Navigate / search

Recipes

COM_615_1124

Growing up, my Dad always made the best egg sandwiches. I still ask for him to make me one occasionally. Or if he knows I need one, he will make me one without me asking. That’s the thing about Dads: They always know what we need when we need it the most. So cheers to all the Dads who make our lives better, every day. Happy Father’s Day, Pop.

Upcoming recipe themes and deadlines are:

August Cool drinks June 15
September Tailgating July 15
October Homemade candy August 15

Submit your recipes here, email to recipes@alabamaliving.coop or mail to: Recipes, P.O. Box 244014, Montgomery, AL 36124. Don’t forget to check us out on Facebook for updates throughout the month.


MTS_2012_80px

Mary Tyler Spivey is a graduate of Huntingdon College
where she studied history and French but she also has a
passion for great food.

Contact her at recipes@alabamaliving.coop.


Cook of the month:

Jane Kendrick, Coosa Valley EC

Chicken Pot Pie

  • ½ stick margarine
  • 1 onion, chopped fine
  • 2 stalks celery, chopped fine
  • ½ cup flour
  • 2 cups chicken broth
  • ½ cup milk
  • 1 chicken, boiled and deboned
  • 2 cans mixed vegetables (Veg-All), drained and rinsed
  • 1 pie crust for top

In large saucepan, melt margarine and sauté onion and celery. Stir in flour and add milk and chicken broth.  Cook until thickened.  Watch carefully and stir slowly, almost constantly. Add chicken and mixed vegetables and mix thoroughly.  Put into 9 x 13 casserole dish. Top with pie crust; use a pastry wheel or lattice roller on crust for an eye-catching presentation. Dot with margarine and sesame seeds if desired. Bake at 350 degrees for 30-45 minutes.


Dad’s Favorite Breakfast Grits

  • 3 cups water
  • 2 chicken bouillon cubes
  • 6 tablespoons of grits
  • 3/4 onion, chopped
  • 1 handful of chili cheese Fritos, crushed
  • 1/4 teaspoon Sazon Goya con culantro yachiote (coriander & annatto)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon (heaping) chili powder
  • 1/8 teaspoon (heaping) cayenne pepper
  • 3-4 slices Swiss cheese

Add water to large saucepan. Combine all ingredients except grits and cheese. Bring to a boil. Sprinkle in grits and simmer until thick. Stir in cheese till melted and serve. Can be complemented with a fried egg on top.

Harold A. Weinbaum III, Joe Wheeler EMC


Don’s Oven “Fried” Chicken

  • COM_615

    1 4-ounce bag thin potato chips, crushed

  • 4 chicken breasts, skin removed
  • ½ cup sour cream
  • Salt and pepper to taste
  • 4 tablespoons butter or margarine, melted

Heat oven to 375 degrees.  Poke small hole in one end of potato chip bag to release air and crush chips with cup or sturdy, flat object.  Set aside.  Wash chicken and pat dry.  Line cookie sheet with foil and spray with cooking spray.  With hands, apply coat of sour cream to each breast. Sprinkle with salt and pepper and place in bag of crushed chips to coat.  Place on baking sheet and repeat process until each breast is coated.  Drizzle all with melted butter or margarine.  Bake uncovered for 35 to 40 minutes, depending on size of breasts.  Be sure juices are clear before removing from oven.  Do not overcook.  Serves 4.

Mary Donaldson, Covington EC


Daddy’s Lemon Chicken

  • 4 boneless, skinless chicken breasts
  • 1 can lemon-lime soda
  • 1/4 cup lemon juice
  • Lemon pepper spice
  • Salt & pepper, if desired

Rub dry lemon pepper onto wet chicken breasts. Grill until pretty grill marks appear. Place into glass casserole pan, then cover with juice and soda. Sprinkle with more lemon pepper. Bake at 350 degrees for 30-45 minutes. Remove foil and let chicken brown on top.

Becky Chappelle, Cullman EC


Daddy’s Favorite Casserole

  • 1½ – 2 pounds of ground lean beef
  • 1 17-ounce can corn (niblets, drained)
  • 1 15-ounce can pinto beans (drained)
  • 1 onion, chopped
  • 2 tablespoons onion powder
  • 2 tablespoons seasoning salt
  • 1 teaspoon salt
  • 1 teaspoon red pepper (optional)
  • 1½ tablespoons lemon pepper
  • 1½ teaspoons pepper
  • 1 6-ounce can tomato paste
  • ½ cup ketchup

Brown beef in skillet. Drain excess grease. Add onion and all seasonings to meat and cook until onions are clear. Add tomato paste and mix. Add beans and corn. Stir well and add ketchup. If needed add ¼ to ½ cup of water. Simmer for 30 to 40 minutes.

Mildred Nordman, North Alabama EC


Hashbrown Casserole

  • 1 package frozen hashbrowns, thawed
  • 1 stick butter or margarine, melted
  • 2 cups Colby cheese, shredded
  • 1/4 cup minced onion
  • Dash of garlic powder
  • 1 can cream of chicken soup
  • Salt and pepper to taste
  • French fried onion rings, optional

Melt butter in a 13×9-baking dish in a 350-degree oven. Mix butter, hashbrowns, cheese, minced onion, salt, pepper, garlic and soup. Place in baking dish and bake for 30 minutes. Remove and top with French fried onions and bake 10 minutes longer. Enjoy! This is my husband’s and daddy’s favorite!

Wendi Luther, Central Alabama EC


Lablash

  • 2.5 pounds ground chuck
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 pound cooked rotini pasta
  • 1 28-ounce can petite diced tomatoes
  • 1 can Rotel tomatoes
  • 1 cup sliced green olives
  • 1 cup sliced black olives
  • 1 8-ounce can sliced water chestnuts
  • 8 ounces grated extra sharp cheddar cheese

Cook ground chuck on medium high, breaking up with spoon until fully cooked. Drain fat. Sautee diced onion and bell pepper in olive oil until soft. Combine meat and all listed ingredients except cheese. Place in casserole dish and sprinkle with cheese. Bake at 350 degrees about 30 minutes until bubbly. Freezes well.

Jane A. Smith, Joe Wheeler EMC


Hot Ham and Cheese Sandwiches

  • 1-2 packages of 24 rolls or any packaged small rolls, either sliced or not, but all connected
  • 2 sticks butter, softened at room temperature
  • 3 tablespoons yellow mustard
  • 1 medium onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dry poppy seeds (optional)
  • 1 pound of sliced deli ham
  • 1 pound of sliced Swiss cheese

Cream together, either by hand or mixer, the butter, mustard, and Worcestershire sauce, then stir in onion and poppy seeds. Keep the buns together and if they are not sliced, then slice them horizontally altogether in a slab. Open the slab up, like a book, and spread the softened butter mixture on both sides of the buns. Layer the ham slices and cheese slices on the bottom side only. Then fold the top slab buns on top. Wrap tightly in aluminum foil and put them in a preheated 400-degree oven for 15 minutes to melt the cheese and the butter mixture into the buns. Unwrap and cut into individual sandwiches.

Victoria Motyka, Baldwin EMC