By Kylene Orebaugh

Quick and Easy category winners for our 2004 High Plains Journal Recipe Contest are in the spotlight this week. Journal staff had a pool of more than 600 entries in six different categories to chose from, and in the Quick and Easy category, it was no easier than it was to pick the Main Dish winners (featured in the Sept. 27 issue of the Journal).

Winners were chosen in six different categories: Main Dishes, Quick and Easy, Side Dishes, Desserts, Breads, and Appetizers/Snacks. First place winners will receive $100, second $50 and third, while all entrants will receive a copy of the finished cookbook. Keep an eye out for more winners during the month of October.

Time is of the essence for many busy families, and many of the entries in the Quick and Easy category of the 2004 High Plains Journal Recipe Contest were a perfect fit. Recipes in this category were chosen based on ease of preparation, cooking time and--of course--taste.

Winning the Quick and Easy category was Sandra Chrane, Abilene, Texas, with her Taquito Casserole. What makes the casserole easy is it takes ready-made, frozen taquitos and smothers them in a mixture of mushroom soup, green chili enchilada sauce and Rotel tomatoes.

Taquito Casserole

16 taquitos, slightly thawed
1 can cream of mushroom soup, undiluted
1 can green chili enchilada sauce

1 can Rotel tomatoes

Mix mushroom soup, green enchilada sauce and tomatoes. Place taquitos in 9 x 13 inch pan sprayed with cooking spray and cover with mixture. Bake 40 minutes at 325 F.

Second place winner, Sandi Loiseau, Frankfort, Kan., says her family loves the Loiseau family recipe, Alfredo Chicken Broccoli Pizza.

"My family loves this recipe," she says. "It is a change from traditional pizza, and it is fast and easy."

Loiseau prepares the pizza throughout the year, and whenever they are looking for a delicious meal in a hurry or when there is chicken on hand.

"Cooking is an absolute necessity--with taste, nutrition and easy preparation a must," Sandi says.

Alfredo Chicken Broccoli Pizza

1 (12 inch) prepared pizza crust
3/4 cup roasted garlic Parmesan alfredo sauce
1 1/2 cups broccoli, frozen or fresh chopped and cooked
2 boneless chicken breasts, cooked and chopped
1 (8 oz.) package four cheese mix or Mozzarella cheese, shredded

Brush crust with olive oil. Spread alfredo sauce over crust. Next sprinkle on the cooked chicken and broccoli over the sauce. Sprinkle the shredded cheese on top. Bake at 425 F for 10 to 15 minutes until light brown. Slice and serve.

Winning third place in the Quick and Easy category was Bacon Corn Chowder, submitted by Karmen Krug of Waldo, Kan. The unusual creation gets by with only dirtying one pan--her family, though, appreciates it for the flavor.

"I found it cut out of a magazine in a stack of old recipes," she says. "I make it anytime, but mostly in the winter."

Krug runs a cafe part-time and added more bacon and seasoning to kick the chowder up a notch.

Bacon Corn Chowder

6 bacon strips, diced
3/4 cup celery, diced
1 small onion
1 cup potatoes, uncooked and diced
1 cup water
1 can cream-style corn
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In a saucepan, cook the bacon, celery and onion over medium heat for 10 to 15 minutes or until the bacon is cooked, drain. Add the potatoes and water. Cover and simmer for 20 minutes or until the potatoes are tender. Stir in corn, milk, seasoned salt, salt, garlic powder and pepper, heat through (do not boil). Refrigerate or freeze leftovers. Yields 4 servings.

Side Dishes Category Winners

By Kylene Orebaugh

Side dishes can make or break any meal--they must complement and not overwelm--and that is just what we think the Side Dish category winners did in the 2004 High Plains Journal Recipe Contest.

We have already announced the Main Dish category winners (Sept. 27 issue) and the Quick and Easy category winners (Oct. 4 issue), so look for the winners of the Breads and Appetizers/Snacks in upcoming issues during October. Winners were chosen in six different categories, and Journal staff had to chose from more than 600 entries to find the winners.

First place winners will recieve $100, second $50, and third $25, while all entrants will recieve a copy of the completed cookbook.

Winning the Side Dishes category was Treva Gangwish of Wood River, Neb., with her Strawberry Chicken Salad. The very colorful chicken salad is sweet with the combonation of strawberries, mandarin oranges with a sweet and sour dressing, but crunchy too with the iceburg and romaine lettuces and the chow mein noodles.

Gangwish noted in the recipe itself that the salad is a big hit at potluck dinners.

"It is colorful and pretty," she says. "Sometimes I sprinkle in a cup of fresh blueberries."

Strawberry Chicken Salad

2 lbs. boneless skinless chicken breast, grilled
1 bunch romaine lettuce
1 bunch green leaf or iceberg lettuce
1/2 red onion
1(15 oz.) can mandarin oranges
1(6 oz.) can chow mein noodles
1 lb. fresh strawberries
1 bottle sweet and sour dressing

Cut chicken breasts in 1/4 inch strips. Cut or tear lettuce. Slice onion into rings and cut in half. Drain mandarin oranges and slice strawberries. If not serving within 1 or 2 hours, prepare all ingredients and keep in separate covered containers or plastic bags. When serving, layer all ingredients in a large bowl and toss with the dressing. Makes 10 servings.

Second prize goes to Eleanor Odle, Prairie View, Kan., with her Ritz Cracker Salad. The sweet concoction has a little added crunch with Ritz crackers.

Ritz Cracker Salad

60 Ritz crackers, rolled
1/4 cup butter, melted
1 cup sugar
1 small can frozen orange juice, partly thawed
1 can sweetened condensed milk
1 small can mandarin oranges, drained
1 (9 oz.) tub whipped topping

Mix together crackers, butter and sugar to make crust, press all but 1 cup into bottom of 9x13 inch pan. Mix juice with milk add small can mandarin oranges. Fold in whipped topping, spread on top of crust. Top with 1 cup of left over crumbs. Refrigerate.

Winning third was Norma Weber, Grainfield, Kan., with her Greek Tomato Olive Salad. Suprised by her win, Weber said the recipe is new to her family and they love it.

"We love olives and tomatoes, so this recipe is a perfect fit for us," she says. "It's so quick and I make it when I'm in a hurry. Its a colorful dish so it dresses up a special dinner."

Weber found the recipe on a search for South Beach Diet, and confesses her love of cooking.

"I love to cook," she said. "Wish I could do it full time, if I could just find someone to clean up after me."

Greek Tomato Olive Salad

1(6oz.) package cherry or grape tomatoes
1(6-7oz.) jar green olives
1 can black olives
1 small red onion
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon oregano
salt and pepper to taste

Cut tomatoes and olives in half. Finely chop onion. Place all in a large bowl. In a small bowl or glass jar, mix together olive oil, vinegar, sugar and oregano. Pour over tomato-olive mixture. Salt and pepper to taste. Gently stir to coat. Chill to combine flavors.

By Kylene Orebaugh

Desserts proved to be literally the sweetest category within the 2004 High Plains Journal Recipe Contest. With ingredients ranging from chocolate to strawberries to delicious cakes, each recipe in this category will provide an awesome fit to finish off any meal.

Main Dish winners (announced in Sept. 27 issue), Quick and Easy winners (Oct. 4) and Side Dish winners (Oct. 11 issue), have already been announced--keep an eye out for the remainder of winners in upcoming issues.

More than 600 entrants competed for a chance at a handsome check in each category, and first place winners will recieve $100, second $50, and third place will get $25. Every category winner, as well as all entrants in the recipe contest will recieve a copy of the completed cookbook.

Winning the Desserts category of the 2004 High Plains Journal Recipe Contest was Kelly Larson of Marquette, Kan., with her Mile High Pie.

Mile High Pie

1-1/4 cup flour
1/3 cup brown sugar
1/2 cup butter, melted
1/2 cup nuts, chopped (optional)
1 (10 oz.) package strawberries, partly thawed, sliced
1-1/4 cup sugar
2 egg whites
1 (9 oz.) tub whipped topping

Mix in 8 by 8 inch shallow pan above crust. Bake 20 minutes. Stir twice while baking. When baked pack into 9 by 13 inch pan, while it is warm, save some crumbs for topping (approx. 1/4 cup). Let cool after packing into pan. To prepare filling beat egg whites and sugar at high speed for 5 minutes. Add strawberries and continue to beat at high speed for another 10 minutes. Add whipped topping and stir in very well. Pour strawberry mixture on top of packed crumbs and top with remaining crumbs then freeze it for an hour or until ready to serve.

Second in the Desserts category was Monday Night Delight, by Keith Mueller of Halstead, Kan.

Monday Night Delight

2 cups Oreo cookies, crushed
1/4 cup sugar
1/2 cup margarine, melted
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
1 (12 oz.) tub whipped topping, divided in half
4 Skor candy bars, crushed ,divided
2 small boxes instant chocolate pudding
3 cups milk

Mix crushed oreos, 1/4 cup sugar and 1/2 cup melted margarine. Press into ungreased 13x9 inch pan for crust. Mix cream cheese, 1/4 cup sugar and 1/2 of whipped topping with an electric mixer until smooth. Place this mixture on top of oreo crust. On top of the cream cheese mixture spread 2 crushed Skor candy bars.(These crush better if cold). Mix instant chocolate pudding with 3 cups of milk. Stir and spread on top of crushed candy bars. Add the remaining 6 oz. of whipped topping on top of pudding. Spread the 2 remaining crushed candy bars on top of cool whip. Refrigerate until set.

Rounding out the top three was the unusual entry by Maxine Mai, Grandma's Surprise--Burnt Sugar Bundt Cake. Mai is from Lenora, Kan.

Grandma's Surprise--Burnt Sugar Bundt Cake

1/3 cup granulated sugar
1/4 cup warm water
2 sticks margarine
2-2/3 cups granulated sugar
1 (8oz.) package cream cheese, room temperature
1 egg
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup English toffee bits
5 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
3 cups flour
3/4 cup cola soft drink

Place 1/3 cup sugar in small pan and heat, stirring constantly until it is dark golden brown. Take off burner, keep stirring for 2 minutes. Add warm water, heat agin, stirring until you have a burnt sugar syrup. Set aside and let cool. Place butter, 2 2/3 cups sugar in a mixing bowl, cream until white. While this is creaming, place cream cheese, egg, salt and 1/3 cup sugar in a separate bowl and beat together. Add toffee bits, stir again, set aside. Add to the creamed butter and sugar mixture the following ingredients, beating after each ingredient is added: eggs (one at a time), salt, burnt sugar syrup, vanilla, flour and cola. Place two thirds of the batter into a well greased and floured 12 cup bundt pan. Place the cream cheese toffee bit mixture by the teaspoonful, into the middle of the batter in a complete circle. Finish placing the rest of the cake batter evenly over the filling. Bake 1 hour and 15 minutes at 325 F. Let stand in pan for 5 minutes before inverting onto serving platter. Sprinkle powdered sugar over the cake.

Bread Category Winners

By Kylene Orebaugh

A good bread can complement any meal, or it can stand alone as a delicious snack. This week we are announcing the winners in our fifth category of the 2004 High Plains Journal Recipe Contest, Breads.

It was a hard choice for the judges as they had to sift through nearly 600 recipes in six different categories. We've already announced category winners in the Main Dishes (Sept. 27 issue), Quick and Easy (Oct. 4), Side Dishes (Oct. 11) and Desserts (Oct. 18). The final category, Appetizers and Snacks will appear in the Nov. 1 issue of the High Plains Journal/Midwest Ag Journal. So keep watching for the remaining winners.

Barb Kasel, Adams, Minn., won the Breads category with her Cranberry Ripple Cake. The cake is very moist, probably from the inclusion of sour cream, and includes pecans and, of course, cranberries.

Kasel says her family enjoys cranberries, and the cake is a perfect way to include the fruit--even with the hint of tartness.

"Even the grandchildren like it," she says. "My grown children come for Sunday morning brunch and this goes perfect."

The origin of the recipe is unknown, but Kasel admits it probably came from a cookbook and was modified to fit her families tastes.

"I'm an avid cookbook collector," she says.

Cranberry Ripple Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1/2 teaspoon almond extract
2 eggs
1 cup dairy sour cream
1 (16 oz.) can whole cranberry sauce
1/2 cup pecans, chopped

Stir together flour, baking powder, soda and salt. In a large bowl beat butter or margarine 30 seconds. Add sugar and extract, beat until fluffy. Add eggs, beat well. Add flour mixture and sour cream alternately to creamed mixture, beating after each addition until smooth. Spread half the batter in a greased and floured 10 inch tube pan. Spoon 1 cup of cranberry sauce over batter. Spoon remaining batter over sauce, spreading as much as possible. Top with remaining cranberry sauce. Sprinkle pecans over top. Bake in a 350 F oven, 40 to 50 minutes. Cool 10 minutes. Remove from pan, cool on wire rack.

Sanford, Colorado's Jean Lorenz grabbed second place in the Breads category with her Citrus Nut Scones with Orange Butter. Adding orange flavor is easy with grated orange peel, and the complementary Orange Butter made with orange marmalade.

Citrus Nut Scones With Orange Butter

2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup butter
2 teaspoons orange peel, grated
2 teaspoons lemon peel, grated
1/2 cup walnuts, finely chopped
1/4 cup milk
1 large egg, beaten
1/2 cup butter, softened
2 tablespoons orange marmalade

Lightly grease cookie sheet. In large bowl, combine flour, sugar, salt, baking powder. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add orange and lemon peel, mix well. With fork, stir in milk and egg just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly a few times. Divide dough in half. On cookie sheet pat out each into a 6 to 8 inch circle. Sprinkle with sugar. Cut into 6 wedges and separate slightly. Bake at 400 F for 15 to 18 minutes until golden brown. To prepare orange butter, in a small bowl beat butter until light and fluffy, stir in marmalade. Serve with warm scones.

Third place winner, Jeanette Pearson, Plymouth, Neb., claims her husband enjoys her winning recipe, Good Morning Cranberry Biscotti, in the mornings with a good cup of coffee. Unusual ingredients--orange flavoring, grated orange peel, sea salt, dried cranberries and raw sugar crystals--are what give this biscotti its spunk.

Good Morning Cranberry Biscotti

2 large eggs
1 cup sugar
1 teaspoon orange flavoring
1 teaspoon real vanilla flavoring
1 large orange, grated peel
2 cups flour
1 teaspoon baking soda
1/4 teaspoon sea salt, or table salt
3/4 cup dried cranberries
raw sugar crystals

Lightly beat eggs. Beat in sugar, orange peel and flavorings. Stir together flour, soda and salt. Add to wet ingredients and beat well. Stir in cranberries. On a floured surface, shape dough into a log. Transfer to a paper lined baking tray. Sprinkle with raw sugar crystals and flatten to 1/2 to 3/4 inch thickness. Sprinkle with additional sugar. Bake at 350°F for about 20 minutes or until it has a nice golden crust. Do not underbake. Lower oven temperature to 325 F. Remove from oven and cut in diagonal slices. Return to oven and bake an additional 5 to 7 minutes on each side. If you prefer, you can turn off the heat and let them dry in the warm oven. Watch so they do not brown too much. After completely cooled, store in an airtight container to keep fresh and crisp.

Appetizers and Snacks ended up being the last category announced in the 2004 High Plains Journal Recipe Contest, but they certainly weren't the least.

More than 600 entrants competed for a chance to win a piece of the $1,050 prize money, in six different categories. Winners were announced in the Sept. 27 issues of the High Plains Journal/Midwest Ag Journal (Main Dishes), Oct. 4 issue (Quick and Easy), Oct. 11 issue (Side Dishes), Oct. 18 issue (Desserts), Oct. 25 issue (Breads), and this issue. All entrants will receive a copy of the completed cookbook.

An unusual concoction of sauerkraut and corned beef, won the Appetizers and Snacks category of the 2004 High Plains Journal Recipe Contest. Entered by Brandi Jecha, of Timken, Kan., the Hot Reuben Dip was easy and quick to make. Jecha said the recipe came from an uncle.

"My uncle worked in Wyoming for a time, and was served this dip at a friend's house," she said. "We make our own sauerkraut, so I thought it would be a good way to us some of it."

The Jecha's enjoy the flavor of the dip and she usually tries to make it for special occasions.

"I like to take it to parties throughout the year, but especially during the end of the year holidays," she said.

Hot Reuben Dip

1 lb. corned beef
1 can sauerkraut
1 1/2 cups sour cream
1 (8 oz.) package cream cheese
1 (12 oz.) package Swiss cheese
Chop meat. Drain kraut. Put all ingredients into a crock pot and heat. Serve with thin crackers.

Surprised by her second-place finish with her recipe, Macadamia Popcorn, was Iola Egle of Bella Vista, Ark. Egle, an avid cook, has several of her own cookbooks.

"I read cookbooks like novels," She said. "This recipe was given to me by special friend, Barb Wiemers of McCook, Neb., many years ago."

Egle said her family--four children and 14 grand children--loves the recipe, and one bag of popcorn really doesn't cut it.

"One bag of popcorn is just a beginner, and when we are together, it would take at least four recipes," she said. "Usually I make part of it with white almond bark and half with chocolate almond bark."

The Macadamia Popcorn recipe is a special treat for the Egle family and can be tailored to fit different holidays.

"I have made it for Valentine's Day--substituting red hots for the macadamia nuts," Egle said. "Sometimes I use cocktail peanuts instead of macadamia nuts--it's more cost efficient and some guests prefer peanuts."

Cooking, for Egle is a fun project, in which she enjoys planning menus and preparing meals for guests.

Macadamia Popcorn

Mocha Punch

1 1/2 quarts water
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/4 cup instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup whipped topping
chocolate curls, optional

In a large saucepan, bring water to a boil Remove from the heat. Add drink mix, sugar and coffee, stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Add ice cream by scoopfuls, stir until partially melted. Garnish with dollops of whipped cream and chocolate curls if desired. Yields 20 to 25 servings.