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NOVEMBER  2005 RECIPES

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Remember to
 Give Thanks!

Stuffed Celery
with Pimiento and Cheese

1 bag of celery
8 ounces cheddar or hoop cheese, shredded
4 ounce jar pimentos
Mayonnaise, enough to moisten
3 ounces cream cheese, optional
Small amount of salt and sugar
Black pepper

Clean and cut celery into 3” lengths. Set aside. Mix remaining ingredients thoroughly. Fill celery lengths with pimiento and cheese mixture. Cover and put in refrigerator until ready to serve.

Linda Goodson
Chancellor, AL
Coffee County Co-op

This is a dish I serve with chicken and dressing every Thanksgiving.

Redneck Caviar

1 small bottle Italian dressing
1 green bell pepper, chopped
1 medium onion, chopped
2 jalapeno peppers, chopped
2 can black-eyed peas, drained
1 can yellow nibblet corn, drained
1 jar pimentos

Place all ingredients into bowl, mix thoroughly. Cover and refrigerate for 3-6 hours. Serve with Fritos scoopable chips.

Judy Evans
Athens, AL
Limestone County Co-op

Taco Dip

2 cans shoepeg corn
2 cans field peas w/snaps, drained & rinsed
2 cans Rotel
1 can (large) diced tomatoes
16 ounces Zesty Italian Dressing
5 green onions, chopped (greens and all)
1/4 teaspoon garlic, minced
1 tablespoon parsley
1 tablespoon fresh cilantro, chopped

Mix all ingredients and chill over night. Serve with tortilla chips (Scoops work great).

Shawnah Mitchell
Hamilton, AL
Marion Co. Co-op

This will keep in the refrigerator for one week.

Fajita Soup

2 chicken bullion cubes
4 cups water
1 cardboard carton fat free chicken broth
2 cans yellow whole kernel corn, drained
1 can diced tomatoes
1 can Rotel tomatoes
1 can pinto beans
10 ounces cooked chicken, chopped
1/2 pound Light Velveeta

Dissolve bullion cubes in water. Combine all ingredients except Velveeta and simmer 45 minutes to 1 hour. Add Velveeta and stir until melted.

Judy Evans
Athens, AL
Limestone County Co-op

Stuffed Peppers

2 cans Kelly’s Luncheon Meat, chopped
1 can (large) tomatoes, drained with seeds scooped out
1/2 cup bacon drippings (grease)
1 can English peas, drained
1 10 inch pan of cornbread, crumbled
6 baked biscuits, crumbled
2 medium onions, minced
1 can (large) cream style corn, drained
1 can whole kernel corn, drained
24 medium (or 20 large) bell peppers
1 jar (large) pimento, diced
Salt and pepper to taste

Remove tops (do not throw away) and membranes from peppers and put peppers in boiling water for three minutes, remove and drain. Chop extra pepper from removed tops. Mix with all other ingredients and stuff into peppers. Cook what you will eat at 300°F for one hour, bag and freeze the rest.

Anne Allen
Decatur, AL
Morgan Farmers Co-op - Decatur

This taste great!

Chocolate Cobbler

1 stick butter
1 cup self-rising flour
3/4 cup sugar
1-1/2 tablespoon cocoa
1/2 cup milk
1 teaspoon vanilla
1-1/2 cups boiling water
1 cup sugar
1/4 cup cocoa

Put butter in 9" x 13" baking dish and place in oven. Pre-heat oven to 350°. Mix next 5 ingredients. Pour over melted butter, but do not stir. Mix sugar and cocoa. Sprinkle over mixture. DO NOT STIR. Pour water on top. DO NOT STIR. Bake at 350° for 30 minutes. Serve warm topped with vanilla ice cream.

Judy Evans
Athens, AL
Limestone County Co-op

Cheeseburger and
 Fries Casserole

2 pounds ground beef, browned and drained
1 can golden mushroom soup
1 can condensed cheddar cheese soup
20 ounce package frozen French fries

Spray a 9" x 13" baking dish with cooking spray. Mix beef and soups, pour into dish. Place fries on top. Bake uncovered at 350°F for 50–55 minutes or until fries are golden brown.

Anita Faulkner
Toney, AL
Limestone Farmers Co-op

1/2 stick margarine
4 or 5 large potatoes, washed, peeled and thinly sliced
1 medium onion, peeled and thinly sliced, optional
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups evaporated milk
1 cup sharp cheese, shredded

Preheat oven to 350°. Melt margarine in a 9" X 13" baking dish while oven preheats. Place potatoes in baking dish. Cover with onions. Sprinkle with salt and pepper. Add evaporated milk. Place dish in oven and bake for 35 minutes. Add shredded cheese and cook an additional 20 to 25 minutes.

Anita Faulkner
Toney, AL
Limestone Farmers Co-op

2 cups sugar
1/2 stick margarine 
2 tablespoon cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
1 pinch of salt
3 cups of quick oats

Stir sugar, margarine, cocoa and milk together in sauce pan. Place on heat and stir as it comes to a boil. Boil 3 minutes, stirring constantly. Remove from heat. Add peanut butter, vanilla, salt and oats. Mix well. Drop by spoonfuls onto wax paper.

Anita Faulkner
Toney, AL
Limestone Farmers Co-op

editor’s note: I found cooking this in a double boiler helps prevent scorching.

8 ounces cream cheese, softened
1 can condensed milk
1/2 cup lemon juice
Graham cracker crust
Fruit filling, your choice (optional)

Blend cream cheese, milk and lemon juice. Pour into graham cracker crust. Let set in refrigerator. Top with fruit filling.

Anita Faulkner
Toney, AL
Limestone Farmers Co-op

We got in some great recipes this month. Thank you all for your participation. Keep it up! The winner of the cookbook for this month is Judy Evans.

The counties selected for November: DeKalb, Mobile and Shelby. If you have any recipes (yes, you can send more than one!) that you would like to see in the Cooperative Farming News, please send them to us. Even if you are not from one of these counties, send us your Thanksgiving specialty. We need to receive them by the 15th of each month. If you e-mail them, please include a mailing address. This will let us know where to send the cookbook should you win. Also, please include which
Co-op you shop at.