Brothers Logan and Ethan Chase Allen, of Stanford, participated in The Great American Spam Championship (Hawaii and Island-Inspired Recipes) at the 2108 Kentucky State Fair on Tuesday, Aug. 21.

Logan placed first with his Spam Aloha Sliders. He received $175 cash and has a chance to compete for the National Spam Kid Chef of the Year Grand Prize. Ethan Chase placed third with his Samoa Spam Rolls. He received $25 cash.

Logan, 9, attends Highland Elementary School and Ethan Chase, 12, attends Lincoln County Middle School. They are the sons of Jessica Allen of Stanford and Phillip Allen of Lexington and the grandsons of Jean and Doug Combs of Waynesburg and Marlene Conner of Mt. Vernon.

Logan Allen – First Place
Spam Aloha Sliders

Ingredients:
1 can Hot and Spicy Spam, cut into squares and fried
Garlic powder to sprinkle over rolls
Cherry tomatoes, cut in half
1 cup crushed, fresh pineapple, drained
1 cup shredded mozzarella cheese
½ green pepper, cut into small pieces
1 tablespoon oil
8 Hawaiian rolls

Instructions:
Fry the Spam squares in oil for a few minutes. Cut Hawaiian rolls in half, sprinkle bottom half of roll with garlic powder, next place a Spam square, teaspoon of crushed pineapple, shredded mozzarella cheese and chopped green pepper. Replace roll top and place a cherry tomato on top. Bake at 300° for a few minutes until cheese melts. (serves 4)

Ethan Chase Allen- Third Place
Samoa Spam Rolls

Ingredients:
1 – 8 oz. can crushed pineapple with juice
¾ cup white sugar
1 – 12 oz. can Spam Lite, cut into small long slices
1 can Pillsbury Crescent Rolls
4 thin slices pepper jack cheese, cut into strips
¼ cup butter, melted
2 tablespoons oil

Instructions:
In small saucepan, bring the pineapple and sugar to a boil, then boil for 20 minutes, stirring often, until jam is thickened. Pour into a clean eight ounce jar, cool.
Separate crescent rolls into individual squares. Place fried Spam Lite strips on each crescent roll square and one tablespoon of pineapple jam on top of Spam, then roll up to form a roll. Place on greased cookie sheet and bake at 350° for 10 minutes. Cool, brush butter on top and place strips of pepper jack cheese criss cross on each cooled roll. (serves 6)