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Each year The Southernllinoisan’s Holiday Recipeontest draws some of theegion’s best cooks.Dishesrom 24 Southern Illinoisooks were judged in 10ategories.In closeompetition,Carolyninslie took first place wither Tortellini Soup.Our judges were chefelly Staples of Mélange inarbondale and retiredamily and consumercience teacher Wilmaesterfield.Westerfieldlso is chair of the board ofllinois Foundation foramily,Career andommunity Leaders ofmerica and a member ofhe board of directors ofllinois Association ofCCLA.In addition to ourategory winners,otherontestants included theollowing dishes and cooks.
Deviled Eggalad,Amy Oxford ofarrisburg; Olive Cheesearts,Joanne Clayton oferrin.
Christmas Ranchrench Bread,Martyhornton of Herrin;Cherry Cheese Braid,Susan Miller of Marion.
Polish Cookies,Phyllis Majewski of DuQuoin; Swiss Cookie,Nettie Graff ofMurphysboro; both unableto attend.
Tipsy RumCake,Linda Goforth ofCarbondale; SopapillaCheesecake,Sharon Dorrisof Carbondale.
Pastina,Kim Plattof Decatur; Greek PastaSalad,Pat Moore ofBenton.
Holiday PulledPork,Geraldine Hargravesof Coello; Festive Stir Fry,Debra Hertenstein of Anna.
Cianelderi,Lenora Palovicof Johnston City; ChickenCurry,Lynn McCreery ofOzark.
AutumnHarvest Apple Pie,KimRatajczyk of Sesser;Zucchini Casserole,CorrieRalls of Anna.
EasyFettucini Alfredo,MartyThornton of Herrin.Special thanks to oursponsor,Pass Your Plate inMarion,and cookbookauthor Debbie Moore andNicole Davis of SIUCDepartment of Foodand Nutrition for theirhelp.
The Southern Illinoisan hosts
THE SOUTHERNCHRISTOPHER PARR / FOR THE SOUTHERN
The Southern Illinoisan’s HolidayRecipe Contest judges wereretired familyand consumer science teacher WilmaWesterfield and chef KellyStaples of Mélange in Carbondale.
PREPARE CORNBREAD ACCORDING TO PACKAGEDIRECTIONS, ADD SUGAR, CREAMED CORN, ANDBAKE TILL TOOTHPICK INSERTED IN CENTER COMESOUT CLEAN.(reduce water slightly to offset moisture in creamed corn)SAUTE APPLES, CORN, ONIONS, AND PEPPERS INBUTTER SUBSTITUTE TILL SOFTENED, ADD NUTMEG AND TOSS TO MIX.CRUMBLE CORNBREAD INTO MEDIUM SIZED PIECES.PUT ALL INGREDIENTS IN LARGE BOWL, MIX, ADDCHICKEN STOCK TO MOISTEN AND MIX. ADD MORESTOCK FOR MOISTER STUFFINGPlace in baking pans, bake 15-20 minutes at 350 degreestill golden brown and delicious.
Debbie Moore,executive director ofCarbondale Convention and TourismBureau,is a newspaper columnist andcookbook author.She writes a column for The Southerncalled Made at Home; it’s published onthe Taste page on the first Wednesday ofevery month.Winners in the Holiday CookbookRecipe Contest were given a copy of eachof Moore’s two books.“Food,Fun &Folks”($40) features hundreds ofrecipes and stories from local cooks;each recipe uses products grown ormanufactured in Southern Illinois.“Santa Suppers Revisited”($20) focuseson Christmas dinner party themes andmenus.Both books are available onlineat www.sliceofpie.biz and at the CCTBoffice in Carbondale’s University Mallfrom 1 to 5p.m.MondaythroughFriday.Moore alsowill also besigningbooks from 1to 4 p.m.Saturday and Sunday,Dec.5 and 6,atthe General John A.Logan Museum at1613 Edith St.in Murphysboro.
Tourism exec is also author of two local cookbooks