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February Recipes

Greek Style Beef Skillet

1 lb.  Ground Beef 

1/2    Cup Onion (chopped)  

      tsp. Oregano Leaves  

      tsp. Ground Cinnamon

1/2    tsp. Garlic Powder

      Can (14.5 oz.) Beef Broth

      Can (14.5 oz.) Tomatoes (diced, undrained)

      Tbsp. Tomato Paste

1 1/2 Cups Uncooked Penne Pasta

1 1/2 Cups Frozen Leaf Spinach (thawed)

3/4    Crumbled Feta Cheese (divided)

Cook ground beef and onion in a large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well. 

Stir in the broth, tomatoes and tomato paste. Bring to a boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

Sprinkle with the remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes. Serves 6.

Supreme Deep-Dish Pizza

1    Loaf (1 lb.) Frozen Bread Dough (thawed)

3/4 Cup Pizza Sauce

1    pkg. (3.5 oz.) Pepperoni (sliced)

1    Cup Fresh Mushrooms (sliced)

1/2 Cup Green Pepper (chopped)

1/4 Cup Sweet Onion (chopped)

1/4 Cup Mild Pickled Pepper Rings

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

1    Tbsp. Dried Oregano

On a lightly floured surface, roll dough into a 14x10 inch rectangle. Transfer to a greased 13x9 inch baking dish. Build up edges slightly.

Spread sauce over dough. Layer with remaining ingredients. Bake at 400 degrees until crust is golden brown and cheese is melted, 25 to 30 minutes. Serves 8.

Salsa Chicken and Rice for Two

1/2  lb. Boneless Skinless Chicken 

1/2  Cup Instant White Rice

3/4  Cup Unsalted Chicken Broth

1/8  tsp. Cumin

1/8  tsp. Salt

1/8  tsp. Black Pepper 

1/8  tsp. Onion Powder

    tsp. Garlic (minced)

1/2  Cup Chunky Salsa

1/2  Cup Monterey Jack Cheese (shredded)

Fresh Cilantro or Parsley (chopped)

Preheat the oven to 375 degrees F. Dice the chicken into bite sized pieces. Spray two 18.6 ounce, oven-safe baking dishes with non-stick spray. Spread the rice into each dish, divided evenly. Pour half of the broth into each dish. Layer chicken over the rice and broth in each dish, dividing evenly. Sprinkle evenly with the cumin, salt, pepper, onion powder and minced garlic, divided evenly between the two. Cover the chicken with salsa, divided evenly and top with shredded cheese, divided evenly. Bake for 30 to 35 minutes or until chicken is cooked through. Garnish with chopped cilantro or parsley. Serves 2.

Baked Rice w/Apples

4  Cups Cooked White Rice

6  Medium Apples (peeled, cored and coarsely shredded) 

2  Tbsp. Granulated Sugar (divided)   

2  Tbsp. Cinnamon (divided)

1  tsp. Lemon Juice 

1  Cup Whole Milk or Half and Half

1  tsp. Vanilla Extract

Butter (for greasing casserole dish)

Grease a 6 quart casserole dish with butter. Spoon 2 cups of the cooked rice into the casserole and spread it evenly. Pat it down firmly.

In a medium bowl, mix the apples with 1 tablespoon of sugar, 1 tablespoon of cinnamon and the lemon juice. Spoon the apples mixture over the rice layer and pat it down gently.

Cover the apple layer with the remaining 2 cups of rice and pat it down.

In a medium bowl, mix the milk or cream, with the vanilla extract and remaining 1 tablespoon of sugar. Gently pour this mixture over the rice. Sprinkle the remaining 1 tablespoon of cinnamon over top cream/rice. Bake in preheated oven at 375 degrees F. uncovered for 30 minutes. Serve warm or cold. Top with fresh fruits, jam, whipped cream or your favorite syrup.

Southern Style Green Beans

1 lb. smoked ham hocks
(or equal weight of 
bacon*, smoked turkey leg or wings)

3 lbs. fresh green beans
(cleaned, trimmed and 
cut in 2 inch pieces)

2 tsp. Salt


Place ham hocks (or choice of meat) in a large pot with just enough water to cover. Bring to a boil, then lower heat to a simmer. Cover and cook for 30 minutes to an hour (hocks take longer than leg or wings). While ham hock simmers prepare the green beans. Add the beans and salt to the pot and bring to a boil, then lower heat back to simmer. Cook for 1 hour or until beans are tender. Remove ham hocks to a plate to cool for a few minutes. Remove meat from bone and shred, discarding the skin and bones. Add meat back to pot. Serve.

* If using bacon, brown all but 2 slices in the same pot you plan to use for beans. Remove bacon and set aside, keeping grease in the pot. Add the green beans, salt and remaining 2 raw slices of bacon with enough water to just cover. Bring pot to a boil, reduce heat to simmer, cover and simmer for 1 to 1 1/2 hours. To serve, drain beans and top with crumbled crisped bacon.

Chopped onion can also be added to the pot.

Frozen Green Beans can be used instead of fresh.

Spanish Rice Bake

1 lb. Lean Ground Beef

1/2 Cup Onion (finely chopped)

1/4 Cup Green Bell Pepper (chopped)

1 (14.5 oz.) Can Tomatoes

1 Cup Water

3/4 Cup Uncooked Long Grain White Rice

1/2 Cup Chili Sauce

1 tsp. Salt

1 tsp. Brown Sugar

1/2 tsp. Ground Cumin

1/2 tsp. Worcestershire Sauce

1 Pinch Black Pepper

1/2 Cup Cheddar Cheese (shredded)

2 Tbsp. Fresh Cilantro (chopped)

Preheat oven to 375 degrees F. Brown the ground beef in a skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium heat. Stir in the onion, green pepper, tomatoes, water, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce and black pepper. Let this simmer for 30 minutes, stirring occasionally, then transport this to a 2 quart casserole dish. Press down firmly and sprinkle with the shredded cheese. Bake at 375 degrees F. for 10 to 15 minutes or until cheese is melted. Garnish with cilantro. Serves 6

Dried Apricot Pie

Pie Dough for a 9” Double Crust Pie 

      Cups Dried Apricots

      Cups Water

1/2.  Cup Sugar

1  1/2 Tbsp. Cornstarch

Pinch of Salt

3       Tbsp. Butter (cut into pieces)

For the Pie Shell: Divide the pie dough into 2 even balls. Roll each ball out to 1/8 inch thickness, on a floured surface. Fit one disk into a 9 inch pie dish. Trim the overhang to be even with the top of the dish. Set the second disk aside.

Preheat the oven to 425 degrees F.

In a small sauce pan bring the apricots and the water to a boil. Cook for 10 minutes over low heat. Add the sugar and cook for another 5 minutes, stirring occasionally. Using a colander, drain the contents of the saucepan, reserving 1 cup of the juice.
Set the apricots aside.

Pour the 1 cup of juice into a small saucepan and add the cornstarch. Add the salt and cook over medium heat until the mixture thickens, 2 to 3 minutes, stirring frequently until the consistency is like gravy.

Arrange the drained apricots in the unbaked pie shell. Pour the thickened apricot juice over the apricots. Dot the top with the butter. Use some water to wet the rim of the bottom crust, which will help both crusts stick together. Cover the top of pie with second disk, trim to size and crimp the edges all the way around. Slit the top 3 times and flute the edges. Bake for 30 minutes. Cover the edges with foil if needed, after 20 minutes, to prevent browning.

Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. Pie keeps for 5 days. Serves 8.