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What's Cookin'?

 
 

Carrot Cake


Carrot Cake By:  Jim Buck
Pall Mall

Fentress Farmers Co-op
 
This Month's Recipes
Butterscotch Pie - Submitted By: Doris Smithson Temple
Carrot Cake - Submitted By: Jim Buck
Chocolate Mint Cookies - Submitted By: Ester Stoltzfus
Fresh Apple Spice Cake - Submitted By: Lynda Hubbs
Frozen Pumpkin Dessert - Submitted By: Lorraine J. Darocha
Jack-O-Lantern Cheeseball - Submitted By: Jo Ann Hughes
Old Fashioned Molasses Pie - Submitted By: Marcella Spence
Southern Sweet Potato Bread - Submitted By: Beverly Beard

 

Casseroles in January


What in the world would we do without casseroles? Most modern-day Tennesseans view them pretty much as a way of life — enjoying the culinary creations at family reunions, covered-dish suppers, church socials, and other gatherings at which folks prepare and share tasty dishes with one another. And casseroles have been around for centuries. In fact, a recipe (written in Latin) for “de lasnis,” which some call an ancient forerunner of “our” macaroni and cheese, was found among the writings of a person familiar with the Neapolitan court of Charles II of Anjou (1254-1309). History aside, we know our “What’s Cookin’?” readers have a collective stash of tried-and-true casserole recipes they’re willing to share. Pick out your favorite(s) and send them along to us. The person submitting the recipe judged best will be named “Cook of the Month” for January and receive $10. Others sending recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’

Monday, Nov. 27, is the deadline for your casserole 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: pcampbell@ourcoop.com.

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 www.ourcoop.com.
 
 
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