September 2017
Homeplace & Community

The Co-op Pantry

Wow, this year is already sliding into fall. I have no idea where the year has gone, but we are three months away from Christmas. I am in the process of moving for the first time in many years and, while packing my books, I came across some old cookbooks that belonged to my Mom and other ladies who would have been about her age. They have all been gone for many years.

My Mom always treasured the cookbooks people gave her and, as I took a long break from packing, I started flipping pages. They brought back lots of wonderful memories. It also made me realize people of that era did a whole lot more real cooking than most of us today. Between working, caring for kids and trying to find time to do the laundry, cooking sometimes falls by the wayside.

I was able to find some wonderful older recipes containing our foods of the month for September and I wanted to share them.

The foods for October are apples, caramel, pasta, pork/sausage, kale, pumpkin (they are not just for jack-o-lanterns!), country ham and spinach. We are also looking for recipes for chili and desserts. Of course, if you have a special item you fix for Halloween, we would love to include it. October also happens to be International Vegetarian Month. Send us some of your favorite recipes … whether they have any of the food previously listed or not.

November is World Vegan Month. We have a wonderful cook lined up to share her vegan recipes with us.

If you are willing to tell us a little about yourself and share your recipes, we would love to have you as our cook of the month.


1 cup tomato sauce
½ teaspoon garlic salt
½ teaspoon sweet basil
¼ teaspoon oregano
5 cups cornflakes, crushed to 2½ cups
3 pounds broiler chicken, rinsed and dried
Vegetable cooking spray

Heat oven to 350°. In a medium-size bowl, combine tomato sauce and seasonings. In a flat dish, pour cornflake crumbs. If whole, cut chicken into pieces. Dip chicken pieces into tomato sauce mixture. Roll in cornflakes. In a shallow pan coated with cooking spray, place pieces skin side up. Do not place too close together. Bake about 1 hour, until chicken is tender and juices run clear. Do not cover pan or turn chicken while baking.

Note from Mary: You may remove the skin from the chicken if you want to make it healthier.



16 ounces large fresh mushrooms
2 Tablespoons onion, finely chopped
¼ cup margarine or butter
¾-1 cup chicken livers, cooked and finely chopped
¼ teaspoon salt
Dash of pepper
1 Tablespoon sherry or brandy
2 Tablespoons lemon juice
Margarine or butter, melted

Remove stems from mushrooms and set aside caps. Finely chop stems. In a large skillet, cook mushroom stems and onions in margarine until tender. Add chicken livers, salt, pepper and sherry. Mix well. In a small bowl, pour lemon juice. Dip mushroom caps in lemon juice. In shallow baking pan, arrange caps hollow-side-up. Fill with mixture. Brush with melted margarine. Broil 4-5 inches from heat for 4-5 minutes, until heated through and caps are lightly browned. Best served hot.



3-4 medium potatoes, cooked, peeledand cubed
3 hard-cooked eggs, chopped
1 small onion, chopped, or 6 green onions, chopped
2 stalks celery, chopped
¼ cup pickle, chopped, or pickle relish
1 teaspoon salt
1/8 teaspoon pepper
¾ cup mayonnaise or salad dressing
1 Tablespoon prepared mustard

In a large bowl, combine all ingredients. Mix well. Cover and chill.



2 avocados, semiripe
2 papayas, not too soft
3 limes
1 small red onion, minced
1 teaspoon ginger, minced
2 Tablespoons olive oil
2 scallions, white part only, cut thin on bias
1 Tablespoon fresh mint leaves, sliced thin
Salt and pepper, to taste

Peel and pit avocados. Slice flesh into 10 wedges. Peel and seed papayas. Slice flesh into 12 wedges. In a glass bowl, juice limes. Add red onion and ginger. Allow to swell for 5 minutes. Add remaining ingredients and gently toss. Season with salt and pepper. Serve immediately.



1½ cups cooked rice
½ cup raisins
1/3 cup sugar
¼ teaspoon cinnamon
2 cups milk, scalded
1 teaspoon vanilla
2 eggs, beaten
Hot water

Heat oven to 350°. In ungreased 1.5-quart casserole dish, combine all ingredients except water. Mix well. In a baking pan with about 1 inch of hot water, place casserole dish. Bake for 45-55 minutes, until knife inserted near center comes out clean. Serve warm or chilled, with cream if desired.



½ cup honey
1 cup (2 medium) mashed bananas
½ cup margarine or butter, softened
2 Tablespoons milk
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
½ cup chopped nuts
1 teaspoon soda
½ teaspoon salt

Heat oven to 350°. Grease (do not use oil or spray) bottom ONLY of a 9x5 or 8x4 loaf pan. In large bowl, blend first 6 ingredients. Beat 1 minute at medium speed. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan. Cool completely.

September Healthy Recipe


3 acorn squash (1 pound each), halved crosswise, seeded and bottoms trimmed to lie flat, if necessary
1 pound hot ground sausage or Italian sausage
Salt and pepper, to taste
1 Tablespoon olive oil
1 small yellow onion, diced fine
1-2 cloves of garlic, minced fine
1 box Uncle Ben’s Long Grain & Wild Rice (original recipe)
2 cups water
¼ cup cooking sherry
1 Tablespoon butter
½ cup (2 ounces) grated Parmesan

Heat oven to 450°. On a rimmed baking sheet, season cut sides of squash with salt and pepper, and drizzle with oil. Turn cut sides down. Cover sheet tightly with foil. Roast until tender, about 35 minutes.

While squash is cooking, in a medium, straight-sided skillet over medium-high heat, brown sausage with onions and garlic. Season with salt and pepper. To sausage mix, add contents of Uncle Ben’s box, water, sherry and butter. Bring to a low boil (simmer), cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.

Remove squash from oven. Heat broiler. Carefully scoop out 2-3 tablespoons flesh from each squash half. Stir into rice and sausage mix. Season with salt and pepper. Divide and put rice mixture into squash halves. Sprinkle each with Parmesan. Broil about 2 minutes, until cheese melts.

Note: This was a fun, easy recipe to make and serve that looks like it took you hours to prepare! The scalloped shape of the squash gives an edgy, fall look to your meal, plus it tastes phenomenal! A sure hit to serve for an autumn luncheon or dinner!!

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.

We are looking for cooks of all ages, cooking traditions and skill levels to feature in this column. We want to hear from those in Alabama as well as our out-of-state readers. The simple requirements for being a featured cook are to love to cook (and eat) and to share your story with us. Get those recipes coming! Any featured cooks during 2017 will receive a free copy of our new cookbook.                                                                                                                                   -- Mary & Jena