August 2017
Homeplace & Community

The Co-op Pantry

Since August is National Catfish Month, we decided to let Brian Taylor, with SouthFresh and our own Chef’s Corner cook, have one of our usual two pages in the magazine, so we're glad you are visiting us here on the website for all the great recipes we've collected for this month!

We are still looking for cooks to feature. Don’t be shy – our next cook could be YOU!! Let us know if you are interested!! 

The foods we are looking to feature in the September issue are biscuits, breakfast, chicken, honey, mushroom, organic harvest, potato, rice (including wild), whole grains, waffle, bacon, coconut, coffee, guacamole, linguini, acorn squash, ethnic foods, peas and goose. For October, we are looking for vegetarian, chili, cookie, dessert and pizza dishes; and recipes with one of these as a main ingredient: apple, caramel, cranberry, pasta, pickled peppers (or how you make yours), pork, pretzel, sausage, tomato, kale, nut, pumpkin, country ham, spinach and wild food.

Whew, that’s a lot of choices! You are sure to have a recipe with at least one of them as the main ingredient.

Keep those recipes coming – we love getting them!!



Makes: about 4 servings

2/3 stick of butter
½ cup flour
½ cup sugar
½ cup milk
2 small cans peaches

Preheat oven to 350°. Into a small casserole dish, cut butter. In a bowl, mix flour, sugar and milk to make a running batter. Pour batter over butter. In another bowl, pour peaches. Mash. Pour peaches over batter. Bake until brown.

Rhonda Baldwin



4 lemons
¾ cup sugar
1 quart water
1 tray ice cubes (or about 8-12 cubes)

Wash lemons. In a large bowl, cut lemons into thin slices and remove seeds. Remove a few slices for garnish. Cover fruit with sugar. Let stand 30 minutes. Press firmly with potato masher or pastry blender to extract juice. Add water, continuing to press fruit with masher until liquid is well flavored. Add ice cubes.

Taste lemonade for sweetness when it is chilled. Add more sugar if needed and stir to dissolve. Serve in glasses over ice cubes with lemon slices.

Note: This is the world’s best!!

Anne Allen



½ cup orange juice
½ cup sugar
½ stick margarine
1 can crescent dinner rolls
Peaches, peeled and quartered

Preheat oven to 450°. In a saucepan over medium heat, heat orange juice, sugar and margarine. Open dinner rolls. On a clean surface, separate and flatten a few rolls. Put peach slices on roll and roll them up. Place in a Pyrex dish until all the rolls are used. Pour sauce over rolls. Bake until brown.

Carolyn Parker



1 baked angel food cake, broken into bite-size pieces
2-3 ounces peach gelatin
2 cups boiling water
2 packages frozen (or 1 quart fresh or canned)
   peaches, sliced
1 package instant vanilla pudding, with needed
   ingredients from package
1 (8-ounce) container whipped topping

In a baking dish, spread cake. In a bowl, dissolve gelatin using water. Pour over cake. Add peaches. Set in refrigerator until firm. In a bowl, prepare instant pudding according to package directions. Spread pudding over peaches. Spread whipped topping over all.

Marjorie H. Stroud



Makes: 1 dozen muffins

Wesson No Stick Cooking Spray
1 (16-ounces) can sliced peaches in heavy syrup, diced
  and reserve syrup
1/3 cup Wesson vegetable oil
2 eggs, slightly beaten
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup peach preserves
Sugar, for topping

Preheat oven to 400°. Spray 12 muffin cups with cooking spray. In a small bowl, combine syrup from peaches, oil, eggs and vanilla. Mix well. In a large bowl, mix flour, sugar, baking powder and salt. Pour egg mixture into flour mixture. Stir just until dry ingredients are moistened. Fold in peaches. Fill muffin cups to rim. Bake for 15-22 minutes or until wooden pick inserted into center comes out clean. Cool 5 minutes. Remove muffins to wire racks. Brush with peach preserves and sprinkle with desired amount of sugar.

Ann Hamilton



Butter, for baking dish
2 cans crescent rolls
16 whole frozen peach slices
1½ stick (¾ cup) butter
1¼ cup sugar
2 teaspoons vanilla extract
1 can Mountain Dew (Sprite or 7-Up can be used)
Ground cinnamon, for sprinkling
Ice cream or whipped cream, for serving

Preheat oven to 350°. Butter a 9x13 baking dish. Open a can of crescent rolls. On a clean surface, separate and flatten a few rolls. Roll a peach slice in a crescent roll. Place in dish. Continue until all slices have been rolled.

In a saucepan, melt butter. Add sugar and barely stir. Add vanilla, stir once or twice. Pour entire mixture over peach rolls in dish. Pour ¾ can of Mountain Dew around edges and in middle of dish. Sprinkle with cinnamon. Bake for 40 minutes. Remove from oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the dish over top.

Susan Smith




1 pint half & half
2 Tablespoons plain flour
2 sticks butter, divided
½ pound crackers, crumbled by hand
4 (12-ounce) cans oysters
Salt and pepper, to taste

Preheat oven to375°. In a bowl, pour half & half. Add flour and stir until well dissolved. Grease casserole dish well (bottom and size) with half stick of soft butter. Cover bottom of casserole dish with crackers. Add one layer of oysters. Pour half of cream mixture over oysters. Add salt, pepper and a portion of sliced butter. Repeat process by making another layer. Cover well with a layer of crackers, sliced butter, salt and pepper. Sprinkle with paprika and bake for about 40 minutes. Let cool for a few minutes before serving.

Note: When adding salt, bear in mind the saltiness of crackers and oysters.

Kate Curington



3 dozen oysters on the half shell
Rock salt
3 Tablespoons real bacon bits
1 (10-ounce) box frozen chopped spinach
2 green onion tops, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup margarine
3 Tablespoons lemon juice
Grated cheese
Real bacon bits

In saucepan, combine all sauce ingredients. Heat to boiling, then simmer.

In bottom of broiler pan, put 1-inch layer of rock salt. Arrange oysters on top of salt. Broil oysters until edges start to curl. Remove from broiler. Spoon sauce over oysters. Add toppings to each oyster. Return to broiler to melt cheese and brown slightly.

Bobby Smith



12 cups zucchini, peeled, sliced (like apples) and
  remove seeds
1 cup bottled lemon juice
1½ cups sugar
½ teaspoon nutmeg
1 teaspoon cinnamon
4 cups flour
2 cups sugar
½ teaspoon salt
1½ cups butter
½ teaspoon cinnamon

Preheat oven to 375°. In a saucepan, put zucchini and lemon juice. Cook until tender. Add sugar, nutmeg and cinnamon. Let simmer about 10 minutes. In a bowl, put all crust ingredients except cinnamon. Mix until pie crust consistency. Keep 1 cup of crust mix for topping. Add cinnamon to reserved crust mix and set aside for topping. Lightly grease a 10x15 jelly roll pan. Pat crust mix in pan. Bake for 10 minutes. Remove from oven and pour sauce mixture on top. Cover with reserved crust mixture. Bake for another 30 minutes.

Note: You can make this in a 9x13 jelly roll pan, but cut all ingredients in half except zucchini. Use 7 cups of zucchini.

Bud Eber



Yield: 1 sandwich per serving

1 large sweet red pepper, cored and quartered
2 small uncooked zucchini, halved widthwise, cut
   each into 8 thin slices
1 medium eggplant, cut into 8 thin slices
Cooking spray
1 teaspoon kosher salt
1 Tablespoon fresh oregano, divided
1 Tablespoon minced garlic, divided
1 teaspoon fresh lemon juice
3/4 cup semisoft goat cheese, crumbled
4 teaspoon fresh chives, chopped
1 teaspoon lemon zest
8 slices reduced-calorie bread, Italian style

Heat a grill or grill pan over medium-high heat.

Lightly coat both sides of vegetables with cooking spray. Season with salt. Grill vegetables until tender and grill marks are evident; turning once, about 4 minutes for eggplant and 5-6 minutes for peppers and zucchini. Remove from grill and toss with 2 teaspoons oregano, 2 teaspoons garlic and lemon juice. (Vegetables can be made ahead and stored, covered, in refrigerator up to 3 days before use).

In a small bowl, combine goat cheese, chives, remaining oregano, remaining garlic and zest. (Cheese spread can be made ahead and stored, covered in refrigerator, up to 1 day before use.)

When ready to cook, bring cheese mixture to room temperature; spread 1½ tablespoons on each slice of bread. On each of 4 slices of bread, place 2 slices eggplant, 1 slice pepper and 2 slices zucchini. Top with a second slice of bread, goat cheese-side down.

Coat a grill or grill pan with cooking spray. Heat over medium heat. Grill sandwiches, pressing down lightly, until bread is toasted and goat cheese melts, about 2-3 minutes per side (or use a panini press).

Note: Found this one online and really liked it when we tried it!!

Jena Klein


Jalapeño Zucchini Popper Boats


Serving: 1 zucchini boat

Makes: 4 servings

2 medium (about ¾ pound) zucchini
6 Tablespoons reduced-fat shredded cheddar cheese
2 Tablespoons light tub-style cream cheese
2 Tablespoons light sour cream
1½ teaspoons finely chopped jalapeño peppers
4 Tablespoons panko breadcrumbs

Cooking spray

Preheat oven to 400°.

Slice zucchini in half lengthwise. Using a spoon, carefully scoop out seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from zucchini with a paper towel. Set aside.

In a medium bowl, place cheddar and cream cheeses, sour cream and jalapeños. Stir well with a fork until smooth. Spread about 2 tablespoons cheese mixture in each of the zucchini boats.

On a baking sheet, place stuffed zucchini. Sprinkle each boat evenly with breadcrumbs. Spray well with cooking spray. Bake for 25 minutes, or until crumb topping is golden brown. Let cool slightly before digging in!

Note: We cut them into small chunks once they were cooked to use as a finger food appetizer! We also found that if you chill them overnight before baking them it makes the flavor more intense!!

NUTRITION INFORMATION PER SERVING: Calories 80 | Carbohydrate 6g (Sugars 1g) | Total Fat 4 g (Sat Fat 2 g) | Protein 6g | Fiber 1g | Cholesterol 15mg | Sodium 130mg | Food Exchanges: 1 Vegetable, ½ Lean Meat, ½ Fat | Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 2

Mary Delph is an associate editor with AFC Cooperative Farming News. You may email her at This email address is being protected from spambots. You need JavaScript enabled to view it.. Jena Klein is AFC’s Wellness Program Coordinator.