Grand Prize
Terri Faeth Fostoria Creamy Peach Cobbler
Drain 1 can
of large peaches, save juice ¾ c. flour 1 tsp. baking
powder ½ tsp. salt 3 tablespoons
of butter 1 egg ½ c. milk 1 small box
of vanilla pudding (not instant) Mix the above
ingredients together and place in a greased 9x9 inch or 11x17 inch pan. 8 ounce package
of cream cheese, softened ½ c. sugar 3 Tbsp. peach
juice Beat together
and pour over flour mixture. Lay peaches on topping and sprinkle 1 teaspoon
cinnamon over top. Bake at 350 degrees for 30-35 minutes. |
|
‘Bite of the Bizarre’
Dee Mathias Fostoria Pumpkin Sloppy Joes
2 pounds ground
beef 1 medium onion,
finely chopped 1 c. ketchup ½ cup tomato
juice 1 tsp. chili
powder ¾ tsp. salt ¼ tsp. of each:
ground cloves, nutmeg and ginger 2 c. cooked
or canned pumpkin Hamburger buns,
split In a large skillet
over medium heat, cook beef and onion until meat is no longer pink;
drain. Add ketchup,
tomato juice, chili powder, salt, cloves, nutmeg and pepper. Mix well
and bring to a boil. Stir in pumpkin. Reduce heat; cover and simmer for 15 to 20 minutes. Serve on buns. |
Desserts
Kyle Sherer Fostoria Chocolate Chocolate-Chip Cheesecake
Crust
2 c. chocolate
wafer crumbs 5 tablespoons
melted butter In a medium
bowl, mix together chocolate crumbs and melted butter until well blended.
Press into a 9 inch spring form pan. Filling
3 (8-ounce)
packages cream cheese at room temperature 1 (12-ounce)
package chocolate chips 1 c. granulated
sugar 5 large eggs 2 ounces semi-sweet
chocolate, melted Preheat oven
to 300 degrees. In a large bowl, beat together cream cheese, sugar and
eggs at medium speed until smooth and fluffy. Spoon half of cream mixture
into crust. Stir chocolate and chocolate chips into remaining cream
cheese mixture until well blended. Drizzle over batter in crust to make
swirls. Bake cheesecake
for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer
cheesecake to a serving plate and cover with plastic wrap. Chill for
two hours. Uncover cheesecake. Carefully remove the side of the pan. Frosting
6 ounces semi-sweet
chocolate, melted ½ c. sour cream In a small bowl,
mix together chocolate and sour cream. Spread over cheesecake and chill
briefly until frosting is set. |
Main Dishes
Dee Mathias Fostoria Pepperoni Lasagna
1 ½ pounds ground
beef 1 small onion,
chopped 1 ½ c. water 1 can (8-ounce)
tomato sauce 1 can (6-ounce)
tomato paste 1 tsp. beef
bouillon granules 1 tablespoon
dried parsley flakes 2 tsp. Italian
seasoning 1 tsp. salt 1 tsp. garlic
salt 2 eggs 1 carton (12-ounces)
small curd cottage cheese ½ c. sour cream 8 lasagna noodles,
cooked and drained 1 package (3
½ ounces) sliced pepperoni 2 c. (8-ounces)
shredded mozzarella cheese ½ c. grated
parmesan cheese In a skillet,
brown ground beef and onion over medium heat until meat is no longer
pink. Drain and add water, tomato sauce, tomato paste, bouillon and
seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. In a bowl, combine
eggs, cottage cheese and sour cream. Spread ½-c. meat sauce into a greased
13x9x2 inch baking dish. Layer with four noodles, cottage cheese mixture
and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with
mozzarella cheese and parmesan cheeses. Cover and bake
at 350 degrees for 35 minutes. Uncover; bake 10 minutes longer or until
heated through. Let stand 15 minutes before cutting. |
Vegetables/Salads
Sarah Brandeberry Findlay Calabrin Stuffed Eggplant
2 large eggplants 1 pound ground
beef 2 c. dried bread
crumbs ¼ c. parmesan
cheese 1 clove minced
garlic 2 eggs ½ tsp. dried
basil Salt and pepper
to taste Oil Wash and cut
off stems of eggplants. Cut in halves, lengthwise. Scoop out pulp, leaving
½-inch thick shell. Chop pulp and cook with shells in boiling water.
Drain well. Soak bread crumbs in water and squeeze dry. Combine ingredients
with pulp and pile into shells. Place into oiled 8x12 inch baking dish.
Sprinkle eggplants with oil. Bake, uncovered, at 375 degrees for 40
minutes. Pour on tomato sauce and bake 30 minutes longer or until done. Tomato sauce: Sauté one small
onion, chopped, and 1 clove garlic, chopped, in 3 tablespoons of oil.
Add 1 tsp. salt and 1 large can Italian plum tomatoes, cooked 30 minutes
and sieved. Cook mixture 30 minutes before pouring over eggplants. Two
small (8-ounce) cans of tomato sauce may be substituted for tomatoes. |
Appetizers/Breads
Judy Drake Fostoria Pull-Apart Bacon Bread
12 strips of
bacon, diced 1 loaf (1 pound)
frozen bread 1 tablespoons
olive or vegetable oil, divided 1 cup (4-ounces)
shredded mozzarella cheese 1 envelope (1-ounce)
ranch salad dressing mix In a skillet,
cook bacon over medium heat for five minutes or until partially cooked;
drain on paper towels. Roll out dough,
½-inch thick; brush with tablespoon of oil. Cut into 1-inch pieces.
Place in a large bowl. Add bacon, cheese,
dressing mix and remaining oil. Toss to coat. Arrange pieces in a 9x5
inch oval on a greased baking sheet, layering as needed. Cover and let
rise in a warm place for 30 minutes or until doubled. Bake at 350 degrees
for 15 minutes. Cover with foil; bake five to 10 minutes longer or until
golden brown. Yields one loaf. |
|
Information courtesy
of Kathy Cline
|