by Terry Curran

It's that time again and we're CALLING ALL COOKS to enter the 9th Annual Cook Off sponsored by the Sacred Heart Home and School Association. The festivities will take place on Saturday, April 3, at Sacred Heart Hall, 1035 Canterbury Street.

This year's contest is sure to be a must attend event. The categories to enter have been changed to challenge the veteran cooks among you and entice newcomers to participate. Of course there will still be an esteemed panel of judges to taste your offerings, and terrific prizes will be awarded in all categories.

The creative categories are: "It's All About Brunch," which includes any item from quiche to breads to seafood that would be served at a brunch; "Crowd Pleasers," consisting of the dish that everyone expects when they come to your house, or that you're requested to bring everywhere you go. It could be anything from an appetizer, to your best soup, to your grandma's meatloaf; "Fast, Fabulous Recipes with Five Ingredients," which could include anything from appetizers to main courses, provided that you only need five ingredients to make it; "Nouvelle Cuisine," which is the long-requested gourmet category for the true epicures among us. Amateurs beware of this one as presentation and taste are the key to winning in this category; and "Happy Endings," which could be defined as the category for entering the best dessert you've ever made. Any recipe that is "Atkins Approved" will also be entered in a separate contest. As always, recipes do not need to be original.

Entry forms are available at Sacred Heart Church, Sacred Heart School, and at the parish website www.sh-roslindale.org. If the Committee receives your entry by March 25, they will send you a letter explaining the judging criteria. All cooks should arrive at the school and enter through the schoolyard into the cafeteria. The April 3rd Cook Off is from 6:00 p.m. to 9:00 p.m., and tickets are $15. They will also be available at the door.

To get you in the mood, we offer last year's grand-prize winning recipe that was submitted by Mary Ellen Matthews.

Double Chocolate Mocha Trifle

1 package (18.25 ounces) brownie mix.
1 3/4 cups cold milk.
2 packages (3.4 ounces each) white chocolate instant pudding and pie filling.
1/4 cup warm water.
4 teaspoons instant coffee granules.
2 cups thawed frozen whipped topping.
3 toffee bars (L5 ounces each) coarsely chopped.

Prepare and bake brownie mix according to cake-like package directions. Completely cool. In bowl whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules into warm water. Add to pudding mixture. Fold in whipped topping. Cut brownies into 1 inch cubes. Chop toffee bars. In trifle bowl layer 1/3 of brownies top with 1/3 of pudding mixture and 1/3 of chopped toffee. Repeat layers two more times. Chill 30 minutes before serving.