MIDDLETOWN (Dauphin
Co.) Gloria Bradley of
Naperville, 111, took top honors
at the 23rd National Beef Cook-
Off® held in Omaha, Neb. on
September 25. A panel of leading
food professionals chose her
recipe, “Fiesta Roast Beef with
Tropical Fruit Relish” for its
great taste and simplicity.
Bradley won $40,000 and the
title “Best Beef.” In her island
style recipe, orange juice and
peel, spicy brown mustard, hot
pepper sauce, green bell pepper
and tropical fruit salad are com
bined into a fruit relish to serve
with a heat-and-serve roasted
beef tri-tip.
“This recipe shows how a
fully-cooked, heat-and-serve
beef product can be used to cre
ate a delicious beef meal that
easily can be prepared and on
the dinner table in minutes,”
said Marilyn Weber, chairperson
of the American National Cattle
Women, Inc.’s National Beef
Cook-Off Committee. “Americans
love beef, and this recipe is per
fect for quick, family dinners for
weeknights.”
Sixteen finalists competed in
two categories, eight each in
“Ground Beef” and “Prepared
Beef.” Each category winner
received $lO,OOO with an addi
tional $30,000 grand-prize
awarded to Bradley.
Jason Boulanger, a graduate
student majoring in wildlife
biology, was the winner of the
“Ground Beef’ category. He hails
from Williston, Vt., and attends
South Dakota State University.
The 16 finalist recipes are
showcased m a new National
Beef Cook-Off® 1999 Prize
Winning Recipes” brochure. To
receive a free copy of the
brochure, call 1-800-848-9088, or
write: Prize Winning Recipes
’99, ANCW, PO Box 3881,
Englewood, CO 80155.
FIESTA ROAST BEEF WITH
TROPICAL FRUIT RELISH
First Prize
Total preparation and
cooking time: 30 minutes
1 package (1-1/2 to 2 pounds)
fully cooked beef tri-tip roast
2 cans (8 to 8-1/4 ounces each)
tropical fruit salad in light
syrup
1 large orange
2 to 3 teaspoons spicy mustard
1/4 to 1/2 teaspoon hot pepper
sauce
Salt and pepper
1/2 cup diced green bell pepper
Orange slices (optional)
• Remove beef tri-tip from
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Winning Beef Recipes Available For Free
package; place in microwave
safe dish. Transfer 3 to 4 table
spoons liquid from package to
small saucepan; set aside
Discard any remaining liquid or
reserve for other use. Cover
roast and microwave on high 7
to 10 minutes or until heated
through Let stand, covered, 5
minutes.
• Meanwhile drain fruit
salad, reserving 3 tablespoons of
the syrup. Cut up any large
pieces of fruit; set aside. Grate 1
teaspoon peel from orange; set
aside. Cut orange in half.
Squeeze juice from 1/2 orange;
peel and chop orange sections
from remaining 1/2.
• Combine reserved syrup,
orange juice, mustard, orange
peel, pepper sauce, salt and pep
per, as desired in medium bowl;
whisk until blended. Measure
PHILADELPHIA The
Pennsylvania Horticultural
Society - which has just named
six Gold Medal winners for the
year 2000 - is launching an out
reach effort to familiarize gar
deners all over the region with
the Gold Medal tag.
Plants that receive the Gold
Medal Plant Award designation
are easy to come by, have excep
tional attributes for ease of
growing and make a great con
tribution to regional gardening
needs.
Calculated under an inten
sive review period by expert hor
ticulturists, growers, landscap
ers, and gardeners, these extra
ordinary plants have met the
highest standards for disease
resistance, ease of care, and
beauty.
The annual awards presenta
tion provides a forum for grow
ers to choose outstanding plants
for the trade, and over the last
11 years, 70 woody plants - all
phenomenal garden performers
and hardy from New York to
Washington D.C. - have won the
award. Winning plants are
actively promoted to the nursery
trade among growers, whole
salers, and retailers to ensure
their availability to the garden
ing public.
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1/4 cup of the orange juice mix
ture; add to beef liquid in
saucepan. Set aside Add
reserved fruit, chopped orange
and bell pepper to remaining
orange juice mixture in bowl;
mix well Cover and refrigerate
• Carve roast across the grain
into thin slices. Bring mixture in
saucepan to a boil; remove from
heat
• Arrange beef and fruit rel
ish side-by-side on platter.
Spoon hot sauce over beef, as
desired. Garnish with orange
slices, if desired.
Makes six to eight servings.
Cook’s Tip: Beef tri-tip is a
boneless roast from the bottom
sirloin. Tri-tip roasts usually
weigh about 1-1/2 to 2 pounds
and have a distinctive triangu
lar shape.
Horticultural Society Announces
old Medal
The outreach effort is being
done in conjunction with
Chanticleer, the region’s premier
pleasure garden. In July of this
year, Christopher Woods, the
director on this 30-acre estate in
Wayne, cited the Chanticleer
Foundation’s keen desire to
bring these plants to the atten
tion of gardeners throughout the
region.
Lauding the positive impact
of the Gold Medal Plant Award
on the region’s plant industry,
Chanticleer awarded PHS with
a $375,000 multi-year donation
to further the annual Award
Program’s exposure to the pub
lic.
Six prominent plants have
been selected as the 2000 Gold
Medal Plant Award winners.
•Acer buergerianum is an
ideal small tree for today’s land
scape. Slow growing to 20 inches
- 25 inches with an equal spread,
the Triden Maple adds interest
to the garden year round. Fall
color varies from yellow to red
but is always striking. In the
winter an interesting exfoliating
bark is revealed. It is pollution
tolerant and will survive dry
conditions. Hardy in zones 5-9.
Aronia arbutifolia
‘Brilliantisima’ adds fall and
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CAESAR SALAD BEEF
BURGERS ON GARLIC
CROSTINI
Second Prize
Total preparation and
cooking time 30 minutes
1-1/2 pounds ground chuck
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Salt and pepper
4 Romaine lettuce leaves
1/4 cup freshly shaved or grated
Parmesan cheese
Romaine lettuce leaves (option
al)
Garlic Crostini:
8 slices sourdough bread
(about 4x3xl/2 inch)
Extra virgin olive oil
2 large cloves garlic, cut
lengthwise into quarters
• Combine ground beef,
minced garlic, 1 teaspoon salt
and 1/2 teaspoon pepper in large
bowl, mixing lightly but thor
oughly Lightly shape into four
3/4-inch thick patties, shaping to
Plant Awards
winter luster to the landscape
with brilliant scarlet foliage and
large crimson berries A stolomf
erous shrub, individual plants
grow slowly to 6 feet with 3-foot
- 5-foot spread The red fruit per
sists long into the winter
Chokeberry will grow in sun or
shade and is tolerant of moist or
dry soil conditions Hardy m
zones 4-9
• Parrotia persica is an ele
gant tree sure to make an
impact on the landscape with its
architectural branch structure
Growing to 20 feet - 40 feet with
a 15-foot - 30-foot spread,
Parrotia has glossy dark green
leaves and is pest free. Fall color
ranges from yellow to orange
through purple and red tones
but is always spectacular. Hardy
in zones 4-8.
• Quercus alba is a grand old
tree that is sorely underused in
the modern landscape. The
white oak is longer lived, harder
wooded, and more broadly toler
ant of soil types and moisture
levels than any other shade tree.
It has a slow growth rate but in
time can reach 80 feet - 100 feet
in height and spread - a tree for
your grandchildren to treasure l
Hardy in zones 3-9.
• Syringa meyeri ‘Pahbin” is
a finely textured, compact shrub
• Improves Muscle
Tone, Joints and
Ligaments
Lancaster Farming, Saturday, December 18, 1999-815
• Place patties on grid over
medium ash-covered coals Grill,
uncovered, 13 to 15 minutes to
medium (160°F) doneness, until
not pink m center and juices
show no pink color, turning occa
sionally Season with salt and
pepper, as desired
• Meanwhile brush both
sides of bread slices lightly with
oil. Place bread around outer
edge of grid. Grill a few minutes
until lightly toasted, turning
once Remove bread slices, from
grid Rub both sides of each slice
with a garlic quarter.
• Place on lettuce leaf on four
of the bread slices; top each with
a burger Sprinkle evenly with
cheese; cover with remaining
bread slices Cut burgers in half,
if desired, arrange on lettuce
lined platter, if desired
Makes 4 servings
Cook’s Tip Use a vegetable
peeler to quickly shave
Parmesan cheese
that deserves a place m every
garden. ‘Palibin’ grows rapidly
when voune’ but remains a com
pact 4-foot - 8-foot at maturity
Each spring, this lilac will
delight you with fragrant violet
- purple 2-foot - 4-foot panicles
covering literally every spot on
the shrub It could be used as a
hedge or in a mixed border
Imagine - no mildew either'
Hardy m zones 3-7
•Weigela flonda ‘Alexandra’
Wine & Roses IM is a delightful
shrub that will add a dash of
drama to the garden Growing to
4-foot - 5-foot with a 3-foot - 4-
foot spread, Wine & Roses' M dis
plays burgundy leaves high
lighted by hot pink flowers in
May As autumn approaches the
leaf color intensifies. Grow in
full sun for best color. Hardy in
zones 4-9.
Chanticleer is open to the
public April 1 through Oct. 30,
Wednesday through Saturday,
10 a.m to 5 p.m. For more infor
mation about Chanticleer visit
wwwchanticleergarden.org or
call (610) 687-4163.
A complete list of Gold Medal
Plants and sources along with
profiles of each plant can be
found on the Pennsylvania
Horticultural Society website at
www hbertynet org/phs or by
mail with a self-addressed,
stamped (55) envelope to PHS
c/o Gold Medal, 100 N 20th
Street, sth Floor, Philadelphia,
PA 19103
m n w> isf
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*
Lancaster Farming
CAP $ 3.50 Each
Available At
£ Lancaster Farming,
1 East Main St., Ephrata, PA
jjt Shipping & Handling $2.50
vsv. Add’t Cap and Shipping @ $4.00 Each
T Phone 717-626-1164 QQ
fit the bread slices