The Upper Saranac Cookbook: An Adirondack Treasury of 500 Delicious Recipes from the Friends of Upper Saranac Lake has won second place in the 11th Annual Morris Community Cookbook Awards. The awards recognize organizations that created fundraising cookbooks for worthy causes in 2009 or 2010. Since the contest’s inception in 1999, over $83,000 has been awarded to groups for their outstanding cookbooks and fundraising efforts. The second place award includes a $2,000 prize.

Filled with views and history of the lake, as well as 500 recipes, the cookbook won the judges’ attention. “One of my favorite parts of this book are the dividers…they depict the area well. Nice collection of recipes – there’s a little bit of everything,” commented one judge. Judge Mark Aker, Executive Chef for Chief O’Neill’s Pub & Restaurant, said, “Nice old photos help us feel the flavor of the Upper Saranac.” Proceeds of the books sale support the lake’s milfoil control program.

Taking first place and $5,000 is the Kids Feeding Kids Cookbook, created by the Kids Feeding Kids Club of Barrington, Illinois. The Kids Feeding Kids Cookbook hopes to help fulfill the mission of 5 year old Carson Pazdan. Sales of the book benefit the Northern Illinois Food Bank – Youth Nutrition Program, which feeds 5,000 children each day.

The third-place winner of $1,000 is Ropesville Resettlement Project 1936-1943: Recipes, Memories & History, created by the Descendents of the Ropesville Resettlement Project of Ropesville, Texas.

To learn more about the annual contest and the 2010 winners and finalists, visit www.cookbookawards.com and www.morriscookbooks.com. Sample recipes from this year’s award winners follow.

The Upper Saranac Cookbook: An Adirondack Treasury of 500 Delicious Recipes

Peppered, Bacon-Wrapped Pork Tenderloin

from Janice Butts, Hemlock Landing

1⁄4 c. butter 1 tsp. salt

3⁄4 lb. mushrooms, sliced 1 tsp. pepper

1 sm. onion, chopped 8 slices thick bacon

1⁄4 c. pecans, chopped 1⁄4 c. brown sugar, firmly packed

2 (12-oz.) pork tenderloins, trimmed 1 tsp. cracked black pepper

Preheat oven to 450°. In a medium saucepan, melt butter. Add mushrooms and onion; sauté for 8 minutes, or until tender. Stir in pecans; set aside. Place pork tenderloins between two sheets of plastic wrap; flatten to 1⁄4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper. Spread mushroom mixture evenly on top of each tenderloin, leaving a 1⁄4-inch border. Roll each tenderloin like a jellyroll, starting with the long end. Wrap 4 bacon slices around each tenderloin. Place on lightly greased rack in a roasting pan, seam side down. Rub tenderloins with brown sugar and cracked pepper. Bake uncovered for 15 minutes. Reduce temperature to 400° and bake for 15 additional minutes, or until a meat thermometer reads 160°. Let rest for 10 minutes before carving. Slice each tenderloin into 4 pieces. Serves 8.

For more information about The Upper Saranac Cookbook, contact:

Friends of Upper Saranac Lake
Marsha Stanley
703-216-8789
www.uslf.org