If you have lived or worked in Trigg County for any length of time you know of which I speak. The Trigg County Country Ham Festival is fast approaching! When October 11-12, 2013 get here, don’t even think of saying things like “I’m bored!” or “There is nothing to do!” because there will be plenty to do and no reason to be bored!
The Trigg County Extension Homemakers have become an active and vital part of the Trigg County Country Ham Festival. Various clubs sponsor the contests and exhibits that are enjoyed each year. This year will be no exception. All contests are open to all Trigg County residents—men, women, young, and old!
A favorite contest is the Bake-Off sponsored by the Cumberland Shores Homemaker Club. The cooks and bakers of Trigg County really show off in this contest. Classes include cakes, pies, brownies, cookies, and all kinds of breads. And even though it is not baked, several classes for candy are included. We do ask that a copy of the recipe be included with each entry, and that all entries come on a disposable plate in a zip-lock style bag. After the exhibit is through, we will discard all the food entries—it’s the safe thing to do! An overall prize for the bake off will be awarded based upon points earned by placing either first, second, or third in each class.
Another popular contest is the Pork Recipe Contest sponsored by the New Hope Community Homemakers. This contest has three categories—appetizer, main dish, and casserole. Recipes are prepared at home and one serving is brought to the contest site for entry and judging. Recipes do not have to be original recipes, but they are required to use pork in some form. First, second, and third places are awarded in all three categories. The New Hope Homemakers invite all Trigg Countians to dust off their recipe books and cooking skills and enter this contest!
A third contest is the Home Canning Contest sponsored by the Rockcastle Homemaker Club. The growing season of 2014 has been very productive and we hope to see lots of home canned goods entered in this contest. We want everyone to be aware that USDA Recommendations must be followed through the canning process with all entries. All rings and lids on the jars must be rust free or the jar will be disqualified. All jars need to be clean. These guidelines are important because they not only show the skill of the person doing the canning, but help to insure that the product is safe to eat later on. If you use the Ball Blue Book as your canning guide, or any information from the University of Kentucky Extension Service, you have the latest recommendations from the USDA. These can also be found on-line at http://nchfp.uga.edu/publications/publications_usda.html. Overall prizes will be awarded in this contest based on accumulation of points from placing first, second, or third in the individual classes.
The final contest is the Arts and Crafts Show sponsored by the Trigg County Homemaker Association and headed up by the county cultural arts chairperson. There are fifty categories of crafts and crafts in which to compete. One category is for children age 10 and under and another is for children ages 11-18. The remaining categories have no age limit. We ask that all entries be made in the past year since the 2012 contest. Please be aware that the miscellaneous category is for items for which there is no other category, not so that you can have two similar items in the contest.To help us save time, please be prepared to tell workers what category you would like your entry placed in. “Best of Show” awards will be given to the item chosen by the judges that exemplify the award.We know Trigg Countians are very talented folk, so we hope to have lots of entries in this contest!
Now that you know what the contests are, I want to make you aware of some changes for the 2013 contests. The first big change that we are announcing is the location. For the past several years our contests have been on display at the Trigg County Extension Office. This year’s display and entry location will be at the old Senior Citizen Kitchen on Jefferson Street behind the new Justice Center. We hope this will provide visitors with more access to viewing the exhibits. The second major change is in the dates. Please note that we will be taking entries for the contests on Thursday, October 10th, this year instead of Wednesday as we have in the past. The times for taking entries at the old Senior Citizen Kitchen has changed and will be from 9:30 AM to 1:00 PM. Please make note of these changes. The exhibits will be on display from 9:00 AM-5:00 PM on Friday, October 11th, and Saturday, October 12th.
We hope to see lots of community support of these contests and exhibits. The more entries we have, the better the display will be! Don’t be shy—take a chance and bring an entry! You never know what will happen!
The recipes that follow are from previous Pork Recipe Contests.
For more information contact Cecelia Hostilo at the Trigg County Extension Office by calling 522-3269.
Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin.
Pork and Noodles
Kelly Oliver, 1980 Festival Insert
1 (3 pound) pork shoulder
1 tablespoon all purpose flour
1 tablespoon vegetable oil
1⁄2 cup chopped celery
1⁄2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1⁄4 teaspoon paprika
1/8 teaspoon pepper
1 onion bouillon cube
1 (16-ounce) can cut green beans
1⁄2 cup sour cream
1 (8-ounce) package egg noodles
1⁄4 cup butter
1⁄2 teaspoon caraway seeds
Trim the excess fat from the pork shoulder and cut into 2 1⁄2” strips. Sprinkle flour evenly over the strips, stir to coat lightly. Cook pork in hot oil in a 10-inch skillet until browned; drain off the drippings. Stir in celery, onion, garlic, salt, paprika, pepper, and bouillon cube. Cook over medium heat for 3 minutes. Drain green beans, reserving liquid. Add water to bean liquid if needed to make one cup. Pour bean liquid over pork; cover and simmer for 45 minutes. Stir in green beans and sour cream.
Cook noodles according to the package directions and drain. Combine noodles, butter, and caraway seeds and stir well. Serve pork over the noodles.
Pork Chop and Potatoes Scallop
Myra Skinner, 1980 Festival Insert
1 (10 1⁄2-ounce) can cream of mushroom soup, undiluted
1⁄2 cup sour cream
1⁄4 cup water
1⁄2 teaspoon dried dill weed
4 cups thinly sliced potatoes
4 pork chops, about 8-ounces each
Salt and pepper to taste
Combine mushroom soup, sour cream, water, and dill weed in a small bowl and blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2-quart casserole. Cover and bake at 375°F for 45 minutes.
Sprinkle pork chops with salt and pepper. Heat a small amount of vegetable oil in a medium skillet over medium; add pork chops and brown on both sides. Drain the chops on paper towels. Place the chops on top of the potatoes and cover and bake for an additional 20 minutes. Garnish with parsley.
Pork and Parsnip Stew
Linda A. Buie, 1981 Festival Insert
1 1⁄4 pounds lean pork
6 cups hot water
2 cups diced or sliced parsnips
1 cup thinly sliced onion
2 tablespoons flour
2 tablespoons salt, or to taste
1⁄4 cup cold water
1 tablespoon minced parsley
Cut the pork into small pieces and brown lightly in oil in a skillet over medium heat. Add the water and simmer the meat until nearly tender. Add the vegetables and simmer another 15-20 minutes.
Mix the flour and cold water together in a small bowl; stir until smooth. Add to the meat and vegetables; stir and cook until the stew has thickened. Salt to taste. Sprinkle with parsley and serve while hot.