The Fair on the River ended on Saturday, July 9th. Thank you to all the volunteers for helping make the fair such a success! Especially, thanks for all your help registering entries and caring for the exhibits during the week.
Thanks to all the Smith County residents who exhibited their goods. Both residents and Family and Community Education (FCE) club members showed their talent with all the awards they won. A special congratulations to Night Owls FCE Club for winning the Hallie Mai Clemons FCE award of $100 for the FCE club with the most entries. Eleven best of Show Awards were presented.
Family and Consumer Sciences (FCS) exhibits Best of Show winners were:
· Photography- Kay Bennett
· Heirlooms- Pam Billington
· Floriculture- Lisa Harville
· Canning- Jill Wilmore
· Cooking- Lisa Gibbs
· Sewing- Denise R. Hackett
· Fine Arts (Amateur)- Paul McGinnis
· Fine Arts (Professional)- Betty Lankford
· Crafts- Karen Apple
· Quilts- Lisa Black
· Needlecraft- Barbara Hunter
In addition to Best of Show Prizes, a $10 premium check was awarded. Thanks to our wonderful FCS exhibit sponsors: Granville Bed & Breakfast (Randall and Peggy Clemons); Janice Lynch in memory of Janice Ellenburg; Nancy Hackett in memory of Loretta Rodenbach; Stan Webster in memory of Edith Stanton Webster; The Holliman Children in memory of Mack and Dot Holliman; Carol Webster in memory of Beatrice Webster; Elmwood/Chestnut Mound FCE Club in memory of Beverly Denton, Joann Gregory, and Ruthie Watson.
I hope everyone will start planning now on what they want to enter in next year’s fair!
Meatless Spaghetti
1 7 oz package spaghetti
1 stick margarine
1 small green pepper, chopped
1 small onion, chopped
1 14.5 oz can tomatoes
1 tbsp. sugar
1 small container cottage cheese
1/4 cup parmesan cheese
Cook spaghetti until tender. While spaghetti is cooking, melt margarine in large skillet and sauté onion, pepper, tomatoes, and sugar and let simmer. Drain spaghetti and place in large casserole dish. Pour sauce over spaghetti and add cottage cheese, then top with parmesan cheese. Bake at 350 degrees for 30 minutes. Serve with salad and r
