Maryland Cooks Compete in Daiiy-lieious Recipe Contest
TIMONIUM, Md. Over Labor
Day weekend six Maryland cooks
of various ages and backgrounds
came together at the Maryland
State Fair to compete in the finals
of the Maryland Dairy-licious
Recipe Contest. This first-ever
contest, sponsored by Maryland
dairy farmers, gave state
residents a chance to express their
culinary abilities while showcasing
the versatility of dairy products
produced in Maryland.
Three finalists in the youth
division and three finalists in the
adult division presented their
prepared recipe entries to a panel
of three judges for the selection of
the grand prize winner in each
division. Blending milk and
vanilla, sharp Cheddars and lump
crab meat, sour cream and orange
marmalade, the contestants
whipped up dishes to tempt any
judge.
During the preliminary round of
judging, one finalist had been
selected from each of the three
contest categories, beverage,
entree, and dessert. These three
- Jtown, grand prize winner in the
youth division of the Maryland Oairy-licious Recipe Contest,
shows off her winning entry. "Sabrina’s Ricotta Cheesecake."
Sabrina was awarded a $250 U.S. Savings Bond and a
blender.
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finalists competed with one
another for the grand prize in their
division.
Winning the grand prize, a $250
U.S. Savings Bond, in the youth
division was Sabrina Cellarosi, for
her entry, “Sabrina’s Ricotta
Cheesecake.” The cake is an
elegant and unusual variation
from traditional cheesecakes.
Sabrina’s recipe alternates layers
of angel food cake with an almond
flavored cheese filling for a
deliciously light dessert.
In the adult division Cameron
Davis won the grand prize, a GE
microwave oven, for his entry,
“Cam’s Crab and Cheese Quickie
Quiche.” Starting with the raw
ingredients, this dish is ready to
serve hot out of the oven in one
hour. Combining sharp Cheddar
and cream cheese, farm fresh milk
and eggs, broccoli, and Maryland
blue crab meat, Cam’s Quiche has
a flavored regional appeal.
Here, with the permission of the
contest sponsors, are the two
winning recipe entries.
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Cam’s Crab and Cheese
Quickie Quiche
8 ounces shredded sharp Cheddar
cheese
3 ounces cream cheese, cubed
1 cup milk
3 eggs
2 ounces chopped pimentos,
drained (optional)
% cup steamed broccoli
8 ounces Maryland blue lump crab
meat
% cup buttermilk baking mix
1/8 teaspoon nutmeg
Preheat oven to 400°F. Grease a
9xl‘/4-inch pie plate. Mix cheese,
broccoli, crab meat and pimentos
in pie plate. Lay cubed cream
cheese on crab mixture. Beat milk,
eggs, and buttermilk baking mix in
blender for 15 seconds on high.
Pour into pie plate. Bake 30 to 35
mintues or until knife inserted into
center is clean when removed.
Makes 6 to 8 servings.
Sabrina’s Ricotta
Cheesecake
2 round angel food cakes, from
store
2 pounds ricotta cheese
2 cups whipping cream
1 cup confectioners sugar
2 teaspoons almond extract
‘/4 cup sliced almonds
For cheese filling, whip 1 cup of
whipping cream. In another bowl
combine ricotta cheese, con
fectioner’s sugar and almond
extract, fold in whipped cream to
these ingredients.
Cut angel food cakes into thin
slices, approximately Vi inch
thickness. Line a large mixing
bowl with a layer of the sliced
cake. Add a layer of the cheese
filling, a little thicker than the cake
layer. Continue alternating cake
slices and cheese filling, ending
with a layer of the sliced cake.
Cover the bowl with waxed paper
and chill overnight.
Before serving, invert the
mixing bowl on a serving platter.
Whip the remaining 1 cup of cream
and ice the cake with it. Sprinkle
the sliced almonds over the cake
for a flavorful garnish. Makes
approximately 20 servings.
Lancaster Farming, Saturday, September 13,1986-823
Grand prize winner in the adult division of the Maryland
Dairy-licious Recipe Contest was Cameron Davis of Union
Bridge. His entry, “Cam’s Crab and Cheese Quickie Quiche,"
won him the grand prize, a GE microwave oven.
Twin Valley FFA Wins Awards
ELVERSON - Members of the
Twin Valley FFA chapter earned
numerous awards in many
categories at the recent Allentown
Fair.
In project book competition, Dan
Nonnemaker earned first place for
his work experience record book.
Ann Kline was second in this
category.
In exhibit competition, the
chapter exhibit on beneficial in
sects placed first. Tom Morgan
earned a first place for his small
exhibit on mammal tracks. Ann
Kline’s exhibit on container gar
dening also placed first.
In crop exhibits, Sue Burkhart
placed first with her milo and
small pie pumpkin. She had second
place awards for her red potatoes
and alfalfa hay. Sue’s field corn
and grass hay placed third. Kevin
Stoltzfus displayed the first place
grass hay, and fourth place alfalfa
hav and wheat straw. Tom Morgan
had the second place small
tomatoes.
In dairy judging competition, the
Twin Valley team of Kevin
Stoltzfus, Duane Stoltzfus, and
Shawn Edds placed second. In
dividually Kevin was third, Duane
fourth, Scott Ritchie seventh,
Shawn Edds eighth, Rich Slonaker
ninth, and Ann Kline tenth. Other
Twin Valley dairy judges were
John Keenan, Dan Nonnemaker,
Jeff Keenan, Chuck Stoltzfus, and
Penny Radcliffe.
In livestock judging Larry
Mountz finished first, Rick Hicks
second, Mike Stoltzfus fifth, and
Bunny Hicks ninth. The Twin
Valley team, of Mountz, Hicks, and
Stoltzfus, earned a first place
trophy. Other Twin Valley students
judging livestock were Eric
Marshall, Doug Shantz, Tom
Morgan, Lauren Schwartz, Kim
Brossman, Keith Rice, Bob Amey,
and Sue Burkhart.
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