recipe challenge 2014

Grand prize runner-up

Hanawalt

grand prize winner!RECIPES

INSIDE

WednesdayNovember 5, 2014

The Crescent-Newson CRESCENT-NEWS.COM .com/crescentnews .com/crescentnewsWatch a video from the Recipe Challenge!

BEST

JoAnne HaverWauseon

Kim AskinsDefiance

Sue SheaDefiance

Pat HireDefiance

Angela BallardDefiance

Denise HenchDefiance

BEST LASAGNA EVER!

SPINACH ARTICHOKE DIP

FLANK STEAK WRAP

CHOCOLATE CHIP CHEESECAKE BARS

EASY COMFORT SOUP

BACON BUTTER BEAN BAKE

lasagna!lasagna!

Grand prize runner-upGrand prize runner-up

recipe challenge 2014

lindaof Defiance

even healthier

bread

even healthier

breadZUCCHINI

8585

Karen KentDefiance

LEMON CREAM CAKE

BEST

APPETIZERS & SNACKS

ENTREES DESSERTS

SOUPS, STEWS & CHILIS

SALADS, SIDES & BREADS

1

2 Recipe Challenge The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

Linda Hanawalt wins Recipe Challenge with zucchini bread

A delicious blend of sev-eral unusual ingredients in her “Even Healthier Zucchini Bread” allowed Linda Hanawalt, of rural Defiance, to win the grand prize in the 2014 Recipe Challenge, sponsored by The Crescent-News.

Hanawalt’s zucchini bread was chosen as the best of 19 recipes entered by 16 finalists from Defiance, Cecil, Wauseon, Napoleon, Lyons and Ney. Three con-testants — Pat Hire, Sue Shea and Joanne Haver — were finalists in two catego-ries. There were 95 recipes entered into the contest.

The event was held on Oct. 14 at the Trinity United Methodist Church, Defiance. Also chosen were a grand prize runner-up and first and second places in five categories — Appetizers and Snacks; Salads, Sides and Breads; Soups Stews and Chili; Entrees; Desserts; and the special category this year — the Lasagna Challenge. The grand prize winner received $125 and a cookbook. The runner-up received $50 and a cookbook. The winner

of the Lasagna Challenge received $50 and a cook-book, with the runner-up receiving $25.

Winners in the other food categories received $35, while second-place finishers got $25, plus a copy of Heart and Hearth — Christmas on the Farm, by Georgia Kohart, of Defiance.

Jamie Blank served as the emcee and Kohart was the hostess.

The judges were executive chef and manager Michael Meffe of Father John’s in Bryan, chef Patti McCann Parks of the Hollywood Casino in Toledo and LeeAnn Mendoza of Oakwood, a multiple Recipe Challenge winner.

The judges chose Hanawalt’s zucchini bread because of its moistness, flavor, texture and use of healthy ingredients which included coconut oil, whole wheat flour and flaxseed flour.

Hanawalt said, “I found the basic recipe about four years ago. I substituted the coconut oil. It originally called for white vanilla chips, but I like the choco-late chips better.”

Hanawalt said she and her husband, Bill, try to eat healthy food.

“We have a large garden and work in it all summer,” she said.

"I can a lot, too. I canned 60 or 70 jars of green beans this year. A friend sug-gested I make dilled green beans this year.” Bill said they raise carrots, pump-kins, gourds, zucchini, green beans, potatoes and cabbages in their garden.

“We had 200 cabbage plants,” he said.

Hanawalt said, when she bakes she freezes the extras. In making the recipe she noted that a little flour sprinkled in the bread pans will allow the bread to be removed more easily.

“You can omit the choco-late chips if you like and add raisins or even Craisins,”

she said. She keeps the bag of flax seed in her freez-er to keep the ingredients fresher. She also makes sure the bananas she uses in the recipe are about a week old and she uses her own homemade applesauce.

“I squeeze the water out of the zucchini after it is shredded,” she noted. “I always stick a toothpick in the middle of the bread to make sure it is done.”

To make it easier to slice the bread once it is baked, she lets it cool for about 15 minutes and then slices it with an electric knife.

Although she has been urged to enter the Recipe Challenge before, this was

the first time she has done so.

Even Healthier Zucchini Bread

Serves 20Ingredients:2 cups all-purpose flour1 cup whole wheat flour¼ cup milled flax seed1 teaspoon salt1 teaspoon baking soda1 teaspoon baking pow-

der1 tablespoon cinnamon2 egg whites2/3 cup (about 2 ripe

bananas) mashed½ cup coconut or veg-

etable oil½ cup applesauce1¼ cup white sugar

LINDA HANAWALT

By DARLENE PRINCE @cnDarlenePrince [email protected]

• WINNER, Page 3

Jenny Derringer/C-N Photo

A very healthy version of zucchini bread won the grand prize for Linda Hanawalt, of rural Defiance, in the 20124 Recipe Challenge, sponsored by The Crescent-News. Hanawalt used coconut oil and flax seed in her moist and delicious bread recipe.

2

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The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014Recipe Challenge 3

1 cup brown sugar1 tablespoon vanilla3 cups grated zucchini1 cup white or choco-

late chips1 cup walnuts, option-

alDirections:Preheat oven to 325°F.

Grease and flour two bread pans.

In a large bowl, com-bine flours, flax seed, salt, baking soda, baking powder and cinnamon. Mix well. In a mixer bowl, beat egg whites, banana, oil, applesauce, sugars and vanilla.

Gradually add dry ingredients and beat well. Stir in zucchini, chocolate chips and wal-nuts.

Pour batter into pre-pared pans and bake for 50–60 minutes, or until a toothpick inserted into center of bread comes out clean.

Cool in pans for 15 minutes. Remove from pans and cool complete-ly on rack.

WINNERFrom Page 2

Karen Kent’s Lemon Cream Cake takes grand prize runner-up

Karen Kent’s sweet treat, Lemon Cream Cake, cap-tured the tastebuds and the hearts of the three judges in the 2014 Recipe Challenge for the grand prize runner-up.

Kent, of Defiance, said, “I have always been a baker and a cook. My mother and grandmother were excel-lent cooks. I now have my grandmother’s original cookbook and I treasure it. She taught me how to make biscuits and apple dump-lings. It was a special time for me. This cake is one that my husband and I had in a restaurant. I told him that I thought I could make it. I went home and kept trying until I got it."

Kent has also brought her daughters into the family tradition of cooking.

Lemon Cream CakeMakes 2 cakes, serves 12 Ingredients:1 yellow super moist

cake mix, plus ingredients listed on package

Topping:

2 tablespoons butter2 tablespoons flour2 tablespoons sugarFilling 1:1 8-oz. package cream

cheese1 cup powdered sugar1 cup Cool WhipFilling 2:2 boxes instant lemon

pudding3 cups milk¼ teaspoon lemon zestDirections:Combine topping ingre-

dients. Prepare cake mix according to package instructions and pour into two 8-inch round pans. Sprinkle with topping and

bake as directed. Cool pans on racks for 5 minutes. Remove cakes from pans and cool.

Filling 1: Cream together cream cheese and pow-dered sugar. Fold in Cool Whip. Set aside.

Filling 2: Mix pudding and milk together until thick. Stir in lemon zest and refrigerate.

When set, combine Fillings 1 and 2. When cakes are cool, slice each in half horizontally. Place the bottom layer of each cake back in cake pans, reserving the layer with the crumb topping for the top. Spread half of filling mixture on each layer in the pans and top each with top half of cakes.

Cover and refrigerate before serving.

KAREN KENT

By DARLENE PRINCE @cnDarlenePrince [email protected]

Appetizers and snacks

The first-place winner in Appetizers and Snacks was Kim Askins, of Defiance, for Spinach Artichoke Dip. The cream cheese, sour cream and mozzarella cheese in this recipe make it so y u m m y that it is hard to stop eating it.

S e c o n d place win-ner in this category was Barbara Hancock, of Defiance for her Vegetable Pizza that was covered with many fresh vegetables.

Spinach Artichoke DipIngredients:2 blocks cream cheese16 ounces sour cream2 cups mozzarella cheese1 box frozen spinach,

thawed1 can artichokes, drained

and chopped to desired size.

2 garlic clovesbutter

Parmesan cheeseDirections:Preheat oven to 375°F.Sauté garlic in butter over

medium heat. Once you start to smell the aroma, it’s done.

Soften cream cheese and mix with sour cream until it’s creamy. Pour in the garlic (butter and all), arti-chokes and spinach. Mix well. (I put on gloves and use my hands) To make it

creamier, add more sour cream, up to double the amount if you choose.

Fold mozzarella cheese into mixture.

Rub butter along edges and bottom of baking pan. You may use a crockpot – bake it in the remov-able crock and then keep it warm in the crockpot.

Pour mixture into pan or crock and sprinkle gen-erously with Parmesan

cheese. Use leftover cold butter

and place little pieces spo-radically all over the top of Parmesan cheese.

Bake until edges are nice and bubbly and top has a nice brown color. If you use a deep pan, like a crock, it will take almost an hour. Don’t let it burn, you have

Askins

• APPETIZERS, Page 4

Spinach Artichoke Dip

Lemon Cream Cakes

3

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to keep an eye on it. Put foil over it if it appears to be burning.

It’s not healthy, but oh, is it good!

Kim Askins, Defiance. •••

Vegetable PizzaServes 10Ingredients: 2 tubes

low-fat crescent rolls2 8-oz. packages fat free

cream cheese1 packet Hidden Valley

Ranch Dressing mix1 cup salad dressing1⁄2 cup each, chopped:

red pepper, broccoli, cau-liflower, celery, carrots

1⁄2 cup frozen peas, thawed

3⁄4 cup grated cheddar cheese

Directions: Preheat oven to 350

degrees F.Unroll crescent rolls.

Place on a cookie sheet and seal seams. Bake for 7-8

minutes, until light brown. Cool.

Beat cream cheese, salad dressing and ranch dressing

mix until smooth. Spread on top of rolls.

Mix vegetables in a bowl and spread over top. Sprinkle grated cheese over all.

Barbara Hancock, Defiance •••

Crock Pot Hawaiian Meatballs

Serves 8+ Ingredients: 2 tablespoons cornstarch ½ cup brown sugar 1 13.5-oz. can pineap-

ple chunks, drained, but reserve juice

1⁄3 cup white vinegar 1 tablespoon soy sauce 1⁄3 cup chopped green

pepper 1 small jar pimento

1 regular size bag frozen meatballs

Directions:Mix cornstarch and

sugar. Stir in pineapple juice, vinegar and soy sauce until smooth. Pour into skillet and cook over medium high heat, stirring constantly until mixture thickens and boils. Boil for 1 minute.

Place peppers, pineapple and meatballs into a crock-pot. Heat thoroughly and enjoy!

Shannon Duerk, Defiance •••

Cherry Bomb Tomatoes

Serves 6-8Ingredients: 1 dozen large cherry

tomatoes ½ cup fresh basil 1 cup pesto (fresh or

jarred) 2-3 cloves garlic 2 cups whipped cream

cheese

Jane’s Crazy Salt cracked pepper olive oil Directions:Wash, dry and stem

cherry tomatoes. Slice tomatoes in half and scoop out with melon-baller. Pipe in enough pesto to cover the bottom of the tomato halves. Pipe in enough cream cheese to fill the rest of the tomato to the brim.

Dice or shave garlic and sauté in olive oil until slightly brown. Salt and pepper to taste.

Top tomatoes with garlic and fresh chopped basil.

Can be served immedi-ately with warm garlic or can be refrigerated and served cold.

Kimberly Hurtt, Napoleon •••

Crispy Lasagna Cups

Serves: 24Ingredients:1 12-oz. package won

ton wrappers (found in produce section or by the tofu)

1 16-oz. container ricotta cheese

8 oz. shredded mozza-rella cheese

1 jar marinara sauce Italian seasoningDirections:Preheat oven to 350°F. In a muffin pan cup,

place a won ton wrap; add 1 tablespoon ricotta, 1 tablespoon sauce and 1 tablespoon mozzarella cheese, top with a sprin-kle of Italian seasoning. Cover with another won ton wrap, top with about ½ tablespoon sauce and ½ tablespoon cheese. Bake at 350 for 15-18 minutes.

Three portions served with a salad make a meal. A meat, such as hamburger or Italian sausage, could also be added.

APPETIZERSFrom Page 3

The judges


At the 2014 Recipe Challenge, sponsored by The Crescent-News, three judges were in charge of tasting the finalists’ dishes and choosing the winners. Shown hard at work are the judges, LeeAnn Mendoza (left), a mul-

tiple winner of the Recipe Challenge; chef Michael Meffe, executive chef and manager of Father John’s restau-rant in Bryan; and chef Patti McCann Parks, who is a chef at Hollywood Casino in Toledo.

Vegetable Pizza

Hancock

• APPETIZERS, Page 5

4


Angela Ballard, Defiance•••

Tailgate TidbitsIngredients:1 jar dry toasted peanuts15 oz. bag regular

M&M’s1 small box dates (diced)1 box each dark and light

raisins1 bag butterscotch chips1 can cashewsDirections:Toss all together in a

snack bowl and enjoy the game!

Jill Hatcher, Cecil•••

Bacon Wrapped Water Chestnuts

Ingredients:1½ lbs. bacon (cut slices

in half)1 8-oz. can whole water

chestnuts, drained and cut in half

Sauce:1⁄3 cup sugar14 oz. ketchup1 tablespoon mustarddash hot saucedash Worcestershire

sauceDirections:Wrap water chestnuts

with bacon slices and secure with toothpicks. Bake at 375°F for 30–45 minutes. Drain grease.

Mix ingredients for sauce and pour part on bottom of clean pan. Arrange chest-nuts on top. Place remain-ing sauce over chestnuts and bake additional 20–30 minutes.

Mary Howard, Defiance•••

Hot Crabmeat Spread

Serves 8+ Ingredients: 1 cup half and half cream 2 3-oz. packages cream

cheese, softened 1 small onion, chopped 1 tablespoon mayon-

naise 2 teaspoons prepared

horseradish ½ teaspoon lemon juice ½ teaspoon Worcester-

shire sauce ½ teaspoon minced pars-

ley ½ teaspoon garlic salt ½ teaspoon onion salt

10 drops hot pepper sauce

12 oz. imitation crab-meat

Directions:In a saucepan, com-

bine the first 12 ingredi-ents. Cook and stir over low heat until mixture is smooth. Add the crab and heat through.

Serve with assorted crackers.

Pat Hire, Defiance •••

Margherita Pizza Appetizer

10-12 servingsIngredients:


Chef Patti Parks Jenny Derringer/C-N

Photo

Chef Patti McCann Parks is shown talking to emcee Jamie Blank at the 2014 Recipe Challenge, held on Oct. 14 at the Trinity United Methodist Church. The event is sponsored by The C r e s c e n t - N e w s . Parks, of Defiance, is a chef at the Hollywood Casino in Toledo and was one of three judges who chose the win-ners in the Recipe Challenge. • APPETIZERS, Page 6

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1 refrigerated tube thin Pizza Crust (such as Pillsbury)

3 large Roma tomatoes2 cups shredded mozza-

rella cheese1 package (¾ – 1 ounce)

fresh basil leavesgarlic powder to tastegrated fresh Parmesan

(about ½ cup)olive oil for drizzlingDirections:Heat oven to 425°F.

Brush olive oil on 15x 11-inch baking sheet with sides. Unroll dough and spread onto sheet. Bake 5 minutes to partially cook.

Remove from oven, sprin-kle all over with Parmesan.

Meanwhile, cut tomatoes in half, squeeze out seeds and chop. Sprinkle toma-toes evenly over partially baked crust. Sprinkle light-ly with garlic powder and drizzle with olive oil. Cut basil leaves into thin “rib-bons” and sprinkle over tomatoes.

Top everything with mozzarella. Bake for 8-10 minutes, or until crust edges are golden and top is lightly golden in spots. Cut into 2-inch squares and serve.

Sue Shea, Defiance•••

Stuffed Peppers Serves: 8+

Ingredients: 10 - 12

hot pep-pers (jala-peno and banana peppers work great)

1 lb. Bob Evans O r i g i n a l Sausage

8 oz. Philadelphia Cream Cheese

2 cups shredded Colby Jack cheese

Instructions:Preheat oven to 350°F.Cook and drain sau-

sage. Add cream cheese, mix well and let cool. Add shredded cheese and mix

well. Clean vines and seeds

from peppers, fill each pepper with meat mixture.

Bake for 15-20 minutes. May also be prepared on

the grill.Terry Rosebrock, Ney


Stuffed Peppers

Rosebrock

Soups, stews and chilis

Angela Ballard, of Defiance, won the Soups, Stews and Chili cat-egory with her scrump-tious Easy C o m f o r t Soup (Lazy P o t a t o with Bacon Soup). Her soup was filling and so very good.

The second-place winner in this category was Jerri Boyers, of Defiance, for Pablano Pork Chili. This was a totally different take on chili and was quite tasty.

Boyers submitted a recipe for Firedancer Cornbread Poppers (which are spicy hot). The recipe is in this tab and the poppers might go well with her chili.

Easy Comfort Soup (Lazy Potato with

Bacon Soup)Ingredients:1 30-oz. bag frozen hash

browns1 32-oz. carton chicken

broth1 10-oz. can cream of

chicken soup3 oz. real bacon bits,

divided½ cup diced onion or 1-2

tablespoons dried minced onion

1 tablespoon dried pars-ley

salt and pepper to taste1 8-oz. package cream

cheese2 cups of milk1 cup shredded cheddar

cheeseMilkDirections:Put frozen hash browns,

broth and cream of chicken soup in crockpot. Add half the bacon bits, along with onion and parsley. Cook on low for 6-8 hours. Thirty minutes to an hour before serving, cut cream cheese into chunks and put into crockpot; stir. Stir in milk if soup is too thick, or to make soup whatever consistency you prefer.

Change into your sleep pants before supper and serve soup with a sprin-kle of cheddar cheese and remaining bacon bits. Eat in comfort with a fresh loaf of French bread for dipping.

Angela Ballard, Defiance•••

Pablano Pork ChiliIngredients:1 3-4 lb. whole boneless

pork loin 6 large Pablano peppers2 large onions4 stalks celery4-6 whole peeled garlic

cloves or 2-3 tablespoons garlic powder

1 carton chicken stock1 small can green chilis1 package frozen corn2 cans black beans1 small can green enchi-

lada sauce1 cup heavy whipping

cream2 tablespoons cuminsalt and pepper to taste2 cups crushed tortilla

chipsAvocado Sour Cream:1 cup sour cream1 large or 2 small avo-

cados1 tablespoon lemon juice saltfreshly ground black

pepperDirections:Peel and smash

avocado(s) and mix with sour cream, lemon juice, salt and pepper. Refrigerate at least one hour before serving.

In a large, cold, stovetop pan or pot, place the pork loin in the center then peel and slice both onions in half; place on either side of the pork loin. Add celery and garlic cloves with the onions. Fill the pan with enough water to cover half the loin, about 2–4 cups. Cover and turn on heat. Bring to a boil. Reduce heat and simmer 2½ hours. (LEAVE IT ALONE!)

While pork is simmering, slice in half and seed pep-pers and place five of the six on a baking sheet, skins

Ballard

Easy Comfort Soup (Lazy Potato with Bacon Soup)

• SOUP, Page 7

6

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up. Roast at 400°F for 20-25 minutes, until skins char. This can also be done in 5 minutes under a broiler, but pay close attention!

When peppers are charred, remove from oven and place in a bowl, cover with plastic wrap and allow to cool. When cool, peel the skins from charred peppers and discard.

After 2½ hours of sim-mering, remove remain-ing 1–2 cups liquid from pan, as well as onion and garlic pieces. Discard cel-ery. Strain fat from broth, if necessary. Place 1 cup of this broth (no more than a cup) in bowl of food pro-cessor and set remaining pork broth aside. Place onions, garlic and roasted peppers in food processor, as well as the one fresh pepper left. Process the mixture.

Break up the loin, using a spoon or a couple of forks. To the pork add spices, corn (no need to thaw) black beans, green chilies, carton of chicken stock, any remaining pork stock and enchilada sauce. Before adding the thick green sauce back to the pork, simmer another 1–2 hours, adding it and the cup of heavy cream 15 minutes before it’s fin-

ished. Top chili with avocado

sour cream and crushed tortilla chips!

Jerri Boyers, Defiance•••

Kale Sausage Soup Serves 6Ingredients:1 lb. Italian sausage, cas-

ing removed1 small onion, diced2 tablespoons olive oil2–4 garlic cloves, minced1 14-oz. can navy beans,

rinsed2 14-oz. cans Ro*Tel

mild tomatoes or 2 cans c r u s h e d tomatoes , undrained

5 cups c h i c k e n stock

1 big bunch kale ( a p p r o x i -m a t e l y 6 cups), rinsed and cut into 1 inch pieces, removing any hard pieces

salt and pepper to tasteDirections:In a large pan, brown sau-

sage and olive oil, crum-bling sausage as it browns. Add onion and garlic and cook 4–5 minutes on medi-um. Add beans, tomatoes and chicken stock and sim-mer for 15 minutes. Add kale and simmer for anoth-er 20 minutes.

Joanne Haver, Wauseon•••

Broccoli Cheese SoupServes 24 ½ cup servingsIngredients:½ stick butter1 cup chopped onion6 cups water

6 chicken flavored bouillon cubes

1 10-oz. packages frozen broccoli

6 cups whole milk1 8-oz. package fine noo-

dles1 lb. Velveeta Cheese,

cubedDirections:In a stock or soup pot,

cook onions in butter until clear. Add water and bring to a boil. Add noodles and bouillon cubes. Cook 14 minutes. Add broccoli, cook an additional 4 min-utes. Add milk and cook 10 minutes. Add cheese cubes to soup and simmer for 10 minutes.

Mary Ann Weasel, Malinta

•••Slobber Knocker Chili

Serves 15 – 20Ingredients:1 lb. Polish sausage, cut

into ½-inch cubes1 lb. bacon, cut into

1-inch cubes1 lb. hamburger1 lb. turkey burger1 large can Ro*Tel toma-

toes3 large cans red beans2 small onions, chopped1 large can Campbell’s

Tomato Juice1 teaspoon lemon pep-

per1 teaspoon cumin1 teaspoon black pepperDirections: Boil Polish sausage piec-

es in a pot of water; when done, remove from water and set aside. Fry bacon, drain grease and set aside. Sauté onions with ham-burger and turkey burger. Drain grease and set aside.

Pour red beans into

a large pot, followed by tomatoes and seasonings. Add meats and tomato juice. Cook on medium heat for 45–60 minutes.

Nelson Baker, Defiance•••

Nancy’s ChiliIngredients:4 lbs. ground beef15 teaspoons chili pow-

der5 teaspoons cumin1 teaspoon salt3 teaspoons black pep-

per4 chicken bouillon cubesDash red pepperGarlic to taste1 large can tomato juice1 quart water3 large onions, choppedcracker crumbs or corn-

meal as needed

Directions:Brown ground beef and

onions together. Add all remaining items. Cook together, adding cracker crumbs or cornmeal to thicken. Stir often to pre-vent burning.

This also makes a good sauce for hot dogs!

Rogeania Zickefoose, Cloverdale

•••Grandma’s Chicken

SoupIngredients:8 broiler-fryer chicken

thighs, skinned2 carrots, cut into 1⁄8-inch

slices2 ribs celery, cut into

¼-inch slices2 medium turnips, pared

and cubed1 large onion, chopped8 cups water2 teaspoons salt¼ teaspoon pepper¼ teaspoon poultry sea-

soning1⁄8 teaspoon dried thyme1 cup wide egg noodles,

uncookedDirections:Place chicken thighs in

a large saucepan or Dutch oven; layer carrots, celery, turnips and onions on top. Add water, salt, pepper, poultry seasoning and

SOUPFrom Page 6

Boyers

Pablano Pork Chili

Haver

Kale Sausage Soup

• SOUP, Page 8

7

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thyme. Cover and cook over medium heat until liq-uid boils. Reduce heat and simmer about 1 hour, until chicken and vegetables are fork tender. Remove chick-en, cool. Separate meat from bones. Discard bones. Cut chicken into bite-size pieces. Heat soup mixture to boiling, stir in noodles. Cook, uncovered, about 5–7, or until noodles are done. Stir in chicken.

Tiffany Yates, Defiance•••

Poor Man’s Stew Ingredients:1 lb. green beans, frozen,

fresh or canned5 red potatoes½ lb. bacon1 medium onion (any

kind)1 teaspoon salt1 teaspoon seasoned salt1 teaspoon pepper1 clove garlic (pressed)Note: Exact measure-

ments are not that impor-tant. Add more or less of what you like.

Directions:In a large saucepan or

Dutch oven combine ingre-dients with enough water to almost cover. Boil until tender, about 40 minutes, depending on type of beans used.

Serve with a hard roll, and supper is done!

Jill Hatcher, Cecil •••

Not Your Ordinary

ChiliServes 8-10Ingredients:1½ lbs. ground beef1 package Eckrich Li’l

Smokies (beef, turkey or lite)

2 cups frozen corn1 14.5-oz. can diced pota-

toes1 15oz. can tomato sauce2 tablespoons water,

optional 1 14.5-oz. can diced

tomatoes 1 15-oz. can light red

kidney beans, optional2 tablespoons chili pow-

der3 tablespoons ground

cumin1 teaspoon onion pow-

der2 teaspoons garlic pow-

der½ teaspoon black pepper4-6 oz. shredded cheddar

or Co-jack cheese Directions:Brown beef in skillet.

Drain. Set aside.Slice Li’l Smokies into

small chunks.Add all ingredients –

minus the cheese – into chili pot over medium high heat. Water is optional, based on desired thickness of sauce.

Stir everything well and continue to stir every few minutes.

Once it begins to bubble, set to low, or slightly above low, setting and cover with lid. Set timer for 40 min-utes and stir occasionally during that time.

Once done, turn off heat

and let stand 5 minutes. Serve with or without top-ping of cheese, as well as Ritz crackers, if desired.

Slow Cooker Version: Brown beef in skillet.

Drain. Place in slow cook-er. Dice up Li’l Smokies and place in slow cooker. Add remaining ingredi-ents, minus the cheese, and stir until well mixed. Set on low for 6 hours or on high for 4 hours.

Ashley Lopez•••

Chicken Corn Chowder

Serves 6 Ingredients: ¾ cup chopped onion ¾ cup chopped celery 3 cups potatoes, cut in

1-inch pieces 1 heaping teaspoon

chicken stock paste 2 cups cooked chicken,

cut in small pieces 1 small package frozen

corn milkflour, if needed Directions:Start with onions and cel-

ery in a large pot of water just to cover the vegetables. Cook until almost tender; add potatoes and continue to cook until done.

Add milk, salt and pep-per to taste. Heat until nearly boiling.

Add chicken stock paste, chicken and corn.

Heat until serving tem-perature.

If you need to thicken the chowder, mix in some flour dissolved in water. Heat until nearly boiling and it reaches desired con-sistency.

Helen Livingston, Antwerp•••

Simply Hobo StewServings about 6 – 8 Ingredients:1½ lbs. Polish sausage,

frozen and sliced18 Italian-style meat-

balls, frozen3 cups super sweet cut

corn, frozen2- 3 cups grilled onions

and mushrooms1½ cups baby carrots,

whole or chunks3 cups favorite BBQ

sauce

SOUPFrom Page 7

• SOUP, Page 9

Bacon Butter Bean Bake

The first-place win-ner in Salads, Sides and Breads was Denise Hench, of Defiance, for her tasty Bacon Butter Bean Bake. Her recipe actually makes but-ter or lima beans taste so good that you want to go back for seconds.

There was no second-place winner in this cat-egory as Linda Hanawalt went from first place to grand prize winner for her zucchini bread and the third finalist was not able to attend the Recipe Challenge’s final event on Oct. 14.

Bacon Butter Bean Bake

Serves 6 – 8Ingredients:1 16-oz. bag frozen but-

ter beans or lima beans1 cup sliced carrots1 cup finely chopped

sweet onions¼ cup chopped celery½ cup crispy bacon

crumbles4 tablespoons flour2 tablespoons butter2 cups very warm milk1 teaspoon salt1½ cups grated sharp

cheese½ cup shredded

Parmesan cheese2 cups toasted bread

crumbs¼ cup melted butterDirections:Preheat oven to 375°F.Cook beans according

to package instructions, except reduce cooking time by half so beans do not overcook. Drain. Slightly cook carrots, onions and celery. Toss cooked beans and vegeta-bles with bacon crumbles and place in a greased cas-serole dish. Set aside.

In a skillet, melt 2 table-spoons butter. Add flour and cook, forming a roux, for 2 minutes. Add warm milk, and stirring continu-ously, add cheeses. When cheeses are melted, pour sauce over vegetables and bacon in casserole dish

Blend bread crumbs with ¼ cup melted butter and scatter overtop. Bake for 15 to 20 minutes, until browned.

*May be prepared with-out bacon for a vegetarian dish.

Denise Hench, Defiance•••

Apple SaladServes 4 – 6Ingredients:1 cup white sugar1 cup water (may use

juice from 1 medium can pineapple tidbits

3 tablespoons flour1 egg, beaten1 tablespoon butter or

margarine3 tablespoons apple

cider vinegar

Salads, sides and breads

Hench

• SALADS, Page 9

8

10th Annual “Joy of Giving”

Saturday, November 15th9:00 a.m. to 2:00 p.m.

antwerp united methodist Church202 e. river St., antwerp, oh

Lunch Available

h o w


Directions:Sauté the onion and

mushrooms in 1 table-spoon oil until tender. Place all ingredients into a slow cooker or crock pot. Cover and cook on low for about 8 hours.

Serve with your favor-ite bread or cracker on the side.

Jan Lindsay, Archbold•••

Marvelous Meaty Chili

Ingredients:2 lbs. ground beef1 quart tomato juice1 small can tomato puree

or thick tomato sauce1 15-oz. can red kidney

beans, drained1 15-oz. can pinto beans,

drained1 medium to large onion,

chopped – about 1½ cups½ cup finely chopped

celery¼ cup chili powder1 teaspoon ground

cumin, or to taste1½ teaspoons garlic

powder1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried oreg-ano

½ teaspoon sugar1⁄8 teaspoon cayenne

pepperDirections:Brown ground beef and

drain. Pour the remaining

ingredients in a large sauce pan and simmer for 1½ hours. May place all ingredients in a crock pot and simmer on low for 2-3 hours.

Lilly Armstrong, Lyons •••

Southwestern Chicken Barley Soup Serves 8+ Ingredients: 1 medium chopped

onion 1 minced garlic clove 1 tablespoon vegetable

oil 2 cups water 1 15-oz. can whole ker-

nel corn, drained 1 15-oz. can black beans,

drained and rinsed 1 15-oz. can tomato sauce 1 14-oz.can diced toma-

toes, undrained 1 14-oz. can chicken

broth

½ cup medium pearl barley

1 4-oz. can chopped green chilies, drained

1 tablespoon ground cumin

1 cup heavy cream 3 cups cubed cooked

chicken Directions:In Dutch oven or soup

pot, sauté onion and gar-lic in oil until translucent. Add next 10 ingredients and bring to a boil.

Reduce heat, cover and simmer for 45 minutes. Stir in chicken and heat thor-oughly and until barley is tender.


Vegetable Chili Serves: 8+ Ingredients: ground sirloin/chuck onion peppers 1 large can tomato juice chili beans sweet whole kernel corn canned or peeled and

cut potatoes peas chili powder garlic powder 2 small or 1 large bay

leaf

salt and pepper to taste crushed red pepper sugar Directions:In a big soup pot sauté

onions and peppers in oil until tender. Add meat, cook until brown. Season with salt, pepper, crushed red pepper and garlic pow-der.

When meat is fully cooked add tomato juice and vegetables. Season with chili powder and add bay leaves. Add sugar to taste.

Bring up to a slow boil, turn down to low. The lon-ger it sets the better it gets!

Sara Harshman, Continental

•••Cheesy Chicken

ChowderServes 7 – 8Ingredients:8 slices bacon, cooked

crisp and crumbled (reserve 1 tablespoon bacon fat)

1 lb. skinless boneless chicken breasts, cut into bite-sized pieces

1 cup chopped onion½ cup diced red bell

pepper4 cloves garlic, minced

48 ounces fat free chick-en broth

2 cups diced red skin potatoes

2¼ cups frozen corn½ cup flour2 cups low-fat milk1 cup shredded cheddar

cheese8 oz. Velveeta, cubed½ teaspoon salt¼ teaspoon pepper1 tablespoon Creole sea-

soning (such as Emeril’s)Directions:Place 1 tablespoon bacon

fat in Dutch oven or large soup pot, add chicken, onion, bell pepper and gar-lic; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Add corn and stir well.

Whisk flour and milk together in bowl; add to soup. Bring soup to boil over medium-high heat. Reduce heat to medium and simmer until thick-ened. Stir in cheese, salt, pepper and Creole season-ing.

Serve in soup bowls and top with crumbled bacon as garnish.

Sue Shea, Defiance

SOUPFrom Page 8

4–6 Johnathon (red) apples, cut into chunks

3 large celery sticks, chopped

1 cup grapes, halved (green are best)

1 small can pineapple tidbits

½ cup pecan bits1 cup mini marshmal-

lows or cut up marshmal-lows

Directions:In a saucepan combine

first 6 ingredients and bring to a boil. Cook until mixture thickens, stirring constantly. Cool. Fold into remaining ingredients.

Bonnie Kaemming, Defiance

•••Mexican Beans

Serves 8Ingredients:1 15-oz. can black beans,

rinsed and drained1 15 oz. can kidney

beans, rinsed and drained1 15 oz. can cannellini

beans, rinsed and drained1 15 oz. can corn, drained

(shoepeg or white corn is best)

1 green bell pepper, chopped

1 red bell pepper, chopped

1 red onion, chopped½ cup olive oil½ cup red wine vinegar2 tablespoons lime juice1 tablespoon lemon juice1 tablespoon sugar1 tablespoon salt1 clove crushed garlic¼ cup chopped fresh

cilantro½ tablespoon ground

cumin½ tablespoon ground

black pepper1 dash hot pepper sauce½ teaspoon chili powder

SALADSFrom Page 8

• SALADS, Page 10

9


Directions:In a large bowl, combine

beans, corn, bell peppers and red onion.

In a small bowl, whisk together olive oil, vine-gar, lime and lemon juice, sugar, salt, garlic, cilan-tro, cumin and pepper. Season to your taste with hot sauce and chili pow-der. Pour olive oil dressing over vegetables and mix well. Chill thoroughly and serve cold. Great with corn or nacho chips.

Joanne Haver, Wauseon •••

Taco SaladServes 6 – 12Ingredients:1 lb. hamburger1 medium head lettuce1 package (2-cup size)

shredded cheddar cheese1 16-oz. bottle Thousand

Island dressing1⁄3 cup sugar1 tablespoon minced

onion1 bag Dorito Taco Chips,

crushed1 small can kidney beans1 packet taco seasoning,

dividedDirections:Brown hamburger. Add

taco seasoning, reserving 1 tablespoon for dressing.

Combine bottle of dress-ing, 1 tablespoon taco sea-soning, sugar and onion.

Layer lettuce, hamburg-er, beans and cheese. When ready to serve, add dress-

ing and crushed chips. Toss and serve.

Judy Cleaves, Defiance•••

Blueberry Cream Muffins

Serves 28Ingredients: 4 eggs2 cups sugar1 cup vegetable oil1 teaspoon vanilla1 teaspoon salt1 teaspoon soda2 teaspoons baking

powder4 cups flour2 cups sour cream2 cups fresh or frozen

blueberriesDirections:Preheat oven to 400°F.

Grease muffin cups or line with papers.

Combine dry ingredi-ents, set aside. Beat eggs, add sugar. While beating, pour in oil and vanilla. To egg mixture, add dry ingredients, alternating with sour cream. Gently fold in blueberries.

Spoon batter into pre-pared muffin cups. Bake for 20 minutes.

Linda Miller, Defiance•••

Fettuccini Alfredo with Broccoli

Serves 6 – 8Ingredients:¾ cup butter3 cloves garlic, minced3 cups heavy cream½ teaspoon salt½ teaspoon pepper1 cup fresh grated

Parmesan cheese16 oz. fettuccini pasta

½ head broccoli, steamed Directions:Cook pasta according

to package instructions. While that is cooking, melt butter in a large saucepan over low heat. Add garlic, salt and pepper. Simmer lightly. Add cream and cheese, continue to sim-mer about 8 more minutes. Don’t cook too high, just simmer. Add cooked pasta and stir together. Top with steamed broccoli and more fresh grated Parmesan cheese.

Sherrie Kruse, Napoleon •••

Banana BreadServes 1 loaf/10 peopleIngredients:1 cup sugar4 tablespoons butter1 egg1 cup mashed ripe

bananas1½ cups flour½ teaspoon soda½ cup chopped nutsDirections:Preheat oven to 350°F.

Grease 8x12-inch Pyrex baking dish well.

Cream sugar and butter in microwave for 45 sec-onds. Add egg and beat until smooth. Add all other ingredients; mix well. Pour batter into prepared pan.

Bake for 50–60 minutes.Norman J. Herder, Bryan

•••Potato Bacon

Croquettes Serves 6 Ingredients: 8 medium-large russet

potatoes 2 eggs, beaten 4 tablespoons heavy

cream ¼ teaspoon nutmeg ½ cup grated sharp ched-

dar cheese ½ cup grated Swiss

cheese2 tablespoons minced

fresh chives 2 tablespoons minced

fresh parsley 6-8 slices bacon ½ cup minced yellow

onion, minced ½ cup milk 2 eggs, beaten 1-2 cups unbleached

flour ½ teaspoon smoked

paprika 3 cups Panko bread

crumbs olive oil sour cream Directions:Bake potatoes for 1 hour

at 350°F. Cool to handle easily. Scoop out pulp and place in mixing bowl; mash thoroughly. While mixing, slowly add 2 beaten eggs, heavy cream and ¼ cup sour cream. Add salt, pep-per, nutmeg, cheeses, pars-ley and chives. Combine all well.

Fry bacon until crisp; reserving 2 tablespoons grease. Cool and add bacon to potato mixture.

Sauté onion in bacon grease until soft; add to potato mixture.

Mix together ½ cup milk and 2 eggs in a bowl. Place 1-2 cups flour in another bowl. Form potato mix-ture into little balls. Roll each potato ball in flour and then dip in the egg and milk mixture. Then dip potato balls into Panko crumbs.

Heat about 1½ -inches of olive oil in a large skil-let, over med-high heat. Fry croquettes until well browned and place on a parchment paper-lined cookie sheet. Bake at 350°F for about 8-10 minutes.

Sprinkle sour cream sides with smoked paprika and/or remaining chives and parsley. Serve hot with remaining sour cream on the side.

Kimberly Hurtt, Napoleon •••

Tomato Cucumber salad

Serves 5 Ingredients: cucumbers tomato red onion ½ - 1 cup Miracle Whip

or mayonnaise ½ - 1 teaspoon dill weed salt and pepper Instructions:Cut up cucumbers and

tomatoes and chop red onion. Place vegetables in a bowl and add Miracle Whip or mayonnaise. Season to taste with salt and pepper. Add dill. Stir to combine. The longer it sets the better it gets!


•••Confetti Salad

Serves 12 – 16Ingredients:1 14 –16-oz. can each:green beanswax beanspinto beansMexicali corngarbanzo beansblack beans 2 cans diced tomatoes1 can Ro-Tel Tomatoes1 cup diced onions1 orange bell pepper,

diced½ cup chopped cilantro1 tablespoon Italian sea-

soning1 tablespoon lime juice1 teaspoon granulated

garlic½ teaspoon salt½ teaspoon pepper1 package feta cheese,

crumbledDirections:Drain and rinse canned

vegetables, except diced tomatoes and Ro-Tel Tomatoes. In a large bowl combine all ingredients, except feta cheese. Chill for 4 hours or more. Add feta cheese shortly before serving.

If you eliminate the green and wax beans, this is a delicious salsa!

Cheryl Buchhop, Defiance•••

Swiss Vegetable Casserole

Yields about 8 servingsIngredients:1 lb. package frozen

California blend vegeta-bles

2 tablespoon flour1⁄8 teaspoon pepper4 oz. (1 cup) shredded

Swiss cheese2 tablespoon margarine¼ salt1½ cups milk¼ cup crushed buttery

crackersDirections:Preheat oven to 350˚F.

Lightly grease casserole dish.

Cook vegetables as directed on package. Meanwhile, melt marga-rine in medium saucepan over medium heat. Stir in flour, salt and pepper; mix well. Gradually add milk, stirring constantly until

SALADSFrom Page 9

• SALADS, Page 11

10

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bubbly and thickened. Remove from heat and stir in ¾ cup cheese. Stir in cooked vegetables. Spoon mixture into prepared casserole dish. Sprinkle with crushed crackers and remaining cheese.

Bake for 30 minutes or until bubbly and golden brown.

Jan Lindsay, Archbold•••

Firedancer Cornbread Poppers (Hot!)

Ingredients:Serves: 48 small mini

muffins2 boxes Jiffy corn muf-

fin mix1 small can diced jala-

peños2 fresh jalapeño pepper,

diced1 small can diced green

chilies2 large eggs1 cup milk2 cups shredded sharp

cheddar cheese2 tablespoons grated

Parmesan cheese1 tablespoon garlic pow-

dersalt and pepper 1 cup cooked and crum-

bled bacon pieces, option-al

Directions:Preheat oven to 400°F.Mix all ingredients in a

large bowl and spoon into well-greased mini muffin pans.

Bake for approximately 15 minutes, or until golden brown.

Serve with honey as a dipping sauce to tame the heat a little. These muffins are hot!

Jerri Boyers, Defiance•••

Red, White, Blue and Green Salad

Serves 6-8Ingredients:Salad:1 large can beets (sliced

or diced)1 small container feta

cheese, crumbled1 small container blue

cheese, crumbled1½ cups diced cucum-

bers1 package croutons (any

kind)1 package cherry or

grape tomatoes (halved)olives, any kind (option-

al)onion, any kind (option-

al)Dressing:½ cup sour cream2 tablespoons fresh basil

or ¾ teaspoon dried basil3 teaspoons sugar2 garlic cloves, mincedDirections:In a large bowl, toss salad

ingredients together.In a small bowl, stir dress-

ing ingredients together.Pour dressing over top of

salad ingredients and gen-tly toss.

Yummy and light sum-mer salad. Greens of choice could be added, but is not necessary.


Delicious Butter Horns

Serves 32 rollsIngredients:1 cup warm water1 package quick-rising

yeast2⁄3 cup sugar½ teaspoon salt½ cup melted butter2 eggs4 ½ cups flouradditional flourDirections:In large mixing bowl,

combine warm (not hot) water and yeast, until yeast dissolves. Add sugar and salt, then butter and eggs. Mix in flour. Cover bowl and let rise until doubled (2-3 hours).

Sprinkle ¼ cup flour onto counter top. Roll out half of dough on floured sur-face into a 15-inch circle, sprinkling with additional flour if necessary. Slice dough into 16 wedges. Roll up each wedge, start-ing at the wide end, then place on cookie sheet. Repeat process with other half of dough. Cover rolls with cotton towel or with sprayed (or buttered) wax paper, and let rise for another 2-3 hours.

Preheat oven to 375°F. Baking one pan at a time, bake rolls for 7-7½ minutes, or until tops begin to get golden brown. Do not over

SALADSFrom Page 10

Time for a taste


Attendees at the 2014 Recipe Challenge, sponsored by The Crescent- News, stand in line to taste the dishes brought in by the contest finalists. In

the front of the line is the grand prize runner-up winner, Karen Kent. Standing fourth in line is Georgia Kohart, who served as the event’s hostess.

• SALADS, Page 12

11

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bake. Lilly Armstrong, Lyons

•••Crispy Crunchy

SaladServes 8+ Ingredients: Salad:1 head of lettuce or

greens of your choice 4 tablespoons sesame

seeds 2 oz. slivered Almonds 5 slices bacon or 2.5

ounces bacon pieces 1 cup Chinese noodles Dressing: ¾ cup oil 6 tablespoons sugar 3 tablespoons white

vinegar 1 ½ teaspoons salt ¼ - ½ teaspoon pepper Directions:Toast sesame seeds and

almonds in a 375°F oven for 5 minutes. Cool. Set aside.

Wash and chop the let-tuce of your choice and place in serving bowl.

Dressing:In a bottle mix oil, sugar,

white vinegar, salt and pepper.

Just before serving, add sesame seeds, almonds, bacon and Chinese noo-dles to lettuce. Add dress-ing and enjoy!

Linda Ricker, Defiance •••

Layered Ham, Cheese and Spinach

Salad Serves 8+ Ingredients: 16 cups fresh spinach 1 teaspoon sugar 1 teaspoon pepper ¼ teaspoon salt 6 hard-boiled eggs,

chopped 1½ cups cubed, fully

cooked ham 1 medium red onion,

sliced 1 envelope ranch salad

dressing mix 1½ cups mayonnaise 1 cup sour cream 2 cups shredded Swiss

cheese ½ pound sliced bacon,

cooked and crumbled Directions:Place two thirds of the

spinach in a 4-quart salad bowl.

Sprinkle with half the sugar, pepper and salt. Top with eggs, ham, and remaining spinach. Sprinkle with remaining sugar, salt and pepper. Arrange onion slices on top.

In a bowl, combine dressing mix, mayon-naise, and sour cream. Spread over the onions. Sprinkle with cheese and bacon.

Refrigerate until serv-ing.


Corn CasseroleIngredients:1 can whole kernel corn1 can creamed corn1 cup uncooked spa-

ghetti, broken into pieces1 stick butter, melted8 ounces Velveeta

cheese, cut into chunks2 tablespoons chopped

onionDirections:Preheat oven to 350°F.Grease a casserole dish.

Combine all ingredients. Cover and bake for 30 minutes.

Uncover and stir and continue baking, uncov-ered, for an additional 30 minutes.

Linda Wagner, Defiance•••

Twice Baked Potato Casserole

Serves 4 Ingredients: 2½ lbs. russet potatoes 5 slices bacon 4 oz. cream cheese ¼ cup unsalted butter,

melted ½ cup sour cream 2 tablespoons chives,

minced 1½ cups shredded ched-

dar cheese, divided 1 teaspoon salt ¼ teaspoon pepperDirections:Preheat oven to 350°F.

Butter a 3-quart baking dish.

Peel potatoes and cut in to 1-inch chunks. Place in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat; reduce to a simmer. Cook until tender, about

20 minutes. Transfer to a colander to drain; return to pan, cover and set aside.

Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain. Let cool and crumble to pieces.

Using a fork, mash the potatoes in pan until light and fluffy. Add cream cheese, butter and sour cream and stir until com-bined and smooth. Add chives, 2 cups cheddar cheese, half the bacon, salt and pepper. Stir until well combined.

Transfer to prepared dish. Top with remain-ing ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and serve.

Shannon Duerk, Defiance •••

Crunchy Chicken Raspberry Salad

2 saladsIngredients:4 breaded frozen chick-

en breast strips6 romaine lettuce leaves3 chopped green onions1 large rib celery,

chopped1⁄3 – ½ cup fresh rasp-

berries4 teaspoons sliced

almonds, toasted4 tablespoons crumbled

gorgonzola cheeseraspberry vinaigrette,

light or low fat is bestDirections:Cook chicken strips

as package directs. Meanwhile, tear lettuce into bite-sized pieces and place on two salad plates. Top each salad with chopped green onions and celery. When chicken is cooked, cut into bite-sized pieces and place on each salad, then top each with half of raspberries, almonds and gorgonzola cheese.

Drizzle raspberry vinai-grette over each.

Serve.Sue Shea, Defiance

SALADSFrom Page 11

The unusual dish, “Flank Steak Wrap with Caramelized Onions and Blue Cheese,” took first place for Sue Shea, of Defiance, in the Entrees cat-egory of the 2014 Recipe Challenge. Shea’s dish was mouth-watering finger food.

Taking second place was “Rockin’ Reuben Pizza,” created by Jill Hatcher, of Cecil. This is a tasty pizza that would be good to eat at home while watching a movie.

Flank Steak with Caramelized Onions

and Blue CheeseMakes 4 large steak

wrapsIngredients:Marinade: ¼ cup hoisin sauce¼ cup dry red wine2 tablespoons honey2 tablespoons toasted

sesame oil1 teaspoon dried rose-

mary6 cloves garlicSteak:1 1-lb. flank steak,

trimmed of fatcooking spray6 cups vertically sliced

onion (about 3 medium)½ cup crumbled blue

cheese¼ cup fat free mayon-

naise4 large flour tortillas

chopped tomatoes and French’s French Fried Onions (in the can) for top-ping

Directions:Marinade:Process all marinade

ingredients in blender or food processor until com-bined. Place steak and mari-nade in large Ziploc bag and place in refrigerator to marinate for at least 2 hours or overnight.

Meanwhile, heat large nonstick skillet over medi-um-high heat. Coat pan with cooking spray. Add onion to pan and cook, stir-ring frequently, for 20 min-utes, or until golden brown.

Preheat broiler or grill. Place steak on broiler pan coated with cooking spray or on grill grate. Cook until desired doneness (medium is best so meat stays juicy). Let steak rest on cutting board 10 minutes before cutting; then cut diagonally across grain into thin slices.

Combine blue cheese and mayonnaise. Spread 2 table-spoon cheese mixture on each tortilla. Top each tor-tilla with ¼ of steak, ½ cup onion, chopped tomatoes and French fried onions for crunch. Fold one end of tor-tilla up then roll both sides in, leaving top of wrap open.


Rockin’ Reuben PizzaServes 4Ingredients:1 12-inch purchased

Entrees

Flank Steak Wrap with Caramelized Onions and Blue Cheese

• ENTREES, Page 13

Shea

12

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014 Recipe Challenge 13

pizza crust, or make your own

1 bottle Thousand Island dressing (for a more subtle fla-vor, add 2 teaspoons mayon-naise)

8 oz. corned beef

1 15-oz. can sauerkraut, drained and rinsed

1 package shredded Swiss cheese

cooked onions (option-al)

Directions:Preheat oven to 425°F.Assemble pizza in order

of ingredients. Bake for 15-18 minutes or until bub-bly and golden brown.


Eggplant Curry Serves 4 Ingredients: 1 large eggplant 2 tablespoons vegetable

oil 1 teaspoon cumin 1 medium onion, sliced 1 tablespoon curry pow-

der ½ cup plain yogurt 1 jalapeno pepper, fine-

ly chopped ¼ bunch cilantro, finely

chopped 1 teaspoon ginger 2 cloves fresh garlic,

minced 1 tomato, diced Directions:Preheat oven to 450°F.Pierce eggplant several

times with a fork and place

on bak-ing sheet. Bake 20 – 30 minutes or until t e n d e r . R e m o v e from heat, cool, peel and chop.

Heat oil in a medium saucepan over medium heat. Mix cumin and onion in oil. Cook and stir until onion is tender. Mix ginger, garlic, curry and tomato into saucepan and cook 1 minute. Stir in yogurt. Add eggplant and jalapeno. Cover and cook 10 minutes over high heat. Remove lid, reduce heat to low and continue cooking for 5 minutes.

Top with cilantro to serve.

Traci Flory, Defiance •••

Mexican Chicken Stuffed Shells

Serves 12-15Ingredients:4 cups chicken breast,

cooked and chopped1 can black beans, rinsed

and drained6 green onions, diced½ each red, green, yel-

low and orange bell pep-pers, diced (or 2 whole bell peppers of your choice, diced)

1½ blocks (12 ounces) cream cheese, softened (not melted)

2 cans diced tomatoes with chilies, do not drain (Ro*Tel works)

¼ - ½ cup chicken stock1 teaspoon cumin1½ cups sharp cheddar

cheese, shredded1 cup of picante sauce,

divided1 box jumbo shells

(about 38 shells), cooked al dente

Directions:Preheat oven to 350°F.Cook pasta shells in well

salted, boiling water until al dente. Don’t cook them too long or they will be dif-ficult to stuff. Drain pasta and set aside while you make filling. Cook, drain and dice enough chicken breast to make 4 cups. To make filling, in a large mix-ing bowl mix diced chick-en, drained black beans, green onions, diced pep-pers, and cumin.

In a separate bowl, mix cream cheese, chicken stock and undrained tomatoes with chilies. When thor-oughly combined, pour it over the chicken mix-ture and mix well. If you have trouble incorporat-ing the cream cheese and tomatoes, you can heat it slightly in the microwave. Spread ¾ cup picante sauce in bottom of a large bak-ing pan. (18x13x2-inch or 2 9x13-inch) Reserve final 1⁄4 cup, for later. Using a small spoon, fill each cooked and cooled pasta shell, set-ting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When pan is full, drizzle shells with the remaining ¼ cup picante sauce and then sprinkle with shred-ded cheddar cheese.

Cover pan tightly with foil and bake for about 30 minutes or until hot and bubbly.

Joanne Haver, Wauseon •••

Chicken PieMakes 2 pies, 4 – 6 serv-

ings eachIngredients:

2 cups cooked chicken breast, cubed

1 can peas and carrots, drained

1 can cream of celery soup

2 cans cream of chicken soup

½ cup chopped onion½ cup half and half3 tablespoons cornstarchSalt

Pepper2 boxes Jiffy Pie Crust

MixDirections:Preheat oven to 400°F.Make crust as directed

for 2 double crust pies. Mix all other ingredi-

ents and pour filling into prepared crusts. Top each with crust, sealing edges with a fork. Cut 2 holes into top of each pie.

Bake for 1 hour or until brown.

Mary Jo Schwab, Holgate •••

Italian Drunken Noodles

Serves 12Ingredients:olive oil4 cloves garlic1 large onion, quartered

and sliced thin1 orange bell pepper,

ENTREESFrom Page 12


Rockin' Reuben Pizza

Eggplant Curry

Hatcher

Flory

13

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sliced1 red bell pepper, sliced1 yellow bell pepper,

sliced2 tablespoons parsley1 teaspoon Italian sea-

soning¼ tablespoon basil½ teaspoon salt½ teaspoon cracked pep-

per4 spicy Italian sausages,

casings removed1 28-oz. can diced toma-

toes, do not drain½ cup Chardonnay 8 oz. noodles Directions:Place olive oil in pan,

crumble sausage and brown. Once browned, remove with slotted spoon and put in bowl. Add onion to pan, caramelize for 5 minutes. Add more oil if needed. Add salt, pep-per and Italian seasonings. Add peppers and cook 2 minutes. Add garlic, fol-lowed by wine, cooking until it almost evaporated. Add tomatoes with juice and sausage, mix then turn off heat. Drizzle with oil, add parsley and basil. Keep warm while cook-ing noodles. Drain noodles and add to pot.

Sherri Black, Defiance•••

Pizza Meat LoafServes 8Ingredients:2 lbs. ground beef1 egg1 cup butter-flavored

cracker crumbs1 medium onion,

chopped2 cups pizza sauce,

divided1 teaspoon salt½ teaspoon pepper2 cups shredded mozza-

rella cheese, dividedDirections:Preheat oven to 350°F.Combine beef, egg,

cracker crumbs, onion, 1⁄3 cup pizza sauce, salt and pepper. Mix well and place on wax paper. Shape into a flat rectangle about 10x12-inches. Sprinkle 1½ cups mozzarella cheese evenly over the top.

Roll up like a jellyroll and press ends together to

seal. Place in a glass baking

dish and bake for 1 hour. Drain excess fat. Pour remaining pizza sauce on top and sprinkle with remaining cheese. Bake an additional 15 minutes.

Sherrie Kruse, Napoleon•••

Cabbage Casserole Serves: 8+ Ingredients: 1 cabbage 2 small or 1 large sweet

onion 1 box rice ground chuck or sirloin 1 can petite diced toma-

toes 1 can tomatoes with

basil salt and pepper sugar Instructions:Chop cabbage put in

large roaster pan. Open canned tomatoes and add to cabbage and box of rice to cabbage/tomatoes mix-ture.

Sauté onions. Cook meat with onions until partially or fully cooked. Add to cabbage and tomatoes. Stir to combine. Season with salt, pepper and a little bit of sugar to taste.

Cover, put in oven at 400°F for 45-60 minute or until rice and cabbage are tender.


•••Spaghetti Aioli

Serves 4–6Ingredients:½ cup olive oil1 tablespoon butter3 large cloves garlic,

minced2 cups water2 cups chicken broth or

white wine2 tablespoons refrigera-

tor, freeze-dried basil1 tablespoon gourmet

herb blend basil (found in fresh vegetable refrig-erated section of grocery store)

1 tablespoon salt½ teaspoon pepper1 pound spaghettiOptional: ½ tablespoon

crushed red pepper flakes (this doesn’t make it very spicy, just adds flavor)

Directions:In a 2-quart saucepan,

over medium heat, brown garlic in oil and butter for a few minutes. Don’t burn the garlic. If you do, throw it away and start over. As soon as it is browned, add 2 cups water, 2 cups chick-en broth, basil, herb blend, salt, pepper and pepper flakes, if using. Let this come to a boil, then lower heat and let it simmer for about 30 minutes. It will reduce to about half.

While this is simmering, cook desired amount of spaghetti. Drain pasta and pour sauce over spaghetti.

Serve with grated Romano cheese. A tossed salad and garlic bread fin-ish the meal. This is a quick and cheap dinner. Buon Apettito!

Pat Commisso Wagner, Defiance

•••Pantry to Table

Casserole Serves 8+ Ingredients: 1 16-oz. package pasta,

rotini or farfalle ¼ cup butter 1 medium onion,

chopped 1 16-oz. package frozen

mixed vegetables 2 cups diced chicken or

turkey 2 10-oz. cans cream soup

(chicken, mushroom or celery)

½ teaspoon granulated garlic

½ teaspoon salt ½ teaspoon pepper 1 cup sour cream 1 cup shredded cheese Directions:Spray 2 13x9-inch baking

dishes with cooking spray.Cook pasta according to

directions. Add vegetables during last 1 minute of cooking. Drain.

Mix in meat, soup, sour cream and seasonings. Pour into prepared dishes. Top with cheeses.

Cover and bake for 30-40 minutes. Uncover for the last few minutes.

Note: ground beef may be substituted for the chicken or turkey. This cas-serole may be frozen after wrapping tightly. Thaw and then bake.

Cheryl Buchhop, Defiance •••

Mexi Chicken Tortilla Wraps

Serves: 4 Ingredients: 8 oz. cooked chicken

breast, cut into strips 1 large tomato, chopped 1 cup romaine lettuce,

chopped 1 cucumber, peeled and

chopped 1 cup shredded Colby

jack cheese ½ cup light ranch dress-

ing 2 tablespoons dry taco

seasoning 4 large whole grain, high

fiber tortillas Directions:Heat tortillas in micro-

wave for 30 seconds. In the center of each tortilla place even amounts of chicken and cheese. Heat each torti-lla in the microwave for 30 seconds. Top chicken and cheese on each tortilla with even amounts of tomato, lettuce, and cucumber. Mix taco seasoning into ranch dressing and spread mix-ture over the veggies. Roll up each tortilla burrito-style and eat immediately or wrap individually in plastic wrap, very tightly.

Great for road trips or picnics.

Cheryl Spires, Wauseon •••

Harvest EmpañadasIngredients:2 cups chopped cooked

chicken1 large apple diced¼ cup onion diced½ package cream cheese2 tubes large refrigerator

biscuits2 tablespoons honey

mustard1 teaspoon cinnamonsalt and pepper to tasteDirections:Sauté onions and apples

until tender. Add chicken, mustard, cream cheese, cinnamon, mustard, salt and pepper and heat until warm.

Flatten each biscuit and place ¼ cup chicken mix-ture in center. Place anoth-er flattened biscuit on top and seal edges with tines of a fork.

Bake according to direc-tions on biscuit package.

Constance Warncke, Defiance

•••Bacon Jalapeno

Popper Mac & CheeseServes: 3 Ingredients: 3 cups dry elbow maca-

roni 1 and 1⁄3 cups milk (may

use more milk if needed) 1 and 1⁄3 cups shredded

good quality sharp ched-dar cheese

1⁄3 cup cream cheese, softened

10 cooked bacon strips, diced

¼ cup finely chopped canned jalapenos

salt and pepper Instructions:Heat milk in a large

saucepan – add cheddar cheese and cream cheese. Without bringing the mix-ture to boil, heat gently, stirring constantly until all cheese is melted. If sauce is too thick, add more milk. If sauce appears too watery, it’s okay. Once you add the pasta, the pasta will absorb some of the liquid, which will thicken the sauce.

In the mean time, cook elbow macaroni al dente – drain and rinse with cold water to stop the cooking. Add macaroni to sauce and continue cooking on medium heat for a couple of minutes, stirring con-stantly to coat well.

Add cooked, diced bacon and chopped jalapenos and stir. Add more jalapenos if you like it spicier.

Only after you added bacon and jalapenos, sea-son with salt and pepper if desired. Do not add salt until this point because the bacon and the marinated jalapenos will bring salti-ness to the dish.

Hilary Sanders, Napoleon •••

Chicken Broccoli Casserole

Servings about 8 Ingredients:2 packages frozen or

1 bunch fresh broccoli, cooked and drained

3-4 whole chicken breasts cooked, deboned and cut into large pieces

1 small onion, minced4 oz. herbed stuffing

mix

ENTREESFrom Page 13


14


½ cup melted butter1 can cream of chicken

soup1 can cream of mush-

room soup8-12 oz. grated cheddar

cheeseDirections:Preheat oven to 350˚F. Layer ingredients in

a 9x13-inch pan in order given above. Drizzle with ½ cup melted butter. Mix 1 can cream of chicken soup and 1 can cream of mush-room soup, undiluted.

Spoon on top of casserole, without mixing. Grate 1 - 1½ cups cheddar cheese on top. Cover with foil and bake 30 minutes. Uncover and continue to bake for 15 more minutes.

Jan Lindsay, Archbold •••

Crockpot Cherry Balsamic Pork Loin Serves: 8+ Ingredients: 3-4 lb. pork loin ¾ cup cherry Craisins 1⁄3 cup balsamic vinegar 1 cup cherry preserves/

jam ¼ cup packed brown

sugar, packed salt and pepper Directions:Put liner in crockpot and

spray with non-stick veg-etable spray. Put pork loin in, sprinkle with salt and pepper.

In a small bowl, mix pre-serves, cherry Craisins, vinegar and brown sugar. Pour over pork loin. Cook 4 hours on high setting, or until meat thermometer reads at least 145 degrees.

Let loin stand 15 minutes on platter before serving. Serve with sauce.

Pat Hire, Defiance

ENTREESFrom Page 14

Bison, fresh produce are offered by chef Michal Meffe

BRYAN – Michael Meffe was the guest chef selected to help judge the 2014 Crescent-News Recipe Challenge.

His love of food and cook-ing comes naturally and dates back to his childhood, when he began working in the restaurant business at the age of 14.

“All they allowed me to do was murder tomatoes,” he said. “By the time I was 18, I was an executive sous chef at that restaurant.”

Meffe, who is from the Cleveland area, was trained in the classic French meth-od.

He rapidly climbed up through the ranks, serving as an executive chef at the only four-star Steak House in northwest Ohio, located at the Hollywood Casino in Toledo, and now as a managing partner at Father John’s Microbrewery. It’s a 12-hour-a-day job, but he loves it.

Why leave a large, bus-tling metropolitan area for northwest Ohio?

“My fiancé, Teresa Eicher, is from Archbold. We lived in Cleveland and were walking in one of the beau-tiful metroparks and she said she wanted to move

home,” he said. “It was a fantastic deci-

sion, I love it here. In Cleveland you don’t know anyone. Here, you go into the gas station and they know you by name. I want to be a part of the commu-nity I live in.”

As far as his career goes, he also appreciates a small-er organization over the corporate world.

“It is so nice to get back to smaller. Here, we like to go out of our way with people. We want to be that place where you had a great time last week.”

Meffe said he focuses on local, upscale comfort food. “I like to keep all my dishes

recognizable, I’m not into modern shock cuisine. A lot of it is seasonal, gastro-pub food as we are a commu-nity-driven restaurant. But, then once in a while we go over the top, taking tradi-tional food and having fun with it.”

Bison, raised on the Wild Winds Bison preserve locat-ed in Fremont, Ind., is on the menu at Father John’s.

“It is all natural, grass fed,” Meffe said. “Bison has 80 percent less cholesterol than beef. We use produce and herbs from our own garden, plus GMO free, local produce.”

Food and locally-brewed beers may be the main rea-sons Father John’s is a pop-ular place, however the sur-roundings are one of a kind.

“We are growing so fast,” he said. "We are now offer-ing gluten-free beer from our microbrewery, plus people can come here and brew their own beer. We are a one-tank trip for peo-ple and they are coming here from Toledo and Fort Wayne.

"People who are travel-ing Google for things to do when they are in the area and they are coming here," he added.

MICHAEL MEFFE

LasagnaBest Lasagna Ever

Arguably, lasagna may be the ultimate comfort food and there were many variations of it entered in the Lasagna Challenge as part of the 2014 Recipe Challenge. The winner of the Lasagna Challenge was Joanne Haver, of Wauseon, whose dish can be made in a mild or spicy form.

S e c o n d p l a c e was cap-tured by Pat Hire, w h o s e M e x i c a n L a s a g n a was dif-ferent but still very

Haver

• LASAGNA, Page 16

15

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good.

Best Ever LasagnaServes 12Ingredients:1 lb. Italian sausage

(mild or spicy, whatever your preference – spicy is best)

1 1-lb 12 oz.-can peeled whole tomatoes

1 12-oz. can tomato paste1 clove garlic, minced1 tablespoon dried basil1½ teaspoons salt1½ teaspoons sugar1 teaspoon oregano½ teaspoon dried thyme½ teaspoon ground

black pepper1 1-lb.-package lasagna

noodles3 cups (large container)

small curd cottage cheese2 eggs, beaten2 tablespoons dried

parsley flakes1½ teaspoons seasoned

salt½ teaspoon white pep-

per¾ cup Parmesan cheese,

divided2 6-8 oz. each packages

sliced mozzarella cheeseDirections:Preheat oven to 375°F.Brown meat slowly and

add next nine ingredients. Simmer uncovered 30 minutes, stirring occasion-ally. Cook noodles until firm – 12 minutes. Rinse with cool water and drain. Lay out flat and pat dry with lint-free towel. Mix cottage cheese, eggs, pars-ley flakes, seasoned salt, white pepper and ½ cup Parmesan cheese. Place

half the noodles in greased 13x9-inch pan. Pan should have tall sides to accom-modate the thickness of the lasagna when it’s layered. Spread with half of cottage cheese mix, cover with half the cheese slices and half the meat sauce. Repeat lay-ers. Sprinkle remaining Parmesan cheese on top of meat sauce. Bake about 1 hour, or until thoroughly heated, covering loosely for the first 45 minutes and uncovering the last 15 min-utes. Let stand 10 min-utes before cutting. Serve with salad and warm garlic bread.

Joanne Haver, Wauseon•••

Mexican Lasagna Serves 6 Ingredients: 1 lb. chicken breast,

boneless, skinless, cooked & shredded

1 cup sour cream 1 4-oz. can green chilies 11⁄3 cups fire roasted

salsa, medium 1 tablespoon cilantro,

fresh 1 tablespoon dried

onion flakes 1½ teaspoons chili pow-

der ½ teaspoon ground

cumin ½ teaspoon paprika ¼ teaspoon cayenne

pepper salt and pepper to taste 1 cup corn, fresh or fro-

zen 1 cup black beans,

drained and rinsed 1 cup cheddar cheese 1 cup Monterey Jack

cheese 8 6-inch corn tortillas,

cut into quarters Directions:

P r e h e a t oven to 3 5 0 ° F . S p r a y 11x7- inch baking dish with cook-ing spray

In a large m i x i n g bowl, blend together sour cream, green chilies, 1 cup of salsa, cilan-tro, dried onion flakes, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Fold in shredded chicken.

Spread 1⁄3 cup salsa evenly in bottom of pre-pared dish. Layer 15 tor-tilla quarters over salsa, slightly overlapping each other. The flat outsides of tortillas should be fac-ing the outside rim of the dish, with rounded sides facing inward. Spread half the chicken mixture evenly over tortilla layer. Sprinkle half the corn and beans over the top of it. Spread half of each cheese over corn and beans. Repeat layers.

Tent with tin foil and bake 40 minutes. Remove foil and bake 20 minutes longer. Remove from oven and allow approximately 5 minutes before cutting.

Serve with tomatoes, avocadoes, sour cream, lime juice and hot sauce, as desired.

Pat Hire, Defiance•••

Garden Rich LasagnaServes 6 – 8Ingredients:1 lb. Italian sausage1 lb. ground chuck2 large eggs3 ribs celery, diced3 carrots, sliced into

halves1 cup yellow bell pep-

per, chopped½ cup white Blanc

mushrooms, chopped½ cup red onion,

chopped1 28-oz. can Dei Fratelli

Chopped Italian Tomatoes1 28-oz. can Dei Fratelli

Italian Sauce1 5-oz. can Frigo

P a r m e s a n / A s i a g o /Romano Cheese, grated

24 ounces mozzarella cheese, grated

9 lasagna noodlesDirections:Cook ground beef in

a skillet until brown. In a separate skillet, cook Italian sausage until brown. Remove grease and mix cooked ground beef and cooked Italian sausage together in one bowl.

Cook lasagna noodles as directed by manufacturer.

Prepare steamer pot for the following items:

Skin carrots, slice into thin pieces and cut each slice in half. Slice celery ribs into thin pieces.

Steam carrot and celery slices until vegetables are tender-crisp; vegetables should have a slight crunch when eaten.

Chop red onion, yel-low bell pepper and white Blanc mushrooms into fine pieces.

Pre-heat oven to 435°F. Please note the oven will be ready once the follow-ing steps have been com-pleted.

Place Dei Fratelli Chopped Italian Tomatoes and Dei Fratelli Italian Sauce in large stock pot and heat over medium heat. Add cooked ground beef and Italian sausage, steamed vegetables and fresh chopped vegetables to pot. Turn off heat when contents begin to bubble.

Mix 16 oz. mozzarella cheese, Frigo Parmesan/ Asiago/ Romano Cheese and two eggs into a large bowl. Mix until cheese is coated yellow from eggs.

Construct the lasagna as follows:

1. Spread approximately 2½ cups meat sauce evenly on bottom of pan.

2. Place three noodles side by side on top of

sauce.3. Spread

cheese mix-ture evenly over noo-dles.

4. Repeat w i t h remaining n o o d l e s and sauce,

ending with remaining 8 oz. of cheese mixture.

Bake lasagna for 35 minutes, or until cheese is golden brown. Allow 5 minutes for the lasagna to cool before serving.

Oscar Hernandez III, Wauseon

•••Home Baked Pizza

LasagnaServes 9 – 12Ingredients:1 lb. uncooked lasagna

noodles1 16-oz. carton small

curd cottage cheese1 8-oz. package shred-

ded cheddar cheese1 12-oz. package shred-

ded mozzarella cheese3 eggs½ pound ground beef½ pound Italian sausage1 small green bell pep-

per, chopped1 sweet onion, chopped1 jar chopped mush-

rooms1 cup chopped pepper-

oni1 24-oz jar Creamy

Vodka Italian Sauce1 14-oz. can pizza sauce Directions:Grease a 13x9x2-inch

baking pan. Preheat oven to 350°F.Cook ground beef and

sausage until done, drain grease. Add onion, green pepper, mushrooms, pep-

LASAGNAFrom Page 15

• LASAGNA, Page 17Mexican Lasagna

Hire

Garden Rich Lasagna

Hernandez

16


peroni and cook 10 minutes longer. Add vodka sauce and pizza sauce to meat mixture; mix well. In a sep-arate bowl, mix together cottage cheese and eggs.

Place 1 cup meat sauce in bottom of prepared pan, followed by layer of lasa-gna noodles and more meat sauce. On top of this place a layer of cottage cheese mix-ture, sprinkle with ched-dar cheese. Repeat until all ingredients are used, sav-ing enough of meat sauce to pour over top. Top with mozzarella cheese.

Bake for 45 minutes.Barbara Schindler,

Napoleon•••

White Cheese Chicken Lasagna

10 servingsIngredients:1 chopped onion2 cloves garlic, minced½ cup butter½ cup flour1 teaspoon salt2 cups chicken broth1½ cups milk4 cups shredded Italian

Blend cheese1 cup grated fresh par-

mesan cheese, divided1½ teaspoons dried basil1½ teaspoons dried oreg-

ano½ teaspoon black pepper9 dry lasagna noodles2 cups cottage cheese

mixed with 1 large egg2 cups cubed, cooked

chicken1 10-oz. package frozen

chopped spinach, thawed and squeezed dry

1 tablespoon chopped fresh parsley

¼ cup grated parmesan cheese for topping

Directions:In large saucepan, sauté

onion and garlic in butter until onion is just tender (about 2 minutes). Stir in flour and salt; simmer until bubbly and golden. Stir in broth and milk; boil, stir-ring constantly for 1 min-ute. Stir in half of Italian cheese blend and half of fresh parmesan; add basil, oregano and pepper. Set aside.

Preheat oven to 350°F.

Spread one-third of sauce mixture in bottom of 9 x 13-inch baking dish that’s been sprayed with veg-etable spray. Layer one-third of noodles, all of cot-tage cheese – egg mixture and all the chicken. Then another one-third of noo-dles, one-third of sauce, all of the spinach and the remaining half of Italian cheese blend & fresh par-mesan. Top with last one-third of noodles. Spread remaining sauce mixture on top and sprinkle with fresh chopped parsley and ¼ cup grated Parmesan cheese for topping. Bake uncovered for 1 hour or until beginning to brown. Remove from oven and let set for 15 minutes before serving.


Sailor’s LasagnaIngredients:2 – 3 lbs. round or flank

steak, sliced thin3 large onions, sliced3 pounds potatoes, thin-

ly sliced1 bottle of your favorite

beer (beef stock may be substituted, but it really is better with the beer!)

1 cup flour2 tablespoons olive oilsaltfresh cracked pepper1–3 tablespoons garlic

powder1–2 tablespoons thyme

(fresh or dried)1 tablespoon parsley

(fresh or dried)Horsey Sauce:1 cup sour cream1 tablespoon prepared

horseradishpinch salt and fresh

cracked pepperDirections:Preheat oven to 275°F.Sauté onions in olive oil

until slightly caramelized, about 10–15 minutes.

Generously season 1 cup flour with salt, pepper and garlic powder, then dredge steak pieces through it.

In a deep 13x9-inch pan, layer steak, potatoes and caramelized onions like you are making regular lasagna. Season each layer with a pinch of garlic powder, thyme, parsley, salt and pepper. When all

ingredients are used, pour beer into a corner of the dish so you don’t wash all the seasonings to the bot-tom.

Cover and bake for 4 hours.

Cut into squares like reg-ular lasagna and top with horsey sauce.

Jerri Boyers, Defiance •••

Mexican Lasagna with Rice

Ingredients:2 10-oz. cans Ro*tel

Tomatoes (mild original)3 10.75-oz. cans of cream

of chicken soup2 9.75-oz. cans cooked

chicken (do not drain)1 medium onion, diced1 medium green pepper,

diced1 10-oz. bag Tostitos

“Scoops”1 10-oz. bag generic tor-

tilla chips, crushed3 8-oz. packages shred-

ded cheddar cheeseDirections:Preheat oven to 350°F.Mix together in a medi-

um saucepan: Ro*tel toma-toes, chicken soup, canned chicken, diced onion and green pepper. Simmer on low until vegetables are slightly cooked.

Place 2 cups of this mix-ture in a 13x9-inch pan. Arrange 2 cups crushed tortilla chips over the first layer. Add 2 cups shredded cheese. Continue layering soup mixture, chips and cheese. Sprinkle a handful of crushed chips on top for crunch.

Bake for 25–30 minutes until golden and bubbly. Use Tostitos Scoops as garnish and serve with Mexican rice.

Mexican RiceIngredients:2–3 tablespoons vegeta-

ble oil1½ cups uncooked white

rice2 10-oz. cans Ro*tel

Tomatoes (mild or origi-nal)

WaterDirections:Heat oil in a medium

skillet. Add uncooked rice and fry until light golden brown. Stir in tomatoes. Add enough water just to cover rice. Stir. Cover and

cook, stirring occasion-ally to prevent rice from sticking, until moisture is absorbed and rice is fully cooked.

Rebecca Michael, Defiance•••

Crock Pot LasagnaIngredients:Lasagna noodles,

uncooked1 lb. hot sausage, cooked

and drained1 lb. hamburger, cooked

and drained1 16-oz. package shred-

ded mozzarella cheese1 16-oz. package shred-

ded Colby cheese 1 8-oz. can cut mushroom

pieces, drained (optional)1 16-oz. carton cottage

cheese2 16-oz. jars spaghetti

sauce2 cloves garlicsaltpepperItalian seasoningDirections:Cook sausage, hamburg-

er, garlic, salt, pepper, and Italian seasoning together. Drain. Layer spaghetti sauce, sausage/hamburger mixture, uncooked lasagna noodles, (you may need to break sides of noodle edges to fit right in an oval crockpot), cottage cheese, followed by Colby cheese until you reach the top of the crockpot. At the top, add mozzarella cheese to cover, and sprinkle mush-room pieces on top. Cook on low 3–4 hours, or until all cheese is melted and noodles are cooked. Over 4 hours, it will overcook and cheese will burn.

Amanda Bouse, Fort Wayne, Ind.

•••Lasagna

Serves 12-15Ingredients:½ pound lasagna noo-

dles1½ pounds ground

chucksalt and peppergranulated garlic1 8-oz. can tomato sauce1 can tomato soup1 8-oz. package County

Line cheese1 package mozzarella

cheese½ pound cottage cheese1 4-oz. can mushrooms

oreganoDirections:Cook and drain noodles. Brown meat with salt,

pepper and garlic to taste.For sauce, combine toma-

to sauce, tomato soup, two cans water, Lawry’s Spaghetti Sauce, salt and oregano to taste. Simmer 15 minutes.

Layer sauce, meat, noo-dles, cottage cheese and County Line cheese in a pan until full. Be sure and use plenty of sauce. Cover top with mozzarella cheese and mushrooms.

Bake 40-50 minutes at 350°F, until it bubbles all over.

Barb Miller, Defiance•••

Spinach Alfredo Lasagna

Serves 8-10 Ingredients:12 oz. lasagna noodles1 pound Bob Evans

Italian sausage1 10-oz. package frozen

chopped spinach, thawed and drained

1 17-oz. jar Alfredo sauce¼ teaspoon pepper1 egg2 cups shredded cheddar

cheese1 15-oz. carton ricotta

cheese½ cup grated Parmesan

cheese2 cups shredded mozza-

rella cheese1 tablespoon butterDirections:Preheat oven to 350°F.Soak noodles in boiling

water for 15 minutes. Meanwhile, in a skillet,

brown sausage and drain. Add spinach, Alfredo sauce and pepper.

Drain noodles, toss with 1 tablespoon butter to keep noodles from stick-ing together; set aside. In a bowl, combine egg and cheddar, ricotta and Parmesan cheeses and mix well. In an ungreased 13 x 19 x 2-inch baking dish, layer one-third of the sau-sage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.

Cover and bake for 45 minutes. Let stand for 15 minutes before cutting.

Lilly Armstrong, Lyons

LASAGNAFrom Page 16

17


DessertsYou can’t go wrong in

a dessert by using cheese-cake and chocolate, and Recipe Challenge des-serts category winner Pat Hire did exactly that with her melt-in-your-mouth Chocolate Chip Cheesecake Bars. Karen Kent’s Lemon Cream Cake won first place in des-serts, but when she was cho-sen as the grand prize runner-up, Hire moved to first place. Taking second place was the delectable Apple Danish Bars created by Lilly Armstrong, Lyons.

•••Chocolate Chip

Cheesecake Bars Serves 8+ Ingredients: ¾ cup butter-flavored

Crisco ¾ cup white sugar 1⁄3 cup packed brown

sugar 1 egg 1½ teaspoons vanilla 1½ cups flour 1 teaspoon salt ¾ teaspoon baking soda 2 cups miniature choco-

late chips ¾ cup pecan pieces Filling: 2 8-oz. packages cream

cheese, softened ¾ cup sugar 2 eggs 1 teaspoon vanilla Directions:Preheat oven to 350°F.In a mixing bowl, cream

shortening and sugars. Beat in egg and vanilla. Combine flour, salt and baking soda and add to the creamed mixture, mixing in well. Fold in chocolate chips and pecans. Set aside one-third of the dough for topping. Press remaining dough into a greased 13 x9x2-inch pan. Bake this for 8 minutes.

Filling:In small mixing bowl, beat

cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Spoon

over partially baked crust. Drop teaspoons of reserved dough over filling. Bake for an additional 35-40 minutes, or until golden brown.

Pat Hire, Defiance. •••

Apple Danish BarsIngredients:2 ½ cups flour1 cup shortening1 teaspoon salt1 egg yolk, plus cold

water to equal ½ cup, reserve egg white

1 cup Rice Krispies, crushed

Filling:8-10 cooking apples,

sliced (I use Paula Reds or any cooking apple)

¾ cup sugar1 teaspoon cinnamonGlaze:1 cup confectioners’ sugar4 tablespoons milkDirections:Preheat oven to 375°F.Mix flour, shortening, salt

and egg yolk plus water together to make dough.

Roll half of dough to fit a 15 x 10½-inch pan. Sprinkle with 1 cup crushed Rice Krispies.

For fill-ing, com-bine apples, sugar and cinnamon. Spread on top of dough. Roll out remain-ing dough for the top. Seal edges. Slash top and brush with beaten egg white.

Bake 50 minutes.

Combine confectioners’ sugar and milk; drizzle glaze on top of bars after it is finished baking.

Lilly Armstrong, Lyons •••

German Chocolate Pumpkin CupcakesIngredients:1 package German choco-

late cake mix, dry1 15-oz. can pumpkin, not

the pie mix2 eggs1 teaspoon vanilla1 teaspoon cinnamon1 cup chocolate chipsDirections:Preheat oven to 350°F.

Grease cupcake tin or line with paper cups.

Mix above ingredients, except chocolate chips, well. Fold in chocolate chips

Place batter in prepared cupcake cups.

Bake for 20–25 minutes. Linda Miller, Defiance.

•••Dutch Apple Pie

Serves 8+ Ingredients: 6 cups apples ½ - ¾ cup sugar ¼ cup flour ½ -1 teaspoon cinnamon

¼ teaspoon salt ¼ teaspoon nutmeg Topping: 2⁄3 - 1 cup flour ½ cup butter ½ cup packed brown

sugar Pie Crust: 2 cups + 2 heaping table-

spoons flour 1 scant cup Crisco 1 tablespoon sugar 1 egg 2 tablespoons vinegar water Directions:Preheat oven to 425°F.Pie Crust:Put flour, Crisco, sugar

and salt in food processor or mixer. Mix until it forms little balls.

In a measuring cup, mix egg and vinegar; add enough water to this to equal 1 cup total.

Add 1⁄3 cup of this mix-ture to the flour mixture. Just mix slightly until it forms a ball. Do not over mix. Divide dough in half, roll out and place in pie plate. This yields two pie crusts.

(Note: You will have enough egg mixture to make six pie crusts.)

Pie:Mix apples, sugar, flour,

cinnamon, nutmeg and salt together. Place in a pie shell. Mix topping ingredients and put on top.

Bake at 425°F for 10 min-utes; then lower oven to 350°F and continue baking an additional 30 minutes, or until it starts to bubble.

Hint: Cover with foil last 10 minutes if the pie is get-ting too brown.

Linda Ricker, Defiance •••

Surprise Frozen Grape Dessert

Serves 8+ Ingredients: 2 8-oz. packages cream

cheese, softened1 pint (16 ounces) sour

cream ½ cup white sugar 1 tablespoon organic

vanilla extract 1 cup frozen blueberries 1 cup each: fresh black,

red and white grapes, washed, patted dry and fro-zen 1-2 days before adding

¼ cup each chopped, fresh raw nuts: walnuts, pecans, shelled pistachios and slivered almonds

Directions:Prepare the base the night

before you plan to serve. Place the first four ingre-dients in a large bowl, and using a large sturdy spoon to blend, mix well until as smooth as possible. Cover and refrigerate. The next day remove from refrigera-tor and add the nuts, blend-ing well into the mixture. Return to the refrigerator.

About 30 minutes (if this dish sets out too long, fruit will thaw) before serving, add the frozen grapes and blueberries blending well so all are covered.

Serve immediately.Note: Gluten-free.

Contains nuts. Use dairy-free cream cheese and sour cream to make it dairy-free.

D. Ilene Thorp, Defiance •••

Hush Puppy Pear CakeServes 8–10Ingredients:1¼ cup flour½ cup yellow cornmeal2 teaspoons baking pow-

der¼ teaspoon baking soda½ teaspoon salt1 cup sugar8 tablespoons butter½ cup buttermilk2 large eggs2 ripe, but not too ripe,

pears, peeled, cored and sliced

whipped cream and ber-ries, optional

Rosemary Simple Syrup:¼ cup granulated sugar

• DESSERT, Page 19

Hire

Chocolate Chip Cheesecake Bars

Apple Danish Bars

Armstrong

18


¼ cup water6 sprigs fresh rosemaryDirections:Preheat oven to 325°F.Rosemary Simple Syrup:In a small saucepan,

make simple syrup by com-bining ¼ cup sugar with ¼ cup water. Place over low heat, stirring until sugar dissolves. Add rosemary sprigs, remove from heat and allow to rest.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and 1 cup sugar. Set aside.

Melt butter in a medium bowl. Add buttermilk and eggs and combine thor-oughly. Add wet ingredi-ents to dry ingredients in large bowl. Stir by hand until blended.

Butter sides of 10-inch springform pan. Pour half the batter into the pan. Cover batter with pear slic-es. Then spread remaining batter on top, covering the pears completely. Bake for 35 minutes or until a tooth-pick poked into the center of the cake comes out clean.

Allow cake to set in pan for 15 minutes. Then remove sides of springform pan. Brush top of cake with the rosemary simple syrup. Serve at room temperature with whipped cream. Add fresh berries for garnish, if desired.

Denise Hench, Defiance•••

Zucchini Brownies Serves 8+ Ingredients: Brownies:½ cup vegetable oil 1½ cups granulated

sugar 2 teaspoons vanilla 2 cups zucchini, shred-

ded 2 cups flour ½ cup cocoa powder 1½ teaspoons baking

soda ½ cup chopped walnuts

or chocolate chips, option-al

Frosting:6 tablespoons cocoa

powder 1½ cups powdered sugar ¼ cup margarine, soft-

ened 1 teaspoon vanilla 2 tablespoons milk Directions:Preheat oven to 350°F. In a large bowl, stir

together oil, sugar and vanilla. Stir in zucchini. Add flour, cocoa and soda; mix until just blended. Stir in nuts or chocolate chips if desired. Spread batter in 9x13-inch pan and bake for 20-25 minutes.

Remove from oven and cool completely. For frost-ing, mix butter, cocoa, powdered sugar, vanil-la and milk with electric mixer until smooth. Spread over cooled brownies.

Doug Flory, Defiance •••

Peach KuchenServes 8–10Ingredients:5 fresh peaches, peeled

and sliced2 cups flour½ cup butter½ teaspoon baking soda ½ teaspoon salt2 teaspoons cinnamon2 tablespoon sugarCool WhipDirections:Preheat oven to 400°F.In a small bowl combine

butter, flour, baking soda and salt until it resembles fine crumbs. Press mix-ture onto the bottom and sides of a 9x12-inch baking dish, going up the sides about 1½ inches. Arrange peaches on top of mixture. Combine cinnamon and sugar and sprinkle over top of peaches.

Bake for 15 minutes. Serve warm or cold with Cool Whip or ice cream. Tastes just like McDonalds’ peaches and cream pies!


Lemony BrowniesIngredients:¾ cup all-purpose flour¾ cup granulated sugar¼ teaspoon salt (sea salt)½ cup (1 stick) unsalted

butter, softened2 large eggs2 tablespoons lemon

zest2 tablespoons lemon

juiceLemon glaze:¼ cup lemon juice2½ tablespoons lemon

zest1 cup powdered sugarDirections:Preheat oven to 350°F.

Grease 8x8-inch baking dish with butter.

Zest and juice two lem-ons and set aside.

Beat flour, sugar, salt and softened butter on low speed until combined.

In a separate bowl, whisk together eggs, lemon zest and lemon juice

Pour egg mixture into flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

Pour into prepared bak-ing dish and bake for 23-25 minutes, until it turns golden around the edges. Do not over bake.

Allow to cool completely before glazing.

To make glaze, whisk powdered sugar with lemon zest and juice.

Spread glaze over the brownies and allow to set.

Cut into bars and serve.Joanne Haver, Wauseon

•••Audrey’s Paradise Pie

Serves 8Ingredients:18 regular marshmal-

lows¼ cup milk1 15.25-oz. can fruit cock-

tail with extra cherries, drained

½ pint whipping cream, whipped until it peaks

6 Maraschino cherries, halved

1 9-inch graham cracker crust (I use store bought)

Directions:In a glass bowl over boil-

ing water, melt marshmal-lows in milk. Let cool. Add drained fruit cocktail. Fold in whipped cream. Pour into crust, smoothing to the edge with a spatula. Top with cherries to deco-rate.

Let stand overnight in refrigerator.

One of our grandmoth-er’s family favorite pies – Audrey Marckel Hoeffel

Reagan Weakley, Defiance •••

Buckeye BrowniesServes: 24-36 Ingredients:1 18.3-oz. package

brownie mix (I use Betty

Crocker Fudge Brownies)2 cups powdered sugar ½ cup butter, softened,

plus 6 tablespoons, divid-ed

1 cup creamy peanut butter

1 6-oz. package semi-sweet chocolate chips

Directions:Prepare and bake brown-

ie mix in a greased 13x-9 in. baking pan according to package directions. Let cool.

Mix powdered sugar, ½ cup butter and peanut but-ter. Mix well and spread over cooled brownies. Chill for one hour.

Melt together chocolate chips and remaining but-ter in a saucepan over low heat, stirring occasion-ally. Spread over brown-ies. Let cool and then cut into squares. Makes 2 to 3 dozen, more if cut small. Recipe is rich and does not need to be bigger than bite-sized.

Amanda Bouse, Fort Wayne, Ind.

•••Butter Pecan CakeServes 12Ingredients:1 box butter pecan cake

mix1 can coconut pecan

frosting2⁄3 cup vegetable oil1 cup crushed pecans1 tablespoon butter

spray4 eggs1 cup milk1 teaspoon vanilla extractDirections:Preheat oven to 350°F for

metal pan, 325°F for glass pan. I use a 12-inch Bundt pan.

Spray cake pan with butter spray, coat with granulated sugar. Sprinkle crushed pecans evenly over the bottom of pan.

In a mixing bowl, com-bine cake mix, eggs, milk and oil. Beat 2 minutes. Blend frosting into cake batter. Pour batter into pre-pared pan.

Bake 40–60 minutes, or until done. Sprinkle with powdered sugar, if desired. Serve warm or cold with whipped cream or ice cream.

Barbara Schindler,

Napoleon•••

Bread PuddingServes 10Ingredients:Bread Pudding:1 loaf Pepperidge Farm

Cinnamon Bread, Swirl or Raisin Cinnamon

2 cups milk2 eggs½ cup sugar¼ cup butter, meltedSauce:¾ cup sugar1 tablespoon flour½ cup water1 teaspoon coconut fla-

voringDirections:Whisk together milk,

eggs, sugar and melted butter. Tear bread into pieces and arrange in a cas-serole dish. Pour egg mix-ture over bread and stir gently.

Bake for 25 minutes. While pudding is bak-

ing, prepare sauce. In a saucepan, combine sugar, flour and water. Stirring constantly, bring to a boil. Remove from heat and stir in coconut flavoring.

Pour over baked pud-ding.

Marilyn Kunesh, Ney•••

Pumpkin CrunchServes 12Ingredients:1 box yellow cake mix1 15-oz. can pumpkin12 oz. evaporated milk3 eggs1½ cups sugar1 teaspoon cinnamon¼ teaspoon ground

cloves½ teaspoon ground gin-

ger½ teaspoon salt½ chopped pecans1 cup butter, meltedwhipped cream or

whipped toppingDirections:Preheat oven to 350°F.

Grease bottom of 9x13-inch pan.

Combine pumpkin, milk, eggs, sugar, salt and spices. Mix well. Pour into pre-pared pan. Top with pecans and cake mix. Drizzle with melted butter.

Bake for 50–55 minutes or until golden brown. Cool. Top with whipped cream.

Mary Jo Schwab, Holgate

DESSERTFrom Page 18

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