Finalists selected for tasteoff

By Peggy King

Editor/Publisher



CORDELE - More than 100 recipes were submitted for the Cordele Dispatch’s centennial cookbook which will be published later this year. Finalists for the “tasteoff” have been selected from those entries, and 32 individuals will be invited to prepare their dishes for competition.

The tasteoff is planned for this Saturday, Sept. 22 at the Crisp County Extension office on 13th Ave. W. in Cordele. Cooks should prepare their recipes at home and have them at the Extension office by 9 a.m.

They may return after the judging at which time winners in six categories will be announced. Pictures of the winners will be printed in the cookbook along with their winning recipes. Following the picture-taking, all participants will be invited to taste of the entries.

Categories for judging will include entrees, vegetables, salads, breads, party foods and desserts.

Finalists in the entree category are Susan F. White of Cordele, Chicken Casserole; Marylin Cowan of Cordele, Sowega Pork Chops; Mary Gilliam of Cordele, Chicken Casserole; Idalene W. Sawyer of Cordele, Sunday Chicken Breasts;

Elizabeth Folds of Cordele, Lib’s Good Chicken; Linda P. Williams of Cordele, Spicy Chicken Quiche and Chicken & Rice Casserole; Robert J. Holland of Warwick, Crock Pot BBQ; Patsy Thornton of Cordele, Great Chicken Casserole; and Cheris Gardner of Cordele, Taco Chicken.

Cooks who will be invited to prepare their vegetable dishes are Clara Dunbar of Vienna, Cabbage Casserole and Eggplant Casserole; Belinda Griffin of Cordele, Squash Casserole; Carol C. Wade of Cordele, Cauliflower & Broccoli Casserole;

Marion Page of Byromville, Eggplant Fritters; Cheris Gardner, Yummy Baked Beans; Debbie Wright of Cordele, Little Granny’s Baked Navy Beans and Vidalia Onion Pie;

Kay R. Coker of Pitts, Squash Boats and Faye B. Spring of Sylvester, Ba’Ma’s Favorite Sweet Potato Pie.

Salads for the tasteoff will be prepared by Winnie Hendley of Cordele, Cranberry Salad; Belinda Griffin, Indian Salad; Marion Page, Pear & Blue Cheese Salad;

Jimmie Lee Davis of Hawkinsville, Frozen Fruit Salad; Caleb Davis of Hawkinsville, Carrot Pineapple Salad; Robin Walden of Cordele, Low Fat Chicken Salad; Cheris Gardner, Broccoli Salad;

Jan Wells of Cordele, Summer Pasta & Cheese Salad; Betty Warbington of Vienna, Orange Salad; and Linda Harden of Cordele, Tomato Aspic.

Finalists in the bread category include Marilyn Morrow of Vienna, Honey Wheat Bread; Elizabeth Folds, Date Nut Roll; Cheris Gardner, French Toast Bread Pudding;

Kay Coker, Vidalia Onion Cornbread; Jan Newman of Hawkinsville, Cheese Loaf; Kay Coker, Garlic Cheese Biscuits; Betty Warbington, Waffles; Marlene Kimball of Cordele, 60 Minute Reuben Loaf and Peach Bread.

Competing in the party foods category are Janita Broadaway of Pineview, Hidden Valley Ranch Oyster Crackers; Jan Newman, Pimento Cheese Sandwiches; Marilyn Morrow, Farmers Market Marinara;

Faye Spring, Holiday Ham Cheese Ball; Debbie Wright, Party Cheese Ball; Amy Collins of Cordele, Southern Caviar;

Amber R. Herrington of Cordele, Stuffed Mushrooms; Wanda Womack of Cordele, Pepperoni Pizza Spread; and Linda Harden, Almond Punch.

The following cooks are invited to prepare their dessert dishes for the tasteoff: Betty Warbington, Prizewinning Chocolate Sheet Cake; Clara Dunbar, Death by Chocolate; Susan F. White, Splenda Apple Pie; Marylin Cowan, “Company is Comin’” Dump Cake;

Mary Gilliam, Fresh Apple Dapple Cake; Cheri Butterworth of Cordele, Debbie’s Chocolate Cake; Caleb Davis, Pineapple Upside Down Cake; Kay R. Coker, Strawberry Delight and Banana Dessert; and Norma Bush of Vienna, Brunch Crumb Cake.

Each of the dishes that is prepared for the tasteoff will be judged on taste (50%); presentation (25%) and ease of preparation (25%). The cooks have been asked to provide their recipes so that the judges can see how each dish was prepared.

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