FOR IMMEDIATE RELEASE
FRIDAY, SEPT. 16, 2011
||Tamara Crain, entries coordinator
N.C. Mountain State Fair
(828) 687-1414, email@example.com
Buncombe County teens wins first place in Tar Heel Pork Challenge
FLETCHER -- Savannah Maynor, 17, of Buncombe County won first place and $200 in The Tar Heel Pork Challenge for her “Pablo’s Taco Shells” recipe.
Second place went to Susie Zuerner and third-place honors went to Sharon Gates, both of Buncombe County. Zuerner’s recipe for Pork Soup earned her $150, while Gates’ Carolina Secret Slaw Burgers earned her $100. An honorable mention went to Jacob Doyle-Allen Bryant, 14, of Henderson County. Bryant’s Lots-A-Pork-Pizza recipe earned him $50.
The Tar Heel Pork Challenge is sponsored by the N.C. Pork Council. Entries had to include at least 4 ounces of pork, cooked any style, and serve four to six people. Judging was based on taste, appearance, originality and ease of preparation.
Pablo’s Taco Shells
25 jumbo pasta shells
1 pound ground pork
1.25-ounce packet of taco seasoning mix
½ cup water
16-ounce refried beans
16-ounce jar salsa, divided
2 cups shredded cheddar cheese
Cook pasta shells according to the direction on the box
Brown pork in large skillet and drain fat. Stir in taco seasoning and water. Stir refried beans and 1 cup of cheddar cheese into meat. Spoon meat mixture into prepared pasta shells.
Spoon 1 cup salsa over bottom of 9x13 baking dish. Arrange filled shells over salsa, spoon remaining salsa over shells.
Bake in 350-degree oven for 35 to 40 minutes. Remove from oven and sprinkle with the remaining cup of shredded cheese.