Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Aug. 4, 2004)
2004 Celebrate Heppner Pie Contest Winners Bessie fcetzell U of 0 Newspaper Library Eugene. OR 97*03 (L-R): Judges Aloha DeSpain, John Gochnauer, George Koffler and Betty Carlson sample the pies at John's Place for the Celebrate Historic Heppner Pie Contest. VOL. 123 NO. 31 8 Pages Wednesday, August 4,2004 Morrow County, Heppner, Oregon Shamrockettes perform at Celebrate Heppner The Morrow County Fair and Rodeo Court consisting of: (Back Row L-R): Pennant Bearers Makayla Anderson and Amanda Kennedy and (Front Row L-R): Princess Jessica Wainwright, Queen Lexi Kennedy and Princess Emily Bergstrom, helped circulate and deliver pies to the auction crowd. F ifteen pies were auctioned at the third annual H eppner C ham ber of Commerce pie auction in City Park on July 30 as part of the Celebrate Historic Heppner festivities. Monies raised from the auction totaled nearly $1000. A special donation was also made by Forrie and Gayle Burkenbine in lieu of buying a pie. "The money will be used by the H eppner Chamber for marketing the community and encouraging The Shamrockettes perform a dance routine to entertain the crowd gathered in City Park celebrating people to come and support Heppner businesses,” said Heppner. More pictures page four. Claudia Hughes, Chamber Executive Director. Joe Lindsay was the P rincess Jessica au ctio n eer, w hile the W ainw right, 17, an Morrow County Fair and upcoming senior at Heppner Rodeo Court circulated the H igh S chool, is not a pies through the audience. stra n g e r to the M orrow A fter the auction, C ounty F air and R odeo the Court, along with their Court; in 2000 she had the dad's kicked off the Little ho n o r o f serving as a McKay Creek Band dance. pennant bearer. Earlier in the day, the Wainwright became pies were judged with first interested in the rodeo court place going to Sonja Smith, because she thought it would second to Cam Wishart and be a great experience to meet a tie for third to Bonnie different people, as well as B ennett and Peggy be able to do something fun Fishbum. with her horse. “ We w ere also She has had her 14- pleased to have three junior year-old sorrel quarter horse, bakers. Matt Holland. Bryan Jazz, for six years and loves H olland and M aggie rid in g her and w orking Armato. enter the contest,” cows. said N ancy G ochnauer. Wainwright is also “Their pies were absolutely very active with school, 4- delicious and if they keep H and family. She is a junior trying I think they will come leader, with her mom, for the out winners in the follow ing 4-H Sheep Club, Critters years.” w ith A ttitu d e, and she Princess Jessica Wainwright volunteers her time at the F a ir office, helping wherever she is needed. At school, she is an honor roll student and a m em ber o f the N ational continued page tluee Princess Jessica Wainwright ALL NEWS AND ADVERTISEMENT DEADLINE: MONDAYS AT 5:00 P.M. Sonja Smith’s lemon m eringue pie won her a $100 g ift c e rtific a te sp onsored by S herrell Insurance. Lemon Meringue Pie meringue. Beat egg yolks slightly, gradually stir 1 cup of the filling into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and lemon peel. G rad u ally stir in lem on juice, gently mixing well. Pour hot filling into baked pastry shell. (N ote: “ I doubled filling recipe for fuller pie. Extra can be used for pie in miniature single servings by using a cupcake pan.”) In g red ien ts for meringue: 3 egg whites, V* teaspoon cream of tartar. 6 tablespoons sugar and Vi teaspoon vanilla. D irectio n s for meringue: Beat egg whites and cream of tartar in a 2-Vi quart bowl until foamy. Beat in 1 tablespoon of sugar at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Place meringue by spoonfuls on top of pie and evenly spread o v er hot filling, sealing to edges to avoid shrinkage. Bake at 350 degrees for 15 minutes. Cool on wire rack. Garnish: Cut three lemon slices. Then cut the slices from one side to center and m ake into a sp iral. When pie is cooled place slices on top of pie. Cam W ish a rt’s pecan chocolate rum pie won her a $50 gift certificate sp o n so red by S h errell Insurance. Ingredients for crust: % cup C risco, 1-Vi cups flour. Vt teaspoon salt, 1 -Vi teaspoons white vinegar, 1 egg and 1 or 2 tablespoons ice water to bond into ball. Directions for crust: C om bine in g red ien ts, adding the ice water last to bond the dough into a ball. Then roll onto floured bread board. Place in pie plate and poke crust with fork, enough to avoid bub b lin g and shrinking. Flute the edges and place foil lightly around edges to avoid burning when baking. Bake at 400 degrees for 9 to 11 minutes or until lightly brown. Set aside. In g red ien ts for lem on filling: \-Vi cups sugar, 1/3 cup plus 1 tablespoon cornstarch, \-Vi cups water. 3 eggs yolks (slig h tly b eaten ), 3 tablespoons margarine or butter, 2 teaspoons very finely grated lemon peel, Vi cup lemon juice, 2 drops yellow food color. D irectio n s for fillin g : Mix sugar and co rnstarch in 1 -Vi quart saucepan, gradually stir in water, cook and stir over medium heat until thickened and bubbly, stirring constantly. Reduce heat, cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites. Set whites aside for continued page three FINAL WEEK OF HARVEST HOURS! M o rro w C o u n ty C r a in G r o w e r s Lexington 989-8221 • 1-800-452-7396 For firm eq u ip m en t. vl»it our web u te i t WWW m cgg.net
