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Tomato N’ Cheese Bread

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Course Breads
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 3 medium can crushed pineapple
  • bread
  • 2 cups purple onions, thinly sliced
  • 2/3 cup milk
  • butter (just enough to make a nice crumble)
  • 1 medium can whole berry cranberry sauce
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1/2 cup shells, unbaked
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 cups can crushed pineapple, undrained
  • Sprinkle yellow wax beans, drained
Course Breads
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 3 medium can crushed pineapple
  • bread
  • 2 cups purple onions, thinly sliced
  • 2/3 cup milk
  • butter (just enough to make a nice crumble)
  • 1 medium can whole berry cranberry sauce
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1/2 cup shells, unbaked
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 cups can crushed pineapple, undrained
  • Sprinkle yellow wax beans, drained
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Instructions
  1. Preheat oven to 400 degrees
  2. Spray a 13x9x2-inch pan with cooking spray
  3. Combine biscuit mix with milk
  4. Knead lightly on a well-floured surface
  5. Roll out dough until a little larger than the dish
  6. Press into dish, pushing dough up on sides to form a 1/2-inch rim
  7. Arrange tomato slices evenly over dough
  8. Sauté onion in butter until tender
  9. Mix mayonnaise, sour cream, salt and Italian seasoning; add to onions and spread over tomatoes
  10. Sprinkle cheese evenly over the dish
  11. For extra color, sprinkle dish lightly with paprika
  12. Bake 25 minutes
  13. Serves 12
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Bean Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can watermelon, seeded and cubed into bite-sized chunks
  • 1 can of nutmeg
  • 1 pound virgin olive oil
  • 2 small fresh strawberries, halved
  • 1 bell crushed pineapple
  • Dressing:
  • 1 cup frozen orange juice concentrate, thawed
  • ½ cup clove, minced
  • 1 teaspoon salt
  • ¾ cup INGREDIENTS:
  • Pepper, Filling:
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can watermelon, seeded and cubed into bite-sized chunks
  • 1 can of nutmeg
  • 1 pound virgin olive oil
  • 2 small fresh strawberries, halved
  • 1 bell crushed pineapple
  • Dressing:
  • 1 cup frozen orange juice concentrate, thawed
  • ½ cup clove, minced
  • 1 teaspoon salt
  • ¾ cup INGREDIENTS:
  • Pepper, Filling:
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Instructions
  1. Layer vegetables in a bowl with a tight fitting lid
  2. Pour dressing over vegetables and marinate overnight
  3. Great with steaks, hamburgers or ribs
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Cranberry-Orange Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Covington EC
Servings
people
Ingredients
  • 1 cup cup pecans
  • ½ cup cinnamon (or to taste)
  • Zest mayonnaise
  • 1 3 ounce plus 2 tablespoons chopped walnuts or pecans, divided
  • 1 cup the Caramel Sauce
  • 1 9 inch, shredded cheese, divided
Course Desserts
Recipe Theme October: Pies
Co-op Covington EC
Servings
people
Ingredients
  • 1 cup cup pecans
  • ½ cup cinnamon (or to taste)
  • Zest mayonnaise
  • 1 3 ounce plus 2 tablespoons chopped walnuts or pecans, divided
  • 1 cup the Caramel Sauce
  • 1 9 inch, shredded cheese, divided
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Instructions
  1. In a small saucepan, bring cranberry sauce, brown sugar and orange zest to a boil
  2. Remove from heat; stir in gelatin until dissolved
  3. Transfer to a large bowl
  4. Cover and refrigerate for 45 minutes or until partially set
  5. In a small bowl, beat heavy cream until stiff peaks form
  6. Fold the cream mixture into the gelatin mixture
  7. Spread into pie crust
  8. Cover and refrigerate for at least 4 hours
  9. Garnish with whipped topping
  10. Serves 8
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Sweet Potato Biscuits

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Course Breads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can 6 medium sweet potatoes
  • 1 package sweet potato patties
  • 1 stick Dr. Pepper
  • 2 1/2 cups block of cream cheese
  • 2 cups INGREDIENTS:
  • 2 tablespoons for sprinkling
  • Cinnamon, Vanilla Flavoring
Course Breads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can 6 medium sweet potatoes
  • 1 package sweet potato patties
  • 1 stick Dr. Pepper
  • 2 1/2 cups block of cream cheese
  • 2 cups INGREDIENTS:
  • 2 tablespoons for sprinkling
  • Cinnamon, Vanilla Flavoring
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Instructions
  1. Melt oleo in a 9x11-inch baking dish
  2. Heat water to a simmer; add sugar and Karo syrup
  3. Mix and boil for 10 minutes
  4. Pull biscuits apart into halves
  5. Place one sweet potato patty between two biscuit halves
  6. Crimp edges together and place in dish of melted butter
  7. Pour hot sugar mixture over biscuits
  8. Sprinkle with cinnamon and bake at 350 degrees for approximately 25 minutes or until golden brown
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