Winning recipes from the State Fair

Here are the prize-winning state fair recipes from Krista and Ronald Pearman of Colorado Springs. Ronald Pearman’s recipe is listed first.

MR. P’S CHOCOLATE RASPBERRY POTS

Yield: 8 servings

8 ounces Ghirardelli semisweet chocolate, broken into pieces

4 pasteurized eggs, separated

1/3 cup superfine sugar

4 tablespoons raspberry-flavored liqueur

4 tablespoon heavy cream

1 cup Ghirardelli milk chocolate chips

1 cup fresh raspberries (can use frozen)

2 cups brownie chunks (made from mix or favorite recipe)

Procedure:

1. Place chocolate in bowl over pan of simmering water and melt until smooth. Let cool slightly.

2. Whisk egg yolks with superfine sugar in bowl until pale and fluffy. Drizzle melted chocolate into mixture; fold in raspberry liqueur and heavy cream.

3. Whisk egg whites in bowl until soft peaks form. Fold into chocolate mixture in 2 batches.

4. Choose serving glasses and place a spoonful of chocolate mixture into bottom of each. To each, add some chocolate chips, raspberries and brownie chunks, in that order. Repeat, finishing with chocolate mixture (you should have 3 layers of chocolate mixture and 2 layers of chips/raspberries/brownie chunks in each glass). Let chill in refrigerator for at least two hours before serving. Garnish with chocolate shavings.

EMILIE’S FAVORITE CHICKEN CURRY SUPPER

Yield: 20 servings (10 per baking pan)

6 chicken breasts (boneless and skinless)

1 large (family size) can chicken broth

2 cubes chicken bouillon

4 cans cream of mushroom soup

2 cups mayonnaise

4 tablespoons Hidden Valley Ranch Seasoning Mix

2 tablespoons curry powder (may use more, depending on personal taste)

4 cups cooked broccoli florets

4 cups shredded cheddar cheese

4 cups cooked white rice

Procedure:

1. In large pot, boil chicken breasts with chicken broth and bouillon cubes until done and tender. Cube and set aside.

2. Preheat oven to 350 degrees. In large mixing bowl, combine cream of mushroom soup, mayonnaise, Hidden Valley Ranch Seasoning Mix, curry powder, broccoli florets and cubed chicken.

3. Assemble in two 13-x-9-inch baking pans: On the bottom of pan, place rice; top with chicken curry mixture. Repeat in second pan.

4. Bake 25 minutes. Remove and top each pan with 2 cups shredded cheese. Return to oven and bake 5 minutes more.

5. One pan can be frozen for a future meal.