The 32nd annual Times News cookbook needs your recipes
Soup recipes are popular with readers of the Times News cookbook, like this Baked Potato Soup from Shirley Leinthall. AMY MILLER/TIMES NEWS FILE PHOTO
Ted Larizzio’s Teriyaki Chicken was featured on the cover of the 2013 cookbook.
Cooks and bakers, do you have an original recipe that is always a hit of the party?
We want to hear it.
The Times News and Lehigh Valley Press is currently accepting recipes for its 32nd annual Recipes from Our Readers cookbook, which will be published Nov. 6 and 7 in the Times News and all Lehigh Valley press editions.
“We’re excited for the cookbook,” said Jennifer Benninger, director of advertising at the Times News. “It’s a favorite in the community. There are people out there who have every year of the cookbook. It’s very treasured.”
Entries must be original and can be submitted to one of six categories: Holiday Cookies and Candy; Pies and Cakes; Family Favorites: Main Dish and One-Pot Meals; Chilis, Chowders, Soups and Stews; Finger Lickin’ Food for Kids; or Sandwiches and Wraps.
Entrants will receive a pot holder for their entry and a chance to win the grand prize, which includes a gas grill from Koch’s Lawn and Garden of New Ringgold; a meat pack from Heintzelman’s Meat Market in Lehighton and a grocery gift card from Country Harvest in Palmerton. The grand prize package is valued at $1,346.90.
Don’t wait, the deadline to submit your recipe is 2 p.m. Oct. 21. The grand prize winner will then be selected randomly and notified by Oct. 26.
“Anyone can enter,” Bennigner said. “It doesn’t matter how young or old you are. If you have a recipe, people are still looking for those original recipes. Who knows, you may be the winner.”
To submit your recipe, mail or email recipes to Times News, attention Donna Hall, P.O. Box 239, Lehighton, PA 18235 or firstname.lastname@example.org. Printed recipes should be submitted on 8½-by-11-inch paper.
For complete rules, visit www.tnonline.com/cookbook-sweepstakes
To help give you a little inspiration, we chose a few of our previous Times News cookbook winners’ recipes to share with you.
Teriyaki Chicken Tenders
Submitted by Ted Larizzio of Jim Thorpe
1 pound boneless, skinless chicken strips
1 cup panko breadcrumbs
1 tablespoon garlic powder
1 tablespoon Old Bay seasoning
1 teaspoon pepper
1 cup olive oil
1 cup flour
1 tablespoon onion powder
1 teaspoon salt
¼ cup soy sauce
1/8 cup brown sugar
1 clove garlic, minced
1 tablespoon cornstarch
1 tablespoon sesame seeds
1/8 cup white sugar
¼ cup apple cider vinegar
1 tablespoon water
¼ teaspoon pepper
Heat olive oil in frying pan. Preheat oven to 375 degrees. Combine flour, garlic powder, onion powder, Old Bay, salt and pepper in a shallow bowl. Put the breadcrumbs in another shallow bowl. Combine the eggs and water in a third shallow bowl.
Coat the chicken pieces in the flour mixture, then the egg mixture, followed by the breadcrumb mixture.
Place in the olive oil until breadcrumbs brown. Remove from the oil, place on a paper towel to remove excess oil. Place on a baking sheet. Bake until chicken is no longer pink and juices run clear.
While the chicken is in the oven, combine the ingredients for the sauce in a small sauce pan over low heat and simmer, stirring frequently, until sauce thickens and bubbles.
Drizzle sauce over the chicken tenders, top with diced chives and serve.
Submitted by Jennifer Domines of Nesquehoning
2 pounds chicken breasts, cooked and shredded
8 ounces of your favorite hot sauce
1 pound cheddar sharp cheese, shredded
1 package 18-24 egg roll shells
Preheat fryer to 400 degrees. Combine chicken, hot sauce and all cheese in a large mixing bowl. Blend above items with hands or large spoon.
Spoon 2 tablespoons of mixture into center of a single egg roll shell. Follow closure instructions for egg roll shell as directed on package.
Once sealed, deep fry for 2 minutes or until golden brown. Remove egg rolls from fryer and place onto a cookie sheet lined with paper towels for cooling.
Baked Potato Soup
Submitted by Shirley M. Leinthall of Summit Hill
4 large baking potatoes (about 2-3 pounds)
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
¾ teaspoon salt
1 large clove garlic, minced (optional)
¼ teaspoon white pepper
1 cup (8 ounces) sour cream
¼ cup thinly sliced scallions
10-12 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peal and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and scallions.
Garnish with bacon and cheese.