Two more winners!

I'm a huge fan of regional cookbooks, and I am thrilled to give away two copies of a book that also helps raise money for Speedway Children's Charities.  I drew names for a cookbook giveaway today, with the help of my youngest son, Miles.

Congratulations to Angel Cox and Lana Kennedy who were drawn as the winners for the Junior League of Bristol's cookbook, Start Your Engines: Cooking the way it oughta be.  If you want to see all the recipes from that book that I have featured, click here.

And the Junior League of Bristol TN/VA has copies of this book available for anyone who is interested. They are $15 each; for details on how to order, click here.

Start Your Ovens 2012 giveaway

I am a huge fan of regional cookbooks, especially when the recipes give insight into the place and people who cook and eat these dishes. Last year I held a contest to give away a copy of  “Start Your Ovens, Cooking the Way it Ought'a Be," a collection by the Junior League of Bristol VA/TN. Bristol Motor Speedway owner and philanthropist Bruton Smith underwrote the second printing of this book.

I sought an obtained permission from the Junior League of Bristol to reprint some of the recipes and to give away a copy of the book. And again this year, this promotion is strictly for fun and aimed at highlighting delicious local recipes. I’ll give away a copy of Start Your Ovens, in celebration of the Junior League’s efforts and to coincide with the August race at Bristol Motor Speedway.

This book appeals to race fans, food enthusiasts and anyone who loves to collect cookbooks that tell the story of a region. It is chock full of recipes from famous NASCAR drivers and their spouses, local restaurants and historical observations about Bristol Motor Speedway: The World’s Fastest Half Mile.
To enter for the prize giveaway, you can do the following:

** Leave a comment on this post asking to be registered;

** Go to Google Friend Connect and add me, then leave a comment on this post saying you have added me;

** Follow me on Twitter (@FineKettleFood), then leave a comment on this post saying you are following me;

** Follow me on Twitter (@FineKettleFood) and retweet this post with the hashtag #startyourovens; or

** Like my food page on Facebook (Fine Kettle Food) and post on the page to be entered.

You will be entered once for each action -- just be sure to post and let me know.
The contest will end Aug. 31 and I will draw for a winner who will receive a copy of the book by mail. And check out some of the great recipes from the book, tagged on this blog under "Start Your Ovens."

More chances soon to win 'Start Your Ovens' book

Earlier this year, I hosted a cookbook giveaway for "Start Your Ovens: Cooking the Way it Ought'a Be." It's the official cookbook of the Bristol Motor Speedway and a service project by the Junior League of Bristol TN/VA.

I am going to give away additional copies of the book soon. Look for details in posts on this blog. You can read more about the book and recipes I have already featured here.

Start Your Ovens contest winner

I got some help from my youngest son this afternoon to draw for the winner in the cookbook giveaway. Shelia Bates won a copy of Start Your Ovens, Cooking the Way it Ought’a Be. It’s the official cookbook of Bristol Motor Speedway, which is celebrating its 50th anniversary this year. A disclaimer on the winner: I worked with Shelia for many years when I was a reporter and editor at The Coalfield Progress in Norton, Va. When I read the slip of paper my son pulled, my husband asked if it was a fix. Ha! You can’t argue with a 10-year-old who pulled the entries blind from a cereal bowl. Shelia will receive a copy of the cookbook (which is dynamite, by the way.) Many thanks to Shelia and to all who entered the contest. I appreciate you reading the food blog and offering your ideas. Anyone who wants to order their own copy of the cookbook should contact the Junior League of Bristol TN/VA by e-mail at info@jlbristol.org or by mail at Junior League of Bristol, Tn/Va, P.O. Box 1599, Bristol, VA 24203-1599 If purchased from the Junior League of Bristol, one dollar from the sale of each book goes to Speedway Children’s Charities, a non-profit group that funds all kinds of important needs in the region. For a full list of the recipes I featured, click here.

Supreme Ham Sandwiches

If you love to grill out and want a new twist on an old favorite, this is a fun recipe from "Start Your Ovens: Cooking the Way it Ought'a Be," the official cookbook of the Bristol Motor Speedway.

The book suggests packing these sandwiches in a cooler and warming them over hot coals on race day. What a fun way to grill a meal at the track or in the backyard! I love the addition of poppyseeds to the sauce. My mom would toss poppyseeds in with buttered noodles -- yum!

Supreme Ham Sandwiches

Mustard poppy seed sauce
1 cup (2 sticks) butter or margarine, softened
1 medium onion, finely chopped
3 tablespoons prepared mustard
1 ½ teaspoons poppy seeds
1 teaspoon Worcestershire sauce

For the sauce: Combine butter, onion, prepared mustard, poppy seeds and Worcestershire sauce in a bowl and mix well.

Sandwiches

8 large hamburger buns, split
12 ounces shaved or sliced cooked ham
8 slices Swiss cheese

For the sandwiches: Spread the sauce on the cut sides of the buns. Layer the bun bottoms with the ham and cheese. Top with the bun tops. Wrap each sandwich individually in foil. Heat at 400 degrees foe 10 minutes. Serve hot.

May prepare the sandwiches several hours in advance and store in the refrigerator. Heat just before serving. Yield: 8 sandwiches.

Start Your Ovens: The Best Carrot Cake

I made this cake last month when my parents, brother and niece and nephew came to Bristol for a visit. It was a huge hit, especially with the kids. This recipe is from "Start Your Ovens: Cooking the Way it Ought'a Be," the official cookbook of the Bristol Motor Speedway.

The Best Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon nutmeg
2 cups sugar
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
½ cup chopped nuts (I used walnuts)

Sift the flour, baking soda, cinnamon and nutmeg into a bowl and mix well. Combine the sugar, oil and eggs in a bowl and mix well. Add the flour mixture to the sugar mixture and stir until blended. Stir in the carrots and nuts.

Spoon the batter into two greased and floured 10-inch cake pans or three greased and floured 8-inch cake pans. Bake at 350 degrees for 25-30 minutes or until the layers test done. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

I used a Bundt pan and cooked the cake for about 40-45 minutes.

Cream cheese frosting

3 cups powdered sugar
8 ounces cream cheese, softened
Evaporated milk

Combine the powdered sugar and cream cheese in a mixing bowl. Beat until creamy, scraping the bowl occasionally. Beat in enough evaporated milk, 1 tablespoon at a time, to achieve spreading consistency. Spread the frosting between the layers and over the top and sides of the cake. Yield: 10-12 servings.

Start Your Ovens: Bristol Barbecue

The combination of vinegar, pepper sauce, garlic and onion will intoxicate you. This recipe is ridiculously easy and will feed a crowd – you will easily get a dozen sandwiches from this recipe. It’s no wonder this is a favorite from “Start Your Ovens: Cooking the Way it Ought’a Be” the official cookbook of Bristol Motor Speedway. The track is celebrating its 50th anniversary in 2011.

If you are a barbecue fan, mix up this recipe and let the slow cooker do the work.

Bristol Slow-Cooker Barbecue

2 small pork tenderloins, trimmed
¾ cup white vinegar
½ cup ketchup
3 tablespoons brown sugar
1 tablespoon hot pepper sauce
1 tablespoon minced onion
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika

Cut the pork into 2=3 inch pieces, and then place in the slow cooker. Combine all the barbecue ingredients, mixing well; then pour over pork.

Mix all ingredients well, cover and cook on high for 3 hours.

Reduce the heat to low and cook for 3-4 hours longer. Shred the meat.

To serve, mound the barbecue onto soft sandwich rolls using a slotted spoon. Top with coleslaw if desired. Also good as an entrée served with potatoes, rice or baked beans. Serves 10-12.

Yes, this sandwich is a sloppy mess, especially if you add coleslaw (which I love!) Just use a paper plate and toss it when you are done.

Start Your Ovens: Rosemary Chicken

I’m having fun as I cook and eat my way through “Start Your Ovens: Cooking the Way it Ought’a Be,” the official cookbook of the Bristol Motor Speedway. It was developed by the Junior League of Bristol to showcase fantastic recipes by Junior League members, NASCAR drivers, their wives and others who have made terrific meals at BMS. In celebration of their efforts, and the 50th anniversary of BMS, I am giving away a copy of this book in a contest that ended Aug. 31, 2011.

This Grilled Rosemary Chicken recipe is exceptionally flavorful. If you have a backyard grill and a rosemary plant growing outside, you could enjoy this delicious meal for dinner tomorrow. No fresh rosemary? Stop by any grocery store – fresh herbs are commonplace.

To make Grilled Rosemary Chicken, you will need:

8 to 12 boneless skinless chicken breasts
16 ounce bottle Italian salad dressing
½ cup dry white wine
¼ cup soy sauce
¼ cup (rounded) packed brown sugar
2 teaspoons rosemary
1 teaspoon salt
! teaspoon pepper

Place the chicken in a deep plastic or glass bowl or in a large sealable plastic bag. (I use both -- put the bag in a larger container to avoid any spillage.)

Combine the salad dressing, wine, soy sauce, brown sugar, rosemary, salt and pepper in a bowl and mix well. Pour over the chicken, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally.

Drain the chicken, reserving the marinade. Grill on hot coals until the chicken is cooked through, turning and basting with the reserved marinade occasionally. Yield: 8 to 12 servings.

Here’s the chicken, just getting started:

And after about 30 minutes, once it is cooked through:

I served the Grilled Rosemary Chicken with another terrific dish from “Start Your Ovens,” Broccoli Salad Supreme. It was fantastic! Happy Friday, all!

Start Your Ovens: Broccoli Salad Supreme

This is the first recipe I wanted to try after skimming through “Start Your Ovens: Cooking the Way it Ought’a Be.” The recipe is similar to other broccoli salad recipes I have seen and enjoyed – broccoli, raisins, onions and a dressing made from mayonnaise, vinegar and sugar. But the addition of roasted, salted cashews makes this version stand out. The nuts give the dish additional crunch and a memorable richness.

I hope you try some of the recipes from this wonderful book.

To make Broccoli Salad Supreme, here’s what you will need:

1 large bunch broccoli
I red onion, chopped
1 cup cashews
8-10 slices crisp cooked bacon, crumbled
½ cup raisins
1 cup mayonnaise
1/3 to ½ cup sugar
2-3 tablespoons vinegar

Discard the tough ends of the broccoli stems. Slice the remaining stems into bite-sized pieces; separate the florets into bite-sized portions. Combine the broccoli, onion, cashews, bacon and raisins in a bowl and toss gently.

Combine the mayonnaise, sugar and vinegar in a bowl and mix well.

Add to the broccoli mixture and toss to coat. Chill, covered for 6 to 10 hours. Yield: 6 to 8 servings.

I did make some modifications to this recipe (big surprise, huh?). I used both broccoli and cauliflower, and I used dried cranberries instead of raisins. Readers of this blog know I am a firm believer in using what you have on hand! I also substituted plain yogurt for half of the mayonnaise – it’s much lower in fat, but still gives a creamy consistency.

The verdict? This recipe is one of the best salad ideas I have tried and a new favorite to share. One other note: The recipe says the cashews are optional. Wrong. Their crunch and richness makes this dish.

Start Your Ovens: High-Octane Tomatoes

This recipe seems perfect for the official ccokbook of the Bristol Motor Speedway! High-Octane Tomatoes are easy to prepare, fun to eat and have just a splash of alcohol. This recipe was one of the first ones that really drew me into “Start Your Ovens: Cooking the Way it Ought’a Be” by the Junior League of Bristol.

With fresh tomatoes available at area farmers markets, grocery stores and backyard gardens, consider making this recipe soon. The book says: “These tomatoes will be the hit of your next cocktail party.”

High-Octane Tomatoes

60 grape tomatoes
1 tablespoon kosher salt, or to taste
Vodka to cover

Remove the stems from the tomatoes. Place the tomatoes in a sealable plastic bag. Add the salt. Pour enough vodka over the tomatoes to cover. Seal tightly. Marinate for 8 to 10 hours, turning occasionally; drain. Serve in a glass or silver bowl with wooden picks.

Yield: 20 servings.

Start Your Ovens cookbook giveaway

I am a longtime cookbook collector who always has an eye out for great local recipes. While meeting a friend for coffee in Bristol, I spied this collection by the Junior League of Bristol, Va/Tn: “Start Your Ovens, Cooking the Way it Ought'a Be.” I bought two copies, gave them away as gifts, then bought more.

Thank you to the Junior League of Bristol for putting it together. Many thanks also to track owner and philanthropist Bruton Smith, who underwrote the second printing of this book.

Please note, I sought and obtained permission from the Junior League of Bristol to reprint some of the recipes and to give away a copy of the book. This promotion is strictly for fun and aimed at highlighting delicious local recipes. I’ll give away a copy of Start Your Ovens, in celebration of the Junior League’s efforts and to coincide with the August race at Bristol Motor Speedway.

This book appeals to race fans, food enthusiasts and anyone who loves to collect cookbooks that tell the story of a region. It is chock full of recipes from famous NASCAR drivers and their spouses, local restaurants and historical observations about Bristol Motor Speedway: The World’s Fastest Half Mile.

To enter for the prize giveaway, you can do the following:

** Leave a comment on this post asking to be registered;

** Go to Google Friend Connect and add me, then leave a comment on this post saying you have added me;

** Follow me on Twitter, then leave a comment on this post saying you are following me;

** Follow me on Twitter and RT this post with the hashtag #startyourovens; or

**Try one of the recipes from the book and leave a comment on this post letting me know the results.

You will be entered once for each action -- just be sure to post and let me know.

I will post recipes from the cookbook each week through the end of August. The contest will end Aug. 31 and I will draw for a winner who will receive a copy of the book by mail.