Diners at the sixth annual Leader Holiday Dinner, held Nov. 30 at Jefferson College in Hillsboro, chose Cheesy Italian Sausage Potato Chowder as this year’s recipe contest winner, and recipe submitter Terri Becker of Festus took home the $250 grand prize. (Recipes follow story)
About 230 people attended the dinner, including about 50 people who paid for premium tickets to take part in a VIP reception, featuring wine and cheese. The reception was new this year, and drew compliments from those who attended.
Becker’s dish was one of five reader-submitted recipes that won their categories – and a $50 cash prize – in the annual Leader Holiday Recipe Contest.
At the dinner, held in the Viking Cafe, the college’s culinary staff and students prepared the five dishes for the diners, who chose their favorite at the end of the evening. The main dish – roast pork loin in mushroom sauce – was prepared by staff from Food Service Consultants, the catering company associated with the college.
Sponsored by Leader Publications and the Jefferson College Foundation, the six-course dinner also included entertainment by the Jefferson College Jazz Combo, food demonstrations and door prizes.
Students in both the high school and college levels of the culinary program worked as chefs, assistants and servers, and many of them did food demonstrations as well.
The proceeds from the event go to the Jefferson College Foundation and will be used to help defray the cost of sending students to SkillsUSA competitions.
The second highest number of votes went to Judy Duncan of Dittmer for her Warm Bean and Spinach Salad. Diners raved about its colorful appeal and its complex mix of tastes and textures, combining spinach, cannellini beans, red pepper and tri-color tortellini in a vinaigrette dressing.
“Hearty and surprising,” wrote one. “I plan to make this at home.”
Third place went to Sue Stewart of Festus for her surprising Sauerkraut Casserole.
Her prediction that “even people who don’t like sauerkraut end up liking this” came true, with several diners complimenting the dish’s unexpected sweetness and how well it complemented the pork.
The dessert finalist wasCranberry Streusel Pie submittedby Melody Bailey of Festus. Her pie was tangy and tart, with a crisp crust. Several diners suggested it would pair well with vanilla bean ice cream.
The appetizer finalist was Waikiki Meatballs by Deann Sharpless of Hillsboro. The bite-sized tropical treats were served in a pineapple/soy/ginger sauce with bits of pineapple and green pepper.
In its six-year history, the Holiday Dinner has raised more than $15,000 for the Jefferson College Foundation.
Waikiki Meatballs
Deann Sharpless, Hillsboro
1 1/2 pounds ground chuck
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 teaspoons salt
1/4 tsp. ginger
1/4 cup milk
1 tablespoon shortening
2 tablespoons cornstarch (or 4 tablespoons flour)
1/2 cup brown sugar
1 can (13.5 ounces) pineapple tidbits, drained (reserve liquid)
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
Mix beef, crumbs, onion, egg, salt, ginger and milk; shape by teaspoonfuls into balls. Melt shortening in skillet; cook meatballs until browned, then remove from skillet and drain grease.
In bowl, mix cornstarch and sugar; stir in reserved syrup, vinegar and soy sauce. Stir until blended and smooth, then pour into skillet. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil one minute, then add meatballs, pineapple and green pepper and heat thoroughly. Makes about six servings.
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Warm Bean and Spinach Salad
Judy Duncan, Dittmer
1 package (10 ounces) freshly washed spinach
1 can (15 to 16 ounces) cannellini beans, rinsed and drained
1 large red pepper, coarsely chopped (1 1/2 cups)
2/3 cup Italian dressing
1/4 teaspoon garlic pepper
1/2 cup shredded mozzarella cheese
Remove large stems from spinach; tear into bite-size pieces. Place spinach in large bowl; add beans; set aside. In 1-quart saucepan, heat bell pepper and dressing to boiling. Reduce heat to low and cook uncovered 2 minutes, stirring occasionally. Add in garlic pepper and mix well. Pour mixture over spinach and beans and toss to coat. Sprinkle with cheese and serve warm.
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Cheesy Italian Sausage Potato Chowder
Terri Becker, Festus
1/2 cup diced yellow onion
1 pound mild sausage
1/2 teaspoon extra virgin olive oil
4 cups peeled, diced potatoes
3 cups chicken stock or broth
1 cup diced celery
1 cup heavy cream (or milk)
1 cup shredded cheese
Optional: Extra shredded cheese and finely chopped green onions for garnish
In a pan, heat olive oil over medium heat. When hot, add onions and saute until translucent. Add sausage and cook, breaking apart with a spoon, until browned. Remove from heat. In a sauce pot, combine potatoes, chicken stock and celery over medium heat; bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Using a slotted spoon, transfer cooked sausage and onions to soup pot. Add in cream and cheddar cheese, stirring until all ingredients are combined and warmed again. Serve with additional cheddar cheese and green onions sprinkled on top.
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Sauerkraut Casserole
Sue Stewart, Festus
6-8 slices bacon
1 medium onion, chopped
1 bag (32 ounces) sauerkraut, drained
2 tablespoons flour
1 cup white sugar
1 teaspoon Worcestershire sauce
1 1/2 cups chopped canned tomatoes
Rinse sauerkraut well. Cut bacon in small pieces and fry with onion; drain. Add in tomatoes and Worcestershire sauce. Mix together flour and sugar, then add to skillet. Add sauerkraut and mix well, then turn into baking dish. Bake uncovered at 350 degrees for 1 hour.
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Cranberry Streusel Pie
Melody Bailey, Festus
1 refrigerated pie crust
2 cups fresh or frozen cranberries (whole), thaw if frozen
1/4 cup plus 1/3 cup sugar, divided
1/4 cup brown sugar, packed
1/2 cup chopped pecans (or any nut of your choice)
1/2 teaspoon cinnamon
1 large egg (or 2 small)
1/4 cup butter, melted
1/3 cup sugar
3 tablespoons flour
Preheat oven to 400 degrees. Fit crust into 9-inch pie plate; fold edges and crimp.
Stir together cranberries, 1/4 cup sugar, brown sugar, nuts and cinnamon; spoon mixture into crust. Whisk together eggs, butter, remaining sugar and flour; pour over cranberry mixture in pie plate. Bake pie in center of oven at 400 degrees for 20 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes. Cool pie before serving at room temperature.