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March Recipes


3    Tbsp. Olive Oil

3    Cloves Garlic (chopped)

2    Onions (chopped)

2    Cups Celery (chopped)

5    Carrots (sliced)

4    Cups Chicken Broth

4    Cups Tomato Sauce

1    Cup Kidney Beans (drained)

1    (15 oz.) Can Green Beans

2    Cups Baby Spinach (rinsed)

3    Zucchini (quartered and sliced)

2    Tbsp. Fresh Basil (chopped)

1    Tbsp. Fresh Oregano (chopped)

      Salt and Pepper

1/2 Cup Seashell Pasta

2    Tbsp. Parmesan Cheese (grated)

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 minutes. Add onion and saute for 5 minutes. Add celery and carrots and saute for another 2 minutes. Add the chicken broth and tomato sauce, bring to a boil, stirring frequently. Reduce to low heat and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes. Cook pasta till tender. Drain.  Stir into soup and serve with a sprinkle of Parmesan cheese on top.


1   lb. Lean Ground Beef

     Salt (to taste)

     Pepper (to taste)

     Garlic Powder (to taste)

     Onion Powder (to taste)

1   Large Jar Spaghetti Sauce (your choice)

1   Jar Pizza Sauce

1   Pkg. Hormel Mini Pepperoni

1   lb. Box Rotini Pasta (par-boiled)

4   Cups Pizza Blend Cheese

20 to 30 Slices Hormel Pepperoni

     Parmesan Cheese (grated)

Pre-heat oven to 325 degrees. Brown the ground beef and season it with the salt, pepper, garlic power and onion powder. Add the spaghetti sauce, pizza sauce and mini pepperoni.

Par-boil the pasta. Mix pasta with the hamburger sauce and layer half the mixture in a 9x13 baking pan. Sprinkle half the pizza blend cheese on top and layer half of the pepperoni slices on this. Top with the rest of the pasta mixture, the remaining cheese blend and the remaining pepperoni slices. Sprinkle with grated Parmesan cheese. Bake at 325 degrees for 30 to 40 minutes or until bubbly and melted. If casserole starts to brown on top cover with foil. Remove from oven and cool for 10 minutes before serving.



2 1/2 Cups Cooked Ham (ground)

1       lb Pork (ground)

2       Cups Fresh Bread Crumbs

2       Eggs

1       (5 oz.) Can Evaporated Milk

1/4    tsp. Ground Black Pepper

1/4    Cup Fresh Parsley (finely chopped)


1       Cup Light Brown Sugar

1       Tbsp. Ground Mustard Powder

1       Pinch Ground Cloves

1/4    Cup Cider Vinegar

Preheat oven to 350 degrees F. In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk and black pepper. Mix all together just until combined and form into a loaf. Be careful to not over mix. Place loaf into a lightly greased 9x13 inch baking dish.

Glaze: Combine the brown sugar, mustard powder, cloves and vinegar. Mix well and spread about 3 tablespoons over the loaf. Place loaf in oven and bake for 60 to 75 minutes. Glaze the loaf every 15 minutes with remaining glaze. Let stand for 5 to 10 minutes before slicing.

Serves 6 to 8


1      Cup Garlic Herb Cheese (shredded) *

1/2   Cup Parmesan Cheese
        (shredded, do not use the grated stuff)

1/4   Cup Butter (melted)

1      Tbsp. Sugar

1      Egg

1      Cup Buttermilk

2      Cups Flour

1/4   tsp. Salt

1/2   tsp. Onion Powder

1/2   tsp. Garlic Powder

1/2   tsp. Baking Soda

1 1/2 tsp. Baking Powder

Pre-heat oven to 350 degrees F. Spray a 9x5 inch loaf pan with non-stick spray.

Mix cheeses in a small bowl and set 1/4 cup aside for the top.

In a large bowl, combine the butter, sugar, egg and buttermilk. Mix well. Add the flour, salt, onion powder, garlic powder, baking soda and baking powder. Mix until just combined.

Fold in the cheese (except the 1/4 cup saved) and spoon into the loaf pan. Top with the saved 1/4 cup cheese. Bake for 50 to 55 minutes or until lightly browned on the top and toothpick inserted in the center comes out clean.

Makes 1 loaf.

* You can substitute 1 Cup Chedder Cheese and increase the Garlic powder if you can not find Garlic Herb Cheese.


1       Head Cauliflower (broken into florets)

1       Carrot (shredded)

1/4    Cup Celery (chopped)

2 1/2 Cups Water

2       tsp. Chicken Bouillon or 1  Vegetable Bouillon Cube

3       Tbsp. Butter

3       Tbsp. All-purpose Flour

3/4    tsp. Salt

1/8    tsp. Pepper

2       Cups 2% Milk

1       Cup (4 oz.) Shredded Cheddar Cheese

1/2    to 1 tsp. Hot Pepper Sauce, optional

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes or until vegetables are tender (do not drain).

In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.

Yield: 8 servings (about 2 quarts)


4       Chicken Breasts (boneless, skinless)

2       Cups Baby Spinach

1       Cup Sun-dried Tomatoes (packed in Olive Oil)

4       Slices Mozzarella Cheese

1 1/2 Tbsp. Italian Seasoning


         Freshly Ground Black Pepper

Preheat oven to 400 degrees. On a clean work surface, cut a pocket into the side of each chicken breast. Stuff each slice with spinach, sun-dried tomatoes, and mozzarella. Secure with each stuffed breast with toothpicks. Season each bundle with Italian seasoning, salt, and pepper.

In a large oven-safe skillet over medium-high heat, heat a bit of olive oil. Sear chicken until golden, 3 minutes per side, then transfer entire pan to the oven and bake until no longer pink, about 15 minutes. Remove toothpicks and serve with pan juices.

Serves 4


12     (3 inch) Rolls (split in half)

1/3    Cup Barbecue Sauce

1/4    Cup Mayonnaise

2 1/2 Cups Chicken (cooked, chopped)

1       Can (8 oz.) Crushed Pineapple (drained)

1/4    Cup Pickled Jalapenos (chopped)

1 1/2 Cups Monterey Jack Cheese (shredded)

6       Tbsp. Butter (melted)

2       Tbsp. Honey

1       Tbsp. Worcestershire Sauce

1/2    tsp. Black Pepper

Preheat oven to 350 degrees F. Coat a 9x13 inch baking dish with nonstick cooking spray. Lay bottom halves of the rolls in the dish.

In a medium bowl, combine barbecue sauce, mayonnaise, chicken, pineapple and jalapenos. Spoon an even mixture onto the roll bottoms; sprinkle with the Monterey Jack cheese. Place the roll tops on the cheese.

In a large measuring cup, whisk together the butter, honey, Worcestershire sauce and black pepper; pour over the sliders. Cover with aluminum foil and bake for 15 minutes. Uncover and bake for another 15 minutes until cheese is melted and sliders are warmed through.

Serve hot with chips and pickles.

Makes 12 sliders or 8 regular sandwiches.


1       Tube (8 oz) Refrigerated Crescent Rolls

2       tsp. Prepared Mustard

1 1/2 lbs Fresh Asparagus (trimmed, cut into 1/2 inch pieces)

1       Onion (chopped)

1/2    Cup Mushrooms (sliced)

1/4    Cup Butter (cubed)

2       Eggs (lightly beaten)

2       Cups (8 oz.) Mozzarella Cheese (shredded)

1/4    Cup Fresh Parsley (minced)

1/2    tsp. Black Pepper

1/2    tsp. Salt

1/4    tsp. Garlic Powder

1/4    tsp. Each Dried Basil, Oregano and Sage

Separate crescent dough into eight triangles; place in an ungreased 9 inch pie plate with points towards the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with the mustard; set aside.

In a large skillet, saute the asparagus, onion and mushroom in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Yields 8 servings.


1    (16 oz.) Bag Frozen Broccoli (thawed)

1    Can Creamed Corn

1    Egg (beaten)

1/2 Cup Onion (finely chopped)

      Salt and Pepper to Taste 

4    Tbsp. Butter (melted)

1    Cup Bread Cubes

Combine the broccoli, creamed corn, egg, onion, salt and pepper in a bowl. Mix together. Pour into a buttered 1 quart casserole dish. In a separate bowl combine bread cubes and melted butter. Stir till coated. Sprinkle the bread crumbs over the casserole. Bake in a preheated 350 degree oven for 1 hour or until broccoli is tender. Serve hot. You can also sprinkle grated cheese over each serving.

Recipe From: Jean Arendt



10     oz. Dry Lo Mein Noodles (or dry spaghetti noodles) 

1/3    Cup Carrots (shredded)

1/2    Cups Snow Peas (or Snap Peas)

2       Med. Chicken Breasts (boneless, skinless, cut into 1” chunks)

2       Tbsp. Oil

1/2    Cup Spinach

2 1/2 Garlic Cloves (minced)

1/2    tsp. Fresh Garlic (minced) 

1       Red Bell Pepper (cut into thin strips)

         Salt and Pepper, to taste

2       Green Onions (chopped)


1/4    Cup Soy Sauce

4       Tbsp. Oyster Sauce

1       tsp. Hoisin Sauce

2 1/2 tsp. Dark Brown Sugar

2       tsp. Sesame Oil

1 1/2 Tbsp. Cornstarch

1/2    Cup Chicken Broth

1 to 2 tsp. Sriracha Sauce (to taste)

In a large bowl, whisk the sauce ingredients together until well combined and set aside.

Cook the noodles/spaghetti according to package directions. Drain and set aside.

In a large non-stick saute pan/wok, heat 1 Tbsp. oil on medium-high heat. Add chicken and sprinkle with salt and pepper, stir and cook until browned on all sides, roughly 5 minutes or so, set aside. Add remaining oil to same pan/wok, add in the garlic and ginger and cook about 45 seconds. Add in red peppers, carrots, spinach and snow peas. Cook an additional 2 minutes or until tender. Add the drained noodles and the cooked chicken to the pan. Pour the sauce over the noodle mix and toss well using tongs. Make sure all is coated. Turn the heat to high to allow the sauce to heat and thicken. Add a bit of water if sauce is too thick. Sprinkle with the green onions and serve immediately.