Special Chefs Blue Ribbon Winning Recipes
Other than the grand prize winner, the recipes are listed in alphabetic order, according to the chef's last name.

Contest Theme: Appetizers for Spring and Summer

	GRAND PRIZE WINNER Kick'n Caribbean Shrimp Salsa Dip by Aaron Sanger Ingredients For the salsa: 2 T fresh lemon juice 1/2 C peeled and diced Granny Smith apples 3/4 C diced fresh tomatoes 1/2 C diced fresh pineapple 1/4 C diced red onion 2 T diced jalapeno peppers 1/2 C diced red, yellow, green peppers 1 t diced fresh cilantro 1/4 C red raspberries--drained, if frozen 1/4 C red wine vinegar 1 T granulated sugar 1/2 T salt 2 T chopped, sweetened coconut 3/4 C cooked, diced salad shrimp For the remainder of the recipe: leaves from one head of leaf lettuce 1 each 8 oz. block of cream cheese 1 teaspoon diced fresh cilantro 1 bag of multicolored tortilla chips Preparation Method To make the salsa, add all of the salsa ingredients to a three quart mixing bowl. Gently mix the ingredients by tossing with spoon. Set aside. Rinse in cold water and pat dry lettuce leaves. Line a serving tray with the lettuce leaves. Place the cream cheese in the middle of the tray. Gently spoon the salsa over the cream cheese. Sprinkle the cilantro over the salsa. Surround the salsa and cream cheese with the tortilla chips. Serve and enjoy.

Mexican Pinwheels by Andrea Agers

Ingredients 8 ounces of light cream cheese, softened 8 ounces of light sour cream 1 cup shredded cheddar cheese 4 ounces green chilis, diced 4 ounces black olives, pitted and diced 1/2 cup green onions, diced 1 each package of 10 inch flour tortillas (for color and taste-cilantro, tomato basil, etc.) leaves from one head of leaf lettuce 8 ounces of salsa

Preparation Method Add all of the ingredients, except the lettuce leaves and salsa, to a three quart mixing bowl. Stir together. Tear a 12-15 inch piece of plastic wrap and place on counter. Put one tortilla onto the plastic wrap. Spread a heaping spoonful of the mixture to cover the entire tortilla. Roll up the tortilla and wrap in plastic wrap. Place in the refrigerator for about an hour. Repeat until all of the mixture is used. Rinse in cold water and pat dry lettuce leaves. Line a serving tray with the lettuce leaves. Take rolled tortillas from the refrigerator and unwrap. Use a knife to slice 1 to 2 inch thick pieces from each rolled tortilla and place these pinwheels onto the lettuce leaves. Serve and enjoy with the salsa on the side.

Fantastic Frito Fiesta by Kathy Connolly

Ingredients 15 oz. refried black beans 12 oz. Frito corn chips, crushed 2 C guacamole (pre-made or packaged) 1 lb. light sour cream 1 ea. 1 ounce pkg. of taco seasoning mix 3 ea. plum tomatoes, diced 20 ea. pitted black olives, diced 1 ea. bunch of fresh cilantro, diced 1 C shredded Mexican cheese Cut up fresh vegetables or tortilla chips

Preparation Method Layer the bottom of a large, shallow serving dish with the refried black beans. Layer on one half of the Fritos and next spoon on one half of the guacamole. In a small mixing bowl, blend together the sour cream and taco seasoning mix. Layer one half of the sour cream mix on top of the guacamole. Layer on the remaining half of the Fritos. Spoon on the other half of the guacamole and then spoon on the remaining half of the sour cream mixture. Sprinkle the tomatoes, olives and cilantro evenly all over the top. Sprinkle the cheese over all. Use fresh vegetables or tortilla chips to dip into the Fantastic Frito Fiesta. Serve and enjoy.

Summer Pears by Madolyn Krestel

Ingredients 2 ea. red apples, peel on, diced 4 ea. celery stalks, diced 2 oz. chopped walnuts 1/4 C light mayonnaise 2 ea. 6 oz. cans of lump crab meat, drained 1/4 t pepper 4 ea. red pears leaves from one head of leaf lettuce

Preparation Method In a three quart mixing bowl, mix together the red apples, celery, walnuts, mayonnaise, crab meat and pepper. Cover the bowl with plastic wrap and place into refrigerator. Cut the pears in half and remove seeds and hollow out a slightly rounded indentation into the center of each pear half. Scoop spoonfuls of the mixture from the refrigerator into the hollow center of each pear half. Rinse in cold water and pat dry lettuce leaves. Line a serving tray with the lettuce leaves. Place the pears onto the lettuce leaves. The pear halves may be sliced into smaller pieces. Serve and enjoy.

Canapes with Chopped Tomato Topping by Viv Manning

Ingredients 12 ea. Roma tomatoes, diced 1 ea. bunch of green onions, diced 1/2 t fresh dill, diced 2 t minced garlic 6 oz. fresh shredded mozzarella cheese salt and pepper to taste 1 ea. French bread loaf I Can't Believe It's Not Butter Spray Sprigs of dill

Preparation Method Add the tomatoes, green onions , dill and garlic to a food processor. Pulse for one minute or until well blended. Using a spoon, stir in the mozzarella cheese. Add salt and pepper to taste. Using a spoon, mix all together. Cut the bread into slices. Toast. Lightly spray the toast with the butter spray. Spoon the tomato mixture onto the toast and garnish each slice with a sprig of dill. Serve and enjoy.

Mango Salsa by Sari Steiner
Ingredients 2 ea. mangos, peeled and diced 1/4 C green pepper, diced 1/4 ea. small white onion, diced 1 ea. small jalapeno pepper, diced 1/8 C fresh cilantro, diced 2 T fresh lemon juice 1 t salt 1 t black pepper 1 t sugar 1 bag of multicolored tortilla chips	Preparation Method Add the mangos, green pepper, onion, jalapeno pepper, cilantro, lemon juice, salt, pepper and sugar to a mixing bowl and stir until well blended. Serve and enjoy with tortilla chips.

Brushetta by Doug Warner
Ingredients 10 ea. plum tomatoes, diced 2 t green onions, slivered 3/4 C fresh basil, diced 1 t minced garlic 1 t fresh lemon juice 1/3 C olive oil salt and pepper to taste 1 ea. French bread loaf	Preparation Method Combine the tomatoes, green onions, basil, garlic, lemon juice, and olive oil in a mixing bowl. Mix well. Salt and pepper to taste. Cut bread into slices and toast. Spoon the tomato mixture onto the toast slices. Serve and enjoy.

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