Embed Size (px)
Citation preview
Page 2
Contents
Packaging Ideas & Solutions - 6
Packaging The 37 best-selling foods in the mobile food industry Packaging Suppliers & resources
Salads - 9
Scarborough Fair Salad
Oriental Summertime Salad
Santa Fe Pasta Salad
State Fair Potato Salad
Asian Coleslaw Salad
Soups - 13
Virginia State Peanut Soup
Broccoli Cheese Soup
Chicken Noodle Soup
Corn Chowder Soup
Creamy Asparagus Soup
Hot Dogs & Corn Dogs & Sausage - 17
Corn Dogs from the Linwood Grill
Italian Sausages with Peppers and Onions
State Fair Hot Dog (Microwave)
Old-Fashioned Sausage and Peppers
A Plus Fair Corn Dogs
Sausage & Peppers, Street Fair Style
Burgers - 21
Johnny Kaw Fair Sloppy Joes
Grilled Pork Burger
Chipotle Grilled Chicken and Avocado Burger
Herbed Turkey Burger
Braised Beef Burger
Sandwiches & Paninis - 25
Focaccia Mozzarella Sandwich
Grilled Cheese and Ham Sandwich
Crab Salad and Sourdough Panini
Beef and Sauerkraut Sandwich
Turkey and Pickled Onions Sandwich
Page 3
Burritos - 28
Mexican Bean Burritos
Shrimp Burritos
Turkey Burritos
Chilli Burritos
Burrito Grande
Tacos - 31
Indian Fry-bread Tacos
Chicken Fried Oyster Tacos
Fair Soft Tacos
Cheesy Chicken Tacos
Beef and Bean Tacos
Pizza - 36
Mushroom and Pepper Pizza
Fun Fair Brownie Pizza
Pesto Pizza
Pizza margherita
Turkey Sausage and Pepper Pizza
Pasta - 39
Pasta Primavera
Pasta with Tuna Sauce
State Fair Pasta
Zucchini Pasta Carbonara
Penne Pasta with Meat Sauce
Barbeque - 42
Antique Fair Beef Barbecue
County Fair Barbecue Sandwiches
Country Fair Pork Chops
Barbeque Tuna Kebabs
Barbeque Cilantro Chicken
Ethnic - 45
Fajitas-on-a-Stick
Country Fair Casserole
County Fair Baked Beans
County Fair Spuds
Fair Kitchen Meatloaf
Fair Potatoes
County Fair Casserole
Food Fair King Ranch Chicken
Page 4
Neshoba County Fair Casserole
World's Fair Chicken
Pineapple Cashew Chicken
Breakfast Enchiladas
Beef and Rice Enchiladas
Hyderabadi Khatti Dal
Chicken Scarborough Fair
All American County Fair Prize Winning Chili
Breads - 54
Navajo Fry Bread
Cheryl's County Fair Zucchini Bread
Country Fair Bread
County Fair Bread
County Fair Elephant Ears
Pina Colada Bread
Sauces and Dips - 58
Barbecue Sauce
Chipotle Dip
Caramel Sauce
Spicy Peanut Dip
Hummus
Popular Sides - 61
French Fries
Chicken Scarbourough Fair
Country Fair Chicken
Party Fair Meat Balls
Harvest Fair Chili
State Fair Corn
Tex-Mex Won Ton Appetizers
Mexicali Snack Mix
State Famous Deep Fried Walleye
Desserts & Sweets - 66
Banana Pops
Frosty Strawberry Pops
Funnel Cakes
Candied Apples
State Fair Cake
Amber's County Fair Muffins
County Fair Award Winning Zucchini Cake
County Fair Carrot Cake
County Fair Champion Ginger Snap Cookies
County Fair Pancakes
Page 5
County Fair Cherry Coffee Cake
County Fair Peach Pie
Fair Lemon Pie
Kentucky State Fair Favorite Cake
Kid's Fair Sugar Cookies
Michigan Fair Cookies
Mom's County Fair Sweepstakes Winning Lemon Meringue Pie
Mrs. Minnie's Raisin Pie (Used For the Fair)
Prize Winning Brownies
State Fair Famous Chess Brownies
State Fair Of Texas Poppy Seed Pound Cake
State Fair Pear Pie
State Fair Sugar Cookies
Traditional English Christmas Faire!
Egg Custard Pie
State Fair Caramel Corn
Vanilla Bourbon Bread
Apple-Cranberry Coffee Cake
Marbled Maple Cheesecake
New York State Apple pie
Frango Chocolate Cappuccino Mousse Pie
Frango Raspberry Mint Brownies
Blazing Brownies
Strawberry Rhubarb Pie
Silver State Brownies
Empire State Muffins
Sunshine State Carrots
Vermont State Police Pears
Ohio State Buckeye Candy
County Fair Pie
County Fair Banana Cream Pie
Candy-Coated Popcorn (Summer Fair Popcorn)
Ice Cream - 89
County Fair Ice Cream
Cherry Choco Chips Ice cream
Cinnamon Ice Cream
Coffee Oreo Ice Cream
Peppermint Ice Cream
Drinks - 92
More Than A Fair Shake
Berry Banana Fruit Smoothie
State Fair Fresh Lemonade
State Fair Slush
Fruit Smoothie
Page 6
Packaging Ideas & Solutions Packaging is one of the most important parts of presenting our food and our mobile
food brand. I’m surprised by how many vendors create amazing food but then ruin
the presentation by wrapping it in bland unattractive packaging. Remember, the
packaging we use is part of the final product so don’t slip up here.
We want to use packaging that stands out and attracts the attention of other hungry
prospects circulating the area. Prospects will often see well packaged tasty food
products from previous customer purchases and create a craving or desire to eat at
the mobile restaurant it came from, almost like miniature billboards that advertise
your food. Premium packaging also sets us up to charge premium prices if we want
to.
To stand out like this we ideally want to use big & bold colors, wording and shapes
etc and have our packaging fit in with the colour and style of our brand, concept &
general theme. Colorful cups, cardboard holders, branded bags and clever
packaging can be great eye catchers at all types of locations and events.
Staying cost effective with your packaging is of course crucial, it’s very easy to go
overboard here and let packaging costs eat into our profits. You’ll need to get some
quotes from suppliers to see how much or little it will affect your costs. Many local
food suppliers will also supply packaging which can be convenient especially if they
offer net payment terms, however you’ll find better packaging prices going direct to
packaging suppliers found either locally or online.
One super low-cost way of branding your food and menu items is to
simply have a roll or pad of custom stickers printed with your name,
color, branding or message on so that you can use cheaper packaging
to initially wrap your food then brand it with custom stickers that
promote your brand and business. These can be supplied by local
printers or even made at home with a low-cost sticker machine/label
writer.
Page 7
2 Rules to Mobile Food Packaging
The ideal mobile food packaging must meet 2 rules.
1: It must be convenient to carry. There’s no use having food that falls apart in the
customers hands. The packaging and convenience of your food directly affects the
customers experience at your mobile restaurant. If it’s very hard to eat or becomes
too messy or simply confusing then you need to do a far better job with your
packaging.
2: It must be low-cost packaging (usually no more than 5% of the total product cost)
and affordable on a consistent basis.
Now if I could add a third rule it would be to have ‘pretty’ and ‘memorable’ packaging
that uses colour and spreads your brand and name, but colourful packaging like that
is more of a bonus if your budget will allow it rather than a rule to abide by. The main
focus on packaging is to enhance your customers experience with convenience, at a
low cost you can consistently afford.
32 Popular & Best-Selling Foods in the Mobile Food Industry
1: Burgers
2: Sandwiches
3: Barbeque
4: Hot dogs
5: Tacos
6: Mexican
7: Aisian
8: Pizza
9: Ice cream / frozen treats
10: Bakery
11: Organic
12: Greek/Mediterranean
13: Grilled cheese
14: Cajun
15: Crepes
16: Pies
17: Waffles
18: Indian
19: Soup / chilli
20: Seafood
21: Cupcakes
22: Filipino
23: Cuban
24: Italian
25: French Fries
26: Southern Food
27: Kebabs
28: Frozen yogurt
29: Korean
30: Chinese
31: Breakfast
32: Thai
Page 8
Packaging Resources:
USA Custom Packaging & Products - http://www.custompackagingandproducts.com
Papermart – http://www.papermart.com Label Impressions – http://www.labelimpressions.com GlerupRevere Packaging – http://www.glerup.com
Pactiv- http://www.pactiv.com Canada Next Day Supply - http://www.nexdaysupply.ca Starpak - http://www.starpak.ca Carrousel - http://www.carrousel.ca Anchor Packaging - http://www.anchorpackaging.com Enterprise Paper - http://www.enterprisepaper.com UK Pack N Wood - http://www.packnwood.co.uk
GM Packing - http://www.gmpackaging.co.uk AA Labels - http://www.aalabels.com London Bio Packaging – http://www.londonbiopackaging.com Deli Supplies - http://www.delisupplies.co.uk
Australia List of Food Packaging Suppliers - http://www.cafeculture.com/packaging Premier Northpak - http://www.premiernorthpak.com.au Sydney Packaging - http://www.sydneypackaging.com.au The Packaging Place - http://www.packagingplace.com.au
Page 9
Scarborough Fair Salad
Ingredients
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
Herb dressing:
½ c. mayonnaise
¼ tsp. ground thyme
½ tsp. garlic powder
½ tsp. oregano leaves
½ tsp. pepper
½ tsp. rosemary leaves
½ tsp. sage
Preparation
Cut turkey into ½ 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.
Combine dressing Ingredients in small bowl; add to turkey mixture and toss.
Cover and chill thoroughly. Makes 4 (1½ cups) servings.
Oriental Summertime Salad
Ingredients
2 packages ramen noodles (discard seasoning packet and break noodles into bite-
size pieces)
½ cup (1 stick) margarine
¼ cup sesame seeds
½ cup vinegar
¾ cup sugar
1 cup vegetable oil
Page 10
2 tablespoons Kikkoman's naturally brewed soy sauce
3 pounds Napa cabbage, thinly sliced
6 green onions, sliced
1 cup sliced strawberries
½ cup blueberries
½ cup pineapple titbits
½ cup mandarin oranges
½ cup sliced honey roasted almonds
Preparation
In a large skillet over medium heat, sauté broken noodles in margarine, stirring until
brown. 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 six servings.
Santa Fe Pasta Salad
Ingredients
16 oz. pkg. Rotini pasta, cooked, drained, tossed with a little oil and chilled
Dressing:
1¼ c. V-8 juice
1½ tbsp. Olive oil
1 tbsp. red wine vinegar
1½ tsps. Chilli powder
¾ tsp. paprika
½ tsp. salt
¼ tsp. black pepper
½ c. grated Parmesan cheese
½ c. asparagus kernels
1/3 c. chopped cilantro
¼ c. Cherry tomatoes
½ cup diced tofu
2 tbsps diced yellow bell pepper
1 chicken breast fillet, cooked and diced, optional
Few basil leaves
Preparation
Page 11
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, and then toss. Add the remaining
Ingredients to the pasta, and toss until combined. Cover and chill for several hours
before serving. Garnish with basil.
State Fair Potato Salad
Ingredients
3 ½ lbs red potatoes, peeled, cut into ¾ inch pieces
¼ cup juice, from jar of sweet pickles
¾ cup mayonnaise
1/3 cup buttermilk
4 tsps Dijon mustard
1 tsp sugar
½ tsp ground black pepper
3 hard-boiled eggs, peeled, chopped
½ cup chopped red onions
½ cup chopped celery
½ cup chopped sweet gherkins
Preparation
Cook potatoes in a large pot of boiling salted water until just tender. Drain; transfer to
large bowl. Drizzle pickle juice over potatoes and toss gently. Cool to room
temperature. Whisk mayonnaise, buttermilk, mustard, sugar and pepper in medium
bowl to blend. Pour over potatoes.
Add eggs, onion, celery, and pickles and toss gently to blend. Add salt to taste. Chill.
Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious
potato salad. Tastes like a contest entree at the State Fair!
Asian Coleslaw Salad
Ingredients
Tbsp creamy peanut butter
6 tbsp vegetable oil
½ tsp toasted (dark) sesame oil
Page 12
4 tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a tsp or
two of sugar to regular rice vinegar)
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
½ cup grated carrots
¼ cup toasted, salted, shelled, peeled peanuts
Preparation
For dressing place peanut butter in a medium bowl, add the vegetable oil and the
toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice
vinegar
Toast the peanuts in a pan. In a large bowl, toss the sliced cabbage, grated carrots,
and peanuts together. Mix in the dressing, right before serving.
Page 13
Virginia State Peanut Soup
This soup is a favorite in my neck of the woods. This is high in calories and it will fill
you up quickly. It is the kind of soup that will stick to your ribs.
Ingredients
1 (9 ¼ ounce) jar dry roasted peanuts
2 cups water
2 cups milk
2 (5 ½ g) packages instant chicken broth
1 tablespoon dried chives
Preparation
Chop nuts into a fine mixture using a food processor. Add peanut mixture and the
rest of Ingredients into a medium saucepan. Heat and stir constantly, for 5 to 20
minutes. Serve in small bowls.
Broccoli Cheese Soup
Ingredients
1 whole onion, diced
1 stick butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg
3 cups grated cheese
Salt as per taste
Freshly ground black Pepper
Preparation
Melt butter in a pot over medium heat, and then add the onions. Cook the onions for
3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for
1 minute or so, then pour in milk and half-and-half. Add nutmeg, broccoli, a small
dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer until the broccoli is tender. Stir in cheese and
allow it to melt. Serve hot.
Page 14
Chicken Noodle Soup
Ingredients
One 3 ½-pound chicken breasts, shredded.
5 carrots
5 ribs of celery
1 onion, quartered
3 cloves of garlic, peel on, cut in half
2 to 3 sprigs of fresh thyme
1 bunch of parsley
5 whole peppercorns
Salt
8 to 12 ounces of egg noodles
Freshly ground black pepper
Preparation
Boil chicken breast for 5 minutes, skimming away and discarding the scum that
comes to the surface. Add carrots and celery ribs, to the chicken. Add the quartered
onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot.
Bring to a low simmer for 20 minutes.
Add the egg noodles and to a simmer till noodles are cooked al dente. Stir in a
handful of chopped fresh parsley and serve.
Corn Chowder Soup
Ingredients
1 Tbsp unsalted butter
1 strip of bacon
½ large yellow onion, chopped
½ large carrot, chopped
½ celery stalk, chopped
2 cups sweet corn kernels
1 bay leaf
3 ½ cups milk
1 medium potato, peeled and diced
¼ red bell pepper, chopped
Kosher salt
Fresh ground pepper
½ Tsp fresh thyme leaves
Page 15
Preparation
In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry
until the bacon renders its fat, but doesn't begin to brown. Add the onion and sauté
for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more
minutes. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer.
Cover the pot and cook for 30 minutes.
Discard the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red
pepper, 1 Tsp of salt, fresh ground pepper to taste, bring to a simmer and reduce the
heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork
tender.
Raise the heat; add the corn kernels and the thyme. Bring to a boil, reduce the heat,
and simmer for 5 minutes. Serve hot.
Creamy Asparagus Soup
Ingredients
2 lbs asparagus, trimmed of woody stem bottoms
1 large yellow onion, chopped
3 Tbsp unsalted butter
4 cups chicken stock
1 cup water
Leaves of 2 sprigs of fresh thyme
2 Tbsp chopped fresh parsley
¼ cup heavy cream
1 Tbsp dry vermouth
Fresh lemon juice
Salt and pepper
Preparation
Melt the butter in a pot and add the onions and cook until translucent. Add the
chopped asparagus to the onions. Sprinkle with salt and pepper to taste.
Add the stock, water, and thyme to the pot. Increase the heat to a boil, reduce to a
simmer, until the asparagus are tender. Stir in the chopped parsley.
While the soup is cooking, Blanch the asparagus tips in a small pot of boiling, salted
water, until the tips are just tender. Drain. Rinse with cool water to stop the cooking.
Set aside.
Page 16
Blend the soup until smooth. For a creamy texture, press the puréed soup through a
sieve. Stir in the cream. Stir in the vermouth and a squeeze of lemon juice. Add salt
and pepper to taste. Serve hot.
Page 17
Corn Dogs from the Linwood Grill
Ingredients
½ C. yellow corn meal, finely ground
½ C. all-purpose flour
1 T. sugar
1 t. dry mustard (optional)
1 t. baking powder
Pinch salt
½ 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
Preparation
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 tall 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.
Italian Sausages with Peppers and Onions
Ingredients
1 ½ pounds Italian sausage
2 green peppers, sliced
½ cup water
2 onions, sliced
2 tablespoons olive oil
2 long hard rolls
Preparation
Page 18
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 roll with peppers and onions. Serve.
State Fair Hot Dog (Microwave)
Ingredients
1 jumbo hot dog
1 hot dog bun, split
Mustard
2 tbsp. sauerkraut, drained
Relish, chilli, grated cheese or chopped onion
Preparation
Slash both sides of hot dog in several places with a knife. Place on micro proof 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.
Old-Fashioned Sausage and Peppers
Ingredients
¼ cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 large red onion
2 red bell peppers
2 green bell peppers
4 hot Italian sausages
4 sweet Italian sausages
1 cup plum tomatoes
1½ cups Chianti
Pinch of dried oregano
Salt and black pepper to taste
Preparation
Page 19
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. Add salt and pepper. Serve with
crusty bread. Makes about 6 servings.
A Plus Fair Corn Dogs
Ingredients
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
¼ cup white sugar
1 ½ Tsps baking powder
1 Tsp salt
2 tablespoons bacon drippings
1 egg, beaten
1¼ cups buttermilk
½ Tsp baking soda
2 pounds hot dogs
Wooden sticks
Preparation
Heat the oil in a deep fryer to 365 degrees F (185 degrees Celsius). In a large bowl,
stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the
centre, and pour in the egg, buttermilk, and baking soda. Mix until everything is
smooth and well 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.
Sausage & Peppers Street Fair Style
Ingredients
1 lb Italian sausages, hot or sweet
Page 20
3 lbs bell peppers
1 (35 ounce) can Italian crushed tomatoes
1 clove garlic, crushed
½ Tsp salt, to taste
Pepper
1/8-¼ Tsp oregano
¼ cup oil (I use olive oil)
Preparation
Use a roasting pan large enough to hold all Ingredients. Clean peppers, cut into
strips& place in the pan. Cut sausage into 1½ slice & put on top of the peppers. Pour
the tomatoes over them.
Sprinkle the oil and the rest of the Ingredients over all. Preheat oven to 375 degrees
F.
Bake about an hour, stirring several times during the cooking. Serve in a dish or
better yet, in sandwiches with crusty Italian bread or rolls.
Page 21
Johnny Kaw Fair Sloppy Joes
Ingredients
5 lbs. hamburger
1 pt. tomatoes
1 pt. tomato sauce
1/3 pt. catsup
1 sm. onion, peeled
½ green pepper, seeded
2 tsp. salt
2 tbsp. Sugar
Preparation
Brown hamburger and drain fat. Blend remaining Ingredients until liquid. Pour into
hamburger and simmer 30 minutes. This is a large quantity, approximately ½ gallon
of Sloppy Joe Mix.
Grilled Pork Burger
Ingredients
1 pound ground pork
¼ cup minced green onion
½ tsp ground ginger
¼ tsp ground allspice
A pinch of black pepper
4 pineapple rings, fresh or canned
¼ cup barbecue sauce
4 burger buns
4 large lettuce leaves
¼ pound thinly sliced ham
Salt
Preparation
Mix the ground pork, green onion, allspice, salt, pepper and ground ginger together
in a large bowl until just combined. Form patties.
Heat a grill pan and place the pork patties on the hot grill and brush the top with
barbecue sauce. Cover the grill and cook for 5-7 minutes. Flip the burgers and brush
with more barbecue sauce.
Page 22
Lay the pineapple rings down on a hot part of the grill. Cook the burgers for another
5 to 7 minutes, until cooked through. Cook the pineapple rings for 3-5 minutes. Flip
the pineapple and grill another 1-2 minutes. Remove the pineapple and burgers from
the grill and let them rest 5 minutes.
While the meat is resting, toast the burger buns on the hot grill until the edges brown
nicely, about 1-2 minutes. To construct the burger, lay some lettuce on the bun, add
the burger patty and paint with a little more barbecue sauce. Top with the ham, then
the pineapple, then the other bun.
Chipotle Grilled Chicken and Avocado Burger
Ingredients
3 Tbsps olive oil
1 Tbsp lime juice
½ tsp chipotle chilli powder
1 pound boneless skinless chicken breasts
1 small slice of cheese
Hamburger buns
1 avocado, peeled, seeded and sliced
Lettuce leaves
Mayonnaise
Preparation
In a shallow bowl, stir together the olive oil, lime juice, and chipotle chilli powder.
Place the chicken breasts between two sheets of wax paper. Use a meat pounder to
pound the breasts to an even thickness of about ½ inch. Marinate chicken breasts
for an hour.
Grill the chicken pieces a couple minutes on each side, until cooked. Apply cheese
to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on
the grill as well.
Assemble the burger as - bun bottom, chicken with melted cheese, avocado and
lettuce, mayonnaise and top bun.
Herbed Turkey Burger
Ingredients
Page 23
2 Tbsp olive oil
½ medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat
1 Tsp kosher salt
1 Tsp black pepper
½ cup loosely packed chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 Tsps chopped fresh thyme
Sliced onions
Lettuce leaves
Sliced tomatoes
Mayonnaise
Mustard sauce
Preparation
Sauté chopped onion and garlic in olive oil. Remove from heat. Transfer the onions,
garlic, and oil to a large bowl to cool down.
Add the ground turkey, salt, pepper, and herbs into the bowl and mix. Form patties.
Cook on a hot grill.
Serve with toasted buns, sliced onions, lettuce, sliced tomatoes, mayonnaise, and
mustard sauce.
Braised Beef Burger
Ingredients
One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28-ounce can whole tomatoes
2 ¼ cups barbecue sauce
Salt and freshly ground black pepper
Hamburger bun
Preparation
Heat olive oil on medium heat. Add the onions and cook until translucent. Add the
chopped tomatoes, barbecue sauce, increase heat to medium high and simmer for
Page 24
10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until
meat is very tender.
Remove the meat from the pot. Use a fork and knife to separate the roast into small
pieces. Set aside. Increase the heat on the pot to medium/medium-high, uncover,
and reduce the liquid until thick. Return the meat to the liquid in the pan. Warm both
thoroughly. Add salt and pepper to taste. Serve on buns.
Page 25
Focaccia Mozzarella Sandwich
Ingredients
3 tomatoes
1 red onion, sliced thin
3 tablespoons red-wine vinegar
Freshly ground black pepper
3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarsely
Focaccia bread, halved horizontally
Mozzarella, sliced thin
1 Tbsp mayonnaise
Preparation
In a large bowl or baking dish combine tomatoes, onion, and vinegar and season
with pepper and salt. Marinate 30 minutes. Layer the mozzarella, tomatoes, onions
and arugula on the Focaccia half. Spread some mayonnaise on the top half of the
Focaccia. Press top half over the bottom, hold together with a couple of tooth picks.
Grilled Cheese and Ham Sandwich
Ingredients
Butter
2 slices bread
Sliced ham
Spinach
Cheddar cheese
Preparation
Heat a griddle on medium high heat. Spread some butter on one side of one slice of
rye bread. Place the slice butter side down on the pan.
Add a layer of ham to the bread. Add a layer of spinach to the ham. Top with a layer
of cheese and finally the second slice of rye bread.
Spread some butter over the top of the top slice of bread. When the bottom slice is
nicely toasted, use a metal spatula to carefully flip the sandwich over to the other
side. Press down with a spatula to help get the heat to the cheese. Cook until
toasted on this second side. Remove from pan, cut in half, and eat!
Page 26
Crab Salad and Sourdough Panini
Ingredients
¼ cup chopped fresh parsley
¼ cup chopped green onion
¼ cup mayonnaise
4 Tsps lemon zest
1 Tsp lemon juice
1 Tsp Worcestershire sauce
½ Tsp freshly ground black pepper
¼ to ½ Tsp Tabasco sauce
14 to 16 oz fresh lump crab meat
8 slices sourdough bread
4 Tbsp butter, room temperature
Preparation
Place parsley, green onion, mayonnaise, lemon zest, lemon juice, Worcestershire
sauce, black pepper, and Tabasco sauce in a large bowl. Stir to combine. Gently
fold in the crabmeat, taking care not to break up the clumps of crabmeat.
Heat grill and toast Panini. Top the Panini with a quarter of the crab mixture. Close
the sandwich with the other slice of bread.
Beef and Sauerkraut Sandwich
Ingredients
2 Tbsp butter, softened
2 bread slices
2 Swiss cheese slice
¾ lb corned beef brisket, thinly sliced
½ lb sauerkraut
Russian dressing:
½ cup mayonnaise
1½ Tbsp ketchup
1½ Tsps prepared horseradish
½ Tsp Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Preparation
Page 27
Toast bread slices and top each with a slice of Swiss cheese, and then divide half of
the corned beef among them.
Using paper towels, squeeze out excess moisture from the sauerkraut and add to
the sandwich, top with one tablespoon of Russian dressing. Add another layer of
corned beef and a second slice of Swiss cheese to sandwich. Top with the other
bread slice. Cut the sandwiches in half before serving.
Turkey and Pickled Onions Sandwich
Ingredients
2 slices of bread
2-3 Tbsp butter
3-4 slices leftover turkey
2-3 slices processed cheese
2-3 pieces of arugula
A handful of sweet pickled onions
Preparation
Heat a frying pan, assemble the sandwich, starting with a layer of bread, then
cheese, then turkey, arugula, pickles, and another slice of bread. Butter the side
closest to the cheese and place the sandwich butter-side down on to the hot pan to
cook.
Once the bottom of the sandwich is browned, about 2-3 minutes, butter the top of the
sandwich and carefully flip the sandwich over in the pan. Toast for another minute,
then turn the heat to its lowest setting and cover the pan.
Page 28
Mexican Bean Burritos
Ingredients
Flour tortillas
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 small green capsicum, deseeded and chopped
1 small red capsicum, deseeded and chopped
1 red chilli, deseeded and finely chopped (optional)
½ Tsp ground cumin
400 g can red kidney beans, drained and rinsed
1 cup (175 g) frozen corn kernels
1 large tomato, chopped
¼ cup (65 g) no-salt-added tomato sauce
1 tablespoon chilli sauce
2 tablespoons water
2 tablespoons chopped fresh coriander
½ iceberg lettuce, shredded
½ cup (50 g) grated mature cheddar cheese
½ cup (130 g) low-fat natural yogurt
Preparation
Warm the tortillas following the packet instructions. Meanwhile, make the filling. Heat
the oil in a large frying pan, add the onion, garlic and capsicums and cook over a
medium heat, stirring, for 3 minutes until they begin to soften. Add the red chilli (if
using) and the ground cumin and stir for 1 minute.
Put the red kidney beans onto a plate and lightly crush with a fork, then add to the
frying pan together with the corn and chopped tomato. Stir in the tomato and chilli
sauces and the water and continue to cook gently for about 4 minutes. Stir in the
fresh coriander.
To assemble a burrito, place some lettuce in the middle of a tortilla, spoon some of
the bean mixture on top, add some grated cheese and top with a dollop of yogurt.
Roll up and eat immediately.
Shrimp Burritos
Ingredients
2 tablespoons vegetable oil
Page 29
½ cup chopped onion
¾ cup long-grain white rice
¾ Tsp cumin
¾ Tsp garlic salt
1 ½ cups chicken broth
½ cup canned, diced tomatoes
1 (16 ounce) can refried beans
¾ Tsp garlic salt
½ Tsp ground black pepper
12 ounces frozen cooked shrimp without tails, thawed
2 Tsps minced garlic
½ cup plain yogurt
½ cup mayonnaise
2 Tsps pureed chipotle peppers in adobo sauce
6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa
Preparation
Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook
until tender, stirring frequently. Stir in rice, and season with cumin and ¾ Tsp of
garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the
chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low
heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together the refried beans, ¾ Tsp of garlic salt, and black
pepper. Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over
medium-high heat, and coat with cooking spray. Sauté shrimp until heated through
and lightly browned.
In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until
smooth. Refrigerate until ready to use.
Place about ¼ cup of cheese onto each warm tortilla. Then place about ½ cup of
shrimp on the cheese. Top with ¼ cup of beans, and ¼ cup of rice. Spread on about
a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.
Turkey burritos
Ingredients
1 Pound ground turkey
Page 30
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
½ small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
¾ cup shredded reduced-fat Cheddar cheese
Flour tortillas
Preparation
In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce,
corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until
liquids reduce.
In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream
and cheese for sprinkling into burritos. Heat the tortillas on a pan. Top with beans,
then meat mixture, then sour cream and cheese. Fold over and serve while still
warm.
Chilli Burritos
Ingredients
1 lb. ground chicken breast, skinless
½ C. bell peppers, chopped
½ C. onions, chopped
10 ¾ oz. condensed tomato soup
1 Tbs. chilli powder
1 ½ tsp. salt
1 Tbs. Worcestershire sauce
14 fat-free flour tortillas
Preparation
In a 2-quart glass casserole dish, combine chicken, bell peppers, and onions. Cover
and microwave on high for five minutes, or until chicken is no longer pink, stirring
once during cooking time. Stir in soup, chilli powder, salt, and Worcestershire sauce.
Cover and microwave on high for five minutes, or until hot. Wrap and stack tortillas in
damp paper towels. Microwave it on high power for one minute, or until warm. Spoon
one-fourth can chicken mixture onto each tortilla. Fold in sides and roll up to make
burritos.
Page 31
Burrito Grande
Ingredients
1 lb. ground beef
1 1/3 C. water
1 package burrito seasoning mix
1 ¾ C. (1-lb. can) Refried Beans
6 (10-inch) flour tortillas
¾ C. Salsa - Thick and Chunky
¾ C. Mexican blend cheese
Preparation
Brown the beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat
to low; cook for 3 to 4 minutes or until mixture thickens. Spread about ¼ C. beans on
each tortilla. Top with beef mixture, salsa and cheese; fold into burritos. Top with
additional salsa, if desired.
Page 32
Indian Fry-bread Tacos
Ingredients
Fry bread mix:
4 C. white flour
½ t. salt
1 T. baking powder
1¾ C. lukewarm water
Indian taco toppings:
1 22-oz. can of chilli beans
4 large ripe tomatoes
1 head of lettuce
2 lbs. hamburger
1 lb. cheddar cheese
Preparation
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 ½-inch thick.
Poke a small hole in the middle. Fry dough mixture in hot vegetable oil; oil should be
about an inch deep. Brown it on both sides. Drain and serve hot.
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.
Chicken Fried Oyster Tacos
Ingredients
16 oysters, shucked
½ C. buttermilk
½ C. white cornmeal
½ t. salt
½ t. pepper
Canola oil, for frying
2/3 C. sour cream
Page 33
2 chipotle peppers in adobo sauce, chopped
1 T. fresh lime juice
2 T. chopped garlic
Salt, to taste
Heated corn/flour tortillas
1 head Boston lettuce, rinsed, drained and torn
1 C. diced, seeded tomatoes
Preparation
Soak oysters in buttermilk for 5 minutes. Place cornmeal, salt and pepper in flat a
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.
Fair Soft Tacos
Ingredients
1 lb. ground beef
1-3 cloves garlic, minced
Salt
Pepper
3 or 4 green onion, minced
¾ c. chopped lettuce
12 corn tortillas
Oil
Taco sauce
½ c. coarsely mashed potatoes (with milk and butter)
Preparation
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.
Page 34
Cheesy Chicken Tacos
Ingredients
Corn tortillas
Butter
Cheddar cheese
Salsa
Avocado
Apple
Lettuce
Strips of cooked chicken
Preparation
Heat the pan, lightly butter Tortilla and toast. Add slices of cheese to one side of the
tortilla. Fold the tortilla.
Open up each taco and add a slice of avocado, a slice of apple, chicken strips, a
little bit of lettuce.
Beef and Bean Tacos
Ingredients
2 pounds ground beef
½ medium onion
1 can (7 Ounce) Mexican Tomato Sauce
Salt and pepper, to taste
Cumin, oregano, chilli powder, garlic to taste
1 can (28 Ounce) Refried beans
¾ cups grated cheddar cheese
Corn tortilla
Cilantro leaves
Salsa
Sour cream
Guacamole
Preparation
Brown ground beef with onion and season to taste. Pour in sauce and simmer over
low heat. Add water if mixture gets too dry.
Page 35
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat the tortillas in pan.
Spread a small amount of beans and beef mixture on each tortilla. Add Grated
cheddar cheese, guacamole, salsa, sour cream and cilantro leaves. Fold over ends
and serve immediately.
Page 36
Mushroom and Pepper pizza
Ingredients
1 Tsp olive oil
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 onion, cut into rings
250g mushrooms, sliced
½ Tsp dried oregano
1 pizza base (30cm)
¼ cup tomato pasta sauce
250g mozzarella cheese, thinly sliced
Freshly ground black pepper
Salt
Preparation
Heat the oil in a large non-stick frying pan over moderate heat. Add the capsicums
and cook for 5 minutes or until crisp-tender. Add the mushrooms, oregano and a
pinch of salt, then cook for 4 minutes or until the mushroom liquid has evaporated.
Put aside.
Preheat the oven to 220°C. Spray a baking tray with cooking spray. Place the pizza
base on the prepared tray. Spoon the tomato sauce over the pizza base then top
with the capsicum mixture, the mozzarella and a little pepper. Bake the pizza for 15
minutes or until the cheese has melted and the crust is browned.
Fun Fair Brownie Pizza
Ingredients
1 lg. box brownie mix
2 eggs
1/3 c. water
¼ c. oil
1 c. chopped mini peanut butter cups
1 c. mini marshmallows
1 c. candy coated pieces
Preparation
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 it at
Page 37
350 degrees for 20-25 minutes, or until brownie begins to pull 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.
Pesto Pizza
Ingredients
1 pizza base –about 30cm diameter
125g Italian basil pesto
1 ripe tomato, chopped
½ cup green capsicum, chopped
30g sliced black olives
½ small red onion, chopped
125g artichoke hearts, drained and sliced
125g crumbled feta cheese
Preparation
Preheat oven to 230 degrees C. Spread pesto on pizza base. Top with tomatoes,
capsicum, olives, red onions, artichoke hearts and feta cheese.
Bake it for 8 to 10 minutes, or until cheese is melted and browned.
Pizza margherita
Ingredients
Pizza base
500 g tomatoes
60 ml (¼ cup) olive oil
1 clove garlic, minced
80 ml red wine
1 cup fresh mozzarella, drained and diced
3 tbsp coarsely chopped fresh basil leaves
1 tbsp grated Parmesan cheese
Preparation
Page 38
Heat 2 tbsp olive oil in a pan and fry garlic until transparent. Add tomatoes and wine
and cook for about 5 minutes to reduce; stir occasionally. Season sauce with salt
and pepper; remove from heat and leave to cool.
Preheat oven to 250°C. Place pizza base on the tray, spread the prepared tomato
sauce and then the mozzarella over the pizza base. Sprinkle the basil and Parmesan
on top; season with salt and pepper. Apply the remaining olive oil over the top. Bake
10–15 minutes until the mozzarella has melted and the edge of the pizza is golden.
Turkey Sausage and Pepper Pizza
Ingredients
¾ cup spicy tomato pasta sauce
1 spicy turkey sausage
Yellow and green pepper
1 Pizza base
Dried oregano
Hot red chilli flakes
½ cup grated mozzarella cheese
Basil leaves
Preparation
Preheat oven to 500F (260C). Pour pasta sauce into a small saucepan and set over
medium heat. Squeeze sausage meat from casing into sauce. Discard casing and
crumble meat. Cook until meat is no longer pink, 3 to 4 minutes.
Meanwhile, thinly slice peppers. Spread sausage sauce over pizza base. Scatter
peppers overtop. Sprinkle with oregano and chilli flakes, then cheese.
Bake on bottom rack of preheated 500F (260C) oven until edge of crust is golden
and cheese is melted, 8 to 10 minutes. Scatter with fresh basil. Slice pizza into
wedges.
Page 39
Pasta Primavera
Ingredients
1 lb. cooked spaghetti or spaghetti
½ 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
¼ c. caper, rinsed and chopped
3 oz. Grated Parmesan cheese
Salt and pepper to taste
Preparation
Heat the oil in a pan. Add garlic and onion and cook 1 minute. Add peppers and cook
1-2 minutes or until crisp-tender. Add salt and crushed black pepper. Add zucchini
and pasta and capers to skillet and heat thoroughly. Transfer to large serving platter,
sprinkle with 2 tbsps Parmesan cheese. Serves 3-4.Mouth-Watering Fair Recipes
Pasta with Tuna Sauce
Ingredients
14 oz. can tuna in oil
3 tbsps olive oil
2-3 cloves garlic, minced
15 oz. can tomato paste
1-½ 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
Preparation
In a saucepan, add oil from tuna and olive oil and heat over low heat. Add garlic and
sauté 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 it for 5-10 minutes. Add half of parsley,
season to taste. Cook pasta according to package directions, drain and place in
Page 40
serving bowl. Pour sauce over top, toss, sprinkle with remaining parsley, and
cheese. Serves 4
State Fair Pasta
Ingredients
A hearty dish reminiscent of the sausage & peppers served at the fair – served on
top of pasta instead of a bun!
8 ounces fettuccine (or your favorite pasta)
Salt
3-4 tablespoons butter
2 large Italian sausages (about ½ lb)
¼ large green bell pepper, sliced
¼ large red bell pepper, sliced
½ small white onion, sliced
3 cloves garlic, minced
1 Tsp Cajun seasoning
Preparation
In a large, preferably cast-iron skillet, brown sausage links on all sides (this makes
them easier to slice). Remove, slice, and return to pan. Cook sliced sausage over
medium-high heat until cooked through; remove and set aside. Melt 1 tbsp butter
and sauté garlic for 2-3 minutes. Add onion, peppers, and cajun seasoning.
Stir frequently, adding more butter as needed to keep the mixture from drying out.
Meanwhile, cook pasta in boiling salted water until al dente.
When the onions and peppers have softened, add in the cooked sausage and heat
through. Drain pasta, top each serving with a big spoonful of the sausage, onions,&
peppers, and serve.
Zucchini Pasta Carbonara Ingredients ¾ pound macaroni 2 Tbsp olive oil 1 tsp butter ¼ pound prosciutto, thinly sliced 1 yellow onion, chopped 3 cloves garlic, minced 3-4 summer squash, yielding 4 cups chopped squash 4 eggs 1 cup grated Parmesan cheese (plus more for topping)
Page 41
1 tsp lemon zest ½ cup basil leaves Pepper Salt Preparation Boil and drain pasta. Fry prosciutto gently on both sides until just lightly browned. Remove from pan with tongs or a slotted spoon to a paper towel-lined plate to drain. Once cooled, tear into bite-sized pieces. Reserve the oil in pan. Add the onions, garlic, and summer squash to the sauté pan used to cook the prosciutto. Add salt and pepper. Remove from heat. In a medium bowl, beat the eggs and mix in the grated Parmesan and lemon zest. Add the pasta to the squash and onions. Pour the egg, Parmesan, lemon zest mixture over the pasta mixture and quickly stir in with a wooden spoon. Stir in the prosciutto and basil. Penne Pasta with Meat Sauce Ingredients ½ pound penne pasta 2 Tbsp olive oil 2 cups chopped onion 2 cloves garlic, chopped 1 tsp Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory) Dash of red pepper flakes ½ tsp fresh thyme 1 pound (16% fat) ground beef 3 fresh basil leaves, chopped 2 ½ cups canned chunky tomato sauce 1 Tbsp chopped fresh parsley Salt Freshly ground black pepper Preparation Cook and drain pasta. Heat olive oil and add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Remove from heat and set aside. Heat a pan and salt the bottom of the pan. Break up small chunks of ground beef and add them to the pan. Brown the meat on both sides and add it to the pan with the seasoned onions. Add tomato sauce and basil. Bring to a simmer on low heat, cook for 15 minutes. Stir in the cooked pasta. Sprinkle with chopped parsley. Serve immediately.
Page 42
Antique Fair Beef Barbecue Ingredients 1 (3 - 3 ½ lb.) chuck roast 1 can consommé Sauce: 1 large onion, sliced very thin 1 c. chopped celery ¼ c. brown sugar ¼ c. prepared mustard 2 tbsp. Worcestershire sauce 2 c. reserved liquid 1 c. catsup 1 (15 oz.) can tomato sauce Preparation Put roast in Dutch oven, add consommé. Do not brown roast. Simmer 5 to 6 hours, covered, until meat pulls apart easily. If necessary, add more consommé during cooking. Remove the meat skin excess grease from consommé (easier if cooled first), and measure remaining liquid for use in the following 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 consommé, water or tomato juice. Will fill 12 to 14 buns; serves about 8. County Fair Barbecue Sandwiches Ingredients 2 ½ lb. boneless beef, trimmed 2 ½ lb. boneless pork shoulder, trimmed 2 qt. water 2 ribs celery, cut up large. 2 carrots, cut up large. 2 sm. bay leaves 8 whole cloves 1 tsp. salt ¼ tsp. black pepper Sauce; 2 tbsp. butter 1 c. chopped onion 1½ c. water 1 c. catsup ½ c. cider vinegar
Page 43
1/3 c. sugar 1 tbsp. plus 1 tsp. Worcestershire 1 tbsp. brown sugar 2 tsp. celery salt 2 tsp. paprika ½ tsp. ground cumin ½ tsp. black pepper ½ tsp. salt Preparation 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 until tender. Remove meat and shred into bite size pieces while warm using 2 forks. Reserve the broth for another use. Sauce: In large saucepan, sauté onion and butter until onion is transparent. Add remaining ingredients and mix well. 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. Country Fair Pork Chops Ingredients 2/3 c. Worcestershire sauce ½ c. vegetable oil ½ c. cider vinegar ¼ c. water 8 pork chops, 1 inch thick, centre cut best Preparation In spray bottle, mix Worcestershire sauce, oil, cider and water. 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. Barbeque Tuna Kebabs Ingredients 1 ½ pounds tuna 1 red bell pepper
Page 44
1 green bell pepper 1 small onion 6-10 large button mushrooms 2 lemons cut into wedges Marinade: ½ cup olive oil 2 Tbsp chopped onion 1 Tbsp chopped fresh rosemary 1 Tsp salt ½ Tsp black pepper 2 garlic cloves Preparation Cut all the fish and veggies into similar-sized pieces. Marinade: Purée onion, rosemary, garlic, salt and pepper together. Add in the olive oil while puréeing. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight. Thread alternate pieces of fish with pieces of various veggies on the skewer. Heat the grill with oil and lay the skewers on the grill. Turn the skewers over and cook them until they are seared on the other side. Drizzle with lemon juice or serve with lemon wedges. Barbeque Cilantro Chicken Ingredients 2 pounds boneless chicken breasts 2 Tbsp olive oil Grated zest from 2 limes Juice from 2 limes, about ¼ cup 3 Tbsp chopped cilantro ½ Tsp sugar ½ Tsp salt ¼ Tsp black pepper Fresh sprigs of cilantro Preparation Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness rolling pin. Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken. Cover and chill for at least 30 minutes. Heat the grill and add olive oil, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through. Serve with fresh cilantro leaves.
Page 45
Fajitas-on-a-Stick Ingredients 1 ¼ 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 ½ -inch slices Salt 8 medium flour tortillas, warmed Prepared salsa 8 9-inch bamboo skewers Preparation Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain. Trim fat from beef steak. Cut steak crosswise into ½-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 well; 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 centre 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. Country Fair Casserole Ingredients 1 (8 oz.) pkg. elbow macaroni 1 lb. ground beef 1 c. chopped onion 1 tsp. salt ¼ tsp. pepper 1 can cream of celery soup 1 (8 oz.) carton sour cream 1 can English peas, drained Preparation Cook macaroni according to package directions; drain. Combine ground beef, onion and seasonings in a skillet. Sauté the 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 ½ or 3 quart casserole dish for 35 minutes at 350 degrees.
Page 46
County Fair Baked Beans Ingredients 1 (28 oz.) can Campbell's pork and beans ¼ c. catsup ¼ c. brown sugar 1 tbsp. finely chopped onion 1 tsp. prepared mustard Preparation Combine all ingredients in 1-quart casserole. Bake at 350 degrees for 1 hour. County Fair Spuds Ingredients 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 Preparation Prepare mashed potatoes according to package directions, reducing water to 2 ¼ cups and omitting salt. Blend cream cheese into hot mashed potatoes. Add onion, egg, salt and pepper; mix well. Transfer to a lightly greased 1 ½ quart casserole dish. Bake in a preheated 350 degree oven for 45 minutes. Note: This dish freezes well, so it can be assembled and frozen before baking. Let thaw in refrigerator before baking. Fair Kitchen Meatloaf Ingredients 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 Preparation Mix all together and bake about 2 hours at 350 degrees in two 9 x 13 inch pans.
Page 47
Fair Potatoes Ingredients 1 egg, beaten 2 c. milk 1 c. grated Swiss cheese 1 to 2 tsp. salt ¼ tsp. freshly ground pepper Dash of freshly ground nutmeg Garlic powder to taste 5 c. coarsely grated potatoes (about 4 bakers) 2 tbsp. butter Preparation Mix beaten egg, milk, seasonings and ¾ cup of the cheese. Mix well with the potatoes and pour into a well buttered 1 ½ 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 ¼ cup cheese. Bake at 350 degrees for 1 hour and fifteen minutes. The original recipe called for 2 Tsps but the church volunteers cut the amount. Try 1/8 Tsp garlic powder the first time. County Fair Casserole Ingredients 6-8 potatoes 1 green pepper 1 lg. onion 2 lbs. roasted sausage 1½-2 c. milk Velveeta cheese Preparation Peel and slice potatoes into large greased casserole dish. Alternate it 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 ½ to 2 hours at 350 degrees Food Fair King Ranch Chicken Ingredients 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 chillies ½ c. chicken stock
Page 48
½ - 1 c. onions, chopped Enough grated Cheddar cheese to cover casserole Preparation Layer the casserole in tortilla chips (tortillas may be substituted), then a layer of chicken. Make a sauce by combining the soups, tomatoes, chilles, and the chicken stock. Mix well 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. Neshoba County Fair Casserole Ingredients 1 fryer 1 pkg. vermicelli spaghetti (approx. 8 oz.) ½ 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 Preparation 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. Add salt and pepper to taste. Place in buttered casserole dish and bake 45 minutes to 1 hour. World's Fair Chicken Ingredients 3 frying chickens, cut up Salt and pepper 1 ½ c. concentrated orange juice ½ c. chutney ½ tsp. cinnamon Dash thyme ½ tsp. curry powder ½ c. almonds, slivered ½ c. white raisins Preparation
Page 49
Season the 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 it thoroughly in a slow oven. Garnish platter with bananas, pineapple and mandarin oranges. Pineapple Cashew Chicken (Michigan State Fair) Ingredients 2 cubes low-sodium chicken bouillon 1 pound boneless, skinless chicken breast, cut into strips ¼ cup strawberry vinegar 1 (20-ounce) can pineapple titbits, 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 Preparation In a large non-stick skillet, brown chicken strips; add onion and cook 1 minute longer. Remove pan from heat. Dissolve the chicken bouillon in the reserved pineapple juice; add the vinegar and stir well. 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 titbits and serve over hot rice. Breakfast Enchiladas (Iowa State Fair) Ingredients 2 cups turkey ham, finely diced ½ cup chopped green onions 10 (8-inch) flour tortillas 2 cups shredded cheddar cheese 1 tablespoon all-purpose flour 2 cups half-and-half 6 eggs, beaten ¼ Tsp salt Preparation Combine ham and onions. Place about 1/3 cup of the mixture down the centre of each tortilla. Top with 2 tablespoons of cheese. Roll up and place seam side down in a greased 9- by 13-inch glass baking dish.
Page 50
In a medium-size mixing bowl, combine flour, half-and-half, eggs and salt, mix 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 the 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. Beef and Rice Enchiladas Ingredients 1 pound ground round 1 medium onion, chopped ½ cup chopped green bell pepper 1 tablespoon minced garlic 1 can (6 ounces) tomato paste ¾ cup water 1 cup cooked white rice 3 cups shredded cheddar cheese 1½ tsps dried oregano ½ tsp dried thyme ½ tsp fennel seed 1 Tsp garlic salt 1 tbsp chilli powder 12 flour tortillas (about 10-inches) warmed 8 ounces picante sauce or salsa 1 can (about 10 ounces) enchilada sauce Preparation In large sauté pan, cook ground round, onion, bell 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 ½ cup of beef mixture on each tortilla and roll it up. Pour ¼ 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. Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state) Ingredients
Page 51
250 g yellow lentils, cleaned, washed and drained (Toovar dal) 2 raw mangoes, peeled, de-seeded and chopped 3 tomatoes, peeled and chopped 3-5 fresh curry leaves 100 g fresh coriander leaves 2 pinches turmeric powder 4 cloves garlic 2 Tsps red chilli powder Salt 3 tablespoons oil 2 Tsps cumin seeds 1 Tsp mustard seeds 5 green chillies Preparation Put the first three ingredients in a pressure cooker. Pressure cook for up to 2-3 whistles. Remove from flame and let out the steam. Mix the cooked lentils with water using a wooden spoon. Boil the mixture for 5 minutes. Heat oil in a pan, add cumin seeds and mustard seeds. Allow to splutter. Once they stop spluttering, add curry leaves. Stir-fry until fragrant. Add garlic and stir-fry until the raw smell is gone. Mix in the red chilli and turmeric powders and the coriander leaves. Fry till it turns slightly brown. Pour over the boiled lentils. Serve hot over cooked white rice. Enjoy a hearty lunch! Chicken Scarborough Fair Ingredients 4 whole chicken breasts, halved lengthwise 2 cups buttermilk ¼ cup butter 2 medium onions, sliced thin 4 cloves garlic, sliced thin 4 strips bacon, chopped small 1 Tsp salt 1 Tsp pepper 2 cups marsala wine or sherry wine 2 tablespoons flour 1 Tsp Italian parsley (chopped) 1 Tsp dried sage (powder or crushed leaves) 1 tablespoon dried rosemary (crushed) 1 (4 ounce) package Philadelphia Cream cheese To prepare chicken: Use a whole breast with the back removed and split lengthwise at the breast bone. Preparation
Page 52
Remove skin, salt and pepper each piece. Place in a large bowl. Add 2 cups buttermilk to tenderize for about an hour. In a black iron skillet on the stovetop, over medium heat, melt ½ stick of butter. Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes. Remove from pan and set aside. Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color. Remove and repeat with the remaining chicken. Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside. Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen. Let this cook for 5 minutes to burn off the alcohol. Add onion mixture, parsley, sage, rosemary. Stir in cream cheese. Dissolve flour in ¼ cup of water; add to the sauce. Cook until just slightly thickened. Adjust salt and pepper to taste. Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken. Cover with aluminium foil and cook in a 350 degree oven for 20 minutes. It makes an amazing sauce to serve over rice. You can substitute the wine or sherry with either apple or orange juice; add slivered almonds or mushrooms for diversity. All American County Fair Prize Winning Chilli Ingredients 1 can tomatoes 1 can tomato sauce 2 cans tomato paste 1 medium onion, chopped 3-5 cloves garlic, minced 4-5 stalks celery, chopped 1 green pepper, chopped 1 sweet red pepper, chopped 5 chilli peppers, whole (cut slits lengthwise) 5 jalapeno peppers, whole (cut slits lengthwise) 1 zucchini, chopped 1 eggplant, chopped 1 bag baby carrots (whole) Mushrooms (whole) 1 bag frozen corn Steak, diced (any cut) Ground meat (any, I like to use chicken) Dark red kidney beans, cooked Black turtle beans, cooked Lentils, cooked 1 pinch oregano Basil, to taste ¼-½ Tsp nutmeg ¼ Tsp cinnamon Black pepper
Page 53
2 tablespoons cocoa powder Water Preparation Put all ingredients in a pot and cook for 5 to 10 hours. Stir occasionally. The ingredients list is enough to make 2 pots worth (Dutch oven size). I usually omit the meat from one pot and make a vegetarian batch at the same time. It's good for your vegan friends and as lighter fare for lunch! Put the Chilli and jalapeno peppers in last with their stems sticking up out of the chilli. This makes them easy to remove for those who don't want their chilli hot!
Page 54
Navajo Fry Bread Ingredients 3 C. unbleached white flour 1 C. masa corn flour (not cornmeal) 3 T. sugar ½ t. salt 2 t. baking powder 1 C. warm water Peanut oil or lard for deep-frying Preparation 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 well in the centre and stir in the water. Mix to form 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 ¼inch thick. Cut a 1-inch triangular wedge out of the centre 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 ½ to 2 ½ more minutes. As the bread cooks, shape the next one and cut a triangular hole in the centre. 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. Cheryl's County Fair Zucchini Bread Ingredients 3 eggs 1 c. oil 1 ½ 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 ¼ tsp. baking powder
Page 55
1 c. chopped walnuts Preparation 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. Country Fair Bread Ingredients 3 pkg. dry yeast 1/3 c. honey 2 eggs, beaten 1 c. dry milk 2 c. whole wheat flour 4½ c. warm water ¼ c. melted shortening 12-14 c. flour 1 c. rye flour Preparation Preheat oven to 400 degrees. Dissolve yeast in water; add honey and eggs. In a large bowl mix the dry milk, salt and 4 cups of flour. 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 ½ 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. Freeze well. Makes 4 loaves. Note: Begin with whole wheat and rye flour for whole wheat bread. Bon Apetit! County Fair Bread Ingredients 5 to 5 ½ c. all-purpose flour ¼ c. sugar 2 tsp. salt 1 pkg. active dry yeast 1½ c. milk ¼ c. shortening 2 eggs 1 tbsp. water
Page 56
1 egg white, slightly beaten Poppy seeds or sesame seeds Preparation 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 ½ 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. County Fair Elephant Ears Ingredients 1½ 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 Preparation 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 each 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. Pina Colada Bread Ingredients
Page 57
2 cups flour 2 Tsps baking powder 1 Tsp baking soda ¼ Tsp salt ½ cup (1 stick) butter, room temperature 1 cup sugar 2 eggs ½ Tsp dried minced lemon peel ¾ cup sweetened flaked coconut 1 cup crushed pineapple (spooned out of the can, with some juice) 2 tablespoons Kahlua ¼ cup milk Glaze (see recipe) Glaze: ½ cup sugar ¼ cup pineapple juice ½ Tsp Kahlua Preparation In a bowl, combine flour, baking powder, baking soda and salt. Set aside. In another bowl, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. Add lemon peel, coconut, pineapple, Kahlua and milk. Mix well. Slowly add dry ingredients to butter mixture. Add in ½ cup portions, mixing well 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. 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.
Page 58
Barbecue Sauce Ingredients 2 tablespoons vegetable oil ½ cup chopped onion 2 tablespoons minced garlic 1 Tsp ground cumin ¼ Tsp cayenne pepper 1 cup ketchup ½ cup malt vinegar ¼ cup soy sauce ¼ cup packed dark brown sugar 2 tablespoons Worcestershire sauce ¼ Tsp liquid smoke, preferably natural Preparation 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 cup Chipotle Dip (Pronounced, chih poht lay, sometimes spelled chipolte) Chipotle chillies 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, (chilli stewed in lightly seasoned sauce made from ground chillies, herbs, tomatoes and vinegar). Ingredients 2 green onions, finely chopped 1 c. mayonnaise ½ c. sour cream 1 tsp. fresh lemon juice 2-3 canned chipotle chillies in adobo ¼ tsp. adobo sauce from can Preparation In a bowl whisk together onions, mayonnaise, sour cream and lemon juice and set aside. Finely chop chipotles and add to bowl along with sauce. Add salt to taste, if desired. Serve with bell pepper strips, crackers or chips. Will keep covered and refrigerated, up to 3 days. Caramel Sauce Ingredients
Page 59
½ cup butter or margarine ½ cup firmly packed brown sugar ½ cup granulated sugar ½ cup evaporated milk 1 tbsp. Vanilla extract Preparation 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. (This keeps well in refrigerator. Heat it before serving over the dessert.) Spicy Peanut Dip Ingredients 3 garlic cloves, peeled ¾" (inch) piece fresh ginger, peeled 2 c. unsalted dry roasted peanuts ¼ – ½ tsp. Oriental chilli paste 2 tsps. Sugar, or more to taste 2-½ T. Chinese rice wine vinegar 3 tbsp. Soy sauce ¼ c. Oriental sesame oil ¼ c. water 1 T. sliced green onion, green part Preparation 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 Hummus Ingredients 2 garlic cloves, minced 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed 2/3 cup of tahini (roasted, not raw) 1/3 cup freshly squeezed lemon juice
Page 60
½ cup water ¼ cup olive oil ½ tsp of salt Pine nuts (toasted) Parsley for garnish Preparation In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, ½ cup water, and olive oil. Process it until smooth. Add salt. Spoon into serving dish and garnish with toasted pine nuts and chopped parsley.
Page 61
French Fries Ingredients 4 or 5 large Russet baking potatoes 2 ½ quarts fresh frying oil Salt Preparation 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 ½ potato) 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 described 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. Chicken Scarbourough Fair Ingredients 3 chicken breasts, boned, skinned and halved ½ c. butter, melted Salt, pepper 6 slices Mozzarella cheese Flour 1 egg, beaten Fine dry bread crumbs 2 tbsp. chopped parsley ¼ tsp. sage ¼ tsp. rosemary ¼ tsp. thyme ½ c. dry white wine Preparation
Page 62
Flatten chicken between sheets of wax paper. Spread flattened breasts with half the butter. Season it with salt and pepper and place 1 slice cheese on top of each. Roll chicken, tucking in ends. Coat it lightly with flour. Dip in beaten egg. Roll in bread crumbs. Arrange chicken rolls, 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. Serve chicken rolls on platter or individual plates and spoon pan liquid around rolls. Makes 6 servings. You may want to add garlic or shallots. Country Fair Chicken Ingredients 2 ½ - 3 lb. cut up fryer ½ c. Parmesan cheese ¼ c. flour 1 tsp. paprika Dash of pepper 1 slightly beaten egg 1 tbsp. milk ¼ tsp. butter Preparation Combine cheese, flour and seasonings. Dip chicken in combination of egg and milk. Coat it with cheese mixture. Place in baking dish. Pour melted butter over chicken. Bake at 350 degrees for 1 hour. Party Fair Meat Balls Ingredients 1 lb. lean ground beef 1 egg 1 tbsp. cornstarch ¾ c. finely chopped onions Salt and pepper to taste Cooking oil ½ c. sugar 3 tbsp. cornstarch 1 tbsp. soy sauce 3 tbsp. vinegar 6 tbsp. water Preparation
Page 63
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 mixture of sugar, cornstarch, soy sauce, vinegar, and water. Cook this mixture, stirring constantly until it thickens. Then add the meatballs. Can add 1 (8 ½ 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. Harvest Fair Chilli Ingredients 5 lbs. red beans ½ bushel tomatoes, chopped 10 hot peppers, chopped 6 lg. eggplants, peeled and cut 5 sweet peppers, chopped 10 onions, chopped finely 2 lg. cans tomato puree ¼ c. chilli powder ½ c. oil Preparation 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 ½ hours until beans are tender. Sauté onions and eggplant until translucent, add peppers (hot and sweet) and sauté 5 minutes. Add tomatoes and puree. Cook another 20 minutes and then add cooked beans and chilli powder. Serve with corn chips, grated cheese and fresh salsa. State Fair Corn Ingredients 4 unhusked ears of corn Butter Salt Preparation Discard any soiled outer pieces of husk. Soak corn in cold water for 5 to 10 minutes to clean and moisten. Drain it well, do not dry. Set de-husked corn directly on ceramic tray or in micro proof 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.
Page 64
Tex-Mex Won Ton Appetizers (Minnesota State Fair) Ingredients 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 Preparation In a large skillet, brown the sausage until no longer pink; drain well and crumble. Place meat in a large mixing bowl. Heat the 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 the mixture evenly into each won ton cup. Bake at 350 degrees for an additional 8 to 10 minutes. Serve hot. Make about 20 appetizers. Mexicali Snack Mix Ingredients 1-½ c. roasted salted peanuts 1-½ c. bite-size wheat or corn square cereal (chex) 1 c. sunflower seeds 1 c. corn nuts or pretzel nuggets ¼ c. butter or margarine, melted 2 tsps. Chilli powder ¼ tsp. ground cumin ¼ tsp. red pepper 1/8 tsp. garlic powder Preparation Combine 1st 4 ingredients in jelly roll pan and stir. Drizzle butter over top and stir. Sprinkle with seasonings and stir well. Bake 350° for 20 minutes. Stir after 10 minutes. State Famous Deep Fried Walleye Ingredients
Page 65
1 cup finely crushed soda cracker crumbs ½ cup all-purpose flour ½ Tsp garlic powder ½ Tsp seasoning salt (use your favorite) 6 skinned walleyed pike fillet 2 large eggs 1 tablespoon water Vegetable shortening Preparation Mix cracker crumbs flour garlic and seasoning salt in a medium bowl. Scramble the eggs and mix in the water in a small bowl. Melt shortening in deep fryer and heat to 380 degrees Put Walleye fillets in the egg mixture Put Walleye fillets in the crumb mixture and coat until you can't see the fish. Put in deep fryer and cook until golden brown and flaky. Serve with lemon wedges and tartar sauce.
Page 66
Banana Pops Ingredients 6 bananas 12 Popsicle stick Peanut butter 12-ounce package of chocolate mini chips Preparation 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 mini chips 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. Frosty Strawberry Pops Ingredients 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 Preparation 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 centre 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. Funnel Cakes Ingredients 3 large eggs 2¼ C. milk ½ t. pure lemon extract 4 C. flour 1 C. light brown sugar 1 T. baking powder ½ t. salt Oil for frying Cinnamon powdered sugar
Page 67
Preparation Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. 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 ¾ 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. Candied Apples Ingredients 2 C. granulated sugar 2 C. corn syrup 1/3 C. cinnamon candy 1 C. water ¾ t. cinnamon ½ t. vanilla ¼ t. cloves ¾ t. red food coloring 6 apples Preparation 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. State Fair Cake Ingredients 1½ c. sugar ½ c. butter
Page 68
2 eggs 1 c. water, or half milk and half water 2¼ c. flour 2 tsp. baking powder Salt For spice cake: ½ tsp. cloves 1 tsp. cinnamon 1 tsp. Nutmeg For marble cake: 1 sq. chocolate 1 tsp. cloves ½ tsp. cinnamon ½ tsp. nutmeg Preparation Cream the sugar and butter together. Add eggs and beat until white or light in colour (this is the secret to this cake). Mix flour and baking powder and add alternately with liquid. For spice cake, add cloves, cinnamon, and nutmeg For marble cake, take half of mixture and add chocolate, cloves, cinnamon, nutmeg Or use half of mixture and add red food coloring. Amber's County Fair Muffins Ingredients 1¾ c. Un-sifted all-purpose flour 2 tbsp. sugar 2½ tsp. baking powder ½ tsp. salt 1 egg, well beaten ¾ c. milk 1/3 c. liquid shortening Preparation Preheat oven to 400 degrees. Grease muffin pan. Combine flour, sugar, baking powder and salt in large bowl. Stir well. Combine egg and milk in small bowl, the pour into the dry ingredients. Add shortening. Stir just until moist. (Batter will be lumpy.) Spoon it into greased muffin pan, filling each about 2/3 full. Bake until golden brown. Served warm with jelly or honey.
Page 69
County Fair Award Winning Zucchini Cake Ingredients ½ c. butter ½ c. oil (vegetable) 1 ¾ c. sugar 2 eggs 1 tsp. vanilla ½ c. buttermilk OR ½ c. milk + 1 tsp. vinegar 2½ c. flour ¼ c. cocoa 1 tsp. soda 1 tsp. baking powder ½ tsp. salt ½ tsp. cinnamon ¼ c. chopped nuts (optional) 2 c. grated zucchini ½ c. chocolate chips Preparation Mix butter, oil and sugar. Add eggs and mix. Add vanilla and buttermilk. Stir in flour, cocoa, soda, baking powder, salt, cinnamon. Mix well. 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. County Fair Carrot Cake Ingredients 1½ 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 Preparation 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
Page 70
make icing blend sugar with softened cream cheese. Add vanilla and mix on high until smooth and creamy. Mouth-Watering Fair Recipes County Fair Champion Ginger Snap Cookies Ingredients ¾ c. shortening 1 c. sugar ¼ c. molasses 1 egg 2 c. flour 2 tsp. soda ¼ tsp. salt 1 tsp. cinnamon 1 tsp. cloves 1 tsp. Ginger Preparation Cream the shortening and sugar. Add molasses and egg, beat. Add dry ingredients, mix well. Roll in small balls, dip into sugar. Bake at 375 degrees, for 12-15 minutes on greased sheet. County Fair Pancakes Ingredients 1 qt. med. sour buttermilk 3 eggs 1 tsp. salt 1 tbsp. sugar 4 tbsp. melted fat 1 tsp. baking powder 1 tsp. soda Preparation Beat egg yolks separately and add all ingredients. Fold in the whites at last. Heat a pan and add the batter to make pancakes. Cook it until golden. Serve with jam and fruits. County Fair Cherry Coffee Cake Ingredients 4 eggs 1 c. white sugar 1 c. oil 2 c. flour 1 tsp. baking powder
Page 71
½ tsp. salt 1 can cherry pie filling Preparation 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. County Fair Peach Pie Ingredients 3 c. Pre-sifted all-purpose flour 1 tsp. iodized salt 1 c. vegetable shortening 1 egg ¼ c. cold water 1 tbsp. vinegar Peach filling: 2 cans (1 lb. 13 oz. each) sliced peaches 2/3 c. sugar ¼ c. cornstarch Dash salt 2½ tbsp. butter 1 tbsp. lemon juice Preparation 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 roll 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 ½ 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 it 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. Mouth-Watering Fair Recipes Fair Lemon Pie Ingredients
Page 72
Pie: 1 c. sugar ¼ c. cornstarch ¼ tsp. salt 1½ c. water 3 egg yolks 2 tbsp. butter 1/3 c. lemon juice 1 ½ tsp. grated lemon rind Meringue: 3 egg whites 6 tbsp. sugar Preparation For pie: Combine ½ cup sugar, cornstarch and salt in double boiler, gradually blend in water and stir constantly until thickened. Beat together egg yolks, ½ 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. Kentucky State Fair Favorite Cake Ingredients 1½ c. plus 2 tbsp. sugar 2 c. flour 2½ tsp. cinnamon 1 (4 oz.) shredded coconut 1 (8 oz.) can crushed pineapple 1 tsp. baking soda 1¼ c. oil ½ tsp. salt 4 eggs Icing: 2/3 stick butter 1 lb. powdered sugar 1 c. chopped pecans (or other nuts) 1 (8 oz.) cream cheese 2 tsp. Vanilla Preparation
Page 73
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. Whip butter and cream cheese together. Add other ingredients and beat well. Apply icing on the cake and serve. Mouth-Watering Fair Recipes Kid's Fair Sugar Cookies Ingredients 2/3 c. shortening ¾ c. granulated sugar 1 tsp. vanilla 1 egg 4 tsp. milk 2 c. sifted flour 1 ½ tsp. baking powder ¼ tsp. salt Preparation Thoroughly cream the 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, roll to 1/8" thickness. Use tuna can to cut. Bake on ungreased cookie sheet at 375 degrees for about 8 to 10 minutes. Mouth-Watering Fair Recipes Michigan Fair Cookies Ingredients 2 c. brown sugar 2 eggs 2 c. oatmeal 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 tsp. Vanilla 1 c. chocolate chips Preparation Cream the brown sugar and eggs. Mix with oatmeal, baking powder, baking soda, salt and vanilla Add chocolate chips. Chill in refrigerator 1 hour. Make in balls about walnut size, and then roll in confectioners' sugar. Bake at 375 degrees for about 8 minutes. Mouth-Watering Fair Recipes
Page 74
Mom's County Fair Sweepstakes Winning Lemon Meringue Pie Ingredients 1 baked pie shell Filling: 1 ½ c. sugar 1/3 c. cornstarch ¼ tsp. salt 4 egg yolks 2 tbsp. grated lemon peel 2 tbsp. butter ¼ c. lemon juice Meringue: 2/3 c. egg whites (4 lg.) ¼ tsp. salt ¼ tsp. cream of tartar ½ c. sugar Preparation In heavy 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually stir in 1½ cups water. Over medium heat, bring to boil, stirring constantly. Boil 1 minute. Mixture will 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 centre of pie shell. Fill will spread out evenly by itself. Let cool while making meringue. Meringue: 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 well. 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. Mrs. Minnie's Raisin Pie (Used For the Fair) Ingredients 3 eggs ¾ c. light brown sugar ¼ c. soft butter 1 c. Karo molasses (Blue label) ¼ c. black walnuts (crushed)
Page 75
1 c. raisins 1 tsp. vanilla Preparation 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 centre. Prize Winning Brownies Ingredients 2 sticks butter 2 c. sugar 1 tsp. vanilla 1 c. flour 2/3 c. unsweetened cocoa 2 c. walnuts 4 eggs ½ tsp. baking powder Preparation Mix all ingredients thoroughly. Grease a square pan. Pour batter into pan. Bake at 350 degrees for 30 minutes. Cut into squares and serve. State Fair Famous Chess Brownies Ingredients 2 sticks butter 4 eggs ¾ c. sugar 1 ½ tsp. vanilla 2 c. self-rising flour 1 c. nuts Preparation Melt butter, pour in bowl with sugar and beat. Put 1 egg, beat after each. Add remaining ingredients, beat well. Bake at 350 degrees for 40 minutes. Bake in loaf pan. Cut it into squares and serve. State Fair of Texas Poppy Seed Pound Cake Ingredients
Page 76
1 tbsp. poppy seed ¼ c. milk 6 eggs 3 c. sugar 1 c. butter 1 c. buttermilk ¼ tsp. soda 3 c. flour 2 tsp. vanilla extract Glaze: 1 ½ c. powdered sugar 1 tsp. melted butter 1 tsp. vanilla ½ c. milk Preparation Soak poppy seeds in ¼ cup milk. Separate eggs. Combine egg yolks, sugar, butter and cream well. 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. Mouth-Watering Fair Recipes State Fair Pear Pie Ingredients ½ c. brown sugar, packed 2 tbsp. flour ½ tsp. cinnamon Pinch of allspice Pinch of cardamom Pinch of nutmeg Pinch of salt 6 c. peeled, sliced pears 2 tsp. lemon juice 1 ½ tsp. vanilla extract Pie crust for 8 or 9 inch pie Preparation In bowl, combine brown sugar, flour, spices and salt. Add pear slices, lemon juice and vanilla. Toss gently until well mixed. Pour fruit into pastry lined pie plate, mounding in centre. Dot it 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.
Page 77
State Fair Sugar Cookies Ingredients 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) Preparation Cream first 4 ingredients, and 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. Mouth-Watering Fair Recipes Traditional English Christmas Faire Ingredients Christmas pudding: ½ lb. dark molasses sugar 14 oz. fresh white bread crumbs ½ lb. shredded beef suet 1 tsp. mixed spice ¾ lb. sultanas ¾ lb. raisins ½ tsp. salt ½ 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 ½ lemon 2 eggs beaten ½ pint Guinness or milk stout Approximately ¼ pt. milk 2 silver three-penny or, Six-penny pieces, wrapped in foil Preparation Put the dry ingredients, dried fruit, candied peel and chopped almonds, if used, in a large mixing bowl and stir well to mix. Add the apples with the lemon rind and juice, eggs and Guinness or milk stout. Stir well to mix. Stir in enough milk to make a soft
Page 78
dropping consistency. Pour the mixture into two greased 1 ½ 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 centre 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 carefully 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 it again for about 2 hours before serving, with Brandy Butter. Mouth-Watering Fair Recipes Egg Custard Pie Ingredients 6 eggs, beaten ½ stick melted butter 1 c. sugar 1 tbsp. self-rising flour 3 tbsp. plain flour 2½ c. milk 1 ½ tsp. vanilla Preparation Mix all the above ingredients together. Pour into a deep dish pie crust. Bake it at 350 degrees, for 45-50 minutes.- State Fair Caramel Corn Ingredients 2 c. brown sugar 1 c. butter ½ c. light corn syrup 1 tsp. salt 1 tsp. baking soda 1 tsp. butter flavoring 6 qt. popped corn Preparation Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from heat and add soda and butter flavoring. Pour over popped corn. Mix well 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.
Page 79
Vanilla Bourbon Bread Ingredients 2 cups all-purpose flour 1½ cups sugar 2 Tsps baking powder ¾ Tsp salt 1½ cups heavy cream 3 large eggs 2 tablespoons bourbon 1 tablespoon vanilla Preparation Heat the 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 centre comes out clean. Cool in pan 10 minutes before removing to wire rack to cool completely.ing Fai Apple-Cranberry Coffee Cake (San Diego County Fair) Ingredients Cake: 3 cups all-purpose flour ¾ Tsp baking soda 1 tablespoon baking powder ½ Tsp salt ¾ cup butter, softened 1 cup sugar ½ cup firmly packed brown sugar 1 Tsp 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 Tsp cinnamon ½ cup chopped, toasted walnuts 2 tablespoons cold butter Glaze: 2 cups powdered sugar
Page 80
1 tablespoon, plus 1 Tsp fresh lemon juice 1 tablespoon milk 2 tablespoon butter, melted ½ Tsp vanilla Preparation Preheat 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 the butter, sugar and brown sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well 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. Add 2/3 portion of the cake batter over the filling. Add remaining filling over the batter and dot it with remaining tablespoon of butter. Add 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 centre. Remove from oven and cool in pan 10 minutes. Invert onto a cooling rack. Cool completely, then top with glaze. Mix all until smooth. Drizzle over top of cake. Garnish with dried cranberries and toasted walnuts, if desired. Marbled Maple Cheesecake Ingredients Crust 2 pounds (four 8-ounce packages) cream cheese, room temperature ½ cup plus 2 tablespoons pure maple syrup (divided) ¼ cup plus 3 tablespoons chopped pecans (divided) 3 eggs, lightly beaten ¼ Tsp vanilla extract 4 ounces semi-sweet chocolate, melted Crust ½ cup (1 stick) butter, cut into pieces 2/3 cup firmly packed brown sugar ¾ Tsp vanilla extract 1 egg 1½ cups flour 1 cup chopped pecans Preparation Make crust. Let cool while preparing filling. Preheat oven to 275 degrees.
Page 81
Beat cream cheese until smooth. Beat in ½ cup maple syrup, ¼ 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. Preheat oven to 325 degrees. In a food processor, blend butter, brown sugar and vanilla until well mixed. Add egg and flour and lend until dough just forms. Transfer to bowl and gently knead in pecans. Press into 9-inch spring-form pan and bake 30 minutes. When done, remove from oven and let cool. New York State Apple pie Ingredients 1 pie crust 5 cups apples, peeled and sliced 1 Tsp fresh lemon juice ¾ cup sugar ¼ Tsp salt 2 tablespoons flour 1 Tsp ground cinnamon 2 tablespoons margarine Preparation Sprinkle lemon juice over apple slices. Combine sugar, salt, flour, cinnamon and nutmeg in a mixing bowl. Sprinkle over apple slices. Toss apples and flour mixture until apple slices are fully coated. Arrange into bottom prepared crust. Dot it with margarine. Cover with top crust and fold under and crimp. cut slits into top crust and dust with sugar if desired. Bake at 375 degrees for 50 minutes Frango Chocolate Cappuccino Mousse Pie Ingredients 1 cup flour ½ cup powdered sugar ½ cup (1 stick) butter, room temperature ½ cup finely chopped pecans 1 package (3 ounces) cream cheese, room temperature 4 Tsps instant Amaretto-flavoured cappuccino powder 1 Tsp vanilla extract 1 ½ cups melted, then cooled Frango chocolates (about 33 mints) 2 cups whipped cream Frango chocolates and/or pecan halves for garnish Preparation
Page 82
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. Mouth-Watering Fair Recipes Frango Raspberry Mint Brownies Ingredients 12 Frango mint chocolate candies (divided) 1/3 cup corn oil 1 cup sugar 2 eggs 1 Tsp raspberry extract (optional) ¾ cup sifted flour ½ Tsp baking powder ½ Tsp salt ½ cup coarsely chopped nuts (optional) Frosting layer (see recipe) 1 tablespoon butter Frosting: ½ cup (1 stick) butter, room temperature 4 cups powdered sugar ¼ cup milk (about) 1 Tsp vanilla extract 3 tablespoons raspberry jam (preferably seedless) A few drops red food coloring Preparation 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. While brownies bake, make frosting layer. Frosting: In a 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. 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.
Page 83
Blazing Brownies Ingredients 1 box brownie mix Hot pepper, crushed. Preparation 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 Tsp of pepper. With each box of brownie mix, try adding more pepper to suit your taste Strawberry Rhubarb Pie The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled! Ingredients 4 cups rhubarb, cut into 1 inch pieces 2 cups strawberries, washed and cut up 5 tablespoons dry tapioca 3 cups sugar 1 Tsp nutmeg ½ Tsp salt 1 Tsp cinnamon ½ Tsp ground cloves 1 Tsp lemon juice 5 Tsps butter 1 pie crust Preparation Combine rhubarb, strawberries, sugar, and tapioca in large bowl. Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca. Stir every few minutes. Meanwhile, preheat oven to 450 and put pie crust in pie tin. After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture. Stir well and put into crust, draining excess liquid. Dot top of mixture with pats of butter then place crust on top and seal edges. Place a cookie sheet under pie to catch drips. Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done. You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
Page 84
Silver State Brownies Ingredients 1 cup margarine 2 cups sugar 4 eggs 2 Tsps vanilla ½ cup cocoa 1½ cups flour ½ cup chopped nuts Mini chocolate chips Cream margarine, add sugar. Preparation Beat eggs and add to mixture, add vanilla. Mix cocoa and flour together and stir into mixture. Stir in nuts. Pour into 9 x 13 greased and floured pan; sprinkle with mini chocolate chips. Bake at 350 degrees for 25 to 30 minutes. Empire State Muffins Ingredients 2 cups shredded unpeeled apples 1 1/3 cups sugar 1 cup chopped cranberries 1 cup shredded carrots 1 cup chopped nuts 2 ½ cups all-purpose flour 1 tablespoon baking powder 2 Tsps baking soda ½ Tsp salt 2 Tsps cinnamon 2 eggs, lightly beaten ½ cup vegetable oil Preparation In a large bowl combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients and add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil and stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 for 20- 25 minutes. Cool 5 minutes before removing from tins. Sunshine State Carrots Ingredients
Page 85
1 lb baby carrots ½ cup orange juice 2 tablespoons butter 2 tablespoons honey 1 tablespoon cornstarch 1 tablespoon water 1/3 cup chopped walnuts Preparation Place carrots in saucepan with small amount of water, cook until just tender crisp, (I like to steam them). Drain. Stir in orange juice, butter, honey, and cornstarch mixed with the water. Heat it while stirring, until thickened. Sprinkle with walnuts. Serve. Vermont State Police Pears Ingredients 6 pears 1 lemon Maple syrup 8 fluid ounces white grape juice Preparation Choose a casserole or baking dish with just enough room to lay the pears head to tail in a single layer. Peel the pears thinly, leaving the stalks on, and then immediately roll each one in a saucer containing the juice of the lemon. Put the pears into the dish. Spoon on a scant 4 tablespoons of maple syrup and add any lemon juice remaining in the saucer. Bring the grape juice to simmering point and pour it over the pears. Cover the dish and bake at 350°F until the fruit is beautifully tender. How long this will take varies enormously- 1 hour is enough for semi-ripe dessert pears; 3 hours or more may be needed for pears that are so hard that they seem to be carved from wood. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking. When the pears are ready, transfer them to a serving dish, standing them upright. Boil the cooking liquid until it turns syrupy and is reduced by about half. Stir in an extra tablespoon or two of maple if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet; the appeal of the dish lies in its fruitiness. Spoon the syrupy glaze over the pears. Serve warm or cold. Ohio State Buckeye Candy Ingredients 1 lb confectioners' sugar
Page 86
2/3 lb peanut butter (smooth variety) 6 tablespoons unsalted butter (softened) ½ lb semisweet chocolate ½ lb milk chocolate 1 tablespoon shredded paraffin wax Preparation Blend sugar, peanut butter and butter together thoroughly. Roll mixture into walnut-sized balls and insert a toothpick into each. Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm. Melt chocolate and paraffin in a double boiler. Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the "eye" of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate. Place a fresh liner of waxed paper on the cookie sheet and put the buckeyes on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them. County Fair Pie Ingredients ½ cup butter or margarine, melted 1 cup sugar ½ cup all-purpose flour 2 eggs 1 Tsp vanilla 1 cup coarsely chopped walnuts 1 cup semi-sweet chocolate chips (6 oz) ½ cup butterscotch chips 1 unbaked 9 inch pie shell Preparation In a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended. Stir in nuts and chips. Pour into pie shell. Bake at 325 for 1 hour or until golden brown. Cool. County Fair Banana Cream Pie Ingredients Nut Crust: 2 cups pecans 1 cup butter, softened 3 cups flour
Page 87
1 egg, beaten ½ cup sugar Chocolate Filling: 1 cup chocolate chips ½ cup unsalted butter 1 tablespoon light corn syrup 1 Tsp vanilla Banana Cream: 1 cup milk 4 egg yolks 1 cup sugar 5 tablespoons flour 3 tablespoons unsalted butter 1 tablespoon rum or 1 Tsp vanilla 2 bananas ½ lemon, juice of 2 cups heavy cream Pecans, Chopped (optional) Preparation For the crust: Chop pecans very fine, preferably in a food processor fitted with a metal blade. Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans. Chill 30 minutes. Bake the pie crusts for 25 minutes at 350 degrees. Cool completely. For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot, not boiling water. Stir frequently. Remove from heat and cool, then stir in vanilla. Divide between cooked pie crusts and spread evenly. For Filling: Heat the milk in a medium size saucepan over medium heat to scald. Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook, stirring constantly over medium high heat (use a whisk). The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute, stirring constantly. Remove from the pan from heat and continue to stir until the mixture is smooth. Then, beat in butter and optional rum. Cool to room temperature. Peel the bananas, slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix about ¼ of the cream into the cooled egg mixture to lighten it, and then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon it around the edge of the pies and sprinkle with chopped pecans, if desired.
Page 88
Candy-Coated Popcorn (Summer Fair Popcorn) Ingredients 3 tablespoons vegetable oil 1/3 cup popcorn (organic preferred) 3 tablespoons white sugar Salt (optional) Preparation Heat the oil in a medium-sized pan. Add popcorn and sprinkle sugar over it. Cover and shake continuously until popped. For sweet and salty flavour, sprinkle with a little salt. Carefully transfer to a bowl as melted, hot sugar can cause serious burns. Cool a few minutes before serving.
Page 89
County Fair Ice Cream Ingredients 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 Preparation In large saucepan combine sugar, flour and salt. In a medium bowl beat the 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 it to harden. Cherry Choco Chips Ice cream Ingredients 1 ½ cups pitted ripe sweet cherries ¾ cup milk 1 ¾ cups cream ½ cup sugar 1 pinch salt 1 Tsp lemon juice 2 Tbsp Amaretto, cherry liqueur, or rum 4 ounces bittersweet chocolate, chopped fine Preparation Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender and carefully purée. Put mixture into a large bowl. Stir in the remaining ¾ cup of cream. Chill for several hours in the refrigerator until completely cold.
Page 90
Before putting the mixture into ice cream maker, stir in the lemon juice and the Amaretto or other liqueur. Churn the ice cream in ice cream maker according to the manufacturer's instructions. Once the ice cream has completed churning, the ice cream should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. Cinnamon Ice Cream Ingredients 2 Tsps of ground cinnamon 1 cup of whole milk ¾ cup of sugar ½ Tsp of salt 2 cups of heavy cream 6 egg yolks Preparation Place the cinnamon in a small skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat. Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid. While the milk mixture warms set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top. In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks. Pour the mixture back into the saucepan. Stir the mixture constantly over medium heat. Pour the custard through the strainer into the cream. Stir until cool over the ice bath. Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions. Coffee Oreo Ice Cream Ingredients 2 cups heavy cream 1 cup milk 2/3 cup sugar Pinch of Salt 4 Tsps instant coffee (get decaf)
Page 91
6 egg yolks 10 oreo cookies, crushed 1 ounce (2 Tbsp) golden rum Preparation Heat half of the cream, milk, sugar, and a pinch of salt in a medium saucepan until steaming but not boiling. Stir in the instant coffee until it is dissolved. Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl. Set a mesh sieve on top of the bowls. Set aside. In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking. Pour the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with spatula, until the mixture thickens and coats the spatula. Pour the custard through the sieve and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator. When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed oreo cookies. Process the mixture in ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours. Peppermint Ice Cream Ingredients 2 ½ cups heavy cream 1 ½ cups whole milk 8 large egg yolks ¾ cup sugar ¼ Tsp salt 2 Tsps peppermint extract ½ cup crushed candy canes or hard peppermint candy Preparation Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve. Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a spatula, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator. One the mixture is thoroughly chilled, add peppermint extract. Fold in the crushed peppermint candy. Once it is chilled, freeze in ice cream maker according to the manufacturer's instructions. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.
Page 92
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 low fat yogurt are used Ingredients 1 c. plain yogurt (low fat or non-fat, as desired) 10 oz. pkg. frozen fruit (strawberries, peaches, blueberries, raspberries) Sugar or artificial sweetener, optional Preparation 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. Berry Banana Fruit Smoothie Ingredients 1 medium ripe banana 1 container (8 oz.) raspberry or strawberry yogurt 1 can (6 oz.) unsweetened pineapple juice (¾ C.) Preparation 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 well. Pour into drinking classes. State Fair Fresh Lemonade Ingredients 4 lemons 1 c. sugar Ice (as desired) Water Preparation 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 ½ gallon. Use of an inexpensive juicer makes the recipe go faster.
Page 93
State Fair Slush Ingredients 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 Preparation Boil water and sugar; cool. Combine all of the above and freeze. Remove from freezer several hours ahead of serving to partially thaw. When serving, put half glass of slush in glass; fill with 7-UP. Fruit Smoothie Ingredients 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 Preparation Place all in a blender and process until smooth. Serve over ice.
