Elaine Jones, 52, who owns a Salt Lake public relations firm, will appear in the March 16 episode in the Pasta category. She has won small prizes in various cooking contests, "but nothing of this scope."

Seven years ago she began focusing on healthful cooking as part of a lifestyle change.

"I've been doing a lot of 'mad science' in the kitchen and then I'll test it out on my husband. If he says it's really good, I hurry and write it down and try to remember how I made it," she said. "This one turned out really well, so I sent it in to the contest. It isn't the healthiest thing I make, but it's reasonably healthy. The trick is portion control."

Part of her inspiration came from the Salt Lake-area restaurant Cafe Med. "They have wonderful food, and anytime I eat there I analyze the food and try to figure out what spices are in it. The fast food Greek places have a Greek spaghetti, and their spice mix also inspired me."

Jones practiced her recipe on friends and family before the finals. "I made it three times in one week to perfect the cooking technique. I've never cooked at sea level before, so I didn't know how long it would take the pasta to cook. I found it did cook a lot faster than at our elevation."

The experience has given her confidence to enter future competitions, she said.

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ROTISSERIE CHICKEN WITH FRIED YUCCA ROOT

This recipe airs on Sunday's episode of the Ultimate Recipe Showdown. Finalists' recipes in other categories will be released on Foodnetwork.com near their air dates.

1 whole chicken
1 teaspoon minced garlic
2 tablespoons huacatay (Peruvian herb)
1 teaspoon pepper
1 teaspoon salt
2 aji peppers (Peruvian chile)
1/2 teaspoon ground cumin
3 lemons or limes, juiced
1/2 teaspoon achiote (annato)
2 pounds yucca root, peeled and boiled (cook them like potatoes)
Vegetable oil, for frying

Rinse the chicken very well and cut off all the fat. Tuck the wings under the back of the chicken.

Make a paste by mixing the garlic, huacatay, pepper, salt, ajies, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more.

Preheat oven to 350 degrees. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.

After you have peeled and boiled the yucca, cut it into a French fry shape. In a deep pot or a deep-fryer, heat oil to 350 degrees. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.

Aji sauce: