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Thurs Feb 2, 2023 2/3 C water 2/3 C liquid honey 1 pkg. onion soup mix 1/4 C ketchup 2 tbsp lemon juice Small roast of pork Mix water, honey, onion soup mix, ketchup and lemon juice together. Pour over the roast of pork. Bake at 325 F for approximately 2 hours & 45 minutes. Recipe submitted by: Kimberly Silkie to the “Our Favourite Recipes” from St. John’s Lutheran Church, Petawawa

Wed Feb 1, 2023 8 strips of bacon 1 1/2 cups milk 1/2 cup prepared biscuit mix 3 eggs 1/4 cup melted butter Dash of pepper 1 cup shredded cheddar cheese Fry or microwave bacon until crisp. Crumble and set aside. In a mixer or blender, combine milk, biscuit mix, eggs, butter and pepper. Pour into a greased 9 inch pie plate. Sprinkle bacon and cheese over top of egg mixture, gently pressing down with a fork. Bake at 350°F for 30 minutes. Let stand 10 minutes before serving. Serves 6. Provided by the Eleanor Hayes Cookbook, Shawville, P.Q.

Tues Jan 31, 2023 2 Cups of butter (no substitutes) 1 Cup of sugar 4 Cups of flour 2 Teaspoon of vanilla 1 Cup of crushed potato chips 1 Cup of chopped pecans Cream butter, sugar and vanilla. Gradually add flour until smooth. Stir in chips and nuts. Cover and refrigerate for 1 hour. Drop 2 inches apart on a cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Yields 5 dozen From Eleanor’s Recipe Collection No. 2

Monday, Jan 30, 2023 1 to 2 lb. ground beef 1 large jar spaghetti sauce Italian seasoning to taste Salt and pepper to taste 1 to 2 gloves garlic, crushed 2 cups frozen niblet corn 3 cups cooked elbow macaroni Directions: Brown ground beef; drain off fat. Add to crockpot, then add remaining ingredients. Mix well. Cover and cook in crockpot several hours on low. Submitted by Susan Guyea to the “Sweet & Savoury Pies & Casseroles” by the Care*Comfort*Compassion – Hospice Renfrew

Friday January 27th, 2023 1/3 cups chopped green pepper ¼ cups chopped onion ¼ cups butter 2 tbsp. flour ½ tsp. salt 1 can (2c.) tomatoes 1 ½ cups shredded cheese 1 ½ cups cooked large (jumbo) shrimp ¾ cups (drained) frozen peas Directions: Cook pepper and onion in butter until tender, but not brown. Blend in flour and salt. Add tomatoes and cook, stirring constantly, until thick. Add cheese and stir until melted. Add shrimp and peas. Put into oven at 375 degrees F. for 15 mins. Submitted by Marilyn Lindhard to the “GIDDAY AGAIN!” From the Valley Kitchens/Huntley Curling Club, Carp, Ontario Cookbook.

Thursday January 26th, 2023 1/2 C butter 2 eggs 1 C white sugar 1 tsp vanilla 1 1/2 C flour 3 tsp baking powder 1/4 tsp salt 1 C milk Cream the butter and sugar, beat in the eggs. Combine the dry ingredients and add to the butter mixture. Stir in the milk. Pour into a prepared 9″ pan and bake at 350 F for about 30 – 40 minutes. Recipe submitted by: Mavis Lesway to the “150 Years of Cooking in the Ottawa Valley & Beyond” Cookbook

Wednesday January 25th, 2023 2 tbsp. butter 1-1/2 lb. chicken, cut in 1/2 inch pieces 2 onions, chopped 2 celery stalks, chopped 2 carrots, sliced 2 cups frozen corn 2 cans cream of potato soup 1-1/2 cups chicken broth 1 tsp. dried dill weed 1/2 cup half and half cream Melt butter in a large skillet over medium-high heat. Add chicken; cook until browned. Transfer to slow cooker. Add onions, celery, carrots, corn, soup, broth and dill weed. Cover and cook on low 3 to 4 hours. Turn off heat, then stir in half and half. Cover and let stand about 5 minutes or until heated. Provided by Cheryl Menkhorst from the Hospice Renfrew, Pies & Casseroles Cookbook.

Tuesday, January 24, 2023 1 pound of round steak 1 tablespoon of beef bouillon seasoning 1 cup of water 3 stalks chopped celery 1/2 of a large onion 1/3 cup of vinegar and ketchup 1/2 cup of brown sugar 1 tablespoon of soya sauce 3 teaspoons of corn starch 1 clove of garlic chopped Place beef and first 7 ingredients in a crockpot and cook on low for 8 hours. Half an hour before serving, take meat out of crockpot. Mix corn starch with 1/3 cup of water and add to remaining ingredients and thicken. Return meat to pot. Serve with potatoes, rice or pasta.

Monday, January 23, 2023 1 sm carton Nutriwhip 1 pkg. vanilla pudding 1 cup milk ½ bar Parowax 1 pkg chocolate chips Directions: Mix Nutriwhip as directed on carton. Add dry vanilla pudding and beat until thick. Add milk, beating until creamy. Melt Parowax and chocolate chips. Place cream between oatmeal cookies or graham wafer biscuits and dip into chocolate. Place on wax paper to cool. Place in freezer and cool. Submitted by Louis Johnson to the Golden Jubilee Chapter #316 Order of the Eastern Star (Carleton Place) “From All of Us – To All of You” Cookbook

Friday, January 20th, 2023 1 sm carton Nutriwhip 1 pkg. vanilla pudding 1 cup milk ½ bar Parowax 1 pkg chocolate chips Directions: Mix Nutriwhip as directed on carton. Add dry vanilla pudding and beat until thick. Add milk, beating until creamy. Melt Parowax and chocolate chips. Place cream between oatmeal cookies or graham wafer biscuits and dip into chocolate. Place on wax paper to cool. Place in freezer and cool. Submitted by Louis Johnson to the Golden Jubilee Chapter #316 Order of the Eastern Star (Carleton Place) “From All of Us – To All of You” Cookbook

Thursday, January 19th, 2023 2 lbs lean ground beef 1 C bread crumbs 1 tsp salt 2 eggs 1 C milk Sauce: 1 1/2 C brown sugar 3/4 C vinegar 3/4 C ketchup 1 tsp dry mustard Combine the first five ingredients, mix well and form into small balls. Place in a single layer in a shallow baking pan. Combine the ingredients for the sauce, mix well and pour over the meatballs. Bake at 350 F for 40 – 45 minutes. Serves 6 – 8. Recipe submitted by: Helen Salter to “150 Years of Cooking in the Ottawa Valley & Beyond“.

Tuesday, January 17th, 2023 1 cup of flour 1 cup of white sugar 1 teaspoon of baking soda 1 teaspoon of baking powder 1/2 teaspoon of salt 3/4 cup of salad oil 2 eggs 1 teaspoon of vanilla 1 cup of brown sugar 3/4 cup of coconut 2 and 1/2 cups of rolled oats Preheat oven to 375 degrees F. Combine flour, white sugar, baking soda, baking powder and salt. In a large bowl combine oil, eggs and vanilla and mix well. Add brown sugar and the sifted dry ingredients. Add coconut and rolled oats, mixing as you add each ingredient. Form into small balls and put on a greased baking sheet. Press down with a fork. Bake 8 to 10 minutes.