The 24th Annual Hinklefest (celebrating all things chicken) was held September 18, 19 and 20 in Fredericksburg. The event serves as a unifying event for the community as well as raising funds to support the Matthews Library, Lions Park and Pool, Fredericksburg Fire Company, Community Center and the American Legion Auxiliary.

Featured in the event was a favorite recipe chicken cooking contest. Finished dishes were brought to the event and judged by Sheila Redcay of the Matthews Library and Julia Devine, a professional baker with Wendy-Jo's bakery in downtown Lancaster. The 13 contestants received gift certificates for chicken from the Bell and Evans retail Store. Winners in each of the three categories earned $50, $30 and $20, according to Co-chairs Alletta Schadler and Barbara Bauer.

A new category for kids cooking chicken legs attracted children 8 through 13 years of age. Eight-year-old Joshua Roth won first place with his Chicken Noodle Soup entry, besting his 13-year-old brother, Elijah, who entered BBQ Chicken legs. Alexis Shirk, a 10-year-old cook, won third with Cheddar Ranch Chicken Thighs. The Ethnic Chicken Breast recipe category featured Tex-Mex, Greek and Italian recipes with Chili Chicken Enchiladas by perennial contestant Shirley Rudy winning first. In the dessert category including at least four eggs, Debbie Miller, of Fredericksburg, won first with a simple Blueberry Pound Cake with Lemon Glaze in her first ever try in a baking contest. Nancy Rautzahn, of Fredericksburg, also a first timer, won second with classic Custard Pie using a unique method and third in the ethnic category with Chicken Saltimbocco. Mickey Gartlan took third place in desserts with a special occasion Snickers Cheesecake Cake and second ethnic Mediterranean Puff Pastry chicken. The variety of techniques and flavors demonstrate the versatility of chicken and eggs.

2015 Hinklefest favorite recipe chicken cooking contest winners

Shirley Rudy- Fredericksburg

3 or 4 boneless skinless chicken breasts, cut into bite-size pieces (enough for 3 full cups)

1/2 c. chopped onion

1/2 c. chopped red pepper

3 garlic cloves, minced

2 t. butter

3 tbsp. all-purpose flour

1 ½ c. chicken broth

6 tbsp. chopped green chilies

½ tsp. ground coriander

¼ tsp. pepper

1 ½ c. shredded Colby and Monterey jack cheese

¾ c. sour cream

6 flour tortillas (8 inches)

Sliced olives, chopped tomatoes and onions, optional


Heat oven to 350. Spray 13x9" glass baking dish with cooking spray. Heat a nonstick skillet over medium-high heat. Melt butter, Add chicken; cook 4-5 minutes, stirring frequently, until lightly browned.

Stir in onions, peppers and garlic. Cook 5 minutes, stirring frequently, until chicken is no longer pink in center and onion and peppers are tender.

Combine flour and broth bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies, coriander and pepper.

Remove from heat; stir in ¾ cup cheese and sour cream until cheese is melted. Combine chicken mixture with 1 ½ cup sauce. Place about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13"x9" dish. Pour remaining sauce over enchiladas.

Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and onions if desired. Yield: 6 servings.



Debbie Miller - Fredericksburg


2 sticks butter, softened

3 c. sugar

5 eggs

3 c. self-rising flour (if using plain flour add ½ tsp. baking powder)

8 oz. sour cream

1 tsp. vanilla or lemon juice

2 c. fresh blueberries, coated in 2 Tbsp. flour


Cream sugar and butter until well incorporated. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and sour cream alternately. Beat well. Fold in blueberries and pour into a greased tube pan. Bake at 325 degrees for 1-1/2 hours. Check cake the last half hour, may not take the whole baking time. Cool in the pan. Invert onto serving plate and glaze.


1-1/2 c. confectioner's sugar

Lemon juice

Lemon zest of one lemon.

Mix the confectioner's sugar, zest and lemon juice until you have the consistency you want for the glaze. Drizzle over the completely cooled cake.



Joshua Roth- Lebanon

24 drumsticks or 12 legs Chicken Legs

8 c. Water

3 big carrots

8 oz. wide noodles

4 ribs Celery

½ large Onion –

3 cups corn –fresh or frozen

Salt and pepper


First make the broth. Here is how to make the broth. Put chicken legs, 1 carrot, 2 pieces of celery and half of onion, salt and pepper, 8 cups of water in crockpot for 4-6 hours. Take chicken out of broth to cool. After it is cooled, debone and de-skin the chicken.

Put chicken bones back into broth and cook 12-16 hours on low heat. Strain the broth and pour broth into big pot. Add chicken back into the broth.

Slice 2 more carrots and 2 more pieces of celery. Add to the broth. Add noodles to broth. Add corn to broth. Bring to a boil. Add salt and pepper. Enjoy your soup.

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