LITTLE ROCK — Jordan Williams of Bonnerdale (Hot Spring Co.) and Zack Williams of Nashville (Howard Co.) were winners at the 58th annual Arkansas Dairy Foods Contest held June 3 at the state fairgrounds in Little Rock.

Jordan Williams, 15, daughter of Jessica Vincent, took first in the Main Dish competition with her “Spinach and Artichoke Pasta.” Zack Williams, 15, son of David and Tina Williams, took first in the Party Idea competition with “Italian Cheese Pillows.” Winners received $150.

Judges placed contestants based on recipe, use of dairy products, originality, availability of ingredients and serving technique. Arkansas Farm Bureau, Southwest Dairy Museum and Arkansas Dairy Cooperative Association sponsored the event.

In the Main Dish competition, Wapiti Hunter Oak Mefford of Jasper (Newton Co.) took second with “Cow Pies.” Emma Thurmon of El Dorado (Union Co.) took third with “Blend of the Bayou.”

In the Party Ideas competition, Brooke Bradford of Shirley (Van Buren Co.) took second with “Fiesta Cheesecake.” Jazzlan Rudd of Bismarck (Garland Co.) took third with “Dezanay’s Creamy Dip.” Baylie Clay of Glenwood (Pike Co.) took fourth with “Marscapone and Mandarin Orange Salad.”

The winning recipes are:  

SPINACH AND ARTICHOKE PASTA

Ingredients:
16 oz. pasta (rotini, penne, etc.)
16 oz. cream cheese
1 1/2 cups milk
1/2 cup mayonnaise
1 tablespoon garlic powder
1/2 teaspoon red pepper
1 teaspoon dried parsley
1 can artichoke hearts, chopped
10 oz. frozen chopped spinach
2/3 cup broth, (chicken or vegetable)
1 cup Parmesan cheese, shredded

Directions:
Boil pasta until “al dente,” about 8-10 minutes.

In separate large pan over medium heat, mix cream cheese, milk, mayonnaise, garlic powder, red pepper and parsley. Cook until a thick sauce forms, about 5-6 minutes. Stir frequently to prevent scorching.

When the pasta is done, drain well. Add the pasta directly to the sauce. Add the artichoke hearts, spinach, broth and Parmesan cheese. Cook until all ingredients are hot and the cheese is melted, about 3-4 minutes.

Serving Ideas:
This recipe can be used as a main dish and complemented with a salad and garlic bread, or it can be a side dish for your favorite meat such as chicken or fish.  Substitute other vegetables such as broccoli, mushrooms, zucchini or peppers, if you prefer, rather than artichokes and spinach. 

Jordan Williams

 ITALIAN CHEESE PILLOWS

Ingredients:
2/3 cup shredded Monterey Jack cheese
2/3 cup shredded Asiago cheese
2/3 cup shredded mozzarella cheese
2/3 cup ricotta cheese
2 eggs, beaten
2 teaspoons dried parsley
1 teaspoon minced garlic
1 roll phyllo dough sheets
1 stick melted butter
2 tablespoons Parmesan cheese
2 tablespoons Italian seasoning

Directions:
Preheat oven to 375 degrees. Brush two baking sheets with butter and set aside.

In a large bowl, combine cheeses, egg, parsley and garlic. Stir until well combined.

Unwrap dough and set in a single stack. Using a chef’s knife or kitchen scissors, carefully cut the entire stack lengthwise into thirds. Each strip should be about 3 inches wide.

Place one strip of dough on a clean, dry work surface and keep the remaining dough covered with a damp kitchen towel.

Brush the strip with melted butter. Place 2 tablespoons filling about ½ inch from end of strip. Carefully, pulling up only two sheets, fold the lower corner up and over the filling to form a triangle. Flip the triangle over to form another. Continue to end of strip (a flag fold). Transfer to baking sheet and brush with melted butter. Assemble remaining triangles using same method. 

Sprinkle Parmesan cheese and Italian seasoning evenly over all triangles. 
Bake 15-18 minutes until golden brown. 

Serving Suggestions:
Serve your pillows with warmed marinara dipping sauce. 
Makes about 25 pillows. 
  

Zack Williams