Rubin's ‘Curried Date Carrot Soup' snags top prize

February 01, 2001|By DORA DEPAOLI, Staff Writer

HOLTVILLE — Jean Rubin of Holtville, a frequent cooking contest entrant, walked off with first and third prizes Wednesday afternoon in the Carrot Festival cooking contest for seniors and snowbirds.

"Curried Date Carrot Soup" took the top prize. The unlikely combination of dates and carrots appealed to Rubin who, along with her husband, Robert, grows and sells hundreds of pounds of dates each year. The recipe came from a friend. Many who know Rubin clip carrot recipes for her throughout the year.

The pureed soup had a bit of a kick with ginger root, celery, onions, garlic and cumin and curry powder in addition to chicken broth, carrots and dates.

Her entries were attractively displayed with colorful flowers from the Rubin garden.

Theresa Fischer of Twin Falls, Idaho, took second place with "Fruity Carrot Salad." The refreshing orange Jello salad recipe calls for crushed pineapple, buttermilk, whipped topping, pecans and two cups of carrots.


"I make this recipe often for potlucks and it gets cleaned up quickly," Fischer said.

This is Fischer's second time entering the contest. She and her husband have been spending winters at the Bureau of Land Management campground east of town since 1992.

Rubin snagged third place with "Spicy Carrot-Nut Cake." The sliced cake was served with whipped cream.

Honorable mention was earned by Yvonne Huddleston of Great Falls, Mont. The brave woman decided to enter the contest for the seventh time even though she is recuperating from a broken hip. She managed quite well with the aid of a walker. Her "Carrots N' Seafood Spread" calls for smoked salmon, cream cheese, mashed carrots, green onions, lemon juice, mustard and horseradish.

Huddleston's recipe came from her sister in Alaska.

Carrot Festival Queen Keri Kilgore and Princess Tassa Allegranza passed out cash awards, ribbons and craft items.

Judges for the contest were Bonnie Hoyt, Wanda Layton and Kim Bonniksen.

Carrots for the contests were donated by Mercer Ranch of Imperial Valley and Bolthouse Farms of Holtville and Bakersfield.

All recipes are judged as follows:

Originality, 15 percent; appearance, 15 percent; flavor, 25 percent; texture, 10 percent, use of carrots, 25 percent and nutritional value, 10 percent.

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