Apr. 3 Apr. 10 Apr. 17 Apr. 24
BAKED ONION RINGS (3-20-04) 4-3-04 Top of page
4 large onion
1 1/3 cups fine, dry bread crumbs
1/2 tsp. poultry seasoning
3 tbsps. grated parmesan cheese
(optional)
1 tbsp. water
1 egg (used as binder, no substitues)
Slice onions 1/4 inch thick. Separate
into rings. Soak in cold water for 30 minutes. Drain on paper towels. Combine
bread crumbs, poultry seasoning and cheese. In separate bowl, mix egg and
water, beat well. Dip onion rings into bread crumb mixture, egg mixture,
and crumbs again. Salt lightly if desired. Arrange rings on a greased jelly
roll pan. Cover with foil and bake at 400° for
10 minutes. Remove foil and bake
additional 20 minutes or until crispy.
HOT CHICKEN SALAD (On IPTV) (3-13-04) 4-3-04
1 can cream of chicken soup
1 1/2 cup diced cooked chicken
1/2 cup onions, cut up
1/2 cup celery, cut up
pimento for colors
1/2 cup real mayonnaise
1/2 cup sour cream
diced hard boiled eggs
almonds, pecans or cashews
Mix together and put in greased baking dish. Bake at 350° for 45 minutes. Butter some crushed potato chips. Add on top and bake 10-12 minutes more.
ORIENTAL ASPARAGUS 4-3-04
1 lb. asparagus, trimmed and cut
into 1" chunks
1/4 cup seasoned rice wine vinegar
1 tbsp. dark sesame oil
1/2 cup sliced water chestnuts,
drained
1 tbsp. sesame seeds, toasted
4 strips red pimento or red pepper,
optional
Cook or steam asparagus 'til just tender. Rinse in cool water. Combine oil, water chestnuts in non metallic dish. Add asparagus. Turn evenly to coat. Cover refrigerate 1 hour or overnight. Sprinkle sesame seeds over when ready to serve. Add pimento or red pepper for garnish if desired. 100 cal. 5 grams fat per serving.
COOKIES STYLE DRUNKEN DOGS 4-3-04
3# pkg. hot dogs, cut up
1 cup bourbon whiskey
1 cup dark brown sugar
1 cup Cookies or any other western
style barbecue sauce
Cook hot dogs in beer or water. Drain well. Mix bourbon, brown sugar and barbecue sauce. Pour over the hot dogs. Simmer in crockpot 'til sauce is thick and serve with toothpicks or pretzel sticks.
CHINESE WONG SOUP 4-3-04
1 1/2 tbsps. oil
8 ozs. boneless lean pork, cut
into thin strips
4-6 ozs. cabbage, shredded
6 cups chicken broth
2 tbps. soy sauce
1/2 tsp. fresh minced ginger
4 oz. chinese style egg noodles
8 green onions, diagonally cut
into 1 inch slices
Heat oil in wok or large skillet over medium high heat. Add pork and cabbage. Stir fry until pork is cooked through and no longer pink. About 5 minutes. Add chicken broth, soy sauce and ginger. Bring to boil. Reduce heat and simmer ten minutes. Stir in noodles and onions. Cook until noodles are tender. 1-4 minutes. (May substitue garlic for the ginger.)
MARY LOU'S STRAWBERRY DESSERT (8-9-03) 4-3-04
Spray a 9x13" pan with cooking spray. Spread 2 cups marshmallows in the bottom of pan. Prepare a strawberry cake mix per the directions on box. Pour batter over the marshmallows. Mix 2 pkg. frozen strawberries with 1 pkg. dry strawberry Jello. Mix well, then pour over top of the cake mix. Bake at 350° for approx. 50 to 60 minutes.
RYAN'S SALAD 4-3-04
Various leaf lettuce with oil and vinegar and parmesan cheese.
MARSHMALLOW MERINGUE (nov/dec77pg8) 4-3-04
¼ pound marshmallows
1 tablespoon milk
Melt in the top of a double boiler. Remove from heat and add ¼ teaspoon vanilla. Fold until the mixture is smooth. Beat 2 egg whites until stiff. Add a little salt. Then, gradually add ¼ cup sugar, beating constantly. Carefully, fold in the warm marshmallow mixture. Pile on top of the pie and brown under the broiler (if desired).
PINK PARTY TOPPING 4-10-04 Top of page
1 cup mini marshmallows
1 10 oz. pkg. frozen red raspberries
or strawberries
2 cups cool whip
Put marshmallows and frozen berries in a bowl. Cover and refrigerate overnight. Before serving, fold in cool whip. Yields 3 cups. Put on angel food or pound cake.
RHUBARB CUSTARD BARS (6-1-02) 4-10-04
Crust:
2 cups flour
1/4 cup sugar
1 cup cold butter or margarine
In a bowl combine flour and sugar. Cut in butter or margarine until mixture resembles course crumbs. Press into greased 9x13" pan. Bake 350° 10 minutes.
Filling:
2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb fresh
or frozen thawed and drained
Combine sugar and flour in a bowl. Wisk in whipped cream and eggs. Stir in rhubarb. Pour over crust. Bake 350° 40-45 minutes or until custard is set. Cool.
Topping:
2 3 oz. pkgs. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.
ORIENTAL ASPARAGUS (4-3-04) 4-10-04
1 lb. asparagus, trimmed and cut
into 1" chunks
1/4 cup seasoned rice wine vinegar
1 tbsp. dark sesame oil
1/2 cup sliced water chestnuts,
drained
1 tbsp. sesame seeds, toasted
4 strips red pimento or red pepper,
optional
Cook or steam asparagus 'til just tender. Rinse in cool water. Combine oil, water chestnuts in non metallic dish. Add asparagus. Turn evenly to coat. Cover refrigerate 1 hour or overnight. Sprinkle sesame seeds over when ready to serve. Add pimento or red pepper for garnish if desired. 100 cal. 5 grams fat per serving.
POPCORN SALAD (may/jun96pg4) 4-10-04
1 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup sliced water chestnuts
1 cup shredded cheddar
1 lb. fried, crumpled bacon
1 cup mayonnaise
2 teaspoons sugar
Combine and mix well. Two hours before serving, mix in 6 cups popped, small white kernel popcorn. (Do not use microwave popcorn.)
LEMON FLUFF 4-10-04
3 oz. pkg. lemon jello
1 small pkg. lemon pudding
1 8 oz. carton cool whip
1 20 oz. can crushed pineapple,
undrained
2 cups mini marshmallows
Make jello per pkg. directions. Let gel slightly. Add pudding, blend well. Add pineapple with juice. Fold in cool whip and marshmallows. Tip: If you chill your pineapple it will set up quicker.
HOT CHICKEN SALAD (On IPTV) (3-13-04) 4-10-04
1 can cream of chicken soup
1 1/2 cup diced cooked chicken
1/2 cup onions, cut up
1/2 cup celery, cut up
pimento for colors
1/2 cup real mayonnaise
1/2 cup sour cream
diced hard boiled eggs
almonds, pecans or cashews
Mix together and put in greased baking dish. Bake at 350° for 45 minutes. Butter some crushed potato chips. Add on top and bake 10-12 minutes more.
REVOLTING CASSEROLE 4-10-04
1 pound hamburger, browned
1/2 bag chow mein noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 soup can of milk
Mix all together and bake for 30-40 minutes at 350°.
NO WEEP MERINGUE 4-17-04 Top of page
3 egg whites
1/2 of a 7 oz. jar of marshmallow
creme
Beat egg whites until frothy. Add marshmallow creme and continue to beat until mixture stands in peaks. Spread on pie and brown in 350° oven.
SODA CRACKER PIE 4-17-04
1 1/4 cups sugar
1 1/2 cups water
1 1/2 tsps. cinnamon
1/2 tsp. nutmeg
1 1/2 tsps. cream of tartar
3 tsps. vinegar
Butter
16 soda crackers, broken into halves
or quarters
1 unbaked double crust pie shell
In a saucepan combine sugar, water, cinnamon, salt, nutmeg, cream of tartar, vinegar and a lump of butter. Bring to boil. Add crackers. Pour mixture into pie shell and cover with remaining shell. Bake at 400° for 30 minutes. Serve plain with whipped cream or ice cream.
CHICKEN AND BROCCOLI CASSEROLE 4-17-04
3 cups cooked, cubed chicken
1 20 oz. bag frozen broccoli (4
cups fresh)
1 cup grated cheddar cheese
1 can french fried onions
1 can cream of chicken soup
1 can cream of celery soup
1 cup minute rice
1 2/3 cup evaporated milk
Slightly cook broccoli in microwave to soften. Prepare rice per package directions. In a 9 x 13" dish, layer chicken, broccoli and cheese. Top with cooked rice. In separate bowl, combine soups and milk. Mix well and pour over casserole. Bake 30-45 minutes in 350° oven. Cover with french fried onions in the last 5 minutes of baking.
CHICKEN AND BROCCOLI CASSEROLE 4-17-04
4 whole chicken breasts
2 8 oz. pkgs. cream cheese
2 cups milk
2 tsps. garlic powder
1/2 cup parmesan cheese
1 bunch broccoli
1/4 parmesan cheese
Boil chicken, remove skin and chop. Chop broccoli and steam in microwave until soft. Cream milk, garlic powder and cream cheese. Layer chicken and broccoli in casserole dish. Pour cream mixture over layers. Top with 2 cups fine bread crumbs mixed with the 1/4 cup parmesan cheese. Bake at 350° 20-30 minutes.
GARLIC BREAD SOUP 4-17-04
1/4 cup extra virgin olive oil
8 large garlic cloves, mashed to
a paste with 1 tsp. coarse salt
2 cups bite size pieces of stale
crusty bread
(if no stale bread, lightly toast
bread and tear into pieces)
5 cups chicken stock
1 bay leaf
salt and pepper
3 large eggs, beaten
Heat oil in large pan over medium heat until hot but not smoking. Add garlic paste. Cook until fragrant but not brown. Add bread and stir to coat. Stir in stock and bay leaf. Season with salt and pepper. Bring to boil. Reduce heat, simmer 10 minutes. Remove bay leaf. Stir in eggs. Stir to break up eggs, about 10 minutes, and garnish with fresh parsley.
TOMATO BASIL BREAD (Bread machine) 4-17-04
1 8 oz. can tomato sauce
1/4 cup water (70-80°)
2 tbsps. nonfat dry milk powder
2 tbsps. olive or vegetable oil
1 tbsps. sugar
1 1/2 tsps. salt
1 1/2 tsps. dry minced onion
1 1/2 tsps. dried basil
1 tsp. dried marjoram
1 tsp. dried thyme
3 cups flour
1 3/4 tsps. active dry yeast
Place ingredients in bread machine in order given. Select basic bread setting for 1 1/2 pound loaf.
REVOLTING CASSEROLE (4-10-04) 4-17-04
1 pound hamburger, browned
1/2 bag chow mein noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 soup can of milk
Mix all together and bake for 30-40 minutes at 350°.
Put newspaper or towels over stove and spray the range hood with simple green. 4-17-04
Krud Kutter (can be found at Home Depot) will remove grease from the range hood. 4-17-04
Super Clean at Theisen's will will remove grease from the range hood. 4-17-04
RHUBARB CUSTARD BARS (6-1-02) 4-17-04
Crust:
2 cups flour
1/4 cup sugar
1 cup cold butter or margarine
In a bowl combine flour and sugar. Cut in butter or margarine until mixture resembles course crumbs. Press into greased 9x13" pan. Bake 350° 10 minutes.
Filling:
2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb fresh
or frozen thawed and drained
Combine sugar and flour in a bowl. Wisk in whipped cream and eggs. Stir in rhubarb. Pour over crust. Bake 350° 40-45 minutes or until custard is set. Cool.
Topping:
2 3 oz. pkgs. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.
NO WEEP MERINGUE (4-17-04) 4-24-04 Top of page
3 egg whites
1/2 of a 7 oz. jar of marshmallow
creme
Beat egg whites until frothy. Add marshmallow creme and continue to beat until mixture stands in peaks. Spread on pie and brown in 350° oven.
PEANUT BUTTER COOKIES 4-24-04
1 cup butter flavored crisco
1 cup chunky peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsps. vanilla
1/2 tsp. salt
2 1/2 cups flour
1 1/2 tsps. baking soda
Blend crisco, peanut butter, sugars eggs, and vanilla. Add flour, baking soda and salt. Shape into 1 inch balls. Roll in sugar and put on greased cookie sheets. Bake 8-10 minutes at 375°. Cool slightly before removing from cookie sheets.
EASY, QUICK PEANUT BUTTER COOKIES 4-24-04
1 box yellow cake mix
2 eggs beaten
1/3 cup water
1 cup crunchy peanut butter
Mix together. Drop by teaspoons on cookie sheets. Bake at 375° for 12 minutes.
EZ PEANUT BUTTER COOKIES 4-24-04
1 egg
1 cup peanut butter
3/4 cup sugar
2 drops vanilla
Mix well and drop onto greased cookie sheets. Bake at 350° for 10-12 minutes.
PEANUT BUTTER COOKIES 4-24-04
1 egg
1 cup peanut butter
1 cup sugar
Mix together and chill dough. Bake at 350° for 10-12 minutes.
PINEAPPLE BARS 4-24-04
2 eggs
1 1/2 cups sugar
1 16 oz. can crushed pineapple
undrained
2 1/2 cups flour
1 1/2 tsps. baking soda
1/2 tsp. salt
1 tsp. vanilla
Put mixture on large cookie sheet. Top with 1 1/3 cups flaked coconut. Top with 1/2 cup chopped walnuts. Bake for 20-25 minutes at 350°.
Glaze:
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla
1/2 cup nuts
Boil for 2 minutes. Cool. Put on bars while the bars are still hot.
Requested Mini Chocolate Cakes from Martha Stewart or Oprah Show (didn't find) 4-24-04
HONEY ALMOND CAKE (3-27-04) 4-24-04
3/4 cup butter, room temperature
7-8 oz. almond paste
Beat until fluffy. Add 1 cup granulated sugar and 1 cup pure clover honey. Beat until smooth. One at a time add 6 large eggs at room temperature. Add 3 cups of biscuit baking mix. Add alternately with 1/2 cup sour cream. Add 1 tsp. each of vanilla and almond extract. Stir together. Place into tube or angel food cake pan. Spray with cooking spray. Sprinkle almonds on the bottom of the pan and pour batter over. Bake at 300° for 80 minutes. Invert and drizzle with honey butter.
RHUBARB PUDDING CAKE (From Alice 6-30-01) 4-24-04
1 tbsp. soft margarine
1 cup sugar
1 egg, do not beat
3 cups rhubarb, chopped
1/2 cup milk
1 1/4 cup flour
2 tsps. baking powder
1/4 tsp. salt
Topping:
1 cup water
1 cup sugar
Boil and pour over the batter in the pan. And do not mix.
Cream first 3 ingredients. Combine last 3 and add milk & rhubarb. Put in a ungreased 7x11 pan. Bake at 375° for 30-40 minutes.
PEANUT BUTTER CHOCOLATE CHIPPERS (jul/aug97pg4) 4-24-04
½ cup reduced fat peanut
butter
¼ cup vegetable oil spread
½ cup firmly packed brown
Sugar Twin
½ cup unsweetened applesauce
2 egg whites
½ tsp. vanilla
1 cup flour
½ cup wheat germ
1 tsp. baking soda
¼ tsp. salt
¼ cup mini chocolate chips
Combine the first 4 ingredients. Beat whites until almost stiff. Add vanilla and beat well, about 10 minutes. Add dry ingredients, stir in chips. Drop onto ungreased cookie sheet and sprinkle with additional wheat germ if desired. Bake 10-12 minutes at 325-350°. Let cool 1 minute before removing from cookie sheets. 70 calories per cookie.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4) 4-24-04
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello,
dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
Click here to go to the next month of radio recipes.