P
R
O
M
O
T
I O
N
B e t t e r H o m e s a n d G a r d e n s
®
PRIZE T E S T E D RECIPES
T h e A n n u a l
/
-
*
1
w
l n e A n n u a l
C h a lle n g e
Here are the winning sponsor recipes
2 0 0 9
P r i z e T e s t e d R e c i p e s :
T h e A n n u a l C h a l l e n g e .
Over 6,000 readers entered, but only three were
selected to win $2,500 each from
Hidden Valley,
Lindsay Olives
and
Sun-Maid.
Log on to
BHG.com/PTR
to see video
demonstrations of the sponsor-winning recipes and
turn to page 178 to see all our winning recipes.
THANK YOU TO OUR SPONSORS:
H i d d e i M i e y
_________
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16 fresh or frozen
large shrimp in shells
(about 1 lb.)
Vz
of an 8-oz. package
whipped cream cheese
1
1 -oz. package
Hidden Valley* Original
Ranch* Dressing Mix
1 Tbsp. milk
8
very thin slices
prosciutto, halved
lengthwise
2
/3
cup extra virgin
olive oil, divided
2 Tbsp. lemon juice
1
1
/2
tsp. snipped fresh
rosemary
1
Vz
tsp. coarse grain
mustard
1
clove garlic, minced
1
/4tsp. salt
2
heads romaine lettuce,
halved lengthwise
Shaved Parmesan cheese
HIDDEN VALLEY RANCH Winner
P r o s c i u t t o R a n c h
S h r i m p - o n - t h e - B a r b i e
w i t h G r i l l e d C a e s a r R o m a in e
Antoinette Owens — Ridgefield, CT
Start to Finish:
1
hour
38
minutes
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp
and pat dry with paper towels. Place cream cheese in a medium
microwave-safe bowl. Microwave, covered, on 100% power (high)
for 30 to 60 secs, or until softened and to the consistency of a
vegetable dip. Stir in 1 Tbsp. ofthedressing mix and 1 Tbsp. milk.
2. Dip shrimp in cream cheese mixture, coating completely.
Allow excess cream cheese to drip off. Wrap a piece of
prosciutto around the shrimp and place shrimp in a 3-quart
rectangular baking dish. Repeat with remaining shrimp.
3. In asmall bowl whisktogether Vscup oil, lemon juice,
rosemary, mustard, garlic and salt Drizzle over shrimp. Turn
shrimp to coat in oil mixture. Cover and chill for 1 hour,
turning shrimp once halfway through chilling
4. Thread shrimp onto 412-inch skewers) leaving 1A-inch
space between shrimp.
5. In asmall bowl combine '/s cup oil and remaining dressing
mix. Brush evenly over lettuce halves.
6
. For a charcoal grill, grill lettuce halves, on the rack of an
uncovered grill directly over medium coals for 3 to 4 minutes
or until browned, turning once halfway through grilling Remove
from grill. Grill shrimp skewers on the rack of an uncovered grill
directly over medium coals for 5 to 6 minutes or until shrimp
are opaque, turning once halfway through grilling (For agas grill,
preheat grill. Reduce heat to medium. Place lettuce on grill rack
over heat Cover and grill as above; then grill shrimp as above).
7. To serve, place a lettuce half on each of 4 serving plates.
Top each with a shrimp skewer and sprinkle with cheese.
Serve with Caesar salad dressing Makes 4 servings.
*lf using wooden skewers, soak in water to cover for at least
30
m
ins, before using.
1
1/
4
CUpS
French green
lentils (8-ounces)
Water
6
cups low sodium
beef broth
1Acup canned tomato
paste
1/2
tsp. ground black
pepper
1 Tbsp. olive oil
8
ounces (about 3)
smoked bratwursts,
halved lengthwise and
sliced 1/
2
-inch thick
Lindsay* Spanish
Manzanilla Olives,
coarsely chopped
1
/
2
cup Lindsay* Greek
Kalamata Olives, pitted,
coarsely chopped
4 cups coarsely chopped
Swiss chard (6 ounces)
1/2
cup Chianti wine
2 English muffins, split
1 Tbsp. olive oil
1/2
cup crumbled blue
cheese
LINDSAY'51
OLIVES Winner
T o u r o f E u r o p e S o u p
Kristie Schley — Pasadena, MD
Start to Finish:
1
hour
40
minutes
1. In a large pot cover the lentils with boiling water and
allow to stand 15 minutes. Drain and return lentils to
pot. Add beef broth, tomato paste and black pepper.
Bring to boiling; reduce heat Simmer, covered, 30
minutes.
2. Meanwhile, in a large skillet, heat 1 tablespoon olive
oil over medium-high heat Add bratwursts, manzanilla
olives and kalamata olives and cook 3 to 4 minutes or
until bratwursts are lightly browned. Add Swiss chard
and cook 4 to 5 minutes more or until wilted.
3. Add bratwurst mixture to pot with lentil mixture.
Pour Chianti into hot skillet to deglaze, scraping up any
browned bits with a wooden spoon. Transfer to pot
with lentil mixture. Simmer, covered, 15 to 20 minutes
more or until lentils are tender.
4. Meanwhile, brush cut sides of English muffins with 1
tablespoon olive oil. Sprinkle with blue cheese. Arrange
on a baking sheet, and broil under high heat for 3 to 4
minutes or until cheese is melted and golden brown.
Cut toasted English muffins into 1-inch pieces.
5. Serve soup topped with English muffin croutons.
Makes 4 servings.
4
Vz
cups whole milk
Vz
cup rum
1
Tbsp. vanilla
Vz
cup sugar
Ve tsp. salt
% cup uncooked short
or medium grain rice
4 egg yolks
3 mangoes, peeled,
seeded and chopped
Sun-Maid*
raisins
1
Tbsp. finely shredded
lime peel
'h
cup fresh lime juice
1Acup small mint leaves
or coarsely snipped mint
leaves
SUN-MAID15
Winner
M a n g o M o ji t o R ic e P u d d i n g
Patterson Watkins — Philadelphia, PA
Preparation Time:
30
minutes
Start to Finish:
2
hours
50
minutes
1. In a large, heavy-bottomed saucepan combine milk,
rum, vanilla, sugar and salt Bring to a simmer; stir in rice.
Reduce heat; simmer, uncovered, for 20 to 30 minutes or
until mixture is slightly thickened and rice is tender.
2. In a large bowl whisk egg yolks until fluffy, about 3
minutes. Gradually whisk about 2 cups of the rice mixture
into the egg yolks.
3. Return the egg yolk mixture to the saucepan. Bring
mixture just to a boil over medium low heat, stirring
constantly. Remove from heat
4. Fold in the mangoes, raisins, lime peel and lime juice.
Pour mixture into a 3-quart rectangular baking dish. Cover
and chill for 2 to 3 hours before serving Garnish with mint
Makes 8 servings.
