Yucatan Chicken With Peach-Avocado Salsa Blueribbon Recipe

         
      6    boneless skinless chicken
           -breast halves
      1 T  garlic pepper.,plus 1 tsp.
           Juice of 1 orange
           Juice of 1 lime
      2 T  olive oil,plus 2 tsp divided
      1 t  oregano leaves,Dried
           Lime slices,as garnish
      1    fresh peach,peeled, pitted
           -and
           diced
      1 sm avocado,peeled, pitted and
           diced
      1    tomato,peeled, seeded and
           diced
    1/4 c. jicama,diced
      3 T  red onion,chopped
      2 T  fresh cilantro,chopped
    1/4 t  red pepper flakes,Crushed
      3 T  fresh lime juice

Place chicken in shallow glass dish; rub all sides with garlic
pepper seasoning. Pour orange and lime juices over chicken; drizzle
with 2 tablespoons olive oil. Crush oregano with fingers and sprinkle
over chicken. Cover and refrigerate 30 minutes, turning once.

Remove chicken from marinade and place in large nonstick frying pan
over medium heat. Saut, turning, about 12 minutes or until lightly
browned and fork can be inserted in chicken with ease. Serve topped
with Peach-Avocado Salsa; garnish with lime slices. Makes 6 servings.

To make Peach-Avocado Salsa, in medium bowl mix together the peach,
avocado, tomato, jicama, red onion and cilantro.

In a small bowl, whisk together the crushed red pepper flakes, fresh
lime juice and 2 teaspoons olive oil. Combine with the peach-avocado
mixture, stirring gently.

won the $25,000 grand prize at the chicken contest

Yule Cake
        
  1 1/2 c  brazil nuts (whole)
  1 1/2 c  walnut halves
  7 1/2 oz dates,Pitted
    2/3 c  candied orange peel,chopped
      1 c  red maraschino cherries
           -drained
    1/2 c  seedless golden raisins
    3/4 c  flour,sifted
    1/2 t  baking powder
    1/2 t  salt
      3 ea eggs
    3/4 c  honey
      1 t  vanilla
           **glaze**
    1/2 c  light corn syrup
    1/4 c  water

Grease bottom and sides of a 10" x 5" x 3" loaf pan.  Line with
waxed paper.  Place Brazil nuts, walnuts, dates, orange peel, cherries,
and raisins in a large bowl.  Measure and sift the flour, baking powder,
and salt together; sift over nuts and fruit.  Beat eggs, honey, and
vanilla until light.  Pour into nut-fruit mixture.  Batter will be
stiff.

Spoon into prepared pan.  Bake at 300 for 1 hour and 45 minutes or
until tests done.  Cool on rack.  Glaze.

Glaze:  Let boil.

Wisconsin State Fair

Zosha's Sunny Applesauce
        
      9 lb apples,peeled cored & diced
      6 oz orange juice concentrate
      6 oz water
      6 T  sugar,or 3 TBSP fructose

Put everything in large (5 quart or larger crockpot), stir so that
everything is thoroughly mixed   and cook on low for 9-10 hours.

When done, taste.  If you would like more sugar add while the
applesauce is still hot.  Mash with potato masher, or if you like puree
in blender.

Makes about 6 pints.  Pack in sterilized pint jars and process in hot
water bath for 15 minutes OR pack in freezer bags & freeze.