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Young cooks compete at the Morgan County Beef Cook-off

By Staff
Sponsored by Morgan County Cattlewomen's Association
Award-winning recipes
Senior division
First place
Tracy Hinz
West Morgan High School
12th grade
Beefy Cheese Ravioli
1 lb. ground beef
1 pkg. (9 oz.) refrigerated cheese ravioli
2 cans (14.5 ounce each) diced tomatoes with basil, garlic and oregano (undrained)
1/2 to 3/4 C. shredded cheddar cheese
Brown ground beef, drain.
Cook ravioli as directed on package. Add tomatoes and meat to ravioli.
Cook on medium high heat for five minutes. Top with shredded cheese.
Second place
Ashley Thorn
West Morgan High School
10th grade
Cheesy Mini Burgers
1 lb. lean ground beef
1 C. shredded cheddar cheese, divided
1/2 C. ketchup, divided
1/2 tsp. garlic powder
2 2/3 C. hot cooked white rice
Preheat oven to 400 degrees. Mix meat, 2/3 cups of cheese, 1/4 c. of ketchup and garlic powder. Shape into 12 balls. Place on foil-covered baking sheet sprayed with cooking spray.
Flatten each ball into a patty, about 1/2 inch thick. Bake 15 minutes or until cooked through, drain.
Spread remaining ketchup on each patty; sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts. Serve over rice.
Third place
Regina Dudley
A.P Brewer High School
12th grade
Regina's Fiesta Sensation
3 lbs. ground beef
2 14.5 oz. cans Mexican stewed tomatoes
1 9.9 oz. can sliced mushrooms
1 can cream of mushroom soup
1 2.23 oz. can sliced black olives
1 C. shredded mozzarella cheese
1 C. shredded cheddar cheese
2 C. shredded Velveeta Mexican cheese (mild)
3 C. Minute Premium White Rice (uncooked)
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 T. salt
1/2 tsp. black pepper
Mix hamburger meat, onion, garlic, salt and pepper in a large skillet on medium high heat until meat browns.
Stir in stewed tomatoes, mushrooms, black olives and cream of mushroom soup, can of water and rice. Cover with lid and continue to cook on medium heat, stirring occasionally, for 20-25 minutes. Then, transfer contents to casserole dish and cover with cheeses. Heat in 350 degree oven to allow cheese to melt. Garnish with mushrooms and olives.
Fourth place
Ashley Hill
Falkville High School
11th grade
Mongolian Beef
2 T. cornstarch
2 T. dark sesame oil
2 T. stir fry sauce
1/4 C. light soy sauce
1 14 1/2 oz. can beef broth
3 T. vegetable oil, divided
2 lbs. Boneless top sirloin, cut into small slices
2 bunches green onions, cut diagonally into 1 1/2 inch slices.
Warm cooked rice
Stir together first five ingredients until mixture is smooth.
Heat 1 1/2 T. vegetable oil in a large skillet or wok over medium-high heat for two minutes. Add beef, in batches, and stir-fry eight minutes or until no longer pink. Remove from skillet.
Pour remaining oil in skillet; heat two minutes. Add the green onions and stir fry five minutes or until tender.
Add beef and cornstarch mixture to skillet, stirring constantly one minute or until mixture thickens. Serve immediately over warm cooked rice.
Fifth place
Courtney Scott
A.P. Brewer High School
11th grade
Courtney's Cheesy Enchiladas
2 lbs. ground chuck
2 small cans enchilada sauce
1 pkg. 10 inch flour tortillas
1 C. mozzarella cheese
1 C. cheddar cheese
1 small can sliced black olives
1 pkg. taco seasonings
Preheat oven to 350 degrees.
Brown meat and drain. Place back in skillet and follow directions on taco seasoning packet.
Put one can enchilada sauce in bottom of 9 inch by 13 inch pan. Dip tortillas in sauce until they are covered.
Place meat in tortillas and roll. Place back in pan and repeat until all are finished.
Cover with both cheeses. Place black olives on top. Bake in oven for 15 minutes or until cheese melts.
Junior division
First place
Kayla Henderson
Falkville High School
eighth grade
Barbecue Meat Loaf
1 lb. Ground chuck
1/2 C. barbecue sauce, divided
1/4 C. chopped onion
1/4 C. Italian seasoned dry breadcrumbs
1 large egg
1/4 tsp. salt
1/4 tsp. Pepper
Preheat over to 375 degrees. Combine meat, 1/4 c. barbecue sauce, onion, breadcrumbs, egg, salt and pepper in large bowl. Stir well.
Shape mixture into a 5 inch by 7 inch loaf on a lightly greased rack in a roasting pan. Spread remaining 1/4 C. barbecue sauce over loaf.
Bake 375 degrees for 25 minutes or until desired degree of doneness.
Second place
Patrick Ray
Cotaco School
seventh grade
Crock pot lasagna
1 lb. Ground beef
1/2 onion, chopped
1 26 oz. jar pasta sauce (I used Ragu Mushroom and Green Pepper)
1 6 oz. can no-salt added tomato paste
1/2 can of water (using the tomato paste can)
Oven ready lasagna noodles
1 jar Alfredo type sauce (I used Ragu Roasted Garlic Parmesan)
12 oz. shredded mazzarella cheese
1/4 c. grated Parmesan cheese
Nonstick cooking spray
Brown ground beef and onion in skillet until thoroughly cooked.
Spray crock pot with nonstick cooking spray.
Spread 3/4 cup pasta sauce in bottom of crock pot.
Stir remaining pasta sauce into ground beef and onion.
Layer 2-3 lasagna noodles over sauce, breaking as needed.
Top with 1/3 c. Aldredo sauce, 1 c. mozzarella cheese and 1/3 of the ground beef mixture.
Repeat layers two times.
Sprinkle parmesan cheese over top.
Cover, cook on low for 3 1/2 to 4 1/2 hours.
Third place
Alex Hetrick
Cotaco School
seventh grade
Cajun Beef and Rice
1 purple onion, finely chopped
1 small can black olives, sliced
3 lbs. stew meat
2 tsp. black pepper
1 1/2 tsp. red pepper
1 can diced tomatoes (with herbs)
1 large bottle Ragu Marinara Vegetable Carbernet
1 T. olive oil
1 tsp. salt
1 tsp. garlic
1 T. Cajun spices
1 C. Coca-Cola
2 C. converted white rice
1 T. butter
3 C. water
2 tsp. salt
In a large skillet, heat oil to medium heat. Saute chopped onions and olives until onion starts to become translucent. Add meat and cook until meat begins to brown and no redness is showing.
Pour marinara into crock pot.
Add 1 can diced tomatoes. Add red and black pepper, salt, garlic, Cajun spices and Coca-Cola. Pour meat mixture into crock pot and stir well. Cook on high heat for six hours.
During the last hour, prepare converted rice as directed on package. To service, spoon rice onto plate and top with meat mixture.