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					For Immediate Release                                 Contact: Andrea Lindsley (615) 780-3315
                                                               Linda Carman (615) 780-3341

Color photos available at
www.marthawhite.com/media

                      Tennessee Onion Soup Gratin Steals the Show
                     at the 15th Annual National Cornbread Cook-Off

SOUTH PITTSBURG, Tenn. (May 2011) — Jennifer B. of Falls Church, Va., was awarded the

cast iron skillet crown as the grand prize winner of the 2011 National Cornbread Cook-Off for her

original main dish recipe Tennessee Onion Soup Gratin. The National Cornbread Cook-Off is held

in conjunction with the National Cornbread Festival® in South Pittsburg, Tenn., and is sponsored by

Martha White® and Lodge® Cast Iron.

       An enthusiastic crowd of cornbread lovers watched in anticipation as the 10 finalists from

around the country recreated their dishes live on stage. Once the dishes were complete, a qualified

panel of judges, including food editors and television personalities, took on the difficult task of

selecting the winners.

       “Over the last 15 years, we have seen an amazing variety of unique recipes that showcase the

perfect cooking partnership of cast iron and cornbread,” said Linda Carman, Martha White baking

expert. “This year’s entries were no exception, and I truly enjoyed watching the 10 talented finalists

prepare their dishes and be honored for their hard work and creative inspirations.” Entrants qualified

for the contest by submitting an original, main dish recipe prepared with Martha White cornbread

mix and baked in Lodge® Cast Iron cookware.
       Jennifer used classic French onion soup as her inspiration for Tennessee Onion Soup

Gratin. Her rustic soup draws delightful flavor from caramelized onions, bacon, Swiss chard and

white beans. Cubes of Monterey Jack cheese are mixed into a cornbread topping batter, made

with Martha White Yellow Cornbread Mix. The batter is spooned over the stew and baked until

golden brown – reminiscent of the melted cheese on French Onion Soup.

       Her original main dish recipe earned the top prize of $5,000 cash, a 30-inch stainless steel

gas range (a $3,250 value) from FiveStar® Professional Cooking Equipment, a division of Brown

Stove Works, Inc., and special gifts from Martha White and Lodge® Cast Iron.

       The second place winner, Margee B. of White Salmon, Wash., took home a $1,500 cash

prize plus special gifts from Martha White and Lodge® Cast Iron. Margee’s creative

Caramelized Maple Apple Bacon Brunch Bake recipe features cornbread made with Martha

White Cotton Country® or Buttermilk Cornbread Mix flavored with caramelized bacon, cheese

and maple syrup. Cornbread wedges are topped with a sautéed, spiced apple, orange and raisin

mixture and garnished with toasted pecans, bacon, nutmeg and a dusting of powdered sugar

before serving.

       Andria G. of Matthews, N.C., created Sausage and Spinach Calzone Cornbread, a new

twist on a hearty Italian favorite made with Martha White Yellow Cornbread Mix. The

cornbread is loaded with Italian sausage, spinach, roasted red peppers, ricotta and Italian cheeses.

Individual servings are topped with marinara sauce and Parmesan cheese for an easy-to-make

main dish full of robust flavor. She was awarded the third place prize of $1,000 along with

special gifts from Martha White and Lodge® Cast Iron for her winning recipe.

       Additional National Cornbread Cook-Off finalists were Brenda W. of Gaffney, S.C.; Donna

C. of Deford, Mich.; Judy A. of Prairieville, La.; Kelly M. of Fort Collins, Colo.; Lori M. of Denton,

Texas; Sharon R. of Mendon, N.Y.; and Teresa R. of New Albany, Ohio. They each took home $150

cash and special gifts from Martha White and Lodge® Cast Iron.
       The 16th annual National Cornbread Cook-Off will be held April 28, 2012, in conjunction

with the National Cornbread Festival® in South Pittsburg, Tenn. Contest rules and entry

requirements for the 2012 National Cornbread Cook-Off will be available after the first of the year at

www.marthawhite.com.

       A leading manufacturer of Southern baking mixes and ingredients, Martha White was

founded in Nashville, Tenn., in 1899.

                                                 ###


                                 Tennessee Onion Soup Gratin
First Prize Winner
Jennifer B. – Falls Church, VA

Soup
8 slices bacon, cut crosswise into 1/2-inch pieces
3 large onions, halved and thinly sliced
1 tablespoon sugar
1 pound Swiss chard, stems removed, sliced into 1/2-inch strips
1 (15.5 oz.) can white beans, rinsed and drained
2 tablespoons cider vinegar
1/4 teaspoon crushed red pepper
4 cups low-sodium beef stock
4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper

Cornbread Topping
1 (6.5 oz.) package Martha White® Yellow Cornbread Mix
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted
2/3 cup milk
8 ounces Monterey Jack cheese, cut into 1/2-inch cubes

   1. Heat Lodge® 5-quart Dutch oven over medium heat. Cook bacon until crisp. Remove
      with slotted spoon to paper towels to drain. Add onions and sugar to bacon drippings.
      Cook, stirring frequently, until onions are caramelized, about 20 minutes. Add chard,
      white beans, bacon, vinegar and red pepper. Add beef stock and water. Bring to a low
      simmer over high heat. Reduce heat and simmer, uncovered, 20 minutes. Add salt and
      pepper.

   2. Heat oven to 400° F. Mix together cornbread mix, egg, butter and milk until blended.
      Fold in cheese cubes. Spoon over simmering soup. Bake 15 to 20 minutes or until
       golden brown. Serve with metal spoon, breaking through cheese crust and scooping soup
       and cornbread into deep bowls.

Makes 6 to 8 servings

Photo Caption: Tennessee Onion Soup Gratin, a southern twist on classic French onion soup
created by Jennifer B. of Falls Church, Va., took top honors and $5,000 at the 2011 National
Cornbread Cook-Off held during the National Cornbread Festival in South Pittsburg, Tenn.


                        Caramelized Maple Apple Bacon Brunch Bake

Second Prize Winner
Margee B. – White Salmon, WA

Ingredients
Crisco® Original No-Stick Cooking Spray

Cornbread
5 applewood smoked thick bacon slices
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 1/2 tablespoons turbinado sugar (raw sugar)
1 large egg
1/2 cup milk
3 tablespoons unsalted butter, melted
1 (6 oz.) pkg. Martha White® Cotton Country® or Buttermilk Cornbread Mix
1/2 cup shredded cheddar cheese

Apple Topping
1/3 cup chopped pecans, toasted
2 tablespoons unsalted butter
1 1/2 cups peeled, chopped Granny Smith apples
1/4 cup orange juice
1/2 cup pure maple syrup
1 teaspoon orange zest
3 tablespoons Smucker’s® Sweet Orange Marmalade
1/3 cup golden raisins
1/2 teaspoon fresh grated nutmeg
3 tablespoons powdered sugar

   1. Heat oven to 375° F. Coat10-inch Lodge® cast iron skillet with no-stick cooking spray.
      Line rimmed baking sheet with parchment paper. Arrange bacon slices on paper in single
      layer. Whisk together 2 tablespoons maple syrup and cinnamon in small bowl. Brush on
      top side of bacon. Bake 8 minutes. Sprinkle with sugar. Bake 10 to 13 minutes or until
      bacon is very brown. Place bacon on paper towel, glazed side up, to drain and cool.
      Chop into small pieces.
   2. Whisk together egg, milk and 3 tablespoons melted butter in large bowl. Stir in
      cornbread mix and cheese until blended. Set aside 3 tablespoons bacon. Stir remaining
      bacon into cornbread mixture. Pour into prepared skillet. Bake 25 to 30 or until golden
      brown.

   3. Place pecans in another 10-inch skillet. Toast over medium heat until lightly browned,
      about 4 minutes, shaking skillet often. Remove from skillet. Set aside. Melt 2
      tablespoons butter in same skillet. Add apple. Cook 5 minutes on medium heat. Slowly
      add orange juice, 1/2 cup maple syrup, orange zest, marmalade and raisins. Bring to a
      slight boil.

   4. Cut cornbread into wedges. Top with warm apple mixture, pecans, reserved bacon and
      nutmeg. Dust with powdered sugar.

Makes 6 to 8 servings

Photo Caption: Caramelized Maple Apple Bacon Brunch Bake, created by Margee B. of White
Salmon, Wash., won second prize at the 15th Annual National Cornbread Cook-Off.


                         Sausage and Spinach Calzone Cornbread

Third Prize Winner
Andria G. – Matthews, NC

Ingredients
1 tablespoon Crisco® Extra Virgin Olive Oil
1/2 cup chopped yellow onion
1 pound sweet Italian turkey sausage, casing removed
2 cups fresh spinach, lightly packed
1/3 cup chopped roasted red pepper
Crisco Original No-Stick Cooking Spray
3/4 cup ricotta cheese
1 large egg
1 cup shredded Italian cheese blend
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1 (6.5 oz.) package Martha White® Yellow Cornbread Mix
2 cups marinara sauce
1/2 cup grated Parmesan cheese

   1. Heat oven to 425° F. Heat oil in 10-inch Lodge® cast iron skillet over medium heat.
      Cook onions, stirring occasionally, until tender, about 5 minutes. Add sausage and cook,
      breaking up meat with wooden spoon, until no longer pink, about 10 minutes. Stir in
      spinach and roasted red peppers, cooking until spinach wilts, about 3 minutes. Spoon
      meat mixture into medium bowl with slotted spoon. Discard any liquid left in skillet.
      Wipe out skillet with paper towel. Coat with no-stick cooking spray.
   2. Whisk ricotta, egg, cheese blend, Italian seasoning and crushed red pepper until
      combined. Stir in cornbread mix until well blended. Stir in sausage mixture. Spoon into
      prepared skillet and spread evenly.

   3. Bake 15 minutes. Remove from oven and spread with 3/4 cup marinara sauce. Sprinkle
      with Parmesan cheese. Bake 5 to 10 minutes or until golden brown around edges and
      cheese is melted. Cool 5 to 10 minutes. Heat remaining marinara sauce in small
      saucepan on medium heat. Slice cornbread into 6 wedges. Serve with warm sauce.

Makes 6 servings

Photo Caption: A new twist on a hearty Italian favorite, Sausage and Spinach Calzone
Cornbread won third prize for Andria G. of Matthews, N.C., at the National Cornbread Cook-
Off in South Pittsburg, Tenn.


Crisco and Smucker’s are trademarks of The J.M. Smucker Company.

FiveStar is a trademark of Brown Stove Works, Inc.

Lodge is a trademark of Lodge Manufacturing Company.

National Cornbread Festival is a trademark of The National Cornbread Festival, Inc.

				
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