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What's Cookin'?


Skillet Succotash

Skillet Succotash By:  Norma Rea

Gibson Farmers Co-op
This Month's Recipes
Cabbage-Eggplant Casserole - Submitted By: Polly Dodd
Cajun Chicken and Vegetables - Submitted By: Betty Rhodes
Cracker Salad - Submitted By: Barbara Tedder
Lighten Up Pizza - Submitted By: Teresa Vinson
Marinated Tomatoes - Submitted By: Jim Buck
Salsa - Submitted By: Rachel Wagler
Skillet Succotash - Submitted By: Norma Rea
Squash Croquettes - Submitted By: Dorothy Hawk
Vegetable Garden Dip - Submitted By: Jenny Milam


Bring on those burgers!

It’s estimated that Americans eat about 50 billion hamburgers every year — a number that statisticians who dote on such data say is staggering (they add that McDonald’s alone sells an average of 75 burgers every second!) Oh, sure, it’s handy to pick up a bag of burgers at a local drive-through, but most folks agree that the best are those they grill in their own backyard or on their patio! With that in mind — and considering that hundreds of Tennesseans will be grilling hamburgers as part of joyous and festive summer festivities — our June “What’s Cookin’?” column will feature tried-and-true recipes submitted by our readers. The person submitting the recipe judged best will be named Cook-of-the-Month and receive $10. Others sending recipes chosen for publication will receive $5, and each winner will also receive a special “What’s cookin’?” certificate.

Monday, May 1, is the deadline for your burger recipes.

Don't forget: Only recipes that include complete, easy-to-follow instructions will be considered for publication. Several recipes are disqualified because they do not contain all the information that we feel we needed to prepare the dishes successfully. Recipes featured in "What's cookin'?" are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food-handling, preperation, and cooking procedures.

Send your entries to: Recipes, Tennessee Cooperator, P.O. Box 3003, LaVergne, TN 37086. You can submit more than one recipe in the same envelope.  You can also e-mail recipes to:

Be sure to include your name, address, telephone number, and the Co-op with which you do business. It's important that your Co-op be included because we want to give it recognition if your recipe is printed. Recipes that appear in the "What's cookin'?" column will also be published on Tennessee Farmers Cooperative's Web site at
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