Reader Recipes: Tasty cooperative contributions


October is National Co-op Month. To celebrate, we asked some members of our cooperative family to submit their favorite recipes — and they cooperated!

Skillet Apple Pie

Cast-Iron Skillet Apple Pie
  • 1 stick butter
  • 1 cup brown sugar
  • 2 prepared pie crusts (I use one box of Pillsbury crusts) at room temperature
  • 4-5 Granny Smith apples, cored, peeled and thinly sliced
  • 1 cup white sugar
  • 1 tablespoon cinnamon (or to taste)

Heat oven to 350.

In a cast-iron skillet over medium-high heat, melt butter. Add brown sugar, and stir until dissolved. Allow mixture to a boil for about 3-4 minutes. Remove from heat, and place one pie crust on top of brown sugar mixture. Layer apples on crust. Sprinkle apples with white sugar; top with cinnamon. Place second pie crust on top of apples. With a knife, cut slits in center of crust to vent. Tuck excess crust around edges.

Bake for 50 minutes. Enjoy!

Karen Rauls, C & L Electric Cooperative

Mushrooms De Phyllis
  • 2.5 pounds fresh, whole mushrooms (see note)
  • 1 (8-ounce) bag Colby Jack shredded cheese
  • 2 tablespoons onion, minced
  • 8 slices cooked bacon, chopped
  • 2-3 heaping tablespoons mayonnaise (I use Hellmann’s)
  • Dash of garlic seasoning (I use Mrs. Dash)

Prepare mushrooms by removing stems, washing caps and allowing to dry.

Heat oven to 350. Line a baking sheet with foil, and set aside.

In a large bowl, stir together cheese, onion, bacon and mayonnaise (start with 2 tablespoons, adding a third if needed) and garlic seasoning; mixture should be somewhat stiff. Stuff about 1 teaspoon of cheese mixture into each mushroom cap, taking care not to overfill, and arrange on prepared baking sheet. Bake for about 25 minutes; raise heat to 375, and cook for another 5 minutes or until golden.

Notes: Two 16-ounce packages plus one 8-ounce package equals 2.5 pounds of mushrooms. You will get requests for these after you make them one time. Be prepared!

Phyllis Lea Flory, Cherokee Village

Submitted by daughter Tracee Floyd, Craighead Electric Cooperative

Hot Chicken Salad Casserole

Makes 5-6 servings.

  • 3/4 cup mayonnaise (like Hellmann’s)
  • 1/4 cup water
  • 1 (10.5-ounce) can cream of chicken soup
  • 2 cups cooked chicken, diced
  • 2 tablespoons onion, grated, or 1 teaspoon onion powder
  • 1 1/2  cups cooked rice
  • 1/2 teaspoon salt
  • 3 hard-boiled eggs, sliced
  • 2 cups crushed ridged potato chips (like Ruffles)

Heat oven to 350. Grease 11×7 casserole dish, and set aside.

In a large bowl, combine mayonnaise, water and cream of chicken soup. Stir in chicken, onion/onion powder, rice and salt. Carefully incorporate eggs. Evenly spread mixture into prepared casserole dish. Top with potato chips, and bake for 30 minutes.

Notes: Can also use two 8×8 pans. For a large crowd, triple batch, and use two 9×13 pans.

Cindy Horton, Forrest City

Submitted by daughter Anna Howton (yes, Horton’s married name is Howton!), Woodruff Electric Cooperative