Show li—Tha Harold -Journol Logon Utah Wednesday 1J7I May k f S W--' k -- v Judy Harrii Adult Diviolou Scott Christensei Grand Champioa s ?" r ' V Wendy Bair Senior Divlaiou LnNn Bodily Junior Divialon Black And White Days Dairy Food Contest By Kuril Rawlings Herald Journal Correspondent RICHMOND Scott Christensen Logan was Grand Champion at the Food Fair held in Richmond Saturday in conjunction with the Richmond Black and White Days celebration Other winners were Judy Harris Richmond adult division Wendy Bair Richmond senior division Mindee Munk and LaNa Amalga Mention Bodily junior division of the event were Neli Riebeek Richmond and Emma Anderson Cache County Extension olfice Over 30 entries were Judged and prises were swarded to seven Dishes were Judged on - Cheese Ripple Fudge Cake Judy Harris 1 package fudge cake mix 14 cups water 4 cup dairy sour cream Seggs In a large bowl blend 1 tablespoon double-actin- g baking powder 14 teaspoon vanilla 1 teaspoon allspice 4 teaspoon salt 4 teaspoon baking soda 1 cup shredded carrots 4 cup dropped walnuts Lemon Cream-Chees- e ingredients and pour half the fl13 x batter into a greased Frosting Make the cake at least four inch pan hours or preferably the day Filling: before serving 8 ounces cream cheese Heat the oven to 350 degrees softened Grease a 13 x baking Seggs d pan cup sugar 1 Into a large bowl measure cup coconut In a small bowl blend all ingredients except carrots cheese eggs and sugar until and walnuts Add one-thismooth Add the coconut cup water and beat with mixer at low speed just until mixed Spoon over hatter in pan Increase speed to high and Cover with remaining batter Bake at 350 degrees far 35 to 45 beat 5 minutes ocaskmally their appropriateness and minutes Cool and font scraping the bowl with a rubber spatula Fold in the their use of dairy products Frosting: carrots and walnuts and pour 1 package They ranged from main fudge frosting batter into pan Bake 40 to 50 courses to desserts mix minutes until cake pulls sway 3 ounces cream cheese Here are die recipes: from the sides of the pan Fresh Strawbeny Pie 4 cup softened butter Scott Christeisen d lukewarm cup Mix 4 cup sugar with 24 water Blend all ingredients tablespoons cornstarch stir in 1 cup water and teaspoon together and beat until red feed coloring Cook until smooth thick and clear Cool Add the Farmer’s Cake of lemon 4 (1 Wendy Bair juice 2V cups flour tablespoon) and a good chunk 1 cup packed light brown of butter about 2 tablespoons Four over 2 cups of cleaned sugar 1 can (84 ounces) crushed strawberries in a baked pie shell Top with whipped cream pineapple which has been sweetened cup salad oil with powdered sugar 2eggs one-thir- rd Cheese Lemon Cream Frosting: In s small bowl with mixer ounce at low speed beat 1-- package cream softened tablespoons cream Frost on all sides of squares and roll in crushed peanuts Put frosted squares back in oven for 5 minutes Cool and serve Arab Pocket Bread LaNa Bodily Scald 3 cups milk and cool to 110 degrees Add 1 package active dry yeast and 1 tablespoon sugar to 4 cup warm water 110 degrees Let stand about 5 minutes and then add to cooled milk Into a large bowl measure 9 flour uncups sifted Make a well in the center of the flour and put in 1 tablespoon each salt and melted butter Pour in milk and yeast mixture about half at a time mixing it in with your hand Continue mixing and kneading in the bowl then turn out onto floured board and work into the shape of a log 3 cheese 4 cup confectioner's sugar 2 teaspoons lemon Juice and 4 teaspoon salt until smooth Spread onto cooled Farmer’s Cake Party Cakes Mindee Munk Heat together 4 cube butter and 4 cup milk Cool to warm Beat 3 eggs until stiff and lemon colored and add 14 teaspoon vanilla Add 14 cups sugar Sift 14 cups Dour and 14 teaspoon baking powder Add liquid and dry ingredients alternately to egg mixture Pour into greased and floured dripper Bike Bake at 350 degrees for 30 minutes Cool 30 minutes and cut in squares Frosting: 3 tablespoons soft butter 5 tablespoons brown sugar Divide into two lop each log of dough into 10 equal pieces Keep the remaining dough covered with clear plastic while you cut and kr 1 each piece individually Knead each piece in the palm of the hand until smooth and elastic Place smooth side on cloth lined trays cover with dry cloth and then a damp cloth Let rise until puffy 1 to 14 hours Heat oven to 475 degrees and place oven rack at the lowest point Turn each ball on floured board flatten roll out from the center with four strokes each way to make a 4 to inch round thick Precise thickness is important but the circle may be irregular Gently lift the round of dough and place 3 to 5 loaves on an ungreased pan 4 inch three-sixteen- th apart Put in oven two inches from (Continued on page 15) Divide one-thir- Mlndee Monk ANNUAL ANNIVERSARY mm Junior Divialon For Graduation Give— BULOVA '&F-- COMPLETE WITH BEDDING QUEEN SIZE PACKAGE HEAVY DUTY BED FRAME YOUR CHOICE OF GLIDERS OR 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