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Oat recipe contest winner.


Since the announcement of our Oat Recipe Contest in the September 1985 issue, our test-kitchen cooks have been preparing oat recipes by the dozens. They've had plenty to choose from, for we received hundreds of entries from oat fans around the country and the world.

As expected, many recipes were variations on traditional oat themes: cookies, muffins, and breads. Oat-pancake and -waffle recipes stacked up pretty high too, yet a number of recipes were exceptional. Oats, as our readers demonstrated, can be adapted with excellent results in soups, salads, potato puffs, stuffings, bisques, meat loafs, stuffed peppers, and many other dishes. They are good combined with ground turkey, backed with chicken, and added to such vegetables as zucchini.

Our judges liked what they tasted and found many of the entries exceptional, but they came to a unanimous conclusion about the best, their choice--the Peanut-Cheese Oat Loaf of Mrs. C. Flohr-Svendsen of Sao Paulo, Brazil.

Her recipe is a winner for several reasons: It is inexpensive and easy to prepare, and it uses plenty of oats. It is low in fats and high in fiber, and most of all it has a crunchy consistency and flavor that's irresistible. The substitute for meat loaf, delicious served hot, is even palatable cold. It retains its flavor when refrigerated and rewarmed.

"We love it too,' said Mrs. Flohr-Svendsen's daughter Lydia, in a call from Brazil. Our winner, Lilburne Flohr-Svendsen, lives with her husband, a native Brazilian of Danish descent, and their five children, ages 17 to 32, "in the middle of a sugarcane field' on the family's ranch about 316 kilometers from Sao Paulo, Brazil's largest city.

Mrs. Flohr-Svendsen was born in White Plains, New York, so she already had a repertoire of American as well as Brazilian recipes when she took a trip to Scotland about four years ago and "fell in love with oatmeal.' Since then, she has been experimenting with oats and adapting them to Brazilian recipes in place of other ingredients.

"She tries to add roughage to everything; in fact, she tries to add oats to everything,' her daughter said. Mrs. Flohr-Svendsen fixes one good protein dish a day, either chicken, fish, beef, or a substitute. "That's usually at dinner, so that's when we get all the new recipes,' her daughter told us.

Mrs. Flohr-Svendsen was "flipping with excitement' at having won the Post's contest and had asked that the prize, a Jenn-Air microwave oven, be sent to her father in Conway, New Hampshire. An added note of interest: The Flohr-Svendsens, even in the middle of Brazil, are Post subscribers and have been for many years. Our congratulations to Mrs. Flohr-Svendsen for giving our contest a truly international flavor.

Honorable mention oat recipes are:

Oat-Bran Banana Bread

1/4 cup shortening

1/2 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups mashed banana, very ripe

1 cup all-bran cereal

1/2 cup chopped nuts

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon soda

1/4 teaspoon salt substitute

1/2 cup oat bran

Beat shortening and sugar until light and fluffy. Add egg and vanilla; beat well. Stir in bananas, cereal, and nuts. Add dry ingredients and oat bran; stir only until combined. Spread evenly in well-greased 9x5x3 loaf pan. Bake in 350|F. oven about 50 minutes or until well-browned.

Barbara Nichols Lake Jackson, Texas

Cabbage Soup

10 cups water

1/2 small head cabbage, shredded

1 can sauerkraut, rinsed and drained

1 cup sliced carrots

1 medium onion, chopped

1/2 cup fresh mushrooms

1/4 cup barley

1/2 cup Mother's oat bran

Pepper to taste

Bring water to a boil; add cabbage, sauerkraut, carrots, and onion. Simmer until tender. Add mushrooms, barley, oats, and pepper. Cover and simmer; add more water if needed. Serve with potatoes or rye bread.

Sylvia Wolka Big Rapids, Michigan

Peanut-Cheese Oat Loaf (Makes 4 servings)

1 cup cooked oatmeal

1/4 cup finely chopped green pepper

3 tablespoons finely chopped onion

1 teaspoon salt substitute, if desired

2 tablespoons lemon juice

1/2 teaspoon Worcestershire sauce, if desired

1 1/2 cups chopped peanuts

1 cup fine dry bread or cracker crumbs

1 1/2 cups (about 6 oz.) grated cheese

1/4 cup egg substitute or 1 egg

1/2 cup milk

Combine all ingredients. Bake in a greased loaf pan at 350|F. (moderate oven) for about 1 hour. Serve hot with mushroom or tomato sauce.

Photo: Mrs. C. Flohr-Svendsen won our microwave oven prize with a sensational Peanut-Cheese Oat Loaf.
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Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes; Mrs. C. Flohr-Svendson, Sao Paulo, Brazil
Publication:Saturday Evening Post
Date:Mar 1, 1986
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