Reserve Grand - LaTara Blankenship, Watonga
Broccoli Soup
1 pkg frozen broccoli, salt and pepper, 1 can chicken broth, 1 can canned milk, 2 cups cheese, 1/2 cup onion, 1 can of chicken.
Cook frozen broccoli and drain, add rest of stuff, heat until cheese is melted.

First Place - Snack - Chelsea Clouse, Watonga
Creamy Caramel Dip
1 pkg (8 oz.) cream cheese softened
3/4 cup packed brown sugar
1 cup (8 oz.) sour cream
2 tsp vanilla extract
2 tsp lemon juice
1 cup cold milk
1 pkg 3 - 4 oz instant vanilla pudding
assorted fruit
In a mixing bowl, beat cream cheese and brown sugar until smooth, add sour cream, vanilla, lemon juice, milk and pudding mix, beat well after each addition. Cover and chill at least one hour. Serve with assorted fresh fruit.

First Place - Dessert - Ashley Clouse, Watonga
Peanut Butter Apple Dessert
1 1/2 cup graham cracker crumbs
1/2 cup packed brown sugar
1/2 cup plus 1/3 cup peanut butter (divided)
1/4 cup butter or margarine, melted
1 pkg (8 oz.) cream cheese softened
3/4 cup sugar
1 carton (16 oz.) of Cool Whip, thawed
2 cans (21 oz.) apple pie filling
3/4 cup confectioners sugar
1 tsp. cinnamon
In a bowl combine the cracker crumbs, brown sugar, 1/2 cup peanut butter and butter. Spoon half into a 3/4 qt. bowl or a 9 x 13 baking dish. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in Cool Whip, spread half over crumb mixture in dish, top with 1 can of pie filling, combine confectioners sugar, cinnamon and remaining peanut butter until crumbly, sprinkle over pie filling, repeat layers, refrigerate until serving.

First Place - Salad - Shyla Kitsa, Geary
Lettuce Layer Salad
1 head lettuce
1 cup diced celery
4 hard-cooked eggs, diced
1 10 oz. pkg. frozen peas, uncooked
1/2 cup diced green pepper
1/2 cup diced red pepper
1 medium sweet onion, diced
2 cups mayonaise
2 Tbp sugar
8 oz. sharp shredded cheese, grated
8 bacon strips, fried and crushed
Tear lettuce into bite size pieces into a 9 x 12 glass dish, layer next 5 ingredients in the order listed, spread mayonaise over all evenly, sprinkle sugar over mayonaise, garnish with cheese and bacon. Chill 8 to 12 hours.

Grand Champion - Margie Laubach
Poppy Seed Chicken
2 pkg. wild rice (cooked according to pkg.)
10 - 12 chicken breast (whole or cut up)
2 cans cream of chicken soup
1 cup sour cream
8 oz. grated montery jack cheese
1 1/2 tbsp. poppy seed

Topping: 2 rolls of Ritz crackers (crushed), 1 1/2 sticks butter, 1 1/2 tbsp. poppy seed. Put wild rice on bottom of 9 x 13 pan, layer chicken next, combine soup, sour cream, cheese and poppy seed and cover chick, add topping the last 15 minutes of bake time.

Bake 40 - 45 min. at 350 degrees, serves 10 - 12

Reserve Grand Champion - Valarie Kay Walker, OKC
Beer Cheese Dip Snack
Recipe from Hidden Valley Easy Cooking
Serves 3 cups 2 cups of shredded cheddar cheese
2 pkg. of 8 oz. each creamed cheese softened
1 pkg. 1 oz Hidden Valley Original Ranch Salad Dressing Mix
Half to 3/4 cup of beer, chopped green onion, additional cheddar cheese in medium bowl
Combine cheedar cheese, cream cheese and salad dressing mix
Gradually store in beer until mix is desired consistency
Garnish with green onions and additional cheddar cheese
Serve with pretzels or assorted fresh vegetables

First Place - Vegetables - Lynda Swann, Watonga
Swiss and Spinach Potato Patties
Prep time: 5 minutes, cook time: 12 minutes
2 cups refrigerated shredded hash browns
1 10 oz pkg frozen chopped spinach, thawed and squeezed to drain
4 oz (1 cup) swiss cheese, shredded
1 egg beaten
1 tbsp all-purpose flour
1/2 tsp. onion powder
1/4 tsp. pepper - salt to taste

Mix above well and divide evenly into 8 patties. Flatten to 1/2 inch thickness.
1 Tbsp butter and teaspoon minced garlic melted on nonstick griddle or pan. Cook over medium - high heat carefully turning once, until golden brown (6 - 8 minutes)
Serve with tomato slices and sour cream if desired. Serves 4

First Place - Salad - Margie Laubach, Okeene
Hot Chicken Salad
1 - 3 lbs. chicken cooked and diced
1/4 cup lemon juice, 1 can cream of chick soup
1 small jar of pimentos
1 1/4 cup mayonaise
3/4 cup sliced almonds toasted
1/4 cup chopped onion
1 cup grated American Cheese
1 cup diced celery
1/2 Tbsp salt
1 can water chestnuts, sliced
2 cups potato chips, crushed
Line 9 x 13 pan with 1 1/2 cup potato chips, Mix rest of ingredients. Pour in pan and top with the rest of potato chips. A dash of paprika adds color. Bake 375 for 30 minutes

First Place - Bread - Valarie Kay Walker, Oklahoma City
Cheesy Sante Fe Corn Muffins
Serves 12
1 cup flour
1 cup yellow corn meal
2 tbsp sugar
2 1/2 tsp of baking powder
3/4 tsp. salt
1 cup buttermilk
1/2 cup Crisco corn oil
2 eggs, lightly beaten
1 can 4 oz chopped green chilies, well drained OR 2 finely chopped fresh jalapenos
3/4 cup shredded cheddar cheese
Preheat oven to 400 degrees, spray 12 muffin cups with Crisco no-stick cooking spray. Combine flour, corn meal, baking powder, salt in medium bowl, add buttermilk mixture to dry ingredients, Stir to combine, add cheese, stir to combine, spoon batter evenly in prepared muffin cups, Bake 15 - 20 minutes or until toothpick inserted in middle comes out clean, cool 5 minutes on wire rack, remove muffin from pan and serve warm.

First Place - Dessert - Ruth Kennedy, Watonga
Carrot Cake
4 eggs
2 cups sugar
2 cups oil
2 cups flour
2 tsp cinnamon
2 tsp soda
2 tsp baking powder
3 cups grated carrots
1 tsp salt
1/2 cup chopped nuts
Beat eggs, add oil and sugar and beat again, add sifted dry ingredients and mix. Add carrots and nuts. Bake in 3 layers for 30 minutes at 350 degrees.

Frosting: 1 8 oz. package cream cheese, 1 tsp butter flavoring, 1 stick butter or margarine, 1/2 tsp. vanilla, 1 pound powdered sugar. Mix together and spread on cake, garnish with finely chopped pecans.