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Recipes:

January 7:

Honey Ginger Chicken:

6 tbsp margarine

1/3 cup flour

3/4 tsp salt

1/2 tsp ground ginger

1/4 tsp pepper

3 lbs chicken legs and thighs (bone in)

1/3 cup honey

1/3 cup chili sauce

1/3 cup soy sauce

1/2 tsp ground ginger

Heat oven to 425°. Melt shortening and margarine in roasting pan or 9x13x2 dish in oven.

Mix flour, salt, 1/2 tsp ginger and pepper. Coat chicken in flour mixture. Place chicken skin side down in pan. Bake uncovered for 30 minutes. Turn chicken, bake for another 15 minutes. Remove chicken from pan, drain the fat and line the pan with foil. Return the chicken to the pan.

Mix the honey, chili sauce, soy sauce and remaining 1/2 tsp ginger. Pour over the chicken and return the pan to the oven. Bake for 15 minutes, spooning the honey mixture onto the chicken every 5 minutes.

Sweet Noodle Kugel:

4 1/2 cups water

1 lb thin egg noodles

1 stick margarine

1 cup sugar

3 tsp brown sugar

3 tbsp oil

Pinch of salt

2 eggs

Preheat oven to 350°. Boil 4 1/2 cups water. When water is boiling, add 1 stick of margarine, 1 cup sugar, 3 tsp brown sugar and 3 Tbsp oil and a pinch of salt.

Remove pot from the heat and add 1 lb thin egg noodles. Let mixture sit for 10 minutes. Pour into greased 9x13 pan and mix in 2 beaten eggs. Bake uncovered for 1 hour.

Apple Cake: 

Find the Recipe here.

Cauliflower Popcorn:

January 14: 

From Danielle Wozniak:

This is the approximate recipe for Shephard's Pie:

https://www.thewholesomedish.com/the-best-classic-shepherds-pie/

January 21: 

From Rina Reichgut:

Turkey Meatballs

Jane’s Turkey Meatballs (concocted the recipe from a friend’s suggestion)

Ingredients:

• 2 lbs of chopped lean ground turkey
• 1 small green / Granny Smith apple – finely chopped; I keep the skin on for additional fiber
• 1 small red onion – finely chopped
• Sea salt / Kosher salt / Maldon salt
• Black Pepper

Directions:

1. Empty the meat into a large mixing bowl
2. Mix with the chopped apple, chopped onion until uniform. Add salt and black pepper and mix well. I use kosher meat so I usually go easy on the salt.
3. Make 2” diameter “meatballs” and place on baking sheet. No need to oil the baking sheet since the moisture from the onion/apple and the juices from the turkey generally don’t result in sticking.
4. Two pounds of turkey plus apples plus onion should make roughly 15-18 two-inch diameter meatballs.
5. I use convection / roast setting at 350◦ for about 30-45 minutes (I’ll have to figure out timing – I typically wait for the smoke detector to go off )
6. Assuming roughly 18 meatballs and a single serving of 2 meatballs (about 100g), each serving has about 4.6  g fat, about 142 calories, about 396 mg sodium (less if you cut the salt), 39 mg potassium, 4.2 g carbohydrates, 0.8 g fiber, 21  g protein, and it’s a good source of vitamin B12, iron, etc.)