Grady Denson THIRD PLACE Mississippi Roast Armstrong County Type recipe here: 2 to 5 lb roast 1 pkg Hidden Valley Ranch Dressing mix, dry 1 pkg Au Jus Gravy mix, dry 1 stick butter About 5 pepperoncini peppers (in jar) Roast in crockpot Sprinkle ranch dressing mix and au jus gravy on top Lay your stick of butter on top of the roast Add pepperoncini peppers Do not add water, cover and cook on low for 8 hours
Abigail Walton Briscoe Chicken and Dumplings Ingredients 1 (2 11.2- to 3-lb.) whole chicken 2 quarts water 2 1/2 teaspoons kosher salt, divided 1 /2 teaspoon black pepper 2 cups all-purpose flour, plus more for work surface 1/2 teaspoon baking soda 3 tablespoons vegetable shortening 3/4 cup whole buttermilk Step 1 Place chicken in a large pot; add water and 2 teaspoons of the salt. Bring to a boil over high ; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high ; stir in pepper. Step 2 Meanwhile, combine flour, baking soda, and remaining 11.2 teaspoon salt in a large bowl ; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. Step 3 Pat dough to 11.2-inch thickness. Pinch off dough in 1 11.2-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken.
Davis Babcock Carson Enchiladas Sauce 2 cans tomato sauce 1 tsp. garlic 1/2 tsp. tabasco 1 tsp. Worcestershire sauce 1 bell pepper diced Simmer for 30 minutes Filling 1 lb. hamburger meat 1 cup shredded cheese Salt/Pepper Roll corn tortillas with filling then pour sauce over and cover with shredded cheese, Bake in 350 degree oven for 30 minutes.
Bree Pollard Dallam Better for You Burrito 1 1/2 lbs. ground beef 1/2 medium onion, finely chopped 1 taco seasoning packet 1-15 oz. can fat free refried beans 8-10 whole wheat tortillas 1 1 /2-2 cups shredded Mexican blend cheese Optional garnish: salsa, sour cream, lime, cilantro 1. Cook beef and onion. Drain meat if necessary. Add taco seasoning according to packet directions. 2. Add beans to hamburger mixture and heat through. 3. Wrap tortillas in paper towel or tortilla warmer. Put in microwave for about 1 minute. 4. Assemble burritos. Place about 1 /3 cup beef mixture in middle of tortilla then put about 2 tablespoons of cheese on top. Wrap tortilla around mixture. Place in the middle of the plate, garnish and enjoy! 5. Repeat step 4 with remaining mixture.
Kinley Jesko Deaf Smith Pizza Bake 3 cups uncooked egg noodles 1 lb. Italian sausage 3/4 cup pepperoni pieces 1 can (4.25 ozs.) sliced olives 1 /2 cup sliced mushrooms 1 /2 cup diced bell peppers 1 jar (16 ozs.) spaghetti sauce 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350* F. 2. Cook egg noodles according to package directions 3. Brown sausage. When sausage is almost cooked add mushrooms and bell peppers and cook until soft. Drain any extra grease. 4. Mix all ingredients, except cheese, together in a 9x9 baking dish that has been sprayed with cooking spray. 5. Top casserole with shredded cheese. 6. Place casserole in oven until cheese bubbles-about 25 minutes.
Tara Easterling SECOND PLACE Spicy Venison Meatballs Moore Prep Time: 15 min Cook Time: 30 min Yield : 8 meatballs 2 lbs venison 1 % tsp minced garlic 2 % tsp salt 3 Yz tsp fennel seed Yz tsp cayenne pepper Yz tsp red pepper flakes % C jalepeno 1 C tomato sauce 8 oz pepper jack cheese divided into 1 oz pieces Preheat oven to 400 degrees. In a large bowl, combine all ingredients except cheese. Mix thoroughly. Divide the mixture into 4 oz sections (about 8 sections) and form meatballs around each 1 oz piece of pepper jack cheese. Place meatballs onto greased baking sheet 1 inch apart. Cook for 30 minutes or until internal temperature is 160 degrees. Serve by themselves or in your favorite pasta sauce.
Jackson McCord Randall County Chicken Fried Steak (Cracker Barrell Variety made healthier) Ingredients: Meat: 2 lbs of round steak Yi cup of flour Yi tsp of salt Dash of pepper % buttermilk pancake mix 1 large egg 1/3 cup of canola oil 2 tbsp water Gravy: Yi cup flour 2 cups of milk (skim, to make healthier) Salt and pepper Steps: Cut steak into 8 pieces Place each steak between two sheets of parchment paper Pound with flat end of a meat mallet until steaks are 1 inch thick In a bowl, sift together the dry ingredients (flour, salt, pepper) In a separate bowl, whisk together the water and egg In a third bowl, pour in the pancake mix Dip each steak in the flour mixture, egg, and then the pancake mix Heat the canola oil over medium heat in a large frying pan Fry each steak for 4-5 minutes on each side Set the steaks aside to cool and save 1 tbs of the oil for the gravy Gravy: Make a roux with the oil and flour until lightly brown Slowly add in the milk Yi cup at a time, allowing the roux to thicken Add salt and pepper to taste Serve steaks with gravy on top Restaurant Recreation: To make this recipe healthier, consider portion size. Add more fresh vegetables on your plate and keep the meat portion to 3 oz, which would be the size of the palm of a lady's hand.
Stanford Corse FIRST PLACE Wheeler Log Cabin Cornbread 1 1/2 pounds browned ground beef 1 packet taco meat seasoning 1 /4 teaspoon pepper 1/2 teaspoon salt 3 tablespoons butter 1 cup carrots, chopped 1 cup celery, chopped 1 cup yellow bell peppers, chopped 1/2 cup onion, chopped 2 medium tomatoes, chopped 1 cup cornmeal 1 cup whole wheat flour 1 cup sugar 4 teaspoons baking powder 1 /2 teaspoon salt 1 cup buttermilk 1 egg 1/4 cup vegetable oil 1 can cream style corn 1/2 cup grated cheese In a large cast iron skillet brown ground beef and drain off fat. Add taco seasoning, salt and pepper. Add butter to meat mixture and melt then add carrots, celery, bell peppers and onion and saute till soft. Add tomatoes to the meat mixture. Cool meat mixture. In a large separate bowl mix together cornmeal, wheat flour, sugar, baking powder, and salt. Add the buttermilk, egg, vegetable oil, cream style corn and cheese and mix until combined. Add the cooled meat mixture to the cornbread mixture and combine. Pour back into cast iron skillet. Bake a 425 degree Fahrenheit for approximately 20 minutes or until cornbread is golden brown. Cut into piece pieces, serve and enjoy. Serves: 8 Severing : 1/8