FORT FAIRFIELD, Maine – The Maine Agri Women, in conjunction with the Maine Potato Board, recently held a Maine potato-cooking contest during the 60th annual Potato Blossom Festival. The event seeks to promote and bring attention to the importance of the potato in Aroostook County.
There were six categories in the potato-cooking contest: breads, casseroles, desserts, salads, soups, and appetizers. Winners in each category were chosen on four qualities: appearance of the dish, texture, ease of preparation, and flavor.
Winners each received $25 for first place and $15 for second place. The overall winner received $200.
First place winners were: Lillian Shaw (salads), Mary Otis (dessert and bread), Roxanne Poole (soup), Samantha McDonald (appetizer), and Shirley Brittain (casserole).
The overall winner was Roxanne Poole. Her Potato and Ham Soup recipe is as follows:
Potato and Ham Soup
In soup kettle, sauté: 1 chopped onion
1/2 cup butter
Add: 8 cup peeled Maine potatoes, cubed
1 grated carrot
Cook over low heat, 5 minutes.
Add: 3 cups milk
1 pound diced smoked ham
2 teaspoons salt
Dash of pepper
Directions: Cook until potatoes are tender. Do not drain. Mash potatoes slightly. While potatoes are cooking, melt 12 tablespoons butter in medium saucepan. Add 1 pint whipping cream. Allow mixture to simmer a few moments. Next, add 5 ounces fresh grated Parmesan cheese (a little at a time). Stir so there are no clumps. Bring this to a low boil stirring constantly. Add this sauce to the soup kettle, mix thoroughly and enjoy.
