Canfield Fair: What's scheduled

The judges chose three winners in the Hidden Valley Ranch "Family Friendly Food" contest at the Canfield Fair on Wednesday.
Dorothy Guzman, of North Jackson, took first place with her Ranch Potato Soup. Angela Brose, of Canfield, placed second with Chinese Chicken Dippers, while Sarah Barbee, of Salem, placed third with Zippy Wings and Celery.
Here are the winning recipes.
2 pounds potatoes, peeled, cooked and cubed
2/3 cup butter or margarine
2 packages Hidden Valley Ranch Salad Dressing & amp; Seasoning Mix
2/3 cup flour
6 cups milk
1 cup sour cream (8 oz.)
1/4 cup chopped green onions
5 strips bacon cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup mushrooms, saut & eacute;ed
In large stockpot, melt butter, stir in flour and ranch mix until smooth. Gradually add milk. Bring to boil, simmer and stir about 2 minutes or until thickened. Remove from heat whisk in sour cream. Add cubed potatoes, green onions and mushrooms.
Garnish with crumbled bacon and cheddar cheese.
Yield: approximately 10 servings.
2 packages cream cheese, softened
3/4 cup butter softened
21/2 cups flour
1/2 teaspoon salt
2 cups cooked shredded chicken
1 (15-ounce) container of ricotta cheese
1 package mixed frozen vegetables with cheese, cooked and chopped fine
1 cup any mix of cheese (feta, parmesan, etc)
1 package Hidden Valley Ranch Seasoning Mix
Salt to taste
Egg whites (to brush edges of dough)
Sift flour and salt, set aside. Mix cream cheese and butter until smooth. Add flour mixture. Knead dough about 8-10 times, dust with flour and refrigerate for 2 hours. Combine all filling ingredients. Roll dough to 1/8 inch thickness and cut with a circular cutter. Put 1 tablespoon of the filling in dough circle, brush edges with egg white, fold over and seal. Prick tops with fork. Bake at 400 degrees for 10-12 minutes.
Serve with dipping sauces: Marinara sauce, Hidden Valley Ranch Dip, salsa with cheese.
Hint: Kids will eat anything that requires dipping, including the hidden veggies. So the more sauces, the better.
Note: Can substitute crescent roll dough and canned chicken to save time.
3 pounds chicken wingettes (wing dings)
1 cup buttermilk
3/4 cup Louisiana style hot sauce
1 tablespoon Hidden Valley Ranch Seasoning Mix
1 teaspoon paprika
1 package Hidden Valley Ranch Seasoning Mix
1 tablespoon Hidden Valley Ranch Seasoning Mix
1/2 cup mayonnaise
1/2 cup sour cream
Combine buttermilk, hot sauce and ranch seasoning mix in a gallon-size plastic storage bag. Add the wing sections and marinate at least 6 hours.
Preheat oven to 350 degrees.
Line up wings evenly on a greased cooling rack set over a baking sheet. Combine one packet of Hidden Valley Ranch Seasoning Mix with 1 teaspoon of paprika. Sprinkle this evenly over all the wings. Bake for 40-50 minutes uncovered.
To serve: Mix 1 tablespoon Hidden Valley Ranch Seasoning Mix with 1/2 cup mayonnaise and 1/2 sour cream. Cut up a generous portion of celery stalks. Arrange wings and celery on a platter with dip and serve.
Yields about 30 wing sections. Serves 6 appetizer servings of 5 wings each.

Don't Miss a Story

Sign up for our newsletter to receive daily news directly in your inbox.