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ORIENTAL CHINESE SALAD (Alice) 4-1-06 Top of page
1 head chinese cabbage
3 bunches green onions
1 pkg. ramen noodles and seasonings
1 8 oz. pkg. slivered almonds
1 stick butter or margarine
1 cup oil
1/2 cup vinegar
1/2 cup sugar
Chop cabbage and green onions and mix together. Brown crushed noodles, seasonings, almonds and butter in fry pan. Watch and stir. Add to cabbage. Bring oil, sugar and vinegar to a boil. Cool completely before mixing with cabbage. Best to mix 5-10 minutes before serving.
FRIED CHICKEN 4-1-06
Roll chicken in corn starch and fry in olive oil. Add salt for flavoring and fry.
FRIED CHICKEN 4-1-06
Put a cup of flour in a plastic bag and put in 1 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. paprika. Shake and fry.
FRIED CHICKEN 4-1-06
1 1/2 cups flour
1/4 cup corn meal
garlic and pepper to taste
Fry chicken in peanut oil. When done frying, put a dripping rack in the oven and let the fat drip off.
MAMA'S BEST CHINESE CABBAGE SALAD 4-1-06
1 large nappa cabbage, sliced then
chopped
2 bunches scallions, chopped
1 stick butter
2 pkgs. broken ramen noodles
1/2-1 cup slivered almonds
3 tbsps. sesame seeds
1 cup sugar
1 cup oil
1/2 cup apple cider vinegar
1 tbsp. soy sauce
Chop cabbage and scallions. In a frying pan, melt butter, add almonds and sesame seeds. Toast until browned. Add broken noodles and toss.
Stir all dressing ingredients until well mixed. For best results, add to salad 1-2 hours before serving.
RAMEN NOODLE SALAD 4-1-06
1 pound broccoli slaw
1 cup sunflower seeds
1 cup toasted slivered almonds,
toast on cookie sheet for 5 minutes at 350°.
2 bunches green onions, chopped
2 pkgs. uncooked beef ramen noodles,
crushed, save flavor packets
Mix together.
Dressing:
1/2 cup oil
1/2 cup sugar
1/3 cup vinegar
2 seasoning packets from the noodles
Mix dressing and pour over salad. Refrigerate 1 1/2 hours. Toss and serve.
FRIED CHICKEN 4-1-06
Boneless chicken breast
1 package of saltine crackers,
crushed
seasoning salt and pepper to taste
Mix with 1 egg until it comes to a paste, rub on chicken and fry.
WATERCRESS DRESSING 4-1-06
Equal amounts of sugar and vinegar, slice in some onions. Add hard boiled eggs and fry some bacon until crisp and add. Salt and pepper to taste.
HOW TO REMOVE BLOOD FROM CLOTHING: 4-1-06
You can use hydrogen peroxide, saliva, Zout, citrus cleaner or cold water.
TURKEY STUFFING (talked about but didn't give) 4-1-06
THANKSGIVING BETWEEN BREAD 4-1-06
1 cup leftover stuffing
12 slices bacon, optional
8 slices bread or buns
1/2 cup sage mayonnaise
lettuce leaves
8-12 oz. sliced cooked turkey
cranberry sauce
Reheat stuffing and cook bacon and grill or toast the bread. Generously spread about 1 tbsp. of sage mayonnaise on each piece of bread, top with lettuce leaves. Assemble each sandwich using 1/4 cup stuffing, 2-3 oz. turkey, 3 slices bacon, and 1 tbsp cranberry sauce.
SAGE MAYONNAISE 4-1-06
1 1/2 - 3 tsps. snipped fresh sage
1/2 cup mayonnaise
Cover and store in refrigerator and store for up to 1 week.
COCOA RIPPLE COFFEE CAKE (Alice) 4-8-06 Top of page
1/2 cup shortening, (recommended
butter flavored crisco)
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 tsps. baking powder
2/3 cup milk
cocoa or malted milk powder
chopped pecans
Cream first 3 ingredients, beat very well. Mix dry ingredients. Add to creamed mixture, drizzling milk while it mixes. Beat a while, and it will be very light and thick. In a very well greased bundt pan, you pour in a first layer of mixture, add in a generous amount of cocoa or malted milk powder, top with pecans and repeat ending with batter. Bake at 350° for 30-35 minutes. While still hot, flip over onto a plate.
Easter egg suggestion: Put kool aid into a coffee cup with cold water and a little bit of sugar to make different colored deviled or boiled eggs. Peel eggs and put into kool aid mixture. 4-8-06
CHEESEBURGER ONION SOUP 4-8-06
2 French onion soup mix packages
and follow directions
cut and saute a bunch of onions
in olive oil
brown hamburger and add with onions
Throw everything together and heat.
Put some shredded cheddar cheese over the servings of hot soup.
Graduation party ideas:
Fair theme - Concession stand style,
corn dogs, funnel cakes, Barrell of root beer and walking tacos. 4-8-06
Take me out to the ballgame theme
- hot dogs, popcorn, peanuts, nachoes, cracker jacks, and decorate with
baseballs and bats.
Build your own sundae.
Baked potato bar.
FLUFFY PANCAKES 4-8-06
1 1/4 - 1 1/2 cups flour
1/2 tsp. salt
1 tbsp. sugar
1 tbsp. baking powder
1 egg
2 tbsps. oil
1 cup milk
Mix together.
Tips, hints and helps - For fluffy pancakes: 1 tsp. baking powder to 1 cup of flour. Always use milk instead of water. 4-8-06
SURE SHOT GOLDEN PANCAKES (didn't give, sep/oct98pg4) 4-8-06
2 cups flour
1 tsp. salt
3½ tsps. baking powder
6 Tbsps. sugar
2 eggs
1½ cups milk
½ cup oil
(Could use ½ whole wheat flour and substitute brown sugar for white.)
WAFFLES WITH CLUB SODA 4-8-06
2 cups good biscuit mix
1 egg
1/2 cup oil
1 1/3 cups club soda
Mix together and cook on hot waffle iron.
JIFFY CORN BREAD COFFEE CAKE 4-8-06
Pecans and brown sugar over top of jiffy corn bread mix in 8x8 pan.
PARTY OMELETTE (3-11-06) 4-8-06
Put a large pot of water on to boil. Using freezer bags, write each person's name on a bag. Crack 2 eggs into bag with salt and pepper along with whatever you would like in your omelette and roll the bag to remove excess air and seal. Put the bags into the boiling water and leave for 17 minutes. Remove from water and roll out of bag onto plates. (There was another very similar recipe given that said 13 minutes instead of 17)
Suggestion for a good pancake mix: Use Bisquick blueberry muffin mix, add 2 tbsps. of regular Bisquick mix and follow the recipe. Makes great pancakes. 4-8-06
CAKE IN A MUG 4-15-06 Top of page
1 box cake mix (no pudding)
1 box instant chocolate pudding
mix
Mix all together with wire whisk. Divide into 8 different plastic bags, 1/2 cup per bag. Store in refrigerator. Spray 2 cup pyrex mug with cooking spray. Put 1 tbsp oil and 1 tbsp water and 1 egg and a bag of mix. Microwave for 2 minutes.
TURKEY DRESSING SANDWICH 4-15-06
8-10 pound turkey, cooked, cooled
and sliced
1 package kellogg's crouton stuffing
mix
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup margarine
salt and pepper to taste
1 beaten egg
2 chicken boullion cubes, or 2
tsps. boullion powder
1 cup hot water
Max gravy by stirring together turkey drippings, boullion and water. Separately combine croutons, celery, onions, margarine, egg and hot water. Combine gravy and crouton mixture. Mix in cut up turkey. Bake 350° for 1 hour or cook in crockpot on high for 2-3 hours.
TWICE BLESSED CINNAMON ROLLS (may/jun84pg4) 4-15-06
1 package regular yellow cake mix
5½ cups flour
3 packages dried yeast
2½ cups warm water
Mix the flour and cake mix together.
Combine the warm water and yeast and add to the dry mixture. Mix well by
hand. Place in a large greased bowl, turning once and cover. Let rise until
doubled (1½ hours.) Roll out on a lightly floured board, 8 inches
wide and 30 inches long. Melt one stick margarine or butter and brush on
the dough. Mix 1 cup sugar with 3 teaspoons cinnamon and sprinkle over
the
dough (Raisins are optional.) Roll
tip and cut into 30 pieces (each one inch wide ) Place in a greased pan.
Let rise until doubled in size (about 45 minutes) Bake at 350° for
20-25 minutes. Frost.
RICE KRISPIE EASTER BASKET 4-15-06
Make a batch of Rice Krispie treats.
Press portions of treats into muffin tins that have been sprayed with non stick spray. Shake some coconut and green food coloring in a bag and put inside the basket then put mini jelly beans on top of the coconut.
SOUTH IOWA CINNAMON ROLLS (may/jun80pg5) 4-15-06
2½ cups warm water
2 packages active dry yeast
1 regular package yellow cake mix
4½ cups flour
Combine all ingredients and knead
as you would for bread. Let rise until doubled in bulk. Divide dough into
thirds. Roll out each into a rectangle (about ½ inch thick). Spread
each rectangle with melted butter and brown sugar. Sprinkle with cinnamon.
Roll up each rectangle and cut into ½ inch slices. Makes 12 slices.
Set pieces into a pan, cover with melted butter and brown sugar in the
bottom. Let
rise, again. Until doubled in bulk,
covered. At this point. you can refrigerate for up to 24 hours. Bake at
350° for 15-20 minutes.
CINNAMON ROLLS 4-15-06
4 pkgs. yeast
3 1/2 cups warm water
1 yellow cake mix
6-7 cups flour
Dissolve yeast in warm water, add cake mix and flour. Beat at low speed until mixed. Turn on floured surface and knead in enough flour to make a moderately stiff dough. Shape into ball and place into greased bowl, turn once to cover and let rise until double in size. Roll 1/2 the dough into a 12x8" rectangle. Melt 3 tbsps. butter and spread over dough. Combine 1/2 cup sugar and 2 tsps. cinnamon and sprinkle over dough. Roll up jelly roll style. Cut into inch slices and cover and let rise in pan for 30 minutes. Bake at 375° for 20-25 minutes. Can use powdered sugar icing on top.
POWDERED SUGAR ICING 4-15-06
1/2 cup powdered sugar
1/4 tsp. vanilla
Add enough milk to drizzle over
top
REUBEN DIP (9-10-05) 4-15-06
1 8 oz cream cheese
1 8 oz. sour cream
Add 1 small can sauerkraut, drained
2 packages corned beef, chopped
5 oz. shredded mozarella
Put in small crockpot. Cover and cook 2-3 hours on low. Serve with miniature rye bread or crackers.
SOUTHWEST ROAST 4-22-06 Top of page
Put a roast in crockpot, frozen, fresh or browned. Add a 16 oz. jar pace picante sauce.
Let cook about 8 hours. Add 2 cans cream of cheddar cheese or cream of mushroom soup. Pour over rice or noodles.
MAIDRITES 4-22-06
Cook 3 lbs. hamburger and add a jar of pace picante sauce. Can also add 2 cans cream of cheddar cheese or cream of mushroom soup.
GRADUATION PASTA SALAD 4-22-06
1 cup sugar
1 cup oil
1 cup vinegar
2 tbsps. parsley flakes
1 tbsp. garlic powder
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. Accent
1 cup chopped cucumbers
1/2 cup chopped green peppers
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced carrots
16 oz. package spiral macaroni
Cut vegetables so they are ready. Cook macaroni, drain and put into 4 quart bowl. Mix all main ingredients, sugar, oil, vinegar and spices. Add to hot noodles and stir. Add all vegetables. Add 1/2 cup diced american cheese, if desired. Refrigerate overnight and stir several times before serving.
TIPS, HINTS, & HELPS: For peeling hard boiled eggs, after taking the eggs off the heat, cover for 11-15 minutes, then roll the eggs in the pan to crack shells, then run cold water into pan. This will pull the shell away from the egg. The older the egg the easier it is to peel. If you don't let the eggs cool completely they will peel easier. Add some vinegar and a dash of table salt to the water to loosen the shells. Wait about a month after buying the eggs before you boil them. Add a little oil to the water for ease in peeling them. Could also use an egg cooker to make for easier peeling. 4-22-06
FLAVORFUL POT ROAST 4-22-06
2 boneless beef chuck roasts, 2
1/2 pounds each
1 envelope ranch salad dressing
mix
1 envelope italian salad dressing
mix
1 envelope brown gravy mix
1/2 cup water
Put roasts in 5 quart slow cooker. In a small bowl combine dry salad dressings and gravy mixes. Stir in water. Pour over meat. Cover and cook on low for 7-8 hours.
DOM'S SPRINGTIME LEG OF LAMB (onthehouse.com) 4-22-06
8 garlic cloves, chopped
3 tablespoons chopped fresh mint
2 tablespoons Dom DeLuise Italian
Blend
2 tablespoons olive oil
salt and pepper to taste
4 pound boneless leg of lamb, butterflied
2 tablespoons demi-glace (use Demi-Glace
Gold)
1/2 cup chicken broth
2 tablespoons butter
Preheat oven to 350 degrees.
In a small bowl, combine garlic, mint, Dom's Italian Blend, olive oil and salt and pepper. Place the lamb on a cutting board and spread the herb paste evenly on the meat. Roll up the lamb and tie with cooking twine every 3 or 4 inches.
In a roasting pan over medium heat, heat 3 tablespoons olive oil -- enough to coat the bottom of the pan. Add the lamb and brown on all sides, about 4 to 5 minutes per side. Place pan in preheated oven and roast, turning the lamb every 20 minutes for 1 hour. A meat thermometer inserted should register 130 degrees for medium-rare. Transfer lamb to carving board, cover loosely with foil and let rest for 15 minutes before carving. Cut strings and thinly slice across the grain before serving.
Skim the juices from the pan and place in a pot over medium heat. Add the demi-glace and stock and simmer about 5 minutes until thickened. Whisk in the butter, a little at a time, and season with salt and pepper. Serve sauce with lamb. Serves 8 to 10
This is a lovely side dish to serve with my "Springtime Leg of Lamb."
1/4 cup red wine vinegar
1/4 cup olive oil
1/3 cup Dijon mustard
1 tablespoon Dom DeLuise Italian
Blend
1 tablespoon rosemary
2 pounds small red potatoes, unpeeled
and quartered
1 onion, chopped
12 asparagus spears cut into 1/2
inch pieces
Preheat oven to 350 degrees. In a large bowl, Combine vinegar, oil, mustard, Dom's Italian Blend and rosemary and toss potatoes until coated. Spray a large baking pan with Pam. Arrange potatoes and onion in pan and bake for 20 minutes. Remove from oven and add asparagus . Continue to bake another 10 minutes until potatoes and asparagus are tender. Serve warm. Serves 6
DOM'S LENTIL SOUP (onthehouse.com) 4-22-06
Nothing Warms You Up Like a Tasty Bowl of Soup!
3 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
2 cups dried lentils, rinsed
1/4 cup chopped parsley
1 teaspoon dried thyme
1 tablespoon Dom DeLuise All-Purpose
Blend
2 28 oz. cans diced tomatoes
In a large stockpot, heat olive oil, add onions, carrots, celery and garlic. Stir frequently and sauté about 10 minutes. Add lentils, parsley, thyme, Dom's All-Purpose Blend and 6 cups water. Bring to a boil. Reduce heat and simmer, covered about 20 minutes, or until lentils are tender. Add tomatoes, including juice, and 1 cup water. Simmer 10 minutes longer. Serves 10
DOM'S CHOCOLATE CARROT CAKE (onthehouse.com) 4-22-06
Chocolate Carrot Cake! What a Delicious Combination!
8 eggs
4 cups sugar
1 cup vegetable oil
1 teaspoon salt
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 cups grated carrots
1/2 cup raisins
1 cup chopped nuts
Preheat oven to 325 degrees. Beat eggs and sugar. Gradually add the oil. Sift dry ingredients and stir into the egg mixture. Add carrots, raisins and nuts - mix well. Pour into 10-inch cake pans. Bake 1 hour.
WHITE CHOCOLATE CREAM CHEESE FROSTING (onthehouse.com) 4-22-06
1 cup butter
2 cups powdered sugar
2 cups cream cheese
2 teaspoons vanilla extract
1 pound white chocolate, melted
and cooled
Cream the butter and sugar in a medium bowl. Add the cream cheese a little at a time. Mix in the vanilla and the white chocolate. Frost cake after cooled!
COMPANY CHICKEN (1-7-06) 4-29-06 Top of page
6 chicken breasts
6 slices swiss cheese
1 can cream of chicken soup
1 box chicken stovetop stuffing,
prepared
1/4 cup melted margarine
Put chicken into 2 quart dish. Layer with cheese, soup and stuffing. Pour melted margarine over stuffing. Bake covered at 300° for 2 hours. Uncover the last 15 minutes.
TACO BISCUIT CASSEROLE 4-29-06
1 1/2 pounds hamburger, at least
80%
1 packet taco seasoning
3/4 cup water
1 1/4 cups salsa
1 can homestyle or flaky refrigerator
biscuits
2 cups shredded mexican cheese
shredded lettuce
chopped tomatoes
additional salsa
ripe olives
sour cream
sliced green onions
Heat oven to 375°. In skillet, brown hamburger until cooked. Drain grease. Stir in taco seasoning, water and salsa. Heat to boiling. Simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each into 8 pieces. Add pieces to beef mixture. Stir gently. Spoon mixture into ungreased 9x13 pans. Bake 18-23 minutes until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake an additional 8-10 minutes, until cheese is bubbly. Cut into 8 squares. Top with remaining ingredients.
ASPARAGUS 4-29-06
Fry some asparagus in olive oil, garlic, and salt and pepper.
LAVENDER PUNCH (may/jun84pg6) 4-29-06
3 large cans frozen pink lemonade
4 large cans, 5-Alive berry citrus
drink
2 (46 ounce) cans pineapple juice.
Mix lemonade and berry drink with water per package directions. Add pineapple juice. Freeze until slushy. Add 2 large bottles of 7-Up before serving.
RAW APPLE CAKE (oct63pg4) 4-29-06
2 C. sugar
1 C. butter
4 eggs, beaten
3 C. flour
1 tsp. nutmeg
½ tsp. salt
1 tsp. cloves
2 tsps. soda
2 tsps. cinnamon
1 C. cold coffee
1 C. raisins
1 C. nuts
3 C. raw apples sliced
Cream butter and sugar. Add beaten eggs and mix. Sift all dry ingredients together and add alternately with coffee. Add sliced apples, raisins 1 and nuts. Bake for one hour at 350° in 9 x 13 inch pan. Spread while warm with the following topping: 2 Tablespoons melted butter, 3 tablespoons cream, ½ cup brown sugar, ½ cup coconut. Mix all together and spread on warm cake. Brown under broiler. (Mrs. Robert Knight, Center Point, Iowa)
ASPARAGUS SOUP (April 1982, 80th anniversary pg 254) 4-29-06
4 cups milk
2 tablespoons flour
2 tablespoons butter
2 cups vegetable pulp
salt and pepper to taste
Prepare a white sauce with milk, flour, and butter. Add vegetable pulp. Stir well over heat.
RAW APPLE CAKE 4-29-06
4 cups chopped peeled apples
2 cups sugar
1/2 cup margarine
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
2 tsps. cinnamon
1 tsp. nutmeg (optional)
1 tsp. salt
1/2 cup nuts
Cream sugar, margarine, eggs, and vanilla. Add dry ingredients and mix. Add apples and nuts and mix well. Use 9x13" greased pan. Bake at 50-60 minutes and 350°. Can be made a day ahead if needed.
Sauce:
1 cup brown sugar
1/2 cup half and half
1/2 cup margarine
1 tsp. vanilla
Cook and bring to boil for up to 5 minutes. Serve over cake, warm. Sauce can be kept and reheated.
APPLE CAKE 4-29-06
3 eggs
1 cup oil
1 tsp. vanilla
Beat until foamy.
Add:
2 cups sugar
2 cups flour
2 tbsps. cinnamon
1 tsp. soda
1/4 tsp. salt
Fold in
4 cups sliced apples
1/2 cup coarsely chopped nuts
Bake in 9x13" pan at 350° for one hour.
Spread on top right from oven:
6 oz. cream cheese
3 tbsps. melted butter
1 tsp. vanilla
1 1/2 cups powdered sugar
For the above cake: You could use 1/2 cup butter instead of 3 tbsps. and 2 cups water. Put half over cake when you take it out of the oven. Use the other half to pour over cake when serving.
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