Canfield woman’s recipe wins $200

CANFIELD — Judges favored Delight Orzechowski’s Exposed Mountain Delights in the Family Friendly Food contest held by Hidden Valley Ranch at the Canfield Fair this week. Orzechowski, of Canfield, picked up the $200 top prize for her recipe.

Other winners were Judy Zagotti of New Springfield, winner of $100 for her Chicken BLT Cups, and James Connelly of Niles, who picked up $50 for his Smoked Salmon Puff Appetizers.

The recipes

EXPOSED MOUNTAIN DELIGHTS

10peppers (a mix of sweet and hot banana peppers and poblano peppers)

1 pound each of Jimmy Dean regular and Bob Evans Sage sausage

2 frozen hamburger or hot dog buns (crumbled)

2 packets (1 ounce each) of Hidden Valley Ranch Seasoning Mix

2 cups (16 ounces) shredded Mexican blend cheese

2 tablespoons parsley

2 teaspoons thyme

Halve the peppers lengthwise, remove stem ends and seeds.

Brown sausage and drain off grease.

In a mixing bowl add sausage, crumbled bread, 2 packets of Hidden Valley Ranch Seasoning mix, parsley and thyme. Mix together and stuff pepper halves.

Place on a lightly greased baking sheet and bake at 350 degrees for 15-20 minutes or until lightly browned.

Served as an appetizer; 8-10 servings.

Can be prepared the day before serving, bake and serve as above.

They also freeze well, bake frozen at 350 degrees for 20-25 minutes or until lightly browned.

CHICKEN BLT CUPS

For the dough

1 package Fleischmann’s Rapid Rise Yeast

1⁄3cup warm water

Stir together and let set for five minutes. Then, continue with the rest of the recipe.

1 cup milk (heated)

2 tablespoons oil

2 tablespoons sugar

2 tablespoons salt

2 tablespoons dry Hidden Valley Ranch Seasoning Mix

Combine in large mixer bowl.

Add yeast mixture and mix. Add gradually, 3-1⁄2 cups flour, mixing well, approximately five minutes. (If you have a mixer with a dough hook, use it now). Allow dough to rise approximately 1⁄2 hour.

Pinch off 1⁄2 cup dough and shape over inverted greased muffin tins to form “cups”. (You may also use two pizza pans in place of muffin pans).

Bake at 350 degrees until done, but not brown (approximately 15 minutes for cups, and 20-25 minutes for pizza pans). Remove cups from muffin pans and allow to cool.

Filling

2 cups cooked, diced chicken

2 cups diced tomatoes (fresh or drained canned ones)

1 cup Hidden Valley Ranch Seasoning Mix (follow recipe for dressing on back of package)

1⁄2 cup cooked, crumbled bacon

1⁄4 teaspoon salt (optional) (may be heated at this point before adding topping)

Mix together and fill cups 3⁄4 full, or top pizza dough.

Toppings

Shredded lettuce

Diced tomatoes

Serves: 12-15 cups or two 12-inch pizzas.

Serve with fresh vegetables and Hidden Valley Ranch dip.

HIDDEN VALLEY SMOKED SALMON PUFF APPETIZER

Puffs

1 cup water

1 stick (4 ounces) unsalted butter

1 cup all-purpose flour

1 ounce (approx. 3 tablespoons) dry Hidden Valley Ranch Seasoning mix

4 large eggs

2 tablespoons poppy seeds

Filling:

3 to 4 ounces sliced smoked salmon

1 (8-ounce) package of cream cheese (softened)

6 tablespoon sour cream

1 small clove of garlic minced

1 ounce (approx. 3 tablespoons) dry Hidden Valley Ranch Seasoning mix

Tabasco sauce (to taste)

Make the Puffs: Preheat the oven to 400 degrees. Use non-stick silicone baking pads or lightly grease 2 large rimmed baking sheets.

In a medium saucepan, bring the water and butter to a boil. Off the heat, add the flour and seasoning mix, using a wooden spoon, stir vigorously until combined. Scrape the mixture from the sides of the pan, and using a whisk or hand-held electric mixer, beat at medium speed and add eggs one at a time, beating well after each addition, until the mixture is a thick, smooth and shiny dough.

Transfer the dough to a pastry bag fitted with a 1⁄2-inch plain or slightly fluted tip. You can also use a 1⁄2 tablespoon. Pipe 1 to 11⁄2 inch mounds onto the prepared baking sheets about 3⁄4-inch apart. Sprinkle the tops with poppy seeds and bake for 20 to 30 minutes shifting the pans half-way and then every ten minutes, until the puffs are risen and golden. Transfer to a rack and cool completely.

Meanwhile, make the filling: In a large bowl, combine the salmon with the cream cheese, sour cream, dry ranch dressing, and garlic. (You can also substitute the salmon and garlic with vacuum packed tuna or chicken and minced onion.) Transfer from bowl to food processor and process until smooth; season with Tabasco to taste. If too runny, chill in refrigerator. Transfer the filling to a pastry bag with a 1⁄4-inch plain tip. Poke the puffs at the bottom or at a tender side and fill the puffs or cut off the tops and spoon filling into puffs. Transfer to a serving plate and serve right away.

Yield: 10-12 servings or 3-4 puffs per serving.