2000 Winning Recipes
FIRST PLACE APPETIZER
"Tortilla Pinwheels"
Ingredients:
8 oz. sour cream
8 oz. cream cheese softened
1 cup cheddar cheese
1/2 cup chopped green onions
5 10" Tortillas
1 1/2 cup canned turkey shredded
Mix all the filling ingredients together thoroughly. Spread evenly over tortillas
and fold into wraps. Cover lightly with plastic wrap and refrigerate for 2 hours. Cut into
1 inch wide slices. Serve.
Yield 3 dozen
Wrap
Submitted by:
Flasher High School
PO Box 267
206 3rd Avenue East
Flasher ND 58535
Teacher: Gayla Heinle
Students: Raquella Volk, Sean Marshall, Jennifer Meyer, and
Charlene York
SECOND
PLACE APPETIZER
"Ring Noodle Salad"
Ingredients:
1-8 oz. Box of Ring Noodles
1-8 oz. Package of Cheddar Cheese
2 Cans Canned Turkey
2 Cups of Miracle Whip
1/2 Cup of Coleslaw Dressing
2 Tablespoons of Milk
1 Teaspoon of Salt
1/2 Teaspoon of Pepper
Directions:
Cook noodles until tender, rinse, and drain. Cube cheese, drain turkey, and flake
apart turkey. Add cheese and turkey to noodles. For sauce: mix miracle whip, coleslaw
dressing, milk, salt, and pepper together. Add to noodle mixture and refrigerate.
Serving Size: 1 Cup, Serves 8 people
Submitted by:
Grafton High School
1548 School Road
Grafton ND 58237
(701) 352-1930
Teacher: Mrs. McKay
Students: Amber Johnson and Sara Boulduc
Third PLACE APPETIZER
"Turkey Totilla Soup"
Ingredients:
1 Can of Chicken Soup
1 Can of Nacho Cheese Soup
2 Cans Milk
1 Can Mild Enchilada Sauce
1 1/2 Cups of Turkey
1 Can Green Chiles- optional
Serve with corn chips and cheese
Litchville-Marion High School
PO Box 159
Marion ND 58466
(701) 669-2261
Teacher: Mrs. Vickie Enger
Students: Lauren Smith and Stephanie Limesand
FIRST PLACE ENTREE
"California Turkey Bake"
(Make Ahead Recipe)
Ingredients:
3 Cups Uncooked Egg Noodles
1 lb. Ground Turkey
1 16 oz. Bag Frozen California Blend Vegtables
1 Onion, chopped
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
2 Cans Cream of Chicken or Cream of Mushroom Soup
2 Cups Water
1/2 lb. Cubed American Cheese
1/2 Cup Shredded American Cheese
Brown turkey and onion in small amount of oil or in pan sprayed with non-stick
cooking spray. Add spices and mix well. Combine soup and water and mix well. Mix turkey
mixture, noodles, vegtables, cubed cheese and soup mixture together in large mixing bowl.
Pour into 3-4 quart casserole that has been sprayed with non-stick cooking spray.
Refrigerate 4 hours to overnight. Preheat oven to 350 degrees F. Bake casserole for 45-50
minutes. Sprinkle with shredded cheese during the last ten minutes of baking.
Serves: Six to eight.
Walhalla Public School
PO Box 558
Wahalla ND 58282
(701) 549-3751
Advanced Food Class: Amanda Eppler, Twyla Kalis, and Katie Longtine
SECOND PLACE ENTREE
"Lisa's Turkey Enchiladas"
Ingredients:
3 Cups Chopped Cooked Celery
2 Cans Cream of Chicken Soup
1 Small Can of Green Chili Peppers
1 Small 8 oz. Sour Cream
2 Cups Montery Jack Cheese- grated
8 Large Soft Taco Shells
Step-by-step preparation:
1. Mix soup, green chili pepper, and sour cream
2. Then add turkey, and mix together
3. Put half of cheese in turkey mixture
4. Using soft taco shells, divide half of turkey mixture
5. Put in shells evenly
6. Roll up and put seam side down in a 10x13 pan.
7. Spread remaining mixture on top and bake at 350 for 30 minutes.
Serving Tip:
Sprinkle the rest of cheese on top and return to oven for 5 to 10
minutes, to melt cheese.
Serving size: 8-10
Zeeland Public School
PO Box 2
Zeeland ND 58581
(701) 423-5429
Teacher: Mary Hoots
Student: Liza June Lacher
THIRD PLACE ENTREE
"Turkey Speghetti"
Ingredients:
1 Onion - chopped
1/4 Cup Butter or Margarine
1 Teaspooon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon poultry seasoning
3 Cups Turkey, Cooked and Diced
1 Can Cream of Mushroom Soup
1 Can Milk
Noodles- approx. 6 oz.
Shredded Cheddar Cheese
Directions:
Saute' chopped onion in butter or margarine. Add 1 can of cream of mushroom
soup and 1 can of milk. Bring to a boil, stir, and add salt,
pepper, poultry seasoning, and the cooked and diced turkey. Simmer for 5 minutes. Boil
noodles to desired tenderness. Grease a pan or casserole dish. Mix
noodles with turkey mixture. Top with cheddar cheese. Bake at 350 degrees for 30 minutes.
Serve with corn chips and cheese
Litchville-Marion High School
PO Box 159
Marion ND 58466
(701) 669-2261
Teacher: Mrs. Vickie Enger
Students: Jenna Schrader & Brandi Hermanson
FIRST PLACE WRAPS/SANDWICHES
"Cajun Style Turkey BBQ Wrap"
Ingredients:
2 Teaspoons Vegtable Oil
2 Cups Cooked Turkey Breast (cut into bite size pieces)
1/4 Teaspoon Black Pepper
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Garlic Powder
1 Medium Green Bell Pepper (chopped)
1 Medium Red Bell Pepper (chopped)
1/2 Cup Cajun Barbeque Sauce
6 Flour Tortillas
2 Cups Shredded Romaine Lettuce
1 Cup Cheddar Cheese
Preparation:
1. Saute' cooked turkey breast in vegtable oil. Add amounts of black
pepper, cayenne pepper, and garlic powder at this time. The
chopped red and green peppers should also be added. Cook until
turkey is heated through and peppers are soft.
2. When turkey and peppers are ready, add Cajun barbeque sauce.
Stir constantly over medium heat until sauce is thoroughly
heated.
3. Then take a tortilla and add 1/3 cup of the turkey mixture,
taking
care to leave space around the edges for folding. Top with
cheese
and lettuce, fold and enjoy. The wrap may be cut in half
and
served on a lettuce leaf with sour cream and garnished with
black
olives.
Serving Size: 1 wrap sandwich serves about 6 people
Grafton High School
1548 School Road
Grafton ND 58237
(701) 352-1930
Teacher: Deb McKay
Students: Nicole Such and Annie Jorgenson
SECOND PLACE WRAPS/SANDWICHES
"South of the Border Fajitas"
Ingredients:
4 Cups Chunked Roasted Turkey
1 Cup Lemon Juice
2 Tablespoons Crushed Red Pepper
2 Cups Shredded Cheese
5 10" Tortillas
Put roasted turkey in electric skillet. Add lemon juice and crushed red
pepper. Cook peppers and turkey until all lemon juice is absorbed. When peppers and
turkey are cooked, heat each tortilla 10-15 seconds so they are soft and warm. Wrap
turkey, pepper, and cheese in tortilla. Serve.Wonderful for after Thanksgiving turkey
leftovers.
Yield 6 servings.
Flasher High School
PO Box 267
206 3rd Avenue East
Flasher ND 58535
Teacher: Gayle Heinle
Students: Raquella Volk, Sean Marshall, Jennifer Meyer, Charlene
York
THIRD PLACE WRAPS/SANDWICHES
"Kyla's Turkey Bagel"
Ingredients:
1/2 Cup Chopped Celery
1/2 Cup Chopped Dried Cranberries
1/3 Cup Mayonnaise
1 Tablespoon Dijon-Style Mustard
4 Bagels Split
1/2 pound Shaved Deli Turkey Breast
4 (.75-oz) Slices Deli American cheese
4 Lettuce Leaves
Directions:
Stir together celery, fruit, mayonnaise and mustard in small bowl. Cover; refrigerate at
least one hour.
To assemble sandwiches, divide spread among bagel halves. Layer each
bottom bagel half eith 1/4 turkey, 1 slice cheese, and lettuce leaf and bagel top.
Serving Suggestions:
- You can eat with Potato Chips or French fries.
- Serves 4 sandwiches
Zeeland Public School
PO Box 2
Zeeland ND 58581
(701) 423-5429
Teacher: Mary Hoots
Student: Kyla Meier
