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ZUCCHINI COOKIES 8-6-05 Top of page
1 cup oil
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 pkg. chocolate chips
2 cups zucchini, grated
2 cups oatmeal
2 cups flour
1 tsp. soda
1 tsp. salt
Bake at 375° for 12 minutes.
NO BAKE PEACH PIE 8-6-05
2 tbsps. white corn syrup
1 cup sugar
3 1/2 tbsps. corn starch
1 cup water
pinch salt
3 tbsps. peach jello
4-5 peaches, sliced
Boil corn starch, sugar, water, corn syrup and salt until thick and clear. Remove from heat and add peach jello and allow to cool. Add peaches. Chill and serve with ice cream or whipped topping.
SUN DILLS (7-16-05) 8-6-05 (note: We think you have to fill the jar with water and the caller left this step out of the recipe)
Grape leaf, dill head in a gallon jar, pack in whole cucumbers. 3 or 4 cloves garlic. 6 tbsps. salt. Put a dill head on top of cucumbers and add a slice of rye bread on top. Seal and let sit 4 days in the sun.
EASY PEACH PIE (On the back of the Minute Tapioca box) 8-6-05
4 cups sliced peeled peaches
3/4 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1 pkg. (15 oz.) refrigerated pie
crusts (2 crusts)
1 Tbsp. butter or margarine
PREHEAT oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes. PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape. BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
CHOCOLATE TART (Beth from Tea and Treasures) Chocolate Fest ArJay Center (2-2-00 didn't give) 8-6-05
Tart Shell:
1 cup flour
1 stick melted margarine
Stir flour into margarine until it makes a soft ball take the dough and make marble sized pieces put it in mini muffin pans. Press it into bottom and sides of mini muffin pan with a tart press or press with thumb. Bake 350° 15-18 minutes.
Filling:
8 ozs. cream cheese, creamed
8 ozs. whipped cream
½ of a 3 oz. pkg. instant
chocolate pudding
1 cup Half n' Half
3 tbsps. cocoa
1 cup powdered sugar
Mix thoroughly and put in pastry bag or a plastic bag with a corner snipped off and fill cooled tart shell. Refrigerate.
PEACH POUND CAKE (sep/oct91pg6) 8-6-05
1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups all purpose flour
¼ tsp. baking powder
¼ tsp. salt
2 cups peeled, chopped fresh peaches
½ cup sour cream
1 tsp. vanilla
1 tsp. almond extract
Cream butter, add vanilla and extract
gradually. Add sugar and beat till well mixed. Add eggs, two at a time,
beating well each time. Combine flour, soda and salt. Combine peaches and
sour cream. Add flour mixture alternately with peach mixture to cream mixture,
mixing till just blended each time. Pour into greased, floured 10" tube
pan. Bake at 350° for 1 hour and 10 minutes. or till it tests done,
Cool in pan for 20 minutes. Remove
to wire rack to cool completely.
GERMAN LASAGNA (7-30-05) 8-6-05
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until thickened. Add sausage and heat through. Combine eggs, cottage cheese and remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3 sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey jack cheese. Repeat layers. Top with remaining noodles and sausage mix. Cover and bake 350° for 50-60 minutes until bubbly. Sprinkle remaining cheese on top and bake another 5 minutes or until cheese melts. Let stand 15 minutes before serving.
TIPS, HINTS AND HELPS Variation of Easy Peach Pie add some 1/2 - 1 tsp. almond flavoring or 1/4 - 1/2 tsp. nutmeg. Could also add cinnamon instead of nutmeg. 8-6-05
TIPS, HINTS AND HELPS Can find an alternate to whip and chill at Hy-Vee. Might be Nestle's. A powdered chocolate mixture you add milk to and chill. 8-6-05
FRESH PEACH PIE 8-6-05
Single pre baked crust or graham
cracker crust, bake and let cool if needed
Fresh sliced peaches or canned
sliced peaches. Rinse if using canned. Put into bottom of crust.
Bring 1 pkg. sugar free cook and
serve vanilla pudding and 2 cups water to a boil until it thickens. Add
small box of sugar free peach jello. Stir in and let sit for 10-15 minutes.
Spoon over top of peaches in pie and refrigerate. Serve with cool whip.
There will be no show September 3, 2005
GERMAN LASAGNA (7-30-05) 8-13-05 Top of page
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until thickened. Add sausage and heat through. Combine eggs, cottage cheese and remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3 sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey jack cheese. Repeat layers. Top with remaining noodles and sausage mix. Cover and bake 350° for 50-60 minutes until bubbly. Sprinkle remaining cheese on top and bake another 5 minutes or until cheese melts. Let stand 15 minutes before serving.
CREAMED CORN (Alice) 8-13-05
20 cups raw sweet corn
1/2 pound butter
1 pint half and half
1/2 cup sugar
Combine and cover with aluminum foil. Bake at 350° for 1 hour. Let cool and put in bags and freeze.
SPECTACULAR FROZEN CORN (jul/aug74pg4) 8-13-05
35 ears of corn
1 pound butter
1 pint half and half
Husk, silk and wash corn. Cut corn off the cob into a large roaster. Add butter and half and half. Bake at 325° for one hour, stirring occasionally. Remove from oven. Cool down by placing roaster in a sink of ice water. When cool, package and freeze as quickly as possible. To serve, heat corn through, adding salt and sugar if desired.
PINEAPPLE CAKE (3-12-05) 8-13-05
1 1/2 cups sugar
2 farm fresh eggs
2 cups flour
1 tsp. salt
1 #2 can crushed pineapple
1 tsp. soda
Mix well. Pour into a 9x13" greased pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup of nuts before baking. Bake at 350° 35 minutes. 5 minutes before cake is done make below mixture.
1 5 oz. can evaporated milk
2/3 cup margarine
1/2 cup sugar
1 tsp. vanilla
Bring to boil for 1 minute. Take cake out of oven and pour this mixture over top.
Let cool.
FROZEN BOHEMIE CORN 8-13-05
16 cups corn
1/2 cup sugar
3 tsps. salt
4 cups water
1 stick oleo
Boil for 10 minutes. Cool to room temperature and freeze.
ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE 8-13-05
Source: Ann Landers' column
1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste.
Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.
NEVER-FAIL MERINGUE
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold.
With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.
POTATO SALAD (6-25-05) 8-13-05
5 lbs. red potatoes
2 large sweet onions, chopped
3 stalks celery, chopped
1 pkg. bacon, fried and chopped
mayonnaise or salad dressing to
taste
1 dozen boiled eggs
salt and pepper to taste
1-2 tbsps. sugar, if desired
2 tbsps. bacon grease
Boil potatoes, skin hot and cube. Peel and quarter eggs. Put everything together while hot for the best tasting potato salad. Keep refrigerated.
SUSAN'S BROCCOLI SALAD 8-20-05 Top of page
2 cups broccoli florets
1 cup cauliflower
1/2 to 1 cup carrots, cut in coins
1/2 red radish, chopped
1/2 cup chopped red onion
Can add "Salad Pizzaz" - which is a store-bought combination of canberries and pecans. Can also add bacon bits or/and celery seed.
Whisk together 1/2 cup mayonnaise, 2 tbsp. white vinegar and 2 tbsp. sugar. Taste after whisking and adjust for the tartness or sweetness you want. Pour over the veggies.
BROCCOLI SALAD (didn't give, mar/apr89pg4) 8-20-05
2 bunches broccoli, broken up
1 cup raisins
6 slices fried bacon, crumbled
1 small can water chestnuts, chopped
½ cup Swiss cheese, cut
in small pieces
Dressing:
1 cup mayonnaise or salad dressing
¼ cup sugar
4 tbsps. tarragon vinegar
Combine dressing ingredients & pour over salad ingredients. Add bacon just before serving.
BROCCOLI-RAISIN-SUN FLOWER SALAD (didn't give, mar/apr89pg4) 8-20-05
2 cups diced broccoli florets
½ cup diced red onion
½ cup sunflower seeds
1 cup raisins
¾ cup mayonnaise
2-3 tbsps. sugar
Mix together and chill before serving.
FRESH SALSA PICANTE (didn't give sep/oct95pg3) 8-20-05
2 jalapeno peppers, seeded &
coarsely chopped
4-6 cloves minced garlic
5 sm. ripe Roma tomatoes, cored
& coarsely chopped
2 Tbsps. lime juice pepper to taste
3 Tbsps. minced onion
¼ Tbsp. ground cumin
1/8 tsp. ground cinnamon
¼ cup minced green pepper
2 Tbsps. chopped cilantro
2 Tbsps. minced parsley
¼-½ tsp. cayenne
pepper
Combine and marinate in refrigerator 12 hours. Keeps 1 week. Yield: 2 cups.
Tips, hints, and helps: Noodles in frozen section could work well for chicken and noodles. 8-20-05
SALSA DIP 8-20-05
1 can green chilies
1 can black olives
small bunch green onions
1 large tomato
Chop all and add 1 tbsps. each oil, garlic salt, vinegar, 1 pinch oregano, salt and pepper to taste.
ALICE'S CHICKEN & NOODLES 8-20-05
2 cups cooked chicken, cubed
4 cups uncooked egg noodles
2 cans cream of chicken soup
1 tbsp. chopped onion
6 tbsps. butter
1 tsp. salt
1 1/2 cups chicken broth
1 1/2 cups milk
1 tsp. lemon juice
1 tsp. WOR sauce
crushed potato chips, optional
Combine first 4 ingredients. Add remaining after mixing together in another bowl. Sauté onion in butter. Place in greased casserole dish. Cover with crushed chips and bake at 1 hour at 350°. Tip: Put casserole in refrigerator 4-5 hours or overnight. Will soften noodles so they cook better.
CRACKER BARS (7-30-05) 8-20-05
Lightly greased 13x18 inch pan. Lay club crackers tightly on pan. Mix 1/2 cup margarine, 1/2 cup butter, 2/3 cup sugar. Boil for 2 minutes. Spoon over crackers and sprinkle with sliced almonds. Bake at 350° for 10 minutes. Cool slightly. Remove from pan and place on foil. If you don't remove quickly it'll stick to pan.
SALSA 8-20-05
18 cups diced, drained tomatoes
2-5 cups salsa peppers, remove
seeds
4 cups diced green peppers
6-8 cups onions, diced
5 tbsps. salt
4 tbsps. cilantro
3 tbsps. sugar
2 cups white vinegar
Mix all and bring to boil. Boil to desired thickness, usually 2-3 hours. Let cool and put in Ziploc bags and freeze. Can also hot water bath in jars.
Tips, Hints and Helps: How to clean your grill. Put a cereal bowl of ammonia in the grill, close lid, cover it with a black plastic and tape it up with duct tape to seal seams. Leave in hot sun for 4-5 hours, then spray with hose and it'll take it right off. (6-28-03) 8-20-05
Tips, Hints and Helps: Can also ball up aluminum foil and tongs to scrub the grate. 8-20-05
FRESH SALSA 8-20-05
1 tomato chopped
1/2 onion chopped
1 clove garlic chopped
1 oz. green chilis
2 tsps. cilantro, thyme and parsley
1/2 tsp. salt
Mix and let sit an hour at room temperature. Can be refrigerated.
FRESH SALSA 8-20-05
4 large tomatoes, seeded, peeled
and chopped
4 oz. can green chilis, chopped
1 medium onion, diced fine
1 1/2 tsps. instant minced garlic
1 tbsp. lemon pepper seasoning
1/4 cup chopped cilantro
1 tbsp. dried parsley
Mix and chill for 1 hour.
Tips, Hints and Helps: How to clean your grill. Put a cereal bowl of ammonia in the grill, close lid, cover it with a black plastic and tape it up with duct tape to seal seams. Leave in hot sun for 4-5 hours, then spray with hose and it'll take it right off. (6-28-03) 8-27-05 Top of page
Tips, Hints and Helps: Can also ball up aluminum foil and tongs to scrub the grate. 8-27-05
ZUCCHINI BROWNIES (sep/oct90pg7) 8-27-05
1½ cups sugar
½ cup margarine
2 eggs
2 Tbsps. cocoa
½ tsp. salt (optional)
1 tsp. cinnamon
1 tsp. soda
2 cups flour
2 cups grated zucchini
2 tsps. sugar
1 cup chocolate chips
1 cup nuts
Cream first 3 ingredients. Sift dry ingredients and add alternately with zucchini. Pour into greased 10x15" jelly roll pan. Combine last 3 ingredients and sprinkle over top. Bake at 350° for 30 minutes.
BLACK BEAN SALSA 8-27-05
2 cans black beans, drained
1 can white corn
2 Roma tomatoes, diced
2 avocados diced
2 tbsps. olive oil
3 tbsps. garlic red wine vinegar
1/2 cup onion, chopped
juice of 2 limes
2 tbsps. cilantro
Mix together.
CHOCOLATE ZUCCHINI BREAD 8-27-05
3 eggs
2 cups sugar
1 cup oil
2 1/4 cup shredded zucchini
2 oz. melted unsweetened chocolate
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
Beat eggs and remaining ingredients mixing until smooth. Pour batter into 2 greased and floured loaf pans. Sprinkle topping down the center of each loaf. Bake at 350° for 1 hour.
Topping:
2 cups chopped nuts
2 cups chocolate chips
PEANUT BUTTER FLUFF 8-27-05
1 pound peanut butter sandwich cookies,
crushed
1 stick margarine melted
Mix together and press into 9x13" pan.
Combine
8 oz. softened cream cheese
3/4 cup peanut butter
1-2 cups cool whip
1/2 cup sugar
Put on top of crust. Sprinkle crushed peanut butter cups on top.
1 large chocolate instant pudding
2 cups milk
Put on top of peanut butter mix. Top with cool whip and more peanut butter cups.
ZUCCHINI CASSEROLE WITH GROUND BEEF (didn't give sep/oct92pg3) 8-27-05
2 large zucchini, peeled & sliced
2 lbs. ground beef
½ cup chopped onion
2 beaten eggs
2 cans tomato sauce
1 pkg. sharp Cracker Barrel cheese,
cubed
1 cup cracker crumbs
½ tsp. salt
½ tsp. oregano
Mozzarella cheese, grated
Season and brown ground beef, drain. Combine zucchini and beef in a bowl. Add onions, eggs, sauce, cubed cheese, crumbs, salt and oregano. Pour into baking dish. Top with Mozzarella. Bake at 350° for 45 minutes.
SALSA/SALAD 8-27-05
6 Roma tomatoes, diced
1 medium onion, minced
cilantro to taste
1 small can chopped green chilies
1 small can tomato sauce
1/4 cup italian dressing
3-4 cloves garlic, minced
1 avocado, diced
1 cucumber, diced
juice of 1 lime
salad shrimp
seasoned salt
salt and pepper or lemon pepper
Serve with corn chips or serve as a salad.
BACON WRAPPED STUFFED JALAPENOS 8-27-05
24 medium jalapeno peppers
1 pound sausage, uncooked
2 cups shredded cheddar cheese
12 bacon strips cut in half
Slit peppers lengthwise about 1/4 inch deep and remove seeds. Combine sausage and cheese and stuff into jalapenos. Wrap each with slice of bacon and secure with toothpicks. Place on drip pan on grill. Grill over indirect heat for 15-18 minutes, turning occasionally until sausage is cooked. Grill over direct heat for 1-2 minutes until bacon is crisp.
ZUCCHINI BARS 8-27-05
2 cups sugar
1 cup oil
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tbsp. cinnamon
3 cups grated zucchini
1/2 cup nuts, chopped
1 cup chocolate chips
Beat sugar, oil and egg by hand. Stir in dry ingredients. Stir in zucchini and nuts. Spread in greased 10x15" jelly roll pan. Top with chips. Bake at 350° for about 30-40 minutes. Let cool and frost with frosting.
Frosting:
4 tbsps. margarine
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
1½ cups powdered sugar
Mix all ingredients, spread on bars when cool.
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