FD: Dixie Burmeister Columnn November 05, 2008

Dan Robinson’s rigatoni recipe wins top prize among politicos

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 a prepared family traditional 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 http://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 close to being ready. Place olive oil in large saucepan. Sauté 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.


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