Jan. 1 Jan.8 Jan. 15 Jan. 22 Jan. 29
NO SHOWS 1-1-05, 1-8-05
Request for George Foreman Grill Recipes 1-15-05 Top of page
Found this site http://ww4.bhg.com/home/George-Foreman-Grill-Recipes.html
http://www.recipegoldmine.com/grillgf/grillgf.html
SUMMER SAUSAGE FROM GROUND BEEF (SALAMI) 1-15-05
Mix well:
2 lbs. hamburger
1 cup cold water
2 tbsps. Morton's tenderquick salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. onion salt
2 tsps. liquid smoke
1 tsp. mustard seed
Let mixture stand in fridge 24 hours. Roll into 3 equal rolls. Wrap each roll in foil. Poke holes with fork along the bottom of roll for grease to drain. Place rolls on broiler pan rack and bake at 325° for 90 minutes. Let cool and unwrap. Store in plastic bags in fridge. Can be frozen.
IRENE'S COOKIES (may/jun96pg6) 1-15-05
1 cup brown sugar
1 cup white sugar
1 cup Crisco oil
1 cup Crisco, butter flavored
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4(? can use less but is okay with
4) tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)
Cream the first four ingredients. Add eggs and vanilla. Blend well. Sift the dry ingredients. Add to mixture. Stir in the chips and nuts, adding more flour if necessary. Drop walnut-sized balls onto cookie sheet. Bake at 350° for 12 to 15 minutes.
Across street from Hacienda Las Glorias in Cedar Rapids you can buy authentic Mexican Vanilla.
DARLENE'S PEANUT BUTTER COOKIES 1-15-05
1 cup sugar
1 cup peanut butter
1 egg
1 tsp. vanilla
Combine all ingredients. Roll into balls. Place on sprayed baking sheet. Press with fork and bake at 350° for 10-12 minutes.
CAKE DONUTS (jul/aug81pg7) 1-15-05
3¼ cups sifted all purpose
flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
2/3 cup cream
¼ cup butter or margarine,
melted
½ cup sugar & ½
teaspoon ground cinnamon (combined)
Sift flour, baking powder, spices & salt. Beat eggs, 2/3 cup sugar and vanilla till thick and lemon colored. Combine cream and butter, add alternately to egg mix with flour mix. Beat till blended after each addition. Cover and chill dough 2 hours. Roll dough 7/8" thick on floured board, cut with floured donut cutter. Fry in deep hot fat 375° till golden brown. Turn once (1 minute per side), drain, and while warm shake in mix of sugar & cinnamon. Makes 20.
APPLESAUCE DOUGHNUTS 1-15-05
5 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon nutmeg
1/4 cup shortening or margarine
1 cup sugar
3 eggs, well beaten
1 1/2 teaspoons vanilla
3/4 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup flour for rolling
Sift flour, baking powder, baking soda, nutmeg, and salt 3 times. Cream shortening sugar and eggs until fluffy. Combine vanilla, applesauce and buttermilk. Add to creamed mixture. Slowly add dry ingredients until well blended. Dump onto floured surface and knead for 5 minutes. Roll out to 3/8" thickness. Cut into doughnuts with cookie cutter or glass. Let rest for 5 minutes. Heat fryer to 375°. Put in 1-2 doughnuts at a time. Cook 2 minutes. Flip and cook 2 minutes more. Drain. Makes 3 dozen. Dough can be refrigerated for up to 3 days.
JUSTIN'S DIP 1-22-05 Top of page
1 cup velveeta
1 can mild Ro-tel
1 can hormel chili
Put together in crockpot, stir and leave on low.
KRISTINA'S DIP 1-22-05
1/2 pound hamburger, cooked and
drained
1 can nacho cheese soup or con
queso dip
Stir and add 2 packages taco seasoning mix (can alter how much seasoning mix to taste)
OYSTER STEW 1-22-05
1 gallon oysters
1 gallon whole milk
2 potatoes
celery and onion to taste
Heat oysters until they curl on the edges and while they're heating, peel potatoes and dice into inch squares put into pan of water. Boil until potatoes are half done. Remove from heat. Add milk with oysters and add potatoes. Add celery and onion.
ERIC'S SUPER BOWL CHEESE DIP (didn't give) 1-22-05
In a crockpot combine:
2 (large) boxes of Velveeta Cheese
1 lb. hamburger, browned and drained
12 oz. jar of salsa
Turn crockpot on and stir occasionally. Serve warm.
IRENE'S COOKIES (may/jun96pg6) 1-22-05
1 cup brown sugar
1 cup white sugar
1 cup Crisco oil
1 cup Crisco, butter flavored
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4(? can use less but is okay with
4) tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)
Cream the first four ingredients. Add eggs and vanilla. Blend well. Sift the dry ingredients. Add to mixture. Stir in the chips and nuts, adding more flour if necessary. Drop walnut-sized balls onto cookie sheet. Bake at 350° for 12 to 15 minutes.
SUMMER SAUSAGE FROM GROUND BEEF (SALAMI) (1-15-05) 1-22-05
Mix well:
2 lbs. hamburger
1 cup cold water
2 tbsps. Morton's tenderquick salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. onion salt
2 tsps. liquid smoke
1 tsp. mustard seed
Let mixture stand in fridge 24 hours. Roll into 3 equal rolls. Wrap each roll in foil. Poke holes with fork along the bottom of roll for grease to drain. Place rolls on broiler pan rack and bake at 325° for 90 minutes. Let cool and unwrap. Store in plastic bags in fridge. Can be frozen.
OYSTERS IOWA 1-22-05
Oysters on the half shell
2-3 inch deep pan
2 inches of rock salt in the bottom
of the pan to keep the oysters level
Shuck, rinse and peel oysters and keep them in the shell. Fry a pound of bacon until crisp. Use cracker barrell sharp cheddar white vermont cheese. Cut into the thickness of a quarter. Sprinkle oysters with garlic salt. Put a piece of cheese on top. Sprinkle lightly with crisp bacon. Bake at 425° 20 minutes
SALTED NUT ROLL BARS (A.J.) (7-10-99) 1-22-05
16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz pkg. mini marshmallows
Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.
CASSEROLE (recipe was sketchy) 1-22-05
Ground beef
Frozen vegetable medley
Potato, cut up
Put it all into a piece of foil. Make hamburger into patty. Sprinkle with Lawrey's seasoned salt, ground pepper, WOR sauce, and add some water. Bake for an hour or so.
YELLOWSTONE PARK DOUGHNUTS 1-22-05
3 large eggs, separated
1 cup sugar
4 1/2 cups flour (may need to add
more)
5 tsps. baking powder
1 tsp. salt
1 cup milk
1 tsp. nutmeg or vanilla
3 tbsps. oil
Beat egg whites until stiff and dry. Beat in yolks one at a time. Beat in sugar gradually. Sift flour, measure and sift again with baking powder and salt. Add this to the egg mixture alternately with milk beating well after each addition. Add flavoring and oil. Put out on lightly floured board. Roll out to 1/2 inch thickness and cut with a doughnut cutter. Fry in hot oil until golden brown. Drain on paper towels. Frost or coat with cinnamon/sugar mixture.
SAUSAGE FILLED STARS (Yield 4 dozen) (12-8-99) 1-22-05
1 lb. bulk sausage
1½ cups (6 oz.) shredded
cheddar cheese, reduced fat
1½ cups (6 oz.) shredded
Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 oz) chopped green chilies,
drained
1 can (4½ oz) chopped ripe
olive, drained
1 envelope ranch salad dressing
mix
48 Won Ton wrappers
Vegetable oil
In a skillet, cook sausage until no longer pink; blot on paper toweling, rinse and drain. Add cheeses, peppers, chilies, and olives; add dressing mix; mix well. Set aside. Brush one side of each Won Ton with oil; press oil side down onto the bottom and up the sides of a muffin pan. Bake at 350° F for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tbsp of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm. Adapted from: Country Woman Christmas 1999, Reiman Publications, Greendale, WI
TILLY'S TREATS (Gale in Denver) 1-22-05
48 caramels
1/2 cup butter
1 14 oz. can sweetened condensed
milk
Rice crispies and big marshmallows
Heat caramels, butter and milk in double boiler until caramels are melted. Use fondue fork. Place marshmallow on fork and dip into caramel mixture, roll in rice crispies and let cool on waxed paper.
YUMMY RUMMY BEANIE WIENIES 1-22-05
Van De Kamps pork and beans large can. Dump into oven safe bowl. Fill can half way with ketchup. 1/2-3/4 can of brown sugar. Fill can full of cheapest rum you can find and add. Chop up bacon and put in. Slice beef hot dogs into bowl. Let sit overnight in refrigerator. Stir up before baking. Bake at 350° for an hour. When you open door of oven don't stand directly above it or the evaporating alcohol will dry out your eyes. Bake until sauce is thick and serve.
SALTED NUT ROLL BARS (A.J.) (7-10-99) 1-29-05 Top of page
16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz pkg. mini marshmallows
Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.
CHEX MIX 1-29-05
6 tbsps. butter
2 tbsps. WOR sauce
1 1/2 tsps. seasoned salt
3/4 tsp. garlic powder
1/2 tbsp. onion powder
3 cups each corn, rice and wheat
chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic flavored bagel chips
Melt butter, stir in seasonings. Add remaining ingredients and coat well. Bake 1 hour at 250° stirring every 15 minutes. Spread out on paper towels to cool. Also can microwave on high for 5-6 minutes, stirring every 2 minutes.
BLT DIP 1-29-05
2 cups sour cream
2 cups mayonnaise
2 pounds sliced bacon, cooked and
crumbled
6 plum tomatoes, chopped
3 green onions
Combine all ingredients. Refrigerate prior to serving. Serve with crackers.
SUMMER SAUSAGE FROM GROUND BEEF (SALAMI) (1-15-05) 1-29-05
Mix well:
2 lbs. hamburger
1 cup cold water
2 tbsps. Morton's tenderquick salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. onion salt
2 tsps. liquid smoke
1 tsp. mustard seed
Let mixture stand in fridge 24 hours. Roll into 3 equal rolls. Wrap each roll in foil. Poke holes with fork along the bottom of roll for grease to drain. Place rolls on broiler pan rack and bake at 325° for 90 minutes. Let cool and unwrap. Store in plastic bags in fridge. Can be frozen.
FOOL PROOF RYE BREAD (mar69pg4 didn't give) 1-29-05
2½ cups lukewarm water
2 packages yeast
4 tablespoons melted lard
¼ cup sugar
2 teaspoons salt
2 scant cups rye meal
4½ cups white flour
Soak yeast in ½ cup of the water. Mix sugar, lard, rye meal and part of the flour in the other 2 cups water. Add yeast last and rest of flour. After bread is kneaded stiff, let stand a couple of hours to rise. Turn into 2 loaf pans and let rise second time. Preheat oven to 400° and bake for 10 minutes. Reduce heat to 375° and bake 25 to 30 minutes until done.
KOLACHES 1-29-05
1 cup softened margarine
6 oz. softened cream cheese
2 cups flour
Combine margarine and cream cheese until smooth and creamy. Blend in flour. Divide into thirds. Wrap in plastic wrap and refrigerate. Roll out to 1/8" thickness. Cut, make indentation and add favorite filling. Bake at 350° for 15-18 minutes. Dust with powdered sugar.
DEER ROAST (Warden's Cookbook) 1-29-05
1 package lipton onion soup mix
salt and pepper to taste
garlic powder
parsley flakes
sweet basil
Wash and clean meat. After seasoning the meat with all ingredients, wrap tightly with heavy foil. Roast in a heavy pan 2-3 hours at 325°.
DEER ROAST 1-29-05
Roast of venison. Do not cook above 300°.
Insert garlic cloves at intervals on top side of roast. Place in roaster pan which can be covered tightly. Pour over 1/2 cup vinegar and 1 cup wesson oil. Sprinkle with celery seed, black pepper, and savory salt. Top meat with slices of onion. After the first hour of cooking, baste with a mixture of 1/2 cup WOR sauce and 1/2 pound of butter or margarine. Beat with 1/2 cup juice from roasting pan. Recover and continue to cook to desired doneness. Venison is best cooked well done. At about 40 before done, place potatoes and carrots around roast.
RYE BREAD (April 27, 2004 gazette) 1-29-05
2 cups milk
1 tsp. salt
3 tbsps. brown sugar
2 cakes or regular packages granular
yeast
2 cups enriched flour
3 cups rye flour
1 tbsp. caraway seeds
Scald milk, add salt and brown sugar. Cool to lukewarm . Add yeast and dissolve thoroughly. Stir in white flour and beat well. Stir in rye flour if the dough is sticky add more enriched flour. Turn out on floured board and knead well. Put in greased bowl and let raise until double. Punch down and knead in caraway seeds. Shape into 2 loaves and place in greased loaf pans. Brush with butter and let raise again. Bake at 375° for 50 minutes.
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