Jan. 3 Jan. 10 Jan. 17 Jan. 24 Jan. 31
TRICIA NIXON CASSEROLE 1-03-09 Top of page
(AKA "Grandma Fran's Casserole)
1 pkg. frozen broccoli (not spears;
they are too big)
2 cups cooked and cubed chicken
1 can Cream of Mushroom soup
1/2 cup mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread cubes mixed with
1 tsp. - 1 tbsp. butter*
Cook the broccoli and place in the bottom of a casserole dish. Cover with the cooked and cubed chicken. Mix the soup, mayo, lemon juice and curry together. Pour that over the things in dish. Top with cheese. In a small skillet melt the butter and add bread cubes. *It is suggested that you double or triple the amount of bread cubes/butter! Put the buttered bread cubes on top of cheese and bake at 350° for 30 to 40 minutes.
VELVEETA FUDGE 1-03-09
1 cup butter, softened
8 oz. processed cheese, cubed
1-1/2 lbs. powdered sugar (about
5 cups unsifted)
1/2 cup unsweetened cocoa
1/2 cup non-fat dry milk
2 tsp. vanilla extract
2 cups chopped pecans
In a large saucepan over medium heat melt butter and cheese cubes together, stirring frequently. Remove from heat. Sift together the powdered sugar and cocoa. Add to cheese, mixing well. Stir in the dry milk, vanilla and nuts. Turn into a 9 x 9 pan. Chill until firm and cut into squares.
SPINACH AND STRAWBERRY SALAD 1-03-09
2 bunches spinach, rinsed and torn
into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup sugar
1/4 tsp. paprika
2 tbsp. sesame seeds
1 tbsp. poppy seeds
In a large bowl toss together the spinach and strawberries. In a medium bowl whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the salad and toss to coat.
CROCKPOT PULLED PORK 1-03-09
pork shoulder roast, about 4 lbs.
2 medium onions, thinly sliced
1-1/2 cups water
1 bottle (16 oz.) barbeque sauce
(or 1 cup homemade)
1 cup chopped onion
Place half the sliced onions into the bottom of slow cooker. Add pork and water, along with remaining sliced onions. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Drain liquid from slow cooker. Chop the meat coarsely and discard excess fat. Put meat back into the pot and add sauce and chopped onion. Cover and cook on low 4 to 6 hours longer. Stir occasionally.
RICH VELVEETA FUDGE #2 1-03-09
3/4 lb. Velveeta
1 cup margerine
6 squares unsweetened chocolate
2 tbsp. light corn syrup
2 lbs. powdered sugar, sifted
1-1/2 cups chopped pecans
1 tsp. vanilla
Heat Velveeta, chocolate and corn syrup in saucepan over medium heat until melted. Gradually add the sugar, beat with electric mixer on medium until smooth. Add pecans and vanilla. Pour into greased 13 x 9 pan. Smooth surface over. Refrigerate several hours, then cut into squares.
CANDY PECAN TURTLES (Chef Rousseau http://www.chefrousseau.net) (12-27-08) 1-10-09 Top of page
2 1/4 cups packed brown sugar
1 cup butter or margarine
1 cup light corn syrup
1/8 tsp. salt
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 1/2 pounds full pecan halves
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
2 tbsps. shortening
In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 (firm-ball stage). Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a waxed paper lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool. Yield: about 4 dozen.
PEANUT BUTTER JUMBOS 1-10-09
1 1/2 cups peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla
4 1/2 cups quick cooking oats
2 tsps. baking soda
3/4 cup mini chocolate chips
3/4 cup mini m&m's
In a large mixing bowl, cream peanut butter, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and baking bits. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen.
TRICIA NIXON CASSEROLE (1-03-09) 1-10-09
(AKA "Grandma Fran's Casserole)
1 pkg. frozen broccoli (not spears;
they are too big)
2 cups cooked and cubed chicken
1 can Cream of Mushroom soup
1/2 cup mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread cubes mixed with
1 tsp. - 1 tbsp. butter*
Cook the broccoli and place in the bottom of a casserole dish. Cover with the cooked and cubed chicken. Mix the soup, mayo, lemon juice and curry together. Pour that over the things in dish. Top with cheese. In a small skillet melt the butter and add bread cubes. *It is suggested that you double or triple the amount of bread cubes/butter! Put the buttered bread cubes on top of cheese and bake at 350° for 30 to 40 minutes.
RICH VELVEETA FUDGE #2 (1-03-09) 1-10-09
3/4 lb. Velveeta
1 cup margerine
6 squares unsweetened chocolate
2 tbsp. light corn syrup
2 lbs. powdered sugar, sifted
1-1/2 cups chopped pecans
1 tsp. vanilla
Heat Velveeta, chocolate and corn syrup in saucepan over medium heat until melted. Gradually add the sugar, beat with electric mixer on medium until smooth. Add pecans and vanilla. Pour into greased 13 x 9 pan. Smooth surface over. Refrigerate several hours, then cut into squares.
VELVEETA FUDGE (1-03-09) 1-10-09
1 cup butter, softened
8 oz. processed cheese, cubed
1-1/2 lbs. powdered sugar (about
5 cups unsifted)
1/2 cup unsweetened cocoa
1/2 cup non-fat dry milk
2 tsp. vanilla extract
2 cups chopped pecans
In a large saucepan over medium heat melt butter and cheese cubes together, stirring frequently. Remove from heat. Sift together the powdered sugar and cocoa. Add to cheese, mixing well. Stir in the dry milk, vanilla and nuts. Turn into a 9 x 9 pan. Chill until firm and cut into squares.
BEST EVER FUDGE (jan/feb82pg1) 1-10-09
1 pound butter, melted with 1 pound Velveeta cheese
Sift together:
1 cup cocoa
4 pounds powdered sugar, and add
to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
LADY BIRD JOHNSON'S SPINACH CASSEROLE 1-17-09 Top of page
3 lbs fresh spinach or 2 (10 ounce)
boxes frozen chopped spinach
6 tablespoons parmesan cheese
6 tablespoons minced onions (heaping)
6 tablespoons light cream or half-and-half
6 tablespoons butter, melted, divided
(can use low fat or fat free subsitute)
salt & fresh ground pepper
1/2 cup cracker crumb
Preheat oven to 375°. If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely. Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish. Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture. Bake for 20 to 30 minutes or until golden and lightly crusted.
PUMPKIN BARS WITH CREAM CHEESE FROSTING 1-17-09
2 cups sugar
1 16 oz. can pumpkin
3/4 cup oil
4 eggs
2 cups flour
2 tsps. baking powder
1 tsp. baking soda
2 tsps. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
Combine sugar, pumpkin, and oil. Beat very well. Add eggs one at a time. Stir together flour, baking powder, soda, cinnamon, cloves and salt. Add to pumpkin mix. Bake in greased 16x10 1/2x1" jellyroll pan. Bake at 350° for 30-35 minutes. Do not overbake. Cool and frost.
FROSTING:
1 3oz. pkg. cream cheese
1 1/2 tsps. milk
1/4 cup margarine, softened
2 cups powdered sugar
1 tsp. vanilla
In a small bowl, mix well, cream cheese, milk and margarine. Add vanilla and powdered sugar. Beat well. Spread over cooled bars.
PECAN CLUSTERS (12-27-08) 1-17-09
1/4 cup butter
8 oz. caramels
2 tbsps. milk
3 1/2 cups corn flakes
1/2 cup pecans, chopped
1/2 cup coconut
Combine butter and caramels in a glass dish and microwave on high for 3-4 minutes or until melted, stirring once. Add milk and mix well. Stir in corn flakes, pecans and coconut. Drop by spoonfuls on waxed paper.
BETTER THAN SEX CAKE 1-17-09
1 german chocolate cake mix
1/2 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. cool whip
2 heath bars
Make cake mix according to mix directions. Let cool. Poke holes in the cake. Pour milk over cake. Pour 1/4-1/2 of the caramel topping over top. Cool completely. Cover with cool whip. Sprinkle heath bars over it and drizzle the remaining caramel topping.
DELICIOUS SPINACH CASSEROLE 1-17-09
10 oz. pkg. frozen spinach, cooked
and drained
1 8 oz. pkg. cream cheese
1 can cream of mushroom, chicken
or celery soup, prepared
1 can dried onion rings
3/4 stick butter or margarine
cracker crumbs
Cook spinach until well done. Heat the cheese with the soup, beating until smooth. Then mix drained spinach into soup and cheese sauce. Add onion rings. Put in a buttered casserole dish. Melt the butter and add enough cracker crumbs to soak up the butter. Put the crumbs over the top. Bake at 350° for 30 minutes.
BEST EVER FUDGE (jan/feb82pg1) 1-17-09
1 pound butter, melted with 1 pound Velveeta cheese
Sift together:
1 cup cocoa
4 pounds powdered sugar, and add
to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
HEALTH BREAD (Noel's grandmother) 1-24-09 Top of page
1 cup oatmeal
1 cup whole wheat flour
1 cup all bran
1 tsp. salt
3/4 cup sugar
1 egg
1 tsp. soda in 1 cup of sour or
butter milk
1 cup raisins, plumped (put in
water to plump them)
Mix all ingredients until just blended. Put in loaf pan and bake for 1 hour at 350°. When removed from oven, slice and put a thin layer of butter and a slice of cheddar cheese and wrap in waxed paper.
ARIZONA LEMON PIE (11-01-08, requested, didn't give) 1-24-09
1 large lemon, ends removed, cut into 8 pieces and take out seeds
Put in blender and blend for 30 seconds.
1 1/2 cups sugar
4 eggs
1 stick butter, cut into small
pieces
1 tsp. vanilla
Blend well in blender. Pour into 9 inch unbaked pie shell. Bake at 350° for 40-50 minutes.
ARIZONA LEMON PIE (http://wayneprep.org/Main/Recipes/r0010.htm) 1-24-09
1 lemon (seeded and quartered) - Cut off ends and place in blender - peel and all. Add 1 cup of sugar ( or 1 cup of Splenda for those who are counting calories!) and blend again. Add 2 T butter and 4 eggs and blend. Pour mixture into unbaked pie crust and bake at 350° for 25 - 30 minutes. Cool and you might want to add Cool Whip or a little ice cream.
DUMP CAKE (mar/apr88pg6) 1-24-09
1 tall can crushed pineapple. undrained
1 can cherry pie filling
1 box yellow cake mix
1 cup coconut (optional)
½-1 cup chopped nuts
1 stick melted butter or margarine,
cubed
Grease a 9x13" pan. Evenly spread all ingredients in order given. Bake at 350° for 30-40 minutes.
AUNT LILA'S BUTTER BRICKLE PEACH CAKE (apr71pg1) 1-24-09
Into a 13 by 9 inch pan, dump a number two and a half size can sliced peaches, juice and all. Top with a box of butter brickle cake mix. Drizzle ½ cup melted margarine over cake mix. It seems that this is a most important step. All of the cake mix must be covered. Drizzle carefully. If needed, more butter can be used. Nuts are optional. Bake at 350° for about 50 minutes.
LADY BIRD JOHNSON'S SPINACH CASSEROLE (1-17-09) 1-24-09
3 lbs fresh spinach or 2 (10 ounce)
boxes frozen chopped spinach
6 tablespoons parmesan cheese
6 tablespoons minced onions (heaping)
6 tablespoons light cream or half-and-half
6 tablespoons butter, melted, divided
(can use low fat or fat free subsitute)
salt & fresh ground pepper
1/2 cup cracker crumb
Preheat oven to 375°. If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely. Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish. Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture. Bake for 20 to 30 minutes or until golden and lightly crusted.
CROCK POT BEEF AND NOODLES (3-29-08) 1-31-09 Top of page
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.
QUICK AND EASY POPCORN SNACK 1-31-09
4 bags butter flavored popcorn
2 cups dry roasted peanuts
2 cups m&m's
1 pkg. white almond bark
Melt almond bark and pour over remaining ingredients. Coat. Let cool and break apart.
Variation of above (received 2-14-09)
Kettle corn
corn chex
knotted pretzels
cashews
pecans
Toss together and spread on a single layer on parchment paper. Drizzle with melted almond bark.
BETTER THAN SEX CAKE (1-17-09) 1-31-09
1 german chocolate cake mix
1/2 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. cool whip
2 heath bars
Make cake mix according to mix directions. Let cool. Poke holes in the cake. Pour milk over cake. Pour 1/4-1/2 of the caramel topping over top. Cool completely. Cover with cool whip. Sprinkle heath bars over it and drizzle the remaining caramel topping.
PUMPKIN BARS WITH CREAM CHEESE FROSTING (1-17-09) 1-31-09
2 cups sugar
1 16 oz. can pumpkin
3/4 cup oil
4 eggs
2 cups flour
2 tsps. baking powder
1 tsp. baking soda
2 tsps. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
Combine sugar, pumpkin, and oil. Beat very well. Add eggs one at a time. Stir together flour, baking powder, soda, cinnamon, cloves and salt. Add to pumpkin mix. Bake in greased 16x10 1/2x1" jellyroll pan. Bake at 350° for 30-35 minutes. Do not overbake. Cool and frost.
FROSTING:
1 3oz. pkg. cream cheese
1 1/2 tsps. milk
1/4 cup margarine, softened
2 cups powdered sugar
1 tsp. vanilla
In a small bowl, mix well, cream cheese, milk and margarine. Add vanilla and powdered sugar. Beat well. Spread over cooled bars.
PEPPERONI PIZZA SPREAD 1-31-09
2 cups shredded mozarella cheese
2 cups shredded cheddar cheese
1 cup mayonnaise, not fat free
1 cup chopped pepperoni, turkey
is preferred
1 can mushrooms, drained and chopped
1/2 cup chopped onion'
1/2 cup chopped green pepper
1 can ripe olives, drained and
chopped
1 cup chopped stuffed green olives
Combine all ingredients. Transfer from bowl to 11x7x2" pan. Bake uncovered at 350° for 25-30 minutes until edges are bubbly and lightly brown. Serve with Fritos Scoops or french bread. Makes 6 cups.
HEALTH BREAD (Noel's grandmother 1-24-09) 1-31-09
1 cup oatmeal
1 cup whole wheat flour
1 cup all bran
1 tsp. salt
3/4 cup sugar
1 egg
1 tsp. soda in 1 cup of sour or
butter milk
1 cup raisins, plumped (put in
water to plump them)
Mix all ingredients until just blended. Put in loaf pan and bake for 1 hour at 350°. When removed from oven, slice and put a thin layer of butter and a slice of cheddar cheese and wrap in waxed paper.
HAM 'N' NOODLE TOSS (tasteofhome.com) 1-31-09
2 cups broccoli florets
1-3/4 cups water
1-1/4 cups cubed fully cooked ham
1 tablespoon soy sauce
2 packages (3 ounces each) oriental-flavored
ramen noodles
Sliced ripe olives, optional
In a large saucepan, combine broccoli, water, ham, soy sauce and one flavoring packet from the noodles (discard second packet or save for another use). Break noodles into small pieces; add to pan. Simmer, uncovered, for 6-8 minutes or until noodles are tender, stirring frequently. Top with olives if desired. Yield: 4 servings.
PEANUT COOKIES 1-31-09
1 cup butter or margarine
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 cups flour
2 eggs
1 cup corn flakes
1 tsp. baking soda
1 tsp. baking powder
2 cups oatmeal
1 cup salted peanuts
Cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients. Add peanuts. Roll into small balls and place on cookie sheet and press down slightly with a fork. Bake at 350° for 10 minutes.
PEANUT BUTTER COOKIES 1-31-09
1 2/3 cup flour
1 1/2 tsp. baking powder
dash salt
1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup any peanut butter
1/3 cup dark corn syrup
1 well beaten egg
1/2 tsp. vanilla
Sift dry ingredients. Cream butter, peanut butter and sugars. Add syrup. Blend until smooth. Add egg and vanilla. Add dry ingredients. Shape dough into 1 inch balls and place on ungreased cookie sheets. Flatten with fork. Bake at 350° for 12-15 minutes. Do not overbake. Makes 3 1/2 dozen.
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