Recipe contests add measure of class

Two national recipe contests added to the many varieties of competition at the fair.

Following judging Sept. 3 at the Canfield Fair, Charlotte Ditman of Youngstown was announced the winner of the Hidden Valley Farms Fresh Taste for the Family recipe contest. Her recipe for “Pinwheels” was declared the best of the best, and Ditman received a $200 cash prize. Her recipe will be entered in a contest for the national grand prize worth $2,000, and will be competing for the prize with 45 other first-place winning recipes from state and county fairs throughout the country.

Taking second place in the contest was Amy Russo of New Castle, whose “Santa fe Chicken Wraps” won a $100 cash prize. The third place prize of $50 went to Loretta Liguore of Poland for her “Garden Fresh Three Cheese Ranch Pizza”

The Make It With Malt-O-Meal recipe contest was won by Jennifer Kauffman of North Canton, who received a $100 cash price for her “Mixed Berry Crisp” recipe.

Merle Ford of Struthers submitted a “Berry Crunchy Cookies” recipe that captured the $50 second place prize. Coming in third and receiving $25 worth of Malt-O-Meal coupons was Helen Shevel of Canfield with her “Crunchy Surprise Topped Peach Pie” recipe.

Ditman’s recipe:

Pinwheels

2 8-oz. packages cream cheese

1 1-oz package Hidden Valley Ranch Salad Dressing and Seasoning Mix

2 green onions, minced

4 12-inch floured firm tortillas (or 6 to 7 8-inch tortillas)

1 4-oz. jar pimento, chopped

1‚Ñ4 cup black olives, chopped

1‚Ñ2 cup tomato, chopped

1‚Ñ2 cup sweet green pepper, chopped

Mix cream cheese, Hidden Valley Ranch Salad Dressing and Seasoning Mix and green onions together. Spread on the tortillas. Chop, drain and blot on a paper towel the pimento, olives, tomato and pepper. Sprinkle each on cream cheese mixture. Roll tightly. Chill 2 hours. Cut in 1-inch slices. Makes 3 dozen.

Kauffman’s recipe:

Mixed Berry Crisp

10 oz. frozen mixed berries

1‚Ñ4 cup sugar

3 teaspoons cornstarch

crisp topping

2‚Ñ3 cup flour

1‚Ñ2 cup sugar

11‚Ñ2 cup Malt-O-Meal Honey and Oat Blenders with Almonds cereal, crushed

5 tablespoons butter, cubed and chilled

Preheat oven to 350 degrees.

Mix frozen berries, sugar and cornstarch in a bowl.

Divide mixture evenly between 4 8-oz. ramekins.

Mix flour, sugar and cereal, work in butter with hands until crumbly.

Divide crisp topping evenly among the 4 ramekins.

Place ramekins on cookie sheet and bake for 30 to 35 minutes.