alafarmnews

Easy Brunswick Stew

2 cans bbq beef
2 cans bbq ham
2 cans bbq chicken
2 cans Rotel tomatoes
2 cans of cream-style corn

Mix all ingredients together and simmer over low heat, stirring occasionally, until heated throughout.

Chera Melton
Wedowee, AL
Randolph Farmers Co-op

This makes a quick and easy dinner for cold weather and it feeds quite a few folks!

White Chili

2 medium onions, finely chopped
6 cloves garlic, minced
1 tablespoon vegetable oil
9 ounces green chilies, chopped
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon cloves, ground
3 lbs chicken breasts strips, cooked & chopped
4 cans (15 oz.) Great Northern Beans, undrained
3 cups chicken broth
3 cups Monterey Jack cheese, shredded
Crushed red pepper, jalapeno peppers and sour cream (garnish)

Saute onions and garlic in oil until tender. Stir in green chiles and remaining spices. Add chicken, beans and broth. Simmer for 30 minutes. Turn off heat. Before serving, stir in cheese and top with crushed red pepper, jalapeno peppers and sour cream.

Chris Campbell
Manager Trainee
Green Co. Branch of AFC

Glorified Brownies

2 sticks butter, divided
1 cup sugar
3/4 cup flour
2 eggs
1/2 cup coco powder, divided
Marshmallows
1 box Confection sugar
Milk
Pecans, chopped (if desired)

Combine 1 stick butter, sugar, flour, eggs and 1/4 cup coco powder. Mix well. Bake at 350° until done (about 35-40 minutes). Place marshmallows on top and return to oven long enough for marshmallow to puff. Mash marshmallows flat with finger tips. Allow to cool. Mix 1 stick butter, confection sugar 1/4 cup and coco powder. Add enough milk to make soft enough to spread. Cover with pecans if desired

Brenda Sorrells
Hartford, AL
Hartford Farmers Co-op

This recipe was used in the school lunchroom (Midland City, AL) when I was in school years ago. One of the lunchroom ladies, Mrs. Pauline Marshall, shared it with my mother and it became one of my mother's most liked recipes.

Note: this is really too much icing, so I use a little less butter & sugar.

Corn Salad

2 cans shoepeg corn
1 fresh tomato, chopped
Green onion blades, chopped
1/2 cup mayonnaise
Salt & pepper, to taste

Drain corn and place in bowl. Add tomatoes and some green onion blades. Stir in mayonnaise until coated. Salt and pepper to taste.

Chera Melton
Wedowee, AL
Randolph Farmers Co-op

These are the responses we got from last month's counties. I can't wait to give them a try!

As an incentive for you to send us your recipes, we are going to do a drawing each month from those that submitted recipes and send them a free copy of our cookbook, Southern And Then Some. This month's winner is Brenda Sorrells.

The counties selected for April are: Chilton, Jackson and Morgan. If you have any recipes (yes, you can send more than one!) that you would like to see in the Cooperative Farming News, please send them to us. We need to receive them by the 15th of each month. If you e-mail them, please include a mailing address. This will let us know where to send the cookbook should you win.

Looking forward to hearing from you.

Alabama Farmers Cooperative, Inc.
Attn: Cooperative Kitchen
PO Box 2227
Decatur, AL 35609-2227
Phone: 256-353-6843
Fax: 256-350-1770
jima@alafarm.com ext: 605
joyceb@alafarm.com ext: 618