Eager to bite into fair favorites

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

The Lorain County Fair is coming up with all its fattening foo that’s so good food to eat. My daughter will take me to see Kenny Loggins sing, then my Class of 1964 is having its annual birthday party on Friday that week.

I want to take my three grandsons to the fair. I’ll get my usual: a gyro, french fries, stromboli, and lemonade. I’ll also get my bag of six french waffles, which are my favorite.

I wish I had a booth at the fair to sell something I love, but it’s a lot of work. I can imagine selling a pork loin sandwich topped with sauteed mushrooms and onions with barbecue sauce. My Italian sausage subs are made with sausage cooked in spaghetti sauce and topped with sauteed onions, green peppers, and sometimes mushrooms.

I have some recipes of foods sold at the fair — many would be cheaper to make at home, such as elephant ears, funnel cakes, candy or caramel apples, and cheese sticks.

Under the grandstand they sell ice cream cones dipped in chocolate and nuts. I always get one. I recall that when I was a young girl my dad would cut half-gallons of vanilla ice cream into squares and put chocolate syrup over each piece and sprinkle Spanish nuts on top, and sometimes Mom’s homemade whipped cream. I miss those days.

Until next time, enjoy these recipes.

Autumn Apple Pork Chops

• 4 pork chops

• 3/4 cup barbecue sauce

• 3/4 cup apple juice

Brown pork chops in a 12-inch skillet until done. Mix barbecue sauce and apple juice together, then pour over pork chops. Reduce heat and simmer until liquid reduces, about 20 minutes.

Homemade Applesauce

• 1/2 cup water

• 7 1/2 cups apples, cored, peeled, and quartered

• 1/2 cup sugar

• 1 tsp. lemon juice

• 1/4 tsp. cinnamon

• 1/8 tsp. nutmeg

• 1 tsp. vanilla

Bring water to a boil in heavy saucepan. Add apples and return to a boil. Reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally. Add remaining ingredients and stir well. Serve warm or cold.

Varsity Meatballs

• 1 lb. ground beef

• 1/2 cup bread crumbs

• 1 minced onion

• 1 egg

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/2 tsp. seasoned salt

• 1/4 tsp. garlic powder

• 1/2 cup prepared rice

• 2 tbsp. packed brown sugar

Mix all the ingredients and shape into one inch balls. Arrange in an ungreased two-quart casserole dish. Pour sauce on top. Bake at 325 degrees for one hour.

Sauce: 14 oz. bottle ketchup, 3/4 cup grape jelly, 1 1/2 tsp. Worcestershire sauce, 1 minced onion. Combine ingredients in a saucepan; heat on low until jelly is melted, stirring occasionally.

Crispy Crunchy Jalapenos

• 1 lb. ground sausage, browned

• 1 cup biscuit baking mix

• 2 cups shredded mozzarella cheese, divided

• 12 oz. can whole jalapenos, seeded

• 6 oz. box pork seasoned coating mix

• 3 beaten eggs

Mix sausage, biscuits mix, and one cup of cheese, then set aside. Spoon remaining cheese evenly into peppers and set aside. Divide sausage mixture into 12 equal portions. Shape each into a square and arrange a pepper in the center of each; wrap tightly. Roll each in coating mix, egg, and coating mix again. Place on an ungreased baking sheet to bake at 375 degrees for 20-25 minutes.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

Penny’s Pantry Penny Case
https://www.theoberlinnewstribune.com/wp-content/uploads/sites/44/2017/03/web1_penny-case.jpgPenny’s Pantry Penny Case