PROMOTION
Better Homes and Gardens
P R IZ E T E S T E D R E C IP E S
Here are the winning sponsor recipes
from our
2008 Prize Tested Recipes:
The Annual Challenge.
Thousands entered, but only three readers
were chosen by our panel of editors to win
$2,500 each from Sun-M aid; UNCLE BEN'S"
and TOSTITOS* Dips.
The 2009 contest will be announced soon!
Check your June issue of
B etter H o m e s an d
G ard en s
for more details.
Log onto BH G.com /PTRannual for additional
winning recipes. Turn to page 143 for the
Grand Prize W inner’s recipe.
V2 cup chopped pecans
3
ripe peaches, peeled,
pitted, and coarsely
chopped or
2
,
15
-oz.cans
peach slices, drained and
coarsely chopped
1
small red onion, chopped
1
small jalapeno pepper,
seeded and finely
chopped
]Ia
cup fresh cilantro
2
Tbsp. lime juice-divided
1
8
-oz. pkg cream cheese,
softened
V4 cup dairy sour cream
1
V2 tsp. ground black
pepper
V2 tsp. ground cumin
1
7
-oz. can salsa verde
(tomatillo salsa) or
'/2
of
a
16
-oz.jar salsa verde
8
corn tortillas
1
V2 cups peanut oil
V2 cup all-purpose flour
V2 tsp. salt
V2 tsp. paprika
V4 tsp. ground cumin
V* tsp. ground coriander
2k
cup Tostitos Creamy
Southwestern Ranch Dip
(about V
2
ofa
15
-oz.jar)
1
lb. chicken breast
tenderloins
TO STITO S* Dips W inner
S o u t h e r n F r ie d C h i c k e n N a c h o s
w it h P e a c h P e c a n S a l s a
Nancy Cunningham — Franklin, TN
Start to Finish:
1
1/4 hours
In a small saucepan heat pecans over medium heat
until toasted, stirring frequently. Cool.
In a large bowl combine nuts, peaches, onion (about
1/2 cup), jalapeno pepper (if desired), snipped cilantro and
2
tablespoons lime juice. Set aside.
In a medium bowl beat cream cheese, sour cream,
1
teaspoon pepper, 1/2 teaspoon cumin and
2
tablespoons
lime juice with an electric mixer on low to medium speed
until smooth. Stir in salsa verde. Set aside.
In a large skillet, heat oil over medium heat about 10
minutes or until a piece of bread dropped into oil sizzles.
Add one tortilla and fry
1
1/2 to
2
minutes or until crisp and
golden, turning once. Drain on paper towels. Repeat with
remaining tortillas. Reserve oil in skillet.
In a shallow dish combine flour, salt, >/2 teaspoon pepper,
paprika, 1/4 teaspoon cumin, and coriander. Pour ranch dip
into another shallow dish. Dip chicken pieces in dip to coat
(mixture will be thick), then dip in flour mixture to coat.
Add
4
or
5
at a time to hot oil in skillet and fry about
5
minutes or until browned and no longer pink, turning
once. Drain on paper towels.
To serve, place a tortilla on each plate; spread about
2
tablespoons cream cheese sauce over each. Add
2
chicken
tenders and top with salsa. Makes
4
servings
Rodney Strong Wine Pairing:
Sonom a County Merlot o r Estate Knotty Vines Zinfandel
1
Tbsp. canola oil
11/4
lb. skinless, boneless
chicken thighs
1
tsp. coarse salt
V2 tsp. black pepper
1
cup chopped celery
V2 cup chopped onion
3
Tbsp. all-purpose flour
3
cups chicken broth
2
cups chopped red
potatoes (unpeeled)
V2 cup canned cream-
style corn
V2 cup frozen whole
kernel corn
V2 cup half-and-half,
light cream, or milk
3/4
cup Sun-Maid
Cape Cod Cranberries
1
Tbsp. snipped fresh sage
2
tsp. snipped fresh thyme
1
recipe Cornbread
Croutons
2
Tbsp. snipped parsley
2
Tbsp. crisp-cooked,
crumbled bacon
Sun-M aid' W inner
H o l i d a y C h i c k e n
a n d C o r n C h o w d e r
Niki Plourde — Gardner, MA
Start to Finish:
1
1/2 hours
Heat oil over medium-high heat in a
4
- to
5
-quart
Dutch oven. Toss chicken pieces (cut into
1
-inch
pieces) with salt and pepper. Add to hot oil and cook
and stir
5
to
8
minutes or until chicken is browned.
Add celery and onion to pan and cook
3
to
5
minutes
more or until vegetables are tender. Stir in flour
and cook and stir
1
minute more. Add chicken
broth, potatoes, cream-style corn, and whole kernel
corn. Bring to boiling stirring constantly; reduce
heat. Cover and simmer about
30
minutes or until
potatoes are tender. Stir in half-and-half, cranberries,
sage, and thyme. Cook and stir
2
minutes more.
Top each serving with Cornbread Croutons, parsley,
and bacon. Makes
4
to
6
(about
1
1/2 cup) servings
Cornbread Croutons: Preheat oven to
375
°F. Place
2
cups of baked cornbread cubes (
1
-inch cubes)
in a shallow baking pan. Drizzle with 2 tablespoons
of melted butter. Sprinkle with 1/4 teaspoon coarse
salt and i/s teaspoon ground black pepper; toss to
coat. Bake about
10
minutes or until lightly browned,
carefully stirring once halfway through baking cool.
Rodney Strong Wine Pairing:
Sonoma County Chardonnay or Estate Charlotte’s
Home Sauvignon Blanc
(
1
)
6
oz. pkg Uncle Ben’s
Long Grain
8
c Wild Rice
Original Recipe
]Ia
cup chopped onion
]Ia
cup chopped celery
Va
cup chopped carrot
1
Tbsp. olive oil
(
1
)
15
-oz. can black
beans, rinsed and drained
V2 cup frozen com,
thawed
2
cloves garlic, minced
V4 cup quick cooking
oatmeal
1
large egg beaten
1
tsp. ground cumin
2
tsp. ground chili
powder
1
tsp. chopped chipotle
peppers in adobo sauce
V4 tsp. salt
V4 tsp. ground black
pepper
Nonstick cooking spray
6
hamburger buns
6
cups shredded lettuce
UN CLE BEN’S
W inner
S p i c y B l a c k B e a n
V e g g i e B u r g e r
Kristi Silk — Ferndale, WA
Start to Finish:
57
m inutes
Prepare rice according to package directions.
Uncover and remove from heat. Cool while preparing
vegetables. In small skillet cook onion, celery, and
carrot in hot olive oil over medium heat about
6
minutes or until vegetables tender. Set aside.
In large mixing bowl place 1/2 of the black beans and
mash with a potato masher or fork until completely
mashed. Add remainder of the black beans, corn, garlic,
oatmeal, egg and spices. Mix well. Add cooled rice,
cooked vegetables, chipotle pepper, salt and pepper.
Form into
6
patties, 1/2 to 3/4 inch thick (about 1/2
cup per patty). Place on a tray. Cover and chill about
10
minutes or until patties are set up.
Spray a
12
-inch skillet with non stick cooking spray.
Add patties and cook over medium heat
6
minutes
per side until patties are golden and heated through.
Serve atop lettuce or in split and toasted burger buns
topped with sour cream, avocado and/or salsa.
Makes
6
servings
Rodney Strong Wine Pairing:
Sonoma County Merlot or Estate Knotty Vines Zinfandel
or Estate Russian River Valley Pinot Noir
