FOR IMMEDIATE RELEASE
Friday, September 11, 2009
Three Buncombe County residents take top honors at fair recipe contest
Contact: Tamara Crain, Entries Coordinator
NC Mountain State Fair
Tamara.crain@ncagr.gov, 828-687-1414
FLETCHER – Carrie Austin of Buncombe County took home a First Place ribbon and a $125 cash prize in Friday night’s House-Autry Mill’s “Make it Quick and Easy” recipe contest. Austin’s dish of Chipotle Chicken Wraps was chosen best among nine entries in the contest.
Finishing second with her recipe of Summer Squash Patties was Connie Pegg. Pegg, also of Buncombe County, took home $75. Third place and $25 went to Sharon Gates. Gates is from Buncombe County as well and prepared Southern Chicken Dumplings.
The contest was open to amateurs of any age. All entries required one packet of House-Autry Mills breader or chicken breader and could be served as an appetizer, main dish, or any other creation that an entire family can enjoy. Entries were judged on taste, creativity, and ease of preparation.
For more information on cooking and recipe contests at the N.C. Mountain State Fair, visit www.mountainfair.org or call (828) 687-1414.
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First Place: Chipotle Chicken Wraps
Ingredients:
1 8-oz. box House Autry Mills Chicken Breader
1 Cup water
1 lb. chicken tenders
1 Tbs mesquite seasoning
1/2 Tbs adobe sauce
2 Tbs butter
1/2 Chipotle pepper in adobe sauce
1/4 Cup mayonnaise
1 Cup shredded lettuce
1 Cup shredded cheddar cheese
2 Tbs cilantro
2 tsp lime juice
Place butter in frying pan over medium heat. Add butter and 1/2 Tbs adobe sauce. Melt butter and add mesquite seasoned chicken. Cook until done and juices run clear. Set to the side.
Combine 1 cup water with box of House Autry Chicken Breader. Heat a 10" frying pan over medium heat, when heated spray with Pam and ladle in the breader mixture to form a thin pancake. (more water may be required) Cook until done. Keep making pancakes until batter is gone, set pancakes to the side.
Mix 1/2 minced chipotle pepper in to mayonnaise and spread desired amount over pancake then top with cooked and seasoned chicken. Add lettuce, cheese and 1/4 of chopped cilantro, roll and enjoy.
Can be served with sweet potato fries and coconut flavored milk to cut the spice.
Second Place: Summer Squash Patties
Ingredients:
1 – packet House-Autry Mills Chicken Breader
1 – T. sugar
½ - cup sour cream
¼ - cup mayonnaise
1 – egg beaten
1 – T. butter, melted
4 – cups grated summer squash
1 – medium onion, finely chopped
Oil for frying
Additional sour cream (optional)
Chopped chives (optional)
Combine House-Autry Mills Chicken Breader, sugar, sour cream, mayonnaise, egg and butter. Stir in squash and onion. Heat oil in skillet on medium high heat until hot. Add squash batter to skillet in approximate ¼ cup amounts. Cook until golden brown. Turn patties and cook on second side until golden brown. Drain on paper towels.
Serve warm with a dollop of sour cream and chives if desired.
Makes approximately 20 patties.
Third Place: House Autry Southern Chicken and Dumplings
Ingredients:
1 pkg. (8 oz) House Autry Chicken Breader (1.5 cups)
1/3 Cup vegetable shortening
3.75 Cups vegetable shortening
2 Cups chicken broth
1 Can cream of mushroom condensed soup
2-3 Cups cooked, shredded chicken
1/2 large onion, chopped
1/4 Cup (1/2 stick) butter
1 stalk celery, diced
1/2 tsp salt
1/4 tsp black pepper
In a large stockpot over medium high heat, combine 3 cups milk, chicken broth, condensed soup and butter. Whisk to combine. Bring to a boil, reduce heat to medium low. Add shredded chicken, onion and celery. Let boil for at least 20 minutes, until vegetables are softened and broth is thickened. Add salt and pepper.
In a mixing bowl combine House Autry breading mix and shortening. Use a fork to cut the shortening into the breading mix. Add remaining 3/4 cup milk and stir to form a soft dough.
Drop spoonfuls of dumpling dough into the lightly boiling chicken mixture. Leave covered for 10-12 minutes to cook the dumplings. Ladle into bowls and serve immediately.
Makes 6-8 servings.
