Sorry to be so late putting this up this month!  I'm going to be making Cranberry Pork Roast for March.

Slow Cooker Cranberry Pork—Yield 9-12 servings

1 boneless rolled pork loin (3-4 lbs), halved

16 oz cranberry sauce

1/2 c. sugar

¾ c. cranberry juice

1 tsp dry mustard

1 tsp pepper

¼ tsp ground cloves

¼ c. cornstarch

¼ c. cold water

Salt to taste

Place pork in crock-pot.  Combine sauce, sugar, juice, mustard, pepper and cloves.  Pour over meat.  Cover and cook for 6-8 hours on low.  Remove meat and keep warm.  In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking liquid.  Bring to a boil; cook and stir for 2 minutes.  Serve with roast.  

For freezer meal:  Thaw in refrigerator at least overnight.  (note that the sugar content of the sauce makes it not freeze solid.)  Cook as directed.  I have given you a baggy with cornstarch but did NOT add any salt or pepper so you could do that to your own taste.  We like to eat this roast with wild rice pilaf and a veggie or roasted red potatoes are yummy too.  Enjoy

Blueberry French Toast

Blueberry French Toast

14-16 slices of bread (crusts can be removed if desired)
4 - 8 oz of cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 c milk
1/3 cup maple syrup or honey

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 c blueberries
1 T butter

Cut or tear bread into 1 inch cubes. Place half of the bread cubes in an oiled 9 x 13 inch dish. Cut cream cheese into 1 inch cubes and place over bread. Top with the berries and remaining bread. Beat eggs well, then stir in milk and syrup or honey. Pour over bread mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar, cornstarch and water. Boil mixture for 3 minutes on medium heat, stirring constantly. Stir in blueberries and simmer 8-10 minutes until berries burst. Stir in butter. Serve sauce over individual portions of the toast.

For freezer meal: thaw freezer bag with egg mixture and pour over the ingredients in the 9x13 pan. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. Microwave the blueberry syrup and pour over individual portions of the toast.

Side dishes: Sausage, bacon, fruit salad

Macaroni Beef Dish

Macaroni Beef Dish
1 1/2 lbs. ground beef
1 medium onion, chopped
1 medium green pepper, diced
2 cans tomato sauce
1 tsp. salt
1 tsp. Italian Seasoning
1/4 tsp. crushed dried red peppers
2 cups elbow macaroni
1 1/2 c cottage cheese
1-2 c. grated cheddar cheese

Cook meat in large saucepan until browned.  Drain off fat.  Add onion and green pepper;  cook 1 minute.

Stir in sauce and seasonings.  Cover and cook over low heat for 45 minutes.

Meanwhile, add 1 T. salt to rapidly boiling water. Boil macaroni for 7-10 minutes.

Layer half the macaroni and meat sauce in a 13 x 9 pan.  Spoon cottage cheese on top and sprinkle with cheese.   Repeat layers of remaining macaroni, meat sauce and cheese. 

Bake at 375 for apx. 30 minutes with loosely covered foil.  If frozen I think I would cook it at 350 for about 2 hours (sorry I don't know exact time...watch it until it's bubbly.)

Lemon Chicken Idea

OK, just had to share this.  I finally made the lemon chicken from last month.  I did it in the crock pot and then shredded all the meat and returned it to the juices in the crock pot to rewarm for about 20 minutes.  We ate it like Greek gyros sandwiches in pitas with shredded lettuce, diced tomatoes, feta cheese crumbles and tzatziki sauce.  To die for!!!  Also, it made the chicken go a lot further, at least 15 servings instead of 8.  Here's my sauce recipe if anyone is interested from The Complete Book of Greek Cooking.  Thanks for all the yummy food ladies!

2 c. plain greek style yogurt
2 large cucumbers
1 Tbsp minced garlic
1 Tbsp white vinegar
2 Tbsp olive oil
salt and pepper to taste

Peel, seed and coarsely grate cucumber.  Squeeze to drain all excess water.  Add remaining ingredients and refrigerate for 30 or more to blend flavors.  Also yummy as a dip for pita chips. 

French Dip

French Dip
1 (4 pound) beef roast
1/2 c Worcestershire sauce
1 (1.25-ounce) envelope French dip au jus mix

Place roast in roasting pan on a piece of extra heavy foil large enough to wrap entire roast.  Douse roast generously with Worcestershire sauce on all sides.  Seal meat in foil.  Be sure foil is completely sealed all around.  Bake at 300 for 4 hours on middle rack.  Remove from oven.  Allow to cool enough to handle.  Slice or shred beef.  Drain and measure beef broth.  Add enough water to equal amount required on au jus packet.  Pour broth and water into a small saucepan.  Add seasoning packet.  Prepare according to packet directions.  Pour au jus over sliced or shredded beef.  Place in freezer bag or container.  For individual servings, spray a muffin tin with non-stick cooking spray.  Fill muffin cups with meat and au jus.  Cover and place pan in freezer just until frozen.  Pop out and place in gallon freezer bag.  Label and freeze.  12 servings.

To serve:  Thaw roast and drain au jus.  Heat roast and serve on warm sandwich rolls with bowls of au jus for dipping.

Hawaiian Meatballs or Chicken

I know this looks long, but it is really 3 different ways to use this sauce

I'm sorry I forgot to write on your bags of rice there is 2 cups of rice.  I would add this to 5 cups of boiling water, then reduce heat and simmer for 20 minutes.

We would have this with a big green salad.

Hawaiian Meatballs or Chicken

1 can sliced pineapple + water to = 11/2 c.

1 cup sugar

2 Tbsp cornstarch

1/2 cup cidar vinegar

1 Tbsp soy sauce

1/4 tsp. ginger

1 chicken bouillon (or tsp chicken granules)

I get a can of crushed pineapple and use the juice from that because i like to add about 1/4-1/2 cup of the crushed pineapple to the sauce after it is cooked.

My family also likes the sauce a lot to put over the rice so I usually double it.

Drain pineapple and add water to equal 11/2 cup liquid.  In a large sauce pan mix all the ingredients and boil for 2 minutes. 

Pour over meatballs and bake for 60 min or in slow cooker. 

Serve with rice.

I usually just pour the sauce over the meatballs and cook them. I did not this time because I liked how Tisha had us cook them for about 20 minutes last month,

then pour off the excess grease then pour on the sauce to finish cooking. That is why they were in seperate bags, but you are welcome to do it either way you

would like. You can make homemade meatballs if you like, but my husband really likes just the big bags from Sams or Cosco of meatballs. He thinks it tastes

like meatloaf with the homemade. I'm sure they are great though. The bought  meatballs also makes it nice and fast.

Hawaiian Chicken

You can also batter chicken in a flour, salt and pepper mixture, then add to a frying pan with some oil and cook until brown on both sides. 

Place the chicken in a 9x13 pan and bake at 350 for about 50-60 minutes.  (I always cut my chicken breasts into about thirds, so it may not take as long

to cook)

.

Party Meatballs

Another thing I do with this sauce is for a party appetizer.  I will take the whole bag of meatballs and put them into my crockpot and 5-6 times the Hawaiian sauce

above and pour it over the meatballs until heated through. (When making it in these quantities it would be best to buy the big cans of just pineapple juice and just 

1 can of the crushed if you want to add the pineapple to the sauce.  Also as far as I could tell you would have to get these big cans in IF I could not find any here.)

 Serve with toothpicks.  Usually the whole pot is gone.

Marinated Chicken

Sorry to be so late in posting this.  My computer skills rival only my Great-grandmother's!  So, here's the recipe...

3 lb chicken breasts, cut into 2-3 pieces each
1/2 c. soy sauce
1/2 c. Italian dressing
1/2 tsp each garlic salt and onion salt

Combine marinade ingredients and pour over chicken.  Refrigerate for at least 12 hours or overnight (or freeze for later use).  Grill or bake at 300 for 1 1/2 hours (covered) or cook in crock pot for 6-8 hours on low.  We use this chicken to just eat with rice, salad and a veggie, or cut up to use in stir fry or in a nice spinach salad (spinach, mandarin oranges, green onions, slivered almonds with Lighthouse brand Toasted Sesame Ginger dressing.  Yum, I can taste summer!

Baked Creamy Chicken Taquitos

Serving Suggestions Include: chips, salsa, and a fruit salad and/or green salad.
We usually like to double the recipe and get left-overs.
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepper jack cheese
flour tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Sanpete County Turkey (Chicken) Marinade

Sanpete County Turkey (or chicken) Marinade

2 parts Sprite, 7-Up, or Lemon-lime soda
1 part soy sauce
1 part oil

Marinate meat for 24 hours, then barbeque.
I baked mine (that had been frozen) and it still worked great.

Serve with rice!

Rebecca Wilson

Beef Taquitos

Beef Taquitos
1 1/2 lbs. ground hamburger
1 1/2  c. salsa
1 1/2 c. shredded cheese
16 tortillas (I like the uncooked ones from Sam's)

Instructions:
Cook up ground beef and drain excess grease.  Mix in the salsa and cheese.  Warm the tortillas for apx. 1 min.  Add 1/3 cup of filling into each tortilla and wrap tightly.  Place on a cookie sheet or Silpat, leaving space between each taquito. 

Bake at 400* for apx. 15 minutes or until crispy.

This is a simple meal that I  usually serve with lettuce, tomatoes, sour cream, corn, and black beans.

Kendra's Lasagna, (Natalie/Kendra- Feb. meal)

Kendra's Lasagna
1 lb. ground beef
Minced onion
3 cups spaghetti sauce
1 small can tomato paste
2 eggs
2 cups cottage cheese (one regular container)
1 TBSP parsley
3/4 tsp salt
1-2 cloves garlic or 1 tsp garlic powder
6 lasagna noodles, precooked works well
16 oz mozzarella cheese
Parmesan cheese

Heat oven to 350. Brown beef with onion and drain. Combine beef, spaghetti sauce and tomato paste in large bowl.

In another bowl, combine eggs, cottage cheese, parsley, salt and garlic. Cover bottome of 9x13 pan with sauce.

Layer: 1/2 noodles, 1/2 cottage cheese mix, 1/2 mozzarella cheese, 1/2 sauce. Repeat ad put parmesan and mozzarella on top.

Bake uncovered 30-35 minutes.
Prep time 25 minutes.


Side dish suggestions: Garlic french bread or breadsticks, green beans, green salad with dressing.

Freezer meal instructions: Remove plastic wrap before baking. Unthaw before cooking.

Contact: Kendra Angell 313-5226 or Natalie Taylor 359-0826