Recipes from you, the Cooperative Living Community

The recipes found on this page are collected by the staff of the Cooperative Living magazine from you our readers. You may have already seen some of these in the pages of the latest issue, but there are many you have not and can only be found here on the Cooperative Living website. 

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CROCK-POT CHILI – Submitted by Yvonne Burnette of Sutherland

INGREDIENTS:

2 lbs. lean ground beef
1 large onion, chopped
4 garlic cloves, peeled & minced
1 stalk celery, chopped
24-oz. can pureed tomatoes|
15-oz. can dark kidney beans
15-oz. can light kidney beans
6-oz. can tomato paste
4-oz. can green chilies, drained
3 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons cumin
1 teaspoon salt
1 teaspoon oregano
2-3 bay leaves
1 tablespoon Worcestershire sauce

DIRECTIONS: Brown grown beef, draining as needed. Add onion, garlic and celery and cook two minutes. Combine with remaining ingredients in a crock pot, adding 3-4 cups water. Continue cooking until heated through. When serving, top with grated cheese and a side of crackers.

BUTTERNUT SQUASH & CARMELIZED ONION PIZZA – Submitted by Sheri Goding of Henrico

INGREDIENTS:

2 cups butternut squash, peeled and cubed
2 tablespoons curry powder, divided
1 tablespoon olive oil
1 large onion, sliced
1 clove garlic, minced
1 “thumb” fresh ginger, grated
1 small jalapeno or chili pepper, diced
2 tablespoon chicken broth
16-oz. prepared pizza dough
2 cups grated mozzarella cheese
1/2 cup crumbled blue cheese
1 handful cilantro, stemmed and chopped

DIRECTIONS: Toss squash with 1 T curry powder. Place on a baking sheet, sprinkle with olive oil and roast at 400 degrees until tender, about 30 minutes. Meanwhile, melt butter in a saucepan, add onion and cook about 20 minutes over low heat, stirring regularly, until carmelized. Add garlic, ginger, chili pepper and remaining curry powder. Cook one minute, then add broth to deglaze pan and cook until liquid reduces a bit. Flatten pizza dough into a large circle, then top with onion mixture and squash. Sprinkle both cheeses over and bake at 500 degrees for 5-10 minutes. Sprinkle with chopped cilantro before serving.

BROCCOLI PEANUT RAISIN SALAD – Submitted by Ruth Burkholder of Harrisonburg

INGREDIENTS:

3/4 cup mayonnaise
3 tablespoons sugar
3 tablespoons cider vinegar
1 large bunch of broccoli, chopped
½ red onion, minced
¾ cup raisins
½ cup chopped peanuts

DIRECTIONS: Mix first three ingredients, then pour over remaining ingredients and fold to combine. Chill before serving.

BUTTERSCOTCH CLUSTERS – Submitted by Joanne Hensley of McGaheysville

INGREDIENTS:

6-oz. package butterscotch morsels
½ cup peanut butter
3-oz. can chow mein noodles
½ cup chopped cashews

DIRECTIONS: Place morsels in a ceramic bowl and microwave for 30 seconds, stirring to help melt. Add remaining ingredients and drop by spoonfuls onto wax paper. Chill until set, then store in airtight container.


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