Hayden man a finalist in Hungry Jack contest

Robert Gadsby of Hayden is a finalist in the Hungry Jack “Use Up The Box” recipe contest.

See how his recipes stack up to those from others in the contest at useupthebox.com/ promotions/UseUpTheBox Contest/Contest_home.aspx. Vote for the best recipes for a chance to win daily prizes. Entries had to include pancake mix, syrup or instant potatoes.

Here are Gadsby’s recipes:

Mini Maple Bacon Beignets

From Robert Gadsby, of Hayden

2 1/4 cups powdered sugar

1/3 cup maple syrup

1/2 teaspoon lemon juice

Pinch of salt - optional

5 slices applewood or hickory smoked bacon, cooked and finely chopped

1 (12-ounce) can refrigerated buttermilk biscuits (10 count)

Shortening, for frying

For maple-flavored icing: In small bowl, beat together powdered sugar, syrup, lemon juice and salt, if desired, until smooth and blended. Set aside.

Place bacon in shallow dish or plate; set aside.

To make the beignets: Cut each biscuit into quarters (40 pieces in all).

Heat 2 inches of oil in deep saucepan or deep fryer to 360 degrees.

Frying in batches, drop beignets into the hot oil and cook for 1 to 2 minutes or until golden brown, turning if necessary.

Drain on wire rack with a cookie sheet underneath.

While hot, dip beignets halfway into the icing, then into the bacon pieces.

Return to wire rack until set.

Serve warm or at room temperature.

Yield: 40 beignets

Spanish-Style Potato Croquettas with Smoked Paprika Aioli

2 cups water

3 tablespoons butter

1 teaspoon garlic salt

3/4 cup milk

2 cups mashed potato flakes 

1 large egg, lightly beaten

1 cup shredded manchego or asiago cheese

2 to 3 ounces chopped serrano ham or prosciutto

1/3 cup sliced green onion

1 1/2 cups dried bread crumbs (plain)

Canola oil, for deep frying

1 cup mayonnaise

1 to 2 teaspoons smoked paprika, to taste

1/2 teaspoon minced garlic

1/2 teaspoon lemon juice

Combine water, butter and garlic salt in medium saucepan. Bring to a boil. Remove from heat.

Stir in milk and mashed potato flakes. Cover. Let stand 5 minutes.

Stir in egg.

Fold in cheese, ham and green onion.

Using a 1/4 cup measure, form potato mixture into fat cylinders or ovals (croquettas).

Roll in bread crumbs, coating completely. Transfer to baking sheet and refrigerate 30 minutes.

Heat 2 to 3 inches of oil to 360 degrees in deep fryer or deep saucepan.

Drop croquettas, a few at a time, into hot oil. Fry about 5 minutes or until golden brown; turning once. Remove with slotted spoon. Drain on paper towels.

Meanwhile, combine mayonnaise, smoked paprika, garlic and lemon juice in small serving bowl.

Serve potato croquettas with smoked paprika aioli.

Yield: 6 servings