Spam, cookie recipes win cooking contests

Winners of cooking contests at the Bangor State Fair will compete nationally for grand prizes sponsored by Spam and Land O’Lakes.

Kelley Reaves of Brewer won first prize in the Spam contest for her Spam and Chutney Turnover Appetizers. For her efforts, Reaves wins $100, a ribbon, apron, certificate and entry into Spam’s national contest. She will compete with winners from 77 other fairs from across the country for a $2,500 shopping spree at the Mall of America in Minnesota. The national winner will be announced Nov. 30.

Second and third prize winners were Jennifer Naross of Hampden for her Veggies and Spam in a Cloud and Terry Sawyer of Bangor for her Luau Spam Kebabs. There were 11 entries in the contest.

Doris King of Old Town won first prize in the Land O’Lakes Butter Best Cookie Contest for her Raspberry-Walnut Shortbread Bars. King’s recipe won her $100, a ribbon, apron, certificate and entry into Land O’Lakes national contest. Competing against winners from 20 other fairs, King is in the running for a grand prize of $500 and a year’s supply of Land O’Lakes dairy products. The national winner will be announced Jan. 31, 1998.

Second and third prize winners were Kelley Reaves of Brewer for her Cookie Clowns recipe and Cathy Billings of Old Town for her Summertime Spritz. There were 15 entries in the contest.

Spam and Chutney Turnover Appetizers

1 cup butter 1 8-ounce package cream cheese 2 cups flour 2 cups chopped Spam (12-ounce can)

3/4 cup chutney 3-4 dashes Tabasco 1 large egg, lightly beaten

Make cream cheese pastry by mixing butter and cream cheese, then gradually blend in flour. Chill dough for two hours. Roll dough out very thin on lightly floured board. Cut into 3-inch rounds. In medium bowl, blend Spam with chutney and Tabasco with spoon until well mixed. Put one teaspoonful in center of each round. Fold over into crescent shape. Crimp edges together with fork to seal. Brush each with beaten egg. Place on cookie sheet and bake in 400 degree oven about 10 minutes or until lightly browned. Serve warm or room temperature. Makes 30-36 mini turnover appetizers.

Raspberry-Walnut Shortbread Bars

1/3 cup raspberry jam 2 eggs

1/2 cup packed brown sugar 1 teaspoon vanilla 2 tablespoons flour

1/8 teaspoon salt

1/8 teaspoon baking soda 1 cup chopped nuts

Shortbread base: 1 1/4 cup flour

1/2 cup sugar

1/2 cup butter

Cut butter into sugar and flour until shortbread base mix is like fine meal. Press base mix into lightly greased 9-inch pan. Bake at 350 degrees for 20 minutes or until edges are golden brown. Remove from oven. Spread jam over all crust. Beat eggs and brown sugar and vanilla until well blended. Stir in flour mixed with salt and baking soda. Add nuts. Lightly spoon over jam and spread to the edges. Return to oven. Bake 20-25 minutes at 350 or until top is firm. Cool in pan. Cut into 24 bars.