$1 MILLION MAN\Californian Turns Hobby Into Bake-Off Gold.

Byline: Natalie Haughton Daily News Food Editor

DALLAS - Kurt Wait was really nervous Monday as he stood in kitchenette No. 37 in a ballroom at the Fairmont Hotel.

As one of 100 finalists in the Pillsbury Bake-Off, it wasn't only Wait's cooking skills at stake. This year, for the first time, Pillsbury was offering a $1 million grand prize to the winner of its popular recipe contest.

And, to make matters worse, Wait's sister had taken ill Sunday in her Dallas hotel room and was too sick to accompany him to the actual Bake-Off.

It took every bit of concentration Wait had to spray a springform pan with cooking spray, beat a chocolate cake mix with pureed pears and eggs, and melt sweetened condensed milk together with chocolate chips.

And he had to do it twice - making one version of his Macadamia Fudge Torte for the panel of 12 judges and another for display.

But luck was with Wait, and he was named Tuesday morning as the winner of the 37th Bake-Off - the first man ever to capture the top prize.

"I was shocked," he said during an appearance Wednesday on "Good Morning America." "I learned to cook in college when my sister was my roommate. All she ever cooked was broccoli and popcorn."

Wait, a self-taught cook, entered the torte recipe along with four others after serving the dessert to his colleagues at the health-marketing company where he works as a sales analyst.

Wait's winning recipe fits in with today's cooks who like to take shortcuts with convenience foods to turn out decadent desserts. His torte uses a package of devil's food cake mix, a can of sliced pears, a can of sweetened condensed milk and a jar of butterscotch caramel fudge ice cream topping.

Wait, the single father of an 8-1/2-year-old son, has received his first $50,000 check from Pillsbury, one of 20 annual payments that will make up his $1 million prize. He plans to pay off his house in Redwood City, Calif., invest for his son's college education and improve his backyard garden.

As in the previous Bake-Off, California cooks were once again the largest contingent - with 14 contestants in the finals. They took home five of the 16 cash prizes offers in the contest's four categories.

Greta Eberhardt of San Pedro won $2,000 in the 30-minute main dishes category for her Fiesta Chicken Salad; Teresita Larcina of San Mateo took home $2,000 in the quick treats and snacks category with Walnut Date Snack Bars; Mary Lou Cook of Fallbrook won $2,000 in the special occasions desserts category for Apple Nut Cookie Tart; and Linda Greeson of Spring Valley won $2,000 in the special side dishes and simple breads category for her Biscuit Mini Focaccia.

Texas and Indiana cooks each took home two of the cash prizes.

In the $10,000 category, prize winners were Linda Morten with Cowboy Steak 'n Veggie Soup; Joyce Bowman with Quick Apple Cranberry Pear Muffins; and Frances Neavoll with Orange-Glazed Tropical Fruit Scones.

Wait also won the Kenmore Consumer Best Award, a $10,000 kitchen makeover, after his recipe was rated most appealing by a call-in poll conducted during the televised Bake-Off awards program.

Following are the recipes of the cash prize winners. Keep in mind when preparing them that they won using Pillsbury, Hungry Jack, Green Giant, Old El Paso and Progresso brand products, and substituting other brands might not produce the same results.

A Bake-Off book containing all of the 100 finalists' recipes should be available in local supermarkets next week.

QUICK APPLE CRANBERRY PEAR MUFFINS ($10,000 Quick Treats and Snacks Winner - Joyce L. Bowman,Raleigh, N.C.)

1 package (15.6 ounces) apple cinnamon quick bread mix

3/4 cup buttermilk (see Note)

3 tablespoons vegetable oil

1 egg

1 cup fresh OR frozen cranberries, thawed

3/4 cup coarsely chopped walnuts

1 large firm pear, peeled and cut into 1/2-inch pieces

Line with paper baking cups or grease 18 muffin cups.

In a large bowl, combine quick bread mix, buttermilk, oil and egg. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into paper-lined muffin cups. (Cups will be full).

Bake in preheated 400-degree oven 18 to 25 minutes or until golden brown.

Serve warm or cool. Makes 18 muffins.

NOTE: To make buttermilk substitute, use 2 teaspoons vinegar OR lemon juice plus enough milk to make 3/4 cup.

NUTRITION INFORMATION PER MUFFIN: 170 calories; 7 grams fat; 10 milligrams cholesterol; 125 milligrams sodium; 24 grams carbohydrate; 2 grams fiber; 3 grams protein.

COWBOY STEAK 'N VEGGIE SOUP ($10,000 30-Minute Main Dishes Winner- Linda Morten, Katy, Texas)

1 pound boneless beef sirloin steak (1-inch thick)

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

2 garlic cloves, crushed

1 tablespoon vegetable oil

2 cans (14 1/2 ounces EACH) beef broth 

1 jar (16 ounces) thick 'n chunky salsa OR picante 

1 package (1 pound) frozen green beans, potatoes, onions and red peppers mixture

1 can (15.5 ounces) Great Northern beans, drained and rinsed

1 cup torn fresh spinach

Fresh basil, parsley OR cilantro springs for garnish

Cut beef into 1/4-inch-thick strips; cut each strip into 1-inch pieces. In a medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat.

Heat a Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 4 to 5 minutes or until browned.

Stir in broth, salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes.

Stir in beans. Cook 4 to 5 minutes or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil. Makes 6 (1 1/2-cup) servings.

NUTRITION INFORMATION PER SERVING: 260 calories; 8 grams fat; 50 milligrams cholesterol; 1,140 milligrams sodium; 23 grams carbohydrate; 5 grams fiber; 24 grams protein.

ORANGE-GLAZED TROPICAL FRUIT SCONES ($10,000 Special Side Dishesand Simple Breads Winner- Fran Neavoll, Salem, Ore.)

SCONES:

2 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoons grated orange peel

1/4 cup butter OR margarine

1/3 cup milk

2 eggs, beaten

1 cup tropical medley dried fruit OR dried fruit bits

1/2 cup vanilla milk chips

GLAZE:

1 cup powdered sugar

2 to 3 tablespoons orange juice

SPREAD:

1/3 cup apricot-pineapple OR apricot preserves

For scones, lightly spoon flour into a measuring cup; level off. In a large bowl, combine flour, sugar, baking powder, salt and orange peel; mix well. With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk and eggs; blend well. Stir in dried fruit and vanilla milk chips until well mixed.

On a lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into a 6-inch circle. With a floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet.

Bake in preheated 400-degree oven 12 to 16 minutes or until golden brown. Cool 1 minute.

For glaze, in a small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency; blend until smooth. Drizzle mixture over top and sides of each scone. Cool 5 minutes.

If desired, split each scone and spread with 2 teaspoons preserves, or serve preserves with scones. Serve warm. Makes 8 scones.

NUTRITION INFORMATION PER SCONE: 430 calories; 14 grams fat; 70 milligrams cholesterol; 550 milligrams sodium; 70 grams carbohydrate; 2 grams fiber; 7 grams protein.

CHOCOLATE SWIRL COCONUT ALMOND TART ($2,000 Special Occasion Desserts Winner - Beverley Ann Crummey, Brooksville, Fla.)

CRUST AND FILLING:

1 package (15 ounces) refrigerated pie crusts

2 eggs

1 cup coconut

1/2 cup chopped almonds, toasted (see Note)

1 can (14 ounces) sweetened condensed milk (not evaporated)

1 tablespoon vanilla

1/4 teaspoon coconut extract

1 1/2 ounces bittersweet chocolate, finely chopped (1/4 cup)

TOPPING:

2 ounces bittersweet chocolate, melted

1/4 cups sliced almonds, toasted (see Note)

Whipped cream OR topping

Fresh mint sprig (optional)

For crust, prepare pie crust according to package directions for 1-crust filled pie using a 10-inch tart pan with a removable bottom or 9-inch pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust.

Bake in preheated 400-degree oven 10 to 12 minutes or until light golden brown. If crust puffs up, gently press back to bottom and sides of pan with a wooden spoon.

For filling, in a large bowl, beat eggs lightly. Add coconut, chopped almonds, condensed milk, vanilla and coconut extract; blend well. Fold in finely chopped chocolate. Pour into baked crust.

Reduce oven temperature to 350 degrees F. Bake 20 to 25 minutes or until filling is set. Cool 30 minutes.

For topping, drizzle tart with melted chocolate; sprinkle with sliced almonds. Refrigerate 30 minutes.

Serve topped with whipped cream; garnish with mint sprig. Store in refrigerator. Makes 10 servings.

NOTE: To toast almonds, spread on a cookie sheet. Bake in preheated 350-degree oven 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in a microwave-safe pie pan and microwave on high (100 percent) power 5 to 7 minutes or until light golden brown, stirring frequently.

NUTRITION INFORMATION PER SERVING: 400 calories; 22 grams fat; 70 milligrams cholesterol; 200 milligrams sodium; 43 grams carbohydrate; 2 grams fiber; 7 grams protein.

APPLE NUT COOKIE TART ($2,000 Special Occasion Desserts Winner - Mary Lou Cook, Fallbrook, Calif.)

1/2 cup finely chopped walnuts

3 tablespoons sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon grated orange peel

1 package (20 ounces) refrigerated sugar cookie dough, well chilled

1/3 cup bottled apple butter

1 teaspoon all-purpose flour

16 pecan halves

32 slivered almonds (1 tablespoon)

Sweetened whipped cream OR vanilla ice cream (optional)

In preheated 325-degree oven, heat a cookie sheet. Spray a 9 1/2-inch tart pan with removable bottom or 9-inch springform pan with nonstick cooking spray.

In a medium bowl, combine walnuts, sugar, 1/2 teaspoon cinnamon and orange peel; mix well. Set aside.

Remove 1/2 of cookie dough from wrapper; refrigerate remaining dough. With floured fingers, press dough into bottom of spray-coated pan. Spread apple butter over dough to within 1/2-inch of edge; top apple butter with walnut mixture.

Place remaining 1/2 of dough between 2 sheets of lightly floured wax paper; roll to 9 1/2-inch round. Peel off top sheet of wax paper; carefully invert dough over walnut mixture. Press edges to fit pan.

In a small bowl, combine flour and remaining 1/4 teaspoon cinnamon. Dipping knife into flour mixture before each cut, score top of tart into 16 wedges. Press 1 pecan half in each wedge, centered 1 inch form edge of pan. Press 2 almonds in V-shape just below each pecan.

Place tart on heated cookie sheet.

Bake in preheated 325-degree oven 45 to 55 minutes or until tart is light golden brown and center is set. Cool 15 minutes. Remove sides of pan; cool 1 1/2 hours.

To serve, top with whipped cream. Store in refrigerator. Makes 16 servings.

NUTRITION INFORMATION PER SERVING: 200 calories; 9 grams fat; 4 milligrams cholesterol; 125 milligrams sodium; 28 grams carbohydrate; 1 gram fiber; 2 grams protein.

CARIBBEAN TRUFFLE PIE ($2,000 Special Occasion Desserts Winner - Julie DeMatteo, Clementon, N.J.)

CRUST:

1 package (15 ounces) refrigerated pie crusts

2 tablespoons coconut

STREUSEL:

1/4 cup all-purpose flour

1/4 cup sugar

4 teaspoons margarine OR butter

1/4 cup coconut

FILLING:

1 package (2.9 ounces) lemon pudding and pie filling mix (not instant)

1/2 cup sugar

3 tablespoons lime juice

2 egg yolks

2 cups water

1 teaspoon grated lime peel

1 cup vanilla milk chips OR chopped white baking bar

1 package (8 ounces) cream cheese, softened

6 tablespoons dairy sour cream

TOPPING AND GARNISH:

1/2 cup whipping cream 

Lime slices, cut into fourths

For crust, allow 1 crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for later use.) Remove pie crust from pouch. Unfold crust; remove plastic sheet. Sprinkle with 2 tablespoons coconut; press in lightly. Carefully lift crust off second plastic sheet. Place crust, coconut side up, in 9-inch pie pan; press in bottom and up sides of pan. Flute edges; prick crust generously with a fork.

Bake in preheated 450-degree oven 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling.

Reduce oven temperature to 425 degrees F.

For streusel, in a small bowl, combine flour and 1/4 cup sugar. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in 1/4 cup coconut. Spread mixture in ungreased shallow baking pan.

Bake at 425 degrees F 4 to 8 minutes or until light golden brown, stirring every minute. Set aside.

For filling, in a medium saucepan, combine pudding mix, 1/2 cup sugar, lime juice and egg yolks; mix well. Stir in 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in lime peel.

In a small bowl, combine vanilla milk chips and 1/2 cup of hot pudding mixture; stir until chips are melted.

In a small bowl, beat cream cheese until light and fluffy. Add vanilla milk chip mixture; beat until smooth. Spoon and spread in baked crust. Stir sour cream into remaining pie filling mixture; blend well. Spoon and spread over cream cheese layer. Refrigerate 2 hours or until chilled.

For topping and garnish, in a small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie; garnish with lime slices. Sprinkle streusel in center of pie. Store in refrigerator. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 590 calories; 36 grams fat; 120 milligrams cholesterol; 340 milligrams sodium; 61 grams carbohydrate; 1 gram fiber; 6 grams protein.

FIESTA CHICKEN SALAD ($2,000 30-Minute Main Dishes Winner - Greta Eberhardt, San Pedro, Calif.)

1/4 cup margarine OR butter, cut into 4 pieces

6 boneless skinless chicken breast halves

2 eggs

1 1/4 cups medium thick 'n chunky picante

1 1/3 cups plain bread crumbs

1 teaspoon salt

1 teaspoon ground cumin 

1 teaspoon chili powder

1/2 teaspoon ground oregano 

4 green onions, sliced

1 package (16 ounces) refrigerated mixed salad greens

3 medium tomatoes, chopped

1 bottle (8 ounces) red wine vinegar and oil salad dressing

1 cup dairy sour cream

1 avocado, peeled and sliced

In a 15x10x1-inch baking pan, place margarine. Place pan in preheated 400-degree oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with margarine.

Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In a large bowl, beat eggs; stir in chicken and 1/4 cup of picante.

In a shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan.

Bake in preheated 400-degree oven 15 to 20 minutes or until chicken is no longer pink.

Reserve 1 tablespoon green onions for garnish. In a large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour dressing over salad; toss to coat. Arrange evenly on 8 individual plates.

Spoon chicken into center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions.

Garnish each plate with avocado slices. Serve with remaining 1/2 of salad dressing, 1/2 cup sour cream and 1 cup picante. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 530 calories; 36 grams fat; 135 milligrams cholesterol; 740 milligrams sodium; 25 grams carbohydrate; 4 grams fiber; 27 grams protein.

SOUTHWEST TORTELLINI CHOWDER ($2,000 30-Minute Main Dishes Winner - Loanne Chiu, Fort Worth, Texas)

3 cans (10 1/2 ounces EACH) condensed chicken broth 

1 1/2 cups mild thick 'n chunky salsa OR picante

1/2 teaspoon grated orange peel

2 packages (9 ounces EACH) refrigerated meat-filled OR cheese-filled tortellini (see Note)

1 package (1 pound) frozen corn, broccoli and red peppers mixture

1 can (5 ounces) evaporated milk

Dash salt

1/4 cup chopped fresh cilantro

In a Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low; simmer 3 minutes.

Stir in tortellini and vegetables; cook over medium heat 6 to 8 minutes or until tortellini and vegetables are tender.

Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. Do not boil.

Top each serving of chowder with cilantro. Makes 6 (1 1/2- cup) servings.

NOTE: 1 package (16 ounces) frozen tortellini can be substituted for refrigerted tortellini. Add frozen tortellini to simmered broth mixture; cook 4 minutes. Add vegetables; cook additional 6 to 8 minutes or until tortellini and vegetables are tender.

NUTRITION INFORMATION PER SERVING: 390 calories; 11 grams fat; 50 millgrams cholesterol; 930 milligrams sodium; 56 grams carbohydrate; 4 grams fiber; 16 grams protein.

BLACK BEAN MOLE AND COCONUT COUSCOUS ($2,000 30-Minute Main Dishes Winner - Virginia Moon, Harvest, Ala.)

COUSCOUS:

1 cup uncooked couscous

1/2 cup coconut, toasted (see Note)

1/2 teaspoon ground cinnamon

MOLE:

1 tablespoon olive oil OR vegetable oil

2 teaspoons minced garlic

2 cans (15 ounces EACH) black beans, drained and rinsed

1 jar (16 ounces) chunky style mild salsa

1 1/2 teaspoons unsweetened cocoa

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

TOPPING:

3/4 cup shredded colby-Monterey Jack blend cheese (3 ounces)

6 tablespoons dairy sour cream

1/4 to 1/2 cup thinly sliced green onions

1 medium tomato, seeded and chopped

For couscous, cook as directed on package. Stir in toasted coconut and 1/2 teaspoon cinnamon. Cover to keep warm.

For mole, heat oil in a medium saucepan over medium heat until hot. Add garlic; cook and stir 1 minute. stir in all remaining ingredietns. Reduce heat to low; simmer 5 minutes or until thoroughly heated, stirring occasionally.

To serve, fluff couscous with a fork; spoon onto a serving platter. Spoon mole mixture over couscous.

Top with cheese, sour cream, onions and tomato. Makes 6 (1 1/2-cup) servings.

NOTE: To toast coconut, place in a small skillet; cook and stir over low heat 6 to 8 minutes or until light golden brown.

NUTRITION INFORMATION PER SERVING: 400 calories; 13 grams fat; 20 milligrams cholesterol; 760 milligrams sodium; 55 grams carbohydrate; 9 grams fiber; 16 grams protein.

WALNUT DATE SNACK BARS ($2,000 Quick Treats and Snack Winner- Teresita Larcina, San Mateo, Calif.)

1 package (18.25 ounces) yellow cake mix

3/4 cup packed brown sugar

3/4 cup margarine OR butter, melted

2 eggs

2 cups chopped dates

2 cups chopped walnuts

Generously grease a 13x9-inch pan. In a large bowl, combine cake mix and brown sugar; blend well. Add margarine and eggs; beat 2 minutes at medium speed.

In a medium bowl, combine dates and walnuts; mix well. Stir date mixture into cake batter; blend well. (Batter will be stiff.) Spread evenly in greased pan.

Bake in preheated 32 50-degree oven 35 to 45 minutes or until edges are golden brown. Cool 10 minutes. Run a knife around sides of pan to loosen. Cool 1 hour or until completely cooled.

Cut into bars. Store in tightly covered container. Makes 24 bars.

NUTRITION INFORMATION PER BAR: 290 calories; 14 grams fat; 20 milligrams cholesterol; 210 milligrams sodium; 37 grams carbohydrate; 2 grams fiber; 3 grams protein.

CHOCO-NUT SWEET TREATS ($2,000 Quick Treats and Snacks Winner - Agatha L. Roth, Indianapolis, Ind.)

CRUST: 1 (18 ounces) package refrigerated chocolate chip cookie dough, well chilled

FILLING:

2 eggs

2 teaspoons vanilla

1 can creamy coconut pecan frosting 

1 can (14 ounces) sweetened condensed milk (not evaporated)

TOPPING:

1 1/2 cups semisweet chocolate chips

3 tablespoons vegetable oil

1 cup coarsely chopped pecans OR walnuts

For crust, cut cookie dough into 1/2-inch slices. Arrange slices in bottom of an ungreased 15x10x1-inch baking pan. Using floured fingers, press dough evenly in pan to form crust.

Bake in preheated 350-degree oven 8 to 12 minutes or until light golden brown. Cool 5 minutes.

For filling, in a large bowl, beat eggs until foamy. Add all remaining filling ingredients; beat 1 minute at medium speed or until well blended. Spoon and spread filling evenly over partially baked crust.

Bake at 350 degrees F 20 to 25 minutes longer or until top is deep golden brown and center is set. Cool 5 minutes.

For topping, in a small saucepan, combine chocolate chips and oil. Heat over medium heat until chips are melted, stirring constantly. Careful pour over filling; gently spread to cover. Sprinkle with pecans. Refrigerate 1 1/2 hours or until chocolate is set.

Cut into bars. Store in refrigerator. Makes 48 bars.

NUTRITION INFORMATION PER BAR: 170 calories; 10 grams fat; 15 milligrams cholesterol; 65 milligrams sodium; 19 grams carbohydrate; 1 gram fiber; 2 grams protein.

SUGAR-COATED ALMOND PASTRIES ($2,000 Qui2 ck Treats and Snacks Winner - Karla Kunoff, Bloomington, Ind.)

2 cans (8 ounces EACH) refrigerated crescent dinner rolls

1/2 cup butter

2 cups slivered almonds

1 1/3 cups sugar

Unroll dough into 2 large rectangles. Place in an ungreased 15x10x1-inch baking pan; press over bottom to form crust. Seal perforations.

In a medium saucepan, melt butter over low heat. Cook and stir 4 to 5 minutes or until light golden brown. Add almonds and sugar; stir to coat. Spoon and spread mixture evenly over dough.

Bake in preheated 375-degree oven 11 to 16 minutes or until crust is deep golden brown. Cool 30 minutes.

Cut into squares. Serve warm or cool. Makes 24 servings.

NUTRITION INFORMATION PER SERVING: 210 calories; 13 grams fat; 10 milligrams cholesterol; 180 milligrams sodium; 20 grams carbohydrate; 1 gram fiber; 3 grams protein.

BISCUIT MINI FOCACCIA ($2,000 Special Side Dishes and Simple Breads - Linda J. Greeson, Spring Valley, Calif.)

1/2 cup fresh basil leaves

1/4 cup fresh thyme sprigs

2 garlic cloves, chopped

1/4 teaspoon salt (optional)

Dash pepper

1/4 cup olive OR vegetable oil

1 can (12 ounces) refrigerated flaky biscuits

1/4 cup pine nuts

1/3 cup grated Parmesan cheese 

In a blender container or food processor bowl with a metal blade, combine basil, thyme, garlic, salt, pepper and oil. Cover; blend until finely chopped, scraping down sides of container, if necessary.

Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll each biscuit to a 3-inch circle. Make several indentations with fingers in tops of biscuits. Spread about 1 teaspoon basil mixture evenly over each biscuit. Sprinkle each biscuit evenly with 1 teaspoon pine nuts; press gently. Sprinkle with cheese.

Bake in preheated 400-degree oven 10 to 12 minutes or until biscuits are golden brown.

Serve warm. Makes 10 mini focaccia.

NUTRITION INFORMATION PER MINI FOCACCIA: 180 calories; 12 grams fat; 3 mill2 igrams cholesterol; 470 milligrams sodium; 15 grams carbohydrate; 1 gram fiber; 4 grams protein.

APRICOT PECAN BISCUIT PULL-APART ($2,000 Special Side Dishes and Simple Breads Winner - Thelma Zieammermann, Newton, Kansas)

3/4 cup chopped pecans

2/3 cup packed brown sugar

1/2 cup chopped dried apricots

1/2 cup butter, melted

1/2 cup dair sour cream

1 teaspoon maple flavor

2 cans (12 ounces EACH) refrigerated buttermilk flaky biscuits

Grease a 12-cup Bundt pan or 1 (10-inch) tube pan. In a large bowl, combine all ingredients except biscuits; mix well.

Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan.

Bake in preheated 350-degree oven 30 to 40 minutes or until deep golden brown. Immediately invert onto a serving plate; cool 10 minutes.

Serve warm. Makes 12 servings.

NUTRITION INFORMATION PER SERVING: 380 calories; 22 grams fat; 25 milligrams cholesterol; 690 milligrams sodium; 41 grams carbohydrate; 2 grams fiber; 5 grams protein.

SAVORY MASHED POTATO PIE ($2,000 Special Side Breads and Simple Breads Winner - Chris Hurst, Atlanta, Ga.)

PIE:

1 package (15 ounces) refrigerated pie crusts

2 cups water

3 tablespoons butter OR margarine

1/2 teaspoon salt (optional)

1/2 teaspoon garlic powder

1/8 teaspoon white pepper

2 1/2 cups mashed potato flakes

1/2 cup dairy sour cream

1/4 cup bottled real bacon bits OR 4 slices bacon, cooked and crumbled

1/2 cup thinly sliced green onions

1 cup shredded Cheddar cheese (4 ounces)

2 small tomatoes, thinly sliced

1 tablespoon olive oil OR vegetable oil

GARNISH:

2 tablespoons thinly sliced green onions

1/2 cup dairy sour cream

For pie, prepare crust according to packge directions for crust baked shell using a 9-inch deep-dish pie pan or 9-inch pie pan. (Refrigerate remaining crust for later use.)

Bake in p2 reheated 450-degree oven 9 to 11 minutes or until light golden brown. Cool while preparing mashed potatoes.

Meanwhile, in a large saucepan, combine water, butter, salt, garlic powder and pepper. Bring to a boil. Remove from heat; stir in potato flakes, 1/2 cup sour cream and bacon bits; mix well.

Sprinkle 1/2 cup onions over bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixtures evenly over cheese. Arrange tomatoes around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.

Reduce oven temperature to 400 degrees F. Bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes.

To serve, garnish with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 390 calories; 25 grams fat; 50 milligrams cholesterol; 590 milligrams sodium; 33 grams carbohydrate; 2 grams fiber; 9 grams protein.

CAPTION(S):

PHOTO

Photo (1) A delicious Fiesta Chicken Salad won $2,000 for Greta Eberhardt of San Pedro in the 30-Minute Main Dishes category. (2) Mary Lou Cook of Fallbrook, Calif., won $2,000 for her Apple Nut Cookie Tart in the Special Occasion Desserts category. (3--Color) Kurt Wait of Redwood City, Calif., reacts as he is named the $1-million grand-prize winner of the 37th Pillsbury Bake-Off in Dallas Tuesday for Macadamia Fudge Torte. Associated Press (4) $10,000 Winner QUICK APPLE CRANBERRY PEAR MUFFINS Joyce L. Bowman of Raleigh, N.C, was the top winner in the Quick Treats and Snacks category with muffins. (5) $10,000 WINNER COWBOY STEAK 'N VEGGIE SOUP This dish took the top prize in the 30-Minute Main Dishes category for Linda Morten of Katy, Texas. (6) $10,000 WINNER ORANGE GLAZED-TROPICAL FRUIT SCONES Fran Neovoll of Salem, Ore., walked away with the top prize in the Special Side Dishes and Simple Breads category with her scone recipe. (7) Christina Hurst of Atlanta, Ga., won $2,000 for Savory Ma2 shed Potato Pie. (8) Virginia Moon of Harvest, Ala., won $2,000 for Black Bean Mole and Coconut Couscous. (9)Choco-Nut Sweet Treats, a recipe entered by Agatha Roth of Indianapolis, won $2,000 in the quick treats and snacks category.