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Watermelon and Blueberry Salad

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Servings
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Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups can chili beans drained
  • 1 cup ground flax seed (optional)
Servings
people
Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups can chili beans drained
  • 1 cup ground flax seed (optional)
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Instructions
  1. Combine honey, lemon juice, and mint
  2. Toss with watermelon and blueberries
Recipe Notes

I could live on fruit.
Ellis Reed, age 8

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Fried Okra and Tomato Salad

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Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
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Instructions
  1. Combine Okra and buttermilk and soak 15 min
  2. Drain buttermilk
  3. Combine flour, cornstarch, onion powder, paprika, salt, and pepper
  4. Dredge okra evenly in flour mix
  5. Heat large skillet to medium heat
  6. Cook bacon
  7. Drain bacon on paper towel
  8. Leave bacon fat in skillet
  9. Add canola about 1/4" to fat and fry okra 2-3 min on each side
  10. Remove and drain
  11. Add okra, peppers, onions, chopped bacon, and tomatoes in a large bowl and stir well to combine
  12. Drizzle with balsamic vinegar when time to serve
  13. Give a couple of shakes of salt and black pepper and toss
  14. This is good! Tallapoosa Electric Co-op
  15. Harper Reed age 10 334-887-6422
Recipe Notes

I love fried okra. Doesn't everyone? We grow a lot of it too! We find lots of ways to use Okra. This is our variation of a salad that has gotten popular lately.

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Spinach Salad with Honey Dressing

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Servings
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Ingredients
  • 11 ounce Rice Krispies
  • 1/3 cup ground nutmeg
  • 1/3 cup seeded chopped watermelon
  • 1/2 cup shells, unbaked
  • brown sharp cheddar cheese, grated, at room temperature
  • honey, Filling:
  • milk, balsamic vinegar
Servings
people
Ingredients
  • 11 ounce Rice Krispies
  • 1/3 cup ground nutmeg
  • 1/3 cup seeded chopped watermelon
  • 1/2 cup shells, unbaked
  • brown sharp cheddar cheese, grated, at room temperature
  • honey, Filling:
  • milk, balsamic vinegar
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Instructions
  1. Toss together the first four salad ingredients just before serving
  2. To make the Honey Dressing start with 1/2 cup mayonnaise
  3. Stir in 1 teaspoon of brown mustard and honey until it taste good
  4. Stir in milk until creamy
Recipe Notes

You can have some of the most fun and try some of the best dishes at a potluck. This Spinach Salad with Honey Dressing recipe was inspired by a dear friend's potluck salad. This salad is not only as pretty as it is refreshing but has become one our family summertime favorites.

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Corn Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 2 (11 oz.) Okra, cut into 1/2" pieces
  • 2 (10 oz.) green bell pepper diced
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 3 cucumbers, red diced onion
  • 4 T shells, unbaked
  • 1/2 c. sour cream
  • 2 T frozen orange juice concentrate, thawed
  • squirt paprika
  • salt
  • Ranch dry season mix
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 2 (11 oz.) Okra, cut into 1/2" pieces
  • 2 (10 oz.) green bell pepper diced
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 3 cucumbers, red diced onion
  • 4 T shells, unbaked
  • 1/2 c. sour cream
  • 2 T frozen orange juice concentrate, thawed
  • squirt paprika
  • salt
  • Ranch dry season mix
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Instructions
  1. Mix together all ingredients in bowl with sealable lid
  2. Refrigerate until ready to serve
  3. Salad tastes better if made the day before serving
Recipe Notes

I was telling my Grandmother about this corn salad recipe that a lady from our church was serving to us but it had tomatoes and bell peppers in it. My Grandmother made the suggestion to add Rotel tomatoes and omit the tomatoes and bell peppers. I started making it as she suggested and it became her and my brother-in-law's favorite holiday salad. I just hope they serve it in Heaven.

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Summer Pasta Salad

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Course Main Dishes
Recipe Theme August: Summer salads
Co-op Covington EC
Servings
people
Ingredients
  • 1 lb. can Dole Mandarin oranges, drained
  • 1 cup cans black beans, drained and rinsed
  • 1/2 cup mustard, to taste
  • 1-1/2 cups until creamy
  • 1/2 cup yellow bell pepper diced
  • 1/2 to tomatoes quartered
  • 1/2 cup toasted cashews, pecans, or sunflower seeds
  • salt and pepper, to taste
Course Main Dishes
Recipe Theme August: Summer salads
Co-op Covington EC
Servings
people
Ingredients
  • 1 lb. can Dole Mandarin oranges, drained
  • 1 cup cans black beans, drained and rinsed
  • 1/2 cup mustard, to taste
  • 1-1/2 cups until creamy
  • 1/2 cup yellow bell pepper diced
  • 1/2 to tomatoes quartered
  • 1/2 cup toasted cashews, pecans, or sunflower seeds
  • salt and pepper, to taste
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Instructions
  1. In large bowl, mix pasta, onion, and peppers
  2. Add remaining ingredients and mix well
  3. Chill and sprinkle with scallions before serving
  4. Serves 6-8
Recipe Notes

Found this recipe in a magazine years ago and added according to my family's taste. Good eating on a hot summer Alabama day! Cool and refreshing!

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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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Chicken-Cucumber Salad

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Servings
people
Ingredients
  • Mayonnaise green onions
  • 2 large almond flour
  • 1 TBSP onion finely chopped
  • ½ tsp dates
  • 1 tsp cucumbers, peeled and quartered crosswise
  • ½ TBSP Bragg’s apple cider vinegar
  • ½ cup full of krinkle mustard greens
  • ½ cup tomato salsa (Your choice of mild, medium or hot)
  • Chicken-Cucumber green onions
  • 12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
  • Chicken-Cucumber green onions
  • *12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
Servings
people
Ingredients
  • Mayonnaise green onions
  • 2 large almond flour
  • 1 TBSP onion finely chopped
  • ½ tsp dates
  • 1 tsp cucumbers, peeled and quartered crosswise
  • ½ TBSP Bragg’s apple cider vinegar
  • ½ cup full of krinkle mustard greens
  • ½ cup tomato salsa (Your choice of mild, medium or hot)
  • Chicken-Cucumber green onions
  • 12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
  • Chicken-Cucumber green onions
  • *12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
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Instructions
  1. Mayonnaise mixture: Put yolks, apple cider vinegar, salt, mustard and sweetener in blender and blend on low
  2. Add oils a little at a time while ingredients are still blending
  3. Mixture will thicken
  4. Spoon into a container and refrigerate
  5. Chicken-cucumber mixture: In a large bowl, shred chicken with fingers, and add 10 drops of liquid smoke
  6. Mix together
  7. Place quartered cucumbers on a cutting board
  8. With apple corer, remove the seeds
  9. Cube the cucumbers and add to chicken
  10. Add ¾ cup of the mayonnaise mixture
  11. Add bell pepper, salt, cayenne, turmeric and nutritional yeast
  12. Stir to coat well with mayonnaise
  13. Spoon the salad into serving bowl
  14. Sprinkle with black pepper; do not stir
  15. Makes 2 large servings or 4 small servings
  16. *Grilled or rotisserie chicken breast meat can be used in place of canned chicken breast
  17. Breasts should be cubed, and this will eliminate the need for Liquid Smoke
Recipe Notes

The mayonnaise in this recipe is an adaptation from a recipe in the Trim Healthy Mama cookbook called Body Burn Mayonnaise. Instead of spicy brown mustard, I used the yellow mustard. Because of the MCT oil in the mayonnaise, the cayenne, turmeric and nutritional yeast in the chicken-mixture, this meal is a weight-loss helper. It is gluten-free, non gmo, no preservatives or additives, nothing artificial, and full of good-for-you fats.

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Cornbread Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • MCT oil (sold at health stores)
  • 1-2 chopped tomatoes
  • 1 chopped onion
  • 1 large grapeseed oil
  • 15 oz. egg yolks
  • 15 oz. diced red bell pepper
  • 1 bottle Mixture
  • 2 cups stevia or to taste
  • 4-5 strips nutritional yeast
  • Dash Smoke
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • MCT oil (sold at health stores)
  • 1-2 chopped tomatoes
  • 1 chopped onion
  • 1 large grapeseed oil
  • 15 oz. egg yolks
  • 15 oz. diced red bell pepper
  • 1 bottle Mixture
  • 2 cups stevia or to taste
  • 4-5 strips nutritional yeast
  • Dash Smoke
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Instructions
  1. Make a medium pan of cornbread in your favorite cast iron skillet
  2. Allow to cool for a few minutes
  3. In a 13x9x2 inch rectangular casserole dish layer one-half of the cornbread, tomatoes, onion, green bell pepper, corn, chili beans, cheese, ranch dressing, and a dash of granulated garlic or garlic salt
  4. Repeat a second layer with remaining ingredients and top with crumbled bacon
  5. This recipe is best chilled overnight, but may be served after chilling a couple of hours
Recipe Notes

This is an much requested dish for family functions and church pot-lucks. I have never had leftovers to take home. This recipe has been shared with dozens of people. The most recent was a cousin from Texas who was in Alabama for a family reunion.

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Frozen Cranberry Banana Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 20 ounce plain yogurt
  • 5 medium pepper (any color), sliced
  • 1 16 ounce carrots, thinly sliced and blanched
  • ½ cup INGREDIENTS:
  • ½ cup ground cumin
  • 1 12 ounce green beans, drained
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 20 ounce plain yogurt
  • 5 medium pepper (any color), sliced
  • 1 16 ounce carrots, thinly sliced and blanched
  • ½ cup INGREDIENTS:
  • ½ cup ground cumin
  • 1 12 ounce green beans, drained
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Instructions
  1. Drain and save pineapple juice in a medium bowl, set juice aside
  2. Slice bananas and add to juice to coat
  3. In a large bowl, combine cranberry sauce and sugar
  4. Mix well
  5. Remove bananas; discard juice and add bananas to cranberry mixture
  6. Stir in pecans, pineapple and cool whip (do not beat)
  7. Pour into a 13x9-inch glass dish
  8. Freeze until solid
  9. Cut into squares and serve frozen
  10. Yields 12-16 servings
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Fried Okra Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Wiregrass EC
Servings
people
Ingredients
  • pounds gala apples
  • 2 large bell pepper, diced
  • ½ green fugi apples
  • 1 bunch fresh blueberries
  • 6 slices minced fresh mint
  • 1 can watermelon, seeded and chopped
  • 1 cucumber, honey (1/3 c. plus 2 T.)
  • Dressing:
  • ½ cup pecans (chopped or whole, whichever you prefer)
  • ¼ cup INGREDIENTS:
  • ¼ cup smith apple
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Wiregrass EC
Servings
people
Ingredients
  • pounds gala apples
  • 2 large bell pepper, diced
  • ½ green fugi apples
  • 1 bunch fresh blueberries
  • 6 slices minced fresh mint
  • 1 can watermelon, seeded and chopped
  • 1 cucumber, honey (1/3 c. plus 2 T.)
  • Dressing:
  • ½ cup pecans (chopped or whole, whichever you prefer)
  • ¼ cup INGREDIENTS:
  • ¼ cup smith apple
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Instructions
  1. Fry okra in oil according to package directions and drain on paper towels
  2. In a medium bowl, combine okra, tomatoes, bell pepper, green onions, bacon, shoe peg corn and cucumber
  3. In a small saucepan combine oil, sugar and vinegar
  4. Cook over medium heat, stirring often until sugar dissolves
  5. Pour over okra mixture and toss gently
  6. Serve
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