Bl4—Lancaster Farming, Saturday, September 24,1983 Ribs Claim Ribbon in Cook-Off BY JOYCE BUPP Staff Correspondent YORK Hanging on the fence at the hog exhibit arena was the place to be last Saturday morning at the York Fair. It was the place to be because the trio of contestants in the Pork Cookout contest were passmg out samples of their finished entries in the on-the-spot cooking com petition. When the judges had finished taste-testing and scoring for points in use of state commodity foods and presentation of the meal, Mike Glatfelter, Locust Street, York, had claimed the blue ribbon. Glatfelter wooed the judges with his Marinated Country Style Ribs, a recipe he invented while browsing throught he supermarket looking for inspiration. Originally intending to use mushroom soup as a base for the marinade-sauce, Glatfelter in stead came up with more a sweet n-sour gravy mix, combining marinade mix, canned golden pork gravy, brown sugar, vinegar and King syrup. Rounding out his meal presentation were servings of green beans, sweet nee, ap plesauce with cinnamon and pumpemickle bread. A red-and white checkered tablecloth and centerpiece of red and white carnations added a gracious touch. A "hobby cook" for about five years, Glatfelter will represent York County’s Pork Producers in the upcoming state cookout con test. Second place honors went to Linda Lee Robinson, Stewartstown R 3. Her entree, labeled Pork Bar becue, is one often cooked by her husband. But when she couldn’t convince him to enter the cookout contest, Mrs. Robinson entered herself as a contestant. Her barbeque lopping also went over country style nbs, and in cluded tomato juice, catsup, pineapple juice, salt, Wor cestershire sauce, ginger and minced onion. Accompaniments in her meal presentation included a pineapple salad and apple wine. Larry Small claimed the third place spot with an original grill steamed meat-vegetable com bination. A staff member and cook at the York Rescue Mission for four years, Small developed his Christmas tree session Oct. 5 SCHUYLKILL HAVEN - Christmas tree growers and in dividuals interested in growing Christmas trees are invited to a program sponsored by Berks County and Schuylkill County Cooperative Extension Service. William Merrill, Penn State Professor of Plant Pathology, will discuss disease identification and control. Larry Kuhns, Penn State Extension Horticulturist, will discuss herbicide application equipment and calibration. The meeting will be held Wed nesday, Oct. 5, at 7:30 p.m. at the Penn State Campus in Schuylkill Haven in the auditorium of the Student Activities Center Building. For additional information contact either Herbert A. Wetzel, County Agent - Berks County (215 ) 378-1327 or George P. Perry, Jr., County Agent - Schuylkill County (717 (385- 3431. IT'S MAGIC How qu>ckl> You Gi*i Results From Our Classifieds! vegetable medley to utilize the abundance of vegetables con tributed by donors to the Mission's feeding programs. In fact, last year Small estimates he prepared approximately 53,000 meals. Larry’s Sweet Italian Sausage and Cauliflower Casserole is a colorful combination of chunks of sausage, pieces of cauliflower, fresh tomato chunks, sweet pep pers, onions, mushrooms and ripe olives, steamed in foil over the grill. Seasoning is all herbs and no salt, using a ration of about one half tablespoon each of oregano, basil and garlic to each six ser vings. Servings of fruit, cheese, and breadsticks rounded out the casserole entree. Judges for the annual cookout contest, sponsored by the York County Pork Producers, were Sheila Arnold, former York Ex tension home economist, Roxanne Price, home economist and York’s Extension 4-H director, and livestock producer Philip Smyser, also of York. 1 539 Falling Spring Road RYDER Supply • ■ lUULI CO. Phone 717-263-9111 PHONE 717 394 3047 Of 717 626 1164 *s£.. Now with convenient hydrostatic drive and extended battery life! Load it full. Press the new hydro static control lever. And you’re on your way to feed silage, haylage or any other feed to your dairy herd— quickly, cleanly and conveniently. With new hydrostatic drive, this new Series IV cart gives you fully variable speed control. Fingertip op eration provides any travelling speed you select. The Weaverline Series IV cart Winning Pork Cookoff chef Mike Gladfelter gives his winning creation a final turn over the glowing coals before taste testing time. ' 1 $ !*- " h mm Mg-W j * 3 S * I **■ « v ' f a - 'lt * **" * v *&**» I* m>' i.f'*' .♦v- i v ' V * <M ' **< \> f V v /J '■A-/ . _ <Xv w** *v.vr- puts you in complete command of your feeding operation. As your Se ries IV cart moves into position in front of each stall, set the auger and apron-system indicator to discharge the rate of feed you desire. Then shut it off and move on to the next cow. Or if you want, lay a continu ous flow of feed. Fbst-flow front-end discharge with flexible deflector makes it easy to put your feed right -.T * where you want it. No matter which of the three models you choose, you can depend on Weaverline advance engineering design. Upkeep, time and labor saved will more than pay for the cost of a Weaverline Series IV transport cart. / AVERLINE
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