Newspaper Page Text
Page 2-B
— Griffin Daily News Wednesday, December 29, 1976
... it's the recipe
that counts
If someone tells you that only “gourmet” cooks
are chosen to compete in the big national cooking
contests, don’t believe them.
It’s your recipe that counts ... not how well you
can cook.
If you wish to verify this statement, ask the peo
ple who direct the National Pineapple Cooking
Classic, one of the country’s very largest food com
petitions.
They will tell you an interesting recipe — one
that is unique, one that will intrigue the judging
organization — could be your ticket to the finals of a
major cooking contest.
Once you have submitted your recipe, it is read,
studied and scrutinized by a battery of home econ
omists. They make certain at the outset that it con
forms to the rules of the contest. Many a fine recipe
has been eliminated in the opening round because it
lacked a label or was not accompanied by an entry
blank.
The judges also check for original creativity, good
product use, flavor, texture, attractiveness, ease of
preparation, cost and clarity.
If your recipe survives this rigid, all-encompassing
examination, the judging organization then schedules
it for cook-testing. Every contest is a little different,
but the National Pineapple Cooking Classic cook
tests 1,000 recipes—or 250 in each of four categories:
Main Dishes, Breads, Salads and Desserts.
During the cook-testing process, it is not unusual
for a judging home economist to prepare a recipe
two, three or four times in order to compare it with
other entries having similar characteristics.
When you receive notification that your recipe
has been selected for preparation in the contest finals,
you probably will do two things: First, jump up and
down with joy and then, immediately thereafter,
learn to prepare the recipe with all the expertise of
a “gourmet” cook.
Practice makes perfect and sponsors of the Classic
say it isn’t unusual for some contestants to develop
their particular recipe as many as 100 times prior to
the contest finals.
What sparks this desire for perfection? The an
swer is fairly obvious. The big contests offer delight
ful, expense-paid trips to the finalists and there is, of
course, the rich cash awards to the winners. The
pineapple competition, for example, will be held next
April in Hawaii with 40 finalists (plus their spouses
or traveling companions) competing for $65,000 in
prizes.
You ask, “What kind of a recipe could I develop
that might be selected for the finals of a big contest?”
Again, the requirements of each contest differ
somewhat, but if you are thinking of entering the
1977 Classic, typical canned pineapple recipes in
four categories that will go before the judges are
shown on this page. As you can see, they are not
too difficult.
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GLAZED PINEAPPLE CHICKEN
A classic stir-fry treatment with sweet-sour accents. Boned strips of chicken breast are first batter-dipped, then
cooked in a little oil. Pineapple chunks go right into the pan. You can serve this chicken by itself or with hot
cooked rice or noodles. A vegetable such as fresh or frozen peas or Chinese pea pods further enhance the dish.
2 whole chicken breasts (about 1 1/2 pounds) 1 tablespoon catsup
1 (1 pound 4 ounce) can pineapple chunks 2 teaspoons cornstarch
1/2 cup syrup from pineapple Golden Batter
1/4 cup vinegar 1/4 cup oil
2 tablespoons sugar Hot cooked rice or noodles
I tablespoon soy sauce
Bone chicken, and remove skin (or have butcher do this for you), (ait chicken in pieces about 1 x 5 inches.
Drain pineapple reserving 1/2 cup syrup. Combine reserved syrup with vinegar, sugar, soy sauce, catsup and
cornstarch, and set aside. Prepare Golden Batter. Heat oil in l()-inch skillet over medium heat. Dip chicken
pieces in batter, shaking off excess. Place in skillet, and hv until golden brown Drain off and discard excess
oil Add pineapple chunks and syrup mixture to skillet. Cook until sauce boils and thickens slightly. Serve with
hot cooked rice or noodles. Makes 4 servings.
Golden Batter: Combine 1 4 cun sifted flour, 2 tablespoons cornstarch, 1 2 teaspoon salt, 1 4 teaspoon garlic
powder, 1 egg and 1/4 cup milk. Beat with rotary heater until smooth. Makes 1 2 cup batter.
LEMON GLAZED PINEAPPLE LOAF
Here’s a classic nut bread enriched with canned crushed pineapple and delicately
flavored with lemon peel. It can be served as a sandwich or snack bread, as a
substitute for cake and is a good accompaniment to salads or cheese trays. Moist •
and tender, it mellows in flavor on standing overnight. As with all nut breads,
cut it with a thin-bladed sharp or serrated knife.
2 1/2 cups sifted all-purpose flour 1 (8 1/4 ounce) can crushed e
3 1/2 teaspoons baking powder pineapple, undrained
1 teaspoon salt 1/3 CU P
1/3 cup shortening 1 teaspoon grated lemon peel
1/2 cup sugar 1/2 cup chopped walnuts ,
1 large egg Lemon Glaze
Resist flour with baking powder and salt. Cream shortening and sugar together
well. Beat in egg. Add sifted dry ingredients alternately with undrained pineapple ,
and milk, beginning and ending with dry mixture. Stir in lemon peel ana walnuts.
Turn into well greased loaf pan (10 1 2x1x21 2 inches or 9x 5 x 2 3/4 inches).
Let stand 10 minutes. Bake below oven center in moderate oven (350 degrees F)
55 to 60 minutes, just until loaf tests done. Let stand in pan 10 minutes, then
turn out onto wire rack to cool. When cold, brush top of loaf with Lemon Glaze. *
Makes 1 loaf.
Lemon Glaze: Stir 1 2 cup sifted powdered sugar, 2 teaspoons milk and 1/2 tea
spoon coarsely grated lemon peel together until smooth. ,
PINEAPPLE UPSIDE-DOWN RING
.A variation on the classic pineapple upside-down.cake, this dflicacy is baked in a
ring mold. The fruited mixture goes in the bottom pf the pan first, so it becomes
the decorative ton when the cokv is baked and turned out. The rich warm cake
can he served plain or topped with a bit of whipped cream or softened vanilla
ice cream. This is a handsome dessert to serve on any occasion.
1 (1 pound 4 ounce) can pineapple 1 1/2 cups sifted all-purpose flour
chunks 11/4 teaspoons baking powder ‘
3/4 cup butter or margarine 3/4 teaspoon salt
1/2 cup brown sugar (packed) 3/4 cup granulated sugar
1/4 cup sliced sweet pickled 1 teaspoon vanilla
watermelon rind 1 teaspoon grated lemon peel •
1/4 cup golden raisins 2 large eggs
1/4 cup halved candied cherries 1/3 cup milk
(optional)
Drain pineapple well Grease sides of 9-inch ring mold (6 1/2 cups capacity). Melt •
1 4 cup butter with brown sugar, and turn into bottom of ring mold. Combine
drained pineapple chunks with watermelon rind, raisins and cherries. Spoon over
butter-sugar mixture. Besift flour with baking powder and salt. Cream remaining
1/2 cup butter with granulated sugar, vanilla and lemon peel. Beat in eggs, one
at a time. Blend in flour mixture alternately with milk, beginning and ending with ’
dry ingredients (batter will appear curdled). Turn into mold over fruit. Bake in
center of moderate oven (350 degrees F) 40 to 45 minutes, just until cake tests
done. Remove from oven and let cake stand in pan 5 minutes, then turn out onto
serving plate. Serve warm or cool. Makes 1 (9-inch) cake. «
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