AREA COOKS WIN RIBBON IN DISTRICT FAIR CONTEST

Ann Bodenstein of Gordonville was the first place winner of the R.B. Rice Heartland Classic recipe contest held at the 1999 SEMO District Fair.

Her recipe for Hawaiian Meatballs was the first place winner, with Squash Casserole by Dortha Strack of Cape Girardeau taking second place and Tamale Bake by Jan Bradshaw of Gordonville winning third place.

The first-place winner received $100 plus a commemorative gift, ribbon, apron and award certificate. The recipe is automatically entered into the all new national competition to be judged in January 2000. Grand prize winner will receive $500 and an engraved plaque.

The second-place winner received $50 plus a ribbon, apron and award certificate, and the third-place winner received $25 plus a ribbon, apron and award certificate.

Hidden Sausage

by Ann Bodenstein

2 (10 oz.) packages R.B. Rice Mild Pork Sausage (28) links

2 (8 oz.) crescent dinner rolls

Fry sausage links until done. Drain on paper towel. Cut each link into three pieces. Unroll crescent dough and divide dough into 84 equal parts. Press dough around sausage, pinch ends to seal. Place sealed side down on ungreased cookie sheet. Preheat oven to 375 degrees. Bake 10 to 12 minutes until golden brown.

Dip into honey mustard, barbecue sauce or your favorite sauce.

Squash Casserole

by Dortha Strack

2 (16 oz.) packages R.B. Rice Medium Sausage

1 package Pepperidge Farm herb stuffing, reserve 2 cups for topping

1 stick margarine, melted

1 1/2 lbs. yellow squash, cut into small pieces

1 tablespoon minced onion

1 can cream of mushroom soup

1 small jar pimentos

1 (8 oz.) package sour cream

Brown sausage and drain.

Cook squash and onion in small amount of salted water. Mash.

Add soup, pimentos, sour cream, sausage and stuffing to cooked squash. Mix well.

Pour mixture into casserole dish that has been sprayed with a non-stick spray. Sprinkle reserved stuffing over mixture. Drizzle melted margarine over dish.

Bake at 350 degrees for 30 minutes.

Serves 8-10.

Tamale Bake

by Jan Bradshaw

1 can tamales

1/2 cup water

1 (16 oz.) R.B. Rice Chili Roll

1/4 lb. Velveeta

8 oz. shredded mozzarella and cheddar

2 cups crushed tortilla chips

Combine chili roll, 1/4 cup water, and Velveeta. Microwave 3-4 minutes until melted, stirring occasionally.

In 9x13 baking dish, layer tamales, chili roll, shredded cheese and tortilla chips. Bake at 350 degrees for 15 minutes.