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March Recipes

Apricot Cobbler


3/4 Cup Sugar

1 Tbsp. Cornstarch

1/4 tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1 Cup Water

3 Cans (15.25 oz. each) Apricot Halves

1 Tbsp. Butter


1 Cup All-purpose Flour

1 Tbsp. Sugar

1 1/2 tsp. Baking Powder

1/2 tsp. Salt

3 Tbsp. Butter (cold)

1/2 Cup Whole Milk

In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add the apricots and butter; heat through. Pour into a greased, shallow, 2 quart baking dish.

For the topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over the hot apricot mixture. Bake at 400 degrees F. until golden brown and a toothpick inserted into the topping comes out clean, about 30 to 35 minutes. Serve warm or cold. Serves 6

Lemon Chicken Orzo Soup

1 Cup Chicken Breast Meat (cooked, chopped)

4 Cups Low Sodium Chicken Broth

1/4 Cup Orzo (uncooked)

1 Large Egg

2 Egg Yolks

1 Lemon (grated for zest, juiced)

Salt and Pepper

4 Slices Toast (for serving)

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and boil until al dente, 6 to 8 minutes. While orzo cooks, whisk together egg, egg yolks, lemon zest and lemon juice in a bowl, until foamy and pale yellow. When orzo is ready, pour 1/2 cup of hot stock into the egg mixture in a slow steady stream, whisking constantly. Lower heat to medium-low and slowly pour the egg/soup mixture back into the saucepan, whisking constantly. Simmer gently, stirring frequently, until thick enough to coat the back of a wooden spoon, 8 to 10 minutes. Add the 1 cup of chicken and season with salt and pepper. Serve immediately with buttered toast. If desired garnish with more lemon zest and black pepper. Serves 4

Ranch Dressing Mix

These ingredients make 1 packet of dressing mix, like you can buy at the store.

2    Tbsp. Powdered Buttermilk

2    tsp. Dried Parsley

1    tsp. Onion Powder

1/2 tsp. Dried Chopped Onion

1/2 tsp. Garlic Powder

1/4 tsp. Dried Dill Weed 

1/4 tsp. Salt

Pinch Black Pepper

In a small bowl, whisk together all the ingredients. Use immediately or store, covered in the refrigerator. Makes 1 packet size mix.

To use for Dressing add:

1 Cup Buttermilk

1 Cup Mayonnaise

1 Batch of Dressing Mix

Stir together well, until completely mixed. Makes 2 cups of dressing.

Large Batch Dressing Mix

These ingredients make the equivalent of 10 packets of dressing mix, like you can buy at the grocery store. (1 packet is equal to 3 tablespoons + 1 teaspooon of mix.) 

1 1/4 Cups Powdered Buttermilk

1/2    Cup Dried Parsley

1/4    Cup Onion Powder

1 1/2 Tbsp. Dried Chopped Onion

1 1/2 Tbsp. Garlic Powder

2 1/2 tsp. Dried Dill Weed 

2 1/2 tsp. Salt

1/4    tsp. Black Pepper

In a bowl, whisk together all the ingredients. Store, covered in the refrigerator. Makes 10 packet size mix.

To use for Dressing add:

1 Cup Buttermilk

1 Cup Mayonnaise

3 Tbsp. + 1 tsp. of Dressing Mix

Stir together well, until completely mixed. Makes 2 cups of dressing.

Ways to use Ranch Dressing Mix:

As a dip or to boost flavors of other dips. Use instead of mayonaise to make pasta salads. Add to a creamy rice casserole or to taco soup. Sprinkle over a roast beef or chicken. Add it to roasting vegetables.

Bangers and Mash
with Guinness Gravy

2    lbs. Russet Potatoes (peeled, cut up)

1/2 Cup Milk (or more)

8    Tbsp. Butter (divided)

Salt and Pepper (to taste)

8    Irish Sausages

1/4 Cup Flour

2    Cups Guinness Stout

1    Cup Beef Stock

1    Tbsp. Dijon Mustard

2    tsp. Worcestershire Sauce

Add the peeled and cut up potatoes to a pot and cover with water. Boil over high heat until potatoes are fork tender. Remove from the heat and drain. Add 4 tablespoons of the butter and half of the milk. Stir to combine while mashing the potatoes. Add more milk until you reach the consistency desired. Cover to keep warm.

While the potatoes are cooking add the sausages to a large skillet filled with 1 cup of water. Boil the sausage over medium-high heat until fully cooked. Drain any remaining water. Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages and brown them. Remove sausages from the pan, cover and set aside to keep warm.   

To the same skillet, over medium heat, add the remaining 4 tablespoons of butter. When the butter has melted whisk in the flour and stir until the mixture is smooth. Slowly pour in the Guinness and beef stock while whisking continually. Whisk in the Dijon mustard and Worcestershire sauce and season with salt and pepper. Boil slightly, until the gravy starts to thicken.  Add back in the sausages to rewarm them. Serve with the mashed potatoes. Serves 4.


Why the Irish call sausages “Bangers”.
During the WWI meat shortages sausages contained a lot of added water and this caused excessive banging (popping) while they were being cooked, hence the nickname.

Taco Carnitas

In a large bowl, stir together the ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper and salt. Add the pork to the bowl and toss to coat with the spices.

In a 3 1/2 to 4 quart slow cooker, place the pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice and honey until honey dissolves. Pour liquid over the pork.

Cover, cook on low heat setting for 10 to 12 hours or on high heat setting for 4 1/2 to 5 hours. Use a slotted spoon to remove the pork from the slow cooker. Using 2 forks, coarsely shred meat, discard any fat. Drizzle meat with some of the cooking liquid.

Wrap the tortillas in foil. Heat in a 350 degree F. oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro and finely chopped green onion. Serve with salsa and, if desired, top with a squeeze from a lime wedge. Serves 6.