York County was well represented at the National Junior Angus Show held in mid-July in Louisville, Ky.
While cattle shows might have been the main attraction of the week-long event, local members of the Pennsylvania Junior Angus Association took part in a variety of other activities, ranging from public speaking, graphic design and creative writing to livestock judging, team sales and herdsmanship.
The team's opportunity to shine was the All-American Certified Angus Beef - or CAB - cook-off, where participants introduced their special dishes with a skit explaining the advantages of using Certified Angus Beef.
The senior group used the Beverly Hillbillies TV show as inspiration to "sell" its Tailgate Stew and tell a panel
"They wrote their whole script, they practiced their lines and they watched old episodes
of the Beverly Hillbillies online as part of their research," she said.
The junior group used a baseball theme, featuring York Revolution memorabilia, to illustrate the good things about CAB frankfurters with chili. The group's goal was to persuade a "representative" of the New York Yankees to sell CAB franks at Yankee Stadium, advisor Jen Werner of West Manheim Township said.
"It was a new experience for some of them. The kids have been practicing since April and worked very hard," Werner said.
Both groups finished third in the competition and agreed to share their winning recipes and others including family favorites for picnics and cookouts.
Senior team: Laini Dean, Shelby Dean, Logan Foore, Kate Livingston, Kyle Livingston and Kayce Myers.
Junior team: Jeremy Betnzel, Dakota Mayle, Daniel Rohrbaugh, Haley Sweitzer, Jacob Werner and Justin Werner.
1 pound certified Angus ground beef, browned
1 can stewed tomatoes
1 envelope dry onion soup mix
¾ pound dry macaroni or tortellini (any pasta can be substituted)
Three 12-ounce cans V8 juice/water, may use tomato juice and water to desired taste
Mix all ingredients together and simmer for 20 minutes.
The recipe also can be made in a slow cooker. For slow cooker version, mix all ingredients except pasta. Put on low setting for 4 to 6 hours. Add pasta during the last hour to prevent pasta from getting too soft.
CAB frankfurters with homerun chili sauce
6 certified angus beef frankfurters
1½ pounds CAB ground beef
1 large onion, finely chopped
32 ounces tomato paste
2 teaspoons prepared yellow mustard
1 cup light brown sugar
2 tablespoons apple
1½ teaspoons chili powder
1 teaspoon celery seed
2 teaspoons salt
½ teaspoon black pepper
In a large skillet, very lightly brown the ground beef and onions. Break up the ground beef as finely as possible. Drain fat and set aside.
In a large saucepan, combine all the remaining ingredients and cook over medium heat for 10 to 15 minutes. Add the browned ground beef and onions.
Stir, then simmer for 2 to 2½ hours, stirring occasionally; or place sauce in a slow cooker on low heat for about the same amount of time. The sauce will thicken.
Prepare the frankfurters on the grill as desired. Place in bun and serve the homerun chili sauce over the frankfurters.
Barbecue beef sandwiches
KAYCE MYERS submitted this recipe for barbecue beef sandwiches, which she made for a cook-off in Iowa in 2008.
"I used a barbecue sauce my grandma Sylvia makes and sells from her catering business, Windy Ridge Farm," Myers wrote in an email.
Since Grandma Sylvia's sauce recipe is a secret, substitute your favorite sauce.
2 pound certified Angus beef (chuck roast)
1 cup water
Salt and pepper
Season the chuck roast with salt and pepper and place in a roasting pan. Slice the onion and place over the roast in the pan.
Add about one cup of water to the pan. Place covered roasting pan in a 350-degree preheated oven.
Cook the roast for 1½ to 2 hours or until the internal temperature of the roast is 165 degrees. Shred the beef, place it into another pan and add the barbecue sauce to desired consistency. Warm the mixture on the stovetop and serve.
NANCY LIVINGSTON submitted this meatball recipe.
"Another family favorite is meatballs for a picnic or covered dish to share. Our family favorite is one we found from my family's church cookbook," she said.
1 pound ground chuck (Angus beef is preferred)
½ cup dried bread crumbs
Ð cup minced onion
1 tablespoon parsley
1 teaspoon pepper
½ teaspoon Worcestershire sauce
1 teaspoon salt
12-ounce bottle chili sauce
10-ounce jar grape jelly
Mix ingedients together and form meatballs. Brown meatballs, or bake the meatballs in the oven if you prefer.
Remove from pan or skillet. Put sauce in same pan and heat until jelly is dissolved. Put meatballs back in same pan with sauce and simmer 30 minutes.
Tastes better if made 2 to 3 days in advance. Frozen meatballs are great to use if cooking in a slow cooker.
A few favorite sides to go with the beef . . .
NANCY LIVINGSTON of Dover submitted this recipe for macaroni salad.
"I have a macaroni salad recipe to share. The macaroni salad recipe belongs to my mother-in-law, Madeline Livingston," she said.
½ pound cooked macaroni
1 medium onion
5 hard boiled eggs
½ cup sugar
2 tablespoons mustard
1 cup mayonnaise
3 tablespoons vinegar
Celery seed or ½ cup fresh celery diced
Mix all ingredients together for salad. Refrigerate several hours for flavor to blend.
1 medium head of cabbage, shredded
1 medium green pepper, sliced
3 carrots, shredded
2 tablespoons grated sweet onion
¼ cup sugar
½ teaspoon salt
¼ cup vinegar
2 tablespoon vegetable oil
Mayonnaise if desired
Toss cabbage, green pepper, carrots, and onion. Cover and chill.
Combine sugar, salt, vinegar and oil. Pour mixture over vegetables and toss.
If you prefer a creamy coleslaw, stir in mayonnaise, a little at a time.
Orange juice float
DANIEL ROHRBAUGH, 12, of Codorus Township, a member of the Pennsylvania Junior Angus Association's Junior Cook Off team, submitted this recipe for a perfect summer treat.
"It's a recipe for an orange juice float from a 4-H cooking book. You mix orange juice and vanilla ice cream and that makes it thick," he said.
He first made the floats as part of a 4-H cooking project.
1 can (6 ounces) frozen orange juice
Vanilla ice cream
Prepare the orange juice according to the directions on the can. Add water and stir well or shake in a tightly covered jar. Refrigerate until serving time.
At serving time, put a scoop of vanilla ice cream in each glass. Fill each glass with orange juice and serve with a straw.
Makes four to six servings.
JEN WERNER of West Manheim Township submitted this recipe for 24-hour salad. Her sons, Justin, 9, and Jacob, 12, call it "fluff," she said.
"It is one of Justin's favorite picnic foods," she said.
½ pint whipping cream (heavy cream)
½ cup (4 ounces) cream cheese
½ cup salad dressing (mayonnaise)
½ pound small marshmallows
1 medium can of drained pineapple cut-up
1 pound of grapes, cut in half
Mix ingredients together and refrigerate for 24 hours.
Chocolate crunch brownies
NANCY LIVINGSTON submitted this brownie recipe from "Taste of Home Cookbook." She said the recipe is one of her children's favorites.
1 cup butter, softened
2 cups sugar
½ cup baking cocoa
1½ cups all-purpose flour
2 teaspoon vanilla extract
½ teaspoon salt
7-ounce jar marshmallow crème
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
Spread into a greased 13-by-9-inch baking pan. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted near the center comes out clean. (Prepared brownie mix can be substituted.)
Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat; stir in cereal. Spread over top.
Refrigerate until set. Cut into bars.
Makes three dozen.
Chunky tomato potato soup
2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1½ cups chopped celery
1½ cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1¼ cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste
Melt the butter in a large saucepan over medium heat, and cook the onions until tender.
Mix in the potatoes, celery, carrots and garlic. Season with Italian seasoning.
Pour in milk, gradually stir in cornstarch and bring to a boil.
Mix in tomatoes, broth and tomato paste.
Return to boil, reduce heat to low and simmer 20 minutes.
Season with salt and pepper. The soup is now ready to serve.
This recipe yields eight servings and is 158 calories per serving.
About the show
The 46th annual National Junior Angus Show was held July 15 to 21 in Louisville, Ky. It is the premier youth cattle-raising show held each year, usually in the midwest.
More than 1,500 head of cattle and 700 young people from between 9 and 21 years old participated in the most recent show. Participants exhibited animals, attended workshops and competed in a variety of events.
During the week, the National Junior Angus Association also held its annual meeting. Each state was represented by two delegates, who meet to review the organization's bylaws and elect six new directors to the NJAA board.
Each year the Angus Foundation and American Angus Auxiliary awards a number of scholarships to deserving recent high school graduates and college students.
The show is held in a different location each year. The 2011 show was in Harrisburg.
Young people who participate in the show are the future of the Angus breed. The show challenges them to build life skills and develop long-lasting relationships, said Robin Ruff, junior activities director for the American Angus Association.
The American Angus Association is the nation's largest beef breed organization, serving nearly 30,000 members across the United States and Canada. It provides programs and services to farmers, ranchers and others who rely on the power of Angus to produce quality genetics for the beef industry and quality beef for consumers.