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March Recipes


This hearty and satisfying Italian favorite is made quick and easy in your slow cooker.

1/2 Cup Dry Red Wine

3    Tbsp. Tomato Paste

2    Tbsp. Flour

1    Tbsp. Balsamic Vinegar

1    Med. Onion (chopped)

4    Clove Garlic (minced)

6    Sprig Fresh Thyme

1    Can Whole Peeled Tomatoes

2    lb. Lean Brisket

1/2 tsp. Salt

      Pepper (to taste)

12  oz. Pasta (Penne or Rigatoni)

      Fresh Basil

      Grated Parmesan

In a 5 to 6 quart slow cooker, whisk together the wine, tomato paste, flour, and vinegar. Stir in the onion, garlic, and thyme. Add the tomatoes, crushing them with your hands.

Cut the brisket against the grain into 3 inch thick pieces, then cut those pieces in half crosswise. Season them with 1/2 teaspoon each salt and pepper and nestle in the sauce. Cover and cook until the meat is tender and easily pulls apart, 6 to 7 hours on high or 8 to 9 hours on low.

Twenty minutes before the ragu is finished, cook the pasta according to package directions.

Discard the thyme and, using two forks, break the meat into smaller pieces. Serve over the pasta and top with basil and cheese, if desired. 

Yield: 4 servings


A classic meatball recipe with a zesty Mexican flair.

1      Cup Long-grain White Rice

1      Large Egg

1      Tbsp. Paprika

11/2 tsp. Ground Cumin

1      tsp. Dry Oregano

1/2   Salt

        Pepper (to taste)

1      Clove Garlic

1/2   Cup Fresh Cilantro (chopped)

1/4   Cup Tortilla Chips (crushed)

1      lb. Ground Pork

2      Cups Marinara Sauce

1      Tbsp. Chipotle in Adobo (chopped)

2      tsp. Adobo Sauce

1/4   tsp. Ground Cinnamon

Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the rice according to package directions.

Meanwhile, in a large bowl, whisk together the egg, paprika, oregano, cumin, 2 tablespoons water, and 1/2 teaspoon each salt and pepper. Stir in the garlic, cilantro, and then the crushed tortilla chips. Add the pork and mix to combine.

Form the meat mixture into 1 1/2 inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.

Place the marinara sauce in a large skillet. Stir in the chipotles and adobo and cinnamon and bring to a simmer. Add the meatballs and toss to coat. Serve over the rice and top with cilantro and sour cream, if desired.

Yield: 4 servings.


"This is a quick, easy and absolutely delicious treat."

1 Cup Granulated Sugar

6 Tbsp. All-purpose Flour

4 Medium Lemons (juiced and rind grated)

4 Large Eggs (separated, room temp.)

2 Tbsp. Butter (melted)

1/2 tsp. Salt

2 Cups Milk

Preheat the oven to 350 degrees F. Grease a 9 x 9 x 2 inch cake pan. Mix together the sugar and flour. Add the lemon juice, rind, lightly beaten egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pan. Set the pan inside a roasting pan large enough to hold it. Bring several cups of water to a boil. Add water to the roasting pan, enough to come halfway up the sides of the cake pan. Be careful not to splash water into the pudding. Bake until the top springs back when lightly touched, about 35 minutes. Remove baking pan from the roasting pan and set on a cooling rack. Serve warm, room temperature, or cold. Top with a dollop of whipped cream if desired.

Serves 8


"A quick and easy way to turn leftover chicken into a different and delicious main dish."

2 Cups Cooked Chicken (finely diced)

2 Tbsp. Onion (finely chopped)

2 Tbsp. Butter

1/3 Cup All-purpose Flour

1 Cup Milk

Salt and Pepper (to taste)

1 Tbsp. Fresh Lemon Juice

1 Tbsp. Parsley (chopped)

1 Egg (beaten)

3/4 Cup Fresh Bread Crumbs

Canola Oil (or other vegetable oil for frying)

Mix together the chicken and onion. Melt butter in a small saucepan over medium heat. Add the flour and stir briskly for several minutes to make a roux, being careful not to brown. Gradually add the milk, whisking constantly until thickened and all lumps are dissolved. Add salt and pepper; remove from heat and let cool. Stir in the chicken mixture, lemon juice, and parsley; combine well. Place in the refrigerator until chilled.

Heat the oil, just enough to come about half way up the thickness of the croquettes, in a large fry pan over medium-high heat. Form the chicken mixture into patties. Dip each patty into the beaten egg and then the bread crumbs. Fry until browned on both sides. Serve immediately.

Serves 3 to 4.


6 Tostada Shells

1 Can (7 oz.) Mexican Tomato Sauce

2 Tbsp. Green Onions (chopped)

2 Cloves Garlic (minced)

1 Tomato (diced)

Cayenne Pepper (to taste)

6 Eggs

1 Cup Monterey Jack Cheese (grated)

Heat tostada shells in a 250 degree oven until warm. In a saucepan, combine, tomato sauce, green onions, garlic, tomato, and cayenne; bring to a boil; reduce heat and let simmer. Arrange tostada shells on a baking sheet.

Fry eggs over easy and place one on each tostada shell. Spoon sauce over eggs and top with cheese. Place under broiler until cheese melts and is bubbly. Serve immediately.

Serves 6.


You can serve this as a sandwich or serve it over mashed potatoes or even whole-grain spaghetti.

1       8 oz. Can Reduced-sodium Tomato Sauce

1       4 oz. Can Green Chiles (chopped, drained)

3       Tbsp. Cider Vinegar

2       Tbsp. Honey

1       Tbsp. Sweet or Smoked Paprika

1       Tbsp. Tomato Paste

1       Tbsp. Worcestershire Sauce

2       tsp. Dry Mustard

1       tsp. Ground Chipotle Chile

1/2    tsp. Salt

2 1/2 lbs. Boneless, Skinless Chicken Thighs (trimmed of fat)

1       Small Onion (finely chopped)

1       Clove Garlic (minced)

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

8 servings.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.


1       lb. Lean (at least 80%) Ground Beef

1       pkg. (1 oz) Old El Paso™ Taco Seasoning Mix

1       Cup Old El Paso™ Thick 'n Chunky Salsa (any variety)

1       Can (4.5 oz) Old El Paso™ Chopped Green Chiles

1/2    Cup Whole Kernel Corn

1       Can (15 oz.) Progresso™ Black Beans  (drained, rinsed)

1 1/2 Cups Shredded Cheddar Cheese (6 oz.)

1       pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

(Milk, butter and egg called for on cornbread & muffin mix pouch)

Toppings: Chopped Tomatoes, Lettuce and Sour Cream (if desired)

Heat oven to 350 degrees F. Spray 8-inch (2-quart) glass baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Sprinkle with taco seasoning mix; stir. Stir in salsa, chiles, corn, beans and 1 cup of the cheese.

Meanwhile, make cornbread & muffin mix batter as directed on pouch. Stir in remaining cheese. Pour beef mixture into baking dish; spread batter on top.

Bake 30 to 35 minutes or until cornbread topping is golden brown. Cool 5 minutes. Cut into 3 rows by 3 rows; serve topped with chopped tomatoes, lettuce and sour cream if desired.

Servings 9


1/2 Cup Butter (softened)

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Peanut Butter

1    tsp. Vanilla Extract

1    Egg

1    Cup All-purpose Flour

1/2 Cup Quick Cooking Oats

1    tsp. Baking Soda

3/4 Cup Chocolate Chips

Preheat oven to 350 degrees. Grease a 8 x 11 baking dish.

In a large bowl mix the butter, sugar, brown sugar and peanut butter until creamy. Add in the egg and vanilla.

In a separate bowl combine the flour, oats and baking soda. Add the dry ingredients to the butter mixture and combine evenly. Spread the mixture into the greased baking dish. Scatter the chocolate chips on top and lightly press them into mixture. Bake for 20-25 minutes or until lightly browned. Serves: 24


1       Devils Food Cake Mix

1/4    Cup Oil

4       Eggs

1       Box (small)

         Instant Chocolate

         Pudding Mix

1 1/2 Cups Milk

Preheat oven to 350 degrees. Grease two 9 x 13 baking pans and line with wax paper.  

Mix the ingredients well. Divide the batter equally into the two cake pans. Bake for 15 to 20 minutes. Remove from pans and cool. Leave wax paper in place to cool.


1    Cup  Crisco

1    Cup 10x Sugar

1    Cup Milk

1    Small Box Vanilla Instant Pudding Mix

In a large bowl mix the Crisco, 10x sugar and pudding mix, add milk slowly and beat for 5 to 10 minutes until creamy and fluffy.

Place one cake layer on a serving plate and remove the wax paper. Spread filling on the cake. Carefully place the second cake layer on top and gently remove the wax paper. Serves 24.

Recipe From: Rachael Kuepfer


1 Cup Frozen Strawberries

1 Cup Milk

2 Tbsp. Sugar

1 Banana

8 to 10 Ice Cubes

Put all ingredients in blender. Blend until smooth. Servings 2-3


10 Fresh Asparagus Spears (trimmed)

     Olive Oil

1   Tbsp. Grated Parmesan Cheese

1    tsp. Garlic (minced)

Preheat oven to 400 degrees F. Grease a baking sheet with olive oil.

Lightly coat asparagus with olive oil; place on prepared baking sheet. Sprinkle with the minced garlic.

Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.

Sprinkle Parmesan cheese mixture over asparagus.

Serves 2.


Big chunks of ham combined with the tasty flavors of mustard and cheese, a perfect supper for a hungry crew!

1        Loaf (1 lb.) Italian Bread (cut into 1 inch cubes)

3       Cups Ham (cubed, fully cooked)

3/4    lb. Monterey Jack or Muenster Cheese (cubed)

1       Small Onion (chopped)

2       Tbsp. Butter

8       Eggs

3 1/2 Cups Milk

1/4    Cup Prepared Mustard

Toss bread, ham and cheese; grease a 13 inch x 9 inch baking dish. In a skillet, sauté onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 to 65 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Yield: 12 servings.


2 1/2 Cups Frozen Broccoli (chopped)

1       Can (10 3/4 oz.) Condensed Cream of Potato Soup (undiluted)

1 1/4 Cups Milk (divided)

1       tsp. Garlic Pepper Blend

1/2    tsp. Crushed Red Pepper Flakes

1/4    tsp. Pepper

2       Cups Ham (cubed, fully cooked)

1       Cup (4 oz.) Cheddar-Monterey Jack Cheese (shredded)

1 1/2 Cups Biscuit/baking Mix

1       Large Egg (beaten)

Preheat oven to 350 degrees. Combine broccoli, soup, 3/4 cup milk and seasonings in a large saucepan; bring to a boil. Reduce heat; add the ham and cheese. Cook and stir until cheese is melted. Pour into a greased 11x7 inch baking dish.

Combine biscuit mix, egg and remaining milk in a small bowl just until moistened. Drop by tablespoonfuls over ham mixture; spread gently.

Bake, uncovered, 25 to 30 minutes or until golden brown.

Yield: 6 servings.