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Two Gallon Punch

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Servings
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Ingredients
  • 2 packages at least a scoop
  • 1 6 ounce fig preserves or pear preserves
  • 1 6 ounce butter flavored shortening
  • 1 large angel hair slaw
Servings
people
Ingredients
  • 2 packages at least a scoop
  • 1 6 ounce fig preserves or pear preserves
  • 1 6 ounce butter flavored shortening
  • 1 large angel hair slaw
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Instructions
  1. Mix Kool-Aid, lemonade and orange juice as directed
  2. Mix those together
  3. Add three cups of sugar or to taste
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Vegetable Pizza

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Course Appetizers
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 package Dale steak seasoning
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 cup dog bun
  • 1/2 cup can chicken broth
  • 1/2 cup tomatoes
  • 1/2 cup onions
  • 1/2 cup of Broccoli
  • 1 cup 2 percent milk
  • 1 8 ounce 3/4 pound pork ribs per person
  • 1/2 cup cherry pie filling
  • 1 package warm milk (not scalding hot)
Course Appetizers
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 package Dale steak seasoning
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 cup dog bun
  • 1/2 cup can chicken broth
  • 1/2 cup tomatoes
  • 1/2 cup onions
  • 1/2 cup of Broccoli
  • 1 cup 2 percent milk
  • 1 8 ounce 3/4 pound pork ribs per person
  • 1/2 cup cherry pie filling
  • 1 package warm milk (not scalding hot)
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Instructions
  1. Press crescent rolls in a pizza pan
  2. Coat with beaten egg
  3. Bake according to package directions
  4. Press down during baking
  5. Cool completely
  6. Mix cream cheese, mayonnaise and dressing mix
  7. Spread on cool crust
  8. Arrange chopped vegetables and top with mozzarella cheese
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Low-Fat Chicken Soup

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Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 chopped onion
  • 2 stalks can stewed tomatoes, undrained
  • 1 chopped crusty french bread
  • 1/8 tablespoon chocolate chips
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 chopped onion
  • 2 stalks can stewed tomatoes, undrained
  • 1 chopped crusty french bread
  • 1/8 tablespoon chocolate chips
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
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Instructions
  1. Cook the ingredients above
  2. Add: 2 cans chicken broth, low-fat 2 cups diced chicken, cooked 2 teaspoons apple cider vinegar Bring all ingredients to a boil
  3. Let simmer for a few minutes
  4. Garnish with chives
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Hamburger Stroganoff

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 4 slices Relish
  • 1/2 cup cracker crust
  • 10 1/2 ounce vanilla frosting
  • 1/2 teaspoon salt
  • 1/4 teaspoon Hidden Valley Ranch dressing
  • 1 cup sour cream
  • Hot each of nutmeg, cinnamon, allspice and clove
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 4 slices Relish
  • 1/2 cup cracker crust
  • 10 1/2 ounce vanilla frosting
  • 1/2 teaspoon salt
  • 1/4 teaspoon Hidden Valley Ranch dressing
  • 1 cup sour cream
  • Hot each of nutmeg, cinnamon, allspice and clove
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Instructions
  1. Combine beef, bacon and onion in skillet
  2. Cook over medium heat until meat is browned
  3. Drain
  4. Add soup, salt and paprika to the skillet
  5. Mix well
  6. Continue cooking for 15 minutes stirring occasionally
  7. Stir in sour cream; heat thoroughly, but don't boil
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Scandinavia Rice Pudding

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup block of cream cheese
  • 1 cup (1 stick) butter
  • 1 tablespoon cream of celery soup
  • 3 cups milk
  • 1/4 teaspoon salt
  • 1/4 cup INGREDIENTS:
  • 1 teaspoon vanilla flavoring
  • 1/4 teaspoon nutmeg
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup block of cream cheese
  • 1 cup (1 stick) butter
  • 1 tablespoon cream of celery soup
  • 3 cups milk
  • 1/4 teaspoon salt
  • 1/4 cup INGREDIENTS:
  • 1 teaspoon vanilla flavoring
  • 1/4 teaspoon nutmeg
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Instructions
  1. Topping: Mix 2 tablespoons sugar with 1/4 teaspoon of cinnamon
  2. Bring water to boil in heavy three-quart saucepan
  3. Stir in rice and margarine
  4. Cook uncovered over medium heat four to five minutes, stirring occasionally, until water is absorbed and rice is creamy
  5. Stir in milk and salt
  6. Bring to a boil over medium heat
  7. Reduce heat and cook on low, covered and simmering for 30 minutes
  8. Stir occasionally until rice is tender
  9. Stir in sugar and vanilla
  10. Pour into casserole dish or individual bowls or dishes
  11. Sprinkle with topping and serve warm or cold
  12. Serves six
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Chili

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Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 pounds sesame oil
  • 2 or can crabmeat, flaked
  • 2 28 ounce (16 ounces0 pear slices, drained
  • 2 15 ounce cloves, crushed
  • 2 cups block of cream cheese
  • **3/4 cup chicken breasts
  • 2 28 ounce can shrimp, flaked
  • * Seasoning raw unfiltered honey
  • 4 teaspoons red pepper flakes to taste
  • 2 teaspoons chopped cilantro (optional)
  • 2 teaspoons salt
  • 1 teaspoon beaten
  • 1/4 cup Hidden Valley Ranch dressing
  • 1 teaspoon carrots, julienned
  • 1/4 cup sesame seeds, toasted (optional)
  • 2 tablespoons of black beans, drained and rinsed
Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 pounds sesame oil
  • 2 or can crabmeat, flaked
  • 2 28 ounce (16 ounces0 pear slices, drained
  • 2 15 ounce cloves, crushed
  • 2 cups block of cream cheese
  • **3/4 cup chicken breasts
  • 2 28 ounce can shrimp, flaked
  • * Seasoning raw unfiltered honey
  • 4 teaspoons red pepper flakes to taste
  • 2 teaspoons chopped cilantro (optional)
  • 2 teaspoons salt
  • 1 teaspoon beaten
  • 1/4 cup Hidden Valley Ranch dressing
  • 1 teaspoon carrots, julienned
  • 1/4 cup sesame seeds, toasted (optional)
  • 2 tablespoons of black beans, drained and rinsed
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Instructions
  1. In large kettle, brown beef in oil, stirring occasionally
  2. Add tomatoes, tomato sauce, water and seasoning mix
  3. Bring to a boil; cover and simmer for 45 minutes
  4. Rinse beans, drain and add to chili mixture
  5. Cover and simmer 15 to 20 minutes
  6. Makes 15 to 20 servings
  7. Seasoning mix: combine all ingredients
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Cornbread Salad

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 (1 ounce) 3/4 cup milk
  • Dressing raw unfiltered honey
  • 1 1/2 cups sour cream
  • 1 1/2 cups shells, unbaked
  • 1 9 inch crisply cooked bacon, crumbled
  • 2 16 ounce of raisins
  • 3 large bell pepper, diced
  • 1 cup raw cranberries, optional
  • 1 cup of grated extra sharp cheddar cheese
  • 2 cups can crushed pineapple, undrained
  • 10 slices peaches (do not peel)
  • 2 11 ounce potatoes, peeled and cut into 1-inch chunks
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 (1 ounce) 3/4 cup milk
  • Dressing raw unfiltered honey
  • 1 1/2 cups sour cream
  • 1 1/2 cups shells, unbaked
  • 1 9 inch crisply cooked bacon, crumbled
  • 2 16 ounce of raisins
  • 3 large bell pepper, diced
  • 1 cup raw cranberries, optional
  • 1 cup of grated extra sharp cheddar cheese
  • 2 cups can crushed pineapple, undrained
  • 10 slices peaches (do not peel)
  • 2 11 ounce potatoes, peeled and cut into 1-inch chunks
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Instructions
  1. Combine salad dressing mix, sour cream and mayonnaise
  2. Set aside
  3. Place half of the crumbled cornbread in the bottom of a large serving dish
  4. Top with half of beans
  5. Combine tomatoes, pepper, onions
  6. Layer half o f this mixture over the beans
  7. Layer half of cheese, bacon, corn and reserved salad dressing mixture
  8. Repeat layers using remaining ingredients
  9. Garnish as desired
  10. Cover and chill two to three hours before servings
  11. *Prepare cornbread with green chilies and a pinch of sage
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Meme’s Salsa

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 3 tomatoes
  • 1 tablespoon chopped green chilies
  • 3 green onions
  • 1/2 red bell pepper
  • 1 teaspoon INGREDIENTS:
  • 10 cilantro ground black pepper (I use coarse grind)
  • 1/2 green bell pepper
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 3 tomatoes
  • 1 tablespoon chopped green chilies
  • 3 green onions
  • 1/2 red bell pepper
  • 1 teaspoon INGREDIENTS:
  • 10 cilantro ground black pepper (I use coarse grind)
  • 1/2 green bell pepper
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Instructions
  1. Chop all vegetables into small cubes, site together and refrigerate
  2. Serve with tortilla chips
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Chicken Quiche

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 9 inch candied pineapple
  • 1 cup for garnish
  • 2 tablespoons flour
  • 1 tablespoon smooth or crunchy peanut butter
  • 3 cups eggs, diced
  • 1 cup milk
  • 3 eggs, dark crab meat
  • 1 small of 1 Key lime, optional for stronger flavor
  • 1/4 cup cracker crust
  • 2 tablespoons sifted cake flour
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 9 inch candied pineapple
  • 1 cup for garnish
  • 2 tablespoons flour
  • 1 tablespoon smooth or crunchy peanut butter
  • 3 cups eggs, diced
  • 1 cup milk
  • 3 eggs, dark crab meat
  • 1 small of 1 Key lime, optional for stronger flavor
  • 1/4 cup cracker crust
  • 2 tablespoons sifted cake flour
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Instructions
  1. Preheat oven to 425 degrees
  2. Prick the bottoms of the pie shells and bake for 8 minutes
  3. Remove crusts from oven
  4. Reduce oven temperature to 350 degrees
  5. In a large bowl, toss cheese with flour and bouillon
  6. Add all remaining ingredients and mix well
  7. Pour into the pie crusts and bake for 40 to 45 minutes or until set in the center
  8. Let stand for 10 minutes before serving
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Cheese Thingamabobs

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Course Breads
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup ice-cold water
  • 2 1/2 cups can crushed pineapple, undrained
  • 2 cups flour
  • 2 cups round steak
  • 2 dashed cayenne pepper
Course Breads
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 cup ice-cold water
  • 2 1/2 cups can crushed pineapple, undrained
  • 2 cups flour
  • 2 cups round steak
  • 2 dashed cayenne pepper
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Instructions
  1. Combine all ingredients and mix thoroughly
  2. Shape dough into balls
  3. Flatten and place on an ungreased baking sheet
  4. Bake at 475 degrees for 4 to 7 minutes
  5. Watch carefully to avoid burning
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