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.

English Breakfast In A Bun * Time 15 minutes * Serves 6 Ingredients * 1 cup of water at room temperature * 2 1/2 tbsp olive oil * 2 1/2 tbsp dried milk powder * 2 1/2 tbsp sugar * 1 1/2 tsp salt * 3 cups white bread flour * 1 1/2 tsp active dried yeast * For the filling: * 4-5 slices of bacon * 6 mushrooms, sliced * 3 medium sized tomatoes, sliced How to make it * To make the dough, place all of the ingredients in the bread pan in the order listed unless your bread machine directions say otherwise. * Place the pan in the bread machine making sure that the pan is in the locked position. * Close lid and select dough setting and press start. * If your bread machine has a quick dough setting choose that one. * To make the filling, fry the bacon for a few minutes on each side in a frying pan. * Add the mushrooms and then the tomatoes and fry until cooked. * Put the mixture to one side to cool. * When the bread cycle is complete, remove the pan and tip the dough onto a lightly floured work surface. * Knock back the dough and then divide into 6 or 9 equal sized pieces. * I made 6 equal sized portions and they were quite big! * Flatten each piece, then divide the crumbled bacon, mushrooms and tomatoes between the centers of each. * Brush round the edges of the dough with a little water, then bring them up around the filling. * Pinch together to seal. * Place join-side down on a lightly greased cookie sheet. * Cover loosely with a clean dish towel and leave in a warm place to prove for about 20 minutes. * Bake in a preheated oven at 220 degrees for 15 minutes if making 6 buns. * If making 9 buns bake for about 10-15 minutes. Sue

Orange Chocolate Crepes (Milk Calendar) Crepes: 1 cup (250 mL) all-purpose flour 1 tbsp (15 mL) granulated sugar 1/4 tsp (1 mL) salt 3 eggs 1 cup (250 mL) 10% half-and-half cream 1 tbsp (15 mL) butter, melted Butter for cooking Filling: 2 tbsp (30 mL) granulated sugar 4 seedless oranges, 1 zested 1/4 cup (50 mL) chopped dark chocolate In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Add 1 tsp (5 mL) grated orange zest to batter. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary. Heat an 8-inch (20 ml) nonstick skillet or crepe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crepe over. Cook second side for about 15 sec or just until golden spots start to form. Slide the cooked crepe out onto a parchment paper lined plate. Repeat with remaining crepe batter, heating and buttering pan between each as necessary. Filling: Using a small serrated knife, cut peel and white pith from oranges. Holding over a bowl to catch juices, break oranges into segments. In a large skillet over medium heat, combine sugar and orange segments and juice; cook, stirring gently, for 5 to 10 min or until warmed and juices are released. Place 1 crepe on each of 4 to 6 serving plates; spoon a heaping tablespoon of the oranges on one-quarter and sprinkle with chocolate. Fold crepe into quarters to enclose filling; repeat with another crepe and filling on each plate. Spoon remaining oranges on top and sprinkle with chocolate. Serve immediately. (There will be a few extra crepes.)

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.