September 2008
Sage Grass & Cedars

Beat the Heat with Good Eats!!!

 Buttermilk Buckwheat Pancakes

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon each ground cinnamon, nutmeg and cloves
1 egg
1 cup 1% buttermilk
1 tablespoon butter, melted

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In separate bowl, whisk egg, buttermilk and butter. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.

Sylvia Burns
Northport, AL
Tuscaloosa Farmers Co-op

Vegetable Turkey Casserole

3 cups cooked turkey or chicken, cubed
2 cups frozen mixed vegetables
2 cups frozen broccoli florets
10 3/4 ounces condensed cream of chicken soup, undiluted
10 3/4 ounces condensed cream of mushroom soup, undiluted
1/2 cup onion, chopped
1 teaspoon garlic powder
1/4 teaspoon celery seed

In a large bowl, combine all ingredients. Transfer to a greased 11x7x2 baking dish. Bake, uncovered at 350° for 30-35 minutes or until heated through. Stir before serving.

Sylvia Burns
Northport, AL
Tuscaloosa Farmers Co-op

Mandarin Blueberry Muffins

1-3/4 cups whole wheat pastry flour or unbleached flour
3/4 cup oat bran
1/3 cup sugar
1 tablespoon baking powder
11 ounces mandarin orange segments in light syrup, undrained
2 egg whites
1 teaspoon vanilla or almond extract
1/2 cup plus 2 tablespoons fresh or frozen blueberries

Combine the flour, oat bran, sugar and baking powder. Mix well. Crush the orange segments slightly. Add oranges and their syrup, egg whites and vanilla/almond extract to flour mixture. Stir just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray. Fill 3/4 full with batter. Bake at 350°F for 15-18 minutes or just until a wooden toothpick inserted in center comes out clean. Remove muffin tin from oven and allow to sit for 5 minutes before removing muffins. Serve warm or at room temperature. Yield: 12.

Linda Neidert
Florence, AL
Lauderdale Co. Co-op - Florence

No cholesterol - good & good for you!

Fat Free Homemade Ice Cream

28 ounces fat free condensed milk
1 gallon fat free milk
1 1/2 tablespoon vanilla flavoring

Mix together. Pour in electric freezer and freeze.

Gail Mills
Florence, AL
Lauderdale Co. Co-op - Florence

Tootie’s Apple Pie

1 cup sugar
1/3 cup flour
1/4 cup butter, melted
Pie crust
3 apples, peeled and cut into small chunks

Mix sugar, flour and butter. Sprinkle enough to cover bottom of pie crust. Add apples. Sprinkle remaining sugar mixture on top. Sprinkle with cinnamon. Bake at 350° for 1 hour and 15 minutes.

Gail Mills
Florence, AL
Lauderdale Co. Co-op - Florence

Strawberry Cake

1 box strawberry cake mix
1 small box strawberry jello
1 cup oil
1/2 cup water
4 eggs
3/4 cup frozen strawberries, thawed and undrained

Combine cake mix and strawberry jello. Add oil and water. Mix well. Add eggs one at a time. Mix after each. Pour into a greased and floured 9x13 pan. Bake at 325° for 40-45 minutes.

1/2 stick butter, melted
1 box powdered sugar
1/2 - 3/4 cup strawberries and juice

Combine butter and sugar. Mix in strawberries and juice until smooth enough to pour over warm cake.

Gail Mills
Florence, AL
Lauderdale Co. Co-op - Florence

Festive Peanut Butter Fudge 

3 cups sugar
3 heaping tablespoon cocoa 
1-1/2 cups milk 
3 tablespoons white Karo syrup 
1/4 stick margarine 
1 teaspoon vanilla 
3/4 cup creamy peanut butter

Cook sugar, cocoa, milk and Karo over medium heat until it forms a soft ball in cold water. Pour into mixing bowl; add margarine and vanilla. Let cool; beat with mixer until it begins to get thick. Add peanut butter and stir by hand. Immediately dip by teaspoon to make small pieces onto aluminum foil. If candy start to harden before you are able to dip it out, then pour into a pyrex dish and cut into squares.

Dianne Brown
Banks, AL
Pike Co. Farmers Co-op - Troy

Yellow Squash Casserole

3 tablespoons butter or margarine
3-4 yellow summer squash, sliced 
1 medium onion, chopped 
1 small banana pepper, deseeded and chopped (optional) 
8-10 saltine crackers, crushed 
Salt and pepper to taste
1- 1/2 cups (6 ounces) cheddar cheese, shredded 

In a skillet, melt butter over medium-high heat. Saute squash and onion until crisp-tender. Remove from the heat, stir in peppers, crackers, salt and pepper. Spoon into a greased 1 1/2 quart casserole. Top with cheese. Bake at 350° for 15-20 minutes. Yield: 4-6 servings.

Dianne Brown
Banks, AL
Pike Co. Farmers Co-op - Troy

Lemon Bars 

1 cup all-purpose flour 
1/3 cup butter, softened 
1/4 cup confectioners’ sugar

1 cup sugar 
2 eggs 
2 tablespoons all-purpose flour 
2 tablespoons lemon juice 
1/2 teaspoon lemon extract 
1/2 teaspoon baking powder 
1/4 teaspoon salt 
Confectioners’ sugar

Combine crust ingredients and pat into an 8 inch square baking pan. Bake at 375° for 15 minutes. In mixing bowl, combine all topping ingredients except Confectioner’s sugar. Mix until frothy; pour over crust. Bake at 375° for 18-22 minutes or until light golden brown. Dust with confectioners’ sugar. Yield 9 servings.

Dianne Brown
Banks, AL
Pike Co. Farmers Co-op - Troy

Strawberry Angel Food Delight

1 Angel Food Cake
1 carton of sugar-free strawberry glaze
1 large sugar-free vanilla instant pudding
2 cups skim milk
1 large light whipped topping 
2 packages frozen strawberries, thawed 

Cut Angel Food cake into squares or pinch off and layer in bottom of large 
bowl. Make layers with strawberry glaze, strawberries, vanilla pudding made with skim milk, and thin layer of whipped topping. Repeat layering until complete.

Dianne Brown
Banks, AL
Pike Co. Farmers Co-op - Troy

Apple Enchilada Dessert

1 can apple pie filling
6 8” flour tortillas
1 teaspoon cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup water

Spoon filling down center of tortilla. Sprinkle cinnamon on each one. Roll up. Place seam side down in greased 2 quart dish. Bring butter, sugars and water to boil. Reduce and simmer 3 minutes. Stir constantly. Pour over enchiladas. Let stand 30 minutes. Bake at 350° for 20 minutes.

Joetta Trousdale
Rogersville, AL
Lauderdale Co. Co-op - Elgin

Better to eat when hot.

Wow! We really had a great group of submissions for this month. It took some work to get them all in, but it was worth it!

This month’s winner of the free cookbook, Southern And Then Some, is Gail Mills.

The counties selected for September are: Calhoun, Choctaw, and Colbert. 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. 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.

Thank you for all the great recipes!

Looking forward to hearing from you.