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Chicken Broccoli Chowder

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Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups English peas? cup cheese, grated or chopped small chunks? cup onion, chopped? cup sweet pickles, chopped3 boiled eggs? cup celery, chopped
Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups English peas? cup cheese, grated or chopped small chunks? cup onion, chopped? cup sweet pickles, chopped3 boiled eggs? cup celery, chopped
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Instructions
  1. Combine carrot, water, chicken broth, broccoli, onion, chicken and salt in 4-quart saucepan or Dutch oven
  2. Bring to a boil over medium-high heat; reduce heat
  3. Cover; simmer about 10 minutes
  4. Bring to
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Chicken Spaghetti

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 large can cream of mushroom soup? cup milk1 teaspoon paprika1 5-ounce can broken shrimp, drained1 12-ounce can whole kernel cornPepper, to tasteToast points<
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 large can cream of mushroom soup? cup milk1 teaspoon paprika1 5-ounce can broken shrimp, drained1 12-ounce can whole kernel cornPepper, to tasteToast points<
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Instructions
  1. Boil chicken, remove and de-bone
  2. Set aside
  3. In a large skillet, saut? bell pepper, onion, and celery with one cup chicken broth
  4. Set aside
  5. Cook spaghetti noodles in 1 1/2 quarts of reserved broth un
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Classic Potato Salad

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Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 6 cups large fresh shrimp
Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 6 cups large fresh shrimp
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Instructions
  1. Add potatoes to boiling water; cook 15 minutes, or until tender
  2. Drain
  3. Mix mayonnaise and mustard in large bowl
  4. Add potatoes, bacon and chives; mix lightly
  5. Refrigerate
  6. Makes 10, ? cup, servings
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Citrus Salsa Salmon

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 4-5 ounce tube refrigerated cookie dough1 cup sugar, divided2 tablespoons cornstarch? cup orange juice
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 4-5 ounce tube refrigerated cookie dough1 cup sugar, divided2 tablespoons cornstarch? cup orange juice
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Instructions
  1. Heat broiler
  2. Lightly sprinkle salmon with salt and pepper
  3. In small saucepan over low heat, melt the jelly
  4. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly
  5. Place salmo
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Coka-Cola? Pork Chops

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 5-6 pork />2 ? cups milk2 tablespoons fresh parsley, minced? teaspoon ground mustard? teaspoon salt10 slices bread, crusts removed and cubed2 cups frozen cooked salad sh
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 5-6 pork />2 ? cups milk2 tablespoons fresh parsley, minced? teaspoon ground mustard? teaspoon salt10 slices bread, crusts removed and cubed2 cups frozen cooked salad sh
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Instructions
  1. Preheat oven to 350 degrees
  2. Place pork chops on a baking pan and season them the way you like
  3. Combine Coke?, ketchup and Worcestershire sauce in a bowl, mix well and pour sauce over the pork chops
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Country Breakfast Skillet

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 6 slices green pepper strips1 cup zucchini slices? cup onion rings? teaspoon dried oregano leaves, crushed1 tablespoon margarine? cup cherry tomato halves? cup
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 6 slices green pepper strips1 cup zucchini slices? cup onion rings? teaspoon dried oregano leaves, crushed1 tablespoon margarine? cup cherry tomato halves? cup
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Instructions
  1. Cook bacon in large skillet until crisp
  2. Remove bacon, crumble and set aside
  3. Drain drippings, reserving 2 tablespoons in skillet
  4. Add potatoes, green peppers, onion, salt and pepper to drippings
  5. Coo
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Crab Salad

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Servings
people
Ingredients
  • 1 bag bulk pork sausage1 pound ground beef1 large onion, chopped4 cups water3 cans (15 ?-ounces each) black-eyed peas, drained and rinsed1 28-ounce can diced tomatoes,
Servings
people
Ingredients
  • 1 bag bulk pork sausage1 pound ground beef1 large onion, chopped4 cups water3 cans (15 ?-ounces each) black-eyed peas, drained and rinsed1 28-ounce can diced tomatoes,
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Instructions
  1. Boil rice as package directs, drain and cool
  2. Mix remaining ingredients, chill for 30 minutes and serve
  3. Excellent side dish for fish frys
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Crunchy Pecans

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Servings
people
Servings
people
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Instructions
  1. Place 4 cups pecan halves in 6 cups of water, bring to a boil, stirring, about 3 minutes
  2. Drain and run hot water over them until water is clear
  3. Place in pan with 1/2 cup sugar and stir to coat

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Dressed Up Creamed Potatoes

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Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 medium turkey or smoked kielbasa sausage1 bag frozen Texas hash browns (with onions & peppers)1 can cream of chicken or mushroom soup1 can cheddar cheese soup
Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 medium turkey or smoked kielbasa sausage1 bag frozen Texas hash browns (with onions & peppers)1 can cream of chicken or mushroom soup1 can cheddar cheese soup
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Instructions
  1. Mash potatoes with milk and butter; add sour cream, green onions, cheese and bacon
  2. Mix well

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Easy Blueberry Coffee Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 egg Polish kielbasa smoked sausage8 corn-on-the-cob halves8 medium-sized red potatoes1 ? pounds raw large or extra-large shrimp, de-veined with tails on Louisiana Crawfis
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 egg Polish kielbasa smoked sausage8 corn-on-the-cob halves8 medium-sized red potatoes1 ? pounds raw large or extra-large shrimp, de-veined with tails on Louisiana Crawfis
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Instructions
  1. Preheat oven to 350 degrees
  2. Grease a 9-inch square baking pan
  3. Beat egg in mixing bowl
  4. Add sour cream, milk and muffin mix; stir just until blended
  5. Pour batter into prepared pan and sprinkle evenly
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