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For Immediate Release

Arkansas Dairy Foods Contest Winners Named

6/2/2011 at 12:00 a.m.


LITTLE ROCK — Holly Harvill of Paragould (Greene County) and Lauren Ince of Nashville (Howard County) were winners at the 54th annual Arkansas Dairy Foods Contest held June 1.

Harvill, 17, daughter of Mitch and Kellie Harvill, took first in the Main Dish competition with “Cajun Shrimp & Cheesy Potatoes.” Ince, 15, daughter of Mike and Jean Ince, took first in the Party Idea competition with “Sugar Cookie Fruit Pizzas.”

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, Kathleen Lance of Nashville (Howard County) took second with “Duo Tater Bake.” Luke Phillips of Booneville (Logan County) took third with “Chicken Breasts Supreme.” Jonathan Sanders of Hickory Ridge (Cross County) took fourth with “Cheesy Chicken Tortilla Stack.”

In the Party Ideas competition, Jared McPeake of Benton (Saline County) took second with “Cheese Log.” Abbie Martin of Des Arc (Prairie County) took third with “Pimento Cheese Spread.” Layne Kelley of Paragould (Greene County) took fourth with “Sour Cream Lemon Pie.”

The winning recipes are:

Cajun Shrimp & Cheesy Potatoes

Potato Ingredients:

  • 6 medium potatoes, peeled and diced
  • 1 ½ cups shredded mild cheddar cheese
  • ¼ cup butter
  • 1 cup milk
  • 1 teaspoon Cajun seasoning

Shrimp Ingredients:

  • 1 pound of uncooked shelled shrimp
  • ½ tablespoon of Cajun seasoning
  • ½ teaspoon of paprika
  • ½ teaspoon of dry Italian seasoning
  • ¼ teaspoon of freshly ground black pepper

Sauce Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon freshly minced garlic
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • ½ cup heavy whipping cream
  • 1 teaspoon Worcestershire sauce

Directions:

  1. First place the shrimp and seasonings in a bowl and mix. Set aside to marinate.
  2. Next place your potatoes in a pot with enough water to boil and add the salt. Cook until tender. Drain and smash until smooth. Add butter and cheese, mix until melted. Then add milk and Cajun seasoning, stir until thoroughly mixed. Set aside until ready to serve.
  3. Now melt the 2 tablespoons of butter in a large skillet. Add minced garlic and stir for 30 seconds. Add spice coated shrimp and cook until just done and tender. Don’t overcook the shrimp. Remove the shrimp from the skillet and place in bowl. Taste one or two to see if they are okay. Set aside.
  4. The sauce is next. With all those wonderful drippings from the shrimp in the skillet, add 3 tablespoons of all-purpose flour and stir. Cook until a medium tan color and slowly at the chicken stock and heavy whipping cream. Whisk together and cook over medium heat until it thickens. Then whisk in Worcestershire sauce and those wonderful shrimp we set aside earlier.
  5. To serve place a helping of cheesy mashed potatoes on a plate and top with a generous helping of the saucy shrimp. Enjoy.

Yield: 4-6 Servings

 

Sugar Cookie Fruit Pizzas

Sugar Cookie Ingredients:

  • 1 cup sugar
  • ½ cup butter
  • ½ cup shortening
  • 2 2/3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon soda
  • 1 egg
  • 3 teaspoons canned milk or cream
  • 1 teaspoon vanilla extract

Filling Ingredients:

  • 2 cups whipping cream
  • 1 cup sugar
  • 1 (8 oz.) package cream cheese, softened
  • 1 teaspoon orange peel, grated
  • Dash of ground ginger

Fruit Toppings:

1 cup sliced assorted fresh fruit (strawberries, kiwi fruit, bananas, mandarin oranges (drained), blueberries, pineapple and maraschino cherries).

Sugar Cookie Directions:

Sift into large bowl flour, sugar, salt and soda. Cut in shortening and butter until mixture is like meal. Add egg, cream and vanilla. Mix well. Roll on lightly floured board and cut in desired shapes. Bake on greased cookie sheet for 8-10 minutes in 325 degree oven or until golden brown. Remove to cooling rack and cool completely. Meanwhile, prepare filling.

Filling Directions:

Whip whipping cream with electric mixer until stiff. Gradually add sugar. Blend in cream cheese until smooth. Add orange peel and ginger. Mix completely. Spread 1 tablespoon of filling on each cookie, top with fruit.

Yield: 13 servings
Prep: 1 ½ hours

 

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Click Photo for High Resolution Version

Click Photo for High Resolution Version

Holly Harvill

 

Click Photo for High Resolution Version

Lauren Ince

 

Arkansas Farm Bureau is a nonprofit, private advocacy organization of almost 220,000 families throughout the state working to improve farm and rural life.

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For more information contact:

Steve Eddington
steve.eddington@arfb.com
(501) 228-1383
PO Box 31, Little Rock 72203

or

Tara Johnson
tara.johnson@arfb.com
(501) 228-1611
PO Box 31, Little Rock 72203

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