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Recipe of the Month

Main Dish - Barbecued Picnic Chicken

  • 2 garlic cloves, minced
  • 2 teaspoons butter or margarine
  • 1 cup ketchup
  • ¼ cup packed brown sugar
  • ¼ cup chili sauce
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoon celery seed
  • 1 tablespoon prepared mustard
  • ½ teaspoon salt
  • 2 dashes hot pepper sauce
  • 2 broiler/fryer chickens
  • (3½ to 4 pounds each), quartered

In a saucepan, sauté garlic in butter until tender., Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from heat and set aside. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear, basting and turning several times. Yield: 8 servings.


Beef in July

Since 1992, thanks to the National Beef Council advertisement, we all know that “Beef. Its What’s for Dinner.” Not only is beef a tasty meal option, but it is also an excellent source of protein and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. Share with Cooperator readers your favorite recipe using this dinnertime staple. Send us your favorite beef recipes—stew, stroganoff, pot roast, steak marinades, and more. The person submitting the recipe judged best will be named “Cook of the Month” for the July Cooperator and receive $10. Others sending recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.

Monday, June 3, is the deadline for beef recipes.

Don't forget: Only recipes that include complete, easy-to-follow instructions will be considered for publication. Several recipes are disqualified because they do not contain all the information that we feel we needed to prepare the dishes successfully. Recipes featured in "What's cookin'?" are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food-handling, preperation, and cooking procedures.

Send your entries to: Recipes, Tennessee Cooperator, P.O. Box 3003, LaVergne, TN 37086. You can submit more than one recipe in the same envelope.  You can also e-mail recipes to:

Be sure to include your name, address, telephone number, and the Co-op with which you do business. It's important that your Co-op be included because we want to give it recognition if your recipe is printed. Recipes that appear in the "What's cookin'?" column will also be published on Tennessee Farmers Cooperative's Web site at
Submitted By: Fannie Miller
Perry Farmers Co-op
Number of Servings: 0
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