Sixteen participants from seven county schools entered the Family Career Community Leaders of America County Pork Cook-off on Dec. 1. The event was sponsored by Cullman County Men’s and Women’s Farmers Federation. Prize money was contributed by both groups, and the Women’s Farmers Federation also provided contest judges.

Leah Blackwood of West Point placed first in the competition, with Nicky Helton of Fairview coming in second. Third place went to Cullman Area Career Center’s Josh Engle. Monica Cates of Cold Springs placed fourth, and Katie Goodwill of Holly Pond was ranked fifth.



Italian-Seasoned Pork Chops and Redskin Potatoes with Gravy Over Brown Rice

By Leah Blackwood, first place

6 center cut pork chops

2 packets of Italian and garlic seasoning

4 large redskin potatoes

1 box brown rice

1 packet brown gravy

4 T. butter

Wash and cut the redskin potatoes into smaller pieces. Put potatoes in a mixing bowl and with your hands, mix in the butter and packet of Italian seasoning. Put this mixture in a baking dish, cover with foil and cook at 350º for 30 minutes. Tenderize and season pork chops with Italian seasoning. Cook pork chops over medium heat until thoroughly cooked. Follow instructions on rice box and gravy packet. Put cooked rice onto a serving dish and assemble the pork chops and potatoes on top of the rice. Pour prepared gravy over all of this. Garnish with sweet green peas combined in some of the rice.



Fruit Ham

By Nicky Helton, second place

1 whole smoked picnic shoulder ham

1 can pineapple tidbits

1 can fruit cocktail

1 1?2 c. brown sugar

2 T. powdered sugar

2 whole cloves

1?4 c. water

1 can pineapple slices

1 pkg. leaf lettuce

Place ham in a large crockpot. Mix together the brown and powdered sugars in a mixing bowl. After sugars are combined, rub it on the ham in a thin coat. Place cloves in the bottom of the crockpot. Pour pineapple tidbits over the top of the ham.

Drain fruit cocktail, reserving the juice in a measuring cup; set fruit aside to be used as a garnish later. Pour the juice over the ham and then add the water to the crockpot. This will keep the ham moist. Cook on high for four hours or until tender. Garnish with the green lettuce leaf and the fruit cocktail.



Josh’s Blackened Pork Steaks

By Josh Engle, third place

2 pork steaks

Cajun spice blend

2 slices of pineapple

3 T. sugar

2 T. white vinegar

2 T. lemon juice

Fresh sprigs of mint (optional)

Sprinkle the pork steaks with Cajun spice blend. Sauté the pork steaks in a preheated iron skillet until blackened. You may need to use a bit of oil. Remove pork steaks.

Cook pineapple in the iron skillet until brown, if needed use a bit of margarine. Remove pineapple and cut into small cubes. Add the sugar, lemon juice and vinegar to the skillet; melt the sugar and add the pineapple pieces to this sauce.

Serve over the pork steaks and garnish, if desired, with the fresh mint sprigs.