Kathy Cook of Louisville, 1st Place, Kentucky State Fair
Jalapeno Cheese Bread
2 pkg Fleischmann's Rapid Rise Yeast 1/4 cup warm water 1 tsp sugar 1 cup evaporated milk 1/2 cup butter 1/2 cup sugar 3/4 tsp salt 3 eggs, beaten 5-6 cups all purpose flour 2 cups shredded four cheese Mexican blend 1 cup pickled jalapeno slices, drained on paper towels 1 tbsp melted butter
In small bowl, dissolve yeast and sugar in water. Combine milk, butter, sugar and salt in saucepan, stirring until butter melts and until mixture reaches 120 to 130 degrees. In mixer bowl, add yeast mixture and eggs. Gradually add 2 cups of flour, beating on medium speed of mixer until smooth and well blended. Stir in cheese, jalapenos and enough of the remaining flour to form a stiff dough. Turn dough out onto lightly floured counter top and knead for 5-10 minutes until dough is smooth and elastic. Place large mixing bowl over dough and allow to rest for 10-15 minutes. Divide dough in half and place in greased loaf pans. Cover with plastic wrap and allow to rise in warm, draft free area until doubled in size, about 1 hour. Bake at 350 degrees for about 40-45 minutes until golden brown (loaves will sound hollow when tapped). Remove from pans to wire rack and brush tops with melted butter. Best served warm. Yields two 9x5 loaves.
Hidden Valley Family Friendly Food Contest
Cindy Teale, 2nd Place, Kentucky State Fair
Sassy Seafood Pasta Salad
1 box of mafalde noodles 1 package of dry vegetable soup 3 packages of imitation crab meat 1 large package of 45-51 count shrimp (pre-cooked) 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 cup diced celery 1 purple onion
3 cups mayonnaise 1 cup of buttermilk 2 tbsp of horseradish 1 tbsp of Tabasco sauce 2 packages Hidden Valley Original Ranch Dressing Mix 2 tsp lemon juice 2 tsp garlic powder 2 tsp ground cayenne pepper
Cook pasta according to instructions on box. Dice all your peppers, celery and onions into small pieces and set aside. Place in large bowl with drained pasta. Dice your crab and shrimp into bite size pieces. Mix well. Combine your dressing mixture and add into the salad and mix well. Refrigerate at least one hour.