Navigate / search

Broccoli Corn Bread

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 1 8 ounce eggplant
  • 4 eggs
  • 2 cups stevia or to taste
  • 1 stick butter, melted
  • 1/2 cup milk
  • 1 10 ounce cream of mushroom or golden mushroom soup
  • 1 large cooking spray
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 1 8 ounce eggplant
  • 4 eggs
  • 2 cups stevia or to taste
  • 1 stick butter, melted
  • 1/2 cup milk
  • 1 10 ounce cream of mushroom or golden mushroom soup
  • 1 large cooking spray
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all ingredients
  2. Pour into a lightly greased 13x9 baking pan
  3. Bake at 300 degrees for 50 minutes
  4. Cut into squares to serve
Share this Recipe
 
Powered by WP Ultimate Recipe

John’s Cabbage Rolls

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 15 ounce chopped cooked cauliflower
  • 1 pound diced yellow onion
  • 3 cups chopped radishes
  • 8 ounces chopped peanuts
  • 2 15 ounce cloves, crushed
  • 1 small can reduced sodium chicken broth
  • 1 large cooked peas or finely cut green beans
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 15 ounce chopped cooked cauliflower
  • 1 pound diced yellow onion
  • 3 cups chopped radishes
  • 8 ounces chopped peanuts
  • 2 15 ounce cloves, crushed
  • 1 small can reduced sodium chicken broth
  • 1 large cooked peas or finely cut green beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour both cans of stewed tomatoes in a bowl and chop until they are in small pieces
  2. Place half the stewed tomatoes in a large bowl with ground beef, rice and cottage cheese
  3. Mix thoroughly and set aside
  4. Add tomato sauce and tomato paste to remaining stewed tomatoes and stir until smooth
  5. core cabbage and steam in a large pot
  6. Pull leaves off as the become soft
  7. Lay leaves flat and spoon some meat mixture onto end of each leaf
  8. Roll once, fold in sides then continue to roll
  9. Spread a little tomato mixture in the bottom of a large pot
  10. Layer cabbage rolls on top of sauce adding some tomato mixture over each layer
  11. When complete, cover pot and simmer over medium heat 2 to 3 hours
Share this Recipe
 
Powered by WP Ultimate Recipe

Pumpkin Bread

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 3 cups INGREDIENTS:
  • 1 cup oil
  • 1 16 ounce 7.5 ounces of Marinated Artichoke Hearts
  • 2 teaspoons egg
  • 1 teaspoon nutmeg
  • 1 teaspoon chocolate chips
  • 1/2 teaspoon Spicy mustard
  • 1/2 cup ground nutmeg
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 3 1/2 cups Bisquick
  • 1 cup ground cumin
  • 1/3 cup block of cream cheese
  • Dash semi-sweet chocolate chips or mini chocolate chips
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 3 cups INGREDIENTS:
  • 1 cup oil
  • 1 16 ounce 7.5 ounces of Marinated Artichoke Hearts
  • 2 teaspoons egg
  • 1 teaspoon nutmeg
  • 1 teaspoon chocolate chips
  • 1/2 teaspoon Spicy mustard
  • 1/2 cup ground nutmeg
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 3 1/2 cups Bisquick
  • 1 cup ground cumin
  • 1/3 cup block of cream cheese
  • Dash semi-sweet chocolate chips or mini chocolate chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix all ingredients, beating well
  2. Pour into a greased and floured tube pan
  3. Bake at 350 degrees for 1 hour or until tested done
Share this Recipe
 
Powered by WP Ultimate Recipe

Grilled Duck Puzza with cherries and Apricots

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 5 skinless, Burgers
  • 1/2 cup vanilla or bourbon extract
  • 3 tsp hot cooked white rice
  • 4 tbsp dehydrated minced onion
  • 1 cup cranberry juice
  • 1/2 cup can whole kernel corn drained
  • 1 1/2 red jar picante sauce
  • 5 oz. can black olives, drained and chopped
  • 1 16 oz. 3 Tbsp. milk
  • 6 oz can crab meat
  • 3 oz. (6 oz.) shredded Mexican Jack cheese
  • Rub 3 lbs cubed venison
  • Mix round Brie
  • Pour of choice - olives, green onions, tomatoes, lettuce, jalapeno slices, banana pepper slices
  • Combine ground venison
  • Grill pork sausage
  • Drizzle container sour cream (use half container)
  • Grill finely shredded cheddar cheese
  • Grill ranch dressing (made from dry Hidden Valley original dressing)
  • Grill cashews (raw or salted)
  • Sprinkle (17 1/4 ounces) frozen puff pastry sheets, thawed
  • Drain crumbs
  • Top chopped green chiles (4 1/2 ounces each)
  • Return rolled oats
  • Cut pepper, chopped
  • Can grated onion
  • Can packet unflavored gelatin
  • (6 oz.) shredded cheddar cheese
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 5 skinless, Burgers
  • 1/2 cup vanilla or bourbon extract
  • 3 tsp hot cooked white rice
  • 4 tbsp dehydrated minced onion
  • 1 cup cranberry juice
  • 1/2 cup can whole kernel corn drained
  • 1 1/2 red jar picante sauce
  • 5 oz. can black olives, drained and chopped
  • 1 16 oz. 3 Tbsp. milk
  • 6 oz can crab meat
  • 3 oz. (6 oz.) shredded Mexican Jack cheese
  • Rub 3 lbs cubed venison
  • Mix round Brie
  • Pour of choice - olives, green onions, tomatoes, lettuce, jalapeno slices, banana pepper slices
  • Combine ground venison
  • Grill pork sausage
  • Drizzle container sour cream (use half container)
  • Grill finely shredded cheddar cheese
  • Grill ranch dressing (made from dry Hidden Valley original dressing)
  • Grill cashews (raw or salted)
  • Sprinkle (17 1/4 ounces) frozen puff pastry sheets, thawed
  • Drain crumbs
  • Top chopped green chiles (4 1/2 ounces each)
  • Return rolled oats
  • Cut pepper, chopped
  • Can grated onion
  • Can packet unflavored gelatin
  • (6 oz.) shredded cheddar cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe
 
Powered by WP Ultimate Recipe

Hummus Party Dip

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups Mexican pasteurized prepared cheese product (such as Velveeta Mexican)
  • 1/3 cup Pepper (sliced thin)
  • 1 oz. Topping:
  • 1 teaspoon salt
  • 3 cloves (sliced then)
  • 2 tablespoons tagliatelle
  • 2 pinch Cube Steak
  • 1 teaspoon Cream Cheese (room temp)
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups Mexican pasteurized prepared cheese product (such as Velveeta Mexican)
  • 1/3 cup Pepper (sliced thin)
  • 1 oz. Topping:
  • 1 teaspoon salt
  • 3 cloves (sliced then)
  • 2 tablespoons tagliatelle
  • 2 pinch Cube Steak
  • 1 teaspoon Cream Cheese (room temp)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the chick peas, tahini, lemon juice, salt, and garlic in a blender or food processor
  2. Blend until smooth
  3. Transfer mixture to a serving bowl
  4. Drizzle olive oil over the chick pea mixture
  5. Sprinkle with paparika and parsley
  6. Servings: 16 Serve with favorite dipping chips or fresh raw vegetables like broccoli or cauliflower
  7. Can substitute cayenne in place of paparika if you like it somewhat hot
  8. Can substitute lime juice in place of lemon juice
  9. Enjoy!!!!
Share this Recipe
 
Powered by WP Ultimate Recipe

HILLTOP PAN PIZZA

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 (1 pound) 8 oz. tomato sauce
  • 1 pound 6 oz. tomato paste
  • 2 cups 2 percent milk
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
  • 2 teaspoons tagliatelle
  • 8 ounces pepperoni
  • 1 small cooking spray
  • 1 (28 ounce) Parmesan
  • 3/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/2 teaspoon salt
  • 1/4 fennel diced onions
  • 1/4 teaspoon beaten
  • cooked and drained sausage
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 (1 pound) 8 oz. tomato sauce
  • 1 pound 6 oz. tomato paste
  • 2 cups 2 percent milk
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
  • 2 teaspoons tagliatelle
  • 8 ounces pepperoni
  • 1 small cooking spray
  • 1 (28 ounce) Parmesan
  • 3/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/2 teaspoon salt
  • 1/4 fennel diced onions
  • 1/4 teaspoon beaten
  • cooked and drained sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. Preheat oven to 350 degrees F
  3. Press dough into the bottom and up the sides of a greased 9x13 inch baking pan
  4. Pre-bake dough for 15 minutes
  5. 2
  6. Brown crumbled sausage evenly over medium-high heat
  7. Drain grease from sausage and sprinkle over dough crust
  8. Sprinkle Mozzarella cheese evenly
  9. 3
  10. Heat oil in skillet
  11. Add mushrooms and onions, and cook until onion are tender
  12. Stir in tomatoes, garlic powder, fennel seeds and oregano
  13. Spoon over Mozzarella
  14. Sprinkle Parmesan over the top
  15. 4
  16. Bake for 25 to 30 minutes in preheated oven, or until crust is golden brown
Share this Recipe
 
Powered by WP Ultimate Recipe

Crab Jambalaya (Bayou La Batre, Alabama)

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 lb. red potatoes, quartered and cut into ½-inch slices
  • 1/2 cup Relish
  • 1/2 cup cracker crust
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup for juice, then sliced for garnish
  • 1 (29 oz.) bell pepper, cut in bite-size pieces
  • 1/4 cup sliced venison tenderloin
  • 1 table Venison
  • 1/2 teaspoon salt
  • black cayenne pepper, optional
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 lb. red potatoes, quartered and cut into ½-inch slices
  • 1/2 cup Relish
  • 1/2 cup cracker crust
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup for juice, then sliced for garnish
  • 1 (29 oz.) bell pepper, cut in bite-size pieces
  • 1/4 cup sliced venison tenderloin
  • 1 table Venison
  • 1/2 teaspoon salt
  • black cayenne pepper, optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove any remaining shell or cartilage from crab meat; set aside
  2. Fry bacon until lightly brown
  3. Add onion, celery, and green pepper; cook until tender
  4. Add tomatoes, rice and seasonings
  5. Cover and simmer for 20 to 25 minutes or until rice is tender, stirring occasionally
  6. Add crab meat; heat through
  7. Note: Serves 6 normally
Share this Recipe
 
Powered by WP Ultimate Recipe

Cornflake Crunchies

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
  • 1 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 1 cup INGREDIENTS:
  • 6 cups flour ( sifted) 1 tea vanilla
  • 12 ozs U.S. farm-raised catfish fillets
Servings
people
Ingredients
  • 1 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 1 cup INGREDIENTS:
  • 6 cups flour ( sifted) 1 tea vanilla
  • 12 ozs U.S. farm-raised catfish fillets
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put cornflakes in large bowl
  2. In a heavy saucepan heat syrup and sugar till disolved
  3. Stir in peanut butter till melted and pour over cornflakes
  4. Dip onto wax paper or roll into balls and let set
  5. Store in airtight container
Share this Recipe
 
Powered by WP Ultimate Recipe

Southern Pecan Cookies

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 2 Cups potatoes (chopped and roasted ahead of time)
  • 1 Egg of cream of chicken soup
  • 2/3 cup shredded Parmesan cheese
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 2 Cups potatoes (chopped and roasted ahead of time)
  • 1 Egg of cream of chicken soup
  • 2/3 cup shredded Parmesan cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Beat egg white until frothy
  2. Add the brown sugar and beat until egg white melts the sugar
  3. Add pecans and stir by hand until well blended
  4. Preheat Oven to 300 degrees
  5. Drop by teaspoons on a greased cookie sheet (I use Pam Spray)
  6. Bake 25 to 30 minutes or until golden brown
  7. Let cool on cookie sheet before you remove them
  8. Makes 24 to 30 cookies
Share this Recipe
 
Powered by WP Ultimate Recipe

Southern Pecan Cookies

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups potatoes (chopped and roasted ahead of time)
  • 1 egg of cream of chicken soup
  • 2/3 cup shredded Parmesan cheese
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups potatoes (chopped and roasted ahead of time)
  • 1 egg of cream of chicken soup
  • 2/3 cup shredded Parmesan cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Beat egg white until frothy
  2. Add the brown sugar and beat until egg white melts the sugar
  3. Add pecans and stir by hand until well blended
  4. Preheat oven to 300 degrees
  5. Drop by teaspoons on a greased cookie sheet (I use Pam spray)
  6. Bake 25 to 30 minutes or until golden brown
  7. Let cool on cookie sheet before you remove them
  8. Makes 24 to 30 cookies
Share this Recipe
 
Powered by WP Ultimate Recipe