Sometimes all it takes to enjoy a meal is a quiet little table, maybe a good friend sitting across from you. Your favorite dish, a little glass of wine and perhaps a dessert. The evening is complete. If you’re at the Clark County Fair any evening, there’s a meal of large proportions. Lots of good friends to share with. Favorite dishes, bottles of water instead of wine, lots of desserts to choose from. The best dishes from across the county and a lot of laughter and kibitzing.

With that said, here are some of the top winners. Look for more next week.

All Recipes are written as they were submitted to the contests. Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it.

Hors d’oeuvres

Cally Jones

Sweet Chicken Bacon Wraps

  • 1 ½ lbs. boneless skinless chicken breasts
  • 1 pkg. (one pound) sliced bacon
  • ¾ cup firmly packed brown sugar
  • 2 tablespoons chili powder
Preheat oven to 350 degrees. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at 350 degrees for 30 to 35 minutes, or until bacon is crisp.

Poultry

Tina Miller

Lisa’s Baked Chicken

  • 1 cup honey
  • 2/3 cup Dijon mustard
  • ½ to 1 teaspoon lemon juice
  • 6 boneless, skinless chicken breast halves
  • 6 slices bacon, partially cooked
  • 8 oz. shredded cheddar cheese
Mix honey, mustard and lemon juice together. Reserve ½ cup of marinade. Place chicken breasts in a bowl or zip lock plastic bag. Pour remaining marinade mixture over chicken breasts. Cover and refrigerate for 4 hours. Drain and discard marinade.
Place chicken in a 9-13-2-linch baking dish. Pour the ½ cup reserved marinade over chicken. Top with shredded cheese and bacon. Bake at 350 degrees for 30 minutes or until chicken is no longer pink.

Vegetable

Elissa Hensley

Loaded Cauliflower

  • 1 large head cauliflower
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup crispy, crumbled bacon
  • 1 cup shredded cheddar cheese
Cut out stem and core from cauliflower, and cut the cauliflower into small pieces. Cook in large pot of boiling salted water until cauliflower is tender but not overly soft. Drain well.
Mix together mayonnaise, sour cream, ¾ cup of the cheddar cheese and most of the crumbled bacon in large bowl. Add cauliflower and mix well. Spread evenly in a glass casserole dish. Sprinkle with rest of cheese and bacon. Bake at 350 degrees for 30-35 minutes or until hot and bubbly.

Soup

Robyn Barnhart

Cheddar Ham Chowder

  • 3 cups water
  • 3 cups cubed peeled potatoes
  • 1 cup sliced carrots
  • ½ teaspoon salt
  • 1 teaspoon marjoram
  • 1 teaspoon tarragon
  • ¼ teaspoon pepper
  • 1 tablespoon chopped garlic
  • ¼ cup chopped onion
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups sharp shredded cheddar cheese
  • 1 cup corn
  • 1 ½ - 2 cups cubed, fully cooked ham
  • ½ teaspoon hot sauce
In large saucepan, bring water, potatoes and carrots to a boil. Reduce heat; add salt, marjoram, tarragon, garlic and pepper. Cover and simmer for 8-10 minutes until vegetables are just tender. Remove from heat; do not drain. Set aside.
In medium saucepan, melt butter with chopped onion. Blend in flour. Add milk; cook and stir until thickened and bubbly. Remove from heat. Add cheese and stir until melted. Stir cheese mixture into undrained vegetables. Return soup to low heat and add corn, ham and hot sauce. Stir occasionally until heated through. Do not let boil.

Raspberry

Deborah Holland

Raspberry Streusel Coffee Cake

  • 3 ½ cups unsweetened raspberries
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 ¼ cups sugar
  • 1/3 cup cornstarch
Batter:
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 2 egg, lightly beaten
  • 1 cup (8 oz.) sour cream
  • 1 teaspoon vanilla
Topping:
  • ½ cup flour
  • ½ cup sugar
  • ¼ cup butter, softened
  • ½ cup chopped pecans
Glaze:
  • ½ cup confectioners’ sugar
  • 2 teaspoons 2% milk
  • ½ teaspoon vanilla
In large saucepan, cook berries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch, stir it into the fruit mixture. Bring to boil, cook and stir for 2 minutes or until thickened. Cool.
In large bowl, combine flour, sugar, baking powder and soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla. Batter will be stiff.
Spread half of batter into a greased 9x13-inch baking dish, spread raspberry filling over batter. Spoon remaining batter over filling. Combine the topping ingredients. Sprinkle over top of batter.
Bake at 350 degrees for 40-45 minutes or until golden brown. Combine glaze ingredients, drizzle over warm cake. Serves 12-16.

Woeber Product

Deborah Holland

Potato & Onion Casserole

  • 6 cups potatoes, sliced
  • ¼ cup Woeber’s Mustard
  • ½ cup flour
  • 3 ½ cups milk
  • 1 teaspoon salt
  • ½ cup cream of mushroom soup
  • 2 cans tuna, drained
  • 1 cup onions, thinly sliced
Bring a large pot of salted water to boil. Add potatoes, cook until tender but firm. Drain. Preheat oven to 300 degrees.
In another pan, combine mustard, flour, milk, salt and soup. Mix well and heat till thick.
Starting with potatoes, arrange potatoes, tuna and onions in alternating layers in a 9x13 greased baking dish. Pour the mustard sauce over the top.
Bake in preheated oven for 1 hour or until bubbly.
First Group 2x2
First Group 2x2
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