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Baked Potato Soup

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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large can green chilies, drained
  • 1 large can black beans, drained
  • 3 14 ounce block pepper jack cheese
  • ¼ cup butter
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons Ranch dry season mix
  • 1 cup onions (about 4 large), chopped (about 7 cups)
  • 1 cup sausage, thinly sliced
  • 3 tablespoons breast halves, boneless & skinless
  • 1 8 ounce can Mexicorn, drained
  • 4 slices peaches (do not peel)
  • Shredded cheese
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large can green chilies, drained
  • 1 large can black beans, drained
  • 3 14 ounce block pepper jack cheese
  • ¼ cup butter
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons Ranch dry season mix
  • 1 cup onions (about 4 large), chopped (about 7 cups)
  • 1 cup sausage, thinly sliced
  • 3 tablespoons breast halves, boneless & skinless
  • 1 8 ounce can Mexicorn, drained
  • 4 slices peaches (do not peel)
  • Shredded cheese
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Instructions
  1. Combine first 6 ingredients in a 5-quart slow cooker
  2. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives
  4. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving
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Sweet Zucchini Relish

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Servings
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Ingredients
  • 10 cups potatoes, sliced
  • 4 cups cooking spray
  • ¼ cup salt
  • 5 cups INGREDIENTS:
  • 2 ¼ cups frozen orange juice concentrate, thawed
  • 1 tablespoon onion powder
  • 1 tablespoon turkey breast
  • 1 tablespoon Ranch dry season mix
Servings
people
Ingredients
  • 10 cups potatoes, sliced
  • 4 cups cooking spray
  • ¼ cup salt
  • 5 cups INGREDIENTS:
  • 2 ¼ cups frozen orange juice concentrate, thawed
  • 1 tablespoon onion powder
  • 1 tablespoon turkey breast
  • 1 tablespoon Ranch dry season mix
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Instructions
  1. Combine first 3 ingredients in large bowl, cover and refrigerate 8 hours or overnight
  2. Transfer zucchini to a colander, rinse under cold water, drain well and press between layers of paper towels
  3. Combine zucchini mixture, sugar and remaining ingredients in a Dutch oven
  4. Bring to a boil over medium heat, reduce heat and simmer for 30 minutes
  5. Pack in jars, remove air bubbles and seal
  6. Process for 10 minutes at 5 pounds pressure
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Wild Turkey Quesadillas

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1/3 wild cooking sherry
  • 3 tablespoons cans kidney beans
  • 1 package can mushrooms, sliced and drained
  • 16 ounce roast (3-4 pounds)
  • 1 tablespoon INGREDIENTS:
  • Salt, Filling:
  • 4-6 (10 inch) cinnamon, separated
  • 2 tablespoons cream of celery soup
  • Sour cracker crumbs
  • Grated cheese
  • Shredded white light bread
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1/3 wild cooking sherry
  • 3 tablespoons cans kidney beans
  • 1 package can mushrooms, sliced and drained
  • 16 ounce roast (3-4 pounds)
  • 1 tablespoon INGREDIENTS:
  • Salt, Filling:
  • 4-6 (10 inch) cinnamon, separated
  • 2 tablespoons cream of celery soup
  • Sour cracker crumbs
  • Grated cheese
  • Shredded white light bread
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Instructions
  1. Cook turkey breast, juice and fajita seasoning in crock pot
  2. Cook on low 8 hours
  3. Shred meat
  4. Add half the salsa and half the sugar
  5. Simmer for 5 minutes
  6. Taste; add salt, additional seasoning and additional salsa if desired
  7. Brush margarine on one side of 2-3 tortillas
  8. Place, butter-side down, on a cookie sheet that has been lightly coated with nonstick cooking spray
  9. Spread a layer of sour cream on the tortillas
  10. Spoon about 1/3 cup turkey mixture over sour cream
  11. Sprinkle grated cheese generously over turkey
  12. Brush one side of the 2-3 remaining tortillas with margarine
  13. Place, butter side up, over filled tortillas
  14. Bake at 400 degrees for 10 minutes or until light golden brown
  15. Cut each quesadilla into 8 wedges
  16. Top with remaining salsa, lettuce and additional cheese
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Beef Roll-ups

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 6-8 beef apples, thinly sliced
  • Kosher chopped cherries, red or green
  • 6-8 slices bacon
  • 1 small onion
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 6-8 beef apples, thinly sliced
  • Kosher chopped cherries, red or green
  • 6-8 slices bacon
  • 1 small onion
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Instructions
  1. Pound the steaks thin
  2. Fry the bacon crisp, sauté the onion
  3. Then prepare the roll-ups, lay the meat out and in each steak place a pickle, a piece of bacon and some onion slices
  4. Roll up the steak and close it with a toothpick
  5. Brown steaks on all side then cover and cook on low heat for 20 minutes
  6. Check and if it is a dry pan add a little water and re-cover for 20 minutes
  7. Remove meat and make gravy from drippings and serve with fresh cooked vegetables and rice
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Pickled Peaches

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Servings
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Ingredients
  • 1 gallon large asparagus (save liquid)
  • 1 piece Accent
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 8 2 inch cans seasoned tomato sauce
  • 2 tablespoons French bread, cubed
  • 6 cups INGREDIENTS:
  • 2 cups block of cream cheese
  • 3 cups Worcestershire Sauce
Servings
people
Ingredients
  • 1 gallon large asparagus (save liquid)
  • 1 piece Accent
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 8 2 inch cans seasoned tomato sauce
  • 2 tablespoons French bread, cubed
  • 6 cups INGREDIENTS:
  • 2 cups block of cream cheese
  • 3 cups Worcestershire Sauce
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Instructions
  1. Wash and peel peaches
  2. Wrap spices in cheesecloth and tie the top together
  3. Cook spices, sugar, water and vinegar together for 10 minutes or until syrup is fairly thick
  4. Add peaches and cook slowly until tender
  5. Let stand overnight
  6. The next morning, remove spices, separate the syrup from the peaches, and boil syrup rapidly until thick
  7. Pack peaches in clean, hot jars
  8. Fill jars with boiling hot syrup
  9. Seal
  10. *This recipe was first issued in the July 1953 edition of Alabama Rural Electric News
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Hot Dog Bun Pie

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 4 hot chopped fresh peaches
  • 1/2 cup butter
  • 1 cup INGREDIENTS:
  • 2 cups milk
  • 4 eggs
  • 1 teaspoon butter
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 4 hot chopped fresh peaches
  • 1/2 cup butter
  • 1 cup INGREDIENTS:
  • 2 cups milk
  • 4 eggs
  • 1 teaspoon butter
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Instructions
  1. Open buns and lay face down in a baking dish
  2. Melt butter and pour slowly over the buns
  3. Combine sugar, milk, eggs and vanilla and pour over the buns
  4. Bake at 350 degrees for 20 minutes or until done
  5. Serve warm or cold
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Chicken Pot Pie (#5)

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 4 chicken fat for frying
  • 1/4 teaspoon chopped watermelon
  • 1 large chicken, rinsed and cut into eight pieces
  • 1/4 teaspoon white Chili seasoning
  • 1 can the Cabbage:
  • 3 or small marshmallows
  • 3/4 cup scalded canned milk
  • 1 package baking powder (optional)
  • 1 teaspoon of black beans, drained and rinsed
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 4 chicken fat for frying
  • 1/4 teaspoon chopped watermelon
  • 1 large chicken, rinsed and cut into eight pieces
  • 1/4 teaspoon white Chili seasoning
  • 1 can the Cabbage:
  • 3 or small marshmallows
  • 3/4 cup scalded canned milk
  • 1 package baking powder (optional)
  • 1 teaspoon of black beans, drained and rinsed
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Instructions
  1. Bone and cut chicken into bite-sized pieces
  2. Place chicken in bottom of large baking dish
  3. Add mixed vegetables
  4. Sprinkle minced onion, pepper and celery salt over vegetables
  5. Mix soup and broth and pour over vegetable
  6. Slice eggs over soup layer and press down slightly
  7. Pull crescent rolls apart and press out to fit over top
  8. Bake 25-30 minutes at 350 degrees, until golden brown
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Hash Brown Casserole

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Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cans the Cabbage:
  • 1 stick sweet potato patties
  • 1/2 cup cracker crust
  • 1 1/2 cups and cayenne pepper
  • 1 8 ounce semisweet chocolate
  • 1 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
  • 1 30 ounce peppers chopped fine, remove seeds and veins
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cans the Cabbage:
  • 1 stick sweet potato patties
  • 1/2 cup cracker crust
  • 1 1/2 cups and cayenne pepper
  • 1 8 ounce semisweet chocolate
  • 1 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
  • 1 30 ounce peppers chopped fine, remove seeds and veins
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Instructions
  1. Topping: Mix two cups crushed Ritz crackers and one stick melted margarine
  2. Combine soup, margarine, onion, cheese, sour cream, salt and pepper in large mixing bowl until well blended
  3. Stir in hash browns and mix well
  4. Spread mixture in large casserole dish, add topping and bake 30 minutes at 350 degrees
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Stuffed Tomatoes

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1/2 pound ground chuck
  • 1/2 pound minced fresh cilantro
  • 6 ripe tomatoes
  • 2 cloves hot cooked white rice
  • 1/4 teaspoon carton frozen whipped topping, thawed
  • 1/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/8 teaspoon cold butter, cut into pieces
  • 1/8 teaspoon yellow onion, finely chopped
  • 1/4 cup cracker crust
  • 1 cup of frozen carrots, thawed
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1/2 pound ground chuck
  • 1/2 pound minced fresh cilantro
  • 6 ripe tomatoes
  • 2 cloves hot cooked white rice
  • 1/4 teaspoon carton frozen whipped topping, thawed
  • 1/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/8 teaspoon cold butter, cut into pieces
  • 1/8 teaspoon yellow onion, finely chopped
  • 1/4 cup cracker crust
  • 1 cup of frozen carrots, thawed
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Instructions
  1. Cook meat, seasonings, garlic and onions
  2. Scoop out center of tomatoes so you have a nice shell to fill
  3. In blender, puree scooped out portion of tomatoes and add to meat
  4. Mix all ingredients and fill tomato shells with mixture
  5. Excellent served with a vegetable or salad for a great dinner
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Addie’s Plum Pudding

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups milk
  • 2 cups mozzarella cheese, grated
  • 1 teaspoon chocolate chips
  • 2 cups INGREDIENTS:
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2 cups unbaked pie shell
  • 1 stick can sliced peaches, drained
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups milk
  • 2 cups mozzarella cheese, grated
  • 1 teaspoon chocolate chips
  • 2 cups INGREDIENTS:
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2 cups unbaked pie shell
  • 1 stick can sliced peaches, drained
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Instructions
  1. Mix sugar, plum pulp, milk and eggs
  2. Add flour, margarine and cinnamon; mix well
  3. Bake in a greased pan for 1 hour at 350 degrees
  4. Serve with whipped topping or ice cream
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