As I travel north down the State Route 3 hill, leaving my Triway homeland behind me, I notice a different kind of traveler mixed in with the morning drive. Pick-ups are pulling food vendor wagons, and flat beds are hauling antique tractors and moving small size sheds to a temporary placement. They all have their left turn signal on as they cross over Route 30; they are the first bones of The Great Wayne County Fair!
The workers, the planners, the directors, the judges, the carnies they are all at a humming pace, but come next week the grounds will be in a full Tilt-A-Wheel buzz. Movement was slow at first, but the action climbs to a new level of excitement everyday, every afternoon and every evening. The actual folks on the grounds at the preparation level, they have their lists and as they check off another to-do on that list, they, too have an anxiousness building as they build our fair.
Ever since I was a young girl, I was excited to pass by the fairgrounds, about ten days before the first gate opens. We lived east of Smithville so our travels past the Wayne County Fairgrounds was usually when we visited our uncles farm on the county line west, so it was not a daily drive-by like it is for me now. And while back then I would think about which ride I was going to get on first and which games I might play, today I think, who will I talk to and what will I eat?
My fun at the fair has certainly changed over the years. As a teenager I would never have a desire to walk through the Home Economics Building, the Produce Barn, or the Grange Rotunda, but now I do. As a teenager I never desired to hang out near the animal barns; since our daughter retired from 4H many years ago, I am back to feeling the same, I can pass on the barns. I was a midway kid, a runner through the school house, I wore my ride-all-day bracelet and threw down constant quarters just to win that one big prize.
After a certain age we were free to run about the grounds without mom and dad, but we had check in times, on the minute, if not you heard the announcer over the PA system, Attention on the grounds, attention on the grounds. Daphne and Portia Miller your mother is waiting for you at the Grandstand (and shes mad). Good grief nobody wanted to hear their names announced that way and worse yet now they all know I am hanging at the fair with my little sister.
I sure wish she would come back to Ohio for The Great Wayne County Fair, I would hang with her all day, and I would buy her a lemonade. And I would even introduce her to all my friends. Yes, my fair fun has certainly changed over the years. See you at the Wayne County Fair!
Got recipes: tucked here, stuffed there, glued down, or filed, maybe even just in your head? Write em or type em, and send them to: Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com
Maple Barbecued Chicken (Ruth Lowen)
3/4 cup barbecue sauce
3/4 cup maple pancake syrup
1/2 teaspoon salt
1/2 teaspoon maple flavoring
8 boneless skinless chicken breast halves (2 Pounds)
In a bowl, combine the first four ingredients; mix well. Remove 3/4 cup to a small bowl for serving; cover and refrigerate. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6 to 8 minutes longer or until juices run clear, basting with remaining sauce and turning occasionally. Serve with reserved sauce.
Frosty Mocha Drink (Lauren Nance)
1 cup milk
3 tablespoons instant chocolate drink mix
2 tablespoons instant coffee granules
2 tablespoons honey
1 teaspoon vanilla extract
14 to 16 ice cubes
In a blender combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
Peach-Glazed Cake (Samantha Jones)
1 can (15 ounces) pear halves
1 package (18 1/4 ounces) white cake mix
3 eggs
1 jar (12 ounces) peach preserves, divided
Fresh or frozen sliced peaches, thawed
In a blender or food processor, cover and process pears until puréed. Transfer to a mixing bowl; add the cake mix and eggs. Beat on medium speed for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a microwave-safe bowl, heat 1/2 cup of peach preserves, uncovered, on high for 60 to 90 seconds or until melted. Slowly brush over warm cake. Cool completely. Slice cake; top with peaches. Melt remaining preserves; drizzle over top.
Hot Ham & Pineapple Sub (Julie Valdez)
1 tube (11 ounces) refrigerated crusty French loaf
2 tablespoons vegetable oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 can (8 ounces) pizza sauce, divided
1/3pound sliced deli ham
1 can (8 ounces) crushed pineapple, drained
1 cup (4 ounces) shredded mozzarella cheese
Place the French loaf dough seam side down on lightly greased baking sheet. With a sharp knife, cut 6 slashed, about 1/2-inch deep on top of dough. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Combine the oil, Italian seasoning and garlic salt; brush over hot bread. Cool on wire rack for 8 minutes. Split bread in half lengthwise. Hollow out bottom half leaving 1/4-inch shell (discard removed bread or save for another use). Spread 2 to 3 tablespoons of pizza sauce over shell; top with ham, pineapple and cheese. Replace bread top. Bake for 6 to 8 minutes or until cheese is melted. Heat the remaining pizza sauce; serve with the sandwich. Yield: 4 to 6 servings.
Banana Cupcakes (Wanda Thole)
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas, about 2 medium
1/4 cup buttermilk
2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Frosting:
1/2 cup butter or margarine, softened
2 1/2 cups powdered sugar
3 to 4 tablespoon milk
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas, and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups 2/3 full. Bake at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. IN a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes. Yield: 1 1/2 dozen.
Taco Meatballs (Jackie Hannah)
1 cup biscuit/baking mix
1 envelope taco seasoning
1 cup (4 ounces) shredded cheddar cheese
1/2 cup water
1 pound lean ground beef
Salsa or taco sauce
In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls. Place in an ungreased 15 x 10 x 1-inch baking pan. Bake, uncovered, at 350 degrees for 15 to20 minutes or until no longer pink. Serve with salsa. Yield: 3 1/2 dozen.
Caramel Corn Chocolate Bars (Jean Roczniak)
5 cups caramel corn
1 cup chopped pecans
1 package (10 1/2 ounces) miniature marshmallows, divided
1/4 cup butter or margarine
1/2 cup semi-sweet chocolate chips
In a large bowl, combine caramel corn and pecans and 1 cup marshmallows. In a heavy saucepan, melt butter over low heat. Add chips and remaining marshmallows; cook and stir until smooth. Pour over caramel corn mixture; toss to coat. With buttered hands, press into a greased 9 x 13 inch pan. Cool. Cut with a serrated knife. Yield: 2 dozen.
Creamy Corn (Carol White)
1 package (4.3 ounces) quick cooking noodles and butter herb sauce mix
1 can (14 3/4 ounces) cream-style corn
2 ounces process cheese (Velveeta), cubed
Prepare noodles and sauce mix according to package directions. When the noodles are tender, stir in corn and cheese; cook and stir until cheese is melted. Let stand for 5 minutes. Yield: 6 to 8 servings.
Carrot Pancakes (Denis Rushing)
1 1/4 cups flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
Cream Cheese Spread:
4 ounces cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Dash ground cinnamon
In a bowl, combine the first 6 ingredients. Combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. Meanwhile, place the cream cheese, powdered sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.
