Some recipes from the Wal Mart cookbook | Taste of Home Community  
Show Subscription Form




Some recipes from the Wal Mart cookbook

Last post Jan 20, 2008 8:10 PM by dale_jr . 13 replies.


Forum Jump:
Page 1 of 1 (14 items)
  • Some recipes from the Wal Mart cookbook
    Since I can't find the cookbook at my local Wal Mart, I did some research & found these on the internet.  Hope you enjoy.
     
    Wal-Mart's Family Cookbook 2008 contains recipes from four South Mississippians. Three recipes from Wal-Mart associates in other parts of the state are included, below, to further enhance your recipe collection.
     
    Or pick up a copy of the book at your favorite Wal-Mart store.
     
    POTATO-TOPPED CASSEROLE
    1-1/2 pounds ground beef
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 can (10-3/4 ounces) cream of chicken soup
    1 can (10-3/4 ounces) cream of mushroom soup
    1 package (32 ounces) frozen Tater Tots
    2 cups shredded cheddar cheese
     
    Preheat oven to 350 degrees. In large skillet cook beef, half at a time, until brown. Drain fat.
     
    Spread meat in 2-quart rectangular baking dish. Sprinkle with salt and pepper. In medium bowl combine chicken soup and mushroom soup. Pour over meat. Arrange potatoes on top.
     
    Bake, uncovered, for 15 minutes. Sprinkle cheese over potatoes. Bake for 10 to 15 minutes more or until heated through. Serves 8.
     
    POTATO CHEESE BALLS
    1 pound red potatoes
    4 green onions, finely chopped
    1/2 cup shredded sharp cheddar cheese
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/4 cup cooked bacon pieces (optional)
    2 to 3 cups vegetable oil
    3/4 cup yellow cornmeal
    1/3 cup fine dry bread crumbs
    2/3 cup evaporated milk
     
    Line baking sheet with waxed paper. Set aside. In large saucepan combine potatoes and enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until tender. Drain. In large bowl cover potatoes with cold water. Let stand for 5 minutes. Peel potatoes.
     
    In large bowl mash potatoes. Stir in green onions, cheese, salt and pepper. Stir in bacon pieces, if desired.
     
    In deep fryer or heavy 2-quart saucepan, heat 2 inches of oil to 375 degrees. Meanwhile, in shallow dish combine cornmeal and bread crumbs. Place milk in another shallow dish.
     
    Shape potato mixture into 1-inch balls. Roll potato balls, 1 at a time, in milk. Coat with crumb mixture. Roll again in milk and coat again with crumb mixture. Place on prepared baking sheet.
     
    Fry potato balls, 3 or 4 at a time, in hot oil about 2 minutes or until golden. Drain on paper towels. Serve warm. Makes 36 potato balls.
     
     
    PECAN SPICE CAKE
    Non-stick cooking spray with flour
    4 eggs, slightly beaten
    1 package (2-layer size) yellow cake mix
    1 cup sour cream
    2/3 cup vegetable oil
    1/3 cup water
    2/3 cup chopped pecans
    1/2 cup packed brown sugar
    1 teaspoon ground cinnamon
    1 cup sifted powdered sugar
    1 tablespoon vanilla extract
    1-1/2 to 2-1/2 teaspoons milk
     
    Preheat oven to 350 degrees. Coat a 13-inch by 9-inch by 2-inch baking pan with non-stick cooking spray. Set aside.
     
    In large bowl combine eggs, cake mix, sour cream, oil and water. Mix well. Spread half of the batter in prepared pan.
     
    In small bowl combine pecans, brown sugar and cinnamon. Sprinkle half of the pecan mixture over batter in pan. Top with remaining batter. Sprinkle with remaining pecan mixture. Use knife or narrow metal spatula to swirl nut mixture into batter. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
     
    Meanwhile in small bowl combine powdered sugar and vanilla. Gradually stir in enough milk to make desired consistency. Drizzle over hot cake. Cool completely. Makes 16 servings.
     
    False
  • Re: Some recipes from the Wal Mart cookbook

    Wal-Mart cookbook features Clairton woman's recipe

    A meatless pasta dish by Sherri Dadey, a Wal-Mart employee from Clairton, is featured in the "2008 Family Cookbook: Our Very Best Recipes" by Wal-Mart. The cookbook -- in its seventh year -- is a compilation of prize-winning tested recipes from Wal-Mart associates. The spiral-bound books -- published by regions in the country -- are $4.96 at Wal-Mart locations.

     

    Tomato-Basil Pasta

     1 medium onion, chopped
     1 teaspoon minced fresh garlic
     2 tablespoons olive oil
     1 can (28 ounces) diced tomatoes
     1 can (8 ounces) tomato sauce
     1 to 2 teaspoons dried basil leaves, to taste
     1/2 teaspoon dried oregano leaves
     1/4 teaspoon salt
     8 ounces dried linguine or spaghetti

    In a large skillet, cook the onion and garlic in the hot oil over medium heat until the onion is tender. Stir in the undrained tomatoes, tomato sauce, basil, oregano and salt. Bring to boiling, then reduce the heat. Simmer, uncovered, for 15 to 20 minutes or to the desired consistency, stirring occasionally.

    Meanwhile, cook the pasta according to package directions. Drain. Serve the tomato sauce over the pasta.

    Makes 4 servings.

    False
  • Re: Some recipes from the Wal Mart cookbook

    Navasota resident Letha Core will be featured in the new Wal-Mart Family Cookbook for her recipe Crawfish Spoon Bread.


    Wal-Mart invited 1.3 million associates nationwide to share favorite recipes. The winning recipes are published in five regional editions of the cookbook; each edition features 100 recipes.

    The 96-page full-color cookbook is available for $4.96 at all Wal-Marts.

    Crawfish Spoon Bread

    This spoonbread needs only a green or fruit salad to make a complete meal.

    1 package (6.5 ounces) corn bread and muffin mix
    1 teaspoon baking soda
    2 eggs, slightly beaten
    1/2 cup Enova Oil
    1 medium onion, chopped
    1 can (14 3/4 ounces) Del Monte Cream Style Golden Sweet Corn
    1 cup shredded Cheddar cheese
    3/4 to 1 pound fully cooked crawfish tails
    2 or 3 jalapeno peppers, sliced

    Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13-by-9-by-2-inch baking pan.

    In medium bowl combine cornbread mix and baking soda. Stir in eggs, oil, onion, corn and cheese just until combined. Stir in crawfish and peppers. Spoon into prepared pan.

    Bake for 35 to 40 minutes or until top is golden brown.

    Makes 8 servings.

    False
  • Re: Some recipes from the Wal Mart cookbook

      Donna L. Perkins, a Ballston Spa resident who works at Wal-Mart, had her recipe for Zesty Beef Spread chosen for inclusion in the 2008 “Wal-Mart Family Cookbook.”

    The retail giant’s 1.3 million U.S. employees, called associates, were invited to submit favorite recipes for consideration for the cookbook. The book showcases 68 recipes for appetizers, entrees, side dishes, desserts and recipes featuring brands sold at Wal-Mart. The full-color book, priced at $4.96, is available at all Wal-Mart stores.


    Donna L. Perkins’ Zesty Beef Spread

    Makes 18 (2-tablespoon) servings
    8 oz package cream cheese, softened
    1/2 cup grated Parmesan cheese
    1/3 cup pimiento-stuffed olives, chopped
    2 tablespoons prepared horseradish
    1 teaspoon green onion or fresh chives, sliced
    2 (2.5 oz) packages sliced smoked beef, chopped
    Crackers, for serving
    Whole pimiento-stuffed olives, for garnish
    In a medium bowl stir together cream cheese, Parmesan, chopped olives, horseradish and green onion. Stir in 1 cup of chopped beef. Cover and chill until mixture is firm.

    Shape into two 6-inch logs. Rolls logs in remaining chopped beef. Wrap in plastic wrap. Chill at least 1 hour. Serve with crackers and olive garnish.

    False
  • Re: Some recipes from the Wal Mart cookbook

    Wayne Barnes' Chicken and Crab Enchiladas aren't just good.

    "It's so good it'll make your tongue suck the back of your neck," said Barnes, a Prattville Wal-Mart associate whose dish was selected for the 2008 "Wal-Mart Family Cookbook."

    Now, that's good.

    With Wal-Mart for a total of seven years, Barnes said this was the first time he'd entered a recipe in a competition open to all of the store's 1.3 million associates nationwide.

    It was quite a surprise to find out that his entrée had been chosen out of thousands of entries. Now, his signature dish appears in this year's cookbook along with almost 70 other winning recipes for entrees, appetizers, soups, sides and desserts.

    Every entry was tested -- and tasted -- by a professional panel of judges. And the winning ones are published in one of five regional editions of the cookbook, with each reflecting the region's flavors and family favorites.

    Barnes, who works in the produce department, discovered the joys of cooking when he was 8.

    "I cook all the time. ... I do it all, grilling, seafood, Italian," he said.

    He got his enchilada recipe from cousins in Minori, Italy, and enjoys making it often.

    Barnes usually completes the meal by adding a salad and guacamole.

    Here's his winning recipe:

    Chicken and Crab Enchiladas

    No-stick cooking spray
    2 cups shredded, cooked chicken
    12 ounces cooked crabmeat (or imitation crabmeat chunks), broken up
    151/4-ounce can whole kernel corn, drained
    15-ounce can black beans, rinsed and drained
    4-ounce can diced green chile peppers, drained
    2 tablespoons lemon juice
    1/4 teaspoon each garlic salt and onion salt
    2 16-ounce jars taco sauce or 31/4 cups salsa
    2 cups shredded Monterey Jack cheese
    12 7- to 8-inch tortillas
    1/3 cup each chopped pitted ripe olives and chopped tomatoes

    Preheat oven to 350 degrees. Lightly coat 3-quart rectangular baking dish with no-stick cooking spray. Set aside.

    In large bowl, combine chicken, crabmeat, corn, black beans, chile peppers, lemon juice, garlic salt and onion salt. Stir in 1 cup of the taco sauce and 1 cup of the cheese. Spread 1/2 cup of the remaining taco sauce in prepared dish. Spoon about 1/2 cup of the chicken mixture on each tortilla. Roll up. Place, seam-side down, on taco sauce in dish. Pour remaining taco sauce on top. Tightly cover with foil. Bake for 30 minutes. Uncover. Sprinkle with remaining cheese. Bake about 10 minutes more or until cheese melts. Sprinkle with olives and tomatoes.

    False
  • Re: Some recipes from the Wal Mart cookbook
    -- One minute you're personnel manager of a Wal-Mart in Lucedale, the next minute you're a celebrity. And not just a local celebrity, mind you, but one of just 68 people - including three of her South Mississippi colleagues - chosen from among Wal-Mart associates everywhere to have your recipe included in the company's annual Family Cookbook.
     

    That's where Mary Griffin, with her Pumpkin Spice Cake, has found herself. On a busy post-holiday Monday morning, Griffin fielded a few kitchen questions in the midst of setting up an orientation for new employees.

    The cake recipe (below), she said, is one she "found in an old cookbook and just ad-libbed a little," replacing regular flour with cake flour, "which makes it lighter."

    "My husband (Russell Griffin, who's retired) likes it any time of the year, but I think of it more for the holidays, with the pumpkin," said Griffin, who added that the absence of frosting makes it "easy to tote around. You know, men like to cut a piece and carry it off, and it's easier without frosting."

    Griffin's store colleague, Gloria McLeod, scored a spot in the book with her Pineapple Cream Cheese Salad, a recipe that harkens back to '50s or '60s molded creations. A "dear friend" gave McLeod this recipe, and she says she treasures the handwritten original. Its combination of juicy fruit, creamy cheese and the crunch of pecans compounds its appeal.

    A couple of women from Vancleave, one an associate at the D'Iberville Wal-Mart, the other at the store in Ocean Springs, also made the cookbook cut.

    Missey Santa Cruz created her Crab Dip recipe to resemble an appetizer she and her husband have enjoyed at a restaurant. They serve it at dinner parties.

    When she transplanted to South Mississippi from Lafayette, La., Gloria J. Brown brought along an old family recipe for what she now refers to as Glo's Cajun Gumbo. She says its spiciness makes it great cold-weather fare.

    To get a copy of the cookbook, look for a display at your favorite Wal-Mart or ask an associate there.

    PUMPKIN SPICE CAKE

    Nonstick cooking spray with flour
    3 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon each ground cinnamon and nutmeg
    1/2 teaspoon each ground allspice, cloves and salt
    3 eggs, slightly beaten
    2-1/4 cups granulated sugar
    1 can (15 ounces) pumpkin
    1 cup solid vegetable shortening
    1 teaspoon vanilla extract
    Confectioner's sugar (optional)

    Preheat oven to 350 degrees. Generously coat 10-inch fluted tube pan with non-stick cooking spray. Set aside. In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.

    In large mixing bowl, beat eggs, granulated sugar, pumpkin, shortening and vanilla with an electric mixer on medium speed until combined. Gradually add flour mixture, beating until just combined. Spread batter in prepared pan.

    Bake for 70 to 75 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool completely.

    Before serving, sprinkle with confectioner's sugar, if desired. Makes 12 servings. MARY GRIFFIN

    — RECIPE FROM MARY GRIFFIN

    PINEAPPLE CREAM CHEESE SALAD

    1/2 cup sugar
    2 envelopes unflavored gelatin
    1 cup water
    1 can (20 ounces) crushed pineapple, juice pack
    1 package (8 ounces) cream cheese, softened and cut up
    1 cup whipping cream
    3/4 cup chopped pecans
    3 to 5 drops yellow food coloring (optional)
    Lettuce leaves (optional)

    In large saucepan, combine sugar and gelatin. Stir in water. Cook and stir over medium heat until mixture comes to boil. Remove from heat. Stir in undrained pineapple. Add cream cheese, stirring until melted. Stir in whipping cream, pecans and, if desired, food coloring.

    Pour into 7- to 8-cup gelatin mold or 2-quart rectangular baking dish. Cover and chill about 3 hours or until firm. To serve, unmold onto lettuce-lined plate or cut into squares. Serves 12.

    - RECIPE FROM GLORIA MCLEOD

    CRAB DIP

    1/2 cup sliced green onions (scallions)
    1/4 teaspoon garlic powder
    1/4 teaspoon ground black pepper
    1/8 teaspoon salt
    1/4 cup butter
    1 package (8 ounces) cream cheese, softened and cut up
    2 tablespoons lemon juice
    2 tablespoons mayonnaise
    1 teaspoon Worcestershire sauce
    12 ounces cooked crab meat, imitation crab chunks broken up or 2 cans (6 ounces each) of drained crab meat
    1 to 2 tablespoons sour cream (optional)
    Breadsticks or assorted crackers

    In a large skillet, cook green onions, garlic powder, pepper and salt in hot butter until onion is tender. Remove from heat. Gradually stir in cream cheese, lemon juice, mayonnaise and Worcestershire sauce until smooth.

    Fold in crab meat. Stir in sour cream, if desired. Cook and stir over low heat until warm, if necessary. Serve warm with breadsticks or crackers. Makes 20 servings, 2 tablespoons each.

    - RECIPE FROM MISSEY SANTA CRUZ

    GLO'S CAJUN GUMBO

    2 pounds fresh or frozen medium shrimp, peeled and deveined
    3/4 teaspoon each of white, cayenne and black pepper
    4-1/2 cups sliced okra (about 1-1/4 pounds)
    3 tablespoons vegetable oil
    1-1/2 cups chopped onion
    6 cups homemade seafood stock or reduced-sodium chicken broth
    3 cans (14-1/2 ounces each) diced tomatoes
    1/4 cup butter
    1/2 teaspoon each onion powder and dried thyme leaves
    1 teaspoon minced garlic
    1 pound fully cooked smoked sausage, chopped
    2 cups long grain white rice, uncooked


     

    Thaw shrimp, if frozen. In small bowl combine peppers. Set aside.

    In a 6- to 8-quart Dutch oven cook okra in hot oil over medium heat for 3 minutes, stirring occasionally. Stir in pepper mixture. Cook about 10 minutes, stirring occasionally. Stir in onion. Cook about 5 minutes or until vegetables are tender, stirring frequently.

    Stir in stock and undrained tomatoes. Cook over medium heat for 10 minutes, stirring frequently and scraping up any bits from the pan. Stir in butter, onion powder, thyme, garlic and 1 teaspoon salt. Cook over medium heat until butter melts.

    Stir in sausage. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Stir in shrimp. Bring to boiling; reduce heat. Simmer, uncovered for 1 to 3 minutes or until shrimp is opaque. Remove from heat. Skim off fat, if necessary.

    Meanwhile, prepare rice according to package directions. Serve hot gumbo over rice. Sprinkle with sliced green onions, if desired. Makes 12 to 14 servings.

    - RECIPE FROM GLORIA J. BROWN

    False
  • Re: Some recipes from the Wal Mart cookbook

    ELSMORE — Diana Covey said her Christmas shopping list was made shorter last year when she received notification that a recipe for a cranberry salad that she had entered in the Wal-Mart Family Cookbook contest had been chosen for publication.

     

    Covey’s recipe came from her former sister-in-law Elaine Lucas. She said she put her own twist on the recipe by converting it to a low-sugar salad for her husband who is a diabetic.

     

    “My mother-in-law, the late Betty Covey, always asked me to make the cranberry salad for Thanksgiving and Christmas dinners. I included this information with my recipe and I think that influenced the judges’ decision, although, each recipe was prepared before being included in the cookbook,” she said.

     

    Covey’s prize-winning recipe follows.

     


    Cranberry Salad

    2 cups cranberries
    1 cup cold water
    20 packages artificial sweetener
    1 cup boiling water
    1 package (8-serving size) JELL-O sugar-free cherry flavor gelatin
    1 can (8 ounces) crushed pineapple
    1 cup chopped celery
    1/2 cup chopped pecans

     


    Place cranberries in food processor, cover and coarsely chop. Add cold water and sweetener to cranberries. Cover and process until cranberries are finely chopped. Set aside.
    In medium bowl combine boiling water and gelatin. Stir until gelatin is dissolved. Stir in cranberry mixture, undrained pineapple, celery and pecans.
    Transfer to 2-quart square baking dish. Cover and chill at least 2 hours or until set.
    Serves 9 to 12.

    False
  • Re: Some recipes from the Wal Mart cookbook

    SILVER SPRINGS--Although she's only been employed by Wal-Mart for six months, Jacquie Jones entered the company's nationwide recipe contest, which is specifically for Wal-Mart associates, and won.

     

    The Silver Springs woman entered her mother's recipe, Chile n' Cheese Spirals, and it was chosen from thousands of entries as the contest winner.

     

    Jones said she makes the finger food for summer barbecues and it was one of her mother's favorite recipes.

     

    "It's really simple and a great thing to dip with salsa," she said.

     

    Her recipe is featured in the new 2008 Wal-Mart Family Cookbook.

     

    According to Wal-Mart officials, for the past seven years Wal-Mart has been inviting its 1.3 million associates nationwide to take part in the recipe contest and as a result of the clever and unique recipes entered, the collection becomes a cookbook, which includes recipes for appetizers, soups, main dishes and desserts.

     

    Jones' recipe was judged by a panel of professionals.

     


    The winning recipe includes the following:

     

    "Chile n' Cheese Spirals"

     

    1 cup Kraft Shredded Cheddar Cheese
    4 oz. Philadelphia Cream Cheese (1/2 of 8-oz. pkg), softened
    1 can (4 oz) dice green chile pepper, drained
    ¼ cup sliced green onions
    1 can (2 oz.) chopped, pitted ripe olives, drained pitted ripe olives, drained
    4 (8-inch) flour tortillas
    1 jar (16 oz) salsa

     

    In medium bowl stir together Cheddar cheese, cream cheese, chile peppers, green onions and olives. Spread about ½ cup of the cream cheese mixture over each tortilla. Roll up tortillas; wrap in plastic wrap. Chill for 1-4 hours.

     

    Before serving, cut off ends of rolls and discard. Cut rolls crosswise into 1-inch slices. Serve with salsa.

     

    False
  • Re: Some recipes from the Wal Mart cookbook

     Thank you so much for posting these, Connie! My Walmart has never heard of the cookbooks!

    :(

    Ellen 

    False
  • Re: Some recipes from the Wal Mart cookbook

    What a great thread! Thank you for sharing these. I love those cookbooks but never thought to buy extras to trade when I bought mine. I wish I had!

    I reviewed an appetizer cheese thing from that cookbook awhile back. Can I add it to your thread?

    Thaks so much!

    Star

    False
  • Re: Some recipes from the Wal Mart cookbook

    Star,

     

    Yes, please add anything you have.  Everyone feel free to add.

     

    Connie

     

     

    False
  • Re: Some recipes from the Wal Mart cookbook

    Connie, thanks for posting these!  Lots of variety here, and we will enjoy trying the recipes!

    False
  • Re: Some recipes from the Wal Mart cookbook

    Wow Connie, you hit the jackpot!  Thanks for sharing these.

     

    Pat

    False
  • Re: Some recipes from the Wal Mart cookbook

    my wal-mart dos not have it.I asked and I don't know if they ever did.The clerk didn't sem to know.Cindy

    False