Winning Recipes from the Alabama National Fair

Cooks return to their ancestral roots to claim top prizes

As part of its continuing collaboration with the Alabama National Fair in Montgomery each fall, Alabama Living again sponsored a cooking contest in October. This year’s theme was “Celebrating Your Ancestral Roots – Main Dish.” Entries ranged from fried bass from Lake Martin, chicken and dumplings, cabbage rolls and pot pie topped with mac and cheese. The judges, provided by the fair and Alabama Living, chose the top three winners who received ribbons and a cash prize. Here are the winning recipes for you to try, so let us know which is your favorite at [email protected].

1st place – Ronald Welch, Wetumpka, Central Alabama EC

Grandma’s Chicken and Biscuit Casserole

• 1 baked chicken
• ¼ cup unsalted butter
• 1 medium yellow onion
• 2 cans mixed vegetables
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ teaspoon Italian seasoning

For biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 10 tablespoons frozen unsalted butter
• 1 ½ Ounces shredded Gruyere cheese
• 1 ½ ounces cheddar cheese
• ¾ cup whole milk butter
• 2 tablespoons chives

Preheat oven to 425 degrees. Melt butter in large skillet on stove on medium heat. Add onions and sauté until translucent. Add Italian seasonings and flour to vegetables. Add soups and heat for 6 minutes. Gradually whisk in milk, whisking constantly until smooth and slightly thickened, about three minutes. 

Stir in chicken, salt and pepper. Remove from heat. Prepare baking dishes with spray cooking oil. Cover with aluminum foil and bake in preheated oven for about 10 minutes. 

While casserole bakes, prepare biscuits. Whisk together flour, baking powder, sugar and salt in a large bowl until no lumps are visible. Grate frozen butter into a bowl. Add butter and cheeses to flour mixture. Coat ingredients evenly. Toss cheeses using rubber spatula, stirring in butter, milk and chives until shaggy dough is achieved. After removing casserole from oven, remove foil and scoop biscuits in ¼ cup portions onto casserole until top of casserole is covered. Return to oven and bake uncovered until biscuits are golden brown, 25 to 30 minutes. Let stand for 10  minutes. Sprinkle chives on top. Serve hot.

Welch, who has been competing in the fair cooking contests for seven years, says this is his Grandma Welch’s recipe, created when she didn’t have the time to roll out dough for the crust, and decided to top her chicken pot pie with drop biscuits. The biscuit crust is made more savory with the addition of cheddar and gruyere cheese. 

2nd Place – Journey Benford, Montgomery

Golden Roots BBQ Pot Pie

• 2 lbs. chicken tenderloins
• 1 ½ cups barbecue sauce
• ½ cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• Salt and pepper, to taste
• Mac and Cheese Crust:
• 2 cups elbow macaroni, uncooked
• 2 tablespoons flour
• 1 teaspoon minced garlic
• 1½ cups Half & Half
• 1 cup shredded mild cheddar cheese
• 1 cup shredded Muenster cheese
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• Fried onions and parsley for
  garnish (optional)

Add chicken, barbecue sauce, broth, brown sugar, paprika, salt and pepper to slow cooker. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until chicken shreds easily.  Shred chicken with two forks and let it soak in the sauce for 10 to 15 minutes more on warm. Cook macaroni just until al dente, drain and set aside. In a saucepan, melt butter and stir in flour for one minute to make a roux. Add garlic, then slowly whisk in Half & Half until smooth and thickened. Stir in cheeses, saving some for topping, until creamy and melted. Season with salt and pepper, then stir in pasta. 

Assembly and baking:

Spoon a layer of shredded barbecue chicken and sauce into the base of each ramekin. Sprinkle with leftover cheese, then top with mac and cheese. Finish with another sprinkle of cheeses and place ramekins on a baking sheet. Bake at 375 degrees for 15 to 20 minutes, or until cheese is golden and bubbling. Serve immediately and enjoy.

3rd Place – Mary Lyons, Tallassee Almost Just Like Mamaw Clara’s Roast & Potatoes

Roast:

• 3-4 lb. beef chuck roast
• 1 packet Ranch Dressing Mix
• 1 packet au jus gravy  mix
• ¼ cup butter
• 4-5 pepperoncini peppers

Creamed Potatoes:

• 6-8 medium potatoes
• ¼ cup butter
• ¼ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon pepper

To cook the roast, place in a slow cooker and sprinkle the top with ranch dressing mix and au jus mix. Place peppers on top of the mixes and add butter last. Cook over 8 hours on low. 

Wash and peel the potatoes. Cut in small pieces and place in hot water in a pot on stovetop. Boil, then cook on medium until potatoes are tender. Drain water and place in a large bowl. Mash with a flat smash tool (that was always my job). Lastly, add butter, salt, pepper and heavy cream. Place in mixer and mix until creamed, making sure to leave some lumps of potatoes, so be careful not to mix
too much.

Mary says: Mamaw Clara would always make creamed potatoes to go with this roast, along with homemade biscuits. Biscuits were served at every meal. She made them every day. If they weren’t eaten, she would make chocolate-covered biscuits for us kids.