Marshall County Student Studying Agriculture Earns College Scholarship
Auburn University student Erin Pankey of Marshall County received a $1,750 scholarship from the Alabama Farmers Agriculture Foundation and Marshall County Farmers Federation. She was recognized at the Alabama Farmers Federation’s Scholarship Reception at the Ham Wilson Livestock Arena in Auburn Sept. 20. Pankey is a junior studying poultry science, production track, and is from Guntersville. From left are Federation President Jimmy Parnell and Pankey.
McBrayer Graduates From A.L.F.A. Leaders, Named Discussion Meet Finalist
Hunter McBrayer of Arab in Marshall County graduated from the two-year Agricultural Leaders For Alabama (A.L.F.A. Leaders) program in Montgomery Aug. 2. The 17-member A.L.F.A. Leaders Class IV was recognized at the 46th Commodity Producers Conference hosted by the Alabama Farmers Federation, which sponsors the program. Members attended six institutes from Montgomery to Washington, D.C., to Spain during A.L.F.A. Leaders, which stressed personal development, communication, political involvement and an in-depth understanding of the Federation.
During the conference, McBrayer also was named a finalist in the statewide Young Farmers Discussion Meet. Discussion Meet simulates a committee meeting where contestants examine and problem-solve pressing agricultural issues. As a finalist, McBrayer received a Traeger grill courtesy of the Federation.
From left are Federation President Jimmy Parnell and McBrayer, who was a regional Extension agent at the time of his graduation.
Ellis Competes In Annual State Heritage Cooking Contest
Teresa Ellis of Marshall County entered her recipe for Bacon, Lettuce and Tomato Pinwheels in the 2018 Heritage Cooking Contest. The annual contest is sponsored by the Alabama Farmers Federation Women's Leadership Division and highlights a specific commodity. For 2018, pork was the highlighted commodity.
Bacon, Lettuce, and Tomato Pinwheels
1 (16 oz.) package bacon
1 (8 oz.) block of cream cheese
1 (8 oz.) tub sour cream
1 package dry Ranch dressing mix
6-7 large Roma tomatoes
2 cups shredded cheese
Salt and pepper to taste
8 count 10” flour tortillas
Directions: Cook bacon until crisp. Cool, then chop into small pieces. Mix together the cream cheese, sour cream, and dry Ranch dressing mix in a large mixing bowl. Cut tomatoes in half and remove seeds and juice. Chop into small (about 1/4”) pieces. Add shredded lettuce, tomatoes, and bacon to cream cheese mixture by hand with a spoon. Salt and pepper to taste. Place equal amounts of mixture on the flour tortillas. Roll tightly and wrap in plastic wrap.
Refrigerate at least 2 hours or overnight. Using a sharp knife, slice into 1/2” slices, discarding the end pieces.