SHORT HILLS, NJ (August 29, 2007)Commemorating two decades of publication, Cooking Light magazine today announced the winners of the Cooking Light Ultimate Reader Recipe Contest. Inspired by one of the magazine’s most popular columns, Reader Recipes,the third annual contest plays off the title’s 20th Anniversary Innovation theme by celebrating creative dishes in four categories: Starters and Drinks; Side Salads and Side Dishes; Entres; and Desserts.

The Kings Cooking Studio hosted the 20th Anniversary Cooking Light Ultimate Reader Recipe Contest in its Short Hills, New Jersey, location.

Cooking Light received thousands of entries from across the country and narrowed the competition down to 12 finalists who competed in an on-site contest at Kings Cooking Studio yesterday. Katherine Hinrichs of West Boothbay Harbor, ME was awarded the Grand Prize for her Caribbean Shrimp Salad with Lime Vinaigrette recipe.

What better way to celebrate 20 years of fabulous, healthy food, said Beth Flowers, senior marketing manager, Cooking Light. Dedicated and enthusiastic, each Cooking Light Ultimate Reader Recipe Contest finalist embodies the magazine’s core philosophy: eating smart, being fit and living a well-balanced lifestyle.

One winner from each category Starters and Drinks; Salads and Side Dishes; Entres; and Desserts was announced at a reception and dinner following the cook-off.   Each category winner was awarded $5,000.

In addition, one of the category winners was selected as the best overall. Hinrichs won the grand prize $20,000. In addition, $5,000 will be donated to the charity of her choice, the Boothbay Region Land Trust.

The idea for the Caribbean Shrimp Salad with Lime Vinaigrette recipe stems from my relaxed lifestyle “relying on favorite foods in moderation and enjoying a meal with family and friends” said Katherine Hinrichs.

Third annual contest winners include:

Grand Prize Winner: Katherine Hinrichs; West Boothbay Harbor, ME; Caribbean Shrimp Salad with Lime Vinaigrette

Starters and Drinks Winner: Mollie Lee; San Jose, CA; Korean Spiced Mini Runzas

Salads and Sides Winner: Melissa Hinrichs; Omaha, NE; Oatmeal Knots

Entres Winner: Katherine Hinrichs; West Boothbay Harbor, ME; Caribbean Shrimp Salad with Lime Vinaigrette

Desserts Winner: Christine Dohlmar; Valrico, FL; Carrot Cake with Toasted Coconut Cream Cheese Frosting

Submitted recipes had to be lower in fat and calories than traditional recipes and contain at least one of the 2007 sponsors products: Cook’s Ham, Kikkoman, Quaker Oatmeal, Kraft 2% Milk Shredded Cheese, Muir Glen Organic Fire Roasted Tomatoes, Benefiber, Kerrygold Cheeses and Butters from Ireland, and Nakano Seasoned Rice Vinegar.

Retail partners include Kings Super Market, The Cooking Studio, and Meijer. Judges for the event included three long-time Cooking Light contributors: David Bonom of Teafly, NJ; Jaime Harder of New York, NY; and Jeanne Thiel Kelley of Los Angeles, CA.

I wonder if anyone submitted a recipe with Benefiber?