Oh, do I ever like the sound of that recipe Luckygardnr!! Hey, we have something else in common---cilantro, yuck. Cool. Another recipe from the Milk Calendar: Ginger-Lemon Beef and Broccoli Serve it over rice or noodles to soak up the delicious sauce. 1 lb boneless beef grilling steak, cut into thin strips 1 cup milk 2 tbsp cornstarch 2 tsp grated lemon zest 1/3 cup reduced-sodium soy sauce 1 tbsp honey 1/4 tsp hot pepper flakes or to taste 1 tbsp butter, divided 1 onion, cut in half and sliced 6 cups broccoli pieces tbsp grated fresh gingerroot, or 1 tsp ground 2 tbsp freshly squeezed lemon juice In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, lemon zest, soy sauce, honey and hot pepper flakes; set aside. Heat a wok or large skillet over high heat. Add half the butter and swirl to coat. Add beef and stir-fry for 3 minutes or until browned; transfer to a bowl. Add remaining butter to pan, then onion and stir-fry 1 minute. Add broccoli and ginger and stir-fry for 3 minutes or until onion is tender. Return beef and accumulated juices to pan. Whisk milk mixture and pour into pan. Cook, stirring and scraping up brown bits, for 2 minutes or until thickened. Stir in lemon juice.

Boy, this does sound good - into my To Try file!

I'm not sure if I posted this before or not. It sounds like it would be good for a meal in January. Ham or sausage, or even chicken sausage can be used. She used a 3.5 quart slow cooker, but this recipe freezes well, so it can be doubled and used in a larger pot. Louisiana-Style Red Beans and Rice (Kalyn's Kitchen) 1 large onion, diced small 2-3 tsp olive oil 2 garlic cloves, minced 1 tbsp creole seasoning 1 tsp. dried thyme 1 tsp. dried oregano salt and black pepper to taste --salt isn't necessary because of the Creole seasoning 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock) 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans) 3 cups homemade chicken stock or canned chicken broth 1 T Worcestershire sauce 1 tsp. green Tabasco (or use a smaller amount of red Tobasco) 2-3 bay leaves 1 tsp. red wine vinegar 3 cups cooked white or brown rice for serving If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. You can also cook them in the slow cooker the day before. Cut ham or sausage into small pieces, about the size of cooked beans. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly. An immersion blender works great to thicken the beans. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.

Black Cherry Swirl Fudge Ingredients 1-1/2 teaspoons plus 3/4 cup butter, divided 3 cups sugar 3/4 cup heavy whipping cream 1 package (10 to 12 ounces) vanilla or white chips 1 jar (7 ounces) marshmallow creme 2 envelopes unsweetened black cherry soft drink mix Directions Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes. Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds. Here is a link that might be useful: Black Cherry Swirl Fudge Recipe/Pic