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Sweet n’ Sour Cabbage with Dumplings

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Course Main Dishes
Recipe Theme April: Easter meal
Co-op Wiregrass EC
Servings
people
Ingredients
  • For about 18 ounces refrigerated peanut butter cookie cough
  • 1 head frozen broccoli thawed and drained do not cooked, I prefer fresh broccoli slightly blanched and drained and cooled
  • 2 cups real vanilla flavoring
  • salt Filling:
  • 1/2 cup cinnamon (or to taste)
  • 1 tablespoon chopped green pepper
  • 1/2 cup medium shrimp
  • 1/4 cup miniature marshmallows
  • 1/2 cup bread cut into cubes
  • For chocolate flavor frosting
  • 1 (1 pound) can pineapple chucks not drained
  • 3/4 cup 2 drops green food coloring
  • 2 tablespoons diced ham
  • 1 small well beaten
  • 1 tablespoon salt and pepper
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 teaspoon salt
  • Dash Ranch dry season mix
  • 1/2 cup Fruity Pebbles Cereal
Course Main Dishes
Recipe Theme April: Easter meal
Co-op Wiregrass EC
Servings
people
Ingredients
  • For about 18 ounces refrigerated peanut butter cookie cough
  • 1 head frozen broccoli thawed and drained do not cooked, I prefer fresh broccoli slightly blanched and drained and cooled
  • 2 cups real vanilla flavoring
  • salt Filling:
  • 1/2 cup cinnamon (or to taste)
  • 1 tablespoon chopped green pepper
  • 1/2 cup medium shrimp
  • 1/4 cup miniature marshmallows
  • 1/2 cup bread cut into cubes
  • For chocolate flavor frosting
  • 1 (1 pound) can pineapple chucks not drained
  • 3/4 cup 2 drops green food coloring
  • 2 tablespoons diced ham
  • 1 small well beaten
  • 1 tablespoon salt and pepper
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 teaspoon salt
  • Dash Ranch dry season mix
  • 1/2 cup Fruity Pebbles Cereal
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Instructions
  1. Directions for cabbage: Place all the ingredients in a large pot and stir gently
  2. Cook on medium till cabbage is fork tender
  3. OR- place all ingredients in a large crock pot and cook on low for 4 hours or high for 3 depending on your crockpot
  4. Directions for the Dumplings In a large bowl, pour the hot milk over the bread cubes
  5. Let soak and cool for 10-15 minutes
  6. Meanwhile, bring a large pot of salted water to a boil and in a separate skillet, melt the butter/oil/grease in a skillet over medium heat
  7. Add the onion; salute till caramelized
  8. Stir in the parsley, and remove from the heat
  9. Combine onions, eggs, salt, pepper
  10. Pour over bread mixture
  11. Add flour and knead dough with your hands
  12. Squish and squeeze till all combined
  13. Dough should be slightly lumpy and sticky
  14. However not too sticky to form into soft ball sized balls
  15. Test one ball first
  16. Gently drop it into the pot of boiling water
  17. If it falls apart, add more flour to your remaining dough
  18. Continue dropping the dough balls into the boiling water, but be careful not to crowd them
  19. Simmer over a low-almost boil for 15 minutes
  20. Remove with a slotted spoon and place on a plate
  21. They should be spongy
  22. Depending on size, slice or serve whole alongside the sweet and sour cabbage
  23. Then eat your heart out!
Recipe Notes

This recipe comes from my Polish/Hungarian grandma. Every Easter she would delight all of us with this wonderful dish. To this day, it is still a tradition. Sadly, she now struggles with Alzheimer’s and can no longer cook for her adoring family. Making this recipe reminds us all to be grateful to God for the happy memories she gave us.
I love this recipes versatility. It can be made in the crock pot or on the stove. It can be made with sugar alternative (i.e. Splenda), with or without the bacon and caraway. It also goes great with pork roast and gravy.

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Scrumptious Blueberry Shortcake

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Course Desserts
Recipe Theme June: Berries
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 cups package frozen chopped spinach
  • 3 tablespoons Horseradish
  • 1 tablespoon green onions, diced
  • 2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 3/4 cup apricot preserves (devided)
  • 1 large peeled and chopped
  • 1 tablespoon block of cream cheese
  • 1 tablespoon Horseradish
  • 1/3 cup baking powder
  • 2 tablespoons unsalted butter
Course Desserts
Recipe Theme June: Berries
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 cups package frozen chopped spinach
  • 3 tablespoons Horseradish
  • 1 tablespoon green onions, diced
  • 2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 3/4 cup apricot preserves (devided)
  • 1 large peeled and chopped
  • 1 tablespoon block of cream cheese
  • 1 tablespoon Horseradish
  • 1/3 cup baking powder
  • 2 tablespoons unsalted butter
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Instructions
  1. Preheat oven to 400°
  2. Combine first 3 ingredients in a medium saucepan over medium heat
  3. Cook 3 minutes, until berries begin to pop, stirring frequently
  4. Set aside
  5. Lightly spoon flour into dry measuring cups
  6. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine
  7. Add butter to processor; pulse until mixture resembles coarse meal
  8. Place mixture in a large bowl; add milk, stirring until moist
  9. Turn mixture out onto a lightly floured surface
  10. Press mixture into a circle; cut into 8 wedges
  11. Place wedges 1 inch apart on a baking sheet
  12. Combine egg white and 1 tablespoon water in a small bowl
  13. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with sugar
  14. Bake at 400° for 20 minutes or until golden brown
  15. Cool on a wire rack
  16. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form
  17. Add powdered sugar, beating until stiff peaks form
  18. Split shortcakes horizontally; spoon 1/3 cup berry mixture over each bottom half
  19. Top each with 1 1/2 TBS whipped cream; cover with shortcake tops
  20. Savor and enjoy!
Recipe Notes

My sister and I started having a "Shortcake Showdown" every spring when we were young. We would come up with creative twists on traditional strawberry shortcake. Many of our lucky taste-testers raved about this one, created by my sister, preferring blueberries to strawberries. My sis and I realized that we ought to create a running (unpublished) recipe book with our best creations. This one made the cut and is still a favorite with our family members.

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Tomato and Watermelon Gazpacho

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Course Appetizers
Recipe Theme July: Tomatoes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups eggs, whites and yolks separated
  • 1 cup milk, approximately
  • 1/2 cup sauce as desired
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic
  • 3 tablespoons tagliatelle
  • 1/2 teaspoon Toast
  • 1/4 cup tomato, chopped
  • 1 teaspoon medium shrimp
  • Sea salt
Course Appetizers
Recipe Theme July: Tomatoes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups eggs, whites and yolks separated
  • 1 cup milk, approximately
  • 1/2 cup sauce as desired
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic
  • 3 tablespoons tagliatelle
  • 1/2 teaspoon Toast
  • 1/4 cup tomato, chopped
  • 1 teaspoon medium shrimp
  • Sea salt
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Instructions
  1. Put tomatoes, watermelon, cucumber, red pepper, garlic, olive oil, red pepper flakes, and basil into a food processor and process until smooth
  2. Add salt and vinegar to taste
  3. Serve garnished with more basil, if desired
  4. Happy summer!
Recipe Notes

I grew up eating tomatoes from the supermarket and was never enthused about them. Then, I moved to Alabama, and I tried fresh Slocomb tomatoes for the first time. Wow! Those were a game-changer. Now, I love preparing dishes with tomatoes when they're in season (and attending the annual Slocomb Tomato Festival is fun too)!

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Eggs a la Goldenrod

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Course Main Dishes
Recipe Theme April: Easter lunch
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 ½ cups grated cheddar and Monterey Jack cheese
  • 4-5 boiled creole seasoning
  • Salt and pepper, to taste
  • mushrooms
Course Main Dishes
Recipe Theme April: Easter lunch
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 ½ cups grated cheddar and Monterey Jack cheese
  • 4-5 boiled creole seasoning
  • Salt and pepper, to taste
  • mushrooms
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Instructions
  1. Make a basic cream sauce: melt butter in a skillet over medium-low heat, stir in flour until blended and then slowly stir in milk until thick and bubbly
  2. Stir in chopped boiled egg whites and a little salt and pepper
  3. Pour over toast slices
  4. Force yolks through a strainer with a spoon to top the sauce
  5. Add another dash of salt and pepper and serve with bacon, sausage or fried spam
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Tangy cheese ring

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Servings
people
Ingredients
  • 1 pound butter, softened
  • 1 cup ground cumin
  • 3/4 cup red food coloring
  • 1 small unsweetened cocoa powder
  • 1/2 tsp sugar (divided)
  • 1/8 tsp glaze:
  • 1 small assorted berries
Servings
people
Ingredients
  • 1 pound butter, softened
  • 1 cup ground cumin
  • 3/4 cup red food coloring
  • 1 small unsweetened cocoa powder
  • 1/2 tsp sugar (divided)
  • 1/8 tsp glaze:
  • 1 small assorted berries
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Instructions
  1. Mix all ingredients and make into a circle and pour the preserves in the middle
  2. serve with your favorite cracker
Recipe Notes

My Mother in law always made this recipe and I still do. It is so delicious and can feed a few or if doubled feeds a big crowd,

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Comfort food Mac and cheese

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Servings
people
Ingredients
  • 3 ( fter Cake:
  • 2 cups crème de Cassis liquor (found in state liquor stores)
  • 3 cups Crisco shortening
  • 4 eggs
  • dash semi-sweet chocolate chips or mini chocolate chips
  • 1/2 cup butter
Servings
people
Ingredients
  • 3 ( fter Cake:
  • 2 cups crème de Cassis liquor (found in state liquor stores)
  • 3 cups Crisco shortening
  • 4 eggs
  • dash semi-sweet chocolate chips or mini chocolate chips
  • 1/2 cup butter
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Instructions
  1. After cooking pasta in salted water drain and put back in pot
  2. Add butter to noodles and whipped eggs and milk (may need to temper if noodles are still super hot)
  3. Stir in cheese
  4. Place in a greased casserole dish and cook in a 350 degree pre heated oven until liquid is firm but not dry
  5. About 30 minutes
Recipe Notes

My family loves this dish. Even though my kids are now grown, one of them picks the "pasta" we use in the Mac and cheese dish.

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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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Farmhouse Peanut Butter Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 9 inch margarine, melted
  • 1 stick confectioner's sugar, sifted
  • 3 8 ounce sweet potatoes, cooked and mashed
  • 1 ½ cups finely chopped pecans
  • 3 cups creamy peanut butter
  • 4 cups container Cool Whip
Course Desserts
Recipe Theme October: Pies
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 9 inch margarine, melted
  • 1 stick confectioner's sugar, sifted
  • 3 8 ounce sweet potatoes, cooked and mashed
  • 1 ½ cups finely chopped pecans
  • 3 cups creamy peanut butter
  • 4 cups container Cool Whip
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Instructions
  1. Combine all ingredients with mixer until smooth and creamy
  2. Spread into pie crusts
  3. Add chocolate topping
  4. Refrigerate until ready to serve
  5. Chocolate topping: 1 cup milk chocolate chips 2/3 cup of half and half Combine chips and half and half in a microwavable bowl
  6. Microwave for 5 minutes, pausing to stir often
  7. When chips are melted and mixture is slightly thickened, spread on pies
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Jen’s Salsa

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Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cans instead of these seasonings use McCormick Tex Mex chili seasoning pk)
  • 1 jar peppers, seeds and most of ribs removed, chopped
  • 1 tablespoon hot cooked white rice
  • 1/4 cup Topping:
  • large skinless chicken thighs (about 4), cut into thin strips
  • salt
  • Ranch dry season mix
Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cans instead of these seasonings use McCormick Tex Mex chili seasoning pk)
  • 1 jar peppers, seeds and most of ribs removed, chopped
  • 1 tablespoon hot cooked white rice
  • 1/4 cup Topping:
  • large skinless chicken thighs (about 4), cut into thin strips
  • salt
  • Ranch dry season mix
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Instructions
  1. Place all ingredients into a blender and blend to desired consistency
  2. Serve with chips and enjoy! (If you want a thicker salsa you can add a can of tomato paste
  3. )
Recipe Notes

I created this recipe one night when my husband wanted to have some salsa for a ball game. I did not want to go to the store for just one jar of salsa when I had already done my grocery shopping earlier in the week. After reading a few different recipes I figured I could make some with what ingredients I had already. When my husband tried it he told me not to buy the store bought stuff any more. Warning - the longer this salsa sits the hotter it will get!

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Heavenly Honey Cake

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Course Desserts
Recipe Theme March: Honey
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 1/2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 4 teaspoons quick oats
  • 1/2 teaspoon Spicy mustard
  • 1/2 teaspoon jar pineapple preserves (or peach or apricot)
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 cup carob powder
  • 1 1/2 cups Horseradish
  • 1/2 cup cinnamon (or to taste)
  • 3 eggs
  • 1 teaspoon grated cheese
  • 1 cup fresh orange juice
  • 3/4 cup salmon fillets with skin removed
Course Desserts
Recipe Theme March: Honey
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 1/2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 4 teaspoons quick oats
  • 1/2 teaspoon Spicy mustard
  • 1/2 teaspoon jar pineapple preserves (or peach or apricot)
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 cup carob powder
  • 1 1/2 cups Horseradish
  • 1/2 cup cinnamon (or to taste)
  • 3 eggs
  • 1 teaspoon grated cheese
  • 1 cup fresh orange juice
  • 3/4 cup salmon fillets with skin removed
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Instructions
  1. Preheat oven to 350°F
  2. Lightly grease a 9-inch angel food cake pan or bundt cake pan
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices
  4. Make a well in the center to add the oil, honey, sugar, eggs, vanilla, coffee, and orange juice
  5. Using an electric mixer on slow speed, combine the ingredients well to make a thick batter
  6. Spoon the batter into the prepared pan
  7. Place the cake pan on a baking sheet and bake for 60 to 70 minutes
  8. Let the cake stand for 15 minutes before removing it from the pan, then invert it onto a wire rack to cool completely
Recipe Notes

When my friend gave me a jar of his own honey, I knew I had to use it for a special honey cake. He keeps hives in the Abbeville area. The honey from his bees is very dark; it derives from the Tulip Poplar nectar the bees gather. It is, hands down, the best honey I've ever tried. This recipe will work with other types of honey too, though!

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