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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.
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.
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 mix1 teaspoon baking soda2 eggs, slightly beaten1/2 cup Enova Oil1 medium onion, chopped1 can (14 3/4 ounces) Del Monte Cream Style Golden Sweet Corn1 cup shredded Cheddar cheese3/4 to 1 pound fully cooked crawfish tails2 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.
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) servings8 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.
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 spray2 cups shredded, cooked chicken12 ounces cooked crabmeat (or imitation crabmeat chunks), broken up151/4-ounce can whole kernel corn, drained15-ounce can black beans, rinsed and drained4-ounce can diced green chile peppers, drained2 tablespoons lemon juice1/4 teaspoon each garlic salt and onion salt2 16-ounce jars taco sauce or 31/4 cups salsa2 cups shredded Monterey Jack cheese12 7- to 8-inch tortillas1/3 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.
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 flour3 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon each ground cinnamon and nutmeg1/2 teaspoon each ground allspice, cloves and salt3 eggs, slightly beaten2-1/4 cups granulated sugar1 can (15 ounces) pumpkin1 cup solid vegetable shortening1 teaspoon vanilla extractConfectioner'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 sugar2 envelopes unflavored gelatin1 cup water1 can (20 ounces) crushed pineapple, juice pack1 package (8 ounces) cream cheese, softened and cut up1 cup whipping cream3/4 cup chopped pecans3 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
1/2 cup sliced green onions (scallions)1/4 teaspoon garlic powder1/4 teaspoon ground black pepper1/8 teaspoon salt1/4 cup butter1 package (8 ounces) cream cheese, softened and cut up2 tablespoons lemon juice2 tablespoons mayonnaise1 teaspoon Worcestershire sauce12 ounces cooked crab meat, imitation crab chunks broken up or 2 cans (6 ounces each) of drained crab meat1 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 deveined3/4 teaspoon each of white, cayenne and black pepper4-1/2 cups sliced okra (about 1-1/4 pounds)3 tablespoons vegetable oil1-1/2 cups chopped onion6 cups homemade seafood stock or reduced-sodium chicken broth3 cans (14-1/2 ounces each) diced tomatoes1/4 cup butter1/2 teaspoon each onion powder and dried thyme leaves1 teaspoon minced garlic1 pound fully cooked smoked sausage, chopped2 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
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.
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.
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 Cheese4 oz. Philadelphia Cream Cheese (1/2 of 8-oz. pkg), softened1 can (4 oz) dice green chile pepper, drained¼ cup sliced green onions1 can (2 oz.) chopped, pitted ripe olives, drained pitted ripe olives, drained4 (8-inch) flour tortillas1 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.
Thank you so much for posting these, Connie! My Walmart has never heard of the cookbooks!
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!
Yes, please add anything you have. Everyone feel free to add.
Connie, thanks for posting these! Lots of variety here, and we will enjoy trying the recipes!
Wow Connie, you hit the jackpot! Thanks for sharing these.
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
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