AMERICAN ANGUS ASSOCIATION - THE BUSINESS BREED

A Recipe for Fun

State pride expressed through food during the NJAS.

By Megan Silveira, Angus Journal Associate Editor

September 12, 2024

During Family Fun Night hosted July 4 at the National Junior Angus Show (NJAS), the Angus family got a little bit closer through treats and snacks when combined with the tailgate. A highlight of the evening has been sharing a little bit of home with National Junior Angus Association (NJAA) members and their families.

Check out just a few of the star items served — just don’t do it on an empty stomach!

Pimento cheese from N.C.

Hannah Vanhoy says this cheese dip pairs perfectly with club crackers, but it’s also enjoyed on the east coast as a sandwich.
“My dad really likes to put it in between two slices of bread and fry it,” the junior explains.

The cheese brings a nice bit of spice, no matter the recipe it’s featured in, Vanhoy adds.

She says with several counties from the state being big in the dairy industry, even her family as beef producers is happy to fill their pantries with pimento cheese.

Kentucky Derby Pie

For those with a sweet tooth, the Bluegrass State offered their famous chocolate chip pecan pie.

“This is the one thing that they serve during the Kentucky Derby … they only serve it in Kentucky on that day,” says Bryanna Smith. “It’s really special because everyone knows what the Kentucky Derby is, so being able to have bakeries in our hometown make this item for an event like the National Junior Angus Show is really special.”

Iowa sweet corn

“What does everybody associate Iowa with?” jokes Kurt Reiman, parent from the Iowa Junior Angus Association manning their station. “Corn.”

Hot, fresh corn cobs are dunked in butter, and then Angus juniors and their families can apply salt and pepper as they please.

“Everybody loves to come and eat the corn because it’s the first corn of the season for most of us,” Reiman says, adding he and the rest of the Iowa Junior Angus Association is proud to be representing the corn state.

Bread pudding buffet from Louisiana

The Louisiana families really showed out in the bread pudding department. With more than five different recipes to showcase, their booth featured a variety of samples for all to enjoy.

White Chocolate Bread Pudding

2 bags white chocolate chips
1 quart heavy whipped cream
¾ cup sugar
1 tsp. vanilla
2 eggs
1 loaf French bread

Melt 1 bag of white chocolate chips and ½ quart of heavy whipping cream in the microwave in two minute intervals.
Break bread and place in greased 9x13 baking dish. Pour the melted chocolate chips and heavy whipping cream over the bread.
Melt the remaining chocolate chips and whipping cream (also in 2 minute intervals). Once slightly cooled, add the sugar and vanilla. Mix, then add the eggs (beaten).
Pour the mixture over the bread and bake at 350o degrees for 20 minutes, or until bread is toasted.

Mrs. Janie’s Bread Pudding

Bread pudding
1 loaf French bread
4 cups milk
2 cups sugar
3 eggs
2 tsps vanilla extract
½ stick vegetable shortening
1 cup fruit of choice

Symons’ special sauce
1 ½ cup milk
½ cup sugar
1 heaping Tbsp. flour
½ stick butter
1 tsp. vanilla
1 shot of rum

Tear bread into bite-size pieces, and soak for a few minutes in the milk.
Add sugar and beaten eggs. Mix well.
Add melted shortening, vanilla and fruit. Mix well.
Bake at 400o degrees for 45 minutes.
To make Symons’ special sauce, melt butter in sauce pan. Whisk in flour and milk until flour is dissolved. Mix in the rest of ingredients, and cook over medium heat until it coats the spoon. Serve over bread pudding.

Topics: Events

Publication: Angus Journal