News Digest

For Immediate Release

Contact: Pam Chumley
Phone: 404-252-3663
E-mail: hic@kellencompany.com

Horseradish Information Council Names “Grandma’s Brisket”
Online Horseradish Recipe Contest Winner

ATLANTA – Nancy Dismukes’ Grandma’s Brisket was selected as the winner of the Horseradish Information Council’s online recipe contest for January-June 2005.

Nancy Dismukes
Grand Prize Winner

“It’s a family recipe from my Aunt and my Mom, that’s been modified through the years,” said the Cary, North Carolina resident whose mouth-watering recipe for “Grandma’s Brisket” won the $200 Grand Prize in the Online Horseradish Recipe Contest, sponsored by the Horseradish Information Council.

Two other contest entrants received Honorable Mention awards of $25. They are Elisa Stasi of Pittsburgh, Pennsylvania for her “Horseradish Bean Dip,” and Eva Auker of Lancaster, Pennsylvania for her “Cheesy, Horseradish Asparagus Bake.”

Horseradish enthusiasts are welcome to register their recipe online at www.horseradish.org for the current contest, which will run from July-December 2005. Entries must be submitted online. For more information, visit www.horseradish.org.

GRAND PRIZE WINNER

GRANDMA’S BRISKET
Number of Servings: 8

Ingredients:
4 Lbs. Beef Brisket or Beef Roast
1 Pack Onion Soup Mix
½ Cup Ketchup
¼ Cup Prepared Horseradish
2 Sliced Onions
2 Cloves Crushed Garlic

Instructions:
Mix all ingredients except meat and onions. Pour the mixture over the meat and onions in a roasting pan. Add water to halfway cover the meat. Bake, tightly covered with foil, 4 – 6 hours at 350 ° F. Alternative – Use crockpot on low 12 hours or on high 6 hours, reducing water to cover ¼ of the meat.

Nancy Dismukes
Cary, North Carolina

HONORABLE MENTION WINNERS

HORSERADISH BEAN DIP
Number of Servings: 4

Ingredients:
2 16-Oz. Cans of Garbanzo (Chick Peas) Beans
1 Garlic Clove
1 Tbsp. Extra Virgin Olive Oil
1 Tsp. Lemon Juice
½ Cup Horseradish Cream Sauce

Instructions:
In food processor, place beans, garlic clove, olive oil and lemon juice. Process until creamy. Place in serving bowl and fold in horseradish sauce. Serve with herbed crackers. Butter beans can be substituted for the garbanzo beans.

Elisa Stasi
Pittsburgh, Pennsylvania

CHEESY, HORSEY ASPARAGUS BAKE
Number of Servings: 4

Ingredients:
1 10-Oz. Can Asparagus Tips, Drained
¼ C. Mayonnaise
½ of One Jar of Cream-style Horseradish
1 Egg White, Beaten Stiff
1/3 C. Shredded Cheddar Cheese
Dried Red Pepper Flakes to Taste (garnish)

Instructions:
Put the asparagus tips in a casserole dish. In a small bowl, thoroughly mix the mayonnaise, horseradish and egg white. Stir the cheese into the mixture (holding a little back for garnish, if you like), then pour/spread over asparagus. Bake uncovered for 20 minutes or until heated through at 350 ° F. Garnish with remaining cheese and a sprinkling of red pepper flakes for even more “kick.” Allow five minutes for it to set before serving.

Eva Auker
Lancaster, Pennsylvania