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Enticing aromas of Hidden Nut Steak, Oriental Beef Salad, Saucy Baked Steaks and Beef Enchiladas filled Moody Hall at the James Madison University in Harrisonburg on May 16. All first timers, the five finalists in the State Beef Cookoff ere-: atively prepared their entries for the judges on Saturday morning.
Co-sponsored by the Virginia Cattlewomens Association and the Virginia Department of Agriculture and Consumer Services, this annual event has created a lot of interest in beef. According to Jean Inskeep, cookoff coordinator, their main goal is to sell more beef. “I’m so pleased with the contest,” Jean said. “The recipes were intriguing, the contestants were congenial and enthusiastic, and we’re looking forward to next year already.”.
When the announcement of the $200 first prize winner was made, Sopja Vaughan from Reston was exhilarated to say the least. “I can’t believe it, I’ve never won anything in my, life,” Sonja said. The Oriental Beef Salad . W99 created because her
familyw^a^itiir and salads! ^ Fresh ginger, toasted sesame seeds, mandarin oranges and a dressing made with tarragon vinegar gave ; the salad the winning edge. As the state winner, Sonja will compete in the National Beef Cookoff in Sun Valley, Idaho on September 20-22, 1987, where prizes totaling $14,750 will be awarded. The Virginia Cattlewomen are subsidizing her trip.
Here is the 1987 prize winning recipe:
Oriental beef salad
Salad:
1 1/2 pounds cooked roast beef, cut in julienne strips
1 cup each thinly sliced cauliflower, broccoli flowerets and fresh mushrooms
1 cup shredded spinach
1 cup fresh bean sprouts
1 cup mandarin oranges seg
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