2011-08-11 / Family

Winners Declared In 2011 Vegetable Recipe Contest

Four Pennsylvania cooks were declared winners in the eighth annual Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest Cook-Off. Kenneth Ward became the first male first-place-prize winner with his “Colorful Corn Chowder.” First-time finalist Shauna Yorty of Lebanon won the first-place prize in the Snap Bean/Lima Bean/Pea category with her “Shauna’s Super Summer Salad. The other first-place-prize winners were Kathy Rohrbaugh of Shrewsbury and Frances Dietz of York. The cook-off was held on Friday, August 5, 2011, at the Olewine Center for Culinary Arts at Harrisburg Area Community College, Harrisburg. George Greig, state secretary of agriculture, presented the $100 cash prizes to the winners.

Ms. Dietz, a veteran contestant and prize winner in previous years, won the firstplace prize in the Beet/Carrot/ Turnip category with her “Roasted Beet and Candied Walnut Salad,” which one of the judges described as a “very nice blend of flavors and textures, unique.” Her entry received the highest score of any entry – 36 of a possible 40 points. Ms. Rohrbaugh, also a veteran contestant and prizewinner, won the Broccoli/Cabbage/ Cauliflower category with her “Oriental Cabbage Salad” described by one of the judges as “refreshing” and a “nice blend of flavors – sweet with a little heat”.

Ward, a second-year finalist, won the Sweet Corn category with his “Colorful Corn Chowder” that featured carrots, potatoes, red bell peppers, onions and bacon along with the corn. Ms. Yorty’s salad included snow peas, carrots, zucchini, raisins and couscous with a poppy seed dressing – a winning combination of “great flavors” that produced a “nice and refreshing salad” according to one of the judges.

Four finalists in each cat- egory completed for the top prizes. Judges choose the finalist recipes for the cook-off from 66 written recipe entries submitted by 30 cooks from across the state. Recipes were scored on the basis of four criteria: creativity, nutrition/ healthfulness, ease of preparation, and overall appeal. Recipe entries had to contain as a major ingredient at least one vegetable in the category. Recipes were required to be created or modified by the contestant or a member of the contestant’s family.

The other recipes prepared by the finalists at the cook-off are listed below. All the finalist recipes are available on the Vegetable Marketing and Research Program’s Web site at www.paveggies.org or by sending a self-addressed, stamped envelope to the Program at : PA Vegetable Mktg. & Res. Program, 815 Middle Road, Richfield, PA 17086.

Broccoli, Cauliflower, Smoked Turkey and Orzo Salad Cindy Kerschner, Schnecksville.

African (Ethiopian) Cabbage Stew: B.J. Reed, Chambersburg.

Fruited and Curried Cole Slaw: Frances Dietz, York.

Snap Beans with Pancetta and Roasted Garlic: Deb Lyon, Bangor.

Snap Bean Salad: Mary Ann Deeble, Tamaqua.

Pittsburgh Peas and Noodles: Jennifer Bornes, Mechanicsburg.

Three Sisters Succotash: Kathy Rohrbaugh, Shrewsbury.

Spicy Corn Salsa: Bonnie Mortimer, Mount Pleasant.

Healthy Fettuccini Alfredo: Deb Lyon, Bangor.

My Yarden Salad: Shauna Yorty, Lebanon.

Red Beet, Barley and Mozzarella Salad: Cindy Kerschner, Schnecksville.

Orange-Maple Roasted Carrots: Becky Frey, Lebanon.

These finalists each received a $25 gift certificate to the farm market of their choice.

The winning recipes are as follows:

Oriental Cabbage Salad

Serves 6 to 8

5 c. cabbage - shredded

1 red pepper – small, cut into very thin strips

1 carrot - shredded

1 c. mandarin oranges

1/2 c. cashew pieces

1/2 c. red onion - thinly sliced

3 T. cilantro – fresh, chopped

1 T. chili garlic sauce

3 T. olive oil

2 T. honey

3 T. rice vinegar

2 T. lime juice - fresh pinch salt pepper flakes - if desired

Combine the first seven ingredients in a large bowl. In a small bowl, mix the chili sauce, olive oil, honey, rice vinegar, lime juice, and salt. Add this dressing to the cabbage mixture and toss to coat.

á Kathy Rohrbaugh, Shrewsbury

Shauna’s Super

Summer Salad

Serves 10

2 c. snow peas - blanched

3 carrots - shredded

2 zucchinis - shredded

1 c. raisins

12 oz. Brianna’s home style poppy seed dressing

10 oz. couscous - plain salt and pepper to taste

Cook and cool couscous. Mix all ingredients in a large salad bowl and serve cool.

- Shauna Yorty, Lebanon

Colorful Corn Chowder

Serves 4 to 6

1/2 lb. bacon - diced

1 c. onion - finely diced

1/4 c. red bell pepper - coarsely diced

2 cloves garlic - minced

2 c. potatoes - peeled and coarsely diced

1 c. carrots - coarsely diced

3 c. chicken broth - regular or low sodium

4 c. sweet corn - reserving 1/4 cup for topping

3 c. milk

3 T. butter pepper – fresh, to taste salt - optional

In a medium skillet fry the diced bacon until crisp. Remove the bacon to paper towels and crumble when cool. Remove all of the bacon drippings except for 2 tablespoons. In the 2 tablespoons of bacon drippings, add the onion, red bell pepper and garlic. Cook 3 minutes over medium heat stirring continuously. Place this mixture in a large pot. Add potatoes, carrots, chicken broth and corn. Cook 10 minutes over medium-high heat or until the vegetables are tender. Add the milk and butter. Season with pepper and salt if desired. Reheat until hot. Serve in bowls and top with the crumbled bacon and reserved corn kernels.

- Kenneth Ward, Hulmeville

Roasted Beet and

Candied Walnut Salad

Serves 4

3 beets – medium-sized, leaves and stems removed

2 oz. walnuts - coarsely chopped

2 T. sugar

1/4 c. Greek salad dressing

1 tsp. Dijon mustard

Salt and pepper - to taste

1/2 tsp. celery seed

3 T. cranberries - dried

3 green onions - sliced

2 c. Mesclun mix or baby spinach

1/4 c. Roquefort cheese - crumbled black pepper

Preheat oven to 425 ºF. Wrap beets in foil. Roast in oven for 50 to 60 minutes until tender when pierced with paring knife. Unwrap and cool. Peel and dice. To make candied walnuts, combine walnuts and sugar in small skillet. Heat over medium heat until sugar begins to melt. Stir until all the sugar is melted and is a light amber color. Pour onto greased baking sheet. Cool and break apart. Combine salad dressing, mustard, salt and pepper and celery seed. Toss beets, cranberries and green onions with half of the dressing. In another bowl, toss the greens with the remaining half of the dressing. Arrange greens on 4 salad plates. Top with the beets, nuts, cheese and a grinding of pepper.

- Frances Dietz, York

The Vegetable Recipe Contest is sponsored annually by the Pennsylvania Vegetable Marketing and Research Program, a marketing order for vegetable growers under the state Department of Agriculture. Growers pay annual assessments to the program to promote Pennsylvania grown vegetables and to fund practical vegetable production research at Penn State and other universities. The Vegetable Recipe Contest is designed to generate creative new recipes for consumers to use to enjoy “Simply Delicious, Simply Nutritious” Pennsylvania vegetables. The finalist recipes for the previous years’ contests are also posted on the program’s Web site at www.paveggies.org.

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