Teddy Fink, coordinator of the 2007 SunFest Recipe Contest, reported that there were 31 entries, in three categories, in this year’s event. Entries could be a main dish, breads and sweets, or salads and side dishes.
Winners in each category were: Main Dishes - Dee Lemna, first; Mary Ritger, second; and Sandy Leum, third. Sides and Salads - Janie Mueller, first; Helen Elijah, second; Carmen Archbold, third. Breads and Sweets - Megan Klocke, first; Renee Parsons, second; and Regan Frank, third.
Sunbutter® and Sungold Foods of Fargo, awarded $100, plus a goodie bag, for the best Sunbutter® recipe, picked Bernice Utke’s Rainbow Bars as the winner.
MAIN DISHES
#1 - Swirly SunSeed Potatoes by Dee Lemna
6 large potatoes
2/3 cup cream
1/4 cup SunButter®
1/4 cup butter
1/2 cup sour cream
1/2 cup shredded cheese
1/4 cup salted sunflower seeds
Paprika, salt, pepper, garlic salt (to taste)
Wash potatoes, and rub with sun oil and rock salt. Bake in moderate oven until tender. Cut in half lengthwise and spoon out potato shells, save in bowl. Add remaining ingredients except sunflower seeds and paprika, beat well. Add sunflower seeds to mixture and stir. Fill potato skins and sprinkle with more shredded cheese, paprika and sunflower seeds. Bake until melted at 350º. Serves 6.
#2 Sunflower Supreme Quiche by Mary Ritger
Pastry Crust:
1 1/2 cups sifted flour
1/2 tsp. salt
1/2 cup shortening
4-5 tbsp. cold water
Mix flour with salt and add shortening. Mix by hand until it flakes in fingers. Add cold water and knead to a soft dough. Divide into two balls. Roll out two crusts to fit two 9-inch round deep pie pans. Prick crust with fork and bake for 10 minutes at 400º.
Filling:
10 oz. fried bacon
8 oz. shredded cheddar cheese (2 cups)
2 tbsp. flour
6 eggs, beaten
1 cup finely chopped onions
2 tbsp. butter
3/4 cup roasted and salt
sunflower seed meats (shelled)
1/2 cup sour cream
1 tsp. basil
3/4 cup milk
Dash pepper and salt, to taste
10 oz. pkg. frozen spinach (chopped and drained)
Fry up bacon, let cool, break into small pieces. Heat oven to 350º.
Toss cheese with flour in large bowl. Add eggs, milk, onions, butter, sour cream, basil, pepper, bacon and spinach to large bowl of cheese and flour, mix well. Pour even amounts into two baked pie crust pans.
Bake at 350º for about 40 minutes, or when top is golden brown. 8 servings or 6 pieces per pie.
#3 - Slow Cooker Chicken Stew by Sandy Leum
1 lb. boneless skinless
chicken breast, cut into 1 1/2" pieces
4 medium carrots, cut into
1" pieces
1/2 cup chicken broth
1 tsp. ground ginger
1 tbsp. brown sugar
2 tbsp. Sunbutter®
1/2 tsp. green pepper sauce
1 can (8 oz) pineapple chunks in juice, drained (reserve juice)
1 tbsp. cornstarch
1 medium bell pepper, cut into 1" pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in slow cooker. Cover and cook on low 7-8 hours or high 3-4 hours, or till veggies are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mix. Stir in pineapple and bell pepper. Cover and cook on high about 30 minutes or until slightly thickened. Just before serving, add 1/3 cup salted sunflower seeds. Serve chicken stew over cooked rice.
SIDES AND SALADS
#1 - Crunchy Nutty-Broccoli Slaw by Janie Mueller
1 pkg. chicken ramen noodles (3 oz)
1 pkg. broccoli slaw (16 oz)
1 bunch green onions
1 bunch broccoli florets
(1 1/2 cups)
1 cup French fried onions
1 can (6 oz) ripe black olives, sliced
1 cup sunflower nuts
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup sunflower oil
Set aside flavor pkg. from ramen noodles. Crush noodles, add slaw mix, onions, broccoli, olives, sun seeds, mix well. In a jar, combine sugar, ramen flavor package, vinegar and oil, shake well. Drizzle over salad and toss. I mix first ingredients, then wait and put dressing on just before serving. For even more crunch, can leave out French onions, and noodles until last also.
#2 - Fresh Tomato Relish by Helen Elijah
6 cups chopped tomatoes
1/2 cup chopped onions
2 or 3 stalks celery, cut up
1/3 cup chopped green pepper Sprinkle with 2 tsp. canning salt and let
sit six (6) hours. Drain well.
Mix together 1-1/2 cups sugar, 1/2 cup vinegar, 1/4 cup sunflower oil,
1 tsp. mustard seed and pour over. Mix and eat. Keeps forever in refrigerator!
#3 - Flying Farmer Salad by Carmen Archbold
5 cups cooked chicken
2 tbsp. salad oil
2 tbsp. orange juice
1 tsp salt
3 cups cooked rice
1-1/2 cup green grapes
1-1/2 cups sliced celery
1 (13-1/2 oz) can pineapple tidbits
1 can Mandarin oranges, drained
1/2 cup slivered almonds
1/2 cup sunflower seeds
1-1/2 cups mayonnaise
Mix all together, let stand several hours or overnight.
BREADS AND SWEETS
#1 - Snowballs by Megan Klocke
3/4 cup butter, softened
1-1/2 cups Sunbutter®
4 cups powdered sugar
2 cups Rice Krispies
1 pkg. vanilla candy coating
Mix butter and Sunbutter®, blend well. Add Krispies and powdered sugar. Form into balls. Dip in candy coating and let dry.
#2 Kit Kat Bars by Renee Parsons
90 Ritz crackers
1-1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1 cup white sugar
3/4 cup margarine or butter
1/3 cup milk
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
3/4 cup Sunbutter®
Put graham cracker crumbs, brown and white sugar, margarine and milk in saucepan and bring to a boil. Boil for 5 minutes, stirring occasionally. Put a layer of crackers on bottom of 9x13 pan and pour
1/2 sugar mixture over it. Put another layer of crackers on top and remaining sugar mix over that, layer remaining crackers. Press down slightly. Melt chips and Sunbutter® in microwave for 2-3 minutes, stirring occasionally, mix to spreading consistency and spread over top of bars. Refrigerate 2 hours to set, cut into bars and serve. Yummy and taste like a Kit Kat!
#3 - Pinwheels by Regan Frank
1/4 cup butter
1/4 cup Sunbutter®
10 oz. bag marshmallows
5 cups Rice Krispies
1 cup butterscotch chips
1 cup chocolate chips
Melt butter, Sunbutter®, and marshmallows until creamy. Pour over Krispies and mix. Pat mixture flat into a jelly roll pan lined with greased waxpaper. Melt chocolate and butterscotch chips and spread over mixture. Roll up from short end to form a roll and refrigerate until firm (1-2 hours). Cut to desired width.
Rainbow Bars by Bernice Utke
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 1/2 cups Sunbutter®
1 1/4 cups sunflower seeds
1 pkg colored marshmallows
Melt chips. Add Sunbutter® and stir to blend. Add sunseeds and marshmallows. Place in 9x13 pan. Keep in refrigerator.
