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MONDAY, SEPT. 10, 2012


Tamara Crain, entries coordinator
N.C. Mountain State Fair

Henderson County man wins
N.C. Cattleman's Beef Council recipe contest

FLETCHER – Reginald Cordell of Henderson County took first place and earned $200 for his “Beef Stew” recipe at the Fire Up Your Crockpot recipe contest, sponsored by the N.C. Cattlemen’s Beef Council, at the 2012 N.C. Mountain State Fair.

Susie Zuerner of Buncombe County came in second place with her “Tender Bowls” recipe, while Rheta Merrell of Rutherford County placed third for her “Are You Ready for Some Football Chili?” recipe. They earned $150 and $100, respectively. Sharon Gates of Buncombe County received an honorable mention for her “PB&J Pot Roast” recipe.

Contestants were required to create a complete meal using beef and a slow cooker. Entries were judged on taste, creativity and appearance. Following is Cordell’s winning recipe:


2 1/2 to 3 pounds chuck roast
12 medium potatoes
1 pound baby carrots
2 medium sweet onions
2 medium to large green bell peppers
2 medium to large red bell peppers
2 medium to large yellow bell peppers
Two 10.5-ounce cans of cream of mushroom soup
10.5-ounce can of cream of celery soup
4 beef bouillon cubes
Salt and pepper to taste

Brown roast by grilling to desired doneness. Cut roast into bite-size pieces. Cut onions and peppers into half-inch strips. Cut potatoes into bite-size chunks. Assemble the layers, using equal amounts of each ingredient. Halfway through assembly, add the can of cream of celery soup and one can of cream of mushroom soup. Then, continue layering in equal amounts. Add the second can of cream of mushroom soup and four bouillon cubes to the final layer of assembly. Cook on high setting for two hours. Reduce heat to low and cook and additional five to six hours.



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