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LITTLE ROCK — Ethan Ferren of Searcy (White
County) and Carley Allen of Ozone (Johnson County) are winners at the
53rd annual Arkansas Dairy Foods Contest held June 2.
Ferren, 11, son of Aaron and Jody Ferren, took first in the
Main Dish competition with “Four Cheese Chicken Fettuccine.” Allen, 13,
daughter of Charley and Sandra Allen, took first in the Party Idea
competition with “Dairy Kugel.”
Winners received $150.
Judges placed contestants based on recipe, use of dairy
products, originality, availability of ingredients and serving
technique. Arkansas Farm Bureau, Southwest Dairy Museum and Arkansas
Dairy Cooperative Association sponsored the event.
In the Main Dish competition, Aaron Kimbrough of Des Arc
(Prairie County) took second with “Five Cheese Sub Roll Up.” Jessica
Mefford of Ozark (Franklin County) took third with “Bistro Mac &
Cheese.” Cody Crisp of Paragould (Greene County) took fourth with
“Cheesy Chicken Rolls.”
In the Party Ideas competition, Shelby Givens of Arkadelphia
(Clark County) took second with “Shelby’s Seafood Nachos.” Harlee Ray
of Cecil (Franklin County) took third with “Tres Leches Cake ‘Three
Milk Cake’.” Luke Phillips of Booneville (Logan County) took fourth
with “Sandwich Cookie Gems.”
The winning recipes are:
Four Cheese Chicken Fettuccine
Ingredients:
- 1 (16 oz) pkg. fettuccine noodles, uncooked
- 1 (8 oz) pkg. cream cheese
- ½ cup butter
- 1 cup heavy cream
- 1 (10 ¾ oz) can cream of mushroom soup, undiluted
- ¼ teaspoon garlic powder
- ¾ cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 cups Swiss cheese, shredded
- 2 ½ cups cooked, cubed chicken
Topping:
- 1/3 cup bread crumbs
- 2 Tbsp. butter, melted
- 2 Tbsp. parmesan cheese, grated
- ¼ tsp. dried oregano
Directions:
- Preheat oven to 350 degrees. Cook fettuccine
according to package directions. Meanwhile, place cream cheese,
butter, cream, mushroom soup, and garlic powder in a large
saucepan. Cook and stir on medium-high heat until butter and cream
cheese have melted. When sauce has melted together, add cheeses
(parmesan, mozzarella, and Swiss). Stir until melted together.
- Add chicken to the cheese sauce and stir. Remove from heat.
- Add cooked, drained fettuccine to sauce and stir
until well combined. (If sauce is too thick, add some pasta water
to thin.) Pour this noodle/sauce mixture into a greased 9” by 13”
glass baking dish and distribute evenly.
- Combine topping ingredients and sprinkle evenly on
top of noodles. Cover baking dish with foil and bake for 25
minutes. Uncover. Bake an additional 5-10 minutes or until golden
brown. Serve warm.
Dairy Kugel
(A Jewish Casserole resembling bread pudding used as a dish or dessert) adapted from a recipe on allrecipes.com
Ingredients:
- 2 cups uncooked egg noodles
- ¼ cup butter, melted
- 2 eggs
- 1 cup small curd cottage cheese
- 1 cup sour cream
- 1 cup milk
- 1 (8oz) package cream cheese, softened
- ½ and ¼ cup sugar, divided
- 1 tsp. of vanilla extract
- 1/8 tsp. salt
- 1 Tbsp. ground cinnamon
Directions:
- Preheat oven to 350 degrees. Cook noodles according
to the package directions and drain. Toss with butter and set
aside. In a large mixing bowl, beat eggs for 8-10 minutes. Beat in
the cottage cheese, sour cream, milk, cream cheese, ½ cup sugar,
vanilla and salt. (These ingredients may also be blended in a blender if
desired to give a creamier texture before adding them to the
eggs. Stir in noodles.
- Transfer the mixture into a greased 13” by 9” by 2”
baking dish. Combine the cinnamon and remaining sugar. Sprinkle
this over the noodle mixture. Bake uncovered at 350 degrees for
40-50 minutes or until a knife inserted in the center comes out
clean. Let stand for 10 minutes before serving. Garnish as desired.
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