Help yourself to servings of the winning recipes from the 2007 Cooking Light Ultimate Reader Recipe Contest.

By Lauri Short
December 12, 2007
Howard L. Puckett

Category & Grand Prize Winner,Entrées

CaribbeanShrimp Salad with Lime Vinaigrette
"I wanted to create a recipe for a festive meal with localingredients that could be prepared ahead of time and assembled atthe last minute. Everything except the avocado, because it turnsbrown, can be readied in advance and kept in separate containers,covered, and chilled. I like to serve this dinner salad withmultigrain rolls."
-Katherine Hinrichs, West Boothbay Harbor, Maine

Category Winner, Starters andBeverages

Korean-SpicedBeef and Cabbage Rolls
"I am originally from Nebraska; one of my favorite places toeat is a small chain of sandwich restaurants called Runza. They arefamous for their pillowlike beef and cabbage sandwiches. Since myhusband is Korean, I created these pairing the traditional fillingingredients and flavors from his culture. These make a greatsnack."
-Mollie Lee, San Jose, California

Category Winner, Desserts

CarrotCake with Toasted Coconut Cream Cheese Frosting
"I grind oats with flour in a food processor to make thiscake more nutritious, and use only ¼ cup canola oil and pureedbaby food carrots to make it moist. This cake keeps for up to threedays in the refrigerator and also freezes well."
-Christine Dohlmar, Valrico, Florida

Category Winner, Sides and Salads

"I am continually looking for ways to incorporate moreomega-3s and whole wheat into my diet. Making yeast breads hasalways been an important tradition in my family, and I enjoyworking with more nutrient-rich ingredients for this part of ourmeal."
-Melissa Hinrichs, Omaha, Nebraska