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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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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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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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Sweet Potato Casserole

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Course Side Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 5-6 medium (16 oz each) Your Favorite Canned Frosting
  • 2 sticks butter, melted
  • 1 cup divided
  • 3/4 cup INGREDIENTS:
  • 1 Tablespoon butter
  • Optional: (15.25 oz) Your Favorite Cake Mix
Course Side Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 5-6 medium (16 oz each) Your Favorite Canned Frosting
  • 2 sticks butter, melted
  • 1 cup divided
  • 3/4 cup INGREDIENTS:
  • 1 Tablespoon butter
  • Optional: (15.25 oz) Your Favorite Cake Mix
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Instructions
  1. Preheat oven to 350 degrees
  2. Wash, peel and cut potatoes into 1/2 inch disks
  3. Place in 9 x 13 inch pan
  4. In medium sized saucepan, melt butter
  5. Add cake mix, sugar, and vanilla cooking and stirring to make a sauce
  6. Add any optional ingredients if using
  7. I added pecans
  8. Remove from heat, stir well and pour over potatoes
  9. Bake 25 mins, checking for doneness after 20 mins
  10. Serve hot
Recipe Notes

I first had this dish at a church pot luck dinner. It was brought by Pat Freeman. I added pecans to mine. It is so good you think you are eating dessert.

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Skillet Tomatoes and Zucchini

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Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
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Instructions
  1. Melt butter in a large skillet
  2. Add zucchini and onion
  3. Cook over medium heat until tender-crisp
  4. Gently stir in tomatoes and seasonings
  5. Cover and cook 3-5 minutes or until tomatoes are tender
  6. Remove from heat and sprinkle with cheese and croutons
  7. Cover and let stand 2-3 minutes or until cheese is melted
  8. Add toasted pecans and serve
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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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Grilled Vegetable Salad with Fresh Basil Vinaigrette

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Servings
people
Ingredients
  • ½ cup breaded frozen (or fresh) okra
  • 1/3 cup green onions, diced
  • 1 teaspoon of bacon, cooked crisp and crumbled
  • ¾ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • ¼ cup tagliatelle
  • 2 medium chopped fresh basil
  • 2 medium tomatoes, chopped
  • 1 Vidalia shoe peg corn, drained
  • 1 large Dressing:
Servings
people
Ingredients
  • ½ cup breaded frozen (or fresh) okra
  • 1/3 cup green onions, diced
  • 1 teaspoon of bacon, cooked crisp and crumbled
  • ¾ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • ¼ cup tagliatelle
  • 2 medium chopped fresh basil
  • 2 medium tomatoes, chopped
  • 1 Vidalia shoe peg corn, drained
  • 1 large Dressing:
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Instructions
  1. In a blender, combine basil, lemon juice and zest, salt and pepper
  2. Blend until smooth
  3. With blender running, slowly add oil
  4. Set vinaigrette aside
  5. Lightly grease a grill pan over medium heat
  6. Grill vegetables in batches 4-5 minutes per side or until tender
  7. Serve vegetables warm with basil vinaigrette
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Watermelon Mint Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 cups yellow squash, sliced ¼-inch thick
  • 3 cups lemon zest
  • 1 cup eggplant cut lengthwise ¼-inch thick
  • 1 bunch fresh lemon juice
  • Salt and pepper
  • Extra onion, sliced ¼-inch thick
  • Balsamic Worcestershire Sauce
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 cups yellow squash, sliced ¼-inch thick
  • 3 cups lemon zest
  • 1 cup eggplant cut lengthwise ¼-inch thick
  • 1 bunch fresh lemon juice
  • Salt and pepper
  • Extra onion, sliced ¼-inch thick
  • Balsamic Worcestershire Sauce
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Instructions
  1. In a large bowl, gently mix watermelon and cucumber
  2. Carefully add feta and mint to the mix
  3. Season with salt and pepper to taste
  4. Drizzle with olive oil and a splash of vinegar
  5. Toss gently together and serve cold
  6. Double the recipe for a crowd
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Simple Summer Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups and pepper
  • 2 cups ground flax seed (optional)
  • ½ cup zucchini, sliced ¼-inch thick
  • Dressing:
  • 1 cup seedless cucumber, cubed smaller than the watermelon
  • 1-2 tablespoons unsalted butter
  • 1 tablespoon crumbled feta cheese
  • Dash fresh mint, chopped
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups and pepper
  • 2 cups ground flax seed (optional)
  • ½ cup zucchini, sliced ¼-inch thick
  • Dressing:
  • 1 cup seedless cucumber, cubed smaller than the watermelon
  • 1-2 tablespoons unsalted butter
  • 1 tablespoon crumbled feta cheese
  • Dash fresh mint, chopped
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Instructions
  1. Chill until ready to serve
  2. Combine and serve immediately
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