Paige Dameron from Vandalia recently competed in the 2012 Missouri 4-H beef demonstration contest on Saturday, Aug. 11 in the 13-and-younger age division. The audience enjoyed Dameron’s presentation of Sweet & Sour Meatballs. Her demonstration lasted 10 minutes and was followed by questions from the judges and the audience.
Competition winners in Paige’s age division included Alyssa Engeman from Henry County in first place, earning a $100 award, Marlena Long of Monroe County taking second place and $75, and Isaac Rhode from Clinton County taking third place honors and $50.
Competition winners in the 14-and-olderage division included Alex Engeman from Henry County in first place, Nathan Smith of Franklin County taking second place, and Kathleen Matz from Pettis County taking third place honors.
This specialized contest provides Missouri 4-H members the opportunity to develop important skills and build their confidence through public speaking, while learning the virtues of cooking and enjoying beef meals in their daily lives. The competition was funded through the $1 per head beef checkoff program.
The contest was held in the Beef Showcase building at the Missouri State Fair. The showcase is open daily for fairgoers to enjoy demonstrations featuring new beef recipes prepared by the Missouri CattleWomen’s Association, along with Missouri’s farmers and ranchers.
Recipe demonstrated by Paige Dameron:
(Recipes appear as submitted by the state)
Sweet & Sour Meatballs
by Paige Dameron
Ingredients for Meatballs
2 lbs. Ground Beef
1 Cup Ritz Crackers, crushed
1 ∏ Tbsp. Dry Parsley Flakes
2 Tbsp. Soy Sauce
1/4 tsp. Pepper
∏ tsp. Garlic Powder
1/3 Cup Catsup
2 Tbsp. Chopped Onion – optional
Ingredients for Sauce
1 – 14 oz. Can Cranberry Sauce
1-12 oz. Bottle Chili Sauce
∏ Cup Brown Sugar
1 Tbsp. Lemon Juice
Preheat oven to 350 degrees. Meatballs: Mix together ingredients and form into the desired size balls, small for hors d’oeuvres, large for main dish.
Place in baking dish. Sauce: Mix ingredients together in a sauce pan over low to medium heat.
Pour over meatballs. Cover and bake for 40-55 minutes, depending on the size of the meatballs.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to .50 cents on the dollar and forward the other .50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.