RECIPE SWAP: AFTER SEMO DISTRICT FAIR'S FOOD, OUR FAMILY WANTS ANYTHING BUT HAMBURGERS AND FISH

The SEMO District Fair has come and gone, and people got their fill of all of that wonderful fair food. When planning what our family would eat this week, my husband was quick to respond "anything except fish or hamburgers." He certainly had the opportunity to eat all he wanted while working at our church stand.

We still have another opportunity this weekend at the East Perry County Community Fair in Altenburg. If you have never been to this great little fair, you are missing one of the area's greatest secrets. It has a wonderful family environment and, yes, great food. We enjoy buying and sharing several different items throughout the evening. The steak sandwich, bratwurst, white cheese sandwiches, fish and caramel apples are all worth the trip. Hope you can enjoy some time at the fair Friday and Saturday.

Speaking of Altenburg, our Friends from Altenburg have shared more recipes with you to try. In case you didn't know, there are some wonderful cooks in that area and I'm sure all of the recipes they submit are all tried and true. Here are a few they have sent in to share.

Blueberry Buckle

3/4 cup sugar

1/4 cup margarine

2 eggs

1/2 cup milk

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 1/2 cups blueberries

Mix sugar, margarine, eggs and milk. Add flour, baking powder, salt, nutmeg and cloves. Fold in blueberries. Spread in prepared pan.

Topping:

1/2 cup sugar

1/3 cup flour

cinnamon to taste

1/4 cup margarine

Combine all ingredients. Crumble and spread evenly over batter. Bake at 375 degrees for 45 minutes.

Strawberry Cake

1 box white cake mix

1 small package strawberry gelatin

1/2 cup water

1/2 cup oil

4 egg whites

1/2 cup strawberries, mashed

Mix all ingredients for cake, beat with mixer 2 to 3 minutes at high speed. Bake in a prepared 9-x-13-inch pan for 30 to 40 minutes.

Icing:

1 box powdered sugar

6 tablespoons margarine

1 cup strawberries

mix above ingredients till smooth. Spread over cooled cake.

Chocolate Zucchini Cake

1/2 cup margarine

1/2 cup oil

1 3/4 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup buttermilk

2 1/2 cups flour

4 tablespoons cocoa

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

2 cups grated zucchini

1/4 cup chocolate chips

Cream margarine, oil and sugar together; add eggs, vanilla and sour buttermilk. Mix all dry ingredients, stir in zucchini, put in floured 11-x-14-x-2-inch pan. Sprinkle chips on top. Bake at 325 degrees for 45 minutes.

This next recipe shared with us by our Altenburg friends reminds me so much of my Mother. She has a very healthy crop of rhubarb and makes rhubarb pie nearly every time we are together. In our family of 22, we have strong pro and con opinions of rhubarb. It seems that you either really like it or you really don't. I know my husband has been heard to say on more than one occasion, rhubarb reminds him of celery and he just can't do "celery pie." He just doesn't know what's good.

Rhubarb Cake

1/2 cup margarine

1 1/2 cups brown sugar

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup buttermilk

1 teaspoon vanilla

1 3/4 cups rhubarb

Cream shortening and sugar; add egg and beat well. Stir in flour, soda and cinnamon; add alternately to margarine mixture with buttermilk to which vanilla has been added. Stir in rhubarb. Pour into 9-x-13-inch baking pan. Sprinkle topping over cake and bake at 350 degrees for 30 to 45 minutes.

Topping:

1/4 cup sugar

1 teaspoon cinnamon

1/2 cup nuts, chopped

1 tablespoon melted margarine

Combine all topping ingredients until crumbly. Spread over cake batter before baking.

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Last week we had a request from Rose Musgrave-Quinn of Cape Girardeau for relish, salsa and picante sauce recipes. We have already started getting several responses in. I thought this would be a very popular request, so let the cooking begin.

Uncooked Tomato Relish

submitted by J.H. Sterling

2 gallons ripe tomatoes

6 green peppers

6 sweet red peppers

4 medium onions

1 cup chopped cabbage

2 tablespoons celery seed

1/2 teaspoon red pepper

1 teaspoon cloves

4 teaspoons mustard seed

5 tablespoons salt

1 cup sugar

1 quart cider vinegar

Scald and peel tomatoes. Seed peppers. Chop all vegetables fine. Add seasonings and mix well. Add vinegar and allow to stand overnight. Next morning pack cold into sterilized jars. Seal and process 15 minutes. Makes 10 to 12 pints.

Tomato Relish

submitted by Shirley Garst

8 cups ripe tomatoes, chopped

1 cup celery, chopped

1 large onion, chopped

1 cup green pepper, chopped

Combine in a colander. Drain 1 hour.

1 cup cider vinegar

1 cup honey

2 teaspoons paprika

2 tablespoons salt

1 tablespoon mustard seed

1 tablespoon pickling spices

Combine ingredients. Bring to a boil for 5 minutes. Cool. Pour over veggies. Let stand overnight. Pack in cold, sterile jars. Cover, but do not seal. Refrigerate up to 3 months. Yield: 6 pints.

Picante Sauce

submitted by Trisha Cutcher

1 quart cherry tomatoes

1 green pepper

1 large onion

2 fresh jalapeno peppers

1 to 2 cloves garlic

1/2 cup vinegar

1 teaspoon salt

1 tablespoon sugar

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/2 teaspoon cumin

Coarsely grind tomatoes. Set aside. Grind pepper, onion and garlic. Simmer all ingredients uncovered 1 hour. Put in sterilized jars. Process in hot water bath 15 minutes. Yield: 1 quart.

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Priscilla Peterson shares a beef burger recipe that really sounds good. If you are tired of plain old hamburgers, try her Philly Burgers.

Philly Burgers

2 tablespoons Worcestershire sauce, divided

4 teaspoons Dijon mustard, divided

1 can (2.8 ounce) French Fried onions, divided

1 pound ground beef

1 (3 ounce) package cream cheese

4 Kaiser rolls

Combine 1 tablespoon Worcestershire sauce, 3 teaspoons mustard and 1/2 can onions with beef. Mix well. Shape into 4 patties. Broil or grill until done. Blend cream cheese with remaining Worcestershire sauce and mustard. Spread over burgers. Top with remaining onions. Broil 30 seconds longer. Serve on rolls.

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A really good but different salad dressing recipe was sent in by Shelby Wilder. I know Shelby's mother-in-law and had a sample of this recipe. It was very good. I think you will enjoy it, too.

Avocado Ranch Salad Dressing

1 (.4 ounce) package buttermilk ranch salad dressing mix

1/2 cup mayonnaise

1/2 cup sour cream

1 cup buttermilk

1 (6 ounce) container guacamole

Mix well. Makes about 2 1/2 cups. Try this on a taco salad type salad.

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Freda Walker shares a late summer cabbage recipe for you to enjoy.

Cabbage with Beer and Bouillon

1 1/2 pounds cabbage, coarsely shredded

2 cups chicken bouillon

1 cup beer

1/2 teaspoon seasoned pepper

freshly grated Parmesan cheese

Combine cabbage, bouillon, beer and pepper in pressure cooker. Cook at 15 pounds pressure for 5 minutes. Cool pressure cooker at once under cold water. Drain cabbage. Garnish with Parmesan cheese. Serve immediately. Serves 6.

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We have a request from Gordonville for apple recipes. She has an apple tree that is absolutely loaded and doesn't know what to do with all the apples. I personally have a few that I will be sharing next week, but I still want you to send in all your favorite recipes.

Have fun at the East Perry County Fair and happy cooking.