Salads/Vegetables

Finalists

Autumn Potluck Casserole

Mardi Brandeberry

Fostoria

1 can whole kernel corn

1 (10-ounce) frozen cauliflower, cooked

1 (10-ounce) frozen broccoli, cooked

1 (4-ounce) can mushrooms

1 can creamed corn

2 cups Swiss cheese

2 Tablespoons butter

1 ½ cups breadcrumbs

Drain whole kernel corn, cauliflower, broccoli and mushrooms. Combine cream-style corn, cheese and soup. Fold in drained vegetables.

Turn into 12x7-inch dish. Melt butter; toss with breadcrumbs. Sprinkle crumbs over top and bake at 375 degrees for 30 minutes.

Sweet and Sour Pasta Salad

Dee Mathias

Fostoria

1 pkg. (16-ounce) tri-color spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, seeded and chopped

1 medium green pepper, chopped

2 Tablespoons minced, fresh parsley

Dressing:

1 ½ cups sugar

½ cup vinegar

1 Tablespoon ground mustard

1 teaspoon salt

1 teaspoon garlic powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add onions, tomato, cucumber, green pepper and parsley. Set aside.

In a saucepan, combine the dressing ingredients. Cook over medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat.

Cover and refrigerate for 2 hours. Serve with slotted spoon.

Oriental Broccoli Slaw

Amy Conrad

Fostoria

¼ cup butter

1 cup chopped walnuts

1 package (3-ounce) chicken flavored Ramen noodle soup mix

2 Tablespoons vegetable oil

2 Tablespoons sugar

2 Tablespoons balsamic vinegar

2 Tablespoons soy sauce

½ teaspoon black pepper

1 package (16-ounces) shredded broccoli slaw mix

½ cup sliced green onion

In a medium skillet over medium heat, melt butter. Add walnuts. Crush noodles and add to mixture. Stir constantly and cook until mixture browns (about 10 minutes). Drain on paper towels. Cool and set aside.

In small saucepan, combine seasoning packet from Ramen noodles, oil, sugar, vinegar, soy sauce and pepper. Stirring constantly, cook over medium heat until sugar dissolves; cool.

In a large bowl, combine slaw mix and green onions. Place dressing mixture in air-tight container and noodle slaw mix in separate re-sealable plastic bags. Store in refrigerator.

When ready to serve, combine all ingredients and stir well to coat. Serve immediately. Makes about seven cup-size servings.

Marinated Vegetable Salad

Jerry Perryman

Fostoria

3 cups sugar

1 ¾ cups cider vinegar

4 Tablespoons salt

¼ cup vegetable oil

1 small head cauliflower, broken into florets

3 medium carrots, shredded

2 celery ribs, thinly sliced

1 green pepper, chopped

1 medium onion, chopped

1 can white corn, drained

1 can French style green beans, drained

1 can bean sprouts, drained

1 can diced water chestnuts, drained and halved

1 jar mushrooms, drained

Combine sugar, oil, vinegar and salt. Bring to a boil. Remove from heat. Cool to room temperature. Combine remaining ingredients. Add dressing; toss to coat. Chill for 2 hours. Serve with slotted spoon.

Layered Salad

Sarah Brandeberry

Findlay

1 quart shredded lettuce

1 pint cherry tomatoes

1 (10-ounce) package Birds Eye mixed vegetables; thawed and drained

1 cup Kraft real mayonnaise

¼ cup (1-ounce) Kraft Parmesan cheese

Bacon bits

Layer lettuce, tomatoes and vegetables in 2 ½-quart serving bowl. Mix together mayonnaise and cheese. Spread over salad to seal. Cover and chill. Sprinkle with bacon bits just before serving. Makes 8 servings.

Ramen Noodle Slaw

Carol Jenot

Alvada

2 packages chicken flavored Ramen noodles

16-ounce package broccoli slaw mix

½ cup sugar

⅓ cup vinegar

¼ cup oil

2 packages season mix from Ramen noodles

Do not cook noodles; break them up. Mix sugar, vinegar, oil and season mix together. Pour over noodles; add slaw and mix well. Refrigerate at least 2 hours.

Garden Vegetable Medley

Jean Perryman

Fostoria

1 medium yellow summer squash

1 medium zucchini

1 medium onion, halved

1 medium green pepper

3 minced garlic cloves

1 ½ tsp. minced fresh oregano or ½ tsp. dried oregano

1 ½ tsp. minced fresh basil or ½ tsp. dried basil

½ cup low sodium chicken broth

2 cups cherry tomatoes, halved

Cut vegetables into 2-inch x ½-inch strips. In a skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp and tender, for about seven minutes. Add tomatoes; heat through. Serve immediately. Makes eight servings.

Squash-Apple Casserole

Sandy Berrier

Fostoria

1 (2 to 3 pound) squash

¼ cup softened butter

1 Tablespoon brown sugar

6 medium apples

½ Tablespoon brown sugar

½ cup nuts

3 Tablespoons melted butter

½ cup brown sugar

Cut squash, scrape out seeds and bake until tender. Scrape out cooked squash. Mash and add ¼-cup softened butter and 1 Tablespoon brown sugar. Cut up apples, core and slice. Mix in skillet with 1 ½ Tablespoons butter and ¼-cup sugar. Cover and simmer just until tender. Layer apples in the bottom of a casserole dish that is sprayed with coating. Cover with squash.

Topping:

1 cup corn flakes, crushed

½ cup chopped nuts

3 Tablespoons melted butter and ½ cup brown sugar

Layer over squash. Bake at 350 degrees for 30-45 minutes. Makes 8-10 servings.

Crunchy Mixed Vegetable Bake

Kyle Sherer

Fostoria

1 small can cream of mushroom soup

1 small can cream of celery soup

1 cup mayonnaise

1 garlic clove, pressed

½ tsp. black pepper

3 cups shredded cheddar cheese

3 packages frozen broccoli, carrot and cauliflower blend

1 can French fried onion rings

Preheat oven to 350 degrees. In a medium bowl, combine soups, mayonnaise, garlic and pepper. Mix well. Stir in cheese.

Place vegetable blend in greased 13x9-inch baking pan. Spoon soup mixture over vegetables; toss evenly to coat.

Bake 35 to 40 minutes or until heated through. Sprinkle with onion rings. Bake five minutes longer or until onion rings are golden brown. Serve immediately. Serves 12.

Quick Green Bean Casserole

Jean Perryman

Fostoria

2 (8 or 10-ounce) packages of frozen cut green beans

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

½ tsp. dried, crushed tarragon

2 cups crumbled rice cakes

Preheat oven to 350 degrees. In a 2-quart casserole dish, combine beans, soup and tarragon.

Cover and bake for 30 minutes or until beans are tender and mixture is bubbly.

Sprinkle with crumbled rice cakes. Continue baking, uncovered five or more minutes. Serves 8.

Grandma’s Hash Brown Potatoes

Cynthia Frankart

Fostoria

5 pounds red potatoes

7 tablespoons butter or margarine

2 ½ tablespoons flour

¾ cup milk

Lawry’s seasoned salt and pepper to taste

Boil potatoes whole with skins on until done. Drain and cool with cold water. Peel while still warm; cut into small pieces. Melt butter; add flour, salt and pepper, mix well. Pour mixture evenly over potatoes.

With a large carving knife, cut into potatoes until pieces are quite small. Just before baking, pour milk over all and sprinkle with paprika. Bake at 350 degrees for one hour.

Southwestern Bean Salad

Amy Conrad

Risingsun

1 (15-ounce) can red kidney beans, drained

1 to 1 ¼ cups whole-kernel corn (thawed if frozen)

1 green pepper, seeded and chopped

3 to 4 green onions, chopped

2 tablespoons chopped fresh cilantro

Garlic-lime dressing (see below)

Lime slices and cilantro sprigs for garnish

In a bowl, combine beans, corn, bell pepper, green onion and cilantro. Prepare garlic-lime dressing by stirring together all of the ingredients. Pour over salad and toss together. Spoon salad onto a dish and garnish with lime slices and cilantro sprigs. Makes 4 to 6 servings.

Pretzel Salad

Bobbie Davis

Fostoria

2 cups crushed pretzels

1 stick of butter (melted)

1 cup sugar

1 large can crushed pineapple

2 tablespoons cornstarch

1 small tub cool whip

1 (8-ounce) package cream cheese

Put crushed pretzels in a pan. Mix butter and ½ cup sugar together and pour over pretzels. Bake at 350 degrees for 10 minutes. Cool.

Mix cream cheese in a bowl on medium speed, use mixer to whip. When soft, add ½ cup sugar and mix well. Add 1 tub cool whip and mix well.

Put crushed pineapple and cornstarch in a pan and let thicken over medium heat. Stir occasionally.

When all three steps are complete and everything is cooled off, layer creamed mixture onto pretzels and then the pineapple over the top. Chill in the refrigerator until ready to serve.

Kielbasa Tomato Tortellini Salad

Kyle Sherer

Fostoria

1 pound of kielbasa sausage

1 pound of tomatoes, cut into wedges

1 large onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 green onions, with tops, cut into ½-inch pieces

½ cup chopped fresh parsley

⅓ cup balsamic vinegar

2 tsp. salt

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

1 tsp. black pepper

½ cup olive oil

1 (16-ounce) package three-cheese tortellini

Cut kielbasa into ½-inch rounds and place in medium skillet. Cook over medium heat until browned. Remove sausage to a large glass bowl. Add tomatoes, onion, bell peppers and green onions to sausage. Toss lightly. Combine all remaining ingredients except oil and rosemary sprig into a small bowl. Whisk in oil gradually until well blended. Pour over sausage mixture. Set aside. Cook tortellini according to package instructions. Rinse and let cool. Add tortellini before serving. Serve cold.

Dilled Pasta Chicken Salad

Jane Griffin

Alvada

1 package (16-ounce) spiral pasta, cooked and drained

2 cups cooked cubed chicken

1 cup chopped celery

⅓ cup chopped green onion

1 package (10-ounce) frozen peas, thawed

Dressing:

1 envelope (1-ounce) original ranch salad dressing mix

2 cups (16-ounce) sour cream

1 cup of mayonnaise

1 cup of milk

3 tablespoons dill weed

½ tsp. garlic salt

Information courtesy of Kathy Cline