1st Place - Clyde Sanders
Peach Taco Salad
4 flour tortillas
Bake at 400 degrees for 5 – 8 minutes. Place the flour tortilla over a bowl or a metal tortilla pan.
Shrimp
1 pound to 1 ½ pounds, depending on size of shrimp
Put a Tbsp of olive oil in pan. Add shrimp and a Tbsp. of taco seasoning mix. Cook until done. Set aside.
Peach Salsa:
4 large peaches chopped small
1 cup of lime juice
2 Tbsp of sugar
1 medium chopped Vidalia onion
2 cups of bell pepper (red, yellow, green)
2 jalapenos chopped
4 cloves of garlic chopped
½ cup of chopped cilantro
Put in heavy saucepan and cook until thickened.
Assembly of tacos:
Put lettuce in bottom and then shrimp and lastly shrimp. Garnish with tomatoes, radishes, and shrimp on top.
2nd Place - Sonja Lumpkin
Baked Pork Chops with Peach Sauce
6 pork chops (center cuts approximately 1 inch thick)
Season to taste with: salt, pepper onion powder, garlic powder and Thyme leaves. Place on cookie sheet (lined with aluminum foil) sprayed with Pam. Then sprinkle Panko Crumbs on pork chops, then sprinkle shredded Parmesan cheese (any cheese you like) on top of crumbs. Bake at 375 for 45 to 60 minutes. Cover lightly with foil mid-way, then remove last 5 – 10 minutes of baking.
In the meantime:
Sauté one large diced onion with a 1/3 stick of butter for 2 minutes.
Add:
1 large (or two small) diced/chopped jalapeno pepper for a minute, season with salt and pepper to taste
3 – 4 cups diced peaches
Dash cinnamon and nutmeg
1 – 18 oz. jar Peach Preserves
Add 1 cup water and simmer until thickened. Keep warm and spoon over top baked Pork Chops before serving.