LEWISTOWN - The Mifflin County Beef Club held a "beef" field day on May 17 at the Loht Farm.
Noah Loht gave a fitting demonstration and the members each had the opportunity to use the clippers on a few animals.
Kyle Deitz was the winner of the skill-a-thon contest, which consisted of equipment identification, breeds, parts of a steer and general beef questions.
Jaylinn Pellman was selected as the winner of the Mifflin County Beef Club’s taste-off competition held last month. Her winning recipe was for chili cornbread casserole.
Judges Glen, Joan, Tonna and Lyza Underhill, had the difficult task of picking a winner for the beef taste-off competition. The winner was Jaylinn Pellman with her chili cornbread casserole recipe. Club members enjoyed hamburgers and hot dogs with all the beef members' recipes.
The club's next meeting is scheduled for June 12 at the Mifflin County Youth Park. Each member should bring their steer for hoof trimming by Chip Aumiller at 5 p.m. Then a showmanship clinic, presented by Kristina McAllister, will be held at 7 p.m.
The following is the winning recipe:
CHILI CORNBREAD CASSEROLE
1 tablespoon canola oil
1 large onion, chopped
1 green bell pepper, chopped
3 cloves minced garlic
1 pound lean ground beef
2 15-ounce cans kidney beans
1 28-ounce cans crushed tomatoes
3 tablespoons chili powder
1 tablespoon ground cummin
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1 1/4 cup cornmeal
3/4 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/4 cup low fat milk or 1/ 1/2 of buttermilk
2 tablespoons Canola oil
1/2 cup chopped fresh cilantro
1 1/2 cup shredded extra sharp cheddar cheese
1. Heat oil in Dutch oven over medium heat
2. Add onion and cook until beginning to soften, about 4 minutes
3. Add pepper and garlic and cook for 1 minute
4. Add beef and cook, breaking beef with a wooden spoon, until brown
5. Stir in beans, tomatoes, and chili powder, cummin, paprika and pepper
6. Bringing to a boil, reduce heat to maintain simmer, cover and cook until slightly thickened, about 20 minutes
7. Preheat oven to 350 F
8. Coat a 9 x 13 inch baking dish with cooking spray
TO PREPARE CORNBREAD
1. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl
2. Whisk egg, milk, oil in a medium bowl
3. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined
4. Transfer the chili to the prepared baking dish and sprinkle/cover with cheese
5. Spread the cornbread batter evenly over the chili
6. Bake the casserole until the top springs back when touched lightly, 20-25 minutes
7. Let stand 10 minutes before serving