FOR IMMEDIATE RELEASE
July 23, 2009
Contacts:
Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@ag.state.co.us  
Christi Lightcap, Dir. of Communications, (303) 239-4190, Christi.Lightcap@ag.state.co.us  

SPAM® Main Dish Mania!
Create Classic Recipes in the National SPAM® Recipe Contest at the Colorado State Fair

PUEBLO, Colo. – Unleash your culinary creativity in the 2009 Great American SPAM® Championship, a recipe competition hosted at the Colorado State Fair.

Make a main dish with any SPAM® variety that’s a sure-fire crowd pleaser. Recipes should be simple to make and offer sensational and savory flavors! Revise a family favorite or traditional recipe with the magic of SPAM® products and see how your entry stacks up. A few simple ideas: spaghetti, mac & cheese, sandwiches, pot pies or even quiches.

Judges will rate each dish on taste (45%), ease of preparation (30%) and presentation (25%). For your entry, combine any SPAM® variety with up to nine other ingredients and deliver it to the fair for judging.

Two categories welcome both adults and youth. A set of prizes will be awarded for the top three recipes in each category. Entrants compete for local prize packages, big bragging rights and even national grand prizes.

In 2008, Ron Pearman, of Colorado Springs, won the National SPAM® Champion Award for his trendy appetizer: Mini SPAM® Nacho Burgers. It’s a new take on the traditional SPAMBURGER® Hamburger and a tasty twist on the mini burgers served at many restaurants. Recipe can be found below.

The contest will be held on Saturday, September 5, 2009; registration is now open with an entry deadline of Wednesday, September 3, 2009. It costs five dollars to enter and entry forms can be found at http://www.coloradostatefair.com/index.php?page=competitive_special_contests or by calling the General Entry office at (719) 404-2080.

The 2009 Colorado State Fair runs from August 28 – September 7, 2009. For more information, visit www.coloradostatefair.com 
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2008 NATIONAL GRAND PRIZE
MINI SPAM® NACHO BURGERS
(Ron Pearman, Colorado State Fair)

Photo available by emailing Christi.lightcap@ag.state.co.us

FOR SALSA:
3 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons minced canned chipotle chili in adobo sauce
3 plum tomatoes, seeded and diced
3 tablespoons diced red onion

FOR BURGERS:
1 (12-ounce) can SPAM® Classic
12msmall squares of cheddar cheese
1 (12-ounce) package small Hawaiian sweet rolls, lightly toasted
1 cup prepared guacamole
6 red pickled sliced jalapeño peppers, cut in half

Cooking Directions:

In medium bowl, stir together the salsa ingredients; set aside. Slice SPAM® Classic into six 1/2-inch thick slices. Cut each slice in half (you will have12 squares). Lightly grill or fry SPAM® squares until lightly browned on both sides. Place one slice of cheese on each piece of SPAM® Classic. Let cheese begin to melt. Place grilled SPAM® Classic on toasted roll bottoms. Top each burger with guacamole, tomato-chipotle salsa and a piece of jalapeño pepper. Makes 12 mini burgers.