Kinnane of Pompton Plains, Morris County took home the grand prize
of $150 in the 13th annual Jersey Fresh dairy recipe contest with her "Three
Cheese Mold." She also took third place with a "Low Cal Blue Cheese
Dip" that features an upscale taste with downscale calorie count. Second
place winners were Larry Monger and Janet Fittipaldi of Eastampton,
Burlington County, with their recipe for "South Jersey Fromaggio Hors
D'Oeuvres." Honorable mentions went to Ann Alagna of West Orange, Essex
County, for her "Hotsy Totsy Appeteasies" and to Terry Kosow of Flemington,
Hunterdon County, for her "Party Cheese Mold."
PRIZE RECIPE -
||6 to 10
||15 to 20 minutes - cheese
5 minutes - arrangement of purchased crudities
1/2 tsp. gelatin
cup cool water
tbsp. grated onion
cup sour cream
cup blue cheese
cup shredded cheddar
cup cottage cheese
tsp. Worcestershire sauce
tsp. garlic powder
gelatin over cool water. Allow particles to soften and absorb
water for five minutes. In food processor, mix three cheeses
until blended. Add and process to combine grated onion, sour
cream, Worcestershire sauce, garlic and gelatin. Line a round,
two cup mold with clear plastic wrap. Spray wrap lightly
with cooking spray. Pack in cheese mixture and chill overnight.
Unmold by inverting bowl and removing plastic wrap. Sprinkle
with chopped parsley. Serve with crudities: zucchini strips,
carrot sticks, fresh mushrooms, cherry tomatoes, broccoli
and cauliflower florets - all Jersey Fresh, of course!
PLACE RECIPE -
Jersey Fromaggio Hors D'Oeuvres
||4 (2 roll-up each)
||15 to 20 minutes
Jersey Fresh asparagus spears
slices provolone cheese
slices prosciutto (thinly sliced)
small jar minced garlic
small jar pimentos
boil 24 tender asparagus spears after having removed
the tougher ends. Drain.
You will be rolling up jelly-roll fashion, so maneuver
the cheese and meat accordingly. Place
two slices of cheese (partially overlap) on cookie sheet. On
top of cheese, place two slices of prosciutto overlapping. Place
three asparagus spears on top of cheese and meat. At
the midway point, spread 1 teaspoon more or less of minced
garlic and place two small strips of pimentos on top
of the asparagus. Roll-up
and spear with a toothpick. Continue
in the same fashion with the remaining ingredients. You
can improvise using no garlic, less meat, no meat, etc.
under the broiler and when cheese is browned and bubbly,
remove from oven and serve with knife and fork.
PLACE RECIPE -
Cal Blue Cheese Dip
lb. low fat or no fat cottage cheese
1 medium red or white onion - diced coarse
1 - 4 oz. or 6 oz. package blue cheese
1/2 small red bell pepper - diced fine
1/2 small yellow or orange bell pepper - diced fine
radish roses and scallion brushes for garnish
dusting of chopped parsley or paprika for top
|In food processor, blend
throughly cottage cheese, onion and blue cheese. Add diced
peppers and mix only to combine, do not puree or colorful
flecks of pepper will disappear. Pour into a low bowl, sprinkle
with chopped parsley or dust with paprika and garnish with
radish roses and scallion brushes. Serve with potato chips.
Jersey Fresh radishes and cut shallow slice off stem end.
Cut down four times into radish almost to other side.
Jersey Fresh scallions, trim off root and cut off green
leaving about three inches green. Cut down from green to
the white bulb twice (in half and each half in half again
- green will hang like strings). Crisp in ice water for
one hour - the strings will curl up.
|Dip may be made a day ahead
- cover with plastic wrap.
Garnishes may be made six hours ahead.
oz. medium or sharp cheddar cheese - grated
1 pint mayonnaise
2 small onions - chopped fine
1 tbsp. Worcestershire sauce
20-30 shakes of tabasco - according to taste
|Mix together all ingredients
well. Refrigerate mixture for a couple of hours to set. After
mixture has set, spread on cocktail rye slices. Bake at 350
degrees for 25 to 30 minutes until brown.
||16 to 20
||30 minutes (+/-)
cup walnuts or pecans - finely chopped
1/4 cup parsley - snipped
- 8 oz. packages cream cheese - softened
cup butter - softened
cup green onions - chopped
- 4 1/4 oz. cans deviled ham
- 2 oz. jar pimento - drained and sliced
tbsp. prepared mustard
cup blue cheese - crumbled
|Lightly oil bottom and sides
of a 6-8 cup mold. In small bowl, mix together nuts and 3
tbsp. parsley, spread evenly in bottom of mold. In medium
bowl, beat together cream cheese, butter and milk until smooth;
then spread 1/3 of this mixture over the nuts in mold. Divide
the remaining cream cheese mixture in two equal amounts in
separate bowls. For second layer, add to one of the cream
cheese mixtures the remaining parsley, green onion and blue
cheese (if desired); then spread over the first layer in
the mold. To the remaining cream cheese mixture, stir in
the deviled ham, pimento and mustard; spread over last layer.
Cover and refrigerate overnight. To unmold, dip in hot water
to loosen. Place on platter and garnish with assorted Jersey
Fresh veggies. Can also be served with crackers.