Headed to Des Moines

The Charter Oak Achievers 4H Club (formerly the "Merry Maidens") are going to the Iowa State Fair with their 'Bake a Cake' skit that celebrates their 60th anniversary! Congratulations girls!

Pork Chop on a stick

Category:

Barbecue & Grilling

Ingredients:
8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or BBQ sauce

Directions:
Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Preheat oil to 350° F. Drain chops, discarding marinade. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160° F. Maintain oil temperature around 350° F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard.

Iowa Beef Sundae

Category:

Meat & Seafood

Ingredients:
1 package (17 ounces) refrigerated fully-cooked beef tips with gravy ( can substitute left over pot roast or browned hamburger)
1 package (24 ounces) refrigerated mashed potatoes

Toppings: Shredded cheddar cheese, dairy sour cream, cherry or grape tomatoes

Directions:
Heat beef tips with gravy according to package directions. Heat mashed potatoes according to package directions. Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef tips evenly over potatoes in each dish. Sprinkle with cheese and top with dollop of sour cream, as desired. Place 1 tomato in center of each serving for a “cherry.”