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Cover Story 2006 Recipe Contest Winners Ttisi \ 7^ 4 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 * ~ -f. aw. "f Ej& jS Hb 4 .jf 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. IfW ' HHIIVI im 1 ‘ f - ' v . «. 4 's• W .#* fjt J" I , (*: 1 \ 1$ x ( > M J - %,, I ’:| ‘ % Ife?^ - fmat^mT* *£mß& a JBl. 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 Page 6 • www.americanprofile.com , (jniuii / f/gc l 1 outer Candace McMenamin Lexington, S.C.