Wednesday, October 22, 2014

Elkhart County 4-H Fair Recipes: Dairy

Posted on Aug. 18, 2013 at 1:00 a.m.

Dairy

Chicken Broccoli Braid

Shelly Sharkey, Goshen

2 lg. cans cooked chicken, chopped

1 small red onion, finely chopped

1 cup broccoli florets, chopped

1/2 cup salad dressing style mayonnaise

2 T. sour cream

1 cup cheddar cheese

1/2 tsp. garlic powder

2 tubes refrigerated crescent rolls

Roma tomatoes (optional)

Preheat oven to 350 degrees. Mix all filling ingredients in large bowl. Using round pizza stone, lay pointed ends of rolls toward outer edge overlapping slightly like a sun. Press together until hole in middle is about quarter-size. Place mixture in middle of dough, leaving enough dough in center to seal. Then place tip of dough towards center going around until done. Bake for 30-40 minutes or until brown. Garnish with tomatoes.

Homey Mac-n-Cheese

Flo Helbling, Goshen

2-1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

3 cups milk

5 cups shredded sharp cheddar cheese, divided

2 T. Worcestershire sauce

1/2 tsp. paprika

Preheat oven to 350 degrees. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan heat butter over medium heat. Stir in flour, salt and pepper until smooth, gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat and stir in 3 cups shredded cheese and Worcestershire sauce until cheese is melted. Drain macaroni; stir into sauce. Transfer to a greased 11x7-inch baking dish. Bake uncovered 20 minutes. Top with remaining cheese and sprinkle with paprika. Bake 5-10 minutes longer or until bubbly.

Layered Enchilada Casserole

Cheryl Baker, Middlebury

2-3 cups cooked chicken, shredded

1 can cream of chicken soup

1 can green chilies, chopped

2 cups sour cream

2 T. minced onion

Salt and pepper to taste

4 cups Mexican blend shredded cheese

1 pkg. flour tortillas

1 can petite diced tomatoes, drained

Sliced black olives for garnish

In a bowl, mix together chicken soup, green chilies, sour cream, onion, 2 cups of the shredded cheese, salt and pepper; set aside. Prepare 9” x 13” baking dish with vegetable spray. Spread a small amount of cream mixture in bottom of pan. Layer ingredients as follows: tortillas (cut to fit), half of chicken, half of tomatoes, third of cream mixture, and third of remaining cheese. Repeat. For third layer use tortillas, cream mixture and remaining cheese. Top with sliced black olives for garnish. Bake at 350 degrees for 20 to 30 minutes or until thoroughly heated and cheese has melted.

White Chocolate Raspberry Pie

Pat Stahly, Goshen

1 baked pie crust

5 squares white chocolate

3 T. milk

4 oz. cream cheese

1/3 cup powdered sugar

1 tsp. orange zest

1 cup whipping cream, whipped

Raspberries (1 qt. fresh, or 6 oz. frozen)

1/4 cup seedless red raspberry jam

1 T. sugar

Microwave 4 squares white chocolate with 2 tablespoons of milk approximately 2 minutes — do not overheat. Cool. Blend cream cheese, powdered sugar and orange zest until smooth then add white chocolate. Fold whipped cream into cream cheese mixture. Spread in bottom of baked crust. Arrange raspberries on top. Heat 1/3 cup red raspberry jam and 1 tablespoon sugar; cool slightly then drizzle over raspberries. Heat last ounce of white chocolate with remaining tablespoon of milk in microwave (do not overheat) stir until it is smooth, cool slightly then drizzle over raspberries. Refrigerate until ready to serve.

White Cheddar Cheese Ball

Carolynn Riddle, Goshen

1 (8-oz.) pkg. cream cheese

4 ounces aged white cheddar cheese, shredded

1/4 cup butter

1 T. cream or milk

1-1/2 tsp. finely shredded orange peel

1/3 cup finely chopped pecans, toasted

1/4 cup chopped green onions (about 2)

2/3 cup chopped fresh parsley, chopped pecans and/or finely chopped green onions

Allow cream cheese, cheddar cheese and butter to stand at room temperature for 30 minutes. In a food processor or hand mixer, combine cream cheese, cheddar cheese, butter, half-and-half, and orange peel. Process until mixture is combined but still slightly chunky. Transfer to bowl.

Stir the 1/3 cup chopped pecans and the 1/4 cup chopped green onions into the cheese mixture. Cover and freeze for 15-20 minutes or until mixture is easy to handle. Shape mixture into a ball. Wrap with plastic and chill for at least 4 hours.

Let cheese ball stand at room temperature for 15 minutes. Roll in the 2/3 cup parsley, green onions, and/or pecans. Wrap in plastic wrap. Store in refrigerator. Makes 1 ball. To make ahead, prepare cheese through shaping into a ball and wrap in plastic and store in refrigerator for 24 hours in an airtight container or freeze for 3 months. If frozen, thaw in refrigerator overnight and continue with the rolling into pecans or herbs.

Cheddar Shortbread

Addison Browell, Virginia

1 cup flour

1 cup butter, softened

1/2 tsp. salt

Dash of ground red pepper

2 cups sharp cheddar cheese, shredded

Topping:

1 T. poppy seeds

2 T. sesame seeds

Egg white

1 T. water

Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese, mix until ball forms. Shape dough into 8-inch ball and flatten slightly. Wrap in plastic food wrap and chill 1 hour.

Heat oven to 350 degrees. Roll out dough on lightly floured surface to 1/4 inch thickness. It will be hard to roll at first, but will soften. Press together any cracks that form on edges. Cut dough with cookie cutters or pizza cutter into desired shapes. Place on baking sheet lined with parchment paper.

Combine seeds in small bowl. Beat egg white and water in another bowl. Brush cut-outs with egg white and sprinkle with seeds. Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from baking sheets; cool on baking sheet.