Competition winner recipes

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1. 1986 Winner: Almond Thumbprint Cookies

Ingredients:

Cookies

- 2 c all-purpose flour,Sifted
- 1/2 c Sugar
- 1/4 t Salt
- 1 c Butter
- 3/4 c unblanched almonds,Grated
- 2 t  Vanilla

Frosting

- 6 T Butter
- 1/3 c Half-and-half
- 2/3 c brown sugar,Packed
- 2 c Confectioners’sugar
- 1/2 t Vanilla
- pistachio nuts, Chopped For garnish

Directions:

- Heat oven to 350 degrees. For cookies, sift flour, sugar and salt
into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.

- Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and
bake about 8 minutes longer; cool.

- For frosting, blend 6 tablespoons butter, half-and-half and brown
sugar in saucepan. Boil 2 minutes, stirring constantly; remove from
heat. Cool about 15 minutes, then stir in confectioners’ sugar and
vanilla. Beat until smooth and thick.

- Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.

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2. 1986 Winner: Butter Crisps

Ingredients:

- 3/4 c Unsalted butter, at room Temperature
- 1 c Granulated sugar
- 3 Egg yolks
- 1 1/2 t lemon rind, Grated
- 1 1/2 t Lemon juice
- 1 1/2 t Cherry liqueur, (Kirsch)
- 1/8 t Salt
- 2 c All-purpose flour Colored sugar crystals or Plain pearl sugar crystals

Directions:

- Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry
liqueur and salt in large mixer bowl. Stir in the flour. Shape into
ball; cover and refrigerate for 1 hour.

- Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly
floured cloth-covered board. Cut into desired shapes. Place on greased
baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies
should not brown). Cool on wire racks.

- Store in airtight container 2 days to develop flavor. Cookies can be
stored in airtight container at room temperature up to 6 weeks or in
freezer up to 2 months.

Recipe from Debbie Vanni of Libertyville, Illinois. From the Chicago
Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

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3. 1986 Winner: Chocolate Covered Cherry Cookies

Ingredients:

- 1 1/2 C Flour
- 1/2 C Unsweetened cocoa powder
- 1/4 T Salt
- 1/4 T Baking powder
- 1/4 T Baking soda
- 1/2 C Butter (or margarine,) Softened
- 1 C Sugar
- 1 Egg
- 1 1/2 t Vanilla
- 48 Maraschino cherries Frosting
- 6 oz Semisweet chocolate chips
- 1/2 C Sweetened condensed milk
- Cherry juice (4 to 5 tsp)

Directions:

- In bowl, stir together flour, cocoa, salt, baking powder and baking
soda. In another bowl, beat butter and sugar until fluffy. Add egg and
vanilla to butter-sugar mixture and beat well. Gradually add dry
ingredients to butter-sugar mixture and beat until well blended.

- Shape dough into 1-inch balls. Place on ungreased cookie sheet and
push down center of each ball with thumb. Drain cherries and reserve
juice. Place 1 cherry in center of each indentation. Heat oven to 350
degrees.

- For frosting, put chocolate chips and sweetened condensed milk in
small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
juice.  If too thick, add more juice.

- Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
Bake 10 minutes or until done. Do not overcook. Remove to wire rack and
cool.  The cookies freeze nicely.

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Recipes for making the best chili

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1. “Los Venganza Del Almo” Chili

Yield: 4 Servings

Ingredients:

- 1 T oregano
- 2 T paprika
- 2 T msg (monosodium glutamate)
- 11 T gebhardt’s chili powder
- 4 T  cumin
- 4 T  beef bouillon
- 1    (instant,crushed)
- 36 oz old milwaukee beer
- 2 lb pork,cubed (thick
- 1 butterfly pork chops)
- 2 lb chuck beef,cut into cubes
- 6 lb rump,Ground
- 4 large onions
- 1 finely,Chopped
- 10 cloves garlic
- 1 finely,Chopped
- 1/2 c wesson oil (or kidney suet)
- 1 t mole (powdered)
- 1 also called mole poblano
- 1 T sugar
- 2 t coriander seed (from chinese
- 1 parsley,cilantro)
- 1 t louisiana red hot sauce
- 1 (durkee’s)
- 8 oz tomato sauce
- 1 T masa harina flour
- 1 salt,To Taste

Directions:

- In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

- In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.

- Drain and add to simmering spices.  Continue until all meat is done.

- Saute chopped onion and garlic in 1 T. oil or suet.

- Add to spices and meat mixture.

- Add water as needed.  Simmer 2 hours.

- Add mole, sugar, coriander seed, hot sauce and tomato sauce.

- Simmer 45 min.

- Dissolve masa harina flour in warm water to form a paste.

-  Add to chili. Add salt to taste.  Simmer for 30 minutes.

- Add additional Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

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2.”My Evil Twin” Habanero Salsa

Yield: 8 Servings

Ingredients:

- 2 T olive oil
- 1 md onion – Chopped
- 1 green bell pepper
- 1 chopped
- 1 red bell pepper – Chopped
- 1 anaheim chili pepper –
- 1 chopped
- 1/2 c chicken broth
- 4 chiles habanero – Minced
- 6 md tomatoes – skinned &
- 1 diced
- 2 cn tomatoes – Diced
- 2 T lime juice
- 2 T lemon juice
- 1 t coriander leaf, Dried
- 1 t  oregano
- 1 T sugar (or honey — optional)
- 1 salt and pepper – To Taste
- 1/4 c fresh parsley – Chopped

Directions:

- Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone.

- Add the habaneros (I roasted mine first), the diced tomatoes
(okay, I added the extra two cans to cut the heat down a bit, so if
you want it super hot you can eliminate the cans or a couple of the
habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper.

- Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

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3. “Puppy’s Breath Chili”

Yield: 1 Servings

Ingredients:

- 3 lb tri-tip beef, or other
- 1 tough/tasty cut
- 1 in small pieces (or coarse)
- 1 ground
- 2 t oil
- 1 sm yellow onion
- 14 1/2 oz can beef broth
-  3 1/2 T cumin, Ground
- 1/2 t oregano
- 6 cl garlic,finely chopped
- 3 T gebhardt chili powder
- 1 T  new mexico mild chili
- 1 powder
- 6 T  california chili powder
- 8 oz tomato sauce
- 1 new mexico chili,Dried
- 1 pepper,boiled and pureed
- 3 california chili,Dried
- 1 peppers,boiled and pureed
- 14 1/2 oz can chicken broth
- 1 t  tabasco pepper sauce
- 1 t brown sugar
- 1 lime, juice of 1 ds msg
- 1, salt to taste

Directions:

- Brown meat in oil over medium heat.
- Add onion and enough beef broth to cover meat.
- Bring to a boil and cook for 15 min.
- Add 1 Tb cumin and 1/2 ts oregano.
- Reduce heat to light boil and add 1/2 of the garlic.
- Add 1/2 of the chili powder and cook for 10 min.
- Add tomato sauce with the pulp from the dried peppers and remaining garlic.
- Add any remaining beef broth and chicken broth for desired consistency.
- Cook for 1 hr on medium heat stirring occasionally.
- Add remaining chili powders and cumin.
- Simmer for 25 min on medium-low, stirring occasionally.
- Turn up heat to medium and add remaining ingredients. Simmer until ready.

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“Capitol Punishment” Chili

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4 Servings

1 T oregano

2 T paprika

2 T msg (monosodium glutamate)

9 T chili powder,light

4 T cumin

4 T beef bouillon

1 (instant,crushed)

24 oz old milwaukee beer

2 c water

4 lb chuck,Extra Lean

1 chili grind

2 lb pork,Extra Lean

1 chili grind

1 lb chuck,Extra Lean

1 cut into 1/4 cubes

2 large onions,finely chopped

10 cloves garlic

1 finely,Chopped

1/2 c wesson oil (or kidney suet)

1 t mole (powdered)

1 also called mole poblano

1 T sugar

1 t coriander seed (from chinese

1 parsley,cilantro)

1 t louisiana red hot sauce

1 (durkee’s)

8 oz tomato sauce

1 T masa harina flour

1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef

bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with

Wesson oil or suet. Drain and add to simmering spices. Continue

until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices

and meat mixture. Add water as needed. Simmer 2 hours. Add mole,

sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to

chili. Add salt to taste. Simmer for 30 minutes. Add additional

Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

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