Fairest Of The Fair - And Delicious, Too

Recipe correction: 11-6-96 D4 Incomplete instructions were given in the recipe for My Orange Marmalade (M.O.M.) Cake in the Sept. 25 edition of IN Food. The egg whites listed in the ingredients should be beaten with a whisk until thick and folded into the cake batter just before placing it in pans to bake. We apologize for any inconvenience.

Here are the winning recipes from the three cooking contests at this year’s Spokane Interstate Fair.

Butter Roca Cookies , Melissa Klein, an Edwall, Wash., high school junior who helps her mother with the cooking as the oldest of seven kids, won the Land O’ Lakes Butter Best Cookie Contest with these quick, cracker-based treats.

40 saltine crackers

1 cup brown sugar

1 cup butter

2 cups chocolate chips

Finely chopped nuts

Preheat oven to 350 degrees. Grease a jelly roll pan and place crackers on it in a single layer.

In a saucepan, melt butter, add brown sugar and boil gently for 3 minutes. Pour mixture over crackers and spread around.

Bake for 5 minutes, turn off oven and remove. Sprinkle chocolate chips over top. Return to oven for a few minutes, until chips are melted. Spread immediately and sprinkle with nuts.

Cut into squares while warm. Refrigerate for 30 minutes before serving.

Yield: About 40 cookies.

My Orange Marmalade (M.O.M.) Cake

This hearty cake took first place in the Softasilk Champion Cake Contest for Mary Lloyd, a Veradale mother of four who made it using her homemade honey-orange marmalade. The flour can be reduced slightly for a lighter cake, Lloyd says, particularly if using Softasilk.

Cake:

1-1/2 cups butter, softened

1-1/2 cups sugar

6 eggs, separated

1-1/2 cups cake flour

8 tablespoons orange marmalade

1 tablespoon orange juice concentrate, mixed with 2 tablespoons water

Glaze:

1 cup powdered sugar

1 tablespoon orange juice

1/2 cup marmalade

Orange slices and grated orange peel for garnish

Preheat oven to 350 degrees.

In large bowl, cream butter and sugar thoroughly. Add egg yolks, 1 at a time, blending well each time. Add 1 tablespoon flour and mix well. Add marmalade and orange juice mixture, gradually adding 1-2 more tablespoons water if marmalade is chunky and mixture seems too thick. Fold in remaining flour.

Place batter in bundt pan or 2 (9-inch) cake pans lined with waxed paper and greased. Bake for 1 hour, or until firm to the touch (cake will be golden brown). Cool competely and remove waxed paper. Top with glaze, or a frosting of whipped butter mixed with marmalade.

Spam Salad Italiano

Kary Serghini of Spokane advances to the national competition for a $2,500 shopping spree at Minnesota’s Mall of America after winning the local Spam cooking contest with this easy, flavorful salad.

3 cups mixed salad greens

1 cucumber, sliced

2 green onions, chopped

1 tomato, diced

1 can chopped, marinated artichoke hearts

3/4 small can chopped black olives

1/2 cup white cheese, such as provolone, diced

1 can Spam, diced

1 package Italian salad dressing mix

1/3 cup vinegar

1/3 cup oil

Packaged sourdough croutons

Toss together first eight ingredients (through Spam). Combine salad dressing mix, vinegar and oil and pour over salad. Top with croutons.

Yield: 6 servings.

, DataTimes The following fields overflowed: CREDIT = Rick Bonino The Spokesman-Review