BEAR PAW QUICHE TURKEY SAUSAGE
From Harlan County Makes 48 servings
8 pounds ground turkey 2 teaspoons ground sage 4 teaspoons ground, dried thyme 4 teaspoons dried marjoram 1 teaspoon paprika 5 tablespoons, plus 1 teaspoon Mrs. Dash seasoning blend 1 teaspoon ground white pepper 2 cups raw onions, finely chopped
BISCUITS 4 cups margarine 16 cups self-rising flour 6 cups cultured buttermilk, low fat
BEAR PAW QUICHE 8 cups swiss cheese, shredded 8 cups cheddar cheese, shredded 2 cups zucchini squash, shredded 2 cups red onion, finely chopped 2 cups mustard greens, chiffonade 48 eggs 2 cups 1% milk 3 cups sorghum molasses For Turkey Sausage: Mix spices and ground turkey. Brown turkey to 165 degrees F. Halfway through add onions and stir. Remove from heat and set aside. Hold at 135 degrees. For Biscuits: Cut margarine into flour with pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until ingredients are moistened. Place dough on lightly floured surface and knead 3 or 4 times. Roll dough out to 1.2 inch thickness. Cut 48 rounds with biscuit cutter. Roll each biscuit into a 5-inch round on floured surface. Spray muffin pan and place biscuits in muffin pan. For Bear Paw Quiche: Heat oven to 350 degrees. Prepare sausage according to recipe and set aside to cool. Prepare zucchini, pepper and mustard greens and mix well with sausage when cool. Beat eggs and milk in large bowl until blended. Spoon 1/4 cup of sausage/vegetable mixture into each biscuit shell. Add 2 TBSP of cheese atop sausage mixture. Pour in egg mixture evenly. Sprinkle with remaining cheese. Bake at 350 degrees until filling is set and biscuits are golden brown, 25-35 minutes. Rotate pans half through the cooking process. Remove from pans and hold at 135 degrees or higher for service. Serve with molasses for dipping. Find more Junior Chef recipes at www.kyagr.com/junior-chef
WHITE CHICKEN CHILI
From Butler County Makes 48 servings
8 cups USDA chicken, diced 10 cups onions, chopped 6 cups green sweet peppers, chopped 6 cups red sweet peppers, chopped 6 cups orange sweet peppers, chopped 8 tablespoons raw garlic, minced 64 ounces sour cream, reduced fat 64 ounces chicken stock ¾ cup cornstarch 2 teaspoons parsley 2 teaspoons cilantro, minced 4 teaspoons raw honey 8 avocados 6 cups cheddar cheese, shredded 8 cups pork sausage 1 cup margarine ½ cup chili powder ½ cup ground cumin 2 teaspoons red pepper 4 teaspoons onion powder 6 teaspoons table salt 2 teaspoons ground black pepper
1) Wash and chop vegetables and mince garlic. Slice avocado, set aside. 2) Cook sausage in pot then set aside in a bowl. In the same pot, melt 1 cup margarine over medium heat. Add chicken in a single layer and sauté with minced garlic for 3 minutes. Add green peppers, red peppers, yellow or orange peppers and onion in pan with chicken and garlic. Sauté 3 more minutes. Add cooked sausage back to pot and stir. 3) Combine chili powder, ground cumin, red pepper, onion powder, salt and ground pepper in a small bowl and set aside. 4) In a large measuring cup mix chicken stock with cornstarch and pour into cooking pot. Add dry mix to cooking pot and continue stirring. Add cans of beans without draining. Add sour cream until dissolved. Add honey, letting it melt from measuring spoon into chili. Add fresh cilantro and parsley. Simmer for 7 minutes, stirring every couple of minutes. Serve topped with sliced avocado, shredded cheese or sour cream with corn chips on side. CCP: Hold at 135 degrees. First Quarter 2020 Agriculture Families 11