ESCANABA - Winners have been named in the cooking/baking competition that was held during the annual Ladies Day activities at the U.P.?State Fair.
This year entries were not brought in for judging at the same time. Rather they were entered in four categories classified as breakfast, lunch, dinner and all other and their placement and judging was spread over an eight-hour period during the Ladies Day activities.
The Blue Ribbon winners and their winning recipes are as follows:
Dorothy McKnight | Daily Press
It was a tough assignment but somebody had to do it. But Ladies Day food judges, Robert Brown and Jennifer Kilburn, don’t seem to mind at all as they sample two of the entries in the ‘Breakfast’ category during Ladies Day activities at the U.P. State Fair on Aug. 16.
Dorothy McKnight | Daily Press
Breakfast entries are lined up and ready for judging during the Ladies Day activities at the U.P. State Fair. Lunch and dinner entries were judged later in the afternoon.
Blue Ribbon Dinner
Baked Beef Brisket
3 1/2 - 4 1/2 pound beef brisket
3 Tbsp. vinegar
Lawry's Seasoned Salt
Wash and dry beef. Put in pan fat side down. Rub in 1 1/2 Tbsp. vinegar. Sprinkle GENEROUSLY with garlic salt, paprika, salt, pepper, Lawry's Seasoned Salt, & Accent.
Turn over & do same.
Slice one large onion over top. Leave fat side up.
Bake in 350 degree oven for 45 minutes then add 2 cups of boiling water and cover tightly with foil.
Cook about 4 1/2 hours at 350 degrees or until tender.
Makes very good gravy. Can be cooked the day before, sliced, and heated the next day.
Serve with mashed potatoes, broccoli or another vibrant colored vegetable.
Note: "I received this recipe in the late 1960s from a family friend in the Pennsylvania Dutch Country. It has been a long standing family favorite and I hope that it will become your family's as well."
Blue Ribbon Lunch
1 box cooked lasagna noodles (optional - 1 bag wide egg noodles)
2 - 14 oz. jars of favorite pasta sauce
1 - 7 oz. package pepperoni
3 cups shredded mozzarella cheese
1/2 pound hamburger (raw)
Optional additional pizza toppings such as onions, green peppers, ham, green or black olives, tomatoes, etc.
1. Cook noodles according to package directions.
2. Spread a thin layer of sauce on the bottom of a 13" X 9" pan.
3. Top with noodles, then 1/3 of sauce and 1/3 of the cheese.
4. Repeat layers twice.
5. Top with pepperoni slices and small chunks/balls of hamburger and the vegetable toppings of choice.
6. Bake at 350 degrees for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving
Note: "I created this recipe when my girls were little so I could get more cooked vegetables into their lunch. I like this recipe because everyone in the family can take a section and make their own meal. Parents can have a deluxe pizza with noodles, where the kids could have 3 toppings. This is great to take to potlucks."
Blue Ribbon Breakfast
Company's Coming for Breakfast Casserole
20 corn tortillas (cut into bite sized pieces)
2 Tbsp. oil
Fry corn tortilla pieces in hot oil until semi-crisp. Put into buttered 9" X 13" baking dish and spread evenly.
1 pound breakfast sausage, crumbled and cooked
Sprinkle over tortillas.
15 large eggs
1/2 tsp. chili powder
1/2 tsp. cumin 1/2 tsp. garlic salt
1/2 tsp. black pepper
Mix together and pour over sausage and tortillas.
1 cup grated cheese (I like to use Colby Jack)
Sprinkle on egg. Then top with frozen potato rounds. Sprinkle with salt and pepper.
Cover tightly and store in refrigerator over night.
In morning bake in 350 degree oven, uncovered for 30 minutes.
Cut into squares and serve with salsa and a side of fresh fruit.
Note: "I first made this dish in the early 90's while living in Austin, Texas, and traveling to Waco. It is a very high protein meal and would keep us filled until church was over. Then I started making it when I was expecting company. I didn't have to stand over a hot stove, cooking for everyone. We could sit together and enjoy our morning coffee while breakfast was baking."
Blue Ribbon 'Any Other'
Blueberry Coffee Cake
Kris (Tollefson) Mroczek
1 1/2 cups sugar
3 cups flour
4 tsp. baking powder
1/2 cup shortening
1 tsp. salt
1 cup milk
3 - 4 cups blueberries
Mix sugar, eggs and shortening in a large bowl. Add milk and stir. Add flour, baking powder and salt, stir. Fold in blueberries. Pour batter into a greased 9"x13" baking pan.
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
1/2 cup butter
Mix the ingredients for the topping. Sprinkle the topping mixture on cake batter. Bake for 45 - 50 minutes at 350 degrees.
Note: "My mom got this recipe from her Aunt Effie in the early 1970s. I enjoy making it for my own family since it reminds me of my mom, my relatives and the summers of my youth.
Blue Ribbon Dessert
New York Blueberry Cheese Cake
6 grahams crushed
1 cup plus 3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz.) cream cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
Cherry or blueberry pie filling
Heat oven to 325 degrees.
In a 13" x 9" pan, mix crumbs, 3 Tbsp. sugar and melted butter. Press onto bottom of pan. Bake 10 minutes. Beat cream cheese, sugar, flour, vanilla, until well blended. Add sour cream, blend. Add eggs, mixing on low speed. Bake 40 minutes or until center is set. Cool. Refrigerate 4 hours. Top with pie filling and serve.
Note: "I made my own blueberry sauce from the blueberries I picked this summer."