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Since I’m not going to have time to actually go to the fair this year, I decided to take a stroll through Memory Lane and dreamed up old memories of the Iowa State Fair. And of course the first thing I thought of was the food! I dreamed of funnel cakes, along with corn dogs, turkey legs, lemonade and a few other good things.
If you aren’t going to make it to the fair, you really can make some recipes that will taste almost like you were walking through the fair – except you won’t have the ambiance of the fair and your feet will thank you for not going!
I was amazed at how many copycat recipes I was able to find on line when I searched. I’ve included a few for you to try making and comparing to the good food at the fair. It might even taste better if we aren’t walking through all the food stands wanting to eat everything in sight all in one day.
Our taste buds might enjoy maybe one goody a week or month so you don’t gain 10 pounds in one day at the fair! I’ll probably gain 10 pounds just from reading these recipes! And one good reason to not be back in my kitchen cooking is that I can’t possibly try any of these out, well maybe a little ice cold lemonade could be made.
Do you remember how they just made one individual glass of lemonade at a time (just for you!)? In fact, I found out that Lemon Shake Ups actually originated at the Iowa State Fair. I hope you enjoy reading these recipes as much as I did searching for them and reading them. Sit down and take your taste buds on a stroll!

Funnel Cakes
(Taste of Home)
2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
oil for deep-fat frying
powdered sugar
In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with powdered sugar and serve warm. Yield: 8 cakes.
NOTE: The batter can be poured from a liquid measuring cup instead of a funnel.

Iowa Corn Dogs
3/4 cup yellow cornmeal
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
6 to 8 small wooden sticks
6 to 8 hot dogs
oil, for deep-fat frying
Combine cornmeal, flour, baking powder, salt and egg. Mix well. Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken. Meanwhile, heat oil to 375 degrees. Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off. Fry until golden brown, about 5 or 6 minutes.
Unless you have a fryer that is big enough to handle more without touching, it is recommended to fry them one at a time.

Indian Fry Bread
3 cups flour
1-1/2 teaspoons baking
1/2 teaspoon salt
1-1/3 cup warm water
vegetable oil, for frying
Mix the flour, baking powder and salt together. Add the water and knead the dough until soft. Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter. Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides. Serve with honey, or powdered sugar or cinnamon sugar.

Elephant Ears
1 envelope yeast
1/4 cup warm water
4 cups flour
1 teaspoon salt
1 cup butter, melted
1 cup sour cream
2 eggs, slightly beaten
1 teaspoon vanilla
2 cups sugar
1 tablespoon cinnamon
Dissolve yeast in warm water. Combine next 6 ingredients in large bowl. Stir in dissolved yeast. Beat until smooth. Cover with a damp cloth or paper towel and refrigerate 2 hours. Combine the sugar and cinnamon. Sprinkle some sugar and cinnamon mixture on dough. Roll up as for cinnamon rolls and cut into 1 inch slices. Flat-ten each slice to a thickness of about 1/8 inch by rolling with a rolling pin on a board that has been sprinkle with the sugar and cinnamon.
Bake at 350 degrees for 12 to 15 minutes. Makes about 24. Easier to make if the mixture is divided into 3 rolls before slicing.

Kettle Corn
Original recipe makes 10 cups.
1/4 cup vegetable oil
1/4 cup sugar
1/2 cup un-popped popcorn
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
NOTE: If you use white sugar it will taste like popcorn balls. If you use brown sugar it will taste like caramel corn.

Roasted Turkey Legs
10 whole turkey legs
4 quarts water
1 cup kosher salt
1 cup sugar
1 cup brown sugar
2 tablespoons seasoning blend
(might use Montreal)
1 whole bay leaf
Dry Rub:
2 tablespoons chili powder
(less if you don’t like them
too spicy)
2 teaspoons seasoning blend
2 teaspoons paprika
2 teaspoons onion salt
In a pot, combine water with the salt, sugars, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil; then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have enough time. Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can. Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 degrees and roast for another 15 minutes, or until turkey is cooked through. (Larger legs will require longer cooking time.) Remove them from oven and wrap the bottom of the legs with aluminum foil for easier eating. Dig in!

Lemon Shake Ups
3 lemons
1-1/2 cups sugar
Wash the lemons and cut the lemons in half. Squeeze the juice out of the lemons and then strain the juice. Then mix the lemon juice and the sugar together. Add 3 tablespoons of lemon sugar mixture to an 8 ounce glass of water, shake it well and add ice to the lemon shake up. Place the lemon halves on top of the cup and serve.

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.
I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.