Winning Fair Recipes Keep Pouring In (w/recipes)

Posted by York Daily Record, PA on August 15, 2008 at 19:24:06:

York County cooks win state contest
By NICKI LEFEVER

The 'Can't Get Enough' Cantaloupe Salsa by Teresa DeVono was a winning recipe in he fifth annual Pennsylvania 'Simply Delicious, Simply Nutritious' Vegetable Recipe Contest. (Submitted)The fifth annual Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest was a special one.
The recipes were so good, the judges awarded five awards instead of four.

Three York County women took first place and received $100 each.

Frances Dietz of York shared first prize with Becky Frey of Lebanon and in the pumpkin/winter squash category.

The melon/cucumber category was won by Teresa DeVono of Red Lion. Debra Deis of Harrisburg won the summer squash category and Kathy Rohrbaugh of Shrewsbury won the tomatoes/peppers/eggplant . The Cook Off was held on Friday, at the Olewine Center for Culinary Arts at Harrisburg Area Community College in Harrisburg.

Judges choose the finalist recipes for the

The Hot Cheesy Peppers and Crab Dip by Kathy Rohrbaugh was a winner at the 'Simply Delicious, Simply Nutritious' Vegetable Contest. (Submitted)Cook-Off from 122 written-recipe entries submitted by 46 cooks across the state. Recipes were chosen on the basis of 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. The contest was sponsored by the Pennsylvania Vegetable Marketing and Research Program in cooperation with the Pennsylvania Department of Agriculture.

Tomatoes/peppers/eggplant finalists
Hot Cheesy Peppers and Crab Dip (winner)

1½ cup mozzarella cheese, shredded and divided

8 ounces Nuefchatel cheese, softened

1 teaspoon fresh garlic, minced

1 teaspoon fresh oregano, minced

1½ cup red, green and yellow peppers chopped

1 small sweet onion, minced

Dash of seafood seasoning such as Old Bay

6 ounces canned crabmeat, drained

Assorted crackers

Preheat oven to 375 degrees. Reserve ½ cup of the mozzarella cheese and refrigerate until ready to use. Mix all the remaining ingredients except crackers. Spread into a 9-inch pie plate and bake approximately 20 minutes or until pepper and crab mixture is lightly browned. Sprinkle with reserved ½ cup mozzarella cheese. Serve hot with crackers.

Recipe provided by Kathy Rohrbaugh, Shrewsbury

Caponata Pizza

½ pound eggplant, unpared, diced

2 tablespoons oil

1 onion, medium, chopped

2 cloves garlic, chopped

1½ rib celery, chopped

½ cup plum tomatoes, fresh, chopped

1 tablespoon tomato paste

1½ teaspoon sugar

1 tablespoon red wine vinegar

Dash salt

Dash pepper

Dash oregano

12 inch whole wheat pizza shell, pre-baked, Boboli brand used

½ cup sour cream, lite

1 cup white sharp cheddar cheese, shredded

½ cup Kalamata olives, sliced

Sauté the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar. Cover and simmer until very tender - reduce liquid, if necessary, for a pizza topping. Season with salt, pepper and oregano. Cool. Spread pizza crust with sour cream, then the Caponata mixture. Top with cheddar cheese and olives. Bake at 375 degrees for about 10 minutes until pizza is hot and cheese is melted. Serves eight.

Recipe provided by Francis Dietz, York

Melon/cucumber finalists

"Can't Get Enough" Cantaloupe Salsa (WINNER)

1 cup cantaloupe, finely diced

½ cup cucumber, seedless and finely diced

1 tablespoon jalapeño pepper, finely diced

1/3 cup red onion, finely diced

1 tablespoon lime juice, fresh squeezed

1/3 cup cilantro, chopped

Salt and Pepper to taste

Thoroughly wash the cantaloupe, scoop out the seeds and finely dice 1 cup full. Add remaining ingredients and gently stir to combine. Season with salt and pepper to taste. Delicious served on grilled fish, pork or with baked tortilla chips. Serves 4

Recipe provided by Teresa DeVono, Red Lion

Watermelon Salsa

1½ cup watermelon, chopped

1 cup cucumber, chopped

½ cup red onion, chopped

2 tablespoons cilantro, fresh, chopped

2 tablespoons olive oil

2 teaspoons serrano chile pepper, minced

¼ teaspoon sea salt

Mix all ingredients until well blended. Serve with corn chips.

Recipe provided by Kathy Rohrbaugh, Shrewsbury

Winter squash/pumpkin winner
Squash and Citrus Slaw

½ spaghetti squash, medium size

¼ cup orange juice

1 tablespoon rice vinegar

1 teaspoon sugar (or to taste)

Salt and Pepper, to taste

2 tablespoon cilantro, chopped

¼ cup red bell pepper

1 green onion, chopped

Place squash, cut side down, on microwave-safe plate. Add a few tablespoons of water; cover; microwave on high for two or three minutes until flesh is crisp, but can be separated with a fork. Let stand2 minutes. Discard seeds and pull flesh apart with fork to create strands (2 cups to 2¼ cups needed). Cool. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well. Serves 4 to 5.

Recipe provided by Francis Dietz, York

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