Years of persistence has paid off in the form of cash for along-time entrant to The DAILY LEADER’s annual Wooden SpoonCookbook Contest.

After eight years of submitting recipes to the contest, FayeBein of Brookhaven is this year’s grand prize winner for her “PorkChops Lombardy” dish. Winners were announced Thursday night at areception at the Episcopal Church of the Redeemer. This editionmarks the 25th year of the Wooden Spoon Cookbook.

Bein, a retired homemaker, also beat out four other finalists inthe Main Dish category.

“I’m just elated,” she said of the honor. “I love to cook.”

Bein is married to Ted, and they have lived in Brookhaven since1994. The Beins have three children, Larry, Phil and Kent.

It did not take Bein long after their move to get attached tothe contest.

“I’ve been entering since 1995,” she said.

Bein has been a finalist in the Wooden Spoon several times. Infact, her “Garden Cheese Ball” recipe was the category winner inthe For Your Health category in 2000.

Because the win came as a shock to her, Bein is unsure of whatshe will do with the prize money.

“I’ve got a lot of things to choose from,” she said.

Bein’s winning recipe was selected from approximately 190overall recipes submitted for the 25th annual cookbook. Her namewill be added to the list of the over 20 other overall winners inthe cookbook’s history.

Bein received $300 for the grand prize win and a $50 prize forwinning in the Main Dish category. All category winners alsoreceived $50 prize money from The DAILY LEADER and gifts and giftcertificates from area merchants.

Suzonne Rutland was named the first place winner in theAppetizer category with her “Roasted Corn with Avocado Dip”, whichshe discovered in an appetizer book from Southern Living magazine.Other finalists in the Appetizer category were Zenus Owens for”Shrimp Tarts”; Caron Smith for “Mini Mexican Quiches”; ChristiPurcell for “Lemon Fondue”; and Jackie Powell for “Armadillo Eggswith Crawfish”.

Winner in the Soups, Salads and Fruits category was GinnyShirley for her “Southwest Baked Potato Salad”. Her recipe wasmodified from a restaurant’s recipe. Other finalists in Category 2were Jackie Powell for “Crawfish Bisque”; Lydia R. King for “BestChicken Pasta Salad”; Zenus Owens for “Stuffed Apple Salad”; andKimmy Eubanks for “Asian Pasta Salad”.

Other finalists in the Main Dish Category are “HamburgerEggplant” entered by Kathryn Hall; “Tequila Marinated PorkTenderloin” entered by Pat Young; “Chicken Cordon Bleu Calzones”entered by Christi Purcell; and “Crawfish Enchiladas” entered byJackie Powell.

Caron Smith is the winner of Category 4 (Vegetables) with hersimply wonderful “Creamy Garden Spaghetti.” Smith’s recipe has beenshared throughout her family.

Other finalists in the Vegetable category were Mary C. Joneswith her “Fresh Green Beans”; Christi Purcell with her “SouthernCheese-stuffed Eggplant”; Sheila Day with her “Loaded GarlicSmashed Potatoes”; and Zenus Owens with his “Cajun StuffedTomatoes”.

Winner of the Desserts and Sweets category with “Turtle Cake” isHeather Goss. She got the recipe from an old family friend. Otherfinalists in Category 5 are Christi Purcell with “Lemon SupremePie”; Kimmy Eubanks with “Warm Apple Buttermilk Custard Pie”;Janice Holmes with “White Chocolate Bread Pudding”; and Mary C.Jones with “Pecan Souffles”.

Lydia King won in the Breads and Rolls category with her”Cantaloupe Bread with Praline Glaze”. She got the recipe from herdad, Percy Rutledge.

Other finalists in this category were Eileen Ebbers with “GuestHouse Cinnamon Rolls”; Carol Bechtel with “Oregano Garlic Braid”;Ron Barham with “Mississippi Croutons”; and Christi Purcell with”Olive and Sundried Tomato Bread”.

Winner in the For Your Health category was Jackie Powell withher “Triple Orange Fluff,” which she modified from a cookbook. Anextraordinary cook, Powell was also a finalist in this year’sAppetizers and Soups, Salads and Fruits categories. The otherfinalist was Ron Barham with “Crispy Dippers.”

Top winner in the Kids Cuisine category (for participants 16 andunder) was Haley Renfroe with her “Chicken Taco Wedges.” Haley isthe daughter of Missy and Tim Renfroe. Other finalists are LandonBeasley with “Green Bay Packer Salad” and Hunter Shirley with”Italian Pepperoni-Cheese Puffs”.

Kathryn Hall’s Hamburger Eggplant recipe was so delicious thatit was also chosen as the winner of the annual “Chucky” Award,named in honor of and chosen by former DAILY LEADER Publisher ChuckJacobs. Hall got the recipe through word of mouth many yearsago.

This year’s winner in the Employees category is Keri Leggettwith “Stuffed Bell Peppers”. Leggett got the recipe from hermother, who has been cooking them for as long as Leggett canremember.