FOR IMMEDIATE RELEASE
FRIDAY, OCT. 17, 2008

Dunn woman wins N.C. Peanut Growers
Association cooking contest 

RALEIGH – Sandra Bass’ Fall Veggie Stew took top honors in the N.C. Peanut Growers Association’s Pea-nutty Vegetarian Main Dish Recipe Contest. Bass, of Dunn, received $200 for her winning entry.

Gail Fuller of Raleigh placed second with her Savory Vegetable Quiche recipe, Anna Reusche of Raleigh took third place for a Chick-Peanut Butter Stew, and Harriet Carter of Durham earned honorable mention honors for her Piquant Faux Meatballs on Rice dish.

Following is the winning recipe:

Fall Veggie Stew

• 2 large onions, chopped
• 2 tablespoons vegetable oil
• ½ teaspoon ground cayenne pepper
• ½ teaspoon garlic salt or powder
• 1 ½ cups chopped cabbage
• ½ cup peanut butter                                                                                            
• 1, 40 ounce can of sweet potatoes, cut in 1-inch cubes
• 1 teaspoon salt
• ¼ teaspoon ground ginger
• 1 can (14.5 ounce) diced tomatoes
• 1 can (14.5 ounce) okra, optional
• 1 can (15 ounce) black beans drained
• 1 cup apple juice
• 3 cups tomato juice          

Saute onions in vegetable oil until tender, about 10 minutes. Stir in cayenne pepper and garlic and sauté for two more minutes. Add chopped cabbage, sauté, covered, for three minutes. Mix in tomato and apple juices, salt, ginger and tomatoes. Add sweet potatoes, okra and black beans. Simmer for five minutes. Stir in peanut butter and simmer gently over very low heat until ready to serve. Stir frequently to prevent scorching. Add more juice or water if too thick. Serve with crackers. Serves 10-12 people. 

-aea-1,2

Crust:

• 1 cup baking mix (Bisquick) or flour
• 1 cup (4 oz.) shredded Swiss cheese
• 1/2 cup roasted PEANUTS - finely chopped
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp paprika
• 1/3-cup vegetable oil

Combine first 5 ingredients in a bowl; stir in oil. Set aside ¼ mixture.

Press remainder of mixture in bottom and up sides of a 9-inch quiche dish. Bake at 350 degrees for 10 minutes. Set aside.

Quiche filling:

• 3 eggs, beaten
• 1 (8 oz.) carton sour cream
• ¼ cup mayonnaise or salad dressing
• ¼ cup vegetable broth
• 2 cups seasoned chopped frozen mixed vegetables
• ½ cup (2 oz.) shredded Swiss cheese
• ¼ cup minced onion
• 3 drops of hot sauce

Combine eggs, sour cream, mayonnaise, and vegetable broth in medium bowl and stir well. Stir in frozen vegetables, cheese, onion, and hot sauce; pour mixture into the prepared crust. Sprinkle reserved crumb mixture over filling. Bake at 325 degrees for 45-55 minutes. Serves 6-8.

Chick-Peanut Butter Stew
Third Place: Anna Reusche, Raleigh

• ¼ cup extra virgin olive oil
• 1 large onion, medium size, diced
• 6-8 cloves garlic, pressed
• 1-teaspoon cinnamon
• 1-teaspoon cumin
• 1/8-teaspoon cayenne
• 1 heaping teaspoon paprika
• 1 can diced tomatoes
• 3 cans chickpeas, drained and rinsed
• 1-quart vegetable broth or chicken broth
• 1-teaspoon sugar
• Kosher salt to taste
• Fresh ground black pepper to taste
• 5 oz. spinach
• ½ cup peanut butter

Heat olive oil in a large pot over medium-high heat.  Add onion and garlic and sauté until the onions begin to turn translucent; lower the heat if browning starts to occur.

Add spices and sauté approximately 1 minute.  Add tomatoes, chickpeas, broth and sugar.  Season with a couple pinches of salt and pepper. Stir well.  Chickpeas should be just covered with liquid.  If the level is shy, add water so the chickpeas are just covered.  Bring to a simmer and lower the heat for 45 minutes.

Remove from heat.  Mash chickpeas with a potato masher right in the pot.  Add spinach and peanut butter and heat through.

Season stew with salt and pepper to taste.  Garnish with crushed peanuts and sour cream.  Enjoy!

“Piquant Faux Meatballs on Rice” (a.k.a Sweet ‘n Sour Faux Meatballs on Rice)
Honorable Mention: Harriet Carter, Durham

• 1 cup prepared couscous (as per pkg. directions)
• ¾ cup dry roasted NC peanuts
• ½ cup dried cherries
• ½ cup refried beans
• ½ cup finely diced onion
• 1 Tablespoon soy sauce
• 2 teaspoons Worcestershire sauce
• 1 Tablespoon flour plus extra for forming meatballs

Process the peanuts and cherries together in a food processor until rather smooth.  Pour this mixture into bowl and then add other ingredients mixing until it resembles “ground beef” mixture.  Form into medium “meatballs.”  Makes about 16.  Best to chill for about 4 hours to firm mixture up before making meatballs.  Use flour as needed to form the meatballs.  Spray a lightly oil oblong baking pan.  Place meatballs on a pan and bake until lightly browned for about 18-20 minutes in 400 degree preheated oven.  Best to turn meatballs over halfway for good browning.  If desired, they can be fried until browned in skillet with about ½ inch of oil.

• 1-cup rice prepared according to directions (we like saffron best)
• 1 can (12-15 oz.) juice pack pineapple chunks, drain and reserve juice
• 1 rounded Tablespoon cornstarch
• 2 Tablespoons brown sugar
• 1/3-cup cider vinegar
• 1 Tablespoon soy sauce
• 1 red bell pepper, diced
• 1 green bell pepper, diced

*If pretty garnish is desired, make several circles with pepper and dice rest.  As rice cooks, make sauce of pineapple juice, soy sauce and cornstarch.  Stir until smooth.  Then cook in sprayed skillet on medium-high heat until thickened.  Then stir in pepper and cover until crisp/tender (about 3 minutes).  Add pineapple and then meatballs.  Cover and simmer on medium for about 5 minutes.

To assemble: Place cooked rice in square or rectangle casserole dish.  Carefully place meatballs on rice.  Then pineapple, pepper and sauce.  Serves 5-6.