[NFBOH-Cleveland] Ohio Affiliate Recipes by our Illustrious Chefs

Wed Dec 21 23:23:45 UTC 2022

Ohio,

Here are the recipes from the Ohio Chefs:

They are below and attached!

Enjoy!

Diane McGeorge’s Fudge

By: Chef, Barbara Pierce

            Once I found this recipe, I have never made any other kind of
fudge. I suppose that, if you put your mind to it, you could make it fail,
but mostly it is failsafe.

Ingredients:

4 1/2 cups sugar

1 stick margarine

1 large can (about 13 ounces) evaporated milk

12 ounces chocolate chips

1 8-ounce Hershey bar

1 7-ounce jar marshmallow cream or same amount miniature marshmallows

1 teaspoon vanilla extract

Chopped nuts, optional

            In large, heavy pan combine evaporated milk, margarine, and
sugar. Bring to a boil, stirring pretty steadily. Reduce heat so that
mixture very gently boils and stir frequently, cooking for 4 1/2 minutes.
Remove pan from heat. Add chocolate chips, marshmallow cream, Hershey bar
broken into pieces, nuts, and vanilla. Stir with wooden spoon until
chocolate is completely melted and everything is well combined. Pour fudge
into generously buttered 13-by-9-inch pan. Cool to room temperature. Cut in
pieces before chilling. Remove from pan and store tightly covered in
refrigerator. Makes five pounds

///

Delicious and Simple Rum Cake

By: Chef, Cheryl Fields

Ingredients:

½ cup chopped walnuts or pecans
1 box yellow cake mix--brand name cake mix performs the best. (Try spice or
chocolate for a change, very good and tasty.)
1/2 cup rum (Experiment with different flavors of rum; choose your
favorite.)
4 large eggs
1/ 2 cup water
1/2 cup vegetable oil (Do not substitute other oils. It will affect the
taste of cake.)
1 3.5 ounce package instant vanilla pudding mix, brand name mixes perform
best (When using other flavors of cake mix, try lemon or chocolate pudding
mix.)
Glaze Ingredients:
1/2 cup butter, no substitutions
1/8 cup water
1/2 cup white sugar
1/4 cup rum--again choose your favorite flavor

Directions:

Position oven rack in center and Pre-heat to three hundred fifty degrees
(350)

Combine all ingredients, except rum and nuts, in large bowl and mix on
medium setting thoroughly

Add rum, gently stir or use mixer on low speed and set bowl aside

Spray large Bundt pan with vegetable oil.

Sprinkle nuts in bottom of Bundt pan

Gently pour cake batter into pan and scrape sides

Place pan in center of rack of pre-heated oven (do not skip pre-heating
oven, will effect cooking time and possibly quality of

cake)

and bake for one hour or until toothpick inserted into cake comes out clean
Remove cake from oven and place on wire wrack to cool

Prepare glaze:

Combine sugar, water and butter in a sauce pan, bring to a boil, stirring
constantly

Remove from heat and add rum

///

Chicken broccoli casserole 

By: Chef, Delcenia Brown

Ingredients 

2 halves Boneless skinless chicken breast 

(Depending size of pan) 2 bag of frozen Broccoli  florettes (enough to cover
bottom of pan)

1 block of each Colby jack cheese and cheddar cheese  sliced (whatever you
prefer sharp or medium)

1 canned Cream of mushrooms soup

Milk

Bacon bits 

Directions 

First wash and cut chicken breast into bite size and cook and set to the
side. I personally prefer to cook the chicken in my low moisture pan with no
oil.  

Take the canned of cream of mushroom soup and pour into a small bowl and
fill the empty can with milk to get the rest of the soup out of can and put
milk into the bowl with the cream of mushroom and stir. (you are mixing milk
with the cream of mushroom soup) and set to the side. 

To assemble: 

In an aluminum pan or casserole dish  place the broccoli on the bottom of
pan. Next place cooked chicken pieces on top of broccoli. Now add the sliced
cheese on top of the chicken. Then pour the cream of mushroom mixture on
top. Of cheese. Now sprinkle bacon bits on top. Place pan in 400 degree oven
for 45 minutes. (could take an hour depending on oven and how much milk you
put into the mixture. 

///

Banana Pudding

By: Chef, Eric Duffy

Here are the directions.

1 (5 ounce) package instant vanilla pudding mix

2 cups cold milk

1 (14 ounce) can sweetened condensed milk

1 tablespoon vanilla extract

1 (12 ounce) container frozen whipped topping, thawed Reddi-wip®

15 calories of real cream

Cool Whip Whipped Topping Regular

1 (16 ounce) package vanilla wafers

14 bananas sliced

In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in
condensed milk until smooth. Stir in vanilla and fold in whipped topping.
Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill
until serving.

///

Tasty Buffalo Chicken Dip

By: Chef, Candace Armstrong

PREP TIME

10

MINUTES

COOK TIME

20

MINUTES

INGREDIENTS

*	2 cups shredded cooked chicken
*	1 package (8 ounces) cream cheese, softened
*	1/2 cup
<https://www.franksredhot.com/en-us/products/franks-redhot-original-cayenne-
pepper-sauce> Frank's RedHot® Original Cayenne Pepper Hot Sauce
*	1/2 cup ranch dressing
*	1/2 cup blue cheese crumbles

DIRECTIONS

1.	PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon
into shallow 1-quart baking dish.
2.	BAKE 20 minutes or until mixture is heated through; stir.  Sprinkle
with green onions, if desired, and serve with chips, crackers and/or cut up
veggies.

///

Deviled eggs

By: Chef, Stringers

Deviled eggs can be made a million and one ways. You can substitute what you
dislike or add more of what you love. It’s an appetizer you can have a lot
of fun with. This recipe has come to be known along the east coast as Maggie
Mae’s Deviled Eggs!

Ingredients you will need:

12 Hard Boiled Eggs

Mayonnaise

Honey Mustard

Relish

Pepper

Salt

Worcestershire Sauce 

Hot Sauce

My wife will walk everyone through the making of the filling, and I will
demonstrate the Instant Pot to make the hard-boiled eggs. If you do not have
one, you can boil the eggs the old fashion way; on the stove.

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