RECIPE ROUNDUP
Holiday Recipe Contest
Sponsored by Texas Peanut Producers
By Kevin Hargis
The peanut is evidently a popular ingredient among cooks out there in co-op land.
This year marked Texas Co-op Power’s first Holiday Recipe Contest sponsored by the Texas Peanut Producers Board, and we received an amazing response from our readers. More than 1,400 entries, a record for the magazine’s annual holiday contest, poured into my inbox and mailbox, and the versatile legume was featured in every way imaginable: from soup to, well, nuts.
Picking the winner from among all the strong competitors was a tall order: Staff members here at Texas Electric Cooperatives (TEC) cooked and ate their way through many entries before settling on our finalists.
My thanks to my fellow Texas Co-op Power staff members who cooked and everyone at TEC who sampled and shared their opinions. I’d especially like to thank our sponsor, the Texas Peanut Producers Board, which represents peanut farmers across the state.
Picking the best recipe from among the finalists was no easy task, but Myrna Toote’s Peanut “Meat” Balls won us over with their easy preparation, sweet and sour flavor and remarkable meaty texture—although they don’t contain an ounce of meat.
Take these to your next potluck, either as an hors d’oeuvre or a main dish, and I’ll wager no one will guess your secret.
$3,000 GRAND PRIZEWINNER: Myrna Toote
Grayson-Collin Electric Cooperative
Myrna said she first developed her meatless meatballs years ago when she lived in Michigan and needed to come up with something suitable for a dinner for new church members who were vegetarians.
Over the intervening years, she made the dish several times, adjusting the ingredients and improving the recipe.
Myrna, an educational psychologist, is married to Paul and is currently staying at home in McKinney to care for their twin son and daughter.
Paul II and Jasmine turned 2 in October, a day after their mom turned 40. “I had so much excitement on my [38th] birthday that I went into labor the next day,” she said.
She cooks often for the family, describing her culinary style “as throwing stuff together.”
“I’m not a cookbook cook,” she explained. But when creating this recipe for the contest, she says, “I actually had to go through the process of measuring and writing stuff down.”
We think she did a great job.
PEANUT ‘MEAT’ BALLS
1 1/4 cups cracker crumbs
3/4 cup finely ground raw peanuts
3/4 cup shredded mild Cheddar cheese
4 eggs
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon coriander
1/2 teaspoon cardamom
1 1/2 teaspoons sage
1 teaspoon garlic powder
3 tablespoons minced parsley
Apricot Barbecue Sauce
Preheat oven to 350 degrees. Mix well all ingredients except Apricot Barbecue Sauce in a bowl. Form into 11/2- to 2-inch balls (about the size of a small lime) and put into 12x9-inch casserole dish. Pour Apricot Barbecue Sauce over top and bake, covered, for 30 minutes.
Apricot Barbecue Sauce
1/4 cup vegetable oil
1/4 cup apple cider vinegar
3/4 cup apricot jam or preserves
2 tablespoons grated onions
1/2 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon oregano
1/2 teaspoon salt
Dash hot pepper sauce
Mix all ingredients in saucepan and bring to boil.
Servings: 6. Serving size: 2 meatballs. Per serving: 528 calories, 15.7 g protein, 25.1 g fat, 60.6 g carbohydrates, 3 g fiber, 877 mg sodium, 155 mg cholesterol
$500 RUNNER-UP: Dena Torres Whisenant
Pedernales Electric Cooperative
Dena says her father’s grill helped inspire this recipe, in which a hint of peanut butter sweetness complements the spicy-salty bacon-wrapped jalapeños. Dena, who has taught at Blanco Elementary School for 15 years, said she and her three children love to go to her dad’s house in Marble Falls for cookouts, and grilled jalapeños are often on the menu.
She says she likes to read the recipes section in Texas Co-op Power to her kids, and her oldest, a sixth-grader, shares her creative zeal in the kitchen.
GRILLED STUFFED PEANUT BUTTER JALAPENOS
1 cup cream cheese, softened
1 cup shredded Colby jack cheese
3/4 cup smooth peanut butter
1/2 cup chopped onion
4 teaspoons seasoned salt
2 teaspoons garlic powder
24 large jalapeños
48 slices bacon
Mix cream cheese, shredded cheese, peanut butter, onion, salt and garlic. Cap or cut slit in jalapeños and seed them, then stuff with cream cheese mixture. Wrap jalapeño with two slices bacon, being careful not to overlap bacon ends too much, and secure with toothpick. Grill 30 to 45 minutes on low heat or until bacon is crisp.
Servings: 12. Serving size: 2 peppers. Per serving: 388 calories, 25.2 g protein, 29.2 g fat, 7.4 g carbohydrates, 2.3 g fiber, 2,437 mg sodium, 65 mg cholesterol
COOK’S TIP: These jalapeños can also be cooked in an oven broiler at low heat. Use tongs to turn the jalapeños often, cooking all sides evenly.
$500 RUNNER-UP: Lois Masters
Pedernales Electric Cooperative
Lois is a registered nurse with three grandchildren. Her husband, who loves peanut butter cookies, is a self-employed businessman in San Marcos. She says she developed the “double delight” peanut butter sandwich cookie recipe through much trial and error. “I worked with all kinds of recipes and came up with one that was soft enough,” she said. “And this one has a little nutritional value in it,” thanks to the wheat germ and the applesauce that replaces some of the fat.
Lois, who has been cooking since she was 10, said the recipe seemed like a natural when she read about the Holiday Recipe Contest. “Everyone seems to like them and always asks for the recipe,” she said. And now, you have it, too.
DOUBLE DELIGHT PEANUT BUTTER SANDWICH COOKIES
2 1/4 cups flour, divided
1 cup old-fashioned oats
1/2 cup chopped peanuts
1 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
¼ cup applesauce
1 egg
1 teaspoon vanilla extract
1/4 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Peanut Butter Frosting
Preheat oven to 350 degrees. Combine 1 cup flour, oats and chopped peanuts, set aside. Combine remaining ingredients except Peanut Butter Frosting. Mix well. Stir in reserved oat mixture. Form into walnut-sized balls and place on ungreased cookie sheets about 1 inch apart. Flatten with bottom of drinking glass dipped in sugar. Bake 12-14 minutes or until light golden brown around edges. Place on rack until completely cooled. Spread Peanut Butter Frosting on bottom of one cookie and top with second, bottom side in.
Peanut Butter Frosting
2 tablespoons creamy peanut butter
1 tablespoon softened butter
6–8 tablespoons milk
3 1/2 - 4 cups powdered sugar
1 teaspoon vanilla extract
Beat ingredients until creamy, adding either more milk or more sugar until achieving spreading consistency.
Servings: 24. Serving size: 1 cookie. Per serving: 318 calories, 4.7 g protein, 14.1 g fat, 43.3 g carbohydrates, 1.5 g fiber, 112 mg sodium, 15 mg cholesterol
$500 RUNNER-UP: Rebekah Stewart
San Bernard Electric Cooperative
Rebekah, a stay-at-home mom, loves to spend time with her children and in the kitchen at her home in Hockley. “I love to cook, any kind of food,” she says.
In creating her winning recipe, she says, she was looking to combine two of her favorite foods: cheese balls and chicken satay. She hit a home run with her Chicken Satay Cheese Ball, which has a firm texture and a nice curry flavor that doesn’t overwhelm the overall taste.
CHICKEN SATAY CHEESE BALL
16 ounces cream cheese, softened
1 tablespoon creamy peanut butter
3 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
Juice of 1 lime
1/4 teaspoon salt
2 teaspoons curry powder
4 cups chicken, cooked and finely chopped
1/2 cup chopped peanuts
Mix all ingredients except chopped peanuts in a bowl and form into a ball. Roll in peanuts. Refrigerate until ready to eat. Serve with crackers or raw vegetables.
Servings: 32. Serving size: About 1/4 cup. Per serving: 97 calories, 6.6 g protein, 7 g fat, 1.3 g carbohydrates, 0.3 g fiber, 84 mg sodium, 30 mg cholesterol
$500 RUNNER-UP: Tammi Thompson
Farmers Electric Cooperative
“The smell of these bars baking is wonderful around the holidays,” said Tammi, who lives in Campbell, about 50 miles east of Dallas, with her husband and three children. She has been making a version of the Peanutty Caramel Apple Bars for several years and said the recipe she entered just evolved.
Thompson and her family are very involved in the 4-H program, and although she has entered food contests at the Hunt County Fair—“I make my 4-H kids do it, and I thought I probably should, too,” she said—this is her first recipe contest entry.
PEANUTTY CARAMEL APPLE BARS
3/4 cup butter, softened
1 1/2 cups brown sugar, divided
1 1/2 teaspoons cinnamon, divided
1 teaspoon salt, divided
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup ground dry-roasted peanuts
2 cups rolled oats
3 1/2 cups apples, peeled, cored and sliced
1 bag (10 ounces) caramels, unwrapped
1 tablespoon milk
1/2 cup chopped peanuts
Preheat oven to 400 degrees. Line 13x9-inch pan with foil and lightly spray with cooking spray. In medium bowl, mix butter, 1 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt and baking soda until thoroughly combined. Mix in flour, ground peanuts and oats until crumbly. Reserve 1 cup of mixture and press remainder firmly into prepared pan. Toss apples with remaining brown sugar, cinnamon and salt. Arrange over crust.
Combine caramels and milk in microwave-safe bowl or measuring cup. Microwave in 30-second intervals until melted and pour 1 cup of resulting sauce over apples. Sprinkle with reserved crust mixture. Bake 35-40 minutes until bubbly and apples are just tender. Remove and let cool until just warm to the touch. Garnish with chopped peanuts. Cut into squares. Before serving, allow to cool until caramel is set.
Use leftover caramel sauce as ice cream topping.
Servings: 24. Serving size: 1 bar. Per serving: 226 calories, 4 g protein, 10.4 g fat, 29.8 g carbohydrates, 1.8 g fiber, 140 mg sodium, 15 mg cholesterol
COOK’S TIP: Grind peanuts in a food processor, or in batches in a blender, until they resemble coarse cornmeal.
--------------------
RECIPE CONTEST
APRIL’S recipe contest topic is POTLUCK CASSEROLES. Do you make a dish that prompts recipe requests when you take it to a church social or a friend’s house? Share your recipes with us. The deadline is DECEMBER 10.
Send recipes to Home Cooking, 1122 Colorado, 24th Floor, Austin, TX 78701. 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.
|