MAIN DISHES

CROCK POT PIZZA
  • 1 pkg. (12 oz.) kluski noodles
  • 1 medium onion, chopped
  • 1½ lbs. ground beef
  • 1 jar (8 oz.) spaghetti sauce
  • 1 jar (16 oz.) pizza sauce
  • Mushroom and green pepper (optional)
  • 8 oz. cheddar CHEESE, shredded
  • 8 oz. mozzarella CHEESE, shredded
  • 1 pkg. pepperoni, sliced

Cook and drain noodles. Brown ground beef and onions; drain off fat. Add the sauces and optional ingredients to the meat ands simmer well. In the crockpot, layer twice: noodles, meat sauce, cheddar CHEESE, mozzarella CHEESE, and pepperoni. Turn crock pot on low and serve when the CHEESE is melted, or set on HIGH for approximately 30 minutes.

Or layer in a 9″ X 13″ baking dish and bake in a 350º oven for 20 minutes or until CHEESE is melted. Serves 12.

BUTTERMILK MEATBALLS
  • 1½ lb. ground beef
  • 2/3 cup dry bread crumbs
  • 1½ tsp salt
  • 1 cup MILK
  • 1/4 cup chopped onion
  • 1/4 tsp pepper
  • 6 Tbs BUTTER (divided)
  • 3 Tbs flour
  • 1 Tbs sugar
  • 1 tsp salt
  • 1 quart BUTTERMILK
  • 2 tsp prepared mustard

Combine first 6 ingredients; shape into balls and brown well in 3 Tbs BUTTER. Remove balls from pan. Add remaining 3 Tbs BUTTER and blend in flour, salt, and sugar. Add BUTTERMILK and mustard, stirring constantly until it thickens, over low heat. Return meatballs to sauce and simmer about 20 minutes. Serve over mashed potatoes.

DAD'S COUNTRY CULTURED CHICKEN

by Melissa Ann DeHart, Butler County Dairy Princess 2011

  • 3½ lb. Chicken (skinned & cut into serving sizes)
  • 1 TBSP Oil
  • ½ cup Sliced Scallions
  • 35oz. Can Diced Tomatoes (drained)
  • ¾ cup BUTTERMILK
  • 1 TBSP Snipped fresh dill
  • ½ tsp. Sugar
  • ½ tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1 Dash hot Sauce
  • 1 Sprig Fresh Basil (Minced)
  • ½ cup Plain YOGURT
  • ¼ cup PARMESAN CHEESE
  • ¼ cup Minced Fresh Parsley
  • Lightly brown chicken pieces in oil in a large skillet. Add ¼ cup of the scallions to the skillet and cook with the chicken for about 2 minutes, then turn off the heat. In a blender or food processor, combine tomatoes, buttermilk, dill, sugar, salt, pepper, and hot sauce. Puree the mixture until it is smooth. Pour sauce over the chicken, add minced basil, and bring contents of the skillet to a boil. Reduce heat, cover the pan, and simmer the chicken for about 20 minutes, or until tender. Stir in the YOGURT and PARMESAN CHEESE and heat the chicken until the sauce is very hot, but not boiling.Serve chicken garnished with the remaining ¼ cup scallions and the parsley. Serve with White rice and broccoli; or Mashed potatoes and green beans; Wild rice and a garden salad and . . . Fresh bread or biscuits.Makes 4 to 5 servings.
CHICKEN CORDON BLEU
  • 6 boneless skinless chicken breast halves
  • 3 thin slices fully cooked ham, halved
  • 3 slices Swiss CHEESE, halved
  • ½ cup all-purpose flour
  • ½ teasp. salt
  • ¼ teasp. paprika
  • 1 egg
  • 2 tblsp. MILK
  • ¾ cup dry bread crumbs
  • 3 tblsp. BUTTER
  • 1 cup chicken broth
  • 2 tblsp. parsley leaves
  • Hot cooked rice
  • 1 can (10 ¾ oz.) condensed cream of chicken soup
  • ½ cup SOUR CREAM

Flatten chicken breasts to ½ inch thickness; top each with one piece ham and one piece cheese. FFold chicken around ham and cheese; secure with toothpicks. In a shallow bowl, combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs. In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken juices run clear. Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. In the same skillet combine soup and sour cream; heat through but do not boil. Pour over chicken and rice.

Creamed Chicken and Biscuits

by Sydney Rasp, Butler County Dairy Princess

  • one-half of a large onion
  • 1 ½ tsp butter
  • 4 Cups chopped cooked chicken
  • 1 Cup sour cream
  • ½ Cup milk
  • ½ Cup chopped pimiento
  • 1 Cup shredded mild cheddar cheese, divided
  • 6 frozen biscuits, thawed

Preheat the oven to 350 degrees. Grease the bottom and sides of an 11 X 7 inch baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion and sauté until tender. Combine onion, chicken, sour cream, milk, and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with ¾ cup of the cheddar cheese. Arrange biscuits in a single layer over the top. Sprinkle with remaining cheddar cheese. Bake until the biscuits are golden brown and the sauce is bubbly, which adds about 20 more minutes of bake time. Serve immediately.

DAIRY DINNER CASSEROLE
  • 1 lb. ground beef
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
  • 2 (8 oz.) cans tomato sauce
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 lb. noodles, cooked
  • 2 cups dairy SOUR CREAM
  • 2 cups COTTAGE CHEESE
  • ¼ cup parsley, chopped
  • 2 cups sliced, cooked carrots
  • 1 cup CHEDDAR CHEESE, shredded

Simmer together the beef, onion, garlic, tomato sauce, salt, and pepper. Mix the cooked noodles, SOUR CREAM, COTTAGE CHEESE, parsley, and carrots. Layer the noodle mixture alternately with the sauce in a greased 4 quart baking dish. Sprinkle with the shredded CHEDDAR CHEESE. Bake at 350º F for 45 minutes, or until bubbly and the CHEESE has melted. Serves 6-8.

Buffalo Style Chicken Pizza

by Tanna Shirk, Centre County Dairy Princess 2012

  • 3 skinless, boneless chicken breast halves, cooked and cubed
  • 2 Tbs butter, melted
  • 1 (2 oz) bottle hot sauce
  • 1 (8 oz) bottle blue cheese salad dressing
  • 1 (16 inch) prepared pizza crust
  • 1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, combine the cubed chicken, melted butter, and hot sauce. Mix well. Spread whole bottle of salad dressing over pizza shell, then top with chicken mixture and sprinkle with shredded mozzarella cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing. Makes 6 servings.

CREAM CHEESE CHICKEN SAUCE FOR PASTA
  • 16 oz. cream cheese
  • 3 oz. grated Parmesan or Romano cheese
  • 12 oz. sour cream
  • 1 tsp. black pepper
  • 2 tsp. garlic, minced
  • 4 Tbs. finely chopped fresh parsley (1 Tbs dried parsley)
  • 1 med. onion (finely chopped)
  • 1 cup milk
  • 1 stick butter
  • 2 cups chopped, cooked chicken

Simmer onion and chicken in butter in a large skillet till onions are transparent. Add pepper, garlic, and parsley. Stir the sour cream together with the milk, and add to the skillet on medium heat. Stir frequently so it doesn’t burn until it starts to boil. Add the cream cheese in chunks, and the parmesan cheese. Turn down the heat to a simmer and keep stirring until it thickens and the cream cheese melts into the sauce, about four minutes. Don’t overcook, it will continue to cook after you’ve turned the heat off. Serve over pasta of your choice. Keeps in the refrigerator for up to 7 days. Serves 6.

SLOW COOKER TOMATO ZUCCHINI CASSEROLE
  • 1 ½ cups grated cheddar cheese
  • 1/3 cup grated parmesan cheese
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • ¼ cup butter
  • 2 T. finely chopped onion
  • ¾ cup bread crumbs

Spray crockery pot of slow cooker with nonstick cooking spray; set aside.
In a large bowl, combine cheddar, parmesan, oregano , basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pot. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover and cook on low heat for 4-5 hours.

VEGGIE AND HAM SKILLET

by Melissa Spory Beidler, 1992 Dairy Princess

  • 3 cups green beans
  • 2 cups corn
  • 2 Tbs butter
  • 1 Tbs flour
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 2 cups cubed ham
  • 1 cup shredded Cheddar cheese

In a large skillet, sauté the green beans and corn in butter. Sprinkle with flour, mix well. In a bowl, combine the soup, sour cream, and ham. Stir into vegetable mixture. Cook over medium heat until it’s bubbling. Remove from heat, and sprinkle with cheese. Cover and let stand for 3 minutes or until the cheese is melted. Serves 4.

LITTLE CHEDDAR MEATLOAF

by Stephanie Gebhardt, 1993 Dairy Princess

  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick oats
  • 1/2 cup chopped onion
  • 1 tsp salt
  • 1 lb. ground beef
  • 2/3 cup ketchup
  • 1/2 cup brown sugar
  • 1 1/2 tsp mustard

In a bowl, beat egg and milk; stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 small loaves. Place in a greased 13 X 9 X 2 baking dish. Combine ketchup, brown sugar, and mustard. Spoon sauce over the loaves. Bake uncovered at 350º for 45 minutes, or until meat is no longer pink. Serves 4.

CHICKEN TETRAZZINI
  • 1 lb. spaghetti
  • 2 Tbs. butter
  • 2 Tbs flour
  • 1/2 tsp salt
  • black pepper/cayenne pepper to taste
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 2 cups chicken (or turkey) cooked and diced
  • 4 oz. mushrooms
  • 1 cup chopped green pepper
  • 1 small onion chopped
  • 4 Tbs dried parsley
  • 1/2 lb. shredded mozzarella or provolone

Cook spaghetti, then drain. In a large saucepan (at least 2 quart), melt butter, then add the flour, salt, pepper till thoroughly mixed. Add remaining ingredients except the spaghetti and shredded cheese. Slowly bring to a boil, and cook about five minutes, stirring frequently. Grease a large casserole dish with a few dashes of olive oil, then place the spaghetti in it. Pour the contents of the saucepan over it, and toss lightly till all the spaghetti is covered. Place casserole in oven uncovered, and bake at 350º for 30 minutes, then top with the shredded cheese and bake another 5 minutes or until the cheese is thoroughly melted. Serves four.

ONE DISH CHICKEN BAKE

by Jessica VanGilder, 1997 Dairy Princess

  • 1 pkg stove top stuffing
  • 4 boneless chicken breasts
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 4 Tbs butter

Combine contents of stuffing mix and 1/23 cup water, and set aside. Place chicken in a 9 X 13 baking dish. Mix soup, sour cream, and butter, then pour over chicken; spoon stuffing evenly over top. Bake at 350º for 1 hour, stirring occasionally. Top with crushed corn flakes last 15 minutes. Makes four servings.

BAKED HADDOCK AU GRATIN
  • 2 Tbs butter
  • 2 Tbs flour
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 2 tsp lemon juice
  • 1 lb. haddock fillet
  • bread crumbs

Melt butter in a saucepan, and add flour and salt. Stir while cooking until smooth. Slowly add milk and bring to a boil while stirring, then remove from heat. Blend in cheese and lemon juice and let it melt together with its own heat. Arrange haddock in a greased shallow baking pan, and pour cheese sauce over top. Sprinkle with bread crumbs, and bake uncovered at 350º for 30 minutes. Serves four.

CREAMY BACON TOMATO PASTA

by Jan Layton, 1981 Dairy Princess

  • 12 to 16 oz. bacon
  • 1 medium onion
  • 3 cloves garlic
  • 28 oz. can diced tomatoes
  • 1 pint Half N Half or light cream
  • Parmesan cheese
  • 12 to 16 oz. linguine or angel hair pasta, cooked al dente
  • 2 Tbs. chopped fresh parsley

Chop up bacon into 1″ pieces, and fry in large skillet until lightly brown, not crisp. Remove bacon from skillet and drain fat, reserving 2 Tbs in skillet. Add onions and minced garlic, sauté until onion is clear. Add tomatoes and cook until liquid is almost gone. Return bacon to skillet and add half and half or light cream and a few tablespoons of Parmesan cheese to taste. Stir well and heat, but not to a boil. Place pasta in serving dish and add sauce. Sprinkle with parsley and serve immediately. Serves 4.

CREAMY CHICKEN LASAGNA

by Stephanie Singo Gebhardt, 1993 Dairy Princess

  • 2 cups shredded Mozzarella cheese, divided
  • 2 cans cream of mushroom soup
  • 1 ½ cups milk
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1 package frozen spinach
  • 1 egg
  • 15 oz. carton Ricotta cheese
  • 12 lasagna noodles, cooked and drained
  • 2 cups leftover turkey, diced
  • ½ cup Parmesan cheese

Reserve 2/3 cup of mozzarella for top layer. In medium bowl, combine soup, milk, nutmeg, and cayenne; set aside. In another medium bowl, combine thawed and chopped spinach, egg, and ricotta; mix well.
In bottom of greased 9 X 13 baking dish, spread ½ cup soup mixture. Arrange 4 lasagna noodles on mixture. Top with 1/3 remaining soup mixture, ½ of spinach mixture, ½ remaining mozzarella, and ½ of the turkey. Repeat, ending with remaining noodles, soup mixture, reserved 2/3 cup mozzarella, and Parmesan cheese.
Bake at 350º for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

Ham and Swiss Chicken Casserole

by Dorothy Witmer, Taste of Home ©

  • 2 eggs
  • 2 cups milk, divided
  • ½ cup butter, melted
  • ½ cup chopped celery
  • 1 teaspoon finely chopped onion
  • 8 slices bread, cubed
  • 12 thin slices deli ham, rolled up
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2-½ cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

In a large bowl, whisk eggs and 1-½ cups milk. Stir in the butter, celery and onion. Stir in bread crumbs. Place half of the mixture in a greased 3-qt. slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once. Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160º. Yield: 6 servings.

HAM ROLLS WITH CHEESE SAUCE

by Daniela Shriner, 2004 Dairy Princess

  • 1 recipe biscuit dough
  • 3 cups cooked chopped or ground ham
  • 3 Tbs. prepared mustard
  • 3 Tbs. butter, melted

Make biscuit recipe according to directions on package. Roll out 3/4 inch thick in a 16 inch square. Combine ham, mustard, and butter and spread over dough. Roll up jellyroll fashion and cut into 16 – 1 inch slices. Place cut side down in greased 9 inch square pan. Bake at 450º for 15-20 minutes. Serve hot with cheese sauce.

SAUCE

  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 cup milk
  • 3/4 cup grated Cheddar cheese
  • salt, pepper, cayenne to taste

While the ham roll is baking, melt butter in a small saucepan over low heat. stir in flour and cook slowly while stirring for two minutes – don’t let it brown. Stir in milk and seasonings, and cook till almost boiling. Remove from heat and stir in cheese till smooth.
Remove ham rolls from oven when done, then pour sauce over all. Serves 5.

SPAGHETTI PIE

by Amy Paul Brant, 1995 Dairy Princess

  • 6 oz. spaghetti
  • 2 Tbs butter
  • 2 eggs, beaten
  • ½ cup grated Parmesan cheese
  • 1 cup cottage cheese
  • 1 pound ground beef
  • ½ cup onions, chopped
  • 1 sweet red pepper, chopped
  • 8 oz. can tomatoes, with liquid
  • 1 6 oz. can tomato paste
  • 1 tsp sugar
  • 1 tsp oregano
  • ½ tsp garlic salt
  • ½ cup shredded Mozzarella cheese

Cook spaghetti according to package directions; drain and place in a bowl. Add butter, eggs, and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10 inch deep dish pie pan. Spoon cottage cheese into crust, and set aside. In a skillet, brown the beef, onion, and pepper until beef is no longer pink; drain. Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt. Spoon mixture over the cottage cheese. Bake uncovered in a 350º oven for 20 minutes. Sprinkle with mozzarella cheese and return to oven for 5 minutes more, until cheese is melted and lightly brown. Cut into wedges. Serves 4.

MAC 'N CHEESE 'N CHICKEN
  • ½ cup chopped onion
  • 3 tablespoons butter, melted
  • 1 can cream of chicken soup
  • 1 can tomato soup
  • 2 cups shredded cheddar cheese, divided
  • 1 cup milk
  • 3 ½ cups chopped cooked chicken
  • 2 ½ cups cooked macaroni
  • salt
  • pepper
  • ¼ cup cracker crumbs orseasoned bread crumbs

In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.

QUICK CHEESY CHILI
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 can (15 oz.) kidney beans, rinsed
  • 1 can (14 oz.) chicken broth
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 tsp. chili powder
  • 1 cup shredded sharp cheddar cheese, divided

Bring all ingredients except the cheese to boil in medium (2 quart) saucepan. Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese. Ladle into bowls and top with remaining cheese. For an extra taste, add a dollop of sour cream to each.

SPINACH QUICHE
  • 9 inch unbaked pie shell
  • 1 onion, chopped
  • 2 Tbs. butter
  • 6 slices of bacon, cooked, drained, and crumbled
  • 1- 10 oz. pkg. frozen spinach, thawed
  • 1 ½ cup (about ½ lb.) Swiss cheese, chopped
  • 3 eggs
  • 1 cup half n’ half
  • salt, pepper

Lightly saute onion in the butter till transparent. In a 2 quart bowl, combine eggs, half n’ half, salt and pepper to taste, beating well. Stir in bacon, spinach and cheese. Pour into the unbaked pie shell and bake at 350 degrees for 45 minutes or until set. Serve at once.

Meatless Bread and Cheese Meatballs

Sauce:

  • 3 Tbs olive oil 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 – 26 oz. can chopped tomatoes
  • ¼ cup chopped fresh basil
  • salt and pepper
  • hot pepper flakes (optional)

Bread And Cheese Balls:

  • 8 oz. grated hard cheese (Pecorino or Parmesan)
  • 8 oz. stale bread
  • 1 garlic clove
  • 5 eggs
  • ¼ cup fresh parsley
  • pinch of cracked black pepper

To make the sauce, heat the oil in a large heavy bottomed saucepan. Add the onion, and cook over medium heat until tender, about 4 minutes, then add the garlic and cook another minute or two until fragrant. Add the tomatoes and basil, mix well, and season with salt, pepper, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes. After 20 minutes, add an additional cup of water to your sauce and mix well.
While the sauce is simmering start your “meatballs”. In a food processor, pulse the bread and garlic until you have created coarse crumbs. Add the cheese and parsley and pulse briefly until mixed. Empty the bread mixture into a bowl, and begin to add one egg at a time using as many eggs as needed until you have created a mixture that is still very moist, but is firm enough to handle. Using your hands (moisten with water if necessary), form small egg sized balls and drop carefully into the sauce. Continue to use up the remaining bread mixture making as many balls as you can. Simmer on low heat for 15 minutes, then gently turn the meatballs over. Simmer another 10 minutes, adding additional water if the sauce begins to thicken too much. To serve, place a large spoonful of sauce in each of 4 bowls, and then add three meatballs on top. Offer grated cheese at the table.

PASTA AND SAUSAGE
  • 2 cups pasta (your favorite – ziti, penne, macaroni) uncooked
  • 1 lb. smoked sausage
  • 1 ½ cups milk
  • 1 can cream of chicken soup
  • 1 cup Mozzarella cheese, shredded
  • 1 cup frozen peas or green beans

Cook pasta according to directions. Cut up the sausage in ½ inch slices. In a large skillet, brown sausage over medium heat for 5 minutes, till lightly browned. In a large bowl, combine the milk and soup. Stir in ½ cup of the cheese, vegetables, and sausage. Drain pasta and add to the mix. Pour the mixture into a greased 13 X 9 inch casserole. Cover with foil or the glass lid, and bake at 375° for 25-30 minutes. Remove the cover and sprinkle with the remaining cheese, and bake 3-5 minutes longer. Serves 3-4.