Original Recipe Bridging Generations Earns Tennessee Cook $50,000

Jet, April 23, 2001

The smells from the Betty Crocker Kitchens in Minneapolis on Saturday, February 17, not only stimulated the taste buds but also provided a sensory excursion through the rich culinary traditions of African-American cooking. Ten finalists in the Third Annual Betty Crocker "Recipes from the Soul" cooking contest were preparing their dishes for final judging and a chance at the $50,000 grand prize.

With an original recipe, Ma Lynn's Collard Greens and Turkey Quiche, Fran Thomas of Cordova, TN, won the grand prize. Fran created her recipe as a way to use Thanksgiving leftovers. "For my mother and her generation, it created a chance to experience a gourmet twist to her already delicious traditional soul food cooking. For my generation, it was a way for us to say, `Hey, we haven't forgotten our roots.'"

Second place went to Joan R. Tarpley, Stone Mountain, GA, for her Bisquick Sweet Potato Bread Pudding with Orange Sauce. Estella Loggins, Richmond, CA, won the third-place prize with Momma Loggins' Cantaloupe and Peach Cobbler. Prizes for second place and third place were donated by Whirlpool.

Betty Crocker's Recipes from the Soul is a cooking contest designed to celebrate the traditions of African-American cooking. Recipes were judged on the basis of taste, creativity and how accurately the recipe celebrated the traditions of African-American cooking.

A star-studded lineup of judges included actress Daphne Maxwell-Reid; radio personality Myra J of the Tom Joyner Show; JET Magazine food editor Charlotte Lyons; Oakland Raiders player Rodney Peete; and Minneapolis Mayor Sharon Sayles-Belton.

The winner was announced at a celebration at the Mall of America. Prior to the announcement, the Twin Cities Community Gospel Choir entertained the crowd. Actress Holly-Robinson-Peete and local radio personality Freddie Bell hosted the event.

As part of the program, Betty Crocker donated $25,000 to the Thurgood Marshall Center in Washington, which sponsors community programs for inner-city residents; $15,000 to the HollyRod Foundation, providing support for underprivileged individuals battling Parkinson's Disease and another $5,000 each to two local Minneapolis community organizations. Betty Crocker is part of General Mills, Inc., which contributed more than $30 million annually to family-related causes.

MA LYNN'S COLLARD GREENS AND TURKEY QUICHE

   1 1/2 cups cooked collard greens, chopped and drained(*)
   2/3 cup chopped cooked turkey
   1 1/2 cups shredded sharp cheddar cheese (6 ounces)
   2 eggs, slightly beaten, or 1/2 cup fat-free cholesterol-free egg product
   1 cup heavy (whipping) cream
   1/2 teaspoon salt
   1/8 teaspoon pepper

Heat oven to 350 degrees. Make Flaky Pastry Shell. Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. Beat eggs, cream, salt and pepper, using fork. Pour into shell. Sprinkle with remaining cheese.

Bake 40 to 45 minutes until tip of knife inserted in center comes out clean. Let stand 20 minutes. Cut into wedges. Serve warm or cold. Cover and refrigerate any remaining quiche. Makes 4 to 6 servings.

(*) 1 package (9 or 10 ounces) frozen collard greens, cooked and drained, or 1 1/2 cups canned collard greens, drained, can be used instead.

Flaky Pastry Shell

   1 1/4 cups Gold Medal[R] flour
   1/4 teaspoon salt
   1/4 cup firm butter or margarine
   2 tablespoons shortening
   1 egg, slightly beaten
   1 to 2 teaspoons cold water

Stir together flour and salt. Cut in butter and shortening until mixture looks like course crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper or plastic wrap. Peel off top sheet. Turn into ungreased 9-inch pie plate or quiche pan. Remove other sheet. Fold and flute edge.

Tip: This quiche will serve 6 as a cold breakfast course or 4 as a hot main course.