Aunt Joy’s Salad took home honors in the Salads and Sides division in the Recipe Challenge. Beth Cohrs of Holgate was the winner in the category.

Jill Hatcher of Cecil won second place in the division with her Singing Blue Slaw.


Aunt Joy’s Salad


1 head iceberg lettuce

1 head Romaine lettuce

2 Red Delicious apples, chopped

1 can of 8-ounce cashew halves

1 package cubed Swiss cheese

Ingredients for dressing:

3/4 cup sugar

1 cup vegetable oil

1/3 cup apple cider vinegar

1 teaspoon dry mustard

1 teaspoon salt

1 tablespoon of raspberry jam


Mix all ingredients. Cover with salad dressing and refrigerate overnight. Serves 5-10.

Beth Cohrs, Holgate



Blue Slaw


4 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup shredded carrots

1/2 cup shredded tart apple dipped in lemon juice

1 cup mayonnaise

1/2 cup sweet & condensed milk

1 cup blue cheese crumbles

1 teaspoon pepper

1 tablespoon onion powder

1 1/2 teaspoon salt


In large bowl, toss cabbage, carrots and apple together. In smaller bowl, combine the rest of the ingredients and stir well. Dump mixture over top of cabbage mixture and mix until well-coated. Serve chilled and enjoy. Serves 15-18.

Jill Hatcher, Cecil


Cherry Jello


2 large or 4 small boxes of cherry Jello

4 cups of hot water

2 cups of applesauce

1-20 ounce can of drained, crushed pineapple


Dissolve Jello in hot water. Add applesauce and pineapple. Mix ingredients well. Place in a 9 x 13-inch dish. Refrigerate for several hours until the mixture is set.

Janette Trudel, Archbold


Confetti Pasta


1-15 ounce can black beans

1-15 ounce can corn

10 ounce can Rotel tomatoes

A small can of sliced black olives

1 ½ cups cooked rotini

1/2 teaspoon granulated garlic

1/2 cup diced green pepper

1/2 teaspoon granulated onion

1 tablespoon dried cilantro

1/2 cup Italian dressing

1/2 teaspoon salt

3/4 cup green onion, thin sliced

1 ½ teaspoon Italian seasoning

½ teaspoon black pepper


Drain and rinse beans and corn. Prepare green peppers and green onions. Combine Italian dressing and all spices. Combine all ingredients in a large bowl. Toss together. Chill for 2-4 hours. Serves 8-10.

Cheryl Buchhop,Defiance



Bean Salad


2 medium tomatoes, diced

1 onion diced (optional)

15 ounce can of dark red kidney beans

15 ounce can hot chili beans

15 ounce Great White Northern beans

15 ounce can of pinto beans

15 ounce can of light kidney beans

15 ounce can of black beans

15 ounce can of whole kernel corn

1 ounce packet of dry ranch dressing mix

2 cups finely shredded taco cheese

9 1/4 oz. bag of Chili Cheese Fritos (crushed)


Drain and rinse all beans and corn. Place in large mixing bowl. Add diced tomatoes and onions (optional), sprinkle dry ranch mix on top and stir to combine. Mix in 1 cup of cheese. Place in 13x9 baking dish. Top with remaining cheese. Prior to serving, crush Chili Cheese Fritos and sprinkle on top.

Serves 12

Sherri Hamm, Napoleon


Chili Casserole


1-6 1/2 ounce package tortilla chips, broken

1-11 ounce can cheddar cheese soup (undiluted)

1- 15 ounce can chunky chili with beans


Place 2 cups of broken chips in a lightly greased, 1 quart baking dish. Spread half of cheddar soup over chips. Spread chili over soup and top with remaining cheddar soup. Bake uncovered at 350 degrees for 15 minutes, then sprinkle with remaining chips and bake 15 minutes longer.

Angela Taylor, Bryan


Sugar & Spice

Beet Salad


1 1/4 pounds small to medium fresh red beets

3/4 pound sweet onion

1 cup water

1/2 cup vinegar

1/3 cup sugar

1/2 teaspoon mustard seeds

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt


Scrub red beets, Trim top, tap root and any blemishes. Do not peel. Quarter beets and onions and slice thinly. Place in medium skillet. Add 1 cup water. Bring to boil, reduce heat and simmer 15 minutes. Add remaining ingredients. Simmer 10 minutes or until beets are tender crisp. Cool and refrigerate. Serves as salad. Keeps well. If using canned beets, drain and cook onion for 5 minutes in beet liquid and enough water to equal 1 cup. Add all other ingredients. Simmer 3-4 minutes and cool. Serves 6.

Linda Hanawalt, Defiance


Stuffed Acorn Squash


1 medium acorn squash

1/2 pound ground beef

2 tablespoons onion, chopped

2 tablespoons celery, chopped

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon ground sage

3/4 cup milk

1/2 cup cooked rice

1/4 cup sharp American cheese


Cut squash into halves, discard seeds. Sprinkle squash with salt. Bake cut side down in 10x16x2-inch pan at 350 degrees until tender, 45 to 50 minutes. Cook beef, onion and celery until meat is brown. Drain off fat; add flour, salt and sage. Add milk; cook and stir until thick. Add rice. Turn squash in dish, cut side up, and fill. Bake uncovered at 350 degrees for 30 minutes. Top with cheese, bake for 3 minutes.

Barbara Schindler, Napoleon


Unsuspecting Twin Greens Dish


2 bunches of fresh broccoli (or 20 ounces frozen chopped broccoli)

1 can cream of mushroom soup (standard size can)

1/2 teaspoon salt

1 cup shredded sharp cheese

2 eggs beaten

1 can bright green peas

1 cup mayonnaise

1/2 — 1 teaspoon pepper

1 medium onion, chopped

1/2 cup crushed Ritz crackers


Cook or steam broccoli until slightly soft, not mushy, and drain. Arrange half of broccoli in lightly greased casserole. Cover with drained peas. Mix soup, mayonnaise, salt and pepper along with cheese, onions and eggs to make sauce. Spread half of sauce over broccoli/pea layer. Add remaining broccoli and top with remaining sauce. Sprinkle crushed crackers on top. Bake uncovered at 350 degrees for about 30 or more minutes or until heated through. Serves 8.

Jan Lindsay, Archbold


Banquet Beans


3- 16 ounce cans kidney beans

3- 16 ounce cans of butter beans

1 24 ounce can baked beans

1 large onion, chopped

About 1/3 cup brown sugar

1/2 cup ketchup

1 tablespoon yellow mustard

1 tablespoon celery seed


Drain butter beans and 1 can kidney beans and place in a large casserole with onion. In another bowl, mix the rest of the kidney beans, baked beans, brown sugar, ketchup and seasonings. Adjust for taste. Put rest of beans and other ingredients into casserole and bake at 350 degrees for 45-60 minutes. Serves 12-15.

Betty Lehman, Defiance


Yum Yum Salad


1 small box lemon Jello

2 cups water (1 cup hot, 1 cup cold)

1/2 cup sugar

1/2 cup shredded cheddar cheese

1/2 cup whipping cream (I use Cool Whip)

4 tablespoons Miracle Whip

1 cup drained crushed pineapple (I use the drained juice in place of the cold water in the Jello mix. If not enough for 1 cup, add cold water.)

15 small marshmallows


Prepare Jello with water and sugar and let set. When Jello mixture is set, add rest of ingredients.

Linda Wagner, Defiance


Grilled Romaine and Vegetable Salad


1 bunch of romaine, cut in half through the core

2 Roma tomatoes, cut into quarters

4 fresh asparagus spears

1 fresh beet, sliced

1 fresh yellow or red pepper, cut in strips

1 tablespoon parmesan cheese

Dressing ingredients:

3 tablespoons olive oil

1 or 2 tablespoons lemon juice (to your own taste)

1/4 teaspoon salt

1/4 teaspoon pepper

2 dashes of Worcestershire sauce


In a skillet put in 2 tablespoons olive oil with salt, pepper, oregano, basil and thyme to taste. Heat skillet on medium high until oil sizzles.

Add beet slices. Cook for 3 minutes. Add the asparagus spears for another 3 minutes. Then add the tomatoes and pepper for 3 minutes. Keep stirring the vegetables in the skillet. After 9 or 10 minutes, remove the vegetables to cool plate.

Place the 2 romaine lettuce halves, cut side down, into the hot skillet for 3 minutes. Remove. Place the lettuce in the center of plate and surround with the cooked vegetables. Top with parmesan cheese and the dressing.

To prepare the dressing, combine all ingredients and shake vigorously. Store unused dressing in container.

You can also use any good vinaigrette. Serves 2.

Denise Hench, Defiance


Hard to Resist Roasted Root Veggies


3 medium sweet potatoes

6 redskin potatoes

3 carrots

1 large red onion

1 tablespoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

Ranch Aioli dressing:

1 cup plain Greek yogurt

1/2 cup mayonnaise

1 packet ranch dressing mix


Preheat oven to 425 degrees. Chop all vegetables into similar small chunks, about 1 1/2-inch cubes. Put vegetables along with garlic powder, salt, pepper and olive oil in a bowl and toss to coat them. Place on a larger baking sheet with sides in single layer. Roast 30-40 minutes, turning them halfway through.

For Ranch Aioli, mix together Greek yogurt, mayonnaise and dressing mix. Drizzle over vegetables while they are still warm. Serves 8.

Janis Price, Defiance

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