At the recent Wood County Throwdown event which pitted chefs and cooks from various senior facilities
against one another, the team from Bowling Green Manor was awarded the championship by the judges for
the overall meal.
The theme of BG Manor’s team was ”Who Doesn’t Love Bacon.” Every dish that the BG Manor team made
(appetizer, entrée and dessert) all had bacon in them.
For those who missed the original contest, the staff of the facility are recreating the winning dishes
and serving them up at a special meal Friday from 11:30 a.m. – 1 p.m. at the facility at 1021 W. Poe
Road. The public is invited to sample the dishes either to take out or dine in with advance
reservations.
Chef Anne Hodulik said, “The best part of this event is being part of such a great team and working
together to make the best dishes possible. I am so grateful to have such an amazing team and we have a
lot of fun doing this every year.”
Hodulik has worked as a cook in long term care for more than 20 years. She enjoys cooking for fun and
presenting her dishes to family.
Space is limited and the cost is $4 per person. Reservations can be made by calling Jeff Miller at
419-351-6514 by Wednesday.
The recipes are as follows;
Bacon Wrapped Shrimp
With Chili Butter
1 Pound melted butter
¼ Cup chili powder
1. Wrap jumbo shrimp with ½ slice bacon.                                                
2. Brush with chili butter.
3. Bake in 375 degree oven until done.
Stuffed Shells
Sauce
2 Pounds ground beef                                                                  
1 Pound Italian sausage   
1 Chopped onion      
3-4 Cloves of chopped garlic
½ tsp ground oregano
1 Teaspoon oregano leaves
1 Teaspoon celery salt
12 ounces tomato paste
1 Teaspoon
salt                                                                                                
24 ounces tomato puree
1 Teaspoon pepper                                                                         
5 cups water
1 Teaspoon rosemary leaves                                                    
½ pound fresh spinach
2.25 Ounces sliced black olives
1. While browning meat, add onion, garlic, salt, pepper, rosemary, ground oregano, oregano leaves, and
celery salt.
2. Add tomato paste, tomato puree, water. Bring to a boil. Add spinach and olives.
3. Cook on high until spinach wilts. Reduce heat. Simmer 1 hour.
4. Cook one (1) box Jumbo Pasta Shells.
Shell filling
16 Slices bacon, cooked, crumbled   
46 Ounces ricotta cheese
8 Ounces Parmesan cheese         
½ Cup chopped parsley
Salt and pepper to taste
1. Combine above ingredients and stuff into cooked jumbo shells (use #24 scoop). Cover shells with
prepared sauce and cook in covered pan at 3500 for one (1) hour.
2. Garnish with shredded cheese.
Dark Chocolate Bacon Cupcakes
12 Slices Bacon                                                                                   
1 Teaspoon Baking Powder
2 cups All Purpose Flour                                                                   
½ Teaspoon Sea Salt
¾ cup plus 1 Tablespoon Unsweetened Cocoa Powder                               
2 Eggs
1 cup Strong Brewed Coffee – Cold
2 cups White Sugar                                                                            
1 cup Buttermilk
½ cup Vegetable Oil
1. Preheat oven to 375 degrees and line two 12-cup muffin tins with cupcake liners. Cook bacon until
evenly brown. Drain, crumble, set aside.
2.   Stir together: Flour, ¾ cup of the cocoa powder, sugar, baking soda, baking powder, and salt. Make a
well in the center and pour in eggs, coffee, buttermilk, and oil. Stir just until blended. Mix in ¾ of
the bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing evenly.
3. Bake in pre-heated oven until tops spring back when lightly pressed, 20-25 minutes. Cool. Frost with
your favorite chocolate frosting and sprinkle reserved bacon crumbles on top.