Mitchell woman receives honor in Taste of CHS Recipe Contest
ST. PAUL, MINN. – An Indiana woman’s Asian twist on pizza has earned top honors in the Taste of CHS Recipe Contest sponsored by CHS Inc., the nation’s leading farmer-owned cooperative, and its joint venture company Ventura Foods, LLC.
Hidemi Walsh of Plainfield, Ind., created Asian-flavored naan pizza featuring a zesty combination of Dean’s Ranch Dip, a Ventura Foods product, with soy sauce, garlic, spinach, Parmesan cheese and other ingredients spread on Indian naan bread and toasted. As the contest’s grand prize winner, Walsh received an all-expenses paid trip to the 2012 CHS Annual Meeting in Minneapolis, Minn., where she will join two Ventura Foods professional chefs in demonstrating her recipe for an estimated 2,400 attendees.
Marlys Schuster of Mitchell was thrilled to be named as one of the Honorable Mention winners in the contest. She loves to cook and has 250 to 300 cookbooks in her kitchen. She’s taken part in the Beef Cookoff and the Bread Baking Contest sponsored by the South Dakota Wheat Commission. She said she doesn’t cook as much as she used to when their family lived on the farm.
CHS owns 50 percent of Ventura Foods, a California-based company which is a leading national manufacturer and marketer of branded and custom-made shortenings, oils, dressings, sauces, mayonnaise, margarines, culinary bases and pan coatings for the foodservice and retail industries.
Mary Marlowe Leverette of Columbia, S.C., earned second-place honors – a $500 cooking store gift certificate and a $250 contribution in her honor to a local food bank – for her Crab Cakes with Asian Yogurt Sauce creation which featured LouAna Safflower Oil and Marie’s Sesame Ginger Salad Dressing. Both are Ventura Foods products.
Third-place honors went to Linda Bonwill of Englewood, Fla., for her Baked Cheddar Onion Potatoes which included Dean’s Cheddar Cheese Dip, Dean’s French Onion Dip, Gold-n-Soft Margarine and L.B. Jamison’s Ham Soup Base products from Ventura Foods. Bonwill receives a $250 cooking store gift certificate and a $100 food bank contribution in her honor.
The three top winners, along with 17 recipes earning honorable mention, have been compiled in a booklet available to download at http://www.chsinc.com/recipes
Asian flavored naan pizza
Submitted by Hidemi Walsh
of Plainfield, Ind.
2 naan breads
1 1/2 cups Dean’s Dip, Ranch
1 cup frozen chopped spinach, thawed and drained completely
3 tablespoons grated Parmesan cheese
1 tablespoon soy sauce
1 garlic clove, grated
2 tablespoons butter, melted
In a small bowl, combine melted butter and grated garlic. Mix well. Spread garlic butter on one side of each naan bread. Preheat the oven to 350 F. In another bowl, combine Dean’s dip, spinach, grated Parmesan cheese and soy sauce. Mix well and spread on buttered side of each naan bread. Bake for 13 to 15 minutes.
Garden Salsa – Side Dish
Marlys Schuster of
One 15-oz. can whole kernel yellow corn, drained
One 15-oz. can white corn, drained
One 15-oz. can black beans, rinsed and drained
One 14.5-oz. can Italian diced tomatoes, drained
One 10-oz. can Rotel tomatoes, drained
1 bunch finely chopped cilantro
1 bunch green onions, finely sliced
1 small yellow onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon garlic, minced
1/4 cup Marie’s Italian Vinaigrette Dressing
1/3 cup Homade Chili Sauce (or more if you want it hotter)
1/4 cup fresh lime juice
2 tablespoons LouAna Coconut Oil
Stir the yellow and white corn, black beans, tomatoes, cilantro, onions, bell pepper, and garlic in a large bowl. Gently mix in the lime juice, Marie’s dressing, Homade Chili Sauce and LouAna Coconut Oil. Serve with tortilla chips or as a side dish with chicken or fish.