She'd buy her husband a lottery ticket and her friend a new pair of eyeglasses. Beyond that, Betty Shenberger of Beaverton, Ore., wasn't sure what she'd do with her $5,000 grand prize as winner of the McCall's California Avocado cook-off.
Shenberger was among five finalists flown to New York City recently to compete in the cook-off, held in McCall's Park Avenue test kitchens.The contestants worked all morning to prepare the dishes for the judges and were noticeably nervous as the announcement of the winners was made by Marianne Langan, McCall's food editor.
Langan said the contest sought recipes for appetizers, salads, main courses, side dishes, sandwiches or desserts - but not guacamole. More than 3,500 entries were received. After narrowing the field to 20 finalists, McCall's home economists prepared and evaluated each dish. The five finalists were then chosen to compete in the cook-off, which was filmed for airing on ABC-TV's "Home" show.
"I was OK until the film crews arrived," said Shenberger, whose recipe for Salad with Fluffy Avocado Dressing is an adaptation of her favorite vinaigrette dressing. This was Shenberger's first national cook-off.
The judges rated Shenberger's salad tops in appearance, texture and flavor. Slices of avocados and pears, and steamed asparagus and green beans, were arranged on a bed of lettuce. The dressing was made with pureed avocados, safflower oil, sour cream and seasonings.
Shenberger is a sales associate at Carl Greve Jewelers in Beaverton.
Other finalists were: Annie J. Warren of Jacksonville, Fla., Avocado Upside-Down Cake; Ellen Knollenberg of Troy, Mich., Avocado Frittata; Patricia Boyle of Blacksburg, Va., Avocado-Onion Appetizer Bread; Martha Davis of Inman, S.C., Ambassador Avocado Chicken Concept.
The contest was co-sponsored by McCall's magazine and the California Avocado Commission, a non-profit organization funded by 7,000 California avocado growers.
Salad with Fluffy Avocado Dressing
Salad:
1 ripe avocado
1 ripe pear
1/4 cup lemon juice
1 bunch (16 stalks) asparagus
3/4 pound green beans, trimmed
Dressing:
Non-stick cooking spray
1 or 2 green onions, sliced
2 ripe avocados
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 cup safflower oil
1 teaspoon Dijon mustard
3 heaping tablespoons sour cream
12 leaves butter or red leaf lettuce, washed and crisped
1/4 cup grated Parmesan cheese
2 thin slices prosciutto, cut into strips
Pare and slice avocado in half lengthwise; remove pit. Halve and core pear. Cut each avocado and pear lengthwise into four slices. Dip slices into lemon juice; drain. Reserve remaining lemon juice. Set aside avocado and pear slices.
In a large saucepan, in steam basket placed over boiling water, steam asparagus and green beans until tender crisp. Immediately place in bowl of ice water to stop cooking. When vegetables are cold, drain. Pat dry with paper towels. Cut tips from asparagus; reserve remainder for another use.
For dressing, grease skillet with non-stick cooking spray; place over medium heat. Add onion; saute until tender, about 3 minutes. Place onion in food processor with reserved lemon juice. Pare and halve avocados; remove pit. Cube avocados; place in food processor. Add salt, sugar, pepper, oil and mustard. Puree and transfer mixture to a bowl; with rubber spatula, fold in sour cream.
Arrange lettuce leaves, asparagus tips and green beans on each of 4 to 6 salad plates, dividing evenly. Top with some dressing; sprinkle with Parmesan and prosciutto, dividing evenly. Garnish each plate with avocado and pear slices. Makes 4 to 6 servings; 1 1/2 cups dressing.
Note: If desired, salad many be made ahead of time, covered with plastic wrap and refrigerated; the dressing keeps several days in the refrigerator.