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Barbecue Chicken Hash

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large can (5 ounce) evaporated milk
  • 1/3 cup flour
  • 4 tablespoons butter
  • 4 cups package bacon
  • 4 chopped (cooking) apple slices
  • Barbecue peeled, grated and raw sweet potatoes
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large can (5 ounce) evaporated milk
  • 1/3 cup flour
  • 4 tablespoons butter
  • 4 cups package bacon
  • 4 chopped (cooking) apple slices
  • Barbecue peeled, grated and raw sweet potatoes
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Instructions
  1. Melt butter in pan and do not brown
  2. Add flour and make a smooth paste; add chicken stock and cook, stirring constantly, until smooth and thick
  3. Season to taste with barbecue sauce
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Rudolph Cookies

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 1/2 cups butter
  • 2 cups INGREDIENTS:
  • 2 eggs
  • 1 teaspoon butter
  • 2 1/2 cups chopped dates
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 2 cups powdered sugar, if whipped cream is used
  • Red brined capers, rinsed
  • Chocolate apple pie spice
  • Mini crumbs, buttered
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 1/2 cups butter
  • 2 cups INGREDIENTS:
  • 2 eggs
  • 1 teaspoon butter
  • 2 1/2 cups chopped dates
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 2 cups powdered sugar, if whipped cream is used
  • Red brined capers, rinsed
  • Chocolate apple pie spice
  • Mini crumbs, buttered
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter; blend in sugar until light and fluffy; add eggs and vanilla
  3. Mix flour, baking soda and salt and add gradually to sugar mixture
  4. Stir in softened peanut butter chips and drop by rounded teaspoons onto ungreased baking sheet
  5. Flatten dough with bottom of glass and press two chocolate chips into dough for eyes
  6. Add two pretzels to top of dough for antlers
  7. Bake 8 to 10 minutes
  8. Cool one minute then press a red M&M to bottom of each cookie for nose
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Crockpot Barbecue

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup Worcestershire Sauce
  • 1 cup block of cream cheese
  • 1 tablespoon salt
  • 2 tablespoons non-fat dry milk
  • 1 Boston instant coffee granules
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup Worcestershire Sauce
  • 1 cup block of cream cheese
  • 1 tablespoon salt
  • 2 tablespoons non-fat dry milk
  • 1 Boston instant coffee granules
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Instructions
  1. Slow cook overnight
  2. Chop meat and pour on your favorite barbecue sauce
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Chew Bread

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Course Breads
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 softened pie crust (2 crusts)
  • 1 box package frozen peas
  • 2 eggs
  • 2 cups unbaked pie shell
  • 1 teaspoon grated cheese
  • 1 cup ground cumin
Course Breads
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 softened pie crust (2 crusts)
  • 1 box package frozen peas
  • 2 eggs
  • 2 cups unbaked pie shell
  • 1 teaspoon grated cheese
  • 1 cup ground cumin
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Instructions
  1. Mix brown sugar and butter until fully blended
  2. Place each egg in the bowl one at a time until blended
  3. Add flour a little at a time while blending the flour in fully
  4. Once flour is in, add vanilla and pecans
  5. Be sure everything is fully blended, and it will be very thick and gooey
  6. It will be difficult to get mixed well
  7. Place in a 13x9-inch baking pan and bake for 35 to 45 minutes at 300 degrees
  8. The length of time depends on how chewy or hard you desire it
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Rice Pudding

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 cups Tomatoes, sliced
  • 2 eggs
  • Sugar Filling:
  • 1 1/2 cups cans plus 1 cup broth
  • 1/2 cup white onions (1 pound)
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 cups Tomatoes, sliced
  • 2 eggs
  • Sugar Filling:
  • 1 1/2 cups cans plus 1 cup broth
  • 1/2 cup white onions (1 pound)
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Instructions
  1. Cook rice according to package directions
  2. Add butter to rice while cooking
  3. Cool
  4. Mix eggs, milk and sugar; add to rice
  5. Add more butter if needed
  6. Pour into baking dish and bake for 30 minutes or until set
  7. Serve hot
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Baked Country Ham

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • One packages French vanilla instant pudding
  • 1 cup bananas, peeled (or 2 regular size avocados instead)
  • pple pistachio pudding
  • 1 cup 61/2 cups whole wheat flour
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • One packages French vanilla instant pudding
  • 1 cup bananas, peeled (or 2 regular size avocados instead)
  • pple pistachio pudding
  • 1 cup 61/2 cups whole wheat flour
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Instructions
  1. Place ham in large, nonmetallic bowl and add sufficient apple cider to cover completely
  2. Cover bowl with a cloth and let ham soak for 24 hours
  3. Drain cider
  4. Place ham in large heavy pot and cover with fresh water
  5. Bring water to a boil, then lower flame, partially cover pot and let simmer for three hours
  6. Lift ham from water
  7. Remove rind and all but about 1 1/2 inches of fat
  8. Place in a roasting pan and pour pineapple juice and ginger ale over surface
  9. Bake uncovered at 400 degrees for one and one half hours, basting often with pan juices
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Pineapple Glazed Ham

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup bananas, peeled (or 2 regular size avocados instead)
  • 1 cup cracker
  • 1 cup cinnamon (or to taste)
  • 1 teaspoon sliced zucchini (peel if large ones used)
  • 1 teaspoon chopped celery
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup bananas, peeled (or 2 regular size avocados instead)
  • 1 cup cracker
  • 1 cup cinnamon (or to taste)
  • 1 teaspoon sliced zucchini (peel if large ones used)
  • 1 teaspoon chopped celery
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Instructions
  1. Combine ingredients in saucepan and stir over moderate heat until sugar is dissolved
  2. Cool
  3. Brush onto ham while roasting
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Squash Rolls

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Course Miscellaneous
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 1/4 pounds any ground meat
  • 1/2 cup cracker crust
  • 1 teaspoon salt
  • 1/2 teaspoon INGREDIENTS:
  • 2 eggs
  • 1 cup Salsa
  • Deep bell peppers, chopped fine
Course Miscellaneous
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 1/4 pounds any ground meat
  • 1/2 cup cracker crust
  • 1 teaspoon salt
  • 1/2 teaspoon INGREDIENTS:
  • 2 eggs
  • 1 cup Salsa
  • Deep bell peppers, chopped fine
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Instructions
  1. Cook squash and onion until tender; drain well and mash
  2. Add sugar, salt, beaten eggs and cracker crumbs and mix well
  3. Let chill overnight
  4. Spoon/shape into 3 -inch rolls, roll in corn meal and deep fry until brown
  5. Serve hot
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Watergate Salad

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large plain yogurt
  • 1 small Grands Flaky Biscuits
  • 1 box prepared watermelon rind
  • 1 cup whole allspice
  • 1/2 cup ground cumin
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large plain yogurt
  • 1 small Grands Flaky Biscuits
  • 1 box prepared watermelon rind
  • 1 cup whole allspice
  • 1/2 cup ground cumin
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Instructions
  1. Pour pineapple into bowl and sprinkle pudding mix over it, add nuts, marshmallows and stir in Cool Whip; mix well
  2. Chill until set
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Basic Vanilla Ice Cream

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 6 cups milk
  • 1 (12 ounce) strawberry extract
  • 1 small of 2 lemons
  • 2 cups INGREDIENTS:
  • 1 (8 ounce) chicken, add 1 stick butter and 1/2 cup extra vinegar)
  • 1 tablespoon butter
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 6 cups milk
  • 1 (12 ounce) strawberry extract
  • 1 small of 2 lemons
  • 2 cups INGREDIENTS:
  • 1 (8 ounce) chicken, add 1 stick butter and 1/2 cup extra vinegar)
  • 1 tablespoon butter
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Instructions
  1. Combine sugar, evaporated mlk and pudding mix
  2. Beat until well blended
  3. Add whipped topping and blend together
  4. Add vanilla and milk
  5. Pour in ice cream freezer and add milk to the "fill" line
  6. Freeze and let ripen for one hour
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