August 2018
Homeplace & Community

The Co-op Pantry

We have a real treat this month! Mrs. Tommie Madison has agreed to be our cook of the month. Madison lives in Saragossa, a small community located near Jasper in Walker County. She is a widow who lives alone, but keeps herself active with many hobbies and involvement in her church.

Madison got married when she was 16 and didn’t even know how to boil water! Her mother- and step-father-in-law stepped in and gave her the cooking instructions she needed to be able to fix meals for herself and her new husband.

Madison’s other hobbies are gardening and working with her flowers. She also crochets and sews, and loves collecting cookbooks. Along with her busy life, she helps her daughter in her office. She also still finds time to be a devoted animal lover!

Madison has not only lost her husband but also her son. She still has her daughter, three grandchildren and three great-grandchildren.

By the time you read this, Madison will have celebrated her 74th birthday!

Hope you had the best birthday ever and thank you so much for sharing your life and recipes with us.

~ Mary


For September, we will be featuring bacon, chicken, coconut, coffee, goose, honey, mushrooms, peas, rice and squash; and making or using biscuit and guacamole.

October’s recipes will feature apple, caramel, dessert and cookies, kale, pasta, pork or sausage, pumpkin and spinach; and making or using chili and country ham. Of course, any treats you like to share for Halloween would be appreciated, too!

We are always interested in anyone who would be willing to be interviewed and share some of her … or his … favorite recipes with us. Contact us if you are interested.

We would love to hear from you … for recipes or to be our featured cook.

~ Editor


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. You may email her at This email address is being protected from spambots. You need JavaScript enabled to view it..


1 quart cooked turnip greens, undrained
1 can black-eyed peas, undrained
1 can pinto beans, undrained
1 can great northern beans, undrained
1 can original Rotel
About 1 pound smoked sausage, cut up

In a large stock pot, place all ingredients. Cook over medium heat for 30-40 minutes.

Note from Mary: Serve with cornbread!



1 8-ounce container whipped topping
¼ cup lemon juice
1 can crushed pineapple, drained
1 cup chopped pecans
½ cup chopped cherries
1 can sweetened condensed milk
2 graham cracker pie crusts

In a bowl, place first six ingredients. Mix. Divide between pie crusts. Refrigerate 2 hours before serving.



1 stick butter or margarine
2 cups sugar
3 eggs
2 cups cooked sweet potatoes, mashed
1 teaspoon of vanilla
1 small can evaporated milk
1½ teaspoons cinnamon
2 unbaked pie crusts

Heat oven to 350°. In a bowl, place all ingredients except crusts. Mix. Divide between pie crusts. Bake for 1 hour.


1 can cream of chicken soup
1 (8-ounce) container sour cream
¼ cup chicken broth
1 sleeve Ritz crackers, crushed and divided
4 boiled chicken breasts, cut up
1 stick butter, melted

Heat oven to 350° degrees. In a bowl, place chicken soup, sour cream and broth. Mix. Add ¼ sleeve crackers. Stir. Add chicken. Stir. Pour into a baking dish. Top with rest of crushed crackers. Pour butter on top. Bake until heated through.



2 Tablespoons olive oil
2 white onions, diced
3 garlic cloves, diced
1 Tablespoon cumin
1 Tablespoon chili powder
36 ounces chicken stock
2 (4-ounce) cans mild diced green chilies
2 cups shredded chicken
2 (15.5-ounce) cans white beans, rinsed and drained, divided
Tortilla chips

In a pot, add oil, onions and garlic. Sauté until onions are translucent. Add cumin, chili powder, chicken stock, chilies, chicken and 1 can of beans. Bring to a boil. Lower heat to simmer.

In a bowl, pour other can of beans. Mash. Add to chili to thicken. Simmer 20 minutes. Serve with tortilla chips.



Yield: 8 servings
2 cans crescent rolls
1 pound Swiss cheese. sliced or shredded, divided
1½ pounds deli corn beef, sliced
1 can sauerkraut
1 egg white
Caraway seeds, optional

In a 9x13 baking dish, press 1 can of unrolled crescents. Seal seams and perforations. Bake at 375° for 8 to 10 minutes. Remove from oven. On baked crust, layer ½ of cheese and all corn beef and sauerkraut. Top with rest of cheese. Bake until cheese melts. Remove from oven.

On a lightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese. Brush with egg white. Sprinkle with caraway seeds. Bake 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting.

August Healthy Recipe
Fresh Veggie Summer Pasta Bake

Servings: 8
2 cups cooked chicken, cubed or shredded
1 cup grape tomatoes, halved
1 small zucchini, diced
½ cup of whole kernel corn, fresh, canned, or frozen
12 oz uncooked penne pasta
3 ½ cups of low sodium chicken broth
2 cups shredded mozzarella cheese, divided
½ cup chopped fresh basil, divided
2 tsp minced garlic (optional)
½ tsp salt

Preheat oven to 425°. Spray a 9x13 baking dish with any cooking spray.

Mix together chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1½ cups of mozzarella, about half of the basil, garlic and salt.

Pour into baking dish and cover tightly with foil and bake for 40 minutes.

Uncover; stir. Check pasta for firmness. If too hard, cover and return to oven until pasta is almost tender.

Sprinkle remaining mozzarella over the top. Bake uncovered for 5-10 minutes or until cheese is melted and pasta and tender.

Garnish with remaining basil.

Note: Tonya Westmoreland from Andalusia Farmers Co-op answered the call for a healthy recipe for this month and then some. My reply when I received this recipe was "mmmmmm this looks so yummy – guess what I am cooking for supper!" It was delish!! Thank you Tonya and keep the recipes coming!