2008
Cook-off Recipes
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Visit the Official Cook-Off Website for Recipes from the 2010 & 2011 Cook-Offs!!
Our cooks
sure know how to jazz up citrus and celery in ways both easy
and complicated. Here's a list of the fares fans enjoyed in
2009:
2008
Recipes
Grapefruit
Chicken Cordon Bleu
Citrus 2009 (1st Place Citrus & Grand Prize)
Submitted by Roberta McQueen
6 skinless,
boneless chicken breast halves
¼ t. salt
1/8 t. ground black pepper
6 slices swiss cheese
6 slices cooked thin deli ham, brown sugar glazed
1 jar red grapefruit sections
½ c. Italian bread crumbs
½ c. milk
2 large eggs
Directions:
Preheat oven to 350 degrees. Coat a 7 x 11 inch baking dish
with nonstick cooking spray. Pound chicken breasts to ¼
inch thickness. Layer chicken breasts with ham, cheese, and
grapefruit sections. Roll up breasts. Beat milk and eggs together.
Dip chicken breasts in egg mixture and then in bread crumbs
to coat. Secure with short wooden skewers. Bake 30 minutes.
Coat each chicken breast with one-half of the sauce allocated
for that breast (keep the other half warm). Cook 10 minutes
more. Remove toothpicks. Pour rest of sauce on serving platter,
top with chicken breasts and arrange grapefruit sections around
chicken. Serve immediately.
Sauce:
2 can cream of chicken soup
1 c. sour cream
2 T. grapefruit juice
6 T. minced dill
½ c. to 1 c. milk, to think sauce
Directions:
in a medium saucepan, combine chicken soup and sour cream.
Heat thoroughly. Add grapefruit juice and minced dill and
milk, as needed to thin sauce for pouring.
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A
Very Yummy Salad
Celery 2009 (1st Place)
Submitted by Bonnie Banda
¾
cup mayonnaise
¼ cup sugar
2 tablespoons white vinegar
2 bunches broccoli florets
2 ribs celery. Diced
½ cup golden raisins
½ small red onion, thinly sliced
6 bacon slices, cooked and crumbled
1 (11 oz) can mandarin oranges, drained
¼ cup sunflower seed kernels
Stir together
mayonnaise, sugar and vinegar in a large bowl. Add broccoli,
celery and raisins. Toss well. Cover and chill thoroughly.
Before serving, top with onions, crumbled bacon, mandarin
oranges and sunflower kernels.
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Zesty
Lime Brownie
Citrus 2009 (2nd Place)
Submitted by Nancy Rudland
Brownie
Bottom:
1 1/3 c.flour, sifted, all purpose
1 t. baking powder
½ t. salt
½ c. butter, softened
1 c. light brown sugar, firmly packed
1 egg
1 t. vanilla extract
½ t. almond extract
Topping:
1 can Sweetened Condensed Milk (14 oz can)
4 oz. Cream Cheese, softened
6 T. Lime juice, fresh ( 3 limes)
6 oz. Milk Chocolate chips
4 oz. Coconut, sweetened, flaked
½ c. Almonds, sliced, broken into small pieces
1 T. Zest from a fresh lime
Preheat
oven to 350 degrees Grease (spray) a 13 x 9 pan. Sift flour
with baking powder and salt; set aside. In a mixer bowl at
low speed beat butter, sugar, egg, vanilla, and almond until
smooth. Add flour mixture and beat until well blended. Spread
evenly in prepared pan. Bake 17 minutes. Remove from oven.
Using a food processor, blend the sweetened condensed milk,
cream cheese, and lime juice. Pour over brownie bottom. Top
evenly with remaining ingredients. Place back in oven. Bake
for 20 minutes or until sides are golden brown. Cool before
cutting into bars.
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Celery
Turtle Cheesecake
Celery 2009 (2nd Place)
Submitted by Alyson Osczepinski
GRAHAM
CRACKER CRUST
1 box of graham cracker crumbs
1 stick + 2 Tbsp butter, melted
3 Tbsp white sugar
FILLING
5 (8oz) packages of cream cheese, softened
1 ¾ cups white sugar
3 Tbsp all-purpose flour
5 eggs
2 egg yolks
1 tsp vanilla extract
¼ cup sour cream
4 oz semi-sweet chocolate bar, broken into pieces
1 cup finely chopped celery
CELERY
CARAMEL
1 cup sugar
6 Tbsp butter
½ cup heavy cream
½ cup finely chopped celery
½ cup chopped pecans
12 pecan
turtle chocolate candies, chopped coarsely
DIRECTIONS
Preheat oven to 350 degrees. Lightly coat a spring form pan
with cooking spray.
CRUST
In a large bowl stir the graham cracker crumbs and sugar into
the melted butter. Dump graham cracker mixture into the prepared
spring form pan. Evenly, press the mixture into the bottom
of the pan and up the sides. Place crust into the oven for
10 minutes.
FILLING
Prepare the filling by blending the cream cheese with an electric
mixer until smooth. Blend in sugar, flour, and vanilla extract.
Add both yolks and blend. Then add one egg at a time, blending
on high speed. Stir in sour cream, just until combined. Set
aside.
Make a
double boiler - In a glass bowl over a boiling pot of water
melt the semi-sweet chocolate. When melted remove chocolate
and let it cool for five minutes. Pour 1/3 of the cheesecake
filling mixture into the bowl with chocolate and stir to combine.
Add 1 cup of chopped celery and mix.
Take coarsely
chopped pecan turtle chocolates and line the bottom of the
graham cracker crust. Pour chocolate cheesecake batter over
top of the pecan turtles to form the first layer. Then pour
the additional 2/3 of plain cheesecake batter on top of the
chocolate layer. Set aside.
CELERY
CARAMEL
In a heavy bottomed 2-3 quart pot over medium-high heat, begin
to melt sugar. As the sugar begins to melt, whisk vigorously.
When the sugar comes to a boil, stop stirring. As soon as
all the sugar is melted and is a dark amber color, add in
the butter and whisk till melted. Remove mixture of heat.
Wait 10
seconds and slowly add heavy cream whisking to incorporate
(the mixture will bubble up which is why you want a larger
pot). Whisk caramel until smooth. Allow mixture to cool for
about 5 to 10 minutes, then stir in celery and nuts.
Then take
the caramel mixture and spoon on top of cheesecake. Take a
butter knife and swirl the caramel throughout the cheesecake.
Place cheesecake in oven and bake at 350 degrees for 50 -60
minutes. Cheesecake should be firm on the edges, but with
a slight wobble in the center. Shut off oven and allow the
cheesecake to cool down inside the oven for about an hour.
Remove cheesecake from oven and refrigerate overnight.
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Outrageous
Orange Grove Pie
Citrus 2009 (3rd Place)
Submitted by Linda Vail
Crust:
4 egg
whites
1 cup sugar
24 round buttery crackers (Ritz), broken in small pieces,
but not too fine
1 to 2 tablespoons grated orange zest
1 cup coarsely chopped pecans (or walnuts)
1 teaspoon vanilla
Beat egg
whites until stiff; add sugar and continue beating until very
stiff. Fold in remaining ingredients. Put in well greased
pie plate, forming high around the edge to hold filling. Bake
for 30 minutes at 350 degrees. Cool.
Filling:
4 egg
yolks
½ cup sugar
2 tablespoons lemon juice
4 tablespoons grated orange zest
1/8 teaspoon salt
2 Florida oranges, sectioned, diced and drained
1 cup heavy cream
¼ cup finely chopped pecans or walnuts
Beat egg
yolks slightly in top of double boiler; add sugar, lemon juice,
orange zest, and salt. Cook over boiling water, stirring constantly
until thick, 8 to 10 minutes. Fold in the diced orange sections.
Cool. Whip the cream and fold into filling mixture. Pour this
mixture into meringue crust. Sprinkle chopped nuts around
perimeter. Chill 12 hours or longer.
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Everything
but the Kitchen Sink Breakfast Pizza
Celery 2009 (3rd Place)
Submitted by Theresa Dalman
3 stalks
of celery diced finely
1 medium onion diced
2 plum tomatoes diced
1 small green and red pepper (sliced in half and cut fine)
1 pound roll of breakfast sausage meat
10 eggs scrambled
1/4 cup of grated cheese
One bag of grated Cheddar cheese
2 ready made pizza crust
salt and pepper to taste
1 Potato
Directions
First preheat oven to 400 degrees. Saute sausage on high heat
with celery, onion and peppers. Until vegetables are tender
and sausage is lightly browned. Then drain any extra oil from
mixture. Pour mixture into a bowl to cool. Continue to use
the same pan to cook the scrabbled eggs ( make sure eggs are
not fully cooked, but make sure they are slightly solid).
Then place eggs into separate bowl to also cool. Take 1 potato
and place into microwave for 4-5 minutes depending on size,
peel and dice then add to mixture. Lastly dice two plum two
tomatoes and also add to mixture
Preparation.
Take the two pie crust and place onto a lightly greased pan.
Then evenly place eggs onto the the pizza crust, and split
mixture between two pies. Sprinkle grated cheese and cheddar
over both of the pies, and then finish off by adding salt
and pepper to desired taste. Bake at 400 for approximately
10- 12 minutes or until lightly brown and cheese is melted.
Other
Options
Anything can be added to your Pizza, Just keep adding until
its right for you! Ex: Mushrooms, Onions, Carrots, jalapeno,
bacon, ham , corn beef hash etc......Pizza can also be made
on pre made, homemade or any dough recipe you enjoy. Enjoy
it anytime of the day
BREAKFAST BRUNCH LUNCH OR DINNER!!!
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Chuluota
Snow Balls
Citrus 2009 (4th Place)
Submitted by Brett Banda
2 pounds
confectioner's sugar
½ cup butter, softened
1 (14 oz) can sweetened condensed milk
Juice and zest of 4 key limes
1 (14 oz) package shredded coconut
1 ½ cup chopped macadamia nuts
White chocolate for dipping
Combine
first 4 ingredients and mix until creamy. Add coconut and
nuts. Measure 1 tablespoon of mixture and roll into balls.
Melt white chocolate and dip the balls.
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Hungarian
Chicken Paprikash
Celery 2009 (4th Place)
Submitted by Kiersten Walker
1 onion
1/4 c. oil
2 tsp. salt
1 tsp. pepper
¼ cup Hungarian sweet paprika
1 whole celery heart sliced
4-5 lb. chicken, cut up
1/2 pt. sour cream
1/2 pt. light cream
1 lemon (optional)
1-1 ½ c. stock or water
Brown
onion and celery in oil. Mix seasonings. Rub chicken with
lemon if using the lemon, then add chicken to hot skillet
and brown 10 minutes. Add stock or water as needed. Cover
and simmer until tender. Remove chicken. Add sour cream to
the drippings in pan and mix well. If more gravy is desired,
add light cream. Serve with rice or dumplings.
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Creamy
Mojito Torte
Citrus 2009
Submitted by Nicole Hulbert
Nonstick
cooking spray with flour
1/2 cup plus 2 tbsp dark rum, divided
1 pkg (18.25 oz) butter recipe yellow cake mix (plus ingredients
to make cake)
1 1/4 cups powdered sugar, divided
3 limes, divided
1 pkg (8 oz) cream cheese, softened
1/2 tsp mint extract
1 container (12 oz) frozen whipped topping, thawed
Preheat
oven to 350°F. Spray Torte Pans with nonstick cooking
spray with flour. Place 8-in. circles of Parchment Paper over
centers of pans; set aside. Substituting 1/2 cup of the rum
for 1/2 cup of the water, prepare cake mix according to package
directions in a Mixing Bowl. Whisk batter 1 minute. Divide
batter between pans, spreading evenly to edges. Bake 14-16
minutes or until wooden pick inserted into centers comes out
clean.
For glaze,
combine 1/4 cup of the sugar and remaining 2 tbsp rum in a
small bowl. Remove pans from oven to a Cooling Rack; let stand
5 minutes. Invert one cake onto Large Round Platter. Invert
second cake onto cooling rack. Brush wells of both cakes with
glaze.
For filling,
zest two of the limes using a Grater to measure 2 tsp zest.
Juice zested limes to measure 3 tbsp juice. In a Mixing Bowl,
combine juice, zest, cream cheese, mint extract and remaining
1 cup sugar. Whisk briskly until smooth. Fold in whipped topping
and mix until very thick. Attach open star tip to a cake Decoratin
tube; fill with 1/2 cup of the filling and set aside.
Slice remaining lime. Cut slices into quarters. Spread half
the remaining filling into well of cake on platter. Slide
spatula between the second cake and cooling rack. Carefully
place cake well-side up over filling. Spread remaining filling
into well. Pipe rosettes around cake; garnish with lime slices.
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G.A.T.O.R.
Bites
Citrus 2009
Submitted by Cathy Boullosa
6 Honey
Graham crackers, crushed
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter or margarine, melted
5 - 8oz pkg. cream cheese, softened
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
4 eggs
1 - 8oz jar Cathy's Cajun Cuisines - G.A.T.O.R. Jam*
Caramelized Sugar Spirals
*G.A.T.O.R. Jam - is a version of Orange Marmalade w/ a Kick
(G.A.T.O.R. Jam is made exclusively by Cathy's Cajun Cuisines
and contains Ginger, Apples, Tangerines, Oranges, Red Hot
Candies)
Directions:
Heat oven to 325 degrees F. Line a 13x9 inch pan with foil.
Mix crushed graham crackers, 3 T sugar and butter; press into
bottom of pan. Bake 10 minutes. Beat cream cheese, sugar,
flour and vanilla until blended. Add sour cream; blend. Add
eggs, 1 at a time, mixing on low speed until blended.
Bake 40
minutes or until center is almost set. Cool completely. Refrigerate
4 hours. Use foil to lift cheesecake from pan. To Make Caramelized
Sugar Spirals - You will need: 2 cups sugar, ½ c light
corn syrup, and Red Hot Candies.
Sprinkle
crushed red hot candies over a piece of parchment paper. Set
aside.
Stir together
sugar, corn syrup, and ½ cup water in a 3 ½
heavy saucepan until blended. Place pan over medium-high heat,
and cook, without stirring, until a candy thermometer registers
305 degrees to 315 degrees or until mixture begins to turn
a golden caramel color (about 25 to 30 minutes). Remove from
heat, and stir using a clean wooden spoon just until color
is evenly distributed. Carefully place bottom of saucepan
into cold water to stop the cooking process. Remove from water,
and let stand 2 to 3 minutes or until slightly thickened.
Carefully
spoon about 1 Tbsp hot syrup over candies in a circular motion,
creating desired disc size. (If syrup gets too thick, place
saucepan back over heat for 3 to 4 minutes or until syrup
slightly melts. Use a clean spoon to continue making spirals).
Let cool 10 minutes or until completely cool. (Mixture will
harden as it cools)
Drizzle
or spread Cheesecake with CCC's G.A.T.O.R. Jam; top with Caramelized
Sugar Spirals and serve.
Makes:
16 servings.
Notes:
If you don't have time to make cheesecake from scratch and
want to have a fast and easy dessert, buy a premade cheesecake;
a jar of my G.A.T.O.R. Jam; and a can of cool whip. Cut the
cheesecake; plate it on an exquisite dish; drizzle the G.A.T.O.R.
Jam over the cheesecake; and add a dollop of cool whip; then
sprinkle with a few crushed Red Hots and Viola!
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Key
Lime Crème Brûlée
Citrus 2009
Submitted by Shari King
Prep time:
20 minutes
Cook time: 1 hour
Serves: 6
Ingredients:
2 cups
heavy cream
1 vanilla bean, split lengthwise or 2 tablespoons vanilla
extract
3 ounces white chocolate, softened in the microwave
4 ounces sweetened condensed milk
1 large
whole egg and 6 large egg yolks
1/4 cup plus 6 teaspoons sugar (for caramelization)
4 tablespoons fresh Key lime juice
Garnish:
A dollop of freshly whipped cream and Key lime peel
Preheat
oven to 275ºF.
Place
cream, softened white chocolate and sweetened condensed milk
in medium saucepan over medium heat. Scrape in seeds from
vanilla bean; add bean. Warm gently to just less than a simmer.
Remove bean.
Beat egg
yolks and sugar in a medium stainless steel bowl until smooth.
Add Key lime juice. Temper egg mixture with a small amount
of cream mixture. Gradually add remaining cream mixture.
Strain
and divide among six 6-ounce ramekins or soufflé cups.
Place cups in large baking pan. Pour in enough hot water to
come half way up sides of cups. Cover pan with plastic wrap
and aluminum foil.
Position
rack in the middle of the oven. Carefully place water bath
with ramekins on the rack. Rotate 180 degrees after 30 minutes.
Custard
is set when it jiggles but is not too fluid. Remove from water
bath and let cool at room temperature. Cover and refrigerate
at least 3 hours or overnight.
When ready
to serve, sprinkle 1 teaspoon sugar evenly over each custard.
Use torch to melt and caramelize sugar, or broil about 2 minutes,
watching carefully and rotating cups. Let stand until sugar
hardens or chill 15 minutes to 2 hours.
Many thanks
to James, the manager, and Nicole, our waitress, for their
helpful hints and gracious hospitality during our "research"
visit to Brio Tuscan Grille in Winter Park Village.
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Oyster
Rolls (Austern Bierok)
Celery 2009
Submitted by Robert King
Dough:
This recipe makes about 24 rolls.
2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour
Put yeast
and milk in a bowl. Let sit for 5 minutes. Add sugar, salt,
eggs and softened butter. Mix. Gradually add flour while mixing.
Add flour until dough pulls together into a ball. Knead for
4 or 5 minutes or until dough is smooth. This really works
best with a free-standing mixer with a dough hook. (At this
point it should be noted that almost any dinner roll dough
recipe can work, so if you have a favorite use it. Publix
brand Deli-Pizza dough is a good substitute for yeast impaired
cooks. It comes in refrigerated balls ready to rise. Proceed
as follows.)
Put in
a greased bowl, cover with a towel and allow to rise until
double. Punch down and let it rise again. Remove dough from
bowl and divide into thirds. On a floured surface, roll one
portion of the dough to 1/4" thickness. Cut into 5"or
6" squares. (Reserve dough you cut off to reroll.) Give
each square an extra roll with the rolling pin before filling.
Filling:
Start this about halfway through the second rise of the dough.
16 Oz. raw Oysters
1 Cup finely chopped Celery
¼ Stick Butter
Salt and pepper to taste.
Clean
oysters and drain. Sauté celery in 1 tablespoon of
butter till tender and all liquid is evaporated. Transfer
to a paper lined bowl to drain. Place oysters pan and simmer
until they stop rejecting liquid. Drain and season oysters,
add tablespoon of butter and increase heat to sear/ brown
lightly on the outside. Remove from heat and stir in cooked
celery. Transfer to paper lined bowl to absorb any liquid
and to cool. Set aside until dough is ready.
Making:
Put a heaping tablespoon of filling on the center of each
dough square. Pull opposite corners of the dough together
and pinch to hold. Pull the opposite two corners together
and use your fingers to pinch all edges together to seal in
filling. Turn over and put on a cookie sheet. Space about
1 inch apart. When cookie sheet is full put a towel over it
and let it rise for about 15 minutes. Egg wash is optional.
Bake: in a 350 degree oven for 15 to 20 minutes - until they
are a deep brown. Cool on racks and serve warm with butter.
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Orange
Chocolate Swirl Cheesecake
Citrus 2009
Submitted by Jennifer Swan
Ingredients
2 cups chocolate wafer crumbs
2 tbsp sugar
½ cup butter
4 8 oz. pkgs cream cheese, at room temp.
4 eggs
1 cup sugar
1 cup sour cream
1 tbsp finely grated orange zest
1 tsp orange extract 0r ¼ cup Grand Marnier
½ cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 F. Melt butter; add wafer crumbs and 2
tbsp sugar. Place on bottom of 9" spring form pan and
pat down to form base. Bake for 10 minutes. Reduce oven temperature
to 325 F.
Beat cream
cheese at medium speed until smooth. Gradually add sugar beating
until smooth. Add eggs one at a time, fully incorporating
before adding the next. Add sour cream, orange zest, extract/Grand
Marnier, beating until smooth.
Reserve 1 cup of batter; pour remaining over base, smoothing
out with spatula.
Melt chocolate
chips, add reserved batter blending well. Drop by spoonful
onto cake. With a spatula, gently swirl the chocolate mixture
into the cheesecake.Bake for 50 minutes. Remove from oven,
run a knife gently around outside of cake to prevent cracking.
Decorate with orange peel, chocolate curls if desired.
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Citrus
Chiffon Surprise
Citrus 2009
Submitted by Gayle Keating
Graham
Japonaise
1/3 C. graham cracker crumbs
½ Tbsp. All purpose flour
1 C. granulated sugar
4 egg whites-room temperature
Preheat oven to 250°F. Mix graham crumbs with 1/3 C. sugar,
stir to combine. Beat the egg whites to soft peak. Add remaining
2/3 C. sugar, slowly, and continue beating on high until whites
are stiff. Fold in the crumb mixture. Place into a pastry
bag with a large round tip. On a piece of parchment, draw
a circle the size of your cake pan. Turn the parchment over,
and place on a sheet pan. Pipe the egg white mixture in a
spiral to fill the circle. Bake at 250°F for 1 ½
to 2 hours, until it is dry and crisp, but has not browned
much. Set aside.
Chiffon
Sponge Cake
2/3 C. vegetable oil
14 oz. granulated sugar
8 egg yolks
4 tsp. baking powder
1 C. water-room temperature
1 tsp. salt
1 Tbsp. vanilla extract
8 egg whites
14 oz. cake flour
Preheat
oven to 375°F. Grease and flour the bottoms of 2-10 inch
cake pans.
Whip the vegetable oil and egg yolk together until combined.
Stir in the water and vanilla. Sift together the cake flour,
4 oz. of the sugar, the baking powder, and the salt. Stir
into the egg yolk mixture, whip for 1 minute. Reserve.
Whip the egg whites to a foam. Gradually add the remaining
sugar and whip until stiff. Carefully fold the whites into
the reserved batter. Divide evenly between the prepared pans.
Bake at 375°F for about 25 minutes or until the cake springs
back when touched and the sides pull away from the pan. Allow
to cool in the pans before unmolding.
White
Chocolate Citrus Mousse
¾ oz. granulated gelatin
3 oz. sugar
5 ¼ oz. cold water
3 oz. egg yolks (approx. 5)
3 oz. citrus juice *
24 oz. heavy cream
Zest of 1 each lemon, lime, orange
14 oz. white chocolate
* Note:
Use the juice from the fruits you have zested. You can make
up any additional weight with orange juice.
Pour gelatin over cold water and let sit for a couple of minutes.
Over a double boiler, heat gelatin with the citrus zest and
juice, until dissolved. Melt the white chocolate (over the
double boiler or in the microwave). Whip the egg yolks and
sugar until the sugar is dissolved. Fold in the gelatin mixture.
Fold in the white chocolate. Whip the cream until stiff peaks
form. Fold in to the gelatin/yolk/chocolate mixture. Try not
to fold too roughly, but you want all the cream incorporated.
Pour into a mold and refrigerate to set.
Simple
Syrup
4 oz. granulated sugar
4 oz. water
2 Tbsp. Gran Marnier
Mix sugar and water. Heat in the microwave, about 30 seconds,
until the sugar is dissolved. Stir in the Grand Marnier.
Raspberry
Jam
Use any seedless raspberry jam. If it is too thick to spread
easily, dilute it with a little water.
Simple
Buttercream
8 oz. unsalted butter
1 ¼ oz. egg whites
4 oz. shortening
½ tsp. lemon juice
1 lb. 4 oz. confectioner's sugar
¾ tsp. vanilla extract
Cream together the butter, shortening, and sugar until well
blended. Add the egg whites, lemon juice, and vanilla. Blend
at medium speed. Then mix at high speed until light and fluffy.
Assembly:
Place japonaise on cake plate. Spread half of the citrus mousse
on carefully, making sure you don't crush the meringue. Place
1 cake layer on top of the mousse. Brush the simple syrup
on the cake, not soaking it but covering. Spread a thin layer
of raspberry jam over the cake. Repeat with remaining mousse.
Spread the jam on one side of the next cake layer, flipping
it over, so it becomes the bottom. Brush the top with simple
syrup.
Frost
the cake with the buttercream, adding any design you wish.
Garnish with candied celery and decorate with fondant citrus
fruit.
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Citrus
& Celery's 15th Annual Birthday Cake
Citrus 2009
Submitted by Robin McLeod
1 angle
food cake - Publix
1 container of Cool Whip
2 table spoons of Orange Marmalade
2 tablespoons of Stawberry Preserves
Whip the
jellies into the cool whip. Apply to the cake. Refrigerate,
serve.
Guaranteed to curl toes ! Yummy, light and delicious. The
best part of this recipe is you can do it all with sugar free
cake, sugar free cool whip and Polander all fruit so diabetics
can enjoy this as well.
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Cheesy
Celery Crisps
Celery 2009
Submitted by Gloria Dunmire
2 sticks
butter or Oleo, (Room Temperature)
1/2 lb, sharp Cheese, grated, (Room Temperature)
¼ tsp Cayenne Pepper or Red Pepper
½ tsp salt
¾ cup Chopped Celery
2 cups all purpose flour
2 cups Rice Krispies
3 oz package of Real Bacon Bits
Measure
out all ingredients before hand as your hands will be a mess
after you start. Take off all rings and wash hands good. Combine
Butter and cheese thoroughly with hands. Add pepper and salt.
Add flour and bacon bits mix well. Fold in gently the 2 cups
Rice Krispies so as not to crush. Pinch off small bits and
roll into ball the size of Marbles. Place on cookie sheet.
Take a fort and flatten making a design. Bake 350 degrees
for about 15-18 minutes. Cool at room temperature. Store in
air tight container.
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Mom's
Pork Chop & Potato Bake
Celery 2009
Submitted by Debbie McLaughlin
6 - center
cut pork chops
1/2 cup chopped celery
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
24 oz. pkg. hash browns
1 cup shredded cheddar cheese (I like sharp)
small can french fried onions
Soften
chopped celery in 1 Tbs. extra virgin olive oil and 1 Tbs.
butter in a large skillet. Do not brown them; just soften.
Remove from skillet. Season pork chops with seasoned salt
and pepper; add to skillet and brown. In the meantime mix
cooked celery, cream of celery soup, milk and sour cream.
Add 24 oz. hash browns. Add 1/2 cup shredded cheese and 1/2
can french fried onions to mix. Spread in 9X13 pan. Place
browned pork chops on top of hash brown mixture. Bake covered
at 350 degrees for 40 minutes. Sprinkle remaining 1/2 cup
of cheese and french fried onions on top of pork chops. Bake
5 minutes longer, uncovered, just enough time for the cheese
to melt! Enjoy!
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Grapefruit
Spinach Salad
Citrus 2009
Submitted by Cynthia Simonton
Salad
ingredients
spinach, grapefruit, blueberries, and strawberries.
Touch of lemon zest.
Handful of toasted soy nuts.
Dressing:
Blend 3 strawberries, touch of fresh ginger, 1/2 to 3/4 cup
olive oil, 6 tablespoons lemon juice, 3 tablespoons red wine
vinegar, 8 teaspoons sugar, 3/4 teaspoon salt, 3/4 teaspoon
dry mustard, squeeze of honey.
Mix all
dressing ingredients in a small bowl or jar, shake or beat
well to mix.
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Crunchy
California Celery Salad
Celery 2009
Submitted by Karen Willoughby
Celery
stalks, leaves and all - chopped
Any dried fruit (figs, apricots, prunes, cranberries), chopped
Peanuts or any nut you like
Dressing:
Canola or any light cooking oil (not olive)
Cinegar
Soya sauce
A bit of sugar
Blend
dressing and pour over salad. Enjoy!
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Florida
Sunshine Cake
Citrus 2009
Submitted by Denise Breen
Cake:
1 box vanilla cake mix
¼ c. applesauce
2 eggs
1 (11 oz) can mandarin oranges in light syrup
Frosting
1 (8 oz.) container Cool Whip
1 small box instant vanilla pudding mic
1 (15.5 oz) can crushed pineapple in juice
Directions:
preheat oven to 350 degrees. Mix cake ingredients by hand.
Spray a 9 x 13 pan with cooking spray. Pour contents into
pan and bake 30-40 minutes. Mix frosting ingredients in a
separate bowl and place in refrigerator, frost when cake has
cooled. Refrigerate leftovers.
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OviedoDonuts
Celery 2009
Submitted by Paul Sladek
1) Blend
1 cup diced celery in food processor. Sautee the resulting
finely chopped celery in 1 tbsp butter in medium saucepan
until browned. Only approximately 1/3 cup celery will remain.
2) Mix 2 1/4 cups all-purpose white flour, 2 tsp baking power,
1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp
salt in medium bowl.
3) Beat 2/3 cups sugar and 1 tsp vanilla into 2 eggs in large
bowl until smooth.
4) Mix 1/4 cups melted butter, 1/2 cup milk, and sautéed
celery in large bowl.
5) Add part of the flour mixture and the sugar mixture to
the milk mixture and beat until blended. Then add more flour
mixture and more sugar mixture to the milk mixture and beat
until blended again. Repeat until all of the flour mixture
and sugar mixture has been added.
6) Stir in an additional 1 cup flour.
7) Cover dough and cool in refrigerator for 2 hours.
8) When cooled, roll dough on lightly floured surface to 1/2
inch thickness. Cut into donuts approximately 2 1/2 diameter
with 3/4 inch diameter hole, rerolling dough as necessary.
9) Fry each donut in shortening or cooking oil at 375 degrees
for approximately one minute on each side, turning once with
a slotted spoon. Drain cooked donuts on paper towels.
10) While donuts are cooling, stir 1 cup powdered sugar, 1
1/2 tbsp milk, and 1/4 tsp vanilla in small bowl until glaze
consistency is reached. 1 drop food coloring may also be added.
11) Dip each donut in glaze, setting glazed donuts back on
paper towel for glaze to harden.
Rice
& Celery Soup
Celery 2009
Submitted by Becky Morgan
2 c. diced celery
1/3 c. olive oil
1 t. salt
2 T. finely chopped onion
2 T. butter
1 c. Arborio rice
2 c. beef broth
2 T. parmesan cheese
Directions: Put celery, oilive oil and salt in a medium saucepan
and add enough water to cover. Cook until tender, not soft.
Turn off heat - DON'T DRAIN. Put onion in another saucepan
with butter; saute over medium heat until pale gold, not brown.
Using a slotted spoon, add HALF the celery to onion mixture
and saute 2-3 minutes. Add rice and stir until well coated.
Add broth. Put rest of celery and its cooking liquid in blender
and puree. Add to saucepan. Simmer, cover & cook 15-20
minutes. Add parmesan cheese; makes 4 servings.
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Orange
Apple Pie
Citrus 2008, Grand Prize Winner
Submitted by Jennifer O'Leary
Ingredients
2 - 9" unbaked pie shells (for top and bottom crusts)
5 medium oranges
3 c. water
1 c. orange blossom honey
½ lemon, squeezed
4 medium apples
½ c. brown sugar
Pinch of salt
¼ t. cinnamon
Pinch of powdered ginger
Confectioner's sugar
1 c. sugar or Splenda (optional)
Directions
Bake a pie shell at 425 degrees for about 10 minutes.
Leave to cool. Wash and thinly slice some unpeeled oranges
(can be peeled down to white peel of rind). Discard the seeds.
Combine
water, honey, sugar and lemon juice in saucepan and bring
to a boil. Add the orange slices, cover and let simmer until
the peel is limp and easily chewed. Drain and set aside slices.
Combine
brown sugar, salt, cinnamon, and powdered ginger. Add apple
slices and toss until evenly coated. Alternately layer the
apple and the orange slices in the pie shell. Place top crust
pastry over the filling, crump edges and slit pastry top in
a few places. Sprinkle with confectioner's sugar and bake
at 350 degrees for one hour.
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Key
Lime Pie with Raspberry Drizzle
Citrus 2008, 1st Place
Submitted by Paul Sladek
Crust
Ingredients
1/3 cup melted butter
1/4 cup sugar
1 1/4 cups finely crushed graham crackers
Filling
Ingredients
3 egg yolks
1 can (14 oz.) sweetened condensed milk
3/4 t. finely shredded Key Lime peel
1/2 c. water
1/3 c. freshly squeezed lime juice
Drizzle
Ingredients
3 c. fresh raspberries
1/3 c. sugar
1 t. cornstarch
Directions
Mix butter,
sugar and graham crackers in bowl; then spread evenly into
9-inch pie plate pressing firmly on sides and bottom to form
crust.
Cook crust 10 minutes at 375 or until browned; then let cool
on wire rack before adding pie filling.
While crust is cooling, in a new bowl beat egg yolks; then
mix in sweetened condensed milk and lime peel; then mix in
water and lime juice.
When crust is cool, spread pie filling evenly into pie crust;
then cook pie at 325 for 30 minutes.
Cool pie on wire rack for one hour; then chill for at least
three hours before serving.
While pie is cooking or cooling, blend raspberries in blender
or food processor; then press raspberries through sieve to
remove seeds.
In saucepan, stir together sugar and cornstarch; then add
raspberries.
Cook and stir sauce over medium heat until thickened; then
cook and stir over heat for 2 more minutes.
Let sauce cool to room temperature before drizzling on pie
just before serving.
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Tartes
de ecrevisse (Crawfish Pie)
Celery 2008, 1st Place
Submitted by Robert and Shari King
Ingredients
4 tablespoons butter
1/2 cup red onion, minced
1/2 cup celery, minced
1/4 cup red bell pepper, minced
1/4 cup green bell pepper, minced
1/4 cup finely minced curly parsley, minced
1/2 cup green onions, minced
2 lobes garlic crushed and minced very fine
1 1/2 tablespoons Creole seasoning
3 tablespoons flour
1 LB cooked Crawfish tailmeat (check closely for shell fragments)
1 teaspoon hot pepper sauce (Tabasco traditional or Louisiana
Gold brand)
3/4 cup real cream
2 prepared (rolled) refrigerated pie crusts
Directions
In glass bowl combine tail meat and ½ of the Creole
seasoning and mix. Remove 12-16 nice tails for garnish and
set aside. Run the remainder of crawfish tails through a food
processor just long enough to coarsely shred meat. Set aside
Heat oven
to 350°F. Roll pie crust to ¼-inch thickness and
cut circles with a French Market coffee can. Press crust circles
into 3-inch tart pans. Pierce generously with fork tines to
let steam escape, then pre-bake the crusts for 8-10 minutes
until light brown (Use of tin foil and pie weights helps keep
shells shape, optional). Remove to cool, set aside.
.
Melt butter in a large skillet. Over medium heat, sauté
Celery, Red Onion, Bell Peppers and Garlic with remaining
Creole seasoning. Stir occasionally until vegetables are tender.
Add flour and mix very well. Remove from heat and stir in
the shredded crawfish with any liquid, stirring until seized
and smooth. Return to medium low heat, and cook 3 minutes
more, do not let mixture brown much by scraping pan. Add the
Tabasco and the cream. Add green onions and parsley. Bring
to a hard simmer until thickened, stirring constantly. Check
for salt, filling is going to reduce during baking, so salt
level should seem low at this stage. It will not be completely
set, will thicken more while baking. Remove from heat, and
turn out into pre-baked pie crusts, fill to a slight crown
as it shrinks some. Press 1-2 whole tailmeats down into surface
of each pie.
Bake at
350 degrees for 20-25 minutes, or until center is bubbly and
the crust is golden brown. Cool to just warm before serving,
pass the Tabasco sauce.
Yield:
eight to ten 3-inch tarts.
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Fruit Medley Punch
Citrus 2008, 2nd Place
Submitted by Jean Norton
Ingredients
2 packages frozen strawberries, thawed, not drained (10 oz.
each)
3 c. apricot nectar
3 c. cold water
1 c. lemon juice
1 can frozen orange juice concentrate, thawed (6 oz.)
1 c. sugar
4.5 c. cold ginger ale (three 12 oz. cans)
Directions
In a blender, puree strawberries. Transfer to a punch bowl,
then and all of the remaining ingredients EXCEPT ginger ale.
Stir until the sugar dissolves. Add the ginger ale and an
ice ring just before serving.
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Chocolate
Celery Spice Linzer Tarts
Celery
2008, 2nd Place
Submitted by Alyson Osczepinski
Cookie
Ingredients
1 package of Betty Crocker Sugar Cookie Mix
1/3 c. butter, divided
¼ c. flour
1 large egg
1 t. cinnamon
2 T. molasses
Filling
Ingredients
1 T. butter
1 c. minced celery
1 t. vanilla extract
1 t. cinnamon
1 T. honey
4 oz. bittersweet chocolate, chopped
1 lb. confectioner's sugar
Directions
Preheat over to 375 degree. In a large bowl, mix together
the cookie dough ingredients. Shape cookie dough into a ball,
wrap in plastic wrap and refrigerate for 30 minutes
In a medium
sauce pan on lo heat, melt a tablespoon of butter, then add
celery. Cook celery on low heat for about 10 minutes, stirring
occasionally. DO NOT BROWN THE CELERY. Remove celery from
heat and stir in cinnamon, vanilla, and honey. Dump mixture
into a food processor and blend for 1-2 minutes until mixture
is mostly smooth. Let it cool.
Bring
a separate saucepan of water to a boil. Place a medium mixing
brown over top to create a double boiler. Melt chocolate.
When completely melted, remove chocolate from heat and add
celery puree. Sift powdered sugar into chocolate-celery mixture
and stir. Set aside.
Flour
a clean table and roll out cookie dough to about ¼
inch thick. Use any shape cookie cutter to cute out shapes.
Take half the cookies and use a mini cookie cutter to cute
out a middle to make the cookie tops. The rest will be the
bottoms. Place cookies on the cookie sheet and bake for 7-9
minutes or until golden brown.
Let cookies
set for 1 minute and remove from cookie sheets and place on
wire cooling rack. When cookies are cool, take all the bottoms
and spread on chocolate-celery icing, cap with the tops. For
a decorative touch sprinkle with cinnamon sugar or dust with
confectioner sugar.
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Easy Key Lime Pie
Citrus 2008, 3rd Place
Submitted by Kim Baugher
Ingredients
1 graham cracker crust
2 cans Carnation sweetened condensed milk (14 oz. each)
1 cup lime juice
2 cups cool whip
Directions
Mix milk and lime juice until combined. Chill until set. Top
with Cool Whip, either entire pie, or a dollop for each slice.
Enjoy!
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Spudsy-Spa Creamy Celery Soup with
Dill
Celery 2008, 3rd Place
Submitted by Cathy Yoder
Ingredients
1 large baked potato
4 oz. cream cheese, softened
12 oz. chicken broth (1 ½ cups)
1 large stalk of celery, with leaves
1 T. onion
½ clove of garlic
1/8 t. white pepper
¼ t. sea salt
¼ t. dry dill weed (garnish with additional)
1 T. butter (if using the blender method)
Directions
Blender Method: Thinly slice celery, chop onion and garlic,
and place in 2 qt. saucepan with melted butter and sauté
until tender. Meanwhile, remove skin from baked potato, cue
into large pieces and throw into blender along with chicken
broth, cream cheese and seasonings, followed by sautéed
mixture of celery onion, and garlic. Blend on medium to high
setting until creamy and pour into saucepan used for sautéing
process earlier. Heat thoroughly without boiling and stir
frequently. Add more broth if necessary to reach consistency
desired. Ladle into bowls and sprinkle with dill for garnish.
Vita-Mix
brand blender Method: Remove skin from the baked potato, cut
in half, throw it and everything, and blend for 4 minutes.
The friction of the blades running on high speed will heat
the ingredients.
Recipe
yields 3 cups.
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Roasted
Corn Salad with Cilantro Lime Dressing
Citrus
2008, 4th Place
Submitted by Ingrid Warrner
Combine
in large bowl:
5 c. fresh corn kernels (cut from about 8 small ears of roasted
corn on the cob)
1 c. cherry or grape tomatoes, halved
1 small red onion, finely chopped
Half of a red bell pepper, finely chopped
1 English cucumber, peeled, seeded, and finely chopped
In
blender, puree until smooth:
¼ c. olive oil
¼ c. chopped fresh cilantro
2 T. chopped fresh mint
5 T. white wine vinegar
The juice of 5 limes
The zest of 2 limes
2 t. (packed) brown sugar (or honey)
1 garlic clove
Salt and pepper to taste
Just before
serving, pour dressing over corn mixture and toss.
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Fresh
Summer Veggie Bruchetta
Celery 2008, 4th Place
Submitted by Theresa Dalman
Ingredients
3 stalks celery, diced
1 medium Vidalia onion, diced
1 eggplant (about 10 inches) peeled and diced
1 zucchini, diced
1 garlic clove, minced small
5 plum tomatoes, diced
2 T. olive oil
2 T. water
1 t. fresh parsley, chopped
¼ t. garlic powder
½ T. sugar
2 T. of grating cheese
Salt and pepper to taste
Directions
Bruchetta - Heat olive oil in a large frying pan (medium high),
then add celery, onion, garlic, eggplant, and squash. Sauté
until lightly browned and vegetables begin to soften. Then
mix in the garlic powder and parsley. Add tomatoes and sugar,
then cook about 3 minutes before adding the water. Next, lower
the heat and simmer 5-7 minutes until tomatoes melt and blend
with the other vegetables. When done, add grating cheese,
stir, then put into a brown and set it aside.
Bread
- Slice Italian bread (about ½" slices). Mix olive
oil and garlic powder (1/4 t.) and mix. Brush each slice of
bread on both sides with the mixture (grill or toast lightly
on both sides in the oven).
Assemble
- To assembler, take a slice of bread and top it with about
1 T. of Veggie Brushetta mixture, then top with a slice of
mozzarella
Possible
Garnishes include chopped olives (green or black), dry sausage,
ham, salami, sautéed mushrooms, prosciutto
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Celery Salmon Salad Supreme
Celery 2008
Submitted by Megan Sladek
Ingredients
1 large can of pink salmon, large bones removed
1 large can of crushed pineapple
2 medium red apples
8 celery ribs
1 c. pecans
1-2 c. mayonnaise
Directions
Drain (squeeze dry) canned salmon and pick out any stray bones.
Squish all the meat into fine pieces. Drain (and squeeze dry)
the crushed pineapple and add it to the mix. Dice the apples,
celery, and pecans as small as you can and add to the mixture.
(No need to peel the apples - the red adds a nice touch of
color!). Add enough mayo to suite your taste and stir well.
Serve on crackers, croissants, or enjoy it plain!
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Candied
Grapefruit Peels
Citrus 2008
Submitted by Zachary Warrner
Ingredients
3 medium grapefruit
1 t. salt
2 c. sugar, divided
1 c. water
Directions
1) With a sharp knife, score grapefruit into 8 to 10 wedge-shaped
sections. Loosen peel with a tablespoon. With a small sharp
knife, carefully remove white pith from peel (save fruit for
another use).
2) In
a large saucepan, combine peel and salt. Cover with water
and bring to a boil. Reduce heat, simmer, uncovered, for 20
minutes, then drain. Repeat the process twice (only covering
with water and not adding more salt). Cool for 10 minutes.
Cut peel into ¼ to ½ inch strips and set aside.
3) In
the same saucepan, combine 1-1/2 cups sugar and 1 cup water.
Cook and stir until sugar dissolves and the mixture comes
to a boil. Cook and stir 2 more minutes. Add grapefruit peel.
Return to a boil. Reduce heat, simmer, uncovered, for 35-38
minutes or until syrup is almost absorbed and peel is transparent.
Stir occasionally (watch for scorching)
4) Drain
any remaining syrup. Cool peel in a single layer on a foil-lined
baking sheet for at least 2 ½ hours. Sprinkle with
remaining sugar if needed. Store in an airtight container.
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Olive
Salad
Celery 2008
Submitted by Cathy Boullosa
Ingredients
21 oz. jar stuffed olives
1 can black olives
½ c. matchstick carrots
1 small onion, chopped or ½ c. pearled onions
3-4 celery stalks, chopped coarsely
¾ T. oregano
½ c. wine vinegar
2/3 c. olive oil
Garlic to taste
Salt and pepper to taste
Directions
Mix really well and taste. Put mixture in a large jar and
refrigerate to develop the taste. Use generously as a condiment
on a New Orleans Style sandwich called the Muffaletta.
Muffaletta
is a sesame seed topped circular bread that also has salami,
ham, and provolone cheese. Cut the bread width-wise to create
a top and bottom. Layer enough slices of salami and ham on
the bottom bread to cover. Then generously add the olive salad.
Top with provolone. Toast the entire sandwich on a cookie
sheet in a 300 degree over for 10-15 minutes or until toasted
to your desire. Cut the sandwich in fourths and enjoy!
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Broccoli
Casserole
Celery 2008
Submitted by Jessica Olson
Ingredients
2 pkgs. Frozen chopped broccoli, thawed
2 cans cream of celery soup
2 c. minute rice
1 8-oz. jar Cheez Whiz
¾ c. celery, chopped
¾ onion, chopped
1 stick margarine, melted
Directions
Combing all ingredients. Place in a buttered baking dish.
Bake at 325 degrees for 1 hour. Serves 12.
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