Recipes From Our Newsletter

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• Root Beer Baked Beans (January 2012)

  8 slices bacon, diced 1 large white onion, diced 2-18 oz. cans baked beans 1/2 C. root beer (not diet)	1/4 C. barbecue sauce 1/2 tsp. dry mustard 1/2 tsp. liquid smoke fresh ground black pepper, to taste
  Preheat oven to 375ºF. In a medium saucepan over medium-low heat, cook bacon and onion together until bacon is crisp and onions are tender. Add remaining ingredients; stir. Heat to a boil; reduce heat and simmer until slightly thickened. Transfer to an oven-safe baking dish and bake for 20 minutes. Remove from oven and allow to set for 10 minutes before serving.

• Taco Veggie Soup (December 2011)

  1 lb. ground beef 2 Tbsp. extra virgin olive oil 1/2 C. diced bell pepper 1/2 C. diced sweet onion 2 cloves garlic, diced 1/2 tsp. dried oregano 1 envelope taco seasoning mix 1 14.5-oz. can stewed tomatoes

  1 15-oz. can kidney beans (drained/rinsed) 1 C. frozen corn 1 C. sliced carrots 1 qt. chicken broth 1/4 C. uncooked white rice Fresh ground pepper, to taste

  In a heavy stock pot, brown ground beef until no longer pink; drain and set aside. Return pan to stove and heat olive oil over medium heat; sauté peppers and onions for two minutes then add garlic and oregano. Continue cooking for an additional minute. Add taco seasoning mix and stewed tomatoes; use spoon to slightly crush tomatoes. Add remaining ingredients, stirring well, and bring to a boil; reduce heat and simmer for 30 minutes.

• Skillet Cookies (November 2011)

  1/2 C. butter, softened 3/4 C. granulated sugar 1 (8 oz.) pkg. chopped dates 2 eggs, well beaten	1 tsp. vanilla 2 C. crisp rice cereal 3/4 C. chopped pecans 2 C. coconut
  Mix butter, sugar, dates and eggs in heavy skillet. Stir over low heat until thick and dates are soft, about five minutes. Remove from heat and add vanilla, cereal and pecans. Cool until it can be handled and roll into approximately one-inch balls. Roll balls in coconut.

• Sweet Potato & Black Bean Chili (October 2011)

  3 lg. sweet potatoes, peeled and cut into 1/2” cubes 1 med. onion, chopped 1 Tbsp. olive oil 2 Tbsp. chili powder 3 tsp. minced garlic 1 tsp. cumin 1/4 tsp. cayenne pepper	2 cans black beans, rinsed and drained 1 can diced tomatoes, undrained 1/4 C. brewed coffee 2 Tbsp. honey salt and pepper to taste 1/2 C. reduced fat cheddar cheese
  In a nonstick pan or skillet coated with cooking spray, sauté sweet potatoes and onion in olive oil until crisp-tender. Add chili powder, garlic, cumin and cayenne pepper; cook one minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese and serve piping hot.

• Penne with Beef and Arugula (September 2011)

  1-lb KC strip steak 1 tsp. herbs de Provence 1 garlic clove, minced 3/4 C. extra-virgin olive oil, divided

  1-lb penne pasta 1/4 C. balsamic vinegar 1 pkg. Good Seasons Italian dressing mix 2 C. chopped arugula [see note]

  Season steak, on both sides, with salt and freshly ground black pepper, herbs de Provence and minced garlic. In a skillet, heat three Tbsp. olive oil over medium heat. Cook steak about seven minutes per side. Remove from pan and let rest for five minutes. Slice thin, set aside. Cook penne pasta according to package directions. (You will want the pasta tender but still firm to bite). Drain. Prepare salad dressing using balsamic vinegar, Italian dressing mix and the remaining olive oil. Mix thoroughly – either shake in a closed cruet or blend with mixer. Place the chopped arugula in a large bowl, then pour drained, hot penne pasta on top. Add dressing and toss until arugula is slightly wilted and both pasta and arugula are well-coated with dressing. Add the steak and toss again. Serve warm or chilled. Note: This is best prepared with arugula, but if you cannot find it, you can substitute fresh spinach.

• Party Macaroni Salad (August 2011)

  2 C. dry elbow macaroni 1/2 C. salad dressing* 1/2 C. mayonnaise* 2 Tbsp. cider vinegar 1 Tbsp. granulated sugar 1/2 tsp. fresh-ground pepper 1 tsp. garlic salt

  1 tsp. dried dill 1/4 C. sweet pickle relish 1/2 C. grated cheddar cheese* 1/4 C. diced red onion 1/4 C. diced green pepper 1/4 C. shredded carrot 4 hard-cooked eggs

  Prepare macaroni according to package directions; drain and rinse with cold water then set aside to drain thoroughly. In medium bowl whisk together salad dressing, mayonnaise, vinegar, sugar, garlic salt, pepper and dill. Stir in relish, cheese and vegetables. Place drained macaroni in a large mixing bowl; pour dressing on top and combine. Peel eggs; quarter and then slice into thirds. Add eggs to macaroni salad and gently fold to combine. Makes approximately two quarts. * Low fat and reduced fat versions work equally as well.

• Spicy Marinade (July 2011)

  1/2 C. soy sauce 1/4 C. cider vinegar 1/4 C. water 1 Tbsp. sugar	1 Tbsp. chili powder 1-2 cloves garlic, minced 1 Tbsp. fresh ground pepper 1 Tbsp. red pepper flakes (or as desired)
  Mix all ingredients. Place steak, pork or chicken in zippered storage bag and cover with marinade. Refrigerate for three to four hours. Grill and enjoy!

• Braised Cauliflower with Mushrooms (June 2011)

  6 Tbsp. extra-virgin olive oil 1 head cauliflower chopped into florets 12 large button or cremini mushrooms, sliced 4 large garlic cloves, minced 2 tsp. chopped fresh dill

  1/8 tsp. salt Fresh ground black pepper, to taste 1/3 C. water 2 tsp. fresh lemon juice

  Add extra virgin olive oil to large sauce pan and heat over medium low. Next, add the cauliflower florets, sliced mushrooms, minced garlic, fresh dill, salt, fresh ground black pepper and water. Cover skillet and cook for five minutes. Reduce heat to low. Cook for five to seven minutes longer or until cauliflower is tender. Transfer cauliflower and mushrooms to serving dish. Sprinkle with fresh lemon juice.

• Black Bean Veggie Burritos (May 2011)

  1 large sweet potato, peeled and diced 1/2-inch 1 small onion, chopped 1 Tbsp. water 1 15-oz. can black beans, drained and rinsed 1 C. frozen corn 1 medium green pepper, chopped 2 Tbsp. lemon juice 3 garlic gloves, minced (or 3 tsp. jarred minced garlic

  1 Tbsp. chili powder 2 tsp. oregano 1 tsp. cumin 10 eight-inch whole wheat tortillas 2 C. shredded cheddar (fat-free or light) 1/2 C. Greek yogurt (or light sour cream) 1/2 C. salsa

  In a large microwave safe bowl, combine sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in beans, corn, green pepper, lemon juice, garlic and seasonings. Spoon roughly 1/4 cup mixture down center of each tortilla. Sprinkle with cheese, fold ends in and roll up. Place seam side down in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350°F for 25-30 minutes or until heated through. Serve with Greek yogurt (or sour cream) and salsa.

• Easy Thai Chicken Pasta from Brandi’s Kitchen (April 2011)

  3 oz. uncooked whole wheat fettuccine (or any pasta you wish to use) 1/2 C. salsa 2 Tbsp. natural peanut butter (creamy or chunky) 1 Tbsp. orange juice	1 1/2 tsp. honey 1 tsp. reduced-sodium soy sauce 1 C. cubed cooked chicken (or more) 1 Tbsp. chopped peanuts (optional) 1 Tbsp. minced fresh cilantro (optional)
  Cook fettuccine according to package directions. Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for one minute; stir. Add the chicken, heat through. Drain fettuccine. Serve with chicken mixture. Garnish with peanuts and cilantro. Serves two.

• Cabbage and Bacon Soup (March 2011)

  1/2 pound bacon, diced 2 large potatoes, peeled and cubed 1 1/2 C. chicken stock, or as needed 1 (15 oz.) can diced tomatoes with juice

  2 C. shredded green cabbage 1 tsp. granulated sugar 1/2 tsp. dried basil Salt & pepper, to taste

  Stir together flour, baking soda and cocoa; set aside. In a large bowl, on high speed, cream butter and sugar until light and fluffy – about two minutes. Beat in eggs, one at a time, combining well after each addition. Add mashed bananas and vanilla; mix well. Add flour mixture alternately with sour cream, combining until just blended. Stir in chocolate chips. Grease and flour one 9x5x3-inch loaf pan or two 8x4x2 1/2-inch pans; scrape batter into pan(s) and bake at 350°F for 55-60 minutes or until toothpick inserted in center comes out clean.

• Grandma Carol’s Chocolate Chocolate Chip Banana Bread (February 2011)

  1 1/4 C. flour 1 tsp. baking soda 1/4 C. cocoa 1/2 C. butter 1 C. sugar	2 large eggs 3 ripe bananas, mashed 1 tsp. vanilla 1/2 C. sour cream 1 C. chocolate chips
  Place bacon in stock pot and cook over medium high heat until browned and crispy. Drain off excess fat. Add remaining ingredients with enough chicken stock to cover. Season with salt & pepper. Bring to a boil, reduce heat and let simmer for 15 - 20 minutes, or until potatoes are tender.

• Ron’s Old Settler Beans (January 2011)

  1 lb. ground beef 1/2 lb. bacon 1 medium onion, chopped 2-14 oz. cans each:    red beans, butter beans, pork and beans 1/8 tsp. chili powder 2 Tbsp. mustard	1/3 C. brown sugar 1/4 C. ketchup 2 Tbsp. molasses 1/4 C. bar-be-que sauce 1/4 tsp. pepper 1 tsp. salt
  Brown ground beef just until done and drain; set aside. Microwave bacon on heavy paper toweling for one minute; chop into one-inch pieces. Combine ground beef, bacon and all remaining ingredients in slow-cooker and cook on medium, with the lid on, for four hours. Serves a crowd.

• Stuffed Mushrooms (December 2010)

  1 lb. large mushrooms (about 16) 1/2 C. part-skim ricotta cheese 1/2 C. fresh bread crumbs (about 1 slice) 1 Tbsp. minced parsley 1/2 tsp. salt

  1/2 tsp. oregano 1/8 tsp. pepper 1 egg 1 Tbsp. grated Parmesan cheese

  Preheat oven to 350°F. Clean mushrooms with damp towel. Trim tough ends of mushroom stems; remove and mince remaining stems; reserve mushroom caps. In medium bowl, combine minced stems, ricotta cheese and remaining ingredients, except Parmesan cheese. Spoon mixture into caps. In 12-inch by 8-inch buttered baking dish, arrange stuffed mushrooms, stuffing side up. Sprinkle mushrooms with Parmesan cheese and bake for 20 minutes, or until golden brown. May be served hot or chilled.

• Black Bean Soup (November 2010)

  2 (16 oz.) cans black beans 1/4 C. oil 2 medium onions, chopped 2 cloves garlic, minced 1 1/2 tsp. oregano	1 Tbsp. cumin 1/2 tsp. red pepper (or to taste) 1 bay leaf 1 1/2 qt. chicken broth
  Heat oil in soup pot. Add onions, garlic, oregano, cumin and red pepper. Cook over medium heat for one minute. Add beans and stir thoroughly. Add bay leaf and chicken broth; bring to a boil. Cook for one hour, covered, over low heat. Remove bay leaf and mash beans with a potato masher. Garnish with sour cream and scallions.

• Autumn Apple Salad (October 2010)

  1 (20 oz.) can of crushed pineapple, with juice 2/3 C. sugar 1 (3 oz.) pkg. lemon-flavored gelatin 1 (8 oz.) pkg. cream cheese, softened	1 C. diced apples, with skin 1 C. diced celery 1/2 C. chopped nuts 1 C. whipped topping
  Combine the sugar and pineapple in a saucepan. Bring to boil and boil for three minutes. Stir in the gelatin until dissolved. Add the cream cheese and stir until thoroughly combined. Cool. Fold in apples, celery, chopped nuts, and whipped topping. Pour into a nine-inch square baking dish. Chill in refrigerator until firm.

• Pecan Bars (September 2010)

  Crust: 1 pkg. yellow cake mix, divided–(reserve 2/3 C. for filling) 1/2 C. butter or margarine, melted 1 egg

  Filling: 2/3 C. cake mix 1/2 C. brown sugar, packed 1 1/2 C. dark corn syrup 3 eggs 1 C. chopped pecans

  Combine dry cake mix in large mixing bowl with melted butter and one egg. Mix until crumbly. Press mixture into generously greased 9x13x2-inch baking pan. Bake in a 350°F oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients (except pecans) in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the crust has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when almost cool.

• Green Beans and Fennel Ragout (August 2010)

  3 garlic cloves, crushed 1-1/2 C. chopped onions 3 Tbsp. olive oil 3 potatoes, cut in 1/2” cubes 3 C. chopped fresh tomatoes 1 tsp. dried thyme 1 C. water

  1 lb. green beans 2 C. fennel bulb, sliced 1/4” 2 pinches of saffron threads 1-1/2 tsp. orange peel, grated 1 Tbsp. lemon juice salt and pepper to taste

  In soup pot, sauté garlic and onions in olive oil, stirring occasionally, until onions are translucent. Add potatoes and tomatoes. Stir in thyme and water. Cover and bring to boil. Reduce heat and simmer. Stem the green beans and cut into 1” pieces. Add the beans and sliced fennel bulb to the pot. Stir in saffron, orange peel and lemon juice. Cover and simmer for 15-20 minutes, stirring occasionally, until potatoes and green beans are tender. Add salt and pepper. Serve with crusty bread and Brie. Yields 4 to 6 servings.

• Peach Cobbler (July 2010)

  8 large ripe peaches, peeled and sliced 1 C. all-purpose flour 1 C. granulated sugar 1/4 tsp. salt	1/2 tsp. cinnamon 1/8 tsp. ground cloves 1/2 C. butter, softened
  Place peaches in buttered 8x8x2‑inch baking dish. Combine remaining ingredients in food processor until mixture resembles cornmeal. Arrange evenly over peaches. Bake at 375° for 45 to 50 minutes, or until golden brown. Serve warm with ice cream.

• Strawberry Pie (June 2010)

  1 baked pie crust 4 C. washed, hulled strawberries (divided) 3/4 C. water (divided)

  1 C. granulated sugar 3 Tbsp. cornstarch 3 oz. cream cheese, softened

  Simmer one cup strawberries and 1/2 cup water for three minutes. Blend sugar, cornstarch and 1/4 cup cold water; add to cooked strawberries. Boil for approximately one minute, or until thickened, while stirring constantly. Add the rest of the strawberries; cook for two minutes. Spread cream cheese along bottom of pie curst. Pour strawberry mixture in crust when slightly cooled. Refrigerate at least two hours before serving with whipped cream. Serves six to eight.

• Homemade Granola (May 2010)

  5 C. rolled oats (not quick-cooking oats) 1 C. wheat germ 1 C. wheat bran 1 C. whole wheat flour 1 C. sunflower seeds (raw and unsalted)	1/2 C. coconut, unsweetened 1/2 golden raisins 1 C. safflower oil 1/2 to 1 C. honey
  In a large mixing bowl, add first seven ingredients and mix well. Add oil and mix again. Add honey and stir until evenly combined. Divide mixture onto two cookie sheets and bake at 350° for 15 to 25 minutes, turning once or twice, or until brown. Cool completely and store in an airtight container in refrigerator.

• Cheeseburger Casserole (April 2010)

  8 oz. wide noodles 1 1/2 lbs. ground beef 1/2 C. chopped onion 3/4 tsp. salt

  1/4 tsp. pepper 1 15-oz. can tomato sauce 1 3-oz. can chopped mushrooms, undrained 8 oz. shredded cheddar cheese, divided

  Cook noodles according to package directions; drain. In large skillet brown beef and onion; drain fat. Stir in 3/4 tsp. salt, dash pepper, cooked noodles, tomato sauce, undrained mushrooms and half of the shredded cheese. Coat a 13x9x2‑inch baking dish with non-stick cooking spray and transfer beef mixture to dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle remaining cheese over top; bake an additional five minutes or until cheese is melted. Serves eight to ten.

• Slow-Cooker Apple Butter (March 2010)

  5 quarts tart apples, peeled, cored and finely chopped 3-1/2 C. sugar 4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. salt

  Fill a five quart slow cooker heaping full with chopped apples. Sprinkle sugar, cinnamon, ground cloves and salt over the apples. Place lid on top. Note: Lid may not fit tightly at first, but will after apples have cooked down a bit. Begin cooking on high, then lower to medium and cook all day until thick and dark in color. Stir occasionally to prevent sticking. Ladle into freezer containers, leaving a 1/2‑inch headspace. Cool, seal and freeze.

• Country Sausage Gravy (February 2010)

  1 lb. pork sausage 1/2 small onion, diced 1/2 green bell pepper, diced 1/2 tsp. red pepper flakes (or to taste) 1 clove garlic, minced 4 Tbsp. butter

  4 Tbsp. all-purpose flour 1/4 tsp. ground sage (or more to taste) 1/4 tsp. dried thyme (or more to taste) Salt and coarsely ground black pepper to taste 2 C. whole milk

  In heavy skillet, over medium heat, brown first five ingredients until sausage is cooked through and crumbly; drain excess fat and return to skillet.  Next, add butter to skillet and melt over medium heat; add flour and combine. Continue to cook roux for approximately five minutes — stirring quite often and scraping bottom of skillet to prevent burning; add seasonings.  Slowly add cold milk while stirring vigorously to combine. Continue to stir and quickly bring mixture to a low boil. Reduce heat and allow gravy to simmer for five minutes, stirring frequently to prevent sticking. Additional milk may be added in small increments if gravy is too thick.  Adjust seasonings and serve over warm buttermilk biscuits.

• Buttermilk Biscuits (January 2010)

  2 C. all-purpose flour 2 Tsp. baking powder 1/2 Tsp. baking soda	1/2 Tsp. salt 1/4 C. shortening 3/4 C. buttermilk
  In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until the mixture resembles course crumbs. Stir in buttermilk; knead dough gently. Roll the dough out to 1/2" thickness. Cut with a 2 1/2" biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. Yield: 10 biscuits.

• Strawberry Pretzel Salad (December 2009)

  Crust: 2 C. crushed pretzels 3 Tbsp. granulated sugar 1/2 C. unsalted butter, melted

  Cream Filling: 12-oz. carton whipped topping 8-oz. pkg. cream cheese 1 C. granulated sugar

  Strawberry Topping: 2 C. boiling water 2 3-oz. boxes strawberry gelatin 2 8-oz. containers frozen strawberries, thawed Combine first three ingredients and form crust by pressing into the bottom of an 8" x 11.5" baking dish. Bake at 350°F for eight minutes. Do not over bake. Cool. Create filling by creaming next three ingredients and spreading over cooled crust. Prepare topping by combining boiling water and gelatin, stirring until gelatin is completely dissolved. Add strawberries and stir; pour over cream filling and refrigerate overnight. Note: Salad is very attractive prepared in a clear glass dish.

• Red Raspberry Salad (November 2009)

  1 pkg. raspberry flavored gelatin 1 C. boiling water 1 C. cold liquid (raspberry juice plus enough water to equal one cup) 8 oz. pkg. cream cheese

  8 oz. pkg. frozen red raspberries, thawed, drained and juice reserved 8 oz. carton whipped topping, thawed 1 sm. can crushed pineapple, drained well 1/2 C. chopped pecans

  Combine raspberry gelatin with boiling water and stir until gelatin is completely dissolved. Add drained juice from raspberries plus enough water to make one cup; stir. Beat cream cheese into hot gelatin mixture with mixer. Chill until a thick-syrup consistency. Beat once more to combine whipped topping. Fold in pineapple, raspberries and pecans. Cover and chill until set, approximately one hour. Enjoy!

• Black Bean & Corn Salsa From Sidney Leabo (October 2009)

  2 15-oz. cans black beans, rinsed and drained 2 4-oz. cans green chiles, drained 2 6-oz. cans pitted black olives, finely diced 2 14-oz. cans diced tomatoes, drained (4 medium tomatoes, diced and drained, may be substituted)	1 12-oz. can white shoepeg corn, drained 1 bunch green onions, diced 6 Tbsp. olive oil 6 Tbsp. red wine vinegar
  Combine all ingredients and refrigerate for at least one hour to allow flavors to blend. Serve chilled with crisp pita chips, corn tortilla chips or as a relish on your favorite sandwich.

• Apple-Beet Salad With Creamy Dill Dressing (September 2009)

  3 Tbsp. red wine vinegar 3 med. beets, steamed, peeled and julienned 1/4 C. non-fat plain yogurt 1/4 C. mayonnaise 1 small clove garlic, minced 1 Tbsp. minced fresh dill	Salt and pepper 1 small lemon 2 apples, cut into 1/8-inch slices 1 head romaine or leaf lettuce 1/4 C. toasted walnuts, chopped
  Drizzle vinegar over cooked beets; refrigerate overnight. Mix yogurt, mayonnaise, garlic, and dill in a small bowl. Season to taste with salt and pepper; set aside. Squeeze lemon juice over apple slices. Place greens on platter. Arrange apple slices and julienned beets over the greens; top with toasted walnuts. Drizzle salad with dressing and serve. Serves four.

• Golden Parmesan Potatoes (August 2009)

  6 large potatoes (about 3 lb.) 1/4 C. sifted flour 1/4 C. grated Parmesan cheese 3/4 tsp. salt

  1/8 tsp. pepper 1/3 C. butter 3 Tbsp. chopped parsley

  Pare potatoes; cut into quarters lengthwise. In a sealable food storage bag combine flour, cheese, salt and pepper. Moisten potatoes with water and shake a few at a time in bag, coating well with cheese mixture. Melt butter in a 9x13‑inch pan. Arrange potatoes in a single layer in pan. Bake at 375°F for about one hour, turning once during baking. When golden brown, sprinkle with parsley and serve piping hot. Serves six to eight.

• Cauliflower-Broccoli Salad (July 2009)

  1 head cauliflower 1 bunch broccoli 1 med. red onion 1 green pepper 1 jar pimentos	Dressing: 1 C. mayonnaise 1/3 C. oil 2/3 C. sugar 1/2 C. distilled vinegar
  Prepare cauliflower and broccoli by breaking into bite-size flowerets; chop onion and pepper; drain pimentos. Toss all vegetables together in large bowl. Prepare dressing in a separate bowl, by whisking together ingredients until thoroughly combined and sugar is dissolved. Pour dressing over vegetables and stir to coat. Refrigerate at least one hour prior to serving to allow flavors to blend.

• Cinnamon-Streusel Coffee Cake (June 2009)

  Batter: 3/4 C. sugar 1/4 C. softened butter 1 egg 1/2 C. milk 1 1/2 C. self-rising flour, sifted

  Streusel: 1/2 C. brown sugar 2 Tbsp. flour 2 tsp. cinnamon 2 Tbsp. butter, melted 1/2 C. chopped nuts (optional)

  Blend thoroughly first three ingredients. Stir in milk. Sift self-rising flour and stir into batter until just combined. In a separate bowl, combine streusel ingredients and set aside. Spread half of batter into greased and floured nine-inch square pan. Sprinkle half of streusel mixture over batter. Add the remaining batter and sprinkle remaining streusel over top. Bake 25-35 min. in 375°F oven. Cut into three-inch squares and serve warm, fresh from the oven. Serves nine.

• Rigatoni With Bell Peppers, Olives, and Feta (May 2009)

  1/4 C. chopped kalamata olives 1/4 C. Italian parsley, minced 1/4 tsp. salt 1/8 tsp. crushed red pepper 2 tsp. olive oil 2 C. thinly sliced onion

  4 cloves garlic, minced 4 C. bell pepper strips 1/2 C. water 1 lb. rigatoni, uncooked 3/4 C. crumbled feta cheese (3 oz.)

  Combine kalamata olives, parsley, salt and crushed red pepper in a small bowl; set aside. Heat oil in a large skillet over medium-high heat. Add onion; saute three minutes or until tender. Add garlic; cook one minute. Stir in peppers. Cover; reduce heat and cook ten minutes. Add 1/2 cup water; cover and simmer an additional five to seven minutes or until peppers are tender. Stir in olive mixture and keep warm. Meanwhile, cook pasta according to package directions. Drain. Combine pasta and pepper mixture in a large bowl; toss well. Add feta cheese; toss gently to coat. Makes four servings.

• Chicken Enchilada Dip (April 2009)

  3 boneless, skinless chicken breast halves, cooked and shredded 2 8-oz. pkgs. light cream cheese, softened 1 small onion, finely chopped 1 14.5-oz. can diced tomatoes with green chilies, drained 1 C. shredded Monterey jack	1 tsp. minced garlic 1 tsp. chopped cilantro 1 tsp. dried oregano 1 tsp. chili powder 1 Tbsp. ground cumin 1 tsp. paprika 1 tsp. salt
  In a bowl, combine all ingredients using an electric mixer. Transfer to two nine-inch pie plates, cover with foil and bake at 400°F for 20-30 minutes or until warm throughout. Serve with tortilla chips or crackers. Use leftovers as a filling for quesadillas.

• Avocado Yogurt Dip (March 2009)

  1 16-oz. container plain nonfat yogurt 1 tsp. ground cumin 1 large avocado, peeled, halved, pitted, chopped

  4 Tbsp. chopped fresh cilantro (divided) 2 tsp. minced jalapeño 1 small garlic clove, minced

  Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight. Discard liquid drained from yogurt. Transfer yogurt to food processor. Toast cumin in small dry skillet over medium-low heat by stirring for about one minute or until cumin becomes fragrant. Add cumin, avocado, three Tbsp. cilantro, jalapeño and garlic to food processor. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. Sprinkle with remaining Tbsp. cilantro. Note: To prepare in advance, press plastic wrap onto surface of dip and chill up to six hours.

• Mango Salsa (February 2009)

  1 ripe mango, peeled and diced 1/4" 1 jalapeño chili, seeded and finely chopped 1/2 medium red onion, diced 1/4" 2 Tbsp. fresh cilantro leaves, chopped	2 Tbsp. orange juice 2 Tbsp. lime juice Salt & Pepper
  Combine mango, jalapeño, onion, cilantro and citrus juices. Add salt & pepper to taste. Allow to stand for 20 minutes before serving. Try substituting one large peach for the mango for an alternate recipe version. Serve with pork medallions, roast or grilled chicken, grilled fish, steak or as desired.

• Special Dry Rub (January 2009)

  2 Tbsp. chili powder 2 Tbsp. ground cumin 4 Tbsp. brown sugar 1 Tbsp. salt 1 Tbsp. garlic salt	1 Tbsp. celery salt 2 Tbsp. pepper corns 2 tsp. dry mustard 3 bay leaves
  In a food processor or blender, combine ingredients. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in an airtight container at room temperature up to three months. Makes about one cup.

• Grandma Kinker's Meatballs (December 2008)

  3 lbs. lean ground beef 12-oz. can evaporated milk 2 eggs 2 C. rolled oats 1 C. chopped onion 1/2 tsp. garlic salt 2 tsp. salt 1 tsp. pepper	Sauce: 2 C. catsup 1-1/2 C. brown sugar 2 tsp. liquid smoke 1/2 tsp. garlic powder 1/2 tsp. onion powder
  Combine ground beef, evaporated milk, eggs, oats, chopped onion, garlic salt, salt and pepper in a large mixing bowl. Shape into 2" round meatballs and arrange in a large baking dish (use two, if necessary). In mixing bowl, combine sauce ingredients and pour over meatballs. Bake at 350°F for 1 hour.

• Cidered Pork with Carrots & Onions (November 2008)

  1-1/2 lbs. lean boneless pork, cut into 1" cubes 1/3 C. flour 1/3 C. vegetable oil 1-1/2 C. sweet apple cider 2 carrots, sliced

  1 small onion, sliced 1/2 tsp. rosemary 1 bay leaf 1 tsp. salt 1/2 tsp. pepper

  Dredge pork with flour and fry in skillet in hot oil – in two batches if necessary, until browned on all sides. Remove pork to drain on paper toweling. Transfer pork to 11x13" casserole dish. Drain oil from skillet. Pour cider into skillet, over medium heat, and stir to remove browned bits from skillet. To casserole dish, add carrots, onion, rosemary, bay leaf, salt, pepper and hot cider; cover with heavy foil. Bake in 325°F oven for two hours or until pork is tender. Remove bay leaf. Yield four servings.

• Autumn Apple Dip (October 2008)

  8-oz. package cream cheese, softened 1 tsp. cinnamon	1 tbsp. lemon juice 7-oz. jar marshmallow creme
  With electric mixer beat cream cheese, cinnamon and lemon juice until fluffy. Fold in marshmallow creme. Serve with apple slices, pineapple chunks, bananas, grapes, graham cracker sticks, pretzels, ginger-snaps or any other fruit, cracker or cookie you would like.

• Spicy Roast Chicken (September 2008)

  1 C. plain yogurt 3 cloves garlic, crushed 2 tsp. grated fresh ginger 1/3 C. fresh lime juice 1 tsp. salt 1 Tbsp. ground coriander

  1 tsp. cumin 1/2 tsp. cayenne pepper 1 whole chicken (3 lbs.) Lime wedges 1 onion, sliced, steamed

  Mix yogurt, garlic, ginger, lime juice, salt and spices. Rub chicken inside and out with mixture. Place chicken in bowl; pour remaining marinade over. Cover; refrigerate 24 hours, turning chicken at least once. Remove chicken from marinade and roast in a preheated 375°F oven for one hour or until the thickest part of the thigh registers 180°F on meat thermometer. Baste with marinade during cooking. Serve chicken pieces with lime wedges and steamed onion slices.