Armstrong County Farm Wins Champion Fleece At Farm Show
HARRISBURG (Dauphin Co.) encourage the production of better
Burkes Little 20 Sheep Farm of wool, to promote proper handling,
Freeport, Armstrong County took grading and preparation for mar
top honors in the wool judging ket, and to create an awareness of
competition at the 83rd Pennsyl- the many qualities of wool and its
vaoia Farm Show. uses.
Reserve grand champion went Thomas Mcllwain of North
to Frank Davis from Slippery Apollo, Armstrong County, con-
Rock, Butler County, with his re- test judge, has been judging wool
serve champion breed fleece. The for nearly 40 years. He looks at
wool competition is designed to how the fleece is ded; the amount
‘Gooey Stuff ’
PEANUT BUTTER
CREAM TOPPED BROWNIE
Third Place
'h cup sugar
2 tablespoons butter
2 tablespoons water
I'A cups semi-sweet chocolate
chips
2 eggs
'h teaspoon vanilla extract
% cup all-purpose flour
'li teaspoon baking soda
'h teaspoon salt
2 teaspoons baking cocoa
Heat oven to 325 degrees.
Grease 9-inch square pan. Com
bine sugar, butter, and water in
saucepan. Cook over low heat until
mixture boils. Remove from heat.
Add cocoa and chocolate chips;
stir until melted. Add eggs and
vanilla; beat with spoon until well
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(Continued from Page B 4)
blended. Stir together flour, baking
soda, and salt; stir into chocolate.
Mix. Pour into prepared pan. Bake
25-30 minutes. Cool. Spread pea
nut butter cream on top. Refrig
erate until set Cut into bats; cover
with the following.
Peanut butter cream:
'A cup butter
% cup peanut butter
l'/i cups confectioners’ sugar
3-4 tablespoons light cream
Beat together butter and peanut
butter. Alternately add powdered
sugar and light cream. Beat.
Chocolate glaze:
2 tablespoons chocolate chips
2 teaspoons butter or peanut but
ter cream.
Melt ingredients in microwave
for 45 seconds. Drizzle on top of
peanut butter cream.
fCE WORK FORYOU-ESTABLISHED SINCE 1979!
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717-656-2016
of foreign material in the fleece;
the length, strength, and kinks of
the staple; and the amount of yel
low color, or yolk, in the fleece.
He also examines the fleece for
second cuts, indicating a mistake
HARRISBURG (Dauphin Co.)
“Behold the Power of Cheese”
was the theme for the first Penn
sylvania Farm Show Creative
Cheese Carving Contest at the
83rd Pennsylvania Farm Show.
The event featured the talents of
six amateur contestants demon
strating their cheese-carving skills
to create a work of art based upon
the phrase “Behold the power of
cheese.”
Chef’s Choice Served At Farm Show
Harrisburg (Dauphin Co.)
Whether you crave the taste of
succulent lamb, creamy cheese
fondue, or a slice of roasted emu,
chefs at the 83rd Pennsylvania
Farm Show are guaranteed to
satisfy all hungers.
Cooking demonstrations in
the Family Living and
Agricultural Learning Center at
the Farm Show Complex offered
dozens of new ways to prepare
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Lancaster Farming, Saturday, January 16, 1999-69
in shearing, and if the wool is m
the correct class.
Other winners include Kayley
Lin Scott of Pulaski, Mercer
County, who won reserve cham
pion farm (Jock fleece, reserve
champion breed fleece, and
Each contestant was provided
one hour to sculpt an image from a
five-pound block of cheese. When
the carving was complete, the
team of Steve Mohn and Kevin
Sattazahn of Berks County was
named the winner and received
the $l5O first-place prize.
Second place went to the team
of Heather Koepf and Laura San
tos of Cumberland County who
received $lOO, and third place
some of Pennsylvania’s finest
agricultural foods.
Chef Michael DeVeny from
the School of Culinary Arts at
Yorktowne Business Institute
kicked off the demonstrations
with a new twist on roast lamb.
DeVeny commented that over
cooking is the most common
mistake consumers make when
preparing lamb.
Audience members had an
opportunity to taste-test five dif
ferent sauces served with lamb;
mint pesto, walnut pesto, pepper
jelly, pumpkin seed cream, and
mango chutney, the crowd
favorite.
champion and reserve champion
natural colored fleece. The top
county wool exhibit went to Law
rence County. More than 100
fleeces were entered in the compe
tition.
went to Bill Horstman of Wash
ington County who received $75.
Among the works of cheese
were a milk can, a goat, a barn, a
“Real Seal” symbol, a train en
gine, and a football.
Judges for the event were Sue
Gleiter of the Harrisburg Patriot
News; the PA Dairy Princess Jen
nifer Dotterer, and Chef Mike Dc-
Vcny of the Yorktowne Business
Institute.
In a cooking demonstration
devoted to cheese, Chef DeVeny
encouraged onlookers to dust off
their fondue pots in predicting
that “dip dining” will make a
comeback this year. This new
wave of fondue frenzy includes a
greater diversity of ingredients.
Audience members sampled
such exotic flavors as Honey-
Blue Cheese Fondue and Red
Pepper-Dill Swiss Fondue.
The cheese fondue demon
stration was sponsored by the
Pennsylvania Dairy Promotion
Program and the Middle
Atlantic American Dairy
Association.
In another corner
of the Farm Show,
chefs from the
Pennsylvania College
of Technology School
of Hospitality pre
pared a flavorful
“Pork Roast with
Molasses Rub”.
The special rub
mixture in which the
pork loin is marinated
includes black pepper
corns, coriander seed,
molasses, brown
sugar, garlic, and
orange zest. Smoking
and then roasting the
meat results in a dark
carmelized exterior
that enhances the
pork flavor
The Pennsylvania
Pork Council, Golden
Barrel Molasses,
Garland Industries,
and the Juniata
Stinking Rose
Company donated the
products used in this
event.
A wide variety of
other cooking demon
strations, featuring
recipes using black
ened catfish, mush
rooms, vegetable
strudel, emu, turkey,
and wild game were
used throughout Farm
Show Week.