FOR IMMEDIATE RELEASE
FRIDAY, OCT. 12, 2007

CONTACT:

Lisa Prince, coordinator
N.C. State Fair special cooking contest coordinator
(919) 906-0067

Janice Wolfe takes first blue ribbon in N.C. State Fair cooking contests

RALEIGH – Janice Wolfe of Fuquay-Varina took home a blue ribbon and $250 for the top dish in the House-Autry Mills In Your Oven “for your family” recipe contest at the N.C. State Fair. Wolfe’s recipe was Honey Mustard Oven-Fried Potato Wedges.

Jackie Wilder of Raleigh got second place and $100 for her Pork Pita recipe, and Kasey Bass of Dunn took home third-place honors and $50 for her Cheese Salsa Dip. Judges also awarded an honorable mention to Lisa Woodward of Hillsborough for her Italian Chicken with Lemon Mushroom pan sauce.

House Autry first place Judging was based on taste and flavor, creativity and family appeal and ease of preparation.

The winning recipe follows:

Honey Mustard Oven Fried Potato Wedges

1 pkg. House-Autry Mills In Your Oven Pork Coating mix
4 large baking potatoes (pre-baked)
½ cup mayonnaise
½ tsp. seasoned salt
4 tbsp honey mustard
¼ tsp. black pepper

Preheat oven to 375 degrees. Cut potatoes into six wedges. Mix mayonnaise, seasoned salt, honey mustard and pepper together. Coat the potato wedges with mixture. Roll wedges in pork seasoning mix. Place on greased cookie sheet; bake 15 minutes. Add to any meal. Serves four. Mayonnaise mix can be used for dipping.

-jkn-2,3

Pork Pitas
Jackie Wilder, Raleigh
Second Place

1 packet House-Autry In Your Oven Pork Seasoning mix
1 lb. ground pork
1-teaspoon season salt
½ teaspoon salt
½ teaspoon onion powder
1 cup shredded zucchini
1 cup shredded Mexican cheese
2 Tablespoons honey
30 mini pitas cut in half

In a 2-quart bowl, mix together the first 8 ingredients. Cut your mini pitas in half to create a pocket. Place 1-1/2 teaspoons of pork mixture in each mini pita half. Using a mini cupcake pan, place the pitas in each cup with the mixture facing up. Bake at 325 degrees for 20 minutes.

House Autry third palce Cheese Salsa Dip
Kasey Bass, Dunn
Third Place

1 lb. hamburger
1 large jar of salsa
2 jars Con queso cheese
1 packet House-Autry In Your Oven Chicken Seasoning Mix

Brown your hamburger and drain. Mix together with remaining ingredients. Heat until warm. May be kept warm in a crock-pot if desired. Serve with Tortilla chips.

House Autry Honorable Mention Italian Chicken with Lemon Mushroom Pan Sauce
Lisa Woodward, Hillsborough
Honorable Mention

4 boneless, skin less chicken breasts
1 packet House-Autry In Your Oven Chicken Seasoning Mix
¼ cup grated Parmesan cheese
½ cup prepared Zesty Italian Vinaigrette Dressing, Not fat free or reduced fat
1 teaspoon Italian seasoning
1 Tablespoon butter, divided
1 cup sliced mushrooms
¾ cup chicken stock
2 teaspoons lemon juice

Preheat oven to 375 degrees. Trim, wash, dry and pound chicken to ¼ inch thickness. Set aside. In the bag that comes with the House-Autry mix, add seasoned coating mix and Parmesan cheese. Shake to combine. One at a time, drop chicken into bag and shake to coat. IN a large baking dish, place each piece of chicken flat and barely touching one another. Drizzle chicken evenly with Italian dressing and sprinkle with seasoning. Bake until chicken reaches the internal temperature of 160 degrees and juices run clear, approximately 35-45 minutes.

Meanwhile, in a medium sauté pan, melt ½ tablespoon butter. Add mushrooms and sauté until softened. Set aside.

When the chicken is done, remove from the baking dish and place on a warmed plate. Add the chicken stock to the baking dish to deglaze. Scrape the bottom of the dish to remove all the browned pieces. Pour deglazing liquid into sauté pan with mushrooms. Add lemon juice and simmer until slightly reduced. Add butter and stir to melt. Immediately serve pan sauce over chicken.