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Dirty Corn Dip

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cans cherry pie filling1 cup pecans, chopped1 can crushed pineapple, drained1 large container Cool Whip1 can Eagle Brand milk2 cups miniature marshmallows
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cans cherry pie filling1 cup pecans, chopped1 can crushed pineapple, drained1 large container Cool Whip1 can Eagle Brand milk2 cups miniature marshmallows
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Instructions
  1. Mix together all ingredients
  2. Pour into bowl and cover; refrigerate
  3. Serve with corn chips

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Easy Vegetable Casserole

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 16 ounce can whole-kernel corn, drained1 15-ounce can red kidney beans, drained1 2-ounce jar diced pimiento, drained2 large tomatoes, chopped2 tablespoons ripe olives, sliced
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 16 ounce can whole-kernel corn, drained1 15-ounce can red kidney beans, drained1 2-ounce jar diced pimiento, drained2 large tomatoes, chopped2 tablespoons ripe olives, sliced
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Instructions
  1. Drain beans and corn and mix in casserole dish
  2. Stir in remaining ingredients except crackers
  3. Sprinkle crackers over all and dot with butter or margarine
  4. Bake about 30 minutes at 350 degrees, or unt
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English Pea Salad

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 can steak, cubed or tenderized, cut in small pieces2 large potatoes, peeled and sliced2 4-ounce cans of green chilies1 onion, sliced1 15-ounce can tomato sauce2 cans
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 can steak, cubed or tenderized, cut in small pieces2 large potatoes, peeled and sliced2 4-ounce cans of green chilies1 onion, sliced1 15-ounce can tomato sauce2 cans
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Instructions
  1. Mix all ingredients with enough mayonnaise to make it moist
  2. Place in refrigerator one hour or longer before you serve it
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Floating Fruit Parfaits

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup red-skinned new potatoes, scrubbed and cut in 1-inch pieces (7 cups)3 cups chicken broth2 tablespoons butter2 tablespoons all purpose flour2 teaspoons dry mustard<br /
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup red-skinned new potatoes, scrubbed and cut in 1-inch pieces (7 cups)3 cups chicken broth2 tablespoons butter2 tablespoons all purpose flour2 teaspoons dry mustard<br /
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Instructions
  1. Divide fruit among 6 parfait or desert glasses
  2. Stir boiling water into Jell-O? until dissolved
  3. Stir in cold water and ice cubes until ice melts
  4. Pour 3⁄4 cup Jell-O? over strawberries
  5. Refrige
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Fireside Punch

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Servings
people
Ingredients
  • 1? cups jar green olive salad, drained and chopped
Servings
people
Ingredients
  • 1? cups jar green olive salad, drained and chopped
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Instructions
  1. In medium saucepan, bring cranberry juice and water to a boil
  2. Add cinnamon apple tea bags; cover and steep 5 minutes
  3. Remove tea bags and stir in sugar
  4. Pour into mugs and garnish with cinnamon stick
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Fruit Punch in Watermelon Bowl

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Servings
people
Ingredients
  • 1 large milk 1 cup water1 6-ounce can frozen orange juice concentrate? cup sugar1 teaspoon vanilla12 to 14 ice cubes
Servings
people
Ingredients
  • 1 large milk 1 cup water1 6-ounce can frozen orange juice concentrate? cup sugar1 teaspoon vanilla12 to 14 ice cubes
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Instructions
  1. Cut a thin slice off bottom of watermelon so it will set flat
  2. Cut off 1⁄3 of top, scoop out balls of watermelon and remove the seeds
  3. Use a glass jar or something to guide you to cut and make t
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Grilled Potato Skins

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 3-4 large margarine4 tablespoons sugar2 cups plain flour2 cups pecans, finely chopped2 teaspoons vanillaIcing:? stick margarine? box powdered sugar
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 3-4 large margarine4 tablespoons sugar2 cups plain flour2 cups pecans, finely chopped2 teaspoons vanillaIcing:? stick margarine? box powdered sugar
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Instructions
  1. Clean and bake potatoes
  2. When done, allow to slightly cool and cut into halves
  3. Preheat grill to medium heat
  4. Scoop out the pulp using melon baller, leaving a 1/4-inch thick shell for the toppings
  5. Cu
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Grilled Lemon Pepper Chicken

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 cup chicken, cooked and diced1 can cream of chicken soup1 cup celery, chopped2 tablespoons onion, chopped1 ? cups rice, cooked? cup chopped pecans? teaspoon salt<
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 cup chicken, cooked and diced1 can cream of chicken soup1 cup celery, chopped2 tablespoons onion, chopped1 ? cups rice, cooked? cup chopped pecans? teaspoon salt<
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Instructions
  1. Cover chicken with lemon and herb seasoning and lemon pepper seasoning
  2. Mix other ingredients and put chicken in marinade and let sit for 30 minutes then grill

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Ham and Cheese Ball

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 2 8 ounce fresh or frozen skinless salmon fillet? cup pecans, finely chopped? cup fine dry bread crumbs? teaspoon salt1 egg, slightly beaten2 tablespoons water? cup
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 2 8 ounce fresh or frozen skinless salmon fillet? cup pecans, finely chopped? cup fine dry bread crumbs? teaspoon salt1 egg, slightly beaten2 tablespoons water? cup
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Instructions
  1. Mix all ingredients together and place in bowl, or form into a ball and roll in salted peanuts
  2. Chill for about 1 hour before serving
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Hearty Irish Clam Chowder

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 10 potatoes, fresh shrimp, uncooked1 quart white vinegar, adding just enough water to cover shrimp1 tablespoon red pepper1 tablespoon celery seed1 tablespoon mixed pickling spices<
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 10 potatoes, fresh shrimp, uncooked1 quart white vinegar, adding just enough water to cover shrimp1 tablespoon red pepper1 tablespoon celery seed1 tablespoon mixed pickling spices<
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Instructions
  1. Put chopped potatoes, diced onion, garlic and salt in a medium-size pot, cover with water and cook until potatoes are soft and onions and garlic are tender, about 20 minutes
  2. While potatoes are cookin
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