Forgotten how good 'fair' food can be
Memories & Recipes

Cindy Garrick

I've just come back from the fair in Montgomery! Not because I wanted to take the grandkids to a big fair; the fair in Jackson offers everything found in Montgomery. I took them because Erin with many other area girls who attend Mrs. Linda Kennedy's LSG Allstars.

There are four levels in Mrs. Linda's allstar groups and each of the groups won first place awards. Anna Morgan Duke won first place in her solo competition and Caitlyn Day won third place against some stiff competition. Ally Pope and Mary Ellen Mc- Connell won their duo competition as well as Maggie Kennedy and Leighton Lewis. Our area girls fared very well indeed.

I didn't do half bad myself, I scored a funnel cake and a loaded hotdog. I had forgotten how good "fair" food can be. It almost makes you think it is so good that you have to wait for the fair to come again before you can enjoy them.

Well guess what, you don't. You can use these recipes and make them at home for your kids and grandkids. Enjoy the food and then go do a few round-off back hand springs to get rid of the calories!

Nutty Funnel Cakes

3/4 c sifted powdered sugar
1 tsp ground cinnamon
2/3 c pecan pieces
2 1/2 c self rising flour
1/4 c sugar
1 2/3 c milk
2 eggs
1/2 tsp almond flavoring
vegetable oil

Combine and set aside, cinnamon and powdered sugar. With knife blade in food processor, add pecans and process until finely chopped. Add flour, sugar, milk, eggs and flavoring; process until smooth.

Pour oil to at least 1/2 " in a large skillet and heat to 375 degrees. Cover bottom opening of funnel with finger. Pour 1/4 c batter into funnel and hold funnel over skillet. Remove finger from funnel end to release batter into hot oil, moving funnel in a slow circle. Fry each cake 1 minute or until edges are brown then turn and fry next side. Drain on paper towel and sprinkle with powdered mixture. Serve immediately.

Oven caramel corn

6 qt freshly popped corn
1 c dry roasted peanuts
1 c pecan pieces
1 c butter
1 c brown sugar
1 c sugar
1/2 c light corn syrup
1 tsp salt
1/2 tsp baking soda

Combine popped corn and nuts in a large roasting pan. Melt butter in a large saucepan; stir in sugars, corn syrup, and salt. Bring to a boil; boil 5 minutes (about 244 degrees). Remove from heat and stir in soda. Pour sugar mixture over popped corn and nuts; stir well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool before serving.

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