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January Recipes

BEEF STROGANOFF

1 1/2 lb. Boneless Sirloin Steak

1/4 Cup All Purpose Flour

1 tsp. Salt

3 Tbsp. Vegetable Oil

1/2 lb. Fresh Mushrooms

1 10.5 oz. Can Beef Broth

2 Tbsp. Catsup

2 Tbsp. Butter

1 Tbsp. Worcestershire Sauce

1 tsp. Dry Mustard

1 8 oz. Sour Cream

Hot Buttered Noodles or Rice

 

Trim any fat off steak (still partially frozen is best) and cut into 2 x 1⁄4” strips. Combine flour and salt and dredge steak in mixture. Sauté in vegetable oil in large skillet until brown. Add mushrooms, beef broth, catsup, butter, Worcestershire sauce, and dry mustard. Stir well, cover and cook on low heat for about an hour. Just before serving add sour cream, stirring until just blended. Serve over hot buttered noodles or rice. Serves 6.

Recipe From: Jenny Egge


TURKEY MEATLOAF

For those of us who don’t eat ground beef, or those of us who just want a leaner meatloaf, this turkey meatloaf recipe is sure to meet your needs.

1 lb. Ground Turkey

1 Large Egg (beaten)

1/4 Cup Milk

1/4 Cup Onion (chopped)

1/2 Cup Mushrooms (chopped)

1/2 tsp. Dried Oregano

2 Tbsp. Barbecue Sauce or Chili Sauce

 

 

Preheat oven to 350 degrees. Combine all ingredients except sauce in a bowl and mix well.  Form mixture into a 6 inch ring with a 2 inch hole in center on a baking sheet.  Spread sauce over meatloaf.

Bake for 30 minutes or until center is no longer pink.  If using a meat thermometer, bake until center is 180 degrees.  Top with additional sauce when serving if desired.


MACARONI AND CHEESE WITH BACON

2 Cups Uncooked Elbow Macaroni

1/4 lb. Bacon

2 Tbsp. Butter

3 Tbsp. Flour

1 Cup Evaporated Milk

Salt And Pepper to Taste

1 tsp. Worcestershire Sauce

2 Tbsp. Onion (Grated)

1 1/2 Cups (about 6 oz.) Shredded Sharp Cheddar Cheese

 

 

Cook macaroni in boiling salted water as package directs. Drain the cooking liquid into a 2 cup measure. If necessary, add more water to make 2 cups. Fry bacon; remove to paper towels to drain. Drain off all but 1 tablespoon of bacon fat; add 2 tablespoons butter. Stir in flour. Slowly stir in evaporated milk and 2 cups water. Stirring constantly, bring mixture to the boiling point; season with salt, pepper, Worcestershire sauce, and onion. Add cheese and continue to heat over low heat until cheese is melted. Add cooked macaroni; mix well. Serve with crumbled bacon on top. Recipe serves 4.

 

 

 


VALENTINES LOVE CAKE

1    Pk. Fudge Marble Cake Mix

2    lb. Ricotta Cheese

1    Cup Sugar

4    Eggs

1    tsp. Vanilla

8    oz. Whipping Cream

1    Pk. Instant Chocolate Pudding

1    Cup Milk

 

Mix cake as directed on box. Pour into greased and floured 9x13 pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon mixture over top of unbaked cake. Bake at 350 degrees for about an hour. Cool.

Mix pudding with milk; fold in whipped topping. Spread over cake.

 

 

 


SWEET CUPID CUPCAKE

Treat your family to a batch of melt-in-your-mouth valentines this February 14.

A Cupcake (baked from your favorite recipe)

Pink- Or Peach-tinted Frosting

Large Marshmallow

Thin Pretzel Stick

Crisped Rice Cereal (a Handful)

Decorators’ Gel

Candy Heart

1. Frost a cupcake (baked from your favorite recipe) with pink- or peach-tinted frosting.

2. For wings, use kitchen shears to cut a large marshmallow in half vertically, then snip each half widthwise a few times for a feathery look. Press a thin pretzel stick against the sticky side of each marshmallow half, then stick the pretzels into the cupcake.

3. Press a handful of crisped rice cereal along the top of the cupcake for Cupid’s curly locks, then add a decorators’ gel

mouth and eyes. Finally, set a candy heart in place and pipe on frosting fingers, if you like. Makes 1, if more are desired, increase as needed.

 

 


SWEET HEART KRISPY TREATS

This colorful twist on a classic treat is a great gift for your child to give to anyone she’s sweet on this February 14.

Cooking Spray

3 Tablespoons Margarine

6 Cups Mini (or 60 regular size) Marshmallows

Red Food Coloring

9 Cups Rice Krispies Cereal

Heart-shaped Cookie Cutter

Plastic Bags

Yarn

To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they’re ready for giving. Makes seven 5-inch hearts.

 

 

 


CHOCOLATE CHERRY UPSIDE-DOWN CAKE

1 Tbsp. Cornstarch

1 Tbsp. Cold Water

1/4  to 1/2 tsp. Almond Extract (optional)

1 Can (21 oz.) Cherry Pie Filling

1 2⁄3 Cups All-purpose Flour

1 Cup Sugar

1/4 Cup Hershey’s Cocoa

1 tsp. Baking Soda

1/2 tsp. Salt

1 Cup Water

1⁄3 Cup Vegetable Oil

1 tsp. White Vinegar

1/2 tsp. Vanilla Extract

Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings.


DIABETIC HERB-ROASTED CHICKEN WITH TOMATO-BASIL SAUCE

1 (2 1/2 to 3 lb.) Broiler-fryer Chicken

2 Tbsp. Olive Oil

2 tsp. Dried Italian Seasoning

2 tsp. Dried Parsley Flakes

1/4 tsp. Garlic Salt

1/4 tsp. Onion Salt

1/4 Cup  Onion (chopped)

1 Clove Garlic (minced)

1 Tbsp. Cornstarch

1 (5 1/2 0r 6 oz.) Can Tomato Juice (3/4 Cup)

1 Large Tomato (peeled, seeded and chopped)

1 Tbsp. Red Wine Vinegar

2 Tbsp. Snipped Fresh Basil

1/4 tsp. Salt

1⁄8 tsp. Freshly Ground Black Pepper

2 Packets Equal® Sweetener or 3⁄4 tsp. Equal® For Recipes

Rinse chicken and pat dry. Pull neck skin to back and twist wing tips under. Brush outside of chicken with 1 tablespoon of the olive oil. Combine Italian seasoning, parsley, and garlic and onion salts; sprinkle some seasoning mixture inside and onto outside of chicken. Tie legs together.

Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375*F oven for 11⁄4 to
11⁄2 hours. Cover and let stand 15 minutes before carving.

Prepare sauce. Cook onion and garlic in remaining 1 tablespoon olive oil till onion is tender. Stir in cornstarch; add tomato juice, tomato, vinegar, basil, salt and pepper. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal®sweetener. Serve sauce with chicken. Serve over rice, if desired. Makes 4 servings.

Nutrition Information Per Serving, Including 1/2 cup Long-Grain White Rice: 490 cal., 34 g pro., 37 g carb., 22 g fat, 98 mg chol., 624 mg sodium. Food Exchanges: 1 Vegetable, 2 Bread, 4 1/2 Meat, 2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.