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August 16, 2000   Email to Friend 

ST. CLAIR COUNTY CHEF WINS STATEWIDE COOKING CONTEST
Lorie Johnson
(334) 613-4481
August 16, 2000

MONTGOMERY Fay Waters of St. Clair County substituted peanuts for pretzels to make "Another Kind of Smores" yummy enough to claim first prize in the Alabama Farmers Federation's 25th annual Alabama Heritage Cooking Contest.

"People had made this recipe with pretzels, and I decided to try peanuts instead," Mrs. Waters said. "I've made it for the ladies' meeting at church and for our youth group. It was always well-received, so I thought I would make it for the contest."

More than 30 county winners competed in the statewide contest, held Aug. 10 at Frazer Memorial Methodist Church in Montgomery.

The Federation's Women's Division sponsors the contest each year to recognize outstanding cooks and to promote the use of Alabama-grown agricultural products. This year's category was candies. Entries were judged on appearance, taste, creativity and ease of preparation.

Mrs. Waters won $150 for first prize. Marge Pounders of Franklin County won second place and $100 for her "Yummy Mound Bars," and Kathy Harrell of Houston County won third place and $50 for her "Peanut Honey Bunches."

First Place "Another Kind of Smores"

1 package chocolate almond bark 1 (9-ounce) can peanuts 1 small package miniature marshmallows 1 square white almond bark (for decorations)

Melt chocolate almond bark in microwave oven according to package directions. Add peanuts and marshmallows to melted chocolate. Stir gently with wooden spoon. Place a long strip of wax paper on countertop. Using tablespoon, scoop up spoonfuls of candy and place on wax paper. Let cool about 30 minutes. Melt the square of white almond bark in small bowl. Use fork tines to drizzle melted bark over candy pieces. --Fay Waters, St. Clair County

Second Place "Yummy Mound Bars"

½ cup margarine or butter 2 cups graham cracker crumbs ¼ cup sugar 2 2/3 cup flaked coconut 1 can sweetened condensed milk 2 cups chocolate chip pieces

Microwave butter in 12- x 8-inch glass baking dish until melted. Stir in graham cracker crumbs and sugar until mixed well. Press mixture firmly and evenly into bottom of dish. Stir together coconut and condensed milk and spoon over crust. Spread evenly. Microwave on medium heat uncovered for 10 minutes or until heated through. Set aside. Melt chocolate pieces until softened, stirring often until smooth. Spoon melted chocolate onto coconut mixture, spreading evenly. Refrigerate about one hour. Cut into bars. Makes 48 servings. --Marge Pounders, Franklin County

Third Place "Peanut Honey Bunches"

1 cup crunchy peanut butter ½ cup Honey Bunches of Oats with Almonds cereal 3 tablespoons confectioner's sugar 6 squares chocolate bark 3 squares white chocolate 1 tablespoon shortening

Knead together peanut butter, cereal and confectioner's sugar. Roll mixture into balls and flatten. Chill in freezer while melting chocolate bark. Dip chilled balls into melted chocolate. Allow chocolate to cool. Melt white chocolate and shortening together. Drizzle over chocolate balls. Makes 12 servings.

--Kathy Harrell, Houston County


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