Home   |   Alfa Insurance   |   Alfa Health   |   Alfa Dental   |   Alfa Realty   |   County Federations    
ALFA Farmers
ABOUT US PUBLICATIONS AGRICULTURAL RESOURCES COMMODITIES PROGRAMS NEWS & EVENTS BENEFITS & MEMBERSHIP
-> Headlines
-> Video News
-> Country Kitchen
-> Photo Galleries
-> Events

Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
HOME
POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
VENA’S PINEAPPLE ORANGE SALAD

1 (20-ounce) can crushed pineapple, undrained
1 (6-ounce) package orange-flavored gelatin (Jell-O, can use sugar-free)
2 cups buttermilk
1 (8-ounce) carton frozen whipped topping (Cool Whip), thawed

In saucepan bring pineapple and juice to a boil. Remove from heat, add gelatin, stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into 11-inch by 7-inch x 2-inch dish. Refrigerate overnight. Cut into squares. Yields 12 servings.
— John Matthews
Creative Consultants





e-News Sign Up | Site Map | Weather | Contact us RSS logo RSS Feed Twitter logo Follow us Facebook logo Become a Fan
© Copyright 2003 - 2010 Alabama Farmers Federation.
All Rights Reserved.