FAIR KITCHEN Meatloaf

10 pounds ground beef2 c. chopped onion10 eggs10 c. cracker crumbs6 c. tomato juice (46 oz. can)10 tsp. salt4 tsp. pepperMix all together and bake about 2 hours at 350 degrees in two 9 x 13 inch pan.

COUNTY FAIR potatoes

1 pkg. (8 serving size) instant mashed potatoes1 pkg. (8 oz.) Cream cheese, softened1 / 3 c. chopped onion1 egg (beaten)Salt and pepper to tastePrepare mashed potatoes according to package directions, reducing the water for 2 1 / 4 cup andremove salt. Blend cream cheese into hot mashed potatoes. Add the onion, egg, salt and pepper;stir. Transfer to a plate 1 1 / 2 quart casserole dish lightly grease. Bake in preheated 350 degreesoven for 45 minutes.Note: This dish freezes well, so it can be assembled and frozen before baking. Let thaw inrefrigerator before bakingMouth-Watering Fair Recipes

COUNTY FAIR PEACH PIE

3 c. presifted all-purpose flour1 tsp. iodized salt1 c. vegetable shortening1 egg1 / 4 c. cold water1 tbsp. vinegarPEACH FILLING:2 cans (13 oz £ 1 each.) Sliced ​​peaches2 / 3 c. sugar1 / 4 c. cornstarchDash of salt2 1 / 2 tbsp. butter1 tbsp. orange juiceMake crust: Combine flour and salt. Cut in butter. Beat eggs and add water and vinegar; addto dry mixture of one tablespoon at a time and stir to mix. Divides into two unequal parts and roll outlarger half on a lightly floured board, 1 / 8 inch thick. Line 10-inch pie pan.Preheat oven to 400 degrees.Make filling: Drain peaches, reserving 1 / 2 cup syrup. In a saucepan, combine sugar, cornstarchand salt; stir in the syrup. Cook and stir until thick and clear. Add butter and lemon juice, thenpeaches. Pour into crust.Roll out remaining pastry. Cut out shapes in the upper crust with a small cutter. Rolling pin to roll the crust inand unroll over cake. Seal and crimp edges.Bake in 400 degree oven for 40 to 45 minutes. Plan to eat warm. This cake took literally hours -like five - to cool.Mouth-Watering Fair Recipes

COUNTY FAIR Pancakes

1 qt. med. sour buttermilk3 eggs1 tsp. salt1 tbsp. sugar4 tbsp. melted fat1 tsp. baking powder and 1 tsp. soda sifted with enough flour to make dough mediumBeat eggs separately and fold in the last whiteMouth-Watering Fair Recipes

COUNTY FAIR ICE CREAM

2 c. sugar6 tbsp. flour1 tsp. salt5 c. milk6 eggs4 c. Half and Half3 tbsp. vanilla extractAbout 20 lbs. ice2 to 3 c. rock saltIn a large saucepan combine sugar, flour and salt. In a medium bowl beat milk and eggs. Add tosugar mixture and mix. Cook over low heat, stirring constantly until mixture thickens and coatsspoon, about 30 minutes. Cover and refrigerate until cold about 2 hours.Pour mixture, Half and Half and vanilla into 4 to 6 quart ice cream freezer can. Add Dasher, closeand place in freezer bucket. Half fill a bucket with ice, sprinkle with salt. Alternate layers of ice andsalt to about 1 inch below can lid.Turn the crank and freeze until stiff. It will take 35-45 minutes. Ice cream will be soft. Remove Dasher,under the pack ice cream and let it harden. Make 3 liters.

Mouth-Watering Fair Recipes

Fajitas-on-a-Stick

1 1/4 lb. boneless beef top sirloin steak, cut 1 inch thick

1/3 C. prepared Italian dressing

3 T. fresh lime juice

2 medium green or red bell peppers, each cut lengthwise into quarters

2 medium onions, each cut crosswise into 1/2 -inch slices

Salt

8 medium flour tortillas, warmed

Prepared salsa

8 9-inch bamboo skewers

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain. Trim fat from

beef steak. Cut steak crosswise into 1/2-inch-thick strips. Thread an equal amount of beef,

weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing 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 center of grid; grill 8 to 10 minutes for medium-rare to medium doneness, turning

once.

Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in

tortillas with salsa.

French Fries

4 or 5 large Russet baking potatoes, 10 to 12 ounces each, about 5 inches long and 2 to 2 02:01
cm diameter
2 1 / 2 liters of fresh cooking oil
Salt
Wash and peel the potatoes, cut into even squares and cut them lengthwise into slices 3/8-inch
wide and swish to remove them in a bowl with cold water surface starch.
To prevent discoloration, drain just before cooking, then dry thoroughly on paper towels.
(May be prepared up to this point several hours in advance.)
The first fry: Get set with a bed of paper towels on a tray. Take the Heat oil to 325 ° F.
to 2 handfuls of potato strips (about the equivalent of 1 1 / 2 potatoes) and scatter them in
the basket. Lower carefully into the hot fat, averting your face to avoid bubbling oil. Fry,
Turn the potatoes often soft for 4-5 minutes, or until the potatoes are, but not by

browned. Lift the basket, let it drain briefly, then spread the potatoes on paper towels and Let rest and continue roasting for 10 minutes or refrigerate 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 the handful, as described above apply, often only one or two minutes, until golden brown brown. Drain on paper towels, salt lightly, turn the potatoes into a serving basket and continue Fry the rest of. Serve as soon as possible. Makes 6 servings.

Mouth-Watering Fair Recipes