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Agricultural Review

Recipes of the month

Janice Wolfe of Fuquay-Varina took home a blue ribbon and $250 for the top dish in the House-Autry Mills In Your Oven “for your family” recipe contest at the 2007 N.C. State Fair.

Wolfe’s recipe was Honey Mustard Oven-Fried Potato Wedges. Jackie Wilder of Raleigh got second place and $100 for her Pork Pita recipe, and Kasey Bass of Dunn took home third-place honors and $50 for her Cheese Salsa Dip. Judges also awarded an honorable mention to Lisa Woodward of Hillsborough for her Italian Chicken with Lemon Mushroom pan sauce.

The winning recipe follows:

Honey Mustard Oven Fried Potato Wedges
• 1 pkg. House-Autry Mills In Your Oven Pork Coating mix
• 4 large baking potatoes (pre-baked)
• ½ cup mayonnaise
• ½ teaspoon seasoned salt
• 4 tablespoons honey mustard
• ¼ teaspoon black pepper

Preheat oven to 375 degrees. Cut potatoes into six wedges. Mix mayonnaise, seasoned salt, honey mustard and pepper together. Coat the potato wedges with mixture. Roll wedges in pork seasoning mix. Place on greased cookie sheet; bake 15 minutes. Add to any meal. Serves four. Mayonnaise mix can be used for dipping.

Molly Jarman of Carrboro took home first place and $200 in the KC Masterpiece Memorable Meals Contest at the N.C. State Fair. Jarmen’s recipe, Barbeque Spice Cookies, also earned her the chance to win a $1,000 national grand prize. Pam Garcia of Raleigh took home $100 for Pam’s First-Time Ribs, and Denise Walker of Cary took home $50 for KC Masterpiece BBQ Chicken Pizza. Entries were judged on flavor, ease of creation and presentation.

The winning recipe follows:

Barbeque Spice Cookies
• 1 ½ cups butter (3 sticks)
• ½ cup KC Masterpiece Original BBQ Sauce
• 2 cups sugar
• 2 eggs
• 4 cups flour
• 4 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup tubinado or granulated sugar

Melt butter in a large bowl. Add BBQ sauce, sugar and eggs to melted butter and beat well. Sift together flour, baking soda and spices. Add flour mixture to butter mixture and mix until flour is incorporated. Refrigerate several hours until the dough is firm. Make dough into small balls (3/4 inch diameter) and roll in tubinado or granulated sugar. Bake at 350 degrees for 8-10 minutes, until firm. Refrigerated dough can also be shaped into a 1-inch thick roll and sliced. Dip the slices in sugar before baking.

 

NCDA&CS Public Affairs Division, Brian Long, Director
Mailing Address:1001 Mail Service Center, Raleigh NC 27699-1001
Physical Address: 2 West Edenton Street, Raleigh NC 27601
Phone: (919) 707-3001; FAX: (919) 733-5047