|
Bacon Wrapped Breadsticks
1 cup Parmesan, grated
2 teaspoon garlic powder
12 slices bacon
24 long sesame breadsticks (packaged, in cracker section)
Preheat oven to 400°. Line cookie sheet with parchment paper. In a small bowl, combine Parmesan with garlic powder and set aside. Wrap each breadstick with one slice bacon (wrapping in a spiral direction starting at one end and finishing on the other). Bake for 20-30 minutes until bacon is browned. Remove breadsticks from oven and immediately roll into Parmesan mixture. (I pour the mixture onto a paper towel first and then roll the breadsticks in it.) Cut into halves, or leave whole (my preference). Let cool and serve at room temperature.
Laura Overbey
Toney, AL
Madison County Co-op
Chicken Casserole
3 large chicken breasts, boiled and diced
1 can cream of celery soup
1 can cream of chicken soup
1 cup chicken broth
3/4 cup green onions, chopped
1 package Pepperidge Farms Stuffing Mix
Line bottom of large dish with chicken. Mix soups, onions and broth. Pour over chicken. Mix stuffing according to package directions. Spread over casserole. Cover dish. Bake at
350° for 1 hour or until bubbly.
Ada Bellomy
Scottsboro, AL
Jackson Farmers Co-op - Scottsboro
This is a good dish to take for reunions and gatherings. It’s real good and easy to fix.
Creamy
Ham and Cheese
Casserole
5 ounce package noodles
2/3 cup milk
8 ounces cream cheese, softened
1/2 teaspoon garlic salt
1/2 teaspoon salt
2 cups ham, cooked and diced
1/2 cup celery, diced
1/2 cup green pepper, chopped
1/2 cup Parmesan, grated
Cook noodles by package directions. Drain. Combine milk, cream cheese, garlic salt and salt; mix well. Stir in noodles, ham, celery and green peppers. Spoon half of ham mixture into a lightly greased 1.5-quart casserole dish. Sprinkle with half of cheese. Repeat layers. Bake at
350° for 30 minutes.
Ila Snead
Georgiana, AL
Quality Co-op - Greenville
Cheesy Grape Dessert
2 cups white seedless grapes
2 cups purple seedless grapes
8 ounces cream cheese
8 ounces sour cream
8 ounces Cheddar, grated
1/2 cup white Splenda sugar
1 cup (or less) brown sugar
Pecans, chopped
Wash grapes, leaving whole. Mix cream cheese until smooth. Add sour cream and white sugar. Beat until smooth and creamy. Gently stir in Cheddar and grapes. Pour into a 9x13x2 baking dish. Stir together brown sugar and pecans. Sprinkle over grape mixture. Refrigerate overnight.
Marjorie Stoud
Double Springs, AL
Winston Farmers Co-op
Sorry,
due to circumstances beyond our control we were unable to have The Co-op
Pantry this month. It will be back next month. If you live in Alabama or
the panhandle of Florida and are interested in being interviewed for The
Co-op Pantry, please contact us.
|
Spinach
Casserole
1
teaspoon onion, chopped
1 clove garlic, minced
3/4 cup mushrooms, chopped
1/3 cup butter
1/4 cup flour
2 cups milk
Salt & Pepper, to taste
1 package frozen chopped spinach, thawed and drained
1 cup sharp Cheddar, grated
3 eggs, hard boiled and chopped
1/2 cup buttered bread crumbs
1-1/2 teaspoons Parmesan, grated
Saute onion, garlic and mushrooms in butter; blend in flour. Add milk
gradually; cook, stirring till mixture thickens. Season with salt and
pepper; stir in spinach, eggs and Cheddar cheese. Turn mixture into
greased 2-quart baking dish; top with bread crumbs and Parmesan cheese.
Bake at 350° for 30-45 minutes or until top is browned.
Maury B. Miller
Greensboro, AL
Central AL Farmers Co-op - Faunsdale
Sweet Potato Coffee Cake
1/3 cup butter, melted
1/2 cup brown sugar
1/4 cup corn syrup
1/2 cup pecans, chopped
2-1/2 cups Bisquick
2/3 cup sweet potatoes, cooked and mashed
1/3 cup milk
2 tablespoons butter, melted
3 tablespoons brown sugar
Pour 1/3 cup melted butter in an ungreased 9x9 baking dish. Stir in 1/2 cup brown sugar and corn syrup. Sprinkle with pecans. In a mixing bowl, combine Bisquick, sweet potatoes and milk. Stir until a soft dough forms. Place dough on lightly floured surface, knead and form into a 12 inch square. Spread 2 tablespoons melted butter over dough. Sprinkle with 3 tablespoons brown sugar. Fold dough into thirds. Press edges together to seal. Cut dough crosswise into 12 - 1 inch strips. Twist ends of each strip in opposite directions. Arrange twists on top of mixture in pan. Bake at
400° for 25 minutes or until golden brown. Invert pan onto serving plate. Serve warm.
Makes 12 servings.
Marjorie Stoud
Double Springs, AL
Winston Farmers Co-op
Chocolate Syrup Brownies
1/2 cup butter, softened
1 cup sugar
4 large eggs
16 ounce (1 1/2 cups) can chocolate syrup
1-1/4 cups all-purpose flour
1 cup toasted nuts (peanuts, pecans or walnuts), chopped
Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add eggs and chocolate syrup. Mix well. Gradually add flour. Mix well. Stir in toasted nuts. Spoon batter into a greased 13x9x2 pan. Bake at
350° for 30 to 35 minutes or until done in center. Cool slightly.
Topping:
2/3 cup sugar
3 tablespoons butter
3 tablespoons milk
1/2 cup semisweet chocolate morsels
In small saucepan, combine sugar and butter. Add milk. Bring to a boil over medium heat. Boil 30 seconds. Remove from heat and add chocolate morsels. Stir until smooth. Spread over warm brownies. Let cool completely.
Ruth Marshall
Columbia, AL
Headland Farmers Co-op
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
|
