Be Part Of The Fun At The Iowa State Fair!
Dear Honey Producers:
We hope you will be able to help the Iowa Honey Producers Association with honey and lemonade sales at the 2008 Iowa State Fair. Dates of this year’s fair are August 7th through the 17th. Please bring any other helpers with you who may be interested in working. Children who are ten years of age and older enjoy assisting and are welcome. We will send passes which provide free entry to the State Fair to all who assist with honey and lemonade sales.
Days, dates and times for which help is needed are listed at the bottom of this letter. Please return the work schedule, call or e-mail, if you prefer, indicating the dates and times you will help. Also, if possible, please list a first or second choice of dates and times you can be available to help with sales. Please state the names of all those coming with you who will be helping with State Fair sales.
I already have dates filling up. Thanks to those who have asked for a specific date at this early time. Remember that we need approximately 21 people per day to fill the necessary shifts. The building is open from 9 a.m. to 9 p.m. for each of the 11 days that the Iowa State Fair runs. This is the main money making project of the Iowa Honey Producers Association. Please help us maintain adequate money to provide the necessary programs of the association.
We had a fantastic year last year and hope to continue the large amount of sales this year. Please consider helping your association.
Hope to see you at the Iowa State Fair!
Donna Brahms, IHPA Booth Manager
65071 720th Street
Cumberland, IA 50843-8125
(712) 774-5878-H or (402) 677-2460-C
We always have a “Honey Of A Time” working at the Iowa State Fair!
City, State, Zip:__________________________________________________
Honey Rhubarb Pie
Crust: 3 cups all-purpose flour 5 tablespoons water
1-½ teaspoons salt 1 egg
1 cup shortening (Crisco) 1 teaspoon vinegar
Filling: 3 cups cut fresh or frozen rhubarb (½ inch pieces)
2 cups sliced peeled tart apples 1 tablespoon lemon juice
1 can (8 oz.) crushed pineapple, drained 4 tablespoons flour
1-¼ cup honey 1 tablespoon butter
1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine the water, egg and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Roll out one portion on a lightly floured surface; transfer to a 9-inch pie plate. Trim pastry even with edge.
2. In a bowl, combine the rhubarb, apples, pineapple, honey, lemon juice and flour. Pour into crust. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry. Using pastry brush apply milk to top and sprinkle with a little sugar.
3. Bake at 350 degrees for 1-¼ hours or until the pastry is golden brown and the apples are tender.
Submitted by Donna Brahms