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Story of the Week


County Museum Exhibit Gives Visitors a Glimpse into Hispanic Culture
(2017-08-09)

Jorge Regil, left, and Rafael Marroguin demonstrate how to play musical instruments which are featured in the Hispanic Culture Exhibit at the Dolan-Justice Memorial Museum in Milbank.

The Grant County Historical Society’s new Hispanic display made news in the Grant County Review’s July 5 issue. Click the Read More button to see the story you missed if you aren’t subscribing to your hometown newspaper.





Since National 4-H Week is quickly approaching, we thought it would be nice to revisit the results of Grant County’s special foods contest. This story -- complete with recipes -- was printed in the July 5 issue of The Review.

Grant County 4-H members were busy reading their recipes and making food as part of the 4-H Special Foods Youth-in-Action event, Tuesday, June 27. The event was conducted in the Milbank High School family consumer and economics room. Participants included Cailey Sime, Casside Seezs and William and Hope Karels. Prior to the contest, the youth spent hours studying nutrition information and practicing their preparation of a dish that they would complete during the competition.

The contest participants bring in everything they need to prepare their dishes. Each has a 48-inch space in which to work while they prepare their food as the judge watches and asks questions. The 4-H member also displays a table setting, complete with a centerpiece. They have 90 minutes to complete their dish and prepare the table setting. The participants are judged on nutritional knowledge, food quality, technique, aesthetics and hospitality.

“The 4-H Special Foods Youth-in-Action event offers a way for youth to learn valuable life skills and good nutrition,” said Sara Koepke, Grant County 4-H youth program advisor. “Cooking provides opportunities for youth to learn about meal preparation, measuring and food safety.”

Results of this year’s 4-H Special Foods Youth-in-Action event were William Karels, purple; Cailey Sime, purple; Casside Seezs, blue, and Hope Karels, purple. Youth will be able to participate at the South Dakota State Fair in Huron, August 31 through September 4 at the Nordby Exhibit Hall.

The youth’s recipes are featured here.

Stuffed Patriotic Pork Chops William Karels, junior

4 (3/4 inch) pork chops

1 cup dry wheat bread crumbs

1 teaspoon white sugar

½ teaspoon garlic pepper

½ teaspoon salt

3 tablespoons melted butter

1 small yellow onion, chopped

4 tablespoons chopped spinach

1 cup beef broth

3 tablespoons olive oil



Make slits in pork chop to form a pocket in the fat end. Combine bread crumbs, sugar, garlic pepper, salt, melted butter, onions and spinach; mix well. Stuff chops generously and skewer shut with toothpicks.

Heat olive oil and sear pork chops on both sides at a high heat. Put pork chops in a casserole and pour beef broth over. Bake in 350-degree oven for 20 minutes or until internal temperature of stuffing is 150 degrees. Check the oven often. Remove toothpicks and pour pan juice over the pork chops before serving. Garnish with a spinach leaf.

Taste of Italy Chicken Bacon Fettuccine Cailey Sime, junior

8 oz. fettuccine noodles, uncooked

1 ½ cup cooked chicken, diced or cut into strips

1 tablespoon minced garlic

1 ¼ cup shredded parmesan cheese

1 ¼ cup cream, divided

2 cups chicken broth

½ cup crumbled cooked bacon

2 ½ cups raw broccoli

¼ teaspoon Sicilian blend

¼ teaspoon Tuscany blend

¼ teaspoon parmesan blend



Place pasta noodles, broccoli, chicken, garlic, Sicilian blend, Tuscany blend, parmesan blend, 1 cup cream and broth in an 11-inch saute pan. Cover and bring to a boil over medium heat. Cook 25 minutes stirring frequently, until pasta is tender. Salt and pepper to taste. Stir in bacon and the remaining ¼ cup cream cheese, garnish with parsley.

Hawaiian Cheesecake Salad Casside Seezs, junior

1 (8 oz.) package cream cheese

1 (3.4 oz.) package instant cheesecake pudding, unprepared

1 cup International Delight French Vanilla creamer

1 pound strawberries, hulled and sliced

1 can mandarin oranges, drained

1 (20 oz.) can pineapple tidbits, drained

3 kiwis, peeled and cut into half moons

2 mangoes, cut into bit sized chunks

1 banana, cut into coins.



In an eight-cup measuring cup, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue until it starts to loosen up. Add dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mixture. Add one tablespoon at a time and then mix until it becomes a smooth mixture and creamer is well combined. Repeat until all creamer has been added. Whip until smooth.

In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl, combine the banana coins in lemon juice. Toss until well coated, drain excess lemon juice. Gently fold the banana into the cheesecake salad. Chill until ready to serve or serve immediately.

Lucky Lasagna Hope Karels, beginner

1 pound (16 oz.) lean ground beef

1 teaspoon garlic pepper

½ teaspoon salt

2 cups spaghetti sauce

2 eggs

1 cup cottage cheese

6 uncooked lasagna noodles (broken to proper size)

1 cup mozzarella cheese



Brown hamburger, drain and put in bowl. Add garlic pepper and salt. Then add spaghetti sauce. In a separate bowl, beat the eggs with a wire whisk and then add cottage cheese. Heat oven to 350 degrees.

Put nonstick spray in an eight by eight pan. Layer the dish in the following order: hamburger/sauce mixture, three noodles, egg/cottage cheese mixture, repeat the first three steps one more time. Top with mozzarella cheese.

Bake in the oven for 40-45 minutes or until temperature of 165 degrees. Garnish with parsley. Makes six servings.




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