This week’s Cooks of the Week are students who attended Emanuel Chopped Junior, which is sponsored by Emanuel County Family Connection and funded by the Millcreek Foundation. Rising third and fourth graders spent four days creating a variety of healthy meals and drinks. Chopped Junior participants were divided into four groups for judging in cooking competitions, taste testings, and oral presentations. In addition to several recipes, personalized aprons, and chef hats, participants were also given their own smoothie blenders. Emanuel County Family Connection Director Tammy Allen supervised the class with help from volunteers Pam Carr, Wanda Ellis, Petite Garrett, Peyton Lee, Candy Powers, and Sunny Rogers.
(L – R) Front row: Marley Stewart, Brooks Hall, Emma Claxton, Leilany Acosta, and Ryland Jackson; Middle row: Declan Spence, Piper Davis, Phoebe Daniel, Mia Wilcher, Paisley Waters, Josh Bedgood, and Jenavieve McRee; Back row: Aiden Linton, Taylor Coleman, Charlee Riner, Sara Latham, Hadley Claxton, Zendelya Wilcher, and Aubree Church
Fruit and Vegetable Smoothies
•1 c. frozen mango
•1 c. frozen or fresh pineapple
•3/4 c. vanilla yogurt
•1 c. fresh spinach, stems removed
•1 c. ice cubes
Combine all ingredients in a blender until well blended and smooth. Delicious!
Slow Cooker Beef Enchiladas
•8 yellow corn tortillas
•1 lb. ground beef, browned and drained
or 1 bag of refrigerated precooked steak strips
•1 can black beans, drained and rinsed
•1 can red enchilada sauce
•2 c. shredded sharp cheddar cheese
•Salt and pepper to taste
Line slow cooker with disposable bag liner. Layer with four tortillas, half the meat, half the beans, one third of the sauce, and 1 cup of cheese. Repeat layering and pour remaining sauce over all the mixture. Cook for two hours on high.
Bread in a Bag
•3 c. all-purpose flour
•3 Tbsp. white sugar
•1 package rapid rise yeast (2 1/4 tsp.)
•1 c. very warm water
•3 Tbsp. olive or vegetable oil
•1 1/2 tsp. salt
In a gallon resealable plastic bag, place 1 cup flour, sugar, yeast, and water. Squeeze our air and seal bag. Use hands to combine all the ingredients in the bag and then let the bag rest for ten minutes. Open bag and add 1 cup flour, 3 tablespoons oil, and 1 ½ teaspoons salt. Seal bag, squeeze to combine ingredients, add remaining 1 cup flour, seal bag, and squeeze bag for third time to completely mix ingredients. Remove thick dough from bag onto a floured surface, and knead dough for ten minutes. Divide dough into two balls, placing each ball into a greased small loaf pan. Cover with dry dish cloth and allow dough to rise for 30 minutes. Bake loaves 25-30 minutes at 375 degrees.
