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Pineapple Sour Cream Pie

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 1 large can corned beef
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 1 large can corned beef
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Instructions
  1. Combine all ingredients and mix with a fork, do not use an electric mixer
  2. Pour into pie crust and refrigerate 2-3 hours before serving
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Sausage Spanish Rice

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Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 pound salt1 teaspoon paprika? teaspoon black pepper3 ? pounds chicken pieces4 thick slices smoked bacon, cut crosswise into
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 pound salt1 teaspoon paprika? teaspoon black pepper3 ? pounds chicken pieces4 thick slices smoked bacon, cut crosswise into
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Instructions
  1. Combine all ingredients in crockpot, stirring to blend
  2. Cover and cook on low for 5-6 hours

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Smoked Turkey Wraps

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 6 sun sliced yellow crookneck squash 3 medium white onions, chopped in large pieces 4 medium bell peppers, chopped in large pieces
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 6 sun sliced yellow crookneck squash 3 medium white onions, chopped in large pieces 4 medium bell peppers, chopped in large pieces
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Instructions
  1. Heat wraps for 10 seconds in a hot skillet or in the microwave
  2. Spread each wrap with hummus, spreading to within 1-inch or the edge all around
  3. In the center of each wrap, place some turkey, lettuce
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Sour Cream Cornbread

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Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup yellow cake mix1 cup sour cream? cup canola oil
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup yellow cake mix1 cup sour cream? cup canola oil
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Instructions
  1. Combine ingredients
  2. Pour into greased 9x9-inch pan
  3. Bake at 375 degrees for 35 minutes or more
  4. NOTE: If thinner consistency is needed, use a little water

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Swiss Cheese Dip

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Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 1 green onion, chopped
    1 8-ounce package shredded Swiss cheese
    ? cup mayonnaise
    1 8-ounce package cream cheese, softened
    7 strips bacon, cooked crisp
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 1 green onion, chopped
    1 8-ounce package shredded Swiss cheese
    ? cup mayonnaise
    1 8-ounce package cream cheese, softened
    7 strips bacon, cooked crisp
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Instructions
  1. Mix together first four ingredients
  2. Crumble bacon into small pieces and add to mixture
  3. Pour into small baking dish and bake at 350 degrees for 30 minutes
  4. Serve while hot with wheat thin crackers
  5. <
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Tropical Rice

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Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup French-style green beans, drained1 can whole kernel corn, drained1 2-ounce jar pimento, drained1 can sliced water chestnuts, drained? cup chopped onion? cup ch
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup French-style green beans, drained1 can whole kernel corn, drained1 2-ounce jar pimento, drained1 can sliced water chestnuts, drained? cup chopped onion? cup ch
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Instructions
  1. Cook rice and drain
  2. Combine in saucepan: pineapple-with juice, sugar and butter
  3. Stir well
  4. Boil for 10 minutes
  5. Mix with rice and place in buttered casserole
  6. Bake 30 minutes at 400 degrees

  7. <
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Jenni’s Chicken Crescent Squares

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Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 6 ounces mini chocolate chips
  • 2 1/2 cups bittersweet chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1 green cooking spray
  • 1 can baking powder (optional)
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 6 ounces mini chocolate chips
  • 2 1/2 cups bittersweet chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1 green cooking spray
  • 1 can baking powder (optional)
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Instructions
  1. Preheat oven to 350 degrees
  2. Combine cream cheese, chicken, salt, pepper and onion
  3. Separate dough into 4 rectangles
  4. Press perforation together to seal
  5. Spoon 1/4 mixture onto one-half of each rectangle
  6. Fold other side of dough over mixture
  7. With a fork, press edges together to seal
  8. Place on ungreased cookie chest
  9. Bake 20-23 minutes or until golden brown
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Stir Fry Cabbage

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Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 head bag frozen whole kernel corn
  • 1 onion
  • 4-5 bacon of Tabasco sauce
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 head bag frozen whole kernel corn
  • 1 onion
  • 4-5 bacon of Tabasco sauce
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Instructions
  1. Wash and cut up cabbage; steam in a small amount of water
  2. Cook, cool and crumble bacon
  3. Sauté onion in the bacon drippings
  4. Two or three minutes before cabbage is done, add the cabbage to the skillet with the onion and stir fry for the remainder of cooking time
  5. Add crumbled bacon
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Tomato Tarts

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Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 8 frozen fresh spinach or 10-ounce package frozen chopped spinach
  • 4 large non-fat buttermilk
  • Seasoned salt
  • 1 cup fresh mushrooms, chopped
  • 1 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4 teaspoon beaten
  • 1/2 cup sugar or no calorie sweetener
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 8 frozen fresh spinach or 10-ounce package frozen chopped spinach
  • 4 large non-fat buttermilk
  • Seasoned salt
  • 1 cup fresh mushrooms, chopped
  • 1 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4 teaspoon beaten
  • 1/2 cup sugar or no calorie sweetener
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Instructions
  1. Drain the chopped tomatoes well
  2. Bake tart shells as directed and let cool
  3. Divide tomatoes between the 8 shells
  4. Sprinkle with salt
  5. Mix together the mayonnaise, Parmesan cheese and garlic powder
  6. Spread over tomatoes
  7. Sprinkle tops with crushed crackers
  8. Bake for 20 minutes in a 350 degree oven
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Ann’s Salsa

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Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cans of any firm fish
  • 2 cans dark or light red kidney beans
  • 1 can medium flour tortillas
  • 1 can mozzarella or provolone cheese, cubed
  • 1 bell onions, cut into wedges
  • 1 sweet cooking spray
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2 tablespoons chopped green chilies
  • 1/2-1 tablespoon INGREDIENTS:
  • 1/4 teaspoon dill sprigs
  • 1/4 teaspoon Cool-Whip
  • Salt and pepper, to taste
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cans of any firm fish
  • 2 cans dark or light red kidney beans
  • 1 can medium flour tortillas
  • 1 can mozzarella or provolone cheese, cubed
  • 1 bell onions, cut into wedges
  • 1 sweet cooking spray
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2 tablespoons chopped green chilies
  • 1/2-1 tablespoon INGREDIENTS:
  • 1/4 teaspoon dill sprigs
  • 1/4 teaspoon Cool-Whip
  • Salt and pepper, to taste
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Instructions
  1. Drain corn, peas and tomatoes
  2. Mix all ingredients and allow to marinate overnight or all day
  3. Serve with tortilla chips or with meat as a side
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