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November Recipes



1       lb. Elbow Macaroni (cooked)

1/2    Cup Celery (thinly sliced)

1/4    Cup Sweet Onion (finely diced)

1/4    Cup Colored Peppers (red, yellow, green, diced)

1/4    Cup Pimento Stuffed Olives (sliced)

1 1/2 Cups Mayonnaise

2       tsp. Prepared Yellow Mustard

1       tsp. Apple Cider Vinegar 

1/4    Cup Sweet Relish

2       tsp. Sugar

1/2    tsp. Salt

1/2    tsp. Black Pepper

1       Tbsp. Celery Seed

Cook the macaroni according to package directions, rinse to cool and stop cooking.
Mix the cooled macaroni, celery, onion, bell peppers and green olives together in a large bowl.
In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well.
Stir the dressing into the macaroni mixture. Chill the salad for a least 1 hour in the refrigerator. Serve. Keep it chilled. Serves 12.



12 oz. Lo-Mein or Linguine Noodles

2   tsp. Oil

12 oz. Ground Pork   

3   Tbsp. Low-Sodium Soy Sauce

2   Tbsp. Balsamic Vinegar

2   Tbsp. Sriracha Sauce

2   Bags (5 oz. each) 

Baby Spinach

Cook noodles according to package directions. In a 12 inch skillet, heat 2 teaspoons oil on medium-high heat, until hot. Add the ground pork and cook 5 to 7 minutes or until browned. Breaking the pork up into small pieces as it cooks.

Whisk together the soy sauce, balsamic vinegar and sriracha sauce; add to the skillet with the pork. Add the baby spinach and cook 2 minutes or until pork is cooked through and spinach has wilted, stirring occasionally. Toss the mixture with the cooked noodles and serve. Yields 4 servings.

with Rivels

1    Large Onion (chopped) 

2-3 Ribs Celery (chopped)

2    Ham Hocks 

2    (32 oz.) Cans Great Northern  Beans (drained, rinsed)

2    Large Potatoes (peeled, diced)

2    Carrots (coarsely grated or sliced)

3    Hard Boiled Eggs (chopped)

1/4 Cup Fresh Parsley (chopped fine)

1    tsp. Basil

      Salt and Pepper (to taste) 


  Cup All-purpose Flour

  Egg (raw)

  Pinch Salt

In a large stock pot, half full of water, add the chopped onion, chopped celery and the ham hocks. Cook until the ham hocks are tender and fall from the bone. (about 2 hours) Remove the ham from the bones, discard the fat and set ham aside.

Add the rinsed beans to the broth as well as the potatoes, carrots, salt and pepper (taste broth to see if you need any salt, because the ham has salt). Bring the broth back to a boil. Turn heat down to medium and let it simmer while you make the rivels.

To make the rivels combine the flour, raw egg and salt in a bowl. Stir together with a fork until crumbly. You may need to use your fingers.  Work the mixture until you have lumps the size of lima beans (or larger if you like them heartier). Using your hands take a handful of crumbles and slowly add/scatter them into the boiling broth. Stir the broth then add another handful in the same manner, scattering and stirring. Continue until all crumbles are added to the pot. There will be leftover flour in the bowl, you can add it as a thickener or add a tiny bit of water to it and make a few more crumbles and add them to the broth. Lower the heat to simmer, stir in the ham, chopped hardboiled egg, parsley and basil. Simmer, uncovered 15 to 20 minutes depending on the size of your rivels. Stir occasionally to prevent sticking. Makes 10 to 12 servings.


1/3    Cup Light Brown Sugar  (not packed) 

1       tsp. Ground Cinnamon

2/3    White Sugar

1/2    Cup Salted Butter  (softened)

2       Eggs

1 1/2 tsp. Vanilla Extract

1 1/2 Cups All-purpose Flour

1 3/4 tsp. Baking Powder

1/2    Cup Milk

1       Granny Smith Apple (peeled and chopped)

Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.

Mix brown sugar and cinnamon together in a mixing bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated; add vanilla and stir until incorporated.

Combine flour and baking powder together in another bowl; stir into creamed butter. Mix in the milk until smooth.

Pour half the batter into the prepared loaf pan. Next half the apple pieces and half the brown sugar, cinnamon mixture. Lightly pat the apple mixture into the batter.

Pour the remaining batter over the apples layer; top with remaining apple pieces and the remaining brown sugar, cinnamon mixture. Lightly pat the apples into the batter and swirl the brown sugar mixture into the batter with your finger.

Bake in the preheated oven until a toothpick inserted in the center comes out clean. About 30 to 40 minutes.

Tip: if the top begins to get to brown cover it loosely with tin foil and continue baking until the inside is done. Makes 8 servings/slices.


6  Medium Tart Apples

2  Cups Water 

1  Cup Sugar    

1  Cup Red-Hot Candies

    Fresh Mint (optional)

Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes. With a slotted spoon, transfer apples to a serving dish; pour syrup over the apples. Serve warm or chilled. Garnish with mint if desired. Serves 6



1 1/4 Cups All-purpose Flour

1/3    Cup Unsweetened Dutch Cocoa Powder

1       tsp. Baking Powder

1/4    tsp. Salt

1       Stick Butter (4 oz., at room temperature)

3/4    Cup Dark Brown Sugar (lightly packed)

1/4    Cup Granulated Sugar

1       Large Egg

1       Large Egg Yolk

1/2    tsp. Vanilla Extract

1       Cup Semisweet Chocolate Chips 


1/2  Cup Evaporated Milk

1/2  Cup Granulated Sugar

1     Large Egg Yolk

4     Tbsp. Unsalted Butter

1/2  tsp. Vanilla

1/2  Cup Sweetened Coconut (shredded, heaping full)

1/2  Cup Pecans (chopped)

2     oz. Semisweet Chocolate Chips (melted)

For the cookies: Preheat oven to 350 degrees F.  Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.

Drop dough by 1 1/2 tablespoon rounds onto the covered cookie sheets. Bake for 10 minutes or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely. 

Topping: In a small saucepan set over medium heat combine the milk, sugar, egg yolk and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from the heat and stir in the vanilla, coconut and pecans. Let cool until thick enough to spread on top of  cooled cookies. 

Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they are made. Makes about 24 cookies.