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ORIENTAL CHICKEN
1/4 cup light brown sugar, firmly packed
2 tablespoons cornstarch
2 teaspoon salt
1/4 cup vinegar
1 tablespoon soy sauce
15-1/4 ounce can pineapple chunks, drained (reserve juice)
1 large bell pepper, cut into strips
1 onion, thinly sliced, separated into rings
2 whole chicken breasts, skinned, boned and cut into thin strips
1/4 cup oleo, melted
Combine sugar, cornstarch and salt. Stir until blended. Gradually add vinegar and soy sauce. Stir until cornstarch mixture is
dissolved. Stir in pineapple, bell pepper and onion. Set aside. In a large skillet, cook chicken strips in oleo until lightly browned. Add pineapple mixture, stirring until smooth. Cover and simmer 15 minutes. Serve over rice.
Mavis Stevenson
Uniontown, AL
Central AL Farmers Co-op
If needed, add some of the pineapple juice to make it more moist.
ROSEMARY POTATOES
Several new potatoes
Olive oil
1 pinch rosemary
Salt and pepper to taste
Cut potatoes into 1/4” slices. Mix oil, rosemary, salt and pepper. Pour over potatoes and bake at
350° until potatoes are fork tender (about 20 minutes).
Christen Biddle
Albertville, AL
Marshall Farmers Co-op -Albertville
EASY CHICKEN CASSEROLE
3 cups chicken breasts, cooked and cut-up
1-1/2 cups minute rice, uncooked
2-1/2 cups chicken broth
10-3/4 ounces cream of chicken soup
10-3/4 ounces cream of celery soup
3 tablespoons green onion, chopped
1-2 cups corn flakes
3-6 tablespoons butter, melted
Mix all ingredients together except corn flakes and butter. Pour into a 2-quart casserole dish. Toss corn flakes in melted butter, then sprinkle over top of casserole. Bake at
350° for 45 minutes.
Mrs. Frances A. Dahlke
Cullman, AL
Cullman Farmers Co-op
TATER TOT CASSEROLE
1 pound ground beef
1 onion, chopped
Salt and pepper to taste
1 package frozen tater tots
1 can cream of mushroom soup
1 can (small) milk
Water (same amount as milk can)
Cook beef, onion, salt and pepper until done. Drain well. Put meat in bottom of 9x13 pan. Spread tater tots over meat. Mix soup, milk and water. Pour on top. Bake for 1-1/4 hours at
350°.
Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op
I prefer to use regular
milk .If you do, you do not need the water. Also you can use two pounds of meat and 2 cans of soup for a larger dish.
SHARON’S POTATO SALAD
16-18 new potatoes (washed, trimmed), boiled until done
2 bunches green onions, chopped
1-1/2 cups Cheddar cheese, grated and divided
1 jar real bacon bits
Dressing:
1/4 cup mayonnaise
1/2 cup ranch dressing
1/2 cup sour cream
Mix together potatoes, onions, 1 cup cheese and 1/2 jar bacon bits. Mix mayonnaise, ranch dressing and sour cream. Combine with potato mixture. Garnish with remaining cheese and bacon bits.
Lawana Shelly
Brewton, AL
Escambia County Exchange
I
cut the potatoes in bite size pieces before boiling.
MEXICAN CHICKEN
3-4 boneless chicken breast
1 medium bag nacho cheese chips, crushed
1 can nacho cheese soup
1 can cream of chicken soup
1/2 cup salsa
1 cup cheese, grated
Cook chicken breast and cut into bite-sized pieces. Mix chicken, soups and salsa. Layer 1/2 chips, 1/2 cheese, all the chicken and soup mix, 1/2 chips and top with 1/2 cheese. Bake at
350° for 30 minutes.
Brenda Weeks
Decatur, AL
Morgan Farmers Co-op - Decatur
Salsa can be hot or mild, suit to your taste.
Looking forward to hearing from you.
Alabama Farmers Cooperative, Inc.
Attn: Cooperative Kitchen
PO Box 2227 · Decatur, AL 35609-2227
Phone: 256-353-6843 · Fax: 256-350-1770
jima@ alafarm.com
ext: 605
joyceb@alafarm.com
ext: 618
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SAUSAGE, PECAN AND RICE DRESSING FROM LOUISIANA
2 pounds bulk sausage
4 cups white rice, cooked
8 chicken livers
3 cups cornbread, crumbled
1/4 stick butter
1/2 cup green onions, chopped
1 cup bell pepper, diced
2 teaspoons ground sage
1 cup onion, diced
1 cup pecans, chopped
1 cup celery, diced
2 eggs, beaten
5 cloves garlic, minced
Salt and pepper to taste
2 cups chicken stock
Preheat oven to 350°. In a large heavy-bottomed saut pan, melt butter over medium heat. Add sausage and chicken livers until browned. Break up sausage and livers into very small grains. Add bell pepper, onion and celery, and continue cooking until vegetables are completely cooked. Remove from heat and pour mixture into large mixing bowl. Add rice, cornbread, pecans, green onions and sage. Mix well. In a small mixing bowl, blend together chicken stock and eggs. Pour over dressing mixture and combine thoroughly. Season to taste with salt and pepper. Pour into casserole dish. Bake in preheated oven for 35 minutes.
Mary B. Arrington
Ramer, AL
Pecans! Not Just For Pies
LUNCHEON POTATOES
Butter
2 cups leftover mashed potatoes
2 tablespoons fresh chives, finely chopped
1 hard-cooked egg, sliced
1/2 cup mayonnaise
1 teaspoon paprika
Lightly butter 4 teacups; set aside. Combine potatoes and chives until well-distributed; set aside. Place one slice of egg in the bottom of each prepared teacup; fill each teacup (1/2 cup) with mashed potatoes. Pack potatoes so that when teacups are turned over, potatoes will hold their shape. Divide mayonnaise equally on 4 serving dishes, spreading thinly to make a bed; turn teacups over to unmold potatoes over mayonnaise. Sprinkle paprika
randomly over potatoes and serve at room temperature.
Serves 4.
www.my-meals.com
This potato dish, with its whimsical presentation, would grace a Southern luncheon nicely.
RICE PUDDING
1 envelope (1/4 oz) unflavored gelatin
3 tablespoons cold water
3 cups milk
1/4 cup short-grain white rice
7 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
Ground cinnamon (optional)
Fresh berries (optional)
Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water. Let stand 3 minutes to soften gelatin. Warm mixture in microwave until gelatin dissolves, about 30 seconds.
Meanwhile, place 2 cups of the milk and the rice in a medium saucepan. Stir over moderate heat until the rice is tender, about 20 minutes. Stir in the dissolved gelatin, then the remaining 1 cup of milk and the sugar. Transfer the rice mixture to a large bowl. Freeze until mixture is cold and thickens but is not set, stirring occasionally, about 45 minutes.
Whip the cream and vanilla until soft peaks form. Fold the whipped cream into the rice mixture. Place in a serving bowl and chill. Sprinkle with cinnamon, or serve with fresh berries, if desired.
Serves 4.
Source: Dessert - The Grand Finale
www.cooking.com
This is not your typical rice pudding! This delicious dessert is more like an Italian panna cotta, which is a cold custard dessert made of milk or cream, sugar and gelatin. However, the small amount of rice in this recipe is just enough to classify it as a rice pudding. Use arborio rice to keep the Italian influence.
BROWN MUSHROOM RICE
1 stick butter or margarine
1 cup raw rice
1 can beef consommé soup
1 can French onion soup
Fresh or canned mushrooms
Pour all ingredients into a baking dish, cover and bake at 350° for 1 hour or until cooked tender.
Elizabeth Tompkins
Fitzpatrick, AL
Bonnie Plant Farm
Try adding browned hamburger meat or sausage for Dirty Rice!
Celebrate National Chicken, Potato and Rice Months with these tempting dishes. Hope you will enjoy the ones we found.
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