Good Cooking 21 | Good Cooking

Good Cooking Serve up a ‘Taste of Albertville’ at your house – and thank the city employees

Culinary arts by Diane Moore Photos by David Moore

In 2011 Albertville city employees published a cookbook as a fundraiser for the Marshall County Relay for Life, collecting favorite recipes from family and friends.

As opposed to featuring a guest cook, because of Covid health concerns Good Life Magazine selected recipes from this collection to publish in the spring issue.

We’ll see what we can cook up for the summer issue, but meanwhile the editor can vouch for the dishes pictured here — he got to eat them.

Please sign and return this cover proof. We have proofread this cover and have marked all corrections necessary. We understand that any errors not marked by us are our responsibility.❑ Proceed with printing as is (no corrections) Customer Signature ❑ Make changes as indicated and proceed with printing Customer Signature

CRANBERRY-NECTARINE SALAD Libby Blevins, Cindy Maddux –Library

3-oz. pkg. Oriental-flavored ramen noodle soup mix ½ cup dried cranberries 1 cup hot water ½ cup canola oil 1 Tbsp. light brown sugar 2 Tbsp. balsamic vinegar 2 Tbsp. red wine vinegar 1 Tbsp. soy sauce 10-oz. pkg. gourmet mixed salad greens 3 large nectarines, thoroughly washed, peeled and cut into wedges ½ cup coarsely chopped walnuts 4-oz. pkg. feta cheese, crumbled

Preheat oven to 350. Reserve flavor packet from soup mix. Crumble noodles and place in a single layer in a shallow pan.

Bake at 350 for 5 to 6 minutes or until toasted, stirring occasionally. Cool completely in a pan or on a wire rack, about 15 minutes. Place cranberries in a small bowl; add one cup hot water. Let stand 5 minutes; drain.

Whisk together reserved flavor packet, canola oil and the next 4 ingredients in a large bowl. Add ramen noodles, cranberries, greens and next 3 ingredients, tossing gently to coat. Serve immediately.

EDITOR’S NOTE: If you want, substitute pecan halves for walnuts.

HONEY GRILLED PORK TENDERLOIN Jason Keeton –Police Department

Two pork tenderloins ¼ cup soy sauce 5 cloves garlic, minced ½ tsp. ground ginger 2 Tbsp. brown sugar 3 Tbsp. honey 2 tsp. dark sesame oil

Cut lengthwise down center of each tenderloin (butterfly) to within ¼ inch of opposite side; press open. Mix all ingredients; pour over meat in Ziploc bag. Marinate several hours and grill. EDITOR’S NOTE: Butterflying a loin makes grilling easy. Pairs well with green beans and butternut squash ravioli.

BEEF BURGUNDY Lisa Rowell – Library

1-2 lbs. stewing beef 2 cans Campbell’s golden mushroom soup (not cream of mushroom) 1 tsp. salt ½ tsp. pepper 1 large onion, sliced ½ cup flour 16 oz. Burgundy wine

Thoroughly mix all ingredients except for meat.

Now add meat.

Cook uncovered in a slow oven (300) for 3 hours; or cook in a Crockpot. Served over egg noodles. 8 oz. bacon, chopped ¼ cup olive oil 6 cups chopped onions 4 Tbsp. unsalted butter ½ cup flour 2 tsp. kosher salt 1 tsp. ground black pepper ½ tsp. ground turmeric 12 cups chicken stock 6 cups potatoes, diced 10 cups corn kernels 2 cups half and half 8 oz. white cheddar cheese, shredded

Cook bacon in olive oil until crisp. Remove with a slotted spoon and add onions and butter to fat. Cook until onions are translucent and stir in flour, salt, pepper and turmeric. Cook for three minutes. Add chicken stock and potatoes. Bring to a boil and simmer for 15 minutes. Add corn, half-and-half and cheddar. Salt and pepper. Add bacon for garnish.

PINEAPPLE WALDORF SALAD Sara Hipp, Cindy Maddux – Library

1 can (20 oz.) unsweetened pineapple tidbits 6 cups chopped red apples (about 4 medium) 1½ cup chopped celery ½ cup golden raisins ¼ cup dry-roasted sunflower kernels ½ cup reduced-fat mayonnaise ½ cup plain fat-free yogurt ¼ cup sugar

Drain pineapple, reserving ½ cup juice. In a bowl, combine the pineapple, apples, celery, raisins and sunflower kernels. In another bowl, combine the mayonnaise, yogurt, sugar and reserved pineapple juice. Pour over fruit mixture and toss to coat. Refrigerate until serving. Yield: 13 servings.

SPICY PIMENTO CHEESE Carolyn Scott – Senior Center

2 cups cheddar cheese, shredded 2 cups Colby cheese, shredded 2 jars (4-oz.) diced pimentos, drained 1 tsp. hot sauce or to taste 16 oz. Hellman’s mayonnaise

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2 eggs ½ cup all-purpose flour ½ cup sugar ½ cup firmly packed brown sugar 1 cup butter, melted 1 6-oz. pkg. (1 cup) semi sweet morsels 1 cup chopped walnuts

TOLL HOUSE PIE

Tammy Taylor, Buck Taylor – Fire Department

1 9-in. unbaked pie shell

Bake for one hour; remove from oven. Best served warm.

EDITOR’S NOTE: Ice cream with caramel and chocolate syrup doesn’t hurt a thing. Chipped pecans instead of walnuts is another option.

Preheat oven to 325. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter, stir in chocolate chips and nuts. Pour into pie shell.

SWEET POTATO DUMPLINGS Janet Watkins – Library

1 pkg. sweet potato patties, cut into half moons 2 large or 4 small packs crescent rolls (16 total crescent rolls) 2 cups sugar 1½ stick margarine 1 Tbsp. cornstarch 1 Tbsp. vanilla Cinnamon-sugar mixture pan. Heat water, sugar, margarine and cornstarch in a saucepan until margarine melts and sugar dissolves.

Add vanilla and pour over dumplings. Bake at 350 for 40-45 minutes or until crescents are golden brown.

Remove from oven and sprinkle lightly with cinnamon-sugar mixture.

Makes 16.

CHEESE BREAD

Debbie Ellison, Lisa Rowell – Library

1 loaf French bread 1 Tbsp. butter, softened ½ tsp. Italian seasoning ½ cup mozzarella cheese, shredded ¼ cup Parmesan cheese

Preheat oven to 350. Slice bread lengthwise; place cut side up on a baking sheet. Spread on butter and sprinkle with seasoning. Top with cheeses. Bake for 20 minutes or until cheese is melted. Cut crosswise into ½-inch pieces.

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CAJUN SAUSAGE PASTA Casey Maddux, Cindy Maddux –Library

1 large onion, chopped 3 garlic cloves, minced 2 Tbsp. olive or canola oil 1 cup chicken broth 2 cups dry white wine (or additional chicken broth) 14-oz. can diced tomatoes 6-oz. can tomato paste 2 Tbsp. sugar 1 tsp. ground cumin ¼ tsp. cayenne pepper ¼ tsp. black pepper 1 lb. Italian sausage links, sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 5 cups hot cooked penne pasta

In a large sauce pan, sauté onion and garlic in oil until tender. Add broth and wine or additional broth. Bring to a boil; cook uncovered until liquid is reduced to 1 cup. Reduce heat.

Stir in tomatoes, tomato paste, sugar, cumin, salt, cayenne pepper and pepper. Cover and simmer for 10–15 minutes.

Meanwhile, in a nonstick skillet, cook sausage and peppers over medium heat until sausage is no longer pink and peppers are tender.

Stir in tomato mixture.

Serve over pasta.

POULET de NORMANDY

Melody Whitten – Assistant to the Mayor

16-oz. pkg herb stuffing mix 1 stick butter, softened 1½ -2 cups hot chicken broth ¼ cup onion, chopped ½ cup celery, chopped ½ cup mayonnaise Sage and poultry seasoning to taste 2½ cups chicken, chopped 2 eggs 1½ cups milk 1 can cream of mushroom soup 1 cup cheddar cheese, grated

Combine first three ingredients. Sauté onions and celery in butter. Add vegetables and mayonnaise to stuffing. Put ½ of stuffing mixture in a 9 x 13 pan. Spread chicken and put remaining mixture on top. Beat eggs and milk and pour over all.

Refrigerate overnight. Spread with soup two hours before cooking at 350 for 45 minutes. Cover with cheese and put back in oven until cheese melts.

THREE BEAN SALAD Mary Hughes, Lisa Rowell – Library

1 can green beans 1 can wax beans 1 can kidney beans 1 medium purple onion 1 green bell pepper Pimento

Drain and rinse the beans. Slice onions and peppers into rings. Put all ingredients into a large bowl.

Marinade

1 cup cider vinegar 1 cup sugar ½ cup vegetable oil 6-8 dashes Tabasco sauce 1 tsp. salt

Boil ingredients, then pour over the beans and vegetables. Refrigerate overnight before serving.

Editor’s note: “A Taste of Albertville” was popular and sold out. The Albertville Public Library, however, has a copy.