Aug. 7 Aug. 14 Aug. 21 Aug. 28
CUSTARD (7-31-04) 8-7-04 Top of page
6 eggs, slightly beaten
3/4 cup sugar
1/4 tsp. salt
1 tsp. vanilla
3 1/2 cups milk
Thouroughly mix eggs, sugar and salt. Heat milk in microwave until quite warm. Mix milk into egg mixture. Pour into casserole. Bake in hot oven 475° or 5 minutes. Reduce heat to 425° and bake 10 more minutes or until knife inserted in middle comes out clean.
Tips, Hints and Helps: for how to keep custard from getting too watery on the bottom: Use whole milk, not skim. Do not overbake. Put custard into a pan of water in the oven. Also could substitute Evaporated milk for part of the milk or use half and half instead of milk. Use large eggs, or extra egg yolks. 8-7-04
Requested Fruit Dip with Almond Extract and no cream cheese. Didn't find. 8-7-04
FRUIT DIP 8-7-04
Printed from COOKS.COM
1 pkg. vanilla instant pudding
1 c. cold milk
1 c. (8 oz.) sour cream
2 to 3 tbsp. Amaretto (to taste)
Fresh fruit to dip
Beat pudding, milk, sour cream and Amaretto (or almond extract) about 2 minutes. Refrigerate. Serve as dip for fruit.
SUN DRIED TOMATOES 8-7-04
First, pick your tomato. Roma or other plum tomatoes are good choices, since they are the meatiest, least watery varieties.
Now you'll need several days of hot sunshine, low humidity, and good air circulation.
Begin by halving the fruits and placing them skin-side down on a clean plastic or nylon framed screen. Shepherd's suggests dipping the tomatoes in a solution of half water and half vinegar, and emphasizes leaving room for airflow between the pieces. Don't use metal screens as they may react with the tomato acid.
Cover the trays with cheesecloth to keep off bugs and dust, bring the trays in each night, and return them outdoors after the dew has dried and the sun is bright. An electric food dryer/dehydrator set at 120F (48.8C) for 24 hours yields similar results.
REVOLTING CASSEROLE (4-10-04) 8-7-04
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°.
EASY JAM (7-31-04) 8-7-04
Equal amounts of very well smashed
fruit
Equal amounts sugar
2 tbsps. lemon juice
Stir over medium heat until its as thick as you want it to be. Put in jars, refrigerate. Can also be frozen.
DELICIOUS CUCUMBERS 8-7-04
5 to 8 cups unpeeled, thinly-sliced
cucumbers
2 cups thinly-sliced onions in
rings
Put into glass 2-Quart container, layering ingredients.
Syrup:
2 cups sugar
1 cup white vinegar
1 tsp. salt
1 tsp. mustard seed
1 tsp. celery seed
Stir the well until sugar is dissolved and then pour over cucumbers and onions. Cover and put in refrigerator. They should sit at least 2 days before using. Keeps one week.
MARSHMALLOW CUSTARD PIE 8-7-04
3 cups whole milk (can make part
half & half)
18 large marshmallows (or 1-2/3
cups mini)
1/2 cup sugar
4 eggs
1/2 tsp. salt
10" unbaked pie shell
Dissolve the marshmallows, sugar, salt and milk in double-boiler or slowly over low heat. Beat eggs lightly. Add small amount of hot milk to eggs and mix. Add to milk mixture. Pour into large unbaked pie shell. Sprinkle nutmeg overtop right before baking. Bake at 400° for 5 minutes. Then bake for 25 minutes at 325° or until silver knife inserted in center comes out clean.
ITALIAN GREEN BEAN SALAD (Joanna Lund) 8-7-04
1/2 cup fat free Italian dressing
2 tbsps. fat free mayonnaise
1/2 cup fat free Parmesan cheese
6 cups cut green beans, rinsed
and drained
1 1/2 cups chopped fresh tomatoes
1/2 cup finely chopped onions
1/2 cup sliced ripe olives
In a large bowl combine the dressing, mayonnaise and Parmesan cheese. Stir in beans. Add tomatoes, onions and olives. Mix well to combine. Cover and refrigerate for at least 20 minutes. Gently stir just before serving.
FIRE AND ICE TOMATOES (aug72pg1) 8-7-04
¾ cup vinegar
1½ teaspoons celery salt
1½ teaspoons mustard seed
½ teaspoon sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
2 teaspoons salt or 1 teaspoon
salt and 1 teaspoon garlic salt
¼ cup cold water
Bring to boil. Boil rapidly for 1 minute. While still hot pour over the following:
6 large, firm tomatoes, peeled and
quartered
1 large green pepper, sliced into
strips
1 large red onion, sliced into
rings
Cover and chill overnight. Add 1 sliced cucumber before serving. (Margaret McLaughlin, Marion, Iowa)
HOW TO FREEZE CORN 8-7-04
1 gallon corn, cut off cob
1 scant cup sugar
4 level tbsps. salt
1 cup water
Combine in a heavy-bottomed pan. Cook until the corn turns a bright yellow, stirring constantly. Add more water in small amounts if it starts to stick. Pour into another pan that is sitting in ice cubes. Once cool, put into freezer bags and freeze.
ZUCCHINI SOUP 8-7-04
Fry 1 sliced onion in 1-2 tbsps. butter. Cut up 1 zucchini and stir into the pan. Add 3 tbsp. flour. Stir. Put into a pot. Add water according to how much soup broth you want. Add salt and garlic to taste. Add 1 chicken bouillon cube. Stir well and let come to a low boil. Boil for about 15 minutes. Blend with a mixer or processor. Add cream or sour cream to taste. (Start with 1 tbsp. and go from there.) Bring to a boil again and serve. Can use broccoli or vegetable medley as well.
ELAINE'S CREAMED CUCUMBERS (7-31-04) 8-7-04
1 cup "Miracle Whip" salad dressing
1/2 cup vinegar
Sliced onions
1/3 cup sugar
3-4 cucumbers, sliced thin
salt and pepper
Blend salad dressing and vinegar. Add sugar, salt and pepper. Mix well. Add onions and cucumbers. Cover and let sit overnight in the refrigerator.
No Show (Auction) 8-14-04 Top of page
RHUBARB MERINGUE ( jul66pg4) 8-21-04 Top of page
1 cup flour
5 tablespoons powdered sugar
½ cup butter
3 eggs
2 cups sugar
½ cup flour
1 teaspoon baking powder
3 cups rhubarb, cut up.
Beat flour, sugar and butter together and turn into a 9 by 13 inch pan. Bake 350° for 15 minutes. Beat eggs, sugar, flour and baking powder then later rhubarb. Spread on top of first mixture and bake at 350° for 45 minutes. Top with whipped cream if desired. (Mrs. Bruce Pennington, Rudd, Iowa).
Tips, Hints and Helps: How to make home grown potatoes into frozen hash browns for recipes. 8-21-04
Freezing Potatoes:
Select smooth new potatoes from
garden. Peel or scrape and wash. Water blanche for 3-5 minutes. Cool, drain
and package whole or sectioned (or grate for hash browns). Leaving 1/2
inch headspace. Seal and freeze.
OX YOKE RHUBARB MERINGUE PIE 8-21-04
3 egg yolk, lighty beaten
1/4 cup half n half
1 1/2 cups sugar
1 tbsp. flour
1/8 tsp. salt
4 cups cut up and peeled rhubarb
1 unbaked 9 inch pie shell
Preheat oven to 375°. Mix eggs and cream. Add sugar, flour, salt, rhubarb. Mix thouroughly. Pour into unbaked pie shell. Bake about 1 hour, until set. Top with favorite meringue.
HONEY GLAZED CARROTS (sep/oct97pg8) 8-21-04
10-12 small young carrots, washed and trimmed
salted water
2 tbsps. melted margarine
1 tbsp. brown sugar
1 tbsp. honey
2 tbsps. finely chopped parsley or mint
Cook carrots in salted water 10-15 minutes, until tender. Drain. Add margarine, brown sugar and honey. Cook over low heat, turning frequently until glazed. Before serving sprinkle parsley or mint over top if desired.
OX YOKE RHUBARB CUSTARD PIE (75th anniversary cookbook page 31) 8-21-04
3½ cups coarsely chopped fresh rhubarb
1½ cups sugar
3 eggs, slightly beaten
¼ cup half 'n half
1/8 teaspoon salt
1 tablespoon flour
1 8 inch unbaked pie shell
Preheat oven to 375 degrees. Combine the first five ingredients in a large bowl. Mix well. Sprinkle flour evenly over bottom of pie shell. Pour rhubarb mixture into pie shell. Bake in lower third of oven for about 1 hour or until set.
PICKLES 8-21-04
1 cup vinegar
2 cups sugar
Boil until sugar is dissolved. Cut dill pickles into strips. Pour over pickles. Refrigerate 1 week before serving.
Request for Beef Jerky (see recipe below)
Quick Easy Peach Pie (Crescent Electric Cookbook) 8-21-04
Crust:
1 1/2 cups flour
2 tbsps. sugar
1/2 tsp. salt
1/2 cup oil
2 tbsps. milk
Mix together and press into pie plate. Bake at 325° for 20 minutes. Cool.
Filling:
1 cup sugar
1 cup water
3 tbsps. corn starch
1/4 tsp. salt
Bring to a boil for 3 minutes. Remove from heat. Add 4 tbsps. peach jello. When cooled slightly, add 5 cups fresh sliced peaches. Fold together and pour into shell. Refrigerate. (Can use Splenda and sugar free jello)
Pineapple Zucchini Bar 8-21-04
3 eggs
2 cups sugar
1 cup salad oil
2 cups zucchini, grated
1 cup crushed pineapple, drained
1 cup nuts, chopped
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
Cream eggs, sugar and salad oil. Sift flour, baking powder, soda and salt. Combine mixtures. Add remaning ingredients. Put into 2 9x13" pans or one large sheet pan. Bake at 350° for 30-40 minutes. Good with cream cheese frosting or glaze.
FROZEN HASH BROWNS 8-21-04
Boil potatoes until transparent looking. Should be tender but still firm. Add salt. Drain and cool. Cut for hash browns. Press into cookie sheet. Score and freeze. Or press into foil lined fry pan. Remove wrap and freeze. To cook: Cook covered for 5 minutes. And 5-10 minutes uncovered.
FROZEN HASH BROWNS (sep/oct74pg6 didn't give but looks like its better explained than above) 8-21-04
Boil baking potatoes in jackets until tender but still firm. Grate or cut in small strips. Line skillet with aluminum foil. Put in as many potatoes as you would like (4 cups serves eight to nine). Sprinkle with 1½ teaspoons salt. Press down firmly. Fold foil down tightly. Seal and label and freeze. To cook, remove from freezer and fry in ½ cup hot shortening or fat. Cover immediately when put in hot fat to prevent splattering. Cook about 5 minutes over medium heat. Uncover and continue cooking 10 to 12 minutes more or until brown. Freezer life is up to two months.
ZUCCHINI MUFFINS (didn't give http://www.cooks.com/rec/doc/0,194,137187-236201,00.html) 8-21-04
2 eggs
3/4 cup milk
2/3 cup veg. oil
2 cup flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
2 cup shredded zucchini
4 tbsps. dried basil
6 tbsps. grated Parmesan cheese (1 tsp. per muffin)
Beat eggs in bowl; stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin cups about 3/4 full. Sprinkle each with cheese. Bake at 400° for 18 to 20 minutes or until done. Remove from pan.
SPICY BEEF JERKY (didn't give may/jun81pg3) 8-21-04
1 pound venison or beef
4 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cinnamon
3 dashes liquid smoke
½ cup water or wine
Preheat oven to 150-200°. Cut meat in 1/8 or ¼" strips. Mix all ingredients except meat. Cover meat with mixture, and let stand overnight. Turn occasionally. Place in oven on rack to dry (4-7 hours). Pat off oil. For chewy jerky, cut with grain. For brittle jerky, cut against grain.
CREME DE MENTHE CAKE 8-21-04
Bake regular white cake mix as directed. Add 3 tbsps. creme de menthe. Poke holes in top after removing cake from oven. Pour Hershey's syrup over cake. Cool completely. Mix 1 pkg. dream whip with 1 tbsp. creme de menthe. Frost cake with. Sprinkle grated Hershey candy bar over top. Let stand one day in refrigerator to let flavors mingle.
QUICK EASY PEACH PIE (Crescent Electric Cookbook) 8-28-04 Top of page
Crust:
1 1/2 cups flour
2 tbsps. sugar
1/2 tsp. salt
1/2 cup oil
2 tbsps. milk
Mix together and press into pie plate. Bake at 325° for 20 minutes. Cool.
Filling:
1 cup sugar
1 cup water
3 tbsps. corn starch
1/4 tsp. salt
Bring to a boil for 3 minutes. Remove from heat. Add 4 tbsps. peach jello. When cooled slightly, add 5 cups fresh sliced peaches. Fold together and pour into shell. Refrigerate. (Can use Splenda and sugar free jello)
Request for no tomato sauce pizza
WHITE PIZZA SAUCE (Mr. Food, Pizza 123) 8-28-04
CRUST
1 8 oz . pkg. cream cheese, softened
3/4 cup or 6 oz. sour cream
2 tbsps. grated parmesan cheese
1/4 tsp. white pepper
In a medium size bowl, combine all ingredients. Beat with electric beater for about 3 minutes or until creamy and smooth. Top unbaked pizza dough with sauce and favorite toppings.
A topping idea use with above sauce:
1 cup ricotta cheese
1 tbsp. chopped garlic, about 3 cloves
1 cup or 4 oz. shredded mozarella cheese, divided
1/3 cup grated parmesan cheese
1/2 tsp. italian seasoning
1/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. white pepper
Bake crust first. In a medium size bowl, combine all ingredients except 3/4 cup of mozarella cheese. Mix well. Spread over crust. Top with remaining mozarella. Bake for 10-14 minutes at 450°.
COWBOY BEANS (requested didn't give sep/oct88pg4) 8-28-04
1 lb. pinto beans
2 tbsps. sugar
2 tsp. salt, optional
1 small Jalepeno pepper, diced & seeded
4 cloves garlic
2 small onions, chopped
½ lb. bacon, diced
1 tbsp. WOR sauce
Wash beans. Cover with water. Soak overnight. Drain and cover with fresh water. Bring to a boil. Simmer for 30 minutes. Add sugar, salt, pepper, garlic. onion and WOR sauce. Simmer for 3 hours. Add crisp fried bacon and drippings. Simmer for 3 more hours.
SHARON'S CHUCKWAGON BEANS 8-28-04
1/2 lb. bacon, cut up
1/2 lb. hamburger
1 large onion, diced
1 16 oz. can butter beans, undrained
1 16 oz. can kidney beans, undrained
1 20 oz. can pork & beans, undrained
dash of WOR sauce
Brown bacon, hamburger and onion. Drain. Put into casserole or crockpot. Add all UNDRAINED beans. Mix all remaining ingredients together and stir. Bake at 350° for about 1 hour or in a crockpot all day on low.
HOW TO SEASON A CAST IRON DUTCH OVEN (5-1-99) 8-28-04
Wash, dry well, Remove rust spots. Pour 1 tbsp. Salad oil, unsalted fat, or olive oil into cookware, spread over entire surface. Add a little more oil to cover the bottom of the pan and start to heat. Put in 375 degree oven, remove when oil is thin but not smoking. Swirl oil around pan to cover sides completely. Add more oil, reduce to 250 keep in 1 hour. Turn off oven and leave in overnight. The next day, take out of the oven and rub down with paper towel. Store with lids off warm dry place. Put paper towel in pan before storing to absorb moisture.
MACARONI SALAD 8-28-04
2 cups macaroni
1 green pepper
1 16 oz. bag frozen peas
1 8 oz. bag shredded cheese
1 jar whole sweet pickles, cut up save juice
black olives if desired
Mix the sweet pickle juice with 1 1/2 to 2 cups mayonnaise. Mix and pour over remaining ingredients.
MEXICAN LASAGNA 8-28-04
Flour tortillas
1 lb. ground chicken or turkey
1 green or red pepper
jalapenos if desired
Brown all ingredients and drain.
Sauce:
2 cans black beans
2 cans diced tomatoes or salsa
Grease a 9x13" pan. Start with sauce, then meat mixture, and tortilla. Top each layer with cojack or pepper jack cheese. Repeat layers. Ending with cheese. Bake at 350° for 30-40 minutes.
MACARONI SALAD 8-28-04
1 lb elbow macaroni, cooked
1 large green pepper, chopped
4 carrots, shredded
1 onion, chopped
Dressing:
1 can sweetened condensed milk
1 cup sugar
1 tsp. salt
1 cup mayonnaise
1 cup vinegar
1/4 tsp. pepper
Toss vegetables with macaroni and add dressing.
GRANDMA ROBERT'S MACARONI SALAD (4-27-85) 8-28-04
2-4 cups cooked elbow or spiral macaroni, drained and
rinsed
15 oz. can kidney beans, rinsed and drained
1 medium chopped onion
1/2 cup thinly sliced celery
1/2 cup grated carrots
1/4-1/2 cup green peppers, chopped
1/2 cup sliced water chestnuts
1/2 cup cut up cheese of choice
1-2 cup ham, chicken, turkey or tuna
Dressing:
1/2-1 cup miracle whip
2 tsps. sugar
1-2 tsps. mustard
1/2 tsp. italian seasoning, crushed (optional)
Pour over salad and mix. Chill. Add 2-3 hard boiled eggs just before serving. Mound on lettuce leaves and sprinkle with paprika.
Click here to go to the next month of radio recipes.