• 3 cups all-purpose flour
• 2 oz. Parmesan cheese, grated on smallest holes of a box grater (about 1/2 cup)
• 1/4 cup sliced fresh chives, plus more for garnish
• 1 tablespoon baking powder
• 1 teaspoon black pepper
• 3/4 teaspoon kosher salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon baking soda
• 1 3/4 cup whole buttermilk
• 3 tablespoons whole-grain mustard
• 3/4 cup unsalted butter, frozen, plus melted butter for serving

Preheat oven to 475 degrees.  Stir together flour, cheese, chives, baking powder, pepper, salt, garlic powder and baking soda in a large bowl.  Whisk together buttermilk and mustard in a small bowl.  Grate frozen butter into flour mixture using the largest holes of a box grater; stir until well coated.  Add buttermilk mixture; stir until just combined.

Drop batter in 2 1/2 to 3 tablespoonful rounds onto two baking sheets lined with parchment paper, leaving 3″ between rounds.

Bake in preheated oven until biscuits are golden brown (14 to 18 minutes), rotating baking sheets between top and bottom racks halfway through baking time.  Brush biscuits with melted butter; garnish with sliced chives.  Serve warm.

In a large bowl, combine 2 pounds chicken wings (tips removed and divided at joint), 1 tablespoon vegetable oil and 1 teaspoon Cajun seasoning.  Toss to coat.  Spread evenly on a large rimmed baking sheet lined with aluminum foil and greased with cooking spray.  Bake at 450 degrees for 20 minutes.  In another large bowl, stir together 1/2 cup jalapeno jelly, 1 teaspoon lemon zest, 1 1/2 tablespoons lemon juice, 1 teaspoon orange zest, 1 teaspoon Cajun seasoning and 1/4 teaspoon kosher salt.  Set aside 1/4 cup of the jelly mixture.  Add partially baked wings to remaining mixture in bowl; toss to coat.  Return to baking sheet.  Bake until mahogany-color, tender and fully-cooked (170 degrees), 15 to 20 minutes.  Toss wings in reserved jelly mixture and serve warm.

For dipping sauce:  Stir 1/4 cup chopped cilantro into 6 ounces plain low-fat yogurt.

• 1 pound deli corned beef, chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 2/3 cup mayonnaise
• 2 tablespoons dried minced onion
• 1 tablespoon dill or sweet pickle relish
• 2 tablespoons butter, softened
• 6 hamburger buns, split

In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish.  Spread the butter over cut side of buns.  Spoon corned beef mixture over bottom halves; replace tops.  Place in an un-greased 13″ x 9″ x 2″ baking pan.  Cover with foil.  Bake at 425 degrees for 15-20 minutes or until heated through.  YIELD:  6 servings.

• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• One 1lb. 4 oz. package of refrigerated mashed potatoes
• One 14.5 oz. can 99% fat-free chicken broth
• 1/2 cup fat-free milk
• 1 garlic clove, pressed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup reduced fat sour cream
• Optional toppings:  sliced green onions, reduced fat shredded Cheddar cheese, bacon bits.

Place mashed potatoes in three quart saucepan.  Gradually add broth and milk; whisk until mixture is smooth.  Stir in carrots, celery, garlic, salt and pepper.  Bring to a boil; reduce heat.  Simmer, uncovered ten minutes.  Remove from heat; stir in sour cream.  Ladle soup into bowls; top with desired toppings.  makes about 5 cups.

(Stephanie Garner)

• 4 boneless pork loin chops (salt & pepper to taste)
• 1/2 cup flour
• 1 egg, beaten
• 1/2 cup panko bread crumbs
• 1 tablespoon Italian seasoning
• 1/4 cup shredded Parmesan cheese
• 1 cup cherry tomatoes
• 1/2 pound trimmed green beans
• olive oil

Preheat oven to 425 degrees.  Pat pork chops dry and season with salt and pepper.  Place flour, egg and panko bread crumbs in three separate shallow dishes.  Mix Italian seasoning and Parmesan cheese with panko.  Dip chops in flour, then egg, then panko mixture.  Spray a large sheet pan with non-stick cooking spray.  Add pork chops, tomatoes and green beans to pan.  Drizzle vegetables with olive oil and season with salt and pepper, as desired.  Roast for 12-18 minutes, or until pork internal temperature reaches 145 degrees and green beans are tender.

• 3 lbs. Fareway ham loaf or can use 2 lbs. ham and 1 lb. hamburger (or 1/2 lb. pork sausage)
• 3 eggs beaten
• 1 cup milk
• 2 cups graham cracker crumbs

Mix thoroughly ham, milk and eggs with graham crackers.  Put in 9″ x 13″ pan.

SAUCE:

• 1 can tomato soup
• 1/4 cup vinegar
• 1 teaspoon mustard
• 1 cup brown sugar

Combine soup, vinegar, brown sugar and mustard.  Heat and pour over ham loaf.  Bake at 325 degrees for one hour or more uncovered.

(Agnes Kramer)

• 2 lbs. beef stew meat
• 2 large carrots, cut into good size slices
• 1 large onion, cut into chunks
• 2 stalks celery, cut into chunks
• 2 medium potatoes, quartered
• 1/2 package frozen peas
• salt and pepper
• 2 cans cream of mushroom soup

Combine everything into casserole dish.  Don’t brown meat.  Cover and bake at 275 degrees for four hours.

(Jeanette Pagel)

Ingredients:

• 1 tablespoon vegetable oil
• 1 boneless beef top sirloin steak (about 1 1/2 lbs), cut int 1 inch pieces.
• 4 medium carrots or parsnips, cut into 1/4 inch slices
• 1 cup chopped onion
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/3 cup uncooked pearl barley
• 2 cans (about 14 oz each) beef broth
• 1 can (about 14 oz) diced tomatoes with Italian seasoning.

Slow cooker directions:

1. Heat oil in large skillet over medium-high heat. Brown beef on all sides; set aside.
2. Place carrots and onion in slow cooker, sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.
3.  Cover; cook LOW 8-10 hours or until beef is tender. Makes 6 servings.

Note: Choose pearl barley rather than quick-cooking barley because it will stand up to the longer cooking time.

Makes 6-8 servings

1 1/2 lbs. ground beef or bulk Italian sausage

1 medium onion, chopped

1 green pepper, chopped

Half a box of Rigatoni-cooked

7 oz sliced mushrooms, drained

3 oz sliced pepperoni

16 oz jar pizza sauce

10 oz mozzarella cheese, shredded

10 oz cheddar cheese, shredded

Directions:

1. Brown ground beef and onion in saucepan. Drain.

2. Layer half of each of the following, in the order given, in slow cooker. Ground beef and onion, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, and mozzarella cheese.

3. Repeat layers.

4. Cover. Cook on low 3-4 hours.

Tip: Keep Rigatoni covered with sauce so they don’t become dry. Variation – add 10 3/4 oz cream of mushroom soup to mix after noodles.

• 1 1/2 lb. hamburger
• 1 medium onion, diced
• 1 teaspoon oregano
• 4 shakes garlic salt
• 2 cups cooked wide noodles
• 1 can tomato soup
• 1/3 cup water
• 1 (15.5 oz.) can spaghetti sauce
• 4 oz. package shredded mozzarella cheese
• 4 oz. package shredded cheddar cheese

Brown hamburger, add onion, oregano, garlic salt, noodles, tomato soup, water and spaghetti sauce.  Put in square casserole dish.  Sprinkle with cheeses.  Bake at 350 degrees for 30 to 45 minutes.

(Dorothy Alff)