I spent the better part of the morning and early afternoon tasting goodies prepared by children from 5th grade on up at the 4-H Beef Cook-off.

First of all, I was not the only taste-tester, and, yes, I had to take a small break. The key to all this is taking small bites, not helpings. I had learned that before when writing food columns for a casino magazine years ago.

Extension Coordinator Callie Nelson recruited a group of women to nibble along. Got to say these ladies were so much fun to share the forkfuls with. I laughed most of the morning between bites.

These were no pansy-type recipes. We had lasagna, taco salads, beef Wellington, stew, pot roast, pizza, and sloppy joe with a homemade sauce the child should really develop and market.

The rules are pretty interesting. The children pick out a recipe that calls for at least 1 lb. of beef. But they have to research the recipe and mom and dad can help a little, but help is limited. We graded them on a pretty strict scale: Recipe being there, use of at least 1 lb. beef, presentation and taste.

You would not believe some of the presentations: a roast beef poorboy, open-faced garnished by a rainbow of peppers and tomatoes. Just gorgeous not only to the eye, but the different textures. Boy, would that be nice on a tailgate up in Tuscaloosa one afternoon.

I can’t go through each dish and do it justice.

But here’s another point, and perhaps the greatest….these kids are busy kids. They have tons of homework, regular chores, school days before the homework and then, then they have their 4-H project. That’s called time organization and maintaining. That’s called good training.

Not everybody won first, second or third. But I can promise you this, all those young cooks are winners.

Here are gallery pictures of the winners furnished by Callie Nelson: CLICK HERE