Millie Slaven’s Beef Stroganoff
1½ loaf of cooked beef
1 pack of noodles (or you can make your own with 3 cups of flour and 4 eggs. Mix well and pour eggs onto flour, roll out and cut)
1 large can of beef broth or use what you cook beef in
1 small can of mushroom
1 cup of sour cream
1 pack of beef stroganoff mix
1 can of mushroom soup.
Cook beef, save broth then add mushroom, sour cream, stroganoff mix noodles and cook until noodles are done.
Nina Jones’ Ricotta Cheese Cakes
For the crust:
1 cup of graham cracker crumbs
4 tablespoons of unsalted butter, melted
3 cups Splenda granulated.
For the filling:
12 ounces of reduced fat cream cheese
1 cup part of skim ricotta cheese
1/2 a cup of Splenda granulated
1/2 cup egg substitute
2 tablespoons of unsalted butter, melted
2 tablespoons of fresh orange juice, 1 tablespoon of grated orange zest, 1 tablespoon of fresh lemon juice and 1½ table spoon of vanilla.
Mix the crust ingredients and divide between 20 lined cupcakes in a cupcake pan.
Mix together cream cheese, ricotta, Splenda, egg substitute, melted butter, orange juice, orange zest, lemon juice and vanilla. Divide the filling into the 20 cupcakes in the cupcake pan, bake at 350 degrees for 15 minutes. Refrigerate for at least two hours and garnish with strawberries. Serving size is two cheesecakes.
A day after her chicken casserole won the best poultry contest, Millie Slaven won another competition.
Slaven won the blue ribbon for the beef competition at the Clark County Fair’s Dish of the Day contest Wednesday, July 25. The winning dish was beef stroganoff.
For Slaven, winning twice this week is significant after she stopped competing for a few years because of health problems.
“I’ve been sick for a couple of years and I haven’t really participated like I should,” Slaven said. “I had my second gallbladder out and then this year I had cancer surgery so I’m really getting back into it and I’m really excited about it.”
Slaven also won first place in a deer competition with venison meat in 2004.
The second place winner was Deborah Holland’s country fried steak with gravy; third place was Kara Francis’ hot and sloppy joes; fourth place went to Angie Moreland’s meat loaf surprise and fifth place went to Patt Howard’s beef topped bean enchiladas.
The diabetic dessert competition had only ten competitors and created a challenge for the competitors as they had to meet certain calorie and carbohydrate requirements. First-place winner Nina Jones said her ricotta cheese cake won because of the ingredients.
“Sometimes things in the diabetic dishes aren’t as sweet because you have to use a substitute sugar,” Jones said. “The [dish] I made actually had orange juice in it, lemon juice and some orange zest peels so I think those extra flavors maybe gave it a little more pop.”
Jones said it was important to enter the contest as a borderline diabetic to learn how to make healthy dishes.
Second place went to Kathy Wilt’s fig pumpkin cheesecake; the third-place winner was Robyn Barnhart’s thumbprint cookies; fourth place was Brenda Doughman’s strawberry slush and fifth place was Linda Graham’s nutty carrot cake bars.
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