FISH RUB from 1997 (missed) 8-5-00 Top of page
OO-LA-LA OUTDOOR TROUT (missed found this on internet) 8-5-00
1 teaspoon oil
1 cup brown rice
1/4 teaspoon dried thyme
1/4 teaspoon paprika
3/4 teaspoon garlic powder
1/3 cup dried minced onion
1/2 teaspoon celery seed
2 cubes bouillon
2 cups water
1 pound of trout or other fresh
fish
1/2 cup dried tomatoes, rehydrated
Before you go combine the rice, celery seed, onion, garlic, paprika, and thyme in a ziploc bag with your campsite instructions.
Catch and fillet a fish, I like trout best. Heat oil in a skillet and then add the rice and other ingredients you prepared at home. Cook for 3 or 4 minutes, stirring all the time. Add the bouillon and water and bring it to a boil. Cover and simmer for 25 minutes. Add the fish and simmer for 8 more minutes, then add the tomatoes and simmer for a final 2 minutes.
FREEZING CORN ON COB (8-18-99) 8-5-00
Pull the husks down and remove the silks. Pull the husks back up and put on a twist tie to keep them closed. Put in freezer till ready to use. Microwave each ear 5 minutes.
Tip: Make sure you take off the twist tie before microwaving corn.
FRESH PEACHES IN JANUARY (8-6-99) 8-5-00
Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.
HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt.Vernon (6-24-00) 8-5-00
Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.
Combine and dissolve:
2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored
Crisco
1 tbsp. salt
2 eggs
flour to consistency plus or minus
5 cups
Prepare between 2 and 5 pm. Mix the hot mixture from above, water, sugar, oil and salt. Add the flour till it cools a little then add the eggs. Add the yeast mixture. Keep adding flour till dough isn't sticky but is still moist. Put covered oiled dough in oven to rise. Add a measuring cup of water into the oven too to keep dough from drying out. Remove the dough from oven between 10 and 10:30 pm. Shape into rolls or loaves using 2 roasting pans (not as big as a lasagna pan but not as small as a 9x13") for rolls. Put back into oven on the 2 racks and let rise until next day. About 7 am or 8 am take 1 pan out of oven and leave the other on the bottom rack also leave in the cup of water. Bake 350-375° 20-25 minutes. The second pan bake 20 minutes. Can brush with olive oil or butter.
Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.
S’MORE SQUARE from Martha Stewart Makes 12 (7-17-00 tv show) 8-5-00
Vegetable oil, for brushing
4 packages (3 tablespoons plus
1 teaspoon) unflavored gelatin
3 cups plus 5 tablespoons granulated
sugar
1¼ cups light corn syrup
¼ teaspoon salt
2 teaspoons pure vanilla extract
1½ cups confectioners’ sugar
9 tablespoons unsalted butter,
melted; plus 8 tablespoons (1 stick), room
temperature; plus more for pan
18 graham crackers, crushed to
yield 1½ cups crumbs
1 pound semisweet chocolate, finely
chopped
Brush a 9 X 13 inch glass baking
dish with vegetable oil. Cut a piece of parchment or waxed paper large
enough to cover the bottom of
the dish and overhang the longer
sides. Place parchment in dish, brush with oil, and set dish aside. Pour
3/4 cup cold water in the bowl
of an electric mixer, and sprinkle
the gelatin on top. Let stand for 5 minutes. Place 3 cups granulated sugar,
corn syrup, salt, and 3/4 cup
water in a medium saucepan. Set
saucepan over high heat, and bring to a boil. Insert a candy thermometer,
and cook until mixture
reaches soft-ball stage (238°),
about 9 minutes. In a mixer fitted with the whisk attachment, on low speed,
beat the hot syrup into gelatin.
Gradually increasing speed to high,
beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour
mixture into prepared baking
dish, and smooth the surface with
an offset spatula. Set aside, uncovered, until marshmallow becomes firm,
at least 3 hours and up to
overnight. Place 1 cup confectioners’
sugar in a fine strainer, and sift onto a clean work surface. Invert large
marshmallow onto
sugar-coated surface, and peel
off parchment paper. Lightly brush a sharp knife with vegetable oil, and
cut marshmallow into twelve 2
inch squares. Sift the remaining
½ cup confectioners’ sugar into a small bowl, and roll the marshmallows
in the sugar to coat. Set aside.
Heat oven to 350°. Brush a
9 X 13 inch glass baking dish with melted butter. In a large bowl, combine
the graham cracker crumbs, 9
tablespoons melted butter, and
remaining 5 tablespoons granulated sugar. Using the back of a spoon, press
mixture firmly into the
prepared dish. Transfer to oven,
and bake until the crust has set, 15 to 20 minutes. Transfer to a wire
rack to cool completely. Bring a
medium saucepan of water to a simmer.
Place chocolate in a medium heat-proof bowl, and set it over simmering
water. Melt the
chocolate, stirring occasionally.
Remove bowl from heat, and stir in butter, one piece at a time, until melted
and thoroughly combined
with chocolate. Pour over cooled
graham cracker crust. Using an offset spatula, spread into an even layer.
Transfer to refrigerator, and
chill until firm, about 30 minutes.
Heat broiler. Cut the chocolate crust into twelve 3 inch squares. Top each
square with a marshmallow,
and place the assembled s'mores
under the broiler just until the marshmallows turn golden brown, about
20 seconds. Serve immediately.
PUNSACK'S PASTA (from Joe) 8-5-00
olive oil
medium onion, coarsely chopped
1 large green pepper, coarsely
chopped
fresh pasta (like Digiorno)
1 can Italian tomatoes
garlic to taste
white wine
Cover bottom of pan with olive oil. Sauté onion, green pepper in oil. Cook pasta about 4 minutes after water boils. Add tomatoes, garlic to taste, little white wine to pan. Add drained pasta to pan. Stir little to warm through. Add Asiago cheese. Serve with white wine and garlic bread.
COLD PACK SWEET PICKLES (7-29-00) 8-5-00
Wash and split pickles. Take cold water and cover pickles. Add 1 tablespoon alum. Cover for not less than 2 hours but can stay in brine overnight. Drain. Put green dill into bottom of quart jars. Pack pickles in jars. Cover with the following brine and seal.
1/3 cup sugar
1 cup either white or red vinegar
1 tsp. pickling salt to each qt.
jar
2 cups water
1 tsp. pickling salt to each qt
mixture
Put jars into cold packer. Cover jars with cold water. Cold pack just long enough for the pickles to change color. Check color by lifting 1 jar out of the water that is next to boiling or real hot. If pickles are light green take out. Let cool.
NO BAKE PUMPKIN PIE (11-30-98) 8-5-00
1 cup cold milk
2 4 oz. pkg. instant vanilla pudding
16 oz. can pumpkin
1 teaspoon cinnamon
¼ teaspoon cloves
1 graham cracker crust
Pour milk in bowl add pudding and beat with wire whisk 1-2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with favorite topping.
OATMEAL COCONUT COOKIE 8-12-00 Top of page
Blend and mix well:
2 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup shortening
1 teaspoon vanilla
Sift and add to other mixture:
2 cups flour
1 teaspoon salt
1 teaspoon soda
2 cups rolled oats
Add and mix well:
1 cup coconut
¾ cup black walnuts
½ cup raisins
Flatten out on ungreased cookie sheets. Bake 350° 10 minutes or until lightly browned.
CRUMB TOP PEACH PIE (from Amish Cookbook) (9-7-99) 8-12-00
6 sliced peaches
1 unbaked pie shell
¼ cup flour
¾ cup sugar
1 cup cream
1/3 cup flour
1/3 cup sugar
3 tbsps. butter
Arrange peaches in shell. Mix flour, sugar, cream and pour over peaches. Mix flour, sugar, butter and put on top of pie. Bake 425° 10 minutes, then 350° until custard is set, about 30 minutes.
NO-BAKE CHOCOLATE COOKIES (7-22-00) 8-12-00
2 cups white sugar
½ cup milk
1/3 cup cocoa
¼ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups quick oatmeal
Mix all ingredients well. Drop from spoon onto waxed paper.
They discussed about weather to cook first 3 ingredients. They decided that it can be made both ways. If you cook them boil it for 1 minute.
PUNZACK'S PASTA (Recipe from Joe Punzack) (8-5-00) 8-12-00
olive oil
medium onion, coarsely chopped
1 large green pepper, coarsely
chopped
fresh pasta (like Digiorno)
1 can Italian tomatoes
garlic to taste
white wine
Cover bottom of pan with olive oil. Sauté onion, green pepper in oil. Cook pasta about 4 minutes after water boils. Add tomatoes, garlic to taste, little white wine to pan. Add drained pasta to pan. Stir little to warm through. Add Asiago cheese. Serve with white wine and garlic bread.
CINNAMON ROLLS (with frozen bread dough or rolls from hosts dad of today's show) 8-12-00
Let frozen bread dough thaw overnight in refrigerator. Let rise. Cut into 4 pieces. Roll out. Spread margarine over dough and put cinnamon, nutmeg, sugar and brown sugar more than white. Roll up slice into 1" slices put into greased pan. Pour ½ cup corn syrup over before baking. Bake 350° 20-25 minutes.
METHODS TO MICROWAVE SWEET CORN 8-12-00
Clean corn and wrap in a wet paper towel microwave 3 minutes.
Spray corn with butter flavored Pam. Wrap in plastic wrap and microwave for 4 minutes turning half way through cooking time.
Put cleaned corn on paper plate and cover with paper towel and cook 3 minutes per ear.
COLD PACK SWEET PICKLES (7-29-00) 8-12-00
Wash and split pickles. Take cold water and cover pickles. Add 1 tablespoon alum. Cover for not less than 2 hours but can stay in brine overnight. Drain. Put green dill into bottom of quart jars. Pack pickles in jars. Cover with the following brine and seal.
1/3 cup sugar
1 cup either white or red vinegar
1 tsp. pickling salt to each qt.
jar
2 cups water
1 tsp. pickling salt to each qt
mixture
Put jars into cold packer. Cover jars with cold water. Cold pack just long enough for the pickles to change color. Check color by lifting 1 jar out of the water that is next to boiling or real hot. If pickles are light green take out. Let cool.
REFRIGERATOR DILLS (requested from 1997 didn't give) 8-12-00
2 qts water
1 qt vinegar
¾ cup canning salt
Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.
SOLDIERS GROVE, WI. JAR PICKLES (sep/oct96pg2) 8-12-00
1 gallon small cucumbers
4 stalks dill
2 chopped medium onions
2 cut up garlic cloves
2 cups white vinegar
½ cup canning salt
½ cup sugar
Loosely pack the cucumbers in a one gallon jar. Add the dill, onion and garlic. Combine the vinegar, salt and sugar. Stir until dissolved. Pour into jar. Fill with cold distilled water. Shake to mix. Let stand at room temperature for 24 hours. Refrigerate. Ready to eat in 1-2 weeks.
SWEET DILL PICKLES (9-9-99) 8-12-00
1 gallon pickles, Heinz sliced and
well drained
1 4 lb. bag sugar
2-3-4 tsps. dry garlic
2/3 bottle hot sauce
1-2 sticks cinnamon
Seal and shake. Leave on counter several days.
SPAGHETTI SALAD 8-12-00
broccoli
green snap beans
pod peas
cauliflower
celery
carrots
cooked pasta
Mix well with Zesty Italian dressing.
FLUFFY LEMON CHEESECAKE CRUST (repeat) 8-19-00 Top of page
36 squares graham crackers, crushed
fine
½ cup butter
½ cup sugar
Mix together and press into bottom of 9x13" pan.
Requested didn't give, Grandma Shulte's CHOCOLATE ZUCCHINI CAKE I am not sure if either of these are it.
CHOCOLATE ZUCCHINI CAKE (sep/oct82pg8) 8-19-00
½ cup oil
½ cup oleo
1¾ cups sugar
2 eggs
1 teaspoon vanilla
2 cups ground zucchini
½ cup milk plus ½
teaspoon vinegar
2½ cups flour
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
Cream oil, oleo and sugar. Add eggs and vanilla. Add sifted dry ingredients alternately with milk. Add zucchini. Bake 325° for 45 minutes.
CHOCOLATE ZUCCHINI CAKE (jul/aug99pg4) 8-19-00
2 cups sugar
¾ cup oil
3 eggs
2 tsps. vanilla
2 cups grated zucchini
2½ cup flour
½ cup cocoa
2½ tsps. baking powder
1½ tsps. baking soda
1 tsp. salt
1 tsp. cinnamon
12 ozs. Chocolate chips
Cream all ingredients together. Put in a greased and floured (or sprayed) 9x13" pan, or 2 large loaf pans. Bake at 350°, 1 hour.
SOUR CREAM COOKIE (from Alice's Grandma) (9-02-00) 8-19-00
½ cup butter
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup nuts (she uses walnuts)
1 cup sour cream
Cream sugar butter and eggs. Add the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes. Cool and frost with frosting below.
Frosting:
6 tbsps. butter, melted and browned
1½ cup powdered sugar
1 tsp. vanilla
Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.
CHEESE CAKE CRUST (repeat) 8-19-00
1 stack Ritz crackers crushed
½ stick butter/margarine
1 tablespoon sugar
Combine ingredients. Press into pie pan and keep refrigerated.
15-MINUTE CHEESE CAKE (6-25-99) 8-19-00
8 ozs. cream cheese, softened
¼ cup milk
2-3 tbsps. sugar
8 ozs. whipped topping, slightly
thawed
Beat the cream cheese, milk and sugar together until very smooth. Beat in the whipped topping. Pour in prepared pie crust. Garnish with some crumbs from crust.
10-MINUTE CHEESE CAKE (repeat) 8-19-00
8 ozs. cream cheese, softened
1/3 cup sugar
8 ozs. whipped topping, slightly
thawed
Mix altogether and pour into crust.
2 Cheesecake variations from Alice the bread lady use recipes from above but do the following:
Use Oreo cookie crust and top with cherry pie filling. Or can use Keebler shortbread crust and top with peach pie filling.
SUGAR FREE NO BAKE PUMPKIN PIE (11-27-99) 8-19-00
15 oz. can pumpkin
1 box sugar free instant vanilla
pudding
1 tsp. pumpkin pie spice
8 oz. container Cool Whip Lite
Combine pumpkin, pudding, pie spice and 4 ozs. whipped topping. Mix thoroughly and quickly and spoon into a 6 oz. low fat graham cracker crust. Top with rest of whipped topping. Chill 3-4 hours.
NO BAKE PUMPKIN PIE (12-98) 8-19-00
½ cup cold milk
1 4 oz. pkg. instant vanilla pudding
1 cup pumpkin
2½ cups whipped topping
1 graham cracker crust
Beat milk, pudding and pumpkin together. Fold in whipping topping. Pour into a graham cracker crust. Chill for 3-4 hours.
TOMATO JUICE 8-19-00
4 lbs of tomatoes for each qt. of juice. Select firm ripe tomatoes they don't have to be perfect but remove bad spots. Wash and remove the stem ends. Cut into eighths, simmer in a kettle until very soft about 30 minutes. Put small quantities at a time through a sieve to remove skin and seeds. Bring juice to a boil. Pour into hot sterilized jars and fill to overflowing. To each jar add ½-¾ teaspoon salt. Seal immediately. Could add 1 cup chopped celery, 1 minced onion to tomatoes while cooking for tomato juice cocktail.
CARROT CAKE (w/crushed pineapple) (12-22-99) 8-19-00
2 cups flour
2 tsps. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsps. cinnamon
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped nuts
Combine the flour, baking powder, baking soda, salt and cinnamon; sift together and set aside. Mix together the remaining ingredients in order given, adding eggs one at a time. Stir dry ingredients into this mixture; beat well. Bake in a greased 9x13" pan at 350°, for 30-45 minutes, until it's firm in the middle.
CARROT CAKE SPECIAL 8-19-00
2 cups flour
2 cups sugar
2 tbsps. baking soda
2 tbsps. cinnamon
3 eggs
1 cup oil
1 tsps. vanilla
3 jars baby food, (apricots carrots
applesauce)
½ cup chopped walnuts
Sift together dry ingredients. Whip up the eggs and add the oil vanilla and baby food and nuts Bake 350° 1 hour. Frost with cream cheese frosting when cool.
CHEESE CAKE 8-19-00
6 eggs yolks
2 8 ozs. cream cheese, softened
2 tsps. flour
8 ozs. sour cream
1 tsp. vanilla
¼ cup sugar
1 graham cracker crust
Put all ingredients except the crust into a blender and blend till smooth and yellow in color. Beat 6 egg whites 'til fluffy. In a greased spring form pan put the crust mixture that follows; 16 ozs. graham crackers, crushed, 1 tsp. nutmeg ¼ cup sugar. Sprinkle on sides and press rest into bottom of pan. Fold egg whites with the cheese mixture and put into the pan on top of crust. Bake 275° 1 hour or 'til cheese cake cracks on top and is firm inside then turn off oven and let set another hour.
Request for Angel Food Cake frosting from in the 1960's that had Knox's gelatin in it.
V-8 JUICE (nov/dec97pg4) 8-19-00
14 quarts cut up, peeled tomatoes
2 cups chopped onion
2 cups chopped green pepper
2 cups grated carrots
3 cups chopped celery
2 cups parsley
2 cups shredded lettuce
2 cups shredded cabbage
10 tsps. Accent
10 tsps. salt
10 tsps. sugar
10 tsps. lemon juice
Cook veggies in 2 quarts tomatoes until tender, then add rest of tomatoes and cook until done. Put through mill. Can according to recommended methods. Yields 10-12 quarts. Pressure 11 lbs for 25 minutes; hot water bath 40 minutes/qts.
Click here to go to the next month of radio recipes.