Aug. 4 Aug. 11 Aug. 18 Aug. 25
JELLO SALAD 8-4-18 Top of page
#2 can applesauce (2 1/2 cups)
2 pkgs. lime jello, dissolve in applesauce
1 can lemon lime soda
Heat 1/2 the applesauce and dissolve jello in it. Add soda. Pour into mold or bowl and let set up.
TOMATO AND WHITE BEAN GAZPACHO 8-4-18
2 cups tomato juice
2 tbsps. vegetable oil
2 tbsps. cider vinegar
3/4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced or crushed
2/3 cup chopped cucumber
1/3 cup chopped green pepper
1 tbsp. fresh cilantro, finely chopped
1/4 cup sliced black olives
1/4 cup chopped green onions
15-16 oz. great northern beans, rinsed and drained
2 medium tomatoes, chopped
Combine 1st 6 ingredients, whisk together. Add remaining ingredients. Cover and refrigerate 1-2 hours before serving. Can add hot sauce if desired.
STUFFED FRENCH TOAST 8-4-18
6 oz. cream cheese
3/4-1 cup sliced fresh strawberries or unsweetened frozen
1/3 cup powdered sugar
1 lb. loaf french bread, sliced in 1 inch slices
10 eggs
2/3-1 cup half & half or whipping cream
1 tsp. vanilla extract
Combine cream cheese, strawberries and sugar. Spread about 2 tbsps. on one side of each half bread slices. Top with remaining bread. Place sandwiches in 9x13" pan. Beat eggs, cream and vanilla. Pour over bread. Turn each sandwich once. Cover and refrigerate 8 hours or overnight. With slotted spatula transfer to 10x15" pan. Bake at 375° for 15 minutes. Turn and bake another 10 minutes until golden brown. Can also use blueberries.
NEBRASKA'S STUFFED BEEF SANDWICHES (RUNZAS) (From tasteofhome.com) 8-4-18
4-1/2 cups all-purpose flour, divided
1/4 cup sugar
2 pkgs. (1/4 ounce each) active dry yeast
1 tsp. salt
3/4 cup whole milk
1/2 cup water
1/2 cup shortening
2 large eggs
FILLING:
2 pounds lean ground beef (90% lean)
2 medium onions, chopped
4 cups chopped cabbage
2 tsps. seasoned salt
1 tsp. garlic powder
1 tsp. pepper
Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted. Punch dough down; divide into 12 portions and cover with plastic wrap. Working with one piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
BLT PASTA SALAD (From geniuskitchen.com) 8-11-18 Top of page
10 slices bacon, diced into 1-inch pieces
1/2 lb. farfalle pasta, cooked according to package directions
1 lb cherry tomatoes, cut in half
1/4 cup chopped red onion
4 cups shredded romaine lettuce
1/2 cup buttermilk
1/3 cup sour cream
1 tbsp. lemon juice
2 tsps. Dijon mustard
1/2 tsp. granulated garlic
1/2 tsp. granulated onion
1 pinch cayenne pepper
1/4 cup chopped parsley (garnish)
kosher salt
ground black pepper
In a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. Remove and drain on a towel lined plate. Place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. Set aside. In a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. Pour dressing over pasta salad and toss to combine. Serve topped with remaining bacon and a sprinkle of chopped parsley.
STEAK MARINADE 8-11-18
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup WOR sauce
1 1/2 tbsps. garlic powder
3 tbsps. dried basil
1 1/2 tbsps. dried parsley
1 tsp. ground pepper
1/4 tsp. hot pepper sauce, optional
1 tsp. minced garlic
Mix together and pour over meat. Cover and refrigerate overnight. Cook meat as desired.
EASY EGG AND SAUSAGE MUFFINS (half recipe) 8-18-18 Top of page
8 eggs
1/2 lb. sausage
1 cup cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Chopped spinach, onions, mushrooms, peppers, optional
Brown meat and drain. Beat eggs. After meat is cooled, add to eggs and add additional ingredients. Blend well. Pour 1/4 cup in each cup of a greased muffin pan. Bake at 350° for 30 minutes or when toothpick comes out clean. Will last 3-4 days in refrigerator or can be frozen.
MEXICAN STUFFED ZUCCHINI 8-25-18 Top of page
1 large zucchini squash (3-5 lbs)
2 cans enchilada sauce
1 cup water
2 slices bacon, chopped
1/2 cup bell pepper, chopped
1 onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, minced
1 cup sweet corn, cooked
1/2 cup black olives, sliced
3 cups rice, cooked
1 can chili salsa or mexican sauce
2 eggs, beaten
salt and pepper
1 cup parmesan or romano, grated
Slice squash lengthwise and scoop out center, leaving the shell 1/2 inch thick. If center is pithy or too juicy, toss it out, if it is firm, mix it into the stuffing. Add enchilada sauce and water in a 9x13" baking pan. Place squash skin side down into baking pan, covered with foil, at 325° for 30 minutes. Saute bacon for 4-5 minutes, add peppers, mushrooms, onion, garlic. Cook until onion is clear. Remove from heat, add corn, olives, rice, chili salsa or mexican sauce, beaten eggs salt and pepper and mix together. Scoop mixture into squash shells. Top with grated cheese. Cover with foil and bake until squash shell is tender, about 30-45 minutes.
PERFECT STRAWBERRY GLAZE 8-25-18
1 cup fresh strawberries, cleaned and mashed
1 cup sugar
3 tbsps. corn starch
3/4 cup water
a few drops red food coloring
Mash the strawberries and set aside. In a saucepan, combine sugar and cornstarch. Stir in water and mashed berries. Bring to a boil, stirring constantly. Stir in food coloring if desired. Cook and stir for 3 minutes until thick. Remove from heat and transfer to bowl, cool 10-15 minutes. If strawberries are not smooth, push through a sieve or use food processor.
BAKED ZUCCHINI 8-25-18
2 zucchini, sliced thin
1 tbsp. olive oil
1/2 tsp. Italian seasoning
salt and pepper
parmesan cheese
Preheat oven to 425°. Toss zucchini with olive oil and seasonings. Bake for 5 minutes. Turn oven to broil and place pan near the top. Broil 3 to 5 minutes. Sprinkle cheese on top.
TACO CASSEROLE 8-25-18
7 oz. bag nacho cheese chips, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning
8 oz. pkg. shredded cheddar cheese
8 oz. pkg. shredded mozzarella
Lettuce and tomato
In a 9x13" pan, layer chips, meat and seasonings, then 2/3 of cheese. Repeat layers. Bake at 350° for 15 minutes. Remove from oven, add lettuce, tomatoes and rest of cheese. Best if eaten immediately.
EASY EGG AND SAUSAGE MUFFINS (8-18-18, half recipe) 8-25-18
8 eggs
1/2 lb. sausage
1 cup cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Chopped spinach, onions, mushrooms, peppers, optional
Brown meat and drain. Beat eggs. After meat is cooled, add to eggs and add additional ingredients. Blend well. Pour 1/4 cup in each cup of a greased muffin pan. Bake at 350° for 30 minutes or when toothpick comes out clean. Will last 3-4 days in refrigerator or can be frozen.
DREAMSCICLE ICE CREAM 8-25-18
Sprinkle tang over vanilla ice cream to re-create dreamscicle flavor.
STUFFED PEPPERS 8-25-18
1 lb. hamburger, browned
1 cup minute rice, unprepared
1 onion, finely chopped
1 egg
Salt and pepper to taste
1 can tomato soup
1 can water
4 peppers
Core and clean the peppers. Mix hamburger, rice, onion, egg, salt and pepper in one bowl. In another bowl, combine soup and water. Put half of soup mixture with hamburger mixture. Stuff the peppers with the hamburger mixture. Place peppers in a roasting pan. Pour remaining soup mixture over top. Bake at 350° for 1 hour.
Click here to go to the next month of radio recipes.