REPORTER ANNUAL HOLIDAY RECIPE CONTEST
Prof's recipe is a winner: Areta Buchner's Holiday Biscuits take cookbook prize

Buchner, who has worked at UB for 17 years, teaches science in the GED program and biology in the occupational degree program.

"This is wonderful!" Buchner said when we told her about her cookbook award. "Do I get a trip to Paris or Italy?"

Sorry, no, but we expect she'll enjoy the book, rich in recipes and color photos.

"I love Sicily ­ I've never been to Sicily," said Buchner, who loves to cook, and admits that her husband and her dog "are my guinea pigs,"

According to reviewer Michael Romano ­ "In this beautiful book, Giuliano Bugialli serves up exquisite dishes that evoke the sights and scents of Italy's enchanted islands. After reading 'Foods of Sicily and Sardinia' I was torn between cranking up my stoves and phoning up my travel agent!"

This year's judge, Vergie Oettinger, is a double winner of the contest from past years. Oettinger, who has worked in Purchasing for more than 20 years, is a dedicated cook and recipe collector. What helped her decide on the 'best recipe'? "It was the ingredients," Oettinger said, that attracted her to the winning recipe ­"the basil and tomato." She also approved Areta Buchner's introduction to her recipe ­ "saying what it was good with ­ it made it sound appealing. Tomato and basil are very eye-appealing," Oettinger said. "And it sounds like she has used the recipe."

The Reporter thanks all the UB people who took part in the contest. We're printing as many of the entries as we can. As often happens, a few arrived too late for judging. Look for the 1997 contest announcement next fall!

Areta Buchner's recipe is first:

From Areta Buchner, associate professor, Educational Opportunity Center

These tasty, colorful drop biscuits are easy to make ­ even for the novice! A festive touch for a holiday meal or buffet, they're good any time as an appetizer served with fruit, cheese, cut-up veggies and dip. Also good with pasta, salads, entrees of most any kind year-round!

"My friend Rosanna Vannucci served these to my husband, Raymond, and me when we visited her in Brescia, Italy. She found the recipe in an American magazine translated and sold in Italy. Rosanna served these with cheese, fruit, mushrooms and other cut-up veggies and of course ­ wine!

1/2 cup finely chopped onion
1 tablespoon olive oil
3/4 cup finely diced fresh tomato
1/4 teaspoon dried oregano
1/4 cup chopped fresh basil or about 1/8 cup dried basil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 to 1/2 teaspoon coarsely ground fresh pepper (or regular)
1/3 cup vegetable shortening (like Crisco) or margarine
2/3 cup milk (2 percent is fine)

In bowl, mix flour with baking powder, salt and pepper. With a pastry blender or using two knives, scissors-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and tomato-basil mixture until dough comes together (dough will be sticky).

Drop by heaping tablespoons, two inches apart onto an ungreased or Teflon baking sheet. Bake at 425 degrees F. for 10-12 minutes on middle rack of oven until golden brown. Remove to wire rack to cool. Makes 16 biscuits.

This is a recipe that my mother created when my sisters and I were just children and has passed along to us. I remember that I did not like these when I was younger. Now, I love them. One of my sisters lives out of town and every time she comes in or if someone goes to visit her, there has to be pinwheels. (She is not a cook and has not attempted to make them so either Mother or I have to make them for her.) In these days of watching fat content we have started to make these using ground turkey and they turn out just as delicious. These are very easy to make and preparation probably takes about 15 minutes.

3 cups prepared biscuit mix (Bisquick)
1 cup milk
1-1/2 teaspoons Tabasco, divided (feel free to use more)
1-1/2 pounds ground beef or ground turkey
1 cup corn flakes, crushed
1 medium onion, finely chopped
2 teaspoons salt (feel free to use less or omit)
1 tablespoon dried/minced onion
1 tablespoon minced parsley
1 egg, slightly beaten

Add all remaining ingredients to the meat, including the rest of the Tabasco, and mix well.

Roll dough to a rectangular sheet 10 by 15 inches. Cover the surface with the meat mixture. Roll as a jelly cake and cut into 12 slices. Remember, the dough will puff up in baking so it should be rolled very thin. You can also cut the dough in quarters and do smaller pinwheels to serve as appetizers.

To use immediately: Place on a cookie sheet that has been sprayed with non-stick spray, cut side down, and bake in a 375-degree oven for about 30 minutes.

Serve with ketchup, sweet and sour sauce, or if you are daring, a hot sauce.

These freeze wonderfully for future use. Just reheat in the microwave or the oven.

To serve for breakfast, make them with Bob Evans or Jimmy Dean sausage and serve with eggs.

This dessert is a real crowd pleaser. My wife, Rhoda, has been making it for over 20 years. This year I tried preparing it myself, and it really is a straight forward recipe. Enjoy!

Crust:
2 cups graham cracker crumbs
6 tbsp. (3/4 stick) unsalted butter (melted)
Filling:
3 cups (24 oz.) IMITATION sour cream
2 cups sifted, powdered 10x sugar
8-1/4 oz. can crushed pineapple (packed in its own juice)
1/2 cup cream of coconut
1/2 cup white rum (or to taste)
Garnish:
1/2 cup shredded coconut
1/3 cup chopped pecans

Combine sour cream, sugar, pineapple, cream of coconut, and rum in a large bowl and beat on low speed of electric mixer until well blended. Increase speed to high and continue beating for 3 minutes. (Towel placed over bowl will prevent spattering.)

Pour mixture into prepared crust. Sprinkle with coconuts and nuts. Freeze for 6 hours until firm. Let stand at room temperature about 20 minutes before serving. Run sharp knife around crust and remove from springform pan. Cut pie into wedges.

Serves 8-10.

Here's a recipe that is always a hit and easy to make:

4-1/2 tablespoons butter, divided
2 cups sweet potatoes, peeled, cooked, and thinly sliced
2-3 large cooking apples, peeled, cored and thinly sliced (I prefer to use Golden Delicious for this recipe)
1/2 cup brown sugar, divided

This recipe actually comes from a small passel of elderly Sisters of Mercy who used to bake these suckers up at Christmas time and give them to their special friends. It was their crone-gift and it is very special-rich but not dense, surprising light and soufflé-esque. It comes from a friend to whom the nuns gave both the cake and the recipe because she was a good Mercy girl, unlike me.

1 lb. semisweet chocolate
1 lb. unsalted butter
8 eggs at room temperature
1 cup half and half
1 cup sugar
2 tsp. vanilla

In a separate bowl, beat the eggs by hand until they are a creamy yellow. Slowly add the chocolate mixture to the eggs and mix well.

Pour the batter into a greased springform pan lined on the outside with aluminum foil. Place the pan on a cookie sheet and bake for 40-45 minutes until the center is set. Test for doneness as you would for pumpkin pie. It's done when a knife inserted near the center comes out clean. Dust with confectioner's sugar.

I developed this recipe because we always have plenty of pumpkins left over after Halloween, and my son loves cookies.

1-1/2 cups sifted unbleached flour
1/2 cup sugar
1/2 cup real maple syrup
1/2 teaspoon baking soda
1 teaspoon nutmeg
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
3/4 cup shortening
2 eggs slightly beaten
1 cup pumpkin
1-3/4 cups Irish oatmeal
1/2 cup chopped walnuts
1/2 cup raisins

3 whole chicken breasts, skinless, boneless
Seasoned flour with salt and pepper
3 tablespoons light margarine
4 tablespoons sherry or other white wine-not cooking wine

Cream sauce:

4 tablespoons light margarine
1-1/2 cups 2 percent or skim milk
demi-glaze, reserved from above
2 tablespoons light Parmesan cheese, grated
2 tablespoons light cheddar cheese, grated
Juice from one lemon
1 teaspoon chopped parsley or cilantro

Assembly:

1/2 lb. phyllo
1/4 cup melted light margarine
Sautˇed chicken breasts
Sprig of parsley
Cream sauce

When rolled, paint phyllo with water or Egg Beaters to seal seam and place on cookie sheet. Repeat with the other 5 pieces of chicken. Lightly paint the top of each roll with Egg Beaters before placing in a preheated oven of 350 degrees F. for 20-25 minutes or until the phyllo is golden brown. Remove from oven and place on plate. Top with heated cream sauce and sprig of parsley. Serves 6.

Can be finished later in the day but must be cooked that day. Hold the sauce in an airtight container and refrigerate. Chicken can be frozen and used later in the week and thawed in the refrigerator.

Every Wednesday in our house is PASTA DAY!!!!!!!!!!! Because of our busy lifestyle and schedule, it's great to prepare a meal so quick, easy and delicious and yet have everyone think you prepared this meal for hours, only taking less than 30 minutes from start to putting the finished product ON THE TABLE.

1 lb. ground beef
1 tbsp. minced onion flakes
1 tsp. garlic powder
1 tbsp. oregano
1 can (10-3/4 ounces) condensed tomato soup
1/2 cup water
1 can (6 ounces) tomato paste
1-1/2 pounds ricotta cheese
1 cup (8 ounce package) shredded mozzarella cheese
1 tbsp. parsley flakes
8 lasagna noodles, cooked and drained
1/4 cup grated Romano cheese

Filling:
In a large bowl, combine ricotta cheese, mozzarella cheese and parsley flakes. Stir and set aside. Pat drained noodles dry with paper towels. On each noodle, spread about 1/3 cup cheese filling. Fold over 1 inch and roll up each noodle like a jelly-roll fashion. Spread 2 cups of the sauce in 12 by 8-inch microwave-safe dish. Place rolls seam side down in dish. Spoon remaining sauce over rolls. Sprinkle with Romano cheese. Cover and Microwave on High 12-15 minutes until heated through, rotating dish twice. Let stand, covered, 5 minutes before serving.

An appetizer for very special occasions as the asparagus and prosciutto are costly-but worth every penny. They will be the hit of the party.

12 spears of asparagus
6 thin slices of prosciutto
3 ounces cream cheese, room temperature
1/2 cup grated fontina, fontinella or Swiss cheese

Cut prosciutto slices in half lengthwise, so that each slice produces 2 long strips. In a small bowl, beat together the cheeses until creamy. Spread cheese mixture on each strip of prosciutto. Cheese-side in, wrap strips around asparagus stalks in a spiral.

Place on cookie sheet and broil till prosciutto starts to brown and is bubbly.

This recipe has been in the Zoller family since I was a child and my mother used to make it around holiday time.

1 cup butter
2 cups + 4 tsp. sugar
2 eggs
1 cup sour cream
1/2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup raisins
1 tsp. cinnamon

Place 1/3 of the batter in either a springform or bundt pan (sprayed with Pam). Add 3/4 of the raisin mixture. Spoon in rest of batter. Top with remaining raisin mixture (add additional cinnamon if desired).

Bake in oven 60 minutes.

Remove from oven, cool completely, remove from pan.