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Home , Comfort food

25 Days of Comfort

C O Z Y R E C I P E S F O R T H E P E R F E C T H O L I D A Y S E A S O N 25 Days of Comfort Food

The idea for this Advent cookbook was born from the spirit of family and togetherness. The holiday season stirs up wonderful memories of homemade and dinner tables surrounded by loved ones. This year, we're spreading holiday cheer from home – from inside our kitchens, that is!

Please enjoy this collection of cozy comfort food recipes as we count down the days to Christmas. Thank you to all who submitted delicious recipes and beautiful stories to make this cookbook possible!

Produced by Claire O'Malley and the Fox Point Lutheran Church Staff

Advent 2020 Day 1 F R O M T H E M c G R E G O R F A M I L Y

"This Bolognese comes from an Italian cookbook, and I’ve been making it for 15-20 years. We look forward to comfort food in the winter. Bolognese is a family favorite best enjoyed by the fire! - Debbie McGregor Ingredients 1/4 c. olive oil 1 28oz. can crushed tomatoes 1 medium onion, minced 1/4 c. fresh flat leaf parsley, chopped 2 garlic cloves, minced 8 fresh basil leaves, chopped 1 celery stalk, minced 1/2 tsp. salt 1 carrot, peeled and minced 1/2 tsp. freshly ground black pepper 1 lb. ground beef chuck 1/2 c. freshly grated Parmesan cheese Instructions In a large skillet, heat olive oil over medium heat. When almost smoking, add the onion and garlic, and sauté until the onion is very tender (about 8 minutes) Add the celery and carrot, and sauté for 5 minutes. Increase the heat to high, add ground beef, and sauté until the meat is no longer pink, breaking up any large clumps (about 10 minutes) Add the tomatoes, parsley, basil, salt, and pepper. Cook over medium-low heat until thickens, about 30 mins Stir in the cheese, and season with salt and pepper to taste Chef's tip: serve this dish over your favorite ! Day 2 F R O M T H E B E L L M A N F A M I L Y Ingredients 1 1/2 c. all-purpose flour 1/4 c. granulated sugar 1 1/4 tsp. salt 1 large 3/4 tsp. baking soda 2 large egg yolks 3/4 c. unsalted butter (1.5 sticks) 2 tsp. vanilla extract 1 c. dark 1 bag semisweet chips Instructions Place racks in upper and lower thirds of oven and preheat to 375 Whisk flour, salt, and baking soda in a small bowl, and set aside Cook 1 cup (1 stick) of butter in a large saucepan over medium heat, swirling and scraping the bottom often, until butter foams and browns, about 4 minutes; cool in a large bowl for 1 minute Cut the remaining 1/2 stick of butter into pieces and add to browned butter; it should melt, but not sizzle Add both sugars and whisk, breaking up clumps, until sugar is incorporated and no lumps remain Add egg and egg yolks and whisk until sugar dissolves, then add the vanilla; fold in the reserved dry ingredients just until no dry spots remain, then fold in the chocolate If the dough oozes when scooped instead of holding its shape, let rest for 5-10 minutes as the flour hydrates Portion out 16 balls of dough (about 3 tbs each) and divide between 2 parchment lined baking sheets. Bake the until deep golden brown, about 8-10 minutes, and enjoy! Day 3 F R O M T H E B U R A C Z E W S K I F A M I L Y

Ingredients 1 medium onion, chopped 4 c. chicken 2 celery ribs, diced 2 c. cream 2 medium carrots, diced Cooked wild (see instructions) 1/2 c. butter 2 c. diced cooked turkey, or cut up 1/2 c. flour roasted chicken from Sendiks Instructions To make the wild rice, add 6 cups of cold water and 2/4 cups of wild rice to a heavy pot, bring to a boil, and simmer (covered) for 30 mins; allow to sit, covered, for 30 more mins, then drain Set a dutch oven over medium heat, and sauté the butter, vegetables, and salt and pepper until the onion is translucent Reduce heat, add flour, and cook for 2 mins Gradually add broth, stirring continuously Bring to a boil, cook for 1 minute, then add the remaining ingredients, and simmer for 20 mins. Enjoy!

"We once had our daughter's best friend for dinner. When she saw that this dish was a cream , she said she would try 'a little,' but at the next Girl Scout camping trip, she convinced all the girls we had to have "Mrs. B's turkey and wild rice soup" on the menu. She's 29 now, and to this day, I text her whenever I make it!" - Kaela Buraczewski Day 4 F R O M T H E H E I L M A N N F A M I L Y Ingredients 4 boneless, skinless chicken breasts (about 1 1/2 lbs) 3 tbs. vegetable oil 10 oz. white mushrooms, sliced thin 1 c. heavy cream 6 garlic cloves, minced 1/2 c. low-sodium chicken broth 1/4 c. basil pesto 2 tbs. lemon juice Instructions Season the chicken with salt and pepper, and heat 1 tablespoon of oil in a large skillet over medium-high heat until smoking Cook chicken until golden brown, and set aside Add remaining oil to skillet and cook mushrooms until browned, about 5 mins; stir in garlic and cook until fragrant Add cream, broth, and chicken to skillet, and bring to a boil Reduce heat to low, cover the pot, and simmer until chicken is cooked through, about 15 mins Transfer chicken to serving platter and tent with foil; increase skillet to high heat and simmer until sauce is thickened, about 5 mins Stir in pesto, lemon juice, and add salt and pepper to taste Pour the sauce over the chicken Chef's tip: serve with a grain for a full meal! Day 5 F R O M T H E O ' M A L L E Y F A M I L Y

"This appeared in the Milwaukee Journal in 1991, and the clipping of it is yellowed and torn, but this dish has remained a family favorite for almost 30 years. My kids call it " Butter Noodles" and I love how fast and delicious it is! - Ann O'Malley Ingredients 1/2 c. smooth 1 lb. thin 2 tbs. lemon/lime juice 1/3 c. olive oil 1/4 c. soy sauce 8 green onions, washed and 1 tsp. red pepper flakes trimmed into 1/2" slices 3 tbs. sesame oil 1/3 c. cilantro, chopped 12 drops hot chili oil 4 tbs. , chopped Instructions Whisk peanut butter, lemon/lime juice, and soy sauce until smooth Blend in red pepper flakes, sesame oil, and chili oil; set aside Cook pasta according to package directions, drain thoroughly, and toss with olive oil; toss until room temperature Pour the peanut butter mixture over the noodles; toss to coat Add green onions and chopped cilantro, and toss with peanuts and sprigs of cilantro, and enjoy! Spice note: this dish can be made less spicy by omitting red pepper flakes and reducing the chili oil Day 6 F R O M T H E F E L T O N F A M I L Y

Ingredients 1 1/2 c. balsamic vinegar 3 tbs. sugar 2 tbs. unsalted butter 6 filet mignons, 5-6 oz and 1" thick each 2 oz. soft fresh goat cheese Instructions Preheat the broiler In a small, heavy saucepan over medium-high heat, boil the balsamic vinegar, stirring occasionally, until reduced to 1/3 cup, about 18 minutes Once the broiler is ready, melt the butter in a large, heavy skillet over medium-high heat Sprinkle the with salt and pepper to taste Cook the steaks to desired doneness, about 3 minutes per side for medium rare Transfer the steaks to a baking sheet, the cheese over them, and broil just until the cheese melts, about one minute Transfer to serving platter, drizzle with balsamic sauce, and enjoy! Day 7 F R O M T H E S I L V E R S O N F A M I L Y

"This recipe is my grandmother's, and it's a classic crowd- pleaser. It won 3rd place at a State Fair traditional competition in 2010! You can also dip or drizzle these with white chocolate or vanilla icing." - Emily Silverson Ingredients 3/4 c. shortening 1 tsp. cinnamon 1 c. sugar 1/2 tsp. ginger 1 egg 1.2 tsp. salt 1/4 c. molasses 2 cups flour 2 tsp. baking soda Vanilla icing if desired Instructions Preheat the oven to 375 degrees Mix the shortening, sugar, egg, and molasses together until creamy, then mix in the rest of the ingredients Chill the dough for an hour in the refrigerator Roll into balls and then roll in sugar Once placed on a baking sheet, use the bottom of a glass to flatten them a bit Bake for 8-10 minutes or until brown If desired, dip or drizzle the baked cookies in white chocolate or a simple vanilla icing, and enjoy! Day 8 F R O M T H E W A G N E R F A M I L Y

Ingredients 1 head of Bibb lettuce 2 cans of Campbell's chicken broth 1 can of water 2 Idaho potatoes, chopped 1 stick butter Muggli seasoning to taste Instructions Core the head of lettuce, wash it, and chop coarsely, including the ribs of each leaf In a deep pot, sauté the lettuce in butter, adding minced garlic and/or onion if desired Add the chunks, chicken broth, and water Simmer until potatoes are soft Use an immersion blender to purée the soup completely Season to taste with salt and pepper, sugar, and Muggli. Enjoy! Day 9 F R O M T H E O ' M A L L E Y F A M I L Y

Ingredients 2 large lemons 1 clove garlic, minced 4 boneless, skinless chicken 1 c. chicken stock breasts, about 1 1/2 lbs 2 tbs. capers, drained 1/2 c. all-purpose flour 3 tbs. unsalted butter, softened 4 tbs. vegetable oil 2 tbs. fresh parsley, minced 1 small shallot, minced Instructions Adjust oven rack to lower-middle position, set large heatproof plate on rack, and preheat oven to 200 degrees Cut a lemon in half longways, trim the end of one half, and cut it crosswise into 1/8" slices, then set aside Juice the remaining lemon and a half for 1/4 cup juice; reserve Rinse, dry, and trim the chicken breasts, and sprinkle both sides generously with salt and pepper and flour, shaking off the excess Set a heavy 12" skillet over medium-high heat, coat with 2 tbs. oil, and lay half of the chicken pieces in the skillet; sauté them without moving, 2 to 2.5 minutes on each side; transfer to plate in the oven Add the remaining 2 tbs oil and repeat with the remaining chicken Add the shallot and garlic to the now-empty skillet, and sauté until fragrant; add stock and lemon slices, increase heat to high, and scrape skillet to loosen browned bits; simmer for about 4 minutes Add lemon juice and capers and simmer until sauce reduces to 1/3 cup. Remove pan from heat, stir in butter and parsley, and spoon sauce over chicken. Enjoy! Day 10 F R O M T H E B E L L M A N F A M I L Y

Ingredients 1/2 lb. elbow 1/3 c. grated mozzarella 3 1/4 c. grated Asiago 1/4 c. cubed Velveeta cheese 1/4 c. grated Gruyère 1/2 stick butter (4 tbs), melted 1/4 c. grated Monterey Jack 1 1/2 c. half-and-half 1/4 c. Muenster 1 1/2 c. grated sharp cheddar Salt and pepper to taste 1/2 c. grated sharp white cheddar Instructions Preheat the oven to 325 degrees Bring a medium saucepan of salted water to a boil; add the macaroni, and cook al dente, 7 to 10 minutes. Drain the pasta and set aside, keeping warm Whisk the eggs in a large bowl until frothy. Stir in the Velveeta, butter, 1 cup of half-and-half, and warm macaroni, and toss until the Velveeta has melted and the mixture is smooth Add the remaining half-and-half, 1 cup of the yellow cheddar, the remaining grated cheeses, and salt and pepper to taste To make in ramekin bowls or a 13x9 baking dish: spoon the mixture into lightly buttered ramekins, or (if recipe is doubled) into a 13x9 baking dish. For either method, sprinkle the dish(es) with the remaining cheddar, placing ramekins on a baking sheet Bake about 15-20 mins until golden brown; it may take closer to 30 mins if doubling and using the baking dish. Enjoy! Day 11 F R O M T H E M E N A R D F A M I L Y

Ingredients 1 c. chopped onion 6 c. chicken broth 1 tbs. olive oil 1 package (10 oz) frozen corn 1 can (4 oz) green chilies, 4 c. cooked chicken or turkey, chopped cubed or shredded 1 package (1.25 oz) chicken 1/3 c. cilantro, chopped taco seasoning mix Tortilla chips, crumbled 1 can (16 oz) Mexican Monterey Jack cheese, grated tomatoes, diced Instructions Put a 5-quart saucepan over medium heat Sauté the onion in olive oil until translucent Stir in chopped chilies and taco seasoning mix; cook 1 minute Add tomato, breaking up with a spoon Stir in broth, and bring to a boil Add corn and the cubed or shredded chicken/turkey, reduce the heat to low, and simmer for 5 minutes Add cilantro, serve with crumbled tortilla chips, grated cheese, and sour cream, and enjoy! Day 12 F R O M T I M & K A T I E S M I T H

Ingredients 3/4 lb. butter (3 sticks) 1 1/2 c. crushed potato chips 1 1/2 c. sugar 3 c. flour 2 egg yolks 1 tsp. baking soda 2 tsp. vanilla 1/2 - 1 c. chopped pecans Instructions Preheat the oven to 350 degrees Combine the butter, sugar, egg yolks, and vanilla Separately, combine the rest of the ingredients Gradually add the second mixture to the first Roll into balls and place on a baking sheet Bake for about 12 minutes, or until browned, and enjoy!

"This is a recipe from my Grandma Ahlberg. I know that potato chips sound weird, but they actually taste like shortbread cookies and are a favorite of my husband and father in law. This makes an enormous quantity, and it is easily cut in half!" - Katie Smith Day 13 F R O M T H E B E L L M A N F A M I L Y

Ingredients 2 cans cream of potato soup 1/2 tsp. thyme 1 can drained Vegall 1/2 tsp. black pepper (mixed veggies) 2 frozen deep dish pie crusts, 9" 2 c. cooked & diced chicken 1 slightly beaten egg 1/2 c. milk Instructions Preheat the oven to 375 degrees Combine the first six ingredients in a mixing bowl, and spoon into the prepared piecrust Cover with the top crust and crimp the edges with a fork Slit the top and brush with the beaten egg Bake for 40 minutes, cool for 10 minutes, and enjoy!

“One of the essential paradoxes of Advent: that while we wait for God, we are with God all along; that while we need to be reassured of God’s arrival, or the arrival of our homecoming, we are already at home. While we wait, we have to trust, to have faith, but it is God’s grace that gives us that faith." - Michelle Blake, author Day 14 F R O M T H E K N A P P F A M I L Y

Ingredients 2 tbs. vegetable oil Kosher salt 1 lb. cavatappi or elbow macaroni 1 quart whole milk (or 3 cups for thicker sauce) 8 tbs. unsalted butter, divided 1/2 c. all-purpose flour 4 c. Gruyère cheese, grated (12 oz) 2 c. extra-sharp cheddar, grated (8 oz) 1/2 tsp. fresh ground black pepper 1/2 tsp. ground nutmeg 1 1/2 lb. cooked lobster meat, diced in 1/2" pieces 1 1/2 c. fresh white breadcrumbs Instructions Preheat the oven to 375 degrees Bring a heavy pot of salted water to a boil, add the oil and pasta, and cook to al dente, then drain well Heat the milk in a small saucepan, but don't bring to a boil

C O N T I N U E D O N N E X T P A G E . . . Day 14 F R O M T H E K N A P P F A M I L Y

C O N T I N U E D . . . Instructions In a large pot, melt 6 tablespoons of the butter and add flour; cook over low heat for 2 minutes, stirring constantly with a whisk, and add the hot milk; cook for 1-2 minutes until thickened Turn off the heat, then add the cheese, 1 tablespoon of salt, pepper, and nutmeg, and stir until the cheese is melted Stir in the cooked pasta and lobster, and pile the mixture into 6 to 8 2-cup gratin dishes, or a 9x13 dish Melt the remaining 2 tbs. butter, combine with the breadcrumbs, and sprinkle on top of the dish(es) Bake for 30-35 mins, or until sauce is bubbly and pasta is browned on top, and enjoy! Day 15 F R O M T H E J U R A C K F A M I L Y

"Several years ago, we toured Ireland by car for 12 days. The mainstay of every Irish pub is a delicious vegetable soup. When I returned home, I proceeded to try to replicate this comfort in a bowl. This is my rendition, and I believe it's mighty close to what we had in many pubs. Enjoy! - Sue Jurack Ingredients 2 leeks, cut and trimmed to 1/2- 2 tbs. canola oil inch slices, including white 1/4 c. base and green parts 1/2 c. fresh herbs - 1 1/3 c. baby carrots parsley, thyme, marjoram 4 large red potatoes 2 bay leaves 2 large turnips 1 1/4 tsp. salt 3 large parsnips 1/2 tsp. pepper 1 c. celery leaves 3 1/2 quarts water Instructions Peel the red potatoes, turnips, and parsnips, and cut in chunks In a stockpot, sauté the vegetables in oil until crisp and tender Stir in the remaining ingredients, and reduce heat to medium; cover and cook until vegetables are very tender Remove from heat, and cool, discarding the bay leaves Using an immersion blender, process until puréed; you can also use a blender by cooling the mixture and processing in batches) Reheat the stockpot and heat through Serve with crusty bread, and enjoy! Day 16 F R O M T H E C H E E V E R F A M I L Y

B I S C U I T S : Ingredients 2 c. all-purpose flour 1 stick of butter, cut into cubes 1 tsp. sugar 1/2 c. whole milk (use more if needed, 1 tbs. baking powder even up to another 1/2 cup) 1 tsp. salt Instructions Preheat oven to 425 degrees In a large mixing bowl, combine the flour, sugar, baking powder, and salt; mix in the pieces of butter, bit by bit, until it reaches a sawdust or cornmeal consistency Use your hand to make a hole or a well in the middle of the mix, and slowly add in 1/2 cup milk while you knead the dough Knead in additional milk until it feels like a good consistency Roll out the dough on a lightly floured surface until you get the dough to the thickness you want; cut the biscuits out with a small to medium sized biscuit cutter, 2.5-3" diameter Grease a big iron skillet or two ( drippings and butter both work well), and place the biscuits in the skillet Bake the biscuits in the oven for about 12 minutes, or until the tops look golden brown

C O N T I N U E D O N N E X T P A G E . . . Day 16 F R O M T H E C H E E V E R F A M I L Y

G R A V Y : Ingredients 8 oz. pork sausage or Optional additions: breakfast sausage 2-4 slices cooked bacon, crumbled 1/4 c. all-purpose flour 2 tbs. butter 2 c. half-and-half (or 2 1/3 c. if 1/4 tsp. garlic powder, or using regular milk) 2 cloves garlic, sautéed 1 tsp. salt 1/8 tsp. ground red pepper 2 tsp. black pepper 1/4 teaspoon creole seasoning Instructions Cook sausage in a large skillet over medium heat, stirring until it and is no longer pink (or until dark and crispy if you prefer); remove sausage, and drain on paper towels, reserving 1-2 dollops of drippings in the skillet Stir the flour, salt & pepper (and other optional seasonings) into the drippings in the skillet until smooth; cook while stirring for 1 minute Gradually stir in the half-and-half or milk, and continue to cook on medium heat, stirring constantly, until the sauce thickens to your liking, about 5-7 minutes Stir the sausage back in, and the bacon and butter if preferred. Serve immediately over fresh biscuits, and enjoy! Day 17 F R O M T H E V E N A B L E F A M I L Y

"I started baking this more than 25 years ago after finding the recipe in a church cookbook. No winter family gathering is complete without it, and the recipe has been shared upon request more times than I could begin to count!" - Ellen Venable Ingredients 3 c. sugar 1 1/2 tsp. salt 1 c. vegetable oil 1 tsp. cinnamon 4 eggs 1 tsp. nutmeg 2 c. canned 1 tsp. ground clove 3 c. flour 1 c. finely chopped 2 tsp. baking soda pecans/walnuts, optional 1/2 tsp. baking powder Instructions Grease and flour two loaf pans (9x5x3") Preheat the oven to 350 degrees In a large bowl, mix together the sugar, vegetable oil, eggs, and pumpkin, and beat well Separately, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground clove Add the dry ingredients in sections to the pumpkin mixture, alternating with 2/3 cup water Fold in 1 cup finely chopped nuts, if desired Bake for 1 hour 20 minutes, cool for 30 mins, and enjoy! Day 18 F R O M T H E L O R E N Z F A M I L Y

Ingredients 3 chicken breasts 2 cans condensed cream of 1 stalk of celery chicken soup 1 onion 1 c. mayonnaise 1 green pepper 1 tsp. lemon juice 1 bay leaf 1 c. shredded cheddar 2-10 oz. pkgs frozen broccoli 1/2 c. cracker crumbs Instructions Preheat the oven to 350 degrees Boil the chicken breasts in a large pot of water with the celery, onion, green pepper, and bay leaf When cooked, remove chicken from bones; set aside Barely cook the broccoli; drain and place in an 11x7" pan, and top with the cooked chicken Separately, mix together the condensed cream of chicken soup, mayonnaise, and lemon juice; pour over chicken, sprinkle with cheddar cheese, and top with cracker crumbs Bake for 30 mins, and enjoy!

"This recipe, taken from an old newspaper page 30 years ago, is one of our family’s favorite ‘go to’ meals. What I really like is that it can be made ahead of time, refrigerated, and then heated up in 30 minutes in the oven for a wonderful home cooked meal, and I serve it over rice!" - Lori Lorenz Day 19 F R O M T H E K N A P P F A M I L Y

"This is a tripled recipe because it's such a family favorite! We love having leftovers the next day. My sister, Julie, pre-makes her Sweds every Christmas Eve and serves them on Christmas morning!" - Diane Knapp Ingredients 9 eggs For serving: 6 c. milk Lingonberries 3 c. flour Powdered sugar 3/4 c. sugar 2 sticks + 2 tbs. butter Butter 1 1/2 tsp. salt Bacon Instructions In a microwaveable dish, melt all of the butter In a large mixing bowl, beat 9 eggs and 1.5 cups of the milk Add flour and beat until smooth with an electric hand mixer Add 4.5 cups of the milk, 3/4 cup sugar, salt, and butter; stir Heat up a very flat pan, and pour the batter in, tilting the pan to the batter very evenly; don't let it go up the sides too much, because it'll lead to crispy edges (should look close to a crêpe) Once it has firmed up slightly, flip it over to brown the other side Next, trifold the and place on a serving platter; have the sides and toppings of your choice ready, and enjoy! Day 20 F R O M T H E H O R T O N / C R O N W E L L F A M I L Y

"My father clipped this recipe in 1991 and this soup is now our go-to family standard. We celebrate special events, cozy up on a cold day, and gather together with this soup. Combined with a warm, crusty loaf of bread, it's a perfect meal and a pathway to lovely memories!" - Karn Cronwell Ingredients 1 tbs. olive oil 1 white potato, peeled and diced 1 lb. sweet Italian sausage links, sliced 1 large carrot, sliced in 1/8 inch slices 3/4 c. onion, chopped 1/4 tsp. dried thyme 1 clove garlic, minced 1/4 tsp. dried basil 2 c. beef stock 1/4 tsp. dried oregano 16oz can kidney beans, drained and rinsed 1 bay leaf 1.5 c. canned tomatoes w/ juice 1 medium zucchini, sliced into 3 fresh tomatoes, peeled and chopped Fresh parsley for garnish 1/2 c. chopped green bell pepper Parmesan cheese for garnish Instructions Heat olive oil in a 5-quart pot over medium heat. Add the sausage links cut into 1/2 inch slices, and brown completely Add onion and garlic; cook 2 minutes, stirring constantly Add beef stock, beans, tomatoes, bay leaf, thyme, basil, oregano, potato, green pepper, carrot, and stir. Bring soup to a boil, salt and pepper to taste Cover and reduce heat to low; simmer 30 minutes Add zucchini and simmer for 10 more minutes, until tender Garnish with fresh parsley and Parmesan cheese if desired, and enjoy! Day 21 F R O M T H E F E L T O N F A M I L Y

Ingredients 1 thin crust 4 oz. blue cheese, crumbled Prosciutto slices, cut into strips 6 oz. fig jam or fig preserves 1 c. arugula Instructions Bake the pizza crust at 450 degrees for 5-6 minutes Once slightly cooled, spread fig preserves on crust Add strips of prosciutto as desired Crumble blue cheese all over the crust Top with arugula to taste Bake pizza for one minute, or until cheese bubbles. Enjoy!

“The season of Advent means there is something on the horizon the likes of which we have never seen before… So stay. Sit. Linger. Tarry. Ponder. Wait. Behold. Wonder. There will be time enough for running. For rushing. For worrying. For pushing. For now, stay. Wait. Something is on the horizon.” - Jan L. Richardson, Night Visions: Searching the Shadows of Advent and Christmas Day 22 F R O M T H E L O R E N Z F A M I L Y Ingredients 1/2 c. Crisco shortening 3/4 c. mashed banana 1 c. sugar 1 1/4 c. all-purpose flour 2 eggs 3/4 tsp. baking soda 1/2 tsp. salt Instructions Preheat the oven to 350 degrees Grease an 8x8 baking pan Cream together the shortening and sugar Add eggs one at a time, beating well after each Add bananas and beat well In a separate bowl, sift together flour, baking soda, and salt Add the flour mixture to the banana mixture, and beat well Bake for 30-35 minutes, or until the edges are brown and the middle isn't jiggly Note: the middle will sink in a bit. It's not pretty, but this moist and yummy banana bread sure tastes amazing!

"This recipe was taken from my 30 year old Better Homes and Garden cookbook, and I get lots of compliments on it! They have since changed the recipe in their cookbooks, and to our family it just isn't the same! I make it in an 8x8 pan so it's more like a coffee . I find cooking it on the convection setting in the oven helps the middle cook evenly with the sides. It is really yummy adding walnuts too!" - Lori Lorenz Day 23 F R O M T H E B E L L M A N F A M I L Y Ingredients 8 medium baked potatoes with 1 tsp. white pepper skins still on 1/2 tsp. salt 1 lb. lean bacon 2 tsp. garlic herb pepper, like 6 green onions, finely diced McCormick California-style 1 c. celery, finely diced 5 c. milk 2 cans chicken broth 16 oz. Velveeta cheese 1 can water Instant mashed potatoes Instructions Dice the cooled potatoes into 1/2" pieces and set aside Cut bacon into 1/2" bits and sauté in a large pot until lightly crisp; remove with a slotted spoon and set aside; remove bacon fat Add the celery, onions, chicken broth, water, salt, and pepper, then cover and simmer for 15 minutes Stir in the milk, diced potatoes, and Velveeta; simmer 5-10 mins Begin adding the instant mashed potatoes, a little at a time, until the soup reaches a fairly thick consistency Simmer for a few minutes to allow the flakes to absorb Add the bacon bits and sprinkle shredded cheese on top Serve with fresh bread, and enjoy! Day 24 F R O M T H E O L S E N F A M I L Y

Ingredients 3 lbs. beef chuck, cut into 2" cubes 1 750 mL bottle of red wine 2 1/4 tsp. kosher salt 1 large bay leaf 1/2 tsp. fresh ground black pepper 1 large sprig of thyme 5 oz. lardons, pancetta, or bacon, 8 oz. pearl onions, peeled (about diced (about 1 1/4 cups) 12-15 onions total) 1 onion, finely chopped 8 oz. cremini mushrooms, 1 large carrot, peeled and sliced halved if large (about 4 cups) 2 garlic cloves, minced 1 tbs. olive oil 1 tsp. tomato paste Pinch sugar 2 tbs. all-purpose flour Chopped flat-leaf parsley

Instructions Season beef with 2 tsp. salt and 1/2 teaspoon pepper. Set aside for at least 30 mins, or chill in the refrigerator up to 24 hours In a large Dutch oven pot, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10-15 mins. Transfer with a slotted spoon to a paper towel-lined plate; reserve fat in pot

C O N T I N U E D O N N E X T P A G E . . . Day 24 F R O M T H E O L S E N F A M I L Y

C O N T I N U E D . . .

Instructions Heat oven to 350 degrees. Cook the fat in the pot over medium- high until it is smoking, then place beef in a well-spaced single layer in the pot (repeat if needed to cook the remaining beef). Cook until well-browned on all sidesTransfer the beef to a plate, reduce heat, and stir in the onion, carrot, and remaining salt until soft, about 10 minutes Add garlic and tomato paste, and add the flour after one minute. Stir in the wine, bay leaf, and thyme Add the browned beef and half the lardons back to the pot, cover, and transfer to the oven. Cook until beef is very tender, about 1.5 hours, turning meat halfway through Meanwhile, in a large skillet over high heat, combine pearl onions, mushrooms, 1/4 cup water, olive oil, and a pinch of salt, pepper, and sugar Bring to a simmer, then cover and cook for 15 minutes over medium heat. Uncover, raise heat to high, and cook until vegetables are evenly browned, 5-7 minutes To serve, scatter onions, mushrooms, and remaining cooked lardons over the , top with parsley, and enjoy! Day 25 F R O M T H E H I C K E Y F A M I L Y

"This recipe from my mother's Aunt Pearl was a staple well before I came along, so I think someone in my family has been making this every year for over 65 years. People always scramble for seconds! I make it in two smaller and freeze one to have later on a cold winter night when we need some comfort food filled with happy memories of the holidays." - Stacia Hickey Ingredients 1/2 c. finely chopped onion 2-3 10 oz. pkgs frozen 2 tbs. butter broccoli, thawed & bite-sized 2 tbs. all-purpose flour 3 eggs, well beaten 1/2 c. water 1/2 c. crumbs (soda cracker, 8 oz. Cheese Whiz or Velveeta Cheez-It, or bread crumbs) Instructions Preheat the oven to 350 degrees In a medium pot, sauté onion in butter until soft. Stir in flour, and cook for 1 minute. Stir in water, and cook over low heat until thickened, stirring continuously Stir in Cheese Whiz/Velveeta; add broccoli and eggs; mix gently Pour into a buttered 1 1/2 quart casserole; cover with crumbs and dot with extra butter Bake uncovered for about 45 minutes, or until the center is no longer runny when inserting a knife Let stand, covered, for 5 minutes to set, and enjoy!