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March Recipes

SMOKY MUSHROOM STROGANOFF

1        8.8 oz. Pkg. Wide Egg Noodles

1 1/2  lb. Pkg. Sliced Mushrooms (such as button, cremini or shiitake)

2        Cloves Garlic (minced)

1        Tbsp. Olive Oil

1        8 oz. Light Sour Cream

2       Tbsp. All-purpose Flour

1 1/2  tsp. Smoked Paprika

1       Cup Vegetable Broth

Snipped Fresh Italian (flat-leaf) Parsley (optional)

Cook noodles according to package directions. Drain; keep warm.

In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.


SMOKY TOMATO SALMON CHOWDER

3  6 oz. Fresh or Frozen Skinless Salmon Fillets

1  to 2 tsp. Chili Powder

2  Medium Red Sweet Peppers (halved length-wise and seeded)

1  Medium Sweet Onion (cut in 1/2 inch slices)

1  Jalapeño Pepper* (halved lengthwise and seeded)

2  14 oz. Cans Chicken Broth

1  14.5 oz. Can Fire-roasted, Diced Tomatoes

1  Large Tomato (chopped, about 3/4 cup)

2  Tbsp.  Fresh Italian Parsley (coarsely chopped)

1  Medium Avocado (peeled, pitted and sliced)

Chili powder

*Hot chile peppers, such as jalapeños, contain oils that may burn the skin and eyes. Wear plastic gloves when working with hot peppers or thoroughly wash bare hands with soap and water after handling them.

Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.

With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.


RED VELVET WHOOPIE PIE

2     Cups All-purpose Flour

2     Tbsp. Unsweetened Cocoa Powder      

1/2  tsp. Baking Soda

1/4  tsp. Salt

1/2  Cup Butter (softened)

1     Cup Packed Brown Sugar

1     Egg

1     tsp. Vanilla

1/2  Cup Buttermilk

1     1 oz. Bottle Red Food Coloring (2 Tbsp.)

1     Recipe Whoopie Pie Filling, recipe below


Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1 or 2 inch diameter rounds, about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

 

Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Recipe From: Better Homes and Gardens


CHEESE NOODLES

1     Cup Cottage Cheese

1     Cup Sour Cream

1/2  Onion (grated)

1     tsp. Worcestershire Sauce

1/2  to 3/4 tsp. Garlic Salt

1     (6 oz.) Package Very

       Fine Egg Noodles (cooked)

1     Cup Grated Parmesan

Preheat oven to 350 degrees F.

Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes. Serves: 6 servings

Recipe From: Paula Deen Collection


FRIED CABBAGE

Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.

3    Slices Bacon (cut into thirds)

1/3 Cup Vegetable Oil

1    tsp. Salt (or to taste)

1    tsp. Ground Black

      Pepper (or to taste)

1    Head Cabbage (cored and sliced)

1    White Onion (chopped)

1    Pinch White Sugar

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender. Servings: 6


IRISH POTATO CANDY RECIPE

My daughter and I love this... we only make this on St. Patty's day... but we could eat these any time.

1/2  Cup Mashed Potatoes (baked or cooked)

1/2  tsp. Vanilla

1     lb. Sifted 10x Sugar

2     Tbsp. Cinnamon

Combine potato, vanilla, 1 cup at a time of the 10x sugar to form a soft non sticky dough. Take note on this: Mashed potato will use more sugar than the baked potato. Baked will be drier.

Working with 1 tsp. of mixture for each candy, shape into small irregular spheres (like new potatoes). Set on wax paper to dry slightly before coating. If you coat before drying, your cinnamon will be wet and blotchy. After they dry a little. Toss candies a few at a time in a plastic bag with cinnamon. Shake off excess. Store in cool dry place.

You can add chopped coconut to the creamed mixture.

Recipe From: Kara B.


IRISH BROWN BREAD

1 1/2 Cups All-purpose Flour

1 1/4 Cups Whole-wheat Flour

3/4    Cup Quick Oats

1/2    Cup Wheat Germ

2       tsp. Baking Soda

1       tsp. salt

1 3/4 Cups Buttermilk

2       Tbsp. Honey

Heat oven to 425° F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.

Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.

Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes.  

Reduce temperature to 400° F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

Recipe From: Iain

BUTTER CREAM EGGS

1         lb. 10x Sugar

1         Stick Butter (1⁄ 4 lb.)

4         oz. Cream Cheese

1         tsp. Vanilla

1 1⁄ 2    Tbsp. Milk

Cream butter, cream cheese and sugar until smooth and well mixed. Add vanilla and mix well. Add milk and mix well

Roll into small egg shaped balls and place on wax paper lined trays and refrigerate for at least 6 hours

Melt chocolate coating of your choice in a double boiler. Dip one at a time. Place on wax paper covered tray and let stand over night.

Recipe From: Evelyn Evans


CHOCOLATE-COVERED
MARSHMALLOW EGGS

Small Egg (for impressions only)

Bag of Flour (or more)

2    Env. Unflavored Gelatin (4 tsp.)

1    Tbsp. Cold Water

1    Cup Boiling Water

2    Cups Sugar

1⁄ 2    tsp. Vanilla

1    Box Vanilla Wafers

1    lb. Dipping Chocolate

Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour.  Dissolve gelatin in cold water (to soften) then stir in boiling water.  Add 2 cups sugar and vanilla; whisk until soft peaks form. Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down).  Let set.  Melt chocolate in top of a double boiler. Shake flour from marshmallow egg and dip in chocolate. Set each dipped egg on waxed paper lined cookie sheet. Allow to set.  Decorate with colored frosting if desired.


CHERRY NUT EASTER EGG

1⁄ 2     Cup Milk

1⁄ 2     Stick Butter

2    (3 oz.) Pkgs. Vanilla Pudding (not instant)

1    (9 oz.) Jar Maraschino Cherries

1    Cup Pecans or Walnuts (finely chopped)

1    lb. to 2 lbs. Confectioners’ Sugar

1    lb. Chocolate (melted)

Cut cherries in half and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.  Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.  Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet.  Chill several hours until firm. Melt chocolate, being careful not to scorch it. Cover eggs with melted chocolate.  Decorate with butter cream icing if desired.


PEANUT BUTTER EGGS

1 Cup Butter

8 oz Cream Cheese

1⁄ 2  tsp. Salt

1 1⁄ 2  tsp. Vanilla

2  lbs. Powdered Sugar

2 1⁄ 4 Cups Peanut Butter (chunky)

Cream butter and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet covered with wax paper and freeze for about 2 hours.

For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.

After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen egg candies.


COCONUT CREAM EASTER EGGS

1    Medium Potato (cooked and mashed)

1    (16 oz.) Bag Flaked Coconut

1⁄ 4    tsp. Salt

1    tsp. Vanilla

3    lbs. Confectioners’ Sugar

1    lbs. Melted Chocolate

Preparation: Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until well blended. Shape into eggs on cookie sheet and let ripen overnight. Next day, dip into chocolate.  Set eggs onto wax paper to harden. Enjoy.



SPRING THYME SALMON

1/3 Cup Tangerine or Orange Juice

1    Tbsp. Olive Oil

1    tsp. McCormick® Thyme Leaves

1    tsp. McCormick® Mustard Ground

1/2 tsp. McCormick®  Garlic Powder

1/4 tsp. Salt

1/4 tsp. McCormick®  Black Pepper, Ground

1    lb. Salmon Fillet

Mix tangerine juice, oil, thyme, ground mustard, garlic powder, salt and pepper in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 20 minutes, turning occasionally. Remove salmon from marinade. Discard any remaining marinade.

Broil 10 minutes or until fish flakes easily with fork. Makes 4 servings.


CHICK CUPCAKES

Hatch a batch of these cupcakes with your little kitchen helpers.

1   Tub (16 oz.) Vanilla Frosting

McCormick®  Yellow Food Color

2   Cups Flaked Coconut

12 Unfrosted Cupcakes

12 Plain Donut Holes

12 Pieces Candy Corn or

6   Orange Jelly Beans (halved lengthwise)

Miniature Semisweet Chocolate Chips

1. Tint frosting yellow, using 18 drops yellow food color. Place coconut in resealable plastic bag. Add 12 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.

2. Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick’s head.

3. Press coconut on top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.  Makes 12 (1 cupcake) servings.

Tip: For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.


GOLDEN MASHED POTATOES

3     Large Russet Potatoes

3     Fresh Carrots

2     Cloves Garlic (coarsely chopped)

1/2  tsp. Salt

1 to 2 tbsp. Butter

1/4  Cup Hot Milk

Peel the potatoes and cut into 1 inch cubes. Scrape the carrots and cut into 1/4 inch slices. In large saucepan, combine cubed potatoes, sliced carrots, 2 cups water, garlic and salt; bring to boil. Reduce heat; cover and simmer until potatoes and carrots are quite soft; about 15 to 20 minutes. Drain water, reserving potatoes, carrots and garlic.

Press vegetables through a ricer or food mill and return vegetable mixture to pan and place over very low heat (or simply return vegetables to pan and mash over very low heat). Add butter and gradually add hot milk, whipping or mashing until desired consistency. Salt and pepper to taste. Sprinkle with chopped parsley, if desired. Makes 6 to 8 servings.