Try one tonight! Hutchinson Leader Recipe Contest winners share their winning ways

Another year of wonderful recipes were submitted for the Hutchinson Leader Recipe Contest. Judging this year’s contest were Christine Schlueter, Kay Johnson and Marne Long.

The winners were chosen according to the rules of uniqueness and appetite appeal. Winners Jeannine Borgendale and Marian Skaar and honorable mention winners Helen Koepp and Janet Dolezal provide readers with their winning recipes:

Appetizer, Main Dish, Side Dish Category
Grand Prize: Pad Thai Lettuce Wrap
Submitted by Jeannine Borgendale, Hutchinson

1/2 chopped onion
1/2 cup julienne carrots
1/2 cup finely chopped celery
4 tablespoons vegetable oil
1/2 cup chopped red pepper
3 cloves minced garlic
3 tablespoons chopped cilantro
2 tablespoons grated ginger root
2 large chicken breasts
1 bottle PadThai peanut sauce (about 10 ounces)
1/2 cup dry roasted peanuts (chopped)
Several large Romaine lettuce leafs

Instructions:
Saute onion, carrots and celery in oil then add red pepper and garlic. Then add ginger root, cilantro and enough peanut sauce to moisten vegetables. Remove from pan and add more oil to brown thinly silvered chicken breast meat (matchstick size) when browned, add rest of peanut sauce and cook until done. Return first ingredients to pan and mix.

Optional:
For extra heat, add Thai hot pepper flakes to taste. Serve hot on lettuce leaf wrap. Top with chopped peanuts.
*Best if using all fresh ingredients.
Serves 6-8, takes around 45 minutes to prepare.

Dipping Sauce:
1/4 cup lemon juice
1/4 cup lime juice
4 tablespoons water
1/8 cup fish sauce
1 tablespoon hot red chili flakes
1 tablespoon brown sugar
1/4 cup soy sauce
1/8 cup olive oil
1/4 teaspoon ginger root, grated
Mix well.

Let each guest spoon sauce over wrap, if desired. Use a small dish of sauce at each place setting if served with a meal.

Appetizer, Main Dish, Side Dish Category
Honorable Mention: Mahogany Beef Stew
Submitted by Helen Koepp, Hutchinson

4 tablespoons olive oil
3 1/2 pounds boneless beef roast (trim and cut into 2-1/2-inch pieces)
3 1/2 cups chopped onions
3-4 cloves minced garlic
2 cups Cabernet-Sauvignon wine
1-14 1/2 ounce diced tomatoes with Italian herbs
1/2 cup hoisin sauce
2-3 bayleaves
1 pound carrots, peeled, cut diagonally into one-inch pieces
2 tablespoons cornstarch, mixed with 2 tablespoons water
2 tablespoons chopped, fresh parsley

Heat two tablespoons oil in large, heavy pot, over high heat. Sprinkle with salt and pepper. Add meat to pot and saute, untill brown on all sides. Push meat to sides of pot. Reduce heat to medium and add two tablespoons oil and add onions and garlic. Mix all. Add one cup wine, tomatoes with juices, hoisin sauce and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer four to five minutes, stirring at times. Add carrots and one cup wine. Cover, simmer, stir at times for 30 minutes. Uncover, increase heat, boil until sauce is slightly thickened. Stirring about 15 minutes. Reduce heat and add cornstarch and water mixture and simmer. Stir and add salt and pepper as desired.

Excellent when made one day ahead. Then cool slightly, uncovered until cold, then cover and keep refrigerated. Bring to a simmer, stirring occasionally. Transfer stew to a large bowl and sprinkle with parsley. Serve over horseradish mashed potatoes.

Cook two pounds Yukon gold or Russet potatoes, drain, mash, add 1-1/3 (or more) cups whole milk with one large clove garlic cooked in potatoes, about 20 minutes. Then add six tablespoons butter and 1/4 cup horseradish along with some salt and pepper. Mix all together with a potato masher.
Yield: 6 to 10 servings

Cookies, Candy, Dessert Category
Grand Prize: Festive White Chocolate Cheesecake
Submitted by Marian Skaar, Hutchinson

This is a light and very smooth textured cheese cake. It’s fun for the holidays with its tart, red cranberry-and-raspberry topping. It can be made a day or two ahead and stored in the refrigerator.

Crust:
2 cups crushed cinnamon-graham crackers
1/4 cup butter, melted

Filling:
2 packages ( 8 ounces each) cream cheese, softened
1 cup vanilla or white chips, melted and cooled
2/3 cup sour cream
3/4 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 eggs, lightly beaten

Sauce:
1 cup whole-berry cranberry sauce, mashed
1/2 cup seedless raspberry jam
1/2 teaspoon grated orange peel

Topping:
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 teaspoon vanilla

Instructions:
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and sides of a greased nine-inch springform pan; set aside.

In a large mixing bowl, beat cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed until just combined. Pour over crust. Place pan on baking sheet.

Bake at 350 degrees for 35 to 45 minutes or until center is almost set. Cool on wire rack for one hour. Refrigerate.
In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool. Spoon sauce over cheesecake to within one inch of edge. Refrigerate.

In a small mixing bowl, beat cream, add confectioners sugar and vanilla, beat until stiff peaks form. Spoon on top of each serving. Refrigerate leftovers.
Yield: 12 servings

Cookies, Candy, Dessert Category
Honorable Mention: Creme De Menthe Bon Bons
Submitted by Janet Dolezal, Hutchinson

1 cup crushed vanilla wafers
3/4 cup coarsely chopped filberts or pecans
1 cup powdered sugar
2 tablespoons light corn syrup
1/3 cup Creme de Menthe
Chocolate sprinkles or powdered sugar

Mix first five ingredients together and let set for about 30 minutes. Shape into small balls about 1/2-inch in diameter. Roll in chocolate sprinkles or powdered sugar.

To read the entire story, see Flavor in the print edition of Tuesday's Hutchinson Leader (Dec. 11).

(Kay Johnson is a staff writer at the Hutchinson Leader. She can be reached at johnson@hutchinsonleader.com).