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Mouth-Watering Fair Recipes
Mouth-Watering Fair Recipes
The Cookbook for
America's Favorite Fair Recipes
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1
Mouth-Watering Fair Recipes
Corn Dogs from the Linwood Grill
1/2 C. yel ow corn meal, finely ground
1/2 C. all-purpose flour
1 T. sugar
1 t. dry mustard (optional)
1 t. baking powder
Pinch salt
1/2 C. milk
1 whole egg, lightly beaten
1 T. melted butter
6 skewers (8 inches each) or popsicle sticks
6 hot dogs
Vegetable oil, for deep frying
Mix the corn meal, flour, sugar, dry mustard, baking powder and
salt together in a mixing bowl.
Add the milk, beaten egg and melted butter. Mix until smooth.
Using the skewers or popsicle sticks, skewer the hot dogs vertically
almost all the way through.
Dip each dog in the batter, coating evenly. Be sure not to coat
the sticks. (This works best if you
pour the mixture into a tal glass).
Deep-fry in vegetable oil at 375 degrees for about 2 minutes until
golden brown. Drain on paper
towels, let cool for 1 minute and eat!
Makes 6 corn dogs.
2
Mouth-Watering Fair Recipes
Banana Pops
Peel 6 bananas, cut each in half crosswise and insert Popsicle stick
in each half. Spread a thin
layer of creamy peanut butter over each banana half. Pour a 12-ounce
package of chocolate
minichips into a small pan or bowl; place bananas in the chips and
sprinkle chips to cover all
sides. Wrap with wax paper and place in the freezer to harden.
3
Mouth-Watering Fair Recipes
Fajitas-on-a-Stick
1 1/4 lb. boneless beef top sirloin steak, cut 1 inch thick
1/3 C. prepared Italian dressing
3 T. fresh lime juice
2 medium green or red bell peppers, each cut lengthwise into quarters
2 medium onions, each cut crosswise into 1/2 -inch slices
Salt
8 medium flour tortillas, warmed
Prepared salsa
8 9-inch bamboo skewers
Soak eight 9-inch bamboo skewers in enough water to cover for 10
minutes; drain. Trim fat from
beef steak. Cut steak crosswise into 1/2-inch-thick strips. Thread
an equal amount of beef,
weaving back and forth, onto each skewer.
In small bowl, combine dressing and lime juice, mixing wel ; brush
onto beef, peppers, and
onions. Place vegetables on grid over medium, ash-covered coals;
grill peppers, uncovered, 12 to
15 minutes and onions 15 to 20 minutes or until tender, turning
both once.
Approximately 10 minutes before vegetables are done, move vegetables
to outer edge of grid.
Place beef in center of grid; grill 8 to 10 minutes for medium-rare
to medium doneness, turning
once.
Season beef with salt, as desired; remove beef from skewers. Serve
beef and vegetables in
tortillas with salsa.
4
Mouth-Watering Fair Recipes
French Fries
4 or 5 large Russet baking potatoes, 10 to 12 ounces each, about
5 inches long and 2 to 2 1/2
inches across
2 1/2 quarts fresh frying oil
salt
Wash and peel the potatoes, trim into even rectangles and cut into
lengthwise slices 3/8-inch
wide and swish them in a basin of cold water to remove surface starch.
To prevent discoloration, drain them only just before frying; then
dry thoroughly in paper towels.
(May be prepared to this point several hours in advance.)
The first fry: Provide yourself with a bed of paper towels set on
a tray. Heat the oil to 325° F. Take
up 2 handfuls of the potato strips (about the equivalent of 1 1/2
potatoes) and scatter them into
the frying basket. Lower carefully into the hot fat, averting your
face to avoid oil sputters. Fry,
turning the potatoes frequently for 4 to 5 minutes, or until the
potatoes are soft through but not
browned. Lift out the basket, let it drain briefly, then spread
the potatoes on the paper towels and
continue frying remainder. Let cool for 10 minutes or up to 2 to
3 hours.
Second and final frying: Just before serving, heat the frying oil
to 375 to 400° F. Fry the cooked
potatoes by handfuls, as describe above, turning frequently, only
a minute or two, until golden
brown. Drain on paper towels, salt lightly, turn the potatoes into
a serving basket and continue
frying the remainder. Serve as soon as possible.
Makes 6 servings.
5
Mouth-Watering Fair Recipes
Frosty Strawberry Pops
1 pint basket strawberries, stemmed
1 5-oz. can evaporated milk
3 T. frozen orange, cranberry or pineapple juice concentrate
8 wooden craft sticks
8 3-oz. wax-coated paper cups
In blender container, blend strawberries, evaporated milk, and juice
concentrate about 1 minute
until smooth. Pour into 8 3-ounce, wax-coated paper cups. Place
in shallow pan and insert
wooden craft stick or plastic spoon into the center of each. Freeze
until firm, about 4 hours. After
pops are frozen, the can be transferred to a re-sealable plastic
bag for freezer storage. To
release pops from cups, dip briefly into hot water up to rim of
cup.
Yield: 8 servings
6
Mouth-Watering Fair Recipes
Berry Banana Fruit Smoothies
1 medium ripe banana
1 container (8 oz.) raspberry or strawberry yogurt
1 can (6 oz.) unsweetened pineapple juice (3/4 C.)
Peel banana. Cut banana into 2-inch pieces. Slice banana and place
in Quick-Stir Pitcher. Mash
banana until fairly smooth.
Add yogurt and juice to pitcher. Mix wel .
Pour into drinking classes.
7
Mouth-Watering Fair Recipes
Funnel Cakes
3 large eggs
2 1/4 C. milk
1/2 t. pure lemon extract
4 C. flour
1 C. light brown sugar
1 T. baking powder
1/2 t. salt
Oil for frying
Cinnamon powdered sugar for dusting
Preheat the oil to 375 degrees F.
In a mixing bowl, whisk the eggs, milk, and lemon. Whisk wel . Sift
the flour, sugar, baking
powder, and salt together. Fold the flour mixture into the egg mixture.
Stir until smooth.
Hold your finger over the funnel opening, fill with 3/4 cup of the
filling. Place your hand over the oil
and carefully remove your finger. Scribble and crisscross the filling
into the hot oil.
Fry until golden on both sides. Remove from the oil and drain on
paper towels. Dust with
cinnamon sugar mix. Repeat the process until all of the batter is
used.
8
Mouth-Watering Fair Recipes
Italian Sausages with Peppers and Onions
1 1/2 pounds Italian sausage
2 green peppers, sliced
1/2 cup water
2 onions, sliced
2 tablespoons olive oil
2 long hard rol s
Place sausage in hot cast iron skillet and brown on all sides. Add
water, cover and let steam for 5
to 8 minutes or until sausages are no longer pink in the middle.
Remove to plate. Drain off any
remaining water from skillet.
Add olive oil to same skillet along with peppers and onions. Cook
over medium heat until soft,
about 20 minutes. Place sausage in a rol with peppers and onions.
Serve.
9
Mouth-Watering Fair Recipes
Cockleburs
1 C. sugar
1/2 C. water
10 oz. pkg. raw peanuts
1/2 t. salt
1/4 t. red food coloring, optional
Boil sugar and water until sugar is completely dissolved. Add food
coloring if desired.
Add peanuts. Cook until most of the moisture is absorbed, stirring
constantly.
Pour onto a greased jel y rol pan. Bake 325 degrees for 10 minutes.
Stir. Sprinkle with salt.
Return to oven.
Bake 20 minutes more. Remove and cool.
10
Mouth-Watering Fair Recipes
Candied Apples
2 C. granulated sugar
2 C. corn syrup
1/3 C. cinnamon candy
1 C. water
3/4 t. cinnamon
1/2 t. vanilla
1/4 t. cloves
3/4 t. red food coloring
6 apples
Remove stems from apples, wash, and pat dry. Insert a wooden skewer
in each apple, running
through the apple from stem end to base without protruding all the
way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium-sized
saucepan. Cook until
candies dissolve, stirring constantly. Be careful not to boil. Add
cinnamon, vanilla, cloves, and
food coloring. Mix thoroughly. Boil mixture to 300° F. using a candy
thermometer without stirring.
While mixture is boiling, generously prepare a baking sheet with
cooking spray so it's ready
ahead of time. As soon as mixture reaches 300° F., remove it from
heat and quickly dip each
apple-one by one-into the mixture until it is thoroughly coated.
Set coated apples, standing on their bottoms with skewer pointing
up, on baking sheet until
mixture hardens. Let apples reach room temperature before eating.
11
Mouth-Watering Fair Recipes
Navajo Fry Bread
3 C. unbleached white flour
1 C. masa corn flour (not cornmeal)
3 T. sugar
1/2 t. salt
2 t. baking powder
1 C. warm water
Peanut oil or lard for deep-frying
You will need a wok or deep heavy pot for deep-frying, a medium-sized
bowl and tongs.
Fill your wok or pan with 2 inches of peanut oil or lard and heat
over medium to medium-high
heat.
Meanwhile, combine the dry ingredients in a bowl. Make a wel in
the center and stir in the water.
Mix to form a dough, and knead briefly. The dough should be soft
but not sticky. Add a little more
flour or water if necessary.
Cut the dough into 8 equal pieces. Flatten one piece to a thin disc
about 5 inches in diameter and
less than 1/4inch thick. Cut a 1-inch triangular wedge out of the
center of the bread and test the
oil temperature by dropping the wedge into the oil. The oil should
sizzle quietly and the dough
wedge should begin to change color. If it burns or sizzles fiercely,
the temperature is too high;
adjust it accordingly. Slide the bread into the oil (the oil will
sizzle and bubble up through the hole
in the middle) and cook until golden on the bottom, about 2 to 3
minutes.
Then turn over, taking care not to splash yourself with oil, and
cook until golden, approximately 1
1/2to 2 1/2more minutes. As the bread cooks, shape the next one
and cut a triangular hole in the
center.
Place the cooked bread on a plate lined with paper towels to drain
while you prepare and cook
the remaining breads. Serve warm.
Makes 8 servings
12
Mouth-Watering Fair Recipes
Indian Fry-bread Tacos
Fry bread mix:
4 C. white flour
1/2 t. salt
1 T. baking powder
1 3/4 C. lukewarm water
Indian taco toppings:
1 22-oz. can of chili beans (or make your own pot of beans)
4 large ripe tomatoes
1 head of lettuce
2 lbs. hamburger
1 lb. cheddar cheese
Fry bread:
Combine all dry ingredients. Add water and knead until dough is
soft but not sticky. Add more
flour if needed. Let dough sit for 4 hours and knead occasionally.
Shape dough into balls the size
of a small apple. Roll out dough to the size of a tortilla. Dough
should be about 1/2-inch thick.
Poke a small hole in the middle. Fry dough mixture in hot vegetable
oil; oil should be about an
inch deep. Brown on both sides. Drain and serve hot. (A shortcut
for flour mixture is Gold Medal
Self-Rising Flour and water; 4 cups self-rising flour and 2 cups
lukewarm water.)
Indian taco toppings:
Cook hamburger and season to your taste. Prepare beans. Dice tomatoes,
chop cheese, shred
lettuce. Spread meat and bean mixture on hot bread, top with lettuce,
tomatoes and cheese.
13
Mouth-Watering Fair Recipes
Chicken Fried Oyster Tacos
16 oysters, shucked
1/2 C. buttermilk
1/2 C. white cornmeal
1/2 t. salt
1/2 t. pepper
Canola oil, for frying
2/3 C. sour cream
2 chipotle peppers in adobo sauce, chopped
1 T. fresh lime juice
2 T. chopped garlic
Salt, to taste 8 heated corn tortillas (can substitute flour)
1 head Boston lettuce, rinsed, drained and torn
1 C. diced, seeded tomatoes
Soak oysters in buttermilk for 5 minutes. Place cornmeal, salt and
pepper in flat bowl and dredge
oysters in mixture and set on plate to fry.
In small skillet, pour canola oil to 1 inch depth and heat to 375
degrees. When oil is hot, slip in the
oysters and cook 1 minute. Transfer to paper towels and keep warm
while others are being fried.
To make the sauce, combine sour cream, chopped chipotle, lime juice,
garlic and salt. Cover and
place in refrigerator until ready to serve.
To serve, place 2 oysters on each tortilla, top with lettuce, tomatoes
and chipotle sour cream
sauce.
Makes 8 appetizer servings.
14
Mouth-Watering Fair Recipes
STATE FAIR CAKE
1 1/2 c. sugar
1/2 c. butter
2 eggs
1 c. water, or half milk and half water
2 1/4 c. flour
2 tsp. baking powder
Salt
Cream sugar and butter. Add eggs and beat until white or light in
color (this is the secret to this
cake). Mix flour and baking powder and add alternately with liquid.
FOR SPICE CAKE, ADD:
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
FOR MARBLE CAKE, TAKE HALF OF MIXTURE AND ADD:
1 sq. chocolate
1 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Or use half of mixture and add red food coloring.
15
Mouth-Watering Fair Recipes
AMBER'S COUNTY FAIR MUFFINS
1 3/4 c. unsifted all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, wel beaten
3/4 c. milk
1/3 c. liquid shortening
Preheat oven to 400 degrees. Grease muffin pan. Combine flour, sugar,
baking powder and salt
in large bowl. Stir wel . Combine egg and milk in small bowl, the
pour into the dry ingredients. Add
shortening. Stir just until moist. (Batter will be lumpy.)
Spoon into greased muffin pan, filling each about 2/3 full. Bake
until golden brown. (Delicious
served warm with jel y or honey!)
16
Mouth-Watering Fair Recipes
ANTIQUE FAIR BEEF BARBECUE
1 (3 - 3 1/2 lb.) chuck roast
1 can consomme
Put roast in Dutch oven, add consomme. Do not brown roast. Simmer
5 to 6 hours, covered, until
meat pul s apart easily. If necessary, add more consomme during
cooking. Remove meat, skin
excess grease from consomme (easier if cooled first), and measure
remaining liquid for use in the
following sauce.
SAUCE:
1 lg. onion, sliced very thin
1 c. chopped celery
1/4 c. brown sugar
1/4 c. prepared mustard
2 tbsp. Worcestershire sauce
2 c. reserved liquid, adding water if needed
1 c. catsup
1 (15 oz.) can tomato sauce
Cook onion and celery in small amount of oil until tender. Add remaining
ingredients. Simmer 20
minutes. Shred roast (easier if cool) and add to sauce. If it becomes
too thick, dilute with
consomme, water or tomato juice. Will fill 12 to 14 buns; serves
about 8.
17
Mouth-Watering Fair Recipes
CHERYL'S COUNTY FAIR ZUCCHINI BREAD
3 eggs
1 c. oil
1 1/2 c. sugar
1 tsp. salt
3 tsp. cinnamon
2 tbsp. grated orange peel
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. soda
1/4 tsp. baking powder
1 c. chopped walnuts
Beat egg yolks until light and fluffy. Add the oil, sugar, salt,
cinnamon, orange peel, zucchini and
vanilla. Mix well.
Combine the flour, soda, baking powder and walnuts and add to above
mixture. Bake at 325
degrees for 1 hour. Makes 2 loaves.
18
Mouth-Watering Fair Recipes
CHICKEN SCARBOUROUGH FAIR
3 chicken breasts, boned, skinned and halved
1/2 c. butter, melted
Salt, pepper
6 slices Mozzarel a cheese
Flour
1 egg, beaten
Fine dry bread crumbs
2 tbsp. chopped parsley
1/4 tsp. sage
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 c. dry white wine
Flatten chicken between sheets of wax paper. Spread flattened breasts
with half the butter.
Season with salt and pepper and place 1 slice cheese on top of each.
Rol chicken, tucking in
ends. Coat lightly with flour. Dip in beaten egg. Rol in bread crumbs.
Arrange chicken rol s, seam side down, in shallow baking dish. Refrigerate
at this point if not
baking immediately. Before serving, remove dish from refrigerator.
Melt remaining butter and add
parsley, sage, rosemary and thyme. Bake at 350 degrees for 30 minutes
basting with butter
mixture. Pour in wine and bake and additional 20 minutes, basting
with pan liquid. Serve chicken
rol s on platter or individual plates and spoon pan liquid around
rol s. Makes 6 servings. You may
want to add garlic or shallots.
19
Mouth-Watering Fair Recipes
COUNTRY FAIR BREAD
3 pkg. dry yeast
1/3 c. honey
2 eggs, beaten
1 c. dry milk
2 c. whole wheat flour
4 1/2 c. warm water
1/4 c. melted shortening
12-14 c. flour
1 c. rye flour
Preheat oven to 400 degrees. Dissolve yeast in water; add honey
and eggs. In large bowl mix dry
milk, salt and 4 cups of flour (for whole wheat bread, substitute
whole wheat and rye flour for 3
cups). Add yeast mixture and mix well. Add shortening and let stand
until bubbles form (20
minutes). Add flour, 1 cup at a time until stiff.
Turn on floured board and knead until elastic. Let rise in greased
bowl until double. Form into 4
loaves. Let rise to 1 1/2 inches above pan. Bake at 400 degrees
for 15 minutes; reduce to 375
degrees and bake 20 minutes. Loaves should sound hollow. Cool on
rack before wrapping.
Freezes wel . Makes 4 loaves.
Notes: Begin with whole wheat and rye flour for whole wheat bread.
Bon Apetit!
20
Mouth-Watering Fair Recipes
COUNTRY FAIR CASSEROLE
1 1/2 c. cooked brown rice
1 (10 1/2 oz.) can cream of chicken soup
1 c. diced cheddar cheese
1/2 c. half and half
2 (10 oz.) pkgs. frozen broccoli
Cook broccoli; drain wel . Mix other ingredients wel . Layer alternately
with broccoli in 1 1/2 quart
casserole. Cover and bake in 350 degree oven for 25 to 30 minutes.
21
Mouth-Watering Fair Recipes
COUNTRY FAIR CASSEROLE
1 (8 oz.) pkg. elbow macaroni
1 lb. ground beef
1 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 can cream of celery soup
1 (8 oz.) carton sour cream
1 can English peas, drained
Cook macaroni according to package directions; drain. Combine ground
beef, onion and
seasonings in a skillet. Saute meat mixture until lightly browned;
drain. Stir in cream of celery
soup; cover and simmer 10 minutes. Stir in macaroni and remaining
ingredients; bake in lightly
greased 2 1/2 or 3 quart casserole dish for 35 minutes at 350 degrees.
Serves 8.
22
Mouth-Watering Fair Recipes
COUNTRY FAIR CHICKEN
2 1/2 - 3 lb. cut up fryer
1/2 c. Parmesan cheese
1/4 c. flour
1 tsp. paprika
Dash of pepper
1 slightly beaten egg
1 tbsp. milk
1/4 tsp. butter
Combine cheese, flour and seasonings. Dip chicken in combination
of egg and milk. Coat with
cheese mixture. Place in baking dish. Pour melted butter over chicken.
Bake at 350 degrees for 1
hour
23
Mouth-Watering Fair Recipes
COUNTRY FAIR PORK CHOPS
2/3 c. Worcestershire sauce
1/2 c. vegetable oil
1/2 c. cider vinegar
1/4. water
8 pork chops, 1 inch thick, center cut best
In spray bottle, mix Worcestershire sauce, oil, cider and water.
Makes 7/8 cup.
Spray chops on both sides with mixture. Grill chops about 4 inches
from heat on first side about
10 minutes. Turn, spray again with mixture and grill on second side
10 minutes. Spray several
times while cooking.
Note: Mixture, if desired, can be used to marinate pork chops several
hours in refrigerator before
grilling.
24
Mouth-Watering Fair Recipes
COUNTY FAIR AWARD WINNING ZUCCHINI CAKE
1/2 c. butter
1/2 c. oil (vegetable)
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk OR 1/2 c. milk + 1 tsp. vinegar
2 1/2 c. flour
1/4 c. cocoa
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 c. chopped nuts (optional)
2 c. grated zucchini
1/2 c. chocolate chips
Mix butter, oil and sugar. Add eggs and mix. Add vanilla and buttermilk.
Stir in flour, cocoa, soda,
baking powder, salt, cinnamon. Mix wel . Add zucchini and nuts.
Mix thoroughly. Pour into 13 x 9
inch pan. Sprinkle chocolate chips on top before baking. Bake at
325 degrees for 40-45 minutes.
25
Mouth-Watering Fair Recipes
COUNTY FAIR BAKED BEANS
1 (28 oz.) can Campbel 's pork and beans
1/4 c. catsup
1/4 c. brown sugar
1 tbsp. finely chopped onion
1 tsp. prepared mustard
Combine all ingredients in 1-quart casserole. Bake at 350 degrees
for 1 hour.
26
Mouth-Watering Fair Recipes
COUNTY FAIR BARBECUE SANDWICHES
2 1/2 lb. boneless beef, trimmed
2 1/2 lb. boneless pork shoulder, trimmed
2 qt. water
2 ribs celery, cut up lg.
2 carrots, cut up lg.
2 sm. bay leaves
8 whole cloves
1 tsp. salt
1/4 tsp. black pepper
SAUCE;
2 tbsp. butter
1 c. chopped onion
1 1/2 c. water
1 c. catsup
1/2 c. cider vinegar
1/3 c. sugar
1 tbsp. plus 1 tsp. Worcestershire
1 tbsp. brown sugar
2 tsp. celery salt
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
MEAT: Preheat oven to 325 degrees. Place meat, vegetables, and seasonings
in large roaster.
Cover and bake for 3 hours. Remove pork and continue cooking beef
for another hour or until
tender. Remove meat and shred into bite size pieces while warm using
2 forks. Reserve broth for
another use.
SAUCE: In large saucepan, saute onion and butter until onion is
transparent. Add remaining
ingredients and mix wel . Add shredded meats, simmer over low heat
until mixture is thick and
juice, about 15 minutes. Do NOT stir too often - meat should stay
in good size pieces. Serve hot
on buns.
27
Mouth-Watering Fair Recipes
COUNTY FAIR BARBECUE SANDWICHES
2 1/2 lb. boneless beef, trimmed
2 1/2 lb. boneless pork shoulder, trimmed
2 qt. water
2 ribs celery, cut up lg.
2 carrots, cut up lg.
2 sm. bay leaves
8 whole cloves
1 tsp. salt
1/4 tsp. black pepper
SAUCE;
2 tbsp. butter
1 c. chopped onion
1 1/2 c. water
1 c. catsup
1/2 c. cider vinegar
1/3 c. sugar
1 tbsp. plus 1 tsp. Worcestershire
1 tbsp. brown sugar
2 tsp. celery salt
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
MEAT: Preheat oven to 325 degrees. Place meat, vegetables, and seasonings
in large roaster.
Cover and bake for 3 hours. Remove pork and continue cooking beef
for another hour or until
tender. Remove meat and shred into bite size pieces while warm using
2 forks. Reserve broth for
another use.
SAUCE: In large saucepan, saute onion and butter until onion is
transparent. Add remaining
ingredients and mix wel . Add shredded meats, simmer over low heat
until mixture is thick and
juice, about 15 minutes. Do NOT stir too often - meat should stay
in good size pieces. Serve hot
on buns.
28
Mouth-Watering Fair Recipes
COUNTY FAIR BREAD
5 to 5 1/2 c. all-purpose flour
1/4 c. sugar
2 tsp. salt
1 pkg. active dry yeast
1 1/2 c. milk
1/4 c. shortening
2 eggs
1 tbsp. water
1 egg white, slightly beaten
Poppy seeds or sesame seeds
In large mixer bowl, combine 2 cups flour, sugar, salt, and dry
yeast. In saucepan, heat milk and
shortening until milk is warm (shortening does not need to melt).
Add eggs and warm milk to flour
mixture. Blend at lowest speed until moistened; beat 3 minutes at
medium speed. By hand, stir in
remaining flour to form a stiff dough. Knead on floured surface
until smooth and elastic, about 3
minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm place until light and doubled in size, 1
1/2 hours. Punch down dough;
divide into 6 portions. Shape each portion into a strip 8 inches
long by rolling between hands.
Braid three strips together. Place braid on greased cookie sheet.
Braid remaining three strips and
place on cookie sheet. Cover; let rise in warm place until light
and doubled in size, about 45
minutes. Brush with mixture of egg white and water. Sprinkle with
poppy seeds or sesame seeds.
Bake at 375 degrees for 35-40 minutes until golden brown
29
Mouth-Watering Fair Recipes
COUNTY FAIR CARROT CAKE
1 1/2 c. oil
2 c. sugar
4 eggs, separated
3 c. carrots, grated
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
ICING:
2 c. powdered sugar
2 tsp. vanilla
8 oz. cream cheese
Blend together oil and sugar. Add egg yolks and blend. Stir in carrots.
Add flour, cinnamon, soda
and salt and mix. Fold in beaten egg whites. Pour batter into greased
and floured 9"x13" cake
pan. Bake at 350 degrees for 30 to 35 minutes.
TO make icing blend sugar with softened cream cheese. Add vanilla
and mix on high until smooth
and creamy.
30
Mouth-Watering Fair Recipes
COUNTY FAIR CHAMPION GINGER SNAP COOKIES
3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Cream shortening and sugar. Add molasses and egg, beat. Add dry
ingredients, mix wel . Rol in
small bal s, dip into sugar. Bake at 375 degrees, for 12-15 minutes
on greased sheet.
31
Mouth-Watering Fair Recipes
COUNTY FAIR CASSEROLE
6-8 potatoes
1 green pepper
1 lg. onion
2 lbs. roasted sausage
1 1/2-2 c. milk
Velveeta cheese
Peel and slice potatoes into large greased casserole dish. Alternate
with green pepper and onion.
Cut roasted sausage into 1 inch pieces and place on top. Cover with
slices of Velveeta cheese,
enough to cover top of dish. Add milk. Bake 1 1/2 to 2 hours at
350 degrees.
32
Mouth-Watering Fair Recipes
COUNTY FAIR CHERRY COFFEE CAKE
4 eggs
1 c. white sugar
1 c. oil
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 can cherry pie filling
Mix all ingredients together except pie filling. Pour half the batter
into greased 9x13 inch pan.
Spread pie filling on batter. Pour remaining batter (ribbon fashion)
on top of pie filling. Sprinkle
cinnamon on top. Bake for 35 minutes at 350 degrees.
May be a little longer. Make sure middle is set. Drizzle confectioners'
glaze over while still warm.
33
Mouth-Watering Fair Recipes
COUNTY FAIR CHICKEN
1/2 c. (2 oz.) grated Parmesan cheese
1/4 c. flour
1 tsp. paprika - 1/2 tsp. salt - dash of pepper
2 1/2 to 3 lbs. fryer chicken, cutup
1 egg, slightly beaten
1 tbsp. milk
1/4 c. melted butter
Combine cheese, flour and seasonings. Dip chicken in combined egg
and milk. Coat with cheese
mixture. Place in 8 x 12 inch baking dish. Pour butter over chicken.
Bake at 350 degrees for 1
hour
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Mouth-Watering Fair Recipes
COUNTY FAIR ELEPHANT EARS
1 1/2 c. milk
1 tsp. salt
2 packets dry yeast
2 tbsp. sugar
6 tbsp. shortening
4 c. flour
Oil for frying
Powdered sugar, sifted
Cinnamon/sugar mix
Heat but do not boil milk, sugar, salt and shortening until shortening
is melted. Cool to lukewarm.
Add yeast and stir until dissolved. Stir in flour 2 cups at a time,
beating until smooth after reach
addition.
Put into greased bowl. Cover with damp cloth, let rise until double.
Dust hands with flour. Pinch
off pieces of dough size of golf ball. Stretch into 6-8 inch circle.
Drop into hot oil in pan large
enough to fry 6-8 pieces. Fry until pieces rise, turn with tongs
and fry until light brown. Drain on
paper towels and sprinkle with desired topping.
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Mouth-Watering Fair Recipes
COUNTY FAIR ICE CREAM
2 c. sugar
6 tbsp. flour
1 tsp. salt
5 c. milk
6 eggs
4 c. Half and Half
3 tbsp. vanilla extract
About 20 lbs. ice
2 to 3 c. rock salt
In large saucepan combine sugar, flour and salt. In medium bowl
beat milk and eggs. Add to
sugar mixture and blend. Cook over low heat, stirring constantly
until mixture thickens and coats
spoon, about 30 minutes. Cover and refrigerate to cool about 2 hours.
Pour mixture, Half and Half and vanilla into 4 to 6 quart ice cream
freezer can. Add dasher, cover
and place in freezer bucket. Half fill bucket with ice, sprinkle
with salt. Alternate layers of ice and
salt until about 1 inch below can lid.
Turn crank and freeze until stiff. It will take 35-45 minutes. Ice
cream will be soft. Remove dasher,
pack down ice cream and allow to harden. Makes 3 quarts.
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Mouth-Watering Fair Recipes
COUNTY FAIR PANCAKES
1 qt. med. sour buttermilk
3 eggs
1 tsp. salt
1 tbsp. sugar
4 tbsp. melted fat
1 tsp. baking powder and 1 tsp. soda sifted with enough flour to
make a medium batter
Beat eggs separately and fold in whites last
37
Mouth-Watering Fair Recipes
COUNTY FAIR PEACH PIE
3 c. presifted all-purpose flour
1 tsp. iodized salt
1 c. vegetable shortening
1 egg
1/4 c. cold water
1 tbsp. vinegar
PEACH FILLING:
2 cans (1 lb. 13 oz. each) sliced peaches
2/3 c. sugar
1/4 c. cornstarch
Dash salt
2 1/2 tbsp. butter
1 tbsp. lemon juice
Make crust: Combine flour and salt. Cut in shortening. Beat egg
and add water and vinegar; add
to dry mixture a tablespoon at a time and toss to mix. Divide in
two uneven halves and rol out
larger half on lightly floured board, 1/8 inch thick. Line a 10
inch pie pan.
Preheat oven to 400 degrees.
Make filling: Drain peaches, reserving 1/2 cup syrup. In saucepan,
combine sugar, cornstarch
and salt; stir in syrup. Cook and stir until thick and clear. Add
butter and lemon juice, then
peaches. Pour into crust.
Roll out remaining pastry. Cut shapes in top crust with small cutter.
Roll crust up on rolling pin
and unroll on top of pie. Seal and crimp edges.
Bake in 400 degree oven for 40 to 45 minutes. Plan to eat warm.
This pie takes literally hours -
like five - to cool.
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Mouth-Watering Fair Recipes
COUNTY FAIR SPUDS
1 pkg. (8 serving size) instant mashed potatoes
1 pkg. (8 oz.) cream cheese, softened
1/3 c. chopped onion
1 egg (beaten)
Salt and pepper to taste
Prepare mashed potatoes according to package directions, reducing
water to 2 1/4 cups and
omitting salt. Blend cream cheese into hot mashed potatoes. Add
onion, egg, salt and pepper;
mix wel . Transfer to a lightly greased 1 1/2 quart casserole dish.
Bake in a preheated 350 degree
oven for 45 minutes.
Note: This dish freezes wel , so it can be assembled and frozen
before baking. Let thaw in
refrigerator before baking
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Mouth-Watering Fair Recipes
FAIR KITCHEN MEATLOAF
10 lb. ground beef
2 c. chopped onion
10 eggs
10 c. cracker crumbs
6 c. tomato juice (46 oz. can)
10 tsp. salt
4 tsp. pepper
Mix all together and bake about 2 hours at 350 degrees in two 9
x 13 inch pans.
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Mouth-Watering Fair Recipes
FAIR LEMON PIE
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 1/2 c. water
3 egg yolks
2 tbsp. butter
1/3 c. lemon juice
1 1/2 tsp. grated lemon rind
MERINGUE:
3 egg whites
6 tbsp. sugar
FOR PIE: Combine 1/2 cup sugar, cornstarch and salt in double boiler,
gradually blend in water
and stir constantly until thickened. Beat together egg yolks, 1/2
cup sugar and a little hot mixture;
then stir all into remaining hot mixture. Cook over double boiler
2 minutes, stirring constantly.
Remove and add butter, lemon juice and lemon rind. Cool and pour
into 9 inch baked pie shell.
MERINGUE: Beat egg whites until foamy. Add sugar, 1 tablespoon at
a time, beating after each
addition until stiff. Spread over top of pie. Sprinkle shredded
coconut over top and bake at 425
degrees for 5 minutes.
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Mouth-Watering Fair Recipes
FAIR POTATOES
1 egg, beaten
2 c. milk
1 c. grated Swiss cheese
1 to 2 tsp. salt
1/4 tsp. freshly ground pepper
Dash of freshly ground nutmeg
Garlic powder to taste
5 c. coarsely grated potatoes (about 4 bakers)
2 tbsp. butter
Mix beaten egg, milk, seasonings and 3/4 cup of the cheese. Mix
wel with the potatoes and pour
into a wel buttered 1 1/2 quart casserole. Cut 1 tablespoon of the
butter in small pieces and push
into the potatoes. Cut the other tablespoon of butter in pieces
and distribute over the top. Sprinkle
with remaining 1/4 cup cheese. Bake at 350 degrees for 1 hour and
fifteen minutes. The original
recipe called for 2 teaspoons but the church volunteers cut the
amount. Try 1/8 teaspoon garlic
powder the first time.
42
Mouth-Watering Fair Recipes
FAIR SOFT TACOS
1 lb. ground beef
1-3 cloves garlic, minced
Salt
Pepper
3 or 4 green onion, minced
3/4 c. chopped lettuce
12 corn tortillas
Oil
Taco sauce
1/2 c. coarsely mashed potatoes (with milk and butter)
In skillet, slowly cook beef until browned. Add garlic, salt and
pepper to taste. Drain fat. Add
green onions, lettuce, mashed potatoes, and taco sauce to taste.
Simmer slowly, about 7
minutes. In hot oil, heat tortillas, one at a time, just until softened.
Blot dry with paper towels. Put
spoonful of meat mixture on tortilla and roll up.
43
Mouth-Watering Fair Recipes
FOOD FAIR KING RANCH CHICKEN
Tortilla chips, broken
1 chicken, simmered, boned & shredded
1 can cream of mushroom soup with a lg. chunk of Velveeta melted
in it
1 can cream of chicken soup
1 can Ro-tel tomatoes
1 can green chilies
1/2 c. chicken stock
1/2 - 1 c. onions, chopped
Enough grated Cheddar cheese to cover casserole
Layer the casserole in tortilla chips (tortillas may be substituted),
then a layer of chicken. Make a
sauce by combining the soups, tomatoes, chiles (can omit for a very
mild version), and the
chicken stock. Mix wel and pour over chicken. Next, a layer of chopped
onions is sprinkled over
the sauce, then a generous layer of grated Cheddar cheese. This
recipe will fill 1 large casserole
or 2 small (cake pan size) ones.
44
Mouth-Watering Fair Recipes
FUN FAIR BROWNIE PIZZA
1 lg. box brownie mix
2 eggs
1/3 c. water
1/4 c. oil
1 c. chopped mini peanut butter cups
1 c. mini marshmallows
1 c. candy coated pieces
Preheat oven to 350 degrees. Grease a 10 to 11 inch pizza pan. Stir
together mix, eggs, water
and oil in large bowl (about 50 strokes). Spread mix in pan.
Bake at 350 degrees for 20-25 minutes, or until brownie begins to
pul away from the edge of pan.
Remove from oven; sprinkle peanut butter cups and marshmallows evenly
over top. Return to
oven and bake 5 minutes or until marshmallows begin to puff. Remove;
add rest of candy on top.
Cool completely before serving.
45
Mouth-Watering Fair Recipes
HARVEST FAIR CHILI
5 lbs. red beans
1/2 bushel tomatoes, chopped
10 hot peppers, chopped
6 lg. eggplants, peeled and cut in 1 inch cubes
5 sweet peppers, chopped
10 onions, chopped finely
2 lg. cans tomato puree
1/4 c. chili powder
1/2 c. oil
Pick over beans to clean of small rocks. Rinse and cover well with
water. Bring to boil turn off
heat and let sit 2 to 3 hours. Rinse and cover with fresh water.
Bring to boil, let simmer 1 1/2
hours until beans are tender.
Saute onions and eggplant until translucent, add peppers hot and
sweet and saute 5 minutes.
Add tomatoes and puree. Cook another 20 minutes and then add cooked
beans and chili powder.
Serve with corn chips, grated cheese and fresh salsa.
46
Mouth-Watering Fair Recipes
JOHNNY KAW FAIR SLOPPY JOES
5 lbs. hamburger
1 pt. tomatoes
1 pt. tomato sauce
1/3 pt. catsup
1 sm. onion, peeled
1/2 green pepper, seeded
2 tsp. salt
2 tbsp. sugar
Brown hamburger and drain fat. Blend remaining ingredients until
liquid. Pour into hamburger and
simmer 30 minutes. This is a large quantity, approximately 1/2 gal
on of Sloppy Joe Mix.
47
Mouth-Watering Fair Recipes
KENTUCKY STATE FAIR FAVORITE CAKE
1 1/2 c. plus 2 tbsp. sugar
2 c. flour
2 1/2 tsp. cinnamon
1 (4 oz.) shredded coconut
1 (8 oz.) can crushed pineapple
1 tsp. baking soda
1 1/4 c. oil
1/2 tsp. salt
4 eggs
Combine all ingredients in a large bowl. Blend with electric mixer
at low speed until ingredients
are combined. Turn mixer to medium speed; beat until smooth. Pour
in greased and floured pan.
Bake about 45 minutes in preheated 350 degree oven. Use a cake pan
that has lid for storage.
ICING:
2/3 stick butter
1 lb. powdered sugar
1 c. chopped pecans (or other nuts)
1 (8 oz.) cream cheese
2 tsp. vanilla
Whip butter and cream cheese together. Add other ingredients and
beat wel .
48
Mouth-Watering Fair Recipes
KID'S FAIR SUGAR COOKIES
2/3 c. shortening
3/4 c. granulated sugar
1 tsp. vanilla
1 egg
4 tsp. milk
2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Thoroughly cream shortening, sugar and vanilla. Add egg and milk.
Beat until light and fluffy. Sift
together dry ingredients, blend into creamed mixture. Cover and
chill for 1 hour at least. On lightly
floured surface, rol to 1/8" thickness. Use tuna can to cut.
Bake on ungreased cookie sheet at
375 degrees for about 8 to 10 minutes.
49
Mouth-Watering Fair Recipes
MICHIGAN FAIR COOKIES
Cream: 2 c. brown sugar 2 eggs
Mix with: 2 c. oatmeal 1 tsp. baking powder 1 tsp. baking soda 1/2
tsp. salt 1 tsp. vanilla
Add: 1 c. chocolate chips
Chill in refrigerator 1 hour. Make in balls about walnut size, then
roll in confectioners' sugar. Then
bake at 375 degrees for about 8 minutes.
50
Mouth-Watering Fair Recipes
MOM'S COUNTY FAIR SWEEPSTAKES WINNING
LEMON MERINGUE PIE
1 baked pie shell
FILLING:
1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
4 egg yolks
2 tbsp. grated lemon peel
2 tbsp. butter
1/4 c. lemon juice
In heavy 2-quart saucepan, combine sugar, cornstarch, and salt.
Gradually stir in 1 1/2 cups
water. Over medium heat, bring to boil, stirring constantly. Boil
1 minute. Mixture wil become
thick and translucent. Remove from heat.
Stir a little of mixture into egg yolks, continue adding mixture
until equal parts. Pour all back into
mixture. Stir and add grated lemon. Stir constantly over medium
heat until mixture boils again.
Boil 1 minute, remove from heat. Add butter. Stir until melted.
Gradually add lemon juice. Pour
into center of pie shell. Fill will spread out evenly by itself.
Let cool while making meringue.
MERINGUE:
2/3 c. egg whites (4 lg.)
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. sugar
Have egg whites at room temperature in medium bowl. Preheat oven
to 375 degrees. With mixer
at high speed, beat egg whites just until foamy throughout. Add
salt and cream of tartar. Beat just
to blend wel . Add sugar slowly. Beat until meringue is shiny and
stiff peaks form. Spread
meringue on pie. Make sure to seal edges. Bake 12 to 15 minutes
until lightly brown.
51
Mouth-Watering Fair Recipes
MORE THAN A FAIR SHAKE
May be a breakfast in itself or a mid-morning or afternoon refresher,
has several advantages over
a milkshake. It is lower in calories and can be even lower if low-fat
milk and lowfat yogurt are
used. 1 c. plain yogurt (lowfat or nonfat, as desired) 10 oz. pkg.
frozen fruit (strawberries,
peaches, blueberries, raspberries) Sugar or artificial sweetener,
optional
Place milk, yogurt, and frozen fruit in an electric blender container.
If the fruit is unsweetened.
You may want to add sugar or artificial sweetener to taste. Cover
and process until smooth. Yield
1 serving.
52
Mouth-Watering Fair Recipes
MRS. MINNIE'S RAISIN PIE (USED FOR THE
FAIR)
3 eggs
3/4 c. light brown sugar
1/4 c. soft butter
1 c. Karo molasses (Blue label)
1/4 c. black walnuts (crushed)
1 c. raisins
1 tsp. vanilla
Beat eggs adding sugar and butter beating at all times until thick
and fluffy. Beat in molasses until
that is fluffy. Add walnuts and vanilla, beat gently while adding
raisins. Pour into unbaked pie
shell. Bake at 375 degrees for 30 minutes or just firm in center.
Makes 1 (9 inch) pie.
53
Mouth-Watering Fair Recipes
NESHOBA COUNTY FAIR CASSEROLE
1 fryer
1 pkg. vermicelli spaghetti (approx. 8 oz.)
1/2 to 1 lb. hoop or sharp cheese, grated
1 lg. bell pepper, chopped
1 lg. onion, chopped
1 can sm. English peas
1 can Rotel tomatoes
Salt & pepper
1 stick butter
Boil fryer and take off bone. Cook spaghetti in chicken broth. Add
cheese. Cook onion and
pepper in butter until soft and add to spaghetti. Add peas and Rotel
tomatoes. Salt and pepper to
taste. Place in buttered casserole dish and bake 45 minutes to 1
hour.
54
Mouth-Watering Fair Recipes
PARTY FAIR MEAT BALLS
1 lb. lean ground beef
1 egg
1 tbsp. cornstarch
3/4 c. finely chopped onions
Salt and pepper to taste
Cooking oil
Combine these ingredients and form into very small balls. Fry in
oil and then drain.
In another pan, heat 1 cup of pineapple juice with 1 tablespoon
of oil and add the following
ingredients that have been mixed together:
1/2 c. sugar
3 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. vinegar
6 tbsp. water
Cook this mixture, stirring constantly until it thickens. Then add
the meatbal s. Can add 1 (8 1/2
oz.) drained pineapple bits and 1 large green sweet pepper, cut
in strips. (If preferred, omit
pepper.) Bring all this just to the point where it is good and hot,
but do not cook or the color and
crispness of the pepper will be lost.
55
Mouth-Watering Fair Recipes
PRIZE WINNING BROWNIES
2 sticks butter
2 c. sugar
1 tsp. vanilla
1 c. flour
2/3 c. unsweetened cocoa
2 c. walnuts
4 eggs
1/2 tsp. baking powder
Mix all ingredients thoroughly. Grease a square pan. Pour batter
into pan. Bake at 350 degrees
for 30 minutes.
56
Mouth-Watering Fair Recipes
SCARBOROUGH FAIR SALAD
1 lb. Louis Rich breast of turkey (any variety)
1 pkg. (2 oz.) slivered almonds
1 tart apple
1 tsp. lemon juice
2 stalks celery, chopped
2 green onions with tops, chopped
1 tbsp. chopped fresh parsley
Cut turkey into 1/2 inch cubes; set aside. Toast almonds in shallow
baking pan in 350 degree
oven for 8 minutes or until lightly browned, cool. Cut apple into
chunks and toss with lemon juice
in large bowl, add turkey, almonds, celery, onion and parsley.
HERB DRESSING:
1/2 c. mayonnaise
1/4 tsp. ground thyme
1/2 tsp. garlic powder
1/2 tsp. oregano leaves
1/2 tsp. pepper
1/2 tsp. rosemary leaves
1/2 tsp. sage
Combine dressing ingredients in small bowl; add to turkey mixture
and toss. Cover and chil
thoroughly. Makes 4 (1 1/2 cups) servings.
57
Mouth-Watering Fair Recipes
STATE FAIR CARAMEL CORN
2 c. brown sugar
1 c. butter
1/2 c. light corn syrup
1 tsp. salt
1 tsp. baking soda
1 tsp. butter flavoring
6 qt. popped corn
Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from
heat and add soda and
butter flavoring. Pour over popped corn. Mix wel and put into 2
large ungreased cookie sheets.
Bake at 200 degrees for 1 hour, stirring every 15 minutes. Turn
onto brown paper bag and store
in airtight container.
58
Mouth-Watering Fair Recipes
STATE FAIR CORN DOGS
1 c. flour
3/4 c. yel ow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 c. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightly beaten
egg. Mix quickly until nearly
smooth. Pour batter into a tall glass for dunking hot dogs. Fry
in hot deep fat until golden brown.
59
Mouth-Watering Fair Recipes
STATE FAIR CORN
4 unhusked ears of corn
Discard any soiled outer pieces of husk. Soak corn in cold water
5 to 10 minutes to clean and
moisten. Drain wel , do not dry. Set unhusked corn directly on ceramic
tray or in microproof
serving dish. Cook on high for 11 to 12 minutes.
Let stand 3 minutes. Peel back husks, discard silk, recover with
husks. Serve corn hot with butter
and salt. For increased servings allow 3 to 4 minutes cooking time
for each ear of corn.
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Mouth-Watering Fair Recipes
STATE FAIR CORN
Cooking time: 11 to 12 minutes. butter Salt to taste
Discard any soiled outer pieces of husk. Soak corn in cold water
5 to 10 minutes to clean and
moisten. Drain. Set unhusked corn directly on microproof serving
dish. Cook (microwave) on
high, 11 to 12 minutes. Let stand 3 minutes. Husk and serve hot
with butter. Makes 4 servings.
61
Mouth-Watering Fair Recipes
STATE FAIR FAMOUS CHESS BROWNIES
2 sticks butter
4 eggs
3/4 c. sugar
1 1/2 tsp. vanilla
2 c. self-rising flour
1 c. nuts
Melt butter, pour in bowl with sugar and beat. Put 1 egg, beat after
each. Add remaining
ingredients, beat wel . Bake at 350 degrees for 40 minutes. Bake
in loaf pan.
62
Mouth-Watering Fair Recipes
STATE FAIR FRESH LEMONADE
4 lemons
1 c. sugar
Ice (as desired)
Water
Cut lemons in half and squeeze juice from lemons. Pour into pitcher
(Tupperware pitchers work
best). Add sugar and ice. Shake to mix. Add water to make 1/2 gal
on. Use of an inexpensive
juicer makes the recipe go faster.
63
Mouth-Watering Fair Recipes
STATE FAIR HOT DOG (MICROWAVE)
1 jumbo hot dog
1 hot dog bun, split
Mustard
2 tbsp. sauerkraut, drained
Relish, chili, grated cheese or chopped onion
Slash both sides of hot dog in several places with a knife. Place
on microproof plate and cook on
High 1 minute or until hot. Place hot dog in bun. Add mustard, sauerkraut
and selected garnish.
Cook on High 15 seconds. Yield: 1.
64
Mouth-Watering Fair Recipes
STATE FAIR OF TEXAS POPPY SEED POUND
CAKE
1 tbsp. poppy seed
1/4 c. milk
6 eggs
3 c. sugar
1 c. butter
1 c. buttermilk
1/4 tsp. soda
3 c. flour
2 tsp. vanilla extract
GLAZE:
1 1/2 c. powdered sugar
1 tsp. melted butter
1 tsp. vanilla
1/2 c. milk
Soak poppy seeds in 1/4 cup milk. Separate eggs. Combine egg yolks,
sugar, butter and cream
wel . Add poppy seeds and milk to buttermilk. Combine soda and flour.
Add dry mixture to
creamed mixture alternately with buttermilk. Beat egg whites until
stiff. Fold into batter and add
vanilla.
Pour into a greased bundt pan and bake at 325 degrees for 1 hour
to 1 hour and 10 minutes.
Remove from pan and drizzle glaze over the warm cake. Serves: 2
to 12!
65
Mouth-Watering Fair Recipes
STATE FAIR PEAR PIE
1/2 c. brown sugar, packed
2 tbsp. flour
1/2 tsp. cinnamon
Pinch of allspice
Pinch of cardamom
Pinch of nutmeg
Pinch of salt
6 c. peeled, sliced pears
2 tsp. lemon juice
1 1/2 tsp. vanilla extract
Pie crust for 8 or 9 inch pie
In bowl, combine brown sugar, flour, spices and salt. Add pear slices,
lemon juice and vanilla.
Toss gently until wel mixed. Pour fruit into pastry lined pie plate,
mounding in center. Dot with
butter. Brush rim of bottom crust with water. Cover with top crust.
Fold edge under bottom crust.
Flute edge. Cut small steam vents, brush with milk and sprinkle
with sugar. Bake at 400 degrees
for 15 minutes, then at 375 degrees for 45 to 50 minutes more.
66
Mouth-Watering Fair Recipes
STATE FAIR SLUSH
8 c. water
2 c. sugar (can be reduced)
1 (46 oz.) can pineapple juice
1 (6 oz.0 can frozen lemonade
1 (6 oz.) can frozen orange juice
4 ripe bananas
1 lg. 7-UP
Boil water and sugar; cool. Combine all of the above and freeze.
(Can be frozen in milk cartons.)
Makes about 1 gal on. Remove from freezer several hours ahead of
serving to partially thaw.
When serving, put half glass of slush in glass; fill with 7-UP.
Recipe can be halved.
67
Mouth-Watering Fair Recipes
STATE FAIR SUGAR COOKIES
1 c. butter
1 c. vegetable oil
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 tsp. vanilla
4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
Sugar (white granulated or colored for holidays)
Cream first 4 ingredients, then add eggs and vanilla. Sift together
the remaining ingredients and
add to dough. Chill dough. Roll 1 tablespoon dough in sugar. Place
on ungreased cookie sheet.
Press down on balls with glass dipped in sugar. Decorate with sprinkle
if desired. Bake at 350
degrees for 12 minutes or until golden brown.
68
Mouth-Watering Fair Recipes
TRADITIONAL ENGLISH CHRISTMAS FAIRE!
CHRISTMAS PUDDING
1/2 lb. dark molasses sugar
14 oz. fresh white bread crumbs
1/2 lb. shredded beef suet
1 tsp. mixed spice
3/4 lb. sultanas
3/4 lb. raisins
1/2 tsp. salt
1/2 lb. currants
4 oz. candid peel, chopped
2 oz. blanched almonds finely chopped (optional)
2 lg. cooking apples, peeled, cored, and finely chopped
Finely grated rind and juice of 1/2 lemon
2 eggs beaten
1/2 pint guinness or milk stout
Approximately 1/4 pt. milk
2 silver threepenny or, Sixpenny pieces, wrapped in foil!
Put the dry ingredients, dried fruit, candied peel and chopped almonds,
if used, in a large mixing
bowl and stir wel to mix. Add the apples with the lemon rind and
juice, eggs and Guinness or milk
stout. Stir wel to mix. Stir in enough milk to make a soft dropping
consistency.
Pour the mixture into two greased 1 1/2 pint pudding basins. Bury
one silver coin in each
pudding. Cover the tops of the puddings with circles of greaseproof
(waxed) paper, then with foil.
Foil a pleat in the center and tie string around the rim. Leave
overnight.
Place the basin in the top of a steamer or double boiler, or in
a large pan of gently bubbling water
and steam for 4 to 5 hours, topping up the water level from time
to time during cooking.
Remove the basins careful y from the pan and leave until quite cold.
Discard the foil and
greaseproof paper and replace with fresh greaseproof paper and foil
before storing.
Stream again for about 2 hours before serving, with Brandy Butter.
69
Mouth-Watering Fair Recipes
WEST VIRGINIA STATE FAIR WINNING EGG
CUSTARD PIE
6 eggs, beaten
1/2 stick melted butter
1 c. sugar
1 tbsp. self-rising flour
3 tbsp. plain flour
2 1/2 c. milk
1 1/2 tsp. vanilla
Mix all the above ingredients together. Pour into a deep dish pie
crust. Bake at 350 degrees for
45-50 minutes.
70
Mouth-Watering Fair Recipes
WORLD'S FAIR CHICKEN
3 frying chickens, cut up
Salt and pepper
1 1/2 c. concentrated orange juice
1/2 c. chutney
1/2 tsp. cinnamon
Dash thyme
1/2 tsp. curry powder
1/2 c. almonds, slivered
1/2 c. white raisins
Season chicken with salt and pepper. Bake at 400 degrees for 45
minutes. Drain liquid. Combine
orange juice, curry, chutney, cinnamon, and thyme. Cook 10 minutes.
Pour sauce over chicken.
Add almonds and raisins. Marinate 24 hours. To serve, heat thoroughly
in a slow oven. Garnish
platter with bananas, pineapple and mandarin oranges.
71
Mouth-Watering Fair Recipes
VANILLA BOURBON BREAD
2 cups all-purpose flour
1½ cups sugar
2 teaspoons baking powder
¾ teaspoon salt
1½ cups heavy cream
3 large eggs
2 tablespoons bourbon
1 tablespoon vanilla
Heat oven to 350 degrees. Grease a 9- by
5-inch loaf pan. Combine flour, sugar, baking
powder and salt; set aside. Blend the cream,
eggs, bourbon and vanilla until thoroughly
mixed. Add to dry ingredients and stir by
hand just until dry ingredients are evenly
moistened. Pour into prepared pan. Bake at
350 degrees for 35 to 40 minutes or until a
toothpick inserted in the center comes out
clean. Cool in pan 10 minutes before removing
to wire rack to cool completely.
72
Mouth-Watering Fair Recipes
TEX-MEX WON TON APPETIZERS
(Minnesota State Fair)
1 package small (3½- inch) won ton wraps
1 (12-ounce) package bulk sausage (any flavor)
1 (8-ounce) bottle of ranch dressing
3 tablespoons Tabasco Green Pepper Sauce
1 (8-ounce) shredded cheddar cheese
1 small jar pimientos
1 small can black olives, sliced
½ cup mild salsa
In a large skillet, brown the sausage until
no longer pink; drain wel and crumble. Place
meat in a large mixing bowl. Heat oven to 350
degrees. Place won ton wraps in mini-muffin
tins, shaping to form small cups. Bake 5
minutes. Remove from oven and set aside.
Don't turn oven off.
Add ranch dressing and Tabasco sauce to
crumbled meat. Stir in shredded cheese,
pimientos, olives and salsa. Spoon mixture
evenly into each won ton cup. Bake at 350
degrees for an additional 8 to 10 minutes.
Serve hot. Make about 20 appetizers
73
Mouth-Watering Fair Recipes
PINEAPPLE CASHEW CHICKEN
(Michigan State Fair)
2 cubes low-sodium chicken bouillon
1 pound boneless, skinless chicken breast,
cut into strips
¼ cup strawberry vinegar
1 (20-ounce) can pineapple tidbits, drained;
juice reserved
1 medium green or red pepper
½ cup sliced onions
½ cup sliced carrots
1 cup broccoli florets
¾ cup cashews
Hot cooked rice
In a large nonstick skillet, brown chicken
strips; add onion and cook 1 minute longer.
Remove pan from heat.
Dissolve the chicken bouil on in the reserved
pineapple juice; add the vinegar and stir
wel . Add to the browned chicken. Return pan
to medium heat. Stir in broccoli, carrots,
pepper and cashews. Cook until vegetables are
crisp-tender. Add the pineapple tidbits and
serve over hot rice.
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Mouth-Watering Fair Recipes
APPLE-CRANBERRY COFFEE CAKE
(San Diego County Fair)
Cake:
3 cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 cup sugar
½ cup firmly packed brown sugar
1 teaspoon vanilla
3 large eggs
1½ cups sour cream
Filling:
1 cup dried cranberries
2 medium apples, peeled, cored and shredded
1/3 cup sugar
¾ teaspoon cinnamon
½ cup chopped, toasted walnuts
2 tablespoons cold butter
Heat oven to 350 degrees. Grease and flour a
10-inch Bundt pan. In a large bowl, combine
flour, soda, baking powder and salt. In a
large mixing bowl, cream butter, sugar and
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Mouth-Watering Fair Recipes
brown sugar until light and fluffy. Blend in
vanilla. Add eggs, one at a time, beating
wel after each addition. Add flour mixture
to creamed mixture, alternating with sour
cream. Mix to blend after each addition. In
small bowl mix all filling ingredients,
except the butter; set aside.
Spoon one-third of the cake batter into the
Bundt pan. Spoon half of the cranberry-apple
filling over batter and dot with 1 tablespoon
of butter. Spoon second third of cake batter
over filling. Spoon remaining filling over
batter and dot with remaining tablespoon of
butter. Spoon in remaining cake batter.
Bake at 350 degrees for 55 to 70 minutes or
until cake tests done when a long toothpick
or skewer is inserted in the center. Remove
from oven and cool in pan 10 minutes. Invert
onto a cooling rack. Cool completely, then
top with glaze.
Glaze
2 cups powdered sugar
1 tablespoon, plus 1 teaspoon fresh lemon juice
1 tablespoon milk
2 tablespoon butter, melted
½ teaspoon vanilla
Mix all until smooth. Drizzle over top of
cake. Garnish with dried cranberries and
toasted walnuts, if desired.
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Mouth-Watering Fair Recipes
BREAKFAST ENCHILADAS
(Iowa State Fair)
2 cups turkey ham, finely diced
½ cup chopped green onions
10 (8-inch) flour tortillas
2 cups (8 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 cups half-and-half
6 eggs, beaten
¼ teaspoon salt
Combine ham and onions. Place about 1/3 cup
of the mixture down the center of each
tortilla. Top with 2 tablespoons of cheese.
Rol up and place seam side down in a greased
9- by 13-inch glass baking dish.
In a medium-size mixing bowl, combine flour,
half-and-half, eggs and salt, mixing until
smooth. Pour mixture over filled tortillas.
Cover with plastic wrap and refrigerate
overnight.
To prepare: Remove pan from fridge and let
stand for 30 minutes. Heat oven to 350
degrees. Cover pan with foil. Bake at 350
degrees for 25 minutes. Uncover and bake an
additional 10 minutes. Sprinkle with
remaining cheese and bake 3 minutes longer or
until cheese is melted. Let stand 10 minutes
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Mouth-Watering Fair Recipes
Oriental Summertime Salad
2 packages ramen noodles (discard seasoning packet and break noodles
into bite-size pieces)
1/2 cup (1 stick) margarine
1/4 cup sesame seeds
1/2 cup vinegar
3/4 cup sugar
1 cup vegetable oil
2 tablespoons Kikkoman's naturally brewed soy sauce
3 pounds napa cabbage, thinly sliced
6 green onions, sliced
1 cup sliced strawberries
1/2 cup blueberries
1/2 cup pineapple tidbits
1/2 cup mandarin oranges
1/2 cup sliced honey roasted almonds
In large skillet over medium heat, saute broken noodles in margarine,
stirring until brown, 3 to 4
minutes. Add sesame seeds and brown 1 minute. Set aside.
In small bowl, whisk together vinegar, sugar and oil until sugar
is dissolved. Add soy sauce and
set aside.
Shortly before serving, combine noodles with remaining ingredients
except soy sauce mixture.
Mix just until combined. Just prior to serving, pour soy sauce mixture
over salad and mix. Makes
6 servings.
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Mouth-Watering Fair Recipes
Barbecue Sauce
2 tablespoons vegetable oil
1/2 cup chopped onion
2 tablespoons minced garlic
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1/2 cup malt vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke, preferably natural
In medium saucepan, heat oil. Add onion, garlic, cumin and cayenne
pepper and cook over
medium heat 5 minutes.
Stir in remaining ingredients and simmer, stirring occasionally,
until slightly thickened, about 10
minutes. Makes 2 cups.
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Mouth-Watering Fair Recipes
Old-Fashioned Sausage and Peppers
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 large red onion, cut into 2-inch chunks
2 red bell peppers, cored, seeded and cut in 2-inch chunks
2 green bel peppers, cored, seeded and cut in 2-inch chunks
4 hot Italian sausages
4 sweet Italian sausages
1 cup crushed canned Italian plum tomatoes
1 1/2 cups Chianti
Pinch of dried oregano
Salt and black pepper to taste
Divide oil between 2 large skillets with lids; heat over medium
heat. Divide garlic, onion and
peppers between skillets and cook, stirring as needed, until onion
is translucent, about 5 minutes.
Add sausages, 4 to a skillet, and cook about 4 minutes more until
sausages begin to brown. Add
tomatoes, wine, oregano and a pinch of salt to pans. Cover, bring
to simmer for about 25
minutes, until peppers are soft. Season with salt and pepper. Serve
with crusty bread. Makes
about 6 servings.
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Mouth-Watering Fair Recipes
Beef and Rice Enchiladas
1 pound ground round
1 medium onion, chopped
1/2 cup chopped green bel pepper
1 tablespoon minced garlic
1 can (6 ounces) tomato paste
3/4 cup water
1 cup cooked white rice
3 cups shredded cheddar cheese (divided)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1 teaspoon garlic salt
1 tablespoon chili powder
12 flour tortillas (about 10-inches) warmed
8 ounces picante sauce or salsa
1 can (about 10 ounces) enchilada sauce
In large saute pan, cook ground round, onion, bel pepper and garlic
until meat is thoroughly
cooked. Remove from heat and drain excess liquid. Add tomato paste,
water, rice, 2 cups
cheese, picante sauce and seasonings. Cook over low heat until mixture
is thickened, about 10
minutes.
Spread 1/2 cup of beef mixture on each tortilla and roll it up.
Pour 1/4 cup sauce on bottom of 9-inch baking pan. Place enchiladas,
seam side down, in pan.
Pour rest of sauce over burritos and sprinkle with remaining 1 cup
cheese. Bake in 350-degree
oven 8 to 10 minutes or until heated through and cheese melts. Makes
4 servings.
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Mouth-Watering Fair Recipes
Pina Colada Bread
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon dried minced lemon peel
3/4 cup sweetened flaked coconut
1 cup crushed pineapple (spooned out of the can, with some juice)
2 tablespoons Kahlua
1/4 cup milk
Glaze (see recipe)
In bowl, combine flour, baking powder, baking soda and salt. Set
aside.
In another bowl, cream butter and sugar. Add eggs, one at a time,
mixing wel after each addition.
Add lemon peel, coconut, pineapple, Kahlua and milk. Mix wel .
Slowly add dry ingredients to butter mixture. Add in 1/2 cup portions,
mixing wel after each
addition.
Preheat oven to 350 degrees. Grease bottoms of 4 tea-sized (6-by-3-inch)
loaf pans. Divide
batter among pans and bake 25 minutes or until done.
While breads bake, prepare glaze.
When loaves are done, remove from oven and place on cooling rack.
Pour glaze over breads
while still warm. Let breads cool in pans. Cool then remove from
pans. Make 4 breads.
Glaze
1/2 cup sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua
Combine sugar, juice and Kahlua in saucepan. Cook over low heat
until sugar dissolves, 4 to 5
minutes. Remove from heat and set aside until breads are done.
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Mouth-Watering Fair Recipes
Marbled Maple Cheesecake
Crust (see recipe)
2 pounds (four 8-ounce packages) cream cheese, room temperature
1/2 cup plus 2 tablespoons pure maple syrup (divided)
1/4 cup plus 3 tablespoons chopped pecans (divided)
3 eggs, lightly beaten
1/4 teaspoon vanilla extract
4 ounces semi-sweet chocolate, melted
Make crust. Let cool while preparing filling.
Preheat oven to 275 degrees.
Beat cream cheese until smooth. Beat in 1/2 cup maple syrup, 1/4
cup of the pecans, eggs and
vanilla. Pour into prepared crust. Drizzle melted chocolate over
top and swirl with knife.
Bake 1 hour and 30 minutes or until set. Let cool.
Spread remaining 2 tablespoons maple syrup over top and sprinkle
with remaining 3 tablespoons
chopped pecans. Chill at least 6 hours. Makes 24 servings.
Crust
1/2 cup (1 stick) butter, cut into pieces
2/3 cup firmly packed brown sugar
3/4 teaspoon vanilla extract
1 egg
1 1/2 cups flour
1 cup chopped pecans
Preheat oven to 325 degrees.
In food processor, blend butter, brown sugar and vanilla until well
mixed. Add egg and flour and
blend until dough just forms. Transfer to bowl and gently knead
in pecans. Press into 9-inch
springform pan and bake 30 minutes. When done, remove from oven
and let cool.
83
Mouth-Watering Fair Recipes
Frango Chocolate Cappuccino Mousse Pie
1 cup flour
1/2 cup powdered sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup finely chopped pecans
1 package (3 ounces) cream cheese, room temperature
4 teaspoons instant Amaretto-flavored cappuccino powder
1 teaspoon vanilla extract
1 1/2 cups melted, then cooled Frango chocolates (about 33 mints)
2 cups whipped cream
Frango chocolates and/or pecan halves for garnish
Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans. Mix using 2 knives.
Pat onto bottom of and
up sides of 9-inch pie plate. Bake 15 minutes or until done. Remove
from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
Mix well. Fold in
whipped cream. Spoon into cooled crust and refrigerate at least
3 hours before serving. Garnish
with chocolates and/or pecans. Makes 6 servings.
.
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Mouth-Watering Fair Recipes
Frango Raspberry Mint Brownies
12 Frango mint chocolate candies (divided)
1/3 cup corn oil
1 cup sugar
2 eggs
1 teaspoon raspberry extract (optional)
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped nuts (optional)
Frosting layer (see recipe)
1 tablespoon butter
Preheat oven to 350 degrees. Grease 8-inch square baking pan.
In saucepan, melt 6 chocolate candies in oil over low heat, just
until chocolate melts. Remove
from heat and beat in sugar, eggs and extract. Set aside.
In sifter, combine flour, baking powder and salt and sift directly
into pan with chocolate mixture.
Add nuts if desired. Spread mixture into prepared pan. Bake 25 to
30 minutes or until done. When
done, remove from oven and cool.
While brownies bake, make frosting layer.
When brownies are cooled, frost and refrigerate 30 minutes or until
set. Once chilled, remove
from refrigerator.
In microwave-safe bowl combine remaining 6 Frango chocolates and
butter. Microwave until
melted, then pour over frosting layer. Spread to cover. Refrigerate
until chocolate layer is set. Cut
into squares when cool. Makes 12 servings.
Frosting layer
1/2 cup (1 stick) butter, room temperature
4 cups powdered sugar
1/4 cup milk (about)
1 teaspoon vanilla extract
3 tablespoons raspberry jam (preferably seedless)
A few drops red food coloring
In bowl, beat butter and powdered sugar, adding milk as needed to
make a fluffy frosting, about 5
minutes. Beat in vanilla, jam and food coloring, if using.
85
Mouth-Watering Fair Recipes
MEXICALI SNACK MIX
1-1/2 c. roasted salted peanuts
1-1/2 c. bite-size wheat or corn square cereal (chex)
1 c. sunflower seeds
1 c. cornnuts or pretzel nuggets
1/4 c. butter or margarine, melted
2 tsps. chili powder
1/4 tsp. ground cumin
1/4 tsp. red pepper
1/8 tsp. garlic powder
Combine 1st 4 ingredients in jel y rol pan and stir. Drizzle butter
over top and stir. Sprinkle with
seasonings and stir well. Bake 350° for 20 minutes. Stir after 10
minutes.
Makes approximately 5 cups
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Mouth-Watering Fair Recipes
SPICY PEANUT DIP
3 garlic cloves, peeled
3/4" (inch) piece fresh ginger, peeled
2 c. unsalted dry roasted peanuts
1/4 1/2 tsp. Oriental chili paste
2 tsps. sugar, or more to taste
2-1/2 T. Chinese rice wine vinegar
3 tbsps. soy sauce
1/4 c. Oriental sesame oil
1/4 c. water
1 T. sliced green onion, green part for garnish
In a food processor with the motor running and the metal blade in
place, drop garlic and ginger
through the feed tube and process until chopped fine, about 20 seconds.
Remove and reserve.
Process 1-1/3 cups of peanuts until smooth, about 3 minutes. Add
remaining peanuts, ginger-
garlic mixture, and remaining ingredients except green onion. Process
until combined, about 15
seconds.
Transfer mixture to a serving dish and garnish with green onion.
Serve with crackers or
vegetables.
Serves 6
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Mouth-Watering Fair Recipes
CHIPOTLE DIP (pronounced, chih poht lay, sometimes spelled
chipolte)
Chipotle chiles are actually dried, smoked jalapenos, medium thick
flesh, smoky, earthy and
sweet in flavor with a hint of tobacco and chocolate. They can be
bought packed in adobo,
(chile stewed in lightly seasoned sauce made from ground chiles,
herbs, tomatoes and vinegar).
2 green onions, finely chopped
1 c. mayonnaise
1/2 c. sour cream
1 tsp. fresh lemon juice
2-3 canned chipotle chiles in adobo
1/4 tsp. adobo sauce from can
In a bowl whisk together onions, mayonnaise, sour cream and lemon
juice and set aside.
Wearing gloves, finely chop chipotles and add to bowl along with
sauce. Season to taste with salt,
if desired. Serve with bell pepper strips, crackers or chips.
Makes about 1-1/2 cups. Will keep, covered and refrigerated, up
to 3 days.
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Mouth-Watering Fair Recipes
FRUIT SMOOTHIE
2 c. plain yogurt
2 c. milk
2 c. frozen or pulp of ripe pineapple, mangoes, strawberries or
peaches
juice of 1 lemon
1-2 tsps. sugar
Place all in a blender and process until smooth. Serve over ice.
Serves 4
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Mouth-Watering Fair Recipes
SANTA FE PASTA SALAD
16 oz. pkg. Rotini pasta, cooked, drained, tossed with a little
oil and chilled
Dressing
1-1/4 c. V-8 juice
1-1/2 tbsps. olive oil
1 tbsp. red wine vinegar
1-1/2 tsps. chili powder
3/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. grated Parmesan cheese
1/2 c. cooked yel ow corn kernels
1/3 c. chopped cilantro
1/4 c. chopped green onion
2 tbsps. diced red bel pepper
2 tbsps. diced green bell pepper
1 chicken breast fillet, cooked and diced, optional
Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until
needed.
Pour pasta into a large bowl. Add the dressing, then toss. Add the
remaining ingredients to the
pasta, and toss until combined. Cover and chill for several hours
before serving.
Serves 6
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Mouth-Watering Fair Recipes
PASTA PRIMAVERA
1 lb. cooked spaghetti or spaghettini
1/2 c. vegetable or olive oil
2 garlic cloves, chopped
1 onion, chopped
1 large sweet red pepper, diced
1 large sweet green pepper, diced
1 medium zucchini, thinly sliced
1/4 c. caper, rinsed and chopped
3 ozs. grated Parmesan cheese
salt and pepper to taste
Heat oil over medium heat in a 10" saute pan or 12" skillet.
Add garlic and onion and cook 1
minute. Add peppers and cook 1-2 minutes or until crisp-tender.
Season with salt and pepper.
Add zucchini and pasta and capers to skillet and heat thoroughly.
Transfer to large serving
platter, sprinkle with 2 tbsps. Parmesan cheese and serve hot with
remaining Parmesan on the
side. Serves 3-4
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Mouth-Watering Fair Recipes
PASTA WITH TUNA SAUCE
14 oz. can tuna in oil
3 tbsps. olive oil
2-3 cloves garlic, minced
15 oz. can tomato paste
1-1/2 to 2 cans water (use tomato paste can)
2 tbsps. parsley
salt and pepper or red pepper flakes to taste
1 lb. spaghetti or any shaped pasta
grated Parmesan cheese
In a saucepan, add oil from tuna and olive oil and heat over low
heat. Add garlic and saute just
until golden, do not brown. Stir in tomato paste and cook for 5
minutes, stirring. Add water, stir,
bring to a slow simmer, cover and cook for 20 minutes, stirring
often. Add tuna and break up in
the sauce. Heat for 5-10 minutes. Add half of parsley, season to
taste. Cook pasta according to
package directions, drain and place in serving bowl. Pour sauce
over top, toss, sprinkle with
remaining parsley, and cheese.
Serves 4
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Mouth-Watering Fair Recipes
BLAZING BROWNIES
1 box brownie mix
crushed hot pepper or ground cayenne pepper to taste
Follow directions on box. Mix pepper in at the end, just before
batter goes into pan. Bake
according to directions.
NOTE: Suggest starting with ½ teaspoon of pepper. With each box
of brownie mix, try adding
more pepper to suit your taste.
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Mouth-Watering Fair Recipes
CARAMEL SAUCE
½ cup butter or margarine
½ cup firmly packed brown sugar
½ cup granulated sugar
½ cup evaporated milk
1 tbsp. Vanilla extract
Combine butter, sugars and milk in a medium saucepan.
Stirring constantly, cook over low heat until butter melts and sugars
dissolve.
Increase heat to medium and bring to a boil.
Stirring constantly, boil about 9 minutes or until thickened.
Remove from heat and stir in vanilla. Serve warm.
Makes about 1-1/2 cups.
(This keeps wel in refrigerator. Heat before serving over dessert.)
94
Mouth-Watering Fair Recipes
County Fair Elephant Ears
2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/2 teaspoon salt
1/2 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1/2 cup milk, scalded and cooled
1 egg yolk
2 tablespoons butter, softened
2 cups white sugar
4 tablespoons melted butter
3 1/2 teaspoons ground cinnamon
1/4 cup chopped walnuts
Mix flour, sugar and salt. Cut in butter, as for pastry.
Soften yeast in water. Combine milk, egg yolk and softened yeast.
Add to flour mixture and mix
well.
Cover dough and refrigerate for at least 2 hours.
Place dough on a lightly floured cutting board and knead lightly.
Cover with a cloth and allow to
rest for 10 minutes.
Rol dough into a rectangle, 10x18 inches, and brush with soft butter.
Mix 1/2 cup sugar and 2
teaspoons cinnamon and sprinkle evenly over dough. Rol as for jel
y rol , sealing the edge. The
rol should be 18 inches long.
Cut dough into 1-inch slices.
Mix remaining sugar and cinnamon on a large square of waxed paper
or aluminum foil. Place
slices, one at a time, on sugar mixture and rol into 5-inch bal
s.
Sprinkle nuts on top and press gently.
Place dough on ungreased cookie sheets, brush with melted butter
and sprinkle with about 1
teaspoon of the sugar-cinnamon mixture.
Bake immediately in a preheated 400 degree oven about 12 minutes.
Cool on wire racks.
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Mouth-Watering Fair Recipes
County Fair Elephant Ears
2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/2 teaspoon salt
1/2 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1/2 cup milk, scalded and cooled
1 egg yolk
2 tablespoons butter, softened
2 cups white sugar
4 tablespoons melted butter
3 1/2 teaspoons ground cinnamon
1/4 cup chopped walnuts
:
Mix flour, sugar and salt. Cut in butter, as for pastry.
Soften yeast in water. Combine milk, egg yolk and softened yeast.
Add to flour mixture and mix
well.
Cover dough and refrigerate for at least 2 hours.
Place dough on a lightly floured cutting board and knead lightly.
Cover with a cloth and allow to
rest for 10 minutes.
Rol dough into a rectangle, 10x18 inches, and brush with soft butter.
Mix 1/2 cup sugar and 2
teaspoons cinnamon and sprinkle evenly over dough. Rol as for jel
y rol , sealing the edge. The
rol should be 18 inches long.
Cut dough into 1-inch slices.
Mix remaining sugar and cinnamon on a large square of waxed paper
or aluminum foil. Place
slices, one at a time, on sugar mixture and rol into 5-inch bal
s.
Sprinkle nuts on top and press gently.
Place dough on ungreased cookie sheets, brush with melted butter
and sprinkle with about 1
teaspoon of the sugar-cinnamon mixture.
Bake immediately in a preheated 400 degree oven about 12 minutes.
Cool on wire racks.
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Mouth-Watering Fair Recipes
A Plus Fair Corn Dogs
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yel ow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking
powder and salt. Make a wel in
the center, and pour in the egg, buttermilk, and baking soda. Mix
until everything is smooth and
wel blended.
Pat the hot dogs dry with paper towels so that the batter will stick.
Insert wooden sticks into the
ends. Dip the hot dogs in the batter one at a time, shaking off
the excess. Deep fry a few at a time
in the hot oil until they are as brown as you like them. Drain on
paper towels or serve on paper
plates.
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