Lanita Aldridge of Jefferson City said that the secret ingredient for her Missouri State Beef Cook-off entry isn't so secret: It's peanut butter.

"I tell everyone it's my secret ingredient, but it's obvious by the taste," said Aldridge, one of five semi-finalists for the semi-annual contest.

Thousands of people got a whiff of Aldridge's lu-wow beef kebabs Saturday at the 17th annual SEMO Home Builders Home and Garden Show at the Show Me Center, but only a select few got to taste them.

Some of those who did try Aldridge's recipe were judges and they decided that the lu-wow kebabs were worthy of the first-place prize.

That means Aldridge could go on to the national cook-off, where she could win a grand prize of $25,000.

The other semi-finalists were Carol Amos and George C. Wagoner, both of St. Louis; Lorraine Walmann of Gladstone, and Marlo Thorton of Kansas City.

The cook-off's purpose is to promote beef, said Loretta Broderic, president of the Missouri Cattlewomen's Association. She said that there are many health benefits from meat.

"And the contestants here all have quick beef recipes," Broderic said. "That seems to be what the consumers want in their recipes, something quick and easy. And, despite what some say, beef is good for you."

The highlight of the show was the semi-annual Missouri State Beef Cook-off. Weekend show-goers may sample award-winning recipes from some of the best cooks in the state.

The home and garden show features the latest breakthroughs in home-building techniques, services and equipment. The show continues today until 5 p.m. Admission is $2.50 for adults. Children 12 and under get in free.

It is estimated that 10,000 people will attend over the three days. Event coordinator Cindy Gage said about 6,500 people attended the event on Saturday.

"Your Ticket to Spring" is the theme of this year's show. More than 100 exhibits are on two floors featuring home building, remodeling, decorating and gardening.

Two seminars are being held. The show has two theaters, and both are having seminars starting almost every hour on the hour. In the Lawn and Garden Theater such topics as easy perennials, using annuals for color and herb gardening are being presented. In the How-To Theater, spectators will learn how to grill juicy hamburgers, basic cake decoration, sponge painting and stencilling.

For the second year, the show will showcase "Playhouses on Parade," which features elaborate, custom-built playhouses on display.

The five houses will be auctioned at about 2 p.m. Sunday. Proceeds will go to Make-A-Wish Foundation of Missouri, a not-for-profit organization that makes wishes come true for terminally ill children.

An estimated $20,000 worth of merchandise and prizes will be given away by exhibitors and SEMO Home Builders.

One item to be given away is a chair that will be upholstered on-site. There will be hourly door prizes. A $5,000 shopping spree will be given away.

Michael Holigan, a television personality from "Your New Home" and "About the House," will attend.

"It's just a great time and a lot of fun," said Missouri Beef Queen Monica Licher, who was there for the beef cook-off.

The winning recipe:

LU-WOW KEBABS

Total preparation time: 45 minutes

3 - 8 oz. beef loin strip steaks, cut 1-inch thick

2 medium red bell peppers

8 ounces fresh mushroom

2 tablespoons creamy peanut butter

1 tablespoon brown sugar

1 tablespoon jarred minced garlic

4 tablespoons soy sauce

3 tablespoons fresh lemon juice

1/2 teaspoon salt (optional)

1/8 teaspoon pepper (optional)

1. Cut beef in one-inch cubes and set aside.

2. Wash vegetables, cut peppers into 1 - 1 1/4-inch squares, stem mushrooms and set aside.

3. Thread beef and vegetables on six 12'-skewers, alternating the beef and vegetables. Lay the skewers in 13x9x2" baking dish.

4. Combine peanut butter, brown sugar, garlic, soy sauce, and lemon juice in small mixing bowl and blend until smooth. Pour over the skewered beef and vegetables, turning skewers as necessary to coat all sides. Let stand 15 minutes.

5. Place skewers on a boiling pan and broil 3 to 4" from heat source for 8-10 minutes, turning once during cooking.

6. Season with salt and pepper if desired.

Yields six servings.

Lanita Aldridge, Jefferson City