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Butterbean Pie
2 cups dry butterbeans, cooked
2 cups ground beef, cooked and drained
1 onion, sliced
1 can tomatoes
1 cup shredded cheese
1 package Mexican cornbread mix
Place butterbeans in bottom of casserole dish. Layer beef and onion. Pour tomatoes over top. Cover with cheese. Make Mexican cornbread by package directions. Spread on top. Bake at
350° for 25 minutes until done and light brown.
Cabbage Casserole
1 small cabbage, chopped
1 pound ground beef
1/2 cup onion, chopped
1/2 cup rice, uncooked
Salt and pepper to taste
1 1/2 cups water
10 ounce can tomato soup
Shredded cheese
Put cabbage in bottom of greased 9x13x2 pan. Cook beef and onions together. Drain. Stir in rice, salt and pepper. Spoon over cabbage. Bring soup and water to boil. Pour over casserole. Sprinkle with cheese. Cover with foil. Bake at
350° for 1 hour.
Mac & Stuff
1 package macaroni & cheese
1-1/4 cups water
1 cup frozen peas, thawed
4 hot dogs, sliced
2 tablespoons margarine
2 cups chicken flavor stuffing mix
Prepare macaroni and cheese by package directions. In a large saucepan, bring water, peas, hot dogs and margarine to a boil. Stir in stuffing mix. Cover. Remove form heat and let stand 5 minutes. Stir mixture into macaroni and cheese. Serve immediately.
Makes 6 servings.
Heart-Healthy Chicken
1 can drained black beans
4 boneless, skinless chicken breasts
2 cups salsa*
Salt and pepper to taste
Spray casserole dish with Pam. Put beans in bottom of casserole dish. Put chicken breast on top. Top with salsa. Cover with foil. Bake at
375° for 45 minutes, uncover and bake 10 minutes longer. Serve with rice.
Makes 4 servings.
*Mild, medium or hot — whatever you like.
Easy Chicken Pot Pie
1-2/3 cup frozen mixed vegetable, thawed
1 cup chicken, cooked and cut up
1 can cream of chicken soup
1 cup Bisquik baking mix
1/2 cup milk
1 egg
Mix vegetables, chicken and soup in an ungreased 9-inch pie pan. Mix Bisquik, milk and egg with fork until well blended. Pour into pie pan. Bake at
350° for 30 minutes until done and golden brown. Makes 6 servings.
Beef Casserole
2 pounds ground chuck
1 onion, chopped
1/2 bell pepper, chopped
1/2 pound elbow macaroni
1 large can tomato sauce
Sharp or Mozzarella cheese, grated
Cook beef, onion and pepper until tender. Drain. Cook macaroni according to box direction. Drain. Mix well with meat mixture. Pour into 9x13x2 pan. Add tomato sauce. Cover with cheese. Bake at
350° until hot, bubbly and cheese has melted.
Happy
New Year!
We are going to try something new this year. We are going to start out with a tribute to Marjorie Stroud of Double Springs who shops at Winston Farmers Co-op in Haleyville. She has sent in more recipes than anyone else. We have received enough to fill this page and probably enough to fill all the recipe pages for the year!
For the rest of the year, we are going to feature recipes from three counties determined by a random drawing of the counties that have Co-op stores. If you live in one of these counties or support the Co-op in one of these counties, please send us a recipe.
Next month we want to feature recipes from the following counties: Blount (Blount Co. Farmers Co-op), Cullman (Cullman Farmers Co-op) and Dallas (Central Alabama 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
[email protected] alafarm.com
ext: 605
[email protected]
ext: 618 |
Baked Picante Chicken
4-6 boneless, skinless chicken breasts
10 ounces picante sauce*
Place chicken in baking dish. Pour sauce over chicken. Bake at 350° for 1 hour.
*Mild, medium or hot — whatever you like. Also, you can put foil over the dish to keep the chicken tender.
Easy Lemon Pie
1 Eagle Brand milk
1/3 cup lemon juice
8 ounces cream cheese, softened
1 teaspoon vanilla
1 graham cracker crust
Mix milk and lemon juice. Work in cream cheese. Add vanilla. Pour into crust. Chill before serving.
Mayonnaise Cookies
1 cup mayonnaise
1 cup sugar
1 teaspoon vanilla
2 cups self-rising flour
1 cup nuts, chopped
1 egg
Combine mayonnaise and sugar until creamy. Add egg, vanilla, flour and nuts. Make into small balls. Put on ungreased cookie sheet. Bake at
350° for 10-12 minutes. Cool slightly.
“Hummingbird Cake”
3 cups plain flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
1 1/2 cups oil
1 1/2 teaspoon vanilla
8 ounce can crushed pineapple
2 cups pecans, chopped
2 cups bananas, chopped
Combine flour, sugar, soda, salt and cinnamon. Add eggs and oil. Mix well. Add rest of ingredients and mix well. Pour into 3 greased and floured 9-inch cake pans. Bake at
350° for 25-30 minutes. Frost with cream cheese frosting. Cover and store in refrigerator for about 2 days before serving.
This is rich and delicious!
Pineapple Trifle
1 large whipped topping
1 large can crushed pineapple, drained
1 large lemon jello
1 large lemon instant pudding mix (plus milk amount from directions)
1 small bag miniature marshmallows
1 cup nuts, chopped
1 large plain cake, baked by packaged directions and cut into small pieces
Make jello by directions. Stir in pineapple and partially cool. Mix pudding mix by directions. In a trifle bowl, layer as follows: cake, pineapple/jello mixture, pudding, marshmallows, pecans and whipped topping. Make as many layers as you can ending with whipped topping. Chill before serving.
Easy Apple Spice Cake
1 package spice cake mix
1/3 cup oil
3 eggs
1 can apple pie filling
Preheat over to 350°. Grease and flour a 9x13x2 pan. In bowl, combine cake mix, oil and eggs. Mix well. Stir in pie filling. Mix well. Pour into pan. Bake for 35-40 minutes or until done. Cool and frost with your favorite frosting.
Coconut Refrigerator Cake
1 yellow original cake mix (needed ingredients to prepare)
1 large whipped topping
1 large bag coconut
3/4 cup milk
1/2 cup sugar
Mix and bake cake by directions on box in a 9x13x2 greased, floured pan. Cool in pan. Mix milk and sugar. Heat until sugar dissolves. Let cool. Punch holes in cake and pour mixture in holes. Top with whipped topping and sprinkle with coconut. Cover and put in refrigerator and chill several hours. Serve from pan.
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