For Immediate Release

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

(January 2006) ATLANTA, GA – Sallyann Cosgrove’s “Horseradish Scalloped Potatoes” recipe was selected as the winner of the Horseradish Information Council’s online recipe contest for July through December 2005.

Sallyann Cosgrove Grand Prize Winner

“This recipe actually came about through simple experimentation one evening. My entire family loves horseradish and I tend to use it in just about everything I make!” said the Wirtz, Virginia resident. Cosgrove’s mouth-watering recipe for “Horseradish Scalloped Potatoes” 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 Angela Pindell of Taneytown, Maryland for her “Bucking Broncos,” a roast beef appetizer, and John Gilchrist of Naples, Florida for his “Barbecued Oysters with Champagne Horseradish Granita.”

GRAND PRIZE WINNER

Horseradish Scalloped Potatoes
Number of Servings:  12

Ingredients:
1 ½ C. (packed) grated extra-sharp cheddar cheese (about 8-oz.)
1/3 C. (packed) freshly grated Parmesan cheese (about 1 ¼-oz.)
4 Lb. russet potatoes, peeled, cut into ¼-inch thick rounds
2 tsp. salt
½ tsp. ground black pepper
½ C. finely chopped onion
3 Tbsp. all-purpose flour
4 Tbsp. (1/2 stick) butter
3 C. milk (2% or whole)
¼ C. prepared horseradish

Instructions:
Preheat oven to 400ºF.  Lightly butter 13 x 9 x 2 glass baking dish.  Mix cheddar cheese and Parmesan in small bowl.  Arrange half of potatoes in prepared baking dish, overlapping slightly.  Sprinkle with 1 tsp. of salt and ¼ tsp. pepper.  Sprinkle onion over, then flour.  Dot with 2 Tbsp. butter.  Sprinkle half of cheese mixture over top.  Top with remaining potatoes, 1 tsp. salt, ¼ tsp. pepper and 2 Tbsp. butter.  Reserve remaining cheese.  Pour milk into medium saucepan.  Stir in horseradish and simmer for 5 minutes.  Pour milk mixture over potatoes.  Cover baking dish tightly with foil.  Bake 45 minutes.  Uncover dish.  Sprinkle potatoes with reserved cheese mixture.  Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.  (Can be prepared 2 hours ahead.  Let stand at room temperature.  Cover and re-warm in 375ºF oven about 20 minutes.)  Remove from oven; let stand 15 minutes before serving. 

Sallyann Cosgrove
Wirtz, Virginia

HONORABLE MENTION WINNERS

Bucking Broncos
Number of Servings:  30+

Ingredients:
1 ½ Lb. freshly sliced deli roast beef (medium/rare)
1 Lb. cream cheese, softened
2 C. sharp cheddar cheese, shredded
8-oz. prepared horseradish or more to taste
Coarse ground black pepper

Instructions:
Combine softened cream cheese and horseradish with mixer in medium bowl until blended well.  Add shredded cheddar cheese slowly until folded in.  Add black pepper to taste.  Lay a slice of roast beef on cutting board and spread small amount of mixture on each slice.  Roll the slices of roast beef and cut into pinwheels.  Stand pinwheels up on platter for presentation.  Chill 1 hour before serving to allow mixture to penetrate beef.  Serve alone with toothpicks or with assorted crackers.

Angela Pindell
Taneytown, Maryland

Barbecued Oysters with Champagne Horseradish Granita
Number of Servings:  2

Ingredients:
1 Dz. raw oysters
4-oz. clarified butter
4-oz. grated Parmesan cheese
1-oz. chopped garlic
1 C. lemonade
½ C. prepared horseradish
2-oz. champagne
1 Tbsp. chopped shallots
1 tsp. cracked pepper
1 tsp. kosher salt

Ingredients:
In a mixing bowl, mix lemonade with horseradish, champagne, shallots, pepper and salt.  Place in freezer approximately 3 hours or until frozen.  Mix butter, Parmesan cheese and garlic.  Grill oysters for 2 minutes on high heat and brush with butter mixture.  Scrape frozen mixture with spoon to create shaved ice and top oysters with it. 

John Gilchrist
Naples, Florida