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Sharon
Capps of Bonnie Plants said her work environment is filled with
hard-working people who like to cook and eat well.
"Bonnie
is all about hard work and putting in long hours," said Sharon, but
she adds that from the time the lunch bell rings until the dishes are
cleared, her coworkers indulge in good food and good times seasoned by
the warmth and laughter of good friends.
A
Bonnie Plants employee for more than 30 years, Sharon is Credit Manager
for the company and lives in Union Springs, a community largely made up
of Bonnie employees. And that’s probably one reason the folks at
Bonnie treat one another like family, especially when it comes to
sharing meals.
"We
have some great cooks at Bonnie who enjoy sharing with everyone in the
office, whether it’s a dish brought from home or one prepared in our
new kitchen at the office, and our large break room allows us to share
our meals together," Sharon said.
According
to Sharon one meal the Bonnie staff particularly enjoys sharing is
breakfast.
"We
work long hours during plant season, so as a treat for the office staff,
we cook a hardy breakfast each Saturday beginning in March and ending in
May. We have grits, bacon, sausage or ham, scrambled eggs and biscuits
or pancakes. We also have some kind of sweet rolls and fresh orange
juice and coffee, and we all make a small donation to pay for the
food," she said.
In
addition to their seasonal Saturday breakfasts and several covered dish
lunches the staff shares throughout the year, Sharon said several Bonnie
employees prepared a "home cooked" meal for a board of
directors meeting at the Bonnie Plants offices.
"We
cooked ham and turkey and all the trimmings and converted the conference
room into a dining room complete with tablecloths and Bonnie-grown
flowers," said Sharon.
Sharon
and several of the other ladies from the Bonnie office agreed to share
these dishes they’ve prepared for each other, and Sharon assures
Pantry readers they are all delicious.
Kellie
Henderson is a freelance writer from Troy. |
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Onion Sticks
1 medium onion per person
Flour
Salt
Water
Oil for frying
Dipping sauce
Peel onion and cut in half vertically. Place cut sides down and slice vertically into very thin strips. Repeat with desired number of onions. Place strips in a large bowl and spritz lightly with water; salt to taste. Sprinkle with flour to coat and toss until onions are covered and sticky. Immediately spread on a sheet pan and let sit for 5 minutes.
Drop strips into hot oil, frying in batches as needed. Cook until browned, which should only take a few minutes. Drain on paper towels. Serve with desired sauce for dipping.
Submitted by Sharon Capps,
Credit Manager
Note: Sharon recommends Vidalia Onion Blossom Sauce found in the produce department at Wal-Mart.
Taco Casserole
1 small package yellow saffron rice
1 ½ pounds ground beef
1 envelope taco seasoning
½ cup water
1 pound Velveeta cheese, cubed
1 can diced tomatoes with green chiles
Salt and pepper to taste
Lettuce, tomato and onion, all chopped
Crushed tortilla chips
Cook rice according to package directions.
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Pumpkin Gooey
Butter Cakes
Cake: 1 (18 oz) package yellow cake mix
1 egg
1 stick (1/2 cup) butter, melted
Filling: 1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
1 stick (1/2 cup) butter, melted
1 (1 pound) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350°.
Combine cake mix, egg and butter. Mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
For the filling, beat cream cheese and pumpkin in a large bowl until smooth. Add the eggs, vanilla and butter and beat together. Next add the powdered sugar, cinnamon and nutmeg. Mix well. Spread the pumpkin mixture over cake batter and bake for 40 to 50 minutes. Be sure not to over bake as center should still be gooey. Serve with fresh whipped cream.
Submitted by Patti Walker,
Computer Department Supervisor
Strawberry Trifle
1 sugar-free angel food cake
2 (3 oz) boxes sugar-free vanilla instant pudding
4 cups fat-free milk
Whole fresh strawberries
3 small containers sugar-free non- dairy whipped topping
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Brown ground beef in a skillet; drain. Stir in taco seasoning and water. Cook 5 minutes more.
Melt Velveeta and tomatoes in with juice in microwave.
Mix all ingredients in a large bowl and transfer carefully to a 9 by 13-inch baking dish coated with non-stick spray. Bake at 400° for 15 minutes.
Top with chopped veggies and crushed chips, or place in individual serving dishes and let guests top individual servings as desired.
Submitted by Cathy Scroggins,
Payroll Assistant
Chicken Tortilla Soup
4 cups chicken stock
Juice of 1 lime (1 ½ to 2 Tablespoons)
1 can (14.5 oz) diced tomatoes with juice
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Whisk together pudding and milk according to package directions. Cut or break cake into small pieces. Remove strawberry stems and half or quarter berries, depending on size.
Place a layer of cake in the bottom of a trifle dish. Pour half of pudding over cake and spread on a layer of whipped topping. Top with berries. Repeat all steps.
Submitted by Debbie McWhorter, Payroll Manager
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Hummingbird
Cake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup pecans, chopped |
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½ finely chopped jalapeno pepper, opt.
1 (4 oz) can mild green chiles and liquid
2 Tablespoons cilantro, chopped
2 green onions, chopped
1 medium carrot, diced
¾ cup corn kernels, fresh, frozen or canned, drained
1 cup cooked chicken, chopped
½ cup Monterey Jack cheese or Mexican cheese blend, shredded
½ teaspoon ground black pepper
Salt to taste
Vegetable oil
3 corn tortillas, cut into strips about 1/2 inch or purchased corn tortilla chips
In a stock pot simmer chicken stock with next 8 ingredients for 45 minutes; add chicken during last 5 minutes of cooking.
Heat about 1-inch of vegetable oil in a deep sauce pan to approximately 360 degrees, or use a deep fryer. Cook tortilla strips in batches until crispy – just a few seconds for each batch. Top each bowl of soup with tortilla strips or purchased chips and shredded cheese.
Serves 4.
Submitted by Wanda DeLaO’,
Accounts Payable
Turkey
and Cornbread Stuffing
Turkey: 1 turkey with neck, liver and gizzard
Margarine
Salt and pepper
1 cup onion, chopped
1 cup celery, chopped
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2 cups bananas, diced
1 (8 oz) can crushed pineapple with juice
1 ½ teaspoons vanilla
1 cup oil
Preheat oven to 325°.
Sift first five ingredients into a bowl.
Mix remaining ingredients together in a separate bowl. Using a spoon, combine wet and dry ingredients. Divide batter equally among 3 greased and floured 9-inch cake pans.
Bake at 325° for 25 minutes or until browned. Cool completely in pans.
Frosting: 1 (8 oz) package cream cheese, softened
1 stick (1/2 cup) butter or margarine, softened
1 (1 pound box) powdered sugar
1 cup chopped nuts (or more if desired)
Beat cream cheese and butter until fluffy. Beat in powdered sugar until smooth and fluffy. Stir in nuts. Spread between layers and on sides of cake.
Submitted by Robbin Franklin, Computer Department
Sugar Free Fudge
¼
cup reduced-calorie margarine
2 ounces unsweetened chocolate
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Rub turkey with margarine, salt and pepper. Place in a large roasting pan with neck, liver and gizzard. Bake at 350°, timed according to weight given on package, basting with margarine. Add onion and celery to pan during the last hour of baking.
Cornbread: 2 cups self-rising corn meal
1 cup self-rising flour
2 eggs
¼ cup vegetable oil
Milk
Mix all ingredients together, adding milk until mixture is easy to mix. Pour into a lightly oiled baking dish. Bake at 350° until top is browned. Cool.
Stuffing: Pour stock from turkey into a large pan and crumble cornbread into stock. Chop liver, gizzard and meat from neck into pieces and add to stock.
Add: 4 chicken bullion cubes
3 dashes sage
3 dashes poultry seasoning
4 boiled eggs, chopped
3 dashes black pepper
2 well-beaten eggs
2 slices stale white bread, crumbled
2 (10.5 oz) cans cream of mushroom soup
Mix together well in roasting pan. Bake at 375° until browned. Serve warm with cranberry sauce.
Submitted by Sylvia Pritchett, Receptionist
Squash Casserole
6 medium-sized yellow squash, thoroughly washed and sliced
1 large onion, chopped
2 stalks celery, chopped
1 medium bell pepper, chopped
2 slices white bread, cubed
Salt and pepper to taste
1 stick melted butter, divided
1 egg
1 cup milk
1 cup cheddar cheese, grated
Cracker crumbs
Cook first four ingredients until tender; drain. Add half of melted butter and bread. Stir; cover and set aside.
In a separate bowl, mix egg, milk, salt and pepper and stir into squash mixture. Stir in cheese and pour into a greased medium size casserole dish.
Combine cracker crumbs and remaining melted butter. Top casserole with crumb mixture. Bake at 350 to 400° for 35 to 40 minutes or until top is browned and casserole is bubbling.
Submitted by Faye Duncan, Customer Service
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24 packets Equal sweetener
1 teaspoon vanilla extract
1 (8 oz) package light cream cheese
½ cup chopped walnuts
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread into a lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Store in refrigerator. Makes 64 squares of fudge.
Submitted by Wanda DeLaO’, Accounts Payable
Coconut Pie
1 stick (1/2 cup) butter
¾ cup buttermilk
2 cups sugar
1 cup sweetened grated coconut
5 eggs
1 teaspoon vanilla
2 unbaked 9-inch pie shells
Melt butter. Combine with remaining filling ingredients in a large bowl. Divide filling evenly between pie shells. Bake at 350 degrees for 45 minutes. Serve warm. Refrigerate after serving.
Submitted by Sharon Capps, Credit Manager
Banana Split Cake
Layer one: 2 cups graham cracker crumbs
1 stick (½ cup) margarine, melted
Mix crumbs and margarine. Press into a 9 by 9 by 2-inch dish.
Layer two: 1 (1 pound) box powdered sugar
2 sticks (1 cup) softened margarine
2
eggs, beaten
Mix all thoroughly. Pour over crust layer.
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Hot Spinach-Artichoke Dip
1 (10 oz) package frozen chopped spinach
2 (13 ¾ oz) cans artichoke hearts
½ cup mayonnaise
½ cup sour cream
1 cup freshly parmesan cheese, grated
1 cup freshly pepper jack cheese, grated
Preheat oven to 350°. Coat a casserole dish with non-stick spray.
Heat the spinach in microwave on high for 5 minutes. Squeeze dry.
Drain artichoke hearts and coarsely chop in a food processor.
Combine all ingredients except jack cheese in a large bowl. Stir well. Scrape into prepared casserole dish and sprinkle with jack cheese. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
Submitted by Patti Walker, Computer Department
Supervisor
Tomato
Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
½ cup green onion, chopped
1 (9-inch) prebaked deep dish pie shell
1 cup mozzarella cheese, grated
1 cup cheddar cheese, grated
1 cup mayonnaise
Salt and pepper
Preheat oven to 350°.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil and onion in the pie shell. Season with salt and pepper. Combine the cheeses and mayonnaise in a bowl and spread the mixture over the tomatoes. Bake for 30 minutes or until lightly browned.
To serve, cut into slices while pie is warm.
Submitted by Patti Walker, Computer Department Supervisor
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Layer three: 1 (20 oz) can crushed pineapple, drained
2 large bananas, or more if desired
Slice bananas over second layer and place pineapple over bananas.
Layer four: 1 large container non-dairy whipped topping
Pecans, finely chopped
Maraschino cherries, drained
Cover Layer 3 with whipped topping; sprinkle on chopped nuts and garnish with cherries. Put in refrigerator and chill before serving.
Submitted by Faye Duncan, Customer Service
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