Farm Bureau Cookbooks for Sale from the

SCFB Women's Committee

SC Ladies & Gents Love to Cook! is a cookbook from the SC Farm Bureau Women's Committee. There are over 600 mouth-watering recipes in this hardback, concealed wire cookbook.

The Golden Taste of South Carolina is a reprint of our 50th Anniversary Cookbook from 1994, also a hardback, concealed wire book.

Proceeds from cookbook sales fund Education in AG-tion! projects.

The cookbooks retail for $20.00 each plus $5.00 each for shipping and handling. Click here to print an order form or visit your county Farm Bureau office.

Sample recipes from SC Ladies & Gents Love to Cook
Sample recipes from The Golden Taste of South Carolina

SC Ladies & Gents Love to Cook

Crabmeat Stuffed Mushrooms
Crusty Corn Casserole
Baked Cube Steak
Caramel Apple Bars
Dip for Vegetables
Stir Fry Ranch Medley
Grilled Pork Chops
Spoon Rolls
Whipped Cream Pound Cake
Easy Spring Salad
Fresh Blueberry Pudding
Blackberry Jelly
Strawberry Yum-Yum
Dirt Cake
Smothered Quail
Hamburger Biscuit Casserole
Butter Pecan Tarts
Tapp's Original Corn Sticks
Copper Pennies

Crabmeat Stuffed Mushrooms

Twelve to fourteen large fresh mushrooms
Two tablespoons sliced green onion
Three tablespoons butter or margarine, divided
Three tablespoons fresh bread crumbs
One package cream cheese, softened
One package crabmeat, thawed, drained and flaked
Salt and pepper (optional)

Remove mushroom stems; chop enough stems to measure one-third cup. Cook and stir chopped stems and onion in one tablespoon of the butter until tender. Stir in bread crumbs. Add mushroom mixture to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat; season to taste with salt and pepper. Brush mushroom caps with remaining two tablespoons of butter, melted. Fill with cream cheese mixture and place in a shallow baking dish. Bake at 350 degrees for 18 to 20 minutes or until thoroughly heated.

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Crusty Corn Casserole

One and one-quarter cups fine cracker crumbs
One-half cup melted butter
One-half cup finely chopped green pepper
One tablespoon onion, chopped
Two tablespoons butter
Two tablespoons flour
One cup milk
Two and one-half cups corn
Salt to taste
One tablespoon sugar
Two eggs, slightly beaten

Mix cracker crumbs and melted butter. Line bottom and sides of a nine-inch pie plate, reserving one-quarter cup mixture for top. Set aside. Sauté green peppers and onion in butter. Blend in flour and cook until bubbly. Add milk. Cook, stirring until thick. Add corn, salt, sugar and eggs. Mix well and pour into crust. Top with the reserved crumbs. Bake at 350 degrees for 30 minutes. 

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Baked Cube Steak

Four to six pieces cube steak
One package onion-mushroom soup mix
One can golden mushroom soup
One can water

Lightly grease a nine by thirteen inch dish. Arrange cube steak and sprinkle onion-mushroom soup over steak. Mix can of golden mushroom soup and water together.  Pour over steak. Bake at 300 degrees for two to three hours.

Double the last two ingredients for extra gravy.

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Caramel Apple Bars


One-half cup butter or margarine
One-half cup shortening
One-half cup packed brown sugar
One and three-quarters cups all-purpose flour
One cup old fashioned or quick cooking oats
One teaspoon salt
One-half teaspoon baking soda
One-half cup chopped pecans 


Four and one-half cups coarsely chopped and peeled baking apples
Three tablespoons all-purpose flour
One 14-ounce package caramels
Three tablespoons butter or margarine 

In a mixing bowl, cream butter, shortening and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans. Set aside two cups of oats mixture. Press remaining mixture in the bottom of an ungreased nine by thirteen inch baking pan. For filling, toss apples with flour; spoon over crust. In a saucepan melt the caramels and butter over low heat.  Drizzle over apples. Top with the reserved oat mixture. Bake at 400 degrees for 25 to 30 minutes or until lightly browned. Cool before cutting into bars. Serve with ice cream.

Yield:  15 to 20 bars

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Dip for Vegetables

1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 teaspoon grated onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/4  teaspoon chili powder
 Pinch of salt and pepper

Combine all ingredients. Chill several hours.

Variation: Substitute fat-free mayonnaise

Hint: This dip is especially good in the summer with fresh garden vegetables (carrots, cucumbers, celery, etc.)

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Stir Fry Ranch Medley

2 tablespoons cooking oil
1 envelope ranch flavored buttermilk salad dressing
2 medium carrots, thinly sliced
1 small onion, chopped
2 medium yellow squash, sliced
2 medium zucchini, sliced

In a skillet, combine the oil and salad dressing mix. Add carrots and cook over medium heat for 5 minutes. Add onions, squash and zucchini and cook 8 minutes longer. Vegetables should be tender-crisp. Cook a little longer if softer vegetables are desired. Serve hot.
Yield: 4 servings

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 Grilled Pork Chops

1/2 bottle steak sauce
1/2 cup mustard
1/3 cup Worcestershire sauce
1 tablespoon catsup
2 tablespoons honey
6-8 pork chops
Salt, pepper and garlic salt to taste

Mix all sauce ingredients. Wash and dry pork chops. Salt, pepper and garlic salt to taste. Dip pork chops in sauce. Let sit for 1 hour in sauce in refrigerator. Cook on grill for 10 minutes on each side, or longer if thick.
Yield: 6 to 8 servings

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Spoon Rolls

1 egg
1/4 cup sugar
1 package dry yeast
4 cups self-rising flour 
3/4 cup melted shortening
2 cups lukewarm water

Place all ingredients in a bowl. Mix well. You can bake now or put in covered bowl in refrigerator. The dough does not have to rise and will keep about a week. To bake, spoon dough in well-greased muffin pans. Bake until brown (about 15 minutes) at 400 degrees.
Yield: 3 dozen rolls

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Whipped Cream Pound Cake

1 cup whipped cream
2 sticks butter
3 cups sugar
6  eggs
1 teaspoon vanilla
3 cups cake flour

Whip cream in a small mixing bowl; set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each. Add flavoring and slowly add flour. When well mixed, fold in the whipped cream. Mix well.


Nut Cake
1/2 cup sugar
4 cups pecans
2 cups walnuts

Mix sugar and nuts together. Mix the sugar and nuts mixture in the cake well. Pour into a well-greased and floured 10-inch tube pan and bake at 325 degrees for 1 1/2 hours or until done.

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Easy Spring Salad
1 package spring salad mix
Desired amount shredded Monterey Jack or feta cheese
Grapes, cranraisins, or blueberries to taste
Toasted pecans to taste
Sweet Vidalia vinaigrette dressing

Mix salad mix, cheese and cut-up grapes or your other choice of fruit. Add chopped pecans to salad and toss with dressing just before serving.

Yield: 4 to 6 servings

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Fresh Blueberry Pudding
2 cups fresh blueberries
1 1/2 teaspoons lemon juice
3/4 cup of sugar
3 tablespoons butter, softened
1/2 cup of milk
1 cup of flour
3/4 cup of sugar
Dash salt
1 tablespoon of cornstarch
3/4 cup of boiling water

Line the bottom of a greased 8 x 8-inch baking dish with blueberries. Sprinkle with lemon juice. Cream three quarter cup sugar with butter and milk. Add flour and spread over blueberries. Mix three quarter cup sugar, cornstarch and salt together and sprinkle over batter. Pour boiling water over the top and do not stir! Bake at 375 degrees for one hour.

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Blackberry Jelly
2 cups sugar

Cook ripe blackberries with very little water until done. Squeeze juice from berries. Use 1 cup juice and two cups sugar. Heat juice to a rolling boil. Stir in sugar and boil five minutes. Pour into sterilized jars and seal.

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Strawberry Yum-Yum
2 cups of flour
2 sticks of margarine
1 cup of chopped nuts
8 ounces of cream cheese
2 1/2 cups of confectioners' sugar, sifted
8 ounces whipped topping
1 quart fresh strawberries, wash and remove stems
1 package strawberry glaze

Layer 1
In a bowl, mix flour, margarine and nuts. Spread in a 9 x 13-inch baking dish. Cook for 15 to 20 minutes at 350 degrees. Let cool.

Layer 2
Cream together cream cheese, sugar and whipped topping. Spread on cooled first layer.

Layer 3
Mix strawberries with the glaze that has been prepared according to package directions. Spread over the second layer.
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Dirt Cake
1 large package chocolate sandwich cookies
1 eight-ounce package cream cheese
1 cup confectioners' sugar
1 package vanilla instant pudding
1 package chocolate instant pudding
3 cups milk
1 teaspoon vanilla
1 large carton frozen whipped topping
1 package gummy worms

Crush cookies. Place cream cheese and powdered sugar in bowl and mix together. In separate bowl, mix pudding, milk and vanilla together. Fold in whipped topping. Combine mixtures. Using a plastic flowerpot, layer cookies, pudding mixture and gummy worms until all ingredients are gone. Chill or freeze.

Hint: If you don't have a flowerpot you can make this in a 9 x 13-inch pan.

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Smothered Quail

6 quail
6 tablespoons butter
3 tablespoons self-rising flour
2 cups chicken broth
1/2 cup sherry
 Salt and pepper to taste

Wash and season quail with salt and pepper as desired. Melt butter in a heavy skillet and brown quail. Remove quail from butter and place in a deep baking dish. Add flour to butter in skillet and stir well. Slowly add chicken broth and sherry, blend well with a wire whisk. Add salt and pepper to taste. Bring sauce to a boil, remove from stove and pour over quail. Cover and bake at 350 degrees for 1 hour or until quails stick tender.

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Hamburger Biscuit Casserole

2 pounds ground beef
1/2 - 1 cup chopped onion
1 14-ounce can tomato sauce
2 teaspoons chili powder
3/4 teaspoon garlic salt
2 8-ounce cans buttermilk biscuits
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 8-ounce container sour cream
2 eggs, beaten

In large frying pan, brown ground beef and onion. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate 1 can of biscuit dough; pull apart each into 2 layers. Press biscuit layers over bottom of ungreased 10 x 13-inch baking pan. Combine 1/2 cup of Cheddar cheese (reserve remaining cheese for topping), sour cream and eggs; mix well. Remove meat mixture from heat and stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers (pull apart in two layers) on top. Sprinkle with remaining cheese. Bake at 375 degrees for 25 to 30 minutes until biscuits are golden brown.

Hint: To reheat, bake loosely covered with foil, at 375 degrees for 20 to 25 minutes until heated through. To make ahead: prepare, cover and refrigerate up to 2 hours before baking. Bake at 375 degrees for 30 to 35 minutes.
Yield: 8 servings

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Butter Pecan Tarts

1 cup light brown sugar
1/2 cup all-purpose flour
2 eggs, beaten
1 stick salted butter, melted
1 cup chopped pecans
1/2 teaspoon vanilla flavoringPreheat oven to 350 degrees. Mix all ingredients in a bowl with a wooden spoon. Spoon into greased mini-muffin tins or paper lined mini-muffin tins. Fill each cup two thirds full. Garnish each muffin with a pecan half, if desired. Bake 12-14 minutes.

Hint: The secret to this rich flavor is using real butter!
Yield: 2 1/2 to 3 dozen

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Tapp’s Original Corn Sticks

1 cup plain flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups plain yellow cornmeal
1/2 cup sugar
3 eggs
1 cup milk
1/2 cup shortening

Sift together flour, baking powder and salt. Mix with cornmeal and sugar. Combine eggs, milk and shortening, then mix into dry ingredients. Spoon batter into well-greased corn stick pans and bake at 400 degrees for 20 to 25 minutes.

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Copper Pennies

2 pounds carrots, sliced in rounds (4 cups)
2 medium onions sliced thin, separated
1 medium green pepper, cut in strips
1 teaspoon Worcestershire sauce
1 can condensed tomato soup
1 teaspoon mustard
1/2 teaspoon salt
3/4 cup vinegar
2/3 cup sugar
1/2 cup cooking oil

Cook carrots in salted boiling water until tender (8 to 10 minutes). Drain. Combine with onions and pepper in large bowl. Stir together remaining ingredients. Pour over carrots. Cover and marinate in refrigerator for several hours or overnight.

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The Golden Taste of South Carolina

Jo Jo Potatoes
Glorified Pork Chops
Mayonnaise Bread
Old Time Rice Pudding

Jo Jo Potatoes

½ cup (2 ounces) grated Parmesan cheese
½ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon onion salt
1 teaspoon salt
1 teaspoon black pepper
7 potatoes, peeled and quartered
½ cup margarine 

Combine cheese, flour, garlic salt, onion salt, salt and black pepper, mixing well.  Dredge potato pieces in cheese mixture and place in greased 13x9x2 inch baking dish.  Dot with margarine.  Bake at 375° for 35 to 40 minutes.

Yield: 6 servings
Note:  Peel may be left on potatoes. 

Betty Cromley
Saluda County 

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Glorified Pork Chops

6 (½ inch thick) pork chops
1 medium-sized onion, sliced
1 tablespoon vegetable oil
1 (10 ¾ ounce) can cream of mushroom soup, undiluted
¼ cup water 

Sear chops and onion in oil in skillet over medium heat for 10 minutes, turning to brown chops on both sides.  Drain excess grease.  Add soup and water.  Simmer, covered, for 10 minutes or until chops are fork tender, stirring occasionally.

Yield:  6 servings

Andrea Young
Abbeville County

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Mayonnaise Bread

2 cups self-rising flour
1 cup milk
¼ cup mayonnaise 

Combine flour, milk and mayonnaise, blending well.  Spread batter in greased 8x4x3 inch loaf pan.  Bake at 425° for 25 to 30 minutes or until done. 

Yield: 1 loaf
Note:  For variation, add 2 tablespoons sugar or ¼ cup grated cheese or 3 tablespoons raisins to batter. 

Frances Timms
Fairfield County 

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Old Time Rice Pudding

2 eggs, beaten
1 cup sugar
1 teaspoon vanilla or lemon flavoring
2 ? tablespoons margarine or butter, melted
2 cups cooked rice 

Combine eggs, sugar and vanilla, beating well.  Gradually add melted margarine or butter, mixing thoroughly.  Stir in rice.  Pour rice mixture into greased 2-quart casserole.  Bake at 350° for 30 minutes or until firm and golden brown. 

Yield: 6 servings 

Frances Mills
Fairfield County

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