Hatfield hopes he has the recipe for success

The software developer will be competing for a $1
million prize during the Pillsbury Bake-Off.

By MARGARET NERY

VINDICATOR STAFF WRITER

“It was my wife’s idea,” said Scott Hatfield, a software developer at Grove City College, explaining how his wife, Sarah, encouraged him to submit a recipe for the Pillsbury Bake-Off competition to be held April 14 and 15 in Dallas.

Now, he realizes it was a good idea, because his recipe for Samosa Taquitos with Apricot Chutney Sauce, is among the 100 selected from the thousands of entries for final judging at the prestigious Bake-Off competition.

As a result of being selected as a winner in the first phase of the competition, Hatfield received a GE microwave, $100, and an expense-paid trip to Dallas, where he will be participating in the Bake-Off finals and vying for a grand prize valued at approximately $1 million.

While he contends that just getting this far is exciting, Hatfield is not resting on his laurels. Instead he is rehearsing for the big day by preparing Samosa Taquitos for his family at least once a week.

Hatfield said he isn’t particularly nervous about preparing his appetizers at the competition, “because they are so easy to make. ... Just chop an onion, thaw the spinach, and roll the filling into the tortilla.”

Something different

Since he enjoys Indian foods and couldn’t find authentic ingredients, Hatfield created the recipe for his unique samosas from everyday ingredients.

While other recipes may contain the same ingredients, Hatfield said his entry is unique because, “Samosas are usually fried and mine are different because they are baked.”

According to rules, each recipe submitted for the Bake-Off must use at least two different products from a list compiled by the contest sponsors. His entry has more than the required number of ingredients.

“I used the Old El Paso Tortillas for the samoses and Smucker’s Apricot Preserves for the sauce,” he said. For good measure, he also included three more of the suggested ingredients — Green Giant Frozen Spinach, Crisco Pure Canola Oil, and Old El Paso chopped green chiles — for his entry in the appetizer category.

One for a million

Although only one man has won the Bake-Off competition since the top prize jumped to $1 mlllion in 1996, Hatfield noted that he feels he is very much in contention and is really looking forward to the cook-off on April 14.

On that date he will be assigned to one of the 100 mini-kitchens set up for participants at the Fairmont Hotel and Resort where contestants will prepare their specialties in the hope of at least capturing a category prize of $5,000.

Hatfield said the sponsors will not only provide the necessary ingredients and utensils so each entry can be prepared twice, “once for pictures, again for the judges,” he said. “But enough of everything for a third time in case of an accident.”

At a hefty 240 pounds, the 6-foot tall Hatfield nearly fills the tiny kitchen at his Grove City home. But it is obvious that doesn’t keep him from enjoying time spent there as he said, “I find cooking a relaxing and enjoyable weekend project.”

Home schooled

According to Hatfield, his mom taught him to cook when he was a child, and he still likes grilling and preparing ethnic foods, and even such time-consuming tasks as baking bread. However, he readily admits, “Sarah does most of the cooking.”

As if being a contest finalist isn’t enough excitement for the 35-year old, his wife, and two children, Katherine 6, and Eli, 2, the couple are looking forward to another winning entry, a third child.

While his chances of winning the top prize of $1 million prize to be awarded after the Bake-Off may be one in 100, there is little doubt that Scott Hatfield is happy to have been given the chance to compete and is looking forward to the event in Dallas.

SAMOSA TAQUITOS WITH APRICOT CHUTNEY SAUCE

3 tablespoons Crisco Pure Canola Oil

1⁄3 cup finely chopped onion

1⁄2 bag (30-ounce size) frozen country-style shredded hash brown potatoes (41⁄2 cups)

1 box (9 ounces) Green Giant® frozen spinach

1 can (4.5 ounces) Old El Paso® chopped green chiles

1 teaspoon salt

1 teaspoon ground coriander

1 teaspoon garam masala

1⁄2 teaspoon ground ginger

1 tablespoon lemon juice

1 package (10.5 ounces) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)

1 jar (12 ounces) Smuckers Apricot Preserves

Remaining Old El Paso chopped green chiles

1 tablespoon cider vinegar

1⁄4 to 1⁄2 teaspoon ground ginger

3⁄4 teaspoon garam masala

1⁄8 teaspoon ground red pepper (cayenne)

Heat oven to 400 degrees. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion and potatoes; cook about 10 minutes, stirring occasionally, until potatoes are thoroughly cooked and slightly browned.

Meanwhile, cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain. Pull spinach apart into smaller pieces. Measure 4 teaspoons of the chiles; reserve remaining chiles for sauce.

Stir spinach, 4 teaspoons chiles, the salt, coriander, 1 teaspoon garam masala and 1⁄2 teaspoon ginger into potato mixture. Cook over medium heat 2 to 3 minutes, stirring frequently, until mixed and thoroughly heated. Remove from heat; gently stir in lemon juice.

Place about 1⁄4 cup potato filling on each tortilla, 1⁄2 inch from one side. Starting at side with filling, tightly roll up each tortilla around filling; place seam side down on ungreased cookie sheet. Brush taquitos with remaining 1 tablespoon oil.

Bake 8 to 11 minutes or until crispy and golden brown.

Meanwhile, in medium bowl, stir sauce ingredients until well mixed. Serve warm taquitos with sauce for dipping.

Makes 12 servings (1 taquito and 2 tablespoons sauce each)

Per serving: calories 270 (calories from fat 50); total fat 6g (saturated fat 1g, trans fat 1g); cholesterol 0mg; sodium 580mg; total carbohydrate 50g (dietary fiber 3g, sugars 16g); protein 4g; exchanges: 1 starch; 21⁄2 other carbohydrate; 0 vegetable; 1 fat.