Calling all cooks to enter State Fair food contests

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BY PATTY BEUTLER/Lincoln Journal Star

Calling all pie bakers, bread makers, Spam fans and deep-fat frying aficiondos, here’s your chance to convert your cooking know-how into cash —  and maybe some national recognition as well.

It’s as easy as entering that special recipe in the Nebraska State Fair cooking and baking contests.

Although the State Fair doesn’t officially open until Aug. 22, deadlines to preregister for the sponsored, cash-reward food contests is Tuesday.

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Michelle Vicari of Temecula, Calif., won first place at the San Diego County fair with her recipe for Broccoli Rockets that also has a honey mustard dipping sauce.

Michelle Vicari of Temecula, Calif., won first place at the San Diego County fair with her recipe for Broccoli Rockets that also has a honey mustard dipping sauce.

For contest details and complete official rules, contact the Nebraska State Fair entry office at 474-5371, ext. 2, or visit the contest section at www.statefair.org.

To get those creative juices flowing, here is a listing of some of the contests, the sponsor, the rewards and some of prize-winning recipes from past years.

* Bake for the Cure (Fleischmann’s Yeast)

Rise and shine with your best breads in this contest with a cause. For each entry, $10 is donated to Susan G. Komen for the Cure (by ACH Food Co). Traditional bread category prizes: $150, $75, $50. Best Batter Bread: $100. Three $1,000 grand prizes winning recipes will go to three first-places winners from all 51 fairs across the U.S.

* Fresh Taste for the Family recipe contest (Hidden Valley Dressings)

  Let ingredients from gardens, farms and valleys inspire your flavorful, fresh entry that is fast to make. This contest seeks the best entrées, appetizers or side dishes that feature fresh food, wholesome ingredients and traditions that bring families together. Cash prizes of $200, $100 and $50, plus a $1,000 national grand prize. 

* Pie Baking Championship (Pillsbury Refrigerated Pie Crusts)

Create your most tempting, most crowd-pleasing pie for the enviable title of “best pie at the fair.” Focus on your filling and creativity. The crusts make it easy. Prizes are $200, $100 and $50 each. First place wins a chance for $1,000 grand prize. 

*  Great American SPAM Championship

Create a delicious SPAM appetizer and compete for prize packages ($150, $50, $25 for adults $60, $30, $10 for kids), plus a shot at the national grand prizes. Crazy Tasty in the theme and the focus is on inventive and delicious. 

* Great Baking Bonanza (Eagle Brand Sweetened Condensed Milk)

 Dream up a delicious dessert with simple recipe steps. The top four finishers earn rewards and recognition from the J.M. Smucker Co., plus $100, $75, $50 and $25 for best youth entry.  

*  Fry It for the Fair (Canola Oil)

 Take pride in deep-fried and enter this  contest. Make your entry with up to 10 ingredients, fry it in any brand of 100 percent canola oil and of course, put it on a stick! Top three prizes: $200, $75 and $25. 

* Mission in the Kitchen: Best Spam appetizer

Create a delicious Spam appetizer and compete for prize packages ($150, $50, $25 for adults $60, $30, $10 for kids), plus a shot at national grand prizes, including a trip to Hawaii. Crazy Tasty in the theme and the focus is on inventive and delicious.

———

Monte Cristo Breakfast Bake

2 (12.5-ounce) packages frozen French toast slices, thawed (trim off edges, if desired)

3  tablespoons creamy mustard blend, divided

12 slices Swiss cheese

1 (12-ounce) can SPAM Classic, thinly sliced

1 (12-ounce) can SPAM Oven Roasted Turkey, thinly sliced

10 eggs

2 cups milk

½ tablespoon dried parsley

1 teaspoon salt

½ teaspoon black pepper

Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Place 6 slices of French toast over the bottom of the dish. Brush toast slices evenly with half of the creamy mustard blend. Top each piece of toast with a slice of Swiss cheese. Add sliced SPAM Classic. Top with the remaining sliced Swiss cheese. Add the sliced SPAM Oven Roasted Turkey. Brush the remaining French toast slices with the creamy mustard blend and place mustard-side down over the SPAM. If desired, slice sandwiches into halves. Whisk together egg, milk and spices in a large bowl. Pour mixture evenly over the sandwiches. Bake in a 350-degree oven for 50-60 minutes or until set. Let stand 5-10 minutes before slicing and serving. Serves 12.

—2007 winner, Ohio State Fair, Nancy Radke of Columbus

Lemony Shrimp Fettuccine

1 (8-ounce) package cream cheese

½ cup milk

1 (1-ounce) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

Zest of 1 lemon, shredded (about 1 tablespoon)

4 small (5- to 6-inch) zucchini

1 (8-ounce) package refrigerated fettuccine

1 pound uncooked peeled, deveined, tail-off shrimp

1 tablespoon chopped flat leaf fresh parsley

4 cherry tomatoes, quartered

Bring a large pot of salted water to a boil. Meanwhile, in small saucepan, melt the cream cheese in the milk over medium-low heat, stirring frequently. Whisk in the seasoning mix and the lemon zest. Cover; set aside. Slice the zucchini lengthwise into ribbons, excluding the seed center; set aside. When water is boiling, add pasta and shrimp; stir gently to separate pasta. Cook 2 minutes; add zucchini. Cook 1 minute, or until pasta is tender and shrimp are pink. Drain, reserving ½ cup of the pasta water. Return pasta, shrimp and zucchini to pot. Add cream sauce and 2 tablespoons of the pasta water. Toss gently to coat. Add more pasta water to desired consistency. Spoon onto plates and top with parsley and tomatoes. Makes 4 servings.

— Elke Roby of Lincoln, Nebraska State Fair, grand prize recipe, $1,000 award

Think Pink Breakfast Bread 

Yield: 12 Servings

Prep Time: 45 minutes

Proof Time: 1 hour,  20 minutes

Bake Time: 40 to 45 minutes

Dough:

1¼ cups warm milk (100° to 110°F)

2 tablespoons sugar

½ teaspoon salt

1 egg

1 tablespoon butter, softened

1 envelope Fleischmann’s Active Dry Yeast

3½ to 4 cups flour

Filling:

1 cup roughly chopped dried cranberries, apricots, golden raisins or other fruit

2 tablespoons amaretto liqueur

2 tablespoons butter, softened

½ cup sugar

½ cup almond slices

Icing:

2 ounces cream cheese, softened

1 tablespoon butter, softened

½ cup powdered sugar

1 tablespoon amaretto liquor

1 to 2 drops red food coloring (optional)

¼ cup sliced almonds

Pour warm milk into large mixing bowl. Add sugar, salt, egg, butter and yeast; mix well. Let rest 5 minutes. Mix in flour 1 cup at a time, forming a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a greased bowl, turning once to grease surface. Cover and let rise about 40 minutes, until double in size. While dough is rising, combine dried fruit with amaretto. Allow to soak while dough rises. After dough has risen, punch down and roll into a 12x18-inch rectangle. Spread with 2 tablespoons butter, sprinkle with ½ cup sugar and top with ½ cup almonds and amaretto-soaked fruit. Roll up jelly roll fashion. Place on greased baking sheet; curve the loaf to form a crescent shape. Let rise until doubled, about 30 to 40 minutes. Bake at 350°F for 34 to 45 minutes until browned. Remove to rack and cool at least 15 minutes. Beat cream cheese, butter, powdered sugar, amaretto and red food coloring (if desired) until well blended. Drizzle over bread and sprinkle ¼ cup almonds on top.

—Peggy Linberg of California: L.A. County Fair, 1st Place

Pillsbury Magic Flan Berry Pie

1 box (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

1 cup frozen unsweetened raspberries

1 cup frozen blueberries

1 cup frozen blackberries

1 cup frozen pitted tart cherries

1½  cups sugar

2 teaspoons vanilla

4 tablespoons cornstarch mixed with 2 tablespoons water

½ cup dulce de leche (from 13.4-ounce can)

½ cup sweetened condensed milk (not evaporated)

½ cup evaporated milk

2 tablespoons orange-flavored liqueur

2 medium or 3 small eggs

1 egg white, if desired

1 tablespoon sugar, if desired

Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against side and bottom.

In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1½ cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in corn starch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes.

Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Top with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar.

Bake 45 to 50 minutes or until golden brown. Cool 1 hour before serving. Cover and refrigerate any remaining pie. Makes 8 servings.

— Vicki Scott, winner at State Fair of Texan and 2007 grand prize winner

State Fair Apple Lollipops

Batter:

2 cups pancake mix

1¼ cups milk

3 tablespoons granulated sugar

½ teaspoon cinnamon

Filling:

4 ounces cream cheese, strawberry or favorite filling

2 tablespoons red-colored sugar

½ teaspoon cinnamon

4 apples, cored

4 cups canola oil for frying

In a bowl, mix together pancake mix, milk, granulated sugar and cinnamon until smooth.

In a microwavable bowl, add cream cheese, red sugar and cinnamon. Microwave for 40 seconds or until soft. Mix until smooth. Fill core of apple with filling.

 Skewer apples side to side with a metal skewer and dip in batter. Fry in canola oil heated to 375 F in a deep fryer. Cook until lightly brown. Remove apple from fryer and allow to cool. Once cool enough to touch, slice apples so core forms a circle in middle of slice. Place on sticks to look like lollipops. Serves 16.

— Rhonda Tebeau of Colchester, 1st place, Champlain Valley Fair (Vermont)

Broccoli Rockets 1 (16-ounce) box frozen chopped broccoli, steamed

¼ pound cooked bacon, crumbled into pieces

½ yellow onion, diced, cooked

3 tablespoons all-purpose flour

3 eggs, beaten

1½ cups shredded cheese (Mexican blend or Colby/Jack)

4 cups canola oil for frying

Italian bread crumbs as needed

In a bowl, mix together broccoli, bacon, onion, flour, eggs and cheese until well blended. Refrigerate mixture for about 1 hour. This will help bind mix, making preparation much easier.

Place bread crumbs into a shallow dish and set aside. Form broccoli mixture into meatball-size balls. Form each ball around a popsicle stick and roll in bread crumbs to coat.

Fry in canola oil heated to 375° F for 4 minutes or until golden brown. Serve hot with Honey Mustard Dipping Sauce. Yield: 20.

Honey Mustard Dipping Sauce

½ cup sour cream

¼ cup mayonnaise

¼ cup Dijon mustard

2 tablespoons honey

1 tablespoon cider vinegar

In a bowl, mix together sour cream, mayonnaise, Dijon mustard, honey and vinegar until combined.

— Michelle Vicari of Temecula, first place, San Diego County Fair (California)Eagle Brand Chocolate Chip CheesecakePrep Time: 15 minutes

Cooking Time: 1 hour

1½ cups finely crushed creme-filled chocolate sandwich cookies

2 to 3 tablespoons butter or margarine, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

3 eggs

2 teaspoons vanilla extract

1 cup (6 ounces) mini semi-sweet chocolate chips, divided

1 teaspoon Pillsbury BEST All Purpose Flour

Preheat oven to 300°F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.

In small bowl, toss ½ cup chocolate chips with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining ½ cup chocolate chips evenly over top. Bake 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.

Makes one (9-inch) cheesecake