'Savor the Simple' winners announced
Talented cooks receive produce gift certificates, subscription prizes
September 15, 2010TRI-CITY AREA — Lots of area cooks were generous enough to share their favorite recipes that feature fresh fruits, vegetables and other Michigan-grown ingredients but only three were lucky enough to walk away with a prize from the 'Savor the Simple' recipe contest.
As the result of a random drawing, Barb Mobley of Attica won a $25 gift certificate to Blake's Farm in Almont; Irene Lukasak of St. Clair will receive a $25 gift certificate to Brookwood Fruit Farm in Almont and Audrey Markwart of Yale earned herself a $20 gift certificate from Penzien's Farm in Imlay City.
Barb Mobley submitted two recipes, both featuring pears. She says she "has a ton" of the fruit and is always looking for ways to use them up. Barb's pear salad recipe was printed in the Sept. 8 issue. Mobley said she likes to substitute pears for apples in many recipes including pear pie (see her recipe in this week's paper).
Irene Lukasak's broccoli salad recipe was printed in the Sept. 1 edition. She said she likes to cook and is proud to say she's related to the well-known vegetable growers, the VanHoutte's.
Audrey Markwart's entry, Aunt Flossie's Apple Torte, appears in this week's paper. She said her late Aunt Flossie made this torte often for her bridge club. Audrey notes that it's now a favorite fall dessert for her family and besides locally-grown apples includes Michigan-produced milk and sugar too.
The rest of the contestants who entered the inaugural contest will receive a six-month subscription to the Tri-City Times.
Thanks to Blake's, Brookwood and Penzien's farms and everyone who entered the 'Savor the Simple' contest.
Here are the last of the recipes. Enjoy!
|Barb Mobley of Attica is the proud recipient of a $25 gift certificate to Blake’s Farm. Mobley said she’ll use the gift to purchase apples for sauce. photo by Maria Brown.|
Black Bean and Corn Salsa
Submitted by Jan Hathcock of Port Sanilac
1-2 cans black beans, drained
1-2 ears fresh corn, blanched and cut off the cob
3-4 medium fresh tomatoes, skinned and de-seeded and chopped
1 small onion, chopped
1 clove garlic, chopped
1 green pepper, chopped
2 ribs celery, chopped
Palm full of dried basil
Palm full Mrs. Dash Original
1/2 cup or more favorite bbq sauce
Salt and pepper to taste
Saute the onion, pepper, garlic and celery until soft. Let it cool before adding remaining ingredients and mix well. Serve warm or cold.
Fresh Veggie Roll-Ups
Submitted by Gail Brinker of Almont
Sundried tomato/basil tortilla wraps
Baby leaf spinach
Cucumbers, thinly sliced
Sprouts, such as broccoli sprouts
Tomatoes, thinly sliced
Sweet bell pepper, thinly sliced
Spread a generous amount of cream cheese on tortilla. Cover with one layer of spinach leaves, cucumbers and tomatoes, sweet bell peppers, and sprouts. Season with salt and pepper. Roll up carefully and roll again in wax paper. Leaving sandwich wrapped, angle slice just before serving.
Submitted by Doretta Thompson of St. John's
3 large cucumbers, thinly sliced
1 large green bell pepper, thinly sliced
1 cup thinly sliced onion
1 T. celery seeds
1/2 C. cider vinegar
3/4 C. sugar
Combine cucumbers, bell peppers, onions,
and salt in a large colander.
Cover with plastic wrap and let stand 1 hour or more at room temperature in a larger bowl to catch the weepings.
Add vinegar and sugar to a pan and heat to dissolve sugar; Add celery seed to sugar mixture and stir. Add cucumber mixture to sugar, celery seed and vinegar mixture. Place in container and refrigerate for 6 hours or overnight The salad may be stored in the refrigerator up to three weeks.
The longer you store this salad in the refrigerator, the more reminiscent it is of crunchy, crisp bread and butter pickles.
Submitted by Nancy Lottie of Emmett
3/4 cup coconut
3/4 cup soda crackers, crushed
1/2 cup soft margarine
1/2 cup flour
1/2 cup sugar
1 can cherry pie filling
Combine all ingredients, except for the cherries, and press half of the mixture into an 8x8 pan. Spread cherries on
top and sprinkle remaining crumbs over the top.
Bake for 20 minutes in a 400 degree oven.
Serve with a scoop of ice cream.
Aunt Flossie's Apple Torte
Submitted by Audrey Markwart of Yale
1/2 cup Crisco (half butter)
1 cup granulated sugar
1/2 cup brown sugar
2 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 cup milk
2 1/2 cups diced apples
Cream together first four ingredients. Alternate
dry ingredients into sugar mixture and add the milk.
Fold in the apples. Bake at 350 degrees in a greased and floured 9x13 baking pan for 40-45 minutes. If desired,
sprinkle 1/2 cup chopped walnuts and 2 tbl brown
sugar on top of torte before baking.
Submitted by Ellen Baker of Brown City
1 cup Wesson oil
2 cups sugar
3 tsp. vanilla
2 cups grated zucchini
2 cups sifted flour
1/4 tsp baking power
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
Optional: 1/2 cup chocolate chips and/or walnuts
Pour batter into two greased bread pans and bake at 350 degrees for 45-60 minutes. Sprinkle powdered sugar on
the bread as soon as it comes out of the oven.
Submitted by Barb Mobley of Attica
5 cups peeled and chopped pears
1 1/2 tbl. flour
1/2 cup white or brown sugar
1/4 tsp. cinnamon
1 tsp. lemon juice
Mix and pour into bottom crust.
Top filling with second crust, vent with slits
and sprinkle with sugar. Bake at 350 degrees for
45-60 minutes or until golden brown.
Submitted by Alice Funk of Emmett
3 lbs. cabbage, chopped
2 white onions, chopped
2 cups sugar
1 cup cooking oil
1 cup cider vinegar
2 tbl celery seed
1 tbl. salt
Combine cabbage, peppers, onions and sugar and mix well. Mix oil, vinegar, celery seed and salt. Bring to a boil, then pour over cabbage mixture and stir until well mixed. Store in refrigerator in an air tight container, letting it stand at least 2 days. Its flavor improves the longer it stands. The coleslaw will keep refrigerated for a month.
Pecan Sweet Potato Salad
Submitted by Pat Bertram of Attica
6-7 large sweet potatoes, peeled and cubed
4 celery ribs, chopped
2 green onions, sliced
1 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2/3 cup chopped pecans
Cook the sweet potatoes and allow to cool before
adding the celery and onions. Combine mayo and sour cream and stir into potato mixture. Refrigerate for several hours and stir in nuts just before serving.
Maria Brown joined the Tri-City Times staff in 2003, the same year she earned a bachelor's degree in English from Calvin College. Born and raised in Imlay City, she now resides north of Capac where she enjoys working on the farm, gardening and reading.