I've been a bit lax in the past couple of years, due to a lack of time; but entering cooking contests is one of my favorite hobbies. It ranks right up there with my New York Times Sunday crossword puzzle, which is a pretty serious statement! I have to make dinner anyway, so why not try something new? And if that something new works out pretty well, why not enter it into a contest for a chance to win cash, prizes, trips and a few moments of fame? But if I had to choose a favorite contest - one I absolutely must enter each year, rather than saying, "I should try" and then letting the deadline slip past me -- it's the Manischewitz Cook-Off.

I was a semi-finalist in the second Manischewitz Cook-Off back in 2007, and had such a fabulous time! It was a fascinating experience for several reasons. To begin with, it was my very first cook-off. I'd been to events where baked goods were brought from home and judged, and to events where the only obligation was to mix a drink. But to actually cook in a strange kitchen environment using non-familiar equipment with strangers chatting at me and peering at my ingredients, all with the pressure of a 1-hour time limit? That was a new and novel - but thrilling - experience.

In addition to that, there were very specific rules for the Manischewitz Cook-Off because everything had to be kosher. An Orthodox rabbi was on hand not only to serve as one of the judges, but also to inspect all of the ingredients for hechshers (symbols indicating that an item has been produced in accordance with the dietary laws), for blemishes, for any droplet of blood in the eggs, for any tiny bugs in the produce.

It was very involved and very thorough. Also, in terms of tasting the finished products - because meat and dairy can't be combined at the same meal - there was a specific order in which the entries were presented: dairy first, then pareve (neither meat nor dairy), followed by meat, so there would be enough time between eating the first items and the last ones to avoid any mixing.

On top of all this, the representatives from both Manischewitz and the public relations firm that was helping to sponsor the event were just wonderful! They were friendly, supportive, encouraging and enthusiastic. And they sent everyone - even those of us who, unfortunately, didn't get past the semi-final round - home with lovely goodie bags that not only included a variety of their products, but also a beautiful glass tray that I have used many times, remembering how much fun I had at the cook-off.

Needless to say, then, when the fourth cook-off came around this year, I had no intention of missing the midnight deadline on January 31. Not only was I aware of it, but friends who are Jewish have made a point of asking me if I knew about the contest. It was so sweet, they all have such high hopes for me! There were significant restrictions, in that the recipes have to be kosher (thus eliminating all dairy products, because it was required to use Manischewitz's chicken or beef broth). The recipes could only use eight ingredients, plus salt, pepper and water. And the recipes had to be fully prepared and ready to serve within one hour.

And so, I've spent weeks thinking, debating, researching, studying, and praying for inspiration. And I managed to get two entries in, just in the nick of time. I spent the vast majority of this past Saturday concocting a seafood stew, with considerable help - and bravery, for sampling something with unusual ingredients - from Tom; I'll post about that one next week. And I also entered the potato kugel (a savory cake) featured below, which came to me in a flash of brilliance a few weeks ago and worked out perfectly on the first try, and which Jeremy absolutely adores. Apparently Tom shared a small sample with a friend, too, who liked it enough to offer that if his own relationship doesn't work out and I should ever tire of Tom, my cooking might provide me an opening for a new boyfriend!

This simple dish starts with a Manischewitz mix, but becomes much more sophisticated with the additions of onions and brown sugar which provide a caramelized topping for the basic potato cake. Serve it for a light lunch or supper or as a side dish. I think some shredded Swiss cheese placed on the top after the baking is complete, and then broiled lightly to brown it, would be perfect! But I couldn't enter the recipe that way, as that would have been prohibited for mixing meat and dairy.

Wish me luck!

Upside-Down Caramelized Triple Onion Potato Kugel

1/4 cup + 2 tablespoons extra virgin olive oil
1/3 cup light brown sugar
1 6 ounce box Manischewitz Potato Kugel Mix
1 10.5 ounce can Manischewitz Clear Chicken Broth
3/4 cup water
2 large eggs
1 small red onion, halved, sliced thin
1 small yellow onion, halved, sliced thin
1 leek, halved lengthwise, sliced thin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 425 F.

Grease an 8" round baking pan with 2 tablespoons oil; sprinkle brown sugar over the bottom of the pan, and set aside.

In a large mixing bowl, combine the 1/4 cup oil, kugel mix, 1 cup broth, water and eggs; set aside.

In a 10" skillet, heat the remaining broth over medium heat. Add the red onion, yellow onion, leek, salt and pepper; saute 5 minutes or until the vegetables are tender. Carefully place the vegetables over the brown sugar in the baking pan, then pour the kugel mix over the onions. Smooth the top of the batter.

Bake for 35-40 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let kugel sit for 5 minutes, then invert it onto a serving platter. Slice and serve hot.

Makes 6-8 servings.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures as she tries to win prizes, feeds hungry teenagers and other loved ones, and generally just has fun in the kitchen. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured next to the blog's title) comes from Deuteronomy 16:15, and is a wish for all her readers as they cook along with her ... may you always be happy here!

You can contact Mary at yentamary@gmail.com.