The fifth annual Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest was a special one.

The recipes were so good, the judges awarded five awards instead of four.

Three York County women took first place and received $100 each.

Francis Dietz of York entered Squash and Citrus Slaw and shared first prize with Becky Frey of Lebanon in the pumpkin/winter squash category.

The melon/cucumber category was won by Teresa DeVono of Red Lion with a recipe for "Can't Get Enough" Cantaloupe Salsa.

Kathy Rohrbaugh of Shrewsbury won the tomatoes/peppers/eggplant category with her recipe for Hot Cheesy Peppers and Crab Dip and Debra Deis of Harrisburg won the summer squash category with her Watermelon Salsa.

The Cook-off was held earlier this month at the Olewine Center for Culinary Arts at Harrisburg Area Community College in Harrisburg.

Judges choose the finalist recipes for the Cook-off from 122 written-recipe entries submitted by 46 cooks across the state. Recipes were picked on the basis of creativity, nutrition/healthfulness, ease of preparation, and overall appeal.

Recipe entries had to contain at least one vegetable in the category as a major ingredient.

The contest was sponsored by the Pennsylvania Vegetable Marketing and Research Program in cooperation with the Pennsylvania Department of Agriculture.

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Local melon/cucumber finalists

"Can't Get Enough" Cantaloupe Salsa (first place)

1cup cantaloupe, finely diced

½cup cucumber, seedless and finely diced

1tablespoon jalapeño pepper, finely diced

Ðcup red onion, finely diced

1tablespoon lime juice, fresh squeezed

Ðcup cilantro, chopped

Salt and pepper to taste

Thoroughly wash the cantaloupe, scoop out the seeds and finely dice 1 cup, full. Add remaining ingredients and gently stir to combine. Season with salt and pepper to taste. Delicious served on grilled fish, pork or with baked tortilla chips. Serves 4

Recipe provided by Teresa DeVono, Red Lion

Watermelon Salsa

1½cup watermelon, chopped

1cup cucumber, chopped

½cup red onion, chopped

2tablespoons cilantro, fresh, chopped

2tablespoons olive oil

2teaspoons serrano chile pepper, minced

¼teaspoon sea salt

Mix all ingredients until well blended. Serve with corn chips.

Reipe provided by Kathy Rohrbaugh, Shrewsbury

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Winter squash/pumpkin winner

Squash and Citrus Slaw (first place)

½spaghetti squash, medium size

¼cup orange juice

1tablespoon rice vinegar

1teaspoon sugar (or to taste)

Salt and pepper, to taste

2tablespoon cilantro, chopped

¼cup red bell pepper

1green onion, chopped

Place squash, cut side down, on microwave-safe plate. Add a few tablespoons of water; cover; microwave on high for two or three minutes until flesh is crisp, but can be separated with a fork. Let stand two minutes. Discard seeds and pull flesh apart with fork to create strands (2 cups to 2¼ cups needed). Cool. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well. Serves 4 to 5.

Recipe provided by Francis Dietz, York

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Local tomatoes/peppers/eggplant finalists

Hot Cheesy Peppers and Crab Dip (first place)

1½cup mozzarella cheese, shredded and divided

8ounces Neufchatel cheese, softened

1teaspoon fresh garlic, minced

1teaspoon fresh oregano, minced

1½cup red, green and yellow peppers, chopped

1small sweet onion, minced

Dash of seafood seasoning such as Old Bay

6ounces canned crabmeat, drained

Assorted crackers

Preheat oven to 375 degrees. Reserve ½ cup of the mozzarella cheese and refrigerate until ready to use. Mix all the remaining ingredients except crackers. Spread into a 9-inch pie plate and bake approximately 20 minutes or until pepper and crab mixture is lightly browned. Sprinkle with reserved ½ cup mozzarella cheese. Serve hot with crackers.

Recipe provided by Kathy Rohrbaugh, Shrewsbury

Caponata Pizza

½pound eggplant, unpared, diced

2tablespoons oil

1onion, medium, chopped

2cloves garlic, chopped

1½rib celery, chopped

½cup plum tomatoes, fresh, chopped

1tablespoon tomato paste

1½teaspoon sugar

1tablespoon red wine vinegar

Dash salt

Dash pepper

Dash oregano

12inch whole wheat pizza shell, pre-baked, Boboli brand used

½cup sour cream, lite

1cup white sharp cheddar cheese, shredded

½cup Kalamata olives, sliced

Sauté the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar. Cover and simmer until very tender - reduce liquid, if necessary, for a pizza topping. Season with salt, pepper and oregano. Cool. Spread pizza crust with sour cream, then the Caponata mixture. Top with cheddar cheese and olives. Bake at 375 degrees for about 10 minutes until pizza is hot and cheese is melted. Serves eight.

Recipe provided by Francis Dietz, York