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Award-winning recipes served up by Call readers for annual contest


November 14, 2012 - Readers had no shortage of favorite recipes for the Call's annual Home for the Holidays Recipe Contest as they submitted more than 230 entries this year.

This year's winning recipes come from chefs in south county, Arnold, Wright City, Waterloo, Ill., and East Carondelet, Ill.

Without further ado, here are the 2012 winning recipes:

Hor D'oeuvres

Crabmeat Appetizer Cheesecake

½ cup seasoned bread crumbs

½ cup grated Parmesan cheese

¼ cup butter, melted

Filling

¼ cup each chopped sweet red,

yellow and green pepper

¼ cup chopped onion

¼ cup butter

4 packages — 3 8 ounces, 1 3 ounces — cream cheese, softened

3 eggs, lightly beaten

2 cups heavy whipping cream

2 cups canned crabmeat, drained, flaked and cartilage removed

2 cups (8 ounces)

shredded Swiss cheese

½ teaspoon salt

In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-inch springform pan; set aside.

In a skillet, saute peppers and onion in butter until tender; set aside.

In a mixing bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined.

Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust.

Place pan on a baking sheet. Bake at 325 degrees for 60 to 65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Cool for one hour longer. Refrigerate overnight.

Remove sides of pan. Let stand at room temperature for 30 minutes before serving.

Refrigerate leftovers.

Linda Duerst

Concord


Tender Turkey

Roast Turkey

⅓ cup butter, softened

3 tablespoons minced fresh thyme

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon pepper

1 turkey, 12 to 14 pounds

In small bowl, combine butter and spices. Place turkey on rack in shallow roasting pan breast side up.

With fingers, carefully loosen skin from the turkey breast. Rub half of butter mixture under breast. Rub remaining mixture over turkey. Tuck wings under turkey and tie legs together.

Bake at 325 degrees for three hours or until internal temperature reaches 180 degrees. Baste occasionally with pan drippings. Remove turkey from oven and cover loosely with foil. Let stand 15 minutes before carving.

You will not believe how moist and delicious this is.

Deborah Jones

Wright City


Super Soups

Wild Rice and Chicken Soup

1 rotisserie chicken — use just the white meat and cut or tear off

into bite-size pieces

4 cups low-sodium chicken broth

2 tablespoons butter

1 cup sliced celery

½ cup coarsely shredded carrot

½ cup chopped onion

½ cup chopped green bell pepper

3 tablespoons all-purpose flour

1 teaspoon salt

¼ teaspoon pepper

1½ cups cooked wild rice

1 cup half and half

⅓ cup sliced almonds, toasted

In a stock pot, melt butter. Add celery, carrot, onion and green pepper and cook until softened, about 5 minutes. Stir in flour, salt and pepper until blended.

Add wild rice, chicken and broth. Stir to combine. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally.

Add half and half and almonds. Cook until hot. Do not boil. Makes six servings.

Enjoy, this is a wonderful fall/winter soup.

Lisa Hehner

Oakville


Deserving Dressings

Rice Stuffing with Pecans

¼ cup butter

¾ cup chopped onions

¾ cup chopped celery

3 cups rice, cooked

½ cup pecans,

chopped and toasted

¼ cup chopped parsley

1 teaspoon poultry seasoning

salt and pepper to taste

In large skillet, saute onion and celery in butter until tender. Stir in remaining ingredients, mixing well. Spoon into casserole, cover tightly and bake at 375 degrees for 15 to 20 minutes.

This dressing also is very good to stuff a Cornish Hen. It's very tasty.

Mary Massey

Waterloo, Ill.


Special Salads

Romaine Wedges with Pecans

and Cranberry Vinaigrette

¾ cup cranberry juice

¼ cup balsamic vinegar

2 garlic cloves, minced

1 teaspoon sugar

1 teaspoon snipped fresh thyme

1 teaspoon grated fresh ginger

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup olive oil

4 hearts of romaine, cut in half lengthwise

1 cup Romano cheese,

finely shredded (4 ounces)

¾ cup chopped pecans, toasted

salt and ground black pepper

In a blender, combine cranberry juice, balsamic vinegar, garlic, sugar, thyme, ginger, ½ teaspoon salt and ¼ teaspoon pepper.

Cover and blend until well mixed.

With the blender running on low speed, slowly add oil in a thin, steady stream. Set aside.

Preheat broiler. Line a large baking sheet with aluminum foil. Lay romaine halves, cut sides up, on the baking sheet. Sprinkle with the cheese and broil about two minutes, or until cheese is melted and lettuce is slightly wilted. Remove from oven and transfer to plates.

Top with the pecans and sprinkle with salt and ground black pepper. Serve with the cranberry vinaigrette.

Amy Puleo

Oakville


Holiday Hams

Orange Glazed Ham

7- to 10-pound ham (bone in)

1 cup orange marmalade

4 tablespoons honey mustard

Whole cloves

Trim tough rind from ham, leaving about a quarter-inch of fat — keeps ham moist.

Make deep scores with knife in a criss-cross fashion on the top and sides of the ham. Place whole cloves where the cut lines intersect, covering entire top and sides of ham.

Mix together the marmalade and honey mustard. Brush half of the mixture over the ham.

Bake at 325 degrees for an hour. Remove from oven and brush with remaining glaze mixture.

Bake for an additional 30 minutes.

Terry Rooney

Oakville


Holiday Beverages

Amaretto Slush

1 12-ounce frozen lemonade

1 6-ounce frozen orange juice

(or 3 cups regular)

6 cups water

2 cups tea

½ to 1 cup sugar

2 cups amaretto

Blend, freeze, take out before serving to thaw and stir.

This is a delicious adult beverage to enjoy during the holidays. It's quick and easy to make, and always is a hit.

Laury Woodruff

Oakville


Positive Roll Models

Angel Biscuits

With Apple Butter

In a small bowl, dissolve yeast in hot water for 5 minutes.

1 packet dry yeast

2 tablespoons hot tap water

Add to 1 cup buttermilk

In a large mixing bowl, combine

2½ cups flour

¼ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Using a pastry blender, cut in to flour mixture until crumbly.

½ cup butter

Stir in yeast mixture and buttermilk until it forms a ball.

Turn dough out onto lightly floured counter and knead 10 times.

Roll out into 1-inch dough and cut into biscuits.

Place on a baking sheet and let rise at room temperature about 30 minutes.

Bake at 450 degrees for 12 to 15 minutes until golden brown.

May refrigerate dough or cut biscuits and freeze for later use.

Apple Butter

3 medium apples — about 1 one pound — peeled, cored

and cut into wedges

¼ cup cider, lemon juice or water

In a large soup pot, simmer covered about 30 minutes. Mash or puree. Then add:

¾ cup brown sugar

Dash of salt

Dash of any combination

of the following:

nutmeg, cloves, allspice, ginger

1 teaspoon cinnamon

Simmer for one hour, stirring every 10 minutes or so.

May be canned or frozen. Fresh apple butter should be used within a week.

Shirley Rauh

Oakville


Scintillating Side Dishes

Zucchini in Cream

6 small zucchini,

cut in half-inch slices

1 cup sour cream

1 tablespoon butter

6 tablespoons grated

Cheddar cheese

2 tablespoons dry bread crumbs

Simmer zucchini in small amount of water for 10 minutes; drain.

Turn into a greased casserole dish. In small saucepan, combine sour cream, butter and add one fourth of the cheese.

Heat and stir until blended. Pour over zucchini. Top with bread crumbs and rest of cheese.

Bake for 10 minutes at 375 degrees or until crumbs are golden. Let stand for five minutes before serving.

Makes four servings.

Frani Neumann

Arnold


Best Green Beans Ever

2 pounds cut green beans,

fresh, frozen or canned

salt and pepper to taste

2 sliced onions

8 Roma or 3 large tomatoes

— red or yellow — sliced

8 strips of slightly cooked bacon, well drained and crumbled

6 tablespoons butter

2 teaspoons Dijon mustard

1 teaspoon horseradish

5 tablespoons brown sugar

Cook fresh or frozen green beans, salt and pepper, for 10 minutes or microwave canned green beans until heated through.

Place drained, hot green beans into a greased 9-inch-by-13-inch baking dish.

Add the layer of sliced onions, add layer of sliced tomatoes. Top with crumbled bacon.

Mix in a saucepan over low heat, butter, mustard, horseradish and brown sugar.

Heat and stir until sugar is dissolved. Pour over green beans.

Bake at 400 degrees, 40 to 50 minutes for canned or frozen beans, 60 minutes for fresh green beans.

Carlene Adler

East Carondelet, Ill.


Just Desserts

Pumpkin Ice Cream Pie

9-inch graham cracker pie shell

1 pint vanilla ice cream

1 cup canned pumpkin

¾ cup sugar

½ teaspoon each nutmeg,

ginger and cinnamon

½ teaspoon salt

1 cup heavy cream

Line the pie shell with slightly softened ice cream making a layer about a half-inch thick and place in the freezer.

Blend together pumpkin, sugar, spices and salt.

Whip cream until stiff and fold in. Spoon this filling over the ice cream-lined pie shell. Return to freezer for two hours.

Makes six to eight servings

Betty Collins

south county


Loveable Leftovers

Thanksgiving Leftovers Quesadilla

10-inch flour tortilla

leftover mashed potatoes

leftover turkey, diced

shredded cheddar cheese

sour cream

Topping suggestions:

caramelized onions

scallions

roasted red peppers

On half of flour tortilla, spread layer of mashed potatoes. Top with turkey, shredded cheddar cheese and optional toppings. Fold in half.

Heat saute or grill pan over medium heat; coat with non-stick cooking spray. Cook tortilla two minutes on each side or until golden brown.

Slice quesadilla in quarters and serve with sour cream on the side.

There used to be a restaurant near St. Louis University that served mashed potato quesadillas.

They were delicious. I thought, why not add my leftover turkey?

My favorite topping is the caramelized onions.

Laura Vancil

Oakville


Recipe contest co-sponsors

Co-sponsors of the Call's 2012 Home for the Holidays Recipe Contest include: the Harlem Globetrotters, Ex Cop Donut Shop, First Watch, Federhofer's Bakery, Cusanelli's, McArthur's Bakery, Concord Grill, St. Louis Pizza & Wings-Telegraph, Somethin Special, Rich & Charlie's, Elegant Baking Company, Rain Tunnel, Kenrick's Meats & Catering, Feraro's, Cafe Manhattan, Glow, TJ's Hair, Avon, Molldeli's and Joanie's Pizzeria.

Winners can pick up their prize packages at the Call's office, 9977 Lin Ferry Drive, St. Louis, Mo. 63123, beginning today — Nov. 15. Prizes must be claimed in person.

Some prize offers may have expiration dates. Prizes may not be redeemed for cash.

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