OPEN LINE - Saturday, August 9, 2008
CHEX MIX PUPPY CHOW
9 cups Chex cereal
1 cup chocolate chips
1/2 cup peanutbutter
1/4 cup butter
1/4 tsp vanilla
1-1/2 cup powdered sugar
Put cereal in a large bowl. Melt chocolate chips, peanutbutter and butter. Remove from heat and stir in vanilla. Pour over Chex cereal. Put into a large plastic bag with powdered sugar and shake well to coat. Spread mixture evenly on waxed paper and allow to cool.
PICKLES
Dissolve 2 cups of sugar in 1 cup cider vinegar. Pour over 9 cups sliced cucumbers. Add:
2 tbsp canning slat
1 tbsp celery seed
1 cup green peppers, sliced (if desired)
1 cup onion, sliced
Mix and let stand for 1 hour. Put into containers and refrigerate.
PEACH CAKE
Grease a 9 x 13 pan. Put 2 cans of sliced peaches (or a bag or frozen) into the bottom of the pan. Prepare a standard yellow cake mix and pour the batter over the peaches. Top with butterscotch chips and nuts. Sprinkle brown sugar over the top and bake at 350 degrees for 1 hour.
REFRIGERATOR PICKLES
7 cups sliced cukes
1 large onion, sliced
1/4 cup canning salt
2 cups sugar
1 cup vinegar
1/2 tsp celery seed
scant 1 tsp tumeric
tsp. dill weed
Cover cukes with water and salt. Let stand at room temperature for 2 to 3 hours. Drain off salt water, but do not rinse. Heat only until dissolved: sugar, vinegar and spices. Put into jars and pour solution over top. Cover and refrigerate.
TACO BAKE
1 lb hamburger
1/2 onion
8 oz. tomato sauce
1 envelope taco seasoning
Brown the burger and onion. Stir in the tomato sauce and seasoning. Spread 1/2 package refrigerator rolls in bottom of greased 9 x 13 pan. Top with meat mixture, then 1 cup sour cream and 1 cup grated cheese. Spread remaining crescent rolls on top and bake 20 to 25 minutes at 350 degrees.
OPEN LINE - Saturday, July 26, 2008
OVEN MAC & CHEESE
3 tbsp. butter, melted in large dish
Add 2-1/3 cup un-cooked macaroni. Stir to coat.
Add cubed half-pound Velveeta Cheese
Mix in.
Add salt and pepper to taste.
Pour 1 quart of milk over it. DO NOT STIR!!!!
Bake uncovered in a 325 degree oven for about 1 hour.
Stir when it comes out of the oven.
Can add chopped ham to the mixture if you'd like.
SPICED CRABAPPLES
Wash 8 lb. crabapples, leaving the stems on. Scrape off the bottom end. Add:
8-1/2 cups sugar
4 cups cider vinegar
2 cups water
7 3" cinnamon sticks
2 tbsp. whole cloves
2 tbsp. whole allspice
Wash the apples. Boil the sugar and vinegar and 2 cups water with the spices tied loosely in cheese cloth. Add the apples and cover. Boil for 10 minutes or until tender. Allow to stand in the syrup overnight. Drain the next morning and remove spice bag. Prepare clean, hot jars. Bring the syrup back to a boil and then put the apples into jars. Process as normal.
KIDNEY BEAN SALAD
2 c kidney beans, canned
4 Tbsp red wine vinegar
3 Tbsp olive oil
1/4 tsp Oregano
1/4 tsp Salt
Pepper
4 TbspCelery -- diced
2 Tbsp Onion -- chopped
Drain kidney beans, combine beans with a mixture of wine vinear, olive oil, oregano, salt and pepper. Blend in celery and onion. Chill in refrigerator, serve in crisp lettuce cups.
OPEN LINE - Saturday, July 19, 2008
FROZEN GREEN BEANS
Cut stems and cut beans into 3 pieces. Put into a pot of boiling water. Boil for 1 to 2 minutes, then chill. Put inot freezer bags/containers. Add onions and/or bacon later (when ready to cook to serve).
CHERRY DESSERT
1/4 tsp. salt
1/2 cup brown sugar, packed
1 cup flour
1/2 cup butter
Mix the above ingredients together, cutting in the butter. Press into a 2 quart dish or 11 x 17 pan. Bake for 15 minutes at 350 degrees.
Combine 1 cup sugar, 1/4 cup corn starch, 4 cups pitted tart cherries and 1 cup cherry juice. Cook until thinck, stirring constantly. Fold the cherries in gently and pour into the baked crust.
Combine:
1-1/2 cups quick oats
1/2 cup brown sugar, packed
1/4 cup flour
5 tbsp. butter, softened
Stir well and put over top of the filling. Bake at 350 degrees for 20 to 25 minutes, until lightly golden brown.
APPLE BREAD WITH RAW APPLES
1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 tsp. soda
1/2 tsp salt
1 tsp vanilla
2 tbsp sour milk
2 cups apples, peeled and chopped
1/2 cup nuts (optional)
Combine all ingredients and put into a 9 x 5 loaf pan. Bake at 325 degrees for 60 minutes.
Topping:
1-1/2 tbsp butter
2 tbsp flour
2 tbsp brown sugar
1 tbsp regular sugar
1 tsp cinnamon
Blend together well and sprinkle over top pf batter before baking.
OPEN LINE - Saturday, July 11, 2008
Top Secret's version of
Girl Scout Thin Mint Cookies
Chocolate Cookie Wafers
18 oz. pkg. chocolate fudge cake mix
3 tbsp. shortening, melted
1/2 cup cake flour, measured, then sifted
1 egg
3 tbsp. water
non-stick cooking spray
Coating
3 12-oz. bags semi-sweet shocolate chips
3/4 tsp. peppermint extract
6 tbsp. shortening
Combine the cookie ingredients in a large bowl. Add the water a little at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1-1/2 inch diameter. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and allow to cool completely.
Combine the chocolate chips with the peppermint extract and shortening in a microwave-safe glass or ceramic bowl. Heat on 50% power for two minutes, stir gently, then heat for an additional minute. Stir once again, and if chocolate is not smooth, continue to microwave in 30 second intervals until it is.
Use a fork to dip each wafer in the chocolate. Tap the fork on the edge of the bowl so that the excess chocolate runs off. Then place the cookies side-by-side on waxed paper-lined baking sheet. Refrigerate until firm.
CONNIE'S KRAUT
1 can Frank's Bavarian kraut
3/4 cup brown sugar
5 bratwurst
loaf of rye bread
Cut the brats into 1/2" slices. Brown in a skillet. In another pan combine the brown sugar and kraut. Cook on low. Add the brats. Simmer with the kraut. Toast the rye bread and cover with the brat mixture.
RHUBARB PIE
3 tbsp. flour
1-1/2 cups sugar
2 eggs
1 tbsp. brown sugar
3 or 4 cups rhubarb, cut up
Mix all the above together. Put into crust. Top with the top crust. Brush with cream. Bake at 400 degrees for 10 minutes, then reduce heat to 350 and bake for 45 minutes.
7-11 SLURPEE2 cups cold Club Soda
1/2 cup sugar
1/4 tsp. + 1/8 tsp. Kool Aid unsweetened drink mix, cherry
1/2 tsp. cherry extract
2-1/2 cups crushed ice
Blend 1 cup of the Club Soda in blender with sugar, Kool Aid mix and extract. Blend until all the sigar is dissolved. Add crushed ice and blend. Add remaining Club Soda and blend very briefly.
RHUBARB CUSTARD PIE
4 cups rhubarb, cut up
1-1/2 cups sugar
scant 1/3 cup tapioca
2 tbsp. corn starch
3 eggs, separated
Combine all the dry ingredients + 1 tsp. cinnamon and 1/4 tsp. nutmeg. Beat the yolks. Add to the dry. Add 3 to 4 tbsp. sour cream, then about 1/4 cup half & half. Add to the rhubarb. Let sit for 10 to 15 minutes. Put into pie shell (deep dish). Bake at 425 degrees for 10 minutes, then reduce heat to 350 and bake for 45 to 50 minutes. Top with meringue and bake for a few more minutes.
OPEN LINE - Saturday, July 6, 2008
CHERRY PIE FILLING FOR FREEZING
7 cups sugar
1 tsp. salt (optional)
14 drops almond extract
9 lbs. sour pitted cherries
1 cup quick-cooking tapioca
7 cups water
3 tbsp. lemon juice
red food coloring
Blend the sugar, salt and tapioca together. Add the almond extract and water. Cook on medium-high heat until thickened and bubbly, stirring constantly. Add lemon juice and cook an additional 2 minutes. Add the cherries to the sauce, stirring gently to keep from breaking the cherries up. Add enough food coloring to make the mixture a bright red. Bring it to a rolling boil and cook for 1 minute. Ladle into hot, sterile jars, leaving 1/2" head space. Seal the jars. Process in a boiling water bath for 25 minutes. Remove from bath, place on towels in counter to cool. When sure the jars are sealed, tighten the rings, make sure rim is clean and then put the lids on and re-process. OR instead of that method, you can pour into freezer containers and put into the freezer.
PHILADELPHIA SCRAPPLE
4 pigs knuckles
1 lb. lean pork
1 onion, stuck with 3 whole cloves
3 quarts water
1-1/2 tsp. salt
1 tbsp. pepper
1 tsp ground sage
3 cups cornmeal
All-purpose flour - for dredging sliced scrapple
Butter, back fat or vegetable oil for frying
Place pigs knuckles in a large pot. Add pork, onion and water. Cook slowly, covered, for 2-1/2 hours. Drain and reserve broth. Chill meat and remove fat. Separate meat from bone. Chop. Place meat in kettle with 2 quarts of the reserved broth. Add salt, pepper and sage. Bring to a boil then combine cornmeal with remaaining 1 quart of reserved broth, stirring into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat. Stir again after 20 minutes. Pour into 2 (9 x 5 x 3) load pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot.
PICKLED PEACHES
7 lb. peaches
3 lb. sugar
1 quart white vinegar
1 oz. each cloves and stick cinnamon (tied in bag)
Peel the peaches and heat syrup until heated through. Place in pan. Drain the next morning. Heat to boiling again, then pour over the fruit. Let set overnight again, draining the next morning again, then heating again to boiling. Can per normal method.
OPEN LINE - Saturday, June 28, 2008
ZIPPIER BROWNIES
Add 1 tsp. red pepper flakes to a brownie mix prepared per directions on box.
WATERMELON PICKLES
(from Farm Journal in 1959)7 lb. watermelon rind, cut into 1" cubes
salt water (1/4 cup salt to 1 quart water)
7 cups sugar
2 cups whie vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
red fllor coloring (optional)
Use the rind from under-ripe, firm melons. Trim off the dark green and pink. Soad for 2 hours in salt water (enough to cover). Drain and rinse. Cover with cold water. Bring to a boil. Cook until tender, but not soft -- about 10 minutes. Drain. Combine sugar, vinegar and spices. Heat to boiling. Add red food coloring, if desired. Pour over the rind in large glass or pottery bowl. Let stand overnight at room temperature covered with waxed paper. Drain off syrup the next morning and heat to boiling. Pour back over the rind. Let sit again overnight. On the third morning heat the rind with the syrup and put into jars. Seal.
WATERMELON PICKLES
4 quarts rind (white), cut into 1" cubes
1 cup canning salt
2 gallons water
3 sticks cinnamon
1 tbsp. whole cloves
1 tbsp. all spice
1/4 tsp. mustard seed
7 cups sugar
1/2 cup thin-sliced lemon
2 cups vinegar
Cover the rind with salt and 1 gallon of the water. Stand 12 hours or overnight. Drain and rinse. Cover with 1 gallon of the water in large pot. Cook until tender. Drain and set aside. Tie spices in a bag. Combine spice bag, sugar, lemon and vinegar. Bring to a boil. Simmer until transparent. Remove bag. Pack in jars. Process 10 minutes in boiling water bath.
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SCRAPPLE
Printed from COOKS.COM
3 to 4 c. of fresh pork
4 neckbones
6 qts. water
4 c. cornmeal
4 tsp. salt
1 lb. scrapple
8 tsp. savory
8 tsp. sage
6 tsp. pepper
2 c. cornmeal
In an 8 quart pot cook first 2 ingredients in water for 1 1/2 to 2 hours. (25 minutes in pressure cooker.) Remove meat and bones. Add water to stock and bring up to 7 quarts. Boil 20 minutes. Set heat on simmer and slowly add cornmeal, stirring well. Shred meat finely and add to pot. Cook 5 minutes while stirring.
In a second pot add 1 quart of water and add next 5 ingredients. Dissolve scrapple in liquid and bring to boil. Add all of this to large pot. Add another 2 cups of cornmeal while cooking, always stirring. Place mixture in pans to harden. |
OPEN LINE - Saturday, June 21, 2008
MOJITO
1 tsp. powdered sugar
juice from 1 lime (about 2 oz.)
4 mint leaves
1 spring of mint
2 oz. white rum
2 oz. club soda
Put mint leaves into the bottom of glass. Squeeze 2 oz. of lime juice into glass. Add powdered sugar. Smash mint into glass. Add crushed ice. Add rum and stir. Garnish with springs.
TATER TOT CASSEROLE
1-1/2 lb. ground beef
1 can cream of chicken soup
1 pkg. frozen tater tots with cheese
1 can drained or 1 pkg. frozen peas
1 can cream of celery soup
1/4 tsp. garlic powder
Mix the burger with the cream of chicken soup. Pat into the bottom of 9 x 13 pan. Spread with the cream of celery soup and garlic powder. Add the peas, then the tater tots. Bake at 350 degrees for about 1 hour.
If you want to use regular tater tots, you can use them with a can of cheese soup. Can also use cauliflower medley soup. Also note -- you DO NOT COOK the burger first!!!
HEATH BAR
1/2 cup butter
1 cup sugar
1/2 cup brwon sugar
1 tsp. vanilla
2 eggs
Cream the above together and add 1-1/2 cups flour and 1 tsp. baking powder. Mix well. Add 1 bag of Heath Bits. Bake at 350 degrees for 25 to 30 minutes in a greased 9 x 13 pan. Top with chocolate frosting of choice.
HAM & RICE "COMPANY CASSEROLE"
1 box seasoned long grain/wild rice
10 oz. frozen broccoli, shopped
12 oz. ham, cubed
4 oz. can mushrooms, drained
1 cup shredded cheddar or American cheese
1 can cream of celery soup
1 cup Hellmans mayonnaise
2 tsp. prepared mustard
1 tsp. curry
1/4 cup Parmesan cheese
Cook the rice and broccoli. Spread rice in a 9 x 13 greased pan. Top with layer of broccoli, then ham, then mushrooms, then cheese. Blend the soup, mayo, mustard and curry. Spread over top. Sprinkle with Parmesan. Bake at 350 degrees for 45 minutes.
CALICO BEAN CASSEROLE
1 (15 oz) can kidney beans, undrained
1 (16 oz) can baked beans with pork
1 (15 oz) can butter beans, undrained
1/2 cup ketchup
2 tsp. white vinegar
1 tbsp. dry mustard
3/4 cup packed brown sugar
1 lb. ground beef
4 oz. bacon, shopped
1/2 cup chopped onion
salt to taste
black pepper to taste
Preheat oven to 350 degrees. In a large skillet fry the burger, bacon and onion together until beef is no longer pink. Drain. In a large bowl combine the beans. Stir in the ketchup, vinegar, dry mustard, brown sugar and beef mixture. Mix thoroughly, adding salt and pepper to taste. Pour the bean and meat mixture into a 9 x 13 baking pan. Bake for 30 to 40 minutes.
OPEN LINE - Saturday, May 31, 2008
CLASSIC CRAB RANGOON
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. minced onion
1 head bok choy, chopped
2 tbsp. chopped pea pods
1 can (6 oz. size) crab meat
1 pkg. (8 oz.) cream cheese, softened
1 tbsp soy sauce
1 pkg. wonton wrappers
vegetable oil for frying
Heat vegetable oil in a large wok or pan. Add garlic and onion -- saute for 2 minutes. Add bok choy and pea pods, stir frying until the veggies are crisp tender. In a bowl combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Place about 3/4 tsp. into the center of a wrapper. Wet the edges of the wrapper, fold to make a triangle, and press to seal closed. In a wok or large pan, over medium-high heat, melt about 3 inches of shortening. Fry 3 to 4 crab wontons at a time until crisp and lightly brown on both sides.
CHICKEN AND ASPARAGUS CASSEROLE
3 cans cream of mushroom soup
4 cups asparagus, chopped to 1" pieces
4 oz. sliced almonds
6 oz. can French Fried onions
4 boneless, skinless chicken breasts, cooked and chopped
salt and pepper
Steam asparagus until slightly tender. Combine all other ingredients except for the can of onions. Pour into a greased 9 x 13 pan. Bake for 25 to 30 minutes at 350 degrees. Remove from oven and top with the can of onions. Bake additional 5 minutes.
DIABETIC CHOCOLATE ECLAIR CAKE
1 lb. box of chocolate graham crackers
2 bs sugar free/fat free instant chocolate pudding
3-1/2 cups of 1% or skim milk
1 8-oz. container fat-free/low-fat topping, thawed
container of sugar-free chocolate icing
Oil the bottom of 10 x 14 pan. Make a layer of graham crackers. Mix the pudding and beat with the milk. Fold in the topping. Put half of this mixture on the layer of graham crackers. Make another layer of the crackers. Then more chocolate. Then another layer of crackers. Chill at least 2 hours. Spread with the frosting.
CHICKEN CASSEROLE
2 whole chicken breasts, cut into pieces
1 tsp. salt
1/8 tsp poultry seasoning
1/4 cup butter or margarine
2 pkg. (10 oz each) asparagus
2 cups cream of chicken soup
1/2 cup half & half
1/2 tsp curry
1 cup swiss cheese
Season the chicken with salt and seasoning. Melt the butter. Saute the chicken. Par-boil the asparagus. Drain and arrange in a greased casserole. Top with the chicken. Combine the soup, the cream and curry. Pour over the ingredients alrady in pan. Sprinkle with the cheese. Bake for 30 minutes at 350 degrees.
... and now against my better judgement and all that is good --BEEF BROWNIES
2 cups sugar
1-1/2 cups flour
1/3 cup cocoa powder
1 tsp. salt
1 cup butter
4 eggs
2 tsp. vanilla
1/2 cup cooked ground beef
Mix the sugar, vanilla, cocoa and butter. Add eggs one at a time. Mix well and add flour and salt. Fold in ground beef. Bake at 375 degrees in a 10 x 15 pan for 25 minutes. Do not overbake!!
OPEN LINE - Saturday, May 24, 2008
Eggs Continental
1 C. dry bread crumbs
4 Tbsp. melted butter
20 hard cooked eggs, sliced
12 slices bacon, broiled crisp, drained and crumbled
4 C. sour cream
¼ C. milk
¼ C. minced instant onion
2 tsp. paprika
1 tsp. salt
¼ tsp. pepper
2 C. shredded cheddar cheese
Toss bread crumbs in melted butter and spread in dish. Cover with egg slices. Stir bacon bits with sour cream, milk, onion, and seasonings. Spoon over eggs and top with cheese. Bake at 350 for 20 minutes or until bubbly and cheese melts. Can be prepared the day before and refrigerated in which case increase baking time to 35 minutes.
"CLEAN" WAY TO PREPARE BACONLine a baking pan with parchment paper. Put the bacon on the paper. Bake in a 375 degree oven for 30 to 40 minutes.
FOR SOFTER CHOCOLATE CHIP COOKIES:
* Add 2 tbsp. white corn syrup
* Add more flour
TO MAKE CLING-WRAP MORE USER-FRIENDLY:Store in the freezer
COLESLAW2 bags pre-sliced cole slaw
Poppy Seed dressing - about 3/4 of the bottle
Add some finely-chopped onions
Stir together. Put in refridgerator. Stir a few times.
LAZY CHEESE CAKELine a 9 x 13 pan with graham crackers.
In a mixing bowl:
2 2-oz pkg cream cheese (whip when at room temperature)
Dump in and whip together:
2 14 oz. can sweetened condensed milk
3/4 cup lemon juice
2 packages instant vanilla pudding
Fold in an 8 oz. container Cool Whip. Spread over the graham crackers. Top with fruit filling of choice and allow to refrigerate about one hour.
OPEN LINE - Saturday, May 17, 2008
BRUNCH EGGS
1 lb. deli-sliced ham
1 lb. deli-sliced swiss cheese
8 eggs, beaten
1/2 pint whipping cream
Layer ingredients in the order given, in a sprayed 9 x 13 pan. Bake at 400 degrees for 10 minutes. Sprinkle on some white pepper, paprika and grated parmesan cheese. Bake an additional 10 minutes. Let stand for 10 minutes before serving.
BREAKFAST CASSEROLE
Veggie oil or spray
1 lb. bulk sausage, browned and drained
1/2 lb. bacon - cooked, drained and crumbled
12 oz. frozen hash browns
1 medium green bell pepper, chopped
2 tbsp. chopped green onion
2 cups shredded cheddar cheese (or Monty Jack), divided
1 cup reduced fat Bisquik
3 cups 2% milk
1/2 tsp. salt
4 eggs
Oil/spray the 9 x 13 pan. Combine the sausage, bacon, hash browns, peppers and onions. Add 1 cup of the cheese. Spread in the pan. Whisk together the bisquik, milk, salt and eggs until well-blended. Pour over the potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight.
When ready to bake:
Preheat oven to 375 degrees. Bake uncovered for 30 to 35 minutes (until light golden brown on the edges). Let stand 10 minutes.
RHUBARB CRISP
4 cups rhubarb, chopped -- put into the bottom of a 9 x 13 pan, greased. Pour 1 cup of sugar over top. Then pour 1 dry white cake mix over the top. Then sprinkle over 1 package of strawberry Jello (dry). Pour 1 cup boiling water over top the ingredients in the pan. Then pour 1 cup melted butter over top. Bake for 45 to 60 minutes in a 350 degree oven.
OPEN LINE - Saturday, May 10, 2008
ASPARAGUS
tender tips of asparagus, about 6" long
wash, trim and wash again
Cut to 1" pieces or whole, whichever preferred
Hot Pack:
Cover with boiling water. Boil about 2 minutes. Pack into jars that are hot. If using pint jars, add 1/2 tsp. salt to each; if using quarts, add 1 tsp. salt to each. Fill jars with hot water, leaving space at top. Apply lid and process normally.
Raw Pack:
Pack in hot jars. Add the appropriate amount of salt. Add boiling water. Remove bubbles. Process as normal for this method.
PICKLED ASPARAGUS
6-1/2 cups water
1/2 cup pickling salt
3 cups white vinegar
Boil the above together. Pack asparagus in jars. Add garlic and hot peppers if desired, as well as dill.
FREEZING SPEARS OF ASPARAGUSTrim pieces and blanche for 2 minutes. Cool quickly. Put into container. Freeze.
POPPY SEED CHICKEN
4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup cooking sherry
1 cup sour cream
1 stick butter
1 tube Ritz crackers
1 tbsp. poppy seeds
Boil the chicken and cut into cubes. Mix together soups, sherry and sour cream. Place chicken in bottom of baking dish and cover with soup mixture. Melt butter and mix crushed crackers. Spread over top of chicken mixture. Sprinkle with poppy seeds. Bake at 350 degrees until hot and bubbly in center. Serve over rice.
OPEN LINE - Saturday, May 3, 2008In-studio guest - Chef Jason from Daniel Arthurs. He took live questions from callers. No recipes to report! OPEN LINE - Saturday, April 26, 2008
FESTIVE PUNCH
1 package cherry Kool-Aid
1 package strawberry Kool-Aid
2 cups sugar
1 quart 7Up or Sierra Mist
3 quarts water
1 can frozen orange juice, 12 oz.
1 can frozen lemonade, 12 oz.
Mix all except the 7Up together a few hours before serving. When rady to serve add the pop and garnish with orange slices.
EASY PUNCH
1 carton raspberry sherbet ice cream
1 liter 7 Up
Combine and serve
.
PUNCH #3
2 pkg. Kool-Aid, not pre-sweetened
2 cups sugar
2 quarts water
46 oz. pineapple juice
2 liters ginger ale, chilled
Mix the first 4 ingredients. Add ginger ale when ready to serve.
PICKLED BEETS
2 cans sliced beets (drain and reserve 1/2 cup of the juice)
1 cup sugar
1/2 cup vinegar
1/4 tsp. salt
1/2 tsp. Allspice (or 5 to 6 cloves)
cinnamon sticks, broken up
Mix all but the beets in a saucepan. Bring to a boil. Add beets. Bring back to a boil. Cool and refrigerate.
PUNCH
7 Up + sherbet + package of Kool-Aid
SLUSHY PUNCH
6 cups water
2 cups sugar
Bring to a boil for 3 minutes.
Add:
1 large can frozen orange juice
1 can water
1 large can frozen lemonade
1 can water
1 large can pineapple juice
Freeze the above in a plastic container.
Half-hour prior to event take out of freezer. Pour 2 2-liter bottles of ginger ale in.
BANANA SPLIT DESSERT
1 small box banana cream pudding (instant)
1 cup strawberry preserves
1 to 2 medium bananas, sliced
1 small container Cool Whip, thawed
maraschino cherries
Mix the pudding, but only use 1-1/2 cup milk. Spoon into casserole dish. Spread preserves over top. Layer on the banana slices. Top with Cool Whip and cherries. Chill.
OPEN LINE - Saturday, April 19, 2008
CHICKEN NOODLE SOUP
Saute in olive oil:
celery
onion
parsley
carrots
Then add frozen peas.
Cook extra-wide noodles.
Shred a cooked roasting chicken. Toss the veggies and the chicken together. Put the noodles in a bowl and pour the other mixture over top.
EGG TOAST CASSEROLE
Put sliced polish sausage in a pan with olive oil. Brown.
Drizzle sliced peaches with lemon and sugar. Tear up a loaf of egg bread into a 9 x 13 pan. Put the peaches on top of the bread. Combine 2 cups of milk, 2 cups of half & half, 1 tsp, vanilla, pinch of cinnamon, pinch of nutmeg and 12 eggs. Whip together and pour over sausage. Bake at 375 degrees for 30 to 35 minutes.
SESAME GINGER CHICKEN
1 lb. boneless, skinless chicken breast (cut inot bite-size pc.)
1/4 cup bottled lite Asian stlye dressing (with sesame and ginger)
2 cups packaged julienned carrots
1/8 tsp. crushed red peppers
1 head butterhead lettuce (leaves separated)
1/4 cup honey roasted peanuts, chopped
lime wedges
Sprinkle chicken with salt and pepper. Lightly coat a skillet with spray. Heat to medium-high. Add chicken. Cook and stir for 3 minutes, or until brown. Add 1 tbsp. dressing and the carrots to the skillet. Cook and stir 3 minutes more -- so chicken is not pink. Stir in the red pepper. Arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with peanuts. Serve with the remaining dressing and lime wedge.
BREAD PUDDING
10 slices bread
4 eggs
1 cup sugar
5 cups milk
pinch salt
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 cup raisins (opt.)
Spray or butter 9 x 13 pan. Cut/tear bread. Put in pan. Mix the eggs, sugar, milk, nutmeg, salt. Pour over bread. Bake at 325 degrees for 40 to 60 minutes.
Lemon sauce:
1/2 cup sugar
1 tbsp corn starch
1 cup boiling water
salt
2 tbsp butter 2 tbsp lemon juice
Mix sugar and starch. Add water and salt. Boil until thickened and clear. Beat in the lemon juice.
OPEN LINE -
Saturday, April 12, 2008
SUSAN'S MOM'S MEATLOAF
1-1/2 lbs ground beef
1/4 to 1/2 lb bulk pork breakfast sausage
1/2 sleeve saltine crackers, crushed
1-2 eggs
finely diced fresh onion
pepper
1/2 cup Heinz ketchup
1/4 cup brown sugar
couple dashes of ground nutmeg
Combine meat, crackers, egg(s), onion and pepper until well blended but not overmixed. Form into loaf shape and bake at 350 degrees for aboug 30 minutes on a broiler pan (or on a rack over a rimmed baking sheet) so fat can drain away from meatloaf. Mix ketchup, brown sugar and nutmeg together. Remove meatloaf from oven after 30 minutes, pour on topping and return to oven for another 30 minutes. NOTE: My mom puts the topping on right away and lets it bake for the entire hour but I prefer it a little less carmelized.
We had a caller at the end of the show offer a venison meat loaf recipe but he couldn't locate the full recipe before we left the air. Here it is (along with another he though we'd enjoy). He asked to remind everyone that they process their own venison at home and add 1 lb of fresh ground pork butt to every 2 lbs of venison they grind before freezing.
MARY'S MICROWAVE VENISON MEATLOAF1 lb ground venison (actually 2/3 lb ground venison, 1/3 lb ground pork)
1 egg, beaten
1/4 cup quick oatmeal
1/4 cup milk
2 Tbs finely chopped onion
Salt, pepper, Accent (to taste)
Beat one egg; add oatmeal, milk, onion and seasoning and beat well. Combine with meat mixture and mix well. Place in 4.5"x8.5" Pyrex loaf pan. Spread 1-2 Tbs catsup on top of meat mixture. Cover with Saran wrap and microwave 8-10 minutes on HIGH until meatloaf is done. Remove from pan; slice and serve
MARY'S VENISON CASSEROLE
1 lb ground venison (2/3 venison, 1/3 pork butt)
1 lb frozen Tater Tots
1 medium onion, chopped
1/2 cup water
2 tsp salt
1 can peas (drained) or 1 cup frozen peas (unthawed)
1 can cream of mushroom soup (or cream of chicken or celery)
3/4 cup creamed small-curd cottage cheese
1/2 tsp paprika
3/4 cup shredded cheddar cheese
Brown the meat and onion in a skillet. Add the water, salt, peas, soup and cottage cheese. Mix well. Line a 9"x13" baking dish with the Tater Tots; pour the meat mixture over the top and sprinkle with the cheddar cheese and paprika. Bake at 350 degrees 35-45 minutes. Let stand 5 min before serving.
Repeat from 2/16: CARAMEL COFFEE CAKE (Monkey Bread)
2 tubes refrigerator buttermilk biscuits
1 cup packed brown sugar
1/2 cup whipping cream
1 tsp. ground cinnamon
Spray heavily a fluted pan. Cut the buscuits into 1/4s. Arrange evenly in pan. Combine sugar, whipping cream and cinnamon. Pour over the biscuits. Bake at 350 degrees for 25 to 30 minutes.
BAKED ONION RINGS
4 lg onions
1-1/2 cup fine dry bread crumbs
1/2 tsp poultry seasoning
3 Tbs grated Parmesan (optional)
1 egg
1 Tbs water
Cut onions into 1/4" rings. Soak in salted water 20 minutes. Remove and drain on paper towels. Mix egg and water together. Mix bread crubms, poultry seasoning and cheese together. Dip onion rings into bread crumbs, then into egg and back into bread crumbs again. Place on jelly roll pan and cover with foil. Bake at 400 degrees for 10 minutes; remove foil and bake another 20 minutes or until crispy.
Easy Pizza
2 cups Bisquick
1/2 cup milk
1 Tbs prepared (yellow) mustard
Mix together like a pie crust an droll out to fit a 12" pan. Prick lightly with a fork and bake at 425 degrees about 5 minutes. Remove from oven.
Simmer together:
1 15 oz can tomato sauce
1 Tbs sugar
1 Tbs minced onion
1-2 Tbs prepared mutard
1/4 tsp oregano
Simmer 10 minutes.
Topping:
1 lb pork sausage
1 cup sharp cheddar cheese
2 Tbs Parmesan cheese
Brown sausage and drain well. Pour tomato sauce over baked pizza shell. Top with 1/2 of the cheddar cheese, then the sausage and the remaining cheddar cheese. Sprinkle the Parmesan over top and bake 1-215 minutes at 375 degrees.
Saturday, April 5, 2008
POPEYE'S CHICKEN
6 cups vegetable oil
2/3 cup flour
1 tbsp salt
1 tsp cayenne
2 tsp paprika
3 eggs
frying chicken
Combine the dry ingredients. Heat oil over medium heat. Beat the eggs until blended. Dip the chicken in the egg, then the flour mixture, then put into the fry pan. Fry, turning occasionally.
HUNGARIAN GOULASH
Brown 2 lb. beef chuck that has been cut into 1" cubes in 3 tbsp. oil. Add 1 14oz. can beef broth or stock, 1 cup chopped onion, 1 small julienned green pepper and 2 tbsp tomato paste. Add 1 cup cold water and some flour to thicken. Stir into the beef mixture and cook.
CINNAMON ROLLS
2-1/2 cups lukewarm water
2 pkg. yeast
1 box yellow cake mix
6-1/4 cups flour, divided
3 eggs
1-1/3 cup oil
1 tsp. salt
soft margarine, sugar and cinnamon
Dissolve the yeast in the warm water. Add the cake mix, 1 cup of the flour at a time, eggs, oil and salt. Beat until bubbles appear. Prepare like normal rolls -- roll out and butter, sugar and cinnamon. Roll and cut into slices. Allow to sit until almost doubled in size. Bake at 350 degrees for about 20 to 30 minutes.
OPEN LINE - March 29, 2008
MONSTER BARS
1 stick soft margarine
1 cup brown sugar
1 cup white sugar
1-1/2 cup peanutbutter
3 eggs
1 tsp. vanilla
2 tsp. baking soda
4-1/2 cup oatmeal
3/4 cup chocolate chips
1/2 cup nuts
1/2 cup M & M
Mix together in order given. Put into greased jelly roll pan. Dough will be stiff. Bake at 350 degrees for about 15 minutes. Do not over bake!!!
BEAU MONDE RECIPE
1 cup mayonnaise
1 cup sour cream
2 tbsp. Beau Monde spice
Minced onion
1/2 tbsp. dill weed
Mix together well and serve with crackers, vggies, etc.
BEEF & NOODLES
2 cans beer
2 cans Cream of Mushroom soup
2 cups Beef broth
Brown a beef roast and put into the crock pot. Cook on high for 3 to 4 hours. Remove the meat and put the noodles in the crock pot. Cook. Return cut up meat to crock pot and combine. Cook until thickened.
BLACK-EYED PEA CAKE
3 cups leftover cooked black-eyed peas
1/3 cup roasted red peppers
All-purpose flour, enough to bind patties
salt and pepper
1 tbsp. butter
1 tbsp. veggie oil
In a medium bowl coarsely mash peas with a fork, adding roasted peppers to mixture. Add just enough flour to mixture to help bind. Season with salt and pepper. Shape pea mixture into patties. Melt butter and oil together in a large skillet over medium heat. Add patties and brown both sides until crispy.
OPEN LINE - Saturday, March 22, 2008
CHEESE CAKE WITH PUDDING
1 8-oz. pkg. cream cheese
2 cups milk
1 pkg. lemon instant pudding
1-1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter or oleo, softened
Mix crumbs, sugar and butter, then pressinto the bottom of an 8 x 8 pan. Bake for 8 minutes at 350 degrees. Combine cream cheese and milk. Mix well and add the pudding. Put into the cooled crust.
CHEESE CAKE #2
8 oz. cream cheese
7 oz. marshmallow cream
Whip the above together. Add 1 8-oz. container of Cool Whip. Put into a 9 x 13 pan that has been prepared with a graham cracker crust. Refrigerate.
(SORT OF) OLIVE GARDEN TOSCANA SAUSAGE SOUP
1 lb. spicy sausage
1/2 lb. bacon
1 pint heavy cream
2 cups kale
2 large russet potatoes
2 garlic cloves, crushed
1 medium onion
2 can chicken broth
Brown the sausage and the bacon. Cool and crumble. Put 1 quart of water in a pan. Add minced onion, garlic, sliced potatoes and the broth. Boil and cook until the potatoes are tender. Add the sausage and bacon. Add the kale and cream. Heat. Cool to room temperature.
OPEN LINE - Saturday, March 15, 2008
STUFFED PEA PODS
1/4 cup cream cheese (or chive/onion cream cheese)
4 tsp. thinnly-sliced green onion
dash salt
dash of MSG
pea pods
Parmesan cheese
HOT MILK CAKE
2-1/4 cups all-purpose flour
2-1/4 tsp. baking powder
1-1/4 cup milk
10 tbsp. butter or margerine
4 large eggs
2 cups sugar
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan. In a medium bowl whisk together flour and baking powder. Set aside. In a mixing bowl using an electric mixer beat eggs at high speed until thick and lemony colored. (about 5 minutes) Gradually beat insugar and vanilla until mixture is light and fluffy. Gradually add flour mixture, beating at low speed until the batter is smooth. In a small sauce pan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into prepared baking pan. Bake for 30 to 35 minutes. Cool on wire rack. Frost as desired.
OPEN LINE - Saturday, March 1, 2008
BUTTER FROSTING
3 tbsp. flour
1 cup milk
1 cup butter
1 cup sugar
1 tsp. vanilla
Combine the flour and milk in microwave, then cover and cool. In another bowl combine the butter, sugar and vanilla. Combine and beat well with the milk/flour mixture.
PIZZA CRUST
2 tsp. yeast + 1/4 cup warm water + 1 pinch of sugar
Mix 3-1/2 cups flour
1/4 cup olive oil
1 cup warm water
1 tsp. salt
Combine the above in a large bowl.
Add the yeast mixture after the yeast bubbles. Mix very well. Knead until smooth on a fkoured surface. Cover in a clean bowl. Flour the top. Leave in a warm place 'til doubled. Roll out onto a floured surface. Sprinkle pan with corn meal. Add sauce. Add toppings. Bake 10 minutes at 500 degrees.
KENTUCKY FRIED CHICKEN COLE SLAW
8 cups finely chopped cabbage
1/4 cup shredded carrot
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 tbsp. white vinegar
2-1/2 tbsp. lemon juice
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and kemon juice. Beat until smooth. Add cabbage and carrot and mix well. Cover and refrigerate for at least 2 hours before serving.
Saturday, February 23rd
Apple Crisp
7x11 glass pan
Fill dish with sliced apples
Mix together: 3/4 cup sugar and 1 or 2 Tbs cinnamon
Sprinkle over apples
Cut together (like for a pie crust): 1 stick margarine, 1 cup flour and 3/4 cup sugar
Sprinkle over apples.
Bake at 350 degrees about 1 hour or until golden brown and apples are soft.
Pickled Beets1 can sliced beets, drained (reserve 1/3 cup liquid)
1/3 cup sugar or sweetener
1/3 cup vinegar
Combine beet juice, sugar and vinegar and heat until sugar is dissolved. Pour back over beets and refrigerate.
Pickled Beets
1 Tbs pickling spice
2 cups vinegar
2 cups sugar
1 tsp cinnamon
1 tsp salt
4 cans sliced beets, drained - reserve 3/4 cup juice
Place all ingredients except beets and juice into a saucepan and bring to a boil, stirring occasionally until sugar dissolves. Remove from heat and add beets and beet juice. Pour into glass container and refrigerate.
No Cook Pickled Beets1 can beets
Your favorite Italian salad dressing
Sugar or sweetener (to taste)
Drain beets and put into glass jar. Cover with Italian dressing. Add sugar to taste. Refrigerate.
Angel Food Lemon Bars1 box 1-step angel food cake mix
1 can lemon pie filling* (22 oz)
Mix dry cake mix with pie filling and spread into greased jelly roll pan. Bakd at 350 degrees for 25 minutes. Bars will fall as they cool. Dust with powdered sugar before serving.
* Another caller said she had made this recipe using a tall can of crushed pineapple (juice and all) in place of the lemon pie filling and it was excellent!
The Lady's Cheesy Mac (Paula Dean) f
rom Good Morning America
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
½ cup sour cream
4 tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
Preheat oven to 350 degrees.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Yield: 6 to 8 servings
Preparation time: 20 minutes
Cooking time: 45 minutes
Ease of preparation: Easy
Saturday, February 16thCHICKEN-FRIED STEAK
2/3 cup flour
1 tsp. salt
freshly ground pepper
2 lb. top round steak, about 1/2" thick tenderized
2 eggs
2 tbsp. cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy cream or whippping cream
1-3/4 cup chicken broth
a few dashed WOR sauce - optional
a dash or two of hot sauce - optional
Mix 1/2 cup flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tbsp. of the flour. Dredge the steaks in the remaining flour, dip into the egg mixture, then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce the heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. They should be well-done, but not dry. Remove the steaks from the pan and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and saute until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tbsp. of the fat in the skillet. Stir in 3 tbsp. of the slour. Stir well and scrape bottom of the pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with WOR sauce and hot sauce. Top the meat with the gravy.
CHOCOLATE CHERRY BROWNIES1 (21-1/2 oz) box brownie mix
1 can cherry pie filling
1/4 cup oil
2 eggs
Topping:
1-1/4 cup chocolate chips
Mix all together except the chips. Pour into a greased 9 x 13 pan. Bake at 350 degrees fir 30 to 35 minutes. Remove from oven and sprinkle 1-1/4 cup chocolate chips over top. Spread when melted. Let cool and cut into squares.
CARAMEL COFFEE CAKE
2 tubes refrigerator buttermilk biscuits
1 cup packed brown sugar
1/2 cup whipping cream
1 tsp. ground cinnamon
Spray heavily a fluted pan. Cut the buscuits into 1/4s. Arrange evenly in pan. Combine sugar, whipping cream and cinnamon. Pour over the buscuits. Bake at 350 degrees for 25 to 30 minutes.
LAURIE STRUVE'S EASY BARS6 oz. chocolate chips
6 oz. butterscotch chips
1 cup peanutbutter
1 stcik margarine, melted
3 cups Rice Krispies
1 cup marshmallows
Melt all together and press into pan.
APPLE CRISP WITHOUT OATS6 apples
1/2 cup sugar
1 tsp. cinnamon
1 cup water
6 tbsp shortening
1/2 cup brown sugar
1 cup flour, sifted
1 tsp. baking powder 1/2 tsp. salt
Cook apples, sugar and cinnamon ... about 10 minutes. Blend remaining ingredients. Bake at 350 degrees for about 45 minutes.
OPEN LINE - Saturday, February 9, 2008
CHEESECAKE BASE
4 8-oz. pkg. cream cheese
4 eggs
1 cup sugar
2 tsp. lemon juice
Can make whatever flavor you wish! May have to adjust the above for various flavors.
MONSTER COOKIES
3 eggs
1-1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
1-1/2 oz. jar creamy peanutbutter
1 stick butter, softened
1/2 cup M & Ms
1/2 cup chocolate chips
1/4 cup raisins, optional
2 tsp. baking soda
4-1/2 cups quick-cooking oatmeal (not instant)
Preheat oven to 350 degrees. Combine the eggs and the sugars. Mix well. Add the salt, vanilla, peanutbutter and butter. Mix well. Stir in the chocolate candies, chips, raisins, baking soda and oatmeal. Drop by tablespoons onto cookie sheet. Bake for 8 to 10 minutes, being careful not to overbake.
OPEN LINE - Saturday, February 2, 2008
SAUERKRAUT STUFFING
4 tbsp. butter
1 cup diced celery
1 cup diced red onion
1 tsp. thyme
1 lb. sauerkraut, rinsed and thoroughly drained
1 cup chicken broth
1 cup ham, diced small
1/2 cup pitted, chopped black olives
1/3 cup tossed walnut pieces
3/4 cup chopped parsley
4 cups day-old white bread, diced into 1/2" cubes
1/4 tsp. black pepper
Melt butter in a large skillet. Add celery, onions and thyme. Saute over medium heat for 5 minutes until celery and onion are tender. Add sauerkraut and cook 5 minutes more to blend flavors. Add broth and simmer 10 minutes. Toss sauerkraut mixture with all remaining ingredients, make sure to completely coat and mositen bread. If cooking stuffing outside the bird, sprinkle an extra 1/2 cup of chicken broth on top and cover with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 15 minutes to brown.
DRY BEEF SPREAD1 8-oz. cream cheese, softened
1 jar dried beef (cut up in strips)
1 medium onion, chopped fine
1 tbsp. mayo
1 tsp. lemon juice
Stir all ingredients together and serve.
BAKED MACARONI & CHEESE
2 eggs
1 lb. sharp cheddar cheese
1/2 cup mozarella cheese
1 cup milk
1/2 stick buter
1 lb. macaroni
Mix all together in baking dish. Bake at 350 degreese until browned.
CORN MACARONI1 can creamed corn
1 can regular corn
1 cup shredded macaroni
1 cup cubed Velveeta
Combine all in baking dish and bake 1 hour at 350 degrees.
OPEN LINE - Saturday, January 26, 2008We had a special guest in-studio today! Bonny Boyd from Dubuque is one of the finalists in the 43rd Pillsbury Bake-Off Contest. She brought her delicious entry and proved that she definitely does deserve to win! You can go online to vote for Bonny at
www.bakeoff.com. Following is her recipe!
ORANGE CREAM DESSERT SQUARES
INGREDIENTS
| 1 |
roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies |
| 2 |
tablespoons grated orange peel (from 2 large oranges) |
| 2 |
packages (8 oz each) cream cheese, softened |
| 1/4 |
cup Domino® or C&H® Granulated Sugar |
| 1/2 |
cup SMUCKER'S® Sweet Orange Marmalade |
| 1 |
teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract |
| 2 |
Eggland's Best eggs |
| 3 |
tablespoons whipping (heavy) cream |
| 2 |
drops orange food color (or 2 drops yellow and 1 drop red food color) |
| 1 1/2 |
teaspoons LAND O LAKES® Butter |
| 1/2 |
cup white vanilla baking chips |
DIRECTIONS
| 1. |
Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. |
| 2. |
In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust. |
| 3. |
Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour. |
| 4. |
In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm. |
| 5. |
To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares. |
| No change. |
OPEN LINE - Saturday, January 19th, 2008
Following is the much sought-after recipe that was started on December 29th and never finished ... (straight from Georgia via the mother-in-law of everyone's favorite news guy, Rick Bartlett)!!
Southern Red-Velvet Cake
2 cups sugar
1cup butter
2 eggs
1 tablespoon cocoa (if desired, to darken color) make a paste with vinegar
2 ½ cups cake flour
1 cup buttermilk
2 1 ounce red food coloring
1 teaspoon vanilla flavoring
1teaspoon salt
1 ½ teaspoons soda
Cream butter and sugar, add eggs and beat until fluffy, add cocoa mix well, sift flour soda and salt together,
Add the flour alternating with buttermilk, add food coloring and vanilla.
Put equal amount in three greased cake pan.
Bake at 350 until done time very due to the weather.
To Make The Icing
Cream together
1 stick of butter
1 8ounce cream cheese
1 teaspoon vanilla
1 box powered sugar
Add one cup chopped pecans
I do this in my food processor and put it all in at one time because we like the pecans fine and I have burnt up a lot of hand mixers.
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Goulash Soup
1 lbs hamburger
1 can of tomato paste
1 can of vegetable beef soup
Macaroni
Diced tomatoes
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To Season A Waffle Iron
Take 2 slices of bread, soak in oil, and then cook in the waffle iron.
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Goulash Soup
Red sauce gravy – juice from diced tomatoes-puree tomatoes
2 stick butter
1 cup flour
Ms. Dash
Tomato soup
V8
Macaroni noodles
Simmer low
Hamburger
Can add cream
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Stain Remover
1 cup water
½ cup Wisk
½ cup white vinegar
½ cup ammonia
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Clothes Whitening Solution
1/3 cup powered dish washing compound (example: Biz)
½ cup powdered non-chlorine bleach
1 gallon warm water
Place in plastic container
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Machine Shed Potato Soup
2 ½ lbs baby red potatoes
3 stalks celery dices
1 qt water
1 qt milk
1 teaspoon pepper
¾ cup flour
¼ cup chopped parley
½ lb bacon-diced
1 jumbo yellow onion diced
¼ cup of chicken base
1 teaspoon salt
1 ½ sticks of margarine
1 cup whipping cream
Boil potatoes for 10 minute
Drain, set aside
In a large pot-sauté bacon, onion, celery
Drain bacon grease
Add milk water chicken base salt pepper
Heat over med high heat
Large pan
Melt margarine add flour
Mix well and allow to bubble
Stir for 1 min
Stir in flour mixture slowly
Continue stirring until thick and creamy stir in rest of ingredients
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Denture Cleaner for cleaning clothes
-This can be used for lace. Soak, then wash as normal.
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GRAND PRIZE WINNER