February 2015
Homeplace & Community

The Co-op Pantry

We are so very fortunate to have as our cook of the month Kimberly E. Ramsey, director of the Women’s Leadership Division for Alabama Farmers Federation! Kim took time out of a very busy schedule to share her story and recipes with us. I have already tried two of the recipes and they are just wonderful!

Kim shared the following with us.

“I am a Huntsville native and when I was a teenager my family moved to northeast Cullman County where my Momma grew up along with my Daddy growing up in nearby Morgan County. I have lived in Montgomery for the past 10 years and I guess you could say I have progressively moved south over the years to be closer to the beach. HA!

“I have been fortunate over the years to be surrounded by wonderful cooks growing up and through my career. Both of my grandmothers were fabulous cooks along with several aunts who took after them. I had dedicated Home Economics teachers in high, undergraduate and graduate schools, and am blessed to know so many talented cooks statewide through my many years as an Extension agent and now as the Women’s Leadership Director with Alabama Farmers Federation.

“I took as many Home Economics classes as allowed at Fairview High School back in the day and that is where I developed a love for all things related to Home Ec, now referred to as Family and Consumer Sciences. Doris Patterson and Pat Floyd were the reason I majored in Home Economics at UNA and Montevallo. The two of them instilled a desire in me to not only cook, sew and run a household but to be able to do so many things that make people feel good – that is why I love the two of them so much! It was not about us in class but about doing for others, and anyone who knows the two of them knows this to be true.

“I do enjoy cooking, and I would say that over the years I have developed a true love for baking. I regularly read cookbooks, visit the ‘Southern Plate’ website of fellow UNA graduate Christy Jordan, watch Trisha Yearwood’s ‘Trisha’s Southern Kitchen,’ Ree Drummond’s ‘The Pioneer Woman’ and Kimberly Schlapman’s ‘Simply Southern’ of the award winning music group Little Big Town. All of these ladies have such wonderful ideas when it comes to preparing good, down-home dishes that are easy and I have experienced to be pleasing to the taste buds. I encourage readers to check out their cookbooks and shows.

“I have also developed a liking for using the grill the past few years. When my husband Larry and I married a few years ago, we didn’t even own a grill. Not long after we married, we bought a grill … don’t tell him, but I think I am a better griller than he is. Well, at least I think that is why I have the responsibility of doing most of the grilling now. HA!

“Anyway, I have co-workers who have grilled for years and some of them own Green Eggs, so I am always anxious to hear what they have been cooking, smoking and grilling to see if it is something I might like to try.

“For those who may try them, I do hope the included recipes prove to be some of your favorites. They are my go-to and feel-good compilations I have used for many years for meals and as well as ‘grazing’ foods for a crowd. HA! Enjoy everyone!”

Mary Delph is an associate editor with AFC Cooperative Farming News. You may email her at This email address is being protected from spambots. You need JavaScript enabled to view it..


2 (16-ounce) cans crushed 
pine apple, drained
1 cup sugar
1/3 cup flour
1½ cups sharp cheddar cheese, grated
¾ cup Town house or Ritz crackers, crushed
1 stick butter, melted

Place pineapple in 9×13 casserole dish. Mix sugar and flour; sprinkle over pineapple. Add cheese. Sprinkle cracker crumbs over cheese. Drizzle with butter. Bake at 350° for 30 minutes.


1½ cups self-rising cornmeal
2 eggs, beaten
1 cup buttermilk
1 cup cream style corn
½ cup oil
2 Tablespoons onion, chopped
2 Tablespoons bell pepper, chopped
¼ cup pimento or roasted red peppers, chopped
2 jalapeño peppers, chopped
1 cup sharp cheddar cheese, grated

Mix all ingredients except cheese. Pour ½ of mixture into very hot greased 10-inch iron skillet. Sprinkle cheese on top, and pour remaining mixture on top of cheese. Bake at 350° for 30 minutes, or until done in the middle, as ovens vary.


4½ cups Rice Chex
4½ cups Corn Chex
3 cups Cheez-It Crackers
1 cup Tiny Twist pretzels
1 cup peanuts or mixed nuts

½ cup (1 stick) butter, melted
3 Tablespoons Worcestershire Sauce
1½ teaspoons Seasoning Salt
¾ teaspoon onion powder
¾ teaspoon cayenne pepper
¾ teaspoon chili powder
½ teaspoon garlic powder

In a large bowl with lid, combine all non-seasoning ingredients. In separate bowl, combine seasonings. Stir and pour over Chex mixture. Place lid on bowl and toss until well coated. Pour mixture into 9×13 pan or cookie sheet. Bake at 250° for 1 hour, stirring every 15 minutes. Once Chex Mix has cooked, put onto paper towels to let cool then store in airtight container. 

Note from Mary: This is absolutely delicious!!!



1 (11-ounce) box mini Club crackers
1 (13-ounce) box Cheez-it crackers 
1¾ cups canola oil
1 (1.5-ounce package or 
2 Tablespoons) dry ranch salad dressing mix
1-1½ Tablespoons crushed red pepper flakes

Place crackers in a large airtight container. In a separate bowl, combine remainder of ingredients and pour over crackers. Seal container tightly and flip several times over a 15 minute period. Ingredients will be absorbed by crackers and will remain fresh for an extended period in an airtight container with no refrigeration.

Note from Mary: These are positively addictive!


1 box Duncan Hines Lemon 
Supreme Cake Mix
1 stick butter, melted
3 eggs, divided
1 (8-ounce) package cream cheese, softened
1 pound confectioner’s sugar

Preheat oven to 350°. Combine cake mix, butter and 1 egg until combined. Press mixture into bottom of greased 9×13 baking dish. Mix cream cheese, 2 eggs and confectioner’s sugar. Spread over cake mixture. Bake for 30-40 minutes. Cool completely and cut into squares.


2 cups sugar
6 lemons

In gallon pitcher, pour sugar. Roll, slice and squeeze lemons into pitcher. Place sliced lemons in pitcher and fill with water. Stir and chill lemonade for a least 1 hour before serving. Do not leave lemons in lemonade overnight as this will make it bitter.

Note: This was my Grandmama Nancy Earwood’s recipe. It is delicious!

All 2014 cooks please email or snail mail me your addresses so we can get your copy of “Southern And Then Some More” in the mail to you. My email is This email address is being protected from spambots. You need JavaScript enabled to view it. and my snail mail address is AFC, Attn: Mary Delph, PO Box 2227, Decatur, AL 35609. For my 2015 cooks, you will also receive a free copy of the cookbook and your recipes will go on file for our next one! My year is filling up fast, so if you want to be a cook of the month and get a free cookbook, get in touch with me soon!

I am looking for cooks of all ages, cooking traditions and skill levels to feature in this column. I want to hear from those in Alabama as well as our out-of-state readers. The simple requirements for being a featured cook are to love to cook (and eat) and to share your story with us. Get those recipes coming!