Makin' It Easy to Win Some Cash; Cash Prizes Awarded for Creative, Quick, and Easy Veg-All Recipes.
The makers of Veg-All recently invited cooks to submit their favorite Veg-All recipe in the "Makin' It Easy Recipe Contest." Quick and easy recipes using seven ingredients or less were reviewed by an independent panel of judges and given the chance to win a grand prize of $7,000 or one of seven $1,000 first prizes.
The result? More than 3,400 recipes were received. The recipes ranged from appetizers to desserts, and included everything from fabulous kid-friendly dishes to elegant entrees. The grand prize dish, Braided Italian Hot Strudel, brought Veg-All to life. Created by Loanne Chiu of Fort Worth, Texas, the recipe proves that home cooked meals can be quick, delicious, and nutritious.
First prize winners include: -- Lisa Renshaw from Kansas City, MO Bountiful Bacon and Veggie Pancakes with Chipotle Cheese Sauce -- Judy Echols from Corning, NY Veg-All Veggie Breakfast Frittata -- Kristi Messner from Chandler, AZ Veg-All Main Event Stuffed Portabellas -- Paula Means from San Diego, CA Veg-All and Chicken Popovers -- Elizabeth Dell from Fairport, NY New Orleans Black Bean Veggie "Caviar" -- Tashia Caughran from Athens, GA Mexican Stuffed Peppers -- Leni Nazare from Reston, VA New Delhi Vegetable Medley with Cashew Nuts All recipes are now available online at http://www.veg-all.com/ .
Veg-All, a mix of seven delicious vegetables in a light onion broth (carrots, potatoes, celery, sweet peas, green beans, corn, and lima beans), is the leading brand of canned mixed vegetables in the United States. The brand is packaged and distributed by Allen Canning of Siloam Springs, Ark., and was first introduced in 1926.
Grand Prize Winner- Braided Italian Hot Strudel 20 oz. hot Italian turkey sausage 3 large eggs 1 can (15 oz.) Veg-All Original Mixed Vegetables, drained 3/4 cup roasted red bell pepper, cut into small pieces 1 cup finely chopped Italian parsley 1/3 cup toasted pine nuts 1 sheet puff pastry
Preheat oven to 375 degrees F. Remove sausage from casings and brown in frying pan. In food processor, grind sausage and two eggs. Add Veg-All, red pepper, parsley, and pine nuts; mix by hand. On parchment paper, roll out pastry to 12" x 15". Place on baking sheet. Place filling lengthwise in center third. Make cuts in pastry on left and right sides of filling 1" apart. Cover filling by folding pastry strips over filling, alternating sides, so it looks braided. Beat remaining egg, and brush it over top of pastry. Bake 35 minutes or until golden. Slice and serve.
Editor's Note: The first prize recipes, recipe nutritional information, and a photo of the grand prize dish are available by contacting Rob Carviou at 920.435.9800 or email@example.com
CONTACT: Rob Carviou for Allen Canning, +1-920-435-9800, firstname.lastname@example.org
Web site: http://www.veg-all.com/
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|Date:||Feb 14, 2005|
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