This Friday's edition of the Roundup (April 21) will included a special section, a cookbook featuring the recipes submitted for the 2006 Payson Roundup Cooking Contest. The special section will also include the recipes of the top winners in the 1992 version of the contest.
The following are some of the first-place entries, which were published in October 1992.
Leone Schmidt won first prize in the meat category of the contest with this recipe for Oriental Pork Ribs.
Oriental Pork Ribs
4 pounds lean pork ribs of baby back ribs
1/2 cup chopped green onions
2 cloves chopped garlic
1 teaspoon fresh ginger root, grated
3 tablespoons lemon juice
1/2 teaspoon cracked black pepper
1/4 cup soy sauce
1/4 cup cooking sherry
1/2 cup water
3 tablespoons barbecue sauce
1/4 cup brown sugar
1/4 cup sweet and sour sauce
Place ribs in flat, glass dish. Combine remaining ingredients for sauce and cover ribs to marinate for at least four hours -- overnight is better. Turn two or three times.
Remove ribs from sauce and put in crock pot, then add enough sauce to cover. Cook on high for three to four hours or until ribs start to become tender.
Remove ribs from crock pot and place in shallow baking dish, add enough sauce to fill dish half full, then brush ribs with barbecue sauce. Bake at 350 degrees for one hour, or until tender and brown (if necessary turn oven to 400 degrees for 10 minutes to brown ribs). Serves six or eight.
Micheline Reinhardt won first place in both the poultry and vegetable categories in the 1992 contest. Both recipes follow:
Poulet Chasseur (Hunter's Chicken)
3 pounds chicken pieces
2 tablespoons oil
2 shallots, chopped fine
1 tablespoon fresh tarragon (1/2 tablespoon if using dry)
1 tablespoon fresh chervil (1/2 tablespoon if using dry)
3/4 cup dry white wine
salt and pepper to taste
2 tablespoons tomato paste
10 small button mushrooms (canned can be used)
Using heavy skillet, sauté chicken in oil, in batches to make sure all pieces become golden brown. Discard accumulated fat. Return chicken to skillet and add shallots, chervil, tarragon, mushrooms and the wine, which has been mixed with the tomato paste. Add salt and pepper to taste and simmer for 30 to 40 minutes until tender.
Gratin de Chou (Gratin of Cabbage)
2-1/2 pounds of cabbage (1 large head)
2 cups buttermilk
1 teaspoon salt
3 tablespoons melted butter
1/2 cup grated Swiss cheese
2/3 cup fresh bread crumbs
Cut head of cabbage into quarters and remove core. Cut cabbage quarters into 1/2-inch slices.
Place shredded cabbage in saucepan and add buttermilk. Simmer covered until cabbage is wilted and soft, about 20 minutes. If liquid remains, remove cover and simmer until liquid has evaporated and the cabbage is just moist (monitor carefully, so cabbage does not scorch).
Place cabbage in baking dish, salt and pepper to taste, sprinkle with butter, cheese and bread crumbs. Cover and bake at 400 degrees for 25 minutes.
Beatrice M. Johnson won first place in the bread category of the 1992 cooking contest with this recipe for Pumpkin Bread.
3 cups sugar
3-1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1-1/2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
1 teaspoon vanilla
2 cups cooked pumpkin (canned puree)
2/3 cup water
1 cup oil
1 cup chopped nuts
Combine all ingredients and place in greased loaf pans, filling pans approximately three-quarters full. Bake at 350 degrees for 60 to 80 minutes.
The dessert category of the 1992 contest was won by Sheila Cornett with her recipe for Very Chocolate Cake.
Very Chocolate Cake
1 package fudge cake mix
1 package chocolate instant pudding
1 large package of chocolate chips
1, 1/2-pint carton sour cream
1/2 cup water
1/2 cup oil
Mix all ingredients together then pour into a greased angel food cake (tube) pan. Bake at 350 degrees for about 65 minutes, check for doneness about 10 minutes before time is up.