COOKS CORNER GET A LEG UP ON WINNING RECIPES.

Byline: Natalie Haughton Food Editor

Bob Gadsby, a U.S. customs inspector from Great Falls, Mont., won the $25,000 top prize in the 44th National Chicken Cooking Contest in Sacramento earlier this month with his creation, Tuscan Chicken Cakes With Tomato-Basil Relish. The recipe uses precooked chicken (Gadsby used meat from a rotisserie chicken) as the main ingredient, which was allowed in this year's contest for the first time. ``I really like crab cakes, and decided to try the same idea with chicken,'' said Gadsby, who is the first male to win the contest since 1976.

The $5,000 second place prize went to Rosalie Seebeck of Bethany, Okla., for Spicy Chicken Cutlets With Three Pepper Slaw. Diane Sparrow of Osage, Iowa, took home the $3,000 third place prize for Maple Mustard Chicken Drumsticks With Sticky Sauce. Seebeck and Sparrow each won an additional $1,000 as a bonus for using leg meat in their recipes.

You'll find all of the state finalist recipes in the 128-page "The Chicken Cookbook," available for $2.95 (including postage). For a copy, send a check or money order with your name and address to Chicken Cookbook, Department NCC, Coventry, CT 06238. Rules for the 45th National Chicken Cooking Contest, to be held in Baltimore in 2003, are included. Deadline for entries is Oct. 15, 2002, so you have plenty of time to come up with an original creation.

Meanwhile, here are the three top winners so you can judge them yourself.

TUSCAN CHICKEN CAKES WITH TOMATO-BASIL RELISH

($25,000 grand prize winner - Bob Gadsby, Great Falls, Mont.)f=C Helvetica 3 cups cooked chicken, shredded and chopped

1 cup Italian seasoned bread crumbs

1/4 cup mayonnaise

1 egg, lightly beaten

1/4 cup prepared basil pesto

2 teaspoons honey mustard

1/3 cup drained, finely chopped roasted red peppers

1/3 cup finely chopped red onion

2 tablespoons olive oil

1 (5-ounce) package mixed salad greens

1/3 cup prepared balsamic vinegar and oil dressing (balsamic vinaigrette)

Golden Aioli 

Tomato-Basil Relish

In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each using remaining 1/2 cup bread crumbs.

In a large nonstick skillet, place oil over medium high heat. Add chicken cakes and cook until golden brown, about 3 minutes per side; drain on paper towels. Toss salad greens with dressing and divide among 4 serving plates. Top each with 2 chicken cakes; drizzle with Golden Aioli. Top each cake with a dollop of Tomato-Basil Relish. Makes 4 servings.

GOLDEN AIOLI: In a small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons honey mustard.

TOMATO-BASIL RELISH: In a small bowl, mix together 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tablespoons (drained) chopped sun-dried tomatoes, 2 tablespoons slivered fresh basil leaves, 2 tablespoons prepared balsamic and oil dressing and 1 teaspoon prepared basil pesto.

SPICY CHICKEN CUTLETS WITH THREE PEPPER SLAW

($5,000 second place winner - Rosalie Seebeck, Bethany, Okla.)f=C Helvetica Condensed w=9 l=118 boneless, skinless chicken thighs

2 egg whites, beaten

1 1/4 cups Italian-style bread crumbs

1/2 teaspoon chili powder

1/2 teaspoon ground cumin 

1/2 teaspoon pepper

4 tablespoons olive oil

Three Pepper Slaw

Dressing

Place chicken between 2 sheets plastic wrap and gently pound to 1/2-inch thickness. Place chicken in frothy egg whites and turn to coat.

In a shallow dish, mix together bread crumbs, chili powder, cumin and pepper. Add chicken, turning to coat. In a large nonstick skillet over medium high heat, place oil. Add chicken and saute about 5 minutes on each side, until brown and fork tender.

Place Three Pepper Slaw on serving platter and arrange chicken around edges. Spoon Dressing on top. Makes 4 servings.

THREE PEPPER SLAW: In a medium bowl, mix together 1 medium red, 1 yellow and 1 green bell pepper, all cut in thin strips. Add 1 cup jicama, peeled and cut in thin strips and 2 tablespoons chopped Italian parsley.

DRESSING: In a food processor, place 6 tablespoons fresh lemon juice, 2 1/2 tablespoons honey, 3 teaspoons minced canned chipotle chile, 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 tablespoons mayonnaise and 5 garlic cloves, minced. Process to mix well.

MAPLE MUSTARD CHICKEN DRUMSTICKS WITH STICKY SAUCE

($3,000 third place winner - Diane Sparrow, Osage, Iowa)

1/4 cup olive oil

3 tablespoons plus 1/4 cup Dijon mustard

5 tablespoons dry mustard

2 tablespoons plus 1/3 cup pure maple syrup

1/2 teaspoon kosher salt

8 chicken drumsticks

1 cup panko OR dry white bread crumbs

Fresh basil sprigs

Red, yellow and green pepper strips

In a small bowl, mix together olive oil, 3 tablespoons Dijon mustard, 2 tablespoons dry mustard, 2 tablespoons maple syrup and kosher salt. Place drumsticks in sealable plastic bag and pour mixture over chicken. Marinate in refrigerator at least 30 minutes.

In a small shallow bowl, crush panko and add remaining 3 tablespoons dry mustard. Roll chicken in panko mixture and place on rack on baking sheet.

Bake in preheated 375-degree oven about 40 minutes or until chicken is fork tender.

In a small bowl, mix together remaining 1/3 cup maple syrup and 1/4 cup Dijon mustard. Heat and serve with drumsticks for dipping. Garnish with basil and pepper strips. Makes 4 servings.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I'm looking for a recipe for Italian Rice Pie as I lost mine. It has rice, orange rind, milk and cinnamon. Does anyone have something close or like it?

- L. Golt

Canoga Park

Does anyone have a recipe for an antipasto salad and the dressing like that served at Cialuzzi's restaurant in Redondo Beach? It's the best.

- Jackie Martin

Northridge

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