The Co-op Pantry

The Co-op Pantry
The Co-op Pantry

These days, Chase Clemons of Morgan County is packing a lot of activities into his life. He is currently completing his last college course needed for a degree in Criminal Justice and plans to pursue a career in some facet of law enforcement after graduation. In addition, he works at the Hartselle Steak Out as a cook. Chase also finds time to be a dutiful son and is active in his local church. All this and he has just turned 20!

Chase’s love of cooking began early. Chase related that his parents, Spencer and Karen Clemons, are both great cooks and he and his sisters, Serena and Heather, all grew up cooking. As they got old enough, each of them was given a night they were responsible for preparing dinner, a practice Chase continues to follow.

While he does read and collect recipes that interest him, he much prefers creating his own recipes.

"Thirteen years as a Boy Scout really taught me how to take whatever ingredients were available and combine them into something a hungry group of scouts and their leaders would eat," Chase explained.

After obtaining 21 merit badges and completing a service project, he planned, organized, lead and managed, Chase attained the rank of Eagle Scout, the highest rank available in Scouting. Chase laughingly remarked, during his Eagle Scout ceremony, he suggested the food be set up as a tasting fair, which was greatly enjoyed by everyone attending.

Chase has shared some of his favorite camping recipes as well as other family favorites with us this month.


	Microwaved Baked Beans

In addition to a busy school and work schedule, Chase is very active in his church, West End UMC. He is an usher and in charge of the acolytes who he carefully instructs in the intricacies of doing their job properly. You can see the satisfaction on his face when the children learn their duties and are able to perform them flawlessly.

Chase, we wish you the best as you enter the next stage of your life. Keep on cooking.

Oh, by the way, in addition to being a dedicated student, good son, hard worker and fantastic cook, ladies, he is single!

Mary Delph is an associate editor with AFC Cooperative Farming News.

SEASONED CRACKERS

1 box (4 sleeves) saltine crackers
1¼ cups canola oil
2 Tablespoons crushed red pepper (pizza pepper)
1 teaspoon cayenne pepper (or less, to taste)
1 teaspoon garlic powder (or less, to taste)
½ teaspoon onion powder
1 package dry Ranch Salad Dressing mix

Stand all crackers on their edges (like papers in a file) in a large glass or plastic jar.
Mix all remaining ingredients in a small bowl. Pour mixture over crackers. Roll container every 5 minutes for 30 minutes to coat.
Note from Mary: These are positively addictive!

WHALES AND CHEESE

1 box Goldfish crackers
Velveeta Cheese, use the amount needed to reach your desired consistency
1 pound ground hamburger meat

Cook hamburger meat until brown. Drain meat. Over medium heat, add meat, cheese and Goldfish crackers. Cook until cheese is melted.

SURPRISE POPPERS

10 large jalapeños
1 large habanero
22 strips bacon
Toothpicks
Pepper Jack and Cheddar
cheese cubes

Cut all peppers in half, long ways and clean out. Place an assortment of cheese cubes in the pepper halves. Wrap in bacon using toothpicks to keep bacon on. Bake at 350° for 10-15 minutes until bacon is cooked. Serve and watch for the reaction from the ones who get the habanero halves.

Note: If you want to really have fun, leave the seeds in the habanero!!!

JALAPENO PEPPERS

6 large jalapeno peppers, washed
2 cups Velveeta cheese, or Cheese Whiz
1½ Tablespoons Tabasco sauce
2 Tablespoons Frank’s Red Hot sauce
½ brick cream cheese
1 package raw bacon

Cut horizontal strips from the peppers, but do not cut them in half. Save the strips. Take out the seeds and cores. Put in pan. Mix all remaining ingredients except the bacon and jalapenos. Melt. Mix with a blender. Stuff mixture into jalapenos. Replace the strips on the peppers and wrap in bacon, using toothpicks to hold the bacon in place. Bake at 350° until bacon is done, about 45 minutes.

Note: These are even better if you grill them. Watch out — they are HOT!

BASIL POTATOES

Six medium potatoes
Garlic salt, to taste
Dried basil, to taste
2 Tablespoons vegetable oil,
more if needed.

Cube potatoes, leaving peelings on. Put vegetable oil in a skillet and heat over medium heat. Add potatoes, garlic salt and basil. Cook until potatoes are fork tender.

EASY BAKED LASAGNA

1 packet (16 ounces) ground beef
1 packet oven-ready lasagna noodles
1 can spaghetti sauce
1 large marble cheese block, shredded
Pinch of parsley
Pinch of basil
Pinch of oregano
Pinch of pepper

Cook ground beef until brown. Add spaghetti sauce and stir until well mixed. Add spices. Stir until thoroughly mixed. Layer noodles, sauce and cheese. Repeat until ingredients run out. Top layer should be sauce with cheese on top. Place foil over baking dish and bake at 375° for 40 minutes.

HOMEMADE LASAGNA

2 boxes lasagna noodles
1 pound hamburger meat
2 jars spaghetti sauce
8 cups cheese, shredded
Spices, to taste (garlic, oregano, parsley, basil or pepper)

Pre-heat oven to 450°. Brown hamburger meat and drain. Mix meat and sauce. In a large pan, layer uncooked noodles, meat sauce, cheese and spices until all used. Cover with foil and place in oven for 30-45 minutes.

EASY HOMEMADE PIZZA

1 can biscuits
Spaghetti sauce, use as desired
Cheese, shredded
Pepperoni slices

Open the can of biscuits. Flatten out biscuits and place on a pizza pan. Spread the sauce over the biscuits. Top with cheese and pepperoni. Preheat oven and cook at 350° until desired crust, soft or crisp, is reached.

EASY ALFREDO

1 box of noodles, any kind you prefer
2 large jars Alfredo sauce
1 can pre-cooked chicken

Cook noodles according to package instructions. Drain. Mix noodles and all remaining ingredients into a saucepan and cook over medium heat for 10-15 minutes.

Note from Mary: Easy and Yummy!

MICROWAVED BAKED BEANS

1 can (2 cups) baked beans
½ teaspoon dry mustard
1 small onion, finely chopped
¼ cup ketchup
2 Tablespoons brown sugar
4 slices bacon, chopped

Thoroughly mix beans, mustard, onion, ketchup and brown sugar in quart casserole dish. Mix well. Top with bacon. Cover with plastic wrap. Cook 10 minutes in microwave, turning dish halfway through cooking time. Enjoy.

POTATO SOUP

4 medium large potatoes
1 quart water, boiling
1 quart milk
1 large onion, thinly sliced
1 egg
Flour
Salt and pepper, to taste

Slice potatoes into water. Add milk and onion. Simmer for another 15 minutes. Mix egg with as much flour as needed to moisten. Add to soup just before serving. Season with salt and pepper as desired.

COCA COLA CAKE (COKE-A COLA)

Cake:
2 cups flour
2 cups sugar
2 sticks butter
3 Tablespoons baking cocoa
1 cup Coca Cola
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
3 eggs

Pre-heat oven to 325°. Sift together flour and sugar; set aside. Mix butter, cocoa and Coca Cola in a saucepan. Bring mixture to a boil and take off heat. Add flour/sugar mixture, buttermilk, baking soda, vanilla and eggs. Mixing well with electric mixer. Pour into a greased 9” X 13” pan. Bake for 30 minutes.

Icing:
1 stick butter
2 Tablespoons baking cocoa
6 Tablespoons Coca Cola
1 pound powdered sugar
1 teaspoon vanilla
1 cup small marshmallows
1 cup nuts, chopped

Boil butter, cocoa and Coca Cola. Remove from heat. Add powdered sugar, vanilla, marshmallows and nuts. Pour on the cake while it is hot.

Note from Mary: This is absolutely delicious.

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