This year’s edition of "Ohio’s Heartland Cuisine" is just off the presses, with many of the recipes featured during events at this summer’s Ohio State Fair.

Wednesday, August 11, 1999

This year’s edition of "Ohio’s Heartland Cuisine" is just off the presses, with many of the recipes featured during events at this summer’s Ohio State Fair.

Many of the recipes feature OHIO PROUD products, which includes food and ingredients grown and produced right here in our own Buckeye State.

Here is a sampling of the recipes showcased during this year’s fair from the state’s best cooks.

POTATO CHIP COOKIES

This recipe is from Sue Ballreich, who uses potato chips for more than just dipping – she cooks with them. Sue’s husband, Tom, is owner of Ballreich’s Potato Chips, founded in 1920 by Tom’s grandfather. Mrs. Ballreich was born and reared in Tiffin.

1 cup shortening

1 cup sugar

1 cup brown sugar, packed

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. soda

1/2 tsp. baking powder

4 cups potato chip crumbs (about 1/2 pound)

Additional sugar

Heat oven to 375 degrees. Mix shortening, sugars, eggs and vanilla. Add flour, soda and baking powder. Mix well, then add potato chip crumbs. Form into walnut-sized balls and roll in sugar. Flatten on ungreased cookie sheet. Bake 7 to 10 minutes. Cool cookies before glazing.

Glaze:

2 1/2 cups confectioners’ sugar

1/4 cup butter or margarine

1/4 cup cocoa

3 Tbsp. milk

1 tsp. vanilla

Place all ingredients except vanilla in microwaveable bowl. Microwave 2 minutes. Add vanilla and stir. Drizzle over tops of all cookies immediately. Makes about 4 dozen cookies.

MAKE-AHEAD BREAKFAST CASSEROLE

This recipe is from Ann Popovich, who grew up on a farm in Richwood. She is a graduate of The Ohio State University and previously taught home economics at Mifflin High School. She currently is cooking school manager at Buehler’s of Delaware.

1 pound sausage (hot or mild)

3 slices of bread, crumbled

2 cups milk

6 eggs

2 cups cheddar cheese

Butter a 9-inch square pan. Brown sausage and drain off the grease. Put bread crumbs in the bottom of the prepared pan. Top the bread with sausage. Take the milk and eggs and beat them together, pour this mixture on top of the bread and sausage. Sprinkle the cheese over top of the egg and milk layer. Cover and refrigerate overnight. Bake in a preheated oven at 350 degrees for 1 hour. Check it at 45 minutes, as it may not require the entire hour for baking. Let casserole sit for 15 minutes before cutting, to allow for set-up time.

COUNTRY SAUSAGE MACARONI AND CHEESE

This recipe is from Julie Garber, home economist/food consultant with Bob Evans Farm Inc. of Columbus. She is a resident of Gahanna.

1 pound roll sausage

1 1/2 cups milk

12 ounces cheddar cheese, cut into cubes

1/2 cup Dijon mustard

1 cup diced fresh or drained canned tomatoes

1 cup sliced mushrooms

1/3 cup sliced green onions

1/8 tsp. cayenne pepper

12 ounces uncooked elbow macaroni

2 Tbsp. Parmesan cheese

Preheat oven to 350 degrees. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, cheddar cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions and drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftover.

ENGLISH CUT SPARERIBS

This recipe is from Kathy Miceli, chef, with the Kroger Co. in Columbus. She is a graduate of Columbus State and also works with Licking County Joint Vocational School in adult education.

5 pounds ribs

Barbecue sauce:

2 cups chili sauce

2 cups ketchup

1/2 cup steak sauce

2 Tbsp. Worcestershire sauce

2 1/2 Tbsp. garlic, minced

2 Tbsp. horseradish

5 Tbsp. dry mustard

2 1/2 Tbsp. Tabasco sauce

3 Tbsp. molasses

1 Tbsp. jalapeno, finely diced

1 1/2 Tbsp. red wine vinegar

Combine barbecue ingredients. Brush mixture on both sides of meat and bake at 350 degrees.

BLUEBERRY BREAD PUDDING WITH MAPLE SAUCE

This recipe is from Ellen Grinsfelder and Kim Sauer of The Inn at Cedar Falls, Hocking Hills. Ms. Grinsfelder has co-owned and operated the inn since 1987. She is a graduate of Kent State University. Ms. Sauer has been with the inn since 1997, and her specialty is English cuisine.

2 cups whole milk

1/3 cup plus 2 Tbsp. sugar

3 large eggs

2 large egg yolks

1 1/2 tsp. vanilla extract

7 cups 1-inch cube heavy bread (about 6 ounces)

1 1/2 cups unsweetened blueberries

Preheat oven to 325 degrees. Grease 8-inch square pan. Whisk milk, sugar, eggs, yolks and vanilla in bowl. Place half of bread on bottom of dish. Top with half of blueberries. Pour half of custard over. Top with remaining bread and blueberries. Pour remaining custard over top. Let stand 15 minutes, occasionally pressing on bread. Bake until pudding puffs and top begins to brown, about 1 hour and 15 minutes

Maple sauce:

1 cup half and half

3 egg yolks

2 Tbsp. sugar

1 tsp. cornstarch

1/4 cup maple syrup

Bring half and half to simmer in heavy pan. Whisk egg yolks, sugar and cornstarch in a bowl. Slowly whisk the half and half into the egg mixture, then return to pan. Stir over medium heat until custard thickens and leaves a path on back of spoon, about 3 minutes. Do not boil. If lumpy, strain into bowl. Mix in maple syrup. Spoon servings of bread pudding into bowls and drizzle maple sauce on top.