Mary Shivers, Ada, was recently named first-place winner of Joe Montana’s Heart-Healthy Tailgating Recipe Contest.

Three semi-finalists were pre-selected and flown to New York City to compete in the final cook-off Nov. 14.

The recipes were judged by Joe Montana, along with chef and food editor of Gourmet Magazine, Ian Knauer, and nutritionist for the New York Giants, Heidi Skolnik.

Shivers's recipe was called "Cisco Joe's Pork 'n Slaw Burger" and all the judges agreed it was the most flavorful, heart-healthy alternative to traditionally high-fat, high-sodium tailgating foods.

“I know first hand the challenges of eating healthier,” Montana said. “We want to show people that you can cook easy recipes that are lower in salt and fat and still taste great. Believe me, if I can cut back on salt and junk food, anyone can.”

Shiver’s husband, a Latta school principal, was diagnosed with high blood pressure 10 years ago. The doctor prescribed medication for him, and both he and Mary began to eat healthier and become more physically active. Now they play golf together two to three times per week and cook at home more often instead of eating out. When they do eat out, they try to order from the “healthy and light” menus as often as possible, and as a result, have discovered many new foods.

Since beginning to take medication and adopting a healthier lifestyle, Mary’s husband has been able to maintain a healthier blood pressure level. She says it’s very important to him because he’s always been athletic.

“He wants to stay healthy so we can continue to play golf and live an active lifestyle,” Mary said.

Mary says their children have been very supportive since their father was diagnosed with high blood pressure.

“Like Joe’s sons, they pull the salt shaker away and say, ‘That’s enough salt, Dad,’” Mary said.

Cisco Joe's Pork ‘n Slaw Burgers

3 cups coleslaw mix

1/2 cup shredded fresh red apple (do not peel)

3 tablespoons thinly sliced green onions

1/3 cup fat-free mayonnaise

1 teaspoon white balsamic vinegar

1 teaspoon dijon mustard

2 teaspoons honey

1/4 teaspoons celery seed

1/4 teaspoon freshly ground black pepper

1 (3-4 pounds) boneless pork loin, visible fat removed

2 tablespoons fresh lime juice

1 teaspoon minced garlic

1 (11 ounces) can mandarin oranges, well-drained

3 tablespoons cider vinegar

2 tablespoons molasses

1 teaspoon fresh coarsely ground black pepper

1 tablespoon salt-free steak blend seasoning

1/4 teaspoon cayenne

6 large (low-sodium) whole grain hamburger buns

2 tablespoons spicy brown mustard

1/4 cup fat-free mayonnaise (to mix with mustard)

In a medium bowl stir together coleslaw, apple and green onions.

In a small bowl, stir together mayonnaise, balsamic vinegar, mustard, honey, celery seed and black pepper.

Spoon over coleslaw mixture. Stir gently to combine. Cover and chill until ready to serve.

In a blender or food processor, purée pork, lime juice, garlic, oranges and cider vinegar. Pour into small bowl.

Stir in pepper, seasoning, and cayenne. Place pork in a gallon sealable plastic bag. Pour mixture over pork.

Squeeze out air then seal bag. Shake gently to coat. Refrigerate for 4-6 hours. Remove pork from bag. Discard marinade.

Heat a gas or charcoal grill to medium-high heat. Place pork on grill. Cover. Grill the pork for approximately 10-15 minutes per side until cooked throughout, turning once. Meat thermometer should read 160 degrees when inserted in center. Allow pork to rest for 10 minutes before slicing.

Grill split sides of buns for 1-2 minutes until golden brown. Stir mustard and mayonnaise together in a small bowl.

Spread on buns. Thinly slice pork. Add several slices of pork to bottom halves of buns. Drain slaw well. Top pork with slaw. Add bun tops. Garnish as desired.


Total Fat: 11g; Saturated Fat: 2.75g; Calories: 320 ; Sodium: 405 mg.

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