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Morris County Woman Wins 13th Annual Jersey Fresh Dairy Recipe Contest
For Immediate Release: October 20, 1999 Contact:

Hope Gruzlovic


Karen Kinnane of Pompton Plains, Morris County took home the grand prize of $150 in the 13th annual Jersey Fresh dairy recipe contest with her "Three Cheese Mold." She also took third place with a "Low Cal Blue Cheese Dip" that features an upscale taste with downscale calorie count. Second place winners were Larry Monger and Janet Fittipaldi of Eastampton, Burlington County, with their recipe for "South Jersey Fromaggio Hors D'Oeuvres." Honorable mentions went to Ann Alagna of West Orange, Essex County, for her "Hotsy Totsy Appeteasies" and to Terry Kosow of Flemington, Hunterdon County, for her "Party Cheese Mold."


Three Cheese Mold

Servings: 6 to 10
Prep Time: 15 to 20 minutes - cheese mold
5 minutes - arrangement of purchased crudities
Ingredients: 1 1/2 tsp. gelatin 3/4 cup cool water
2 tbsp. grated onion 1/4 cup sour cream
1/2 cup blue cheese 1/2 cup shredded cheddar
1/2 cup cottage cheese 1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
Sprinkle gelatin over cool water. Allow particles to soften and absorb water for five minutes. In food processor, mix three cheeses until blended. Add and process to combine grated onion, sour cream, Worcestershire sauce, garlic and gelatin. Line a round, two cup mold with clear plastic wrap. Spray wrap lightly with cooking spray. Pack in cheese mixture and chill overnight. Unmold by inverting bowl and removing plastic wrap. Sprinkle with chopped parsley. Serve with crudities: zucchini strips, carrot sticks, fresh mushrooms, cherry tomatoes, broccoli and cauliflower florets - all Jersey Fresh, of course!


South Jersey Fromaggio Hors D'Oeuvres

Servings: 4 (2 roll-up each)
Prep Time: 15 to 20 minutes
Ingredients: 24 Jersey Fresh asparagus spears 16 slices provolone cheese
16 slices prosciutto (thinly sliced) 1 small jar minced garlic
1 small jar pimentos
  1. Par boil 24 tender asparagus spears after having removed the tougher ends. Drain. You will be rolling up jelly-roll fashion, so maneuver the cheese and meat accordingly. Place two slices of cheese (partially overlap) on cookie sheet. On top of cheese, place two slices of prosciutto overlapping. Place three asparagus spears on top of cheese and meat. At the midway point, spread 1 teaspoon more or less of minced garlic and place two small strips of pimentos on top of the asparagus. Roll-up and spear with a toothpick. Continue in the same fashion with the remaining ingredients. You can improvise using no garlic, less meat, no meat, etc.
  2. Place under the broiler and when cheese is browned and bubbly, remove from oven and serve with knife and fork.


Low Cal Blue Cheese Dip

Servings: 6 to 10
Prep Time: 15 minutes
Ingredients: 1 lb. low fat or no fat cottage cheese
1 medium red or white onion - diced coarse
1 - 4 oz. or 6 oz. package blue cheese
1/2 small red bell pepper - diced fine
1/2 small yellow or orange bell pepper - diced fine
radish roses and scallion brushes for garnish
dusting of chopped parsley or paprika for top
In food processor, blend throughly cottage cheese, onion and blue cheese. Add diced peppers and mix only to combine, do not puree or colorful flecks of pepper will disappear. Pour into a low bowl, sprinkle with chopped parsley or dust with paprika and garnish with radish roses and scallion brushes. Serve with potato chips.
Radish Roses: Wash Jersey Fresh radishes and cut shallow slice off stem end. Cut down four times into radish almost to other side.
Scallion Brushes: Wash Jersey Fresh scallions, trim off root and cut off green leaving about three inches green. Cut down from green to the white bulb twice (in half and each half in half again - green will hang like strings). Crisp in ice water for one hour - the strings will curl up.
Dip may be made a day ahead - cover with plastic wrap.
Garnishes may be made six hours ahead.

Hotsy Totsy Appeteasies

Servings: 40
Prep Time: 15 minutes
Ingredients: 10 oz. medium or sharp cheddar cheese - grated
1 pint mayonnaise
2 small onions - chopped fine
1 tbsp. Worcestershire sauce
20-30 shakes of tabasco - according to taste
Mix together all ingredients well. Refrigerate mixture for a couple of hours to set. After mixture has set, spread on cocktail rye slices. Bake at 350 degrees for 25 to 30 minutes until brown.

Party Cheese Mold
Servings: 16 to 20
Prep Time: 30 minutes (+/-)
Ingredients: 1/3 cup walnuts or pecans - finely chopped 1 1/4 cup parsley - snipped
3 - 8 oz. packages cream cheese - softened 3/4 cup butter - softened
3 tbsp. milk 2 cup green onions - chopped
2 - 4 1/4 oz. cans deviled ham 1 - 2 oz. jar pimento - drained and sliced
1 tbsp. prepared mustard
Optional: 1/2 cup blue cheese - crumbled
Lightly oil bottom and sides of a 6-8 cup mold. In small bowl, mix together nuts and 3 tbsp. parsley, spread evenly in bottom of mold. In medium bowl, beat together cream cheese, butter and milk until smooth; then spread 1/3 of this mixture over the nuts in mold. Divide the remaining cream cheese mixture in two equal amounts in separate bowls. For second layer, add to one of the cream cheese mixtures the remaining parsley, green onion and blue cheese (if desired); then spread over the first layer in the mold. To the remaining cream cheese mixture, stir in the deviled ham, pimento and mustard; spread over last layer. Cover and refrigerate overnight. To unmold, dip in hot water to loosen. Place on platter and garnish with assorted Jersey Fresh veggies. Can also be served with crackers.