The gauntlet had been thrown, and 17 adventurous culinary students in checkered pants and white chef coats accepted the 2nd annual Isaly's "Great Chipped Chopped Ham Challenge" (say it four times fast) on Sept. 18 at the Pennsylvania Culinary Institute, Downtown.

Their challenge: Create a distinctive dish using Isaly's chipped ham as the main ingredient. The culinary contestants went to work, performed admirably and produced an array of imaginative, occasionally stunning, entrees and appetizers.

The judges -- Toni Pais, chef/owner of Cafe Zao and Cafe Zinho (who once featured an entree at Cafe Zao made with Isaly's chipped ham); Christina French, publisher of TABLE magazine; culinary institute Chef Jeff Santicola; and I -- sat down at 4:30 p.m. with stomachs growling. Not for long.

Dishes were judged on appearance, taste, creativity. effective use of the main ingredient and ease of preparation.

Voila! They started appearing, one every 10 minutes -- pierogies stuffed with ham and cheese, fried mac and cheese with ham, ham-stuffed spring roll with soy dipping sauce, ham coleslaw in a baked parmesan cup. What would they come up with next?

After sampling each dish and cleansing the palate with water for 1 1/2 hours, we handed in our evaluation sheets.

First-place winner is 17-year-old Casandra Vazquez, who surprisingly had been a culinary institute student for only two weeks. Hailing from Avon Park, Fla., near Orlando, she had never heard of the Isaly's product until the contest.

"It was the first time I had ever tasted it," she said, "and it was really good."

Her prize recipe for Gringas with Papaya & Peach Salsa was outstanding -- beautifully plated, colorful, fresh tasting with a tangy blend of flavors. A gringa, she explained, is an "American-style quesadilla" that's made with ham.

"I've always been interested in food and cooking," she said. "My father owns a restaurant in Mexico, and I definitely want to open a family business here in the U.S." But first, "I have to get some experience." She graduates in 2008.

Isaly's president Tim Deily presented Casandra with a gold medal and a $500 deposit into her culinary institute student account.

Amanda Goodman of Akron, Ohio, took second place for Spinach Artichoke & Ham Spread and Sun-Dried Tomato, Ham & Cheese. She won a silver medal and $200. For the recipes, go to post-gazette.com/food.

Adam Mika of Medina, Ohio, garnered third with Ham Fritters with Garlic Cream Sauce, Sunny Side Up Eggs and Potato Wedges. He received a bronze medal and $100.

Ms. French and I were winners also. We had asked the kitchen to save our leftovers from selected dishes, and left with three styrofoam boxes tucked under our arms.

GRINGAS WITH PAPAYA & PEACH SALSA

• 8 flour tortillas
• 2 cups Monterey Jack cheese
• 1 pound Isaly's chipped chopped ham
• 1 red bell pepper, diced
• 1 red onion, diced
•   1/4 of a papaya, cubed
• 2 peaches, cubed
•   1/2 cup cilantro, minced
• 2 teaspoons honey
•   1/4 teaspoon ginger
• 12 cup orange juice, freshly squeezed

Lightly fry ham in a pan and set aside. Butter a large skillet or griddle. and slightly toast one tortilla on both sides. Scatter 14 of the ham and 14 of the cheese on the tortilla, top with another tortilla and let cheese melt. Remove and keep warm in a 200-degree oven. Continue making the other gringas. Keep warm until serving.

For the salsa

Combine red pepper, onion, papaya, peaches, cilantro, honey, ginger and orange juice in a medium bowl. Mix well and let marinate at least one hour (preferably over night).

Serve alongside warm gringas that have been cut into triangular wedges.

Serves 4 as an entree, 8 to 10 as an appetizer.

-- Casandra Vazquez

SPINACH, ARTICHOKE AND HAM SPREAD

• 10-ounce package spinach, thawed
• 8-ounce can artichoke hearts, chopped
• 8-ounce package cream cheese, softened
• 8 ounces sour cream
• 3/4 cup shredded parmesan cheese
• 1/2 cup onion, minced
• Salt and pepper to taste
• 1/2 cup Isaly's chipped chopped ham, chopped in very small dice
• 1/2 cup Isaly's chipped chopped ham, finely sliced
• Crackers or toasted bread of choice
• Olive oil, as needed

Sweat onions in small amount of olive oil until soft, add spinach and heat slightly. While still hot, add onions and spinach to the cream cheese, sour cream, parmesan and artichokes. Mix well.

Put mixture into a food processor, pulse and season to taste. Fold in finely diced ham. Spread thin layer of mixture on cracker or bread. Top with the thinly sliced ham. If desired, garnish with rosette of cream cheese and top with herb of choice.

-- Amanda Goodman

SUN-DRIED TOMATO, HAM AND CHEESE SPREAD

• 1/2 cup sun-dried tomatoes, packed in oil, drained
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup parmesan or romano cheese
• 1 tablespoon basil, fresh, chopped
• 1/2 cup Isaly's chipped chopped ham, finely diced
• 1/2 cup Isaly's chipped chopped ham, thinly sliced
• Crackers or toasted bread of choice

Process all ingredients except ham in food processor and pulse to incorporate completely. Adjust seasonings and consistency.

Split the spread in half and reserve one portion. With the remaining half, fold in finely diced ham. Cover and refrigerate.

When ready to use, spread a thin layer of the ham spread on cracker or toasted bread, then top with thinly sliced ham. To garnish, use plain spread to pipe a rosette on top and garnish with herb of choice.

-- Amanda Goodman

Cookie baking class

Christmas Cookies Around the World will be baking at Monroeville McGinnis Sisters at 7 p.m. Tuesday. Italian biscotti and neapolitans, French madeleines, Scottish shortbread and My Mom's Award Winning Pumpkin Roll are on the menu. Cost is $25: Call 412-858-7000 ext. 7 for reservations.

Winner of the Biscotti Crunch Off Sept. 29 was La Peri Dolci in Penn Hills. Second place went to Aunt Anna's of Greensburg. With more than 600 voting and crunching, the store is still cleaning the crumbs.

Benefit cheese tasting

Ma Provence on Murray Avenue in Squirrel Hill hosts Carol Pascuzzi, the Pennsylvania Macaroni Co. "Cheese Lady," who will lead pairings of French cheeses and wines at 7 p.m. Monday. Cost is $45, with $10 benefiting Autism Speaks (412-521-2925).