Amish Everlasting Slaw

Barbara Britton Greeneville Greene Farmers Co-op

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• ½ cup brown vinegar • 1½ cups white sugar • 1 tsp. mustard seed • 1 tsp. celery seed • Salt and pepper to taste • 1 medium cabbage, shredded • 1 carrot, grated • 2 small onions, grated • 1 cup chopped celery • 1 cup chopped green pepper Mix the brown vinegar, sugar, mustard seed, celery seed, salt, and pepper together. Mix all vegetables, then pour the vinegar mixture over them. Mix all together thoroughly. Place in a gallon glass jar. This will keep up to 1 month in the refrigerator.

Corn Sauté

Charlotte Rhoton Winchester Franklin Farmers Co-op ___________________________

• 16 ozs. fresh or frozen corn • ¼ cup celery, chopped • ¼ cup green pepper, chopped • ¼ cup onion, chopped • ¼ cup butter • 1 tsp. salt • ¼ tsp. dried oregano • ¼ tsp. chili powder • 2 medium tomatoes, chopped • ⅓ cup Half & Half cream In a large skillet, sauté corn, celery, green pepper, and onion in butter until tender. Sprinkle with salt, oregano, and chili powder. Stir in tomatoes and cream. Cook and stir for 1-2 minutes more until heated through. Serves 4.

Creamed Curried Spinach

Jean Lewis Oneida Scott Morgan Farmers Co-op ___________________________

• 1 garlic clove, crushed or garlic powder • Dash of dried red chili pepper, to taste • ½ tsp. cumin, ground • ½ tsp. turmeric, ground • ½ tsp. cardamom, ground • ½ tsp. curry powder, to taste • ½ tsp. salt • 1 small onion • 2 tbsps. olive oil • 1 (12-oz.) pkg. frozen chopped spinach, thawed and squeezed dry • 1 small can Ro-Tel* • 1 can petite diced tomatoes, drained • ¾ cup sour cream Sauté garlic, chili pepper, spices, and onion in oil until onion is translucent. Add spinach and mix well. Add Ro-Tel and diced tomatoes and simmer uncovered until most of the liquid has been absorbed. Add sour cream and mix again. Adjust spices as Indian cooking is all about the spices, and everyone has their own taste, especially when it comes to salt or hot red chili peppers. *You may want to drain the Ro-Tel and reserve the liquid to see if the recipe needs more liquid.

Baked Beans

Clara Porter Lawrenceburg Lawrence Farmers Co-op

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• ½ lb. ground beef, browned and drained • ½ cup onion, chopped • ⅓ cup brown sugar • ⅓ cup white sugar • ¼ cup ketchup • ¼ cup barbecue sauce • 2 tbsps. mustard • 2 tbsps. honey • ½ tsp. salt • ½ tsp. chili powder • ½ tsp. black pepper • 1 can kidney beans, drained • 1 can red beans, drained • 1 can pork and beans Mix all ingredients. Bake at 350° for 1 hour. Enjoy at a cookout.

Baked Potato Salad

Nancy Darnell Coldwater, MS DeSoto County Co-op ___________________________

• 1 (8-oz.) cream cheese, softened • 1 (16-oz.) tub sour cream • 1½ cups mayonnaise • 1½ lbs. bacon, cooked and crumbled • ⅓ cup green onion, chopped • ½ cup creamy Italian dressing • Dash Worcestershire sauce • 1 tsp. pepper • ½ tsp. salt • 1 tsp. garlic powder • 6 large baking potatoes, peeled, cooked, and cubed Combine cream cheese and sour cream. Stir in the remaining ingredients except the potatoes. Last, fold in the baking potatoes that are fork-tender and enjoy.

Potato Ham Hash

Sheryl Breeden Martin Weakley Farmers Co-op ___________________________

• 6 tbsps. olive oil • 2 ribs celery, chopped • 1 onion, chopped • 1 bell pepper, chopped • 4 white potatoes, well-scrubbed and shredded • 1 cup cooked ham, cubed • 1 tsp. salt • ½ tsp. black pepper • 1 tsp. dried parsley • ½ cup milk Heat oil in heavy iron skillet. Saute celery, onion, and bell pepper until tender. Add potatoes to the vegetables in skillet; add the ham and cook until brown, stirring often. Season with salt and pepper. Add half the parsley. Pour milk over mixture and bring to a boil. Cover with foil, place in oven, and bake at 350° for 15 minutes. Uncover and let potatoes brown for a few more minutes. Remove from oven and sprinkle with remaining parsley before serving.