Runner-up CRANBERRY-JALAPEÑO CREAM CHEESE DIP MARLENE FRANKLIN, HANCOCK-WOOD ELECTRIC COOPERATIVE MEMBER
Prep: 15 minutes | Servings: 12 12 ounces fresh cranberries 4 or 5 green onions, chopped 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely diced 1 cup sugar (more or less to taste) 1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon) 1/8 teaspoon salt 2 (8 ounces each) packages cream cheese, light or regular, softened Crackers, for serving
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeño, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight). When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeño mixture, spreading evenly over the top of the cream cheese. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips. Per serving: 255 calories, 16 grams fat (10 grams saturated fat), 50 milligrams cholesterol, 167 milligrams sodium, 25 grams total carbohydrates, 1.5 grams fiber, 3.5 grams protein.
Runner-up OAT DINNER ROLLS DEBBIE ATCHLEY, PAULDING PUTNAM ELECTRIC COOPERATIVE MEMBER
Prep: 40 minutes | Rest: 1½ hours | Cook: 25 minutes | Servings: 24 21/3 cups water (divided) 1½ teaspoons salt 1 cup quick oats 2 quarter-ounce packages of yeast (not fast-acting) 2/3 cup brown sugar 5 to 5¾ cups flour (divided) 3 tablespoons butter Bring 2 cups water to a boil in a saucepan. Add oats and cook uncovered for 1 minute. Stir in brown sugar, butter, salt, and the remaining 1/3 cup water. Transfer to large mixing bowl. When the temperature of the mixture reaches about 110–115 F, add the yeast and mix well. Add 3 cups of the flour and mix well. Add 2 to 2¾ more cups of flour and knead well till a smooth dough is achieved. Place in a greased bowl, cover with a clean towel, and place in a warm location to rest for 1 hour. Meanwhile, grease 2 baking sheets and preheat oven to 350 F. When the hour is up, punch the dough down, divide and shape into 24 round rolls, and place them on greased baking sheets. Cover with clean cloths, place in a warm location, and let rise for 30 minutes. Bake 20 to 25 minutes till golden brown. Cool on racks. Per serving: 152 calories, 2 grams fat (1 gram saturated fat), 4 milligrams cholesterol, 160 milligrams sodium, 29 grams total carbohydrates, 1.5 grams fiber, 4 grams protein.
Have you tried one of our recipes? Do you have a recipe to share with other Ohio co-op members? Visit the Member Interactive page on www. ohiocoopliving.com to find recipes submitted by our readers and to upload yours.
www.ohiocoopliving.com While you’re there, see an interview with the winner and check out a video of the winning recipe being prepared.
NOVEMBER 2021 • OHIO COOPERATIVE LIVING 17
