Matzo Ball Soup Recipe

         
      2 T  fat
      2    eggs,slightly beaten
    1/2 c  matzo meal (or matzos)
           -Crushed
      1 t  salt
      2 T  soup stock
      6 c  chicken broth

Mix together fat an eggs.  Add matzo meal and salt when well blended,
add soup stock.  Cover bowl and place in refrigerator for at least 20
min.  Using a 2 or 3 qt pot, bring salted water to brisk boil.  Reduce
flame and drop balls, made from above mixture into slightly bubbling
wate.  Cover pot and cook 30-40 min.  Have broth at room temperature or
warmer; transfer balls from water to broth and simmer for about 5 min.

1983 Texas State Fair

Midget Dill Pickles
        
      1 sm pickling cucumbers
      1    clove
           dill heads
           **pickling solution**
      3 c  water
      1 c  heinz vinegar (5%)
      3 T  pickling salt

Wash the cucumbers.  Cut a tiny slice off the stem and blossom ends.
Place one dill head and 1 clove garlic in bottom of clean hot canning
jar.  Pack the cucumbers into jar, making sure they are below the
thredded neck of the jar.  Cover cucumbers with boiling hot pickling
solution to within 1/2" of the top of the jar.  Remove bubbles with a
knife blade.  Place a properly pretreated lid on the jar and tighten
the band until  just firmly tight.  Place jars in actively boiling
water in a boiling water canner.  Process jars in boiling water canner
for 10 minutes.

Wisconsin State Fair

Mixed Vegetable Pickles
        
      1 qt small (or medium
  pickle-type cucumbers ),cut
           -in chunks
      2 c  carrots,pared & cut in
           chunks
      2 c  celery,cut in chunks
      2 c  pickling onions
      2 ea sweet red pepper,cut in
           -strips
      1 ea cauliflower,divided into
           flowerettes
      1 c  pickling salt
      4 qt cold water
    1/4 c  mustard seed
      2 T  celery seed
      1 ea hot red pepper
      2 c  sugar
  6 1/2 c  vinegar

Prepare vegetables and place in a large kettle or crock.  Dissolve
slat in cold water.  Pour salt water over vegetables and let stand in
cool place, 12 to 18 hours.  Place spices, hot pepper, sugar, and
vinegar in a large kettle.  Boil for 3 minutes.  Add vegetables; simmer
to heat.  Pack in hot sterilized jars, leaving 1/4" head space.  Remove
air bubbles.  Adjust caps.  Process 15 minutes in a boiling water bath.

Wisconsin State Fair