Check out these winning recipes

July 15, 2009 at 12:00a.m.

Contest No. 1

Harvest your reward in the “Fresh Taste for the Family” Recipe Contest.

Using the best that farms, grocers and home gardens have to offer, create any great-tasting entr e, appetizer or side dish centered on fresh food, wholesome ingredients and traditions that bring families together.

Entries are judged on their fresh factor (25 percent), taste (40 percent), family appeal (20 percent) and ease of preparation (15 percent).

The contest is open to U.S. residents 18 years or older; one entry per person. Entrants must feature Hidden Valley Æ The Original Ranch Æ Salad Dressing and Seasoning Mix in their recipes and deliver their creations for live judging at the fair site.

Last year’s grand prize winning recipe for Fresh Veggie Crisps is a perfect example:

HIDDEN VALLEY Æ FRESH VEGGIE CRISPS

1 cup peanut oil for frying*

2 burrito-size flour tortillas (10- to 11-inch)

4 ounces cream cheese, softened

1 cup sour cream

1 packet (1 ounce) Hidden Valley Æ The Original Ranch Æ Salad Dressing & Seasoning Mix

1 tablespoon chopped fresh dill

1 medium red bell pepper, seeded and chopped

1 medium cucumber, seeded and chopped

1 medium zucchini squash, seeded and chopped

1 orange or yellow bell pepper, seeded and chopped

1 bunch green onions, chopped

2 roma tomatoes, seeded and chopped

1 tablespoon chopped fresh parsley

In large frying pan heat peanut oil on medium-high heat. Fry tortillas, turning once, until browned and crisp. Place on paper towels to drain and set aside. In medium bowl whisk together cream cheese, sour cream and the Hidden Valley Æ Ranch mix. Add the dill and mix well again. Spread the mixture evenly over fried tortillas; then sprinkle with the chopped fresh vegetables in order given. Top with parsley and enjoy. Cut in wedges to serve. Makes 16 appetizer wedges.

*For baked tortillas: brush both sides with vegetable oil, place on baking sheet and bake at 450 degrees for 4 to 6 minutes, turning once, until crisp.

Grand Prize Winning Recipe, $1000 Award

Hidden Valley Dressings Æ “Fresh Taste for the Family” Recipe Contest

Recipe by Gloria Whiles of Phoenix Arizona State Fair

Contest No. 2

Get creative with your cereal. Create your most tempting, most crowd-pleasing recipes in the “Make it with Malt-O-Meal” Recipe Contest.

Let your creativity in the kitchen run wild. From main dishes to snacks and desserts, all types of recipes are welcome.

Feature any kind of Malt-O-Meal cold cereal in your recipe. The judges focus on: taste (35 percent), creativity (35 percent), and recipe convenience (30 percent).

Limit one entry per person. For more recipe ideas, product information and a store locator, visit www.malt-o-meal.com.

Try this 2008 state fair winner No Bake Banana Pudding Pie, and let this delightful dessert inspire your own!

NO-BAKE BANANA PUDDING PIE

2 cups Malt-O-Meal Cinnamon Toasters plus 1 tablespoon, finely crushed

1‚Ñ4 cup sugar

6 tablespoons butter or margarine, melted

3 large bananas

1 package French Vanilla instant pudding mix

11‚Ñ2 cups milk

18-ounce carton whipping cream

Mix two cups crushed cinnamon toasters, sugar and melted butter. Press firmly into 9 inch pie plate.* Chill 45 minutes. Combine pudding mix and milk in a large bowl; beat at low speed with an electric mixer for two minutes. Hand mix whipping cream into pudding. Line bottom and sides of crust with banana slices. Spoon pudding mixture on top of bananas. Make layers if desired. Sprinkle top with remaining cinnamon toasters. Makes 8 servings.

*Use ramekins for alternate serving method.

Big Fresno Fair Winner ’08, Fannie Beard

XThe Canfield Fair runs Sept. 2-7. Contest preregistration is required. Deadline is Aug. 10. Visit www.canfieldfair.com/index.html to enter. Click on Arts & Crafts book for 2009 and the contests are located on pages 23-24.