FOR IMMEDIATE RELEASE
SATURDAY, SEPT. 19, 2009
Henderson County woman wins final fair recipe contest
Contact: Tamara Crain, Entries Coordinator
NC Mountain State Fair
(828) 687-1414
FLETCHER—Rheta Merrell of Henderson County won Saturday’s apple recipe contest with a dish called Apple-Kissed Pork and Veggie Pie. The competition, sponsored by the North Carolina Apple Growers Association, was the 11th and final recipe competition at this year’s NC Mountain State Fair. Merrell took home the First Place prize of $100.
The competition’s Second Place winner was Sharon Gates of Buncombe County. Gates recipe for Carolina Casserole won her a $60 prize. Donna Edwards of McDowell County took home Third Place and $40 for her Apple Meat Loaf Muffins recipe.
Entries were required to use at least two cups of apples, preferably grown in North Carolina. Entries were judged based on taste, appearance, and creativity.
For more information on cooking contests at the NC Mountain State Fair, visit www.mountainfair.org or call the WNC Ag Center at (828) 687-1414.
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1st Place – Rheta Merrell
Apple-Kissed Pork and Veggie Pie
Non-stick cooking spray
4 – cups Granny Smith apples, shredded
2 – pounds lean ground pork
¾ - teaspoon salt
½ - teaspoon lemon pepper
1 – cup shredded carrots
1 – cup shredded cabbage
¼ - cup chopped onion
12 – ginger snaps, crushed
2 – large egss with splash of water, beaten; reserve ¼ of mixture
½ - cup apple jelly
¼ - teaspoon dry mustard
1/8 – teaspoon apple pie spice
1 – prepared 10” unbaked pie crust
Preheat oven to 425 degrees. Lightly coat a 10” pie pan with non-stick cooking spray. Set aside
In a large skillet on medium heat, cook pork until browned, about 8 – 10 minutes. Add salt, lemon pepper, apples, carrots, cabbage, and onion. Continue to cook 3 – 5 minutes. Remove skillet from heat. Add ginger snaps and egg mixture (reserve ¼ of egg mixture). Transfer meat and vegetable mixture into prepared pie pan.
In a small bowl, whisk together the apple jelly, dry mustard and apple pie spice. Spread thinly over pie. Place prepared, rolled out pie crust over pie, making vented holes and/or decorations. Brush with reserved egg mixture as egg wash. Bake in 425 degree oven for 10 minutes or until golden brown. Serves 6 to 8.
Note: 9” pie pan and crust may be used.
2nd Place – Sharon Gates
Carolina Casserole
3 – cups North Carolina apples
½ - teaspoon cinnamon
¾ - cup water
1 – cup sugar, divided
2 – large North Carolina sweet potatoes, baked
¼ - cup butter
½ - cup milk
1 – egg, beaten
1 – teaspoon vanilla extract
Topping:
1 – cup light brown sugar
½ - cup butter, melted
½ - teaspoon cinnamon
½ - cup flour
1 – cup North Carolina pecans, chopped
In a saucepan over medium heat, combine chopped apples, ½ cup sugar, cinnamon and water. Cook 10-15 minutes until apples are softened.
Preheat oven to 350 degrees.
In a large mixing bowl, scoop pulp from the sweet potatoes and mash with a fork. Add the other ½ cup sugar, butter, milk, egg and vanilla and mix well. Spoon in the apples, discarding any extra liquid, and stir to combine. Pour apple and sweet potato mixture into a 9” x 13” greased casserole dish.
Mix together ingredients for topping and whisk to combine. Spoon the topping over the casserole. Bake for 30 minutes until top is golden brown and bubbly. Cool for at least 15 minutes before serving. Makes 10-12 servings.
3rd Place – Donna Edwards
Apple Meat Loaf Muffins
1 – pound ground beef
1 – package onion soup mix
1 – small can tomato sauce
½ - cup oats run through food processor
1 – tablespoon salt
1 – tablespoon pepper
1 – egg
2 – cups chopped raw apple
½ - cup apple sauce
Mix all ingredients except apple sauce well. Bake in muffin tins for 40 minutes at 350 degrees. Cool for 10 minutes. Top with apple sauce and serve.
