Our readers have spoken!
They were asked to vote for their favorite in this year’s Leader Holiday Recipe Contest, and the winner in the Readers’ Choice poll was Claudia Foran of House Springs for her Creamy Zucchini, which already had been declared the side dish category winner.
That recipe and the four other finalist recipes were published in the Nov. 24 issue of the paper, and readers were asked to look at all of them and vote for their favorite.
The Creamy Zucchini wasn’t a runaway winner. Christina Palczynski of Arnold received almost as many votes for her Pumpkin Layer Cake in the dessert category, and Cheryl Linneman of Hillsboro got the next highest number of votes for her Turkey Tortilla Soup in the soup category.
The next highest vote-getter was Shonda Jenkins of Hillsboro for her Bangin’ Shrimp appetizer. The remaining votes went to Grandma Myrtles Frozen Fruit Salad by Heidi Pimm of Arnold in the salad category.
Each of the five finalists received a $50 cash prize, and Foran will get an additional $50 for her overall win.
“That’s great,” she said, learning of her win. “I really appreciate the votes. And I have six grandchildren, so, with Christmas right around the corner, the money will definitely come in handy.”
Foran said she is looking forward to spring, when she can get back in the garden to start next year’s crop of zucchini.
Thanks to everyone who participated in this year’s contest, either by entering recipes or voting in the poll. The Leader and Jefferson College hope to return in 2022 to the Leader Holiday Dinner, which was called off this year for the second time because of the COVID-19 pandemic.
In the meantime, enjoy some of the yummy holiday treats from this year’s recipe contest.
Creamy Zucchini
4 medium zucchinis, julienned
1 1/2 teaspoons garlic, minced
2 tablespoons olive oil
2 (3-ounce) packages cream cheese, cubed
1 cup half-and-half
1/2 cup parmesan cheese, shredded
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
Shredded Swiss cheese
In a large skillet, saute zucchini and garlic in oil for 3-5 minutes or until tender; drain. Remove mixture with a slotted spoon and keep warm. In the same skillet, combine the cream cheese and cream and stir over low heat until smooth. Stir in parmesan cheese. Return zucchini mixture to pan; cook and stir 1-8 minutes or until heated through. Sprinkle with salt, pepper, nutmeg and Swiss cheese.