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Enter y o u r recipe to win m oney and prizes inour
Prize Tested Recipes® C ontest (see
page
2 2 3
).
Your original
recipe could be
worth up to $
4 0 0
.
Winning recipes
will be entered to
win the
2010
annual Grand
Prize—a selection
of appliances from Frigidaire worth up to
$
10
,
0 0 0
. Winner will choose from Frigidaire’s
new Professional line, including the washer
and dryer,
above.
Enter your original recipes
(never before published) in Prize Tested
Recipes® contest, which features two new
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MONTHLY PRIZES
Two $
400
, two $
200
, ten
$50
honor roll winners.
JUNE 2010 CATEGORIES
BARBECUE SIDES What do you prepare to
go along with the steak, burgers, chicken, or hot
dogs that you grill? Maybe it’s a potato or pasta
salad unlike any other. Or do you put a creative
twist on baked beans? Coleslaw, either with a
vinaigrette or creamy dressing; a fruit salad with
a spicy syrup; and vegetable casseroles filled with
seasonal ingredients are other possibilities. Send
us your best original recipe!
ICE CREAM SANDWICHES Instead of
buying ice cream treats, how about inventing
your own version and entering it in this month’s
contest. Need some ideas to get started?
Stir small fresh fruit pieces, mini semisweet
chocolate pieces, or chopped nuts into a
favorite purchased ice cream and sandwich it
between two cookies, brownies, or pound cake
slices. Make the cookies or cake from scratch
or use purchased products. Another possibility:
Make a frozen mousse mixture or ice cream to
sandwich between toasted or grilled cake slices.
THIS MONTH’S WINNERS
(PAGES 223- 225)
$400
WINNERS Aysha Schurman, Ammon, ID;
Aubrey Shaner, Orem, UT
$200
WINNERS
jston,
PA; Shannon Stephenson, Farnhamville, IA
$50
HONOR ROLL WINNERS Kathy Berkey,
Whitehouse, OH; Shelly Fisher, Hermiston,
OR; LisaVoIpe Hachey, Hopkinton, MA; Carla
Hernandez, Los Angeles, CA; Sonya Labbe, Santa
Monica, CA; Curtis McMurtrie, Bedford, MA; Bob
Reals, Jamesville, NY; Grace Sammartino, Tega
Cay, SC; Sarah Batt Throne, El Cerrito, CA; Becky
Walch, Orland, CA
CONTEST DETAILS
Subjectto Official Rules at BHG.com/recipe/
memberRecipes. No purchase necessary. Opento legal
U.S. residents,
14
years or older. Void where prohibited.
Sponsor: Meredith Corp., Des Moines, Iowa.
ENTRY November contest begins
10
/
15
/
09
. By mail,
send entriesto:
0610
Food Dept., Better Homes
and Gardens® magazine, Des Moines, IA
50309
-
3023
. Online, submit entry information in an e-mail
to [email protected]. E-mail entries must be
received by
11:59
p.m., CT,
11
/
22
/
09
. Mail entries must
be postmarked by
11
/
22/09
and received by
11
/
30
/
09
.
ENTRY INFORMATION For each Category
entered, createyouroriginal recipe. Multiple entries
are allowed, but each recipe must be submitted
as a separate entry and each entry must meet the
following requirements:
•
A recipe may be submitted in either of the two
monthly Categories. Write ortype on each entrythe
Categoryyou wish to enter. Each recipe may only
be submitted forjudging in one Category. Multiple
entries may be submitted in the same envelope.
•
Recipe entries must be original, and cannot
have been previously published, won another
competition or contest, or been used for
advertising or promotional purposes.
•
Entry must: (
1
) include recipe name and number of
servings the recipe yields, (
2
) use ingredients that are
available in most grocery stores, (
3
) list ingredients
with measurements in order of use, (
4
) include step-
by-step preparation and cooking directions, and (
5
)
include entrant name, age, complete address with
ZIP Code, and telephone numberwith area code; an
e-mail address is optional.
Advertisement
F a m ily F i
Prep Time: 15 m
inutes
Cook Time: 20 m
inutes
Servings:
8
DIRECTIONS
Log on
to
BHG.com/magazine
to
print and save this recipe.
Lindsay Roasted Olives
INGREDIENTS
1
pint
(2
cups) grape or
1
tbsp.
Herbs de Provence or m
ix of
cherry tomatoes
dried rosemary and thyme
1
cup
Lindsay® Ripe
8
whole garlic cloves, peeled
Pitted Olives
И cup
olive oil
1
cup
Lindsay® Greek
Kalamata Pitted Olives
И tsp.
freshly ground black pepper
1
cup
Lindsay® Garlic Stuffed
Spanish Olives
Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a
15x10-inch sheet pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or
crackers. If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If
you have trouble finding the specified olives, feel free to use any combination that appeals to you.
■ Savtx OUue Ctfe'.
www.lindsayolives.com
226
NOVEMBER
2009
BETTERHOMES AND GARDENS
