BY SHEILA MILLER
SHIRE MANSTOWN For the second
time in its five year history, Rosemary
Gentilcore captured first place on Monday
in the Pennsylvania Beef Cook-Off Con
test.
Her entry, ‘Triple Crown Mini Loaves’
beat 28 other Pa. entries and will go on to
the national contest to be held in Scott
sdale, Arizona this summer.
Gentilcore, from Bethlehem, Nor
thampton Co., explained she was familiar
with the contest since its ‘birth’ and was
the state winner m 1975 with an eye-of-the
round ‘gourmet-ish’ recipe. This recipe
didn’t do well at the national contest, held
in Colorado that year, she said, because
“they were looking for a more economical
recipe.”
With that in mind, her entry for the
following year was ‘Sauerbrauten
Italian©’, but that was still “too fancy”,
she sighed, and only placed 2nd in the State
contest.
Sampling the tasty entries are, from left, Deputy Secretary of Agriculture
Chester Heim; Betty Rode, PDA judge; Mary Wilson, contest chairman; Deputy
Secretary of Agriculture Luther Snyder; and Lowell Wilson, secretary of the Pa.
Cattlemen’s Association.
Triple Crown wins beef cook-off
About three weeks before the May 15
entry deadline, Gentilcore said she began
working on her mini-loaves recipe. This
recipe features a three-layered meal used
ground beef, cheese, and and onion rings,
hence the name ‘Triple Crown’.
Gentilcore noted the cooking time on her
recipe calls for 25-30 minutes. The 25
minutes, she said, leaves the loaves with a
slight pinkish-color inside. This is the way
she prefers her beef, she said, because
when it is cooked on the rare side the meat
dish is “more moist and you can taste the
beef more.”
The beef cook-off is sponsored by the Pa.
Beef Council, along with the Pa. Depart
ment of Agriculture, and the Pa. Cat
tlemen’s Association.
The contest is open to any resident of the
state who is 18 years-old or older.
However, no one with a professional food
status is eligible to compete, according to
Mary Wilson, chairman.
Each recipe has to contain 2-5 pounds of
beef chuck, round, rump, fresh bnsket, or
ground beef. A maximum cooking time of 4
hours was set for the recipe entries,
however this does not include time needed
for preliminary preparations such as
marinating.
Out of the 28 entries received, eight were
selected as finalists. These contestants,
armed with their necessary ingredients,
cooked up a storm at Trinity High School.
Judging the prepared beef delights were
Betty Rode, PDA; Mr*
Germanville, Lehigh Co. and owner of an
Angus farm and meat market m
Schnecksville; and. Fay Stnckler, home
economist for the Cooperative Extension
Service in Berks Co.
The entries were judged on taste, with a
possible 40 points; ease of preparation and
practicality, 20 points; originality, 20
points; and appearance, 20 points.
Helping with the day’s festivities and
taste-testing the completed entries were
Laura Weinberger, the Pa. Cattlemen’s
Queen; Lowell Wilson, secretary of the Pa.
Cattlemen’s Association; and Luther
Snyder and Chester Heim, Deputy-
Secretaries for PDA.
The second place award went to Nancy
Gutekunst, Allentown, with her
Yorkshire Pub Beef with English Parsley
Sauce. Ruth Roberts, Bensalem, was the
third place winner with Beeflower Au
Gratm; and fourth place went to Norma
Broderick, Waterford, for her Italian Style
Beef Amores.
Copies of the contest recipes will be
available within two weeks from the Pa.
Cattlemen’s Association or the PDA, said
Lowell Wilson.
For a sneak preview, here’s the first
place recipe
incaster Farming, Saturday, Jima 21,1980—A25
Triple Crown
Mini Loaves
1 (3 oz.) can french fried onions, finely
crushed and divided
2 tablespoons brown sugar
4 teaspoons prepared mustard
2 tablespoons butter or margarine
2 tablespoons flour
V* cup catsup
2 pounds lean ground beef
1 egg, slightly beaten
4 slices American cheese, cut in half
(A) Combine Mi cup crushed french fried
onions and 2 tablespoons brown sugar. Pat
1 tbl. of preceding mixture into each of 8 (6
oz.) well-greased oven-proof custard cups.
Top each with % tsp. prepared mustard.
(B) Melt butter or margarine in small
saucepan. Remove pan from heat - stir in 2
tbl. flour to form smooth paste. Add Vt cup
catsup - stir to blend.
(C) Combine in large bowl: 2 pounds
ground beef, beaten egg, catsup mixture
and remaining crushed french fried
onions, mix lightly, but thoroughly.
(D) Press Mj cup meat mixture into each
dish. Place Ms slice American cheese,
folded into quarters in center of each.
Press remaining meat into each dish to fill
within Vi mch of top. (Can be prepared
several hours before serving, if desired).
(E) Place dishes on cookie sheet for easier
handling.
Bake uncovered in preheated 350°F.
oven for 25-30 minutes. Remove from oven.
Allow to set m dishes a few minutes. Run
spatula around outer edge of each dish
before inverting onto serving platter.
Garnish witn parsley & cherry tomatoes
if desired. Yields 8 servings.
First place in the sth Pa. Beef Cook-Off Contest
went to Rosemary Gentilcore, Bethlehem. She
received congratulations and the winner's check
from Pa. Cattlemen Queen Laura Weinberger.
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