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Deerfield cook wins WI cranberry recipe contest

May 14, 2014 | 0 comments

Wareham, MA

Ingrid Rockwell, a cook at Deerfield Elementary School in Deerfield, was declared the $2,000 grand prize winner in the 2014 Cranberry Marketing Committee USA/Wisconsin School Foodservice Cranberry Recipe Contest.

The Cranberry Marketing Committee USA, in partnership with the Wisconsin Department of Public Instruction School Nutrition Team, asked Wisconsin school foodservice employees to "Get Their Cran On!" in this first-ever school foodservice U.S. cranberry recipe contest.

Wisconsin school foodservice professionals submitted their best school foodservice recipe featuring cranberries, a Wisconsin-grown fruit. Rockwell came out on top for her "cranzy chicken taco," a sweet and savory medley of cranberry Parmesan chicken topped with dried cranberry bean salad and cranberry mayonnaise. Rockwell won $1,000 for herself and another $1,000 for her school.

Pam Zuberbier, head cook and administrator at St. Peter's Lutheran School in Fond du Lac, was declared runner-up, winning a $1,000 prize. Zuberbier won for her "razzy cran-grape gelatin," a refreshing blend of tart and sweet whole berry cranberry sauce and red grapes.

Diane Swiontek, foodservice manager at Clayton School District, earned the other runner-up spot for her "cranberry and cilantro quinoa salad."

Zuberbier and Swiontek were each awarded $500 for themselves and another $500 for their schools.

"This contest celebrates school foodservice professionals and their efforts to provide students with great tasting, nutritious meals," said Scott J. Soares, executive director of the Cranberry Marketing Committee USA. "I was amazed at the creative, kid-friendly recipes that featured U.S.-grown cranberries and adhered to USDA school lunch guidelines. The CMC will make these recipes available to school foodservice employees across the country through our School Foodservice Toolkit."

Rockwell loves cooking with cranberries for their tartness and great versatility in sweet and savory dishes. Though she has only worked in school foodservice for eight months, Ingrid is no stranger to the hustle and bustle of a lunch rush, having owned and operated a food cart at the Dane County Farmers' Market for nine years.

"These winning recipes demonstrate the passion our school foodservice professionals have for their work," said Julie Cox, RDN, CD, assistant director of the Wisconsin Department of Public Instruction School Nutrition Team. "We were thrilled to see schools develop such creative and healthful recipes with a fruit native to Wisconsin."

For official contest rules and details, visit: www.CranRecipeContest.com.


Bean Salad (makes 4 cups):

2 cups canned Great Northern beans, reduced-sodium, drained, rinsed

2 cups sweetened dried cranberries

¼ cup 100% apple juice

3 Tbsp. chopped scallions or red onions

½ tsp. minced garlic

¼ tsp. ground black pepper


1 cup whole-berry cranberry sauce

1 Tbsp. honey

12 oz. cooked, diced chicken

2 Tbsp. grated Parmesan cheese

Cranberry Mayo (makes ½ cup):

¼ cup reduced-fat mayonnaise

¼ cup whole-berry cranberry sauce, mashed

1 Tbsp. finely minced scallions

1/8 tsp. ground black pepper

4 cups chopped fresh spinach

8 whole-grain 8-in. tortillas

1. In a medium bowl, toss together all bean salad ingredients; mix well, cover and refrigerate at least 2 hours before serving.

2. In a large sauce pan, melt cranberry sauce with honey (about 2 minutes).

3. Add chicken to cranberry-honey mixture and toss to coat well. Sprinkle with cheese and mix to coat evenly.

4. Lay chicken in a single layer on a parchment-covered baking sheet and bake in 350°F convection oven or 400°F conventional oven for 6-8 minutes or until internal temperature reaches 165°F. Remove from heat, and keep hot for serving.

5. In a small bowl, whisk together mayonnaise, cranberry sauce, scallions and pepper until combined; place in a covered container for serving.

6. Place ½ cup chopped spinach inside a tortilla, top with ¼ cup chicken and ½ cup bean salad and drizzle with 1 tablespoon of cranberry mayo. Fold tortilla with ingredients inside to form a hand-held taco.

Makes 8 servings

Created by: Ingrid Rockwell/Deerfield Elementary School/Deerfield, WI for the Cranberry Marketing Committee USA/Wisconsin School Foodservice Cranberry Recipe Contest


2 cups water

Pinch of salt

1 cup quinoa, rinsed

1 cup sweetened dried cranberries

½ cup minced carrots

½ cup chopped red bell pepper

½ cup chopped yellow bell pepper

3 Tbsp. finely chopped red onion

3 Tbsp. minced fresh cilantro

3 Tbsp. fresh lime juice

1 Tbsp. vegetable oil

¼ tsp. salt

Pinch ground red pepper

1. In a small sauce pan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 13 minutes).

2. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.

3. To the bowl of quinoa, stir in cranberries, carrots, peppers, onion and cilantro until mixed.

4. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Makes 8 servings

Created by Diane Swiontek/Clayton School District/Clayton, WI for the Cranberry Marketing Committee USA/Wisconsin School Foodservice Cranberry Recipe Contest


1 lb. seedless red grapes, off stem*

1 cup 100% grape juice

3 oz. package raspberry-flavored gelatin**

1 cup whole-berry cranberry sauce

1. Wash stemmed grapes thoroughly.

2. Process grapes in food processor by pulsing several times until coarsely chopped. Set aside.

3. In small pan, bring grape juice to a boil. Remove from heat. Stir in gelatin until dissolved.

4. Stir in cranberry sauce and mix until dissolved.

5. Stir in grapes and mix thoroughly.

6. Cool 15 minutes and pour mixture into a 1-qt. bowl or eight 6-ounce individual bowls and refrigerate. Chill at least 3 hours to set properly.

*Note: Other fruits may be stirred into gelatin base including dried cranberries, mango, melon, berries, apples, pears, peaches, etc.

**Use sugar-free gelatin as an alternative.

Makes 8 servings

Created by Pamela Zuberbier/St. Peter's Lutheran School/Fond du Lac, WI for the Cranberry Marketing Committee USA/Wisconsin School Foodservice Cranberry Recipe Contest

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