– Recipes –
Spring Greens galore
Spring is in the air and so are our spring-green recipes! Try out our readers’ favorite dishes that feature anything and everything that’s green.
Fried Green Tomatoes
Olivia Earp Murfreesboro Rutherford Farmers Co-op __________________________________ 6 slices of bacon 1 large egg white ¼ tsp. salt ½ cup cornmeal ¼ tsp. coarsely ground black pepper 3 medium green tomatoes (1-lb.), cut into ½-inch-thick slices
In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble. Set aside skillet with bacon drippings. In pie plate, beat egg white and salt. On waxed paper, combine cornmeal and pepper. Dip tomatoes in egg mixture to coat both sides, then dip into cornmeal mixture, pressing so mixture adheres. Place on waxed paper. Heat bacon drippings in skillet over medium-high heat. In batches, cook tomatoes until golden brown, about 1½ minutes per side, transferring to paper towels to drain. Transfer tomatoes to platter and top with bacon. Makes six servings.
Men-Like-It Salad
Nancy Darnell Coldwater DeSoto County Co-op
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• 1 (8-oz.) cream cheese • 1 small can crushed pineapple • ½ cup nuts (optional) • ½ cup celery (optional) • 1 cup boiled water • Small lime Jell-O • ¾ cup cold water • Cool Whip (optional) Mash cream cheese and blend in pineapple. Add nuts and celery. In a separate container, boil 1 cup water and add the Jell-O to dissolve. Then add ¾ cup cold water. Let cool slightly. Add the cream cheese mixture. Pour into a mold. Refrigerate. When congealed, cut into squares and place on a bed of lettuce and top with Cool Whip or your favorite salad dressing.
Broccoli Salad
Dorothy Hawk Blountville Washington Farmers Co-op
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• 2 bunches broccoli (I like pre-cut florets in bag) • 1 sweet onion, chopped • 1 cup golden raisins • ¾ cup sliced almonds, toasted Dressing: • 1¼ to 1½ cups mayonnaise • 2 tbsps. red wine vinegar • 3 tbsps. sugar (or to taste) Mix all together in a bowl. Add the dressing.
Broccoli Rice Casserole
Myrtle Barrett Surgoinsville Hawkins Farmers Co-op
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• 1 small onion, chopped Butter 1 (32-oz.) frozen chopped broccoli 1 (14-oz.) box of Minute rice, cooked 1 (15-oz.) jar Cheez Whiz 1 can cream of chicken soup Corn Flake cereal (optional) Preheat oven to 325°. Saute chopped onion in butter until translucent. Add frozen broccoli and cook about five minutes. Cook rice according to directions on box. Combine broccoli and onion mixture with Cheez Whiz, cooked rice, and soup and put into a 9x13 dish and bake for 20-25 minutes. Add corn flake crumbs on top if you’d like.
Green Lime Jell-O Salad
Wanda Spivey Orlinda Robertson Cheatham Farmers Co-op
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• 1 (3-oz.) box lime Jell-O • 1 (8-oz.) Cool Whip • 1 (20-oz.) can crushed pineapple • 1 cup pecans, chopped Fold in dry Jello with Cool Whip. Stir in pineapple and nuts.
English Pea Salad
Mary Lou Carden Maynardville Union Farmers Co-op
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• 1 large can English peas (LeSuer) • 2 hard boiled eggs, diced fine • ¼ cup onions, chopped very fine • 2 tbsps. pimento • ½ cup celery, chopped very fine • 1 cup cheddar cheese, grated • Salt and pepper to taste • Mayonnaise, enough to blend Drain peas well. Lightly toss peas, eggs, onions, celery, cheese, and pimento with mayonnaise. Season with salt and pepper. Chill well. Serve on a lettuce leaf.
Herb Garden Green Beans
Mary Collins Dickson United Farmers Co-op
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• 4 tbsps. unsalted butter • ⅓ cup minced onion • ¼ cup minced celery • ¼ cup minced fresh parsley • ¼ cup fresh basil, chopped • 2 cloves garlic, minced • 1 tsp. salt • 1 tsp. freshly ground pepper • 1-pound green beans, snapped and blanched Melt butter in a large skillet. Add onion and celery. Sauté until soft. Add parsley, basil, garlic, salt, and pepper. Cook, stirring constantly, about three minutes. Gently stir in green beans. Cook uncovered until beans are thoroughly heated.
Blueberry recipes in May
Did you know blueberry muffins are the most popular muffin in America? Blueberries may be small, but they are mighty. These berries are considered a superfood and therefore pack a big punch for their size. The possibilities are endless with this fantastic fruit, so we want to see your best uses for them in the kitchen.
Whether used in a muffin or not, send us your best blueberry recipes. The person submitting the recipe judged best will be named “Cook of the Month” for the May issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, February 17, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.