Deli Recipes, ‘Lite’ Ideas Sought

Recipes for favorite deli sandwich, hot main dish and/or lite cuisine will be accepted through May 15 in the Taste America Deli Recipe Contest, sponsored by Swift-Eckrich.

In addition to the $5,000 grand prize, there will be three $750 first prizes and three $50 second prizes awarded in each of five geographical regions: East Central, West Central, Northeast and South.

The lite cuisine category is a new option this year. Recipes submitted must feature the company’s lite deli meats, including lite deli turkey breast, turkey ham, turkey pastrami, bologna, roast beef, pastrami, corned beef and ham.

Entries will be judged on taste, appearance, ease of preparation, creativity and regional appeal. Calories also will be considered in the lite cuisine category. Every recipe must also include the name of the region it represents and a brief statement explaining why it is representative of that area.

For complete contest rules, visit the supermarket service deli or send a self-addressed, stamped envelope to: Taste America Rules, P.O. Box 930, Barrington, Ill. 60011.

To receive a copy of the 1989 winners’ recipe folder, write to: Taste America, P.O. Box 2718-R, Des Plaines, Ill. 60017-2718.

Following are some previous winning recipes.

ST. LOUIS SLAM-WICHES

1 (4-ounce) can sliced mushrooms, drained

1/4 cup chopped green pepper

1/4 cup chopped onion

1 clove garlic, minced

2 tablespoons chopped fresh jalapeno chile

Butter or margarine

2 tablespoons Worcestershire sauce

3/4 pound thinly sliced deli roast beef

4 submarine or hoagie rolls, about 6-inches long

1 cup shredded Swiss cheese

Saute mushrooms, pepper, onion, garlic and chile in butter and Worcestershire in medium skillet over medium heat until onion is tender, about 3 minutes. Add beef and heat through.

Meanwhile, split rolls lengthwise and spread lightly with butter. Broil 4 inches from heat until lightly browned. Spoon beef and vegetables onto roll bottoms and sprinkle with cheese. Close sandwiches with tops. Makes 4 sandwiches.

GOLDEN GATE GRILL

1 egg, beaten

1/4 cup milk or half and half

8 slices oval sourdough French bread

Grated Parmesan or Romano cheese

3/4 pound deli turkey breast, thinly sliced

1 small avocado, seeled, peeled and sliced

1 tomato, thinly sliced

2 tablespoons chopped cilantro leaves

4 slices red onion, separated into rings

4 slices Jack cheese

2 tablespoons butter or margarine, softened

1 clove garlic, minced

1/8 to 1/4 teaspoon crushed red pepper flakes

Combine egg and milk. Dip 1 side of bread into mixture, then into Parmesan. Arrange turkey on undipped side of 4 slices bread. Place avocado, tomato, cilantro and onion on turkey. Top with Jack cheese and remaining bread, dipped side up.

Combine butter, garlic and pepper. Melt 1 tablespoon mixture in skillet over medium heat. Brown both sides of 2 sandwiches until crisp. Repeat with remaining butter and sandwiches. Makes 4 servings.

BOSTON MARATHON BEEF SALAD

18 ounces sliced deli roast beef

1/2 pound cut green beans, cooked tender-crisp

1/2 pound small red potatoes, cooked and sliced

1 (7-ounce) jar baby corn, drained

1/2 cup thinly sliced red onion

1 tablespoon capers

1/4 cup red wine vinegar

2 tablespoons plain yogurt

1 tablespoon minced dill weed

1 clove garlic, minced

1/2 teaspoon lemon pepper

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried oregano leaves, crushed

2 tablespoons olive oil

1/4 cup crumbled feta cheese

Lettuce leaves

1/4 cup Greek black olives

1 large tomato, cut into wedges

Cut beef into 2x3/4-inch strips. Toss gently with beans, potatoes, corn, onion and capers in large bowl. Stir together vinegar, yogurt, dill, garlic, lemon pepper, thyme and oregano in small bowl. Whisk in oil, stir in cheese. Add dressing to beef mixture and toss gently. To serve, spoon salad into lettuce-lined bowl and garnish with olives and tomato wedges. Makes 6 servings.

A citrus baking contest will take place April 19 through 29 at the National Orange Show in San Bernardino. All entries must contain fresh citrus products and will be judged on flavor, appearance, texture and originality. Winners will be awarded prizes and boxes of citrus.

Amateur bakers can test their skills by entering the Citrus Pie and Cake Contest. Or, they may display their baking skills in the Citrus Sam Cookie Contest.

Deadline for entry is April 22. For details, contact, Eileen Tillery at (714) 383-5444.

The fourth annual Favorite Veal Recipe Contest is accepting entries through April 30 for its competition highlighting favorite recipes for veal. Traditional recipes for soups, salads, roasts and loaves may be submitted. Plus, streamlined recipes that eliminate extra preparation steps, such as stir-fries using cutlets may be entered.

Grand prize winner will receive $2,500; second prize, $1,000; and third prize, $750. For a complete set of rules, send a self-addressed stamped envelope to “Veal Rules” Favorite Veal Recipe Contest, P.O. Box 530, Barrington, Ill. 60011.

Entries will be accepted through March 19 for the Sargento Cheese Makes the Recipe Contest. Contest categories include appetizers and snacks, side dishes and main dishes. Each entry must include a minimum of 1 1/2 cups Sargento shredded or fancy shredded 100% natural cheese, plus proof of purchase.

Grand prize is $5,000, plus first prizes of $1,000 for the best recipe in each of three contest categories. Eleven semi-finalists will receive a mid-size microwave oven. Recipe folder collections and coupons for free products will be awarded to the top 100 runners up.

Send typed or neatly printed recipe entry on 8 1/2x11-inch paper, including name, address, name of recipe category in top right hand corner to: Sargento Cheese Makes the Recipe Contest, 221 N. LaSalle St., Suite 3900, Chicago, Ill. 60601.

Creators of original recipes prepared with converted brand rice, Aromatica Rice, Rice in an Instant, Boil-in-a Bag Rice, Whole Grain Brown Rice or Fast Cooking Whole Grain Brown Rice, could receive an expense-paid trip for two to Aspen, Colo., in the Uncle Ben’s Cook and Tell Cook-Off.

Entries to the contest, open through June 15, may be submited in three categories: main dishes, side dishes and salads or rice puddings and desserts. As many entries as desired my be submitted, but each must be mailed in separate envelopes.

For contest rules and details write to: Rules, Uncle Ben’s Cook and Tell Recipe Contests, P.O. Box 11147, Chicago, Ill. 60611.