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

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

Ingredients: 4 eggs (room temp.) 2 cups flour 2 tsp. baking soda ½ tsp. salt 2 tsp. cloves 2 tsp. cinnamon ½ tsp. ground ginger ¼ tsp. nutmeg 2 cups granulated sugar 1 cup oil 1 can (1lb.) pumpkin Directions: Preheat oven to 350 degrees. Sift together dry ingredients. In … Continue reading

Recipe of the Week: Barbecued Beef & Beans, by C.F.

Ingredients: 2 to 2½ lbs beef stew meat, cut into 1-inch cubes Salt and pepper 1 cup smoke-flavored barbecue sauce 1 cup beef bouillon 2 (1-lb) cans dry lima beans, drained Directions: Sprinkle beef with salt and pepper. Place in a slow cooking pot with barbecue sauce and bouillon. Cover … Continue reading

Recipe of the Week: Glazed Corn Beef, by J.T.

Ingredients: 3½ to 4 lbs corned beef Water 2 Tbsp prepared mustard 1½ tsp horseradish 2 Tbsp red wine vinegar ¼ cup molasses Directions: In a pot, cover corned beef with water. Cover and cook on low for 6 hours (making sure the water always covers the meat; add more … Continue reading

Recipe of the Week: Liz’s Cuban Black and Whites

This delicious beans and rice recipe provides a complete protein. It is great survival recipe– ideal for times when meat is scarce, or for use by vegans or vegetarians. Ingredients: 1 Cup Rice – rinsed 3-14 oz. cans black beans – slightly rinsed 1 Large green pepper – chopped 2 … Continue reading