Minnesotans Win First Place in Egg Competition

The number of cooking contests on both the state and national levels continues to climb as producers and manufacturers continue to seek creative uses for their products. The winners of one such contest, the 1987 National Egg Cooking Contest, were announced recently. The competition was open only to main-dish recipes, to help demonstrate, organizers said, “that eggs are a nutritious and inexpensive high-quality protein source.”

The winning recipes from state-level contests were submitted to the American Egg Board for national judging. Three top winners in adult and in junior/senior high school divisions were selected.

The first-place contestants received $4,000 in cash plus air fare, lodging and expense money for themselves and one member of their immediate family who was allowed to attend the competition in San Diego. Second- and third-place prizes in each division were $2,000 and $1,000.

David Van Buren of Willmar, Minn., took first place for his Curried Egg-Chicken-Cantaloupe Cut-up. Sheila Johnson of Lakeville, Minn. was the junior/senior high school division winner. Her Eggs ‘N’ Things Rice Round uses common ingredients in an unusual manner.

CURRIED EGG-CHICKEN-CANTALOUPE CUT-UP

1 medium cantaloupe, halved and seeded

1/3 cup mayonnaise

1/4 cup plain low-fat yogurt

3/4 teaspoon garlic salt

1/2 teaspoon curry powder

1/4 teaspoon ground ginger

4 hard-cooked eggs, chopped

1 cup diced cooked chicken

1/3 cup chopped green onions with tops

1/4 cup chopped sweet green or red pepper

Thinly sliced sweet green or red peppers, optional

Hard-cooked egg wedges, optional

Dice enough cantaloupe to make 1 cup. Set aside.

Cut remaining cantaloupe into thin wedges for garnish, if desired. Refrigerate until just before serving.

Blend mayonnaise, yogurt, garlic salt, curry powder and ginger in medium bowl. Toss with eggs, chicken, reserved 1 cup diced cantaloupe, onions and chopped pepper until evenly coated with dressing. Cover and chill to blend flavors.

Just before serving, arrange reserved cantaloupe wedges in spoke fashion on large serving platter. Place pepper strips on each wedge. Spoon egg mixture into center and garnish with egg wedges. Makes 4 servings.

EGGS ‘N’ THINGS RICE ROUND

2 eggs

3 cups cooked rice

1 cup shredded mozzarella cheese

2/3 cup finely chopped onion

6 hard-cooked eggs, sliced

1 (15-ounce) can pizza sauce

1 (2 1/2-ounce) jar sliced mushrooms, drained

1/2 cup diced cooked ham

1/3 cup sliced, drained pimiento-stuffed green olives

2 tablespoons grated Parmesan cheese

Beat eggs in medium bowl. Stir in rice, 1/2 cup mozzarella and onion until well blended. Spread evenly across bottom of greased 12-inch pizza pan and form rim. Bake at 400 degrees until firm, 15 minutes.

Layer rice mixture with hard-cooked eggs, pizza sauce, mushrooms, ham, olives, remaining mozzarella and Parmesan cheeses. Continue baking until heated through, 12 to 15 minutes longer. Makes 8 servings.

The Great Pork BarbeQlossal is a cooking contest with a double ambition. Part of the World Pork Expo, a three-day international event sponsored by the National Pork Producers Council during the weekend of June 10, it not only seeks the best barbecued pork recipe but also aspires to earn a place in the Guinness Book of World Records as the world’s largest single-day barbecue feed.

Spectators at the event, which will be held at the Iowa State Fairgrounds in Des Moines, Iowa, will be invited to sample the competitors’ cooking and enjoy additional pork to be prepared for the feast. The goal is to serve 20,000 pounds of barbecued pork.

Cash prize awards will be made in four divisions--whole hog, shoulders, ribs and loins. Three cash prizes will be presented in each category: first, second and third-place prizes are $2,500, $1,000 and $500. The best of show grand prize winner will be awarded $5,000.

Unlike most other cooking contests, backyard barbecuers and chefs, professionals and amateurs are invited to submit entries. Pork recipes will be judged by teams of food editors, celebrities and NPPC officials. Judging will include a blind taste test, showmanship and presentation.

Cooks are required to supply their own ingredients, cooking devices (portable stoves, wood or charcoal), utensils, preparation tables, etc. Fresh pork will be available for sale at the fairgrounds or contestants can bring their own meat. Each contestant will be encouraged to provide samples of their recipes. Any leftover meat may be donated to the Food Bank of Iowa.

Deadline for entry is May 1 and there is an entry fee of $50 or $100 depending upon the size of cooking area required. For a complete list of contest rules and an application, send a self-addressed stamped legal-size envelope to: The Great Pork BarbeQlossal, P.O. Box 10383, Des Moines, Iowa, 50306.