Recipes for Crimescene: County Fair

Appetizers

Appetizer Round Beer-Battered Fried Vegetables

INGREDIENTS

2-2/3 cups all-purpose flour
2 cups beer
2-3/4 eggs
1-1/3 cups milk
salt and pepper to taste
2-2/3 cups vegetable oil for frying
1-1/3 carrot, cut into thick strips
1-1/3 onion, sliced into rings
8 fresh mushrooms, stems removed
1-1/3 green bell pepper, sliced in rings

 

DIRECTIONS

  1. In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
  2. Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
  3. Heat oil to 375 degrees F (190 degrees C).
  4. Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and
  5. seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown. Serve with any dip you like, especially buttermilk ranch.

Soup/Salad

Butter-Q Corn on a Stick

INGREDIENTS

12 small ears fresh corn
3 tablespoons minced fresh cilantro
1 1/2 teaspoons chili powder
1 1/2 teaspoons grated lime peel
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
refrigerated butter spray
8-12 sticks and/or waxed paper to hold corn

 

DIRECTIONS

  1. Place corn in a Dutch oven or kettle and cover with water.
  2. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender.
  3. Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin
  4. and garlic powder.
  5. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn. 5.Wrap corn in wax paper and place a stick/skewer into one end of the corn.
  6. Serve warm.

Entrees

Main Course Option #1 Slow-Cooked Honey Ribs

INGREDIENTS

1-1/3 (10.5 ounce) cans beef broth
1/4 cup honey mustard
1/3 cup honey
2/3 cup water
1/3 cup honey barbeque sauce
1/3 cup soy sauce
1/3 cup maple syrup
4 pounds baby back pork ribs

 

DIRECTIONS

  1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup.
  2. Slice ribs apart, leaving an even amount of meat on each side of the bone.
  3. Place them into the slow cooker so that they are covered by the sauce. If there is not
  4. enough sauce, you may add a little water or beef broth to compensate.
  5. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.
Side Dish for Main Course Crispy Potato Wedges

INGREDIENTS

8 medium baking potatoes
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

 

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Cut each potato into 12 wedges and place in a large bowl.
  3. Add the remaining INGREDIENTS.
  4. toss to coat.
  5. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick
  6. cooking spray.
  7. Bake at 425 degrees F for 20 minutes.
  8. Turn; bake 25-30 minutes longer or until crisp.
Main Course Option #2 Carnival Corn Dogs

INGREDIENTS

12 beef or turkey frankfurters
1/2 cup and 1 tbsp and 2 tsp all-purpose flour for dusting
3/4 cup and 2 teaspoons cornmeal
1/3 cup and 1 tablespoon all-purpose flour
2 tablespoons and 1-1/4 teaspoons corn flour (optional)
1-1/4 teaspoons salt
1-1/4 pinches ground cayenne pepper
1-1/4 egg
2 tablespoons and 1-1/4 teaspoons corn oil
1/2 cup and 1 tablespoon and 2 teaspoons water
4-3/4 cups vegetable oil for frying

 

DIRECTIONS

  1. Insert skewers into frankfurters
  2. Dust with flour and set aside.
  3. To Make Batter: In a large bowl combine the cornmeal, 1/3 cup flour, corn flour, salt,
  4. cayenne pepper, egg, 2 tablespoons oil and water. Whisk all together.
  5. Heat 1 quart oil in a large skillet over high heat (to about 375 degrees F, 190 degrees C).
  6. Roll or dip franks in batter, then fry until lightly browned.
  7. Drain on paper toweling and serve.
Buttermilk Ranch Dressing/Dip (for veggies or wedges)

INGREDIENTS

2/3 cup 1% buttermilk
1/3 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper

 

DIRECTIONS

  1. In a bowl, combine all of the INGREDIENTS.
  2. Whisk until smooth.
  3. Cover and refrigerate until serving.

Desserts

Dessert Option #1 Mrs. Witherspoon’s Blue Ribbon “Cherry-Berry” Pie

INGREDIENTS

2 cups pitted cherries (or 16oz canned cherries)
2 cups blueberries, rinsed and drained
1 1/4 cups white sugar if pitted cherries, or 3⁄4 cup if canned cherries
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

 

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Mix sugar, flour, and cinnamon in large bowl.
  3. Add fruit and lemon juice, and stir well.
  4. Pour into a 9 inch unbaked pie shell.
  5. Dot with the butter or margarine.
  6. Cover with top crust, flute edges, & cut small slits in the top.
  7. Bake at 375 degrees F (190 degrees C) for 1 hour. (Mrs. W puts a baking sheet
  8. underneath to catch any liquid that might bubble over.)
  9. Serve alone, with vanilla bean ice cream or with whipped topping.
Dessert Option #2 Fun Fair Funnel Cakes

INGREDIENTS

3eggs
2 cups milk
1/4 cup white sugar
Sprinkling of confectioner’s or cinnamon sugar
3 2/3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

 

DIRECTIONS

  1. In med. bowl, mix salt, baking powder, 1⁄2 flour, & set aside.
  2. In large bowl, cream eggs, sugar and milk.
  3. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only
  4. enough to achieve desired consistency. Remember that the batter should be thin
  5. enough to run through a funnel.
  6. In 8 inch skillet, heat the oil to 375° F (190 ° C).
  7. Put your finger over the bottom opening of the funnel, and fill the funnel with a
  8. generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and
  9. release the batter into the oil while making a circular motion.
  10. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry
  11. the second side one minute.
  12. Drain on paper towels, and sprinkle with sifted confectioners’ sugar or cinnamon sugar.

Bonus

Hickleberry County’s Famous Pink Honey Lemonade

INGREDIENTS

1 cup water
3 fresh strawberries, sliced
1 cup white sugar
1/2 cup brown sugar
1 teaspoon honey
7 cups water
1 3/4 cups fresh lemon juice
2 slices orange

 

DIRECTIONS

  1. In a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey.
  2. Bring to a boil, and simmer 10 minutes.
  3. Cool, cover, and chill.
  4. In a large pitcher, mix together water, lemon juice, and orange slices.
  5. Stir in cooled syrup and chill. Serve in a tall glass over ice.
Ida Witherspoon’s Everything But the Kitchen Sink Cookies (Give as prizes with the award certificates.)

INGREDIENTS

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 pinch of nutmeg
1 cup butter, softened
2 1⁄2 cups sugar, mix of brown and white
2 eggs
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut/ 1 cup walnuts (optional)
2 cups semisweet chocolate chips

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted INGREDIENTS
  3. until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
  4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

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