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
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