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Taco Bean Dip
32 ounce can refried beans
10x can mild RO*TEL
16 ounces sour cream
1 package Hidden Valley Ranch Dip mix
1 package cheese, shredded
8 ounce can sliced olives
Spread refried beans in dish. Drain RO*TEL. Mix sour cream and dip mix. Layer Rotel, dip mixture and cheese over beans. Top with olives. Great for parties and cookouts.
Sheila Robinson
Clanton, AL
Mid-State Farmers Co-op - Clanton
Beef Dip
2 ½ ounce jar of dried beef, minced
8 ounces cream cheese, softened
4 tablespoons milk
1 tablespoons minced onion
8 ounces fresh mushrooms, chopped
Salt & pepper to taste
Combine all ingredients, mix well. Bake at 350° for 20-30 minutes or until bubbly. Serve hot or cold.
Susan Warren
Decatur, AL
Morgan Farmers Co-op - Decatur
Brunswick
Stew
1
Boston Butt, smoked on grill
6-8 pounds chicken, smoked on grill
1½ pounds ground chuck, browned in skillet, drained and rinsed
1 onion, chopped, drained and rinsed
1 large bottle ketchup
½ cup Worcestershire sauce
2 cans English peas
1 gallon tomato juice
¼ cup vinegar
2 cans whole kernel corn
2 cans RO*TEL tomatoes
Salt
Pepper
Red pepper
Chop pork and chicken.
Add browned ground beef. Season to taste with salt, pepper and red
pepper. Add other ingredients and place in a large stockpot and simmer
for 2 hours. This makes a full pot of stew!
Dawn Waters
Clanton, AL
Mid-State Farmers Co-op - Clanton
Stefanie’s Stuffed Potatoes
4 baking potatoes
1 cup of milk
1 tablespoon butter
1 package Zesty Italian dressing
2 cups cheese, shredded
1 jar of real bacon bits*
Sour cream (optional)
Wash and cook potatoes in 475° oven for
1 – 1-½ hours. To test if done, slide knife through the center if there is no resistance, they are ready.
Let potatoes cool and slice in half long ways. Remove the inside of the potato with a spoon leaving enough potato within the skin to make it form.
Mix the removed potato with milk, butter and Italian dressing. Beat with a mixer, if you have trouble add a little more milk, but do not turn the mixture into soup (you can add some instant potatoes into the mix if you get it too soupy).
Fill the potato halves with mixture and top with cheese and bacon. Bake at
325° for 30 minutes. Can be served with or without sour cream.
Stefanie Watley
Clanton, AL
Mid-State Farmers Co-op - Clanton
*You can substitute hamburger meat and onions for the bacon bits.
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Crock Pot Peanut Candy
16 ounces salted dry roasted peanuts
16 ounces unsalted dry roasted peanuts
1 bar sweet German chocolate
12 ounces milk chocolate chips
1½ bars white (or dark) almond bark
Layer ingredients in large, round crock pot in order given, DO NOT MIX OR STIR. Heat on Low for 2 hours, without lifting lid. After 2 hours, stir well and drop by teaspoonful onto wax paper. Let cool until firm before removing.
Dot Williams
Scottsboro, AL
Jackson Farmers Co-op
Dot found this in her local paper in Jackson County around Christmas time but says it can be made any time of the year. She also says it’s easy and disappears in a hurry at her house.
Aunt Irma’s Arkansas Dip
2 small cans RO*TEL tomatoes
¼ cup milk
3 ounces package lemon gelatin
8 ounces cream cheese, softened
½ cup green (bell) pepper, chopped
½ cup red (bell) pepper, chopped
3 ribs celery, chopped
¼ cup onion, chopped
½ cup pecans, chopped
½ cup Miracle Whip
In a saucepan over medium heat, combine tomatoes, milk, gelatin and cream cheese. Heat until cheese is melted (stirring often). Let cool slightly and add other ingredients. Let chill over night.
Susan Warren
Decatur, AL
Morgan Farmers Co-op - Decatur
Very good served with Sun Chips Original.
Cream Cheese Frozen Dessert
8 ounces cream cheese, softened
1 cup sifted confectioners sugar
1 cup half & half cream
1 teaspoon vanilla
2 packages frozen strawberries, thawed
Cream the cream cheese. Beat sugar into it. Mix well with half & half & vanilla. Pour into double paper cups in muffin tins. Freeze. Remove from tins & place in freezer bags. When ready to serve, peel off paper & top with strawberries.
Makes 8 servings.
Anne Allen
Decatur, AL
Morgan Farmers Co-op - Decatur
Grana’s Quick Chicken Casserole
3 or 4 chicken breasts
2 cans cream of chicken soup
½ can milk
2 heaping tablespoons mayonnaise
16 ounces sour cream
1 large (or 2 small) can mixed vegetables
1 stick butter, melted
1 stack Ritz Crackers
Boil chicken breasts until done. Tear off bone. Mix in cream of chicken soups, milk, mayonnaise, sour cream and vegetables. Mix together well. Put in casserole dish. Crush crackers and put on top. Pour butter on top. Bake for about 20 minutes or until bubbly.
Debbie Rushton
Roanoke, AL
Randolph Farmers Co-op - Decatur
As you can see, we had a number of responses from last month’s selection of counties. We also had one that came in too late to make it in March’s issue, so we went ahead and included in this month.
This month’s winner of the free copy of our cookbook,
Southern And Then Some is Stefanie Watley.
The counties selected for May are: Covington, Marshall and Winston. 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
joyceb@alafarm.com
ext: 618
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