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2007 Employee Recipe Contest Results
Thank you to all of our contestants.
- 1st Place Rhonda Miller — Vermont Gourmet Garlic & Herb Chicken in Pastry
- 2nd Place Melissa Rocheleau — Grandma Fortin's Delite in the Pan
- 3rd Place Rhonda Miller — All Season's Kitchen Chipotle Chili & Chicken in Pastry
Honorable Mentions
- Sarah Jewett - Ham & Salsa Salad
- Linda Elkins - Cold Pizza
- Christine Clark - All Season's Kitchen Mac-N-Cheese
Vermont Gourmet Garlic & Herb Chicken in Pastry
- Rhonda Miller
- 1st Place
- Serves 4
- Thaw time: 30 min.
- Prep. Time: 20min.
- Bake time: 25 min.
Ingredients
- 2 Boneless chicken breast halves(may substitute with beef, pork, seafood, or veggies, )
- 1 TBS olive oil & garlic powder
- _ pkg. Pepperidge Farms Frozen Puffed Pastry Sheets
- 1 Egg
- 1 TBS water
- 3 TBS Vermont Gourmet Garlic & Herb Spread (Franklin Foods, Inc.)
Procedures
- Season chicken with salt & pepper, and garlic powder. Heat olive oil in skillet & brown meat. Cover & refrigerate 15 min. to 24 hours.
- Thaw pastry at room temperature 30 min.
- Mix egg and water
- Preheat oven to 400F.
- Unfold pastry on lightly flowered surface. Roll 14” square into 4 (7”) squares. Spread about 3 TBS Vermont Gourmet Garlic & Herb Spread out from center of each square up to about _ inch from each edge of the square. Place sliced chicken in center of each square. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken & seal edges.
- Place seam side down on baking sheet. Brush with egg mixture. Bake 25 min. or until golden brown.
(Leftover cooked turkey can also be used instead of cooking chicken or other filling in olive oil). A great way to use up that holiday turkey.
Enjoy!
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Hahn's Grandma Fortin’s Delite in the Pan
- Submitted by: Melissa S Rocheleau
- 2nd Place
Ingredients
- 1 _ cups Chocolate Graham Cracker Crumbs
- _ cup sugar
- _ cup ( _ stick) butter or margarine, melted
- 1 package (8 ounces) Hahn’s Yogurt Cream Cheese
- 1 cup confectioners’ sugar
- 1 container (8 ounces) frozen whipped topping, thawed
- 4 cups milk
- 1 box instant vanilla pudding
- 1 box instant chocolate pudding
- Shredded chocolate
Procedures
- Preheat oven to 375 degrees. Mix all ingredients until well blended. Press firmly on bottom of the pan. Bake 8 minutes or until lightly browned; cool completely.
- In a bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
- Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with shredded chocolate.
- Scoop into bowl and ENJOY!!
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All Season's Kitchen Chipotle Chili Salsa In Pastry
- Rhonda Miller
- 3rd Place
- Serves 4
- Thaw time: 30 min.
- Prep. Time: 20min.
- Bake time: 25 min.
Ingredients
- 2 Boneless chicken breast halves(may substitute with beef, pork, seafood, or veggies, )
- 1 TBS olive oil & garlic powder
- _ pkg. Pepperidge Farms Frozen Puffed Pastry Sheets
- 1 Egg
- 1 TBS water
- 3 TBS All Season’s Kitchen Chipotle Chili Salsa Dip (Franklin Foods, Inc.)
Procedures
- Season chicken with salt & pepper, and garlic powder. Heat olive oil in skillet & brown meat. Cover & refrigerate 15 min. to 24 hours.
- Thaw pastry at room temperature 30 min.
- Mix egg and water
- Preheat oven to 400F.
- Unfold pastry on lightly flowered surface. Roll 14” square into 4 (7”) squares. Spread about 3 TBS Vermont Gourmet Garlic & Herb Spread out from center of each square up to about _ inch from each edge of the square. Place sliced cooked chicken in center of each square. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken & seal edges.
- Place seam side down on baking sheet. Brush with egg mixture. Bake 25 min. or until golden brown.
(Leftover cooked turkey can also be used instead of cooking chicken or other filling in olive oil). A great way to use up that holiday turkey.
Enjoy!
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Ham & Salsa Salad
- Sarah Jewett
- Honorable Mention
Ingredients
- 1-7oz. Package Shells
- _ Cup Mayo
- _ Cup ASK Roasted Garlic Salsa Cream Cheese
- 1 _ Tsp. Prepared mustard
- _ Tsp. Celery seed
- 1 _ Cup fully cooked diced ham
- 1 _ Cup celery, sliced
- 1 Medium pepper, chopped
- _ Cup tomato, chopped
- 2 Tbsp. Onion, chopped
- 2 Tbsp. Fresh parsley, minced
Procedures
- Cook pasta, drain, and rinse.
- In a large bowl, stir in mayo, salsa, mustard, celery.
- Cover and refrigerate.
- Just before serving, stir in remaining ingredients.
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Cold Pizza
- Linda Elkins
- Honorable Mention
Ingredients
- 2 Pk. Crescent Rolls
- 1 Cup of Mayo
- 8 oz. (ASK) Plain Cream Cheese
- 1 Tsp. Dill weed
Procedures
- Unroll crescent roll press ends together and bake on a cookie sheet until light brown.
- Set aside and let cool.
- Mix mayo, cream cheese, and dill weed in bowl and spread on cooled crescent rolls.
- Top with your favorite chopped veggies and shredded cheese.
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ASK Roasted Garlic Salsa Mac-N-Cheese
- Christine Clark
- Honorable Mention
Ingredients
- 1- 1 LB Package of Macaroni Shells Pasta
- 2 – Tbsp. Butter
- 1— Cup Milk
- 1—28 oz. All Season’s Kitchen Roasted Garlic Salsa Cream Cheese
- 1 Sleeve—Crackers of your choice
Procedures
- Cook Macaroni.
- Slowly warm milk and cream cheese.
- Combine Macaroni and Milk/Cream Cheese mixture in oven safe bowl.
- Crush and sprinkle crackers on top.
- Slice butter thinly and place on top.
- Bake at 350 degrees for 20 minutes.
- Serve.
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