Recipe of the Week: Old Bay Crab Cakes, by MCA

Ingredients: 2 slices white bread, crusts removed and crumbled 2 tablespoons mayonnaise 2 teaspoons OldBay seasoning 2 teaspoons parsley flakes 1/2 teaspoon prepared yellow mustard 1 egg, beaten 1 pound lump crab meat Directions: Mix bread, mayonnaise, OldBay, parsley, mustard, and egg in large bowl until well blended. Gently stir … Continue reading

Recipe of the Week: Dutch Oven Pork Hock Stew, by R.T.

This is a good meal to prepare on a camping trip in a 3-legged Dutch oven, or at home in a stovetop model, as it can be left to cook all day while needing only occasional attention. The pork hock, or leg, is inexpensive and is enveloped in a thick … Continue reading

Recipe of the Week: Arroz Con Pollo, by G.L.

Ingredients: 1 frying chicken, cut up 1 tsp salt 1/4 tsp pepper 1 clove garlic, minced 1 pinch of saffron powder 3 cups broth or bouillon 2 Tbsp dry sherry 1 (16 oz) can peas, drained 1/2 cup sliced, stuffed green olives 2 cups cooked rice Directions: In a slow-cooking … Continue reading

Recipe of the Week: Corn Casserole, by MCA

Ingredients: 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz.) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted Directions: Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 … Continue reading

Recipe of the Week: Zippy Beans and Hominy, by A.L.

An easy recipe for a side dish: Ingredients: 2 slices of bacon, cooked and drained 1 (7oz) can of green chili salsa 2 tsp prepared mustard 1 tsp Worcestershire sauce 1 (1-lb) can of kidney beans, drained 1 (1-lb) can of yellow hominy, drained Directions: Combine ingredients in a crock … Continue reading

Recipe of the Week: For Tomato Aholics, by S.T.

Yes, I admit my family are Tomato Aholics. We love tomato sauce and whole canned tomatoes. Our most favorite meals are made with tomato sauce. This should take four hours of time and produce a minimum of eight different meals. Depending on the amount of sauce you make, it will … Continue reading

Recipe of the Week: Chocolate & Fudge Candy Cane Cookies, by C.S.

Do you have leftover candy canes after the holidays? Do you really want to store them until next year? This recipe is a yummy way to use up candy canes that weren’t eaten! Besides, since they are baked and a calorie is a unit of heat, the calories are just … Continue reading

Recipe of the Week: Ham and Lentil Stew, by L.H.

We’re expecting an “Arctic blast” soon and this is the soup I’m preparing to help keep us warm. While there is some slicing-and-dicing involved, the lentils cook up quickly enough that you can have it on the table in under an hour and a half. Earthy, healthy, comforting, and a … Continue reading

Recipe of the Week: Turnip Whip, by G.L.

Ingredients: 4 turnips, peeled and quartered 4 potatoes, peeled and quartered 2 Tbsp minced onion 1 Tbsp salt Water 1/4 cup light cream 2 Tbsp soft butter or margarine 1/2 tsp salt 1/8 tsp pepper Directions: Combine turnips, potatoes, onion, and 1 Tbsp salt in a slow cooking pot. Cover … Continue reading

Recipe of the Week: Pumpkin Cake, by C.S.

Ingredients: 4 eggs (room temp.) 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cloves 2 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. nutmeg 2 cups granulated sugar 1 cup oil 1 can (1 lb.) pumpkin Directions: Preheat oven to 350 degrees. Sift together dry ingredients. … Continue reading

Recipe of the Week: Bird Seed Bars (“Power Trail Bars”) by C.J.

Bird Seed Bars (“Power Trail Bars”), by C.J. Ingredients: 2 cups rolled oats 1 cup *pumpkin seeds 1 cup sesame seeds 1 cup *sunflower seeds 8 Tbsp butter 6 Tbsp honey 1/2 cup raw sugar (or just brown sugar) 1/3 cup peanut butter 1 cup dried fruit, such as apricots, … Continue reading