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Thursday, January 12th 2023 4 chicken breasts 1/2 C melted butter Salt & pepper (sprinkle to taste) 1/2 tsp thyme 1 lemon, unpeeled, thinly sliced Halve the chicken breasts and arrange in a 9X13″ shallow, buttered baking dish. Sprinkle with salt, pepper and thyme. Pour melted butter over the chicken. Arrange lemon slices on top of the chicken to cover all the pieces. Cook, uncovered, for 1 hour at 350 degrees F. Serves 4 to 6. Recipe submitted by: Myrna Crozier to “Our Favourite Recipes Cookbook” from St. John’s Lutheran Church

Friday, January 13th 2023 1/4 cup butter 4 onions, chopped 1 clove garlic minced 1 lb boneless lamb shoulder (cut in 2″ cubes) 1 cup yogurt 1 tsp ground ginger 2 tsp ground coriander 1/4 tsp ground cinnamon 1/2 ground cardamom 1/4 tsp ground cloves Directions: In heavy kettle, melt butter; saut; onions and garlic until tender and transparent., Remove onion and garlic, Add meat and brown on all sides. Return onions and garlic; add yogurt and spices. Simmer until tender about 30 mins. If desired, thin the sauce with a little water before serving. Serves 4.

2 C flour 2 tbsp. white sugar 4 tsp. baking powder 1 tsp. salt ¼ C cold butter (first amount) 1 C milk 1/3 C butter (second amount) 1 C brown sugar 3 tsp. cinnamon Combine the flour, sugar, baking powder and salt and cut in the butter (first amount) until crumbly. Make a well in the centre and pour in the milk and stir to form a soft dough (a little more milk can be added if needed). Turn the dough out onto a lightly floured surface. Knead 8 – 10 times. Roll into a rectangle 1/3ʺ thick and 12ʺ long. Cream the butter (second amount), brown sugar and cinnamon together. Drop 1 teaspoon of the creamed mixture into each prepared muffin tin. Spread the remaining mixture over the dough. Roll up as for a jelly roll. Cut into 12 slices. Place, cut side down, in muffin tins. Bake at 400°F for 20 – 25 minutes. Remove from pan to cool.

1 ¾ C flour 1/3 C white sugar 1/3 C brown sugar 2 tsp. baking powder ½ tsp. baking soda 2 eggs 1 C mashed bananas 3 tbsp. melted butter 2 tbsp. milk ½ tsp. maple flavouring ½ C chopped walnuts Combine the first six ingredients and set aside. Combine the eggs, bananas, butter, milk and maple flavouring and mix well. Stir into the dry ingredients just until moistened. Spread the batter into a prepared loaf pan. Sprinkle the walnuts over the batter. Bake at 350°F for about 55 minutes.

3 C flour 4 tsp. baking powder 1 C white sugar 2 eggs 1 ½ C milk 2 tsp. vanilla ½ C melted butter Combine all of the ingredients together except the butter. Slowly stir in the melted butter and pour into a prepared 13X9ʺ pan. Streusel: 1 C soft butter 1 C brown sugar 2 tbsp. flour 1 tbsp. cinnamon Combine the ingredients and drop evenly over the batter and swirl with a sharp knife. Bake at 350°F for about 30 – 35 minutes. Remove from the oven and while the cake is still warm, drizzle with the glaze. Glaze: 2 C icing sugar 5 tbsp. milk 1 tsp. vanilla

1/3 C chopped onion 1/3 C chopped celery 2 tbsp. butter 4 C diced, peeled potatoes 3 C chicken broth 2 C shredded cheddar cheese 2 C milk Salt & pepper to taste In a large saucepan, sauté the onion and celery in the butter until tender. Add the potatoes and chicken broth and bring to a boil. Reduce heat, cover and simmer for 10 – 15 minutes or until potatoes are tender. Remove from the heat and puree in a blender until smooth. Return to saucepan and stir in cheese, milk, salt & pepper and cook over a low heat until the cheese is melted.

6 pork chops ½ C uncooked rice 1 C orange juice 1 can chicken & rice soup Brown the pork chops on both sides and season with salt & pepper. Place the rice in the bottom of a casserole and pour the orange juice over the rice. Arrange the chops on top of the rice. Pour the soup over the chops. Cover and bake at 350°F for 45 minutes (uncover for the last 10 minutes).

Crust: 1 ¼ C graham wafer crumbs ½ C white sugar ¼ C cocoa 6 tbsp. butter, melted Filling: 3 X (250 g) pkgs. cream cheese, softened ¾ C white sugar 3 eggs 1 C semi-sweet chocolate chips, melted 1 tsp. almond extract 1 tsp. vanilla Topping: ¼ C semi-sweet chocolate chips 1/3 C whipping cream 1 tbsp. honey Crust: combine the graham wafer crumbs, sugar and cocoa and stir in the butter. Press onto the bottom and 1″ up the sides of a prepared 9″ springform pan and set aside. Filling: beat the cream cheese and sugar until smooth. Add eggs and beat just until combined. Stir in the melted chocolate chips, almond extract and vanilla and mix just until blended. Pour over the crust. Bake at 350°F for 45 – 50 minutes or until the centre is set. Cool for 10 minutes on a wire rack and run a knife around the edge of the pan to loosen and cool for 1 hour. Refrigerate until completely cool. Topping: in a saucepan over a low heat, combine the chocolate chips, whipping cream and honey and stir until the chocolate chips are melted and the mixture is smooth. Cool for 5 minutes. Remove the sides of the springform pan and pour the topping over the filling. Refrigerate for at least 4 hours before serving.

2 C flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon ¾ C milk 2 tbsp. lemon juice 2/3 C brown sugar 1 egg 2 tsp. grated lemon rind 1/3 C canola oil 1 C shredded carrots 1 C shredded apples 1 C raisins Whisk together the flour, sugar, baking powder, cinnamon, baking soda and set aside. Whisk together the egg, milk, lemon juice, lemon rind and oil. Stir in the dry ingredients. Fold in the carrots, apples and raisins mixing only until the dry ingredients are moistened. Place batter in prepared muffin tins and bake at 350°F for 25 – 30 minutes.

1 ½ lbs. ground beef, cooked 3 potatoes, thinly sliced 1 medium onion, thinly sliced 3 carrots, thinly sliced 1 celery stalk, thinly sliced Salt & pepper to taste 2 tsp. beef bouillon powder ½ C water 1 can tomato soup Place the ground beef, potatoes, onion, carrots, celery, salt and pepper in the slow cooker & stir. Mix together the bouillon powder, soup and water in a bowl and pour into the slow cooker. Cover and cook on low heat for 8 – 10 hours or on high for 4 – 5 hours.

2 lbs. frozen hash browns, thawed 2 C sour cream 2 C grated medium cheese ½ C melted butter 1 can cream of chicken soup Salt & pepper to taste In a large bowl, combine the hash browns and melted butter. Fold in the remaining ingredients and place in a prepared baking dish. Topping: 2 C crushed corn flakes ½ C melted butter Combine the corn flakes and butter and mix well. Sprinkle over the hash brown mixture. Bake at 350°F for 1 hour or until it bubbles and browns. This can be made a day ahead and refrigerate until ready to bake.

1 lb. dates, chopped 1 C water ½ C white sugar 1 tsp. vanilla 1 tsp. butter (1st amount) 1 ¾ C rolled oats ¾ C butter (2nd amount) 1 C brown sugar 1 ½ C flour 1 tsp. baking soda ½ tsp. salt Combine the dates & water and cook over a medium heat until the dates are soft. Remove from heat and add the white sugar and 1 tsp. butter, mix and set aside. Combine the rolled oats, butter and brown sugar and mix until crumbly. Add the flour, baking soda and salt and mix well. Place 1/3 of the mixture in a prepared 9″ pan and press down firmly. Spread the dates over the crumbs and cover with the remaining crumbs. Bake at 350°F for about 30 minutes.