75th Annual Montana Seed Show

ATTENTION QUILTERS:

It’s time again for the 75th Annual Montana Seed Show, and with it the 32nd Annual Quilt Show.

The show will be held Friday, March 20 from 10:00 am - to 5:00 pm and Saturday, March 21 from 10:00 am to 2:30 pm at the Band Room of Harlem High School.

Bring your entries and entry forms to Louise Nissen in Harlem, by 5:00 pm on Friday, March 13. No late entries can be accepted. Great cash prizes will be awarded. Get busy and get those projects finished and enter them in our show! You can enter quilts, quilted wall hangings, decorator items, clothing, etc.

Entry forms may be picked up at the Blaine County Library in Chinook, Havre/Hill County Library, Ben Franklin Crafts and Bearly Square Quilting in Havre, Gone to Pieces in Malta, Crazy Woman Quilts in Glasgow, and the Harlem Public Library and Richman Insurance in Harlem.

For more information, call Louise Nissen at (406) 353-2793 or Linda Tangen at (406) 353-2367.

ATTENTION Pie Bakers:

Not a fan onf double crust pies? If you have a recipe for a cream or dessert pie, the Montana Seed Show is sponsoring a contest for such pie. Entries will be taken on march 20th before 9:30 am at the Harlem High School Big Gym. The event has no age limit and prizes will be awarded for first, second and third place. Pies must include one of the following ingredients: Whipped Cream, Cream Cheese or Meringue. Be sure to include your recipe. For more information you can call Sandra Miller at (406) 357-4121 or Vickie Snider at (406) 262-3837. Here is an example of one of our past entries.

Judging Criteria:

- Overall Appearance - 25 points

- Texture, Flavor, Filling Consistency and Doneness - 40 points

- Overall Taste - 35 points

Pie Baking Rules: Class 124-B

- Pies must be 1 crust variety made with whipping cream, cream cheese or meringue with any tpye of fruit or flavoring.

- No Crust tops

- Pies must be in a 9 inch round minimum - (pie pan)

- Pies must be in disposable tin - (will NOT be returned)

- Any ingredients are allowed - Example: fruit fresh or canned, cookie crumbles, nuts, etc.

- 1 entry per person - anyone or age can enter, including ALL past winners.

- Pies must be cool on arrival.

- Full pie will be viewed by workers/judges before it is cut by workers.

- Pies must be accompanied with recipe.

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Peanut - Brittle Pie

2/3 cup Brown Sugar

1 envelope (1 TBS) unflavored gelatin

Dash of Salt

1 3/4 cups milk

2 slightly beaten egg yolks

2 TBS butter

1 tsp. vanilla

2 egg whites

2 TBS Granulated Sugar

1/2 cup crushed peanut brittle

1/2 cup whipping cream whipped

9 inch Favorite Pastry Shell

Combine brown surgar, gelatin, and salt. Stir in milk and eg yolks. Cook, stirring constantly over medium heat till gelatin dissolves and mixture thickens slightly. Add butter and vanilla. Cool till partially set. Beat egg whites to soft peakes: gradually beat in granulated sugar, beating to stiff peaks. Fold in gelatin mixture. Fold in peanut brittle and whipped cream. Chill till mixture mounds. Pile into cooled baked shell: Chill till firm.