May 2018
Homeplace & Community

The Co-op Pantry

Mary Delph was on vacation and I had someone in mind for a featured cook for this issue, but circumstances interfered. So … I searched through the recipes that didn’t make it into our first cookbook, "Southern and Then Some," because we got soooo many and didn’t have room for them all.

I did notice my sweet tooth was being very active as I was making my selections. I hope you will like them.

June’s recipes will feature cucumber, dairy, lettuce and seafood; and making donuts.

For July, we want recipes containing blueberries and pickles, and for making baked beans, ice creams and pickles. Of course, your favorite dishes for Independence Day and Memorial Day cookouts would be great.

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 feature cook.


Joyce Brannon is the editor of 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 cup butter
½ cup Crisco shortening
3 cups sugar
½ teaspoon vanilla
1½ teaspoons almond flavoring
5 eggs
3½ cups sifted plain flour
½ teaspoon baking powder
1 cup milk

In a bowl, cream butter, Crisco and sugar till light and fluffy. Add flavorings. Add eggs one at a time. In separate bowl, sift flour and baking powder together. Add alternately with milk. Bake for 1½ hours on 325°.

Bill Sanders
Goshen, AL



Yield: 8-10 servings
1 carrot, shredded
2 (10-ounce) packages finely shredded cabbage
½ cup sugar
½ teaspoon salt
1/8 teaspoon pepper
½ cup mayonnaise
¼ cup milk
¼ cup buttermilk
2½ Tablespoons lemon juice
1½ Tablespoons white vinegar

In large bowl, combine carrot and cabbage.

In separate bowl, whisk remaining ingredients until well blended. Pour over vegetables. Toss. Cover and let chill at least 2 hours.

Reba Dalrymple
Tuscumbia, AL
Lauderdale Farmers Co-op



Angel Food Cake, pulled into pieces
2 packages Strawberry Junkett Danish Dessert
2 packages strawberries, drained (save juice for Z
1 carton whipped topping

In bottom of cake pan, place cake pieces. Cook Junkett according to package (use juice as part of water). Mix with strawberries. Let cool. Pour over cake. Refrigerate 3-4 jours before serving. Top with whipped topping.

Judi Wittkoph
Mossinee, W



1 cup red seedless grapes
1 cup sliced red unpeeled apple
1 cup bananas, sliced
½ cup pineapple chunks, reserve juice
½ cup chopped pecans
2 ounces softened cream cheese

In a bowl, combine all ingredients except cheese and juice. Toss with cheese and 3 tablespoons pineapple juice. Mix well and chill.

Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op



1 cup butter
2 cups sugar
5 medium eggs
3 cups flour
1 Tablespoon baking powder
1 teaspoon vanilla
1 cup milk
1 cup roasted peanuts, finely chopped

In a bowl, cream butter and sugar. Add eggs, one at a time. In second bowl, sift flour and baking powder together. In third bowl, pour vanilla and milk. Mix. Add alternately with flour mixture to batter. Fold in peanuts.

Into 3 8-inch cake pans, pour batter. Bake at 350º for 20 minutes or until tested done. When layers cool, ice cake with Caramel Peanut Icing.



3 cups sugar
1 cup milk
1 stick margarine
1 teaspoon vanilla
½ cup peanut butter
1 cup roasted peanuts, finely chopped, divided

In a heavy saucepan, add sugar, milk and margarine. Bring to a boil. Boil 4 minutes and cool. Add vanilla, peanut butter and 2/3 of peanuts. After icing cake, sprinkle remaining peanuts on top.

Vonnie Strickland
Clayton, AL
Barbour Farmers Cooperative



Makes: about 4 cups
3 medium fresh tomatoes, seeded and chopped
1 green bell pepper, chopped
½ cup chopped onion or green onions
1 Anaheim chili, chopped
2 Tablespoons chopped fresh cilantro
2 cloves garlic, finely chopped
1 Tablespoon Realime lime juice from concentrate or
   realemon lemon juice from concentrate
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic salt

In medium bowl, combine ingredients; mix well. Cover. Chill. Serve with tortilla chips. Refrigerate leftovers.       

Mary Delph
AFC Main Office



3 Tablespoons salsa dip
1 pound ground beef
1 small onion, chopped
1 can cream of mushroom soup
1 large can pinto beans
1 can Ro-Tel Tomatoes with Peppers
Salt and pepper, to taste
Cornbread mixture, by your favorite recipe

In a skillet, brown ground beef and onions. Drain. In casserole dish, mix other ingredients except cornbread with meat mixture. Pour cornbread mixture over top to make a thin layer. Bake at 350°, until cornbread is brown.  

Janice Moran
Athens, AL
AFC Main Office



2 pounds ground beef
1 (15-ounce) can chili without beans
1 package chili mix
1 (14½-ounce) can stewed tomatoes
1 pound Velveeta cheese

In a skillet, brown meat; add a little water. Add other ingredients. Stir occasionally. Ready when cheese melts. Serve over tortilla chips.

Note: Can be transferred to a crockpot to keep warm. Serves a crowd.

Liz Jones
Newville, AL



Servings: 4
1 pound ground beef
1 egg, beaten
¼ cup milk
1/3 cup dry breadcrumbs
½ cup chopped onion
½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 small head cauliflower, broken into pieces
1 cup grated cheddar cheese
1 cup evaporated milk
3 tomatoes, halved

In a large bowl, mix beef, egg, milk, breadcrumbs, onion and seasoning. Shape into a ring. Parboil cauliflower 5 minutes. Place in center of ring. In a bowl, mix cheese and milk. Pour over cauliflower. Place in a 2-quart round baking dish. Bake at 350° for 45-60 minutes, or until done. During last 15 minutes of baking, place tomato halves on meat.

Note: This is a complete dinner!

Bud Eber
Manitowoc, WI



1 cup pear juice
1 (3-ounce) package lime Jell-o
¼ cup crème de menthe
1 cup crushed pineapple
1 cup pears, diced
1 package whipped topping
½ cup mayonnaise
Chopped nuts, optional

In a saucepan, heat pear juice. In a bowl, pour juice. Add Jell-O. Mix. Add crème de menthe, pears and pineapple. Mix. Place in refrigerator till thickened. Fold in whipped topping and mayonnaise. If desired, add a few chopped nuts. Let chill until set.

Note: This is a very tasty salad and a nice green color.

Mrs. Helen Paulk
Union Springs, AL
Bonnie Plant Farm



1 large Angel Food Cake
1 large French Vanilla Instant Pudding Mix, with          
   package requirements
1 quart strawberries sliced (keep some whole for        topping)
1 cup chopped pecans
1 jar strawberry glaze
1 (12-ounce) whipped topping

Cut up cake. In a bowl, mix pudding by directions, In another bowl, mix strawberries with glaze. In trifle bowl, make as many layers as you can, starting with cake and ending with cool whip. Put a few whole strawberries on top.

Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op



1 box macaroni and cheese dinner
1 can tuna, drained
4 boiled eggs, chopped
¼ cup chopped pickles or pickle relish
5 or less Tablespoons mayonnaise, to suit your family

Cook macaroni dinner as directed on package. Drain and pour into bowl. Add other ingredients. Mix well. Refrigerate.

Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op



1 pound shrimp, fresh or frozen and thawed
1 Tablespoon Sriracha Chili Sauce
¼ cup lite Ranch dressing
1 jalapeño pepper
1 heaping cup green and purple cabbage,
   finely shredded or chopped
1-2 Tablespoons apple cider vinegar
1 Tablespoon honey, more if desired
5/8 teaspoon salt, divided
5/8 teaspoon black pepper, divided
1 lime
Cilantro, fresh and chopped, to taste
1 teaspoon paprika
½ teaspoon garlic powder 
¼ teaspoon ground cayenne pepper
1 Tablespoon avocado oil
8-12 soft corn tortillas

Clean and peel shrimp, defrosting if needed. (You can buy precooked, ready to eat shrimp if you want.) Set shrimp in the fridge.

For Sriracha Ranch: In a small bowl, whisk Sriracha and Ranch together. For a spicier sauce, add extra Sriracha to taste.

For Cilantro Lime Slaw: Remove stem, seeds and ribs from jalapeño. Cut into strips and mince. In a large bowl, place jalapeño. Add cabbage, apple cider vinegar, honey, ¼ teaspoon salt and ¼ teaspoon pepper.

Cut lime in half and add juice from half the lime into slaw, remove any seeds. (You can use cheesecloth to help prevent seeds.) Toss together. Slice the remaining half into wedges for tacos. Add cilantro. Adjust honey to taste. Set aside to marinate.

Pat shrimp dry and place in bowl. Season with paprika, garlic, cayenne, 1/8 teaspoon salt and 1/8 teaspoon pepper. Mix well to coat both sides.

Heat a large pan or skillet on medium-high with avocado oil. Sauté shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. (Cook time will depend on the heat setting and size of shrimp, but they’ll cook in minutes.)

On a cutting board, chop shrimp into smaller pieces (like chopping an onion). Line corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas to prevent breakage – you can warm the corn tortillas in the microwave or on a skillet before stuffing them.

Top with slaw, serve with lime wedges and dig in!

Note: Recently, I had shrimp tacos at a local restaurant – Las Vias – and they were fantastic! I loved them. To be honest, I didn’t expect to, but I did!! So I went looking for a "healthy recipe" because why buy them, if you can make them right?! Hope you all enjoy making and eating them as much as I did. They are healthy, gluten-free and dairy-free, plus this recipe can be made in about 20 minutes – prep and cooking time. Just a note – if you don’t have avocado oil, you can use olive or coconut oil!