Your original recipe could be worth up to $400 and net you a kitchen full of new appliances. Send your recipes (ones that have never before been published) to our Prize Tested Recipes[R] contest, which features two new categories each month. Seven months later, we'll publish the four winning recipes.
One Annual Grand Prize: GE Profile Appliances (refrigerator, dishwasher, microwave oven, and range or cooktop/oven; approximate retail value: $5,000)
Monthly Prizes: Two $400 winners, Two $200 winners, Ten $50 honor rolls
June 2002 Categories: Dinnertime Sandwiches: Hot or cold, vegetarian or meat-packed, sandwich meals can be a lifesaver in a time crunch. Poultry, fish, cheese, vegetables, spreads, or seasonings? On what bread? Kaiser rolls, hoagie buns, baguette loaves, whole grain, focaccia, or pita bread are all welcome.
Strawberry Sweets: How do you dress up these summer jewels? Dip 'em, blend 'em, sprinkle 'em with secret ingredients? We'll consider any strawberry dessert or sweet snack, including shortcakes, pies, bars, cookies, and cakes.
This Month's Winners -- Pages 243 and 244
$400 Winners: Aubrey Corcoran, Beaufort, S.C.; Douglas Wasdyke, Effort, Pa. $200 Winners: Rosemarie Adair, Tallahassee, Fla.; Cynthia Knudsen, Rockford, Mich. $50 Honor Roll Winners: Kristina Allen, Philadelphia, Pa.; Donna Battin, Chickasaw, Ala.; Glenda Ebersole, Shrewsbury, Mass.; Sharon Ellis, Phoenixville, Pa.; Joanne Kandalaft, Rumford, R.I.; Gretchen Kerr, Sierra Vista, Ariz.; Julie Lauritzen, Carlsbad, Calif.; Margaret M. Little, Surprise, Ariz.; Cynthia Litzel, Sanborn, N.Y.; Susan Rekerdres, Dallas, Texas.
Contest Rules: NO PURCHASE NECESSARY. 1. The contest is open to legal U,S. residents, except Meredith Corporation employees, its affiliates, subsidiaries, and their immediate families. 2. With each entry, clearly print or type your name, address, phone number, and recipe marked "Dinnertime Sandwiches" or "Strawberry Sweets." Specify brands and recipe origin. 3. Send recipes by postal mail to: 0206 Food Department, Better Homes and Garden[R] Magazine, Des Moines, IA 50309-3023. Or, send e-mail entries to: ptr@mdp.com. 4. Entries must be postmarked by November 21, 2001, and received by November 30, 2001. E-mail entries must be posted by 11:59 p.m., EST, November 21, 2001.5. Monthly winners will be selected about 60 days later, then notified by mail. Winners must sign affidavit, release, and copyright assignment. The annual grand prize winner will be selected from the year 2002's top winners on or about October 1, 2002, and will be notified by mail. The grand prize winner will choose up to $5,000 worth of GE Profile appliances from a local dealer at the dealer's then-current retail prices. Any applicable sales tax, delivery charges, or additional costs will be included in the $5,000 prize. Cash will not be offered in lieu of prizes. 6. Entries must be your original recipes. No previously published recipes. They will be judged on creativity, taste, and practicality by BH&G[R] editors. Decisions of judges are final. 7. Entries will not be returned. All copyright rights of winning recipes belong to Meredith Corporation. We reserve the right to adjust winning recipes. 8. Entry constitutes permission to use winner's name and hometown for editorial and promotional purposes, except where prohibited by law. Send a self-addressed stamped envelope to above address to receive winners' list, available six months after entry deadline. 9. Meredith Corporation assumes no responsibilities for entries they are unable to process due to phone, network, electronic, or computer hardware or software failures, or technical failures of any kind. Subject to all U.S. federal, state, and local laws and regulations. Void where prohibited. Taxes on prizes are the responsibility of the winners.
$400 winner Crab and Swiss Strata
Aubrey Corcoran, Beaufort, S.C., in the Holiday Breakfasts Category, November 2001
6 English muffins, split
3 Tbsp. butter, softened
2 6 1/2-oz. cans crabmeat, drained,
flaked, cartilage removed, or 12 oz.
frozen cooked crabmeat, thawed
cup shredded Swiss cheese (3 oz.)
3/4 cup shredded cheddar cheese
2 Tbsp. capers, drained
1/2 cup finely chopped onion
1 Tbsp. butter
1/4 cup dry sherry
1/2 tsp. Worcestershire sauce
6 eggs, beaten
1 cup milk
1 Tbsp. Dijon-style mustard
1 Tbsp. snipped fresh parsley
Spread English muffin halves with the 3 tablespoons butter. Line a greased 2-quart rectangular baking dish with half the muffins, buttered side up. In a medium bowl combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up. In a large skillet cook onion in the 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat. In a medium bowl combine eggs, milk, mustard, parsley, dash salt and dash pepper. Stir in onion mixture. Carefully pour over layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight. Preheat oven to 350o E Bake, uncovered, for 50 minutes or until muffins are browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Nutrition facts per serving: 361 cal., 18 g total fat (10 g sat. fat), 255 mg chol., 654 mg sodium, 24 g carbo., 2 g fiber, and 22 g pro. Daily Values: 15% vit. A, 3% vit. C, 34% calcium, and 10% iron.
$400 winner Choco Bread Pudding
Douglas Wasdyke, Effort, Pa., in the Surefire Potluck Dishes Category, November 2001
12 oz. challah bread, cut into 1-inch
cubes (about 9 cups)
1 1/2 cups miniature semisweet
chocolate pieces
4 eggs, beaten
3 cups half-and-half or light cream
1 cup packed brown sugar
3/4 tsp. ground cinnamon
1 cup chopped pecans
1/2 cup packed brown sugar
1 Tbsp. cornstarch
1/3 cup half-and-half or light cream
1/4 cup water
2 Tbsp. light-colored corn syrup
1 Tbsp. butter
1/2 tsp. vanilla
Preheat oven to 350 [degrees] F In a large mixing bowl combine bread cubes and chocolate pieces. Transfer to a lightly greased 3-quart rectangular baking dish; set aside. In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and dash salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans. Bake, uncovered, 40 to 45 minutes or until egg mixture is set. (To make ahead, cover; chill up to 24 hours. Bake as directed.)
Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings.
Nutrition facts per serving: 400 cal., 20 g total fat (9 g sat. fat), 86 mg chol., 90 mg sodium, 50 g carbo., 1 g fiber, and 7 g pro. Daily Values: 8% vit. A, 1% vit. C, 9% calcium, and 11% iron.
$200 winner Fruit and Broccoli Salad
Rosemarie Adair, Tallahassee, Fla., in the Surefire Potluck Dishes Category, November 2001
1 16-oz. pkg. shredded broccoli
(broccoli slaw mix)
2 cups seedless red and/or green
grapes, halved
2 medium apples, cored and
chopped
2/3 cup bottled citrus salad dressing
(such as tangerine vinaigrette)
1 cup coarsely chopped pecans or
walnuts, toasted if desired(*)
In a very large bowl combine shredded broccoli, grapes, and apples. Up to 1 hour before serving, pour salad dressing over broccoli mixture; toss to coat. Cover and chill. Transfer to a serving bowl. Sprinkle with nuts; toss again. Makes 12 to 16 servings.
(*) To toast nuts: Preheat oven to 350o E Spread nuts in a single layer in a shallow baking pan. Bake 5 to 10 minutes or until light golden brown, stirring once or twice.
Nutrition facts per serving: 219 cal., 15 g total fat (2 g sat. fat), 6 mg chol., 131 mg sodium, 21 g carbo., 2 g fiber, and 3 g pro. Daily Values: 8% vit. A, 32% vit. C, 3% calcium, and 5% iron.
$200 winner Baked Oatmeal
Cynthia Knudsen, Rockford, Mich., in the Holiday Breakfasts Category, November 2001
2 1/2 cups regular rolled oats
1/4 cup oat bran
1/4 cup steel-cut oats
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 cups milk
1 egg, beaten
1/3 cup applesauce
1/4 cup cooking oil
cup granulated sugar
1/4 cup packed brown sugar
2 cups fresh fruit (such as
blueberries; peeled, cored, and
chopped pears or apples; or
chopped strawberries)
Plain or vanilla low-fat yogurt, milk,
or cream
