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Recipes From Our Newsletter

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We have archived the recipes here for your future reference.

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  • Peanut Butter Crunch (January 2014)

    2 C. sugar
    1/2 C. evaporated milk
    1/2 C. butter
    1 C. crunchy peanut butter

    2 C. quick-cooking oats
    2 C. miniature marshmallows
    1 tsp. vanilla

    Bring sugar, milk, butter and peanut butter to a boil over medium heat in a heavy saucepan. Boil for two minutes, stirring constantly. Remove from heat; add oats, marshmallows and vanilla. Stir until blended and slightly thickened. Drop by spoonfuls onto waxed paper. Let cool.

  • Brown Sugar Banana Bread from Dana’s Kitchen (December 2013)

    non-stick cooking spray
    2 C. AP flour (or whole wheat)
    3/4 C. light brown sugar*, packed
    1 tsp. baking soda
    1 tsp. kosher salt
    1 tsp. cinnamon
    1 1/2 C. mashed banana (about 3 med.)
    1/4 C. sour cream (or Greek yogurt)

    2 eggs
    6 Tbsp. salted butter, melted
    2 tsp. vanilla extract
    1/2 C. light brown sugar*, packed
    2 Tbsp. heavy cream (or milk)
    1 Tbsp. honey
    2 1/2 Tbsp. butter

    Preheat oven to 350°F. Grease a 9-inch by 5-inch loaf pan with non-stick cooking spray. In a large bowl, combine flour, brown sugar, baking soda, salt and cinnamon. In a separate bowl, mix together mashed banana, sour cream, eggs, melted butter and vanilla. Mix wet and dry ingredients together until just combined. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool in pan for 10 minutes. Run knife around the edges of pan to release any parts that might be sticking and then remove from pan; transfer to a wire rack to cool.
    Glaze: In small sauce pan, combine all ingredients; heat over medium heat until mixture reaches a full boil. Boil for two minutes and then remove from heat. Let mixture cool for 5-10 minutes and then pour over banana bread. Allow glaze to set up and then cut into slices.
    * For a more delightful experience, try substituting with dark brown sugar.

  • Spicy Chicken and Chili Soup (November 2013)

    1 4-oz. can green chilies w/ liquid
    4 cloves garlic (1 sliced, 3 minced)
    2 lbs. boneless/skinless chicken breasts
    6 c. chicken broth
    1 lg. yellow onion, finely chopped
    2 tsp. ground cumin

    1 bay leaf
    1/2 tsp dried thyme, crumbled
    1/4 tsp. salt
    1 15.5-oz. can hominy w/ liquid
    1/4 C. fresh minced cilantro
    Garnish: crushed tortilla chips, cubed avocado, thinly sliced scallions

    In a food processor, purée green chilies w/ their liquid and sliced garlic. In a 4-quart Dutch oven, add chicken breasts, stock, onion, cumin, bay leaf, thyme, minced garlic and salt. Set over moderately high heat; when stock comes to a boil, reduce heat to maintain a gentle bubble, cover and simmer for 15 minutes. Remove chicken breasts and when cool enough to handle, cut into bite-size pieces. Set aside. Add hominy w/ liquid and chili mixture to Dutch oven and bring to a boil over moderate heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Return chicken to Dutch oven and adjust salt to taste. Simmer, uncovered, for 3 to 5 minutes or until chicken is heated through. Remove bay leaf and stir in minced cilantro. Ladle soup into bowls and garnish as desired.

  • Hoosier Chili (October 2013)

    2 pounds lean ground beef (90% lean)
    2 C. chopped onion
    3/4 C. chopped celery
    1/2 C. chopped green pepper
    3 garlic cloves, minced
    1 tsp. salt
    1/4 tsp. pepper

    1 tablespoon brown sugar
    3 Tbsp. chili powder
    2 14.5-ounce cans stewed tomatoes
    1 46-ounce can tomato juice
    1 10.5-ounce beef broth
    1/2 C. uncooked elbow macaroni
    1 15-ounce can kidney beans, rinsed and drained

    In large Dutch oven or soup kettle, brown beef until no longer pink. Add onions, celery, peppers and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except macaroni and beans. Bring to a boil. Reduce heat, cover and simmer for 1.5 hours, adding macaroni for last half hour of cooking time. Stir in beans and heat through. Makes about 4.5 quarts, enough for 12 servings.
    Makes about 4.5 quarts, enough for 12 servings.

  • Pear Applesauce (September 2013)

    4 apples (Golden Delicious, McIntosh or Galas), cored, peeled, large dice
    6 Anjou pears, cored, peeled, large dice
    2 Tbsp. lemon juice

    1 C. apple juice
    1/2 C. sugar
    1/4 tsp. ground cinnamon

    Toss apples and pears with lemon juice in a large sauce pan. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook, lightly covered, for about 15 minutes or until the fruit is softened but not mushy. Remove the cover from the pot and continue cooking for five minutes, stirring occasionally. Remove from heat and cool to room temperature. The applesauce may be stored in the refrigerator, covered, for up to three days.
    Yield: About eight cups.

  • Summer Corn Cakes (August 2013)

    2 eggs, beaten
    1/4 cup flour
    1/4 teaspoon salt
    pepper, to taste
    2 cups uncooked corn, cut from the cob

    1/2 cup chopped scallions
    1/3 cup diced red bell pepper
    1 tablespoon corn oil
    sour cream

    In a large bowl, mix all ingredients except the last three. Heat a skillet or griddle and grease with the oil. Drop mixture by spoonfuls into the skillet, making individual cakes about three inches across. Cook two or three minutes on each side, just until golden. Serve with sour cream and salsa. Makes about 15 corn cakes.

  • Firecracker Punch (July 2013)

    2/3 C. cinnamon imperials
    4 C. water
    1 6-oz can frozen lemonade concentrate, thawed
    1/3 C. frozen orange juice concentrate (from 6-oz can), thawed

    1 liter ginger ale
    6 orange slices cut in half

    In 1-quart saucepan, cook cinnamon imperials and 1 C. of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes. In large punch bowl, stir candy mixture, remaining 3 C. water, the lemonade and orange juice concentrates until well mixed. Refrigerate until ready to serve. Just before serving, gently stir in ginger ale. Garnish with orange slices.

  • Hummingbird Cake (April 2013)

    3 C. AP flour
    2 C. sugar
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. cinnamon
    1 1/2 tsp vanilla extract

    1 1/2 C. vegetable oil
    3 eggs, beaten
    1 1/2 C. crushed pineapple, undrained
    1 1/2 C. mashed banana
    1 C. chopped pecans

    In large bowl, combine flour, sugar, salt, baking soda and cinnamon. With a large spoon, mix dry ingredients with vanilla, oil and eggs. Stir in pineapple, banana and pecans. Do not use an electric mixer. Divide batter evenly between three greased and floured 8-inch layer cake pans and bake in a 350°F oven, about 30 minutes. Allow to cool. Frost tops (not sides) with cream cheese icing and stack layers.

    Cream Cheese Icing:
    1-8 oz. pkg. cream cheese (room temp.)
    1/4 C. butter (room temp.)
    1-16 oz. pkg. powdered sugar

    Cream together cream cheese and butter until light. Gradually add powdered sugar, beating until light and fluffy.

  • Crunchy Sunflower Coleslaw (February 2013)

    3 C. shredded cabbage
    1 C. shredded carrots
    1/3 C. raisins
    1/4 C. chopped red onion
    1/2 C. shelled sunflower seeds
    8 slices bacon, crisply cooked and crumbled

    Coleslaw Dressing:
    1/2 C. mayonnaise or salad dressing
    2 Tbsp. sugar
    2 Tbsp. white vinegar

    In a large bowl, combine all salad ingredients except sunflower seeds and bacon; toss gently. In a small bowl, combine all dressing ingredients; blend well. Pour dressing over cabbage mixture; toss to combine. Cover and refrigerate until ready to serve. Just before serving, stir in sunflower seeds and bacon. Makes eight (1/2 C.) servings.

  • Cornbread (January 2013)

    1-3/4 C. AP flour
    1 C. cornmeal
    1/4 C. sugar
    2 tsp. baking powder
    1/4 tsp. baking soda

    1/2 tsp. salt
    1-1/4 C. milk
    1/2 C. butter, melted and cooled
    1 large egg

    Preheat oven to 375°F. Lightly grease a 9-inch square, or round, pan or 12 muffin cups. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl or large measuring cup, whisk together milk, melted butter and egg. Pour the liquid into the flour mixture and stir quickly and gently until just combined. Do not over-mix. Spread the batter into the prepared pan or scoop into muffin cups.

    Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean. Serve warm.

  • Barbecue Muffins (December 2012)

    1 10-oz. can refrigerated buttermilk biscuits
    1 lb. ground beef
    1/2 C. ketchup
    3 Tbsp. brown sugar

    1 Tbsp. cider vinegar
    1/2 tsp. chili powder
    1 C. (4-oz.) shredded cheddar cheese

    Separate dough into 10 biscuits and flatten into five-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef and drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder. Stir until smooth. Add to meat and mix well.

    Divide the meat mixture among the biscuit lined muffin cups using about 1/4 C. for each. Sprinkle with cheese. Bake at 375ºF for 18 to 20 minutes or until golden brown. Cool for five minutes before removing from tin and serving. Yield: 10 servings.

  • Pumpkin Cupcakes (November 2012)

    1 box yellow cake mix
    1 15-oz. can pumpkin
    1/2 C. milk
    1/3 C. oil

    2 eggs
    1 tsp. pumpkin pie spice
    Powdered sugar

    Preheat oven to 350°F and prepare 24 muffin cups with paper liners or grease well.
    Mix cake mix, pumpkin, milk, oil, eggs and spice on low speed of mixer until just blended. Then beat two minutes on medium speed, scraping bowl a couple of times.
    Fill muffin cups about 1/2 full. Bake for 18-22 minutes, until tops spring back when touched.
    When cool, dust cupcakes with desired amount of powdered sugar.

  • Old-Fashioned Bread Pudding w/ Vanilla Sauce (October 2012)

  • from Elaine’s grandma, Ethel Crank
    8 C. cubed bread (white)
    1 C. raisins (optional)
    4 C. milk
    1 C. butter
    1 C. sugar
    4 eggs, slightly beaten
    2 tsp. vanilla extract
    1 tsp. nutmeg
    1 tsp. cinnamon + more for sprinkling

    Vanilla Sauce:
    1 C. sugar
    1 C. brown sugar
    1 C. whipping cream
    1 C. butter
    2 tsp. vanilla extract

    Pudding: Heat oven to 350°F. Spray an 8½x11-inch casserole dish with nonstick cooking spray. Evenly spread cubed bread in glass dish; sprinkle raisins on top (optional). In a saucepan, combine milk and butter. Cook over low heat four to six minutes or until butter is melted; once melted, pour over bread/raisins. Allow to sit for about 10 minutes. Meanwhile, in a bowl, combine sugar, eggs, vanilla, nutmeg and 1 tsp. cinnamon; whisk to combine. Pour egg mixture evenly over top of bread - it will soak in. Sprinkle cinnamon over the entire thing. Bake for 40 to 50 minutes or until set in center.

    In a quart saucepan, combine all but the vanilla and cook over medium heat until bubbly (whisk constantly to prevent lumps and avoid burning). Remove from heat and add vanilla extract. Serve over warm bread pudding.
    Refrigerate any leftovers.

  • Date Nut Bread (September 2012)

    2 1/2 C. all-purpose flour
    3/4 C. sugar
    1/2 C. cornstarch
    1 tsp. salt
    1/2 C. chopped walnuts

    1 C. chopped dates
    2 Tbsp. vegetable oil
    1 large egg
    2 tsp. baking soda
    1 C. boiling water

    Preheat oven to 350°F and grease a 9x5x3-inch loaf pan. Sift together flour, sugar, cornstarch and salt. Stir in walnuts and chopped dates until dates are separated and well coated with flour mixture. Whisk together oil and egg; stir into dry ingredients. Dissolve baking soda in the boiling water; stir into flour mixture; beat well. Pour batter into prepared loaf pan. Let stand for 10 minutes. Bake date nut bread at 350°F for about 55 to 65 minutes, or until a wooden toothpick inserted in center comes out clean.

  • Lemon Crisp (August 2012)

    Cooking spray
    2 C. flour
    1/2 C. powdered sugar,
     – plus extra for dusting
    1/2 C. butter, melted
    2 C. granulated sugar

    1/4 C. flour
    1 tsp. baking powder
    Pinch of salt
    4 large eggs, lightly beaten
    1 tsp. grated lemon peel
    1/2 C. fresh lemon juice

    To make crust: Preheat oven to 350°F. Line a 9x13-inch glass baking dish with foil, extending foil over rim; spray foil with cooking spray.
    In a large bowl, combine flour, powdered sugar and butter until well blended. Press mixture firmly into bottom of prepared pan. Bake until lightly browned, 20 to 25 minutes.
    To make filling: In a medium bowl, whisk granulated sugar, flour, baking powder and salt until blended. Add eggs, lemon peel and lemon juice and whisk until blended.
    Pour filling over hot crust. Bake until set, about 20 minutes. Transfer pan to wire rack and cool completely.
    Dust top lightly with powdered sugar. To serve, use the foil “handles” to lift crisp out of pan. Place on cutting board and cut into 32 bars.

  • Braised Green Beans with Summer Squash (July 2012)

    1 Tbsp. extra-virgin olive oil
    1 small onion, halved and sliced
    1 tsp. dried oregano
    1/2 C. reduced-sodium chicken broth
    1 Lb. green beans, trimmed
    1 med. summer squash or zucchini, halved and cut into 1-inch pieces

    1 C. halved cherry tomatoes or grape tomatoes
    1/4 tsp. salt
    1/4 tsp. freshly ground pepper
    1/4 C. finely shredded Parmesan cheese

    Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about two minutes. Add chicken broth and bring to a boil. Add green beans, reduce heat to a simmer, cover, and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, about 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

  • Fish in Adobo Sauce (May 2012)

    2 lbs. fresh or frozen fish fillets (haddock or similar)
    1/4 C. canola oil
    1/2 tsp. dried red pepper flakes
    2 med. tomatoes, peeled and seeded
    1 C. orange juice
    2 med. onions, chopped

    1 clove garlic, minced
    1 tsp. salt
    1/2 tsp dried oregano
    1/4 tsp. ground cumin
    1/4 tsp. ground cinnamon
    Dash ground cloves

    Thaw frozen fish, pat dry. Lightly brown fish fillets on both sides in hot oil. Arrange fish in a 13x9x2-inch baking dish. Season with salt and pepper.

    In a blender or food processer, combine remaining ingredients and blend until smooth. Add adobo sauce to skillet used to prepare fish and simmer until thickened, about 20 minutes. Pour over fish.

  • Pineapple Upside-Down Cake (April 2012)

    1/4 C. butter
    2/3 C. packed brown sugar
    9 slices pineapple in juice, drained
    9 maraschino cherries
    1 1/3 C. AP flour
    1 large egg

    1 C. granulated sugar
    1/3 C. shortening
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    3/4 C. milk

    Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

    In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Gently pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

    Immediately place heat proof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

  • Bean & Sausage Soup (March 2012)

    1 lb. dried pinto or black beans, sorted, rinsed, drained and soaked overnight in 4 C. water
    3 1/2 C. additional water
    2 ribs chopped celery
    2 med. onions, chopped
    3 cloves garlic, minced

    1 small hot red pepper
    2 tsp. salt
    1 tsp. coriander
    1/4 tsp. ground cloves
    1 1/2 lb. Polish sausage, cut into 1-inch pieces
    Sour cream

    In a heavy oven-proof pot, combine beans and their soaking liquid with three additional cups of water and remaining ingredients except sausage and sour cream. Cover and place in center of oven. Set oven temperature to 375°F and bake beans for approximately two and one-half hours, or until tender; stir once or twice during baking time.

    Once tender, remove from oven and mash beans slightly; stir in sausage and up to one-half cup more water if soup seems too thick.

    Bake, uncovered, 30 more minutes. Taste, adjust salt if necessary. Serve with a dollop of sour cream and piping hot corn bread.

  • 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)

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

    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)

    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

    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)

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

    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

    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.