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THE ORIGINAL CHEX PARTY MIX 8-3-19 Top of page
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel
chips or regular-size bagel chips, broken into 1-inch pieces
6 tbsps. butter or margarine
2 tbsps. Worcestershire sauce
1 1/2 tsps. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
EVERYDAY WHITE BREAD 8-3-19
2 1/4 cups warm water
3 tbsps. + 2 tsps. honey
1 tbsp. + 2 tsps. yeast
1/4 cup oil
7 cups bread flour
2 tsps. salt
Melt honey in warm water (100-110°). Add yeast and let proof. Add 3 cups flour and mix. Add oil and salt until mixed. Add remaining flour and knead until smooth. Hold back last cup flour if too dry and add as needed. Put into bowl that can be covered and put in a warm place until dough rises double. Pull and punch down then knead again, then form into 3 loaves. Let rise until just over the top of the pan and bake at 350° for 20-25 minutes.
HAWAIIAN CHICKEN KABOBS (From allrecipes.com) 8-3-19
3 tbsps. soy sauce
3 tbsps. brown sugar
2 tbsps. sherry
1 tbsp. sesame oil
¼ tsp. ground ginger
¼ tsp. garlic powder
8 skinless, boneless chicken breast
halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks,
drained
skewers
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
PIMENTO CHEESE SPREAD 8-10-19 Top of page
8 oz. extra sharp cheddar cheese,
shredded fresh
1/4 cream cheese brick softened
scant 1/2 cup jarred pimento finely
diced
3 tbsps. high quality mayonnaise
1/2 tsp. dry red chili flakes
salt and pepper to taste
In a large mixing bowl place cheddar cheese in an even layer. Scatter remaining ingredients and mix with spatula until smooth.
FRENCH DIP SANDWICHES IN CROCKPOT8-10-19
10 1/2 oz. beef consumme
4 lbs. beef roast
2 cloves garlic
10 1/2 oz. condensed french onion
soup
1 tbsp. WOR sauce
1 tsp. black pepper
1 tsp. salt
French rolls
Provolone cheese
Put all ingredients except rolls and cheese into crockpot and cook for 5 hours. Serve on roll topped with cheese.
BASIC DRIP BEEF (From thepioneerwoman.com) 8-10-19
1 whole 2 1/2 - 4 lb. chuck roast
1/4 cup butter
1 whole large onion, sliced thick
3 cloves garlic, peeled
1/2 cup soy sauce
1 cup sherry
1/2 tsp. salt
4 cups water
toasted, buttered deli rolls
rosemary, thyme, other Spices (optional)
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown. Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals until it's tender. Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour. Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.
ITALIAN DRIP BEEF (From thepioneerwoman.com) 8-10-19
1 whole beef chuck roast, 2 1/2
to 4 lbs.
1 can beef consomme or beef broth
3 tbsps. (heaping) Italian seasoning
1 tsp. Salt
1/4 cup Water
8 oz. pepperoncini peppers, with
juice
buttered, toasted deli rolls
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid. Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it's tender. Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
EGGPLANT CASSEROLE 8-10-19
1 EGGPLANT, peeled and diced
1 1/2 cups cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tbsps. Diced onion
1 lightly beaten egg
1 tsp. Dry Italian seasoning
Salt and pepper to taste
Preheat oven to 350. Place eggplant in medium microwave safe dish. Cook 5 minutes, stirring once, until tender. Transfer to 9x9" dish. Mix in 1/2 cup cheese, stuffing, garlic, onion, egg, Italian seasoning and salt and pepper. Bake 15 minutes. Top with remaining cheese and bake until cheese is bubbly and lightly browned.
TOMATOES ON THE GRILL 8-17-19 Top of page
Slice tomatoes in half and season with salt, pepper and oregano. Place on grill cut side up and grill until just soft. Sprinkle with parmesan cheese close to the end of grilling.
BEST TASTING SPAGHETTI 8-17-19
16 oz. angel hair pasta or spaghetti
2 tbsps. olive oil
2 garlic cloves, crushed
fresh basil
salt and pepper
Cook pasta per package directions. In a skillet, add olive oil and heat. Add garlic cloves and cook until just golden brown, then remove from pan. Set aside oil. Cheffanade basil. Drain pasta and pour into bowl. Pour oil over pasta and add spices. Add tomatoes and mix well.
SCOTCH EGGS 8-24-19 Top of page
1 lb pork sausage
5 or 6 hard boiled eggs
1 raw egg, lightly beaten
3/4 cup crushed corn flakes, can
season
Divide sausage into portions to cover each egg. Flatten sausage and sprinkle with salt and pepper. Shape portions around each egg. Roll in beaten egg and then crumbs. Place on rack in baking pan. Bake at 400° uncovered for 30 minutes, turning every 10 minutes.
PRESTO’S SURPRISING EGG MEATLOAF (From incredibleegg.org) 8-24-19
3 large eggs, hard-boiled
1 large egg, beaten
2 lbs. extra lean beef (93% lean)
1 cup garlic herb bread or seasoned
crumbs
1/2 cup onion, chopped
1/3 cup Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, minced
3/4 cup low-sodium ketchup, divided
Place three eggs in a large pot and fill with enough cold water to cover by 1 inch. Bring to a boil over medium heat, then remove immediately from heat and cover with lid for 12 minutes. Drain and fill with cold ice water. Let eggs sit in cold water for 15 minutes to cool completely. Preheat oven to 375°. In a large mixing bowl add ground beef, bread crumbs, beaten egg, onion, worcestershire sauce, salt, pepper, garlic and 1/4 cup ketchup. Mix by hand until evenly combined. Divide the meat mixture in 2 halves. Place 1/2 of the mixture in a 9 x 5 x 3 loaf pan. Press with hands to fill the bottom of the loaf pan. Arrange the hard-boiled eggs evenly on top and then cover with the rest of the meat mixture. Bake for 20 minutes and remove from oven. Brush top of meatloaf with 1/4 cup ketchup and return to the oven for another 10 minutes. Remove from oven and brush with remaining ketchup. Bake for another 10 minutes or until internal temperature of 160° is reached. Slice crosswise into six even pieces and serve.
MARGARITA PIE 8-31-19 Top of page
6 tbsps. unsalted butter
10 graham crackers
3 tbsp. sugar
1/2 tsp. kosher salt, divided
3/4 cup chilled heavy cream
4 limes, halved
14-oz. sweetened condensed milk
3 tbsps. tequila blanco
Melt butter in a small saucepan over medium heat. Let cool slightly. Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes. Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes. Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice). Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible). Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours. Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.
3 INGREDIENT FRENCH TOAST 8-31-19
1 pint vanilla ice cream, melted
4 (1–1 1/2"-thick) slices challah
or brioche
5 tbsps. unsalted butter, divided
Preheat oven to 250°. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more. Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.
TOMATO CORN PENNE SALAD 8-31-19
5 tbsps. olive oil
5 tbsps. red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels,
or frozen, thawed
1 1/4 lbs. plum tomatoes, chopped
8 oz. penne pasta, freshly cooked
1/2 cup grated Parmesan cheese
Whisk 4 tbsps. oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tbsp. oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
SCOTCH EGGS VARIATION 8-31-19
Place on rack on baking sheet. Bake at 400° for 30 minutes, turning every 10 minutes.
GRILLED SHRIMP WITH TURMERIC MOJO SAUCE 8-13-19
6 garlic cloves, smashed
2 habanero chiles, seeds removed,
chopped
1 (3") piece ginger, peeled, thinly
sliced
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1 tbsp. sugar
2 tsps. unseasoned rice vinegar
1/2 tsp. ground turmeric
1/3 cup vegetable oil, plus more
for grill
Kosher salt
1 1/2 lbs. large shrimp, peeled,
deveined
Cooked short-grain white rice (for
serving; optional)
Flaky sea salt
Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified. Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat. Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.
JAMAICAN JERK CHICKEN (From food.com) 8-31-19
2 tbsps. garlic powder
1 tbsp. ground allspice
1 tbsp. dried ground thyme
1 1/2 tsps. cayenne pepper
1 1/2 tsps. ground black pepper
1 1/2 tsps. dried ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsps. kosher salt
1 tbsp. granulated sugar
1/4 cup vegetable oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
2 tbsps. lime juice
1 scotch bonnet peppers or 2 jalapeno
peppers, seeded and chopped finely
1 large onion, chopped
3 green onions, chopped
5 lbs. skinless chicken pieces
(on the bone)
In a large casserole with a lid, combine all ingredients except chicken. Add chicken, stirring to coat well. Cover and refrigerate for 1 hour up to 24 hours. First drain, then bake at 350° for one hour or drain and barbecue. Serve with steamed white rice.
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