319-385-1577 | 866-242-4232

Cucumber Dip
Write a review
  1. 8 ounce size creme cheese (2)
  2. 1 1/2 cup finely chopped seeded-peeled cucumber
  3. 1/4 cup chopped onion
  4. 1/2 cup mayonnaise
  5. 1/8 tsp. salt
  6. 1/2 tsp. pepper
  7. 3-4 dashes of tobasco sauce
  1. In a small mixing bowl, combine the creme cheese, cucumber, onion, mayonnaise, salt, pepper and tobasco sauce, beat until blended.
  2. Chilled for several hours before serving.
  3. Serve with crackers or fresh vegetables(carrots, celery, green peppers.
Access Energy Cooperative
Amy's Dip
Write a review
  1. 1 block of cream cheese
  2. 1 cup of light sour cream
  3. 1 cup of shredded mild cheddar cheese
  4. 1 packet of dry ranch dressing
  5. 1 package of bacon bits
  1. Let the cream cheese soften a little.
  2. Mix all ingredients together in a bowl
  3. Let chill for 2 hours in the refrigerator.
  1. Helpful Hints: Best with Wheat Thins or hard crackers. Add a little mustard or Tabasco sauce for seasoning!
Access Energy Cooperative
Sponge Shortcake
Write a review
  1. 1 cup flour
  2. 1 tsp baking powder
  3. 1/4 tsp salt
  4. 2 eggs
  5. 1 cup sugar
  6. 2 T butter
  7. 1/2 c hot milk
  8. t tsp vanilla
  1. Sift together 1 cup flour, 1 tsp baking powder and 1/4 tsp salt. Set aside.
  2. Beat 2 eggs until thick and lemon colored, about 3 minutes at high speed on mixer.
  3. Gradually add 1 cup sugar, beating at medium speed for 5 minutes.
  4. By hand, quickly fold dry ingredients into egg mixture.
  5. Add 2 T butter to 1/2 cup hot milk.
  6. Stir into batter with 1 tsp vanilla.
  7. Blend well.
  8. Pour into wax paper lined 8x8x2 inch baking pan.
  9. Bake at 350 for 25-30 minutes, until browned on top.
  10. Cool in pan for 15 minutes, then remove from pan and remove waxed paper.
  11. Top with sweetened fruit and whipped cream.
  1. Helpful Hints: Great with strawberries.
Access Energy Cooperative
Chicken Pot Pie
Serves 6
Write a review
  1. 1 box refrigerated 9" pie crusts (2 crusts)
  2. 1/3 C. butter or margarine
  3. 1/3 C. chopped onion
  4. 1/3 C. flour
  5. 1/2 t. salt
  6. 1/4 t. pepper
  7. 1 can (14 oz) chicken broth
  8. 1/2 C. milk
  9. 2 1/2C. shredded cooked chicken or turkey
  10. 2 C. frozen mixed vegetables
  1. Heat oven to 425 degrees.
  2. Line a 9" glass pie plate with one pie crust.
  3. In a 2 quart saucepan, melt butter over medium heat.
  4. Add onion; cook 2 minutes, stirring frequently til tender.
  5. Stir in flour, salt and pepper until well blended.
  6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  7. Stir in chicken and mixed vegetables.
  8. Remove from heat.
  9. Spoon into crust lined pie plate.
  10. Top with second crust; seal edge and flute as desired.
  11. Cut slits in several places in top crust.
  12. Bake 30-40 minutes or until crust is golden brown.
  13. During last 15-20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  14. Let stand 5 minutes before serving.
Access Energy Cooperative
Easy Chicken Enchiladas
Write a review
  1. 2 pounds of chicken breasts
  2. 1 packet of taco seasoning
  3. 1 can condensed cream of chicken
  4. 1/2 cup of chicken broth (from chicken)
  5. 1 lg. jar of salsa (or a can of chicken enchilada sauce)
  6. 10 soft tortilla shells
  7. 1 1/2 cup of shredded sharp cheddar cheese or mexican blend cheese
  1. Cook 2 pounds of chicken breast with a packet of taco seasoning; drain off 1/2 cup of broth & save.
  2. Shred the chicken once cooked.
  3. Mix chicken with 1/2 jar of salsa, 1 cup of cheese, and the soup.
  4. Set aside.
  5. Preheat oven to 350 degrees.
  6. In a baking dish, spray Pam.
  7. Fill each tortilla shell with the chicken mixture.
  8. Lay facedown in the pan, side by side.
  9. When pan is full, pour chicken broth and then leftover salsa over the tortillas.
  10. Sprinkle the remainder of the cheese over the top and bake for 40-45 minutes, until cooked through and bubbling. Enjoy!
  1. Helpful Hints: Serve hot with a dollop of sour cream and a sprinkle of chives on top of each tortilla for a pleasing presentation. Excellent with mexican rice and refried beans.
Access Energy Cooperative

Recipe Categories