Winning contest recipes announced


Special to Civitas Media



The Harlan County Cooperative Extension Service sponsored the annual Arts and Crafts Contest and Poke Sallet Cooking Championship on June 4 at the Harlan County Extension Depot. The following are the winning recipes from the contests:

TRIPLE MEAT AND POKE LASAGNA

(Alison Harris, first place)

Hamburger, sausage, pepperoni

Lasagna noodles

Spaghetti sauce

Assorted cheeses

Cooked Poke

Cook lasagna noodles and meat, drain.

Cook poke twice, drain until water is clear.

Layer all ingredients as in lasagna form.

CHICKEN SALAD CUPS

(Joy Harris, first place)

Chicken breast

Celery

Apples

Grapes

Mayonnaise

Pickle Relish

Cook chicken, and shred. Chop all other ingredients, mix together.

Put in any kind of pastry cups.

BEULAH’S SALAD

(Joan Raleigh, first place)

16 ounce frozen mixed vegetables

3 bunches green onions, chopped

1/2 cup green pepper, chopped

1/2 bottle ranch dressing

Handful bacon bits

Steam or blanch the vegetables. Let cool. Add chopped onions and peppers, mix well. Add your salad dressing, the sprinkle bacon bits on top.

CINNAMON CHOCOLATE CHIP BREAD

(Amy Todd, first place)

1 1/2 cups all-purpose flour

3/4 cup sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

2 large eggs

1/3 cup vegetable oil

2 cups shredded zucchini

3/4 cup chocolate chips

Mix flour, sugar, baking powder, salt, cinnamon in a mixing bowl. Add eggs and oil. Using a wooden spoon, mix ingredients together and mix in zucchini. Fold in chocolate chips. Bake in a well-greased loaf pan for one hour at 350.

CHOCOLATE FUDGE

(Helen Bennett, first place)

4 cups sugar

1 stick butter

1 can cream

1 12 ounce bag semi-sweet chocolate chips

1 jar marshmallow cream

1 teaspoon vanilla

Bring sugar, butter and cream to a boil. When it forms a ball, add chocolate chips, marshmallow cream and vanilla. Pour into prepared dish.

BAPTIST CHURCH PINEAPPLE CASSEROLE

(Amy Todd, first place)

2 (20 Ounce) cans pineapple tidbits, drain 1 can

1 1/2 cups sugar

3/4 cup flour

2 cups shredded cheddar cheese

1 stalk Ritz crackers, crushed

1 stick melted butter

Mix pineapples, sugar, flour and cheese together. Pour in a 13 x 9 inch pan. Spread crackers on top and pour melted butter on top. Bake at 350 degrees for 30-45 minutes or until it bubbles.

PEANUT BUTTER CHOCOLATE CHIP CARAMEL CHEESECAKE

(Joy Harris, first place)

2 cream cheeses

One can condensed milk

3 eggs

Graham cracker crumbs

Butter

Sugar

Chocolate chips

Peanut Butter chips

Peanut Butter

Cool Whip

Use half box of graham cracker crumbs, 1/4 cup butter and 1/4 cup butter and 1/4 cup sugar, mix together and press into a spring form pan. Mix cream cheeses, condensed milks and eggs, pour into pan. Sprinkle chips on top. Bake at 300 for 1 hour. Remove and cool.

Combine peanut butter, cream cheese and cool whip. Spread on top. Sprinkle with chips and caramel.

CREAMY GRAPE SALAD

(Polly McLain, first place)

4 cups each seedless green and red grapes, halved

2 cups fresh pineapple chunks

1/2 cup slivered almonds, toasted

4 ounce (1/2 of 8 ounce package) cream cheese

1/2 cup sour cream

1/4 cup packed brown sugar

Combine fruit and nuts in large bowl. Microwave cream cheese in microwavable bowl on high for 20 to 30 seconds, or until softened, whisk until creamy. Add sour cream and sugar; mix well. Add cream cheese mixture to fruit mixture and mix lightly.

Almond Joy Cream Pie

(Polly McLain, first place)

2 packages (3.9 ounce) instant chocolate pudding mix

1 can (14 ounce) coconut milk

1 teaspoon imitation coconut extract

12 snack size Almond Joy candy bars

1 package (6 ounce) prepared graham cracker pie crust

4 cups thawed frozen whipped topping

On medium speed, beat pudding mixes with milk, extract and 1/3 cup water for 2 minutes. Let stand 5 minutes. Meanwhile cut 8 candy bars into 1/2” pieces; sprinkle over crust. Fold 1 1/2 cups topping into chocolate mixture; spread over candy in crust. Chill until firm, about 4 hours. Pipe or spoon remaining 2 1/2 cups topping over pie. Halve remaining 4 candy bars; arrange over pie.

POKE WRAPS

(Linda Payne, second place)

2 cups poke

1 package bacon

6 large eggs

1/2 cup evaporated milk

1 package grated cheese

1 small onion

1 medium green pepper

1 small can mushrooms

Salt & pepper

2 pack pie crust or tortilla wraps

Cook your poke until tender. Rinse and drain until all the water is out. Salt and pepper. Cut bacon into pieces and fry. Sauté onions, peppers and mushrooms in bacon grease until tender. Add poke and stir. Mix eggs and cream, pour over the mixture and cook until eggs are done.

Roll out pie crust and cut into 4 pieces. Place your ingredients on the pie crust, place cheese on top and roll up. Bake at 450 degrees until golden brown.

NATE FRIED MUSHROOMS

(Nathan Williams, second place)

2 packages of mushrooms

Soy sauce

4 green onions

Slice mushrooms into frying pan. Cover in soy sauce. Cook 4 to 5 minutes. Add green onions. Cook until done. Great Appetizer.

ICE CREAM BREAD

(Nathan Williams 2nd Place)

2 cups sherbet

1 1/2 cups self-rising flour

Mix together until well blended. Bake at 350 degree for 20 minutes. Top with cream cheese icing.

PIZZA DIP

(Amy Todd, second place)

1 package cream cheese

1 jar pizza sauce

2 cups Italian cheese, shredded

2 cup cheddar cheese, shredded

Italian seasoning

Pepperoni

Oregano

Soften cream cheese and cover bottom of shallow bowl or pan. Add pizza sauce. Layer cheese over top. Sprinkle seasonings to taste. Cover with pepperoni. Heat in microwave for 45 seconds or until cheese is melted. Serve with crackers or pita bread.

PINEAPPLE UPSIDE-DOWN BUNDT CAKE

(Nathan Williams, second place)

1 box yellow cake mix

1/2 cup butter

1/2 cup packed brown sugar

3 eggs

20 ounce can pineapple slices, juice reserved

One jar maraschino cherries

3-4 ounces vanilla pudding

1/3 cup vegetable oil

1/3 cup milk

Preheat oven to 3500 degrees. Spray a Bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the Bundt pan and top with the brown sugar. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.

In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk (to equal 1 cup liquid). Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a Bundt pan, until and inserted toothpick come out clean. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.

3 LAYER CHOCOLATE PIE (LOW CALORIE)

(Betsy Lewis, second place)

1 chocolate pie crust

2 4 ounce boxes sugar-free instant pudding mix

1 8 ounce tub sugar-free cool whip

2 cups 1% milk

Dark chocolate candy bar for garnish

Mix 2 cups of milk and pudding mix together until well set. Add 1/2 of this mixture to crust. Combine 1/2 cool whip with remaining pudding mix, then add to crust. With the other 1/2 of the cool whip add to crust. Garnish with candy bar. Refrigerate for 1 hour before serving.

BLONDE CHOCOLATE CHIP BROWNIES

(Amy Todd, second place)

2/3 cup melted butter

2 cups packed brown sugar

2 large eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla

1 cup chocolate chips

Mix all ingredients (except chocolate chips) together in a large bowl. Pour into a 9 x 13 pan. Scatter chocolate chips on top of batter. Bake at 350 degrees for 25-30 minutes. Cover brownies with foil when you take them out of oven to keep them soft.

RIBBON SALAD

(Joan Raleigh, second place)

1 package each of cherry, lemon and lime Jell-O

1/2 to 3/4 chopped pecans

1 small can crushed pineapple, drained

8 ounce cream cheese, room temperature

1/2 cup mayonnaise

Prepare the lime Jell-O according to directions on box. Pour into a 13 x 9 pan and let it set up. Prepare lemon Jell-O according to directions on box. Pour on top of lime Jell-O and let it set up. Beat cream cheese until smooth. Combine the rest of the ingredients, except for the cherry Jell-O. Layer on top of lemon Jell-O. Prepare cherry Jell-O according to package directions. Pour on top of cream cheese layer. Refrigerate until ready to serve.

POKE SALAD

(Barbara Short, third place)

Poke

1 package bacon

4 eggs

Salt and pepper

Wash poke and boil for 15 minutes. Rinse in cold water. Drain excess water. Fry a pack of bacon. Take the bacon out then put poke salad in bacon grease and fry. About 15 minutes. Scramble 4 eggs and pour over poke and stir. Crumble the bacon up and put in poke. Add salt. When eggs are cooked. Poke is ready to eat.

FISH DIP

(Nathan Williams, third place)

1 can tuna

16 ounce sour cream

1 package onion soup mix

Mix all ingredients together and serve.

CHOCOLATE PEANUT BUTTER SLOW-COOKER CAKE

(Polly McLain, third place)

1 package devil’s food cake mix

1 cup cold water

2 eggs

3/4 cup creamy peanut butter

1 package (4 ounce) semi-sweet chocolate, divided

1 cup boiling water

1 cup whipped topping

1/2 cup cocktail peanuts, chopped

Beat cake mix, cold water and eggs in large bowl with mixer until blended. Add peanut butter, mix well. Pour into 4 quart slow cooker sprayed with cooking spray. Break 2 ounce chocolate into small pieces; place in same bowl used to prepare cake batter. Add boiling water; let stand1 minute. Stir until chocolate is completely melted. Pour over batter in 4 quart slow cooker; cover with lid.

Cool on low 2 1/4 to 2 3/4 hours (or high 1 1/2 to 1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Turn slow cooker off.

Microwave remaining chocolate and cool whip in microwavable bowl on high 1 to 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring with whisk after 45 seconds. Spread over cake; sprinkle with nuts. Serve warm.

BANANA PUDDING CAKE

(Betsy Lewis)

2 cups self-rising flour

1/2 cup sugar

1/2 cup water

8 ounces sour cream

3 eggs

1-2 mashed bananas

1 teaspoon vanilla extract

5-7 crushed vanilla wafers

Icing

1 cup cool whip

4 ounce box instant vanilla pudding mix

2 cups milk

Vanilla wafers as garnish

Mix all ingredients together and pour into greased Bundt pan. Bake for 45-60 minutes. Let cool then ice with topping and sprinkle with wafers.

To make icing, mix pudding mix and milk and place in refrigerator for 10 minutes. Then fold in the cool whip, and ice cake.

BERRY (SKITTLE) CAKE

(Joan Raleigh)

1 box white or yellow cake mix

1 bag skittles

1/4 cup water

1 tub white icing

Bake cake according to directions on box. Pour into 13 x 9 pan. While baking sort 1/4 cup of each color of skittles. Place one color of skittles and water in a small saucepan and heat over low-medium heat until completely dissolved. Stir throughout heating process. Once skittles have dissolved, remove from heat, and place syrup in a small jar or heat proof container as it is very hot. Set syrup aside and repeat for remaining colors. Before the cake cools, poke holes in the cake with a straw. Spoon 1-2 tablespoons of syrup over the top of the cake, into the holes. Repeat with each color until all the holes have syrup. Grind s remaining skittles into powder and mix in icing. Frost the cake with icing and skittles mixture.

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