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Cover Story
2006 Recipe
Contest Winners
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Food photography by High Cotton Food Styling and Photography
American Profile's second annual Hometown Recipes Contest
was a huge success. In all, nearly 1 .(XX) recipes were submitted. Reflecting not only regional tastes and culinary tradi
tions, the entries pointed out something we've known all along—our readers can really «x>k.
Contributing Food Editor Mary Carter tested hundreds of recipes and, along with American Profile
staff, tasted and judged the entries. The Grand Prize winner is a recipe for Blueberry Bread Pudding
with Blueberry-Ginger Sauce, created by Candace McMenamin of Lexington, S.C Mv family and Igo
to the blueberry patch every July 4ch. With the sometimes stifling heat here in the South, it is not always
easy to get my teenage boys to adhere to this tradition. This recipe helps serve as a reward for their hard
efforts, and 1 get to enjoy some great togetherness with my boys. Hopefully, this tradition of ours will
endure, she says. McMenamin will receive SIOO for being a regional winner in the dessert category and
SSOO for being the Grand Prize winner.
Among our favorite recipes are these regional category winners: Cheese Garlic Breadsticks submit
ted by Gwen Swanson of Pukwana, S.D.; Spicy Chicken over Angel 1 lair Pasta submitted by Cheryl
Ludemann of Boonville, N.Y.; Corn Scallop submitted by Mickey Carlucci of Peralta, N.M.; and Lotta
Lemon Pancake Roll-Ups submitted by Margee Berry of Trout Lake, Wash.
Watch for announcements of the 2(JO - Hometown Recipes Contest in the pages of American Profile
early next year. You too could be a winner.
Com Scallop
2 e „„ s . Smit/uozst
1 (“ounce) on W ™ NER
whole-kerne! corn
I (15-ounce) can
cream-style corn
I (6-ounce) can evaporated milk
4 tablespoons butter,
cubed
2 tablespoons minced
onion
Zi teaspoon salt
V* teaspoon black pepper
2 cups (I sleeve)
coarsely crushed
saltine crackers
I (12-ounce) package
diced pepper
jack or Swiss cheese
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Preheat oven to 325 F. Grease a 13-by-9-inch
baking dish. Beat eggs slightly in a large bowl.
Stir in whole-kernel corn (no need to drain)
and cream-style corn. Add evaporated milk,
butter, onion, salt and pepper. Fold in
cracker crumbs and diced cheese. Spoon
into baking dish. Bake I hour or until set.
Let stand 5 minutes. Cut into squares and
serve. Serves 6.
Mickey Carlucci
Peralta, N.M.
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Blueberry Bread Pudding
with BlueDerry-Ginger Sauce
Blueberry-
Ginger Sauce:
2 cups fresh or
frozen blueberries
'A cup sugar
I tablespoon
crystallized ginger
or Zi teaspoon
dried ginger
Z* cup water
Pudding:
IZi cups sugar
4 large eggs
1 cup whipping
cream
2 cups milk
I teaspoon vanilla
extract
'/ 2 teaspoon nutmeg
I (16-ounce) loaf challah or French
bread, cut into 2-inch cubes
I cup fresh or frozen blueberries
For the sauce, combine blueberries, sugar, ginger
and water in medium saucepan. Bring to a boil over
medium-high heat, reduce heat to low and simmer
3 to 5 minutes or until sauce thickens. For the
pudding, preheat oven to 375 F. Lightly grease a 13-by
-9-inch baking pan. In large bowl, beat sugar and eggs
at medium speed with an electric mixer until fluffy.
Add whipping cream, milk, vanilla and nutmeg, beat
ing until blended. Fold in bread cubes and blueberries.
Pour into baking pan. Let stand 5 minutes. Place in
oven and bake 40 to 45 minutes. Cool in pan 5 min
utes. To serve, top with Blueberry Ginger Sauce and
whipped cream, if desired. Serves 8 to 10.
(Continued on page Si
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Candace
McMenamin
Lexington, S.C.