Here are links to each recipe:

• Duane Renko’s Blue Ribbon Whole Pickled Beets

• Dianna Wara’s Blue Ribbon “Raise The Roof” Barbecue Sauce

• Ken Pitman’s Blue Ribbon Cherries

• Ken Pitman’s Blue Ribbon Pears in Turbinado Sugar Syrup

• Ken Pitman’s Blue Ribbon Peaches in Heavy Syrup

• Linda Cifuentes’ Best Blue Ribbon Mango Preserve

• Shawn Sechrest’s Best Blue Ribbon Basil Jelly

• Jennifer Lair’s Blue Ribbon Strawberry Jam

• Linda Cifuentes’ Blue Ribbon Bread and Butter Pickles

• Rod Zeitler’s Blue Ribbon Kosher Dill Pickles

• Sandy’s Spicy Dill Pickles

Ingredients:
3 cups flour, use bread flour, if you can find it.
(You can also mix in ¼ cup of whole wheat flour for the added fiber.)
1 cup eggs beaten
1 tbsp kosher salt
2-4 tablespoon water

Directions:

1. Add flour and salt to food processor, pulse to mix.
2. With processor running add eggs in a steady stream.
3. Add water 1 tablespoon at a time until a firm ball forms, continue to process for 20 seconds.
4. Remove pasta to a floured surface and knead into a ball, dough should be just barely sticky to the touch. Place into a plastic bag and let rest for 30 minutes.
5. Divide dough into 4 equal portions, on floured surface begin working past through rollers with on largest setting. Drop the setting smaller and continue to roll out sheet until desired thickness is achieved. I keep mine fairly thick. Continue with remaining pasta.
6. Change handle on pasta machine to cutting slot and feed sheets of past through cutters, or hand cut into desired widths or lengths.
7. You can drape pasta to dry over a dowel fitted between two chairs or simply separated strands and coat with flour and leave on a pan.
8. Boil fresh pasta for 3-5 minutes in large volume of salted water. Drain and immediately toss pasta with prepared sauce and serve.

Ingredients:
1/4 olive oil
8 cups peeled tomatoes chopped seeded if desired
4 cloves fresh garlic chopped
1/2 cup fresh basil
1/4 cup fresh parsley
1 tablespoon fresh thyme
Pinch red pepper flakes
Salt and pepper

Directions:

1. Heat oil in pan add garlic and red pepper flakes. Cook for a few seconds, do not let garlic burn.
2. Add tomatoes and season with salt and pepper. Simmer for 20 minutes.
3. Just before serving turn off heat add fresh herbs stir and cover until ready to serve.
4. Toss in freshly cooked pasta with ¼ cup hot pasta water, top with freshly grated parmesan cheese.

Serve this with a salad for a light dinner or with a grilled steak and fresh vegetable for something a bit more substantial.

Ingredients:
2 large tomatoes
1 large sweet onion
1 sweet pepper
1/2 cup fresh lime basil
1/4 cup fresh parsley
Salt and pepper
Olive oil

Directions:
Chop above ingredients and combine into a bowl, drizzle with a couple of tablespoon of olive oil and set aside.

This recipe works well with many fruits and berries.  A great tip is to dust the fruits with two tablespoons of the dry ingredients before folding in at the end…

Preheat oven to 350
Dice 1 1/2 cups of rhubarb

Dry Ingredients
3 cups flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon nutmeg

Wet Ingredients
1/2 teaspoon vanilla
2 eggs (beaten)
1 1/2 cups milk
6 tablespoons melted butter

Crumb Topping
1/2 cup melted butter
1 cup flour
1 cup oats
1 cup brown sugar
1/2 teaspoon cinnamon
(Combine all in separate bowl. Top muffin batter. Freeze extra.)

Directions

1. Combine dry ingredients in large bowl, whisk to sift together.
2. In separate bowl, combine wet ingredients. Whisk to combine.
3. Dust 1 1/2 cups of diced rhubarb with 2 tablespoons of dry ingredients.
4. Make a well in middle of dry ingredients. Pour wet ingredients into the well.
5. Using a rubber spatula, fold the ingredients together, just until starts to incorporate. Do not over mix.
6. Sprinkle rhubarb  or fruit over the top and continue to fold until flour is incorporated. Mixture will still be lumpy.
7. Let rest 5 minutes.  Then scoop into paper-lined muffin cups to 2/3 full.
8. Top with crumb topping or cinnamon sugar.

Bake 350 for 15 minutes.