SALISBURY, Md. - A suburban
Washington, D.C. grandmother
who started thinking of new
chicken recipes about 10 years ago,
Ruth E. Dykes of Beltsville,
Maryland, won first place in the
1984 Delmarva Chicken Cooking
Contest held in Salisbury,
Maryland.
Mrs. Dykes took top honors with
a dish titled “Stuffed Chicken With
Apple Glaze” which uses a whole
chicken packed with a prize
winning stuffing consisting of a
stuffing mix, grated apple, grated
lemon peel, chopped walnuts,
raisins and chopped celery. The
bird is then baked and brushed
with an apple jelly based glaze.
For her winning dish die will be
off on a 10-day trip to Hawaii with
)1,000 cash, plus receiving a
Frigidaire microwave oven and
other household items from
Sunbeam, Wear-Ever, Mc-
Cormick’s and the Delmarva Gas
Association.
A retired secretary and
department store sales person, she
took up cooking contests about a
decade ago and has entered a
number of events, including past
Delmarva Chicken Cooking
Contests.
Experience in chicken cooking
contests also played a hand with
the second place winner of the 1984
event, Betty S. Judy of Broad Run,
Virginia. Her prize-winning dish is
titled “Chicken ‘n Cabbage
Casserole.” She, too, has been a
finalist in numerous cooking
contests, including the Delmarva
event.
Mrs. Judy describes herself as a
housewife who wanted to “ex
periment in serving chicken in a
different way”, and obviously the
judging panel agreed that she
Peggy Kovacs, Bethlehem, holds her Italian Gyro Loaf that
helped her win the Pennsylvania Beef Cook-Off.
Maryland cook wins chicken cooking contest
indeed had performed the task
well.
Third place honors in the contest
went to Gloria Ann Piantek of
Skillman, New Jersey for her low
salt creation, “Summertime
Chicken Amandine.” She also is a
veteran of many cooking contests
including the National Chicken
Cooking Contest.
The 1984 Delmarva event
marked the beginning of a new
contest format. The Delmarva
Chicken Cooking Contest is now
being held every other year. Two
contestants are selected from each
of 12 northeastern states and the
District of Columbia, the area
where Delmarva produced poultry
is marketed.
This year’s cooking contest was
not open to the public and was held
without the traditional “Delmarva
Chicken Festival.” A strict
program of isolation to prevent the
spread of avian influenza to
Delmarva’s $B6O-milion poultry
industry resulted in the decision to
defer the festival until 1985.
Those sponsoring, assisting and
judging the contest were all in
agreement that the array of dishes
prepared by the cooks was the best
in many years and the judging
panel went through numerous
ballotings before deciding on the
winners.
The contest is sponsored by the
region’s poultry trade association,
Delmarva Poultry Industry, Inc.,
with assistance from numerous
local volunteers and commercial
firms in a joint effort to promote
chicken.
To receive the cookbook con
taining the 1984 recipes, send $1.25
to Delmarva Poultry Industry,
Inc., RD 2, Box 47, Georgetown,
DE19947.
Peggy Kovacs wins Pa. Beef Cook-Off
Stuffed Chicken With Apple Glaze, the entry of Ruth E. Dykes of Beltsville, Md.
(center), was chosen the best chicken recipe in the 1984 Delmarva Chicken Cooking
Contest. Sharing honors with Mrs. Dykes were Betty S. Judy of Broad Run, Va. (left),
who placed second, and Gloria A. Piantek of Skillman, N. J. (right), third place winner.
Ruth Dykes winning recipe
follows.
STUFFED CHICKEN
WITH APPLE GLAZE
1 whole broiler-fryer chicken
Mz teaspoon salt
V* teaspoon pepper
2 tablespoon cooking oil
Stuffing: recipe follows
Apple Glaze: recipe follows
Sprinkle inside of chicken with
salt and pepper; rub outside of
chicken with oil. Place stuffing in
BY SUZANNE KEENE
SHIRE MANSTOWN - Peggy
Kovacs, Bethlehem, took top
honors in the Pennsylvania Beef
Cook-Off with her Italian Gyro
Loaf recipe this week at Trinity
High School in Shiremanstown.
Eight cooks competed for the top
prize of $125, an engraved plaque
and one-half of the actual expenses
to travel to the national beef cook
off in Albuquerque, New Mexico in
September.
Peggy said her recipe is a good
one for working women who don’t
have a lot of time to spend in the
kitchen. The recipe, which
features cheese and green beans
rolled in ground beef, takes only 15
minutes to prepare and one hour
and 15 minutes to bake.
Italian Gyro Loaf makes a good
meal for company or family, and
can be served alone or with potato
and salad for a more substantial
meal, she said.
Entering her first cooking
contest at 13, Peggy says she en
joys entering the contests and gets
incentive from winning. She said
she learned much about cooking by
observing her parents, both of
whom have won cooking contests.
Second-place honors went to
Lorraine Alaimo, PeckvUle, for
her Rolled Steak with Wine Sauce
recipe. Lorraine said this was the
first cooking contest she had en
tered and was shocked that she did
so well.
Her entry, which consists of
cubed beef steak filled with bread
crumbs, crumbled egg and
chopped onion, is a modification of
one her mother’s recipes, Lorraine
said she changed some of the
ingredients in the recipe to suit her
husband’s taste.
Sandra Nocivelli, Apollo, was the
third-place winner, with a
Linguine Beef Florentine recipe.
Sandra won second place in last
year’s beef cook-off.
She said she started on this
year’s recipe soon after last year’s
cavity of chicken. Place chicken in
baking pan; cover loosely with foil.
Roast in 350° F. oven about 1 hour.
Brush chicken with glaze. Roast,
uncovered, 30 minutes longer or
until leg moves freely when lifted
or twisted, brushing frequently
with glaze. Makes 4 servings.
Stuffing: In bowl, mix according
to package directions 1 package (5
ounces) chicken flavor stuffing
contest was over and prepared it
about two times a month for six
months before she was satisfied
with the results.
When she started developing the
recipe, she used round steak, but
found that the finished product was
too dry, so she substituted ground
beef.
Fourth-place honors went to
Ruth Hazuda, Monongohela, for
her Real Texas Chili recipe. The
recipe works well alone, she said,
or it can be served with pinto
beans, sour cream and a lime
wedge.
“It all depends on what your
taste is,” she explained.
The recipe’s main ingredients
are beef, beef broth and and
seasonings, resulting in a fairly
mild dish.
Judges for the event were John
Mclntyre from Saga Food Service,
Harrisburg; Silvio Giusti from
Alva Restaurant, Harrisburg; and
Elaine Cara from the Penn
sylvania Poultry Federation,
Harrisburg.
The event is co-sponsored by the
Pennsylvania Beef Council, the
Pennsylvania Department of
Agriculture, the Pennsylvania
Cattlemen’s Association and
Moyer Packing Company.
Peggy’s recipe is this week’s
featured recipe printed on page 88.
Below are the other winner’s
recipes.
ROLLED STEAK WITH
WINE SAUCE
V-h. pounds cubed beef steak (5-6
pieces chuck, round or rump), the
thinner the better
3 hard boiled eggs (remove shells,
crumble or mash and set aside)
1 cup Italian flavored bread
crumbs
3 tablespoons finely chopped onion
1 cup dry white wine (sauterne,
chablis, etc.)
Cooking oil
Salt and pepper
* ~
mix. Add 1 cup grated apple, %
teaspoon grated lemon peel, V* cup
chopped walnuts, V« cup raisins
and V* cup finely chopped celery;
mix thoroughly.
Apple Glaze; In small saucepan,
place % cup apple jelly, 1
tablespoon lemon juice and Mt
teaspoon ground cinnamon.
Simmer, stirring, 3 minutes or
until blended.
Try to select pieces of steak that
are similar in size so they will all
require the same amount of
cooking tune and so that the steak
rolls are about the same size.
Trim any fat from cubed steak.
Sprinkle steak pieces with salt and
pepper according to your taste.
Then over each piece in this order;
first the bread crumbs, then the
crumbled egg, last the finely
chopped onion.
Next roll each piece of steak and
secure with wooden picks. On top
of stove, heat frying pan with
enough cooking oil to cover bottom
of pan. Start with high heat - place
steak rolls in pan and braise,
turning often so the rolls are
browned evenly all around. About
5-7 minutes. Nofr reduce heat to
medium-low and cover pan. Rotate
steak often so it cooks uniformly
and thoroughly. By covering the
pan, it creates a steaming effect
and the steak should be cooked
through in about 15 - 20 minutes.
Remove steak rolls from pan and
place on paper towel. Heat pan
drippngs until bubbling (high
heat). Add the wine and stir
constantly until wine and drippings
start to boil down. You should have
a brown juice. Lower heat and
place steak rolls back in pan for a
few minutes, turning on all sides so
that they soak up some juice. Turn
stove off.
Remove from pan, then
carefully remove picki. Now slice
each steak roll into Vi-inch thick
slices. Arrange on serving plate
and pour remaining juice (wine
sauce) over the top and serve.
LINGUINE BEEF FLORENTINE
2 pounds ground beef
Vi cup Parmasan cheese, grated
Vi cup Italian flavored bread
crumbs
1 teaspoon salt
Vi teaspoon black pepper
1 egg, lightly beaten
(Turn to Page B 17)