I'm not sure about the amount of canners and any increase in participants, but I do know the Cooperative Extension had to have two more canning classes this year, in the evenings, as all her classes got full and there was much more demand. The co-op lady is the one that pushes me to enter the fair. Originally, I wasn't going to do it this year. But I did, and I won again. I've got my eye on Linda Lou's SWEET APPLE RELISH for an entry for next year! I think the judges are intrigued by something new and different. Everyone on this forum deserves to play a part in those ribbons. I'm just bragging on you guys all the time. How you push to do it correctly and properly, keeping safety in mind, along with the hard work and joy from it. Cooking is an art, canning is a science. You've taught me that and I love the fact that you don't deviate from that. Canning is addictive and we are all duly warned when we wander into this site. Ribbons are just the 'icing on the cake' and reflect on your safe, great recipes! You deserve to be recognized. June Lynn

When I quit buying meat at the grocery store and found other sources for much higher quality meats, I also changed how I prepare it and how I enjoy it. When I have paid the high price per pound for good quality stuff, the last thing that I am going to do with is to pour so much bottled and packaged seasoning stuff into it. I want that meat to taste like the meat that I paid for and not some factory made sauce or blend of MSG and salt and dried bit of onion and garlic powder or that dried soup mix. It took me a while to give up the notion that adding all of that stuff was what I needed to do. So I keep it pretty simple and let the flavor shine. For ground meat to be a loaf I will add some white bread because the bread will absorb the broth and fat and hold it in. I have found, however that a grated onion does well and of course salt and I love black pepper. I even started not using garlic on every piece of meat. I love garlic. Dont get me wrong on that! But I have found that even that garlic can detract from the flavor of the good meat. So I keep it as simple as possible and basic . There are so many options of how to serve it. Most of those seasonings in bottles are nothing more than glorified salt with something red in the them to make them seem as if they are more than they really are. I came to the conclusion that I would rather enjoy a smaller bit of something good rather than a daily plate full of something drowned in factory made flavors. Some meatloaf recipies have so much stuff thrown into them that it is everywhere and nowhere at the same time. It is a bit like taking every crayon in the box and coloring on the paper until it all blends into one non color.

Here you go Becky-- if I remember correctly they do a page-- with all the contest winners including the ones using specific commercial products like Pillsburg ready crusts & Eagle brand c.m.--at the end of the fair too. This site they add each day's winner -- but late in the day-- I'm waiting now for today's-- a German Potato salad.

I don't think I've been to a fair like that since I lived in Texas, but it does bring back fond memories, and I'm glad to see people still enjoying it. Congratulations on the ribbons! I'll bet Bud is especially happy with his. How do you use the leeks, once they are dried? I've only used them in potato soup.