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TUESDAY, SEPT. 10, 2013

CONTACT: Paul Jones, public information officer
N.C. Mountain State Fair Press Office
828-687-1414; 919-410-2979 (cell)

Mountain State Fair announces winners in beef and pork cooking contests

FLETCHER –Prize money and bragging rights were up for grabs as the N.C. Cattlemen’s Beef Council and the N.C. Pork Council sponsored cooking contests Sunday and Monday at the fair.

The N.C. Cattlemen’s Beef Council sponsored Sunday’s ground beef cooking contest. Darlene Moore of Buncombe County walked away with a blue ribbon and earned $200 for her “Spaghetti Squash Pie” recipe. Betty Hord of Macon County placed second with her recipe for “Beefed Up Potato Soup” and earned $150. In third, Sharon Gates of Buncombe County earned $100 for her “Secret Agent Chili” recipe.

On Monday, the N.C. Pork Council sponsored the Bacon!! Tar Heel Pork Challenge. Casey Jernigan of Henderson County came in first place and earned $200 for her “Sow Simple Pork and Beans” recipe. Tracy Hord of Macon County placed second with “Tarheel Layered Salad” and Kim Barnes of Madison County placed third with “Tipsy Pig Chocolate Chunk Cookies.” The two earned $150 and $100, respectively. Susie Zuerner of Buncombe County walked away with an honorable mention and earned $50 for her “Tenderloin and Bacon Grilled Vegetable Salad” recipe.

This is the first year that all 10 cooking contests at the Mountain State Fair have been sponsored by state commodity associations. Following are the winning beef and pork recipes:

32 ounces spaghetti squash, cooked
3 tablespoons butter
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
3 eggs, well beaten
1 cup cottage cheese
1 pound ground beef
8 ounces cooked tomatoes (do not drain)
1/2 cup chopped green peppers
6 ounces tomato paste
1/2 cup chopped onions
1 teaspoon sugar
1/2 teaspoon garlic salt
1 teaspoon dried oregano

Heat the oven to 350 F. Cook spaghetti squash. Stir butter into hot squash. Add eggs and Parmesan cheese. Butter a 10-inch pie plate, and press mixture into plate to form a crust. Spread cottage cheese over squash crust.

In a skillet, cook ground beef, green peppers and onions until vegetables are tender and ground beef is browned. Drain excess fat. Stir in tomatoes, tomato paste, oregano, sugar and garlic salt, and heat through.

Place meat mixture on squash crust. Bake uncovered for 20 minutes. Sprinkle mozzarella cheese on top. Bake 5 minutes more or until cheese melts.


12 ounces thick-cut bacon
5 thin boneless pork chops
1 quart canned green beans, drained
1 large egg, beaten
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tablespoon oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 season all

Heat oven to 375 F. Wrap up 10-12 green beans with bacon. Secure with a toothpick. In a baking dish, place bacon wraps and sprinkle with brown sugar. Bake for 15-20 minutes.

In a large skillet, heat oil. Combine flour, pepper, salt and season all. Lightly coat pork chops in egg, then dip in flour mixture. Fry chops in pan until golden brown and internal temperature is 145-150 F. Serve with bacon-wrapped beans.




NCDA&CS Public Affairs Division, Brian Long, Director
Mailing Address:1001 Mail Service Center, Raleigh NC 27699-1001
Physical Address: 2 West Edenton Street, Raleigh NC 27601
Phone: (919) 707-3001; FAX: (919) 733-5047

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