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Wednesday, April 16, 2014

Two dishes highlight of fair food contest entries

Mary Ann Lienhart-Cross writes about Elkhart County 4-H Fair food contests.
Posted on July 28, 2013 at 1:00 a.m.

Mary Ann Lienhart-Cross

Food & Nutrition

Wow, what a grand champion Elkhart County 4-H Fair the community has had. I want to thank all of the Purdue Elkhart County Extension volunteers and staff that help with the 4-H program, Home & Family Arts Building, Ag Hall and everyone who is a part of the Elkhart County 4-H Fair Board. The dedication and “can-do” attitude is greatly appreciated by the staff of the Purdue Elkhart County Extension office.

I have written about eating at the fair and there sure was great food to enjoy. My taste buds really enjoyed the pork burgers this year. The pork burgers were thicker, they were juicy and the sauce they use is the best. I can’t wait till next year for another.

I also wrote about entering all of the special food contests we have had in the Home & Family Arts building and some of you did enter, and I appreciate that.

You will find the winning recipes on our Purdue Elkhart Extension office website at http://www.ces.purdue.edu/elkhart (look for “Hot Topics”). I am sharing a couple in my column as I got to taste them and found them really delicious.

Savory Popcorn Salad

Pat Stahly, Goshen, first place, savory popcorn

2 (8-ounce) cans water chestnuts, cut into small pieces

1 bunch green onions, chopped into small pieces

1 pound bacon, fried and crumbled

1/2 cup sharp cheddar cheese, shredded

2 cups chopped celery

10-12 cups popcorn


1 cup mayonnaise

1/2 cup sugar

Mix all salad ingredients except popcorn. For dressing: Mix together and refrigerate for at least 1 hour prior to mixing into salad. Just before serving, mix popcorn into other ingredients and then mix with dressing. Serve immediately. Serves 10 to 12 people.

Chicken Broccoli Braid

Shelly Sharkey, Goshen, first place, main dish

2 large cans cooked chicken, chopped

1 small red onion, finely chopped

1 cup broccoli florets, chopped

1/2 cup salad dressing style mayonnaise

2 tablespoons sour cream

1 cup cheddar cheese

1/2 teaspoon garlic powder

2 tubes refrigerated crescent rolls

Roma tomatoes (optional)

Preheat oven to 350 degrees. Mix all filling ingredients in large bowl. Using round pizza stone, lay pointed ends of rolls toward outer edge overlapping slightly like a sun. Press together until hole in middle is about quarter-size. Place mixture in middle of dough, leaving enough dough in center to seal. Then place tip of dough towards center going around until done. Bake for 30-40 minutes or until brown. Garnish with tomatoes.

Mary Ann Lienhart-Cross is county extension director and an extension educator in health and human sciences at Purdue Extension Elkhart County. Contact her at lienhart@purdue.edu or 533-0554.

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