Join Jefferson College’s Leader Holiday Dinner featuring finalists from the Annual Recipe Contest

The Leader Holiday Dinner is on Friday, Dec. 13, at Jefferson College’s Viking Room. The dinner will feature recipes from five finalists in the Leader’s Holiday Recipe Contest, along with a main dish prepared by the chef. Students from the college’s Area Technical School culinary program will prepare and serve all recipes.

Each category winner receives $50, and diners will vote for their favorite dish. The winner of this vote gets grand prize recognition and an additional $250.

Appetizer Winner: Roasted Red Pepper Bruschetta by Sherrie Crane
Sherrie Crane, 67, from Barnhart, won the appetizer category with her Roasted Red Pepper Bruschetta. She is a seasoned contestant in this 25-year contest. This appetizer features seasoned vegetables on buttered bread, topped with melted cheese. Crane frequently adapts the recipe based on available ingredients.

Soup Winner: Wild Rice Soup by Linda Martin
Linda Martin, 75, of Hillsboro, claimed the soup category win with her Wild Rice Soup. She enjoys comfort food and often shares new recipes from visits with her Navy son. Martin, a retired teacher, specialized in pies for family gatherings.

Salad Winner: Strawberry Feta Salad by Terri Becker
In the salad category, Terri Becker from Festus showcases Strawberry Feta Salad, a colorful dish with spinach, strawberries, and nuts. Becker, 62, has previously won and enjoys creating versatile recipes.

Side Dish Winner: Holiday Potatoes Romanoff by Aubrey Bronskill
Aubrey Bronskill of Eureka won the side dish category with her creamy Holiday Potatoes Romanoff. This is her second consecutive finalist position. Bronskill enjoys experimenting with recipes and cooking for her grandchildren.

Dessert Winner: German Apple Cake by Betty Gottfried
Betty Gottfried of Cedar Hill won the dessert category with her German Apple Cake. The recipe comes from a beloved family member and evokes fond memories for Gottfried, 67. She uses it to honor her family tradition while baking for gatherings.

Recipe Highlights:

Roasted Red Pepper Bruschetta:

• Ingredients: Roasted red peppers, plum tomato, purple onion, balsamic vinegar, olive oil, spices, baguette, and feta cheese.
• Method: Mix vegetables and chill. Toast baguette slices, top with vegetable mixture and cheese, and broil.

Wild Rice Soup:

• Ingredients: Onion, butter, bacon, cooked wild rice, cheddar cheese, cream of potato soup, half-and-half, mushrooms, and optional chicken.
• Method: Sauté onion and bacon, then combine with other ingredients and simmer.

Strawberry Feta Salad:

• Ingredients: Spinach, olive oil, balsamic vinegar, black pepper, strawberries, walnuts, and feta cheese.
• Method: Make dressing, toss spinach, then add strawberries, walnuts, and feta.

Holiday Potatoes Romanoff:

• Ingredients: Russet potatoes, butter, shallots, bell peppers, garlic, sour cream, cheddar, and Parmesan cheese.
• Method: Sauté vegetables, mix with sour cream and potatoes, top with cheese, and bake.

German Apple Cake:

• Ingredients: Butter, sugar, eggs, flour, salt, baking soda, cinnamon, apples, and nuts.
• Method: Cream butter and sugar, mix in other ingredients, pour into a pan, and bake.

This year’s holiday dinner promises delicious dishes and warm community spirit.