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This Months Recipe!

Recipe For February 2012

February Recipe
Original Recipe Yield 4 servings


  • 2 tablespoons shortening
  • 4 pork chops
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups milk


  1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
  2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
  3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.


Recipe For January 2012

January Recipe
 Original Recipe Yield 4 servings


  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
  • 1 quart strawberries - cleaned, hulled and sliced
  • 1/4 cup almonds, blanched and slivered


  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
  2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Recipe For December 2011

December Recipe

Original Recipe Yield 1 turkey


  • 12 pounds whole turkey
  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • salt to taste


  1. Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  2. Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
  3. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  4. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.

Recipe For November 2011

Pizza Casserole

Original Recipe Yield 6 to 8 servings


  • 2 cups uncooked egg noodles
  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup sliced pepperoni sausage
  • 16 ounces pizza sauce
  • 4 tablespoons milk
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook noodles according to package directions.
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.


Recipe For October 2011


A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.


  • 1 potato, peeled
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh spinach
  • 4 eggs, beaten
  • 2 tomatoes, seeded and chopped
  • salt and pepper to taste
  • ground cayenne pepper to taste
  • 1 dash hot pepper sauce
  • 1/4 cup shredded Cheddar cheese


  • Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
  • Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 minutes. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.

Recipe For September 2011


Black Magic Cake


  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  • In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  • Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.


Recipe For August 2011


Spanish Garlic Shrimp


  • 1/2 cup Goya Extra Virgin Olive Oil
  • 1 pound medium shrimp (about 30 per lb.), peeled and deveined
  • 1 teaspoon Goya Adobo with Pepper
  • 3 tablespoons Goya Lemon Juice
  • 1 1/2 teaspoons Goya Minced Garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon Goya Chili Crushed Red Pepper
  • 2 tablespoons finely chopped fresh parsley


  • Heat oil in a large skillet over medium heat. Season shrimp with adobo. Cook shrimp until they start to turn pink, about 2 minutes. Add lemon juice, garlic, paprika and red pepper to pan. Continue cooking until garlic turns light golden brown and shrimp become opaque, about 1 minute more.
  • Transfer shrimp and sauce to serving plate. Sprinkle with parsley.

Recipe For The 4th Of July 2011



Sweet 'n' Smoky Kansas City Ribs Recipe



  • 1/3 cup packed brown sugar
  • 2 teaspoons chicken bouillon granules
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon each minced fresh basil, rosemary and sage
  • 1/2 teaspoon ground celery seed
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon fennel seed, crushed
  • 2 pork baby back ribs (about 5 pounds)
  • 2 cups soaked wood chips (mequite, hickory or alder), optional


  •  1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon each minced fresh basil, marjoram and rosemary, crushed
  • 1 teaspoon each minced fresh dill, sage and cilantro
  • 1 teaspoon minced chives
  • 1 bottle (18 ounces) barbecue sauce



  • In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes.
  • Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally.
  • Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally. Yield: 5 servings.


Recipe For June 2011

Grilled Halibut with Cilantro

and Lime











A great summer Halibut recipe


  • 4 (6 ounce) fillets halibut
  • 1 lime, cut into wedges
  • salt and pepper to taste
  • 3 cloves garlic, coarsely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 tablespoons butter
  • 1 tablespoon olive oil


  1. Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
  2. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
  3. Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

Recipe For May 2011



Worlds Best Lesagna


  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Recipe for April 25th-May 1st 2011

Brown Sugar Meatloaf


A delicious and easy meatloaf recipe.


  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 1/2 pounds lean ground beef
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 small onion, chopped
  • 1/4 teaspoon ground ginger
  • 3/4 cup finely crushed saltine cracker crumbs


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
  • Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
  • In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
  • Bake in preheated oven for 1 hour or until juices are clear.

Recipe for April 18th-24th 2011

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce


The combination of salmon and whitefish is delicious (and pretty). A few tablespoons of horseradish give a real kick to the sauce. To adjust the heat to your taste, add the horseradish a little bit at a time.




  • 1 cup finely chopped unpeeled English hothouse cucumber
  • 3/4 cup mayonnaise
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh chives

Fish cakes:

  • 3 tablespoons olive oil plus more for frying fish cakes
  • 3 medium carrots, peeled, finely chopped
  • 1 2/3 cups finely chopped leeks (white and pale green parts only)
  • 2 large eggs
  • 6 tablespoons unsalted matzo meal
  • 1 3/4 teaspoons coarse kosher salt
  • 3/4 teaspoon ground white pepper
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • Lemon wedges
  • Fresh Italian parsley sprigs


For sauce:

  • Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

  • Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.
  • Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
  • Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.
  • Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.
  • Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

What to drink:

  • A Chardonnay would be delicious with the salmon and whitefish cakes.

 Recipe for the first week in April 2011


Easter Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes


Ask your butcher for the chateaubriand (the thicker end) of the fillet, and have him trim it for you. Rub the salt mixture on the beef at least one day and up to three days ahead. Steamed or roasted asparagus spears are the perfect accompaniment to this elegant meal.


  • 1 tablespoon plus 2 teaspoons minced fresh thyme, divided
  • 2 teaspoons coarse kosher salt
  • 1/2 cup whole grain Dijon mustard
  • 3 garlic cloves, pressed, divided
  • 1 2 1/2- to 2 3/4- pound beef tenderloin, well trimmed
  • 4 tablespoons olive oil, divided, plus additional for brushing
  • 8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed)
  • 8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
  • 2 tablespoons minced shallot
  • 4 tablespoons brandy, divided
  • 1/2 cup whipping cream
  • 1 rounded tablespoon all purpose flour
  • Beef reduction
  • Caramelized-Shallot mashed potatoes
  • 2 tablespoons minced fresh Italian parsley


  • Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
  • Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
  • Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
  • Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

March's 2011 Recipe

Chef Michael Symon's

Lamb Chops with Lemon and Tzatziki


Serve the lamb with your favorite tzatziki (cucumber and yogurt sauce) and horta (sautéed greens tossed with red wine vinegar and honey).


  • 3 large shallots, minced
  • 6 tablespoons chopped fresh mint
  • 6 tablespoons chopped fresh oregano
  • 6 large garlic cloves, minced
  • 1 tablespoon sugar
  • 24 lamb rib chops (from three 1 1/4- to 1 1/2-pound racks of lamb, cut between bones into individual chops)
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • Fresh oregano sprigs (for garnish)


  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl.
  • Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop.
  • Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop.
  • Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended.
  • Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare.
  • Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Febuary's 2011 Recipe

Dante's Onion Pie


I saw this recipe last week and I thought that it would be disgusting (Why wouldn't an onion pie be). All I could think about was how I wouldn't be abe to leave my house because of my onion breath. Well, this recipe turned out to be very easy and the pie actually tasted great. The sweetness of the vidalia onion mixed with the egg and cheese was good enough to indulge in a second serving. Just thought it was good enough to share. 


  • 1 cup soda cracker crumbs 
  • 5 TBS melted butter 
  • 2 1/2 cups thinly sliced vidalia onions
  •  2 TBS vegetable oil 
  • 3/4 cup milk 
  • 1 teaspoon dried dill 
  • 1 teaspoon garlic powder
  •  2 eggs 
  • 1 cup grated cheese


  • Make a pie shell by mixing the cracker crumbs with the melted butter in the bottom of a pie pan. Use a fork to work up the sides. 
  • Bake the cracker crust at 350 degrees F until it is partially cooked (about 8 minutes). Remove from oven and sit aside.
  • Saute onions in oil until translucent (about 3-4 minutes) and place in partially baked pie shell. 
  • Beat the milk, dill, garlic powder and eggs together in a small bowl then pour over the vidalia onions in the pie shell. 
  • Sprinkle grated cheese on top.
  • Bake for 45 minutes at 350 degrees F. Serve hot.

January's 2011 Recipe

Low Fat Old-Fashioned Speghetti and Meat Balls


 A great traditional meal with low fat content.

Where we saved fat: stretched out the decadence of the beef by adding a Portobello mushroom and using an egg white; we added fiber by using whole-wheat spaghetti.


  • 1 slice whole-wheat sandwich bread, ground into coarse crumbs
  • 8 ounces ground sirloin
  • 1 medium onion, chopped
  • 1 portobello mushroom, stem removed and chopped
  • 4 garlic cloves, chopped
  • 1/4 cup fresh parsley leaves
  • 1 large egg white
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 2 tablespoons olive oil
  • 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
  • 1/2 cup low-sodium beef broth
  • 1 small bunch fresh basil
  • 3 sprigs fresh thyme
  • 8 ounces whole-wheat spaghetti
  • Parmesan, for serving, optional


  • Pulse the sandwich bread in a food processor to form coarse crumbs. You can also crumble with hands or kitchen utensil.
  • Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
  • In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes.
  • Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes.
  • Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
  • Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

Nutritional Information:Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg


December's 2010 Recipe

Holiday Glazed Ham Recipe


 A delicious recipe that will make your holiday guests come back for a second helping.


  • 1 boneless fully cooked ham (about 6 pounds)
  • 1 tablespoon whole cloves
  • 1 can (20 ounces) sliced pineapple
  • 1 cup apricot preserves
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • Maraschino cherries


  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, at 325° for 1-1/2 hours.
  • Drain pineapple, reserving juice. In a small saucepan, combine the pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
  • Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
  • Bake 30-45 minutes longer or until a meat thermometer reads 140°, basting twice with remaining glaze. Let stand for 10 minutes before slicing.                          
  •   16 Servings
  • Prep: 20 min. Bake: 2 hours + standing                                                                                                                
     Nutrition Facts: 5 ounces ham (calculated without cherries) equals 249 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 1,776 mg sodium, 18 g carbohydrate, trace fiber, 32 g protein.                                                                                                                                                                    

November's 2010 Recipe

Homestyle Turkey, the Michigander way


A simple, down to basics recipe when it comes to the good old tom turkey.


  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt


  • Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey.
  • Discard the giblets, or add to pan if they are anyone's favorites.  
  • Place turkey in a Dutch oven or roasting pan.
  • Separate the skin over the breast to make little pockets.
  • Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.  
  • In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey.
  • Sprinkle seasoning salt over the turkey.  
  • Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Serves 16 People

Amount Per Serving  Calories: 545 | Total Fat: 27.9g | Cholesterol: 210mg

October's 2010 Recipe

Autumn Pumpkin Pie


A delicious pumpkin pie, spiced with ginger and cinnamon. Serve this pie with a dollop of whipped cream and sprinkle with a little cinnamon or cinnamon-sugar.



  •  1 1/4 cups pumpkin puree, canned or fresh
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9-inch)


  • Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
  • Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well.
  • Pour into pastry-lined pie pan.
  • Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

September's 2010 Recipe

Blueberry Coconut Tartlets










Blueberry Coconut Tartlets


  • 1 cup Flour
  • 1-1/3 cups Toasted shredded coconut, divided
  • 1/8 teaspoon Baking powder
  • Unsalted butter
  • 1 (14-ounce) can Condensed milk
  • 2 Eggs, lightly beaten
  • 2 cups Blueberries


  • To prepare the crust: In a bowl, combine flour, 1/3 cup of the coconut and the baking powder; stir until blended. Using a pastry blender, cut in butter until coarse crumbs form. Mix in 2 tablespoons water; knead mixture to form a dough. Wrap in plastic; chill at least 30 minutes.
  • Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle. Place pastry in six 3-inch tartlet pans. Prick bottom crusts; bake 10 minutes. Cool on a wire rack.
  • In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut. Stir in blueberries. Spoon about 1/3 cup mixture into each shell. Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

6 portions