Dec. 3
Dec. 10 Dec.
17 Dec. 24 Dec.
31
3 cups salted pretzels
2 cups Bugles
2 cups Fritos
1 cup Chex mix
1 cup roasted peanuts
1 1/2 cups M&Ms
1 pack of white chocolate bark or melting chocolate
In a Large bowl, combine Pretzels, Fritos, Bugles, Chex Mix, Peanuts & M&M's. Place the melting chocolate or bark in a bowl & microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until smooth and creamy. Watch closely, keep stopping to stir as it burns easily. Drizzle melted chocolate over the mixture in the bowl and mix to coat. Once fully coated, pour coated mixture onto a large cookie sheet and spread it out. Cool completely. Once cooled, break into pieces. Store in an air tight container. No refrigeration necessary.
FARMER'S CASSEROLE 12-3-16
3 cups frozen hash browns
3/4 cup shredded pepper jack cheese
1 cup cubed, cooked ham
1/4 cup green onions, chopped
4 well beaten eggs
12 oz. evaporated milk
salt & pepper
Grease a 2 quart baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and onions. Combine milk, eggs and salt and pepper. Pour over top. Refrigerate overnight. Bake at 350 for 45-50 minutes.
CREAMY HAM AND POTATO SOUP 12-3-16
1 large carrot, chopped
1 medium stalk celery, chopped
1 tbsp. butter or margarine
1 box Sour Cream & Chives scalloped potatoes (can
use Au Gratin), break potatoes into smaller, bite size pieces
8 oz. diced, cooked ham
1/2 tsp. dried dillweed
In a 3 quart saucepan mix all ingredients. Heat to boiling over medium high heat, stirring frequently. Reduce heat to low. Cover and cook 20 minutes or until potatoes are tender.
TILAPIA 12-10-16 Top of page
3 pieces frozen tilapia, rinsed
lemon slices
onion slices
roma tomato slices
1 clove garlic, minced
1 tsp. parsley paste
1 tsp. lemongrass paste
1 tsp. dill paste
Beat the garlic, parsley paste, lemongrass paste and dill paste until smooth. Place the sliced lemon, onion and tomato on the frozen fish. Sprinkle with paprika, salt and pepper. Cover with the liquid mixture. Place fish in foil and seal into a tent shape. Bake at 425º for 25 minutes.
NEVER FAIL DIVINITY 12-10-16
Whip 3 egg whites constantly until stiff.
1 cup sugar
1/2 cup water
Combine and cook to soft ball stage. Gradually pour into the egg whites, beating constantly.
3 cups sugar
1 cup white corn syrup
1/2 cup water
Combine and cook to hard ball stage. Gradually drizzle into the egg mixture, beating constantly until it loses its glossy appearance. By hand, blend in some vanilla or other flavoring, and coloring if desired. Can also add nuts at this point. Drop by spoonsful onto waxed paper and let cool. Store in covered container.
CHOCOLATE COVERED CHERRIES (From allrecipes.com) 12-10-16
60 maraschino cherries with stems
3 tbsps. butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
MILKY WAY FUDGE (12-17-05) 12-17-16 Top of page
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into chunks
Microwave together and pour into 9x9 buttered dish.
CRANBERRY COFFEE CAKE (Not given 11-5-16) 12-17-16
8 oz. cream cheese, softened
1 cup butter or margarine
1 1/2 cups sugar
1 1/2 tsps. vanilla
4 eggs
2 1/4 cups flour, divided
1 1/2 tsps. baking powder
1 1/2 tsp. salt
2 cups fresh or frozen cranberries,
pat dry
1/2 cup pecans or walnuts
In a mixing bowl, mix cream cheese, butter, sugar, vanilla and beat well. Add each egg separately and beat well after each addition. Combine 2 cups flour, baking powder, and salt. Gradually add to butter mixture. Mix remaining flour with the cranberries and nuts. Fold into the batter. The batter will be very thick. Spoon into a greased 10" fluted pan. Bake at 350° for 65-70 minutes.
BEEF LIVER ON THE GRILL 12-17-16
Place liver on grill over low heat. Pour beer from a can over the liver throughout cooking to keep the meat moist. Cook slowly until done.
SUGARED PECANS 12-17-16
1 egg white
1/2 cup sugar
2 tsps. ground cinnamon
5 cups pecans
In a large bowl, beat egg white slightly. Add sugar and cinnamon. Add pecans and stir to coat. Place on ungreased cookie sheet and bake at 250° for 30 minutes.
CORN MEAL MUSH 12-17-16
3 cups water
1 cup corn meal, mixed with another
cup water
Cook for 9 minutes. Form into a log and cut slices. Fry slices.
STRAWBERRY PRETZEL SALAD (similar to Strawberry Pretzel Dessert 80th pg 145)
1 1/2 cups fresh pretzels
1 stick butter, melted
3 tbsps. sugar
Mix together and press into 9x13" pan. Bake at 350° for 7 minutes.
Mix together:
8 oz cream cheese
1 cup sugar
Fold in 12 oz. cool whip. Put into crust. Cool in refrigerator.
Combine:
2 3 oz. pkgs strawberry jello
2 cups boiling water
2 10 oz boxes frozen strawberries
Mix jello and water and let cool.
Add strawberries to jello and let chill until it gets thick. Pour over
top the cream cheese layer. Refrigerate until set and ready to serve.
No Recipes Given 12-24-16 Top of page
CRANBERRY COFFEE CAKE (11-5-16) 12-31-16 Top of page
8 oz. cream cheese, softened
1 cup butter or margarine
1 1/2 cups sugar
1 1/2 tsps. vanilla
4 eggs
2 1/4 cups flour, divided
1 1/2 tsps. baking powder
1 1/2 tsp. salt
2 cups fresh or frozen cranberries,
pat dry
1/2 cup pecans or walnuts
In a mixing bowl, mix cream cheese, butter, sugar, vanilla and beat well. Add each egg separately and beat well after each addition. Combine 2 cups flour, baking powder, and salt. Gradually add to butter mixture. Mix remaining flour with the cranberries and nuts. Fold into the batter. The batter will be very thick. Spoon into a greased 10" fluted pan. Bake at 350° for 65-70 minutes.
CREAMSCICLE FIZZ 12-31-16
sugar
1/2 cup ice
1 oz. vanilla vodka
1 oz. orange or blood orange juice
champagne
kava
prosecco
1 orange slice
Rub edge of champagne flute with orange slice, roll in sugar. Put ice, orange juice and vodka into shaker and shake. Pour into flute and top with champagne, kava and prosecco. Garnish with orange slice.
CHICKEN SULC 12-31-16
Boil 2 chickens until tender. Remove meat from bones and discard bones and skin. Boil 3 pounds pork hocks or pork skins. Cool and pick all the meat off bones. Save back the pork skin. Cut meat up in small pieces and grind up the skin. Strain juices of meat. Cut up 2 large onions. Pour 1 cup of meat broth over 2 tbsps. mixed pickling spice. Boil together for at least 5 minutes. Strain and pour over cut up onions. Do when broth is hot so the onions will wilt a bit. Add together with meat. Add 3/4 cup regular vinegar, 1 cup pork hock juice and 2 tsps. sugar and 2 tsps. salt. Bring to boil and can in jars.
FRUIT CAKE 12-31-16
2 1/2 cups flour
2 eggs, slightly beaten
1 can sweetened condensed milk
1 tsp. baking soda
28 oz. jar mincemeat
2 cups or 1 lb. candied fruit
1 cup red and green cherries
1 cup walnuts
Mix flour and soda and set aside. Mix remaining ingredients. Add flour mixture. Mix well. Bake at 300 in angel food cake pan for 2 hours or in loaf pans at 300 for 1 hour and 20 minutes.
Click here to go to the next month of radio recipes.