8 Layer Casserole

By Grace Verage

From Recipe.com

Just a tasty casserole. Not low fat ;).


– 3 cups dried noodles

– 1 lb ground beef

– 2 8oz can tomato sauce

– 1 tsp dried basil

– 1/2 tsp sugar

-1/2 tsp garlic powder

– 1/4 tsp salt

– 1/4 tsp black pepper

– 1 8oz carton sour cream

– 1 8oz package cream cheese, softened

– 1/2 cup milk

– 1 onion, chopped

– bag frozen (or use the fresh co-op spinach)

– shredded cheddar cheese

For directions, click here.


Jalapeno Bacon Cheeseburgers and Texas Cheese Fries with Jalapeno Ranch

By: Erica Strauss

Recently on a trip to Chili’s Bar and Grill I was flipping through the menu and found myself staring longingly at the Texas Cheese Fries. I had them only once or twice in my past, but they were so delicious that the memory stuck with me.  However, as the appetizer runs about twice my daily calories I skipped this choice and decided to figure out a way to make this treat at home.  Since just bacon and cheese covered potatoes didn’t sound like a balanced enough meal I threw in a burger- hey why not!  Heads up, the ranch dressing and the bacon both need to hang out for a couple hours so plan accordingly. Warning: this IS spicy, but can be controlled by how many pickled jalapenos you add. The cheese fries- well more like cheese boats- taste great even without the jalapenos on top. I’m a not a super wimp when it comes to spice, but even my face was red, mouth on fire, nose clearing, and starting to sweat- so get out your best spice quenching beverage and enjoy!


 Jalapeno Bacon Cheeseburgers

(Serves 4)

 – 1 lb ground beef

– salt

– pepper

– onion powder

– garlic powder

– 4 slices pepper jack cheese

– ½ lb bacon (cooked from before)

– pickled jalapenos

– mayo

– 4 buns

Combine ground beef with the salt, pepper, onion powder and garlic powder. I’m terrible about measuring. If you must have measurements use the same as the ranch dressing, but I think I may have use a little more.  Form into 4 patties. Salt and pepper the tops of the patties.  Cook burgers, top with pepper jack cheese to melt.  Assemble your cheeseburger with the bacon, jalapenos and mayo as desired.


Texas Cheese Fries

    (Serves 4-6)

Notes: Cook bacon ahead of time to give it time to cool/come to room temperature.

– 6 russet potatoes

– 1 cup shredded cheddar cheese

– ½ lb bacon (cook whole pack- use the other half for the burgers)

– optional: pickled jalapeno slices

Directions:  Stab potatoes several times with a fork.  Cook three potatoes at a time in the microwave for 9 minutes for each batch. This should cook the potatoes all the way through.  Allow potatoes to cool slightly to be able to handle.

Preheat oven to 450 degrees. Spray non-stick spray on a baking sheet. When cool, slice potato vertically (long way) and use a spoon to remove some of the center of each half of the potato- should look like a boat with thick walls. Basically you want enough of a dip in the potato to melt some cheese and drop some bacon in, but still keep as much of the potato as possible.  Once your boat is made, cut again but this time horizontally-across the middle of the boat.  Arrange potato quarters on the baking sheet.  Bake for 25 minutes.  Remove from oven and sprinkle on shredded cheese, bacon, and jalapenos if you choose. (We added jalapenos after cooking.) Return potatoes to the oven for 5 minutes to melt the cheese.

Serve with Jalapeno Ranch for dipping

Jalapeno Ranch Dressing/Dip

(Serves 4- double if you like a lot of dipping)

Notes: make 1+ hours ahead, I shot for 4 hours. I used light mayo, sour cream, and light buttermilk)

– ¼ c mayonnaise

– ¼ sour cream

– 2 tbsp juice from pickled jalapenos

– 1 tbsp buttermilk

– 1/8 tsp salt

– ¼ tsp onion powder

– 1/8 tsp garlic powder

– 1/8 tsp pepper

– 1-2 tbsp pickled jalapeno slices

Directions: Combine mayo, sour cream, and jalapeno juice in a bowl. Stir in buttermilk, add spices, and then stir in jalapenos. Cover and refrigerate 1+ hours.

Cajun Style Meat Loaf

By: Grace Verage

Inspired from: Hub Pages


– 4 tbsp unsalted butter

– 1 large onion, chopped

– 1 green bell pepper, chopped

– 3 stalks celery, chopped

– 1 tbsp minced garlic

– 1 tbsp Tabasco (or any hot sauce)

– 1 tbsp Worcestershire sauce

– 1/2 cup evaporated milk

– 1/2 cup catsup

– 1 lb Ground Beef

– 1 lb Ground Pork

– 2 eggs

– 1 cup bread crumbs


Seasoning Mix:

– 1 tsp salt

– 1 tsp cayenne pepper

– 1 tsp black pepper

– 1/2 tsp white pepper

– 1/2 tsp ground cumin

– 1/2 tsp ground nutmeg


For directions, click here.


By: Roseli Burfiend

What is it?  In my birth country of The Netherlands, potatoes abound and are eaten nearly every day.  One favorite, centuries-old dish they eat is quite simple–mashed potatoes mixed with any number of different vegetables and topped with sausage (commonly “Rookworst,” which is not available in the US).  The mashed potatoes can be combined with steamed and mashed carrots, onions, spinach, kale, and the list could go on.  The recipe below is the one I see most often and ate frequently as a child, that is “Boerenkole Stamppot” or Kale Stamppot.  It’s not gourmet, but it’s filling and easy to make for a large number.

Serves about 4 hearty appetites

Prep: 15 minutes
Cook: 35 minutes

Non Coop Ingredients: Kale (which can be substituted for spinach) and sausage (which can be substituted for meatballs)


4 – 5 lbs Russet Potatoes, peeled, quartered, and cut into 1-inch chunks (about 8 – 10 medium)
8 tablespoons (1 stick) Butter plus 1 tablespoon (separated)
1 1/2 cup milk, hot
Salt and pepper

4 Garlic Cloves, minced
2 Onions, minced
1 Bunch Kale, washed and chopped into ribbon-like strips (8 1/2 to 10 cups)
Sausage of your choosing (if the coop doesn’t have anything that seems appropriate, you can substitute meatballs made from the ground beef and/or ground pork)


1. Cover the potatoes by 1-inch of water in a large saucepan.  Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 20 to 25 minutes.

2. Meanwhile, in a large skillet or pot, heat 1 tbsp butter and saute the onion for 2 – 3 minutes. Add the garlic and saute for 30 seconds.  Add the kale and sausage; cover and cook, stirring often, about 20 minutes or until kale is tender and the sausage is hot.  Remove the sausage from the pot and set aside.

3. Drain the potatoes in a colander, tossing to remove any excess water.  Wipe the saucepan dry.  Add the potatoes back to the pot.  Add 1/2 of the kale mixture to the potatoes. Mash to a uniform consistency using  food mill or potato ricer (you can use a hand-held masher, but the kale may not mash entirely — if you are in this situation, you may want to blenderize/puree the kale before adding it in this step).

4. Using a flexible rubber spatula, fold in the 8tbsp melted butter until just incorporated  Fold in 1 1/4 cup of milk, adding the remaining 1/4 cup as needed to adjust consistency.

5. Stir in the remaining 1/2 of the kale mixture, season with salt and pepper to taste, and place the sausage on top.  Serve hot and with a mustard of your choosing.  (You can keep it warm in the oven until ready to serve, just put a lid on to keep it from drying out).

*** This recipe is adapted from various other recipes over time.  I don’t have a written recipe and usually make it “on the fly.”  I did use America’s Test Kitchen Cookbook for guidelines and wording on the mashed potato recipe when typing this up.  And in doing a google search, I did find various other recipes for the same Stamppot–this is also where I got one of my pictures picture.  See here.  This recipe may be simpler to do than mine and may be more “authentic.”  It’s just not how we did it growing up!  The other picture I got from this website.

Corinne’s Co-op Shepherd’s Pie

By: Corinne Johnson

FEEDS 8 with leftovers
2lbs ground beef, cooked
8 servings instant mashed potatoes (real would be better, but sometimes I’m lazy)
1 can of corn
1 can of peas (or any veg. of your choice – there’s lots to choose from at the co-op)
8 oz of shredded cheese (I use cheddar, but any kind would work)
Layer meat in bottom of a cake pan or large baking dish. Cover with mashed potatoes. Then, layer with veggies and top with cheese. Bake at 350 just long enough for the cheese to completely melt, but not burn. About 15-20 minutes. Enjoy.
Smaller families can halve the recipe OR make the same amount in two square pans. One for dinner tonight and a second to freeze for future use.