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January Recipes

PORK AND SAUERKRAUT 

2    to 3 lb. Pork Roast (bone-in)

2    lg. Cans/Bags Sauerkraut (about 32 oz.)

2    Granny Smith Apples (cored, sliced)

2    lg. Onions (chopped)

2    Tbsp. Brown Sugar

1    Bay Leaf

1/2 Cup Beer

1/2 Cup Water

Sprinkle roast with salt and pepper. In a hot skillet brown roast on all sides. Place in a large crock pot. 

Briefly rinse some of the salty brine off of the sauerkraut. In a bowl mix the sauerkraut, onion, apple and brown sugar. 

Pour sauerkraut mixture around roast. Add bay leaf. Pour on beer and water and cover, cook on high for 4 to 5 hours or on low for 8 to 10 hours.   Serve with plenty of mashed potatoes and apple sauce.


LUCKY BLACK-EYED PEA SALAD

1    (16-oz.) Pkg. Frozen Black-eyed Peas

1/4 Cup Fresh Cilantro (chopped)

1/4 Cup Red Pepper Jelly

1/4 Cup Red Wine Vinegar

2    Tbsp. Olive Oil

1    Jalapeñ o Pepper (seeded and minced)

3/4 tsp. Salt

1/4 tsp. Freshly Ground Pepper

1    Cup Red Bell Pepper (diced)

1/3 Cup Red Onion (diced)

2    Lg. Fresh Peaches (peeled and diced)

2    Cups Watercress (torn)

Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.

Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture just before serving.  Yield: Makes 6 servings


BARLEY BURGER STEW FOR TWO

A hearty stew that hits the spot on a cold winter day.

1/2    Lb. Ground Beef

1       Small Onion (chopped)

1/4    Cup Celery (chopped)

2 1/4 Cups Tomato Juice

1/2    Cup Water

1/4    Cup Medium Pearl Barley

1       to 1 1/2 tsp. Chili Powder

1/2    tsp. Salt

1/4    tsp. Pepper

In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil.

Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Yield: 2 servings.


OLD FASHIONED OYSTER STEW

2   Pints (32 oz.) Small to Medium-sized Raw, Shucked Oysters (with their liquor*)

4   Tbsp. Butter

3   Cups Milk (a little cream may be added to make it richer)

1   or 2 Dashes Tabasco

     Salt and Pepper (to taste)

     Minced Parsley, Sliced Chives, 

     or Sliced Green     

     Onions (your choice)

     Butter

* The amount of oysters used may be varied according to your taste.

The most important factors in preparing Oyster Stew are do not boil the milk and do not overcook the oysters. Be careful to avoid overcooking oysters, which causes them to become tough.

Drain the oysters, reserving their liquor. NOTE: Strain the oyster liquor with a fine strainer to remove any sand.

In a large pan over medium heat, melt butter. Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.

While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream, and oyster liquor (do not boil). When the oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently. Season with Tabasco, salt and pepper. Remove from heat. Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter. Makes 4 to 6 servings.


HOT AND MELTY OVEN-BAKED HAM & SWISS SANDWICHES

1    (12 count) Package Kings Hawaiian Rolls

12  Slices Swiss Cheese

12  to 16 oz Thin Sliced Ham

1/2 Cup Butter (melted)

1    tsp. Ground Mustard

2    tsp. Onion Flakes (or 1 tsp. onion powder)

2    Tbsp. Worcestershire Sauce 

Slice all of the rolls in half and place the bottom halves in a 9x13 baking dish.

Place ham and then cheese on the bottom of the sliced rolls. Cover with the top half of roll.

Mix together the remaining four ingredients in a small bowl and spoon over the tops of the sandwiches.

Let sit overnight or for a couple of hours.

Bake in a preheated oven at 350 for 15 minutes or until warmed through and the cheese is gooey and melty.


Hi! I pray that you are all able to keep warm during these dangerous, frigid days of winter. This Arctic Vortex thing is scary and my furnace has been struggling just to keep the pipes from freezing! Being January, you expect it to be cold but this is way beyond that! January is also oatmeal month and oatmeal is a perfect, hearty breakfast to warm you up from the inside, out! Mmmm... a steaming bowl of yumminess, sprinkled with brown sugar and cinnamon and doused with a bit of milk. Perfect! Or maybe you would rather serve it up as pancakes? Better yet, how about a pan of Baked Oatmeal?  Mmmm..... that is like having dessert for breakfast!  Plus you can add your favorite fruits, nuts even chocolate chips to it. What a delightful way to start a frosty day!

Pull Up a Chair, and Enjoy!    Elaine



All oats great and small start off life as an oat groat. A groat is simply the whole unbroken grain of oat. Before being made into any other variety of oat, groats are usually roasted at a very low temperature. This not only gives the oats their nice toasted flavor, but the heat inactivates the enzyme that causes oats to go rancid. This makes oats more shelf-stable.These are the common kinds of oats:Steel-Cut Oats - This is when the whole groat is split into several pieces and simmered with water. Steel-cut oats retain much of their shape and make a chewy, nutty-tasting porridge. Substitute: Whole Oat GroatsRolled Oats - Whole grains of oats are steamed to make them soft and pliable, and then pressed between rollers and dried. The resulting "rolled oats" reabsorb water and cook much more quickly than whole groats or steel-cut oats. When a recipe calls for "rolled oats" or the packaging mentions it, they generally mean the thickest rolled oat, which retains its shape fairly well during cooking. Substitute: Quick oats can be substituted, but the texture will be lost

Old-fashioned Oats - The source of much confusion, old-fashioned oats are actually the same as rolled oats. You usually see them called "Old-fashioned Rolled Oats" on packaging.

Quick or Quick-Cooking Oats - These are oats that have been pressed slightly thinner than rolled oats. They cook more quickly, but retain less of their texture. Substitute: Rolled Oats or Instant Oats

Instant Oats - Pressed even thinner than quick oats, instant oats often break into a coarse powder. They cook the quickest of all and make a very soft and uniform mush. Substitute: Quick Oats

As a final note, all processed oats have the same nutritional value.
January is National Oatmeal Month, it is the perfect time of year for this hearty, warming breakfast dish. It can be served in a number of ways, including cereal, muffins, pancakes, bread, cookies or scones. It is versatile and mixes well with a number of spices and fruits, not to mention chocolate. But you might be a bit confused when a recipe calls for one particular kind of oats, being quick cooking or old fashioned. You might question whether you can substitute one for the other?  Well, here are the "cold"  facts on oatmeal.


BAKED OATMEAL

Everyone who tries this Pennsylvania Amish specialty  loves it!

3    Cups Rolled Oats

1    Cup Brown Sugar

2    tsp. Ground Cinnamon

2    tsp. Baking Powder

1    tsp. Salt    

1    Cup Milk

2    Eggs

1/2 Cup Butter (melted)

2    tsp. Vanilla Extract

3/4 Cup Dried Cranberries

Preheat oven to 350 degrees F. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes. Servings: 8

Note: Serve warm with milk poured over it, or snack on it cold.

Also note that the cranberries can be switched out with just about any fruit of your choice.