Over 50? Under 14? Love Garlic? Your Recipes Could Win Big Money

A variety of recipe contests--all requiring the use of specific ingredients and many highlighting ease of preparation--are accepting entries.

The Swift-Eckrich “Taste America Deli Recipe Contest,” which will judge creative uses for deli meats, will accept entries through May 15.

In it, the recipe that is the easiest to prepare--one containing 10 ingredients and is ready to serve in fewer than 30 minutes--plus uses a method of preparation particular to a region of the country, will be awarded a $15,000 grand prize.

Three first prizes of $750 and three second prizes of $50 each will be given in these categories--”lite” cuisine (recipes using light deli meats for a 300-calories-per-serving dish), hot main dishes and sandwiches.

The contest requires that entries use a minimum of two ounces of deli meat per serving for “lite” cuisine recipes and sandwiches. Three ounces of deli meat must be among the ingredients for hot main dishes. Meats may be sliced, shaved, cubed or cut into strips. Finely chopped or ground meats are not allowed.

To enter, send one entry per envelope to: Taste America Deli Recipe Contest, P.O. Box 930, Barrington, Ill. 60011.

Five finalists each will win a trip to New York to compete for a $5,000 grand prize in McCall’s/California Avocado Recipe Contest.

Recipes will be accepted until May 25 in the following categories: appetizer, salad, main course, side dish, dessert or sandwich; guacamole recipes are not eligible. Entries will be judged on originality, taste, appearance, ease of preparation and creativity.

Send recipe and a 3x5-inch card with printed name, address and telephone number to: McCall’s/California Avocado Recipe Contest, P.O. Box 1581, Grand Central Station, New York, N.Y. 10169.

The Well Seasoned Chef, a cooking contest for persons 50 and older, is accepting entries through May 31. The grand prize winner will receive $2,500; second and third place winners $600 and $400, respectively.

Recipes, which must use Mocha Mix liquid non-dairy creamer, may be submitted in any of five categories: sauces, appetizers, entrees, desserts and beverages.

There is no limit to the number of entries a senior may submit. Send to: Presto Food Products, 261 S. Figueroa St., Suite 250, Los Angeles 90012. The contest is sponsored by Presto, the maker of Mocha Mix.

Garlic lovers will compete for a $1,000 first-place prize during the 12th Annual Great Garlic Recipe Contest and Cookoff at the Gilroy Garlic Festival in July.

Second- and third-place prizes of $500 and $300 will be awarded, with $100 going to the entry that uses the most garlic.

Recipes must use at least three cloves of fresh garlic or the equivalent in another form ( 1/2 teaspoon powdered, minced or chopped, or 1 1/2 teaspoons garlic salt). Each recipe must be typed or printed, with ingredients listed in order of use, followed by the method of preparation.

Send entries to: Recipe Contest 1990, Gilroy Garlic Festival, P.O. Box 2311, Gilroy, Calif. 95021. Recipes must be postmarked by June 22.

Ten children whose recipes display an imaginative use of American process cheese food each will win a trip for four to Walt Disney World Resort in Orlando, Fla., as part of the Kraft Singles “Outrageous Sandwich” Contest.

Applicants must be between the ages of six and 14, and recipes must include directions for preparation as well as a list of ingredients, which must include at least one slice of the cheese product.

Entries will be accepted through May 31. Mail to: Kraft Singles “Outrageous Sandwich” Recipe Contest, P.O. Box 8904, Clinton, Iowa 52736.

Any homemade recipe containing one-half cup of Knott’s Berry Farm’s berry preserves could net guest passes to the Anaheim theme park for the winning contestant in Knott’s Very Berry Recipe Contest, which will be held in conjunction with the 1990 Orange County Fair--which runs July 11 through July 22.

Participants who bring an example of their recipe and a recipe card listing ingredients and method of preparation, will be admitted to Knott’s Berry Farm free on July 16, the day of the contest, at 3:30 p.m. Contestants will be directed to the Main Mall for judging. Pre-registration is not required.

The contest is open both to children and adults. The first place winner will receive four passes to Knott’s; second place winner two passes and a gift basket, third place winner two passes to the park.

Entries will be judged on overall taste, appearance, originality, ease of preparation and creativity in the use of preserves.

Following are ideas for sandwiches developed by Kraft and designed to appeal to the young.

HOBO FOOT-LONG SANDWICHES

1 French bread loaf, cut in half lengthwise

Salad dressing or mayonnaise

Lettuce

American process cheese food slices

Sliced bologna

Sliced boiled ham

Sliced turkey

Tomato slices

Cucumber slices

Black olive slices

Pimiento

Brush cut surfaces of bread with dressing. Arrange lettuce, cheese, bologna, ham, turkey, tomato and cucumber on bottom of bread. Place top bread on sandwich.

Garnish with additional cheese, cut into thin slices for hair, olive slices for eyes and pimiento for nose. Cut into 4 sandwiches. Makes 4 servings.

SAILBOAT SALAD PITAS

6 American process cheese food slices

1/2 cup chopped apples

1/2 cup chopped pears

1/3 cup cup red or green grape halves

2 tablespoons raisins

1/8 teaspoon ground cinnamon

2 tablespoons salad dressing or mayonnaise

4 carrot or celery sticks

2 pita bread rounds, cut in half

Chop 2 cheese food slices. Set aside.

Cut 2 cheese slices in half diagonally to make 4 large sails. Cut remaining 2 slices into quarters and set aside.

Stir together apples, pears, grapes, raisins, cinnamon, chopped cheese food and salad dressing until well blended.

For each sandwich, place diagonal cheese slices on each of 4 serving plates to form sails. Fill pita bread with salad mixture and lie flat on serving plate below sails. Position carrot stick in center of pita for mast. Decorate each pita with additional cheese quarters for flags. Makes 4 servings.

GREAT TUNA FISH SANDWICH

4 American process cheese food slices

4 white bread slices

2 tablespoons margarine, melted

1 (6 1/2-ounce) can tuna, drained and flaked

1/4 cup chopped celery

1 tablespoon chopped onion

1 tablespoon salad dressing or mayonnaise

8 thin tomato slices

Green olive slices

Cut each cheese slice into 4 triangles. Set aside.

Cut 4 corner wedges from each bread slice to form fish shape. Brush both sides of bread with margarine. Place on baking sheet.

Combine tuna, celery, onion and salad dressing until well blended. Spoon 1/4 cup tuna mixture onto center of each bread slice. Bake at 350 degrees 10 minutes. Arrange 2 tomato slices and 2 cheese slices over each sandwich. Cut remaining cheese triangles in half. Place 4 cheese triangles on each sandwich to decorate tail. Add olive for eye. Return to oven to melt cheese. Makes 4 servings.