Macon County 4-H Top Chef Cooking Club

— Written By Carol Pitts and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Macon County 4-H Top Chef Cooking club was so excited to get back to cooking. The club hasn’t met in person since the COVID-19 Pandemic hit in March. Tuesday, October 20, 2020, 4-H Top Chef Club had their first in-person meeting since the pandemic began. Everyone had a great time while wearing their mask and staying socially distanced to ensure safety for all the 4-H’ers and leaders.

The club meeting was led by 4-H Top Chef Cooking Club Leader, Kathy Green. She trained the 4-H’ers on being COVID-19 safe while preparing food. Mrs. Kathy taught the 4-H’ers about after school snacks, food safety, and knife skills. 4-H’ers prepared their after school snack using the skills they learned. They made fruit fizz drinks and easy fruit salad which everyone enjoyed eating outside while social distancing.

The recipes came from NC EFNEP. (Expanded Food and Nutrition Education Program.) 

Fruity Fizz Drink

Ingredients

  • Choose 1/2 cup of fizz
    • Seltzer water
    • Ginger ale
  • Choose 1/2 cup of 100% fruit juice
    • Grape juice
    • Orange juice
    • Apple juice
    • Lemon juice
  • Choose 1/2 cup of a fruit
    • Strawberries
    • Raspberries
    • Blueberries
    • Oranges
    • Grapes
    • Peaches

Directions

  1. Pour juice and fizz over ice. Add in fruit and stir.

Easy Fruit Salad

Ingredients

  • 1 (20-ounce) can pineapple chunks in juice, drained
  • 1 (15-ounce) can fruit cocktail in juice, drained
  • 2 small bananas, sliced
  • 1 (8-ounce) low-fat yogurt (try vanilla or lemon)

Directions

  1. Drain pineapple chunks and fruit cocktail.
  2. Wash, peel, and slice bananas.
  3. Mix fruits and yogurt together.
  4. Cover and chill until ready to serve.
4-H Top Chef Club Member preparing Fruity Fizz Drink for the class.

4-H Top Chef Club Member preparing Fruity Fizz Drink for the class.

4-H Top Chef Club Member preparing Simple Fruit Salad for the class.

4-H Top Chef Club Member preparing Simple Fruit Salad for the class.