1 lb. Kielbasa sausage, cubed
1 pinch Creole seasoning
Broccoli Cornbread, Mexican Cornbread, and Corn Muffins was served at the Chilton County Master Gardener Christmas Lunch. Give these easy recipes a try for something a little different.
Broccoli Cornbread
1 box Jiffy cornbread mix
2 eggs
1 stick margarine, melted
10 oz. frozen chopped broccoli (thawed and drained)
Mix all ingredients with melted margarine. Cook in greased 8 x 8 an at 350 degrees until golden brown. Serves 6-8.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”
Mexican Cornbread
2 c. self-rising cornmeal
2 c. milk
1/2 c. oil
2 cans cream style corn
1 medium onion, chopped
2 jalapeno, chopped
8 oz. cheese, grated
2 eggs
2 t. red pepper, optional
Mix ingredients together. Pour into greased pan and bake at 400 degrees for 30 minutes or until done. Serves 12.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”
Corn Muffins
1 c. self-rising cornmeal
1/2 c. cooking oil
2 eggs
1 small can cream style corn
8 oz. sour cream
Mix ingredients together. Spray muffin tin with non-stick spray. Bake at 400 degrees for 20-25 minutes.
This recipe is a pass along recipe provided by Treasia Bennett.
This unusual salsa was recently served at the Chilton Research and Extension Center’s annual Farm, Home and Wildlife Expo where it was well received. The recipe was adapted from the National Center for Food Preservation’s Peach Apple Salsa recipe.
* May substitute 2 T. Mrs Wages Spicy Pickle Mix
and 3 T. Mrs Wages Salsa Mix for the * ingredients.
Procedure:
Source: National Center for Home Food Preservation, University of Georgia, Athens. Thanks to Christy Mendoza, Alabama Cooperative Extension Service, Regional Extension Agent for the spice substitutions.
Hannah Grace Childress, Jemison High School ninth grader, chose the Keyhole Garden installation as her Gold Project. Hannah, along with her team, installed the wall with the broken stones left over from the Demonstration Garden. A window constructed by MG, Lee Walters, was installed on the east side of the V cut out for education on root development. Hannah’s team constructed the wall, lined it with cardboard, shredded paper, pine cones, and soil. Hannah and her mother, Terri, planted the garden with Blue Lake Bush beans. Hannah will be on-hand August 6 at the EXPO to explain her project and how it works.
Pictured right: Hannah and her mother, Terri Childress, planting beans
3 c. fresh Chilton County peaches, peeled and sliced in equal pieces
1 c. brown sugar
1/4 c. butter, melted
1/2 c. butter, softened
1 1/2 c. granulated sugar
3 eggs
1/2 c. sour cream
2 t. vanilla extract
1/8 t. baking soda
1 1/2 c. all purpose flour
Maraschino cherries for top, if desired
Preheat your oven to 375 degrees. Spray a Bundt pan with nonstick cooking spray. Place melted butter in the bottom of the pan and swirl to cover bottom. Sprinkle in brown sugar over the butter. Place sliced peaches on top of the brown sugar using the design of the pan to space them. Maraschino cherries are placed between peaches. This will be the design when turned out of the pan. Set aside and mix up your cake batter. In a mixing bowl cream together softened butter and sugar until smooth. Add eggs and sour cream. Continue to beat until mixture is thoroughly mixed. Add vanilla and baking soda and mix in completely. Now add in flour and mix just until combined. Pour or spoon this mixture evenly over the peaches and even out the top.
Bake for 45-60 minutes. Check after 40 minutes. When a toothpick comes out clean, it is done. Let sit 3 minutes, and then turn out on to a cake plate and ENJOY!
Sarah Saunders’ award winning Peach Upside Down Bundt Cake was adapted from Peach Upside Down Bundt Cake
A group of Chilton County Master Gardeners along with a few friends recently visited Jim Scott’s Garden on Lake Martin. The garden is a labyrinth of garden rooms that lead from one to another. There are surprises everywhere you look including little bug sculptures and a cat named Seraphina. There is lots of moss and natural elements as well as sculpture, structures, scenic overlooks, seating and dining areas. Water falls tumble down rock stream beds that are richly lined with ferns, oak leaf hydrangeas and more. We enjoyed seeing clematis scrambling over other plants. The variety of plants is amazing and you see blueberry and fig trees planted among ornamentals. Hosta, Louisiana iris, ferns and snowball bush were especially beautiful during our mid April visit.
Chilton County Master Gardeners host a “Ask a Master Gardener” booth at Garrison’s Farm and Home Center in Thorsby to answer gardening questions during the spring planting season.
When strawberries are in season and available locally it is time for a Strawberry Pie. So head out to a U-Pick, Farmer’s Market or grocery store and get some yummy strawberries.
Mix dry ingredients; add boiling water, bring to a boil. Chill until cool. Add whole or sliced strawberries. Pour into baked pie shell and chill several hours. Serve with whipped cream if desired.
Recipe and picture posted with permission of Trisha Williams
The Friends of Master Gardener awards are presented to persons or groups that have donated monies, services, or materials to Chilton County Master Gardener Association during the year or have been supportive of the mission and purpose of the Alabama Master Gardener Program.
The Friends of MG for 2015 are:
Paul Harris of Chilton Research & Extension Center
Dennis Bennett (MG Treasia Bennett’s husband)
Christmas Home Tour owners Sandra & Walter Graham, Gina & Randy LeCroy, Nina McCormick, Charlotte & Curt Rowland, and Pam & Jo Teel
Clanton Mayor Billy Joe Driver
City Councilwoman Mary Mell Smith
Veneer Cast Stone, Inc. of Clanton