December 13, 2009 Recipe Contest Winner is

Lillian Gregorius - Ballston Spa

Recipe: Puerto Rican Chicken Stew

Ingredients

1 small onion
1/2 c green peppers
2 garlic cloves
8-10 Manzanilla Olives
2 Tbs olive oil
1/4 tsp oregano
2 lbs chicken cubed
3 potatoes cubed
4 carrots sliced
1 pkg sazon seasoning
2 c water
dash of hot pepper (optional)
salt & pepper to taste

Saute chopped chicken in olive oil until slightly cooked. Add chopped onions, green pepper and garlic. Saute until vegetables are solf. Then add one pkg of Sazon Seasoning, oregano, cilantro, olives and tomato sauce. Cook for 5 minutes then add 2 cups of water...boil then add the potatoes and carrots (make sure water covers the vegetables) Cook for 15-18 minutes, until potaotes and carrots are solf. Serve with white rice.

This recipe was handed down to me from my grandmother, Juanita Radinson.

December 6, 2009 Recipe Contest Winner is
Michelle Duclos - Albany

Blackberry Pumpkin Waffles

Ingredients:

1 1/2 cups of flour
3 tsp - baking powder
1 tsp - baking soda
1 tsp - nutmeg
1 tsp - ground ginger
pinch of salt
2 eggs - separated
1/4 cup dark brown sugar
4 tbs of melted butter
1 tbs of vanilla
1 1/2 cups of pumpkin puree (canned or fresh)
1 1/2 cups whole milk
1/2 package of fresh blackberries diced
1/2 package of fresh blackberries whole

Method:

1. Preheat Waffle Iron
2. In a large bowl sift together dry ingredients.
3. In a separate bowl beat egg whites to a stiff peak.
4. In a third bowl beat egg yolks, milk, vanilla, pumpkin,
5. add vanilla, butter and mix.  Gently fold into flour mixture.
6. Add diced blackberries and then gently fold in egg whites.
7. Pour batter into waffle iron and serve with fresh maple syrup, butter and garnish with fresh blackberries.

November 29, 2009 Recipe Contest Winner is

Recipe: Mango Salsa Pork Chops

Ingredients:

6 pork chops
1 teaspoon crushed rosemary

2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons coriander seeds
2 teaspoons water, or as needed

2 teaspoons vegetable oil
1/2 cup white vinegar
1 cup sugar
2 mangos—peeled, seeded and chopped
1 teaspoon cilantro
4 teaspoons lemon juice
1 fresh jalapeno pepper, minced
2 cups unsweetened applesauce
1/2 cup crushed pineapple
1/4 teaspoon white pepper
 
1/2 cup soy sauce
1/2 cup white vinegar

Method:

1. Rub chops with crushed rosemary. Let stand for 20 minutes
2. Using a mini-chopper, combine the garlic, chili powder, cayenne, and coriander seeds. Mix in enough water to form a paste.
3. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about a minute. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
4. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/2 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
   Heat oven to 350°F. Drain marinade from bag and discard. Place pork chops in large rectangular baking pan. Cook 30 minutes; top with 1 cup salsa. Return to oven and bake 15 minutes more or until done.
5. Warm the remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
6. Serve with steamed rice. This recipe works well with chicken, too.

November 22, 2009 Recipe Winner is
Megan Sissman of Albany

Recipe: Curried cheese sticks

(Curry and mustard enhance the cheddar cheese flavor of these crispy strips. Good with chili or soup.)

Preheat oven to 400.

Ingredients:

Mix together in a medium bowl:
1 and 2/3 cups all purpose flour
1/2 tsp curry powder
1/4 tsp dried mustard
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 pinch nutmeg

Method:

1. Cut 1 stick (8 Tbsp.) of salted butter into small pieces and work it into the flour mixture with a fork or fingertips.
2. Add 1 and 1/2 cups of grated sharp cheddar cheese and work it into the mixture. (Extra sharp cheese can be substituted for all or part of this.)
3. Add 2 - 4 Tbsp. of very cold water, one tablespoon at a time. Stop adding water when the mixture is crumbly looking but holds together when firmly squeezed.
4. Turn the mixture out onto a sheet of floured wax paper and press it to flatten. (Depending on how much room you have,
   it may be easier to divide the mixture into two portions and work with one portion at a time.) Dust lightly with flour and cover with another sheet of wax paper. Roll to about 1/8 inch thickness and slice into strips about 1/2 inch wide and 3 inches long.
5. Use the edge of a knife if necessary to transfer the strips to a parchment-lined baking sheet. Place them about 1/2 inch apart. (If the strips crumble while being transferred to the baking sheet, the dough has been rolled out too thin. Try re-rolling it a little bit thicker.)
6. Bake for 9 to 12 minutes or until lightly golden brown,  watching carefully toward the end of baking time. Let cheese sticks cool on baking sheet for a few minutes before transferring to a cooling rack.