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Champaign County Farm Bureau

Assisting Families in Agriculture

recipe

Women’s Committee Recipe of the Month: November

submitted by Carol Froeschl

Corn Bread Salad

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Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 boxes Jiffy Corn Muffin Mix
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup mayonnaise
  • 1/2 cup sweet pickle juice
  • 1 small onion chopped
  • 1 green pepper chopped
  • 2 tomatoes cut up

Method
 

  1. Mix muffin mises with sugar and eggs.
  2. Bake as directed on box. This can be done the day before.
  3. About 6 to 8 hours before serving, mix crumbled up corn bread, onion, pepper, and tomatoes. Mix mayonnaise and pickle juice together.
  4. Mix in Corn bread mixture.
  5. Refrigerate until serving.

Women’s Committee Recipe of the Month: August

submitted by Loretta Stoerger

Choco-Chip Pan Cookies

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Ingredients Method

Ingredients
  

  • 2 1/4 cups flour sifted
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 12oz pkg choco chips
  • 1 cup nuts (optional)

Method
 

  1. Preheat oven to 375 degrees
  2. In small bowl, combine flour, baking soda, and salt.
  3. In large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy
  4. Beat in eggs.
  5. Gradually add flour mixture – mix well.
  6. Stir in choco-chips and nuts.
  7. Spread into greased 12 X 10 X 1 bakingpan.
  8. Bake 375 degrees for 20 minutes oruntil done.

Women’s Committee Recipe of the Month: June

submitted by Bonnie Compton

Asparagus Picnic Salad

Print Recipe
Servings: 8
Ingredients Method

Ingredients
  

  • 1/2 cup olive oil
  • 2 lbs fresh asparagus cut into 1/2-1 inch pieces
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 lb penne cooked and drained
  • 2 tsp dried rosemary
  • 2 tsp seasoned salt
  • 1 cup mayonnaise

Method
 

  1. In a skillet, sauté asparagus in olive oiluntil tender crisp, about 4 to 6 minutes.Sprinkle onion powder and garlic powder on top of asparagus and cook 1 – 2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix seasoned salt, rosemary, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate for 2 hours or until chilled. Serve.