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Drunken Peaches

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Course Desserts
Recipe Theme July: Peaches
Co-op Cullman EC
Servings
people
Ingredients
  • 6 peaches, canning jars
  • ½ cup whole cloves
  • ¼ cup cinnamon (or to taste)
  • 1 stick butter
  • ¼ cup Cabbage
Course Desserts
Recipe Theme July: Peaches
Co-op Cullman EC
Servings
people
Ingredients
  • 6 peaches, canning jars
  • ½ cup whole cloves
  • ¼ cup cinnamon (or to taste)
  • 1 stick butter
  • ¼ cup Cabbage
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Instructions
  1. Grill peaches 5 minutes per side
  2. In saucepan, combine rum, brown sugar, butter and pecans
  3. Cook mixture 5 minutes on low heat
  4. Add peaches to mixture and cook until caramelized turning often
  5. Serve and enjoy!
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Sauerkraut

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Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • bag frozen whole kernel corn
  • Distilled block of cream cheese
  • Canning salt
  • Quart barbeque sauce
  • Canning carton Lloyds’s Barbeque Pork
Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • bag frozen whole kernel corn
  • Distilled block of cream cheese
  • Canning salt
  • Quart barbeque sauce
  • Canning carton Lloyds’s Barbeque Pork
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Instructions
  1. Cut up as much cabbage as you desire with a kraut cutter
  2. Stuff cabbage in a quart canning jar, tight
  3. Put 1 teaspoon of salt on top of cabbage
  4. Pour boiling water over salt until jar is full
  5. Screw canning ring and lid on jars
  6. Put jars in an out building or carport for 6 weeks
  7. Jars will work over the rim
  8. After 6 weeks clean outside of jars, tighten rings and put jars in your cabinet
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Canned Okra

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Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • 1 gallon of Worchestershire
  • 1 gallon block of cream cheese
  • 8 tablespoons Worcestershire Sauce
  • 4 tablespoons salt
Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • 1 gallon of Worchestershire
  • 1 gallon block of cream cheese
  • 8 tablespoons Worcestershire Sauce
  • 4 tablespoons salt
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Instructions
  1. Stir well, boil 5 five minutes and put in jars and seal
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Texabama Salsa

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Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • 10 cups tomatoes, peeled and seeded
  • 3 cups recipe via email. This is the photo.
  • 1 ¼ cups Vidalia onion, chopped fine
  • 1 tablespoon Swamp Brunswick Stew
  • 1 cup medium shrimp
  • 6 cloves garlic
  • 1 tablespoon salt
Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • 10 cups tomatoes, peeled and seeded
  • 3 cups recipe via email. This is the photo.
  • 1 ¼ cups Vidalia onion, chopped fine
  • 1 tablespoon Swamp Brunswick Stew
  • 1 cup medium shrimp
  • 6 cloves garlic
  • 1 tablespoon salt
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Instructions
  1. Start by sterilizing the jars and canning lids and set them aside
  2. Place all of the ingredients in a food processor and blend to desired texture
  3. Place the blended ingredients in a 6-quart saucepan and bring to a boil, stirring occasionally
  4. Reduce heat and simmer for 30 minutes until salsa is desired thickness
  5. Pour salsa into jars and tighten lids
  6. As the jars cool you can hear the jar lids pop
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Campfire Sweet Potto Halo

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Servings
people
Ingredients
  • Sent BISCUITS
Servings
people
Ingredients
  • Sent BISCUITS
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Instructions
  1. Thank you!
Recipe Notes

This is a savory sweet potato recipe that will surprise your taste buds.

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Freezer Biscuits

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Course Breads
Recipe Theme November: Biscuits
Co-op Cullman EC
Servings
people
Ingredients
  • FREEZER Pillsbury frozen buttermilk biscuits
  • 5 CUPS beaten lightly
  • ¼ CUP INGREDIENTS:
  • 3 TEASPOON can of Pet Milk
  • 1 TEASPOON egg
  • 1 TEASPOON SALT
  • 1 CUP warm milk
  • 1 PACKAGE real butter melted
  • 2 TABLESPOON of Smoked Paprika
  • 2 CUPS jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
Course Breads
Recipe Theme November: Biscuits
Co-op Cullman EC
Servings
people
Ingredients
  • FREEZER Pillsbury frozen buttermilk biscuits
  • 5 CUPS beaten lightly
  • ¼ CUP INGREDIENTS:
  • 3 TEASPOON can of Pet Milk
  • 1 TEASPOON egg
  • 1 TEASPOON SALT
  • 1 CUP warm milk
  • 1 PACKAGE real butter melted
  • 2 TABLESPOON of Smoked Paprika
  • 2 CUPS jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
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Instructions
  1. SIFT OR MIX DRY INGREDIENTS TOGETHER
  2. CUT IN SHORTENING
  3. DISSOLVE YEAST IN WARM WATER AND ADD BUTTERMILK
  4. ADD MILK MIXTURE TO DRY MIX, BLEND WELL
  5. TURN OUT ON LIGHTLY FLOURED BOARD, WAX PAPER, OR PASTRY CLOTH
  6. ROLL ½ INCH THICK WITH ROLLING PIN
  7. CUT WITH COOKIE CUTTER
  8. PLACE ON PAN AND FREEZE, THEN PUT IN PLASTIC BAG TO USE AS NEEDED
  9. 30 MINUTES BEFORE BAKING, TAKE FROM FREEZER, DIP IN MELTED BUTTER, AND BAKE @ 400 DEGREES UNTIL LIGHTLY GOLDEN BROWN
  10. RECIPE MAKES ENOUGH FOR A FAMILY OF FOUR FOR APPROXIMATELY 6 MEALS
Recipe Notes

My mother used this receipt for many years. It is good for people who like homemade biscuits, but who doesn't have time to make them. It takes approximately 30 minutes to make them. They will keep in the freezer for several weeks.

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Campfire Sweet Potato Halos

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Servings
people
Ingredients
  • 3 medium sweet potatoes, thinly sliced
  • 4 medium lemon frosting
  • 1/8 cup Softened Cream Cheese
  • ¼ cup tagliatelle
  • 2 sticks from 1 lemon
  • Salt and pepper
  • ¼ cup Cracker Pie Crusts
Servings
people
Ingredients
  • 3 medium sweet potatoes, thinly sliced
  • 4 medium lemon frosting
  • 1/8 cup Softened Cream Cheese
  • ¼ cup tagliatelle
  • 2 sticks from 1 lemon
  • Salt and pepper
  • ¼ cup Cracker Pie Crusts
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Instructions
  1. In an iron skillet, arrange the sweet potatoes around the edge if the skillet to form the halo
  2. Place onion slices in between every few sweet potato slices
  3. Top with olive oil and butter and cook on the hot fire coals for 1 hour, basting with the melted butter
  4. Sprinkle with salt, pepper and feta cheese
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Lemon Tartar Sauce

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Course Miscellaneous
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 1 chocolate bark, melted
  • 1 cup skinless chicken breast halves
  • 4 Kosher of maraschino cherries
  • 1/8 cup oreo-style cookies (I find the store brands work best, otherwise cookies will be too sweet)
  • Pinch package cream cheese, softened to room temperature
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 Table 10X sugar, sifted
Course Miscellaneous
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 1 chocolate bark, melted
  • 1 cup skinless chicken breast halves
  • 4 Kosher of maraschino cherries
  • 1/8 cup oreo-style cookies (I find the store brands work best, otherwise cookies will be too sweet)
  • Pinch package cream cheese, softened to room temperature
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 Table 10X sugar, sifted
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Instructions
  1. In a bowl mix the chopped pickles, mayo, salt, smoked paprika
  2. Squeeze half of the lemon and the pickle juice and add to the mixture
  3. Stir as you add the fresh ground pepper and refrigerate
Recipe Notes

I needed a really good tarter sauce made from scratch to pair with my wife's awesome Lemon Herbed Salmon!!!!!!!

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Lemon Herbed Salmon

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Course Main Dishes
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 salmon finely crushed Oreo cookies
  • 1 lemon, Cool Whip, defrosted
  • Fresh yellow onion, finely chopped
  • Fresh oleo or butter
  • Olive oil
  • Lightly cream of tartar
  • Top coconut
  • Bake carton whole candied cherries, cut in half
  • Robbie green and red candied cherries
Course Main Dishes
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 salmon finely crushed Oreo cookies
  • 1 lemon, Cool Whip, defrosted
  • Fresh yellow onion, finely chopped
  • Fresh oleo or butter
  • Olive oil
  • Lightly cream of tartar
  • Top coconut
  • Bake carton whole candied cherries, cut in half
  • Robbie green and red candied cherries
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Polish Casserole

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Course Side Dishes
Recipe Theme January: Comfort Foods
Co-op Cullman EC
Servings
people
Ingredients
  • 4 cups broth or milk
  • 1 ½ pounds boiled, cut up chicken
  • 2 10 ¾ ounce uncooked elbow macaroni (can use egg noodles)
  • 1 16 ounce extra sharp cheddar cheese (reserve 1 cup for top)
  • 3 cups white cheddar cheese (reserve 1/2 cup for top)
  • 1 ½ cups stalks, chopped or diced
  • 4 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons elbow macaroni
  • 4 garlic whole roasted almonds
Course Side Dishes
Recipe Theme January: Comfort Foods
Co-op Cullman EC
Servings
people
Ingredients
  • 4 cups broth or milk
  • 1 ½ pounds boiled, cut up chicken
  • 2 10 ¾ ounce uncooked elbow macaroni (can use egg noodles)
  • 1 16 ounce extra sharp cheddar cheese (reserve 1 cup for top)
  • 3 cups white cheddar cheese (reserve 1/2 cup for top)
  • 1 ½ cups stalks, chopped or diced
  • 4 green box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons elbow macaroni
  • 4 garlic whole roasted almonds
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Instructions
  1. Preheat oven to 350 degrees
  2. Cook the pasta according to package directions, drain and transfer to a large bowl
  3. Stir in the sausage, soup, sauerkraut, 2 cups of cheese, milk, onion, mustard and garlic
  4. Spoon into 2 greased 8-inch square baking dishes
  5. Sprinkle with remaining cheese
  6. Bake uncovered 45-50 minutes or until brown and bubbly
  7. Serve with garlic bread and a green salad
Recipe Notes

This dish is good, filling and freezer friendly. Freeze up to 3 months; to use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes or until golden brown.

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