More contest-winning veggie recipes

Here, continued from our story last week ("Eat Your [Contest-Winning] Veggies"), are the other winners in the 2011 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest (

Colorful Corn Chowder

This recipe won first place in the Sweet Corn category of the Pennsylvania Vegetable Recipe Contest.

  • 1/2 pound bacon, diced
  • 1 cup finely diced onion
  • 1/4 cup coarsely diced red bell pepper
  • 2 cloves garlic, minced
  • 2 cups peeled and coarsely diced potatoes
  • 1 cup coarsely diced carrots
  • 3 cups chicken broth, regular or low sodium
  • 4 cups sweet corn, divided, reserving 1/4 cup for topping
  • 3 cups milk
  • 3 tablespoons butter
  • Fresh ground pepper to taste
  • Salt, optional

In a medium skillet fry the diced bacon until crisp. Remove the bacon to paper towels and crumble when cool. Remove all of the bacon drippings except for 2 tablespoons. In the 2 tablespoons of bacon drippings, add the onion, red bell pepper and garlic. Cook 3 minutes over medium heat stirring continuously. Place this mixture in a large pot. Add potatoes, carrots, chicken broth and corn. Cook 10 minutes over medium-high heat or until the vegetables are tender. Add the milk and butter.

Season with pepper and salt if desired. Reheat until hot. Serve in bowls and top with the crumbled bacon and reserved corn kernels.

Serves 4 to 6.

-- Kenneth Ward, Hulmeville

Roasted Beet and Candied Walnut Salad

This recipe won first place in the Beets/Carrots/Turnip category of the Pennsylvania "Simply Nutritious, Simply Delicious" Vegetable Recipe Contest.

  • 3 beets, medium-sized, leaves and stems removed
  • 2 ounces walnuts, coarsely chopped
  • 2 tablespoons sugar
  • 1/4 cup Greek salad dressing
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 teaspoon celery seed
  • 3 tablespoons cranberries, dried
  • 3 green onions, sliced
  • 2 cups mesclun mix or baby spinach
  • 1/4 cup crumbled Roquefort cheese
  • Black pepper

Preheat oven to 425 degrees. Wrap beets in foil. Roast in oven for 50 to 60 minutes until tender when pierced with paring knife. Unwrap and cool. Peel and dice. To make candied walnuts, combine walnuts and sugar in small skillet. Heat over medium heat until sugar begins to melt. Stir until all the sugar is melted and is a light amber color. Pour onto greased baking sheet. Cool and break apart.

Combine salad dressing, mustard, salt and pepper and celery seed. Toss beets, cranberries and green onions with half of the dressing. In another bowl, toss the greens with the remaining half of the dressing.

Arrange greens on 4 salad plates. Top with the beets, nuts, cheese and a grinding of pepper.

Serves 4.

-- Frances Dietz, York


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