Cooperative Living September 2022 - 30

COOPERATIVE KITCHEN
Papa Weaver's Pork Jerk
Tenderloin with Peach Salsa
Recipe courtesy of Virginia Pork Council
Ingredients:
2 pork tenderloins
Marinade
1 cup pineapple juice
½ cup soy sauce
From Bay to Farm
Maryland Crab Imperial
Recipe courtesy of SMADC buylocalchallenge.com and Ellynne Davis
Ingredients:
1 lb. Maryland lump crab
1 green bell pepper: 3 tablespoons chopped, remainder thinly sliced
1 red bell pepper: 3 tablespoons chopped, remainder thinly sliced
1 small white onion, finely chopped
1 garlic clove, minced
1 cup mayonnaise
1 egg, beaten
Topping
3 dashes hot sauce (or to taste)
1 teaspoon dry mustard
¼ cup white wine
1 teaspoon crab seasoning
Directions:
3 tablespoons butter, cut in small pieces
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 large tomato, seeds and juice removed
6 oz. feta cheese, crumbled
Preheat oven to 350 degrees. Mix crab, chopped red and green peppers, onion, garlic, egg and
mayonnaise. Add hot sauce, dry mustard, wine, and crab seasoning; stir gently. Spray 10-inch baking
dish with cooking spray. Spoon crab mixture into dish. Arrange strips of red and green pepper and
tomato over the crab in a decorative pattern. Place butter, lemon juice, and paprika on top of dish.
fififie for 30 minutes. Remove dish from oven. Top with feta and additional seasonings, if desired.
fieturn to oven for five minutes, or until the crab is golden and bubbly. Garnish with basil and sliced
lemons. Serves 4.
Visit buylocalchallenge.com to find more recipes from the 2020 Buy Local Challenge Celebration
Recipe Book Sip and Savor Local Flavors, .
All-American Peanut Butter Cookies
Recipe courtesy of Virginia Carolinas Peanuts - Aboutpeanuts.com
Ingredients:
½ cup butter, softened
1 cup creamy peanut butter
½ cup granulated sugar
½ teaspoon vanilla extract
Directions:
Combine butter, peanut butter, sugar, vanilla and egg, beating until light and fluffy. Combine
dry ingredients and add to butter mixture, blending thoroughly. Shape into 1-inch balls and
place about 2 inches apart on a baking sheet. Flatten with fork tines in a crisscross pattern.
fififie at 350 degrees for 10 minutes, or until lightly browned.
1 egg
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
28 ● Cooperative Living ●
September 2022
1 tablespoon garlic, minced
1 tablespoon brown sugar
½ tablespoon ginger
salt and pepper
Rub
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon thyme
1 tablespoon sea salt
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
Salsa
2 peaches, chopped
1 Roma tomato, chopped
1 jalapeno, chopped,
seeds removed to lessen heat
½ red onion, chopped
1 bell pepper, chopped
¼ teaspoon chili powder
dash of salt
juice of 1 lime
Directions:
Combine pork & marinade. Refrigerate for 4 hours -
overnight. Remove from marinade. Dry tenderloins
with paper towels. Sprinkle with rub. Place pork
on a grill rack; grill 8 minutes on each side or until
the meat thermometer registers 160 degrees
(slightly pink). Serve with peach salsa. Serves 4-6.
fierfect in a wrap to tailgate.
Got a tasty treat to share?
Email your original cookie swap or pasta recipes to
cooperativekitchen@co-opliving.com, or mail them to
Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340,
Glen Allen, VA 23058-2340 and include your email address.
You also can submit them online at co-opliving.com/
cooperativekitchen. Selected recipes will be published
in future issues of Cooperative Living or at co-opliving.com.
Because of volume we cannot guarantee publication
of all recipes. Reader recipes are submitted in good faith.
Cooperative Living cannot warrant results.
co-opliving.com

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Cooperative Living September 2022

Table of Contents for the Digital Edition of Cooperative Living September 2022