Thanks to all for sending in your spring photos!
1st Place and $100 goes to Rick
Tie for 2nd Place and $50 goes to Julie
Tie for 2nd Place and $50 goes to Christy
3rd Place and $25 goes to Tianna
Thank you to all who entered the Sturdiwheat Hot Cereal Recipe Contest. We had so many wonderful entries that we ended up with a tie! Each winner received $100 and the recipes are below for everyone to enjoy.
Roast Pork Loin with McIntosh Sturdiwheat Stuffing
Recipe submitted by: Mary Leverette from Columbia, South Carolina
½ cup breadcrumbs
½ cup Sturdiwheat Original Cereal
¼ cup onion, finely diced
1 egg
1 McIntosh apple, peeled and diced (or any tart apple)
Salt and pepper to taste
1 1/2-pound pork loin
Sauce
¼ cup shallots, finely diced
3 tablespoons butter
1/2 cup red wine
Salt and pepper to taste
Heat oven to 400 degrees F. In a medium bowl, mix breadcrumbs, Sturdiwheat cereal, onion, egg, apple and salt and pepper. Open out pork loin or create a pocket and wrap around the filling. Tie in several places. Place on a small rack in a large seasoned skillet and roast for about 20-30 min. When the roast reaches an internal temperature of 155 degrees F., remove loin to a cutting board and allow it to rest for 10 minutes. Prepare sauce by removing roasting rack and adding butter to the drippings in the skillet, sauté shallots, scraping up any brown bits for about 30 seconds. Add red wine and salt and pepper to taste. Allow to reduce to ½ of volume. Slice pork loin and serve with sauce. Serves 3-4.
Lemon Orange Streusel Bars
Recipe submitted by: Lenore Adams from Red Wing, MN
Crust and Streusel:
1 cup ( 2 sticks ) unsalted butter—softened
1 1/2 cups firmly packed brown sugar
1 1/2 cups Sturdiwheat cereal
2 cups rolled oats
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
Filling:
1 14 ounce can SWEETENED CONDENSED MILK
1/4 cup fresh lemon juice and 2 teaspoons grated lemon peel
1/4 cup fresh orange juice and 2 teaspoons grated orange peel
Preheat oven to 350* degrees
Crust and streusel==Beat together butter and sugars until creamy. Combine cereal, flour, oats, baking powder, and salt. Add to creamed mixture. Mix until crumbly. Reserve two cups for the streusel topping and set aside. Press remaining mixture onto the bottom of an ungreased 13×9 inch baking pan.
In medium bowl, combine filling ingredients and mix well. Pour filling over the crust and spread evenly. Sprinkle with the reserved two cups streusel mix and pat down gently.
Bake 35 to 45 minutes until light golden brown. Cool completely. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen delicious bars.
Jo from Illinois made the winning pizza.
Great job Jo! Thank you to all to played and stay tuned for future contests.
We will be announcing the winner of the Sturdiwheat Hot Cereal Contest in early March. We had a lot of entries so we need a little more time to try them all.
Win $100!
Send us your favorite recipe using our hot cereal. Your recipe could be as simple as your favorite additions to your morning hot cereal or as involved as a 7 layer cake! Anything goes and the winner will get $100 for their creation and their recipe will be posted on the Sturdiwheat blog for everyone to enjoy.
Good luck!
Entries must be submitted by 1/30/10.
Submit your recipe either by email to:
pancakes@sturdiwheat.com
or mail to:
Sturdiwheat Foods, Inc.
321 Main St.
Red Wing, MN 55066
Win $100.
Get your creative juices flowing. Send us your individual recipe for that special shortcake.
Submit entries by email to pancakes@sturdiwheat.com. Please put “Recipe Contest” in the subject of the email. Include your name and phone number.
- Must use Sturdiwheat Shortcake Mix
- Must use fresh fruit
- First 50 entries are eligible
- Entries must be submitted by June 30, 2009
Entries will be prepared at Sturdiwheat and the winner announced by August 31, 2009. We will contact the winner and a congratulatatory anouncement will be posted on this blog.