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ASPARAGUS CHEESE TART (From thebittenword.com) 4-6-19 Top of page
1 lb. asparagus, trimmed
1 sheet frozen puff pastry (about
1/2 lb.), thawed
flour, for dusting
1 cup grated fontina cheese (about
3 oz.)
1 cup grated comte or gruyere cheese
(about 3 oz.)
1 tbsp. minced shallot
2 large egg yolks
3 tbsps. whole milk
1/8 tsp. freshly grated nutmeg
Kosher salt and freshly ground
pepper
2 tsps. extra virgin olive oil
1/2 tsp. finely grated lemon zest
Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400°. Roll out the puff pastry into a 10x16" rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet. Meanwhile, mix the fontina, comte or gruyere, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1 inch border on all sides. Toss the asparagus with the olive oil, 1/4 tsp. salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
CREAMED VIDALIA ONIONS (From foodnetwork.com) 4-6-19
Preheat the oven to 350°. Melt 4 tbsps. butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tbsps. white wine and simmer 2 minutes. Whisk 1 1/4 cups half and half and 3 tbsps. flour; stir into the onions and bring to a boil. Mix 2 tbsps. melted butter, 1 cup panko (Japanese breadcrumbs), 2 tbsps. chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
ALMOND JOY COOKIES (11-28-15) 4-6-19
1 cup margarine
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
3 tsps. vanilla
4 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
2 cups slivered almonds
5 cups chocolate chips
2 cups coconut
Lightly grease cookie sheets and preheat oven to 375°. Combine dry ingredients. Cream butter and sugar. Stir in dry ingredients. Add chocolate chips, almonds and coconut. Drop by tablespoons on cookie sheets and bake 8-10 minutes until lightly brown. Makes 6 dozen cookies.
ALMOND JOY COOKIES (jan/feb98pg7) 4-6-19
1 can Eagle Brand sweetened condensed
milk
2 squares bitter chocolate
3 cups flaked coconut
1 bag whole almonds
1 tsp. vanilla
pinch salt
Melt first two ingredients in top of double boiler. Stir in vanilla and salt. Pour over coconut and nuts. Mix well. Drop by spoonful on baking sheets. Bake 350° for 10-12 minutes. Watch carefully.
PICKLED CHICKEN (recipe states NO onions) 4-6-19
1 chicken cut up
1 to 1-1/2 cups 5% white vinegar
1 to 1-1/2 cups water to cover
in pan
1 tsp. mustard seed
8 to 10 whole black peppercorns
1 tbsp. salt
2 tbsps. sugar
Combine with enough liquid to cover. Cook until tender. Remove to plastic container, cover and refrigerate.
CHEDDAR VEGGIE APPETIZER TORTE (From tasteofhome.com) 4-13-19 Top of page
1 1/3 cups finely crushed multigrain
crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red
pepper
1 tbsp. olive oil
1 carton (8 ounces) spreadable
garlic and herb cream cheese
4 large Eggland's Best eggs, lightly
beaten
2 tbsps. crumbled cooked bacon
2 tbsps. grated Parmesan cheese
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
FRUIT FLUFF 4-13-19
2 cups crushed pretzels
1/2 cup sugar
1 1/2 cups melted butter
Mix together and put into jelly roll pan. Bake 10 minutes at 400°.
Mix:
8 oz. softened cream cheese with
1/2 cup sugar and 20 oz. can crushed pineapple, drained.
8 or 12 oz. Cool Whip
Desired fresh fruit or canned that has been drained. Top with the pretzels.
LIME GELATIN SALAD 4-13-19
Heat 20 oz applesauce in a saucepan. Add 2 pkgs. Jello of choice. Stir until mixed. Remove from heat and cool. Add lemon lime soda.
No Recipes 4-20-19 Top of page
MUD PIE 4-27-19 Top of page
Oreo cookie crust (crushed cookies
without the middles and 1/8 stick butter or margarine) or use ready made
crust
coffee flavored ice cream with
high butter fat
Bailey's chocolate fudge sauce
homemade whipped cream
Bake crust at 275° for 20 minutes. Cool crust. Fill with ice cream. Drizzle with Bailey's chocolate sauce and top with homemade whipped cream. Refrigerate to set up.
CHOCOLATE CHIP PEANUT BUTTER COOKIES 4-27-19
1 cup real butter, room temperature
1/2 cup peanut butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsps. light corn syrup
2 tbsps. water
2 tsps. real vanilla extract
2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
2 cups milk chocolate chips
Preheat oven to 375°. Cream butter, peanut butter and sugars. Add eggs 1 at a time. Add corn syrup water and vanilla. Combine with dry ingredients. Stir dry into peanut butter mix. Fold in chips. Drop by 1/4 cupfuls or desired size. Bake 12-14 minutes. Allow to cool on cookie sheets.
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