Farm Bureau Women sponsor ‘Country Classics’ cookbook
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Like the first volume offered some eight years ago, these current recipes were contributed by Farm Bureau office staff, agents and FBW committee members from 95 counties.
Members have compiled their best tried-and-true recipes for people to create at their own dinner tables. The cookbook features a wide range of selections, including appetizers, fruits and vegetables, breads, main courses, desserts and beverages. There is a special section just for diabetic cooking and the book puts special emphasis on recipes developed for good health.
“We are so excited that Warren County has been so well represented with this cookbook,” said Tammie Gribble, chairman for the local FBW organization.
The new cookbook was underwritten by TRH, a company that is committed to promoting the health of rural people across Tennessee by providing quality health care protection programs and education efforts. Proceeds from the cookbook support important education programs sponsored by Tennessee Farm Bureau Women, including Agriculture in the Classroom, which takes place in schools across the state.
“The Ag in the Classroom initiative was brought about to help us educate children,” said Linda Davis of Gibson County and chairman for the educational program. “People are more removed from production agriculture every year and this program helps them stay in touch with their land and their environment.”
To purchase “Country Classics, Volume II,” please contact any member of the local women’s organization or Judy Bean at the Farm Bureau office, 473-4481. Price of the cookbook is $12 with all proceeds going to support the Tennessee Farm Bureau Women’s organization.
“This cookbook is a great bargain,” Gribble concluded. “It is full, as my husband says, of everyday home cooking recipes!”
Squash Puffs
1 cup mashed cooked acorn squash (can use yellow)
1 egg
1/4 cup diced onion
1/2 cup self-rising flour
1/2 cup self-rising cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Cooking oil
In bowl, combine squash, egg and onion. Combine flour, cornmeal, sugar and salt. Add to squash mixture and mix well.
In skillet, heat 1/4 inch of oil to 365 degrees. Drop batter by tablespoons into oil. Fry a few at a time for 2 to 3 minutes or until crisp and golden, turning often; drain. Yields 4 to 6 servings.
Cornbread Salad
1 package cornbread mix
1/2 cup chopped red onion
1 chopped bell pepper
1 can pinto beans, drained
1 can niblet corn, drained
1 cup shredded cheese, your preference
1 bottle Ranch dressing
Tomatoes for garnish
Prepare cornbread per package directions or use your own recipe. Set aside to cool. Crumble cornbread in large bowl. Add beans, corn, onion, bell pepper and cheese. Mix together and chill. Just before serving, mix in Ranch dressing until mixture is moist. Garnish with tomatoes.
Breakfast Casserole
6 slices bread, cubed
1 pound sausage, cooked and drained
1 cup grated cheese
2 cups milk
6 eggs
1 teaspoon dry mustard
Salt and pepper to taste
Cover bottom of casserole dish with bread cubes. Layer sausage on top and sprinkle with cheese. Beat milk, eggs and spices and pour over; refrigerate overnight. Bake at 350 degrees for 45 minutes.
Cabbage and Beef Soup
1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 stalks celery, chopped
1 16-ounce can kidney beans, undrained
1/2 medium head cabbage, chopped
4 beef bouillon cubes
1 28-ounce can tomatoes, chopped and reserved liquid
1 tomato can of water
Brown beef. Add all remaining ingredients, Cook in crockpot on low setting all day (8 to 10 hours) or simmer on stove 2 to 3 hours.
Cornbread Salad
1 package cornbread mix
1/2 cup chopped red onion
1 chopped bell pepper
1 can pinto beans, drained
1 can niblet corn, drained
1 cup shredded cheese, your preference
1 bottle Ranch dressing
Tomatoes for garnish
Prepare cornbread per package directions or use your own recipe. Set aside to cool. Crumble cornbread in large bowl. Add beans, corn, onion, bell pepper and cheese. Mix together and chill. Just before serving, mix in Ranch dressing until mixture is moist. Garnish with tomatoes.
Peanut Butter Pie
3-ounce package cream cheese
3 tablespoons milk
1 cup confectioners’ sugar
1/2 cup peanut butter
9-ounce container Cool Whip
1 teaspoon vanilla
Mix all ingredients. Pour in graham cracker crust; chill.
Chicken Casserole
2 fryers, cut up
1 bottle Russian dressing
1 jar apricot preserves
1 small can crushed pineapple
1 package onion soup mix
Place chicken in dish, skin side up. Combine all other ingredients and pour 1/2 over chicken. Bake, covered, at 350 degrees for 45 minutes. Remove cover and pour on remaining mix. Bake 45 minutes longer. Baste occasionally.
Spinach Calzones
1 10-ounce package chopped spinach
1 3-1/2 ounce package sliced pepperoni
2 slightly beaten eggs
1 cup pizza sauce
1/4 cup Parmesan cheese
1 teaspoon basil
1/8 teaspoon garlic powder
1 cup mozzarella cheese
1 10-ounce package pizza dough
1 tablespoon Parmesan cheese
Oil
Cook and drain spinach. Chop pepperoni.
Combine spinach, pepperoni, eggs, 1/4 cup pizza sauce, 1/4 cup Parmesan cheese, basil and garlic powder.
Press dough into a 15 X 10-inch rectangle. Quarter dough into four pieces. Sprinkle mozzarella cheese on half of each quarter. Spoon on spinach mixture. Fold and seal edges. Place on greased pan; brush with oil. Sprinkle Parmesan cheese on top. Cut small slits in top of each.
Bake at 425 to 450 degrees for 10 to 15 minutes. Heat and pass remaining pizza sauce for topping.