a large bowl; make a well in the center of the mixture. Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened. Pour ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with topping of choice. Anne Bass Sampson County Saddle Club
FLORENTINE CHICKEN BRAID 3 small chicken breasts, shredded ½ cup red bell pepper, chopped 1 bundle broccoli, chopped 1 cup shredded cheese ⅓ cup mayonnaise ½ teaspoon salt 2 packages (8 ounces) crescent rolls 1 package Italian dressing mix ½ package cream cheese Preheat oven to 375°. Boil chicken breasts and let cool. While cooling, chop bell pepper and broccoli; mix together. Add chicken and all other ingredients and mix. Take crescent rolls out of package and knead together; spread out into 1 large square. Cut into 1-inch strips. Add mixture to dough (in middle in a mound). Start at one end of dough and braid bread until mixture is completely encased in crescent roll dough. Bake for 20-25 minutes or until golden brown. To serve, cut with knife. Makes 8 servings. Erica Batts Sampson County Happy Feet
CLOVER CHEF (YOUTH)
SAVORY THREE-CHEESE SPREAD
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1 package (8 ounces) Philadelphia Cream Cheese, Softened 1 cup Kraft shredded cheddar cheese 3 slices Oscar Meyer Smoked Ham, finely chopped ¼ cup Kraft 100% Grated Parmesan Cheese 1 tablespoon chopped red bell peppers 1 tablespoon sliced green onions ¼ teaspoon ground red pepper (cayenne) Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Sprinkle with cheddar cheese, ham and parmesan cheese. Microwave on high 1 minute or until heated through. Top spread with bell peppers, onions and ground pepper, sprinkling each topping in a row over one-third of spread. Serve with Ritz Crackers. Makes 1 ¼ cups spread or 10 servings Deidre Arndt Age 14 Sampson County Council & Teen Court
SWEET 'N HOT CHEESE SPREAD 1 package (8 ounces) Philadelphia Cream Cheese, softened 3 tablespoons apricot jam ⅛ teaspoon ground red pepper (cayenne) ¼ cup Planters Slivered Almonds Ritz Crackers Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Top with jam; sprinkle with pepper and almonds. Microwave on high 1 minute or until heated through. Serve with the crackers. Makes 1 ¼ cups spread or 10 servings. Deidre Arndt Age 14 Sampson County Council & Teen Court
CLOVER CHEF (YOUTH)
PHILLY CHEESY PIZZA DIP 1 package (8 ounces) Philadelphia Cream Cheese, Softened ½ cup pizza sauce
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½ cup Kraft shredded mozzarella cheese 2 tablespoons Kraft 100% Grated Parmesan Cheese 2 tablespoons each: chopped red and green peppers 1 teaspoon Italian seasoning Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with remaining ingredients. Microwave on high 2 minutes or until heated through. Serve with Ritz Crackers. Makes 2 cups or 16 servings. Deidre Arndt Age 14 Sampson County Council & Teen Court
4-H PLEDGE
I pledge: My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, And My HEALTH to better living, For my club, my community, my country, and my world.
VISIT US ON THE INERNET!! www.sc4h.org
4-H is the non-profit youth component of the North Carolina Cooperative Extension Service based at North Carolina State University
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and North Carolina A&T State University. Sampson County 4-H is funded through United Way of Sampson County and donations from private individuals and businesses.
Sampson County 4-H invites YOU to be a part of the wonderful world of 4-H! For more information on how you can get involved either as a 4-H member or volunteer, call the Sampson County 4-H Office: (910) 592-7161 55 Agriculture Place Clinton, NC 28328
www.sc4h.org
W. DeLeon Wilks Extension Agent 4-H Youth Development
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