‘Bite of the Bizarre’

Finalists

Chex Hawaiian Crunch

Therese Clouse

Fostoria

9 cups Rice Chex cereal

1 (7-ounce) package shredded coconut

1 (5-ounce) package banana chips

1 (3-ounce) package fried pineapple pieces

1 jar (3 ½-ounce) macadamia nuts, can substitute with cashews

3 Tablespoons melted butter

¼ cup brown sugar

½ cup frozen pineapple or orange juice concentrate (thawed)

Heat oven to 325 degrees. Mix cereal, coconut, banana chips, pineapple and nuts in a large bowl; set aside. Microwave margarine, brown sugar and juice concentrate, uncovered on high for 30 seconds; stir well. Pour over cereal mixture, stirring until evenly coated. Pour into large, ungreased roasting pan. Bake 25 to 30 minutes, stirring after 15 minutes, until golden brown and toasted. Spread on waxed paper or aluminum foil to cool. Store in air-tight container up to two weeks.

Rosy Red Ripe Tomato Pie

Amy Conrad

Risingsun

4-5 medium ripe tomatoes, peeled

¾ tsp. cloves

¾ tsp. nutmeg

¾ tsp all-spice

½ tsp ginger

¼ Tablespoon minute tapioca

1 Tablespoon cornstarch

1 ½ tsp. sugar

1 to 2 drops red food coloring

Mix all ingredients and set aside.

Pie Crust:

2 cups flour

¾ tsp. salt

⅔ cup lard

¼ cup water

Mix flour and salt. Cut in lard to the size of peas. Sprinkle with water. Mix lightly with a fork. Roll out to fit a 9-inch pie pan. Roll the remaining for top crust. Add filling; top off with crust. Bake at 375 degrees for 40 minutes.

Parmesan Onion Bake

Sandy Berrier

Fostoria

6 medium carrots, sliced

1 cup diced celery

8 Tablespoons butter or margarine, divided

¼ cup all-purpose flour

1 tsp. salt

⅛ tsp. pepper

1 ½ cups milk

⅓ cup grated Parmesan cheese

½ cup chopped pecans

In a large skillet, sauté the onions and celery in 3 Tablespoons of butter, until tender. Drain and set aside. In a saucepan, melt the remaining butter. Stir in flour, salt and pepper until smooth. Slowly stir in milk. Bring to a slow boil and stir for 2 minutes or until thickened. Pour over onions and celery. Toss to coat. Pour into ungreased 2-quart baking dish. Sprinkle with cheese and pecans. Bake uncovered at 350 degrees until heated through. Makes 6 to 8 servings.

Zucchini Burgers

Carol Jenot

Alvada

1 cup grated zucchini or summer squash

½ cup grated cheddar or mozzarella cheese

1 small onion, chopped

3 eggs, beaten

Mix all together and add enough cracker crumbs to form patties. Fry on oiled griddle until crisp on both sides.

Information courtesy of Kathy Cline