Chef Gary Saunders welcomes you to the 2019 Ohio State Fair. He has been a culinary

competitor, judge and demonstrator for the past 50 Ohio State Fairs and has won over 2000 ribbons. Chef Gary

currently works for Aramark at Nationwide Insurance and has a passion for State fairs; of which he has attended

13 to date. He is currently writing a cookbook called Cooking to Win with Blue Ribbon Recipes. Chef Gary can

be seen daily throughout the Fair in the Creative Arts center found in Kasich Hall B presenting cooking demos

featuring the recipes that follow. Please see the daily events calendar for specific dates and times of Chef Gary’s cooking demos. Don’t forget to enter the Live “Chopped Cook-Off” Competition on August 3 beginning at 12p. The

Competition can be found in the Culinary Arts Division # 3202 sponsored by Sanfillipo Produce.

Check out Chef Gary’s

OZ-Inspired Recipes!

“I’M MELTING” FLAMING DESSERTS FROM THE LAND OF OZ

Chef Gary flaming Mixed Fruit Jubilee

Banana Flambé

2 tablespoons Butter

1/3 cup brown sugar

2 bananas sliced into rounds

1/2 cup dark rum

Mixed Fruit Jubilee

2 Tbs Butter

2 Tbs sugar

1 tsp grated orange rind

1 tsp lemon rind

¼ cup orange juice

¼ cup lemon juice

3 cups mix fruit your choice

¼ cup 151 rum

In a chafing dish melt the butter over high heat. Blend in the

sugar, mix well and heat until mixture bubbles.

Stir in orange and lemon rind. Stir in juice and cook until

mixture bubbles again. Add fruit and pour in

warm 151 Rum. Light it and stir the sauce until flames die

away. Serve over vanilla ice cream.

Melt the butter over medium heat in a large skillet. Add

brown sugar and stir until smooth. Turn the heat up to high

and add bananas. Add rum and cook about a minute until

rum is warm Light it and stir the bananas and sauce until

the flames die out.

TIM MAN’S CAST-IRON COOKING

NEW Sweet Cornbread Shrimp Cakes

with Mango Salsa

Cornbread

1, 7oz package yellow cornbread mix

1/2 cup milk

1 egg beaten

Mango Salsa

3 cups peeled and chopped mango

1/4 cup chopped cilantro

2 tablespoons chopped red onion

1 Jalapeno pepper

Juice of 1 large lime

Shrimp Cakes

2 tablespoons butter

1 cup of finely chopped celery

1/2 cup finely chopped red onion

1 pound chopped shrimp uncooked

2 large eggs

1/3 cup mayonnaise

1/3 cup chopped fresh cilantro

salt and pepper to taste

Butter for cooking shrimp cakes

FOLLOW THE YELLOW BRICK ROAD

NEW Yellow Honey Lemon Bars 1 cup firmly packed brown sugar

2 cups flour

1/4 teaspoon salt

1/2 cup margarine softened

1 cup flaked coconut

1 cup honey

2 teaspoons margarine

1/4 cup lemon juice

3 eggs beaten

Bake cornbread mix according to package directions, using

milk and 1 egg. Cool and crumble.

Stir together salsa ingredients.

Refrigerate salsa, covered until serving time.

Heat 2 tablespoons butter over medium heat in 12-inch cast

iron skillet.Cook celery and a half cup chpooed red onion

until tender, about 6 to 8 minutes.

Transfer celery and onion to large bowl.

Stir in shrimp,eggs,mayonnaise, cilantro, salt and pepper.Stir

in crumbled cornbread until well blended.

Using about 1/3 cup for each, form mixture into 12 shrimp

cakes about 2 1/2 inches in diameter. Place on parchment -

lined baking sheet .

Heat 1 or 2 tablespoons butter in cast iron skillet over

medium heat. Cook shrimp cakes until lightly browned and

the shrimp turn pink about 4 minutes on each side

In a large bowl, blend brown sugar, flour, salt, softened

margarine and coconut. Pat 2/3 of mixture into an ungreased,

9 inch pan. In a small saucepan, cook together over medium

heat the honey, 2 teaspoons margarine, lemon juice and eggs,

stirring constantly until mixture thickens. Cool. Spread lemon

mixture over unbaked crust and sprinkle with remaining

brown sugar mixture. Bake in preheated 350° oven 40

minutes. Cut into 1 1/2 -inch squares while still warm.

Cool in pan on wire rack.

PIZZA DEMO

Chef Gary prepares homemade pizza dough

Basic Pizza Crust

(Makes 1 -10inch pizza)

2 cups bread flour

¼ tsp salt

1 tsp rapid rise yeast

2/3 cup lukewarm water

1 Tbs olive oil

1. Sift the flour into large mixing bowl.

2. Stir in the yeast.

3. Make a well in the center of the dry ingredients. Pour in the water and oil.

Mix with a spoon to a soft dough.

4. Knead the dough on a floured surface for about 10 minutes until smooth

and elastic.

5. Place dough in a greased bowl and cover with plastic wrap. Let rise in a

warm place for about 1 hour until dough has doubled in size.

6. Punch down the dough, turn onto a lightly floured surface and knead

again for 2 to 3 minutes. Roll out as required and place on a greased baking

sheet. Pinch up dough to make a rim. The dough is now ready for topping.

7. For pre-baked crust spray crust with cooking spray, place on baking sheet

and bake at 450º for 10 minutes.

PIZZA DEMO

Bacon Spinach Artichoke Pizza

1 tablespoon olive oil

2 cloves garlic diced

1 tablespoon AP flour

1 teaspoon freshly cracked pepper

3/4 cup whole milk

2 tablespoons grated Parmesan cheese

1 (12 inch) prepared pizza crust

1 cup baby spinach

1 cup shredded mozzarella cheese

1/2 cup diced cooked chicken

1/2 cup artichoke hearts drained

1/2 cup crumbled feta cheese

2 strips cooked bacon, crumbled

1. Preheat oven to 450 degrees F.

2. Heat olive oil in a large skillet over medium heat. Add

garlic, cook and stir about 30 seconds. Sprinkle in flour and

black pepper and cook, whisking constantly, for 1 minute.

Pour in milk, whisk constantly until sauce thickens about 3

minutes. Remove from heat and stir in Parmesan cheese.

3. Lay pizza crust on a piece of parchment paper. Spread

sauce over crust. Add spinach in an even layer. Sprinkle

mozzarella cheese evenly on top. Cover with chicken,

artichoke hearts, feta cheese, and bacon.

4. Bake in the preheated oven until cheese is melted and

golden, about 12 minutes.

.

PIZZA DEMO

Reuben Pizza

1 pre-baked pizza crust

½ cup Thousand Island dressing

12 ounces thinly sliced corned beef

1 ½ cups sauerkraut drained

2 cups shredded swiss cheese

1 tsp caraway seeds

½ cup chopped dill pickles

Garden Vegetable and Basil Pizza

1 pre baked pizza crust

2 Tbs pesto

1 cup thinly sliced fresh mozzarella cheese

2 cups chopped tomato

1 cup chopped bell pepper

1 cup summer squash

1 cup onion

PROFESSOR MARVEL’S PANCAKES

Cheesecake Pancakes

1 package 8oz cream cheese

2 cups Original Bisquick mix

1/2 cups graham cracker crumbs

1/4 cup sugar

1 cup milk

2 eggs

AUNT M’S STRAWBERRY JAM

Strawberry Jam Recipe 4 cups hulled and crushed strawberries 2 tablespoons lemon juice 7 cups sugar 1/2 teaspoons unsalted butter 1 3oz pouch liquid pectin

1. Place pizza crust on a baking sheet.

2. Spread dressing evenly over pizza crust, top evenly with

corned beef slices and sauerkraut.

3. Sprinkle with swiss cheese.

4. Bake at 450º for 20 minutes.

1. Spread pesto evenly over crust and top with cheese

slices.

2. Top with tomatoes and vegetables.

3. Bake at 450º for 5 minutes or until cheese melts.

1. Slice cream cheese lengthwise into four pieces. Place on cookie

sheet and freeze 8 hours or overnight.

2. Brush griddle or skillet with vegetable oil, or spray and heat

griddle to 375 F.

3. Cut cream cheese into bite size pieces, set aside. In a large bowl

stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with

whisk or fork until blended. Stir in cream cheese.

4. For each pancake, pour slightly less than 1/3 cup of batter onto hot

griddle. Cook until edges are dry. Turn, cook other sides until golden

brown.

5. In a small bowl, mix strawberries and syrup, top pancakes with

strawberry mixture.

In a 8 quart pan combine the strawberries, lemon juice and sugar. Cover

and let stand 2 hours. Remove the cover. Over medium low heat stirring constantly; heat the

mixture until the mixture is completely dissolved. Stir in the butter,

increase the heat to medium high and bring the mixture to a full rolling

boil stirring constantly. Boil for one minute, stirring constantly Remove

the pan from the heat. Skim off any foam and let cool 5 minutes. Ladle

into hot jars. Process half pint jars in a water bath 200F for 10 minutes.

WELCOME TO THE NUT HOUSE COOKING WITH NUTS

Chef Gary making Nut and Honey Spinach salad

Nut and Honey Spinach Salad

6 cups fresh spinach rinsed stemmed, and torn into pieces

3/4 cup Walnuts or pecans

1 cantaloupe made into melon balls

2 cups fresh strawberries halved

2 tbsp rice vinegar

2 tbsp strawberry jam

1 tbsp honey

1/2 cup olive oil

Mix salad dressing add vinegar, strawberry jam, honey and olive oil mix together in a small bowl pour over

spinach add fruit and nuts.

Peanut Mallow Clusters

1/2 pkg. semi-sweet chocolate chips

1 sq. unsweetened chocolate 1 oz

1 tbsp butter

2 eggs

1 1/4 cup confectioners sugar

1/2 teaspoon salt

1 tbsp vanilla

2 cups miniature marshmallows

2 cups salted peanuts

Sponsored by the Peanut Shoppe

Melt chocolate chips, chocolate squares and butter in

top of a double boiler over hot water. Beat eggs until

foamy; stir in sugar and vanilla. Blend egg mixture

with chocolate mixture, stir in marshmallows. Add

peanuts. Drop by rounded tablespoons on waxed

paper. Refrigerate 1 hour to set makes 4 dozen

clusters

OMELETS WITH CHEF CURTIS

Reuben Omelet 3 eggs

1 tablespoon half and half

1/3 cup shredded corned beef

2 heaping spoons sauerkraut

3 slices swiss cheese

thousand island dressing

Peaches and Cream Omelet 8 ounces cream cheese softened

8 large eggs

1 pinch salt

¼ cup heavy cream

2 Tbs sugar

2 Tbs butter

1/3 cup stewed peaches

Beat the eggs together with 1 tablespoon of milk until light

and fluffy.

Melt 1 tablespoon of butter in the pan, add eggs and swirl

around the pan to evenly coat. Allow to cook 2-3 minutes

Add corned beef, kraut and the cheese. Flip half of the

omelet over the other half allow to cook another 4-5 minutes.

Remove from pan and top with thousand island dressing

1. Combine all ingredients except butter and peaches in a bowl.

Beat until smooth.

2. Prepare omelet in a large frying pan with melted butter over

medium heat.

3. Top with stewed peaches

FRIDAY NIGHT DRIVE-IN AT KASICH HALL

Join my cousin Janet Harmon, as she makes Soda Fountain Favorites and tells the story of working at Wentz Pharmacy as a Soda

Jerk. Janet and most of my aunts and cousins have been Soda Fountain Jerks through the years. So you might say we are a family of

Jerks! Join us as we relive the Good Old days with a 50’s Sock Hop, Hula Hoop and Bubble Gum Blowing Contest!

Soda Fountain Recipes

Basic Ice Cream Sodas First take a small amount of vanilla ice cream and blend it thoroughly with the syrup in the bottom of the glass before adding club

soda. You have now created flavored soda water. Then add a large scoop of vanilla ice cream Add soda water and top with whipped

cream and a cherry. For more flavorful sodas try using flavored ice cream or see our special recipes below. Egg Cream Soda ¼ cup of milk 2 Tbs chocolate syrup Chilled club soda or Perrier In a tall glass, mix milk and syrup well. Gradually add soda stirring briskly, until glass is full and frothy

Root Beer Float 1 tall glass of root beer 2 scoops vanilla ice cream A pinch of sugar Stir the sugar into the root beer. Gently put the vanilla ice cream on top of root beer

Purple Cow Ice Cream Soda ½ cup grape juice or soda 2 Tbs sugar 1 Tbs milk Ginger ale Vanilla ice cream Put grape juice, sugar and milk into a tall glass and stir well. Add ½ cup ginger ale and 1 scoop of Vanilla ice cream, stir well and top with another scoop of vanilla ice cream.

Spiced Banana Milkshake 1 1/4 cups milk

1/2 teaspoon ground allspice

1 banana

1 cup vanilla ice cream

Pour the milk into a food processor or blender add the allspice, add the banana and ice cream and blend gently until smooth.

PASTA DEMO

Mike Moscato making fresh pasta

Homemade Pasta Dough 2 and ½ cups AP Flour 4 large eggs lightly beaten

1. Make a well in center of flour mixture and add eggs 2. Stir eggs with a fork to gradually incorporate flour to form a dough. 3. Turn dough out into a lightly floured surface, shape into ball. Knead until smooth and elastic, about 10 to 15 minutes. 4. Wrap dough in plastic wrap, let rest 10 minutes. 5. Pass dough through smooth rollers of pasta machine beginning on widest setting 6. Pass dough through cutting rollers. 7. Hang pasta to dry on wooden drying rack.

Homemade Alfredo Sauce 1 Tbs Butter 1 ½ cups half and half or heavy whipping cream 1 cup fresh grated parmesan cheese ½ tsp salt ¼ tsp black pepper Melt butter in a large skillet over medium heat add half and half, cheese, salt and pepper. Cook 1 or 2 minutes until reduced, stirring constantly. Reduce heat and add pasta

Cheese 8 ounces ricotta cheese 1/2 cup grated parmesan cheese 2 cups mozzarella cheese shredded Heat olive oil over medium heat add beef or sausage breaking into bite size pieces and brown about 5 minutes add onion cook about 6 more minutes add garlic, oregano and red pepper flakes. Add tomato paste

and stir well to incorporate. Cook for 3 or 4 minutes. Add diced tomatoes, bay leaves and chicken stock. Bring to a boil and

reduce heat and simmer for 30 minutes. Cook the pasta separately in boiling water add the cooked pasta in bowls before

ladling the soup over them. Before serving stir in the fresh basil and season to taste with salt and pepper. Prepare the cheese

in a small bowl combine the cheeses and season with salt and pepper

POLYNESIAN COOKING DEMO

Chicken Pineapple Khaki 1 ripe pineapple

2 chicken breasts cut into ½- inch pieces

1 tablespoon cooking wine

1 1/2 cups water

1 green bell peper diced

1/2 cup sliced water chestnuts

1/2 cup sugar

1/2 vinegar

1/2 cup ketchup

pinch ground ginger

pinch of garlic powder

1 tablespoon cornstarch

Cut the pineapple in half lengthwise and cut the fruit from the

shell. Dice the fruit into ½- inch pieces. Cook the meat and wine

in a large deep skillet until browned add 1 cup of water, diced

pineapple, green pepper and water chestnuts to skillet. Mix

remaining water with sugar, vinegar, ketchup, ginger and garlic.

Mix cornstarch with a little water add to skillet and cook until

juices are thickened.

SUPER SALADS AND VEGETABLES

Appalachian Sweet Potato Salad with Cranberries and Pecans 3 pounds sweet potatoes, peeled, cubed and cooked 1 cup chopped green pepper 1/2 cup finely chopped onion 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups mayonnaise 1/2 cup chopped pecans 1/2 cup dried cranberries

In a large bowl, combine all the ingredients and refrigerate for at least an hour

Fresh Carrots, Honey and Dill 1pound fresh carrots ½ cup of butter ½ cup of honey Fresh Dill

In a sauté pan, over medium heat, melt butter add carrots honey and dill, cook until carrots are tender.

Spaghetti Squash and Honey Sauté 1 spaghetti squash cut in half 4 Tbs butter ½ cup honey Salt and pepper

Pesto Caesar Salad 3 ounces homemade croutons 2 ounces parmigiana Reggiano cheese 1/4 cup mayonnaise 4 Tbs refrigerated pesto 4 tsp water 2 tsp lemon juice ¼ tsp Worcestershire sauce ½ tsp Dijon mustard 1/8 t shot pepper sauce 1 garlic clove minced 12 torn romaine lettuce leaves

Grate 2 Tbs cheese. Shave remaining cheese to equal about 6 Tbs. Set shaved cheese aside. Combine grated cheese, mayonnaise and next 8 ingredients in a medium bowl, stirring with a whisk. Combine croutons and lettuce in a large bowl, drizzle mayonnaise mixture over lettuce, toss to coat.

1. Cook spaghetti squash in boiling water for about 30

minutes. 2. With a fork take spaghetti squash out of shell

3. Melt 4 Tbs butter in sauté pan, add squash

and honey, sauté 2 to 3 minutes.

ASIAN COOKING

Asian Sesame Chicken Salad ¼ cup sesame seeds 1 - 16oz package bowtie pasta ½ cup vegetable oil 1/3 cup lite soy sauce 1/3 cup rice vinegar 2 tsp sesame oil 3 Tbs sugar ½ tsp ground ginger ¼ tsp black pepper 3 cups cooked diced chicken 1/3 cup chopped fresh cilantro 1/3 cup green onion

Cook pasta. Mix vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, cilantro and pepper together, toss with pasta and top with green onions.

DING DONG THE WITCH IS DEAD NEW Ding Dong Cake

10 Ding Dong chocolate Snack Cakes

2, 8 oz packages cream cheese

2, 2 oz packages instant vanilla pudding

4 cups milk

1, 9 oz container Cool Whip

Crumble the Ding Dongs on the bottom of a 9x12 inch

pan. Beat the cream cheese, pudding and milk together

and pour over the crumbled Ding Dongs. Top with Cool Whip.

TAILGATE APPETIZERS

NEW Frito Corn Salad

3 -15 oz cans Sweet Corn Drained

5 to 6 each Green Onions diced

1 each red and green peppers,dice

4 each Small tomatoes,chopped

1/2 cup Cilantro,chopped

1 1/2 cups Shredded Cheddar Cheese

1 cup Mayonnaise

1 Lime Juiced

1/2 teaspoon Chili Powder

1 bag Frito Chili Cheese Corn Chips

Combine corn, onion, peppers, tomato, and cilantro and set aside. Make dressing by combining Mayo, lime

juice, chili powder and mix well. Add dressing to veggies add shredded cheese and gently toss.

Lightly crush chips and add to mix just before serving

We would like to thank our sponsor, Sanfillipo’s Produce Company, for supplying the fruits and

vegetables for our demos. Be sure to visit their cash and carry store for great deals on all your produce needs. They are

located at 4561 E 5th Ave in the middle of the Produce terminal building.

Hours are Tuesday – Saturday 8 am -3pm.