f o o d
|
p r i z e t e s t e d
r e c i p e s
S a v o r y
o r
S w e e t
T h e se w in n in g read er re cip e s— for a m eaty p asta d ish
and a h e a lth fu l nut d essert— are su re to be keepers.
BY
ERIN SIMPSON | PHOTOS BLAINE MOATS | FOOD STYLING GREG LUNA
PTR WINNER
L in d en R. G ray
Temple City, CA
“Because the
seasonings are
already in the
sausage and salsa,
this recipe is
simple to prepare.
You can vary the
flavor by using a
spicy Mexican or
Italian sausage, or
mild or hot salsa,”
says Linden.
$500
PRIZE: NEW WAYS WITH SAUSAGE
M e x i c a n M a c a n d C h e e s e
$500
PRIZE: NUT DESSERTS
F o u r - N u t M a p l e B a r s
1 2
oz. dried mostaccioli or rigatoni pasta
(3 cups)
1
lb. bulk pork sausage
1
cup chopped onion
1
16-oz. jar green medium-hot salsa
2
8
-oz. pkg. shredded Monterey Jack cheese
(4 cups)
Tomato wedges, sliced jalapeno peppers, and
chopped fresh cilantro
Salsa (optional)
1. Preheat oven to 350°F. Lightly grease 3-quart
rectangular baking dish; set aside. Cook pasta
according to package directions. Drain; set aside.
2. Meanwhile, in large skillet cook sausage and
onion until meat is browned and onion is tender.
Drain fat. Return sausage and onion to skillet. Stir
in green salsa.
3. In prepared baking dish layer half of the cooked
pasta, half the sausage mixture, and half the cheese.
Repeat layers.
4. Bake, uncovered, for 35 minutes or until bubbly.
Let stand 10 minutes. Top with tomato, jalapeno,
and cilantro. If desired, serve with additional salsa.
Makes 12 servings.
PTR WINNER
T a m a ra C adle
Leon, WV
“I find it’s easy
to make lower-
calorie, lower-fat,
and healthier
ingredient
substitutions, such
as using fat-free
milk and whole
wheat flour,” says
Tamara. “I often
look for ways to
cut sugar, too, or
substitute honey
or maple syrup.”
2
cups whole wheat flour
1
tsp. baking powder
1
tsp. baking soda
2
egg whites
3/4
cup pure maple syrup
V z
cup canola oil
V z
cup fat-free milk
V / z
cups toasted chopped cashews, almonds,
walnuts, and/or pecans
1
cup sem isweet chocolate pieces
1
recipe Chocolate-Hazelnut Frosting,
b e l o w
2/ 3
cup toasted pecan halves, chopped cashews,
slivered almonds, and/or chopped walnuts
1. Preheat oven to 350°F. Grease and lightly flour
a 13x9x2-inch baking pan. In large bowl combine
flour, baking powder, and soda. In medium bowl
whisk together egg whites, maple syrup, oil, and
milk; add to flour mixture. Stir to combine. Stir in
the
I V
2
cups nuts and the chocolate. Spread in pan.
2. Bake 25 to 30 minutes or until a toothpick
inserted near center comes out clean. Cool on rack.
Spread with Chocolate-Hazelnut Frosting; sprinkle
with th e 2
/? cup nuts. Cut into bars. Makes 24 bars.
C hocolate-H azelnut F rosting In a bowl combine
J
/i cup chocolate-hazelnut spread, 3 tablespoons fat-
free milk, and 1 tablespoon pure maple syrup. Stir
in
V z
cup unsweetened cocoa powder. Stir in 1 to 1 */»
cups powdered sugar until spreading consistency. ■
BETTER HOMES AND GARDENS | MARCH 2011 | BHG.COM
