Main Dishes

Finalists

Penne Sausage and Ham Casserole

Kyle Sherer

Fostoria

1 pound of smoked sausage, slice in ½-inch slices

½ pound ham, cubed

2 cups milk

2 tablespoons all-purpose flour

8 ounces uncooked penne pasta, cooked and drained

2 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 (16-ounce) jar of Ragu

⅓ cup breadcrumbs

Preheat oven to 350 degrees. Lightly brown smoked sausage and ham in large skillet over medium heat. Stir in milk and flour. Bring to a boil, stirring occasionally. Stir in pasta and cheeses. Pour sausage mixture into a small casserole dish. Pour pasta sauce over top. Bake covered for 25 minutes. Uncover and sprinkle with breadcrumbs; place under broiler to brown the topping.

Pour-A-Pan Pizza

Judy Drake

Fostoria

1 cup all-purpose flour

1 tsp. salt

½ tsp. garlic powder

⅛ tsp. pepper

⅔ cup of milk

1 pound bulk Italian sausage

1 package (3 ½-ounces) sliced pepperoni

2 tablespoons chopped onion

2 tablespoons chopped pepper

1 cup pizza sauce

2 cups (8-ounces) shredded mozzarella cheese

In a bowl, combine flour, salt, garlic salt and pepper; stir in milk and eggs. Pour into a greased 13x9x2-inch pan. In a skillet, cook sausage over medium heat until no longer pink and drain. Sprinkle over crust. Top with pepperoni, onion and green pepper.

Bake, uncovered, at 425 degrees for 15 minutes or until a toothpick inserted near the center comes out clean. Spread with pizza sauce and sprinkle with cheese. Bake five minutes longer or until cheese is melted. Let stand for five minutes before cutting. Serves 6 to 8.

Italian Pasta with Tomato Basil

Sarah Brandeberry

Findlay

3 cups chopped tomatoes

1 cup Kraft shredded mozzarella cheese, divided

2 tsp. dried basil

1 to 2 cloves of garlic, minced

2 tablespoons olive oil

3 cups (8-ounces) bow tie pasta, cooked and drained

Mix tomatoes, ¾ cup of the cheese, basil, garlic and oil. Toss hot pasta with tomato mixture. Sprinkle with remaining ¼ cup of cheese. Makes 4 to 6 servings.

Chili Chicken Pasta Topper

Kyle Sherer

Fostoria

1 Tablespoon vegetable oil

1 pound boneless chicken breasts, cubed

1 medium onion, chopped

1 medium pepper, chopped

1 can (10 ¾-ounce) Campbell’s cream of chicken with herb soup

½ cup of milk

3 Tablespoons grated Parmesan cheese

1 ½ tsp. chili powder

½ tsp. garlic powder

4 cups hot cooked corkscrew pasta

Heat oil in skillet. Add chicken, onion and green pepper. Cook until browned, stirring often. Add soup, milk, cheese, chili powder and garlic powder and heat through. Pour over pasta and serve.

Salmon Bake

Mardi Brandeberry

Fostoria

1 (1-pound) can salmon, with liquid

½ green pepper, diced

3 stalks celery, diced

½ medium onion, chopped

¾ cup uncooked rice

1 can cream of mushroom soup

1 Tablespoon soy sauce

Mix all ingredients; turn into a greased casserole. Bake at 350 degrees for 1 hour.

Hearty Breakfast Casserole

Therese Clouse

Fostoria

6 cups frozen O’Brien style hash browns with onion and peppers

2 cups chopped ham

2 cups grated cheese (I like Swiss and mild cheddar)

1 (4 ½-ounce) can sliced mushrooms, drained

Spread and layer above ingredients in order listed in a 9x13-inch greased pan.

Mix:

⅓ cup of milk

1 cup of cottage cheese

½ tsp. pepper

12 whipped eggs

Pour egg mixture over potato mixture. Bake at 325 degrees for one hour. Cut into squares and serve hot.

Savory Stuffed Pumpkin

Sandy Berrier

Fostoria

1 ½ pounds ground beef

1 medium onion, chopped

1 can (10 ¾-ounce) cream of mushroom soup

1 jar (4-ounces) sliced mushrooms

3 Tablespoons soy sauce

2 Tablespoons brown sugar

1 ½ cups cooked rice

1 can (8-ounces) sliced water chestnuts, drained

1 large pie pumpkin, 8 to 9 pounds

Vegetable oil

In a large skillet over medium heat, cook beef and onion.

Add soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes. Stir occasionally. Stir in rice and water chestnuts.

Wash pumpkin. Cut 6-inch circle around the stem. Remove; set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin. Replace top.

Place on a greased 15x1-inch baking pan. Rub oil over outside of pumpkin. Bake, uncovered at 350 degrees for 1 ½ hours until pumpkin is tender.

Scoop out some pumpkin with each serving of beef mixture. Makes 6 servings.

Monterey Ham and Cheese Pie

Sarah Brandeberry

Findlay

1 package (8-ounce) refrigerated crescent rolls

2 eggs, beaten

2 cups diced, cooked ham

½ pound Monterey Jack cheese, cubed

1 cup cheddar cheese

½ cup shredded mozzarella cheese

1 Tablespoon grated Parmesan cheese

½ cup chopped onion

2 Tablespoons finely chopped green pepper

½ tsp. basil

Salt and pepper to taste

Garlic Powder to taste

Line a deep 10-inch pie plate with half the crescent roll dough, pressing edges of dough wedges together to seal. Mix together all remaining ingredients and pour into lined pie plate. Arrange remaining dough over top, piercing and overlapping wedges. Bake at 325 degrees for 40-50 minutes.

Chili Turkey Pot Pies

Sandy Berrier

Fostoria

1 Tablespoon vegetable oil

1 medium sized onion

1 ½ pounds ground turkey

1 Tablespoon chili powder

¾ tsp. salt

½ tsp. black pepper

1 can (13-ounces) turkey broth

3 Tablespoons flour

1 can (10-ounces) mexicali corn

1 can (4 ½-ounces) chopped green chiles

1 large tomato, chopped

1 tube of refrigerated corn biscuits

Heat over to 350 degrees. Heat oil in skillet over medium heat. Add onion and cook four minutes or until softened. Add turkey, chili powder, salt and pepper. Cook five minutes; breaking up turkey with a wooden spoon.

In a small bowl, whisk together broth and flour. Stir into skillet along with corn and chiles. Cook five minutes and remove from heat. Stir in tomatoes. Transfer turkey mixture to eight individual disposable foil tart pans or to 1 ½-cup ramekins, dividing equally. Divide contents of tube into individual corn biscuits and roll out slightly. Place each on top of tart pan and crimp to seal edge. Cut an “x” to vent in center. Bake in 350 degrees oven for 15 minutes or until top is brown and filling is bubbly.

Nancy’s Potato Soup

Nancy Fout

Fostoria

Soup base:

Melt 3 Tablespoons butter or margarine in 5-quart Dutch oven. When margarine is melted, add 3 Tablespoons flour, and ¼ teaspoon, each of salt and pepper. Add to this 2 ½ cups milk. Stir together and continue to stir until mixture is bubbly.

Add to soup base:

5 to 6 large potatoes, diced into medium sized pieces

3 to 4 carrots, cut into smaller sized pieces

1 large or 2 small onions

1 can of mushroom pieces

1 to 2 cups of cubed ham

Turn heat to medium, stir occasionally to prevent burning and sticking. Cook until potatoes and carrots are done. Serve with crackers or bread.

Note: If soup becomes too thick, add milk to thin.

Taco Noodle Dinner

Judy Drake

Fostoria

1 pound ground beef

¼ cup chopped onion

¾ cup water

1 envelope taco seasoning

½ tsp. salt

1 can (4-ounces) mushroom stems and pieces, drained

3 cups uncooked, fine egg noodles

2 ½ to 3 cups tomato juice

1 cup (8-ounces) sour cream

1 Tablespoon minced, fresh parsley

In a large skillet over medium heat, cook the beef and onions until meat is no longer pink and drain. Stir in water, taco seasoning and salt. Reduce heat; simmer for 2 to 3 minutes. Add mushrooms. Sprinkle noodles over top.

Pour tomato juice over the noodles and stir gently.

Cover and simmer for 20-25 minutes or until noodles are tender. Remove from heat. Combine sour cream and parsley; spread over top. Cover and let stand for five minutes. Makes 6 servings.

Rice Brown Stew

Pat March - Fostoria

2 pounds beef stew meat

4 cups water

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1 clove garlic

2 bay leaves

½ tsp paprika

1 tsp. salt

1 tsp. sugar

Dash of allspice or cloves

6 carrots

4 potatoes

1 cup celery

1 large onion

Brown meat. Add water, lemon juice, Worcestershire sauce, garlic, bay leaves and seasonings. Cover nad simmer two hours. Add vegetables and simmer 30 minutes more. Thicken liquid for gravy. You can cover with dumplings the last 20 minutes.

Dumplings:

1 ½ cups flour

2 tsp. baking powder

¾ tsp. salt

3 Tablespoons shortening

¾ cup milk

Blend dry ingredients. Cut in shortening. Blend in milk. Drop by spoonfuls on stew. Cook slowly 10 minutes uncovered; then 10 minutes tightly covered. To keep dumplings from becoming soggy, use domed lid. Makes 8 to 10 dumplings.

Grandma’s Chicken Casserole

Nancy Fout - Fostoria

½ box Ritz crackers, crushed

½ stick margarine

1 can chicken mushroom soup

2 cups diced, uncooked chicken

1 can cream of broccoli or celery or mushroom or spinach soup

1 cup sour cream

No salt or pepper

Chopped broccoli if desired

In a 9x13-inch pan, put half of crackers in bottom. Cut ¼ stick of margarine over crackers. Mix soups and sour cream, cover crackers with chicken; then pour soup mixture over chicken. Put remaining crackers and butter on top. Bake at 375 degrees for 45 minutes.

Information courtesy of Kathy Cline