Sausage, Peppers and Onions

4 lbs. Italian sausage, cut into 1-inch pieces
1/4 cup olive oil
2 red bell peppers, chopped
2 green bell peppers, chopped
2 medium onions, chopped
1 tsp. oregano
1/2 tsp. black pepper

In a large skillet over medium heat, fry sausage in oil until brown (about 10 minutes). Remove sausage from skillet. Next, place peppers and onions in skillet and saute until tender (about 10 minutes). Return sausage to skillet, add oregano and pepper, and mix well. Cook for 2 to 3 minutes and serve.

 Belgian Waffles

4 large eggs, separated
4 Tbsp (1/2 stick) unsalted butter (slightly chilled)
1/4 cup oat flour
1 cup sour cream
1/2 tsp pure vanilla extract
1/2 tsp salt
grated nutmeg, optional

Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another
bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks --
one at a time. Add the flour and sour cream alternately, beating well after each addition. Stir in the vanilla, salt and nutmeg, if desired. Fold in the egg whites.

Bake in a preheated waffle iron according to manufacturer's directions.

Makes 3 very large belgian waffles.

 Salt Water Taffy

* 2 cups sugar
    * 1 1/2 cups water
    * 1 cup white corn syrup
    * 1 teaspoon salt
    * 1/2 teaspoon glycerin (can be purchased at a pharmacy)
    * Flavoring extract:
          * 1 teaspoon peppermint oil extract = Peppermint Taffy
          * 1 teaspoon vanilla extract = Vanilla Taffy
          * 1 teaspoon banana extract = Banana Taffy
    * 7 drops food coloring
    * 2 tablespoons butter

    * Mix sugar, water, corn syrup, salt, and glycerin in a heavy saucepan. Bring to a boil and cook to a temperature of 258 degrees F.
    * Remove from heat and let stand for two to three minutes. Then add flavor extract, color and butter and stir vigorously until butter is melted. Pour into buttered cookie sheet.
    * Cool until lukewarm taffy can be handled.
    * Begin to stretch and fold over and over until taffy turns paler in color, about 10 minutes. You may find this easier to do with a small amount of butter or oil on your hands.
    * Roll taffy into long rope. Cut into individual pieces and wrap in wax paper.

Fried Ice Cream

1 qt vanilla ice cream
3 cups crushed corkflakes
1 tsp ground cinnamon
3 egg whites
2 qts of oil for frying

Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze for approx 1 hr or until firm.
In shallow dish, combine cornflakes and cinnamon.
In another dish, beat egg whites until foarmy.
Roll ice cream balls in egg whites, then in corkflakes, covering completely.
Freeze again for approx 3 hrs.
In deep fryer or large saucepan, heat oil to 375 degrees.
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds.
Drain quickly on a paper towel and sweve immediately.

 Corn Dogs

 1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8-10 wooden skewers

Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour- cornmeal mixture. Batter should be thick to coat the hot dogs. If the batter's too stiff, stir in more milk. If it's too thin, stir in more flour. Pour mixture into a tall glass.

Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass.

In deep fryer or large saucepan, heat 2 inches oil to 370 degrees. When oil is hot enough fry corndogs 2 or 3 at a time, until golden brown, turning to cook evenly. Drain on paper towels.

 CANDIED APPLES

2 c. sugar
2 c. corn syrup
1/3 c. cinnamon candy
1 c. water
¾ t. cinnamon
½ t,. vanilla
¼ t. ground cloves
¾ t. red food coloring
6 medium apples

Remove stems from apples (I happen to like Macintosh apples), wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until the candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300* F. using a candy thermometer without stirring.

While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.
  

Cheryl - ENJOY!


Well we all know that the Amish do not have stands on the fairgrounds - but they are smart business people!

they set up tables along the roads heading to the fair and they sell anything they can!


Amish Sugar Cookies

1 C. margarine, a must
1 C. cooking oil
1 C. powdered sugar
1 C. granulated sugar
1 tsp. vanilla, almond, lemon or orange extract
juice of 1 lime and rind, opt.
2 lg. eggs
4 1/3 C. flour
1 tsp. cream of tartar
1 tsp. baking soda
extra sugar

Combine margarine, oil, and sugar. Cream well. Add extract and eggs. Combine dry ingredients in another bowl and mix. Add to sugar mixture. Cover and chill about 2 hours. Shape into 1 1/2â€? balls Place on parchment covered baking sheet or lightly sprayed. Place on baking sheet and flatten each slightly with a sugared glass bottom. Bake in a preheated 350F. oven for 8-10 min. They should only brown slightly around edges. Cool on rack. Store in an air tight container. Makes 30 lg. cookies.