LIVING WELL: 2013 Ham Festival wrap-up
by Cecelia Hostilo, Columnist
Oct 16, 2013 | 71 71 recommendations | email to a friend | print
The 37th annual Trigg County Country Ham Festival is officially over, so I would like to take this week to wrap up the Homemaker sponsored contests and let you know the results. Forty-eight different people entered 325 items. There was a wide variety of exhibits representing a cross-section of the many talents of the citizens of Trigg County.

Taking top honors in the Bake Off sponsored by the Cumberland Shores Homemaker Club were Debra Holder, first place; Faye Hainsworth, second place; and Janeen Tramble, third place. The top winners in the Canning contest sponsored by the Rockcastle Homemaker Club were Margaret Sumner, first place; Julia Webster, second place; and Relissa Torian, third place.

The Best in Show from the Arts and Crafts show were first place, Barbara Larsen for her hand-carved and painted gourd; second place, Lou Young for his handcrafted knife; and third place, Julia Webster for her watercolor painting.

A big favorite each year is the Cooking with Pork contest sponsored by the New Hope Community Homemakers Club. The results of this year’s contest were:

• Appetizers: First place, Faye Hainsworth for Sausage Roll Ups; second place, Julia Webster for Bacon Cheese Appetizers; and third place, Debra Holder for Sausage Rolls.

• Main Dish: First place, John Hainsworth for Crock Pot Hawaiian Pork; second place, Barbara Jean Futrell for Pork Chops and Potatoes in Mushroom Gravy; and third place, Janeen Tramble for Slow Cooked Pork Tacos.

• Casseroles: First place, Faye Hainsworth for Pork and Chilies Casserole; second place, Janeen Tramble for Pork Chop Potato Casserole; and third place, Julia Webster for Do-Ahead Sausage Breakfast Casserole.

Thanks to all who entered their work!

A big event for the Homemaker, Agriculture, and 4-H exhibits was moving the displays back downtown to the old Senior Citizens Building. We had more room and we still filled it with exhibits! And the best part was that over 200 people signed our guest register! We would like to thank everyone who came by to see all the hard work our exhibitors had put in to their entries! A big thanks to Trigg County Judge Executive Hollis Alexander for making sure the exhibit hall was in great shape! We appreciate his patience with us as we worked to make the move.

Instead of my rambling on about the Country Ham Festival and contests, I thought I would end this week’s column by including several of the prize winning recipes from the Bake Off and Cooking with Pork contests. I hope you enjoy them!

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.

Bacon Cheese Appetizer

Julia Webster, 2nd place Appetizer

Bacon Cheese Appetizer

1 loaf twin French bread

1 cup butter, melted

2 tablespoons powdered garlic

2 tablespoons powdered onion

1 teaspoon smoked paprika

1 teaspoon parsley flakes

1⁄2 teaspoon seasoned salt

8 slices bacon, cooked crisp and crumbles, or 1⁄2 cup real bacon bits

1 cup finely shredded cheese.

Slice bread into 1⁄4-inch slices, being careful not to slice all the way through the bottom. Mix butter, garlic, onion, paprika, salt, and parsley. Brush between each slice, being sure there is some on each side of the bread. Mix cheese and bacon together and put 2 tablespoons between each slice. Place bread on foil, cover tightly being sure bread is together so ingredients will melt. Chill at least 4 hours. Bake at 350°F for 30 minutes. Remove from oven and slice through the bottom of the bread to separate slices. Serve warm. Allow 4 slices per person.

Crock Pot Hawaiian Pork

John Hainsworth, 1st place Main Dish

2-3 pork tenderloins, cut into pieces

2 tablespoon vegetable oil

1 onion, chopped

2 celery ribs, chopped

1 cup ketchup

1⁄4 cup water

2 tablespoons lemon juice

2 tablespoons vinegar

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 (8-oz.) pineapple tidbits, drained well)

1⁄2 teaspoons salt

1⁄2 green pepper, chopped

In a skillet, lightly brown pork pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot. In the same skillet, cook onion and celery just until tender, but not browned. Add remaining ingredients and simmer about 1 minute. Pour sauce over pork pieces in crock pot.

Turn crock pot on ight for 1st hour and then on low for 3-4 hours.

Note: If using optional green pepper, brown with onion and celery.

Note: If you want the sauce thicker, add 1 tablespoon of cornstarch stirred into 1⁄4 cup cold water during the last 30 minutes.

This is great served over buttered rice.

Slow Cooked Pork Tacos

Janeen Tramble, 3rd place Main Dish

1 boneless pork tenderloin (2 pounds), cut into 1”-pieces

1 1⁄2 cup salsa verde

1 medium sweet red pepper, chopped

1 medium onion, chopped

1⁄4 cup chopped dried apricots

2 tablespoons lime juice

2 garlic cloves, minced

1 teaspoon cumin

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

10 (8”) flour tortillas, warmed

Sour cream, thinly sliced green onions, shredded cheddar cheese, and chopped tomato for toppings

In a slow cooker, combine all ingredients except tortillas and toppings. Cover and cook on high from 4-5 hours or until meat is very tender. Shred pork with two forks.

Place 1⁄2 cup pork mixture down the center of each tortilla. Serve with desired toppings.

Yield: 10 tacos

Pork and Chilies Casserole

Faye Hainsworth, 1st place Casseroles

1 pound boneless pork

1⁄2 pound sausage

1 tablespoon cooking oil

1 (15-oz.) can black beans, rinsed and drained

1 (10-oz.) can Rotel tomatoes and green chilies

1 (10 3⁄4-oz.) can cream of chicken soup

Onion to taste

Green, red, and yellow bell peppers to taste

Green chilies to taste

1 cup quick-cooking brown rice

1⁄4 cup water

2 to 3 cups shredded cheddar cheese

Cut pork into 1⁄2-inch cubes. Brown pork and sausage in the oil; drain. Stir in black beans, tomatoes, soup, onion, peppers, brown rice, water and salsa. Bring mixture to boiling. Pour into a 2-quart baking dish. Bake uncovered in a 350°F oven for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.
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