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Jenkins’ recipe
goes to finals
Brenda Jenkins of Sperryville is among the top six teen finalists in Virginia’s state-wide Egg Cooking Contest. Her recipe Fig ’N Apple Nut Pie, was chosen by a panel of food professionals from among hun- f dreds of recipes submitted from all over Virginia.
Top prizes are $250 in cash, plus a dozen eggs a week for a year. Winners also advance to American Egg Board’s national competition, with a top prize of $4,000!
The final cook-off will be held on Saturday, September 20, from noon til 3:00, at the Science Museum of Virginia, 2500 West Broad Street, Richmond.
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