Almond-Zucchini Burritos won $500 in cash for Priscilla Yee of Concord, Calif., during the first Blue Diamond Almond Recipe Contest. The judges selected the vegetarian recipe because "it's a perfect complement to the nutritious almond."
There were more than 500 recipes entered in the contest. Each was required to use toasted natural raw almonds as a main ingredient in their entries. Three contest categories included appetizers/salads, entrees and desserts. First prize in each category was $250, second prize was $100 and third prize was the "New Almond Cookery" cookbook. Contest was sponsored by the California Almond Growers Exchange.
6 (8-inch) flour tortillas
3 cups julienne zucchini, sliced 1-inch long
1/3 cup chopped onions
3/4 cup diced sweet red or green pepper
3 tablespoons oil
Mild green chile salsa
2 tablespoons water
3/4 cup sliced natural almonds, toasted
3 tablespoons chopped cilantro or parsley
1 1/2 cups shredded Cheddar cheese
6 tablespoons plain yogurt or sour cream
Wrap tortillas in foil and bake at 375 degrees 10 to 15 minutes until heated through.
Meanwhile, saute zucchini, onion and pepper in oil 3 minutes or until vegetables are tender-crisp. Reduce heat and add 1/3 cup salsa and water. Cover and cook 3 minutes longer. Reserve 3 tablespoons almonds for garnish. Stir in remaining almonds and cilantro.
Spoon about 1/2 cup vegetable mixture down center of each tortilla. Sprinkle with 1/4 cup cheese. Roll up. Place on serving dish and spoon 1 tablespoon salsa down length of burrito. Top with 1 tablespoon yogurt and reserved sliced almonds. Garnish with additional cilantro. Makes 6 servings.
Entries are being accepted through April 1 for the 14th Annual California Beef Cook-Off. Competition includes two categories--indoor and barbecue. For the first time, recipes using any beef cut in any form may be entered in the indoor cooking category and the option of preparing the dish in a microwave oven has also been included.
To enter the 1987 California Beef Cook-Off, send a typed copy of indoor or barbecue beef recipe to the California Beef Cook-Off, P.O. Box 2738, Livermore, Calif. 94550. Include name, address, telephone number and a brief statement about the origin of the recipe with entries.
Eight finalists will compete in each category at the cook-off, which will be held June 19 through June 20 in Livermore. Prizes in each category are first place, $1,000; second place, $500; third place, $200; and five honorable mentions of $100 each.
In addition, the first-place winner in the indoor category will represent California at the National Beef Cook-Off Sept. 20 through Sept. 22 in Sun Valley, Idaho. Prizes at the national level are $5,000, $2,500 and $1,000 for first, second and third place, respectively. Five honorable mentions of $300 each will be awarded.
The eight finalists in the barbecue category will keep the barbecue grill provided for the competition. First-place recipe will be entered in the regional contest for a chance to represent California at the national level. Prizes for the barbecue category are first place, $2,500; second place, $1,500, and third place, $750.
All recipes must contain a minimum of one pound of beef and no more than five pounds. Each serving must contain at least three ounces of beef. Cooking and preparation time must not exceed four hours. (This does not include time for marinating.) Barbecue recipes must be cooked entirely on an outdoor kettle grill using charcoal briquettes, exclusively. Contestants must be 18 with non-professional food status.
Deadline for submitting recipes to the California Strawberry Festival Berry-Off Contest, a contest that searches for new and innovative uses for strawberries as part of the annual Strawberry Festival held in Oxnard, is Saturday.
Recipes may be submitted in one of eight categories: hors d'oeuvres; soups; salads; main dishes and vegetables; breads, pancakes and crepes; pies; cakes, cookies and other desserts, and others, which includes condiments, sauces, butters, vinegars, etc.
Finalists will be notified March 3, and their dishes must be prepared for judging in Oxnard March 14. Prizes, plaques and ribbons will be awarded in each category. A Grand Sweepstakes prize, a silver platter and a trip to the festival as an honored guest, will be awarded to the single most outstanding recipe.
Recipes must be original and the category must be clearly marked. Strawberries must be a major portion of the dish, but can be a sauce if it is integral to the recipe.
Send entries to California Strawberry Festival "Berry Off," c/o Terry Pimsleur & Company, 2155 Union St., San Francisco 94123. Name, address and telephone should be legibly printed or typed on entry.