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By KATE SMITH
RADIO MIRROR'S FOOD COUNSELLOR
■ Kate Smith, In the General Foods Kitchen, where the wonderful recipes received in the contest were tested.
THE great day has arrived! In other words, the Radio Mirror Cooking Corner Recipe Contest has ended; the entries have all been checked and tabulated and we are happy to bring to you the names of the winners, together with the recipes which won the first, second and third awards.
It has been a task, although a most delightful one, to decide on the winners from among the many hundreds of recipes submitted — recipes for entrees and for desserts, for soups, salads and vegetables. However, this difficult business of judging has been facilitated for
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your editors by the splendid cooperation of the General Foods Corporation, which generously offered us the help and advice of its trained dietitians in making our selections, and turned over to us its beautiful up-to-date experimental kitchens for testing each recipe selected.
Throughout the contest one important truth has stood out. That is that you all, everyone of you, are cooking not only with your hands but with your minds and hearts as well, using your ingenuity to create new and appetizing dishes, cherishing with pride recipes which have been handed down for generations from mother to daughter.
Yes, the contest has been a great success, and now, with our thanks to those of you who participated in this success, and our felicitations to the winners, we present the recipes which merited our first, second and third awards.
I am sorry that we have space here for only these three recipes, but during the coming months we shall bring you other winning recipes. Just think of it — some day you may sit down to a soup from Maine, an entree from Dixie and a dessert from California — and all because of the interest you have shown in our Cooking Corner Contest!
$50 FIRST PRIZE
(Won by Carmelita Paredes from Jackson, Calif.)
Cocica Leekie Soup
1 doz. leeks
2 stalks celery 1 carrot
1 oz. butter 1 V2 qts. chicken broth
1 cup cooked chicken, diced
Salt and pepper to taste 1 egg yolk
Wash and trim the leeks and cut them into half-inch pieces, discarding roots and tops. Chop celery and carrot fine, then fry slowly, being careful to avoid burning, with the leeks, in the butter. When brown, add chicken broth and diced chicken and simmer, covered, for two hours. Beat the egg yolk, blend with a little of the hot broth and add egg mixture, with salt and pepper to taste, to soup. Serve immediately. Makes six to eight good portions.
$25 SECOND PRIZE
(Won by Mrs. W. McKenne of Milfon. Mass.)
Orange Chiffon Dessert 3 eggs
V2 cup sugar Pinch salt % cup orange juice
Listen to Kate Smith's day-time talks Monday tlirough Friday «
■ Cocka Leekie Soup — it's a nneal in itself — with plenty of diced chicken and sweet leeks
■ Orange Chiffon Dessert will delight everyone and take care of the left-over sponge cake.
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BADIO AND TELEVISION MIPROR