RECIPES FROM MICHELE'S KITCHEN
Down-home, quick-and-easy cooking. From breads and main meals to the best desserts around.
Select from the list below of recipes
Recipes Black Bean Guacamole    Appetizers & Beverages Kid Friendly Summer Dishes Rural Arkansas – June, 2009 5 avocados, diced 3 scallions, chopped 2 limes, juiced 1/2 cup chopped tomatoes 1 tablespoon chopped cilantro 1 can (15 oz) black beans, drained and rinsed Salt and black pepper, to taste Assorted dippers such as toasted whole wheat pita bread triangles or multi-grain tortilla chips. 1. Place avocados, scallions and lime juice into a large bowl. 2. Mash avocados to a coarse puree. 3. Stir in tomatoes, cilantro and beans. 4. Season with salt and pepper. Serve immediately with assorted dippers. Serves: 7 to 9 back to top         MICHELE TEST    Appetizers & Beverages this is a test. Ingredients go here. Directions here. back to top         MOZZARELLA DIP    Appetizers & Beverages Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 1 small carton sour cream 1 pint Hellman’s mayonnaise 12 oz. finely shredded mozzarella 1 teaspoon Accent 1 teaspoon celery salt 1 teaspoon garlic salt 1 teaspoon sugar 2 tablespoons minced onion flakes 1 tablespoon parsley flakes Mix well and refrigerate 24 hours. Serve with chips, crackers or veggies for dipping. back to top         SOUTH OF THE BORDER DIP    Appetizers & Beverages Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 1 lb. ground beef 1 pkg. taco seasoning 1 can Rotel 1 lb. Velveeta cheese 1 cup rice Brown and drain meat. Cook rice until tender; add remaining ingredients and heat until cheese melts. back to top         SOUTHWESTERN PINWHEELS    Appetizers & Beverages Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 3/4 cup finely diced pepperoni or summer sausage 1 1/2 cups sour cream (16 oz. container) 8 oz. cream cheese, softened 4 oz. can diced green chilies, drained 1 pkg. ranch style dressing mix 10 flour tortillas, (10 inch) In a mixing bowl, combine all ingredients, except flour tortillas, until well combined. Spread mixture on flour tortillas and roll up tightly. Wrap in plastic wrap and refrigerate several hours or overnight. Cut into 1-inch slices discarding ends from each roll. Makes approximately 60 pinwheels. You could leave out the meat in the cream cheese mixture, spread it onto the tortillas and place thin sliced deli meats on top before rolling it up. It would be faster than dicing the meat. back to top         EASY ROLL RECIPE    Breads Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 3 sticks margarine 1 quart milk or 4 cups 1 cup sugar 8 cups all purpose flour 4 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda 3 pkgs. yeast 1/4 cup warm water Combine first 3 ingredients; bring to a boil and let set until cool. Combine the next 4 ingredients and mix with first mixture. Mix yeast and warm water (make sure water isn’t hot). Mix all together well. Cover and let rise overnight in the refrigerator. Knead and roll out dough as needed. Cut with biscuit cutter and place in a pan and let rise for 1 1/2 to 2 hours before baking. Bake at 400 to 425 degrees for 15 minutes. Leftover dough will last about a week in the refrigerator. back to top         NEVER FAIL DUMPLINGS    Breads Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 3 cups flour 2 eggs, beaten 5 tablespoons shortening 7 tablespoons water Mix flour, salt, shortening, eggs and water thoroughly. Divide into several balls (easier to work with). Roll out balls very thin. Let dry for about 20 minutes. Cut into strips. Drop strips into hot broth and simmer about 15 minutes. back to top         ZUCCHINI BREAD    Breads Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 3 eggs, well beaten 1 cup vegetable oil 2 cups sugar 2 cups peeled and grated zucchini 1 teaspoon vanilla 3 cups sifted flour 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon baking powder 1 cup chopped walnuts 1 cup raisins Combine eggs, oil, sugar, zucchini and vanilla; mix together flour, baking powder, nutmeg, salt and cinnamon. Add to egg mixture. Stir in raisins and walnuts. Cook at 350 degrees for 1 hour in 2 loaf pans. back to top         ALMOND JOY CAKE    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 Cake: 2 cups sugar 1 cup plain flour 1 cup self-rising flour Pinch salt 1 stick butter 3 tablespoons cocoa 1 cup water 1/2 cup Crisco oil 1/2 cup buttermilk 1 teaspoon soda 1 teaspoon vanilla 2 eggs Topping: 1/2 cup sugar 1 cup milk 24 large marshmallows 14 oz. bag coconut Icing: 1 stick margarine 3 tablespoons cocoa 6 tablespoons milk 1 box powdered sugar 1 teaspoon vanilla Mix sugar, flour and salt together in large bowl. In a sauce pan mix butter, cocoa, water and oil. Bring to a boil. In a measuring cup mix buttermilk, soda, vanilla and eggs. Pour all liquid ingredients over the dry ingredients and stir until blended. Bake in greased and floured large sheet pan about two inches deep at 350 degrees for about 20 to 25 minutes. Melt topping ingredients and pour over warm cake. Melt butter; mix in other icing ingredients and spread over cooled cake. back to top         ALMOND JOY TORTE    Desserts Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 1 envelope unflavored gelatin 1 1/4 cups cold water, divided 3 cups cooked rice 14 oz. can sweetened condensed milk 1 1/4 cups flaked coconut 1 cup toasted chopped almonds 1 cup semi-sweet chocolate chips 3 tablespoons butter or margarine, softened In small bowl, combine 1/4 cup cold water and gelatin; set aside. Combine 1 cup water, rice and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy 5 to 7 minutes, stirring frequently; stir in gelatin. Remove from heat; stir in coconut and almonds. Pour rice mixture into a 9-inch springform pan; smooth top. Combine chocolate chips and butter in small saucepan. Cook over low heat until blended; stir constantly. Spread chocolate over rice mixture. Chill until firm about 2 hours. To serve, run knife around sides of pan; remove sides. Makes 12 servings. back to top         ANN’S FUDGE    Desserts Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 1 small can pet milk 2 cups sugar 3/4 stick butter or margarine 1 teaspoon vanilla 1 pkg. chocolate chips Pecans (optional) Melt butter, milk and sugar. Stir well and cook exactly 6 minutes. Add chocolate chips and vanilla, stir well and pour on greased platter. back to top         APPLE DUMPLINS    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 2 cans crescent rolls 2 to 3 Granny Smith apples 2 sticks butter 1 1/2 cups sugar 1 tablespoon cinnamon 8 oz. regular Mountain Dew Spray pan with Pam. Cut apples in 16 slices. Start at the large end of the crescent rolls and roll up the apples and place in pan. Melt butter in boiler; add sugar and cinnamon. Pour over the dumplins, then pour Mountain Dew over them and bake at 350 degrees for 40 minutes. back to top         AUNT VERLEE’S GINGERBREAD    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 1 stick margarine 1 cup sugar 2 eggs 1 cup molasses (sorghum) 1/2 cup boiling water 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons ginger 1 1/2 teaspoons soda Cream margarine, sugar and eggs together. Add molasses then add water and flour. Add salt, ginger and soda alternately. Bake at 350 degrees until done. back to top         CHERRY–PINEAPPLE DUMP CAKE    Desserts Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 20 oz. can crushed pineapple, undrained 21 oz. can cherry pie filling 18.25 oz. package yellow cake mix 3/4 cup butter or margarine, melted 1/2 cup chopped pecans, toasted Spread crushed pineapple on bottom of lightly greased 13x9 inch pan. Top pineapple with cherry pie filling. Sprinkle cake mix evenly over fruit. Drizzle with melted butter and sprinkle with chopped pecans. Bake at 350 degrees for 50 to 60 minutes or until golden and bubbly. Good served with ice cream. 8 - 10 servings. back to top         COCONUT BUTTERMILK PIE    Desserts Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 1 1/2 cups sugar 4 eggs 1/2 cup buttermilk 1 cup coconut 1 stick margarine 1 teaspoon vanilla Mix and pour into unbaked pie shell. Cook at 350 degrees for 45 minutes. back to top         COCONUT CAKE    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 Cake: 1 box butter cake mix 1 can cream of coconut 1 can Eagle Brand milk White Fluffy Icing: 1 cup Karo syrup 1/2 cup sugar 3 egg whites 1 teaspoon vanilla Cook cake according to directions on box. As soon as you take cake out of oven mix cream of coconut and Eagle Brand milk together; poke holes in cake and pour over hot cake. For icing, mix syrup and sugar in a heavy sauce pan. Heat slowly then bring to good rolling boil. Pour immediately over 3 stiffly beaten egg whites. Add vanilla and beat until it thickens. Spread on cake and top with one small can coconut. back to top         EASY CREAMY FUDGE    Desserts Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 1 tub chocolate cake frosting 2 cups crunchy peanut butter Put into microwave safe dish for 30 seconds. Mix well and pour into 9” pan. Cut into slices when cooled. back to top         EGG CUSTARD PIE    Desserts Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 1 cup sugar Pinch of salt 2 cups milk 4 to 6 eggs 2 tablespoons butter Nutmeg to taste Mix sugar, eggs and salt well. Add milk, butter and nutmeg. Pour into a 9-inch unbaked pie shell. Sprinkle nutmeg over filling. Bake 7 minutes at 425 degrees, then 20 to 25 minutes at 350 degrees or until it shimmers. back to top         GINGERBREAD    Desserts Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 1 cup sugar 1 cup syrup less 2 tablespoons 1/2 cup shortening 1 teaspoon cloves 1 cup buttermilk 2 eggs 1 teaspoon baking powder 1 teaspoon ginger 2 1/2 cups flour 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon salt Cream butter, sugar and syrup until creamy then add eggs, spices and baking powder to flour. Add soda to buttermilk. Add buttermilk and flour alternately to mixture, mix well. Cook in muffin pan. back to top         HONEY BARS    Desserts Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 Bars: 1/4 cup honey 3/4 cup vegetable oil 1 cup sugar 1 egg 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup chopped pecans 1 teaspoon vanilla Glaze: 1 cup powdered sugar 2 tablespoons margarine, softened 1 tablespoon milk or more if needed Beat honey, oil, sugar and egg together. Combine flour, soda, cinnamon and salt. Stir into the wet ingredients. Add pecans and vanilla. Bake 350 degrees for 20 minutes in a 13x9 pan sprayed with nonstick spray. Cool briefly, glaze while warm, cut while warm. back to top         HOT FUDGE PUDDING CAKE    Desserts Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 1 1/4 cups sugar, divided 7 tablespoons Hershey’s cocoa, divided 2 teaspoons baking powder 1 cup all-purpose flour 1/2 cup milk 1 1/2 teaspoons vanilla extract 1/3 cup butter or margarine, melted 1/3 cup packed light brown sugar 1/4 teaspoons salt 1 1/4 cup hot water Heat oven to 350 degrees. In medium mixing bowl combine 3/4 cup sugar, 3 tablespoons cocoa, baking powder, salt and flour. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into 8x8x2 or 9x9x2 inch square pan. In small bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. 8 - 10 servings. back to top         Lemon Velvet Pie    Desserts A family recipe from Carroll Electric. Lime can be substituted for the lemon. Very good and rich. 1 pie crust cooked and cooled 2 (4-oz.) white chocolate baking bars 1 (8-oz.) package cream cheese, softened 1 (10-oz.) jar lemon curd Break up white chocolate in small bowl and microwave on medium-high for 1 to 1 1/2 minutes, stir often. In medium size bowl, beat cream cheese until light and fluffy. Add cooled chocolate mixture until blended. Add lemon curd and beat until blended. Spoon into cool crust. Chill at least 4 hours. May top with cool whip if desired. back to top         LEMONADE ICE BOX PIE    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 8 oz. pkg. cream cheese, softened 1 can Eagle Brand milk 3/4 cup lemonade concentrate 8 oz. pkg. Cool Whip Yellow food coloring 1 graham cracker crust In a large mixing bowl beat cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in Cool Whip and food coloring. Cover and refrigerate until set. back to top         MILLIONAIRE PIE    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 1 can Eagle Brand milk 1/4 cup lemon juice 2 small cans mandarin oranges 1 can crushed pineapple Large Cool Whip 1 graham cracker crust Combine Eagle Brand milk and lemon juice and set aside. Chop mandarin oranges and drain crushed pineapple together. Add to milk and lemon juice. Fold in Cool Whip and pour into graham cracker crust and chill. back to top         MOMMA’S EGG PUDDING    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 3 eggs 3/4 cup sugar 2 tablespoons flour 1 1/2 cup milk 3 tablespoons margarine 1 teaspoon vanilla Beat eggs, sugar and flour. Warm milk and margarine together; add to eggs, sugar and flour mixture then add vanilla and bake at 350 degrees until set in the middle. Really good. This recipe can be doubled. back to top         NO BAKE CHEESECAKE – ST. LOUIS STYLE    Desserts Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 1 pkg. (3 oz.) lemon flavored gelatin 1 cup boiling water 8 oz. pkg. cream cheese 1/2 cup granulated sugar 1 teaspoon vanilla 1 can (13 oz.) filled milk (Milnot), chilled and stiffly whipped 3 cups graham cracker crumbs, less if desired 1/2 teaspoon cinnamon 1/2 cup butter or margarine, melted Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped filled milk. (It should be whipped with an electric mixer to the consistency of whipped cream.) Mix graham cracker crumbs, cinnamon and melted butter. Pack two-thirds of the mixture on bottom and up sides of 9x13x2 inch pan or larger. Add filling and sprinkle with remaining one-third crumb mixture. Chill several hours or overnight. Cut into squares and serve plain or with fruit. Serves 12 to 16. back to top         PEANUT BUTTER PIE    Desserts Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 4 oz. cream cheese (1/2 of brick), room temperature 1/4 cup creamy peanut butter 3 tablespoons powdered sugar 8 oz. Cool Whip Hershey’s chocolate syrup 1 chocolate or Oreo ready-made crust Combine cream cheese, peanut butter, powdered sugar and Cool Whip. Mix until thoroughly mixed. Pour mixture into ready-made pie shell. Cool in refrigerator. May drizzle Hershey’s syrup on top when serving. Makes 1 pie. back to top         PEANUT CLUSTERS    Desserts Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 16 oz. jar salted peanuts 16 oz. jar unsalted peanuts 4 oz. bar German chocolate 3 lbs. white almond bark 16 oz. bag chocolate chips Place all of the above ingredients in a crock pot on low for 3 hours or until all is melted. Spoon onto wax paper. Let set until ready to serve. back to top         POUND CAKE    Desserts Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 3 sticks butter or margarine 5 eggs 1 cup buttermilk 3 cups flour 3 cups sugar 1 teaspoon lemon extract 1/2 teaspoon soda Cream butter and sugar; add eggs, one at a time, beating after each addition. Add soda to buttermilk, add flour and milk alternately; add lemon extract. Bake in greased tube pan at 350 degrees for 1 hour or until done. back to top         PUMPKIN CHEESECAKE BARS    Desserts Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 Crust: 1 lb. cake mix 2 tablespoons margarine melted 1 egg 2 teaspoons pumpkin pie spice Filling: 8 oz. cream cheese 15 oz. can sweetened condensed milk 2 eggs 16 oz. can plain pumpkin 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/2 cup chopped pecans Combine crust ingredients and press into 15x10 pan. In bowl, beat cream cheese until fluffy. Add milk, eggs, pumpkin, pumpkin pie spice and salt. Mix well and pour over crust. Sprinkle with nuts. Bake for 30-35 minutes at 350 degrees until set. Cool and chill; cut into small bars and store in refrigerator. back to top         SWEET POTATO CAKE    Desserts Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 Cake: 2 cups sugar 1 cup self-rising flour 1 teaspoon cinnamon 1 teaspoon nutmeg 4 eggs 1 cup oil 1 1/2 cups sweet potatoes, grated 1/4 cup water 1 teaspoon vanilla 1 cup chopped pecans Frosting: 1 cup sugar 1 large can Pet milk 3 egg yolks, beaten 1 stick margarine 1 teaspoon vanilla 1 1/2 cups coconut 1 cup chopped pecans Mix all ingredients well. Bake at 350 degrees for 35 to 40 minutes in a 9x13 inch pan. If using a tube pan bake for 1 hour. For icing, mix first sugar, Pet milk, eggs and margarine well; bring to a slow boil until mixture is thick. Add vanilla, coconut and pecans. back to top         THREE INGREDIENT MICROWAVE FUDGE    Desserts Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 3 cups milk chocolate morsels (may substitute chocolate and peanut butter morsels) 14 oz. can sweetened condensed milk 1/4 cup butter or margarine, cut into pieces Combine all 3 ingredients in a 2 quart glass bowl. Microwave chocolate mixture at medium (50% power) 5 minutes. Stirring at 1 1/2 minute intervals. Pour into a buttered 8 inch square dish. Cover and chill 8 hours. Cut into 1 1/2 inch squares. Perfect every time. back to top         TURTLE PIE    Desserts Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 1/2 cup margarine 1 cup coconut 1 cup pecans, chopped 8 oz. cream cheese 1 can Eagle Brand milk 16 oz. Cool Whip 1 jar caramel ice cream topping 2 graham cracker crusts Brown in saucepan margarine, coconut and pecans; spread on paper towel to cool. Beat cream cheese until fluffy, add Eagle Brand milk and mix until smooth, fold in Cool Whip. Layer cream cheese mixture then coconut mixture. Drizzle caramel topping on top. Makes 2 pies. back to top         White/Chocolate Sheet Cake    Desserts Carroll Electric Cooperative March, 2009 1 stick butter 1/2 cup oil 4 tablespoons cocoa (for chocolate cake only) 1 cup water 2 cups plain flour 2 cups sugar 1 teaspoon vanilla 1/2 cup buttermilk 2 eggs 1 teaspoon soda Bring butter, oil, cocoa (for chocolate cake only), and water to a boil. Add flour and sugar and beat at medium speed until creamy. Add vanilla, buttermilk, eggs, and soda. Mix well. Pour into a greased and floured 18” x 13” sheet pan and bake in a preheated oven at 400 degrees for approximately 20 minutes. Delicious served with strawberries. back to top         Zucchini Chocolate Cake    Desserts Recommended by Carlene Wendel, a Cookson Hills Electric member. She says, "This looks like a good recipe for this time of year. I have made chocolate zucchini cakes for some time, and love them.... Even good without frosting. I put a cream cheese frosting on mine..." 1/2 cup unsweetened applesauce 1/2 cup canola oil 1 cup sugar 2 large eggs 1 tsp. vanilla 1/2 cup milk 1 T. white vinegar 2 cups all purpose flour 1/2 cup whole wheat flour 1/2 tsp salt 1/2 tsp. cinnamon 1 tsp. baking soda 4 T. unsweetend baking cocoa 2 cups grated, skin-on zucchini (no big seeds) 1 cup milk chocolate chips divided 1/4 cup chopped pecans Grease and flour bottom of 9x13" baking pan. Preheat oven 350 degrees Cream together applesauce, oil & sugar Add 2 eggs, vanilla, milk & vinegar Add mix well: both flours, salt, cinnamon, baking soda & cocoa. Fold in well: grated zucchini and 1/2 cup chocolate chips. Pour into prepared pan, spread evenly Top with chopped nuts and remaining 1/2 cup chocolate chips Bake for about 40 minutes, until cake springs back when lightly touched. Cool and enjoy. back to top         ANN'S TACO SOUP    Main Dishes Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 2 lbs. chicken breasts, ground beef or turkey (I use chicken) 15 oz. can tomato sauce 1 small chopped onion 1 pkg. taco seasoning 1 can corn, undrained 1 can pinto beans, undrained 1 1/2 cups water 4 oz. can chopped green chilies 28 oz. can tomatoes, chopped & undrained 1 pkg. dry ranch dressing mix If using beef or turkey, brown with onion and drain. If using chicken, cook and cut into chunks. Combine with all other ingredients; simmer for 30 minutes on low. back to top         Berry Almond Crumble Oatmeal    Main Dishes The GOODS on GRAINS Rural Arkansas – April, 2009 Topping: 1/2 cup quick or old fashioned, uncooked oatmeal 1/4 cup sliced almonds 1/3 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon Oatmeal: 3 cups fat-free milk or lowfat soy drink 1 1/2 teaspoons ground cinnamon 2 cups quick or old fashioned, uncooked oats 1 cup frozen (do not thaw) or canned (drained) blueberries For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well. For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute. Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal. back to top         Cheesy Apple Cinnamon Raisin Grill    Main Dishes An American Classic... with a twist Rural Arkansas – May, 2009 2 slices cinnamon raisin bread 1 sliced single cheese 1/4 small apple, cut into thin slices 2 teaspoons butter or margarine, softened 1. TOP 1 of the bread slices with singles and apple slices; cover with remaining bread slice. 2. SPREAD outside of sandwich with butter. 3. COOK in skillet on medium heat 2 minutes on each side or until golden brown on both sides. back to top         CHEESY CHICKEN & SQUASH CASSEROLE    Main Dishes Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 3/4 cup water 1/4 teaspoon salt 6 cups sliced yellow summer squash 1 small onion, chopped 10 oz. can cream mushroom soup 1 cup sour cream 6 oz. package chicken flavored stuffing mix 4 oz. can chopped green chilies, drained Salt & pepper to taste 1 1/2 cups cooked, chopped chicken 1 cup shredded cheddar cheese Heat oven to 350 degrees. In a large saucepan, bring water and salt to a boil. Add squash and onions. Reduce heat, cover and cook until squash is crisp-tender – about 6 minutes. Drain well and set aside. In a mixing bowl, combine soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper; mix well. Fold in cooked squash and chicken. Pour into greased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Serves 6 to 8. back to top         CHICKEN VERMICELLI    Main Dishes Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 5 lb. hen 2 large green peppers, chopped 2 large onions, chopped 3/4 cup margarine 7 oz. package vermicelli pasta 10 oz. can Rotel tomatoes, drain, save juice 2 tablespoons Worcestershire sauce 17 oz. can green peas, drained 8 oz. can sliced mushrooms, drained 2 lbs. Velveeta cheese, cut into chunks Salt & pepper to taste Heat oven to 350 degrees. In a Dutch oven, cover hen with water. Bring to a boil and cook until chicken is tender. Drain (saving chicken broth), remove bones and skin from chicken and cut into small pieces; set aside. In a skillet, sauté peppers and onions in margarine. Cook vermicelli in chicken broth; drain. Add Rotel and 1/2 of reserved Rotel liquid, Worcestershire sauce, sautéed vegetables, peas, mushrooms and cheese. Stir until cheese has melted and add chicken. Season with salt and pepper. Bake at 350 degrees in a greased 2-1/2 quart casserole dish for 25 minutes or until bubbly. Serves 12 to 14. back to top         COUNTRY CHICKEN POT PIE    Main Dishes Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 2 carrots, 1/4 inch slices 1 medium potato, peeled and cubed 1 medium onion, diced in bite sized pieces 1/2 cup fresh or frozen peas 6 tablespoons butter or margarine 6 tablespoons all purpose flour 2 1/2 cups chicken broth 1 1/2 cups heavy cream 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme, crushed 1/8-1/2 teaspoon sage 4 cups cubed, cooked chicken Pastry for single crust pie Heat oven to 425 degrees. In saucepan cook carrots, potato, onion and peas in small amount of water until crisp-tender. Drain well. In another saucepan melt butter or margarine. Add flour, stirring until golden brown. Add chicken broth, cream, salt, pepper, thyme and sage. Cook and stir for 5 minutes until thickened and smooth. Place chicken in a 3 quart casserole, add vegetables and sauce, stir to combine. Top with pastry, fluting the edges and cutting slits for steam to escape. Bake 25 to 30 minutes. Makes 8 servings. back to top         CREAMY BAKED POTATO SOUP    Main Dishes Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 12 slices bacon 2/3 cup margarine 2/3 cup all-purpose flour 7 cups milk 4 lg. baked potatoes, peeled and cubed 4 green onions, chopped 1 1/4 cups shredded cheddar cheese 1 cup sour cream 1 teaspoon salt 1 teaspoon black pepper Place bacon in a large deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking stirring frequently until cheese is melted. Serves about 10. back to top         Crock Pot Lasagna    Main Dishes Carroll Electric Cooperative March, 2008 1 pound lean ground beef 1 onion, chopped 2 teaspoons minced garlic 1 (29 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 1/2 teaspoons salt 1 teaspoon dried oregano 1 (12 ounce) package lasagna noodles 12 ounces cottage cheese 1/2 cup grated Parmesan cheese 16 ounces shredded mozzarella cheese 1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Drain grease. Add the tomato sauce and paste, salt, and oregano. Stir until heated through. 2. In a large bowl mix together the cheeses. 3. Spoon a layer of the meat mixture onto the bottom of the crock pot. Add a double layer of the uncooked lasagna noodles. Top noodles with a portion of the cheese mixture. Repeat the layering until all the ingredients are used. End with a layer of cheese. 4. Cover and cook on low heat for 6 hours. Yields: 10 servings back to top         Grilled Buffalo Chicken    Main Dishes The GOODS on GRAINS Rural Arkansas – April, 2009 Sandwich: 3 tablespoons hot pepper sauce 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound boneless, skinless chicken breasts Dressing: 1/2 cup ranch salad dressing 1 celery stalk, finely chopped 2 tablespoons fresh parsley 4 hamburger buns Lettuce, sliced tomatoes, sliced red onions for garnish In a shallow bowl, or self-sealing bag, combine the hot pepper sauce, olive oil, apple cider vinegar, Worcestershire sauce, chili powder, garlic powder, paprika, salt and pepper. Lightly pound chicken breasts with the flat side of a meat mallet and place in marinade. Let mixture marinate at least 30 minutes in the refrigerator, or up to 24 hours. Remove from marinade (discarding marinade), and grill over medium-high heat for 4 to 5 minutes per side, or until chicken is no longer pink in the center. In a small bowl, stir together the ranch dressing, celery and fresh parsley. To assemble, place a chicken breast on the bottom half of a hamburger bun. Spoon approximately 2 tablespoons of the sauce on top and garnish with lettuce, sliced tomatoes and red onion if desired. back to top         HASH BROWN QUICHE    Main Dishes Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 3 cups hash browns, thawed 1/4 cup melted butter 2 cups shredded jalapeno jack cheese 12 oz. cooked sausage 1/2 cup milk 2 large eggs 1/4 teaspoon seasoned salt Preheat oven 425 degrees. Prepare a 9 inch pie pan with vegetable spray. Press hash browns into pan to form crust. Brush with butter, bake for 25 minutes. Reduce oven temperature to 350 degrees. Top hash brown crust with cheese and sausage. Beat milk, eggs and salt together and pour over mixture in crust. Bake 35 minutes. back to top         HONEY PECAN CRUSTED PORK    Main Dishes Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 1 1/4 lbs. boneless pork loin, pounded thin 1/2 cup all purpose flour for coating Salt and pepper to taste 4 tablespoons margarine 1/4 cup honey 1/4 cup finely chopped pecans In zip bag, mix together flour, salt and pepper. Dredge pork cutlets in the mixture. In a large skillet, melt margarine over medium high heat. Add chops and brown both sides, approximately 3 minutes per side. Be careful to not over cook or they will dry out. Move to a warm plate. Mix honey and pecans into the pan drippings; heat thoroughly on low heat stirring constantly. Do not over cook or honey and pecan mixture will harden. Pour over pork on warming plate and serve. back to top         LIME CONFETTI CHICKEN    Main Dishes Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 3 cups cooked rice 1/2 med. red onion, chopped 1 med. carrot, chopped 1 rib celery, chopped 1 med. red pepper, chopped 1 cup cashew halves, salted 1/2 cup sliced black olives 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup lime vinaigrette 1 lb. chicken tenderloins Grill chicken and set aside to cool. Combine rice, onion, carrot, celery, pepper, cashews, olives, salt and pepper. Pour dressing over vegetable mixture; toss to combine. Add chicken and gently toss again. Refrigerate covered 1 to 2 hours or overnight. To serve, place salad on top of lettuce leaves. back to top         MEXICAN RICE AND BEAN SALAD    Main Dishes Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 11 oz. pkg. Mexican rice mix, prepared and cooled 15 oz. can pinto beans, drained 1 cup shredded cheddar cheese 1/4 cup bottled Italian salad dressing Lettuce leaves or crisp corn tortilla shells, cup shaped Sour cream for garnish Avocado chunks for garnish Combine rice, beans and cheese in large mixing bowl. Pour dressing over rice mixture; toss lightly. Serve on lettuce leaves or crisp tortilla shells; garnish with sour cream and avocado. back to top         MOM PETERS’ PEPPER STEAK    Main Dishes Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 1/4 cup soy sauce 1 clove garlic, minced 1/2 teaspoon ginger Salt (optional) 1-1 1/2 lbs. cubed beef 1/4 cup vegetable oil 1 cup onion, chopped 1 cup green pepper, chopped 2 stalks celery, sliced 1/2 cup water 1 tablespoon corn starch 1 cup tomato sauce (optional) Mix together soy sauce, garlic, ginger and salt to taste. Place beef in marinade. Place covered in refrigerator 3 to 4 hours. Drain excess sauce from beef and brown it in oil in large skillet. Add onion, green pepper and celery. Cook until tender. Add 1/2 cup water mixed with 1 tablespoon corn starch and stir until thickened. May add tomato sauce. Serve over rice. back to top         OVEN FRIED CHICKEN    Main Dishes Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 2 1/2 to 3 lbs. broiler/fryer chicken, cut up 1/4 cup shortening 1/2 cup butter or margarine 1/2 cup flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper Heat oven to 425 degrees. Wash chicken and pat dry. In oven, melt shortening and butter in baking pan. Mix flour, salt, paprika and pepper. Coat chicken pieces thoroughly with flour mixture. Place chicken skin side down in melted butter/shortening. Cook uncovered 30 minutes. Turn chicken, cook 30 minutes longer or until thickest pieces are fork tender. If using self-rising flour, decrease salt to 1/2 teaspoon. back to top         PRETZEL COATED PORK CHOPS    Main Dishes Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 6 1/2 inch thick boneless pork chops 1/4 cup mayonnaise 1/2 teaspoon garlic powder 1/2 cup crushed pretzels 2 teaspoons butter or margarine 1/4 teaspoon dried sage Place pork chops between 2 sheets of heavy duty plastic wrap. Pound and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Mix together mayonnaise and garlic powder. Dip pork chops in mayonnaise mixture and coat with crushed pretzels. Melt butter in nonstick skillet over medium heat. Add pork chops; sprinkle with sage. Cook 4 or 5 minutes on each side or until done. back to top         Red, White and Bean Minestrone    Main Dishes Convenient Slow Cooker Meals Rural Arkansas – February, 2009 1 tablespoon extra virgin olive oil 1/4 cup Italian turkey sausage, in small pieces 2 tablespoons tomato paste 1 cup chopped onion 1 cup chopped celery 2 tablespoons minced garlic 1 cup chopped carrots 1 teaspoon dried oregano 1 can (16 oz) chopped canned tomatoes 5 cups chicken stock 1 can (15.5 oz) cannellini beans with liquid 1/2 can (16 oz) red kidney beans, drained 2 cups zucchini cut into 1/2-inch pieces 2 cups baby spinach 1 1/2 cups cooked bowtie pasta 2 tablespoons pre-packaged pesto 2 tablespoons fresh grated parmesan cheese 1. Heat olive oil over medium heat in a medium sauté pan. Add sausage, brown well. 2. Add tomato paste, cook 5 minutes until brown. 3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes. 4. Pour into a 4-quart slow cooker. Add tomatoes and chicken stock. 5. Cook on low setting for 6–7 hours or until the vegetables are tender. 6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted. 7. To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese. Serves: 7 to 9 back to top         ROAST BEEF AND GRAVY    Main Dishes Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 1 boneless beef chuck roast, 3 to 4 lbs. 1 1/2 teaspoons steak seasoning 2 cans cream of mushroom soup 1 envelope onion soup mix Place roast in slow cooker, in a bowl combine all the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Makes 8-10 servings. back to top         ROASTED CHICKEN WINGS    Main Dishes Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 2 to 3 lbs. chicken wings 2 tablespoons sugar 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 3 tablespoons lemon juice 1/4 cup Dijon mustard 1 teaspoon oregano or Italian seasoning Wash chicken wings thoroughly. Combine next 5 ingredients in a mixing bowl. Toss chicken wings in this mixture. Place on a broiler pan. Bake about 35 to 45 minutes at 400 degrees. Combine lemon juice, mustard and seasoning. Spread mixture over chicken wings and cook at the same temperature for an additional 20 minutes. back to top         Rustic Grilled Cheese    Main Dishes An American Classic... with a twist Rural Arkansas – May, 2009 2 slices multi-grain bread 1 teaspoon honey mustard 6 slices deli shaved seasoned chicken breast 2 thin tomato slices 1 sliced single cheese 2 teaspoons butter, softened 1. SPREAD 1 of the bread slices with mustard; top with chicken, tomatoes and singles. Cover with remaining bread slice. 2. SPREAD outside of sandwich with butter. 3. COOK in skillet on medium heat 3 minutes on each side or until golden brown on both sides. back to top         Slow Cooker Spaghetti and Meatballs    Main Dishes Convenient Slow Cooker Meals Rural Arkansas – February, 2009 For Meatballs: 1 tablespoon extra virgin olive oil 1 cup finely diced onion 1 cup finely diced celery 1/2 cup finely diced carrots 2 tablespoons minced garlic 1 slice whole wheat bread torn into pieces 1 each egg, lightly beaten 1/4 cup non-fat milk 1 pound lean ground turkey 3/4 pound reduced fat, Italian turkey sausage, casings removed salt and black pepper, to taste For Sauce: 4 cups baby spinach, washed 2 cans (14.5 oz) unsalted, diced tomatoes with liquid 1 can (6 oz) tomato paste 1 tablespoon chopped fresh basil 1 can (16 oz) garbanzo beans with liquid 1 pound whole wheat spaghetti Grated parmesan cheese, as needed 1. For the Meatballs: Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, carrots, and garlic. Cook until vegetables are soft and garlic is aromatic, approximately 15 minutes, let cool. 2. Combine bread, egg, and milk in a large bowl. Add onion mixture, ground turkey, and turkey sausage. Mix well. Season with salt and pepper. 3. Pre-heat the oven at 375°F. Form mixture into 2 1/2-inch balls. Place on a lightly oiled baking sheet, do not let touch. Bake for 20 minutes or until cooked through. 4. For the Sauce: Put the spinach in the bottom of a 4-quart slow cooker. 5. Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker. 6. Cover and cook all ingredients on low for 8-10 hours. 7. When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain. Place a portion of spaghetti on each plate, top with sauce, meatballs, and grated parmesan cheese. Serves: 6 to 8 back to top         SPINACH SALAD    Main Dishes Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 Salad: 2 quarts fresh torn spinach 4 boiled eggs, chopped 6 bacon strips, fried crisp and crumbled 1 small red onion, thinly sliced Dressing: 1/2 cup packed brown sugar 1/2 cup vegetable oil 1/3 cup white vinegar 1/3 cup ketchup 1 tablespoon Worcestershire sauce Layer salad ingredients in large bowl, add dressing right before serving and gently toss. Combine all dressing ingredients in a jar with a lid, shake vigorously until well blended. Refrigerate until ready to add to salad. Will keep for several days. back to top         TAMALE PIE    Main Dishes Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 1 1/2 lbs. hamburger 1 medium onion, diced 1 pkg. taco seasoning 1 small can tomato sauce 8 oz. cheddar cheese, shredded 1 box Jiffy cornbread mix 1 egg 1/3 cup milk Cook hamburger and onion in skillet until done. Drain grease. Add taco seasoning and tomato sauce, cook until well mixed and warm. Place meat mixture in 9x13 pan. Layer cheese over meat. Make cornbread according to directions on box and spread over cheese layer. Bake at 425 degrees until cornbread is done. back to top         Winter White Bean Chili    Main Dishes Convenient Slow Cooker Meals Rural Arkansas – February, 2009 1 tablespoon extra virgin olive oil 1 cup chopped onion 1 cup chopped celery 2 tablespoons minced garlic 1 cup chopped carrots 1 pound chicken breasts, shredded, boneless, skinless 2 cups chopped zucchini 1/2 cup brown rice (not instant) 2 1/2 cups low sodium chicken stock 2 cans (4 oz) mild Mexican green chiles, drained 1/4 teaspoon cumin 2 cans (15.8 oz) great northern beans with liquid 1 tablespoon chopped oregano 1 tablespoon chopped parsley Salt and black pepper, to taste Monterey and Colby cheese, to taste Green salsa verde, to taste 1. Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes. 2. Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture. 3. Add zucchini, rice, chicken stock, chiles, cumin and beans. 4. Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender. 5. Add oregano and parsley. Cook for 5 minutes. Season with salt and pepper. Serve with desired amount of cheese and green salsa verde on top. Serves: 7 to 9 back to top         ALL PURPOSE DRESSING AND DIP    Misc. Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 1 qt. Hellman’s mayonnaise 3/4 qt. buttermilk 1 tablespoon garlic 1 tablespoon onion flakes 1 tablespoon parsley Pepper to taste Mix all ingredients well and refrigerate. back to top         CHILI SAUCE    Misc. Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 4 quarts red ripe tomatoes, peeled, cored & chopped 2 cups chopped onions 2 cups sweet red peppers, chopped 1 hot red pepper 1 cup sugar 3 tablespoons salt 3 tablespoons mixed pickling spices 1 tablespoon celery seed 1 tablespoon mustard seed 2 1/2 cups vinegar Combine tomatoes, onions, sweet and hot peppers, sugar and salt. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture. Cook until very thick about 45 minutes. As mixture thickens, stir frequently to prevent sticking; add vinegar and cook slowly until as thick as wanted. Pour boiling hot into hot jars, adjust lids. Process 15 minutes in boiling water bath. Makes about 6 pints. back to top         CROCK POT CANDY    Misc. Recipes from Brooxine’s Kitchen By Brooxine Green, Woodruff Electric Cooperative member Rural Arkansas – April, 2009 16 oz. jar salted dry roasted peanuts 16 oz. jar unsalted dry roasted peanuts 1 bar German chocolate 12 oz. pkg. semisweet chocolate chips 2 pkgs. white almond bark Layer in 5 quart crock pot as listed. Break the German chocolate and almond bark. DO NOT STIR. Cook on low for 3 hours with lid on. After 3 hours stir until well mixed. Drop on waxed paper with teaspoon. DELICIOUS! Makes a lot of peanut clusters. back to top         Hand Lotion    Misc. Carroll Electric Cooperative March, 2009 1 15-ounce bottle of pink baby lotion 1 4-ounce jar of vitamin E cream 1 7.5-ounce jar of Vaseline 1 1-ounce tube of triple antibiotic Mix all ingredients with an electric mixer until smooth. back to top         PAM’S SWEET PICKLES    Misc. Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 Cucumbers, whole 4 cups cold white vinegar 4 tablespoons pickling salt 2 tablespoons powdered alum 3 tablespoons pickling spices 8 cups sugar Fill a gallon jar with whole cucumbers. Pour ingredients over cucumbers. Mix next four ingredients and pour over cucumbers, add water to the top of the jar. Let set for at least 3 to 4 weeks. Drain. Slice cucumbers and pour sugar over them and let set for a while. Now they are ready to eat. You don’t have to seal them but you can boil them and seal them if you would like. Pickles are very crisp and good. This recipe makes one gallon. back to top         Parmesan-Toasted Snack Mix    Misc. The GOODS on GRAINS Rural Arkansas – April, 2009 1 1/2 cups whole grain O-shaped cereal 1 1/2 cups toasted corn cereal 1 1/2 cups small pretzels 1 cup cheese crackers or animal crackers 2/3 cup blanched almonds 2 tablespoons vegetable oil (such as canola) 1/4 cup grated parmesan cheese Preheat oven to 375°F. Combine all ingredients in a large bowl and toss to coat. Spread mixture out on a baking sheet, in an even layer. Bake 8 to 10 minutes, until lightly toasted. back to top         ANN’S PIMENTO POTATO SALAD    Side Dishes Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 12 potatoes, unpeeled 1 cup green onions 1 cup green peppers 1 cup celery 1 small bottle olives 1 small jar pimentos 1 bottle Kraft coleslaw dressing 8 oz. carton sour cream Juice of 1 lemon Boil the unpeeled potatoes until done. Place in refrigerator until cool. Peel and cut into small cubes. Chop green onions, green pepper, celery, olives and pimento. Mix all together. back to top         CHEESY GREEN BEANS    Side Dishes Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 2 - 16 oz. cans green beans, drained Salt and pepper Bacon 3/4 cup bell pepper, chopped 1/4 cup onions, chopped 4 oz. can mushrooms, chopped 16 oz. Cheez Whiz Place drained beans in baking dish. Season with salt and pepper. Fry 10 slices bacon crisp, save drippings. Sauté peppers, onions and mushrooms in butter and add 1/4 cup bacon drippings. Spread over beans then spread Cheez Whiz over that. Bake at 350 degrees for about 30 minutes. Before serving, top with crumbled bacon. back to top         CORK COUNTY POTATO SALAD    Side Dishes Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 2 1/2 cups cooked potatoes, diced 1/2 cup mayonnaise 2 tablespoons vinegar 1/4 cup celery, chopped 1 tablespoon parsley, chopped 1 teaspoon onion, chopped 2 tablespoons green olives, chopped 2 tablespoons pimento 1/2 teaspoon salt Dash of paprika Dash of pepper Toss all ingredients together and chill. back to top         GRAPE SALAD    Side Dishes Recipes from Karen’s Kitchen By Karen Kirkpatrick, owner of Karen’s Cakes and Catering and board member of South Central Electric Cooperative Rural Arkansas – February, 2009 1 lb. red or green grapes (I never measure, just enough for them to be good and covered.) 1 pkg. light cream cheese 8 oz. light sour cream 1/2 cup Splenda Brown sugar Splenda Pecans Wash grapes and let drain. Mix cream cheese, sour cream and Splenda together. I add a little water to the mixture because it seems a little dry. Fold in grapes and pour into a bowl. Cover the top with Brown Sugar Splenda and pecans. back to top         MARINATED VEGGIES    Side Dishes Recipes from Ann’s Kitchen By Ann Honeycutt, Southwest Arkansas Electric Cooperative employee Rural Arkansas – March, 2009 1 can French-style green beans 1 can shoe peg corn 1 can Lesueur small peas 1 cup chopped celery 1 cup chopped bell pepper 1 cup chopped green onions 1 cup vinegar 1 cup sugar 1/2 cup Crisco oil 1 teaspoon pepper 1 teaspoon salt Drain beans, corn and peas, mix celery, bell pepper and onions with the vegetables. Add salt and pepper. Pour vinegar, sugar and oil over vegetables, mix well and refrigerate at least 5 hours. back to top         Olive & Bean Pasta Salad    Side Dishes Kid Friendly Summer Dishes Rural Arkansas – June, 2009 1 cup cooked spiral pasta 1 cup seeded and chopped tomatoes 1 clove garlic, chopped 1 cup cucumber cut in 1/2 lengthwise, then 1/4-inch wide pieces 1/2 cup chopped roasted red pepper 1 jar (6 oz) marinated artichoke hearts, drained, quartered 2 tablespoons canned black olives, chopped 1 can (15.5 oz) Cannellini beans, drained and rinsed 1 lemon, juiced 3 tablespoons extra virgin olive oil 1/4 cup crumbled feta cheese Salt and black pepper, to taste 1. In a large bowl, combine tomatoes, garlic, cucumbers, red peppers, artichokes, olives, and cooked pasta. Add the beans and gently mix. 2. Add lemon juice and olive oil. Adjust seasoning with salt and pepper. (let sit for 1 hour.) 3. Sprinkle with feta cheese. back to top         RANCH POTATOES    Side Dishes Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 2 lbs. potatoes, peeled, sliced 1/4 inch thick rounds 1/2 cup onion, chopped 1 cup margarine, melted Salt to taste 1 cup sour cream 1 pkg. ranch style dressing mix Cheddar cheese Paprika Parsley flakes Place potatoes and onion in baking dish. Drizzle margarine over potatoes covering each. Sprinkle lightly with salt. Cover with foil and bake at 350 degrees for one hour until done. Remove from oven; mix dressing mix and sour cream together and spread evenly over potatoes while hot. Sprinkle lightly with cheese, paprika and parsley flakes. back to top         SPAGHETTI SALAD    Side Dishes Recipes from Jackie’s kitchen By Jackie Peters, her husband, Bill, is CEO of Arkansas Valley Electric Cooperative. Rural Arkansas – May, 2009 10 oz. spaghetti 1/2 cup diced red onion 1/2 cup diced green pepper Sliced black olives (to taste) Sliced green olives (to taste) 16 oz. bottle Kraft Catalina salad dressing Cook spaghetti in salted water until tender. Add diced onion, green pepper, black olives and green olives to drained spaghetti noodles. Add bottle of salad dressing. Mix well and chill. (a good summer salad) back to top         SQUASH FRITTERS    Side Dishes Recipes from Pamela’s Kitchen By Pamela Blann, Ashley-Chicot Electric Cooperative member Rural Arkansas – June, 2009 1 1/2 cups cooked squash 1/2 cup corn meal 1/2 cup flour 1 onion, chopped 1 teaspoon salt 1 teaspoon baking powder 1 egg Mix all ingredients together and drop by teaspoon into hot grease and deep fry. back to top
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