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RECIPE ROUNDUP
Holiday Recipe Contest
Sponsored by Pioneer Brand
By Kevin Hargis
With $5,000 in prizes at stake, cooks from all over co-op country baked, boiled and braised to create more than 300 recipes for Texas Co-op Power’s annual Holiday Recipe Contest, sponsored by Pioneer Brand products.
With so many home chefs incorporating clever combinations of Pioneer’s gravies and dry mixes to make tantalizing-looking recipes, I found whittling them down to the top few a daunting task. Texas boasts a lot of creative culinary talent, and the entries reflected it.
I think you’ll be pleased with these winners, which cover appetizer, main dish, side and dessert. The grand prizewinner is a familiar name, Donna Deteau, a runner-up the past two years. Creativity runs deep in Deteau’s creations, and her Kickin’ Christmas Confetti bars deliver a complex sweet with a bite.
This is my first year handling the contest, and I certainly had my work cut out for me. But I also had a lot of help from my friends and co-workers here at Texas Electric Cooperatives and Texas Co-op Power. Many thanks to those who cooked and tasted and to former TCP Food Editor Shannon Oelrich, who offered me invaluable advice. And thanks especially to C.H. Guenther & Son, Inc., the Pioneer Brand manufacturer, for sponsoring the contest and to Guenther’s Julie Lyssy and the food research staff, who helped choose the semifinalists.
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$3,000 GRAND PRIZEWINNER
Donna Deteau
Bluebonnet Electric Cooperative
Donna, who lives in the small town of Paige, 15 miles northeast of Bastrop, is a woman of many hats. She works with the Children’s Advocacy Center in Bastrop and has sidelines catering and remodeling. She also keeps her willing cadre of taste testers busy trying new culinary creations. They must have finely honed taste buds. In 2006, her recipe for Chipotle Bean Burrito Cheese Tarts was a runner-up in the Holiday Recipe Contest, and last year, her Double Corn Casserole also brought her runner-up honors. Her breakthrough dish, Kickin’ Christmas Confetti, was named by one of her testers.
The inspiration came from a pecan pie recipe, which through trial and error she turned into something quite different.
“I think I only did four versions of that,” she joked of her process of testing and revising.
She said it was a last-minute decision to add cayenne to the glaze, giving her bars the “kick” that several of our testers remarked upon. “I like to experiment with different flavors. When it comes to cooking, I think outside the box,” she said.
That out-of-the-box thinking brought her the grand prize: $3,000.
“Boy, howdy, man oh man, I am just so excited!” she exclaimed. “This is my biggest win so far.”
KICKIN’ CHRISTMAS CONFETTI
1 1/2 cups plus 2 tablespoons Pioneer Buttermilk Biscuit and Baking Mix, divided
3/4 cup oatmeal
1 cup dry roasted pistachios, chopped, divided
1/2 cup plus 2 tablespoons butter
1 1/2 cups light brown sugar, divided
1/2 cup plus 2 tablespoons light corn syrup, divided
1 1/2 teaspoons vanilla extract, divided
3 beaten eggs
1 packed cup flaked coconut
1 cup sweetened dried cranberries, chopped, divided
1 cup powdered sugar
Juice and zest of 1 lime
2 squares vanilla almond bark
1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees. In medium mixing bowl, stir together 1 1/2 cups Pioneer mix, oatmeal and 2/3 cup chopped pistachios. In small saucepan, bring 1/2 cup butter, 1 cup brown sugar and 2 tablespoons corn syrup to boil over medium-high heat. Remove from heat and add 1/2 teaspoon vanilla. Pour over dry ingredients and stir until everything is moist. With fingers, press into bottom of a 9x9-inch pan. Bake for 7 minutes, then remove from oven.
While first layer is baking, mix in same bowl eggs, 1/2 cup brown sugar and 1/2 cup corn syrup. Beat well for 1 minute. Add 2 tablespoons butter, 2 tablespoons Pioneer mix, coconut, 2/3 cup cranberries and 1 teaspoon vanilla and mix well. Pour over hot, baked layer, return to oven and cook 30 minutes. When cool, cover with glaze made by mixing powdered sugar, lime juice and lime zest. Meanwhile, melt bark according to package directions and mix with cayenne. Drizzle over top of glaze, then, before it sets, sprinkle remaining pistachios and cranberries over top. Cut into 16 bars.
Serving size: 1 bar. Per serving: 395 calories, 4.8 g protein, 14.4 g fat, 62.8 g carbohydrates, 2.4 g fiber, 259 mg sodium, 58 mg cholesterol
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$500 RUNNER-UP
Martha Polasek
Wharton County Electric Cooperative
Martha and her husband have lived in Clemville, west of Bay City, for seven years, having moved there from Brazoria. She tried this recipe long ago and liked it.
“I never thought I would win,” she said. But she did with these cheesy quiche-like creations.
SHRIMP PETITES
2 cups plus 2 tablespoons Pioneer Buttermilk Biscuit and Baking Mix, divided
2/3 cup milk
1/2 pound cooked shrimp
4 slices bacon, cooked crisp
2 slices Swiss cheese (about 2 ounces)
2 eggs
2/3 cup evaporated milk
1/4 teaspoon Tabasco sauce (or more to taste)
1/4 teaspoon salt
Dash pepper
Preheat oven to 350 degrees. Combine 2 cups Pioneer mix and 2/3 cup milk. Form into ball and knead on floured surface until smooth. Dough will be sticky, so use plenty of flour as you roll out thin and cut into 24 rounds using 2 1/2-inch biscuit cutter. Place each round in greased cup of muffin tin and mold to fit bottom and sides. Or, if desired, use a miniature muffin pan and instead of rolling out dough, make small (1-inch) dough balls and press into cups. Set aside.
Shell and devein shrimp, then chop, leaving small shrimp intact. Divide shrimp evenly among muffin cups. Crumble bacon and divide evenly over top of shrimp. Chop cheese finely and sprinkle over top of bacon. Mix eggs, evaporated milk, 2 tablespoons Pioneer mix, Tabasco, salt and pepper and pour even amount into each cup. Bake 20 to 25 minutes or until cheese begins to brown.
Serving size: 1 piece. Per serving: 112 calories, 5.8 g protein, 4 g fat, 13.2 g carbohydrates, 1.3 g fiber, 279 mg sodium, 38 mg cholesterol
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$500 RUNNER-UP
Mary Lawhon
Heart of Texas Electric Cooperative
A productive fig tree at the Cameron home of Mary and John Thomas Lawhon was the inspiration for these easy-to-make, luscious bars. “When our fig tree produced more fruit than I could possibly eat fresh, I had to come up with a recipe my husband would like,” she said. Her final creation, with oatmeal adding body and lemon tempering the figs’ sweetness, makes a moist, tender treat.
TOM’S FIG BARS
1/3 cup shortening
3/4 cup brown sugar
1 egg
1 cup quick oats
1 cup Pioneer Biscuit and Baking Mix
Zest from 1 lemon (about 2 teaspoons)
Preheat oven to 350 degrees. Cream shortening and sugar. Add egg and beat until fluffy. Add oats, baking mix and zest from lemon. Divide in half and press half into 8-inch square baking dish that has been prepared with cooking spray and pat lightly. Pour filling over dough, then top with remaining batter. Bake 30 minutes.
Filling
3 cups fresh figs
Juice from 1 lemon (about 2 tablespoons)
1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon vanilla
In medium saucepan, combine figs, lemon juice, sugar and 1/4 cup water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in pecans and vanilla.
Serving size: 1 bar. Per serving: 198 calories, 2.3 g protein, 8.1 g fat, 29.3 g carbohydrates, 1.3 g fiber, 139 mg sodium, 15 mg cholesterol
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$500 RUNNER-UP
Sandra Metoyer
Bryan Texas Utilities
Sandra’s recipe evolved from her version of chicken pot pie and added a Texas twang with beef, corn and black beans. “I think marinating the beef in the gravy and wine and using the Pioneer gravy as the roux for the filling makes the taste truly special and delicious,” she said.
TEXAS COWBOY PIE
1 pound beef sirloin tips
2 packages Pioneer Brown Gravy Mix, divided
1/3 cup red wine
1 medium green pepper, coarsely diced
1 medium yellow onion, coarsely diced
1/3 cup butter
2/3 cup milk
1 can (11 ounces) corn kernels, rinsed and drained
1 can (11 ounces) black beans, rinsed and drained
1 package Pioneer Yellow Cornbread Mix
1 egg
3/4 cup milk
Slice beef thinly. Dissolve one package Pioneer gravy mix in wine. Add beef to mixture and marinate overnight in refrigerator. Preheat oven to 400 degrees. Spray large, deep skillet with nonstick spray and heat on high. Remove meat and pour remaining marinade into measuring cup. Add enough water to equal 11/2 cups liquid. Brown steak for 3 minutes on each side in hot skillet, remove and set aside. When cooled, cut into bite-sized pieces.
Use remaining beef fat to brown green pepper and onion in same skillet. Add 1/2 cup water and cook on medium heat until peppers and onions are soft. Add butter and reduce heat to low. When butter melts, stir in second package of gravy mix. Gradually add reserved marinade and milk, cooking and stirring until thick and bubbly. Remove from heat and add beef, corn and black beans; mix well. Spoon into 8x8x2-inch casserole dish.
Combine cornbread mix, egg and milk and pour over beef mixture. Bake 35 to 45 minutes or until crust is golden brown. Remove from oven and allow to stand for 15 minutes before serving.
Serving size: 1 cup. Per serving: 433 calories, 27 g protein, 20.2 g fat, 27.6 g carbohydrates, 4 g fiber, 715 mg sodium, 134 mg cholesterol
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$500 RUNNER-UP
Debra Harris Johnson
Jasper-Newton Electric Cooperative
Debra and her husband, Richard, have been Jasper-Newton Electric members for more than 30 years.
Debra is an avid cook, combining Cajun creole from her Louisiana heritage with country dishes. She says cooking is almost a spiritual calling for her.
CAJUN CORNBREAD CASSEROLE
2 packages Pioneer Yellow Cornbread Mix (plus ingredients as directed on package)
1/2 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 package (1 pound) frozen crawfish tails or 1 pound shrimp, cooked, peeled and deveined
1/2 cup milk
1 can (11 ounces) cream-style corn
2 eggs
1 jar pimientos
1 cup cheddar cheese, shredded
Bake cornbread as directed. Allow to cool, then crumble into large mixing bowl. Melt butter in large sauce pan. Add onion, celery and bell pepper and sauté until clear. Add crawfish tails or shrimp and cook for about 5 minutes, stirring often. Add milk and cream-style corn and stir until mixture is blended. Add to cornbread along with eggs, pimientos and cheese. Mix well and season with salt and pepper to taste. Transfer to baking dish and bake at 350 degrees for 45 minutes.
Serving size: 1 cup. Per serving: 208 calories, 11.8 g protein, 12 g fat, 12 g carbohydrates, 1.2 g fiber, 268 mg sodium, 12 mg cholesterol
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RECIPE CONTEST
APRIL’S recipe contest topic is SMALL BITES. Whether you call it tapas, botanas or just plain finger food, good appetizers pack big flavor in small portions. Share some of your favorites. The deadline is DECEMBER 10.
Send recipes to Home Cooking, 2550 S. IH-35, Austin, TX 78704. You may also fax them to (512) 486-6254, e-mail them to recipes@texas-ec.org, or submit online at www.texascooppower.com. Please include your name, address and phone number, as well as the name of your electric co-op. The top winner will receive a copy of 60 Years of Home Cooking and a Texas-shaped trivet. Runners-up will also receive a prize.
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