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DOLLY PARTON SALAD (4-7-12) 4-1-17 Top of page
1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert. Variation: can add 1/2 cup light sour cream and 1/4 cup walnuts instead of cool whip.
Poke holes in a leg of lamb and stuff with garlic cloves. Sprinkle with garlic powder, oregano, and celery salt. Bake at 350° in a roasting pan.
CORN CASSEROLE 4-8-17 Top of page
1 can regular corn, drained
1 can creamed corn
1 box Jiffy corn muffin mix
1/4 stick butter, melted
1/2 cup sour cream
Preheat oven to 350°. Spray a 9x9" pan (if making a double batch, use a 9x13"). Mix ingredients and pour into the pan. Bake for 1 hour.
ORANGE TAPIOCA FRUIT SALAD 4-8-17
3 oz. orange jello
3 oz. vanilla tapioca pudding, not instant
3 oz. vanilla pudding, not instant
3 cups water
16 oz. can mandarin oranges, drained
20 oz. can crushed pineapple, drained
8 oz. cool whip
Put dry ingredients in saucepan and add water and stir. Bring to a boil. Pour into a large bowl. Let cool. Cover with plastic wrap to avoid getting a film. When cool, fold in cool whip. Add fruit. Let stand overnight.
CHEESY POTATOES 4-15-17 Top of page
1/2 cup butter
2 cans cream of chicken soup
2 cups sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onions
32 oz. pkg. shredded or cubed hash browns
3 cups coarsely crushed corn flakes
2 tbsps. melted butter
Spray 9x13" baking dish. Melt butter in large bowl. Add soup, sour cream, cheese, onions and mix together. Stir in hash browns. Spread into dish. Sprinkle corn flakes over hash browns and drizzle with butter. Bake 30 minutes for shredded hash browns or 55-60 minutes for cubed hash browns.
ROASTED ASPARAGUS 4-15-17
1 1/2 lbs. asparagus
1 1/2 cups grape tomatoes any color, halved
3 tbsps. pine nuts
3 tbsps. olive oil
6 cloves garlic
salt and pepper
Preheat oven to 400°. Toss asparagus with spices, oil and garlic. Spread onto foil or parchment lined cookie sheet. Bake 15-20 minutes. Remove from oven and sprinkle with 1/3-1/2 cup parmesan cheese.
ROASTED CAULIFLOWER 4-15-17
8 cups 1 1/2 inch cauliflower florets
2 tbsps. extra virgin olive oil
1/4 tsp. kosher salt
1 tbsp. melted butter
1 tbsp. lemon juice
2 tbsp. hot sauce
1-2 tsps. sriracha sauce
Preheat oven to 450°. Coat large baking sheet with spray. Toss cauliflower, oil, and salt in large bowl. Spread on baking sheet. Roast
CHEESY CORN CASSEROLE 4-15-17
1 can creamed corn
1 can regular corn, undrained
1 box corn bread mix
1/2 stick soft butter
Bake 40 minutes. Remove from oven. Top with shredded cheddar cheese. Bake 15-20 minutes. May add jalapeno or bacon.
AN OVEN BAKED PORK CHOP
6 pork chops
2 tsps. parsley
1 tsp. garlic powder
1/4 cup flour
2 cups Italian Style bread crumbs
1 can cream of mushroom soup
1/2 cup whole milk
1 tbsp. WOR sauce
1/3 cup chicken broth
Preheat oven to 350°. Rinse pork chops, pat dry. Put eggs in bowl and beat.
PICKLED EGGS (From food.com) 4-22-17
12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 tsp. salt
2 medium onions, chopped
1/3 cup sugar
1 tbsp. pickling spices
Put the peeled hardboiled eggs in the large jar. Boil the remaining ingredients together for 5 minutes. Pour over the eggs in the jar. Cover; leave on counter overnight. Keeps in refrigerator for weeks.
PICKLED EGGS 4-22-17
Use favorite bread and butter pickle recipe and use for eggs.
SWEET LIME PICKLES 4-22-17
2 cups lime (granular)
9 cups sugar
2 quarts vinegar
2 tbsps. salt
Dissolve lime in water. Let stand 24 hours. Remove. Wash well. Pour over cucumbers. Let stand 3 hours.
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