Flour power is out. Box mixes and quick-cook couscous are in.
With an emphasis on quick cooking, the finalists in the 38th Pillsbury Bake-Off, which was held last week at the Renaissance Resort in Orlando, Fla., kept things simple with recipes that called for ready-to-use dough, bottled sauces and packaged mixes.
Leaving flour off the ingredient qualifying list was a first for Pillsbury. Flour is generally used in a significant amount in time-consuming, from-scratch recipes. But the decision to omit flour was a response to an increasing consumer demand for fast and flavorful menu ideas.
Ellie Mathews of Seattle won the $1 million Bake-Off with a recipe that scored high marks in both convenience and taste. Her Salsa Couscous Chicken featured the quick-cooking pasta and bottled salsa. Those two ingredients were melded with an interesting combination of almonds, currants, honey and cinnamon.
Pillsbury awards the top prize from four $10,000 category winners. Mathews' recipe won the 30-Minute Main Dish category. The other category winners were Richard McHargue, Richmond, Ky., for a Tex-Mex Appetizer Tart in the Quick Snacks and Fast Appetizers category; Betty Schroedl, Jefferson, Wis., for a Texas Two-Step Slaw in Simple Side Dishes category; and Edwina Gadsby, Great Falls, Mont., for Brownie Souffle Cake With Mint Cream in Fast and Easy Treats.
Mathews may have been the winner of the Quick & Easy Bake-Off, but she certainly wasn't the fastest cook during the competition. Finalists had from 9 a.m. to 2 p.m. to prepare their dishes. But most contestants were finished hours before the cooking stations were shut down. Befitting her cool demeanor, Mathews took her time. She made her Salsa Couscous Chicken three times - the first batch looked so good she sent it to be photographed; the second batch tasted good, so it went to the judges. But by the time she finished the third batch, which was for sampling by other finalists and onlookers, there were very few people left to eat.
"And the truth is," she said, "it was a bit of a dud."
After Mathews was named the $1 million cook last Tuesday,Pillsbury officials whisked her off to Los Angeles for a taping of "The Rosie O'Donnell Show." The show aired that day.
Home cooks considering entering the next Bake-Off, which will be held in 2000, might be interested in this tip from finalist Steve Grieger of Oceanside, Calif.: He came up with his Chocolate Crescent Twist recipe after watching a "Seinfeld" episode about buying a babka, a sweet yeast bread. Now he's cruising the television airwaves for more inspiration.
"I'm working my way through the sitcoms," Grieger said. "I'm waiting for them to make something on 'Frasier.' "
Texas Two-Step Slaw
Makes 8 (1-cup) servings
4 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup chopped red onion
2 jalapeno peppers, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 (11-ounce) can Green Giant Mexicorn Whole Kernel Corn with Red and Green Peppers, drained
4 ounces (1 cup) shredded Cheddar cheese
fresh cilantro sprigs
3/4 cup purchased ranch salad dressing
1 tablespoon fresh lime juice
1 teaspoon cumin
In large bowl, combine all salad ingredients except cilantro sprigs. Mix well.
In small bowl, combine all dressing ingredients; blend well. Pour over salad, tossing to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro.
Recipe tip: When handling jalapeno chilies, wear plastic or rubber gloves to protect hands. Do not touch face or eyes.
Per serving: 240 calories, 19 grams fat, 12 grams carbohydrate, 20 grams cholesterol, 410 milligrams sodium, 5 grams protein
- From Betty Schroedl, Jefferson, Wis.
Salsa Couscous Chicken
Makes 4 servings
3 cups hot cooked couscous or rice (cooked as directed on the package)
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup Old El Paso Garden Pepper or Thick 'n' Chunky Salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon
While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds. Cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon, set aside.
Add garlic to skillet. Cook and stir 30 seconds. Add chicken. Cook 4-5 minutes or until well-browned, turning once.
In a medium bowl, combine salsa and all remaining ingredients. Mix well. Add to chicken. Mix well. Reduce heat to medium, cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken with couscous.
Per serving: 490 calories, 19 grams fat, 45 grams carbohydrate, 100 milligrams cholesterol, 540 milligrams sodium, 34 grams protein
- From Ellie Mathews, Seattle
Tex-Mex Appetizer Tart
Makes 16 servings
1 Pillsbury Refrigerated Pie Crust (from a 15-ounce package), softened as directed on package
6 ounces (1 1/2 cups) shredded Colby-Monterey Jack cheese blend
1/2 cup roasted red bell peppers (from a 7.25-ounce jar), drained, chopped
1/2 cup mayonnaise
1 (4.5-ounce) can Old El Paso Chopped Green Chilies
1/4 cup chopped cilantro or parsley
Heat oven to 375 degrees. Remove crust from pouch. Place crust on ungreased cookie sheet. Press out fold lines in dough.
In medium bowl, combine cheese, roasted red peppers, mayonnaise and chilies; mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1-inch border. Flute edges of dough.
Bake at 375 degrees for 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
Per serving: 150 calories, 12 grams fat, 7 grams carbohydrate, 15 milligrams cholesterol, 200 milligrams sodium, 3 grams protein
- From Richard McHargue, Richmond, Ky.
Brownie Souffle Cake With Mint Cream
Makes 12 servings
2/3 cup whipping cream
3 ounces white chocolate baking bar, finely chopped
1/4 to 1/2 teaspoon mint extract
1 (1-pound, 5.5-ounce) package Pillsbury Rich & Moist Fudge Brownie Mix
1/2 cup water
1/2 cup oil
1/2 to 1 teaspoon mint extract (optional)
4 eggs, separated
mint sprigs (optional)
Heat oven to 375 degrees. Spray a 9- or 10-inch springform pan with nonstick cooking spray. In a medium microwave-safe bowl, microwave whipping cream on high (100 percent) power for 45 to 60 seconds or until warm. Add white chocolate and 1/4 to 1/2 teaspoon mint extract. Stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.
In a large bowl, combine brownie mix, water, oil, 1/2 to 1 teaspoon mint extract and egg yolks. Beat 50 strokes with a spoon. In a small bowl, beat egg whites until soft peaks form. Gradually fold into brownie mixture. Pour batter into sprayed pan.
Bake at 375 degrees for 32 to 38 minutes or until center is almost set. Cool 30 minutes. (Center will sink slightly.) Carefully remove sides of pan. Sprinkle top of cake with powdered sugar.
Just before serving, beat chilled mint cream until soft peaks form. Cut cake into wedges. Top each wedge with mint cream. Garnish with mint sprigs.
Per serving: 420 calories, 24 grams fat, 46 grams carbohydrate, 95 milligrams cholesterol, 180 milligrams sodium, 5 grams protein
- From Edwina Gadsby, Great Falls, Mont.
Chocolate Chip Peanut Butter Squares
Makes 12 bars
1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 1/2 teaspoons vanilla
1 (18-ounce) package Pillsbury Refrigerated Chocolate Chip Cookies
Heat oven to 350 degrees. In medium bowl, combine powdered sugar, peanut butter and vanilla; mix well.
Remove cookie dough from wrapper. With floured fingers, press half of dough in bottom of ungreased 8- or 9-inch square pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
Bake at 350 degrees for 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. Cut into bars. Serve chilled or at room temperature.
Per serving: 460 calories, 26 grams fat, 47 grams carbohydrate, 5 milligrams cholesterol, 290 milligrams sodium, 10 grams protein
- From Barry Garcia, West Palm Beach, Fla.
Coconut Pineapple Tart
Makes 12 servings
1 Pillsbury Refrigerated Pie Crust (from 15-ounce package) softened as directed on package
1/2 cup pineapple preserves
1/2 cup sliced almonds, toasted
2 egg whites
1/4 cup sugar
1 cup shredded coconut
1/2 teaspoon vanilla
Heat oven to 400 degrees. Remove crust from pouch. Place on ungreased cookie sheet; press out fold lines. Fold in pie crust edge 1 inch to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
In small bowl, beat egg whites until slightly thickened. Gradually add sugar, beating until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
Bake at 400 degrees for 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
Recipe note: To toast almonds, spread on cookie sheet; bake at 350 degrees for 5 to 7 minutes or until golden brown, stirring occasionally.
Per serving: 190 calories, 9 grams fat, 25 grams carbohydrate, 5 milligrams cholesterol, 125 milligrams sodium, 2 grams protein
- From Mary Ann Lee, Marco Island, Fla.