Clintonville girl wins second straight state egg contest
Lisa Blankschien, 13, an eighth grader from Clintonville, clinched the state junior senior title in the Wisconsin egg cooking contest for the second year in a row. Her Egg Pizza Bake won this year, earning potential national advancement as 24 state winners are evaluated for finals in New York City on November 14.
MENTIONED IN THIS ARTICLE
Lisa Blankschien
Clintonville
Wisconsin
Lisa
St. Martin Lutheran School
American Egg Board
Wisconsin Department of Agriculture, Trade and Consumer Protection
Atlanta
New York City
New York State University
Marilyn
Woodland Badgers
Waupaca
Heidi Horstmeyer
Cottage Grove
Katrina Johnson
Avoca
Golden Egg Topped Bavarian Tato Bake
A hot potato bake with sage bay leaf and bacon drippings topped by a Golden Egg mixture. Potatoes boil with flavoring salt, then bake with butter, Cheddar and eggs for a 6 to 8 serving dish.
Broccoli Egg Puff and Crabmeat Croissants Dish
A divided recipe item sets broccoli with bacon and egg bake for six servings, followed by a clam chowder style crabmeat croissant filling for four. Ingredients include broccoli buds, cooked stalks, flour, baking powder, eggs, cottage cheese, cheese, and crabmeat with parsley onion celery lettuce and croissants.
MENTIONED IN THIS ARTICLE
New England
Microwave squash dishes are quick home fare from The Country Today
Homegrown winter squash proves easy to microwave from whole fruit to wedges. Directions cover acorn buttercup and butternut varieties, including times, standing periods, and safety steps. Recipes for Sausage Filled Acorn Squash and Custard Puddings use squash as base with cheese, tomatoes, and spices.
Also Mentioned on This Page
Clintonville Girl
Park Ridge, Ill
Egg Board
Treshmis
Madison
J. Douglas McCarthy
Fox Lake
Rochelle Cigel
Stevens Point
Pat Heck
Milwaukee
By Joyce Buttcher
P.O
Eau Claire