| OCR Text |
Show Beef Crepes Rate No. 1 . ,:. - SPICY BEEF CREPE CASSEROLE won top award in 1979 National Beef Cook-Off. Mrs. Lavelle Breland of Wiggins, Mississippi, who added Mexican spice accents to ground beef, and cornmeal to crepes, came up with a winning combination in the 1979 National Beef Cook-Off. For her culinary creativity, she received the first place prize of $1,500. The contest is sponsored spon-sored by the American National Nation-al Cow Belles and the Beef Industry In-dustry Council of the National Nation-al Live Stock and Meat Board. Her recipe, "Fiesta Crepes en Casserole," features a taco-seasoned taco-seasoned ground beef and corn filling for the cornmeal crepes that are baked in a casserole atop extra filling and a spicy tomato topping. Just before serving, the festive crepes are crowned with cheese and sliced ripe olives. The National Cook -Off provides pro-vides the arena for all top state contestants to compete. Both state and national contests are held to promote the understanding understand-ing and preparation, of the more economical cuts f rom the beef chuck, round, rump or fresh brisket or ground beef. The recipes are judged on taste, appearance, originality, ease of preparation and practicality. Serving on the panel of judges to choose the "Best of Beef, 1979" were Julia Child and Merle ("The Butcher") Ellis, both popular authors and television personalities; Doris Eby, food and nutrition editor of Better Homes and Gardens magazine; Dr. 1 lazel Anthony, Dean of the College of Home Economics, University of Nebraska; Sara Beck, USDA consumer meat specialist; and Dorothcc Poison, fcxxl editor of the Arizona Republic. |
