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
- 6 medium potatoes, peeled and diced
- 1 ½ cups shredded mild cheddar cheese
- ¼ cup butter
- 1 cup milk
- 1 teaspoon Cajun seasoning
- 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
- 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
- First place the shrimp and seasonings in a bowl and mix. Set aside to marinate.
- 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.
- 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.
- 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.
- To serve place a helping of cheesy mashed potatoes
on a plate and top with a generous helping of the saucy shrimp.
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
2 cups whipping cream
- 1 cup sugar
- 1 (8 oz.) package cream cheese, softened
- 1 teaspoon orange peel, grated
- Dash of ground ginger
1 cup sliced assorted fresh fruit (strawberries, kiwi fruit,
bananas, mandarin oranges (drained), blueberries, pineapple and
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.
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