Items of Interest


Each month, Tri-County EMC members submit recipes for our monthly Current Lines Recipe Contest. The member to submit the winning recipe receives a $20 bill credit.The winning recipes are featured below. To submit a recipe for the contest, please email Kim Broun.

June 2018 Recipe

Kale and Blueberry Salad
Courtesy of Georgia Grown

Decorative ImageDressing Ingredients:

  • 1 teaspoon honey
  • 1/2 to 1 teaspoon Dijon mustard
  • 5 tablespoons pink grapefruit juice
  • Zest from 1 grapefruit
  • 3 tablespoons cooking, salad or olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper

Salad Ingredients:

  • 6 cups Raw Kale
  • 2 cups Blueberries
  • 2 ounces Feta Cheese

Make salad dressing by whisking together honey, Dijon mustard, grapefruit juice and grapefruit zest. Whisk in oil. Season to taste with salt and pepper. In a large bowl, mix together kale, blueberries and feta cheese. Drizzle with salad dressing. Portion into 1-cup servings and refrigerate until ready to serve. Serves 8. 


2017 Recipes

Balsamic Pot Roast
Submitted by Laura Jones of Putnam County

Decorative ImageIngredients:

  • 3 lbs. beef chuck roast, boneless 
  • Garlic salt & pepper seasoning
  • 2 tbsps. olive oil
  • 1 yellow onion, sliced
  • 2 sprigs of fresh rosemary
  • 2 bay leaves
  • 2 fresh sage leaves (or a sprinkle of powdered sage)
  • 2 cloves garlic, chopped
  • 1 cup red wine
  • 1/3 cup balsamic vinegar
  • 1 (14.5oz) can beef broth 
  • Baby carrots, about a bag
  • 2 medium potatoes, cut into bite-sized pieces

Season the roast with garlic salt and pepper. Sear the meet in a hot skillet with the olive oil. Put the seared meat in your slow cooker and top it with sliced onion, garlic, herbs and balsamic vinegar. Refrigerate overnight. In the morning, add the wine and beef broth. Cook on low for 6 hours. Add the carrots and potatoes. Cook on low for another 3-4 hours or until potatoes and carrots are tender. 


Decorative ImagePeach Sauce for Pork Loin or Ham
Submitted by Becky Larman of Putnam County

• 2 cups sliced peaches, fresh or canned
• 1/2 cup raisins
• 1/4 cup of cream sherry or white wine
• 1/2 cup sugar
• 1 1/2 tsp. corn starch (dissolved in sherry or wine)
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves

Mix the cornstarch in the sherry or wine in a separate bowl. Pour the mixture into a saucepan over medium heat. Stir in sugar. Add peaches, raisins, cinnamon and ground cloves. The peaches will easily mash as they warm. Stir gently over medium heat until warm. Serve warm or cool over a pork loin or ham.

Southern Pimento Cheese
Courtesy of Georgia Grown

Decorative ImageIngredients:
•2 cups freshly grated sharp cheddar
• 1/2 cup pimentos, drained
• 1/2 cup mayonnaise
• Dash of cayenne pepper, to taste
• 1 teaspoon Worcestershire sauce
• Dash of hot sauce, to taste

In a large bowl, stir together cheddar cheese, pimentos, mayonnaise, cayenne pepper, Worcestershire sauce and hot sauce. Cover and refrigerate mixture for 2 hours. Note: This can be used as a spread on sandwiches, as a topping for hamburgers or as an appetizer served with crackers. Yields about 3 cups. Visit Georgia Grown’s website,, for information on farms and producers across our state.

Mini Breakfast Quiches
Submitted by Fannie Batchelor of Baldwin County

Decorative ImageIngredients:

  • 12 ounces of bulk sausage
  • 8 eggs
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste
  • ¼ teaspoon marjoram
  • ¼ teaspoon parsley
  • ¼ teaspoon oregano
  • 1 green onion, chopped fine

Brown the sausage and drain off  the fat. In a separate bowl, beat the eggs, salt and pepper. Add spices, cheese, sausage and onion to the eggs. Mix well. Divide into muffin cups in a non-stick 12-muffin pan. Bake at 350 degrees for 23 minutes.
Serve warm.  Note: These can be frozen and heated to serve at a later date.


2016 Recipes

Decorative ImageBaked Oatmeal
Submitted by Mary Beth Cook
• 1/2 cup melted butter
• 1/4 cup brown sugar
• 1 egg, beaten
• 1 cup milk
• 3 cups quick oatmeal
• 1/2 tsp. baking powder
• 1/2 cup raisins
• 1/2 cup chopped nuts
• 1 cup chopped apple or Craisins

Mix the egg with the milk and add it to the remaining ingredients. Spread into a well-greased 8 inch square pan. Sprinkle cinnamon
over the top. Bake at 350 degrees for 30 minutes. Serve hot with warm milk, brown sugar, butter or maple syrup.


Decorative ImageCrockpot Honey Garlic Chicken
Submitted by: Nikki Darley of Jones County

•4-6 chicken breasts
• 1 cup packed brown sugar
• 2/3 cup vinegar
• 1/4 cup lemon-lime soda
• 2-3 Tbsp. minced garlic
• 2 Tbsp. soy sauce
• 1 tsp. fresh ground pepper
• 2 Tbsp. corn starch
• 2 Tbsp. water

Spray the slow cooker with non-stick cooking spray. Place the chicken inside the slow cooker. Mix together the brown sugar, vinegar, soda, garlic, soy sauce and pepper together. Pour over the chicken. Cook on low in a crockpot for 6-8 hours. Then, remove the chicken pieces from the slow cooker and pour the remaining sauce in a saucepan. Place the saucepan over high heat. Mix together the cornstarch and water and pour it in the saucepan. Mix well. Let the sauce come to a boil and boil for 2-3 minutes or until the sauce starts to thicken and turns into a glaze. Remove from the heat and let it sit for a minute or two to continue to thicken. Return the chicken to the glaze. Serving Suggestion: Serve over rice.


Decorative ImageAunt Sandy's Angel Puff Egg Casserole
Submitted by: Krista Shook of Putnam County
• 1/2 lb. shredded cheddar cheese *
• 1/2 lb. Monterey Jack cheese *
• 12 eggs
• 1 pint Cottage Cheese *
• 1/2 cup All Purpose Flour
• 1/2 tsp. salt (eliminate if using bacon or ham)
• 1 tsp. baking soda
• 1/4 cup melted butter
• Cooked bacon or ham (optional) *

In a large mixing bowl, beat the eggs until they are fluffy. Then, stir in all other ingredients until mixed. Pour the mixture into a 9x12 inch baking pan and bake aat 350 degrees for 40 minutes, or until golden brown and a butter knife inserted in the center comes out clean. Serve warm. 
*Note: This is a very rich dish, even when all cheeses are 2% milk fat and the ham is 2 6oz. packs of low-salt, low-fat lunch meat.


Decorative ImageStir Fry Cabbage
Submitted by: Karen Powers of Jones County

• 1/2 lbs. diced bacon, cooked
• 1/2 head chopped cabbage
• 1/2 tsp. canola oil
• 1/2 Tbsp. low-sodium soy sauce
• 1/2 tsp. sesame oil

Stir-fry cabbage in canola oil over medium-high heat until crisp, but wilted. Add bacon, soy sauce, and sesame oil to wok or pan. Stir-fry until done. Add additional soy sauce if needed and toss to coat. With two wooden spoons or spatulas, continue cooking and tossing until cabbage is crisp-tender. Serve as a hot side dish. Makes two servings.​


Decorative ImageLemon Peach Salad
Submitted by: Fannie Batchelor of Baldwin County

• 1 (3oz.) box of lemon Jello
• 1 (16oz.) can peaches, cut into small pieces
• 1 cups CoolWhip
• 1 (12 oz.) carton of small curd cottage cheese
• 1/2 cup of finely chopped pecans (optional)

Drain the juice from peaches and heat the juice to boiling. In a large bowl, add the juice to the Jello and stir until the Jello is dissolved. Cool until it is slightly congealed. Add the cottage cheese and peaches. Fold in CoolWhip. Grease a salad mold lightly with mayonnaise and then pour mixture in. Refrigerate for two to three hours before serving.


Decorative ImageReuben Crescent Bake
Submitted by: Jack Pollard of Putnam County
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese
• 1-1/4 pounds sliced deli corned beef
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13 in. x 9 in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing. Spread the mixture over the beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13 in. x 9 in. rectangle, sealing the seams and perforations. Place the dough over the cheese. Brush the dough with egg white and sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.


Decorative ImageChicken and Wild Rice Casserole
Submitted by: Laura Smith of Baldwin County

1 (6.2 oz.) package of fast-cooking long-grain and wild rice mix
3 cups of chopped, cooked chicken
2/3 cup of Italian dressing
1 (8oz.) container of sour cream

Cook the rice in a large saucepan according to the package directions. After it is cooked, stir in the chicken, dressing and sour cream. Mix together. Spoon the mixture into a lightly-greased 2-qt. baking dish. Bake at 325 degrees for 30 minutes. 

Note: Rotisserie chicken works great for this recipe!

Mom's Famous Cheesecake
Submitted by: Diane Simmons of Putnam CountyDecorative Image

Crust Ingredients:
• 1 box of yellow cake mix
(remove 1 cup for later use)
• 2 tablespoons vegetable oil
• 1 large egg

Topping Ingredients:
• Dash of cinnamon
• 1 jar or can of cherry pie filling

Filling Ingredients:
• 2 (8oz.) pkgs. cream cheese
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 2 large eggs
• 1/2 cup milk

Mix the crust ingredients together and spread it into the bottom of a 9x13 inch pan. For the filling, beat the cream cheese until smooth. Add all other ingredients, omitting the milk, and beat until smooth. Then add 1 cup of the dry cake mix and milk, and beat until smooth. Pour the filling over the crust, and bake at 350°F for 40 minutes. Turn the pan during the last 5 minutes of baking. Remove the pan from the oven, sprinkle cinnamon on top and let the cake cool. When it is completely cool, spread the cherry pie filling on top, and enjoy!


Decorative ImageAsian Salmon
Submitted by: Karen Powers of Jones County

• 1/4 c. teriyaki sauce
• 1/4 c. pure maple syrup
• 1 T. sesame oil
• 2 salmon fillets, skin on
• 2 T. olive oil

Whisk together teriyaki sauce, maple syrup, and sesame oil until well-combined in a large container with lid. Add the salmon filets and toss with marinade to completely cover. Marinate the salmon in the container in the refrigerator for 30 minutes. Heat a medium-large flat griddle with oil over medium heat for 3 minutes or until griddle is hot. Place the salmon, skin side down, on the hot griddle. Cook about 5 minutes and then turn filets over with a slotted spatula. Continue to cook 5 minutes longer or until fish flakes easily with a fork. Makes 2 servings.


Decorative ImageChampionship Crock Pot Chili
Submitted by: Fannie Batchelor of Baldwin County

• 3 ½ - 4 lbs ground beef
• 14 ½ oz. can beef broth
• 3 Tablespoons onion, finely chopped
• 1 teaspoon garlic powder
• 3 teaspoons instant beef bouillon granules, divided
• 8 oz. can tomato sauce
• 2 Tablespoons paprika
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 4 Tablespoons chili powder
• 1 Tablespoon cumin
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon sugar
• ¼ teaspoon garlic salt
• ¼ teaspoon instant chicken bouillon granules
• 1 Tablespoon lime juice

Cook beef in large skillet over medium heat, stirring to crumble until beef is browned. Drain the beef. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons of beef bouillon, garlic powder, cayenne pepper and black pepper in the slow cooker. Cover and cook for  even hours on low or three hours on high. Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover and cook for one hour on low.

Decorative ImageAmbrosia Cake
Submitted by: Judy Lawrence of Baldwin County

Cake Ingredients
2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup finely shredded,
unsweetened coconut
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 cup fresh orange juice (4 to 5 oranges)
• 1 tablespoon finely grated orange rind

Orange Glaze Ingredients

  • 2 cups powdered sugar
  • 1/4 cup fresh orange juice from 1 orange

Preheat oven to 350 degrees. Grease and flour a bundt pan. Combine the flour, sugar, coconut, baking powder, baking soda and salt. In a separate bowl, combine coconut milk, oil, eggs, vanilla, orange juice and rind. Pour into dry ingredients and mix until smooth. Pour the mixture into the prepared bundt pan. Bake 35 to 40 minutes, until a toothpick inserted in center comes out clean. Let cake cool completely before removing from pan. To prepare glaze, whisk together powdered sugar and orange juice. If there are little lumps, let glaze sit 30 minutes until they dissolve. Pour glaze over cake.