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Pineapple Pie
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  1. -1 baked graham cracker crust
  2. -1 (14 oz) can sweetened condensed milk
  3. -1/3 c. lemon juice
  4. -1 (20 oz) can crushed pineapple
  5. -1 (8 oz) carton whipped cream
  1. Drain pineapple.
  2. Combine milk and lemon juice, stir well.
  3. Fold in pineapple and whipped cream.
  4. Spoon into graham cracker crust.
  5. Chill.
Access Energy Cooperative
Lamb Firehouse Chili
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  1. -2 tablespoons olive oil
  2. -1 medium onion, chopped
  3. -1 green bell pepper, seeded and chopped
  4. -1 red bell pepper, seeded and chopped
  5. -1 jalapeno, seeded and minced (use more or less if desired)
  6. -3 garlic cloves, minced
  7. -3 cups shredded cooked lamb*
  8. -2 tablespooms ground chili powder
  9. -1/8 to 1/4 teaspoon cayenne pepper
  10. -pinch ground cinnamon
  11. -1 28oz can crushed tomatoes
  12. -1 14.5-oz can black beans, rinsed and drained
  13. -1 14.5-oz can red pinto beans, rinsed and drained
  14. -1 cup water
  15. -1 1/2 teaspoon quick cooking ground cornmeal
  16. -salt to season
  17. -1 cup shredded low-fat cheddar cheese (optional)
  18. -8 tablespoons low-fat sour cream (optional)
  19. -1/4 cup chopped fresh cilantro (optional)
  20. -4 cups cooked white or brown rice (optional)
  1. -In a large Dutch oven or saucepan, heat the oil over medium-high heat.
  2. Add the onion and peppers and cook, stirring often, until softened--about 5 minutes.
  3. Add the garlic and lamb and cook another 2 to 3 minutes.
  4. Add the chili powder, cumin, cinnamon and cayenne pepper and cook, stirring until fragrant, about 30 seconds. -Stir in the tomatoes, beans and water and bring to a boil.
  5. Reduce heat, partially cover, and simmer.
  6. Stir occasionally until vegetables are very tender, about 30 minutes.
  7. In a thin stream, stir in the cornmeal; cook 5 minutes.
  8. Season with salt, if necessary, to taste. -Serve with rice, cornbread, a baked potato, or tortillas. Top with grated cheese, dollop of sour cream and cilantro.
  1. *Use your hands to tear leftover pieces of lamb into bite-sized bits. The lamb can also be cubed using a knife, but shredding allows it to absorb more of the delicious chili flavor.
Access Energy Cooperative
Raspberry Bars
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  1. 1/3 c. sugar
  2. 1 1/2 c. flour
  3. 3/4 c. margarine, softened
  4. 2 eggs, separated
  5. 1 c. raspberry jam
  6. 1 c. broken walnuts
  7. 1/2 c. sugar
  1. In a bowl, combine sugar, flour, margarine and egg yolks.
  2. Press into greased 9x13 pan.
  3. Bake at 350 degrees for 15 minutes or until golden. Cool.
  4. Spread jam over crust, sprinkling with nuts.
  5. In a mixing bowl, beat egg whites & sugar until stiff--spread meringue over nuts.
  6. Bake another 25 min. Makes about 3 dozen bars.
  1. To cut, use a knife dipped in hot water.
Access Energy Cooperative
Rhubarb Dump Cake
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  1. 3 cups chopped rhubarb
  2. 1/2 cup sugar
  3. 1-3 oz. pkg strawberry jello
  4. 1-9 oz cake mix, white or yellow
  5. 1/4 cup butter, cut into pieces
  6. 1/2 cup warm water
  1. Layer ingredients, as listed, in an 8x8 pan and don't stir.
  2. Bake at 350 degrees for 30 minutes or until rhubarb is tender.
Access Energy Cooperative
Peppermint Ice Cream Cake
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  1. -1 round angel food cake (10 inches)
  2. -1 qt. vanilla ice cream, slightly softened
  3. -6 chocolate-covered peppermint patties, (1.5 ounces each) chopped
  4. -1/2 cup chopped pecans
  5. -1/8 teaspoon peppermint extract
  6. -green food coloring (optional)
  1. Split cake into three horizontal layers; place bottom layer on a serving plate.
  2. In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring, if desired.
  3. Spread a third of the mixture over bottom layer.
  4. Top with a second cake layer and another portion of ice cream mixture, repeat layers.
  5. Cover and freeze for up for up to 1 month.
  6. Remove from the freezer just before serving (16 servings).
Access Energy Cooperative

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