ETHNIC: WINNERItalian dish is winning recipe for cook of Hungarian ancestryEdie Smigel has the energy and enthusiasm you might expect from the local Welcome Wagon representative.It's enthusiasm which she obviously brings to her cooking. Her recipe for Italian Sausage and Spinach Pie was the winner of the ethnic category in The Herald's annual ``What's Cookin' in Your World?'' recipe contest. ``I have always loved to cook,'' the Hermitage woman said. ``I come from a family of good cooks. That's how I learned, from my mom. There was five of us kids.'' Her winning recipe is one she clipped years ago from a magazine and then adjusted to suit her own tastes. She encourages people who make it to do the same, adding more garlic or Italian spices to suit their own taste. For those watching their intake of fat, the recipe also works well using turkey sausage, Mrs. Smigel said. While this is an Italian dish, Mrs. Smigel said she likes to cook all sorts of ethnic dishes, particularly ones derived from her own Hungarian background. Was she surprised to be a winner? Not completely, she admitted. ``I kind of had this weird feeling, but I thought it was going to be for another entry,'' she said. ``I feel wonderful,'' she said. ``My husband was really excited.'' Originally from New Jersey, Mrs. Smigel lives with her husband and their two sons, giving her a small audience of people to try new recipes on. The byword to her family's diet is variety. ``We like everything at our house,'' she said. But with a growing family, Mrs. Smigel admits she has less time for cooking than she once did. Still, she hopes to enter again next year. ``We lived three years in Europe and have some recipes from some of the areas we visited.'' Italian Sausage and Spinach Pie1 pound bulk Italian sausage1. In a skillet, brown sausage and onion until the sausage is done and onion is tender. Drain. 2. Separate 1 egg and set aside the yolk. 3. In a mixing bowl, beat the remaining egg white and whole eggs. 4. Stir in the sausage and onion, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper. 5. Line a 10-inch pie plate with bottom pastry. 6. Add filling. Top with upper crust, seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk, brush over crust. 7. Bake at 375 degrees for 50 minutes or until golden brown. Let stand 10 minutes before serving. Serves 8. |
