GREEN TOMATO BREAD (Marjorie Williams) 1-6-07 Top of page
3/4 cup vegetable oil
1 1/2 cup sugar
2 large eggs or 3 medium eggs
2 tsps. vanilla
Combine and add to above:
3 cups flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsps. pumpkin pie spice
Fold into above:
2 cups chopped green tomatoes
1/2 cup nuts
Use 2 greased and floured loaf pans. Bake at 325° for 45 minutes or until tests done.
FIVE MINUTE FUDGE WREATHS (Recipe courtesy of Rachael Ray didn't give) 1-6-07
12 ounce package semisweet chocolate
chips
1 cup butterscotch chips
14 ounce can sweetened condensed
milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more
for topping
1/2 cup raisins or dried currants
(a couple of handfuls)
candied red and green cherries
to decorate top (like holly)
softened butter to grease an 8
inch round cake pan
Grease an 8 inch round cake pan
with softened butter. Pour the chocolate and butterscotch chips, condensed
milk and vanilla into a medium saucepan. Put the pan on the stove and turn
the heat to low. Cover the empty condensed milk can with plastic
wrap and put it in the center of the round cake pan. Stir the chips and
milk until they melt together, about 3 minutes. Stir in nuts and raisins.
Scoop the
fudge into the cake pan all around
the plastic covered can in the center to form a wreath or ring shape. Let
it be all bumpy on top. Keep pushing the can back to the center if the
fudge moves it away from there. Cut the red cherries in half with scissors
and the green cherries into quarters. Use the green pieces to make leaves
and the red to make holly berries. Decorate the fudge with several groups
of holly berry sprigs made from the cherries and garnish with walnuts between
the sprigs. Put the fudge in the fridge and chill until firm. Remove the
can from the center, then loosen the sides and bottom of the fudge with
a spatula. Cut the fudge into thin slices to serve. To give the wreath
as a gift wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
Substitute the chocolate chips with
white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled
natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened
cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter
chips
Swap large whole peanuts for walnuts
used in original recipe (such as peeled
Virginia Peanuts)
Swap 1/2 cup large raisins for
currants in original recipe
HOLIDAY BREAD (jan68pg2 didn't give) 1-16-07
1½ cup flour
1 teaspoon baking powder
5 eggs
1½ cup sugar
1 teaspoon salt
2 pounds dates, whole
1 eight ounce jar drained, whole
maraschino cherries (red and green)
1 pound Brazil nuts, whole
2 pounds English walnuts
Mix first five ingredients and then
add remaining ingredients. Leave everything whole. Do not cut up or chop.
Pour into three greased
bread pans. Bake at 325° for
one hour. (Ruth Piper, New London, Iowa)
A WHOLE NUT LOAF (11-27-99 didn't give) 1-6-07
1 lb. dates, cut in half
1 lb. english walnuts, broken
½ lb. pecans, broken
1 jar maraschino cherries
Batter:
¾ cup flour
½ cup sugar
½ tsp. baking powder
½ tsp. salt
Mix and beat in 2 eggs. Pour over
nuts in 10x15" baking sheet. Bake 325° 25-30 minutes or in 2 8" square
cake pans 35 minutes. Stays
very moist and freezes well.
OREO COOKIES (made with cake mix) 1-6-07
1 pkg. dry german chocolate cake
mix
1 pkg. dry devil's food cake mix
4 eggs
2/3 cup oil
Mix together and roll into small balls. Put on ungreased cookie sheet. Bake at 350° for 10 minutes.
Filling:
1 oz. cream cheese
1 cup butter
3 cups powdered sugar
Cream together and put between cookies. Keep in refrigerator or freezer.
CROCKPOT BREAKFAST CASSEROLE (12-30-06) 1-6-07
1 20-24 oz. bag hash browns
1 lb. or more cooked bacon, sausage
or ham
1/2 - 3/4 cup onion and green peppers
3 cups shredded cheddar cheese
Layer in crockpot with hash browns on the bottom, bacon, veggies, cheese. Mix and pour 12 beaten eggs with 1/2 cup milk and salt and pepper. Cook for 8-10 hours on low.
APRICOT BREAD 1-6-07
2 cups dried apricot halves
2 cups water
1 egg, well beaten
1 cup sugar
2 tbsps. melted butter
2 cups flour
3 tsps. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup orange juice
1 cup chopped nuts
Soak apricots for 30 minutes in water. Drain. Grind or coarse chop. Mix egg, sugar, and melted butter. Add sifted dry ingredients, alternating with orange juice by thirds. Add nuts and apricots and mix well. Pour mixture into greased loaf pan and bake at 350° for 1 hour.
HOMEMADE MINCEMEAT 1-6-07
4 pounds lean chopped beef
2 pounds chopped beef suet
1 peck of peeled cored and sliced
apples
3 pounds sugar
2 quarts cider
4 pounds seeded raisins
3 pounds currants
1 1/2 pounds chopped citron
1/2 pound dried chopped orange
peel
1/2 pound dried chopped lemon peel
Juice and rind of one lemon
1 tbsp. cinnamon
1 tbsp. mace
1 tbsp. cloves
1 tsp. pepper
1 tsp. salt
2 whole grated nutmegs
1 gallon sour cherries with juice
2 pounds broken nut meats
Combine. Cook slowly for 2 hours. Stir frequently. Seal in jars. Add 1 tbsp. brandy or brandy and rum when you open a jar to make a pie.
HOMEMADE MINCEMEAT PIE (Alice) 1-6-07
1 pound beef neck, simmer in boiling
in water for 3 hours. Put through a course blade food chopper with 1/2
lb. suet
2 pounds red apples, pared, cored
and cubed
In large kettle, blend:
2 1/2 cups sugar
2 1/2 cups dried currents
1/2 cup raisins
1/2 cup chopped mixed candied fruit
and peels
1 1/2 tsps. grated orange peel
1 tsps. grated lemon peel
1/4 cup lemon juice
1 cup orange juice (can substitute
cranberry juice for orange juice)
2 1/2 cup water
1 1/2 tsps. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
Cover and simmer for 1 hour. Makes 12 cups.
SAUSAGE STRATA 1-6-07
Use a 9x13" pan or larger Brown 1 1/4 lb breakfast sausage and small to medium onion, 1/2 green pepper, drain Add 1/2 cup spinach and 1 cup frozen broccoli whole wheat bread, sliced 1 can mushrooms Layer above and follow below directions.
In a separate bowl whisk 10 eggs, 3 1/2 cups milk, 1 tsp. Italian seasoning. Pour on top of the layers. Sprinkle a pkg. shredded cheddar cheese on top. Bake in 350° oven 40 minutes.
TIGER BUTTER (jan/feb97pg2) 1-6-07
Microwave 1 lb. almond bark and one 12 oz. jar peanut butter till melted. Mix well. Spread on wax paper lined jelly roll pan. Melt 1 lb. semi sweet chocolate chips. Pour over bark. Swirl with knife. Chill till firm and cut in pieces.
APRICOT BREAD (1-6-07 didn't give) 1-13-07 Top of page
2 cups dried apricot halves
2 cups water
1 egg, well beaten
1 cup sugar
2 tbsps. melted butter
2 cups flour
3 tsps. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup orange juice
1 cup chopped nuts
Soak apricots for 30 minutes in water. Drain. Grind or coarse chop. Mix egg, sugar, and melted butter. Add sifted dry ingredients, alternating with orange juice by thirds. Add nuts and apricots and mix well. Pour mixture into greased loaf pan and bake at 350° for 1 hour.
APRICOT BREAD (1-6-07) 1-20-07 Top of page
2 cups dried apricot halves
2 cups water
1 egg, well beaten
1 cup sugar
2 tbsps. melted butter
2 cups flour
3 tsps. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup orange juice
1 cup chopped nuts
Soak apricots for 30 minutes in water. Drain. Grind or coarse chop. Mix egg, sugar, and melted butter. Add sifted dry ingredients, alternating with orange juice by thirds. Add nuts and apricots and mix well. Pour mixture into greased loaf pan and bake at 350° for 1 hour.
GRANDMA HATTIE'S CANNING MINCEMEAT 1-20-07
Use the same size bowl to measure all ingredients.
3 bowls chopped, cooked meat
5 bowls chopped, raw apples
2 bowls raisins
1 bowl lard or chopped suet
1 bowl vinegar
1 bowl cider or apple juice
4 bowls sugar
1 bowl molasses
3 tbsps. cinnamon
3 tbsps. cloves
3 tbsps. nutmeg
1 tbsp. salt
1 tbsp. pepper
Cook until done. Put in jars and seal.
RICE STUFFING (didn't give jan/feb84pg2) 1-20-07
2 tablespoons slivered almonds
2 tablespoons finely chopped onions
2/3 cup uncooked long grain rice
3 tablespoons butter or margarine
1 cup water
1 chicken bouillon cube
1 teaspoon lemon juice
½ teaspoon salt
1 (3 ounce) can chopped mushrooms,
drained
2 tablespoons finely chopped green
pepper
Cook almonds, onions, green peppers and rice in the butter 5-10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and salt. Bring to a boil and stir to dissolve the cube. Reduce heat, cover and cook slowly for 20-25 minutes or until liquid is absorbed and the rice is fluffy. Stir in the mushrooms.
OATMEAL COOKIES (75th cookbook pg 27) 1-20-07
1 cup margarine
¼ cup sugar
¾ cup brown sugar
2 eggs
1 package vanilla instant pudding
1¼ cup flour
1 teaspoon soda
3½ cups rolled oats
1 cup raisins (optional)
Cream margarine, sugars, eggs, and pudding. Gradually add flour and soda. Stir in oats and raisins. Roll into balls or drop from spoon. Bake at 375 degrees for 10 to 12 minutes. Gretchen Boyd, WMT Account Executive.
SUPER BOWL DIP 1-27-07 Top of page
1 lb. velveeta
2 lbs. ground beef, cooked and
drained
1 can chili beans, drained
1 8 oz. jar salsa
Mix and put in crockpot, serve with chips.
OATMEAL COOKIES (75th cookbook pg 27) 1-27-07
1 cup margarine
¼ cup sugar
¾ cup brown sugar
2 eggs
1 package vanilla instant pudding
1¼ cup flour
1 teaspoon soda
3½ cups rolled oats
1 cup raisins (optional)
Cream margarine, sugars, eggs, and pudding. Gradually add flour and soda. Stir in oats and raisins. Roll into balls or drop from spoon. Bake at 375 degrees for 10 to 12 minutes. Gretchen Boyd, WMT Account Executive.
ZUCCHINI BAR-COOKIE RECIPE (sep/oct78pg2) 1-27-07
¾ cup butter
½ cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla
1¾ cups flour
1½ teaspoons baking powder
2 cups shredded, unpeeled zucchini
(about 3 medium sized zucchinis)
1 cup shredded coconut
¾ cup chopped walnuts (optional)
Cream the butter and sugars. Add the eggs one at a time. Add the vanilla. Stir in the flour and the baking powder. Finally, mix in the zucchini, coconut and nuts. Mix well. Spread into a well greased 10 x 15 x 1½ inch pan. Bake at 350° for 40 minutes. Frost while still warm.
CINNAMON FROSTING:
1 cup powdered sugar
2½ tablespoons milk
1½ tablespoons melted butter
1 teaspoon vanilla
½ teaspoon cinnamon
Mix well. Frost. Cut into 2 inch squares.
BANANAS WITH STRAWBERRY GLAZE (didn't give 12-29-01) 1-27-07
1 tablespoon Cornstarch
¼ cup Water
1/3 cup Light Corn Syrup
¼ cup Crushed Strawberries
1 teaspoon Lemon juice
1 dash Red food coloring (if desired)
Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool. Add sliced bananas.
SMOKY BACON WRAP 1-27-07
1 lb. sliced bacon
1 16 oz. package mini smoked sausage
links
1 cup packed brown sugar
Cut each bacon strip in half. Wrap one piece of bacon around each sausage. Place in foil lined 15x10x1" baking pan. Sprinkle with brown sugar. Bake uncovered at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through.
Requested a Beef and Tomato casserole with biscuits on top. 1-27-07
BEEFED UP BISCUIT CASSEROLE 1-27-07
1 pound ground beef
1/2 cup chopped onion
1/4 cup green pepper
1 cup tomato sauce
2 tbsps. chili powder
1/4 tsp. garlic salt
1 can buttermilk biscuits
1 1/2 cups shredded cheddar or
american cheese
1/3 cup sour cream
1 egg, slightly beaten
Saute ground beef, onion, and green pepper until tender; drain. Add salt, chili powder, minced garlic, and tomato sauce; simmer 3 minutes. Combine egg, sour cream, and 1 cup cheese; blend well. Add to meat mixture, mixing well. Separate biscuits into halves. Line a lightly greased 11x9x2-inch baking dish with 10 halves, pressing together with fingers to form a crust. Spoon meat mixture over crust, and top with remaining cheese. Bake at 350° for 20 to 25 minutes or until lightly browned.
BEEF AND CHEESE CASSEROLE 1-27-07
1 pound ground beef
16 oz. can pork and beans
1/2 cup barbecue sauce
1/2 cup chopped onion
1 tsp. salt
1/4 lb. velveeta cheese, cubed
1 8 oz. can refrigerated biscuits.
Preheat oven to 375°. Brown beef and drain. Add pork and beans and barbecue sauce, onion and salt. Stir in cheese. Pour into 11 1/2 x 7 1/2" baking dish. Cut biscuits in half. Place cut side down around edge of casserole. Bake at 375° for 20 minutes. Top with additional velveeta slices and return to oven until cheese melts.
Click here to go to the next month of radio recipes.