The first-place winner in the entree category was Sheri Hamm of Napoleon with her Unstuffed Pepper Bake, which is sure to bring a smile to the dinner table.

The second-place winner was Family Favorite Pork & Kraut by Linda Hanawalt of Defiance.


Pepper Bake


1 pound ground meat (I use hamburger)

1 1/2 cups diced red, green and yellow bell peppers

1 medium onion diced

1 teaspoon minced garlic

14.5 ounce can of fire roasted tomatoes

1 1/2 cups of instant white or brown rice

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounce package finely shredded cheddar cheese

15 ounce can of tomato sauce


Saute meat, onions, peppers and garlic until meat is browned and vegetables are tender. Drain and season with salt and pepper. Stir in tomatoes, rice, Worcestershire sauce and Italian seasoning.

Remove from heat, stir in 1 cup of cheese. Mix in tomato sauce. Spread mixture into a 13x9 baking dish and top with remaining cheese. Bake uncovered for 20 minutes (cheese should be melted) Let stand 5 minutes before serving. Serves 8-12

Sherri Hamm, Napoleon


Family Favorite

Pork & Kraut


4 pound pork loin roast

2 -14.5 ounce cans of sauerkraut

1/4 cup light brown sugar

1 envelope dry onion soup mix

1/2 cup water


Spray a 6-quart crock pot with non-stick cooking spray. Place pork and water in crock pot. Rinse and drain sauerkraut. In a separate bowl, combine brown sugar, dry onion soup mix and drained sauerkraut. Mix well. Spread kraut mixture on top of roast. Cover and cook on low for 7 hours. To serve, place pork on a platter with sauerkraut around it. Serves 6-8.

Linda Hanawalt, Defiance


Easy Chicken Parmesan Bake


2 tablespoons olive oil

2 cloves garlic, diced

1 1/2 tablespoons skinless, boneless chicken breast,

2 cups prepared marinara sauce

1/4 cup chopped fresh basil or 2 teaspoons dried basil

2 cups shredded mozzarella cheese, divided

1/2 cup grated parmesan cheese, divided

1 -5 ounce package garlic croutons


Preheat oven to 350 degrees. Coat the bottom of a 9x13 inch casserole dish with oil, and sprinkle with garlic. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the parmesan. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining parmesan cheese. Bake 45 minutes or until cheese and croutons are golden brown and the chicken is no longer pink inside. Serves 8.

Traci Flory, Defianc


Calico Beans


6 ounces bacon, diced

1/1/2 pounds lean ground round or turkey

1/2 cup chopped onions

1-21 ounce can pork & beans

1 can kidney beans, rinsed and drained

1 can black beans, rinsed & drained

1/2 cup ketchup

1/2 cup packed brown sugar

1 tablespoon cider vinegar

1 teaspoon prepared mustard

1 teaspoon salt


In large skillet, cook bacon over medium heat until crisp. Remove to drain and pat dry of grease. Discard drippings. In the same skillet, cook beef and onion over medium heat and drain. Combine beef mixture with bacon, beans, brown sugar, ketchup, vinegar, salt and pepper. Spoon into a greased 2- or 3- quart baking dish. Bake uncovered at 325 degrees for 45-60 minutes or until beans are as thick as desired. Serves 10-12. Recipe can easily be doubled for a larger group.

Jan Lindsay, Archbold



in a Pan


3 cups cooked and diced turkey or chicken

1 cup diced onion

1 cup chopped celery

1 cup sliced zucchini

2 cups chopped broccoli

1 can sliced water chestnuts

1 can cream of celery soup

1-15 ounce can chicken broth

2 cups Pepperidge Farm dressing

1 cup dry sherry

2 cups shredded Swiss cheese

1 cup turkey or chicken gravy

1 tablespoon Italian seasoning

1 teaspoon granulated garlic

½ teaspoon black pepper

1 teaspoon celery salt

2 tablespoons olive oil


Cook chicken, onions and celery in olive oil. Season with granulated garlic, celery salt and black pepper. Add celery soup, chicken gravy and dry sherry. Simmer for five minutes. Add water chestnuts, broccoli and zucchini. Simmer five minutes. Pour mixture into a 9 x 13-inch (or a lasagna) pan. In a bowl, combine dressing with chicken broth and Italian seasoning. Put Swiss cheese on top of vegetable/chicken mixture in pan. Place dressing mixture on top of chicken/vegetable/cheese mixture. Cover with foil. Bake for 45 minutes at 350 degrees. Remove foil and bake for 10-15 more minutes. Serves 5-10.

(Note: This recipe can be made in crock pot cooking for 2-3 hours following the same directions.)

Cheryl Buchhop, Defiance


Italian Sausage



1 pound Italian sausage

1/2 cup chopped cabbage

1 cup chopped green pepper

2 medium sliced potatoes

1 cup chopped fresh mushrooms

Soy sauce to taste

Margarine, as needed


Put margarine in an electric skillet. Chop up sausage and vegetables and put in skillet at 250 degrees. Cook until sausage is done. Use soy sauce for extra flavor and liquid. Serves 6. Really yummy.

Angela Taylor, Bryan



Pork Loin


A 2-3-pound pork loin

Package of ranch seasoning

Au jus packet

6 or 8 pepperoncinis

1 stick butter


Set crock pot on low. Place pork loin in crock pot and sprinkle on package of ranch seasoning and au jus package. Place pepperoncinis all around pork loin using toothpicks to hold them place Put the stick of butter on top. Cook on low for 6-8 hours or until pork is cooked, depending on its size.

Sara Burt-Sparks, Defiance


Zucchini Casserole


2 cups shredded zucchini

1 box Stove Top Dressing

1 3/4 cup water

1 stick butter

1 can mushroom soup

8 ounce container of sour cream


Melt butter and make Stove Top dressing as directed with 1 3/4 cup water. Mix all ingredients and bake in a 2 1/2-3 quart casserole dish at 350 degrees for 1 hour. Add salt and pepper to taste.

Lois Bauer, Defiance


Crock Pot Pizza


1 1/2 pounds ground chuck

1 cup chopped onion

5 cups cooked rigatoni noodles

2 cans chunky pizza sauce (32 ounces each)

2 pound-bag shredded mozzarella cheese

1 bag pepperoni

2 small cans mushrooms

Salt and pepper to taste


Brown ground chuck with onion. Cook noodles. Make 3 layers of above ingredients, starting with meat mixture on the bottom. Bake 5 hours on low in crock pot. I use crock pot liner for easier clean-up.

Linda Wagner, Defiance


“It’s Perfection” — Turkey Skillet Dinner


2 cups cooked turkey, chopped

1 cup broccoli, fresh or frozen

2 cups water

3 medium button mushrooms, sliced

1 rib of celery, thinly sliced

1/2 of a large onion, diced

1-4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Tony Chachere’s Creole Seasoning

Salt and pepper to taste

1-2 tablespoons Frank’s Red Hot Buffalo Wings Sauce

1 small can cream of chicken soup

1 1/2 cups cheddar cheese

3/4 pound whole wheat spaghetti, broken and uncooked


In a small skillet, sauce mushrooms, celery, onion and garlic in olive oil with Creole seasoning and salt and pepper for 5-7 minutes. Add to a large skillet. Stir in Red Hot seasoning, chicken soup, 1 cup of cheddar cheese and the broken, uncooked spaghetti. Mix well and cook until thickened, stirring occasionally. Top with 1/2 cup cheddar cheese and cover. Cook until cheese is melted. Sprinkle with addition Creole seasoning, if desired. Serves 6-8.

Carol Murray, Defiance


Layers of Comfort Chicken Casserole


10 slices whole gran bread

2 cups cooked and diced rotisserie chicken

1/2 cup finely chopped onion

1 cup thinly sliced carrots

1 cup peas

2 beaten eggs

1/2 cup mayonnaise

1 cup chicken broth

2 teaspoons poultry seasoning

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons melted butter

1-10 ounce can cream of chicken soup

1 cup shredded cheddar cheese


Spray a 9x13-inch balking dish with cooking spray. Break-up 5 slices of bread and spread in bottom of baking dish. Layer 2 cups of chicken over the bread. Next, layer the onions, carrots and peas. Break-up the remaining bread and place on top of mixture. Mix the eggs, mayonnaise, chicken broth, poultry seasoning, garlic powder, salt and pepper, and melted butter in bowl and pour over all of the layers.

Pour cream of chicken soup evenly over all. Bake in 350 degree oven for 1 hour. Take out and add cheddar cheese. Continue baking for 15 more minutes. Serves 8.

Janis Price, Defiance


Sassy and Sweet Meatballs


2 pounds hamburger

2 eggs

1 tablespoon Worcestershire sauce

1 1/2 cups crushed Cheeze-Its (any flavor)

1 1/2 cups shredded cheddar cheese

1 tablespoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

Sauce ingredients:

1 jar chili sauce

1 jar apricot jam

Melt contents of both jars in microwave


In a large bowl, mix all ingredients (not the sauce items) and form into small balls about the size of large walnut. Bake at 400 degrees for 12-15 minutes until browned. Drain. Stir sauce and pour over top of meatballs or use as a dipping sauce. Yummy, sweet and delicious served over rice. Serves 8-10.

Jill Hatcher, Cecil

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