Holiday Cookie Contest

from August 2023 Arab

Cook of the Month: Peggy Key,

Share your cookie recipes for a chance to win a cash prize in our 3rd Annual Holiday Cookie Contest! Send us everything from your new and creative recipes to old-fashioned favorites and everything in between. Submit online at alabamaliving.com or email recipes@alabamaliving.com. Each entry must include your name, address and phone number as well as the name of your electric cooperative. Entries may also be mailed to Alabama Living Cookie Contest, PO Box 244014, Montgomery, AL 36124. Entry deadline is September 1, 2023.

Quinoa Stuffed Pears

2/3 cups quinoa

½ teaspoon salt

1¼ cups water

¼ cup Spanish chorizo, chopped

½ cup goat cheese

¼ cup almonds, chopped

¼ cup scallions, chopped

2 tablespoons fresh mint, chopped

4 Anjou pears, halved lengthwise

2 tablespoons olive oil

8 cups baby Arugula lettuce

2 tablespoons balsamic vinegar

In a small saucepan, add quinoa, water and salt. Bring to a boil. Reduce heat to a simmer and cover. Cook until all water is absorbed. Remove from heat and set aside to cool. Heat a small skillet and add chorizo. Sauté 5 minutes while stirring. Mix together quinoa, chorizo, goat cheese, almonds, scallions and mint. Coat pears with olive oil and a pinch of salt. Place on hot grill, flat side down, for 3 - 5 minutes until grill marks are achieved. Turn pears over and stuff with quinoa mixture. Grill them 12-15 minutes until pears are fork-tender. Serve on a bed of baby arugula. Drizzle with olive oil and balsamic vinegar.

Kirk Vantrease

Cullman EC

Pear Relish

1 peck pears (15 pounds)

5 green sweet peppers

5 red sweet peppers

3 hot peppers

5 large onions

5 cups vinegar

5 cups sugar

1 teaspoon salt

Peel and core pears, grind and drain off most of juice. Prepare peppers and onion, grind but do not drain. Dissolve sugar and salt in vinegar and bring to a boil. Add other ingredients, bring to a boil and cook for 20 minutes. Pour into hot jars and seal.

Sue Robbins

Coosa Valley EC

Pear Honey

1 can crushed pineapple

5-6 cups sugar

½ teaspoon salt

2 teaspoons cinnamon

¼-½ teaspoon allspice, to your preference

6 cups cooked pears, mashed

Place pears and crushed pineapple in a food processor and pulse until well blended. Pour in heavy pan and add remaining ingredients. Mix well. Bring to a boil over medium heat, stirring often to prevent burning. Turn heat down and slowly boil until the mixture thickens and color changes to look a little like the color of honey. Stir often. After it thickens, pour into sterilized jars and seal. Enjoy on toast, bagel or biscuit. Even delicious over pancakes.

Rose Ann Smith

Clarke-Washington EC

½ onion, chopped

1 pear, chopped

2 pounds ground venison or beef

½ cup real bacon bits or 4 slices cooked bacon

1 teaspoon Allspice

½ teaspoon ginger

½ teaspoon cloves

½ teaspoon rosemary

1 teaspoon salt

Chop onion and pear. In a large bowl, mix together venison, onion, pear, bacon bits and seasonings. It's best to mix with hands, but only until all ingredients are incorporated together. Form into a loaf and place in a greased loaf pan. Bake at 350 degrees for 50-60 minutes.