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Crescent Moons Filled with Sweet Potato Bliss: Countyfairusa

Sweet Potato Crescent Dumplings 1 can refrigerated crescent dinner rolls 1 can (15 oz.) sweet potatoes in syrup, drained (reserve syrup) ½ cup (1 stick) butter or margarine ⅔ cup sugar ⅛ teaspoon ground cinnamon dash ground nutmeg, optional ½ cup of reserved syrup ¼ cup pineapple juice Preheat oven to 350 degrees. Separate crescent roll dough into 8 triangles. Spoon a couple of the sweets potato chunks onto large end of the crescent. Roll up from large end to the smaller tip, enclosing the sweets potatoes inside. Place in a lightly buttered 8 or 9 inch square baking pan. Combine butter, sugar, and spices in small saucepan. Heat until butter is melted. Pour hot mixture over top of filled crescents. Combine reserved ½ cup syrup and pineapple juice and pour over top. Bake for about 45 minutes or until golden brown and crispy on top.

By |2024-03-04T06:08:41+00:00April 15th, 2009|Baking, Recipe|0 Comments
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N.C. Peanut Growers Association

Made Fall Veggie Stew, 1st Prize in the State Fair N.C. Peanut Growers Association Pea-nutty Vegetarian Main Dish Recipe Contest This Sounds Good!! N.C. Peanut Growers Association 2 large onions, chopped 2 tablespoons vegetable oil ½ teaspoon ground cayenne pepper ½ teaspoon garlic salt or powder 1 ½ cups chopped cabbage ½ cup peanut butter 1, 40-ounce can of sweet potatoes, cut into 1-inch cubes 1 teaspoon salt ¼ teaspoon ground ginger 1 can (14.5 ounces) diced tomatoes 1 can (14.5 ounces) okra, optional 1 can (15 ounce) black beans drained 1 cup apple juice 3 cups tomato juice Saute onions in vegetable oil until tender, about 10 minutes. Stir in cayenne pepper and garlic and sauté for two more minutes. Add chopped cabbage, and sauté, covered, for three minutes. Mix in tomato and apple juices, salt, ginger and tomatoes. Add sweet potatoes, okra, and black beans. Simmer for five minutes. Stir in peanut butter and simmer gently over very low heat until ready to serve. Stir frequently to prevent scorching. Add more juice or water if too thick. Serve with crackers. Serves 10-12 people. Blogged with the Flock Browser

By |2024-03-04T06:10:18+00:00November 8th, 2008|Contests, Fair Food, North Carolina, Peanut, State Fair|0 Comments
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Here we go again

know I have brought this up before. But, I just read another article put out by PRWeb about Sugar Rush Overload consumption in children. The book is by – Dr. Scott Olson ND, the author of a new book, Cigarettes, He says the amount of sugar in children’s diets is amazing and that most of it is coming in from soda and fruit juice. Sugar Rush Overload Consumption We we all know that going to the county fair is a source of large amounts of sugar. Sugar he states is enticing. That is the problem it seems to me. We are all in need of a fix. Sugar is a fix. It is instantaneously gratifying. You know I have seen them, the fat kids at the county fair They sometimes are too fat to get into our inflatables… they simply weigh to much. Obesity is a serious problem from Sugar Rush Overload. No one wants to exercise, no one wants to give up soda ( ah, or the sponsorship of the event by the soda companies). Maybe, just maybe we should find new and creative ways to help our kids other then to feed them stuff that is not good for them The only way the county fair and the schools for that matter will change is when we as responsible parties insist they do. Perhaps we should ask the fat kids if they really really like being fat.

By |2024-03-26T13:18:32+00:00October 20th, 2008|Children, Fair Food|0 Comments
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Moos Ham Crown Mold

Moos Ham Crown Mold is Gelatin molds were so popular back when I was growing up. And my mother (Moo as we called her) was the queen of the molded salad. She had meat salads, seafood salads, fruit salads, aspics, desserts and more. It seemed that we never had a weekend meal or a party in those days without at least one gelatin molded salad. And often there were two or three set out before us. I wasn't a big fan at the time. I had a few that I loved but many I refused to touch. Yea, I know. Dumb kid who didn't know what was good. Today Moos Ham Crown Mold salads are sort of out of favor. Probably because of the prep time required. You can't just make it and eat. You have to wait a couple of hours for the salad to set up. I've made it my goal to single handedly bring back the molded salad. Here's one of my mother's meat salads that I adored as a kid. Please enjoy. Moos Ham Crown Mold Detailed 1 envelope gelatin ½ cup water 1 can jellied consommé 1 lb. fresh ham, shredded ½ cup mayonnaise ½ cup light cream ½ t. prepared mustard ½ cup celery, finely chopped ½ cup Swiss cheese, chopped 2 T sweet pickle relish ½ medium cucumber, thinly sliced Soften gelatin in water. Stir in consommé and heat to dissolve gelatin. Stir constantly. Pour into a medium-size mixing bowl. Place inside a larger bowl filled with ice water to cool rapidly. Stir occasionally until it thickens. Shred ham in food processor. Should make about 3 cups. In a bowl, combine mayonnaise, cream and mustard. Fold into gelatin. Add ham, celery, cheese, and pickle relish. Pour into a 6-cup mold and chill for at least 2 hours.

By |2024-03-03T13:53:18+00:00September 14th, 2008|Ham|0 Comments
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Around the World with Chicken Wings

Well I have always believed that the United States is the home of chicken wings. I mean what’s more American than sitting down with a basket of crispy wings? Well, it turns out that while we may be the spiritual home, different cultures are adding their flavors. Here are three wing recipes that will give you a bit of international flair without leaving a basic American dish behind. Please try them all and enjoy. I recommend making more than one recipe so that you can have a couple of great flavors at the same time. Around the World with Chicken Wings: Chinese Chicken Wings Start with 18 or about 3 lbs of chicken wings Olive oil 3 green onions cut into 3” pieces ½ c. soy sauce 1/3 c. sherry ½ cup chicken broth (avoid too salty brands like Campbell’s) ¼ c. catsup 3 whole star anise seeds 2 T sugar ¼ t. ground ginger 1 large head iceberg lettuce, shredded. Cut the tips of the wings off at joint and discard. Then cut the remaining two sections at the joint. Heat oil in 5 qt. Dutch oven and sauté wings until golden. Add about 2/3 of the green onion pieces. Stir constantly. Reduce heat. Remove wings so as to pour off excess oil then return wings and onions to the pot. Add soy sauce, sherry, chicken broth, catsup, anise, sugar and ginger. Cover and simmer 25 minutes, stir occasionally. Uncover and cook 10 minutes longer, stirring frequently (until almost all liquid is absorbed and wings are tender. Serve warm or cold on a bed of lettuce leaves. Garnish with remaining green onion pieces. Japanese Chicken Wings Start with about a dozen wings (about 2 1/3 lbs) 1 medium clove garlic 1 piece of fresh ginger (about 1”x1”), peeled ½ c. Japanese rice wine (sake) ½ c. soy sauce ¼ c. firmly packed light brown sugar ¼ t. dried hot red pepper flakes Remove the tips from the chicken wings and discard. Cut through the remaining two joints to separate. Place one 1-gallon plastic bag inside another and place the wings inside. Place the bags (and their contents) in a large bowl. To make the marinade, drop the garlic and the ginger through the feed tube of a food processor with the metal blade in place and the motor running. Process until finely chopped, about 10 seconds. Scrape down the work bowl, add the remaining ingredients, and process for 5 seconds. Pour the marinade over the bagged [...]

By |2024-03-26T13:56:03+00:00August 25th, 2008|Chicken|1 Comment
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Corndogs?

Welcome to the Iowa State Fair, where the CornDogs Rules! The Iowa State Fair offered free admission this year from 5am to 8:30am on opening day of the Fair. They also offered free corn dogs with the free admission. Campbell’s Concessions cooked the corn dogs and Sysco provided the hot dogs. Where did the corn dog come from? Its a good question, and there is some confusion about that. Carl and Neil Fletcher say they introduced their “Corny Dogs” at the Texas State Fair between 1938 and 1942. A food vendor called Pronto Pup claims they invented the corn dog for the Minnesota State Fair 1941. 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach, Santa Monica, California. I suppose we will never know where the corn dog came from. It is however an American staple. I know my eleven-year-old grandson thinks so. The following recipe comes from Cooks.com\ The CornDogs Showdown CORN DOG BATTER 6 c. cornmeal 3 c. plain flour 2 1/2 tsp. soda 1 1/2 tsp. salt 2 tbsp. sugar 3 c. buttermilk 2 1/2 c. water 2 eggsIn large mixing bowl mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff add small amount of water. Roll prepared weiner in batter and fry in deep hot oil until browned.To prepare corn dog, use wieners right out of the package; insert stick and coat wiener by rolling it in the batter. Hold on to stick. Leftover batter may be kept a few days in the refrigerator. Can be made into cornbread by adding a little more liquid corn dog history.

By |2024-03-27T11:12:01+00:00August 9th, 2008|Corn Dog, Fair Food, Iowa, Recipe, State Fair|0 Comments
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Lets make Funnel cakes

Hello, Karen here, do you have an interest in those sweet sticky yummy (not so good for you) funnel cakes. They signal the county or state fair. Actually, there isn’t as much sugar in them as I thought. They are fried in oil… maybe before you buy some you could ask the person you are buying them from what they cooked them in. Anyway here is a recipe I found online… if you have a recipe that is different we would love to hear from you. Funnel Cake Recipe courtesy Alton Brown Show: Good Eats Episode: Choux Shine 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour 1 cup eggs, about 4 large eggs and 2 whites Vegetable oil, for frying Powdered sugar, for topping. Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

By |2019-03-08T01:20:16+00:00June 9th, 2008|Fair Food, Food, Funnel Cake|1 Comment
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Hotdogger relishes sweet ride

One big Hot Dog (June 23, 2007) — Hot dog, Matthew Mitchell is on a roll. Hotdogger Relishes Sweet Actually, to be precise, he’s in a roll. Twenty-three years old, a freshly minted graduate of the University of Missouri, the Rochester resident has hit the road as an Oscar Mayer Wienermobile driver, a so-called “hotdogger.” As a hotdogger, he’s driving one of six 27-foot long vehicles that are, essentially, large hot dogs on wheels. Hotdogger Relishes Sweet Ride He’ll travel to state fairs, county fairs and festivals to listen to thousands of people sing Oscar Mayer Wiener jingles, as part of a nationwide “Sing the Jingle, Be a Star.” Winners get a spot in an Oscar Mayer commercial as well as a trip to the next American Idol finale. Mitchell has other duties, too, everything from setting up at each stop to making ceremonial visits with the Wienermobile. Visit their Website! “You have to wear many hats along the Hot Dog Highway,” Mitchell says.

By |2024-03-27T15:51:41+00:00June 24th, 2007|Hot Dogs|0 Comments
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