Although I know that my karma will never again allow me a win as big as the Red Bike contest, I'm still bucking reality and submitting recipes and mini-essays by the dozen. I don't know what I'm hoping for, but I definitely believe it's buried in Why are you Butterball Turkey's biggest fan? And How do you cook *your* sausage?
The latest entries that I’m about to get down and dirty with are a bit pathetic as these are old Pillsbury concotions that got dinged by the Pillsbury judges. I don’t blame them (those snooty recipe-testing jerks). After all, they’re sifting through tens of thousands of chipotle smeared recipe cards and e-mail print outs searching for 100 good ones, why would they fixate on mine?
But since in the past my failed recipes, glossed over in larger contests, have occasionally won smaller ones-- I’m pitching them over the fence yet again. Let the recycling begin.
The latest entries that I’m about to get down and dirty with are a bit pathetic as these are old Pillsbury concotions that got dinged by the Pillsbury judges. I don’t blame them (those snooty recipe-testing jerks). After all, they’re sifting through tens of thousands of chipotle smeared recipe cards and e-mail print outs searching for 100 good ones, why would they fixate on mine?
But since in the past my failed recipes, glossed over in larger contests, have occasionally won smaller ones-- I’m pitching them over the fence yet again. Let the recycling begin.
The Rules: Recipes must serve six (6). Recipes must include at least one (1) retail package (4 dinner links, 9 breakfast links or 32 mini links) of sausage. Preparation time should not exceed three (3) hours. Hudging criteria: Appeal (40%), Originality (35%), and Convenience (25%).
The Prize: Four (4) Grand Prizes (one per category): year’s supply of Sausages (1 8-,12- or 13-oz retail package per week for 52 weeks, paid out in manufacturer’s coupons), and logo t-shirt, a logo apron and a copy of “The Complete Sausage Cookbook." ARV of the grand prize is $352. Four Runners up will receive a Super Sausage Sampler Pack (12 13-oz packages of Sausage shipped to the winner’s home) and an Apron. ARV of the runners up prize is $90.
The Entry: Chicken & Apple Sausage Pot Pie
Ingredients:
*6 Chicken & Apple Sausages, cut in bite-size pieces
*2 1/4 cups frozen Peas and Carrots thawed, drained
*1 1/2 cups chopped yellow onion
*2 chipotle peppers, minced
*1 1/2 teaspoon garlic powder
*1 14-ounce can creamed corn
*1 cup cilantro leaves, roughly chopped
*1 tablespoon red wine vinegar
*½ teaspoon salt
*1/8 teaspoon black pepper
*2 refrigerated pie crusts, softened as directed on box
*1 cup light sour cream
Preparation Directions:
Heat oven to 400°F. In large bowl, mix together sausage, peas and carrots, chipotle peppers, garlic powder, creamed corn, cilantro leaves, vinegar, salt and pepper to make pot pie filling. Divide pot pie filling evenly between 6 eight-ounce disposable potpie tins.
Remove piecrusts from package and place flat on cutting board. Cut each crust into triangular thirds. Top each potpie filling with 1-third crust. With kitchen scissors, trim crust edges. Pinch and flute edges. With knife, cut three small slits in center of each crust for steam to escape. Place mini potpies on cookie sheet.
Bake at 400°F. for 20-25 minutes or until filling is bubbly and crust is deep golden brown. Cool 5 minutes before serving and serve with low-fat sour cream and garnish with whole cilantro leaves.
Serves 6
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