Radio Given Recipes January

Jan. 3 - Jan. 8  Jan. 10 - Jan. 14  Jan. 17 - Jan. 22  Jan. 24 - Jan. 31

EASY SPAGHETTI BAKE (in crockpot) 1-3-00 Top of page

Use same recipe for Easy Spaghetti Bake but layers it in the crockpot. Except for the evaporated milk. She used skim milk (2¼ cup skim milk and bypassed the water)

CANDY BAR CARAMELS 1-3-00

1½ cups, coarsely chopped pecans
1 cup chocolate chips
2 cups brown sugar
1 cup butter
1 cup light corn syrup
¼ cup water
1 can sweetened condensed milk
2 tsps. vanilla

Line an 8½x11" cake pan with foil; grease lightly. Sprinkle the pecans and chocolate chips evenly over the bottom of the pan. In a heavy saucepan, combine the brown sugar, butter, corn syrup and water; bring to a boil; add the sweetened condensed milk; cook to the firm ball stage (248 degrees). Stir in the vanilla and pour over the chips and nuts. Let cool.

NORTHPOLE EGGNOG CHEESECAKE (Jo Anna Lund) (12-9-99) 1-3-00

2 8 oz. Philadelphia fat free cream cheese
1 4 serving pkg. sugar free fat free instant vanilla pudding
2/3 cup carnations non fat dry milk powder
1 cup water
¾ cup cool whip lite
1 tsp. rum extract
½ tsp. nutmeg
1 6 oz. keebler shortbread pie crust
4 maraschino cherries halved

In a large bowl stir the cream cheese with a spoon until soft. Add dry pudding mix, milk and water. Whisk until smooth. Blend in ¼ cup cool whip lite, rum extract and ¼ tsp. nutmeg. Spread mixture in the crust. Sprinkle remaining nutmeg over top. Evenly drop the rest of the cool whip lite by tbsps. over top to form 8 mounds. Garnish each mound with the cherry halve. Can refrigerate 2 or 3 days.

CRANBERRY BARS (11-13-99) 1-3-00

Crust:

1 cup flour
2 tbsps. sugar
1/3 cup butter
½ cup finely chopped pecans

Topping:

1¼ cups sugar
2 tbsps. flour
2 eggs, beaten
2 tbsps. milk
2 tbsps. grated orange peel
1 tsp. vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

Combine the 1 cup flour with the sugar; cut in the butter; mix in ½ cup pecans. Press mixture in bottom of a 9x13" pan. Bake at 350° for 15 minutes. Combine remaining ingredients, mix well and pour over crust. Bake for 25-30 minutes.

TAVERNS (12-15-99) 1-3-00

Break up ground beef, as much as you want. Brown with chopped onion and drain. Cover the meat with water and add a bouillon cube for each cup of water added. Let simmer 'til all the water is gone.

RHUBARB CAKE (repeat) 1-3-00

5 cups chopped rhubarb
2 3 oz. pkgs. strawberry jello
1 pkg. yellow cake mix
1 cup water
1 cup sugar

Put rhubarb in bottom of 9x13 dish. Sprinkle jello on top rhubarb. Prepare cake per directions but do not bake. Pour cake mixture over jello and rhubarb. Boil sugar and water, pour over cake. Bake at 350° 45 minutes. Let cool and serve with ice cream.

PEANUT BUTTER COOKIES 1-4-00

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
3 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla

Cream both sugars with the shortening; add peanut butter and mix well. Stir in the eggs and remaining ingredients. Form dough into small balls; press down with fork in two directions. Bake at 350° for 10 minutes.

QUICK & EASY CHICKEN NOODLE SOUP (12-29-99) 1-4-00

2 cans chicken broth
1 chicken breast, skinned, boned and diced (½ inch cubes)
1 rib celery diced
½ onion, diced
1 tsp. parsley flakes

Bring all ingredients to a boil, then simmer for 20 minutes, until chicken is done. Add 1 package of frozen noodles; simmer for about 15 minutes, until noodles are tender.

HIDDEN VALLEY SHAKE & BAKE 1-4-00

1 pkg. Hidden Valley Dressing Mix
¼ cup fine bread crumbs

TACO NIBBLERS (from Victor, Iowa) (12-31-99) 1-4-00

1 4 oz. can shoestring potatoes
3 oz. can french fried onions
2 cups corn Chex or and Chex cereal or Crispix
6 oz. salted peanuts
¼ cup melted butter
½ pkg. taco seasoning

Mixed up first 4 ingredients. Combine last 2 ingredients. Mix all together and put on a 9x13" pan. Bake 300° 30 minutes stirring often. Cool and store in airtight container.

VEGETABLES KELLEY (may/jun79pg3) 1-4-00

2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

CRANBERRY CHEESE BARS (8-13-99) 1-4-00

2 cups all purpose flour
1½ cups quick cooking or old fashioned oats, uncooked
¾ cup plus 1 tablespoon firmly packed light brown sugar, divided
1 cup (2 sticks) butter or margarine, softened
1¾ cups M&M's Chocolate Mini Baking Bits, divided
1 8 ounce pkg. package cream cheese
1 14 ounce can Sweetened Condensed Milk
¼ cup lemon juice
1 teaspoon vanilla extract
2 tablespoon cornstarch
1 16 ounce can whole berry cranberry sauce

Preheat oven to 350°. Lightly grease 9 x 13" baking pan; set aside. In large bowl combine flour, oats, sugar and butter; mix until crumbly. Reserve 1½ cups crumb mixture for topping. Stir ½ cup M&M's Chocolate Mini Baking Bits into remaining crumb mixture; press into prepared pan. Bake 15 minutes. Cool completely. In large bowl beat cream cheese until light and fluffy; gradually mix in Sweetened Condensed Milk, lemon juice and vanilla until smooth. Pour evenly over crust. In small bowl combine remaining 1 tablespoon sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Stir remaining 1-1/4 cups M&M's Chocolate Mini Baking Bits into reserved crumb mixture. Sprinkle over cranberry mixture. Bake 40 minutes. Cool at room temperature; refrigerate before cutting. Store in refrigerator in tightly covered container. MAKES 32 BARS.

SHAKIN'S FOR BAKED CHICKEN (apr69pg1) 1-4-00

Make mixture of 1/8 teaspoon pepper, 2 cups dry fine bread crumbs, ¼ cup dry chopped parsley, 2 teaspoons salt, 1 clove garlic, crushed (optional) and ¾ cup grated Parmesan cheese (optional). Dip shaked chicken in melted butter and bake at 350° one hour.

OVEN-BAKED CHICKEN 1-4-00

½ cup flour
1 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. paprika
1 tsp. dried mustard
1 tbsp. parsley flakes

Mix all ingredients, place in a paper sack. Shake a piece of chicken in the bag, to coat; dip in ¼ cup melted butter. Place chicken, skin side down, in a 9x13" pan. Bake at 375° for 1 hour, turning halfway through.

STRAWBERRY WHITE CHOCOLATE TART (Mabel Fisher) (1-4-00) 1-4-00

Crust:

2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
¼-1/3 cup cold water

Blend all ingredients until pea sized clumps form. Add just enough water to form dough. Refrigerate dough for 30 minutes; press into 10 inch tart pan; let stand awhile. Preheat oven to 375°; bake for 15-20 minutes, until golden: cool completely.

Filling:

¾ cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened

Whisk the chocolate into the hot cream until blended. Whisk in the butter until combined. Wash and thoroughly dry 2 cups of fresh strawberries; slice and line the bottom of the crust. Spoon white chocolate mixture over berries; chill thoroughly. Before serving, garnish with whole or sliced berries or shaved chocolate. Could also be made with cranberries.

CELEBRITY 4 CHIP FUDGE (12-11-98) 1-5-00

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

THANKSGIVING KOLACHES (12-9-99 Jo Anna Lund) 1-5-00

16 Roades frozen yeast unbaked dinner rolls
1 4 serving pkg. sugar free cook and serve vanilla pudding
1 4 serving pkg. sugar free cranberry gelatin
1 cup Ocean Spray reduced calorie cranberry juice cocktail
2 cups fresh or frozen cranberries, chopped
¼ cup chopped pecans

Spray 2 large baking sheets with butter flavored cooking spray and evenly space the rolls on the sheets. Cover with a cloth and let rise about 3 hours. In a medium saucepan add the dry pudding, gelatin, juice and cranberries. Cook over medium heat till mixture thickens and cranberries soften stirring often. Remove from heat and stir in the pecans. Make a indentation in each roll. Put a large tbsp. of the filling in to each roll. Cover again and rest for 10 minutes. While the rolls are resting heat oven to 400° Before baking lightly spray the top of each roll with butter flavored cooking spray. Bake 10-15 minutes or until golden brown. Place sheets on wire rack and let set for 5 minutes then remove and put on wire rack to cool.
Calories: 135 Fat: 3 grams Fiber 1 gram Carbs 23 grams

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 1-5-00

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 1-5-00

2 cups icing sugar sifted
3 tbs. instant non fat milk powder
½ cup cocoa
6 tbs. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with 3/4 tsp. water or more.

CHINESE MEATBALLS 1-5-00

1½ lb. boned pork shoulder, chopped very fine
½ tsp. salt
1 tsp. MSG (mono sodium glutamate)
1 tsp. rice wine/dry sherry
1 tbsp. sesame oil
½ tsp. fresh, minced ginger root
2 tsps. finely chopped green onion
1 egg, slightly beaten
2 tbsps. corn starch
1 tbsp. water
Oil for frying

Mix all ingredients well; knead thoroughly until smooth. Shape into small meatballs. Roll balls in additional cornstarch. Heat oil and fry balls until done. Serve with cabbage or rice.

BIRD CAKES (jan/feb99pg1) 1-5-00

1 cup cornmeal (can be old)
1 cup oatmeal, dry
1 cup flour (can be old)
3 tsp. dry milk powder, or 1 cup skim milk
½ cup ground suet
½ tsp. baking soda
½ cup dried bread crumbs, or old cake, or dried cereal

Combine ingredients and pour into greased angel food cake pan. Bake at 350° for 1 hour. Hang in tree or feeder.

TASTY BEAN SALSA (5-8-99) 1-6-00

1 can black eyed peas, drained
1 can white shoe pegged corn, drained
1 can black beans, drained
2 cans plain diced tomatoes
chopped jalapenos to taste
1 bunch green onions chopped
1 chopped red or green pepper

Mix all together with 1 bottle Zesty Italian Dressing. Refrigerate overnight, drain.

CROCKPOT SCALLOPED POTATOES (1-28-98) 1-6-00

6 medium potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. salt
¼ tsp. pepper
2 tsps. butter
1 can cream of mushroom soup
4 slices American cheese

Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half of potatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers of potatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)

ITALIAN BEEF SANDWICHES (5-8-98) 1-6-00

1 sirloin tip roast
1 tbsp. Gravy Master (flavoring)
1 tsp. garlic powder
1 tsp. leaf oregano
½ cup dry red wine
Salt and pepper to taste

Roast beef to rare the day before serving. Slice beef thin. To pan drippings, add: Gravy Master, garlic, 1½ cups water, oregano, wine, salt and pepper. Heat. Pour over sliced meat. Serve on crushed rolls.

BREAKFAST PIZZA (7-22-99) 1-6-00

1 pkg. refrigerator crescent rolls
1 lb. sausage, browned and drained
1 cup shredded cheddar cheese
1 cup frozen hash browns
4 eggs
½ cup milk

Press rolls, side by side, in bottom of a lightly greased jelly roll pan and slightly up the sides. Sprinkle on the meat, cheese and hash browns. Mix eggs and milk together and pour over the top. Bake at 325° for 20 minutes.

MINT COOKIES (jan/feb94pg4) 1-6-00

¾ cup margarine
1½ cup sugar
2 tbsps. water
12 oz. chocolate chips
2 eggs
2½ cup flour
1¼ tsp. baking soda
½ tsp. salt
1 box Ande's Mints

Melt together first 4 ingredients. Remove from heat and cool 10 minutes. Mix in eggs. Add dry ingredients. Chill one hour. Roll into balls. Bake at 350° for 12-13 minutes. Remove from oven and place one mint into the center of each cookie. Allow mint to melt and swirl around the top of the cookie.

RHUBARB CAKE (repeat) 1-6-00

4 cups rhubarb, cut-up
1 cup sugar
1 pkg. gelatin
1 cake mix, yellow or white
1 stick butter, melted
1 cup boiling water

Layer ingredients in a 9x13" cake pan. Bake at 350° for 45 minutes.

CHOCOLATE CHIP COOKIES IN A JAR 1-6-00

1¼ cups all purpose flour
½ tsp. baking soda
½ tsp. salt
½ cup firmly packed light brown sugar
1/3 cup sugar
1 cup chocolate chips, or chunks
½ cup chopped pecans or walnuts

Sift the flour, baking soda and salt. Layer ingredients in a wide mouth, quart jar in the order given, packing down after each layer. Gift tag instructions: Cream together 2/3 cup softened butter with 1 egg until light and fluffy. Add 1 tsp. water and ½ tsp. vanilla. Stir in the contents of the jar; mix well. Drop by teaspoons on greased cookie sheets. Bake at 375° for 8-10 minutes, until lightly browned.
Makes 3 dozen.

CELEBRITY 4 CHIP FUDGE (12-11-98) 1-7-00

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

Tip: How to get wax out of carpet or tablecloth. Scrape off what you can. Then put paper towel over it and use a hot iron over the paper towel. (12-6-99) 1-7-00

CAKE MIX COOKIES (may/jun93pg2) 1-7-00

1 box cake mix (any kind)
2 eggs
½ cup oil
1 cup chocolate chips
½ cup chopped walnuts

Grease cookie sheets. Preheat oven to 350°. Combine cake mix, eggs and oil; stir in the chips and nuts. Roll dough into walnut sized balls; place on cookie sheets. Bake for 10-12 minutes. If made with lemon or pineapple cake mix, just leave out the chocolate chips.

STARCHING FABRICS 1-7-00

Sugar starch; Combine ¼ cup water with ¾ cup sugar; cook over low heat until clear. Dip fabric in some water; roll up in a towel to dry; dip in starch mixture; lay out fabric and shape; pat dry.

Corn Starch: Combine 2 tbsp. powdered cornstarch with ½ cup cold water to dissolve. Add 1½ cups boiling water; let cool. Dip fabric in mixture; lay out on a towel and shape; let dry.

PEANUT BUTTER COOKIES (1-4-00) 1-7-00

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
3 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla

Cream both sugars with the shortening; add peanut butter and mix well. Stir in the eggs and remaining ingredients. Form dough into small balls; press down with fork in two directions. Bake at 350° for 10 minutes.

VANILLA POPCORN 1-7-00

3 qts. popped popcorn
1 cup sugar
½ cup butter/margarine
¼ cup light corn syrup
¼ tsp. baking soda
½ tsp. vanilla

In a saucepan, combine sugar, butter, syrup and baking soda; bring to a boil over medium heat for 2 minutes, stirring. Remove from heat and add vanilla. Pour mixture over the popcorn; toss to coat. You can also add nuts, etc. Let cool and break into pieces.

PEANUT BUTTER COOKIES (1-4-00) 1-8-00

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
3 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla

Cream both sugars with the shortening; add peanut butter and mix well. Stir in the eggs and remaining ingredients. Form dough into small balls; press down with fork in two directions. Bake at 350° for 10 minutes.

FIVE CHIP COOKIE 1-8-00

2/3 cup each, milk chocolate, butterscotch, peanut butter, vanilla, semi sweet chips
1 cup margarine
1 cup peanut butter
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. soda
½ tsp. salt

Cream the margarine and peanut butter. Add eggs one at a time and blend. Add vanilla. Add the dry ingredients and mix well. Fold in the mixed together chips. Drop by tablespoonfuls on a ungreased baking sheet 2" apart. Bake 350° 10-12 minutes. Cool on sheet for 1 minute then cool on wire rack.

EXCELLENT PIE CRUST (12-30-99) 1-8-00

1 cup lard
2 tbs. white vinegar
1 egg
¼ cup milk
¼ cup honey
¼ tsp. baking powder
1 tsp. salt
3 cups flour

Mix as for pie dough. Keep in refrigerator for several weeks.

BLEU CHEESE ONION SOUP 1-8-00

3 tbsps. butter
5 cups thinly sliced onions, approx. 4 large onions
2 tbsps. flour
2 cans 13¾ oz ready to serve beef broth
2 cups milk
4 slices ½ inch thick french bread
½ cup crumbled bleu cheese
½ cup shredded muenster cheese

Preheat broiler. In large saucepan over medium heat. Melt butter, add onion and cook covered stirring occasionally until onions are tender usually about 10 minutes. Stir in flour until blended. Add beef broth, bring to a boil, reduce heat to medium. Simmer covered for 10 minutes stirring occasionally. Stir in milk, cook until hot, about  2-3 minutes. Meanwhile, on baking sheet place bread in broiler. Toast each side for about 1 minute. Sprinkle muenster and bleu cheese and broil until it melts, about a minute. Ladle soup in 4 soup bowls and put a slice of bread in each bowl. Serve immediately.

CAKE MIX COOKIES (may/jun93pg2) 1-8-00

1 box cake mix (any kind)
2 eggs
½ cup oil
1 cup chocolate chips
½ cup chopped walnuts

Grease cookie sheets. Preheat oven to 350°. Combine cake mix, eggs and oil; stir in the chips and nuts. Roll dough into walnut sized balls; place on cookie sheets. Bake for 10-12 minutes. If made with lemon or pineapple cake mix, just leave out the chocolate chips.

MINI-RUEBENS (jan/feb99pg4) 1-8-00

12 oz. can corned beef
8 oz. can sauerkraut, drained and chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced

Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)

CHOCOLATE CHIP COOKIES IN A JAR (1-6-00) 1-8-00

1¼ cups all purpose flour
½ tsp. baking soda
½ tsp. salt
½ cup firmly packed light brown sugar
1/3 cup sugar
1 cup chocolate chips, or chunks
½ cup chopped pecans or walnuts

Sift the flour, baking soda and salt. Layer ingredients in a wide mouth, quart jar in the order given, packing down after each layer. Gift tag instructions: Cream together 2/3 cup softened butter with 1 egg until light and fluffy. Add 1 tsp. water and ½ tsp. vanilla. Stir in the contents of the jar; mix well. Drop by teaspoons on greased cookie sheets. Bake at 375° for 8-10 minutes, until lightly browned.
Makes 3 dozen.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 1-8-00

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) (12-28-99) 1-8-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in
small cubes. Add to soup and stir gently to reheat. Yields 8 1 cup servings or 4 main dish servings. Topping can include shredded cheese, turkey bacon, chopped scallions.

CHIK-FIL-A CHICKEN FILLET BREADING 1-8-00

2 cups flour
2 tbsps. chicken soup base powder
2 tbsps. sugar
1½ tsp. salt
1 tsp. pepper (white is optional)
1 tsp. garlic powder

Mix together and pat on chicken and let stand 10 minutes. Fry.

MACARONI SALAD (from Lucille) 1-10-00 Top of page

7 oz. macaroni shells cooked in salted water 8 minutes. Drain and rinsed. Set aside.

Mix:

1 tbsp. diced onion
1½ cup chopped celery,
½ cup canned drained peas
½ cup diced green pepper
¼ cup chopped pimento
Salt and pepper to taste
1 7 oz. can tuna, drained
1 cup salad dressing

Stir together and add macaroni. Chill.

QUICK & EASY CHICKEN NOODLE SOUP (12-29-99) 1-10-00

2 cans chicken broth
1 chicken breast, skinned, boned and diced (½ inch cubes)
1 rib celery diced
½ onion, diced
1 tsp. parsley flakes

Bring all ingredients to a boil, then simmer for 20 minutes, until chicken is done. Add 1 package of frozen noodles; simmer for about 15 minutes, until noodles are tender.

QUICK & EASY FRUIT SALAD 1-10-00

1 can peach or apricot pie filling
2 cans 15 oz. each fruit cocktail, drained
1 20 oz. can  pineapple chunks, drained
1 15 oz. can  mandarin oranges, drained
2 medium firm bananas, peeled and sliced

In a large bowl combine pie filling and canned fruit. Cover and refrigerate. Stir in bananas just before serving. Can add red grapes, mini marshmallows, nuts. Serves 14.

VARIATION OF HEART HEALTHY SPICY SHRIMP DIP from Des Moines paper 1-10-00

Take out hot sauce and put in ¾ cup medium salsa.

Tip: for brown ornaments Give 2 coats acrylic white paint.

FIVE CHIP COOKIE (1-8-00) 1-10-00

2/3 cup each, milk chocolate, butterscotch, peanut butter, vanilla, semi sweet chips
1 cup margarine
1 cup peanut butter
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. soda
½ tsp. salt

Cream the margarine and peanut butter. Add eggs one at a time and blend. Add vanilla. Add the dry ingredients and mix well. Fold in the mixed together chips. Drop by tablespoonfuls on a ungreased baking sheet 2" apart. Bake 350° 10-12 minutes. Cool on sheet for 1 minute then cool on wire rack.

OVEN BBQ CRANBERRY CHICKEN (7-20-99) 1-10-00

2½-3 lbs. broiler fryer, cut and skinned
¼ cup vegetable oil
¼ tsp. salt
¼ tsp. pepper
½ cup chopped onions
¼ cup chopped celery
1 cup whole berry cranberry sauce
½ cup ketchup
1 tbsp. brown sugar
2 tbsps. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. red wine vinegar

Brown the chicken pieces in oil in a skillet: drain. Arrange chicken in a lightly greased 11x7x1½" dish. Season chicken with salt and pepper. Cook onion and celery in skillet until tender, stirring often. Stir in the cranberry sauce; add remainder of ingredients and bring to a boil; remove from heat. Spread the mixture over the chicken. Bake at 325° for 1 hour, basting every 15 minutes.

FIVE CHIP COOKIE (1-8-00) 1-10-00

2/3 cup each, milk chocolate, butterscotch, peanut butter, vanilla, semi sweet chips
1 cup margarine
1 cup peanut butter
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. soda
½ tsp. salt

Cream the margarine and peanut butter. Add eggs one at a time and blend. Add vanilla. Add the dry ingredients and mix well. Fold in the mixed together chips. Drop by tablespoonfuls on a ungreased baking sheet 2" apart. Bake 350° 10-12 minutes. Cool on sheet for 1 minute then cool on wire rack.

LEFT OVER TURKEY SOUP 11-27-99 1-10-00

Bones and trimmings from a turkey (or 2 chickens)
6 cups water
3 cubes chicken bouillon
1½ tsps. salt
¼ tsp. poultry seasoning, or ground sage
1 bay leaf
3 medium carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
½ cup rice, or 1 cup noodles (uncooked)
2 tbsps. minced parsley

Combine the bones and trimmings: add next ingredients through the bay leaf. Cover pot and let simmer for 1½ hours. Remove the bones; cut off the meat and return to pot. Add remaining ingredients, except parsley. Cover the pot and simmer another 30 minutes. Garnish with parsley before serving.

Cathy Mellon from U of I Dietitian talked about diet and nutrition 1-11-00

FARMLAND RECIPES 2000 As featured on WMT's "Open Line", January 12, 2000 Recipes are compliments of Hayley Matson, Farmland Foods, Inc.

WHITE CHILI  1-12-00

1 package (1 pound) Farmland Original Pork Sausage
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 ounces each) Great Northern or navy beans, drained
1 can (15 ounces) white corn drained
1 can (10 3/4 ounces) cream of chicken soup
1 can (14 1/2 ounces) chicken broth
1 can (4 ounces) diced, roasted green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried cilantro leaves
Shredded Cheddar cheese, optional
Corn chips, optional

In Dutch oven or pan, cook sausage, onion and garlic over medium heat until sausage is browned and onion is tender, drain. Stir in remaining ingredients except cheese and corn chips. Cover and heat to boiling. Reduce heat and simmer 20 minutes to combine flavors. Ladle soup into bowls. Garnish with cheese and corn chips, if desired. Makes 5 to 6 servings.

HEARTY BACON AND BLACK BEAN SOUP 1-12-00

1 package (1 pound) Farmland Hickory Smoked Thick Sliced Bacon
1 medium onion, chopped
1 green bell pepper, chopped
2 cans (14 1/2 ounces each) or 1 carton (32 ounces) chicken broth
1 can (5 1/2 ounces) vegetable juice cocktail
1 can (10 ounces) chopped tomatoes and green chilies
1 can (1 1 ounces) corn with green and red bell peppers, drained
2 cans (15 1/2 ounces each) black beans, rinsed and drained
Sour cream, optional
Shredded Cheddar cheese, optional

In Dutch oven or large pan, cook bacon over medium high heat until crisp, turning as needed. Drain, reserving 1 tablespoon bacon drippings in pan. Crumble bacon; set aside. Add onion and green pepper to pan; cook and stir over medium high heat until vegetables are tender, about 5 minutes. Stir in chicken broth, vegetable juice, tomatoes and corn. Cover and heat to boiling. Reduce heat and simmer 5 minutes. Stir in beans and bacon, reserving 1/4 cup bacon for garnish? Cover; simmer 10 minutes. Ladle soup into bowls. Garnish with sour cream, cheese and reserved bacon. Makes 12
servings.

SUPER TAILGATE SANDWICH 1-12-00

1 loaf (1 pound) French bread
1/2 cup Italian salad dressing Leaf lettuce
1 package (1 pound) Farmland Special Select sliced ham or 1 package (9 ounces) variety pack
1 package (6 ounces) sliced Monterey Jack cheese
1 package (6 ounces) sliced Cheddar cheese
1/2 red onion, thinly sliced 1 green bell pepper, thinly sliced
1 tomato, thinly sliced 8 cherry tomatoes

Cut bread in half lengthwise. Brush cut surfaces of bread with Italian dressing. Place lettuce on bottom half. Layer with ham, cheeses, onion, green pepper and tomato. Top with remaining half of bread. Secure with eight picks. Top each pick with cherry tomato. Makes 8 servings.

GERMAN BRATWURST CASSEROLE 1-12-00

1 package (1 pound) Farmland Bratwurst Sausage (5 links)
2 pounds small red potatoes, unpeeled, quartered
1 large green bell pepper, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 red onion, sliced
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1 cup (4 ounces) shredded Swiss cheese

Coat 13x9 inch baking dish with cooking spray. Slice bratwurst into 1 inch pieces with serrated knife; place in baking dish. Layer potatoes, green pepper, red pepper and onion over bratwursts. Sprinkle with salt and caraway seeds. Cover with foil. Bake in a 350° oven for 50 to 60 minutes or until bratwursts are cooked and vegetables are tender, stirring halfway through cooking time. Sprinkle with cheese. Bake, uncovered, 5 minutes more. Makes 6 servings.

PULL APART BACON BREAD 1-12-00

1 package (1 pound) Farmland Hickory Smoked Bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly

Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10 inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10 to 12 servings.

THREE-PEPPER PORK 1-12-00

Serves 4

This recipe may sound spicy, but it's not The triple pepper flavor comes from red bell pepper, yellow bell pepper, and mild poblano chile pepper.

1 pound boneless Farmland Extra Tender® Pork center cut loin roast or chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium poblano chile pepper*, chopped
1  tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon finely shredded ginger root
1 teaspoon sesame oil
1 teaspoon rice wine vinegar

*Hot chile peppers contain oils that can burn. Wash your hands thoroughly after handling them.

Cut meat into strips and set aside.

Spray a large skillet with vegetable oil spray. Place over medium high heat. Add pork strips to skillet and cook for 5 minutes, or until done, stirring occasionally. Remove from skillet.

Add bell pepper strips and chile pepper to skillet. Cook for 3 minutes, or until bell peppers are slightly tender but still crisp.

In a small bowl, stir together remaining ingredients. Add to skillet with peppers and meat. Cook and stir until heated through, about 2 minutes.

SESAME PORK TENDERLOIN 1-12-00
Serves 6

If your tenderloin comes in two portions, simply piece them together on the baking pan and secure with toothpicks to form one portion.

1½ pounds Farmland Extra Tender® Pork tenderloin, all visible fat removed
1 tablespoon molasses
1 tablespoon light soy sauce
¼ teaspoon toasted sesame oil
1 tablespoon sesame seeds

Preheat oven to 425°F. Place pork in a shallow baking pan. In a small bowl, stir together molasses, soy sauce, and sesame oil. Brush over meat and sprinkle with sesame seeds. Place meat, uncovered, in oven and roast for 45 minutes, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice thinly to serve.

SOUTHWESTERN PORK SALAD 1-12-00
Serves 6

The orange and grape garnish makes a nice contrast to the salad, which will keep in the refrigerator for up to four days.

2 cups Farmland Extra Tender® Pork tenderloin, roasted, all visible fat removed, cut into small cubes (about 1 pound)
1 cup canned black beans (about half of 16 to 17 ounce can), rinsed and drained
½ cup finely chopped green onions (4 to 5 medium)
½ cup chopped green or red bell pepper (½ medium)
1 medium clove garlic, minced, or ½ teaspoon bottled minced garlic

Dressing

¼ cup snipped fresh parsley
¼ cup cider vinegar
2 tablespoons low sodium chicken broth
1 ½ tablespoons sugar
2 teaspoons olive oil
½ teaspoon dried oregano, crumbled
½ teaspoon dry mustard

1 cup cherry tomatoes, cut into quarters
6 black olives, chopped (optional)
3 cups crisp salad greens
Fresh orange slices (optional)
Fresh green grapes (optional)

In a large bowl, combine pork, beans, green onions, bell pepper, and garlic.

For dressing, combine ingredients in a jar with a tight fitting lid. Shake well. Pour over pork mixture, tossing to coat evenly. Cover and refrigerate for at least 30 minutes before serving. stirring occasionally.

Immediately before serving, gently stir in tomatoes and olives. Spoon over salad greens, and garnish with orange slices and grapes.

CORNBREAD COATED PORK CHOPS 1-12-00

¼ cup nonfat or low fat sour cream
4 Farmland Extra Tender® Pork center cut loin chops (5 ounces each), cut 3/4 to 1 inch thick, all visible fat removed
1 ½ cups cornbread stuffing mix
Freshly ground black pepper

Preheat oven to 375° F.

Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops, uncovered, 45 minutes, or until done. Serve immediately.

MAPLE-BOURBON PORK MEDALLIONS 1-12-00

Serves 4

1 pound Farmland Extra Tender® Pork tenderloin, all visible fat removed
1/3 cup maple syrup
1/3 cup bourbon or unsweetened apple juice
2 tablespoons whole grain mustard or Dijon mustard
2 tablespoons ketchup
Vegetable oil spray

Cut pork into 12 slices and flatten each with palm of your hand to about 3/4 inch thickness.

In a small bowl, stir together remaining ingredients except vegetable oil spray. Set aside.

Spray a large skillet with vegetable oil spray. Place over medium high heat. Add 6 pork slices to skillet and cook for 3 minutes on each side, or until slightly pink inside. Remove from skillet and keep warm. Repeat with remaining pork slices. Add syrup mixture to skillet. Return to medium high heat. Cook for 5 minutes, or until bubbly, stirring constantly. Cook for 2 minutes, stirring constantly. Serve with
tenderloin.

QUICK NOTE FROM HAYLEY:

If you wish to order the "Healthy Favorites From Farmland" (American Heart Association) cookbook, simply forward a check for $1.50 payable to Farmland to the following address:

Hayley Matson
Farmland Foods
10150 N. Executive Hills Blvd.
Kansas City, MO 64153

Thanks for being a Farmland customer! Hope you enjoy the recipes!
Hayley

VANILLA POPCORN (1-7-00) 1-13-00

3 qts. popped popcorn
1 cup sugar
½ cup butter/margarine
¼ cup light corn syrup
¼ tsp. baking soda
½ tsp. vanilla

In a saucepan, combine sugar, butter, syrup and baking soda; bring to a boil over medium heat for 2 minutes, stirring. Remove from heat and add vanilla. Pour mixture over the popcorn; toss to coat. You can also add nuts, etc. Let cool and break into pieces.

PULL APART BACON BREAD (1-12-00) 1-13-00

1 package (1 pound) Farmland Hickory Smoked Bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly

Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10 inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10 to 12 servings.

LAVENDER PUNCH (may/jun84pg6) 1-13-00

3 large cans frozen pink lemonade
4 large cans, 5-Alive berry citrus drink
2 (46 ounce) cans pineapple juice.

Mix lemonade and berry drink with water per package directions. Add pineapple juice. Freeze until slushy. Add 2 large bottles of 7-Up before serving.

BREAKFAST CASSEROLE 1-13-00

1 pkg. hash browns
½ cup finely chopped onion
2 cups finely diced ham
6 ozs. shredded cheddar cheese
3 eggs
Salt to taste
1 cup milk
6 ozs. shredded mozzarella cheese

Grease 9x13" pan. Layer the hash browns, onions, ham and cheddar cheese. Beat the eggs, salt and milk together; add to pan. Refrigerate for at least 3 hours, or overnight. Bake at 350° for 1 hour. Top with the mozzarella cheese, bake additional 30 minutes. Let stand for 15-20 minutes outside the oven.

CAKE MIX COOKIES (may/jun93pg2) 1-13-00

1 box cake mix (any kind)
2 eggs
½ cup oil
1 cup chocolate chips
½ cup chopped walnuts

Grease cookie sheets. Preheat oven to 350°. Combine cake mix, eggs and oil; stir in the chips and nuts. Roll dough into walnut sized balls; place on cookie sheets. Bake for 10-12 minutes. If made with lemon or pineapple cake mix, just leave out the chocolate chips.

CELEBRITY 4 CHIP FUDGE (12-11-98) 1-13-00

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) (12-28-99) 1-13-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in
small cubes. Add to soup and stir gently to reheat. Yields 8 1 cup servings or 4 main dish servings. Topping can include shredded cheese, turkey bacon, chopped scallions.

CZECH GOULASH 1-14-00

2 lbs. round steak, cubed
2 tbsps. butter
1 large onion, chopped fine
4 whole cloves
4 whole allspice
1 bay leaf
1 tbsp. brown sugar
2 tbsps. vinegar
2 tbsps. flour
¼ cup (plus) water

Melt butter in the skillet. Add the onion and sauté to golden brown. Add the cloves, allspice, bay leaf, brown sugar and vinegar. Add the meat; stir to coat meat. Cover skillet tightly; let simmer until tender, about 1-1½ hours. Add the flour and brown it. Add enough water to make a thick gravy, about ¼ cup. Add cooked noodles or dumplings.

FIVE CHIP COOKIE (1-8-00) 1-14-00

2/3 cup each, milk chocolate, butterscotch, peanut butter, vanilla, semi sweet chips
1 cup margarine
1 cup peanut butter
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. soda
½ tsp. salt

Cream the margarine and peanut butter. Add eggs one at a time and blend. Add vanilla. Add the dry ingredients and mix well. Fold in the mixed together chips. Drop by tablespoonfuls on a ungreased baking sheet 2" apart. Bake 350° 10-12 minutes. Cool on sheet for 1 minute then cool on wire rack.

PUMPKIN YEAST BREAD FOR BREAD MACHINE (Quick Cooking Taste Of Home) 1-14-00
(1½ lbs.)

½ cup + 2 tbsp. warm water
½ cup cooked or canned pumpkin
¼ cup butter, softened
¼ cup instant dry milk powder
¼ cup packed brown sugar
1 tsp. cinnamon
½-1 tsp. ground nutmeg
¾ tsp. salt
1/8 tsp. ground ginger
2¾ cup bread flour
1 pkg. dry yeast, or 1½ tsp. bread machine yeast

Layer ingredients in the order given. Select the basic setting. Select light crust color. Turn machine on; check dough after 5 minutes of mixing if needed, add 1-2 tbsps. water to make sticky dough. to pieces.

CHICKEN CASSEROLE 1-14-00
(or turkey or ham)

3-4 cups diced cooked chicken, turkey or ham
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups uncooked, crumbled noodles or macaroni or lasagna
¾ cup chicken broth, or milk
2 tbsps. onion flakes
½ lb. American cheese, cubed

Mix all ingredients; put in a greased 3 qt. casserole dish; refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325° for 1¼ hours, until bubbly or cheese melts.

JIM DANDY COOKIES (jan/feb95pg6) 1-14-00

1½ cups flour
½ tsp. baking soda
¼ tsp. salt
½ cup butter or margarine
1/3 cup brown sugar
1 egg
¼ cup Maraschino Cherry juice
2 squares unsweetened chocolate, melted
¼ cup nuts, chopped
¼ cup Maraschino Cherries, chopped
18 marshmallows, cut in half

Sift together the first 3 ingredients. Cream together butter and brown sugar. Blend in egg. Beat well. Stir in half of the dry ingredients. Add cherry juice. Stir in remaining dry ingredients. Mix well. Blend in melted chocolate, nuts and cherries. Drop by rounded teaspoonfuls onto greased sheet. Bake at 350° for 12-15 minutes until cookie springs back when lightly touched. Immediately top with marshmallow halves and cool on rack.

1/3 cup milk
¼ cup butter
2 squares unsweetened chocolate
1/8 tsp. salt
1 tsp. vanilla
2-2½ cups sifted powdered sugar
whole pecans

Cook together the first 4 ingredients in a double boiler until thickened. Remove from heat and stir in vanilla and enough sugar to make spreading consistency. Frost cookies and top each with a pecan.

1-15-00 missed day

PUMPKIN YEAST BREAD FOR BREAD MACHINE (Quick Cooking Taste Of Home) (1-14-00) 1-17-00 (1½ lbs.) Top of page

½ cup + 2 tbsp. warm water
½ cup cooked or canned pumpkin
¼ cup butter, softened
¼ cup instant dry milk powder
¼ cup packed brown sugar
1 tsp. cinnamon
½-1 tsp. ground nutmeg
¾ tsp. salt
1/8 tsp. ground ginger
2¾ cup bread flour
1 pkg. dry yeast, or 1½ tsp. bread machine yeast

Layer ingredients in the order given. Select the basic setting. Select light crust color. Turn machine on; check dough after 5 minutes of mixing if needed, add 1-2 tbsps. water to make sticky dough. to pieces.

KETTLE KORN (nov/dec96pg3) 1-17-00

1/3 cup popcorn
¼ cup water
3 tbsps. bacon drippings
1/3 cup sugar

Combine popcorn and water. Melt drippings in a cast iron pan. Stir sugar into hot drippings. Quickly add popcorn and water to skillet. Cover and pop fast over high heat, stirring or shaking constantly.

CZECH GOULASH (1-14-00) 1-17-00

2 lbs. round steak, cubed
2 tbsps. butter
1 large onion, chopped fine
4 whole cloves
4 whole allspice
1 bay leaf
1 tbsp. brown sugar
2 tbsps. vinegar
2 tbsps. flour
¼ cup (plus) water

Melt butter in the skillet. Add the onion and sauté to golden brown. Add the cloves, allspice, bay leaf, brown sugar and vinegar. Add the meat; stir to coat meat. Cover skillet tightly; let simmer until tender, about 1-1½ hours. Add the flour and brown it. Add enough water to make a thick gravy, about ¼ cup. Add cooked noodles or dumplings.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 1-17-00

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

MINT COOKIES (jan/feb94pg4) 1-17-00

¾ cup margarine
1½ cup sugar
2 tbsps. water
12 oz. chocolate chips
2 eggs
2½ cup flour
1¼ tsp. baking soda
½ tsp. salt
1 box Ande's Mints

Melt together first 4 ingredients. Remove from heat and cool 10 minutes. Mix in eggs. Add dry ingredients. Chill one hour. Roll into balls. Bake at 350° for 12-13 minutes. Remove from oven and place one mint into the center of each cookie. Allow mint to melt and swirl around the top of the cookie.

CHICKEN CASSEROLE (1-14-00) 1-18-00
(or turkey or ham)

3-4 cups diced cooked chicken, turkey or ham
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups uncooked, crumbled noodles or macaroni or lasagna
¾ cup chicken broth, or milk
2 tbsps. onion flakes
½ lb. American cheese, cubed

Mix all ingredients; put in a greased 3 qt. casserole dish; refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325° for 1¼ hours, until bubbly or cheese melts.

HAM & NOODLE OUTLAW CASSEROLE 1-18-00

1 lb. ground ham
½ lb. grated cheddar cheese
8 ozs. Kluski noodles, broken in small pieces
2 cups milk
1½ tsps. dry mustard
1 tsp. horseradish

In a 9x13" casserole pan, mix the ham, cheese and noodles. Combine the milk, mustard and horseradish, pour over noodles. Cover the dish and bake at 350° for 45 minutes. If noodles are too dry, just add a little milk to noodles, especially around the edges.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) (12-28-99) 1-18-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in
small cubes. Add to soup and stir gently to reheat. Yields 8 1 cup servings or 4 main dish servings. Topping can include shredded cheese, turkey bacon, chopped scallions.

KAREN'S TATER TOT CASSEROLE (8-11-99) 1-18-00

1 lb hamburger - brown & drain with salt & pepper to taste
Press into bottom of 9x13" pan
1 can cream of mushroom soup - spread over hamburger
1 can french cut green beans, drained - pour over hamburger and soup
1 more can cream of mushroom soup, reserve a little and mix with 2 tbsps. of milk
salt & pepper on top

Put tater tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tater tots. Bake at 350° for 35 minutes. Brown tater tots.

INAUGURAL BARS (nov/dec96pg1) 1-18-00

1/3 cup butter
½ cup peanut butter
½ cup brown sugar
½ cup honey
1-1½ cups chopped salted peanuts
2¼ cups Rice Krispies

Melt the first four ingredients together until well blended. Stir in peanuts and cereal. Press down into an 8" or 9" dish.

¼ cup peanut butter
½ cup chocolate chips

Melt together over a low heat. Spread over bars.

BOK CHOY BROIL 1-18-00

1½ lbs. Bok Choy
½ cup shredded Swiss cheese
1 tbsp. butter
1 tbsp. flour
¼ tsp. salt
1/8 tsp. ground nutmeg
1 cup Half 'N Half
2 tbsps. fine dried bread crumbs
1 tbsp. butter

Wash the bok choy; cut off the leaves and set aside. Cut the stems into ¼ inch slices, cut leaves into ½ inch strips; place in a 6x10" pan. Sprinkle on the cheese. Put the butter in a skillet, melt. Add the flour, salt and nutmeg; cook over low heat until smooth and bubbly: remove from heat and stir in the Half 'N Half; pour mixture over the bok choy. Mix the bread crumbs with butter; sprinkle on top. Broil. about 4 inches away, until golden brown and bubbly.

EMERIL BANANA CREAM PIE (requested didn't give from Good Morning America 1-2000) 1-19-00

5 large egg yolks
1/4 cup cornstarch
3 to 31/2 cups heavy cream
2 cups granulated sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch thick slices

2 cups heavy cream whipped to stiff peaks with:
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar

Topping
Shaved chocolate
Confectioner's sugar
 

Combine the egg yolks, cornstarch and 1 cup of the heavy cream in a small bowl and whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar and the vanilla bean in a large heavy bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring it to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. Preheat the oven to 350° Fahrenheit. Combine the graham cracker crumbs, the remaining 1/2 cup sugar, and the mashed banana in a large mixing bowl. Thoroughly mix together. Add the butter and mix well. Press the mixture into a 9 inch pie pan and bake until browned, about 25 minutes. Let cool for about 10 minutes.

CARAMEL DRIZZLE SAUCE (EMERIL) 1-19-00

1 cup granulated sugar
1/4 cup water
1 cup heavy cream

In a small, heavy bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

CHOCOLATE SAUCE (EMERIL) 1-19-00

1/4 cup half and half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half and half and butter in a small heavy bottomed saucepan over medium heat. Heat the mixture until a thin paper like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

To assemble pie, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup custard and the remaining banana slices. Top with the remaining custard, covering
the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectionersí sugar.

Tips, Hints and Helps: Emeril's Tips: Vanilla beans are long and thin. To get the essence of the bean, it must be split, then scraped to remove the resinous, pasty insides. Lay the bean on a flat surface with its seam facing up. Using a sharp knife, place the point in the seam at the center and split to one end. Use the blade of the knife to scrape the pasty seeds out. To make shaved chocolate, chill a block of chocolate. Using a vegetable peeler, shave the sides of the block. 1-19-00

PULL APART BACON BREAD (1-12-00) 1-19-00

1 package (1 pound) Farmland Hickory Smoked Bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly

Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10 inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10 to 12 servings.

THANKSGIVING KOLACHES (12-9-99 Jo Anna Lund) 1-19-00

16 Roades frozen yeast unbaked dinner rolls
1 4 serving pkg. sugar free cook and serve vanilla pudding
1 4 serving pkg. sugar free cranberry gelatin
1 cup Ocean Spray reduced calorie cranberry juice cocktail
2 cups fresh or frozen cranberries, chopped
¼ cup chopped pecans

Spray 2 large baking sheets with butter flavored cooking spray and evenly space the rolls on the sheets. Cover with a cloth and let rise about 3 hours. In a medium saucepan add the dry pudding, gelatin, juice and cranberries. Cook over medium heat till mixture thickens and cranberries soften stirring often. Remove from heat and stir in the pecans. Make a indentation in each roll. Put a large tbsp. of the
filling in to each roll. Cover again and rest for 10 minutes. While the rolls are resting heat oven to 400° Before baking lightly spray the top of each roll with butter flavored cooking spray. Bake 10-15 minutes or until golden brown. Place sheets on wire rack and let set for 5 minutes then remove and put on wire rack to cool. Calories: 135 Fat: 3 grams Fiber 1 gram Carbs 23 grams

BANANA BREAD W/COCONUT PUDDING (7-21-99) 1-19-00

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

ERIC'S TACO SPAGHETTI (sep/oct99pg4) 1-19-00

1 lb. ground beef
1 lb. spaghetti
1 packet Taco seasoning mix
8 oz. jar taco sauce
1 can mushrooms
2 cups spaghetti sauce
2 cups shredded mozzarella
Sour cream
Tortilla chips

Brown the meat and drain off grease. Cook spaghetti per directions on package. Add taco seasoning, sauce, mushrooms and spaghetti sauce to meat; stir. Combine meat mixture with spaghetti and pour into a 9x13" pan. Sprinkle cheese on top; cover with foil and bake at 400° until the cheese is melted. When ready to serve, spread some sour cream over the top and sprinkle on some crumbled tortilla chips.

MR. FOOD BACON CORNBREAD 1-19-00

2 cups yellow corn meal
2 cups all purpose flour
2½ cups milk
½ cup real bacon bits
½ cup butter, melted
2 eggs
2 tbsps. baking powder
2 tsps. salt

Preheat oven to 425°. Spray a 9x13" pan with non stick cooking spray. In a large bowl, combine all ingredients, mix well and put in pan. Bake for 30-35 minutes. Test for doneness with a toothpick.

OVERNIGHT CINNAMON ROLLS (12-11-99) 1-20-00

1½ cups milk
1¼ cups water
1 pkg. yeast
¼ cup warm water
2 eggs
1 cup sugar
2 tsps. salt
½ cup vegetable shortening
8 cups flour
Some flour, margarine, sugar, cinnamon

Combine milk and water; scald. Combine yeast with warm water to soften; add eggs, sugar, salt, shortening and flour. Combine milk mixture with yeast mixture, mix well and put in a greased bowl at 5 PM, let set on counter, uncovered. At 10 PM, cut the dough in half, roll out on a floured surface; spread on some margarine; sprinkle with some sugar and cinnamon. Roll up dough, then cut into 1 inch slices and place on two, greased 9x13" pans. Let rolls set out on the counter, uncovered, until 6 AM (or a little later.) Preheat oven to 350°, bake for 10-12 minutes. Let cool. Frost with a butter creme frosting or glaze.

CHOCOLATE CHERRY UPSIDE DOWN CAKE (12-7-99) 1-20-00

21 oz. cherry pie filling
2¼ cups all purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsps. baking soda
¾ tsp. salt
1½ cups water
¼ cup cooking oil
¼ cup vinegar
1½ tsps. vanilla

Preheat oven to 350°. Spread pie filling into a greased 9x13" pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30-35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.

SIMPLE SAUERKRAUT BALLS (12-18-99) 1-20-00

1 medium onion
¼ cup margarine
½ cup water
¼ cup flour
1 lb. sauerkraut, drained
¼ cup flour
1 egg
¼ cup milk
Bread crumbs

Sauté the onion in the margarine. Blend the flour and water; add to onion. Add the sauerkraut and cook over low heat until mixture thickens and boils; let cool thoroughly. Chill the mixture for easy handling. Shape mixture into small balls; roll in ¼ cup flour. Combine the egg with milk; dip balls in this mixture, then roll in the bread crumbs to coat. Deep fat fry the balls until golden brown.

BEST EVER CINNAMON ROLLS (sep/oct97pg8) 1-20-00

2 packages yeast
1/3 cup oil
2½ cups luke warm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 cup flour
3 eggs
Soft butter, sugar and cinnamon

Glaze:

1 lb powdered sugar
½ stick melted butter
1½ tsps. vanilla
½-¾ cup milk

Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms. Knead on floured board 5 minutes. Place in a greased bowl. Let rise until doubled, punch down and divide in two parts. Roll out on floured board. Spread with softened butter, sprinkle with sugar and cinnamon. Roll up, cut with dull knife to 1"
thickness. Place in greased pan. Rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot. Can be frozen. Makes 3-4 dozen.

FIRESIDE CHILI (nov/dec99pg6) 1-20-00

1 lb. ground beef
1 small onion, chopped
4 small cans (15 oz.) pork and beans
1 tbsp. brown sugar
1 can chopped tomatoes (or tomato juice)
1 jar Hormel real bacon bits
¼-½ tsp. chili powder

Sauté the ground beef and onion. Layer all ingredients in a crockpot; cook on low until heated through.

TACO SOUP (Margaret Gideonsen on The Midwest Today Radio Edition) 1-21-00

1 can white hominy
1 can kidney beans
1 can pinto beans
1 can yellow corn
1 can spiced tomatoes
1 lb. ground meat, browned and drained
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
Shredded cheese
Tortilla or corn chips

Drain all the cans, pour contents into a crockpot (or stock pot.) Add tomatoes, meat, taco seasoning and dressing mix. Cook until blended and heated through. Serve with some shredded cheese, chips, etc.

APRICOT OAT NUT SNACK MIX 1-21-00

3 cups old fashioned rolled oats
2 cups quick cooking oats
2 tsps. cinnamon
½ tsp. nutmeg
2 cups coarsely chopped almonds
½ cup raw sunflower seeds
5 tbsps. Canola oil
¾ cup honey, melted
1 cup diced dried apricots
½ cup chopped dates
½ cup golden or regular raisins

Preheat oven 325°. Combine all ingredients and toss to coat well. Spread on 2 parchment lined jelly roll pans. Bake 20 minutes. Stir thoroughly. Bake watching carefully till it starts to turn brown. Take out and cool. Store in airtight containers.

POTATO GOULASH 1-21-00

3-4 medium potatoes, peeled and cubed
2 large onions, cubed
1 tbsp. caraway seed
½ tsp. salt
¼ tsp. pepper
3 pieces fried down pork (old time method)
2 tbsps. flour
¼ cup water

Boil the potatoes, onions, caraway seed, salt and pepper in 1 qt. water until potatoes are tender. When potatoes are nearly done, add the pork and heat through. Combine flour and water, beat well, then quickly stir into potato mixture.

CELEBRITY 4 CHIP FUDGE (12-11-98) 1-21-00

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

FIRESIDE CHILI (nov/dec99pg6) 1-21-00

1 lb. ground beef
1 small onion, chopped
4 small cans (15 oz.) pork and beans
1 tbsp. brown sugar
1 can chopped tomatoes (or tomato juice)
1 jar Hormel real bacon bits
¼-½ tsp. chili powder

Sauté the ground beef and onion. Layer all ingredients in a crockpot; cook on low until heated through.

PUMPKIN YEAST BREAD FOR BREAD MACHINE (Quick Cooking Taste Of Home) 1-14-00 1-22-00
(1½ lbs.)

½ cup + 2 tbsp. warm water
½ cup cooked or canned pumpkin
¼ cup butter, softened
¼ cup instant dry milk powder
¼ cup packed brown sugar
1 tsp. cinnamon
½-1 tsp. ground nutmeg
¾ tsp. salt
1/8 tsp. ground ginger
2¾ cup bread flour
1 pkg. dry yeast, or 1½ tsp. bread machine yeast

Layer ingredients in the order given. Select the basic setting. Select light crust color. Turn machine on; check dough after 5 minutes of mixing if needed, add 1-2 tbsps. water to make sticky dough. to pieces.

CHOCOLATE CHERRY UPSIDE DOWN CAKE (12-7-99) 1-22-00

21 oz. cherry pie filling
2¼ cups all purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsps. baking soda
¾ tsp. salt
1½ cups water
¼ cup cooking oil
¼ cup vinegar
1½ tsps. vanilla

Preheat oven to 350°. Spread pie filling into a greased 9x13" pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30-35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 1-22-00

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 1-22-00

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 1-22-00

2 cups icing sugar sifted
3 tbs. instant non fat milk powder
½ cup cocoa
6 tbs. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with 3/4 tsp. water or more.

NOODLE PUDDING (parade of homes) also called Raisin Koogle (9-15-99) 1-22-00

8 oz. cream cheese
½ cup butter
3 eggs
12 oz. can evaporated milk
½ cup sugar
1 tsp. vanilla
8 ozs. dry wide egg noodles, cooked and drained
1 cup raisins, white
2 tsps. sugar
½ tsp. cinnamon

Combine cream cheese with butter and stir it and microwave till its melted and blended. Add eggs one at a time and stir after each one. Stir in the milk, sugar and vanilla. Stir noodles and raisins. Put all in 9x13" baking dish. Sprinkle with remaining sugar and cinnamon, mixed. Bake 350° 20-25 minutes. It will be just about set not completely.

HOMEMADE DOROTHY LYNCH DRESSING (sep/oct95pg2) 1-22-00

2/3 cup sugar
1/8 tsp. dry mustard
1 tsp. salt
1 can tomato soup
½ cup vinegar
1/8 tsp. garlic powder
1 tsp. celery seed
1 tsp. pepper
1 cup oil

Mix together and shake well.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) 1-22-00

12 slices firm day old white bread. cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.

BLUEBERRY SAUCE (jan/feb97pg6) 1-22-00

1 cup sugar
2 tbsps. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine

In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.

COOKIE FOR EASY BAKE OVEN PLAIN OR RAISIN CHOCOLATE CHIP 1-22-00

1½ cups quick cooking oats
¾ cup flour
¼ tsp. baking soda
¾ cup brown sugar, packed
½ cup vegetable shortening

In medium bowl combine the first 4 ingredients. Cut in shortening. Divide into 8 Ziploc bags about ½ cup each. Seal, label, and date. Store in a cool dry place up to 12 months. To make the cookies add 2 tsps. water 1 tbsp. raisins 1 tbsp. mini chocolate chips. Stir with a spoon till it makes one big ball. Can bake in 350° oven for 12 minutes or follow Easy bake oven directions. Make a ball with 1 tsp. dough and place on ungreased sheet or pan. Butter the bottom of a glass and dip in sugar and flatten.

MR. FOOD BACON CORNBREAD (1-19-00) 1-22-00

2 cups yellow corn meal
2 cups all purpose flour
2½ cups milk
½ cup real bacon bits
½ cup butter, melted
2 eggs
2 tbsps. baking powder
2 tsps. salt

Preheat oven to 425°. Spray a 9x13" pan with non stick cooking spray. In a large bowl, combine all ingredients, mix well and put in pan. Bake for 30-35 minutes. Test for doneness with a toothpick.

CHEESY POTATOES 1-24-00 Top of page

2 lbs. Southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup

In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done: sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray, layer ingredients in order given,
cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.

BAKING A LEVEL CAKE (12-30-99) 1-24-00

1. Pour batter in cake pan; lift 1 foot above counter and drop the pan, carefully.
2. Start baking the cake in a cold oven.
3. After pouring batter in cake pan, gently push batter towards the sides.

OVERNIGHT CINNAMON ROLLS (12-11-99) 1-24-00

1½ cups milk
1¼ cups water
1 pkg. yeast
¼ cup warm water
2 eggs
1 cup sugar
2 tsps. salt
½ cup vegetable shortening
8 cups flour
Some flour, margarine, sugar, cinnamon

Combine milk and water; scald. Combine yeast with warm water to soften; add eggs, sugar, salt, shortening and flour. Combine milk mixture with yeast mixture, mix well and put in a greased bowl at 5 PM, let set on counter, uncovered. At 10 PM, cut the dough in half, roll out on a floured surface; spread on some margarine; sprinkle with some sugar and cinnamon. Roll up dough, then cut into 1 inch slices and place on two, greased 9x13" pans. Let rolls set out on the counter, uncovered, until 6 AM (or a little later.) Preheat oven to 350°, bake for 10-12 minutes. Let cool. Frost with a butter creme frosting or glaze.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 1-24-00

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

LUCILLE'S SCALLOPED CHICKEN (5-22-99) 1-24-00

4 cups cooked chicken
10 cups dried bread cubes
6 cups chicken broth
4 eggs, slightly beaten
1½ tsps. salt
¼ tsp. pepper
¾ tsp. sage
¾ tsp. poultry seasoning
2 tsps. margarine
1 small onion, chopped
1 cup finely chopped celery
1 can cream of chicken soup

Mix all and pour into shallow buttered dish, bigger than 9x13". Bake  350° 2 hours, uncovered.

GRAMMY'S CHOCOLATE COOKIE (From Martha Stewart's grand prize winner) 1-24-00

2 cups flour
¾ cup Dutch processed cocoa powder
1 tsp. baking powder
½ tsp. salt
1¼ cup unsalted butter, room temperature
2 cups sugar
2 large eggs
2 tsps. vanilla

In a mixer bowl with paddle attachment cream the butter, sugar, eggs, vanilla till light and fluffy. Add the dry gradually on low. Cover bowl with plastic wrap and chill 1 hour. Heat oven to 350°. Line baking sheet with French non stick baking mats (silpats). Roll into 1" balls and dip top half in sugar. Set 1½" apart on sheets. Bake till set about 8 minutes. Cool on sheets 5 minutes. Finish cooling on wire racks.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) 1-25-00

12 slices firm day old white bread. cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.

BLUEBERRY SAUCE (jan/feb97pg6) 1-25-00

1 cup sugar
2 tbsps. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine

In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.

ROCKY MOUNTAIN SNOW DROPS (nov/dec99pg3) 1-25-00

2 lbs. white almond bark
3 cups Rice Krispies
3 cups Captain Crunch Peanut Butter Ball cereal
3 cups colored mini marshmallows
3 cups dry roasted peanuts

Melt bark. Stir in the rest, quickly. Drop by teaspoons on waxed paper; let set. (Do not refrigerate very hard.)

HINT ON QUICK BREADS 1-25-00

When making nut breads, banana breads and pumpkin breads put another loaf pan upside down on top of bread and bake it for 20 minutes. Then uncover. This will keep the loaf more level.

EMERGENCY SALAD 1-25-00

6 oz. cherry jello
2 cups boiling water
1 20 oz. can crushed, undrained pineapple
1 lb. can whole cranberry sauce

Devolve jello in water. Add pineapple and cranberry sauce. Refrigerate until it starts to thicken. Pour into mold or along dish. Chopped carrots or celery can be added.

APPLE SALAD #1 (12-4-99) 1-25-00

1 8 oz. Cool Whip
2 unpeeled red apples, diced
2 large Snicker bars, regular or large chopped (frozen or real cold candy bars chop better)
2 bananas, sliced

Put Cool Whip in a bowl. Add diced apples and sliced bananas into Cool Whip. Add cut up snicker bars. Mix well and serve.

APPLE SALAD #2 (12-4-99) 1-25-00

8 apples
6 snicker bars, cut up

1 8 oz. pkg. cream cheese
1 8 oz. cool whip
7 oz. jar marshmallow cream

Mix last 3 to make dressing and mix with cut up apples and candy bars.

CHEESY POTATOES (1-24-00) 1-25-00

2 lbs. Southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup

In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done: sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray, layer ingredients in order given,
cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.

HEART HEALTHY SPICY SHRIMP DIP (from Des Moines newspaper) (12-29-99) 1-25-00

8 oz. fat free cream cheese
8 oz. fat free sour cream
8 oz. reduced fat mayonnaise
2 can small shrimp, drained and chopped
1 cup hot sauce
2 tbsps. lemon juice
2 tbsps. WOR sauce
1 tbsp. onion flakes
1 tbsp. garlic powder
1 tbsp. or less horseradish
1 tbsp. chopped Jalapeno peppers (optional)

Beat cream cheese till smooth. Add the rest except mayonnaise. Add enough mayonnaise to make it smooth. Mix and refrigerate. Serve with reduced fat crackers.

VANILLA POPCORN (1-7-00) 1-26-00

3 qts. popped popcorn
1 cup sugar
½ cup butter/margarine
¼ cup light corn syrup
¼ tsp. baking soda
½ tsp. vanilla

In a saucepan, combine sugar, butter, syrup and baking soda; bring to a boil over medium heat for 2 minutes, stirring. Remove from heat and add vanilla. Pour mixture over the popcorn; toss to coat. You can also add nuts, etc. Let cool and break into pieces.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) 1-26-00

12 slices firm day old white bread. cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute
cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey.
Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees. Bake the
casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.

BLUEBERRY SAUCE (jan/feb97pg6) 1-26-00

1 cup sugar
2 tbsps. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine

In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3
minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10
minutes). Serve warm with French toast.

SIMPLE SAUERKRAUT BALLS (12-18-99) 1-26-00

1 medium onion
¼ cup margarine
½ cup water
¼ cup flour
1 lb. sauerkraut, drained
¼ cup flour
1 egg
¼ cup milk
Bread crumbs

Sauté the onion in the margarine. Blend the flour and water; add to onion. Add the sauerkraut and cook over low heat until mixture thickens and boils; let cool thoroughly. Chill the mixture for easy handling. Shape mixture into small balls; roll in ¼ cup flour. Combine the egg with milk; dip balls in this mixture, then roll in the bread crumbs to coat. Deep fat fry the balls until golden brown.

BREAKFAST PIZZA (7-22-99) 1-26-00

1 pkg. refrigerator crescent rolls
1 lb. sausage, browned and drained
1 cup shredded cheddar cheese
1 cup frozen hash browns
4 eggs
½ cup milk

Press rolls, side by side, in bottom of a lightly greased jelly roll pan and slightly up the sides. Sprinkle on the meat, cheese and hash browns. Mix eggs and milk together and pour over the top. Bake at 325° for 20 minutes.

RHUBARB DESSERT (mar/apr99pg6) 1-26-00

4 cups rhubarb, chopped
1 cup sugar
1 yellow cake mix, dry
1 3 oz. pkg. Strawberry gelatin, dry
1 stick margarine
1 cup water

Place rhubarb in 9x13" pan. Sprinkle on sugar. Sprinkle on cake mix. Sprinkle on gelatin. Drizzle on melted margarine. Pour on water. Bake at 350°, 45-60 minutes. Until done.

BURNT SUGAR DUMPLINGS 1-27-00

Sauce:

1 ½ cup sugar, divided
1/3 tsp. salt
2 tbsps. butter
2 cups hot water

DUMPLING DOUGH 1-27-00

1½ cups flour
2½ tsps. baking powder
¼ tsp. salt
3 tbsps. sugar
3 tbsps. butter
¾ cup milk
½ cup chopped nuts, optional

In a large heavy skillet brown ½ cup sugar. May begin to caramelize but will dissolve when other ingredients are added. Remove from heat and add the rest of sugar, butter, salt and water. Stir until lumps melt. Put back on heat. Add flour, baking powder, salt , sugar. Cut in butter. Add milk and mix dumpling dough stirring until dough clings together. Drop dumpling dough into boiling syrup. Cover and simmer 15 minutes. Serve warm with scoop of ice cream. Serves 10-15.

SALMON LOAF same as IVORY'S SALMON LOAF mar65pg1, 1-27-00

1 can cream of celery soup
1/3 cup salad dressing
1 egg, slightly beaten
½ cup chopped onion
¼ cup green pepper
1 16 oz. can salmon, drained, boned and flaked
1 cup cracker or dry bread crumbs

Mix altogether and put into a greased loaf pan. Bake 350° 1 hour.

PULL APART BACON BREAD (1-12-00) 1-27-00

1 package (1 pound) Farmland Hickory Smoked Bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly

Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10 inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10 to 12 servings.

SAVORY PARTY BREAD 1-27-00

1 lb. loaf of sourdough bread, unsliced
1 lb. Monterey Jack cheese, sliced
½ cup melted butter/margarine
½ cup chopped green onion
2-3 tsps. poppy seed

Cut bread lengthwise and crosswise in 1 inch sections, down to within ¼ inch of bottom of the loaf. Insert cheese between cuts of the bread. Combine the butter, onion and poppy seed; drizzle over bread. Wrap bread in foil and place on a baking sheet. Bake at 350° for 15 minutes. Remove foil and bake bread additional 10 minutes, until cheese is melted.

FIVE CHIP COOKIE (1-8-00) 1-27-00

2/3 cup each, milk chocolate, butterscotch, peanut butter, vanilla, semi sweet chips
1 cup margarine
1 cup peanut butter
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. soda
½ tsp. salt

Cream the margarine and peanut butter. Add eggs one at a time and blend. Add vanilla. Add the dry ingredients and mix well. Fold in the mixed together chips. Drop by tablespoonfuls on a ungreased baking sheet 2" apart. Bake 350° 10-12 minutes. Cool on sheet for 1 minute then cool on wire rack.

MONKEY GARLIC BREAD 1-27-00

2¼ cup bread flour
7/8 cup warm water
1 tbsp. dry milk
1 tsp. salt
½ tsp. garlic powder
1 tbsp. sugar
1 tsp. butter, or lard
1½ tsps. yeast
¼ cup butter, softened
¼ cup olive oil

Put flour, water, dry milk, salt, garlic powder, sugar, butter and yeast in bread machine pan; put on the "dough" cycle and turn machine on. If machine does not have "dough" cycle, turn machine on and remove after 1½ hours. Remove dough onto a lightly floured surface; let rest for a few minutes. Roll dough out to ½ inch thickness; cut into diamond or random shapes. Melt the butter and combine with
olive oil. Dip each piece of dough into the butter mixture and place in a greased loaf or bundt pan; continue layering the dough pieces, sprinkling some parmesan cheese on each layer. Cover the dough and let rise for 50 minutes, until doubled. Preheat oven to 375°, bake for 30 minutes, until golden brown.

SUPER BOWL HOT PIZZA DIP 1-27-00

1 8 oz. pkg. cream cheese, softened
1 tsp. Italian or pizza seasoning
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese
8 oz. can pizza sauce
2 tbsps. chopped green pepper, optional
2 tbsps. thinly sliced green onion, optional

Cream the cream cheese and Italian or pizza seasoning and spread in a microwave safe pan. Combine mozzarella cheese, parmesan cheese, and sprinkle ½ of it on top the cream cheese. Top with pizza sauce and remaining cheese. Add the green pepper, green onion. Microwave on high 3-4 minutes turning 2 times until cheese is somewhat melted. Let stand 2 minutes. Can Bake in 350° for 20 minutes.

DWAYNE SCHMIDT'S BEER BREAD (nov/dec76pg7) 1-28-00

3 cups self rising flour
3 tbsps. sugar
1 can warm beer

Mix ingredients and put in 2 regular sized loaf pans. Bake at 350, 45-50 minutes. Butter tops while hot to make crunchy.

MONKEY GARLIC BREAD (1-27-00) 1-28-00

2¼ cup bread flour
7/8 cup warm water
1 tbsp. dry milk
1 tsp. salt
½ tsp. garlic powder
1 tbsp. sugar
1 tsp. butter, or lard
1½ tsps. yeast
¼ cup butter, softened
¼ cup olive oil

Put flour, water, dry milk, salt, garlic powder, sugar, butter and yeast in bread machine pan; put on the "dough" cycle and turn machine on. If machine does not have "dough" cycle, turn machine on and remove after 1½ hours. Remove dough onto a lightly floured surface; let rest for a few minutes. Roll dough out to ½ inch thickness; cut into diamond or random shapes. Melt the butter and combine with
olive oil. Dip each piece of dough into the butter mixture and place in a greased loaf or bundt pan; continue layering the dough pieces, sprinkling some parmesan cheese on each layer. Cover the dough and let rise for 50 minutes, until doubled. Preheat oven to 375°, bake for 30 minutes, until golden brown.

HEARTY BACON AND BLACK BEAN SOUP (1-12-00) 1-28-00

1 package (1 pound) Farmland Hickory Smoked Thick Sliced Bacon
1 medium onion, chopped
1 green bell pepper, chopped
2 cans (14 1/2 ounces each) or 1 carton (32 ounces) chicken broth
1 can (5 1/2 ounces) vegetable juice cocktail
1 can (10 ounces) chopped tomatoes and green chilies
1 can (1 1 ounces) corn with green and red bell peppers, drained
2 cans (15 1/2 ounces each) black beans, rinsed and drained
Sour cream, optional
Shredded Cheddar cheese, optional

In Dutch oven or large pan, cook bacon over medium high heat until crisp, turning as needed. Drain, reserving 1 tablespoon bacon drippings in pan. Crumble bacon; set aside. Add onion and green pepper to pan; cook and stir over medium high heat until vegetables are tender, about 5 minutes. Stir in chicken broth, vegetable juice, tomatoes and corn. Cover and heat to boiling. Reduce heat and
simmer 5 minutes. Stir in beans and bacon, reserving 1/4 cup bacon for garnish? Cover; simmer 10 minutes. Ladle soup into bowls. Garnish with sour cream, cheese and reserved bacon. Makes 12 servings.

CHEESY POTATOES (1-24-00) 1-28-00

2 lbs. Southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup

In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done: sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray, layer ingredients in order given,
cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.

CORN DOG BATTER 1-28-00

1 egg, slightly beaten
½ cup water
2 tbsps. yellow cornmeal
1 cup Bisquick mix
¼ tsp. paprika
½ tsp. dry mustard
1/8 tsp. cayenne pepper

Mix well. Put sticks in hot dogs. Dip into batter and deep fat fry.

PULL APART BACON BREAD (1-12-00) 1-28-00

1 package (1 pound) Farmland Hickory Smoked Bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly

Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10 inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10 to 12 servings.

SUPER BOWL HOT PIZZA DIP (1-27-00) 1-28-00

1 8 oz. pkg. cream cheese, softened
1 tsp. Italian or pizza seasoning
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese
8 oz. can pizza sauce
2 tbsps. chopped green pepper, optional
2 tbsps. thinly sliced green onion, optional

Cream the cream cheese and Italian or pizza seasoning and spread in a microwave safe pan. Combine mozzarella cheese, parmesan cheese, and sprinkle ½ of it on top the cream cheese. Top with pizza sauce and remaining cheese. Add the green pepper, green onion. Microwave on high 3-4 minutes turning 2 times until cheese is somewhat melted. Let stand 2 minutes. Can Bake in 350° for 20 minutes.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) (12-28-99) 1-28-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Yields 8 1 cup servings or 4 main dish servings. Topping can include shredded cheese, turkey bacon, chopped scallions.

CHEESY POTATOES (1-24-00) 1-29-00

2 lbs. Southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup

In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done: sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray, layer ingredients in order given,
cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.

GARLIC POTATOES 1-29-00

3 lbs. potatoes
1 head garlic
5 tbsps. heavy cream or whipping cream
½ stick butter, room temperature
1 egg yolk
½ tsp. pepper
salt to taste
1 tbsp. Italian parsley

Cook potatoes. In another saucepan cover garlic with water and cook at a simmer till soft. Drain and set aside. Skin and puree garlic and cream with food processor. Whip potatoes and add rest.

SOUR CREAM SUGAR COOKIES (jan/feb99pg5) 1-29-00

2 large eggs
3 cups sugar
1 cup sour cream
½ lb. butter or margarine, softened
2 tbsp. vanilla (or 1 T. vanilla and 1 T. almond extract)
6-8 cups flour
1 heaping tsp. baking soda
1 tsp. baking powder

Beat eggs and sugar until creamy. Blend in sour cream, butter and flavoring. Sift together 2 cups flour with baking soda and baking powder. Blend into creamed mixture. Add additional flour to make a soft dough that's not sticky. Chill dough a few hours. Preheat oven to 350°. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut out cookie shapes. Sprinkle with sugar on top. Bake on lightly greased cookie sheet. Bake for 10-15 minutes; watch for light brown on edges. Makes 8 dozen.

BEST EVER CINNAMON ROLLS (sep/oct97pg8) 1-29-00

2 packages yeast
1/3 cup oil
2½ cups luke warm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 cup flour
3 eggs
Soft butter, sugar and cinnamon

Glaze:

1 lb powdered sugar
½ stick melted butter
1½ tsps. vanilla
½-¾ cup milk

Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms. Knead on floured board 5 minutes. Place in a greased bowl. Let rise until doubled, punch down and divide in two parts. Roll out on floured board. Spread with softened butter, sprinkle with sugar and cinnamon. Roll up, cut with dull knife to 1"
thickness. Place in greased pan. Rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot. Can be frozen. Makes 3-4 dozen.

CHICKEN CASSEROLE (1-14-00) 1-29-00
(or turkey or ham)

3-4 cups diced cooked chicken, turkey or ham
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups uncooked, crumbled noodles or macaroni or lasagna
¾ cup chicken broth, or milk
2 tbsps. onion flakes
½ lb. American cheese, cubed

Mix all ingredients; put in a greased 3 qt. casserole dish; refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325° for 1¼ hours, until bubbly or cheese melts.

SAVORY PARTY BREAD (1-27-00) 1-29-00

1 lb. loaf of sourdough bread, unsliced
1 lb. Monterey Jack cheese, sliced
½ cup melted butter/margarine
½ cup chopped green onion
2-3 tsps. poppy seed

Cut bread lengthwise and crosswise in 1 inch sections, down to within ¼ inch of bottom of the loaf. Insert cheese between cuts of the bread. Combine the butter, onion and poppy seed; drizzle over bread. Wrap bread in foil and place on a baking sheet. Bake at 350° for 15 minutes. Remove foil and bake bread additional 10 minutes, until cheese is melted.

PINT SIZE HOLIDAY SOUP IN A JAR (12-8-99) 1-29-00
(This was available last year, but made in a quart jar. That was a lot of soup for a smaller household. For your convenience, here is the pint size version.)
Use a 1 pint Mason jar to layer the following ingredients in this order:

2 Tablespoons beef bouillon
2 Tablespoons onion flakes
¼ cup split peas
¼ cup round macaroni
¼ cup lentils
2 Tablespoons barley

Carefully shake down each layer as you fill jar, finish filling jar with any shape pasta. Use glue to cover the jar lid with a piece of fabric that is 5 ¾" in diameter. Attach the following directions to the jar with a small ribbon.

To make Holiday Soup:

In a large pan, brown one half pound of ground beef, pork, or turkey. Drain and rinse. Remove pasta from the top of the jar and set aside. Add the rest of the jar's contents to pan with 6 cups of water and the drained meat. Bring to a boil; simmer slowly until peas and lentils are tender (about 35-40 minutes). Add pasta during the last 15 minutes.

SNOWBALLS (2-12-99) 1-29-00

1 cup butter/margarine, softened
½ cup peanut butter
½ tsp. vanilla
1 cup very fine coconut
4 cups powdered sugar, divided
2 cups rolled oats (quick)
1 cup miniature chocolate chips (or white chips)

Cream butter and peanut butter together. Stir in vanilla, coconut, 2 cups powdered sugar, oats. You can add up to an additional 2 cups powdered sugar, or cocoa, as long as mixture is still moist. Stir in the chips. Roll into walnut sized balls. Chill at least 2 hours.

CAPPUCCINO MIX (mar/apr95pg5) 1-31-00

1 cup instant coffee creamer (may use various flavors)
1 cup instant chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. nutmeg

Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 tbsps. mix into 6 ozs. hot water (not boiling).

MONKEY BREAD (nov/dec79pg3) 1-31-00

4 tubes of refrigerator or buttermilk biscuits
¾ cup sugar
1 tablespoon cinnamon
1 cup sugar (additional)

Topping:
½ cup brown sugar
½ cup sugar
¾ cup margarine
1 tablespoons cinnamon (additional)

Remove the biscuits from the tubes and cut each biscuit into fourths. Mix the first cinnamon/sugar together well, and roll each piece of the dough in the mixture. Place the pieces of dough into a greased tube (or angel food) cake pan, stacking evenly. Now, mix the topping and bring to a rolling boil. Pour over the biscuits. Bake at 350° for 30-35 minutes. Let stand 5 minutes then invert over a plate. Turn out while hot.

SUPER BOWL HOT PIZZA DIP (1-27-00) 1-31-00

1 8 oz. pkg. cream cheese, softened
1 tsp. Italian or pizza seasoning
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese
8 oz. can pizza sauce
2 tbsps. chopped green pepper, optional
2 tbsps. thinly sliced green onion, optional

Cream the cream cheese and Italian or pizza seasoning and spread in a microwave safe pan. Combine mozzarella cheese, parmesan cheese, and sprinkle ½ of it on top the cream cheese. Top with pizza sauce and remaining cheese. Add the green pepper, green onion. Microwave on high 3-4 minutes turning 2 times until cheese is somewhat melted. Let stand 2 minutes. Can Bake in 350° for 20 minutes.

THANKSGIVING KOLACHES (12-9-99 Jo Anna Lund) 1-31-00

16 Roades frozen yeast unbaked dinner rolls
1 4 serving pkg. sugar free cook and serve vanilla pudding
1 4 serving pkg. sugar free cranberry gelatin
1 cup Ocean Spray reduced calorie cranberry juice cocktail
2 cups fresh or frozen cranberries, chopped
¼ cup chopped pecans

Spray 2 large baking sheets with butter flavored cooking spray and evenly space the rolls on the sheets. Cover with a cloth and let rise about 3 hours. In a medium saucepan add the dry pudding, gelatin, juice and cranberries. Cook over medium heat till mixture thickens and cranberries soften stirring often. Remove from heat and stir in the pecans. Make a indentation in each roll. Put a large tbsp. of the filling in to each roll. Cover again and rest for 10 minutes. While the rolls are resting heat oven to 400° Before baking lightly spray the top of each roll with butter flavored cooking spray. Bake 10-15 minutes or until golden brown. Place sheets on wire rack and let set for 5 minutes then remove and put on wire rack to cool. Calories: 135 Fat: 3 grams Fiber 1 gram Carbs 23 grams

APRICOT PIE (repeat) 1-31-00

baked pie shell
2 cups dried apricots
1½ cups water
1¼ cups sugar
3 tbsps. flour
½ tsp. salt
3 egg yolks, beaten
2 tbsps. butter
2 bananas

Cook apricots in water and simmer until tender. Combine dry ingredients. Stir into apricots. Simmer 2 minutes. Add a bit of mixture to to egg yolks. Put egg yolks in apricot mixture. Return to heat. Cook until thickened. Remove from heat, add the butter and cool. Slice the bananas into pie shell. Add filling on top. Make meringue with egg whites and put on top. Bake at 350° for 12-15 minutes.

DRIED APRICOT PIE (new 1-31-00) 1-31-00

1½ cups dried apricots
1½ cups water

Cook for 20 minutes. Add 1 tbs. tapioca and 1 cup sugar. Cook until clear and thick. Pour into unbaked pie crust. Dot with butter. Add top crust. Sprinkle on sugar. Bake at 400° for 15 minutes. Reduce to 350° for 30 minutes.

APRICOT WHIPPED CREAM PIE 1-31-00

1½ cups dried apricots
1½ cups water
1 tbsp. tapioca
1 cup sugar
1 8 oz tub of cool whip
¼ cup coconut toasted

Cook for 20 minutes. Add 1 tbs. tapioca, cook until clear. Add sugar. Cook until thick. Remove from heat and chill. Pour into baked 9 inch pastry shell. Sprinkle coconut on top.

OVERNIGHT CINNAMON ROLLS (12-11-99) 1-31-00

1½ cups milk
1¼ cups water
1 pkg. yeast
¼ cup warm water
2 eggs
1 cup sugar
2 tsp. salt
½ cup vegetable shortening
8 cups flour
Some flour, margarine, sugar, cinnamon

Combine milk and water; scald. Combine yeast with warm water to soften; add eggs, sugar, salt, shortening and flour. Combine milk mixture with yeast mixture, mix well and put in a greased bowl at 5 PM, let set on counter, uncovered. At 10 PM, cut the dough in half, roll out on a floured surface; spread on some margarine; sprinkle with some sugar and cinnamon. Roll up dough, then cut into 1 inch slices and place on two, greased 9x13" pans. Let rolls set out on the counter, uncovered, until 6 AM (or a little later.) Preheat oven to 350°, bake for 10-12 minutes. Let cool. Frost with a butter creme frosting or glaze.

HOW TO COOK SOYBEANS 1-31-00

To prepare beans in soup.
Wash well. Soak for 2 nights. 3 cups water per 1 cup beans when you soak, beans will increase size 1 1/2 to 3 times in size.
or
Soak one night, bring 1 cup of beans and 3 cups water to boil. cook 2 minutes. Turn off heat. Let stand one hour. Drain and cover with fresh water. Then return to heat and cook on medium for 2 - 2 1/2 hours to tenderize.

CAPPUCCINO MIX 1-31-00

1 cup instant coffee creamer (may use various flavors)
1 cup instant Nestle's cocoa drink mix
2/3 cup instant coffee
½ cup sugar
1 - 1½ cups powdered milk

Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 tbsps. mix into 6 oz. hot water (not boiling).

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