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March Recipes


Sautéed chicken is tossed with hearty pasta sauce, Parmesan and mixed vegetables, then served over hot linguine for a delicious one-dish supper.

1    Tbsp. Vegetable Oil

1    lb. Skinless, Boneless Chicken Breasts (cut into strips)

1    Jar (24 oz.) Italian Sauce with Mushrooms

1    Bag (16 oz.) Frozen Vegetable Combination (broccoli, cauliflower, carrots)

1/4 Cup Grated Parmesan Cheese

3/4 of a 1 lb. Package Spaghetti or Linguine(cooked and drained, about 6 cups)

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.

Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Stir the chicken in the skillet and heat through. Serve over the spaghetti.


32  oz. Frozen Hash brown Potatoes

1    Pt. Sour Cream

3    Cups Shredded Cheddar Cheese

1    Can Crean of Chicken Soup

1/2  Cup Butter (melted)

1/4  Cup Butter (melted)

2     Cups Corn Flakes (crushed)

Mix the potatoes, sour cream, cheese, chicken soup and

1/2 cup melted butter in a large bowl. Dump mixture into a greased 9x13 baking pan and spread out evenly. Spread crushed corn flakes over the top. Pour 1/4 cup melted butter over corn flakes. Bake at 350 for 1 hour. Serve.

Recipe From: Gladys


"Ground beef and cabbage simmered in a cream sauce, flavored with smoked paprika in this awesome dish for a cold night."

1    Tbsp. Butter

1/2 Head Cabbage (chopped)

1    Cup Chicken Broth

3/4 Cup Heavy Whipping Cream

1    tsp. Salt (or to taste)

1    tsp. Ground Black Pepper (or to taste)

1    lb. Ground Beef

1    Onion (chopped)

2    Tbsp. Smoked Paprika

1    tsp. Dry Mustard Powder

2    Cups Uncooked Egg Noodles

Melt the butter in a large skillet over medium heat. Stir in the cabbage, and cook until just wilted, about 5 minutes. Pour in the chicken broth, and bring to a simmer. Cook until slightly reduced, about 10 minutes more. Stir in the cream, and season with salt and pepper. Keep the cabbage hot over low heat while preparing the ground beef.

Heat a Dutch oven or large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Add the onion, and cook until tender, about 5 minutes. Stir in the smoked paprika and mustard. Stir in the cabbage mixture and egg noodles; season to taste with salt and pepper. Cover, and cook over low heat until the noodles are tender, about 10 minutes

Servings: 6




This is an absolutely perfect soup for a winter's day, hearty, flavorful with a wonderful texture.

1    Tbsp. Extra Virgin Olive Oil

2    Onions (chopped)

2    Garlic Cloves  (chopped)

1    Tbsp. Cumin

1/4 tsp. Cayenne Powder

1    Tbsp. Paprika

1/2 tsp. Dried Oregano

2    14 oz. Cans Red Kidney Beans (rinsed)

1    14 oz. Can Chopped Tomatoes (with their juice)

1    Tbsp. Tomato Paste

4    Cups Water

      Salt and Pepper

      Sour Cream for Garnish (optional)

      Cilantro for Garnish (optional)

Heat oil in a large pot. Add onions and cook until translucent, about 7 minutes. Add garlic and cook another couple of minutes. Add kidney beans and tomatoes, and tomato paste and stir together. Add water and bring to a boil. Reduce heat and simmer for 30 minutes. Add salt and pepper to taste.

Using an immersion blender, puree until it is the desired consistency. Garnish with sour cream and cilantro, serve immediately.


Serve this melt-in-your mouth corn bread hot from the oven with butter and syrup.

2/3    Cup Butter (softened)

1       Cup Sugar

3       Eggs

1 2/3 Cups Milk

2 1/3 Cups All-purpose Flour

1       Cup Cornmeal

4 1/2 tsp. Baking Powder

1       tsp. Salt

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13x9x2 inch baking pan. Bake at 400 degrees F for 22 to 27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Servings: 1


2    Cups Ruby Red Grapefruit Juice

2    to 4 Tbsp. Honey

1/2 Cup Water

1    Cinnamon Stick

1/2 tsp. Whole Allspice Berries

In a medium stainless steel or glass pot, combine juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. If desired garnish with a grapefruit segment or strip of zest.

Serves 4.


"Not your every day chops! Seasoned with garlic salt and paprika, then topped with a mixture of sauerkraut, onions, sour cream, and a bit more paprika, and broiled to a delicious finish."

2       tsp. Butter

1       Onion (thinly sliced)

1 1/2 tsp. Smoked Paprika

1/3    Cup Sauerkraut (drained)

1/3    Cup Sour Cream

4       Boneless Pork Chops

1/4    tsp. Black Pepper

1       tsp. Garlic Salt

Set uppermost oven rack 5 inches from heat source, and preheat broiler.

Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.

Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.

Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more. Servings: 4


Crust for 9 inch Double Crust Pie

2       (20 oz.) Cans Unsweetened Crushed Pineapple (drained, reserve juice)

2 1/2 Tbsp. Cornstarch

1/2    Cup plus 2 1/2 Tbsp. Reserved Pineapple Juice

3/4    Cup Sugar

2       tsp. Grated Lemon Zest

1       Tbsp. Lemon Juice

1       tsp. Vanilla

1/8    tsp. Salt

Place oven rack in center position and preheat oven to 400 degrees. Coat a 9 inch pie plate with vegetable oil. Line with pastry, dust bottom of pastry with flour, cover and chill in the refrigerator.

Filling: Place pineapple in a sieve and set over a bowl to drain for 30 minutes. Press gently with the back of a spoon to remove as much juice as possible. Reserve and measure the juice. Place 2 1/2 tablespoons of juice in a large bowl and whisk in cornstarch until dissolved. Add remaining

1/2 cup juice, sugar and lemon zest, lemon juice, vanilla and salt. Whisk until thoroughly combined. Add pineapple and stir until evenly coated. Pour the mixture into the pie shell and top with crust. Trim and seal edges. Cut slits in top. Brush the top and edges with beaten egg white. Place pie on an aluminum foil cover cookie sheet. Bake for 30 minutes and check crust for browning. If it is browning to rapidly cover loosely with foil. Bake another 15 minutes or until crust is evenly brown. Cool pie on a rack for 2 hours before serving. Store pie at room temperature. Makes 8 to 10 slices.

Recipe From: Ardice Holbrook

Heirloom Baking With The Brass Sisters Cookbook


"A quick flavorful fix for a weeknight dinner."

4    Boneless Pork Loin Chops (butterflied)


1/2 Cup Prepared Honey Mustard (or to taste)


1    Cup Canned French Fried Onions

Preheat the oven to 375 degrees F. Butterfly the chops and place them in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.   Bake for 20 minutes in the preheated oven, or until pork chops are cooked through. Servings: 4


"A rich pasta dish full of shrimp and parmesan cheese."

2    Tbsp. Butter

1    Onion (chopped)

8    oz. Shrimp (shelled and deveined)

8    oz. Fresh Mushrooms (sliced)

1/4 Cup All-purpose Flour

1/4 Cup Mayonnaise

1    tsp. Salt

2    Cups Milk

1/4 Cup Sherry

1    (8 oz.) Package Spaghetti

1/4 Cup Fresh Parsley (chopped)

1/4 Cup Grated Parmesan Cheese

Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.Over medium-low heat, melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside.Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens.Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti and parsley to the bowl and mix well.Place all ingredients in a 1 1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F for 30 minutes. Servings: 4


Nice and crispy on the outside with just the right tenderness on the inside. The ranch flavor is so wonderful, you may be tempted to fill up on the potatoes and skip the rest of your meal!

2    lbs. Small Red Potatoes (quartered)

1/4 Cup Vegetable Oil

1   (1 oz.) Packet Hidden Valley Ranch Dressing Mix (seasoning  and salad mix)

Preheat oven to 450 degrees F. Place potatoes in a heavy duty resealable plastic bag and add oil, seal bag.

Toss to coat, add salad dressing mix and toss again until coated. Bake in an ungreased baking pan for 35 minutes or until potatoes are brown and crisp. Serves 6.


These delicious appetizers are bursting with a creamy, cheesy filling. Serve as an appetizer, side dish or a light meal.

2    Cups Cooked, Mashed Russet Potatoes

3    Cups Vegetable Oil

1/3 Cup Evaporated Milk

1    Tbsp. Butter

1/2 Cup Cheddar Cheese (shredded)

1/2 Cup Romano Cheese (shredded)

1/2 Cup Flour

1    Egg lightly beaten

Cook and mash potatoes.  In a large bowl, mix together hot Potatoes, milk and butter, and mix with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in cheddar cheese, Romano cheese, flour and egg, and mix well. Preheat oil in a 3 qt. heavy saucepan over medium high heat to 375ºF. Drop 2 Tbsp. of batter into hot oil for each and fry for 1-1/2 to 3 minutes, or until golden brown. Fry 6 to 8 at a time to avoid overcrowding the oil. Drain on paper towels. Garnish with grated Romano cheese and serve with your favorite marinara sauce if desired.  Makes 10 Servings.

TIP: If desired, substitute shredded Romano cheese with shredded Parmesan cheese.


12  Hard-cooked Eggs

1/3 Cup plus 1 Tbsp. Mayonnaise

5    tsp. Sugar

5    tsp. Cider Vinegar

1    tsp. Prepared Mustard

1/2 tsp. Salt

1/4 tsp. Pepper

Paprika and Minced Fresh Parsley

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley. Yield: 2 dozen.


Egg salad for grown-ups! It also is a lovely cracker spread.

4    Hard-boiled Eggs (peeled and chopped)

1/3 Cup Light Mayonnaise

2    oz. Smoked Salmon (diced)

1    Medium Shallot (finely minced)

1    Celery Stalk (no end or leaves, finely chopped)

1    Tbsp. Sun-Dried Tomatoes (finely chopped)

1    tsp. Sherry Vinegar

1/8 tsp. Paprika

1    tsp. Fresh Dill (chopped)

1    Tbsp. Fresh Parsley (finely chopped)

To taste: Salt & Freshly Ground Black Pepper

(about 1/8 to 1/4 tsp of each)

In a large bowl, combine the mayonnaise, shallot, vinegar, tomatoes, paprika and dill. Add the rest of the ingredients, half of the parsley and mix well. Season to taste with salt & pepper. Garnish with the rest of the parsley or a little extra chopped sun-dried tomato. Chill for at least two hours before serving to help the flavors combine.



4  English Muffins

    Olive Oil

    Tomato Slices

4  Hard-Cooked Eggs (sliced)

    Grated Mozzarella


    Kosher Salt

Toast 8 English-muffin halves and place on a cookie sheet. Drizzle each  with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts. Serves 4

Tip: Store hard-cooked eggs in the shell and they'll keep for about 1 week. Use right after peeling.


1       Scant Cup Brown Sugar

1       Egg

1 1/2 Tbsp. Flour

         Pinch of Salt

1       Heaping Tbsp. Butter

1       Cup Milk

1       Single 8" Unbaked Pie crust

Beat together the brown sugar, flour, salt and butter. Add the milk and stir. Pour into an unbaked pie crust. Sprinkle nutmeg over the top. Bake at 325 degrees until firm. Check at 35 minutes and go from there.

Recipe From: J. Weinhold



"A hearty, easy soup that’s ready in 45 minutes. Perfect for using up leftover ham."

3 1/2 Cups Potatoes (peeled and diced)

1/3    Cup Celery (diced)

1/3    Cup Onion (finely chopped)

3/4    Cup Ham (diced, cooked)

3 1/4 Cups Water

2       Tbsp. Chicken Bouillon Granules

1/2    tsp. Salt (or to taste)

1       tsp. Ground White or Black Pepper (or to taste)

5       Tbsp. Butter

5       Tbsp. All-purpose Flour

2       Cups Milk

Combine the potatoes, celery, onion, ham and water in a stock pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stock pot, and cook soup until heated through. Serve immediately. Servings: 8

Recipe From: Ellie