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Snack cake, salad among fair’s winners

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Here are some of the prize-winning recipes discussed in Valerie Phillips' column:


1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 1/2 cups fresh or frozen blueberries, chopped

1/3 cup English toffee bits


1 1/2 cups miniature marshmallows

1/2 cup packed brown sugar

/2 cup chopped pecans

2 tablespoons butter , melted

In a mixing bowl, cream butter and sugar together. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in blueberries and toffee bits. Pour into a prepared baking pan. Sprinkle with marshmallows, lightly pressing into batter. Sprinkle with the brown sugar and nuts. Drizzle with butter. Bake in at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. From Diana Richards, Salt Lake City


2 cups uncooked long grain white rice

1 yellow pepper, cut in half lengthwise and seeded

1 red pepper, cut in half lengthwise and seeded

1 green pepper, cut in half lengthwise and seeded

2/3 cup frozen pearl onions

2/3 cup baby carrots, cut in half lengthwise

2-3 teaspoons oil

1 (12-ounce) can reduced-sodium Spam, cubed

1 (16-ounce) can or jar of sweet and sour sauce

1 (20-ounce) can pineapple chunks, drained

4 ounces water chestnuts, sliced

2 teaspoons sesame seeds

Prepare rice according to package directions. Place peppers cut side down on shallow baking sheet. Scatter onions and carrots between the peppers. Drizzle lightly with oil. Roast veggies in a pre-heated 400 degree oven for 20 minutes. Place Spam in a separate baking dish and roast 10 minutes, stirring once. Add 1 cup sweet and sour sauce and pineapple chunks to Spam. Continue cooking in the oven 5 to 10 minutes.

In a large shallow serving dish, spoon rice on the bottom. Place roasted peppers around outside, alternating the colors of the peppers. Add water chestnuts and roasted onions and carrots to the Spam mixture. Fill each of the pepper halves with the Spam mixture. Sprinkle each pepper half with sesame seeds. Serve with additional sweet and sour sauce as desired. Serves 6. From Irene Brock, West Valley City



3 tablespoons lime juice

1/2 cup chopped onion

3 tablespoons brown sugar

3 tablespoons soy sauce

1 1/2 tablespoons Tabasco green pepper sauce

1 1/4 teaspoons red Tabasco pepper sauce

1/2 teaspoon red pepper flakes.

3/4 pound thinly sliced pork

Place pork in a zippered plastic bag. Add marinade mixture. Let stand at room temperature 30 minutes or in the refrigerator at least 2 hours, or overnight.

2 tablespoons oil

16 ounces rainbow twist pasta

1 (15-ounce) can black beans, drained

1 cup fresh or frozen corn

1/2 cup chopped red onion

1/2 cup oil

1/3 cup red wine vinegar

1 teaspoon Tabasco green pepper sauce

2 teaspoons sugar

Dash cumin

Dash chili powder

1/2 cup Parmesan cheese

Heat 2 tablespoons oil in large fry pan. Add undrained meat and fry until crisp and tender. Cook rainbow twists according to package directions. Drain and rinse in cool water. Add black beans, corn, and red onion. Mix together remaining ingredients except for Parmesan. Add dressing, salt and freshly ground black pepper to taste. Serve additional dressing on the side. Garnish with tomatoes and pepper rings if desired. From Renae Woods, Ogden

Other first-place winners: Margaret Smith of Bangkok Thai Restaurant, Oldies 94.1 Omelet Competition; Brandon Colby, West Valley, C & H Kids' Cookie Contest; David Jones of Clearfield, Salsa Cook-Off; Ernest Morgan of Heber City and Rob Huddleston of West Valley, Utah Farm Bureau Great American Dutch Oven Cook-Off; Rosa and Marisela Sanchez of Clearfield, Budweiser Chili Cook-Off; Terry and Jessica Lewis of Tabiona, Beef Council Dutch Oven Mystery Bag; Debbie Gaither of Big Water, Sure-Jell Gift Basket Competition; and Jan Wells of Riverton, Country Crock Muffin Contest.