The aroma of tasty treats and savory dishes filled The Messenger office on Sunday afternoon as contestants in The Messenger and Piggy Wiggly Third Annual Holiday Recipe Contest brought their prepared recipes in for judging by members of the Hartsville Recreation Department Red Hat Society.
With five categories and nine Red Hatters, two were assigned to each category, along with Messenger Editor Lisa Chalian-Rock, to do the judging. The recipes were evaluated on presentation, taste, originality and overall appeal.
When all the taste testing was complete and scoring tabulated, contestants, staff and the Red Hat Society members sampled all of the dishes and agreed the judging must have been difficult in every category.
This year’s grand prize went to Sue Schmitzer for her Parmesan Chicken Puffs. Runner up was Paula Murph for her Ham Ball.
There was tie for the grand prize between the Ham Ball and the Parmesan Chicken Puffs. After all of the Red Hatters had a chance to sample them both, a tie-breaker vote was taken and Parmesan Chicken Puffs was declared the winner. Since there were more entries in the dessert category, a first and second prize was awarded in that category.
Winners in the five individual categories were Paula Murph in appetizers for Ham Ball; April Bishop in main dish for Crock Pot Cubed Steak; Sue Schmitzer in side dish for Baked Pineapple Casserole; Trilby Hall first place in desserts for Chocolate Syrup Pound Cake; Janelle Allen-Gregg second place in desserts for Fruit Cake Cookies; and Janelle Allen-Gregg in cheap, easy and wonderful for Breakfast Pie.
Prizes include gift certificates from Piggly Wiggly and Wal-Mart, gift basket from McLeod Farms, candles from Hartsville Furniture Company, Minnie’s Giftique and The Village Shop and the grand prize, a grill, from Lowe’s.
We would like to thank everyone who participated in making this contest and recipe guide possible.
The recipes have been printed in our Holiday Cooking Guide inserted in this edition. One recipe was inadvertently left out of the Holiday Recipe Guide, the winning recipe in the cheap, easy and wonderful Category.
Breakfast Pie
2 eggs
¼ cup milk
1 lb. pork sausage cooked, crumbled
1 cup shredded cheddar
8-inch frozen pie shell
Salt and pepper to taste
Pre-heat oven to 400 degrees. Mix eggs, milk and seasoning. Put sausage in pastry shell. Cover with egg mixture. Sprinkle cheddar cheese on top. Bake for 25 to 30 min. until golden brown.
Email
Facebook
Google
Twitter
Favorites
More
Advertisement