118
—Lancaster Farming, Saturday, August 11,1979
The poultry judge at the Lebanon Fair this year was Dick Holmes, a licensed
judge and member of the American Poultry Association. An actor and drama
teacher by profession, he works with chickens as a hobby. A resident of
Washington, D.C. he complimented the Lebanon Fair poultry exhibit as being
one of "very high quality - I'm very pleased with the specimens here,” he said.
Behney and Miller dominate poultry show
LEBANON Behney and Miller once
again won most of the top honors in the
Lebanon County Fair’s poultry display.
Judge Richard Holmes of Washington D.C.
named their birds champions on several
occasions. The well-known poultry
exhibitors had the best large fowl, a light
Brahma hen; the reserve champion large
fowl, a White Rock hen; and the three best
birds, buff Brahma hens.
The best display was entered by John
Sattazahn.
have a
nice weekend...
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In the 4-H contest, Heather Hemley of
Fredericksburg had the best pen of three
pullets. Sharon Strickler’s trio placed
second. She is from Lebanon.
The Lebanon Fair’s poultry exhibit
annually ranks as one of the bigger and
higher quality shows in the area. Judge
Holmes, who claims chickens as his hobby,
was impressed with the quality that was on
display. He is an accredited judge of the
American Poultry Association.
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It’s Pork Cookout
HARRISBURG - With the „ . ITALIAN PORKETTA
late summer cookout season ® boneless pork loin roasts, 2
in full swing, the Penn- to 2% pounds each*
sylvania Department of 1 teaspoon salt
Agriculture is offering a free J teaspoon lemon pepper
booklet containing 22 prize j* teaspoon pepper
winning pork cookout 1 teaspoon dill seed
recipes. teaspoon omon powder
“It’s Pork Cookout Time,” v * teaspoon garlic powder
featuring 22 state Cookout . In a large dish combine all
King’s winning recipes is ingredients except pork,
now available upon request, P° r * roas !
according to State seasoning mixture, using all
Agriculture Secretary the seasonings. Place the
Penrose Hallowell. He noted three pork roasts together to
that the versatility of pork i§,- form a round, uniform roast,
amply demonstrated in the Tie with string,
variety of recipes which Insert _ rotisserie rod
include loin chops, ribs, lengthwise through the
roasts, ham, steaks and center of roast; balance
sausage. The booklet, which roas t; secure with rotisserie
is published by the National prongs. Insert meat ther-
Pork Producers Council, mometer at an angle so tip is
also gives tips on cooking
and selection of pork.
The prize winning recipe
featured in the booklet is
“Italian ,Porketta,”
prepared by 1978 Penn
sylvania Pork Cookout King,
Ronald E. Yockey of
Moscow in Lackawanna
County.
Time
in center of roast but not-4
touching rod. Place on
rotisserie. Cook over low
heat until meat ther
mometer registers 170* F.
(allow 25 to 30 minutes per
pound). Remove roast from
grill. Let stand 10 to 15
minutes before carving.
Makes 18 to 20 servings.
• Pork tenderloin or
boneless shoulder roast may
be used.
To receive this booklet,
“It’s Pork Cookout Time,”
send a self-addressed en
velope to PORK COOKOUT
TIME, Bureau of Markets,
Pennsylvania Department of
Agriculture, 2301 N.
Cameron Street,
Harrisburg, PA 17120 or call
(717) 787-4210.