Robinson whips up top
ROCK SPRINGS - More than
200 entries from across the com
monwealth were submitted in the
Third Pennsylvania Vegetable
Recipe Contest, held in conjunction
with Ag Progress Days and
sponsored by the Lehigh Valley
Independent Grocer’s Association.
Contest judges, Rudy Grab,
Vegetable Growers’ Association,
Marlene Parrish, Director of
Gimble’s Cooking School of Pitt
sburgh and Kathy McGovern,
Penn State Nutritionist fielded
everything from asparagus to
zucchini.
In this issue, we’ve included the
winning recipe, Dale’s Dish,
submitted by Lori Robinson of
Harrisburg. Have a look at
Robinson’s masterpiece plus those
recipes submitted by the 10
finalists in this year’s contest.
Bonapetit.
Lori Robinson, left, of Harrisburg, receives Jo,n,n 8 Lori is Ruth Nichols, representing the
her first place check for her winning entry, con^ sponsor, Lehigh Valley IGA, and
Dale’s Dish, in the Pa. Vegetable Recipe De p ut y Secretary of Agriculture E. Chester
Contest, held Ag Progress Days. Heim.
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See your silo company or contact us for information on the latest
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(717)299-3638
First Place
DALE’S DISH
8 oz. mushrooms (optional)
3 medium large tomatoes, peeled
(or 16 oz. stewed tomatoes)
1 large zucchini
2 ribs of celery
1 small green pepper
1 medium red onion
Cut up all the above and cook in 3
quart saucepan for 1 1/2 hours.
Cover and simmer, stirring from
time to time. After the vegetables
have started to cook, add the
following seasonings:
2 tablespoons worchestershire
sauce
1 tablespoon chili powder (or less,
if desired)
1 teaspoon celery seed
1/8 teaspoon garlic salt
salt and pepper as desired
After the vegetables and
seasonings have cooked for 1 1/2
hours, add one can 16-oz. kidney
beans which have been drained
and rinsed in cold water. Cook
LANCASTER INC.
Manufacturers of Silage Distributors, Fill-Pipe arid Goosenecks
about 15 minutes longer, so kid-
neys can heat through
Serve over rice for a complete
protein-balanced meal. Can also be
served as a stew with hot buttered
rolls or placed in pita breads and
sprinkled with grated parmesan
cheese. Dale’s Dish can also be
sprinkled with grated parmesan
when served over rice, if desired.
Second Place
WHOLEWHEAT
VEGETABLE PIE
2 cups chopped zucchini
2 cups chopped celery
1 cup shredded carrot
1 cup sliced fresh mushrooms
1 cup chopped green pepper
2 cloves garlic, minced
4 tablespoons cooking oil
4 fresh or 1 quart canned tomatoes
pureed in blender
1 cup cooked cut green beans
1 cup cooked whole kernel corn
Look For The
Name Of
vegetable dish
1 cup cooked cauliflower
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried basil
teaspoon pepper
l h teaspoon allspice
2 cups shredded Cheddar cheese
In a skillet, cook zucchini,
celery, carrot, mushrooms, green
pepper and garlic, covered, in hot
oil till tender. Add tomatoes,
beans, cauliflower, corn, sugar
and seasonings. Simmer, un
covered, 5 minutes. Keep warm
while you roll out pie ccust.
Lori Robinson
Harrisburg
CRUST:
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons salt
1 and 1/3 cups shortening
10 to 14 tablespoons cold water
Stir together flours and salt. Cut
in shortening till pieces are the size
of small peas. Gradually add water
and form into dough. Divide dough
into four parts. Roll out two parts
and fit into two 9 inch pie plates.
Spoon filling into pie shells.
Sprinkle one cup of shredded
cheese on top of each pie. Roll out
top crusts. Adjust top crusts; seal
edge and crimp. Cut vents in top
pastry. You can bake both pies for
a large group or freeze one to be
used later. Bake in 350 oven 40-45
minutes. Let stand 10-15 minutes
before serving. Each pie serves
six. (1 roll out the extra dough,
spread with butter, sprinkle with
cinnamon and sugar, roll up and
slice in 1 inch pieces. Bake at 350
for 20 mm.)
Third Place
VEGETABLE PASTA
12-3 lb. spaghetti squash
116 oz. can stewed tomatoes
110 oz. pkg. frozen zucchini or one
small fresh zucchini
l tz lb. mushrooms sliced
2 medium onions
1 16 oz. bag shredded Cheddar
cheese
salt and pepper to taste
2T. butter or oleo
Cut the squash m half and place
face down in shallow baking pan.
Put in water to bottom of squash
and cover with foil. Bake about one
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11/2 tablespoons chopped basil
1/4 teaspoon black pepper
Cook nee according to
manufacturer’s directions. While
rice cooks, combine the remaining
ingredients (with the exception of
1/4 cup cheese) in a large mixing
bowl. When the rice is ready add it
to the mixture also. Grease or oil a
4 quart casserole. Add the mixture
and top with remaining cheese.
Bake at 350° for 30 minutes.
Marty Edmunds
Boalsburg
CASHEW CABBAGE
ANDBROCOLLI
1 head brocolli (florets)
1/2 head red cabbage chopped
1 medium onion chopped
8 ounce fresh mushrooms sliced
1 can bean sprouts
2 ounce cashew nuts
Saute onion in butter or
margarine. Stir fry remaining
ingredients approximately 5
mmtues. Add bean sprouts last.
Right before removing from heat
sprinkle cashew nuts throughout.
Serve over brown rice. Add soy
sauce to taste.
hour or until meat of squash is
tender. When tender, remove from
oven and take out seeds. With a
table fork, scrape out squash into
spaghetti shreds and put into
greased baking dish. In melted
butter, fry zucchini and onion
together. Right before removing
add mushrooms and saute for a
few minutes. Add all ingredients to
squash, saving Vz of the cheese to
be sprinkled on top. Return to oven
and cook until cheese has been
melted and all ingredients are hot
and bubbly. (The skin of spaghetti
squash is very tough and cooking
time when baking can vary. 350 is
the proper oven temperature.
Ariel F. Way
Eagles Mere
Fourth Place
SPINACH CASSEROLE
Serves 4
1 cup uncooked rice
10 ounces fresh spinach, washed
and chopped
8 ounces fresh mushrooms, washed
and sliced
3/4 pounds Cheddar cheese,
shredded
4 eggs
Laura Toy
State College
Regina Roman
Hazleton
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