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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