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The Crescent-News Watch a video from the Recipe Challenge!


recipe challenge 2014

Grand prize runner-up LEMON CREAM CAKE

grand prize winner!


Hanawalt of Defiance Karen Kent Defiance





Angela Ballard Defiance EASY COMFORT SOUP

Denise Hench Defiance BACON BUTTER BEAN BAKE



Sue Shea Defiance FLANK STEAK WRAP


even healthier


T S E B lasagna! JoAnne Haver Wauseon BEST LASAGNA EVER!




Wednesday November 5, 2014

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Recipe Challenge

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

Linda Hanawalt wins Recipe Challenge with zucchini bread By DARLENE PRINCE


A delicious blend of several 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 contestants — Pat Hire, Sue Shea and Joanne Haver — were finalists in two categories. 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 runnerup 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 cookbook, 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 chocolate chips better.” Hanawalt said she and her husband, Bill, try to eat healthy food.


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 CrescentLINDA HANAWALT News. Hanawalt used coconut oil and flax seed in her “We have a large garden moist and delicious bread recipe. and work in it all summer,” she said. she said. She keeps the bag the first time she has done "I can a lot, too. I canned of flax seed in her freez- so. 60 or 70 jars of green beans er to keep the ingredients Even Healthier this year. A friend sug- fresher. She also makes sure Zucchini Bread gested I make dilled green the bananas she uses in the Serves 20 beans this year.” Bill said recipe are about a week Ingredients: they raise carrots, pump- old and she uses her own 2 cups all-purpose flour kins, gourds, zucchini, homemade applesauce. 1 cup whole wheat flour green beans, potatoes and “I squeeze the water out ¼ cup milled flax seed cabbages in their garden. of the zucchini after it is 1 teaspoon salt “We had 200 cabbage shredded,” she noted. “I 1 teaspoon baking soda plants,” he said. always stick a toothpick in 1 teaspoon baking powHanawalt said, when the middle of the bread to der she bakes she freezes the make sure it is done.” 1 tablespoon cinnamon extras. In making the recipe To make it easier to slice 2 egg whites she noted that a little flour the bread once it is baked, 2/3 cup (about 2 ripe sprinkled in the bread pans she lets it cool for about 15 bananas) mashed will allow the bread to be minutes and then slices it ½ cup coconut or vegremoved more easily. with an electric knife. etable oil “You can omit the chocoAlthough she has been ½ cup applesauce late chips if you like and add urged to enter the Recipe 1¼ cup white sugar raisins or even Craisins,” Challenge before, this was • WINNER, Page 3


Our blogger, Sara, shares her favorite recipes & tips with you every week! /ChiefSupermarket

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



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


Karen Kent’s sweet treat, Lemon Cream Cake, captured the tastebuds and the hearts of the three judges in the 2014 Recipe Challenge for the grand prize runnerup. Kent, of Defiance, said, “I have always been a baker and a cook. My mother and grandmother were excellent cooks. I now have my grandmother’s original cookbook and I treasure it. She taught me how to make biscuits and apple dumplings. 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."

WINNER From Page 2

1 cup brown sugar 1 tablespoon vanilla 3 cups grated zucchini 1 cup white or chocolate chips 1 cup walnuts, optional Directions: Preheat oven to 325°F. Grease and flour two bread pans. In a large bowl, combine 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 walnuts. Pour batter into prepared 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 completely on rack.

Lemon Cream Cakes

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

2 tablespoons butter 2 tablespoons flour 2 tablespoons sugar Filling 1: Lemon Cream Cake 1 8-oz. package cream Makes 2 cakes, serves 12 cheese Ingredients: 1 cup powdered sugar 1 yellow super moist 1 cup Cool Whip cake mix, plus ingredients Filling 2: listed on package 2 boxes instant lemon Topping:

pudding 3 cups milk ¼ teaspoon lemon zest Directions: Combine topping ingredients. 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 powdered 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.

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. Second Askins place winner in this category was Barbara Hancock, of Defiance for her Vegetable Pizza that was covered with many fresh vegetables.

Spinach Artichoke Dip

Ingredients: 2 blocks cream cheese 16 ounces sour cream 2 cups mozzarella cheese 1 box frozen spinach, thawed 1 can artichokes, drained and chopped to desired size. 2 garlic cloves butter

cheese. Use leftover cold butter and place little pieces sporadically 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 • APPETIZERS, Page 4

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Spinach Artichoke Dip

Parmesan cheese Directions: 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), artichokes 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 removable crock and then keep it warm in the crockpot. Pour mixture into pan or crock and sprinkle generously with Parmesan

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Recipe Challenge

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

The judges

Vegetable Pizza


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 Pizza

Serves 10 Ingredients: 2 tubes low-fat crescent rolls 2 8-oz. packages fat free cream cheese 1 packet Hidden Valley Ranch Dressing mix 1 cup salad dressing 1⁄2 cup each, chopped: red pepper, broccoli, cauliflower, 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 Hancock 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 pineapple chunks, drained, but reserve juice 1⁄3 cup white vinegar 1 tablespoon soy sauce 1⁄3 cup chopped green pepper 1 small jar pimento

Jenny Derringer/C-N Photo

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-

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 crockpot. Heat thoroughly and enjoy! Shannon Duerk, Defiance •••

Cherry Bomb Tomatoes

Serves 6-8 Ingredients: 1 dozen large cherry tomatoes ½ cup fresh basil 1 cup pesto (fresh or jarred) 2-3 cloves garlic 2 cups whipped cream cheese

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

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 immediately with warm garlic or can be refrigerated and served cold. Kimberly Hurtt, Napoleon •••

Crispy Lasagna Cups

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

ton wrappers (found in produce section or by the tofu) 1 16-oz. container ricotta cheese 8 oz. shredded mozzarella cheese 1 jar marinara sauce Italian seasoning Directions: 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 sprinkle 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. • APPETIZERS, Page 5

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


Angela Ballard, Defiance •••

Tailgate Tidbits

Ingredients: 1 jar dry toasted peanuts 15 oz. bag regular M&M’s 1 small box dates (diced) 1 box each dark and light raisins 1 bag butterscotch chips 1 can cashews Directions: 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 sugar 14 oz. ketchup 1 tablespoon mustard dash hot sauce dash Worcestershire sauce Directions: 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 chestnuts on top. Place remaining 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 mayonnaise 2 teaspoons prepared horseradish ½ teaspoon lemon juice ½ teaspoon Worcestershire sauce ½ teaspoon minced parsley ½ teaspoon garlic salt ½ teaspoon onion salt

10 drops hot pepper sauce 12 oz. imitation crabmeat Directions: In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until mixture is smooth. Add the crab and heat through. Serve with assorted crackers. Pat Hire, Defiance •••


Chef Patti Parks

Margherita Pizza Appetizer

10-12 servings Ingredients:


5 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 Crescent-News. Parks, of Defiance, is a chef at the Hollywood Casino in Toledo and was one of three judges who chose the winners in the Recipe Challenge.





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Recipe Challenge


1 refrigerated tube thin Pizza Crust (such as Pillsbury) 3 large Roma tomatoes 2 cups shredded mozzarella cheese 1 package (¾ – 1 ounce) fresh basil leaves garlic powder to taste grated fresh Parmesan (about ½ cup) olive oil for drizzling Directions: 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, sprinkle all over with Parmesan. Meanwhile, cut tomatoes in half, squeeze out seeds and chop. Sprinkle tomatoes evenly over partially baked crust. Sprinkle lightly with garlic powder and drizzle with olive oil. Cut basil leaves into thin “ribbons” 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+

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

Ingredients: 10 - 12 hot peppers (jalapeno and banana peppers work great) 1 lb. Bob Evans Rosebrock Original Sausage 8 oz. Philadelphia Cream Cheese 2 cups shredded Colby Jack cheese Instructions: Preheat oven to 350°F. Cook and drain sausage. Add cream cheese, mix well and let cool. Add shredded cheese and mix

Stuffed Peppers

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

Soups, stews and chilis Angela Ballard, of Defiance, won the Soups, Stews and Chili category with her scrumptious Easy Comfort Soup (Lazy P o t a t o with Bacon Soup). Her Ballard 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 browns 1 32-oz. carton chicken broth 1 10-oz. can cream of chicken soup 3 oz. real bacon bits, Easy Comfort Soup (Lazy Potato with Bacon Soup) divided ½ cup diced onion or 1-2 onion Change into your sleep tablespoons dried minced 1 tablespoon dried pars- pants before supper and serve soup with a sprinley kle of cheddar cheese and salt and pepper to taste 1 8-oz. package cream remaining bacon bits. Eat in comfort with a fresh loaf cheese of French bread for dipping. 2 cups of milk Angela Ballard, Defiance 1 cup shredded cheddar from ••• cheese Milk Pablano Pork Chili 505 Second Street Directions: Ingredients: Defiance, OH 43512 Put frozen hash browns, 1 3-4 lb. whole boneless (419) 782-9101 broth and cream of chicken pork loin Hours: soup in crockpot. Add half 6 large Pablano peppers M-F 6:00 a.m. - 8:00 p.m. FULL the bacon bits, along with 2 large onions Sat. 6:00 a.m. - 2:00 p.m. onion and parsley. Cook 4 stalks celery CARRY-OUT Closed on Sundays on low for 6-8 hours. Thirty 4-6 whole peeled garlic SERVICE minutes to an hour before cloves or 2-3 tablespoons The last day for serving, cut cream cheese garlic powder Thanksgiving Pie Orders will be into chunks and put into 1 carton chicken stock crockpot; stir. Stir in milk if 1 small can green chilis Saturday, Nov. 22nd, 2:00 p.m. soup is too thick, or to make (Bud’s will be closed Thanksgiving day) 1 package frozen corn soup whatever consistency 2 cans black beans you prefer. 1 small can green enchi-



lada sauce 1 cup heavy whipping cream 2 tablespoons cumin salt and pepper to taste 2 cups crushed tortilla chips Avocado Sour Cream: 1 cup sour cream 1 large or 2 small avocados 1 tablespoon lemon juice salt freshly ground black pepper Directions: 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 peppers and place five of the six on a baking sheet, skins • SOUP, Page 7

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


From Page 6

up. Roast at 400°F for 20-25 minutes, until skins char. This can also be done in 5 minutes under a Boyers 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 simmering, remove remaining 1–2 cups liquid from pan, as well as onion and garlic pieces. Discard celery. Strain fat from broth, if necessary. Place 1 cup of this broth (no more than a cup) in bowl of food processor 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 •••

Directions: Brown ground beef and onions together. Add all remaining items. Cook together, adding cracker crumbs or cornmeal to thicken. Stir often to prevent burning. This also makes a good sauce for hot dogs! Rogeania Zickefoose, Cloverdale •••

Kale Sausage Soup

Serves 6 Ingredients: 1 lb. Italian sausage, casing removed 1 small onion, diced 2 tablespoons olive oil 2–4 garlic cloves, minced 1 14-oz. can navy beans, rinsed 2 14-oz. cans Ro*Tel mild tomatoes or 2 cans crushed tomatoes, undrained 5 cups chicken stock 1 big bunch kale (approxim a t e l y Haver 6 cups), rinsed and cut into 1 inch pieces, removing any hard pieces salt and pepper to taste Directions: In a large pan, brown sausage and olive oil, crumbling sausage as it browns. Add onion and garlic and cook 4–5 minutes on medium. Add beans, tomatoes and chicken stock and simmer for 15 minutes. Add kale and simmer for another 20 minutes. Joanne Haver, Wauseon •••

Broccoli Cheese Soup

Serves 24 ½ cup servings Ingredients: ½ stick butter 1 cup chopped onion 6 cups water

Pablano Pork Chili

Grandma’s Chicken Soup

Kale Sausage Soup

6 chicken flavored bouillon cubes 1 10-oz. packages frozen broccoli 6 cups whole milk 1 8-oz. package fine noodles 1 lb. Velveeta Cheese, cubed Directions: 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 minutes. 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 – 20 Ingredients: 1 lb. Polish sausage, cut into ½-inch cubes 1 lb. bacon, cut into 1-inch cubes 1 lb. hamburger 1 lb. turkey burger 1 large can Ro*Tel tomatoes 3 large cans red beans 2 small onions, chopped 1 large can Campbell’s Tomato Juice 1 teaspoon lemon pepper 1 teaspoon cumin 1 teaspoon black pepper Directions: Boil Polish sausage pieces in a pot of water; when done, remove from water and set aside. Fry bacon, drain grease and set aside. Sauté onions with hamburger 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 Chili

Ingredients: 4 lbs. ground beef 15 teaspoons chili powder 5 teaspoons cumin 1 teaspoon salt 3 teaspoons black pepper 4 chicken bouillon cubes Dash red pepper Garlic to taste 1 large can tomato juice 1 quart water 3 large onions, chopped cracker crumbs or cornmeal as needed

Ingredients: 8 broiler-fryer chicken thighs, skinned 2 carrots, cut into 1⁄8-inch slices 2 ribs celery, cut into ¼-inch slices 2 medium turnips, pared and cubed 1 large onion, chopped 8 cups water 2 teaspoons salt ¼ teaspoon pepper ¼ teaspoon poultry seasoning 1⁄8 teaspoon dried thyme 1 cup wide egg noodles, uncooked Directions: 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 • SOUP, Page 8

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Recipe Challenge



From Page 7

thyme. Cover and cook over medium heat until liquid boils. Reduce heat and simmer about 1 hour, until chicken and vegetables are fork tender. Remove chicken, 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 canned 5 red potatoes ½ lb. bacon 1 medium onion (any kind) 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon pepper 1 clove garlic (pressed) Note: Exact measurements are not that important. Add more or less of what you like. Directions: In a large saucepan or Dutch oven combine ingredients 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

Serves 8-10 Ingredients: 1½ lbs. ground beef 1 package Eckrich Li’l Smokies (beef, turkey or lite) 2 cups frozen corn 1 14.5-oz. can diced potatoes 1 15oz. can tomato sauce 2 tablespoons water, optional 1 14.5-oz. can diced tomatoes 1 15-oz. can light red kidney beans, optional 2 tablespoons chili powder 3 tablespoons ground cumin 1 teaspoon onion powder 2 teaspoons garlic powder ½ teaspoon black pepper 4-6 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 minutes and stir occasionally during that time. Once done, turn off heat

10th Annual “Joy of Giving”

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

and let stand 5 minutes. Serve with or without topping of cheese, as well as Ritz crackers, if desired. Slow Cooker Version: Brown beef in skillet. Drain. Place in slow cooker. Dice up Li’l Smokies and place in slow cooker. Add remaining ingredients, 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 milk flour, if needed Directions: Start with onions and celery 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 pepper to taste. Heat until nearly boiling. Add chicken stock paste, chicken and corn. Heat until serving temperature. If you need to thicken the chowder, mix in some flour dissolved in water. Heat until nearly boiling and it reaches desired consistency. Helen Livingston, Antwerp •••

Simply Hobo Stew

how Saturday, November 15th 9:00 a.m. to 2:00 p.m.

antwerp united methodist Church 202 e. river St., antwerp, oh

Lunch Available

Servings about 6 – 8 Ingredients: 1½ lbs. Polish sausage, frozen and sliced 18 Italian-style meatballs, frozen 3 cups super sweet cut corn, frozen 2- 3 cups grilled onions and mushrooms 1½ cups baby carrots, whole or chunks 3 cups favorite BBQ sauce • SOUP, Page 9

Bacon Butter Bean Bake

Salads, sides and breads crumbs ¼ cup melted butter Directions: 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 vegetables with bacon crumbles and place in a greased casserole dish. Set aside. In a skillet, melt 2 tablespoons butter. Add flour and cook, forming a roux, for 2 minutes. Add warm milk, and stirring continuously, 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. Bacon Butter *May be prepared withBean Bake out bacon for a vegetarian Serves 6 – 8 dish. Ingredients: Denise Hench, Defiance 1 16-oz. bag frozen but••• ter beans or lima beans Apple Salad 1 cup sliced carrots Serves 4 – 6 1 cup finely chopped Ingredients: sweet onions 1 cup white sugar ¼ cup chopped celery 1 cup water (may use ½ cup crispy bacon juice from 1 medium can crumbles pineapple tidbits 4 tablespoons flour 3 tablespoons flour 2 tablespoons butter 1 egg, beaten 2 cups very warm milk 1 tablespoon butter or 1 teaspoon salt 1½ cups grated sharp margarine 3 tablespoons apple cheese ½ cup shredded cider vinegar Parmesan cheese 2 cups toasted bread • SALADS, Page 9 The first-place winner in Salads, Sides and Breads was Denise Hench, of Defiance, for her tasty Bacon Butter Bean Bake. Her recipe actually makes butter or lima beans taste so good Hench that you want to go back for seconds. There was no secondplace winner in this category 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.

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


From Page 8

Directions: Sauté the onion and mushrooms in 1 tablespoon 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 favorite bread or cracker on the side. Jan Lindsay, Archbold •••

Marvelous Meaty Chili

Ingredients: 2 lbs. ground beef 1 quart tomato juice 1 small can tomato puree or thick tomato sauce 1 15-oz. can red kidney beans, drained 1 15-oz. can pinto beans, drained 1 medium to large onion, chopped – about 1½ cups ½ cup finely chopped celery ¼ cup chili powder 1 teaspoon ground cumin, or to taste 1½ teaspoons garlic powder 1 teaspoon salt

SALADS From 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 bits 1 cup mini marshmallows or cut up marshmallows 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 8 Ingredients: 1 15-oz. can black beans,

½ teaspoon ground black pepper ½ teaspoon dried oregano ½ teaspoon sugar 1⁄8 teaspoon cayenne pepper Directions: 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 kernel corn, drained 1 15-oz. can black beans, drained and rinsed 1 15-oz. can tomato sauce 1 14-oz.can diced tomatoes, undrained 1 14-oz. can chicken broth rinsed and drained 1 15 oz. can kidney beans, rinsed and drained 1 15 oz. can cannellini beans, rinsed and drained 1 15 oz. can corn, drained (shoepeg or white corn is best) 1 green bell pepper, chopped 1 red bell pepper, chopped 1 red onion, chopped ½ cup olive oil ½ cup red wine vinegar 2 tablespoons lime juice 1 tablespoon lemon juice 1 tablespoon sugar 1 tablespoon salt 1 clove crushed garlic ¼ cup chopped fresh cilantro ½ tablespoon ground cumin ½ tablespoon ground black pepper 1 dash hot pepper sauce ½ teaspoon chili powder • SALADS, Page 10


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 garlic 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 thoroughly and until barley is tender. Pat Hire, Defiance •••

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 powder. 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 longer it sets the better it gets! Sara Harshman, Continental •••

Cheesy Chicken Chowder

Serves 7 – 8 Ingredients: 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 onion ½ cup diced red bell pepper 4 cloves garlic, minced

9 48 ounces fat free chicken broth 2 cups diced red skin potatoes 2¼ cups frozen corn ½ cup flour 2 cups low-fat milk 1 cup shredded cheddar cheese 8 oz. Velveeta, cubed ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon Creole seasoning (such as Emeril’s) Directions: Place 1 tablespoon bacon fat in Dutch oven or large soup pot, add chicken, onion, bell pepper and garlic; 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 thickened. Stir in cheese, salt, pepper and Creole seasoning. Serve in soup bowls and top with crumbled bacon as garnish. Sue Shea, Defiance

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Recipe Challenge

SALADS From Page 9

Directions: In a large bowl, combine beans, corn, bell peppers and red onion. In a small bowl, whisk together olive oil, vinegar, lime and lemon juice, sugar, salt, garlic, cilantro, cumin and pepper. Season to your taste with hot sauce and chili powder. Pour olive oil dressing over vegetables and mix well. Chill thoroughly and serve cold. Great with corn or nacho chips. Joanne Haver, Wauseon •••

Taco Salad

Serves 6 – 12 Ingredients: 1 lb. hamburger 1 medium head lettuce 1 package (2-cup size) shredded cheddar cheese 1 16-oz. bottle Thousand Island dressing 1⁄3 cup sugar 1 tablespoon minced onion 1 bag Dorito Taco Chips, crushed 1 small can kidney beans 1 packet taco seasoning, divided Directions: Brown hamburger. Add taco seasoning, reserving 1 tablespoon for dressing. Combine bottle of dressing, 1 tablespoon taco seasoning, sugar and onion. Layer lettuce, hamburger, beans and cheese. When ready to serve, add dress-

ing and crushed chips. Toss and serve. Judy Cleaves, Defiance •••

Blueberry Cream Muffins

Serves 28 Ingredients: 4 eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder 4 cups flour 2 cups sour cream 2 cups fresh or frozen blueberries Directions: Preheat oven to 400°F. Grease muffin cups or line with papers. Combine dry ingredients, 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 prepared muffin cups. Bake for 20 minutes. Linda Miller, Defiance •••

Fettuccini Alfredo with Broccoli

Serves 6 – 8 Ingredients: ¾ cup butter 3 cloves garlic, minced 3 cups heavy cream ½ teaspoon salt ½ teaspoon pepper 1 cup fresh grated Parmesan cheese 16 oz. fettuccini pasta

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The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

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 simmer 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 Bread

Serves 1 loaf/10 people Ingredients: 1 cup sugar 4 tablespoons butter 1 egg 1 cup mashed ripe bananas 1½ cups flour ½ teaspoon soda ½ cup chopped nuts Directions: Preheat oven to 350°F. Grease 8x12-inch Pyrex baking dish well. Cream sugar and butter in microwave for 45 seconds. 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 cheddar cheese ½ cup grated Swiss cheese 2 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, pepper, nutmeg, cheeses, parsley 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 mixture 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 skillet, 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! Sara Harshman, Continental


Confetti Salad

Serves 12 – 16 Ingredients: 1 14 –16-oz. can each: green beans wax beans pinto beans Mexicali corn garbanzo beans black beans 2 cans diced tomatoes 1 can Ro-Tel Tomatoes 1 cup diced onions 1 orange bell pepper, diced ½ cup chopped cilantro 1 tablespoon Italian seasoning 1 tablespoon lime juice 1 teaspoon granulated garlic ½ teaspoon salt ½ teaspoon pepper 1 package feta cheese, crumbled Directions: 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 servings Ingredients: 1 lb. package frozen California blend vegetables 2 tablespoon flour 1⁄8 teaspoon pepper 4 oz. (1 cup) shredded Swiss cheese 2 tablespoon margarine ¼ salt 1½ cups milk ¼ cup crushed buttery crackers Directions: Preheat oven to 350˚F. Lightly grease casserole dish. Cook vegetables as directed on package. Meanwhile, melt margarine in medium saucepan over medium heat. Stir in flour, salt and pepper; mix well. Gradually add milk, stirring constantly until • SALADS, Page 11

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

SALADS From Page 10

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 muffins 2 boxes Jiffy corn muffin mix 1 small can diced jalapeños 2 fresh jalapeño pepper, diced 1 small can diced green chilies 2 large eggs 1 cup milk 2 cups shredded sharp cheddar cheese 2 tablespoons grated Parmesan cheese 1 tablespoon garlic powder salt and pepper 1 cup cooked and crumbled bacon pieces, optional 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 6-8 Ingredients: Salad: 1 large can beets (sliced or diced) 1 small container feta cheese, crumbled 1 small container blue cheese, crumbled 1½ cups diced cucumbers 1 package croutons (any

kind) 1 package cherry or grape tomatoes (halved) olives, any kind (optional) onion, any kind (optional) Dressing: ½ cup sour cream 2 tablespoons fresh basil or ¾ teaspoon dried basil 3 teaspoons sugar 2 garlic cloves, minced Directions: In a large bowl, toss salad ingredients together. In a small bowl, stir dressing ingredients together. Pour dressing over top of salad ingredients and gently toss. Yummy and light summer salad. Greens of choice could be added, but is not necessary. Jill Hatcher, Cecil •••


Time for a taste

Delicious Butter Horns

Serves 32 rolls Ingredients: 1 cup warm water 1 package quick-rising yeast 2⁄3 cup sugar ½ teaspoon salt ½ cup melted butter 2 eggs 4 ½ cups flour additional flour Directions: 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 surface into a 15-inch circle, sprinkling with additional flour if necessary. Slice dough into 16 wedges. Roll up each wedge, starting 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 • SALADS, Page 12

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Jenny Derringer/C-N Photo

Attendees at the 2014 Recipe Challenge, sponsored by The CrescentNews, 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.

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 12

SALADS From Page 11

bake. Lilly Armstrong, Lyons •••

Crispy Crunchy Salad

Serves 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 lettuce 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 noodles to lettuce. Add dressing 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

Recipe Challenge 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, mayonnaise, and sour cream. Spread over the onions. Sprinkle with cheese and bacon. Refrigerate until serving. Pat Hire, Defiance •••

Corn Casserole

Ingredients: 1 can whole kernel corn 1 can creamed corn 1 cup uncooked spaghetti, broken into pieces 1 stick butter, melted 8 ounces Velveeta cheese, cut into chunks 2 tablespoons chopped onion Directions: Preheat oven to 350°F. Grease a casserole dish. Combine all ingredients. Cover and bake for 30 minutes. Uncover and stir and continue baking, uncovered, 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 cheddar cheese, divided 1 teaspoon salt ¼ teaspoon pepper Directions: 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

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

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 combined and smooth. Add chives, 2 cups cheddar cheese, half the bacon, salt and pepper. Stir until well combined. Transfer to prepared dish. Top with remaining 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 salads Ingredients: 4 breaded frozen chicken breast strips 6 romaine lettuce leaves 3 chopped green onions 1 large rib celery, chopped 1⁄3 – ½ cup fresh raspberries 4 teaspoons sliced almonds, toasted 4 tablespoons crumbled gorgonzola cheese raspberry vinaigrette, light or low fat is best Directions: 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 bitesized pieces and place on each salad, then top each with half of raspberries, almonds and gorgonzola cheese. Drizzle raspberry vinaigrette over each. Serve. Sue Shea, Defiance

Flank Steak Wrap with Caramelized Onions and Blue Cheese

Entrees The unusual dish, “Flank Steak Wrap with Caramelized Onions and Blue Cheese,” took first place for Sue Shea, of Defiance, in the Entrees category of the 2014 Recipe Challenge. Shea’s dish was mouthShea 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 Cheese

Makes 4 large steak wraps Ingredients: Marinade: ¼ cup hoisin sauce ¼ cup dry red wine 2 tablespoons honey 2 tablespoons toasted sesame oil 1 teaspoon dried rosemary 6 cloves garlic Steak: 1 1-lb. flank steak, trimmed of fat cooking spray 6 cups vertically sliced onion (about 3 medium) ½ cup crumbled blue cheese ¼ cup fat free mayonnaise 4 large flour tortillas

chopped tomatoes and French’s French Fried Onions (in the can) for topping Directions: Marinade: Process all marinade ingredients in blender or food processor until combined. Place steak and marinade in large Ziploc bag and place in refrigerator to marinate for at least 2 hours or overnight. Meanwhile, heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan and cook, stirring frequently, for 20 minutes, 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 tablespoon cheese mixture on each tortilla. Top each tortilla with ¼ of steak, ½ cup onion, chopped tomatoes and French fried onions for crunch. Fold one end of tortilla up then roll both sides in, leaving top of wrap open. Sue Shea, Defiance •••

Rockin’ Reuben Pizza Serves 4 Ingredients: 1 12-inch


• ENTREES, Page 13

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

ENTREES From Page 12

pizza crust, or make your own 1 bottle Thousand Island dressing (for a more subtle flavor, add 2 teaspoons mayonHatcher naise) 8 oz. corned beef 1 15-oz. can sauerkraut, drained and rinsed 1 package shredded Swiss cheese cooked onions (optional) Directions: Preheat oven to 425°F. Assemble pizza in order of ingredients. Bake for 15-18 minutes or until bubbly and golden brown. Jill Hatcher, Cecil •••

Eggplant Curry

Serves 4 Ingredients: 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin 1 medium onion, sliced 1 tablespoon curry powder ½ cup plain yogurt 1 jalapeno pepper, finely 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 baking sheet. Bake 20 – 30 minutes or until tender. Remove from heat, cool, peel Flory 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 12-15 Ingredients: 4 cups chicken breast, cooked and chopped 1 can black beans, rinsed and drained 6 green onions, diced ½ each red, green, yellow and orange bell peppers, 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 stock 1 teaspoon cumin 1½ cups sharp cheddar cheese, shredded 1 cup of picante sauce, divided 1 box jumbo shells

Recipe Challenge

Pepper 2 boxes Jiffy Pie Crust Mix Directions: Preheat oven to 400°F. Make crust as directed for 2 double crust pies. Mix all other ingredients 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 •••

Rockin' Reuben Pizza

(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 difficult 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 mixing bowl mix diced chicken, drained black beans, green onions, diced peppers, and cumin. In a separate bowl, mix cream cheese, chicken stock and undrained tomatoes with chilies. When thoroughly combined, pour it over the chicken mixture and mix well. If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave. Spread ¾ cup picante sauce in bottom of a large baking 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, setting 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 shredded cheddar cheese. Cover pan tightly with foil and bake for about 30 minutes or until hot and bubbly. Joanne Haver, Wauseon •••

Chicken Pie

Eggplant Curry

 13

Makes 2 pies, 4 – 6 servings each Ingredients:

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 onion ½ cup half and half 3 tablespoons cornstarch Salt

Italian Drunken Noodles

Serves 12 Ingredients: olive oil 4 cloves garlic 1 large onion, quartered and sliced thin 1 orange bell pepper, • ENTREES, Page 14

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ENTREES From Page 13

sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 2 tablespoons parsley 1 teaspoon Italian seasoning ¼ tablespoon basil ½ teaspoon salt ½ teaspoon cracked pepper 4 spicy Italian sausages, casings removed 1 28-oz. can diced tomatoes, do not drain ½ 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, pepper and Italian seasonings. Add peppers and cook 2 minutes. Add garlic, followed 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 cooking noodles. Drain noodles and add to pot. Sherri Black, Defiance •••

Pizza Meat Loaf

Serves 8 Ingredients: 2 lbs. ground beef 1 egg 1 cup butter-flavored cracker crumbs 1 medium onion, chopped 2 cups pizza sauce, divided 1 teaspoon salt ½ teaspoon pepper 2 cups shredded mozzarella cheese, divided Directions: 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 10x12inches. Sprinkle 1½ cups mozzarella cheese evenly over the top. Roll up like a jellyroll and press ends together to

Recipe Challenge 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 tomatoes 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 mixture. 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. Sara Harshman, Continental •••

Spaghetti Aioli

Serves 4–6 Ingredients: ½ cup olive oil 1 tablespoon butter 3 large cloves garlic, minced 2 cups water 2 cups chicken broth or white wine 2 tablespoons refrigerator, freeze-dried basil 1 tablespoon gourmet herb blend basil (found in fresh vegetable refrigerated section of grocery store) 1 tablespoon salt ½ teaspoon pepper 1 pound spaghetti Optional: ½ tablespoon crushed red pepper flakes (this doesn’t make it very spicy, just adds flavor) Directions: In a 2-quart saucepan,

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

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 chicken 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 finish 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 casserole 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 dressing 2 tablespoons dry taco seasoning 4 large whole grain, high fiber tortillas Directions: Heat tortillas in microwave for 30 seconds. In the center of each tortilla place even amounts of chicken and cheese. Heat each tortilla 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 mixture over the veggies. Roll up each tortilla burritostyle and eat immediately or wrap individually in plastic wrap, very tightly. Great for road trips or picnics. Cheryl Spires, Wauseon •••

Harvest Empañadas

Ingredients: 2 cups chopped cooked chicken 1 large apple diced ¼ cup onion diced ½ package cream cheese 2 tubes large refrigerator biscuits 2 tablespoons honey mustard 1 teaspoon cinnamon salt and pepper to taste Directions: 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 mixture in center. Place another flattened biscuit on top and seal edges with tines of a fork. Bake according to directions on biscuit package. Constance Warncke, Defiance


Bacon Jalapeno Popper Mac & Cheese

Serves: 3 Ingredients: 3 cups dry elbow macaroni 1 and 1⁄3 cups milk (may use more milk if needed) 1 and 1⁄3 cups shredded good quality sharp cheddar 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 mixture 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 constantly 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, season with salt and pepper if desired. Do not add salt until this point because the bacon and the marinated jalapenos will bring saltiness 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, minced 4 oz. herbed stuffing mix • ENTREES, Page 15

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

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 cooking 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 method. 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, bustling metropolitan area for northwest Ohio? “My fiancé, Teresa Eicher, is from Archbold. We lived in Cleveland and were walking in one of the beautiful metroparks and she said she wanted to move

ENTREES From Page 14

½ cup melted butter 1 can cream of chicken soup 1 can cream of mushroom soup 8-12 oz. grated cheddar cheese Directions: 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 mushroom soup, undiluted.

MICHAEL MEFFE home,” he said. “It was a fantastic decision, 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 community I live in.” As far as his career goes, he also appreciates a smaller 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

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


recognizable, I’m not into modern shock cuisine. A lot of it is seasonal, gastro-pub food as we are a community-driven restaurant. But, then once in a while we go over the top, taking traditional food and having fun with it.” Bison, raised on the Wild Winds Bison preserve located 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 reasons Father John’s is a popular place, however the surroundings are one of a kind. “We are growing so fast,” he said. "We are now offering gluten-free beer from our microbrewery, plus people can come here and brew their own beer. We are a one-tank trip for people and they are coming here from Toledo and Fort Wayne. "People who are traveling Google for things to do when they are in the area and they are coming here," he added.

sugar, packed salt and pepper Directions: Put liner in crockpot and spray with non-stick vegetable spray. Put pork loin in, sprinkle with salt and pepper. In a small bowl, mix preserves, 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

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Best 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.


Second p l a c e was captured by Pat Hire, w h o s e Mexican Lasagna was different but still very

• LASAGNA, Page 16



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Recipe Challenge

LASAGNA From Page 15


Best Ever Lasagna

Serves 12 Ingredients: 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 paste 1 clove garlic, minced 1 tablespoon dried basil 1½ teaspoons salt 1½ teaspoons sugar 1 teaspoon oregano ½ teaspoon dried thyme ½ teaspoon ground black pepper 1 1-lb.-package lasagna noodles 3 cups (large container) small curd cottage cheese 2 eggs, beaten 2 tablespoons dried parsley flakes 1½ teaspoons seasoned salt ½ teaspoon white pepper ¾ cup Parmesan cheese, divided 2 6-8 oz. each packages sliced mozzarella cheese Directions: Preheat oven to 375°F. Brown meat slowly and add next nine ingredients. Simmer uncovered 30 minutes, stirring occasionally. 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, parsley 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 accommodate 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 layers. 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 minutes. Let stand 10 minutes 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 powder ½ teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon cayenne pepper salt and pepper to taste 1 cup corn, fresh or frozen 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:

Mexican Lasagna

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

Preheat oven to 3 5 0 ° F . S p r a y 11x7-inch baking dish with cooking spray In a large Hire m i x i n g bowl, blend together sour cream, green chilies, 1 cup of salsa, cilantro, 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 prepared dish. Layer 15 tortilla quarters over salsa, slightly overlapping each other. The flat outsides of tortillas should be facing 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 Lasagna

Serves 6 – 8 Ingredients: 1 lb. Italian sausage 1 lb. ground chuck 2 large eggs 3 ribs celery, diced 3 carrots, sliced into halves 1 cup yellow bell pepper, chopped ½ cup white Blanc mushrooms, chopped ½ cup red onion, chopped 1 28-oz. can Dei Fratelli Chopped Italian Tomatoes 1 28-oz. can Dei Fratelli Italian Sauce 1 5-oz. can Frigo Parmesan/Asiago/ Romano Cheese, grated 24 ounces mozzarella cheese, grated

Garden Rich Lasagna

9 lasagna noodles Directions: 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, yellow bell pepper and white Blanc mushrooms into fine pieces. Pre-heat oven to 435°F. Please note the oven will be ready once the following steps have been completed. 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 mixture evenly over noodles. 4. Repeat w i t h remaining Hernandez 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 Lasagna

Serves 9 – 12 Ingredients: 1 lb. uncooked lasagna noodles 1 16-oz. carton small curd cottage cheese 1 8-oz. package shredded cheddar cheese 1 12-oz. package shredded mozzarella cheese 3 eggs ½ pound ground beef ½ pound Italian sausage 1 small green bell pepper, chopped 1 sweet onion, chopped 1 jar chopped mushrooms 1 cup chopped pepperoni 1 24-oz jar Creamy Vodka Italian Sauce 1 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• LASAGNA, Page 17

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

LASAGNA From Page 16

peroni and cook 10 minutes longer. Add vodka sauce and pizza sauce to meat mixture; mix well. In a separate bowl, mix together cottage cheese and eggs. Place 1 cup meat sauce in bottom of prepared pan, followed by layer of lasagna noodles and more meat sauce. On top of this place a layer of cottage cheese mixture, sprinkle with cheddar cheese. Repeat until all ingredients are used, saving enough of meat sauce to pour over top. Top with mozzarella cheese. Bake for 45 minutes. Barbara Schindler, Napoleon •••

White Cheese Chicken Lasagna

10 servings Ingredients: 1 chopped onion 2 cloves garlic, minced ½ cup butter ½ cup flour 1 teaspoon salt 2 cups chicken broth 1½ cups milk 4 cups shredded Italian Blend cheese 1 cup grated fresh parmesan cheese, divided 1½ teaspoons dried basil 1½ teaspoons dried oregano ½ teaspoon black pepper 9 dry lasagna noodles 2 cups cottage cheese mixed with 1 large egg 2 cups cubed, cooked chicken 1 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, stirring constantly for 1 minute. 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 vegetable spray. Layer onethird of noodles, all of cottage cheese – egg mixture and all the chicken. Then another one-third of noodles, one-third of sauce, all of the spinach and the remaining half of Italian cheese blend & fresh parmesan. Top with last onethird 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. Sue Shea, Defiance •••

Sailor’s Lasagna

Ingredients: 2 – 3 lbs. round or flank steak, sliced thin 3 large onions, sliced 3 pounds potatoes, thinly sliced 1 bottle of your favorite beer (beef stock may be substituted, but it really is better with the beer!) 1 cup flour 2 tablespoons olive oil salt fresh cracked pepper 1–3 tablespoons garlic powder 1–2 tablespoons thyme (fresh or dried) 1 tablespoon parsley (fresh or dried) Horsey Sauce: 1 cup sour cream 1 tablespoon prepared horseradish pinch salt and fresh cracked pepper Directions: 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 bottom. Cover and bake for 4 hours. Cut into squares like regular 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 soup 2 9.75-oz. cans cooked chicken (do not drain) 1 medium onion, diced 1 medium green pepper, diced 1 10-oz. bag Tostitos “Scoops” 1 10-oz. bag generic tortilla chips, crushed 3 8-oz. packages shredded cheddar cheese Directions: Preheat oven to 350°F. Mix together in a medium saucepan: Ro*tel tomatoes, chicken soup, canned chicken, diced onion and green pepper. Simmer on low until vegetables are slightly cooked. Place 2 cups of this mixture 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 Rice Ingredients: 2–3 tablespoons vegetable oil 1½ cups uncooked white rice 2 10-oz. cans Ro*tel Tomatoes (mild or original) Water Directions: 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

Challenge cook, stirring occasionally to prevent rice from sticking, until moisture is absorbed and rice is fully cooked. Rebecca Michael, Defiance •••

Crock Pot Lasagna

Ingredients: Lasagna noodles, uncooked 1 lb. hot sausage, cooked and drained 1 lb. hamburger, cooked and drained 1 16-oz. package shredded mozzarella cheese 1 16-oz. package shredded Colby cheese 1 8-oz. can cut mushroom pieces, drained (optional) 1 16-oz. carton cottage cheese 2 16-oz. jars spaghetti sauce 2 cloves garlic salt pepper Italian seasoning Directions: Cook sausage, hamburger, 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 mushroom 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. •••


Serves 12-15 Ingredients: ½ pound lasagna noodles 1½ pounds ground chuck salt and pepper granulated garlic 1 8-oz. can tomato sauce 1 can tomato soup 1 8-oz. package County Line cheese 1 package mozzarella cheese ½ pound cottage cheese 1 4-oz. can mushrooms

 17 oregano Directions: Cook and drain noodles. Brown meat with salt, pepper and garlic to taste. For sauce, combine tomato sauce, tomato soup, two cans water, Lawry’s Spaghetti Sauce, salt and oregano to taste. Simmer 15 minutes. Layer sauce, meat, noodles, 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 noodles 1 pound Bob Evans Italian sausage 1 10-oz. package frozen chopped spinach, thawed and drained 1 17-oz. jar Alfredo sauce ¼ teaspoon pepper 1 egg 2 cups shredded cheddar cheese 1 15-oz. carton ricotta cheese ½ cup grated Parmesan cheese 2 cups shredded mozzarella cheese 1 tablespoon butter Directions: 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 sticking 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 sausage 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

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Desserts You can’t go wrong in a dessert by using cheesecake and chocolate, and Recipe Challenge desserts 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 desserts, but when she was chosen as the grand prize runner-up, Hire 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 1�� cups flour 1 teaspoon salt ¾ teaspoon baking soda 2 cups miniature chocolate 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

Recipe Challenge

The Crescent-News, Defiance, Ohio - Wednesday, November 5, 2014

Chocolate Chip Cheesecake Bars

over partially baked crust. Combine confectioners’ Drop teaspoons of reserved sugar and milk; drizzle dough over filling. Bake for glaze on top of bars after it an additional 35-40 minutes, is finished baking. or until golden brown. Lilly Armstrong, Lyons Pat Hire, Defiance. ••• ••• German Chocolate

Apple Danish Bars

Ingredients: 2 ½ cups flour 1 cup shortening 1 teaspoon salt 1 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 sugar 1 teaspoon cinnamon Glaze: 1 cup confectioners’ sugar 4 tablespoons milk Directions: 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 filling, combine apples, sugar and cinnamon. Spread on top of dough. Roll out remaining dough for the top. Armstrong Seal edges. Slash top and brush with beaten egg white. Bake 50 minutes.

Pumpkin Cupcakes

Ingredients: 1 package German chocolate cake mix, dry 1 15-oz. can pumpkin, not the pie mix 2 eggs 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup chocolate chips Directions: 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 tablespoons 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 mixture 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 minutes; 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 getting too brown. Linda Ricker, Defiance •••

Apple Danish Bars

Surprise Frozen Grape Dessert

Serves 8+ Ingredients: 2 8-oz. packages cream cheese, softened 1 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 frozen 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 ingredients 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 refrigerator and add the nuts, blending 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 dairyfree cream cheese and sour cream to make it dairy-free. D. Ilene Thorp, Defiance •••

Hush Puppy Pear Cake

Serves 8–10 Ingredients: 1¼ cup flour ½ cup yellow cornmeal 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup sugar 8 tablespoons butter ½ cup buttermilk 2 large eggs 2 ripe, but not too ripe, pears, peeled, cored and sliced whipped cream and berries, optional Rosemary Simple Syrup: ¼ cup granulated sugar • DESSERT, Page 19

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

DESSERT From Page 18

¼ cup water 6 sprigs fresh rosemary Directions: Preheat oven to 325°F. Rosemary Simple Syrup: In a small saucepan, make simple syrup by combining 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 thoroughly. Add wet ingredients 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 slices. Then spread remaining batter on top, covering the pears completely. Bake for 35 minutes or until a toothpick 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, shredded 2 cups flour ½ cup cocoa powder 1½ teaspoons baking soda ½ cup chopped walnuts or chocolate chips, optional 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 frosting, mix butter, cocoa, powdered sugar, vanilla and milk with electric mixer until smooth. Spread over cooled brownies. Doug Flory, Defiance •••

Peach Kuchen

Serves 8–10 Ingredients: 5 fresh peaches, peeled and sliced 2 cups flour ½ cup butter ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons cinnamon 2 tablespoon sugar Cool Whip Directions: Preheat oven to 400°F. In a small bowl combine butter, flour, baking soda and salt until it resembles fine crumbs. Press mixture 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! Jill Hatcher, Cecil •••

Lemony Brownies

Ingredients: ¾ cup all-purpose flour ¾ cup granulated sugar ¼ teaspoon salt (sea salt) ½ cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Lemon glaze: ¼ cup lemon juice 2½ tablespoons lemon


zest 1 cup powdered sugar Directions: Preheat oven to 350°F. Grease 8x8-inch baking dish with butter. Zest and juice two lemons 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 baking 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 •••

Crocker Fudge Brownies) 2 cups powdered sugar ½ cup butter, softened, plus 6 tablespoons, divided 1 cup creamy peanut butter 1 6-oz. package semisweet chocolate chips Directions: Prepare and bake brownie mix in a greased 13x-9 in. baking pan according to package directions. Let cool. Mix powdered sugar, ½ cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. 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 bitesized. Amanda Bouse, Fort Wayne, Ind. •••

Serves 8 Ingredients: 18 regular marshmallows ¼ cup milk 1 15.25-oz. can fruit cocktail 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 boiling water, melt marshmallows 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 decorate. Let stand overnight in refrigerator. One of our grandmother’s family favorite pies – Audrey Marckel Hoeffel Reagan Weakley, Defiance •••

Serves 12 Ingredients: 1 box butter pecan cake mix 1 can coconut pecan frosting 2⁄3 cup vegetable oil 1 cup crushed pecans 1 tablespoon butter spray 4 eggs 1 cup milk 1 teaspoon vanilla extract Directions: 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, combine cake mix, eggs, milk and oil. Beat 2 minutes. Blend frosting into cake batter. Pour batter into prepared 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,

Audrey’s Paradise Pie

Buckeye Brownies

Serves: 24-36 Ingredients: 1 18.3-oz. package brownie mix (I use Betty

Butter Pecan Cake

 19 •••


Bread Pudding

Serves 10 Ingredients: Bread Pudding: 1 loaf Pepperidge Farm Cinnamon Bread, Swirl or Raisin Cinnamon 2 cups milk 2 eggs ½ cup sugar ¼ cup butter, melted Sauce: ¾ cup sugar 1 tablespoon flour ½ cup water 1 teaspoon coconut flavoring Directions: Whisk together milk, eggs, sugar and melted butter. Tear bread into pieces and arrange in a casserole dish. Pour egg mixture over bread and stir gently. Bake for 25 minutes. While pudding is baking, 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 pudding. Marilyn Kunesh, Ney •••

Pumpkin Crunch

Serves 12 Ingredients: 1 box yellow cake mix 1 15-oz. can pumpkin 12 oz. evaporated milk 3 eggs 1½ cups sugar 1 teaspoon cinnamon ¼ teaspoon ground cloves ½ teaspoon ground ginger ½ teaspoon salt ½ chopped pecans 1 cup butter, melted whipped cream or whipped topping Directions: Preheat oven to 350°F. Grease bottom of 9x13-inch pan. Combine pumpkin, milk, eggs, sugar, salt and spices. Mix well. Pour into prepared 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




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