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January Recipes


2    lb. Beef Stew (cut into 1 1/2" cubes)

1    lg. Onion (sliced)

2    to 3 Stalks Celery (sliced)

6    to 7 Carrots (cut in pieces)

1    Green Pepper (cut in pieces)

2    tsp. Salt

1    Tbsp. Sugar

2    Tbsp. Tapioca

3/4 Cup Tomato Juice

Place beef stew in 9 x 13 pan (or large casserole dish). Add vegetables over meat. Blend salt, sugar and tapioca. Sprinkle over meat and vegetables. Pour tomato juice over mixture. Cover pan with aluminum foil and seal tightly. Bake stew in a slow oven (250 degrees) for 4 hours.



1    Cup Buttermilk (or fat free half and half)

6    to 8 Boneless, Skinless Chicken Thighs

1    Cup Seasoned Bread Crumbs

1/2 Cup Grated Parmesan Cheese

1/2 tsp. Salt

1/8 tsp. Garlic Powder

1    tsp. Paprika

1    tsp. Dried Oregano

3    Tbsp. Olive Oil

1    (14 oz.) Jar Spaghetti Sauce

2    Cups Shredded Mozzarella Cheese

Place buttermilk or half and half in a large bowl. Add the chicken and toss. Let the chicken sit in the milk bath while you prepare the coating.

Combine all of the dry ingredients in a large pie plate.

Line a rimmed baking sheet, such as a jelly roll pan, with nonstick aluminum foil, be sure you place the nonstick side up, Spread the olive oil over the baking sheet.

Take one piece of chicken at a time out of the milk and dredge the chicken in the crumb mixture, making sure all sides are coated. Place each piece in the oiled jelly roll pan.

After all chicken pieces are coated and placed in the pan, turn each piece over. This helps to coat each side with olive oil, while still leaving some olive oil on the pan.

Bake in an oven preheated to 350° F for a total of 40 minutes. After 15 minutes, use tongs to turn over each piece of chicken, bake an additional 15 minutes. After 30 minutes of baking, pour the spaghetti sauce over the chicken and top each piece of chicken with a portion of the mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and bubbly. Serves 4.



1    lb. Dried Elbow Macaroni

4    Tbsp. Butter

4    Tbsp. Flour

1    (12 oz.) Can Evaporated Milk

1    (5 oz.) Can Evaporated Milk (you can substitute 2 cups of milk for the 2 cans of evaporated milk if  you prefer)

3/4  tsp. Salt

2     Cups Shredded Cheddar Cheese (or 8 to 10 slices of processed American cheese)

Cook macaroni according to directions on box. Melt butter in a medium saucepan. Add flour and stir until completely blended. Add milk and salt and stir over medium-low heat until blended and mixture starts to thicken. This may take 3-5 minutes.

Add cheese and stir well. As a note, lower the heat if using cheddar cheese

Drain noodles and stir in cheese sauce


Pastry Cream:

1/4    Cup Granulated White Sugar

3       Large Egg Yolks

1/8    Cup All-purpose Flour

3       Tbsp. Cornstarch (scant)

1 1/4 Cups Milk

1       tsp. Pure Vanilla Extract

Sponge Cake:

5     Large Eggs

3/4  Cup Granulated White Sugar (divided)

1/2  tsp. Pure Vanilla Extract

1/2  Cup Plain Cake Flour (not self-rising)

1/4  Cup All-purpose Flour

1     tsp. Baking Powder

1/4  tsp. Salt

3     Tbsp. Milk

2     Tbsp. Unsalted Butter

1/8  tsp. Cream of Tartar

Chocolate Glaze:

4     oz. Semisweet Chocolate (chopped)

1/2  Cup Heavy Whipping Cream

1     tsp. Unsalted Butter

Pastry Cream:
In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake:
Preheat oven to 350 degrees F and place rack in center of oven. Butter and line the bottoms of two - 8 inch round cake pans with parchment paper.

While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.

Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.

Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.

When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers. Serves 8-10.

Recipe From: Joy Of Baking


2    Cans (10 3/4 oz. each) Campbell's®  Condensed Golden Mushroom Soup

1/2 Cup Water

1    Tbsp. Packed Brown Sugar

1    Tbsp. Worcestershire Sauce

1    tsp. Dried Thyme Leaves (crushed)

8    Boneless Pork Chops (3/4 inch thick, about 2 pounds)

4    Large Granny Smith Apples (sliced)

2    Large Onions (sliced about 2 cups)

Stir the soup, water, brown sugar, Worcestershire and thyme in a 3 1/2 quart slow cooker. Add the pork, apples and onions.

Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through.

*Or on HIGH for 4 to 5 hours.

* Serving Suggestion: Serve with a green salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast or garlic bread.


This recipe is for a 5 quart crock pot.

1   5 lb. Bag of Cocktail Meatballs (frozen/store bought work great!)

2   12 oz. Bottles Heinz Chili Sauce (don't use store brand or this will have a too smokey flavor)

1   16 oz. Jar of Grape Jelly

1   16 oz. Can of Pineapple Chunks

Mix everything together in the crock and set on high. Cook for 4 to 6 hours. Serve hot over rice or noodles. Also great as just an appetizer; put some toothpicks & plates next to the bowl. These freeze very well too!


12  oz. Boned and Skinned  Chicken Breasts (diced)

1    Envelope Chili Seasoning

1    qt. Tomatoes (canned)

15  oz. Canned Corn  (undrained)

15  oz. Canned Kidney Beans  (drained)

1    Green Bell Pepper (chopped)

1    Onion (chopped)

1/2 Cup Salsa

In sprayed, non stick fry pan, sear chicken. Add to crock pot with remaining ingredients. Cook on low 6 to 8 hours.


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  Tbsp. Butter

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.

Recipe From: Family Fun Magazine


This lovely dessert is easily assembled by chilling layers of gelatin and condensed milk. Even sweeter, it's low-fat.

1  (14 oz.) Can of Sweetened Condensed Milk

3  (3 oz.) Packages of Red Flavored Gelatin

2  (1/4 oz.) Envelopes of Unflavored GelatinZ

Dissolve one package of flavored gelatin in 3/4 cup boiling water.

Add 3/4 cup cold water, then pour the mixture into a 9 by 13 inch glass pan and refrigerate for 1 hour.

Stir together 1/2 cup boiling water and the condensed milk. In a separate bowl, dissolve all the unflavored gelatin in 1/2 cup cold water for 1 to 2 minutes. Thoroughly mix in 3/4 cup boiling water, then combine this mixture with the milk and let it cool. Add half the mixture to the pan of red gelatin, pouring it over a spatula to slow the stream, and refrigerate for 20 minutes

Continue alternating layers - gelatin mix, the remaining milk mix, the final gelatin mix - chilling each for 20 to 30 minutes to set it. Create individual servings with a heart-shaped biscuit or large cookie cutter
Recipe From: Family Fun Magazine


What you cook your pizza on affects its color, crispness and baking time. Generally, the darker the baking sheet, the darker and crisper your crust (and the shorter your cooking time). For the crispiest crust and shortest cooking time, use a pizza stone, which must preheat for 45 minutes.

While it heats, assemble your pizza directly on a wooden "peel," or pizza paddle, sprinkled with cornmeal. Use the peel to transfer the pizza to the heated stone.


Toppings and sauce can be varied endlessly to suit every taste.

1 Frozen Pizza Dough (thawed)

Olive Oil for Coating or Cornmeal for Dusting

1 Cup Homemade or Store-bought Tomato Sauce

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Muenster Cheese

Heat the oven to 450 degrees. If necessary, punch down the thawed dough, knead it a few times to remove all the air. On a lightly floured work surface, use a rolling pin to roll into about a 16 inch round. Place on a lightly oiled baking sheet and reshape into a heart form.

Spread a thin layer of sauce on the crust, not too much, or else your pizza will become soggy. (A word on sauce: if you don't have time for homemade, spruce up a 14-ounce jar of store-bought by adding 1 crushed garlic clove, 1 1/2 Tbsp. of dry red wine and 1/2 tsp. of dried oregano.)

Top your pizza with half of the mozzarella and Muenster cheeses and garnish with the toppings of your choice. Bake 12 to 15 minutes; subtract a few minutes if you're using a pizza stone. When done, the crust will be golden underneath. Makes 1 pizza.