Due to a death in the family ( http://www.kcrg.com/news/local/83733087.html (obituary can be found here http://www.goettschonline.com/current.php?id=1364 ) we were unable to record the most recent show. If anyone has any of the recipes given on February 6, 2010, they can be emailed to us here and will be greatly appreciated. Thank you. 2-6-10 Top of page
ANGEL FOOD DESSERT 2-6-10
1 angel food cake, prepared per
directions
6 oz instant vanilla pudding
2-1/2 cups milk
1 cup sour cream
Cool Whip
1 can cherry pie filling
Tear the prepared cake into pieces and put in the bottom of a 9 x 13 pan. Mix pudding and mix until thickened. Add sour cream and 1 cup of the Cool Whip. Spread on top of the cake pieces. Top with cherry pie filling. Put in fridge for a couple of hours. Top with a dollop of Cool Whip when serving.
HAWAIIAN CAKE (1-09-10) 2-13-10 Top of page
1 yellow cake mix
3 eggs
1/3 cup vegetable oil
1 11 oz. can mandarin oranges,
undrained
1 3 oz. pkg. instant coconut pie
filling
1 8 oz. can crushed pineapple
1 8 oz. carton cool whip
Mix eggs, cake mix, oil and the oranges until oranges are broken. Bake in a 9x13" pan at 350° for 30-40 minutes. Cool.
Topping:
Drain pineapple, and prepare the coconut pie filling according to package directions. Refrigerate pie filling for 5-10 minutes. Mix cool whip and pineapple into the pie filling. Spread over cooled cake and refrigerate.
CROCKPOT TENDERLOIN 2-6-10
1 pork roast, boneless, about 2-3
pounds. Nothing expensive.
1 jar, 16 oz or so, pepperoncini.
Place pork roast in crock pot. Pour pepperoncini over. Cook on low all day, til pork falls apart when shredded with two forks.
CREAMY WILD RICE SOUP 2-13-10
8 oz. wild rice
8-10 cups chicken broth
1 quart half n half (or milk)
2 tbsps. butter or margarine
8 oz. fresh mushrooms, sliced
1 large onion, diced
1/3 cup flour
1-2 cups diced, cooked chicken
1/2 pound (7-9 pieces) bacon, fried
crisp and crumbled
poultry seasoning and sage sprinkled
to taste
salt and pepper to taste
8 oz. velveeta cheese, cubed
Cook rice following package direcions, susbstituting chicken broth for water, do not drain. Add remaining chicken broth and half and half. Saute mushrooms and onions in butter, blend in flour. Add and cook over low heat until thickened, stirring constantly. Add remaining ingredients and heat to melt cheese and mix flavors.
CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE 2-13-10
2 cups crushed sour cream and onion
potato chips
1 egg
2 tbsps. milk
6 chicken breast fillets, cut into
1 1/2 inch cubes
1/3 cup melted butter
Crush potato chips in shallow dish. Beat together egg and milk. Dip chicken cubes into egg mixture. Dredge through chips. Place nuggets in baking dish and pour butter over top. Bake 15-18 minutes (25 for crispy chicken).
HONEY MUSTARD DIPPING SAUCE 2-13-10
3/4 cup mayo
3 tbsps. honey
2 tbsps. yellow mustard
1 tbsp. lemon juice
horseradish to taste
2 tbsps. orange juice
Combine and stir well. Cover and chill for a couple hours.
CARAMEL FUDGE CAKE (1-23-10) 2-13-10
1 chocolate cake mix
1 14 oz. can sweetened condensed
milk
1 14 oz. pkg. caramels
1/2 cup butter
1 cup coarsely chopped pecans
Preheat oven to 350°. Prepare cake mix as directed and pour 2 cups of the batter into a greased and floured 13" x 9" baking pan. Bake for 15 min. In a heavy sauce pan over low heat, melt the caramel candies, butter and milk stirring until smooth, then spread evenly over the cake. Spread remaining cake mix over the caramel mix, top with the nuts. Return to the oven for 30 to 35 min. or until the cake springs back when lightly touched. Cool and garnish as desired.
PEPPERMINT CHOCOLATE FUDGE (didn't give) 2-13-10
3 tbsps. cold unsalted butter; more
at room temperature for buttering the thermometer and pan
3 3/4 cups granulated sugar
1 1/2 cups heavy cream
3/4 cup crushed peppermint candy
4 oz. unsweetened chocolate, coarsely
chopped
3 tbsps. light corn syrup
1 tsp. table salt
Lightly butter the face of a candy thermometer and set aside.
Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.
Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 1/2 cup crushed peppermint candy. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup crushed candy over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an airtight container at room temperature.
PEPPERMINT CHOCOLATE FUDGE (didn't give) 2-13-10
4 1 ounce squares unsweetened chocolate
3 cups sugar
2 tbsps. light corn syrup
1 1/4 cups milk
4 tbsps. butter
2 tsp. peppermint extract
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238° on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter. Cool to 120°. Add peppermint extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).
APPLE PUMPKIN MUFFIN (Taste of Home 1-23-10) 2-20-10 Top of page
2 1/2 cups sifted flour
2 cups sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped, peeled apples
In bowl, combine first 5 ingredients. In another bowl, combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill paper lined muffin cups 2/3rds full.
SIMPLE SALMON PATTIES 2-20-10
1 can salmon
1/2 can mushroom soup
Form patties. Melt butter in skillet. Sprinkle lightly with flour to keep from splattering and fry in skillet.
CARAMEL FUDGE CAKE (1-23-10) 2-20-10
1 chocolate cake mix
1 14 oz. can sweetened condensed
milk
1 14 oz. pkg. caramels
1/2 cup butter
1 cup coarsely chopped pecans
Preheat oven to 350°. Prepare cake mix as directed and pour 2 cups of the batter into a greased and floured 13" x 9" baking pan. Bake for 15 min. In a heavy sauce pan over low heat, melt the caramel candies, butter and milk stirring until smooth, then spread evenly over the cake. Spread remaining cake mix over the caramel mix, top with the nuts. Return to the oven for 30 to 35 min. or until the cake springs back when lightly touched. Cool and garnish as desired.
EASY CHEESY RICE 2-20-10
1 cup whole white cooked rice
1 cup (4 oz.) shredded mild cheddar
cheese
1 egg, beaten
1/2 cup finely chopped parsley
1 tbsp. butter or margarine, melted
3/4 cup milk
1 small onion, chopped
Combine all ingredients in bowl. Pour into lightly greased 2 quart casserole dish. Bake uncovered at 350° for 40-45 minutes. Makes 6 servings.
EASY CHEESY RICE (2-20-10) 2-27-10 Top of page
1 cup whole white cooked rice
1 cup (4 oz.) shredded mild cheddar
cheese
1 egg, beaten
1/2 cup finely chopped parsley
1 tbsp. butter or margarine, melted
3/4 cup milk
1 small onion, chopped
Combine all ingredients in bowl. Pour into lightly greased 2 quart casserole dish. Bake uncovered at 350° for 40-45 minutes. Makes 6 servings.
VEGETERIAN LASAGNA 2-27-10
6 cups mozarella cheese
10 oz. okg. spinach, drained
10 oz. pkg. california mix, cooked
until tender
8 oz. lasagna noodles, cooked and
drained
WHITE SAUCE:
1/2 cup margarine
6 tbsps. flour
3 cups milk
Cook until thickened and add vegetables. Layer with noodles, sauce and cheese. Bake at 350° for 30 minutes.
FREEZING MUSHROOMS 2-27-10
You can freeze mushrooms, but it will take a little extra effort on your part! Do not just throw them in the freezer and hope for the best, instead try following these instructions from cooks.com:
Freezing Raw (Freeze whole, for use within 3 months) :
Choose very fresh mushrooms; wipe with a clean cloth to remove dirt. Place each a little apart on a baking tray and open-freeze as quickly as possible. When mushrooms are frozen, pack into containers, fit on a lid and replace in freezer. Use within 3 months. Use straight from the freezer for pies, casseroles or stews or thaw for about 1 hour and use as required.
Freezing, Par-boiled:
Wash raw mushrooms. Add 1/2 teaspoon salt to 1 quart rapidly boiling water. To keep mushrooms white, add 1/2 teaspoon lemon juice to water. Add mushrooms. Let water come to a boil again. Boil mushrooms 3 minutes. Rinse with cold water. Drain thoroughly. Seal in plastic bags. Freeze. Will keep about one year.
Freezing Sauteed Mushrooms:
Saute 1 lb. of mushrooms in butter with salt and pepper, using high heat for 1 or 2 minutes, stirring constantly. Cool, then store in small containers and freeze. Use frozen, or thaw to room temperature about one hour; use for omelettes, sauces or served on toast.
BISHOP'S CHOCOLATE AMBROSIA PIE (didn't give) 2-27-10
1 quart ice cream mix
1 (8 oz) pkg. instant chocolate
pudding
1 pint milk
3 graham cracker crusts
Cool Whip
Chocolate bar (to make chocolate
curls)
(Use cold beaters and bowl)
Mix ice cream mix, pudding, and milk together and stir with wire whisk. Beat with electric mixer on high til thick and creamy. Pour into pie shell. Top with Cool Whip and chocolate curls. Makes 3 pies.
CHICKEN CHOWDER (Taste of Home 1-16-10) 2-27-10
1 can (14-1/2 ounces) reduced-sodium
chicken broth
1 can (10-3/4 ounces) condensed
cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed
cream of potato soup, undiluted
1-1/2 cups milk
2 cans (14-1/2 ounces each) diced
tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green
chilies
1-1/2 cups (6 ounces) shredded
Monterey Jack cheese
In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese. Serves 8.
FREEZING MUSHROOMS 2-27-10
Wash and cut mushrooms, lay out on cookie sheet to dry. Once dry, put them in a ziploc and freeze. They will keep up to 2 years. When using, put the frozen mushrooms in some milk or buttermilk to rehydrate them.
FREEZING MUSHROOMS 2-27-10
Slice in half, and rinse if dirty. Put in a pot of boiling water for 30 seconds. Drop into bowl of ice water. Lay out on paper towels to dry. Place on waxed paper on cookie sheet. Put in freezer until just frozen, then place in freezer bags and freeze. Will keep for 4 months or so.
SICILLIAN SKILLET CHICKEN (8-8-94) 2-27-10
Please email me at Lynxy@n-connect.net if you have this recipe. Thank you!
GREEK SEASONING (didn't give) 2-27-10
1 1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.
FREEZING MUSHROOMS (jul/aug90pg7, didn't give) 2-27-10
Wash, drain, and cut in pieces. Put in freezer container. Cover with water. Freeze
Prepare to fry by coating with butter and bread crumbs. Lay out on cookie sheet. Freeze. Then put in freezer bags. Freeze. To cook, put directly into skillet to fry.
Wash, cut off ends and stems, drain, and freeze on cookie sheet. Put in freezer containers. To cook, thaw partially and fry.
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