2010 Pepper Fest brings out the best cooks

• Chicken Festivus earned second place for Vicki Rasmussen

Vicki Rasmussen earned a second place in the main dish category with her Chicken Festivus. Photo by Margaret A. Ontl
• Hattie Wagner, left, with Pepper Fest Board president Dan Barber

Hattie Wagner, an almost iconic figure at Pepper Fest, is congratulated by Pepper Fest Board president Dan Barber. Wagner used to cook the sauce for Pepper Fest in the basement of the village hall. She always enters the cooking contest. This year the day before the event she switched from making pepper crepes to creating the Pepper Eclairs which earned her the best in show recipe. In her mid-90s Wagner still creates her own recipes and prepares them for the contest. Photo by Margaret A. Ontl

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• North Hudson Pepper Fest 2010

The Pepper Fest Cooking Contest is an important part of the weekend festival. This year there were more than twice the number of cooks participating, including adults and children, than there normally are.

Recipes from the first-place adults and the best in show are reprinted here.

The winners by category were:

center>Under 14

Appetizer/Side Dish

First place – Ricky Meister

Second place – Morgan Wendorf

Third place – Kollon Merchak

Main dish

First place – Kollon Merchak

Dessert

First place – Abbie Weller

Second place – Konnor Merchak

Third place – Kollon Merchak

center>Adult

Appetizer/Side

First place – Hatti Wagner

Second place – Carol Cameron

Third place – Jacki Bradham

Main dish

First place – Janine Peterson

Second place – Vickie Rasmussen

Third place – Carol Cameron

Dessert

First place – Hattie Wagner

Second place – Korajane Merchak

Third place – Linda Moe

center>Best of show:

Hattie Wagner

First place winners took home $30 each, second place, $20 and third place, $10. Wagner earned $50 for her Best in Show recipe for Pepper Eclairs.

Recipes

Enjoy these unique prize winning pepper specialties courtesy of contest winners Hattie Wagner and Janine Peterson.

center>Pecan Stuffed Pickled Jalapenos

From Hattie Wagner

Cut whole pickled jalapeno peppers in half lengthwise. Remove and discard seeds and membranes.

Pipe softened spreadable garlic and herb cream cheese into each pepper half.

Press pepper, cheese side down into chopped toasted pecans. Cover and chill up to one day.

center>Pepper Eclairs

From Hattie Wagner

1 c. cold water

1/2 c. butter, cubed

1/4 c. sugar

1/2 tsp. salt

1 c all purpose flour

4 eggs

In a large saucepan bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat. Let stand for 5 minutes. Add eggs, one at a time, beat well after each addition. Continue beating until dough is smooth and shiny. Using a pastry bag with a round tip, fill bag with dough. Pipe 3-inch strips, 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open. Remove tops and set aside. Discard soft dough from inside. Cool puffs before filling.

Filling:

1 pkg. instant vanilla pudding mix

1-1/2 c. milk

Beat with wire whisk, rotary beater or electric mixer at lowest speed until well blended, 1-2 minutes. Fold in 1-1/2 c. Cool Whip and 1/2 c. diced peppers of assorted colors.

Fill puffs with the pudding mixture. Replace tops.

Glaze:

1/2 c. confectioner’s sugar

2 tbsp. melted butter

1 tsp. vanilla extract

1 tbsp. boiling water

Jalapeno jelly

In small bowl, combine sugar, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Drizzle with jalapeno jelly.

center>Janine’s Italian Sausage

From Janine Peterson

5-10 Italian sausages

20 oz. chopped skinned Roma tomatoes

1/4 c. chopped mild chilies

1 large green bell pepper, chopped

1 small red onion, chopped

1 tsp. minced garlic

16 oz. tomato sauce

5 fresh basil leaves, chopped

1 tbsp. spicy spaghetti seasoning

Thoroughly cook Italian sausage in fry pan or grill. Mix tomatoes, tomato sauce, chilies, onion, garlic, basil leaves, pepper and seasoning in crock pot. Add cooked sausages. Let simmer on low for 3 to 4 hours.

Serve on brat bun with sauce. You will need a knife and fork to get every drop!

Optional: Chopped jalapeno peppers.