Creative Cooks Rule in the Great American Spam Championship at the Puyallup Fair
Puyallup, WA – Sept. 22, 2009 – Cooks know that SPAM is a versatile dish that is easy to use, and that is just what the judges were looking for in the “Great American SPAM Championship” at the Puyallup Fair. Judges scored first, second and third place awards for both the adult and kids divisions of this contest. The judging was based on taste, ease of preparation, and presentation. The Puyallup Fair runs through Sept. 27.
Sharon Chappell of Orting took first place in the adult division of the Great American SPAM Championship with her “SPAMSATIONAL Turkey Slaw.” Kathleen Seaton of Bonney Lake came in second place with “SLT Sliders.” Phyllis Coolen of Olympia came in third place with “Spring Rolls.”
In the kids division of the Great American SPAM Championship, 10-year-old Joshua Arnold of University Place was awarded first place with “Italian SPAMwiches.” Coming in second place was Peter LaBrash of Puyallup with “Spam-Kabobs.” In third place was Daniel delFierro of Seattle with his “Spamiyaki Meatballs.”
The first place winner in the adult and in the kids division received a cash prize of $150, second place received $50, and third place received $25. Along with their cash prizes, the both first place winners’ recipes will be entered in a national SPAM competition.
The adult National SPAM Champion grand prize is a trip to the 2010 WAIKIKI SPAM JAM event in Hawaii, valued at $3,000. The winner of the kid division gets the chance to win the National “SPAM Kid Chef of the Year” grand prize of $2,000. The first place recipes are:
“SPAMSATIONAL Turkey Slaw” – First Place, Adult Division
Sharon Chappell, Orting
12-ounce can of Oven Roasted Turkey SPAM
¾ cup sesame seed oriental dressing (such as Cha-Cha Chinese Chicken Salad Dressing)
2 red apples
two 12-ounce packages of broccoli slaw (contains broccoli, carrots, and red cabbage)
1 cup pineapple tidbits
½ cup cashews, coarsely chopped
Leaf lettuce to line plates
Directions:
1. Slice SPAM in the long direction into four slices. Turn and slice into four slices.
Cut each bundle into six slices. Put SPAM into a quart resealable bag. Pour in salad dressing
and seal. Place in refrigerator for at least eight hours. (Can be done the night before serving, or
before going to work.)
2. Cut each apple into 8 wedges; remove core. Cut each wedge into ¼-inch slices. Place apple
slices, pineapple tidbits, and broccoli slaw in a large bowl. Pour in SPAM and salad dressing.
Toss to coat.
3. Line salad plates with leaf lettuce. Put ¼ of mixture on each plate.
4. Sprinkle with two tablespoons of cashews.
Yield: Four large dinner salads
“Italian SPAMwiches” – First Place, Kids Division
Joshua Arnold, University Place
12-ounce can of SPAM
¼ cup zesty Italian salad dressing
4 Italian sandwich rolls
8 slices provolone cheese
1 tsp. Italian seasoning
4 slices red onion
½ cup sliced black olives
2 cups small lettuce leaves
¼ cup shredded parmesan cheese
Directions:
1. Cut SPAM into eight slices. Dip each slice into the Italian dressing and place two slices on
each roll.
2. Place two slices of provolone cheese on each sandwich then sprinkle ¼ teaspoon of Italian
seasoning over cheese on each sandwich.
3. Separate onion rings and place slice on each sandwich.
4. Divide the olives and lettuce between the sandwiches and sprinkle about two tablespoons of
parmesan cheese per sandwich.
5. Brush the inside of the tops of the rolls with salad dressing and place on top of sandwiches.
Yield: Four SPAMwiches
The Home Arts Department is sponsored by CORE 4.
The Puyallup Fair first started in 1900. This Pacific Northwest tradition is one of the top ten fairs in the world in attendance, and features big name entertainment, the PRCA Rodeo, rides, exhibits, food, flowers, and animals. For further information about the Sept. 11-27, 2009 Puyallup Fair, visit www.thefair.com or call the 24-hour hotline at (253) 841-5045.
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