FOR IMMEDIATE RELEASE
FRIDAY, OCT. 16, 2009

CONTACT:

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

 

 

Benson woman wins House-Autry Mills casserole cooking contest

RALEIGH – Donna Barefoot’s Southern Ham and Bean Casserole took top honors in the House-Autry Mills casserole recipe contest. Barefoot, of Benson, received $250 for her winning entry.

Amanda Boury of Youngsville placed second and won $100 with her Creamy Italian Chicken Casserole, and Janice Wolfe of Fuquay-Varina took third place and $50 for an Eggplant Tomato Pasta Casserole.

Recipes were judged based on taste and flavor, creativity and ease of preparation.

Following is the winning recipe:

Southern Ham and Bean Casserole

• 1 package House-Autry Chicken Breader
• 1 large sliced onion
• 3 tablespoons brown sugar
• 3 cans fancy string beans
• 1 jar roasted red peppers
• 6 ounces mushrooms, sliced
• 4 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 cup country cooked ham
• 4 ounces cream cheese
• 2 ounces goat cheese

Place breader on bowl. Sauté onion in 3 tablespoons of olive oil and brown sugar. Drain, roll in breader and set aside. Mix beans, peppers and mushrooms in casserole dish. Toss with 1 tablespoon of olive oil and 2 tablespoons of soy sauce. Roast 20 minutes at 375 degrees. Remove from oven and toss in ham and cheeses. Place onions on top and bake at 400 degrees for 8 minutes, until cooked through.

1,2-kwj-

Second Place: Creamy Italian Chicken Casserole
Amanda Boury, Youngsville

• 1 yellow squash
• 2 zucchini
• ½ onion
• 2 cups cooked, chopped chicken
• 2 cups of mini shell pasta – cooked
• 1 15oz. can of diced tomato
• 1 15 oz. can of diced tomato seasoned with garlic, basil and oregano
• 1 ½ cup vegetable broth
• ½ cup House-Autry original chicken breader mix
• 1-cup mozzarella cheese

Chop vegetables and put into greased 9 X 13 baking dish.  Add chicken and pasta.  Open cans of tomatoes – drain and keep liquid for sauce.  Pour tomatoes over mix in baking dish.  Take the tomato liquid and broth and mix with House-Autry in a saucepan over heat until thickened.  Pour over and mix into the baking dish.  Bake uncovered for 4 minutes.  Add mozzarella cheese and continue baking until browned.

Third Place: Eggplant Tomato Pasta Casserole
Janice Wolfe, Fuquay-Varina

• 1 eggplant (cut into thin slices)
• Vegetable spray
• 1/3 cup House-Autry In Your Oven Chicken coating mix
• 3 cups pasta (cooked)
• 2 cups Italian sauce (Prego)
• 1 15 oz. can diced tomatoes (with liquid)
• ½ cup House-Autry In Your Oven Chicken coating mix
• ½ cup shredded cheese (Colby Jack)

Heat oven to 400 degrees.  Spray the baking sheet with cooking spray.  Dip moist eggplant (sliced) into coating mix on both sides.  Arrange on baking sheet and bake 15-20 minutes.  Remove and set aside.  In a large bowl: add pasta, sauce, tomatoes, and coating mix.  Stir together.  Pour pasta mixture in a greased 8 X 8 baking dish.  Add a layer of eggplant on top of pasta mixture.  Sprinkle cheese over top of eggplant.  Bake at 350 degrees for 15-20 minutes until hot.  Serves 4