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January Recipes


1    lb. Carrots  (peeled, sliced in 1/4" thick rounds)

2    Tbsp. Unsalted Butter

1/2 tsp. Salt

1/4 cup Maple Syrup

1/3 cup Orange Juice

1/2 tsp. Orange Zest

Pinch Cinnamon

In a large, wide sauté  pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Cook for 3 to 4 minutes, then add the maple syrup. Cook for a minute more, then add the orange juice. Cover the pan and cook for 3 more minutes.

Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.

Sprinkle cinnamon over the carrots, and stir in the orange zest. Yield: Serves 4.


This is the pumpkin custard recipe handed down from generation to generation in my family – Hauck to Krall to Wirt.   This may be the pie that Carol Huyck is looking for.   When you cut this pie, there is usually a thin layer of white custard that forms under the pumpkin. This recipe makes 2 – 9” single crust pies.

2       9" Pie Shells (unbaked)

2       Cups Pumpkin

4       Tbsp. Flour

1 1/2 Tbsp. Cinnamon

4       Egg Yolks (save the whites for whipping)

1 1/2 Cups Sugar

1/2    tsp. salt

1       Tbsp. Butter  (melted)

2 1/4 Cups Milk

Mix the above ingredients together. Beat the 4 egg whites until stiff peaks form. Gently fold the stiffly beaten egg whites into the pumpkin mixture.

Pour into two 9” pie shells and bake at 400 degrees until the top of the pies get a dark brown and the crust is baked. About 50 minutes, give or take.

Recipe From: Judy Wirt


This is so easy to prepare, and everyone always loves it! 

6    Eggs (beaten)

1    qt. Half-and-half Cream

1/4 tsp. Pepper

4    Cans (8 oz. each) Whole 

      Oysters (drained)

2    Cups Crushed Butter-flavored 

      Crackers (about 50 crackers)

In a large bowl, combine the eggs, cream and pepper. Stir in oysters and crackers. Pour into 12 greased 6-oz. ramekins or custard cups; place on a baking sheet. Bake at 350°  for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Note: Scalloped Oysters may also be baked in a 13-in. x 9-in. baking dish for 55-65 minutes or until a knife inserted near the center comes out clean. 

Recipe From: Marty 


2    tsp. Vegetable Oil

8    Chicken Thighs

1    Cup Mushrooms (halved)

1    Onion (sliced)

1    Piece Ginger (peeled and sliced)

2    Cloves Garlic (minced)

      Pinch Hot Pepper Flakes

1    Cup Chicken Stock

1/4 Cup Sodium-reduced Soy Sauce

1    Tbsp. Granulated Sugar

3    Tbsp. Cornstarch

1    Sweet Yellow or Green Pepper (chopped)

In a large skillet, heat oil over medium-high heat. Brown chicken, in batches if necessary. Transfer to slow cooker.

Drain fat from skillet. Fry mushrooms, onions, ginger, garlic and hot pepper flakes over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Scrape into slow cooker.

Add chicken broth, soy sauce and sugar to skillet. Bring to boil, scraping up brown bits from the bottom of the skillet. Scrape into slow cooker. Stir to combine.

Cover and cook on low until juices run clear when chicken is pierced, about 4 to 5 hours. Skim off fat. Move chicken and vegetables to one side.

In a small bowl, whisk cornstarch with 1/4 cup water; whisk into liquid in slow cooker. Stir in yellow pepper. Cover and cook on high until thickened and pepper is tender-crisp, about 15 minutes. Serve with rice. Serves 4.


8  Slices Brioche Bread (thickly sliced)   

8  Slices Thick-sliced Applewood Bacon

4  Large Eggs 


    Tomato (cut in slices)


Toast bread; set aside and keep warm.

In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings.

For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs in drippings until whites are set (completely coagulated and firm). Turn eggs over and cook an additional minute until yolks begin to thicken (no longer runny, but not hard).

Assemble each sandwich: Spread one side each of  toasted bread with 1 tablespoon of mayonnaise. Top each of four slices with 2 slices tomato, 2 slices bacon, 1 egg, and lettuce. Top with remaining bread slice. Serve immediately. Yield: 4 sandwiches.


You make the breading for these mouthwatering pork chops with stuffing mix...it couldn't be easier or more delicious.

1       Egg (beaten)

2       Tbsp. Water

6       Boneless Pork Chops (3/4" thick)     

2       Tbsp. All-purpose Flour

1 1/2 Cups Pepperidge Farm®  

         Herb Seasoned Stuffing (crushed)       

1      Can (10 1/2 oz.) Campbell's®  Turkey Gravy

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.

Bake at 400° F. For 20 minutes or until the pork is cooked through.

Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling.  Serve the gravy with the pork. Serves: 6

Recipe From: Campbell's Kitchen


These are so easy and so delicious! The honey is perfect with the pepper!

1       lb. Lean Ground Beef

1       Medium Sweet Onion

2 1/2 Cups Cooked Jasmine White Rice

2       Medium/Large Green Bell 


2       15 oz. Cans Tomato Sauce

8       Heaping Tbsp. Honey

Prepare Jasmine white rice, fluff, cover and set aside.

Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté  beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.

Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.

Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.

Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.

Pour tomato sauce mixture over and around stuffed bell peppers. Bake at 350° F for 1 hour. Serve with a crisp cool salad.  Serves 4.

Recipe From: Kimberly



1       Cup Walnuts or Pecans (toasted and coarsely chopped, optional)

1 3/4 Cups All-purpose Flour

3/4   Cup Granulated White Sugar

1       tsp. Baking Powder

1/4   tsp. Baking Soda

1/4   tsp. Salt

1       teaspoon Ground Cinnamon

2       Large Eggs (lightly beaten)

1/2   Cup Unsalted Butter (melted and cooled)

3       Ripe Large Bananas (about 1 lb., mashed well, about 1 1/2 cups)

1       tsp. Pure Vanilla Extract

Preheat oven to 350 degrees F. and place oven rack to middle position.  Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.  Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted.  Let cool and then chop coarsely.  

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.  Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.  With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.  (The important thing is not to over mix the batter.   You do not want it smooth.  Over mixing the batter will yield tough, rubbery bread.)  Scrape batter into prepared pan.  Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to 60 minutes.  Place on a wire rack to cool and then remove the bread from the pan.  Serve warm or at room temperature. This bread can be frozen. Makes 1 - 9 x 5 x 3 inch loaf.



"Softened butter is creamed with honey for this favorite spread. Add cinnamon, if desired. You may just have to whip up a batch of fresh biscuits to serve with this!"

 3/4 Cup Butter  (room temperature)

1/4 Cup Honey

In a small bowl mix butter and honey until smooth. Store, covered, in the refrigerator. Servings: 8


4    oz. Smoked Salmon (shredded)

2    Tbsp. Olive Oil

1    Can Evaporated Milk

2    Tbsp. Lemon Juice

3/4 Leek (sliced)

1    Clove Garlic (minced)

4    tsp. Flour

1/4 Cup Fresh Dill (chopped)

1    tsp. Lemon Rind

12  oz. Dry Pasta

In large saucepan heat up olive oil, and sauté  leek and garlic over low heat for 10 minutes or until the leek is very soft. Increase heat to medium and slowly whisk in flour. Slowly add milk, whisking constantly to create a smooth mixture. Cook for about 5 minutes or until thickened, stirring continuously.

Add flaked salmon to saucepan, along with dill, lemon juice and lemon rind. Cook an additional 5 minutes and remove from heat. Set aside.

Cook pasta according to directions on package and drain. Toss pasta with salmon cream sauce, and serve immediately.


1/2     Cup Butter or Margarine

1        (1.25 oz.) Pkg. Old El Paso®  

          Taco Seasoning Mix

1 1/2  lb. Boneless Beef Sirloin Tip Steak

          (cut into thin bite sized strips)

1        (16 oz.) Can Old El Paso®  Refried Beans         

1        (10.5 oz.) Pkg. (12 tortillas) 

          Old El Paso®  Flour Tortillas for Soft Tacos & Fajitas

3        Green Onions (thinly sliced)

8        oz. (2 cups) Shredded Cheddar Cheese

1        (10 oz.) Can Old El Paso®  Enchilada Sauce

4        oz. (1 cup) Shredded Mexican 4-Cheese Blend

Heat oven to 400° F. Melt butter in 10 to 12-inch skillet over medium heat. Stir in taco seasoning mix. Add beef strips; cook and stir 5 to 6 minutes or until of desired doneness. Drain.

Place refried beans in microwave safe dish. Microwave on High for 2 minutes, stirring once or twice.

Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, onions and Cheddar cheese. Roll up, folding in sides. Place each seam side down in ungreased 13x9 inch (3 quart) glass baking dish. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend. Bake at 400° F for 7 to 12 minutes or until hot and cheese is melted.

Recipe From: Becky Fuller


A delicious and hearty beef pie that is the perfect weeknight dish. Sauté ed beef and onions are baked with sweet red peppers and sliced mushrooms and swim in melted cheddar cheese. The savory dish can be made ahead of time and reheated for weeknight dinners for a truly delicious and hearty treat.

1  lb Lean Ground Beef

2  Cups Sweet Red Italian Peppers (in their sauce)

1  Onion (chopped)

1  Can Sliced Mushrooms (drained)

1  Cup Cheddar Cheese (grated)

    Pastry for 9" Double Pie Crust

Preheat oven to 350 degrees F. Place peppers, including liquid, into food processor. Pulse until peppers are minced. Set aside.

In medium skillet brown beef and onions. Add peppers and mushrooms, and toss to combine. Add cheese. Place pastry dough in greased 9-inch pie plate. Carefully spoon mixture into bottom crust. Cover with top crust and seal the edges. Bake at 350° F until crust is golden-brown, and pie is heated through.

Recipe From: Catherine


6 Jet-Puffed Marshmallows

16 Maraschino Cherries (with stems, patted dry)

1   Pkg. (8 squares) BAKER'S  Semi-Sweet Chocolate (melted)

Make indentation in each marshmallow with your finger or knife; insert cherry into indentation, leaving top of cherry partially exposed. Using fork to support bottom of marshmallow, dip, 1 at a time, in chocolate, turning to evenly coat marshmallow and cherry. Gently shake off excess chocolate.

Place on waxed paper-covered baking sheet. Refrigerate 20 to 30 min. or until chocolate is firm. 8 servings. Can be stored in an airtight container in the refrigerator.

Tips: Be sure to brush the powdery dust off the marshmallows or the coating will not stay put.

The cherries tend to pop up if not placed firmly.

How to Melt Chocolate in the Microwave:

Place unwrapped chocolate squares in microwaveable bowl. Microwave on medium (50%) 2-1/2 to 3 min. or until chocolate is completely melted, stirring after each minute.

Special Note: The cherries in the picture are not pushed down far enough to stay. Some people have had more luck just sitting the cherries on top right after dipping, but before the coating sets.


1       Square Baker's Semi-Sweet 

         Chocolate (melted)

2       Cups Boiling Water (divided)

2       Pkg. (3 oz. each) Jell-O Strawberry Flavor Gelatin         

1 1/2 Cups Cold Water (divided)

         Ice Cubes

1       Cup Thawed Cool Whip 

         Whipped Topping

         Decorations: Assorted 

         Valentine Sprinkles and Candies

Draw heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.

Add 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

Meanwhile, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in cool whip; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

How to Melt Chocolate: Microwave chocolate in microwaveable bowl on high 1 min., stirring after 30 sec. (The square will retain its shape.) Stir until chocolate is completely melted. 8 servings, 2/3 cup each