DEVIL WINGS 2-2-08 Top of page
12 ounces Red Devil Cayenne Pepper
Sauce
8 ounces Italian salad dressing
5 pounds Chicken wings or drumettes,
rinsed
1 resealable freezer bag (2-gallon
size)
In a freezer bag, mix Red Devil sauce with salad dressing. Keep 1 cup for basting and dripping. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Grill wings over low fire or bake at 350°. for 45 minutes or until done, basting with reserved sauce.
COOKIES HOT WINGS 2-2-08
Cookies barbecue sauce mixed with pepper jelly. Heat. Spread over wings.
DRIED BEEF SPREAD 2-2-08
1 oz. pkg. softened cream
cheese
1 jar dried beef, cut into small
pieces
1 medium onion, chopped fine
1 tbsp. mayonnaise
1 tsp. lemon juice
Stir well and serve with Ritz crackers.
SAVORY SAUERKRAUT STUFFING FOR TURKEY 2-2-08
4 tbsps. butter
1 cup diced celery
1 cup diced red onion
1 tsp. thyme
1 lb. sauerkraut, rinsed
1 cup chicken broth
1 cup ham, diced small or
sausage
1/2 cup pitted, chopped black olives
1/3 cup toasted walnut pieces
3/4 cup chopped parsley
4 cups day-old white bread, diced
1/4 tsps. black pepper
Melt butter in a large skillet. Add celery, onions and thyme. Saute over medium heat for 5 minutes until onion and celery are tender. Add sauerkraut and cook 5 minutes more to blend flavors. Add broth and simmer 10 minutes. Toss sauerkraut mixture with all remaining ingredients, make sure to completely coat and moisten bread. If cooking the stuffing outside the bird, sprinkle an extra 1/2 cup of chicken broth on top and cover with foil. Bake at 350° for 30 minutes. Uncover and bake another 15 minutes to brown. Makes 8 cups, enough for 1 large turkey, 2 roasting chickens, a goose, or 2 ducks.
CORN MACARONI BAKE 2-2-08
1 can creamed corn
1 can corn
1 cup shell macaroni
1 cup cubed velveeta
Bake for 1 hour at 350°.
BAKED MACARONI AND CHEESE 2-2-08
2 eggs
1 lb. sharp cheddar cheese
1/2 cup mozarella cheese
1 cup milk
1/2 stick buter
1 lb. macaroni
Mix all together in baking dish. Bake at 350° until browned.
Still looking for the Today Show chocolate cake 2-2-08
IRON CHEF DISCUSSION 2-9-08 Top of page
SUSAN GORDON'S CHEESECAKE 2-9-08
For each 8 oz. pkg of cream cheese you need 1 egg,1/4 cup sugar, 2 tsps. lemon juice, and 2 tsps. vanilla.
CORN MACARONI BAKE (2-2-08) 2-9-08
1 can creamed corn
1 can corn
1 cup shell macaroni
1 cup cubed velveeta
Bake for 1 hour at 350°.
MONSTER COOKIES (Paula Deen) 2-9-08
3 eggs
1 1/4 cups brown sugar
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 (12 ounce) jar chunky peanut
butter
1/2 cup butter, softened
1/2 cup candy covered plain
chocolate candies
1/2 cup chocolate chips
1/4 cup raisins (optional)
2 teaspoons baking soda
4 1/2 cups quick-cooking
oatmeal (NOT instant)
Preheat oven to 350°. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine eggs and sugars, mix well. Add the salt, vanilla, peanut butter, and butter, mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal. Drop tablespoons 2 inches apart onto prepared cookie sheets. Bake for 8-10 minutes. Do not over bake! Let stand for about 3 minutes before transferring to wire rack to cool. When cool, store in a large resealable plastic bag.
SLOW COOKER TACO SOUP 2-9-08
1 pound ground beef or cut up chicken
breast
1 16 oz. can chili beans, undrained
1 15 oz. can kidney beans, undrained
1 15 oz. can whole kernel corn,
undrained
1 8 oz. can tomato sauce
2 cups water
2 14 1/2 oz. can peeled, diced
tomatoes
1 4 1/2 oz. can diced green chilies
1 1 1/4 oz. pkg. taco seasoning
mix
Cook ground beef over medium heat until browned. Add remaining ingredients. Mix into a slow cooker. Cook on low for 8 hours. Great with tortilla chips, shredded cheese and sour cream
SUGAR COOKIES 2-9-08
2 3/4 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 tsp. vanilla extract
Mix together and bake at 375° for 8-10 minutes.
Tips, hints and helps: If your cookies are too hard after baking, try turning the oven down, baking them for less time, using butter or crisco instead of margarine. If they harden after sitting for a while, add a slice of bread or two into the container you store the cookies in. 2-16-08 Top of page
PULL APART CARAMEL COFFEE CAKE 2-16-08
2 tubes of 12 oz. refrigerated buttermilk
biscuit
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 tsp. ground cinnamon
Spray a fluted or tube pan heavily. Cut each biscuit into 4 pieces covering the bottom of the pan evenly. Combine brown sugar, cream and cinnamon. Pour over biscuits. Bake at 350 for 25-30 minutes.
BARS 2-16-08
6 oz. chocolate chips
6 oz. butterscotch chips
1 cup creamy peanut butter
1 stick of margarine or butter
Melt in microwave. Then pour over
3 cups rice crispies
1 cup marshmallow
Mix and press into the bottom of a 9x13 pan. Let set in fridge.
CHICKEN FRIED STEAK WITH GRAVY 2-16-08
2/3 cup flour
1 tsp. salt
freshly ground pepper
2 pounds top round steak, about
1/2 inch thick tenderized
2 eggs
2 tbsps. cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs,
finely crushed
1 onion, sliced
1/2 cup heavy or whipping cream
1/3 cup chicken broth
a few dashes of WOR sauce (optional)
a few dashes of hot sauce (optional)
Mix flour, salt and pepper. Pound mixture into both sides of the meat. Cut meat into serving size pieces. Beat eggs with the cream. Heat oil in heavy skillet over medium high heat. Reserve 3 tbsps. flour. Dredge steaks in the remaining flour. Dip into egg mixture, then into cracker crumbs. Place in hot oil. Brown steaks in oil, turning to brown both sides. Reduce heat to medium, cover and cook for 15-20 minutes, turning occasionally until steaks are cooked through and tender. Remove steaks from skillet and drain on paper towels. Keep warm. Add onion slices to the pan and sauté until tender. Remove onions and keep warm with the steaks.
CHICKEN FRIED STEAK GRAVY 2-16-08
Pour off all but 3 tbsps. of the fat into the skillet and stir in 3 tbsps. flour. Stir well. Scrape the bottom of the pan to loosen the brown bits. Stir in cream and broth. Season with WOR and hot sauce.
RED VELVET CAKE (Rick Bartlett's mother-in-law 12-29-07) 2-16-08
2 cups sugar
1 cup butter
2 eggs
1 tablespoon cocoa
(if desired, to darken color) make a paste with vinegar
2 1/2 cups cake flour
1 cup buttermilk
2 1 ounce red food coloring
1 teaspoon vanilla flavoring
1 teaspoon salt
1 1/2 teaspoons soda
Cream butter and sugar, add eggs and beat until fluffy, add cocoa mix well, sift flour soda and salt together. Add the flour alternating with buttermilk, add food coloring and vanilla. Put equal amount in three greased cake pan. Bake at 350 until done.
RED VELVET CAKE ICING (12-29-07) 2-16-08
1 stick butter
1 8 oz. cream cheese
1 tsp. vanilla
1 box powdered sugar
1 cup chopped pecans
Blend in food processor. Do not use a hand mixer.
BEEF & NOODLES FOR 100 2-16-08
18 pounds of beef cubes and 9 pounds of dry noodles. Fix it as you desire.
CHOCOLATE CHERRY BROWNIES 2-16-08
1 box brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips
Mix all except the chips and put in a greased 9x13 pan. Bake at 350 for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares.
APPLE CRISP WITHOUT OATMEAL 2-16-08
6 apples
1/2 cup sugar
1 tsp. cinnamon
1 cup water
6 tbsps. shortening
1/2 cup brown sugar
1 cup flour, sifted
1 tsp. baking powder
1/2 tsp. salt
Cook apples, sugar, cinnamon in water for 10 minutes. Place in well greased pie pan or baking dish. Cream shortening, brown sugar, flour, baking powder and salt. Sprinkle over apple mixture and bake at 350 for 45 minutes.
APPLE CRISP 2-23-08 Top of page
Fill a 7"x11" glass pan with sliced apples. Mix together 3/4 cup sugar and 1-2 tbsps. cinnamon. Sprinkle over the apples.
Mix as for making pie crust, 1 stick cold margarine, 1 cup flour, 3/4 cup sugar until you get the pea size crumbs. Sprinkle over the top of the apples. Bake 350° 1 hour or until golden brown and apples are soft.
LEMON CAKE BARS also called ANGELFOOD BARS (4-9-99) 2-23-08
1 1 step angelfood cake mix
22 oz. pie filling (lemon)
Combine and pour into a greased and floured jelly roll
pan. Bake 350° 20-30 minutes. Top with lemon
glaze or powdered sugar.
PAULA DEEN'S 'THE LADY'S CHEESY MAC' (from Good Morning America 1-14-08) 2-23-08
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into
pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350°F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired. Makes 6 to 8 servings
PICKLED BEETS 2-23-08
1 can beets drained, add favorite Italian dressing and little sugar. Put in jar and keep in refrigerator.
ORANGE CREAM DESSERT SQUARES (Bonny Boyd) (1-26-08) 2-23-08
1 roll (16.5 oz) Pillsbury®
Create 'n Bake® refrigerated sugar cookies
2 tablespoons grated orange peel
(from 2 large oranges)
2 packages (8 oz each) cream cheese,
softened
1/4 cup Domino® or C&H®
Granulated Sugar
1/2 cup SMUCKER'S® Sweet Orange
Marmalade
1 teaspoon orange-flavored liqueur
or 1/4 teaspoon orange extract
2 Eggland's Best eggs
3 tablespoons whipping (heavy)
cream
2 drops orange food color (or 2
drops yellow and 1 drop red food color)
1 1/2 teaspoons LAND O LAKES®
Butter
1/2 cup white vanilla baking chips
1. Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.
2. In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust.
3. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.
4. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm.
5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares. High Altitude (3500-6500 ft): No change.
PICKLED BEETS 2-23-08
1 tbsp. mixed pickling spices
2 cups vinegar
2 cups sugar
1 tsp. cinnamon
1 tsp. salt
4 cans sliced beets, drained reserve
3/4 cup juice
In a large saucepan combine all ingredients except beets. Bring to a boil. Remove from heat and add reserved beet juice and the beets. Pour into a 1 1/2 qt. glass container.
PICKLED BEETS 2-23-08
1 can beet slices, drain and reserve 1/3 cup juice. Heat in a saucepan equal parts or 1/3 cup beet juice, 1/3 cup sugar, 1/3 cup vinegar until sugar dissolves. Pour over beets. Refrigerate.
SOUP BEANS (didn't give) (2-15-03) 2-23-08
1 bag dried great northern beans, soaked in water 6-8 hours. Pour water off, put in dutch oven for on top of stove, or in crock pot. Add 1 ham bone, cover with water. Cook on low, keep beans covered with water, just covering, not too excessive. Cook several hours until beans are soft. Add milk to make creamier. The more often you reheat this soup the better it tastes.
Lemon Delight Cheesecake (12-02-06 didn't give) 2-23-08)
1 8 oz. pkg. fat free cream cheese
1 4 serving pkg. Jell-O sugar free
instant lemon pudding
2/3 cup carnation nonfat dry powder
milk
1 cup diet Mountain Dew
3/4 cup nonfat sour cream
1 6 oz. graham cracker pie crust
2 tbsps. graham cracker crumbs
In a large bowl, stir cream cheese with a sturdy spoon until soft. Do not use electric mixer because fat free cream cheese is made with mostly water. Add dry pudding, powdered milk and Mountain Dew. Mix well with wire whisk. Blend in sour cream, spread mixture in pie crust. Evenly sprinkle graham crackers on top Refrigerate at least an hour. Cut into 8 serving
HOT MILK CAKE (nov/dec83pg4 didn't give) 2-23-08
1 cup sifted all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup hot milk
1 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons butter or margarine
Sift first 3 ingredients together, add butter to the Hot milk and keep HOT. Beat eggs until thick and lemon colored, 3 minutes on High with a mixer. Gradually add sugar and beat at Medium speed until well blended. Quickly add the dry ingredients. Stir in HOT milk mix and vanilla. Bake in prepared 9 inch round or 8 inch square pan at 350° for 20-30 minutes or until it tests done. Frost with boiled coconut frosting below.
BROILED COCONUT FROSTING: (nov/dec83pg4) 2-23-08
Cream ¼ cup margarine and 1 cup brown sugar. Add 2 tablespoons light cream and mix well. Stir in 1 cup shredded or flaked coconut. Spread over warm cake. Broil 4-5 minutes or until golden. Serve cake warm.
ANGEL FOOD BARS 2-23-08
1 box angelfood cake mix
1 tall can crushed pineapple w/juice
Combine and pour into a greased and floured jelly roll pan. Bake 350° 25 minutes.
CORN MACARONI BAKE (2-2-08) 2-23-08
1 can creamed corn
1 can corn
1 cup shell macaroni
1 cup cubed velveeta
Combine all in a baking dish and bake for 1 hour at 350°.
Click here to go to the next month of radio recipes.