Hidden Valley Ranch Florentine Stuffed Shells wins blue ribbon at the State Fair

RALEIGH – Janice Wolfe of Fuquay-Varina won first place and $200 in the Hidden Valley The Original Ranch “Family Friendly Food” Contest for her Hidden Valley Ranch Florentine Stuffed Shells recipe. Felice Bogus of Raleigh won second place and $100 with her Chiles Rellenos Ranch-Style recipe, and Amanda Boury of Raleigh won third place and $50 for her Special Dinner Potatoes.

Each winner received an apron, ribbon and award certificate. Judging was based on taste appeal, all family appeal, ease of preparation and appearance.

The winning recipe follows:

Hidden Valley Ranch Florentine Stuffed Shells

12 jumbo pasta shells
1 cup cooked spinach (drained)
1 cup grated sharp cheese
1 cup sour cream
½ cup cream of mushroom soup
2 tablespoons Hidden Valley Salad Dressing and Seasoning Mix
1 teaspoon soy sauce
1 cup cooked chicken (diced)
½ cup sautéed mushrooms
¼ teaspoon nutmeg
½ cup chopped pecan
¼ cup grated cheese (sharp)

Sauce:

½ cup milk
½ cup mayonnaise
2 tablespoons Hidden Valley Salad Dressing and Seasoning Mix

Cook pasta shells (12-15 minutes). Drain and cool. Mix cheese, sour cream, soup, Ranch dressing, soy sauce, chicken and sautéed mushrooms. Mix well. Spoon 2 tablespoons of filling in each shell. Spray baking dish and arrange filled shells in dish. Pour mixed sauce over shells; sprinkle pecans and cheese over shell; dust with nutmeg. Bake 350 degrees for 10 minutes covered and 10 minutes uncovered. Serves four.

-lpm-

Chiles Rellenos Ranch-Style
Second Place: Felice Bogus

12 green chiles, roasted and peeled
3 cup shredded cooked chicken
1 cup enchilada sauce
1 cup shredded Monterey Jack cheese
½ pound queso fresco
2/3 cup half-and-half
1 clove garlic, peeled and smashed
1 packet Hidden Valley The Original Ranch Salad Dressing and Seasoning Mix

Preheat oven to 350°

Carefully slit each chile and remove the seeds. Mix together chicken, enchilada sauce, and Monterey Jack cheese. Stuff the chiles with the chicken mixture and place in a 9 x 13-inch baking dish. Bake for 20 - 30 minutes, until fully heated through.

Place queso fresco, half-and-half, garlic and Hidden Valley The Original Ranch Salad Dressing and Seasoning Mix in a food processor and pulse until thoroughly combined and smooth. Slowly add additional half-and-half if the sauce is too thick. Warm sauce gently over a low heat until the sauce is hot.

Place three chiles on each plate and top with the queso-ranch sauce. Serves 4

Special Dinner Potatoes
Third Place: Amanda Boury

1 cup whipping cream
4 ounce cream cheese
1 packet Hidden Valley Ranch dressing mix
3 pounds of red potatoes, unpeeled and thinly sliced
½ onion, sliced

Preheat oven to 400 degrees. Heat first 3 ingredients until cheese melts and mixture is smooth
Arrange 1/2 of the potatoes and onion slices in a greased 9-inch by 13-inch pan overlapping. Pour 1/2 of the cheese mixture over the potatoes and onions and repeat.
Bake for 1 hour until golden brown and tender.