Combine first 6 ingredients; shape into balls and brown well in 3 Tbs BUTTER. Remove balls from pan. Add remaining 3 Tbs BUTTER and blend in flour, salt, and sugar. Add BUTTERMILK and mustard, stirring constantly until it thickens, over low heat. Return meatballs to sauce and simmer about 20 minutes. Serve over mashed potatoes.
Mix all ingredients together in a large bowl. Layer potatoes and mixture, ending with mixture layer on top. Top with crumbled potato chips. Bake at 350º for ½ hour.
Cook and drain noodles. Brown ground beef and onions; drain off fat. Add the sauces and optional ingredients to the meat ands simmer well. In the crockpot, layer twice: noodles, meat sauce, cheddar CHEESE, mozzarella CHEESE, and pepperoni. Turn crock pot on low and serve when the CHEESE is melted, or set on HIGH for approximately 30 minutes.
Or layer in a 9" X 13" baking dish and bake in a 350º oven for 20 minutes or until CHEESE is melted. Serves 12.
by Melissa Ann DeHart, Butler County Dairy Princess 2011
Lightly brown chicken pieces in oil in a large skillet. Add ¼ cup of the scallions to the skillet and cook with the chicken for about 2 minutes, then turn off the heat. In a blender or food processor, combine tomatoes, buttermilk, dill, sugar, salt, pepper, and hot sauce. Puree the mixture until it is smooth. Pour sauce over the chicken, add minced basil, and bring contents of the skillet to a boil. Reduce heat, cover the pan, and simmer the chicken for about 20 minutes, or until tender. Stir in the YOGURT and PARMESAN CHEESE and heat the chicken until the sauce is very hot, but not boiling.
Serve chicken garnished with the remaining ¼ cup scallions and the parsley. Serve with White rice and broccoli; or Mashed potatoes and green beans; Wild rice and a garden salad and . . . Fresh bread or biscuits.
Makes 4 to 5 servings.
Simmer together the beef, onion, garlic, tomato sauce, salt, and pepper. Mix the cooked noodles, SOUR CREAM, COTTAGE CHEESE, parsley, and carrots. Layer the noodle mixture alternately with the sauce in a greased 4 quart baking dish. Sprinkle with the shredded CHEDDAR CHEESE. Bake at 350º F for 45 minutes, or until bubbly and the CHEESE has melted. Serves 6-8.