C26—Lancaster Farming, Saturday, June 20,1981
Delmarva chicken festival produces winners
GEORGETOWN, Del. - The
folks who raise chicken on
Delmarva have another year’s
worth of memories to add to their
scrapbook. They’ve just closed the
doors on another successful
Delmarva Chicken Festival and
Chicken Cooking Contest. Both
events were held on the campus of
the University of Maryland
Eastern Shore, in Princess Anne,
Maryland.
Festivities began Friday night,
June 5, with the selection of lovely
Princess Anne teenager, Courtney
Randolph Kemp, as the 1981
Delmarva Poultry Princess.
Courtney was selected from a field
of 17 contestants.
Five-year-old Jodi Leigh Baker,
a confident brunette from
Millsboro, Del., is the new Little
Miss Delmarva Poultry Princess.
Highlight of the weedend’s
festivities was the Delmarva
Chicken Cooking Contest, a
popular event which dates back to
the late 1940’s and very effectively
continues to demonstrate the
versatility of chicken. The thirty
entnes this year (10 each from
Maryland, Delaware and Virginia)
seemed to favor combinations of
'if
Courtney Kemp (right) of Princess Anne, Maryland, is the
1981 Delmarva Poultry Princess. Pictured with her is Jodi
Baker of Millsboro, Delaware who will reign as the Little
Delmarva Poultry Princess. Both were crowned at the 34th
Annual Delmarva Chicken Festival at Princess Anne on June
5.
this popular low-proced meat with
vegetables. Herbs and spices also
predominated-21 different ones
were used altogether. Many dishes
featured lemon, soy sauce and
garlic, too.
No one is surprised to see men
competing in cooking shindigs
anymore. There were six among
the contestants this year; three of
them winners.
Maryland’s first place winner
was Manlynn Mansfield of
Potomac, a free-lance writer who
won the judges’ approval with a
snappy dish called “Chicken Ole.”
it features a liberal does of taco
seasoning which serves as a
shortcut source for five
ingredients. No stranger to the
Delmarva Chicken Cooking
Contest, Ms. Mansfield was her
state’s 1972 winner.
Delaware’s winning recipe came
from Claymond homemaker, Mary
Gies, and carries a simple title of
“Spring Chicken.” The first tune
she served it to her husband he
remarked, “I think you’ve got a
winner.” He was right. Mrs. Gies
says the theme of her dish is
designed to take advantage of
fresh garden bounty in thd spring,
Sharing top honors in the Delmarva Chicken their competition later this summer when they
Cooking Contest were (left to right), Mary D. join representatives from the remaining 47
Gies of Wilmington, Del.; Marilynn Mansfield of states and the District of Columbia for the
Potomac, Md.; and, Fran R. Weick of Arlington, National Chicken Cooking Contest finals in
Va. The three state champions will continue Ocean City, Md.
and includes fresh peas and
asparagus, which are two of
Delaware’s noted spring crops.,
Top chicken cooking honors, for
Virginia were won this year by a
transplanted New Yorker,. Ms.
Fran Weick of Arlington, who
takes a whimsical approach to
cooking ancLentenng contests. Her
recipe came about during her
learning how to stir fry food
because a friend had given her a
wok. Her entry into the contest
came about from an entry form
she picked up at a Kitchen Bazaar
store. Wtym not inventing new
recipes she is a research assistant
with the American Council on Life
Insurance.
Mrs. Mansfield, Mrs. Gies and
Ms. Weick have now earned the
right to represent their respective
states in the National Chicken
Cooking Contest in Ocean City,
Maryland, on July 29.
Their first place finishes in the
Delmarva contest also earned
them a $5OO cash prize and
numerous gifts and a trophy.
CHICKEN OLE ,
8 broiler-fryer chicken thighs
2 tablespoons butter, melted
1 package (1.25 oz) toco seasoning
mix, divided
11/2 cups tomato juice /
1/2 cup water
1 can (16 oz) vegetarian beans
3/4 cup rice
In large baking pan, place
chicken, skin-side down. Pour
batter' over chicken. Sprinkle half
of the taco seasoning-mix over
chicken. Bake, uncovered, in
400*F. oven for 15 minutes.
Remove chicken from baking pan
and set aside.'
In baking pan, mix together
tomato juice, water, beans and
rice. Return chicken to baking pan.
(Turn to Page C 27)
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