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5/7/2014
IOWA EGG COUNCIL

May is Egg Month: "Incredibly Good Eggs" Cooking Contest Winners!

URBANDALE, IOWA - After receiving almost 200 entries for the 2014 "Incredibly Good Eggs" Cooking Contest, we have determined the TOP 3 Finalists in the Adult and Student division.

The TOP 3 Finalists in the Adult division are:

1. Carol J. Chase, Sioux City, Iowa (Sausage and Pepper Frittata)

2. Jack Darland, Jr., Cedar Falls, Iowa (Spanish Omelet Extraordinairio)

3. Louise Piper, Garner, Iowa (Breakfast Egg Pizza)

The TOP 3 Finalists in the Student division are:

1. Katie Joiner, Ames, Iowa (Huevos Rancheros Sanos)

2. Rachel Stiehm, Ames, Iowa (Sp-egg-tacular Turkey Taco Frittata)

3. Amber Voss, DeWitt, Iowa (Stewed Bulgur and Celery with Poached Eggs)

Honorable mention in the Adult Division goes to Cheryl Rogers of Ankeny, Iowa, Beth Seuferer of West Des Moines, Iowa and Pamela Cooper of Mount Ayr, Iowa. The honorable mention in the Student Division goes to James Schneider of Grand Mound, Iowa and Cameron Nola of Clive, Iowa.

Thank you to all of you that participated in the 2014 "Incredibly Good Eggs" Cooking Contest. We appreciate you and your delicious recipes! For those of you that didn't enter, watch for next year's cooking contest!

Sausage and Pepper Frittata (Carol J. Chase, 1st Place Winner Adult Division)

INGREDIENTS:

4 Tablespoons olive oil, divided
3 cloves garlic, minced
1 large onion thinly sliced
4 bell peppers (red, green, orange and yellow)-cut a 1/4 inch circle around the middle of each, set aside and cut the remaining pieces into thin strips
3 squash (yellow and green) 6 inches long, thinly sliced
8 ounces fresh mushrooms, sliced
1 pound of bulk pork sausage
6 eggs
1/4 Cup milk
1 - 8 ounce package of cream cheese, cut into cubes
2 Cups shredded Swiss cheese
8 slices whole wheat bread, cubed

DIRECTIONS:

Preheat oven to 325 degrees F.

In a large skillet with 1 Tablespoon olive oil, saute garlic, onion, strips of pepper until tender. Drain and pat dry. Set aside. Add another 1 Tablespoon oil to skillet and add squash. Saute until tender. Drain and pat dry. Set aside. Add another 1 Tablespoon oil to skillet and saute mushrooms until tender. Drain, pat dry and set aside.

Brown sausage in skillet. Drain and set aside.

In a large bowl, beat together eggs and milk. Stir in sauteed vegetables, half of bread cubes and cheeses.

Press remaining bread cubes into bottom of a lightly oiled 10 springform pan.

Place on a baking sheet to catch any liquid that may leak from the bottom of the pan.

Pour 1 1/2 Cup of vegetable mixture into pan. Distribute sausage on top of vegetable mixture. Pour rest of vegetable mixture on top of sausage layer. Arrange pepper circles on top.

Bake for 45 minutes. Cover with foil to prevent excessive browning and bake an additional 10-15 minutes. Serve while warm.

Huevos Rancheros Sanos (Katie Joiner, 1st Place Winner Student Division)

INGREDIENTS:

1 1/2 Cups very thinly sliced spinach
1 scallion, sliced
2 Tablespoons chopped fresh cilantro
3 teaspoons canola oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1 - 15 ounce can pinto beans, rinsed
1/2 Cup prepared salsa
8 - 6 inch corn tortillas
Canola cooking spray
3/4 Cup shredded white cheddar cheese
4 eggs

DIRECTIONS:

Preheat oven to 400 degrees F.

Combine spinach, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl and set aside.

Combine beans and salsa in another bowl.

Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs (each pair should overlap by about 3 inches). Spread about 1/3 Cup of bean mixture on top of each pair of tortillas and sprinkle with 3 Tablespoons cheese.

Bake until beans are hot and cheese is melted, about 10 minutes.

Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into skillet being careful not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for 5-7 minutes for soft-set yolks (top of yolks should have white appearance; hard-set yolks, continue cooking until the yolks are cooked through, 4-6 minutes).

To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 Cup of the spinach mixture.

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(CONTACT: Katie Coyle, Director of Consumer Affairs, 515-727-4701)

 

 

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