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 Austin Mott Page 4
JELL-O STRAWBERRIES Rebecca Kornegay Page 4
SAUSAGE BALLS Nicholas Usher Page 5
SUPER BOWL PARTY FRANKS Colin Avery Page 5
MINI PIZZAS Tiara Howard Page 6
COWBOY CAVIER Dawson Batts Page 6
BEVERAGE
AQUA HORCHATA DE ARROZ Livia Tinoco Page 7
LOVE POTION Patrick O'Quinn Page 7
STRAWBERRY PUNCH Breauina Henry Page 8
MAIN DISH
DEEP FRIED TACOS Kiera Mabry Page 9
CRAB LINGUINE Allyssa Morales Page 9
DESSERT
SUNKIST FLOAT Gregory Monk Page 10
CHOCOLATE POUND CAKE Kirsten Mott Page 10
CAPPUCCINO MOUSE TRIFLE Emma Kornegay Page 11
CARLIE'S BLUEBERRY SECRET Carlie Piercy Page 11
FLAN (SPANISH STYLE CUSTARD) Fernanda Tinoco Page 12
DIRT DESSERT Logan O’Quinn Page 12
SHARIEKA'S STRAWBERRY SENSATION Sharieka Hemingway Page 13
DIRT PIE Sidney Askew Page 13
THE WORLD'S BEST PINEAPPLE CAKE Derrick Owens Page 14
VALENTINE CUPCAKES BY LILY Lily Askew Page 14
FUDGY CHOCOLATE BROWNIES Jovan Pressley Page 15
BANANA PUDDING WITH COOL WHIP CREAM Symone Henry Page 15
RAINBOW SPRINKLERS Jayna Jones Page 16
RAINBOW DUST Jayna Jones Page 17
SHEET CAKE Tara McCullen Page 18
TREASURE CHEST BIRTHDAY CAKE Payton O'Quinn Page 19
CUPCAKES Ashley Culbreth Page 19
DINO CAKE Wyatt Kendall Page 20
2
CLOVER CHEF (ADULT)
CREAM CHEESE PANCAKES Anne Bass Page 21
FLORENTINE CHICKEN BRAID Erica Batts Page 21
CLOVER CHEF (YOUTH)
SAVORY THREE-CHEESE SPREAD Deidra Arndt Page 22
SWEET-N-HOT CHEESE SPREAD Deidra Arndt Page 22
PHILLY CHEESY PIZZA DIP Deidra Arndt Page 23
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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.
*************************************************************************
The use of trade names in this publication does not imply endorsement by the
North Carolina Cooperative Extension Service of the products named
nor criticism of similar products not mentioned.
*************************************************************************
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.
3
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
4
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
5
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.
6
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
7
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
8
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.
9
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
10
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
11
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” DESSERT
RAINBOW DUST
Colored Sugar
½ cup sugar
food colors (see chart)
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
15
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
17
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
19
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
20
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
21
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
22