Great summer dairy treats

By MARGARET HOBBS / Staff Reporter for the Southern Standard

Winners in the recipe contest are, first row from left, Brenda Woodlee, Brennan Lytle, Lauren Lytle and Kimberelene Colagione. At back, Sherry Burnett, Linda Beechum, Tammie Gribble and Tressa Moore. (Margaret Hobbs photos)

Kimberlene Colangione’s Ham and Corn Chowder
2-3 cups cubed ham
2 15 ounce cans kernel corn
1 12-ounce can evaporated milk
2 cups milk
1 large onion, chopped
1 tablespoons butter
3 cups chicken broth
4 slices American cheese
4 tablespoons flour
Saut? onion and butter. Add evaporated milk, ham, corn and chicken broth. Mix milk and flour. Add to chowder. Cook until thick on medium heat. Add cheese.

Tressa Moore’s Shrimp Casserole
1 green pepper, chopped
2 talks celery, chopped
1 onion, chopped
2 cups water
1 small can pimientos, chopped
3 pounds cooked, deveined shrimp
1 can crab meat
4 hard-cooked eggs, chopped
4 teaspoons butter
4 tablespoons four
2 cups half and half cream
1 cup shredded sharp Cheddar cheese
1/4 teaspoon pepper
2 cup cracker crumbs
Combine pepper, celery, onion and water and cook until tender; drain and add pimientos, shrimp, crab meat and eggs. Make cheese sauce by melting butter and flour, stirring constantly. Gradually add cream and cook until thick; add cheese, salt and pepper. Add sauce to shrimp mixture and put in a 3-quart casserole. Sprinkle crumbs over top and bake at 400 degrees for 15 minutes. Serves 15 people.

Linda Beechum’s Potato Ham Skillet
4 cups cubed cooked peeled potatoes
2 cups diced fully cooked ham
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese
In a large skillet, combine the potatoes, ham, mayonnaise, salt and pepper. Cook and stir over medium-low heat until heated through. Stir in cheese until melted. Yields 4 servings.

Tressa Moore’s Red Velvet Cake
with Vanilla Cream Cheese Frosting
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 ounce red food color
2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons vanilla extract
1 pound box confectioners sugar
Preheat oven to 350 degrees. Sift together flour, cocoa, baking soda and salt, set aside. Cream butter and sugar 5 to 7 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture. Do not over mix.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack.
For frosting: Beat cream cheese, butter and sour cream in a medium bowl. Add remaining ingredients and mix until smooth. Cool cake completely before frosting. Makes 16 servings.

Kimberlene Colangione’s Chocolate Marble Cheesecake and Raspberry Sauce
24 chocolate/chocolate cream cookies, crushed
3 8-ounce package cream cheese, room temperature
1 cup sugar
3 tablespoons all purpose flour
1 teaspoon vanilla extract
3/4 cup sour cream
3 slightly beaten eggs
1 recipe raspberry sauce
5 ounce semi sweet chocolate
Place a circle of parchment paper in 8 or 9 inch spring-form pan. Press cookie crumbs onto bottom and up sides. Beat cream cheese, sugar, flour and vanilla with a mixer. Stir in eggs. Fold in sour cream. Melt chocolate. Pour 1/2 of cheesecake filling into prepared pan. Mix melted chocolate into remaining filling. Pour over filling in pan. Use narrow spatula to gently swirl the fillings.
Bake in 375 degree oven 40-45 minutes (8″ pan) or 35 minutes (9″ pan). Completely cool, refrigerate until firm, then remove. Drizzle with raspberry sauce.
Raspberry Sauce
Place 3 cups raspberries in blender and blend until smooth. Press berries through a fine mesh sieve. Discard seeds. Place berries, 1/3 cup sugar and 1 teaspoon cornstarch in pan. Cook and stir until bubbly.

Tammie Gribble’s Southern Cornbread Salad
1 8 1/2-ounce package cornbread muffin mix
8 ounce sour cream
3 large tomatoes chopped
2 16-ounce cans pinto beans, drained
2 cups shredded cheddar cheese
8-10 bacon slices, cooked and crumbled
1 package ranch style dressing mix
1 cup mayonnaise
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup chopped sweet onions
2 15-ounce cans whole kernel corn, drained
Bake cornbread according to directions and cool. Mix together dressing mix, sour cream and mayonnaise and set aside. Combine tomatoes, peppers and onions toss gently. Crumble half the cornbread into a clear serving bowl top with half each of beans, tomato mix, cheese, bacon, corn and dressing mix, repeat layers. Cover and chill for at least 3-4 hours. Serves 8 to 10.

Sherry Burnett’s Pasta Salad
1/2 16-ounce box pasta
1/3 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons sweet pickle relish
1/4 teaspoon ground pepper
1/8 teaspoon hot pepper sauce
4 ounces Cheddar cheese
1/4 onion, chopped
1/8 teaspoon paprika
Cook pasta according to package directions. Drain. Immediately rinse wit h cold water, rain well, Meanwhile, whisk together the mayonnaise, vinegar, relish, pepper ad pepper sauce in a small bowl; set aside in refrigerator to chill.
Combine the cooled pasta, ham, cheese and onions in a large bowl. Stir in mayonnaise mixture just before serving. Garnish with paprika.

Brenda Woodlee’s Banana Strawberry Surprise
2 chocolate peanut butter ice cream popsicles
18 ounce strawberry cream cheese
Real Seal whipped cream (1 can)
5-6 fresh strawberries, sliced
1-2 bananas, sliced
1 graham cracker crust
Mix ice cream, cream cheese and whipped cream in crust. Add sliced strawberry and bananas. Serve immediately or refrigerate.