And the winners from the fair food competitions are ...

Food contests during the second half of the Missouri State Fair continued to bring ribbons and cash prizes to competition participants.

The newly introduced Kehde’s “My Favorite BBQ Recipe Contest” was a success. Sponsor John Kehde, owner of Kehde’s Barbecue in Sedalia, and Home Economics Superintendent Sally McConnell agreed that the competition would be on the second Saturday of the fair next year.

The prize money will also be increased, Kehde said.

Creativity abounded with the winning entries. Pat Finkes, of Steelville, placed first for her pork loin chops on a stick with fresh rosemary, Maxine Griggs, of Sedalia, took second place for her barbecue ribs with barbecue sauce made from applesauce, and Stacy Robb, of Sweet Springs, received third place, for her smoked pork made with root beer.

Missouri First Lady’s Pie Contest, brought back this year, was also a hit with 21 entries. In a room packed with spectators and media, Missouri First Lady Georganne Wheeler Nixon presented first place and best of show ribbons to Megan Roe, of Cole Camp, for her strawberry pie.

“This was a success,” said McConnell. “It went very smooth and we had a good showing. The pies looked tremendous and we had new faces.”

The contest is sponsored by Starline Brass, of Sedalia, and AgriMissouri.

Out of town competitors such as Tana Johnson, of Kansas City, often prepare their entries in a camper and have tales to tell. While getting ready for the pork contest, a storm blew through and cut the electricity to part of her camper.

She and her husband, Ken, spent part of the time trying to grill outside and cook what they could in the back of the camper where, for some reason, the electricity was on.

Johnson’s pork chops with caramelized apples didn’t place in the pork competition, but she did receive second place in Cargill Turkey Products Honeysuckle White Recipe Contest for her Turkey Jambalaya.

The last contest of the 2010 season was a favorite for judges and spectators.

The Laureate Beta Zeta Sorority Chocolate Chip Cookie Contest brought in a gathering of more than 30 people waiting for the judges’ results and for tasty samples. Winning first place was Roe. Second place went to 13-year-old Morgan Stephens, of Sedalia, and third place was given to Finkes.

All winning recipes of 2010 cooking competitions will be included in the 2012 Missouri State Fair Cookbook.

Meanwhile, McConnell answered that nagging question of “Why do we have to wait two years for the next cookbook?”  

“It’s a fundraiser, the money comes back into the Home Ec. Department,” she said. “That way it’s also thicker, and we only have to have it printed once.”  

This year, she was able to purchase seven new cabinets with funds from cookbook sales.

“I want to revamp the canning shelves,” she added. “But I don’t know how I want to do that yet.”

She has future plans for a 6-foot tall, hexagon-shaped tower shelf for the honey, candy and men’s contest entries.

 Granny’s strawberry pie

Pie Crust:

1 3/4 cups all purpose flour

3/4 cups butter flavored Crisco shortening

3/4 teaspoon salt

1/2 teaspoon sugar

1 tablespoon vinegar

1 egg

1 to 2 teaspoons ice water

 Filling:

1 cup sugar

3 tablespoons cornstarch

1 cup water

1 small package strawberry gelatin powder

1 quart fresh strawberries, washed and air dried

Topping:

1 cup whipping cream, whipped

8 ounces cream cheese, softened

1 teaspoon vanilla extract

1 cup powdered sugar

Sugar cookie (garnish):

4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

1 1/2 cups butter flavored Crisco

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

Instructions:

Pie Crust: Combine all dry ingredients together, then cut in shortening and mix with a pastry blender. In a separate bowl, mix egg, vinegar and ice water together and beat well. Then add liquid mixture to dry ingredients. With a fork, toss the mixture well just until it comes together to form a ball. Roll out and press into a 9-inch pie shell. Line pricked shell with heavy duty foil, filled with pie weights. Bake at 450-degrees for eight minutes. Remove weights and bake five to six minutes longer or until golden brown. Let cool.

Filling: For filling, combine sugar and cornstarch in a saucepan. Stir in water until smooth. Cook this mixture over medium heat. Bring to a boil and continue stirring until thick. Remove from heat, stir in gelatin until dissolved. Cool to room temperature. Reserve three strawberries, cut the remaining strawberries in halves and dip them individually in gel. Put into pie shell. With remaining three strawberries, dip individually in gel and garnish in middle of pie.

Topping: For cream cheese topping, beat cream cheese, vanilla extract and powdered sugar in a bowl until smooth. Fold in whipped cream. Refrigerate until ready to use. Put into pastry bag and pipe around the edges of the pie crust.

Sugar cookies: Sift flour, measure and sift again with the baking soda, salt and sugar. Cut the shortening into the dry ingredients until it is fine as corn meal. In separate bowl combine buttermilk, slightly beaten egg and vanilla. Add the dry ingredients to the liquid ingredients and mix with your hands (NO MIXER).

Cover and dough and chill overnight. Roll out on a floured board and cut with floured cookie cutter. Sprinkle with sugar. Bake at 350-degrees for eight to 10 minutes. Once cookies are cooled, crumble over cream cheese topping.

Recipe by Megan Roe, of Cole Camp