Anne Arundel County Fair winners
Focaccia with Rosemary
- 2 envelopes active dry yeast
- 1 teaspoon sugar
- 1 ¾ cups warm water, 110 degrees
- 2/3 cup olive oil
- 1 ½ teaspoons salt
- 4 to 5 cups unbleached all-purpose flour
- 2 teaspoons dried hot red pepper flakes
Toppings:
- 2 tomatoes, sliced paper thin
- 2 onions, sliced paper thin
- 12 sun-dried tomatoes in oil
- Small sprigs of fresh rosemary
- Coarse salt
Dissolve yeast and sugar in 1 cup lukewarm water. Let sit until foamy. In another bowl, combine remaining cup water, cup olive oil and salt. Pour in yeast mixture. Blend in flour, 1 cup at a time, until dough comes together. Knead on floured board for 10 minutes, adding flour as needed to make dough smooth and elastic. Put dough in an oiled bowl, turn to coat well, cover with a cloth and let rise in warm, draft-free place for 1 hour or until doubled in bulk.
In small saucepan, heat remaining oil until very hot but not smoking. Add chili flakes and remove from heat. Let stand until cool. Punch down dough and knead again on floured board for about 5 minutes. Divide dough in half and roll out on floured board into two 8-inch squares about inch thick. Place on baking sheet and brush with prepared chili oil. Press toppings into dough. Sprinkle with coarse salt. Bake in 400-degree oven until golden brown, about 20 minutes. Cut into squares and serve warm. Makes two 8-inch squares.
Cheese Torta with Basil, Olives and Sun-Dried Tomatoes
- 10 ounces goat cheese feta, softened, or use plain goat cheese
- 8 ounces cream cheese, softened
- ¼ to ½ cup milk
- 3 cloves garlic, minced
- Salt and freshly ground pepper
- ½ cup finely chopped basil leaves
- 1 tablespoon extra-virgin olive oil
- ½ cup finely chopped sun-dried tomatoes, packed in oil and drained
- ½ cup finely chopped Kalamata olives
Use 1-quart domed bowl and a piece of dampened cheesecloth to line the bowl. Arrange some basil leaves on cheesecloth, face side down. In another bowl, mix feta cheese and cream cheese together and add enough milk so the mixture is smooth and fairly easy to spread. Add 1 clove minced garlic, season with salt and pepper and mix well.
In third bowl, combine remaining basil with remaining garlic and add olive oil to made a thick paste. Spread of the cheese carefully over basil leaves in bottom of domed bowl. Evenly add sun-dried tomatoes, spreading them to the edge of the cheese, and press down gently.
Spread of the cheese over tomatoes. Spread basil and garlic over this layer, pressing lightly. Add a third layer of cheese and cover it with olives, spreading them evenly to the edge and pressing gently. Finish with remaining layer of cheese; cover this with whole large basil leaves and press down gently. Fold cheesecloth in to cover cheese torta and refrigerate at least 2 hours before serving.
To serve, fold back cheesecloth and turn onto serving plate. Carefully remove cheesecloth. Let torta stand at room temperature for 10 to 15 minutes before serving. Serve with crusty baguettes or favorite crackers. Serves 6 to 8 or more as hors d'oeuvres.
Tomato, Black Bean and Corn Salsa
- 3 large, ripe tomatoes, about 1 pounds
- 1 ½ to 2 cups canned or cooked black beans, drained
- 1 generous cup fresh corn kernels
- 1 large bunch scallions, thinly sliced
- 2 garlic cloves, minced
- Hot peppers to taste, about 3, stemmed, seeded and diced very small
- 1 ½ to 2 tablespoons fresh lime juice
- About ½ teaspoon salt
- Freshly ground pepper
- ½ cup chopped basil
Core tomatoes and cut into small dice. In bowl, combine with beans, corn, scallions, garlic and hot peppers and toss well. Sprinkle lime juice, salt, pepper and basil over vegetables and toss well. Let salsa stand for about 30 minutes, taste for seasoning and serve. Adjust with a little more salt, pepper, lime juice or hot pepper.
Herb Butter
- ½ cup minced fresh parsley
- 2 green onions, minced
- ½ cup snipped fresh dill, or 1 teaspoon dried
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 1 tablespoon chopped fresh chervil, or 1 teaspoon dried
- 1 tablespoon chopped fresh celery leaves
- 2 sticks unsalted butter, softened
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
Combine first six ingredients in blender or food processor. Add lemon juice, salt and pepper and blend until mixture is combined well. Store in a crock, covered, in refrigerator until ready to use. Makes about 1 cup butter. Use on broiled fish or to flavor vegetables or breads.
Basil Butter
Basil butter is easy to make and a good thing to have on hand. Use a combination of basils or a single favorite. Add a little lemon zest for a change. Also, olive oil can be added for flavor.
Use the mixture on mashed or baked potatoes, tossed with noodles on any steamed vegetable, or serve with warm biscuits or rolls. Put a pat of the butter on broiled or grilled fish or chicken just before serving. The butter will keep, tightly covered, in the refrigerator for up to a week. It can be frozen for a month. Makes about 1 cup.
Herb Bouquet Garnish
- 1 bay leaf
- 1 tablespoon dried tarragon
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 5 or 6 peppercorns
Put herbs in middle of small coffee filter. Gather up in a bag and tie with white kitchen string. Make several bags at a time. Store bags in airtight glass jar. Use to flavor soups or stews or when cooking vegetables.
No-Salt Herb Blend
- 4 tablespoons dried oregano leaves
- 4 tablespoons onion powder
- 4 teaspoons dried crumbled marjoram leaves
- 4 teaspoons dried crumbled basil leaves
- 4 teaspoons dried crumbled savory leaves
- 4 teaspoons garlic powder
- 2 teaspoons dried crumbled thyme leaves
- 2 teaspoons dried crumbled rosemary leaves
- 1 teaspoon dried crumbled sage leaves
- 1 teaspoon ground black pepper
Combine all ingredients and put into your salt shaker. Store unused portion in a covered glass jar. Use in place of salt. Sprinkle on fish, chicken and vegetables.
5-time winner
We had an enthusiastic note from a Glen Burnie reader, Johanna Saghy, who was excited to learn that she received five blue ribbons at the 1998 Anne Arundel County Fair after entering seven baked goods.
She wrote: "I am 78 years old and I baked all day on the Sunday before the fair. I had some surgery done a month before and I told my children if the doctor releases me on the week before the fair I will enter my goodies. I was released on the 10th of September and I was so happy that I could bake on the following Sunday. I had no idea I would win so many ribbons. I thought you may want to print them in the paper as many of my friends are asking me for the recipes, especially the squash pie."
We are happy to share her recipes with our readers and thank her for so generously supplying them.
Squash Pie
- 2 cups freshly grated peeled yellow squash
- 1 ½ cups granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 tablespoon all-purpose flour
- 3 eggs, slightly beaten
- ¼ cup margarine, melted
- Pinch of salt
- 1 deep-dish 9-inch crust, unbaked
In a large mixing bowl, combine squash with sugar, cornstarch, vanilla, coconut extract, flour, eggs, melted margarine and salt. Mix well; pour into unbaked pie crust. Bake in preheated 400-degree oven for 10 to 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes or until golden brown. Shield the pie with aluminum foil if the top is browned but the center is not cooked through.
Apple Cake
- ¼ cup margarine
- 1 cup sugar
- 2 large eggs
- 2 cups flour
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- ¾ cup sour cream
- 4 to 6 apples, peeled, cored and sliced
- 2 tablespoons sugar mixed with 1 teaspoon cinnamon
In medium bowl of electric mixer, cream margarine and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Mix flour with baking powder and salt. Add to batter alternately with sour cream. Mix until batter is velvety and pour into a well greased 9-by-12-inch baking pan. Insert apple slices in rows so rounded edges stand upright in batter. Sprinkle evenly with cinnamon sugar and bake at 350 degrees about 50 to 55 minutes or until cake is nicely browned and tests done. Cool on wire rack and serve warm or completely cooled.
Oatmeal Cookies
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shortening
- 1 egg
- ¼ teaspoon vanilla extract
- ¾ cup quick-cooking oats
- ¼ cup chopped walnuts
- Granulated sugar
In mixing bowl, stir together first six ingredients. Add shortening, egg and vanilla extract and beat well. Stir in oats and nuts. Form into small balls. Dip tops in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 3 ½ dozen cookies.
Sugar Cookies
- 1 cup shortening, part butter
- 1 ½ cups sugar
- 2 large eggs
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Cream shortening with sugar, beat in eggs. Sift dry ingredients together and add slowly to cream mixture. Roll dough in balls about the size of a walnut. Dip in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place balls on ungreased cookie sheet about 2 inches apart. Bake in 400-degree oven for 10 minutes. Makes at least 3 ½ dozen cookies.
Chocolate Chip Cookies
- 1 cup butter or margarine
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12-ounce package chocolate chips
- 1 cup chopped walnuts
Cream together butter or margarine, sugars and vanilla, until light and fluffy. Beat in eggs. Sift together flour, soda and salt and gradually add to creamed mixture, mixing until well-blended. Fold in chocolate chips and nuts. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Makes about 5 dozen 3-inch cookies.
 Snickerdoodles
Jessica Engel (pictured here) won second place at the Anne Arundel County Fair in 1998
- 1 cup soft shortening, part butter
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups sifted flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons cinnamon
Mix the shortening with the sugar and add eggs. Sift together the dry ingredients and add to butter mixture. Roll into balls the size of walnuts. Roll balls in the sugar and cinnamon which has been combined. Place balls two inches apart on ungreased baking sheet. Bake at 400 degrees for 8 to 10 minutes. Makes about 5 dozen cookies.
More fair winners
Cream of Crab Soup
by Marie Leary won first place in a soup contest in 1990 at the Maryland Seafood Festival
- ½ cup butter
- ½ cup flour
- 1 ½ cups chicken broth or dissolve 2 bouillion cubes in 1 ½ cups hot water
- 1 quart half-and-half
- 1 cup milk
- 1 tablespoon Old Bay or seafood seasoning of your choice
- 1 tablespoon parsley
- 1 pound crab meat
Melt butter in heavy pan. Stir in flour and blend until smooth. Slowly stir in chicken broth and simmer for 2 minutes. Slowly stir in half-and-half and milk. Stir occasionally, until thickened. Add seafood seasoning, parsley and crab meat. Heat thoroughly over a low flame.
3-C Chowder (Crabby, Corny, Creamy)
by C.W. of Severna Park was a first place winner in the soup category at a National Hard Crab Derby and Fair 2000 in Crisfield.
- 1 pound crabmeat
- 6 slices bacon
- ¼ stick margarine or butter
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 medium potatoes, diced
- ¼ cup all-purpose flour
- 2 15 ounce cans reduced-sodium chicken broth
- 1 can cream style corn
- 1 ½ cups freshly cooked or frozen corn
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 1 tablespoon Old Bay seasoning
- 1 tablespoon garlic and herb seasoning
- ½ pint half-and-half
In large skillet, cook bacon until done but not crisp. Remove from skillet and put on paper towel to absorb fat. In a large pot, melt margarine or butter. Add celery and onion, cooking until partially cooked. Add diced potatoes, stirring frequently so the vegetables won't stick. Cook for about 5 minutes.
Sprinkle the flour over the vegetables until coated. Add chicken broth and stir until smooth. Add reserved bacon. Reduce heat and simmer about 20 minutes, stirring occasionally to prevent sticking. Stir in cream corn, whole kernel corn, parsley and chives. Bring just to a boil. Reduce heat and simmer about 10 minutes. Gently stir in half-and-half and crab meat. Cook just until heated. Serve immediately.
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