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Show THE OGDEN VALLEY NEWS Volume III, Issue II Page 15 November 15, 2000 Halloween at South Fork Garden Center By Katie Spainhower On Saturday October 21 at South Fork Garden Center the fun began at 11:00 a.m. when pumpkin-carving artists of all ages came and picked out their favorite pumpkin to paint or carve. At 1:00 p.m., children and parents were entertained and held spellbound by fun Halloween stories told by Nancy Hayes—alias the haunting holiday witch! After the finishing touches were made on the pumpkins, big and little goblins satisfied their sweet “tooth” by picking out their favorite apple dipped The Winning Recipes in caramel. Susie Spainhower, coowner of Southfork Garden Center and pumpkin carving judge, could not just pick one winner of the carving contest because all of the pumpkins were so wonderful in their own special way, so everyone was given a prize! While they lasted, the delicious winning pies and salsas were enjoyed! Pumpkin carving, music, stories, billie goats, and treats—altogether made for a fun day! Lisa Brasher took first place for her winning salsa. Heidi Bailey took second place. Karen Montgomery took first place for her winning Caramel Apple Pie, and Karen Bastow’s Dazzling Razzle Berry Pie tied for second with Deanna Mile’s Apple Pie. Susie Spainhower with some of the decorated pumpkins. Salsa 8 lbs. tomatoes chopped fine and drained 8 to 10 onions chopped fine 1 lb. green, red and yellow peppers chopped fine 1 bunch of celery chopped fine 12 small garlic cloves minced Jalapeno peppers to taste (1-2 mild, 34 medium, etc). Be sure to take seeds out and chop fine. ½ cup chopped fresh cilantro ¼ cup vegetable oil 1 cup red wine vinegar ½ cup sugar Salt and pepper to taste Cook all ingredients together in large pot. Bring to a boil. Allow to boil ten minutes. Reduce heat and simmer 30 minutes. Process. Richard “Billy Bob” Spainhower displays his thumb wrestler. Dallin and Jessica McDonald play with the goats. Pictured left: Brenda McDonald is dressed as the Scarecrow. Caramel Apple Pie 10 golden delicious apples 1 ¼ cup sugar 3 Tabls. Flour ¼ teas. Salt 1 ½ teas. Cinnamon pinch of nutmeg ½ cube of butter (1/4 cup) 1 Tabl. Pineapple juice Juice from one fresh lemon 1 double-crusted pie (top & bottom) crust, uncooked Shred apples in a bowl and add lemon and pineapple juice. In separate bowl add sugar, flour, salt, cinnamon, nutmeg and mix. Place piecrust in bottom of pie pan. Add ½ of sugar mixture over the bottom, then ½ of apple mixture. Dot with butter. Repeat. Place top crust over the top. Bake until done—about 50 minutes at 350 degrees. Caramel topping: 7 oz. sweetened condensed milk ¼ cup sugar 1 Tabl. brown sugar ¼ cup dark Karo Syrup 2 teas. butter ¼ teas. vanilla 1 cup chopped walnuts Combine sugars, corn syrup, vanilla, butter and milk. Heat until smooth without lumps. Add walnuts. Spread on top of semi cooled pie. Pictured right. Top clockwise: Ben Fisher, Sebastian Morris and Spencer Gilberry play in the pumpkins. 5 pm-9 pm 4 pm - 9 pm |