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JIMMY CARTER CANDY
12 ounces crunchy
peanut butter
1 cup sugar
1 cup corn syrup
6 cups corn flakes
Heat syrup and sugar until sugar dissolves. Remove from heat. Stir in peanut butter. Stir in corn flakes. Roll into balls.
Marvin Julich
Decatur, AL
Morgan Farmers Co-op - Decatur
NUTTY BROCCOLI
1-1/2 pounds broccoli
2 tablespoons butter
3 green onions, chopped
Wash, then cut, florets from stems; peel and cut stems into pieces. Steam with butter until tender. Drain and place in 7x9-inch casserole dish. Spread green onions over broccoli. Then mix and sprinkle the following over broccoli/onions:
1/2 cup bread crumbs
1/2 cup pecans, roasted and finely chopped
3 tablespoons mayonnaise
Bake at 350° for 20 minutes. Serves 4-6.
Madria Levy
Magnolia Springs, AL
Pecans! Not Just For Pies
EASY PEANUT BUTTER PIE
1 deep dish pie shell
2-1/2 cup milk
1 large package sugar-free instant pudding mix
3/4 cup peanut butter
Bake pie shell according to directions. Allow to cool. Mix milk and pudding until there are no lumps. Stir in peanut butter. Mix well. Pour into crust and chill 1 hour before serving.
Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op
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TURKEY MOLE
6 pounds bone-in, skin-on turkey thighs and breasts
1 teaspoon salt
1/4 cup peanut butter
1/4 teaspoon ground black pepper
2 ounces baking chocolate
2 tablespoons olive oil
2 tablespoons sugar
1 large onion, peeled and chopped
1-1/2 tablespoons chili powder
14-1/2 ounces whole tomatoes, drained
1/4 teaspoon ground cinnamon
Wash turkey pieces in cold water and pat dry with paper towels. Place in a large, heavy-bottomed pot and add enough water (at least 5 cups) to just cover turkey. Add salt and pepper. Bring to a gentle boil over medium-high heat; skim and discard any scum that rises to the surface. Reduce heat and gently simmer until tender and thoroughly cooked, about 40 minutes.
Remove from pot and let cool. Strain and reserve cooking liquid. When cool enough to handle, remove meat and discard skin and bones; set aside.
Heat the same pot used for cooking the turkey over medium-high heat. Add oil and heat until hot, but not smoking. Add onion and sauté until golden brown and softened, about 4 minutes. Pour 3 cups of the turkey broth into pan to deglaze. Stir in drained tomatoes, peanut butter, chocolate, sugar, chili powder and cinnamon. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and purée in a food processor or blender (use caution when puréeing hot liquids) or leave in pot and purée with an immersion blender. Return to pan along with reserved turkey. Cook until thoroughly heated. Serve immediately.
Servings: 8.
www.my-meals.com
This is a different version of mole that uses common pantry items to make a complex, slightly nutty sauce to coat gently poached turkey. Serve with rice and beans for a delicious meal.
Happy
Thanksgiving
Celebrate National Georgia Pecan and Peanut Butter Lovers’ Month with these dishes we hope you will be thankful that you tried.
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
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