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March Recipes


1 to 1 1/2 Lbs. Lean Ground Turkey

1/4 Cup Bread Crumbs

1/3 Cup Milk

1 Egg (beaten)

1 Small Onion (chopped)

1/2 tsp. Poultry Seasoning

2 Tbsp. Catsup


3 Tbsp. Brown Sugar

1/4 Cup Catsup

1/4 tsp. Mustard

1 tsp. Dry Mustard

Preheat oven to 350 degrees.

Combine bread crumbs and milk in a bowl. Add turkey, egg, onion, seasoning and catsup. Salt and pepper to taste. Mix well. Pat into a small loaf pan. Bake for 40 minutes. Combine glaze ingredients. Spoon over meat loaf. Bake for 20 minutes longer.

TO MICROWAVE: Place mixture in microwave safe dish. Cover with wax paper or glass cover. Cook at High (100% power) 15-17 minutes. Rotate dish 1/4 turn every 4 minutes. Halfway through cooking time cover with glaze and finish cooking uncovered. Let stand five minutes before serving. Serves 4-6.

Recipes From: Stan Yates


Pancake Batter (Bisquick works fine)

Chocolate Chips

Vanilla Yogurt (& fresh berries, if you have any)


Banana (optional)

Mix up a batch of pancake batter. Add chocolate chips to batter (for every cup of flour or dry pancake mix you use, you’ll need about 1/3 to 1/4 cup chocolate chips - miniature chips work best). (Optional - add chopped banana to batter.)

Gently mix batter. Lightly grease and heat griddle or skillet with butter. Pour a little less than 2 tablespoons of batter for each pancake. When little bubbles appear all over the top uncooked side of the pancake, it’s time to turn it over. Cook second side until it’s light brown. Serve pancakes with yogurt (and berries, if you have any) on top.


2 Tbsp. Butter (creamed)

1 Cup Sugar

2 tsp. Salt

2 Cups Cottage Cheese

1/2 Cup Sour Cream

Lemon Rind (grated)

Juice From 1 Lemon

1 lb. Pkg. Wide Noodles or Shells (cooked)

8 Eggs

Cream the butter, mix in the sugar and salt. Add cottage cheese, sour cream, lemon rind and juice. Stir until mixed. Add noodles. Beat eggs until thick and lemon colored. Fold into cheese and noodle mixture. Turn into greased casserole. Bake at 350F for one hour or until set.

Recipe From: Stephanie Wiggins, the 2007-08 Berks County Dairy Princess


1 Pt. Heavy Cream

2 Lbs. Granulated Sugar (4 Cups plus 3 Tbsp.)

1/4 tsp. Cream Of Tartar

1/8 tsp. Salt

1/2 Stick Butter

2 Tbsp. Vanilla

Mix all ingredients thoroughly, except vanilla and butter. Put in heavy aluminum kettle, put butter in when mixture starts boiling. Do not stir. Boil to soft ball stage on candy thermometer (235 degrees). Pour out on large buttered platter. DO NOT SCRAPE kettle. Put 2 tablespoons vanilla on top. Set in cold place until just slightly warm in center. Beat or work with hands until creamy and smooth. Roll into balls and coat when cold. Melt dark chocolate chips over boiling water and dip each ball to coat. Chill.


Easy crock pot pepper steaks, made with round steak, tomatoes, bell peppers, ginger, garlic, and onion, along with other seasonings.

1 1/2 lbs. Round Steak (cut into strips 1” wide by 3” long)

2 Tbsp. Cooking Oil

1 Large Onion (chopped)

1/4 Cup Soy Sauce

1 Clove Garlic (minced)

1 tsp. Granulated Sugar

1/2 tsp. Salt

1/4 tsp. Pepper

1/4 tsp. Ground Ginger

1 Can (14.5 oz.) Diced Tomatoes with Juices

2 Medium Green Bell Peppers (seeded and cut into strips)

1/4 Cup Cold Water Blended with

1 Tbsp. Cornstarch

Heat oil in a heavy skillet over medium heat; brown beef strips quickly. Drain beef and place in crock pot then top with onion.

Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion.

Cover slow cooker; cook on LOW setting for 6 hours. Add tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch mixture into the pot; cook on HIGH setting until thickened. Serves 6.


1 lb. Lean Ground Beef or Turkey

1⁄2 Cup Onion (chopped)

1 Clove Garlic (minced)

1⁄2 Cup Bell Pepper (chopped)

2 to 4 Drops Tabasco Sauce

15 oz. Can Tomato Sauce

1 Tsp. Chili Powder

Nacho Cheese Tortilla Chips

1 Cup Frozen Corn

2 (16 oz.) Cans Chili With Beans

3⁄4 Lb. Grated Cheese

Brown ground meat; drain well. Add onion, garlic and pepper and cook until transparent. Add Tabasco, tomato sauce, and chili powder. Grease Crock Pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese. Cover and cook 6 to 8 hours on low.



3 Tbsp. Packed Brown Sugar (divided)

2 Tbsp. Cornstarch

1 (16 oz.) Can Pitted, Red Cherries (packed in water, undrained)

1⁄4 tsp. Almond Extract


2 Tbsp. Butter

1⁄2 Cup All-purpose Flour

3⁄4 tsp. Baking Powder

1⁄8 tsp. Salt

1⁄3 Cup Milk

1 tsp. Vanilla

Heat oven to 375 degrees. Mix 2 tablespoons of the brown sugar, cornstarch and cherries in a small saucepan. Cook over medium heat, stirring occasionally until slightly thickened. Stir in almond extract and pour into a 1-quart glass baking dish.
Cut butter into flour. Combine remaining brown sugar, baking powder and salt, continue mixing until fine crumbs form. Stir in milk and vanilla.
Drop topping mixture by spoonfuls onto cherry mixture (no need to cover cherries completely). Bake for 20-25 minutes or until topping is no longer doughy. Serve warm. Servings: 6


This is a favorite of my mother's recipes and a big hit at pot lucks. It is so easy and you don’t need to make a pie crust.

3⁄4 Cup Flour

1 tsp. Baking Powder

1⁄2 tsp. salt

1 (3 oz.) Pack Cook-n-Serve Vanilla Pudding

3 Tbsp. Soft Butter

1 Egg

1⁄2 Cup Milk

Fresh or Canned Peaches

1 (8 oz) Pkg. Cream Cheese

1⁄2 Cup Sugar

3 Tbsp. Peach Juice

Cinnamon and Sugar

Mix first 7 ingredients together and beat two minutes, pour into a greased 10” pie plate.

Layer fresh or canned peaches slices on top.

Beat the cream cheese, sugar, and peach juice until smooth, spoon on top of peaches and sprinkle with cinnamon and sugar. Bake 350’ for 35 min.

Recipe From: Regina Zook, Orrtanna, Pa