I had no idea so many readers say they loved fair food and want to be able to recreate them at home now that all the fairs are canceled. Not your usual midway treats, but the unique ones that you didn’t see at all the fairs.
So here goes to answer your requests. I hope you enjoy!

MONTE CRISTO SQUARES
• 4 slices white bread
• 1/4 cup mayonnaise
• 4 slices Gouda cheese
• 4 slices roasted turkey
• 2 slices honey ham
• 3 Tbsp. whole milk
• 4 large eggs, beaten
• 3 Tbsp. canola oil
• 2 Tbsp. butter
• berry or pepper jam
• confectioner’s sugar

Lay out the 4 slices of bread. Spread mayonnaise on 2 of the slices and top each with 2 slices cheese, 2 slices of turkey and 1 slice of ham. Add the other piece of bread on top, then wrap tightly in plastic wrap. Refrigerate for 20 minutes. Whisk eggs and milk together in a shallow bowl. Set aside. Heat oil and butter in a skillet over high heat. Take sandwiches out of the refrigerator and cut the sandwiches into fourths. Dip each square into egg mixture, then place directly on the hot skillet. Cook on 1 side for about 5 minutes. Then turn over and cook the second side until light brown. Serve hot with a spoonful of jam and a dusting of sugar. Serves 2.

GRILLED PORK CHOPS ON A STICK
• 1 tsp. paprika
• 1 tsp. packed brown sugar
• 1/2 tsp. onion salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cumin
• 1/4 tsp. dry mustard
• 14 tsp. cayenne pepper
• 1/4 tsp. cracked black pepper
• 6 boneless pork top loin chops, cut into
pieces 1-1/4 to 1-1/2 inches thick
• 1 Tbsp. Teriyaki sauce

In a small bowl, combine paprika, brown sugar, onion salt, garlic powder, ginger, cinnamon, cumin, mustard, cayenne pepper and black pepper. Brush chops on both sides with Teriyaki sauce. Sprinkle rub over chops, rubbing it into the meat with your fingers. Insert a wooden chopstick into the short side of each chop, about halfway into the chop. Grill on both sides until light brown in color, about 8 minutes on each side. Makes 6.

GINGER POUND CAKE S’MORES
• 8 large marshmallows
• 5 oz. chocolate candy bars, broken
into 8 pieces
• 8 tsp. crystallized ginger
• 3 Tbsp. butter, softened
• 16 slices pound cake (1/4-inch thick)

Cut each marshmallow lengthwise into four slices. Place the chocolate, four marshmallow slices and ginger on each of eight cake slices; top with remaining cake. Spread outside of cake with butter. Grill, covered over medium heat for 1-4 minutes on each side until toasted. Makes 8.

1890’s LEMONADE
• 2 cups superfine sugar
• 1 cup warm water
• 4 cups lemon tonic water
• 2 cups fresh lemon juice
• Ice cubes
• 2 medium lemons, cut into thin slices

In a small saucepan over medium heat, bring sugar and warm water to a low boil. Set aside and cool. Pour sugar syrup into a large pitcher. Add cold water and lemon juice and mix. Place ice into a tall paper cup and pour lemonade over. Garnish with lemon. Makes 2 quarts.

GRILLED CORN ON THE COB
• 6 large ears of corn in the husk
• 1 small bunch tarragon
• 1 small bunch thyme
• 1 small bunch rosemary

Peel 1 side of the corn away from the cob without removing it completely, and loosen the remaining husk. DO NOT REMOVE THE SILK. Insert branches of the loose herbs against the kernels and smooth the husk back to its original shape around the herbs and corn. Insert wooden skewers on ends and tie with string all around cob. Place corn directly on the coals of the grill. Cover the grill with a foil tent to trap heat. Grill for 5-8 minutes, then remove from heat and serve. Serves 6.

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com.