Taste of the Alleghenies Cook-off Recipes Making Strides and March of Dimes

Making Strides Against Breast Cancer

Recipes for the Taste of the Alleghenies Cook Off

Click here to learn more about the Making Strides Against Breast Cancer Walk.

Making Strides Cook Off Team

Amy Mearkle

Aaron Parr

Denise Schmitt

Deb Hommer

Dana Harris

Strawberry Soup

1/2 cup white wine

1/2 cup sugar

1 teaspoon grated lemon peel

2 tablespoons of lemon juice

1 pint of strawberries

Mix well in a blender. Garnish with strawberries.

Cavatelli with Prosciutto in Sun Dried Tomato Cream Sauce

prep time: 20 minutes   Serves 4

1 glove garlic, chopped

2 tablespoons of olive oil

4 thin slices of Prosciutto, cut in small pieces

1 (26oz) jar of Aunt Cindy's Sun Dried Tomato Sonata

1/2 cup of heavy cream

2 tablespoons chopped fresh Italian parsley

2 tablepsoons chopped fresh Basil

grated parmesan cheese

1 lb. frozen cavatelli

Heat oil in pan and saute garlic and prosciutto until lightly browned.  Add in jar of sauce along with heavy cream.  Simmer for 10 minutes and then add chopped parsley and basil.  Pour over cooked pasta and sprinkle with pamesan cheese.

Tres Leche Cake

Recipe Coming Soon

March of Dimes

Recipes for the Taste of the Alleghenies Cook Off 

Click here to learn more about MARCH OF DIMES. 

March of Dimes Cooking Team

Kim Fiscus

Erica Askey

Dina Morrissey

Zesty Chicken Tortilla Soup

For Soup:
1.5-2lbs. chicken breast tenders, chopped
1 tbsp. taco seasoning
1 tsp. paprika
1 tbsp. olive oil
1 lime, juiced
1 yellow onion, chopped
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
3 cloves garlic, minced
1 (4oz) can chopped green chilies
1 (29oz) can crushed tomatoes
1 quart chicken broth
2 bay leaves
½ tsp ground cayenne pepper
Dash hot sauce
1 tsp. dried cilantro
1.5 cups instant brown rice
Salt and pepper to taste throughout
For Garnish:
Thinly sliced avocado
Shredded Mexican blend cheese
Chopped green onion
¼ cup chopped fresh cilantro
Crushed tortilla chips

1. Using a Dutch oven or other large pot, sauté chopped chicken breast halves in olive oil on medium-high heat. Season with salt, pepper, paprika, and taco seasoning to taste. Sprinkle half of the juice of a lime onto chicken. Once chicken is cooked, remove from pan and shred using two forks or other method.
2. Turn heat to medium and sauté chopped onion and bell pepper, seasoned with salt and pepper to taste, until tender. Add chopped garlic and the can of green chilies during the last 1 minute of sautéing.
3. Add chicken back in with bell peppers and onion and thoroughly mix together.
4. Add quart of chicken stock and canned crushed tomatoes into the pot. Add the 2 bay leaves, cayenne pepper, dash of hot sauce, the other ½ of the juice of the lime, and the dried cilantro.
5. Turn heat to high, bring soup to a boil, then add the brown rice.
6. Turn heat to medium-low and simmer until rice is cooked and flavors meld, about 10-20 minutes.
7. Garnish each soup bowl with thinly sliced avocado, shredded cheese, chopped green onion, fresh cilantro, and crushed tortilla chips.

Cheesy Chicken Broccoli Casserole

Ingredients
2 bay leaves
4 lb. leg quarters
1 ½ C. broccoli, cooked and chopped
1 can condensed broccoli cheese soup
1 ½ C. chicken broth (from boiled chicken)
2 refrigerated dough sheets
1 C. shredded cheddar cheese
1 sleeve crackers (crumbled)
3 T. melted butter
Salt
Pepper
Cooking spray

1. Remove skin from leg quarters and boil in pot until tender.  Add salt, pepper and bay leaves when boiling.
2. When chicken is fully cooked, pull chicken off bones and set aside.  Keep 1 ½ cups of broth for recipe.
3. Prepare broccoli and chop into bite size pieces.
4. Preheat oven to 400 degrees.
5. Unroll dough sheets and place side by side into sprayed 13 x 9 pan.  Press down on dough on bottom of pan and up sides to form a thick dough shell.
6. In large bowl, whisk soup and broth.  Add broccoli and chicken. Pour on top of dough shell.
7. Evenly sprinkle cheese on top.
8. In a large bag, smash sleeve of crackers until crumbled.
9. Add melted butter to bag and mix.
10. Sprinkle cracker and butter mixture on top of cheese evenly.
11. Bake for 25 minutes until dough is light brown.

Funny Cake

For chocolate syrup:
1 ½ C. hot water
1 ½ tsp. vanilla
1 ½ C. sugar
¾ C. cocoa

For cake:
½ C. shortening
2 eggs
¼ tsp. baking soda
2 ½ tsp. baking powder
1 ½ C. sugar
2 ½ C. flour
½ tsp. salt
1 C. milk

For pie crust:
2 refrigerated pie shells
 

1. Preheat oven to 350 degrees.
2. Place pie shells in 2 9-inch pie plates.
3. Prepare syrup by boiling water and vanilla.  Add sugar and cocoa until completely dissolved.  Divide evenly into 2 and set aside.
4. Prepare cake batter by mixing all ingredients together in large bowl. Divide evenly into 2.
5. Pour cake batter into 2 pie pans.
6. Pour syrup over the cake batter evenly.
7. Bake for 30-35 minutes until crust is golden brown.