Posted by Rome News Tribune, GA on October 24, 2009 at 14:41:56:
Roman’s recipe is named the best at convention
Mary Louise Lever’s Low-Country Spicy, Veggie Macaroni And Cheese Bake was announced as the winning recipe during the Southeastern Food Processors Association’s annual convention on Friday. CHARLESTON, S.C. – The winning recipe highlighting the South’s best foods was announced Friday during the Southeastern Food Processors Association’s annual convention.
Roman Mary Louise Lever’s Low-Country Spicy, Veggie Macaroni And Cheese Bake proved to judges that this Southern comfort was the best of more than 1,000 entries in the organization’s inaugural recipe contest.
“I took one of my favorite recipes and added some Texas Pete® Hot Sauce and Margaret Holmes® tomatoes, okra and corn and created a masterpiece of Southern comfort food,” explained Lever, known in Rome all of her recipe contest wins. “I’m overjoyed that the SFPA will be sharing my recipe with millions of other folks who are looking to make an ordinary dish something special.”
The SFPA sponsored the recipe contest as part of the organization’s first “Buy The South’s Best Foods” promotion earlier this year. “The association represents so many household brand names and we wanted to raise consumer awareness that these brands are Southern-based companies,” said SFPA President Tom Densmore, who announced the $500 winning recipe at the group’s annual convention in Charleston, S.C.
Lever is also among 100 finalists in a national recipe contest with a $1 million grand prize.
“They call me the ‘food lady’ here in Rome and I’m happy to have the title,” Lever said.
Low-Country Spicy, Veggie Macaroni And Cheese Bake
3 tablespoons butter or margarine
3 tablespoons plain flour
1 teaspoon of salt free garlic and herb seasoning
1 teaspoon Texas Pete® Hot Sauce
2 cups milk
1 15 oz. can Margaret Holmes® Tomatoes, Okra and Corn
8 ounces elbow macaroni, cooked by package directions, drained
16 ounces grated sharp cheddar cheese, divided usage
1 cup cornbread crumbs or bread crumbs
Heat oven to 350F. In large non-stick saucepan over medium heat, add butter and flour whisking together and cooking until flour is light brown. Add seasoning, hot sauce and milk, whisking and cooking about 10 minutes for mixture to thicken slightly. Stir in Tomatoes, Okra and Corn mixture (drained), macaroni and ¾ of cheese, heating well.
Pour into non-stick sprayed 2-quart casserole dish. Combine cornbread crumbs and remaining ¼ of cheese and sprinkle over all.
Bake 30-40 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.
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