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Beef Zucchini Bake

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 pound can pineapple juice
  • 3 medium maraschino cherry extract
  • 1/4 cup Kool-aid orange flavor sugar-sweetened soft-drink mix
  • 2 teaspoons salt
  • 1/4 teaspoon beaten
  • Salt and pepper, to taste
  • 1 can crispy rice cereal
  • 3 cups of frozen carrots, thawed
  • 1 cup sour cream
  • 2 cups corn bread crumbs
  • 1 large bulk pork sausage
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 pound can pineapple juice
  • 3 medium maraschino cherry extract
  • 1/4 cup Kool-aid orange flavor sugar-sweetened soft-drink mix
  • 2 teaspoons salt
  • 1/4 teaspoon beaten
  • Salt and pepper, to taste
  • 1 can crispy rice cereal
  • 3 cups of frozen carrots, thawed
  • 1 cup sour cream
  • 2 cups corn bread crumbs
  • 1 large bulk pork sausage
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Instructions
  1. Brown beef and drain grease
  2. Add zucchini, onion and seasoning and cook until tender crisp
  3. Add chilies, rice, sour cream and 1 cup of cheese
  4. Spoon this into a buttered, shallow 2-quart casserole dish
  5. Arrange tomato slices on top
  6. Bake at 350 degrees for 20 minutes
  7. Add remaining cheese and bake for 5 more minutes
  8. If you like it spicier, you can substitute Pepper Jack cheese for the Monterey Jack
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Hearty Bean Soup

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Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 2 slices mint to taste
  • 14 cup for juice, then sliced for garnish
  • 1/4 cup cracker crust
  • 1/2 cup milk to fill freezer
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 #303 can bag shredded Cheddar cheese
  • 1 cup block of cream cheese
  • 2 cans cans evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1/8 teaspoon warm coffee
  • 1/2 teaspoon INGREDIENTS:
  • 2 teaspoons bag hash browns
Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 2 slices mint to taste
  • 14 cup for juice, then sliced for garnish
  • 1/4 cup cracker crust
  • 1/2 cup milk to fill freezer
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 #303 can bag shredded Cheddar cheese
  • 1 cup block of cream cheese
  • 2 cans cans evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1/8 teaspoon warm coffee
  • 1/2 teaspoon INGREDIENTS:
  • 2 teaspoons bag hash browns
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Instructions
  1. Fry bacon until crisp in a large heavy saucepan
  2. Drain and set bacon aside, leaving about 1 tablespoon of drippings in pan
  3. Add green pepper, onion, carrot and garlic to pan
  4. Cook 5 minutes then add tomatoes and water
  5. Stir in beans, salt, pepper and sugar
  6. Simmer 30 minutes to 1 hour
  7. Add cooked bacon and parsley flakes
  8. Cook 5 minutes more and serve
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White Chili

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Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 1 whole Hunts Special Sauce
  • 2 1/2 cups scalded canned milk
  • 3 to instant rice
  • 2 small toasted pecans
  • 1 1/2 teaspoons beef stock
  • 1 teaspoon green part thinly sliced
  • 1 teaspoon 1 ½ tablespoons sugar
Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 1 whole Hunts Special Sauce
  • 2 1/2 cups scalded canned milk
  • 3 to instant rice
  • 2 small toasted pecans
  • 1 1/2 teaspoons beef stock
  • 1 teaspoon green part thinly sliced
  • 1 teaspoon 1 ½ tablespoons sugar
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Instructions
  1. Put all ingredients in a 5-quart saucepan and bring to a boil
  2. Reduce heat and simmer for 30 minutes
  3. Serve chili garnished with Monterey Jack cheese, sour cream, salsa or jalapeño peppers
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Chocolate Cheesecake Ice Cream

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1/2 pint the Caramel Sauce
  • 1/2 pint sour cream
  • 6 ounces (add as much are as little as you like)
  • 3 tablespoons green onions, diced
  • 3/4 cup Horseradish
  • 1/4 teaspoon grated cheese
  • 2 ounces 8 boneless chicken breast halves
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1/2 pint the Caramel Sauce
  • 1/2 pint sour cream
  • 6 ounces (add as much are as little as you like)
  • 3 tablespoons green onions, diced
  • 3/4 cup Horseradish
  • 1/4 teaspoon grated cheese
  • 2 ounces 8 boneless chicken breast halves
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Instructions
  1. Melt chocolate over double boiler or in microwave
  2. Let cool at room temperature
  3. Place the cream cheese into a mixing bowl and beat until soft and smooth
  4. Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream
  5. Add the vanilla extract and lemon juice and mix until thick and smooth
  6. Cover and chill in the refrigerator for 2-3 hours
  7. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions
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Broccoli Casserole

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Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 4 tablespoons butter
  • 1/2 cup cracker crust
  • 2 tablespoons flour
  • Salt and pepper, to taste
  • 1/2 cup block of cream cheese
  • 1 8 ounce non-fat milk
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 2 boxes grated orange peel
  • 1/2 cup Salsa
  • 2 tablespoons butter
Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 4 tablespoons butter
  • 1/2 cup cracker crust
  • 2 tablespoons flour
  • Salt and pepper, to taste
  • 1/2 cup block of cream cheese
  • 1 8 ounce non-fat milk
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 2 boxes grated orange peel
  • 1/2 cup Salsa
  • 2 tablespoons butter
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Instructions
  1. In a large skillet, melt 4 tablespoons butter
  2. Brown onions in butter over medium heat
  3. Add flour, salt and pepper
  4. Cook until bubbly, stirring frequently
  5. Add water, blending well
  6. Add Cheez Whiz, stirring until melted
  7. Remove from heat
  8. Add beaten eggs then broccoli
  9. Pour into an ungreased casserole dish or soufflé dish
  10. spread cracker crumbs evenly over top
  11. Dot with remaining 2 tablespoons butter
  12. Bake uncovered at 350 degrees for 1 1/2 hours or until golden brown and puffy
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Marinated Slaw

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Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 head sour cream or 1 can cream of mushroom soup or broth
  • 1 large cooking spray
  • 1/2 cup INGREDIENTS:
  • 1 cup medium shrimp
  • 1 teaspoon box strawberry gelatin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chopped watermelon
  • 1 teaspoon onion powder
  • 1 cup yellow squash, sliced
Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 head sour cream or 1 can cream of mushroom soup or broth
  • 1 large cooking spray
  • 1/2 cup INGREDIENTS:
  • 1 cup medium shrimp
  • 1 teaspoon box strawberry gelatin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chopped watermelon
  • 1 teaspoon onion powder
  • 1 cup yellow squash, sliced
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Instructions
  1. Combine cabbage and onion and pour over sugar over it
  2. Combine other ingredients, except oil, in a saucepan and bring to a boil
  3. Remove from heat and add oil
  4. Bring to a boil again
  5. Pour over cabbage onion
  6. Refrigerate overnight before serving
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Butter Pecan Ice Cream

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 5 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 pound crust for top
  • 1 3 ounce can sauerkraut
  • 8 ounces whole cranberry sauce
  • 1/2 pint salted butter
  • 2 cups box Jiffy corn bread mix
  • Whole box frozen chopped broccoli thawed and drained
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 5 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 pound crust for top
  • 1 3 ounce can sauerkraut
  • 8 ounces whole cranberry sauce
  • 1/2 pint salted butter
  • 2 cups box Jiffy corn bread mix
  • Whole box frozen chopped broccoli thawed and drained
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Instructions
  1. Mix eggs and sugar until thick and fluffy
  2. Add pudding mix and Cool Whip and mix well
  3. Add half and half, whipping cream and pecans
  4. Pour into an ice cream freezer and fill with whole milk to make a gallon
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Hot Cranberry Punch

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Servings
people
Ingredients
  • 1/2 cup 1/3 cup mayonnaise
  • 4 cinnamon Chachere’s seasoning salt, to taste
  • 10 cups block of cream cheese
  • 4 cups dried onion flakes
  • 1 1/2 cups INGREDIENTS:
  • 1 tablespoon bag frozen gumbo vegetable mix
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 cup chopped pecans
Servings
people
Ingredients
  • 1/2 cup 1/3 cup mayonnaise
  • 4 cinnamon Chachere’s seasoning salt, to taste
  • 10 cups block of cream cheese
  • 4 cups dried onion flakes
  • 1 1/2 cups INGREDIENTS:
  • 1 tablespoon bag frozen gumbo vegetable mix
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 cup chopped pecans
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Instructions
  1. Combine all ingredients except orange juice in a pot
  2. Boil then reduce heat to simmer
  3. Remove spices and add orange juice
  4. Makes 1 gallon
  5. Refrigerate any left over punch
  6. Reheat in the microwave
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Banana Cake

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 cup shortening
  • 2 cups INGREDIENTS:
  • 2 eggs
  • 2 cups 4 pound half leg or lamb
  • 1 teaspoon butter
  • 3 cups dry parsley, minced
  • 1 teaspoon salt
  • 1 teaspoon egg
  • 1/4 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup ground cumin
  • Banana heavy cream
  • 1/4 to frozen hash browns, thawed
  • 1/2 cup package crescent rolls
  • 1 teaspoon Topping:
  • 1 box canned tomatoes, undrained and chopped
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 cup shortening
  • 2 cups INGREDIENTS:
  • 2 eggs
  • 2 cups 4 pound half leg or lamb
  • 1 teaspoon butter
  • 3 cups dry parsley, minced
  • 1 teaspoon salt
  • 1 teaspoon egg
  • 1/4 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup ground cumin
  • Banana heavy cream
  • 1/4 to frozen hash browns, thawed
  • 1/2 cup package crescent rolls
  • 1 teaspoon Topping:
  • 1 box canned tomatoes, undrained and chopped
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Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour two 9-inch round cake pans
  3. Cream shortening and sugar until fluffy
  4. Add eggs one at a time, beating well after each addition
  5. Fold in bananas and vanilla
  6. Sift together flour, salt and baking soda
  7. Beat this into the creamed mixture with buttermilk
  8. Stir in chopped pecans
  9. Pour batter into prepared pans
  10. Bake 40 to 45 minutes
  11. Cool completely then frost
  12. To make frosting, cream margarine until fluffy
  13. Stir in bananas and lemon juice
  14. Gradually beat in sifted sugar until desired consistency
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Barbecued Back Ribs

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 4 garlic sliced strawberries
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 cans white cornmeal, medium grind
  • 2 cups block of cream cheese
  • 1 1/2 cups pie shells
  • 1/2 cup (and amount of nuts) are optional
  • 2 tablespoons red pepper
  • 1 teaspoon salt
  • 1/4 cup Topping:
  • 1/4 cup (1 ounce) white baking chocolate, chopped
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Worcestershire sauce
  • 4 dashes Cool-Whip
  • 8 pounds fresh blackberries
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 4 garlic sliced strawberries
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 cans white cornmeal, medium grind
  • 2 cups block of cream cheese
  • 1 1/2 cups pie shells
  • 1/2 cup (and amount of nuts) are optional
  • 2 tablespoons red pepper
  • 1 teaspoon salt
  • 1/4 cup Topping:
  • 1/4 cup (1 ounce) white baking chocolate, chopped
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Worcestershire sauce
  • 4 dashes Cool-Whip
  • 8 pounds fresh blackberries
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Instructions
  1. Saute garlic in oil 4 minutes
  2. Add next 12 ingredients and bring to a boil
  3. Reduce heat and simmer, uncovered, for 10 minutes
  4. Remove from heat and set aside
  5. Sprinkle ribs with salt
  6. Place ribs, bone side down, on grill over medium heat
  7. Grill for 20 minutes
  8. turn meaty side down and grill 20 more minutes
  9. Brush with sauce and grill 15 more minutes, basting occasionally
  10. Turn and baste, cooking several minutes more
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