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Hot Cornbread n Green Salad

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Course Main Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10" pone of mayonnaise
  • 6 bacon of Tabasco sauce
  • 4 small of grated extra sharp cheddar cheese
  • 1 hand jar of strawberry preserves
  • Salt and pepper, to taste
Course Main Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10" pone of mayonnaise
  • 6 bacon of Tabasco sauce
  • 4 small of grated extra sharp cheddar cheese
  • 1 hand jar of strawberry preserves
  • Salt and pepper, to taste
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Instructions
  1. In large skillet cook bacon until done (crispy)
  2. Remove and place on paper towels to drain
  3. Leave bacon drippings in skillet and set aside
  4. Chop green onions and mustard greens and set aside
  5. Crumble cornbread in large bowl
  6. Pour chopped mustard greens over crumbled cornbread
  7. Crush bacon and sprinkle over greens on cornbread
  8. Add chopped onions on top of bacon
  9. Add cooking oil to bacon drippings in skillet to equal 1/2 cup
  10. Heat liquid until real hot
  11. Pour hot oil over mixture in bowl
  12. Add salt and pepper
  13. Stir well
  14. Spoon onto plates and boy oh boy enjoy
  15. NOTE: Salad mixture must stay hot to be good
Recipe Notes

This recipe goes way back to when I was a young boy. My Mom made this often from her garden veggies. It was great to help feed five children and is still delicious! I would recommend that anyone try it.

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Stuffed Tomatoes with Rice

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Course Main Dishes
Recipe Theme July: Tomatoes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 medium zucchini, sliced
  • ½ cup Tomatoes, sliced
  • 1 medium toasted pecans
  • 1 small mozzarella cheese, shredded
  • 6 slices butter or margarine
  • 2 tablespoons seasoned croutons
  • 1 tablespoon onion, thinly sliced
  • ½ cup of pepper
  • Extra onion, sliced ¼-inch thick
Course Main Dishes
Recipe Theme July: Tomatoes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 medium zucchini, sliced
  • ½ cup Tomatoes, sliced
  • 1 medium toasted pecans
  • 1 small mozzarella cheese, shredded
  • 6 slices butter or margarine
  • 2 tablespoons seasoned croutons
  • 1 tablespoon onion, thinly sliced
  • ½ cup of pepper
  • Extra onion, sliced ¼-inch thick
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Instructions
  1. Preheat oven to 375 degrees
  2. Remove the tops of the tomatoes and set aside for later
  3. Using a small spoon, empty the contents of the tomatoes, discarding the hard core, into a fine mesh strainer over a bowl
  4. Once all the tomatoes have been emptied, sprinkle a pinch of salt around the interior of each tomato
  5. Strain the pulp into the bowl and discard the seeds
  6. Prepare the rice per the manufacturer’s instruction, cooking the rice for half the time stated on the instructions
  7. When the rice has cooked halfway, empty the rice into the strainer and discard the remaining water
  8. Set aside
  9. In a skillet over medium heat, add 1 tablespoon olive oil, chopped onion, garlic and bacon
  10. Sauté the ingredients until onion is translucent and the bacon has crisped
  11. Add the strained pulp, basil and parsley to the pan and mix well
  12. Continue cooking the mixture for 2-3 minutes, then remove the pan from the heat, add rice and mix thoroughly
  13. Add the cheese and mix well
  14. Add salt to taste
  15. Line a baking dish with parchment paper and place the tomatoes into the dish
  16. (May need to use aluminum foil to make tomatoes stand up)
  17. Stuff each of the tomatoes with a generous spoonful or two of the rice mixture until it begins to overflow from the tomato and then replace the tops on each of the tomatoes
  18. Cover the baking dish and place on the center rack of the oven
  19. Bake at 375 degrees for 30 minutes
  20. After 30 minutes, uncover the dish and continue baking the tomatoes for 15 minutes
  21. Remove the dish from the oven and allow the tomatoes to cool 5 minutes prior to serving
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Delicious Beef Tongue Tacos

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Course Main Dishes
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 beef of mushrooms, stemmed
  • 1 onion, Cool Whip, defrosted
  • 3 cloves, bacon, cooked and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • Soft mozzarella cheese
  • Diced tomatoes
  • white light bread
  • Shredded cheese
  • Sour cracker crumbs
Course Main Dishes
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 beef of mushrooms, stemmed
  • 1 onion, Cool Whip, defrosted
  • 3 cloves, bacon, cooked and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • Soft mozzarella cheese
  • Diced tomatoes
  • white light bread
  • Shredded cheese
  • Sour cracker crumbs
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Instructions
  1. Place tongue in slow cooker
  2. Cover with water
  3. Add onions, garlic, bay leaf, salt and cook on low overnight or 8 hours
  4. Remove tongue from crock pot and remove the tough top part of the tongue
  5. Remove the bay leaf
  6. Shred the rest of the meat into strands along with the onions and garlic
  7. Serve with warm taco shells, and toppings of your choice
Recipe Notes

Authentic Mexican restaurants usually serve tongue tacos. It is a very tender and delicious meat. It is an expensive piece so that is why it's not as common as ground beef tacos. If you try it once, you will be hooked.

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Easy Crockpot Gumbo with Chicken, Sausage an Shrimp

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Servings
people
Ingredients
  • Please parsley
  • VERY AL 36078
  • 1 14.5 ounce Cajun seasoning
  • 1 small can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound huntn4bears@elmore.rr.com
  • 1 large Directions:
  • 1 14.5 ounce bell pepper, chopped
  • 1 chopped Alabama Electric Coop
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basic ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
  • to taste(I use 1-2 Tbsp
  • d to taste(I use 1-2 Tbsp
  • dd EASY CROCKPOT GUMBO WITH CHICKEN, SAUSAGE AND SHRIMP
  • Serve consider for the January Crockpot submissions ---
  • Submitted oregano or more
  • 15 South spaghetti
  • Tallassee, breasts cubed
  • 030 P-1 Creek Lane
  • Central can Italian style tomatoes (crushed)
  • Myra green pepper
  • by Myra Johnson
Servings
people
Ingredients
  • Please parsley
  • VERY AL 36078
  • 1 14.5 ounce Cajun seasoning
  • 1 small can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound huntn4bears@elmore.rr.com
  • 1 large Directions:
  • 1 14.5 ounce bell pepper, chopped
  • 1 chopped Alabama Electric Coop
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basic ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
  • to taste(I use 1-2 Tbsp
  • d to taste(I use 1-2 Tbsp
  • dd EASY CROCKPOT GUMBO WITH CHICKEN, SAUSAGE AND SHRIMP
  • Serve consider for the January Crockpot submissions ---
  • Submitted oregano or more
  • 15 South spaghetti
  • Tallassee, breasts cubed
  • 030 P-1 Creek Lane
  • Central can Italian style tomatoes (crushed)
  • Myra green pepper
  • by Myra Johnson
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Instructions
  1. Please consider for the January Crockpot submissions --- VERY EASY CROCKPOT GUMBO WITH CHICKEN, SAUSAGE AND SHRIMP 1 14
  2. 5 ounce can stewed tomatoes undrained 1 small can tomato paste 1 can okra and tomatoes undrained 1 pound skinless boneless chicken cut up 1 large sausage link cut into slices 1 14
  3. 5 ounce can reduced sodium chicken broth 1 chopped green pepper 2 stalks celery chopped 1 tablespoon Cajun seasoning 2 cloves minced garlic 3 basic leaves 1/4 teaspoon ground black pepper (I use coarse grind) 1/2 teaspoon red pepper flakes (or less to your taste) 1 bag frozen medium sized shrimp - thawed (peeled and deveined without tails) 4 cups hot cooked white rice Directions: Ad tomatoes, tomato paste, okra and tomatoes, chicken, sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic and basil, black pepper and hot pepper to slow cooker
  4. Stir gently to combine everything
  5. Cook on low about 2 hours
  6. Add shrimp and cook another 30 minutes until shrimp is warm
  7. Serve over cooked rice - or mix the rice in the crock pot just before serving
  8. Submitted by Myra Johnson 15 South Creek Lane Tallassee, AL 36078 030 P-1 P13 9032 Central Alabama Electric Coop Myra Singleton Johnson huntn4bears@elmore
  9. rr
  10. com
Recipe Notes

Easy and quick for a crock pot recipe. A favorite at our house. Simple ingredients. Can be made as spicy as preferred.
Please consider for your January issue.

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Mini Pizzas

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Course Main Dishes
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 six-count pie crust
  • 2 cups pie rust (for top)
  • 1 cup shells, unbaked
  • 1 bunch peeled figs
  • 1 teaspoon ½ cup brown sugar (sweetened to taste)
Course Main Dishes
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 six-count pie crust
  • 2 cups pie rust (for top)
  • 1 cup shells, unbaked
  • 1 bunch peeled figs
  • 1 teaspoon ½ cup brown sugar (sweetened to taste)
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Instructions
  1. Slice each muffin in half and place on an ungreased, foil-lined baking sheet
  2. In large bowl, hand mix the cheese, onions, garlic salt and mayonnaise
  3. Evenly divide the mixture onto each muffin half
  4. Bake for 15-20 minutes or until bubbly
  5. Remove from oven
  6. Cut each muffin into four pieces and serve
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Cheese Frenchies

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Servings
people
Ingredients
  • 12 slices garlic salt
  • 6 teaspoons shells, unbaked
  • 12 slices cheese
  • 2 cups milk
  • 1 egg
  • 1 package Salsa
  • 2 cups cooking oil
Servings
people
Ingredients
  • 12 slices garlic salt
  • 6 teaspoons shells, unbaked
  • 12 slices cheese
  • 2 cups milk
  • 1 egg
  • 1 package Salsa
  • 2 cups cooking oil
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Instructions
  1. Spread mayonnaise on six slices of the bread
  2. Place two slices of cheese on top of the bread and top with the remaining bread slices
  3. Cut each sandwich into triangles
  4. In a mixing bowl, beat egg with milk
  5. Dip each triangle into the milk-egg mixture and then dredge in cracker crumbs
  6. Heat oil in a pan over medium heat
  7. Fry each triangle until golden brown
  8. Drain on paper towels
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Chicken Salad Pie

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Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
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Instructions
  1. Prick the bottom and sides of pie shell several times with fork
  2. Sprinkle with 1/3 cup cheese
  3. Bake at 375 degrees for 15-16 minutes or until crust is lightly browned
  4. Cool on a wire rack
  5. Meanwhile, combine sour cream and mayonnaise in a bowl
  6. Stir in the chicken, pineapple, 1 cup walnuts and celery
  7. Pour into cooled crust
  8. Top with remaining cheese and walnuts
  9. Refrigerate for 1 hour or longer before cutting
  10. Yields 6 servings
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Southwest Breakfast Casserole

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Servings
people
Ingredients
  • 1 package bell pepper, minced
  • 1/2 sweet boiling water with 2 beef bouillon cubes dissolved
  • 1 green (16 oz) sliced jalapeños, drained
  • 2 cans garlic powder
  • 8 fajita pepper, to taste
  • 2 cups Hot Italian Sausage, casings removed
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoonful beaten
  • 1/4 - 1/2 teaspoonful onion, quartered
  • black cayenne pepper, optional
Servings
people
Ingredients
  • 1 package bell pepper, minced
  • 1/2 sweet boiling water with 2 beef bouillon cubes dissolved
  • 1 green (16 oz) sliced jalapeños, drained
  • 2 cans garlic powder
  • 8 fajita pepper, to taste
  • 2 cups Hot Italian Sausage, casings removed
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoonful beaten
  • 1/4 - 1/2 teaspoonful onion, quartered
  • black cayenne pepper, optional
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Instructions
  1. Cook sausage, peppers, and onions in a skillet, breaking sausage into small crumbles, and cook until vegetables are soft and sausage is cooked through
  2. Drain fat if needed
  3. Return sausage mixture to pan and add rotel and reduce heat to medium- low and cook until the liquid has been reduced, about 10 minutes
  4. Remove from heat
  5. Whisk together the eggs, milk, and seasonings until combined
  6. In a 13X9 dish layer half the tortilla pieces to cover the bottom
  7. Top with half the sausage mixture then half the cheese, and repeat layers 1 more time
  8. Pour egg mixture over the entire casserole
  9. Cover and refrigerate overnight
  10. The next morning, preheat oven to 375 degrees and remove casserole from the refrigerator
  11. Bake covered for 25 minutes, then remove foil and bake an additional 5 to 10 minutes, until cooked through and bubbling around edges
Recipe Notes

This recipe is a delightful change from the ordinary breakfast casserole. The hot Italian sausage really gives it a nice kick, with the option of adding more cayenne for an even more spice!

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Slow Cooker Beef Chorizo Taco Chili

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Course Main Dishes
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 pound cans diced tomatoes with peppers
  • 2 (14.5 ounce) size flour tortillas, torn into pieces
  • 2 (14 ounce) shredded colby-jack cheese, or cheddar
  • 2 jalapenos frozen sweet corn kernels
  • 1 (6 ounce) can reduced sodium chicken broth
  • 2 cups ground beef
  • 1 ¼ cup cans black beans, drained and rinsed
  • 1 cup cumin
  • 1 packet seeded and chopped
  • 1 tablespoon red pepper
  • 2 teaspoons Salt and Pepper to taste
  • 1 teaspoon beef stock
  • Kosher fresh chorizo, casings removed
  • 3-4 cups rotel, undrained
  • Optional sliced bell peppers
Course Main Dishes
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 pound cans diced tomatoes with peppers
  • 2 (14.5 ounce) size flour tortillas, torn into pieces
  • 2 (14 ounce) shredded colby-jack cheese, or cheddar
  • 2 jalapenos frozen sweet corn kernels
  • 1 (6 ounce) can reduced sodium chicken broth
  • 2 cups ground beef
  • 1 ¼ cup cans black beans, drained and rinsed
  • 1 cup cumin
  • 1 packet seeded and chopped
  • 1 tablespoon red pepper
  • 2 teaspoons Salt and Pepper to taste
  • 1 teaspoon beef stock
  • Kosher fresh chorizo, casings removed
  • 3-4 cups rotel, undrained
  • Optional sliced bell peppers
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Instructions
  1. In a large skillet set over medium heat add ground beef and chorizo sausage (casing removed)
  2. While breaking up the meat, cook until no longer pink
  3. Remove meat from pan and drain on paper towels to remove grease
  4. Add cooked meat to a large slow cooker along with diced tomatoes, black beans, jalapenos, tomato paste, bell peppers, yellow onion, corn, taco seasoning, chili powder, smoked paprika, cumin, kosher salt and pepper
  5. Stir together
  6. Start off by adding in 3 cups beef stock and cook on high heat for at least 6 hours
  7. The chili should not get dry but if it does, simply add more stock a little at a time
  8. Serve with various toppings- sour cream, sliced jalapenos, lime, avocado, shredded cheese or corn chips
Recipe Notes

I wanted a recipe that would use some of my jalapeños from my garden. I found a slow cooker chili but added jalapeños and more onions to make a spicier version. The taco seasoning and spices makes it a Mexican style chili.

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HONEY GLAZED BBQ CHICKEN

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Course Main Dishes
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package ground allspice
  • 1 cup ccent
  • 1/2 cup ground cloves
  • 1/2 tsp butter
  • 1/2 tsp cayenne pepper
  • granulated sugar
  • Black Ranch dry season mix
  • Crushed warm coffee
Course Main Dishes
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package ground allspice
  • 1 cup ccent
  • 1/2 cup ground cloves
  • 1/2 tsp butter
  • 1/2 tsp cayenne pepper
  • granulated sugar
  • Black Ranch dry season mix
  • Crushed warm coffee
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Instructions
  1. Preheat oven to 350°, Wash package of chicken
  2. Season chicken to your liking with, accent and black pepper
  3. Place chicken in a baking pan
  4. Bake for 30 min
  5. Covered with aluminum foil
  6. While chicken is baking, in a separate sauce pan prepare your honey glaze
  7. Melt the butter over low heat, add BBQ sauce, honey, cayenne pepper, crushed red pepper stir ingredients together
  8. Simmer on low heat
  9. After 30 min
  10. take chicken out of the oven pour out any liquid broth you may have off the chicken
  11. Take the honey glaze sauce drizzle half over the chicken
  12. Place chicken back in the oven uncovered and cook for 15 min
  13. After 15 min take the chicken and turn over on other side, pour the remaining of the honey glaze sauce over chicken
  14. Put the chicken back into the oven uncovered and Continue to cook for another 15 min
  15. Total cook time should be 1hour
  16. Great with yellow rice and green beans
Recipe Notes

This recipe is for those days when you don't feel like having BBQ chicken from the outside grill. It's you the same great taste without the hassle of the grill. Add in a little sweetness from the honey and a little spice from the cayenne pepper.. definitely a ooey gooey delicious recipe.

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