Two major prize winners.
1. Mixer winner drawn from all Best Cooks past and new submissions
2. $100 award for a chosen Best Cook’s recipe submitted between now and July 15, 2019 that will be included in the new fall cookbook.
Decisions of the judges are final. There is no charge to enter the contest.
Have a favorite family recipe you’ve made your own?
Share it with Yadkin Valley Magazine readers!
Submit your recipe to: email@example.com
or mail to:
Best Yadkin Valley Cooks
413 Cherry Street
East Bend, NC 27018
When we publish your recipe for the first time, we’ll send you a one time payment of $25, rewarding you for appearing in the magazine and in future YVM Cookbooks…along with a Free copy of One Last Sweet Bite Cookbook.
One of our January-February Best Cooks
We first met Hallie at Mitchell’s Nursery in King at its annual open house. “I make this hot dog chili at least one day ahead of serving at Mitchell’s Nursery for the flavors to develop and make about five pounds for the day. You know the crockpot has something tasty in it when folks stand in line to slather their hot dog with it!
Hallie Chinault’s Hot Dog Chili
1 pound ground beef (ground chuck or extra lean)
¼ cup dehydrated onions
1 (16-ounce) can of crushed tomatoes
1 to 3 teaspoons chili powder (to taste)
Salt and pepper to taste
Brown the beef and onions breaking up the beef.
Add the crushed tomatoes, chili powder, salt and pepper.
Combine well. Simmer for 30 minutes.