This issue of The Daily Sentinel is packed with election results, and this column is not an exception.

Here are some ballot results you’ll not see anywhere else. As promised, here are the results of the “Cooking with the Candidates” competition at the Senior Fair on Oct. 23.

Laura Bradford, Bernie Buescher, Craig Meis, Dan Robinson, Janet Rowland and Dickie Lewis showed up with prepared family tradition recipes passed down from generation to generation ... well, except for one recipe. Lewis created his own recipe that’s sure to become a tradition.

Each candidate provided fun and interesting stories about the recipes along with some delicious samples. Cooking techniques were varied and shall we say “unique?” All who attended and tasted cast their vote by secret ballot.

All the recipes were definitely winners. Watch out Food Network!

Since we don’t have room here to print all the recipes, find the rest with my column at www.gjsentinel.com, click on “Food & Dining” under “Lifestyles” in the bar menu and then get cooking.

Here are the results: first place, Dan Robinson; second place, Craig Meis; third place, tie between Janet Rowland and Laura Bradford; fourth place, tie between Dickie Lewis and Bernie Buescher.

Rose Regina’s Rigatoni

From Dan Robinson, first place

1 pound box rigatoni 6 tablespoons extra virgin olive oil 3–6 cloves garlic, minced 1 large can diced tomatoes 1 can tomato paste Pepper and salt

1 teaspoon red chilies (not chili powder but little seeds) 3/4 tablespoon sugar 2 good size pinches fresh basil, chopped Italian parsley, chopped 1/2 pound Parmesan cheese, grated Cook rigatoni al dente when sauce is close to being ready. Place olive oil in large saucepan. Saut&233; garlic and basil over medium to medium high heat. Don’t let garlic turn brown.

Add tomatoes/tomato paste and 3/4 tablespoon sugar. Cook 30 minutes to all day, depending on your time frame. Bring to a boil for 10 minutes. Add 1 teaspoon black pepper and 1 teaspoon red chilies (not chili powder).

Pour sauce over al dente rigatoni. Place parmesan cheese around middle of dish and chopped Italian parsley around edge. Serve.

What Can You Put

In A Jar Results

The winners are:

• Eleanor Steinle of Fruita — She fills glass Christmas balls with leftover metallic knitting and embroidery thread/yarn, then puts the balls into a large Ball Creative Jar. She also stores her leftover thread in regular Ball jars.

• Jo Feagans stores her Floss Sticks in small Kerr jars.

• There were no unusual food items, but we loved Judy Purser’s “Fill with Western Colorado Peach Jam and Big Smiles — they come together in every serving.”

My Senior Fair Promise

Little did you all know that I was using all of you at the Senior Fair as guinea pigs for my new recipe, Pumpkin/Apple Spread.

Our sampling got rave reviews (not to brag). I promised you the recipe, so here it is.

You can use this as a filling in bar cookies; just add walnuts. Mix with whipped topping for a dip with fresh apples and pears. What’s your idea?

Dixie’s New Pumpkin/

Apple Spread

1 package Ball Simple Creations “NO COOK” Freezer Jam Fruit Pectin

1 cup applesauce

1 15–ounce can pumpkin

3/4 cup or to taste Splenda Brown Sugar Blend, sugar, or sweetener of your choice

2–3 teaspoon pumpkin pie spice (more or less to taste)

Ball plastic freezer jars

Mix sugar/sweetener with pectin and pumpkin pie spice, set aside.

In larger bowl, mix pumpkin and applesauce until blended, then stir in the dry ingredients for 3 minutes until well-blended.

Set 30 minutes, then place in jars. Will keep in the refrigerator for three weeks or in freezer for a year.

ADDITIONAL RECIPES

Mince Meat Tarts

From Craig Meis, second place

1 jar mincemeat pie filling 2 cups flour 1 cups shortening 1/2 teaspoon salt 1/2 cup cold water

Fork mix flour, shortening and salt in mixing bowl. Take batter and roll on floured cutting board. Cut circles using large coffee cup or equivalent. Place circles on cookie sheet. Add mincemeat pie filling to half of cut out and fold other half over pinching the edges together. Pierce the top of each tart with fork. Sprinkle sugar on top of each tart and place in over pre-heated to 350 degrees. Bake about 20 minutes or until edges of tarts are golden brown. Cool before eating.   Janet Rowland’s Traditional Family Cookies – Tied for 3^rd place

1 c butter

1/4 c powdered sugar

1 tsp vanilla

Mix well, then add

1/4 tsp salt

2 1/4 c. flour

1/4 c. chopped nuts.

Chill dough for 10 minutes. Roll into balls and bake at 400 degrees for 10 to 12 minutes, or until cookies are set (they do not spread).  While still warm roll in powdered sugar, then roll again.

Kjottbollar (Swedish Meat Balls)

From Laura Bradford – tied for 3^rd with Janet Rowland

My grandmother, Molly Peterson’s, famous recipe, which led to her meeting her future husband, my grandfather, Otto Sunsdahl in 1919.

1 pound hamburger

½ pound ground pork

½ pound ground veal OR ground lamb

½ cup half and half

2 eggs, beaten

¾ cup (~ two slices) of cubed bread – soft

2 Tablespoons dried, minced onion

2 tsp salt

½ teaspoon pepper

¼ teaspoon allspice

½ teaspoon fresh nutmeg

¼ teaspoon cinnamon

1 sprig parsley, chopped very fine

pinch of sugar

Mix the meats together in large bowl. Beat eggs and cream/milk and pour over cubed bread in small bowl. Let sit until liquid is well absorbed. Mix all the spices together then add and mix into the meats. Pour soaked bread cubes into mixture, turning it into the meat.

It is best to let the meat sit overnight in refrigerator, or at least a couple of hours, so spices blend well into the meat.

Form small balls and brown in electric or stovetop skillet in heated shortening of your choice. Grandma always used lard – I use butter flavored Crisco and just a tablespoon or 2 of lard.

Turn the balls frequently, browning on all sides. When browned, turn heat down to ‘low’ and cover and continue cooking for 1 – 2 hours.

Best served with mashed potatoes or grandma’s homemade egg noodles. Gravy can be made of pan drippings.

Mince Meat Tarts – 2^nd place

From Craig Meis 1 Jar Mince Meat Pie Filling 2 Cups Flour 1 Cup Shortening 1/2 Tsp Salt 1/2 Cup COLD water Fork mix flour, shortening and salt in mixing bowl.  Take batter and roll on floured cutting board and cut circles using large coffee cup or equivalent.  Take circular cutout and place on cookie sheet.  Add mincemeat pie filling to half of cut out and fold other half over pinching the edges together.  Pierce the top of each tart with several fork holes.  Sprinkle sugar on top of each tart and place in over pre-heated to 350 degrees.  Bake for approximately 20 minutes or until edges of tarts are golden brown.  Allow to cool before eating.

Ham Hock Spread

By Dickie Lewis – tied for 4^th with Bernie Buescher Ham hocks - enough to fill crock pot Water - as needed 1 Onion 1 clove fresh or 1 tbsp Garlic Cheese spread-your favorite Crackers-your favorite Beer-your favorite (yellow, amber, brown, dark brown, etc.) Preparation: Dice onion, crush garlic, place in crock pot with enough water to cover hocks.  Cook overnight or until meat falls from bone.  Remove meat from bone.  Pull into bit size pieces.  Cool in refrigerator. Spread cheese on crackers.  Eat while drinking beer. For those who feel guilty about cooking ham hocks just to eat while drinking beer, sort and soak one cup of beans (your choice) in water overnight.  Rinse. Cook with ham hocks.  Serve with cornbread.