Radio Given Recipes - January 2010

Radio Given Recipes January

CHEETOS SNACK MIX (12-26-09) 1-02-10 Top of page

2 12 oz. pkgs. cheetos
2 cans salted nuts or peanuts
1 small package pretzels
1 pound butter
1/2 cup corn syrup
2 cups brown sugar
1/2 tsp. baking soda
1/2 tsp. vanilla

Preheat to 250. Put cheetos, nuts and pretzels in large roasting pan. Use a 2 quart pan and add the butter, syrup, sugar, and bring to boil. Boil 5 minutes. Keep stirring to avoid burning. Remove from heat and add baking soda and vanilla. Stir. Pour over mix in roaster and stir. Bake for 1 hour, stir every 15 minutes. Pour out to cool.

S'MORES COOKIES 1-02-10

3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 1/4 cups flour
1 cup graham cracker crumbs
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup semi sweet chocolate chips
1 cup mini marshmallows
2 hershey bars, chopped

Preheat oven to 375. In a stand mixer, combine butter and sugars until fluffy. Mix in egg and vanilla. Add flour, graham cracker crumbs, salt and soda and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls on greased cookie sheet. Bake for 8 minutes and remove from oven. Push 3 to 4 marshmallows and a few pieces of chocolate into each cookie. Return to oven and bake another 3-4 minutes until done. Cool cookies on a wire rack. Makes 3 dozen.

CRANBERRY SALSA 1-02-10

1 navel orange, quartered
1 bag fresh cranberries
1 1/2 cups fresh pineapple, diced
1 1/2 cups granny smith apple, diced
1 1/2 cups prepared coleslaw (or peeled, diced jicama)
1 cup pecans or walnuts, chipped and toasted
3/4 cup sugar

Puree orange in food processor. Transfer to bowl. Pulse cranberries until coarsely chopped. Stir in remaining ingredients until orange puree.

VINEGAR CANDY 1-02-10

In saucepan, combine 2 cups sugar, 1/2 cup good vinegar and 1/2 cup butter. Bring swiftly to a boil, then continue boiling until it reaches hard stage, 300 to 310 degrees. Butter a rectangular cake pan and scatter over it 1/2 cup chopped walnuts. Pour candy over the walnuts in the cake pan and let cool and harden. When well hardened, turn pan upside down; rap sharply against the table. The candy will come out in a sheet; break into pieces.

HOMEMADE VINEGAR CANDY (didn't give) 1-02-10

3 cups sugar
1/2 cup water
1/2 cup vinegar
1 tsp. butter
1/2 tsp. soda

Stir ingredients before putting on the stove, but not after. When partly done add butter. Just before removing from the stove, stir in soda dissolved in a few drops of hot water. When cool enough to handle pull white with the tips of the fingers.

HASH BROWN CASSEROLE (12-19-09) 1-02-10

1 pkg. frozen hasbrowns (country style - 30oz)
1 cup sour cream
1 stick margarine (4 oz)
1 can cream of chicken soup
1 T. instant minced onion (or freshly chopped onion to taste)
2 cups shredded sharp cheddar or colby cheese

Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking.)

SPONGE CANDY (mar64pg2) 1-02-10

1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda

Combine sugar, syrup & vinegar in heavy sauce pan. Cook over medium heat, Stirring until sugar dissolves. Continue cooking without stirring to 300° F. on candy thermometer, or until a little of the mixture dropped in cold water becomes very brittle. Remove candy from heat & quickly stir in soda & mix well. Pour in buttered pan 9x12 inches. Do not spread, as candy will spread itself. Break into pieces. Yields about one pound. Note: This candy will stick and burn if left on a little too long. (Mrs. John Postlewait, Ottumwa, Iowa)

CHEESY HASHBROWN POTATOES 1-02-10

1 pkg. frozen hash brown potatoes, thawed
1/2 onion, chopped
1 stick butter
1 can cream of mushroom soup
8 oz. sour cream
8 oz. sharp cheddar cheese, grated
Salt & pepper to taste
2 cups corn flakes, crushed

Spread thawed hash brown potatoes in greased 9"x13" baking dish. Sprinkle with salt and pepper. Melt butter in saucepan; add mushroom soup, sour cream, onion and grated cheese. Spread soup mixture on top of potatoes. Sprinkle top with corn flake crumbs. Bake at 350 degrees for 45 minutes to 1 hour.

SAVORY CRAB CAKES 1-09-10 Top of page

4 tbsps. mayonnaise
2 tbsps. Creole mustard
1/2 tsp. Creole seasoning
1/8 tsp. freshly ground black pepper
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped green onion
2 tsps. finely minced red bell pepper, optional
1 lb. jumbo lump crabmeat
1 1/4 cup fresh fine bread crumbs, divided

Combine mayonnaise, mustard, parsley, and seasonings; set aside. Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours. Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.

CRAB CAKES (sep/oct90pg3, didn't give) 1-09-10

1 egg, plus 1 egg yolk
4½ tsps, heavy cream
1 tsp. lemon juice
½ tsp. ground red pepper
½ tsp. ground dry mustard
½ tsp. salt
½ tsp. Worcestershire sauce
¼ tsp. black pepper
2 Tbsps. chopped green onion
2 Tbsps. parsley
2 Tbsps. cracker crumbs
1 lb. crab meat
¼ cup dry bread crumbs

In medium bowl, mix egg and egg yolk with next 7 ingredients. Mix till well blended. Add onion, parsley cracker crumbs, and crab meat. Mix till well blended. Divide into 8 equal portions and shape into patties. Mixture will be crumbly. Sprinkle both sides with bread crumbs. Place on greased cookie sheet. Drizzle with butter and refrigerate 1 hour. Place oven rack on top setting. Bake at 475° for 10 minutes or until slightly brown. Serve with basil, tartar, or Creole sauce.

TRICIA NIXON CASSEROLE (1-03-09) 1-09-10

(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.

MARYLAND CRAB CAKES 1-09-10

1 lb. real crab meat
1/2 cup bread crumbs
1 beaten egg
2 tbsps. maynnaise
salt and pepper to taste
1 tsp. mustard, optional
1/2 tsp. WOR sauce, optional

Form into patties and fry in skillet until golden brown.

HAWAIIAN CAKE 1-09-10

1 yellow cake mix
3 eggs
1/3 cup vegetable oil
1 11 oz. can mandarin oranges, undrained
1 3 oz. pkg. instant coconut pie filling
1 8 oz. can crushed pineapple
1 8 oz. carton cool whip

Mix eggs, cake mix, oil and the oranges until oranges are broken. Bake in a 9x13" pan at 350 for 30-40 minutes. Cool.

Topping:

Drain pineapple, and prepare the coconut pie filling according to package directions. Refrigerate pie filling for 5-10 minutes. Mix cool whip and pineapple into the pie filling. Spread over cooled cake and refrigerate.

PINEAPPLE CAKE TOPPING 1-09-10

20 oz. undrained crushed pineapple
1 box instant pudding

TURKEY MEATLOAF 1-09-10

1 1/2 lbs. ground turkey
1 egg
1/4 cup lowfat milk
3/4 cup bread crumbs
1/2 cup chopped onions
1 tsp. salt
1/4 tsp. black pepper
1 tsp. italian seasoning
1 tbsps. chopped green peppers, optional
1/4 cup ketchup
2 tbsps. brown sugar

Preheat oven to 350. In a large bowl, combine all ingredients except ketchup and brown sugar. Put in a loaf pan. Bake for 45 minutes. In a small bowl, combine ketchup and brown sugar. Spread over meatloaf. Return to oven for 15-20 minutes until thermometer reaches 165 internal temperature. Can be made in a slow cooker 8-10 hours on low and 4-6 hours on high.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE (didn't give) 1-16-10 Top of page

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tbsps. lemons, zest of
2 tbsps. vegetable oil
1 tsp. vanilla extract (or pineapple, almond, or lemon)
2 tbsps. lemon juice
3 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews

In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Add lemon zest, oil, extract and lemon juice. Combine dry ingredients; gradually add to wet mixture. Stir in carrots, raisins, and nuts. Pour into a bundt pan that has been greased well. Bake at 325 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm

Frosting:

4 oz. cream cheese, softened
3 tbsps. powdered milk
6 tbsps. water
2 cups icing sugar
1/2 tsp. cream of tartar
1 tsp. vanilla extract (or pineapple, almond, or lemon)

In a mixing bowl, beat the cream cheese, icing sugar, cream of tartar, powdered milk, water, and extract until smooth. Mixture should be quite thick. Pour over warm cake letting glaze drip down the sides. Cool to room temperature before serving.

CRAB AND MUSHROOM CHOWDER 1-16-10

5 cups assorted mushrooms
3/4 cup water
6 tbsp. butter
3/4 cup diced onion
1/4 cup diced celery
1/2 cup diced leek
2 tsps. minced garlic
1/2 cup flour
1 qt. chicken broth
2 1/4 cups diced potatoes, peeled
3/4 cup milk
2 tbsps. dry sherry
2 tsps. heavy cream
1 tsp. salt or as needed
1 tsp. ground black pepper or as needed
10 oz. lump backfin crab meat picked through for shells

Cut stems from mushrooms and slice caps. Put caps aside, simmer stems in water for 30 minutes. Strain ,set aside. Heat 5 tbsps. butter in large soup pot. Add onion, celery, leek and garlic. Cook until tender, stirring occasionally about 4-6 minutes. Add flour and cook, stirring occasionally. Add remaining ingredients at 15 minute intervals. Stir mushrooms into the liquid, into the crab meat, into the chowder. (will add the rest of the recipe after it is posted on WMT's site)

CHOCOLATE CHIP PUDDING CAKE 1-16-10

1 box yellow cake mix
1 4 oz. box instant chocolate pudding
3 eggs
8 oz. sour cream
3/4 cup oil
3/4 cup water
1 cup chocolate chips

Beat first 6 ingredients for 2 minutes. Fold in chocolate chips. Grease and flour a bundt pan. Bake for 40-45 minutes at 350. Do no underbake.

CHOCOLATE CHIP PUDDING CAKE 1-16-10

Cook 1 pkg. chocolate pudding per pkg. directions. While hot, beat in 1 chocolate cake mix. Pour into buttered and floured 9x13" pan. Top with 1 cup chocolate chips. Bake for 25 minutes. Let cool and top with cool whip.

BEST FUDGE (same as Milky Way Fudge, but without candy bars, 12-10-05) 1-16-10

1 can sweetened condensed milk
1 tsp. vanilla
1 pkg. chocolate chips

Microwave milk for 1 minute and 15 seconds. Add chips and vanilla and stir until smooth. Pour into 8x8 pan. Can add nuts if desired.

CHICKEN CHOWDER (Taste of Home) 1-16-10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chilies
1-1/2 cups (6 ounces) shredded Monterey Jack cheese

In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese. Serves 8.

CHOCOLATE ZUCCHINI BUNDT CAKE 1-16-10

1 dark chocolate cake mix
1 tsp. ground cinnamon
3 eggs
1/4 cup water
1/2 oil
1 cup shredded unpeeled zucchini

Preheat oven to 350. Grease and flour pan. Combine cake mix, cinnmamon. Add eggs, water and oil and blend for 2 minutes on medium speed. Fold in zucchini. Spread batter evenly in pan. Bake 50-60 minutes. Frost when cooled.

Frosting:

8 oz. cream cheese
1 cup powdered sugar
1/2 cup sugar

Cream together and mix in 12 oz. cool whip and a 1/2 cup finely chopped pecans. Grate 2 hershey bars. Mix together and frost cake.

CAROLINA CRAB CAKES 1-16-10

1 egg, lightly beaten
1/2 bread crumbs
1/4 cup mayonnaise
1 tsp. onion, grated
1/2 tsp. fresh parsley, minced
1/2 tsp. WOR sauce
1/8 tsp. seafood seasoning
dash pepper
dash hot pepper sauce
1 can crab meat (6 oz.), drained
1 tbsp. canola oil

In small bowl, combine the first 10 ingredients; fold in the crab meat and refrigerate for 30 minutes to an hour.

Mustard Sauce:

2 tbsps. mayonnaise
2 tbsps. sour cream
1 tbsps dijon mustard
1/2 tsp. lemon Juice
1/2 tsp. WOR sauce

Set aside. In a large skillet, heat the oil over medium heat. Drop crab meat mixture 1/4 cupfuls into the heated pan. Cook for 4-5 minutes on each side until golden brown. Serve these Carolina Crab Cakes with the Mustard Sauce. Makes about 2 servings.

QUICK VEGGIE BEEF SOUP 1-16-10

1 pound stew meat, browned
1 pound ground beef, browned
1 cup cabbage
1 cup spinach
1 cup broccoli
1 cup carrots, sliced
3 medium potatoes, cubed
1 48 oz. can chicken broth
1 48 oz. can v-8 or tomato juice

Brown meats, do not drain. Add all vegetables, broth and juice. Bring to boil. Reduce heat and simmer 1 hour. Serves 8.

BEST FUDGE (same as Milky Way Fudge, but without candy bars, 12-10-05) 1-23-10 Top of page

1 can sweetened condensed milk
1 tsp. vanilla
1 pkg. chocolate chips

Microwave milk for 1 minute and 15 seconds. Add chips and vanilla and stir until smooth. Pour into 8x8 pan. Can add nuts if desired.

CRAB AND MUSHROOM CHOWDER (1-16-10) 1-23-10

APPLE PUMPKIN MUFFIN (Taste of Home) 1-23-10

2 1/2 cups sifted flour
2 cups sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped, peeled apples

In bowl, combine first 5 ingredients. In another bowl, combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill paper lined muffin cups 2/3rds full.

STREUSEL

1/4 cup sugar
2 tbsps. flour
1/2 tsp. ground cinnamon
4 tsps. butter or margarine

In small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 35-40 minutes or until golden brown.

FRESH MUSHROOM SOUP 1-23-10

8 oz. fresh mushrooms, sliced
1 medium onion, chopped
1/4 cup butter
1/4 cup flour
salt and pepper to taste
1 1/2 cups milk
2 cups water
3 tsps. chicken boullion granules
1 cup sour cream

In large saucepan, saute mushrooms and onions in butter. Until onions are tender. Sprinkle in flour, salt and pepper. Mix well. Very gradually stir in milk, water and boullion. Bring to boil, reduce heat, cooking gently, stirring constantly for 2 minutes. Reduce heat and stir in sour cream. Heat through, do not boil.

ANGEL LEMON BARS (10-10-09) 1-23-10

1 one-step angel food cake mix
1 can lemon pie filling

Mix slowly together until wet, then mix with mixer. Put in ungreased pan and bake 350 for 30 minutes. Let cool. Drizzle lemon frosting over the top.

CARAMEL FUDGE CAKE 1-23-10

1 chocolate cake mix
1 14 oz. can sweetened condensed milk
1 14 oz. pkg. caramels
1/2 cup butter
1 cup coarsely chopped pecans

Preheat oven to 350. Prepare cake mix as directed and pour 2 cups of the batter into a greased and floured 13" x 9" baking pan. Bake for 15 min. In a heavy sauce pan over low heat, melt the caramel candies, butter and milk stirring until smooth, then spread evenly over the cake. Spread remaining cake mix over the caramel mix, top with the nuts. Return to the oven for 30 to 35 min. or until the cake springs back when lightly touched. Cool and garnish as desired.

KUMLA (Clara Opal's Kumla Recipe (Traditional Norwegian) 1-30-10 Top of page

1 lb. spareribs or beef short ribs
Salt to taste (I recommend Baleine salt for a more genuine flavor)
Celery and onion
Potatoes grated (red if available)
Oatmeal (old-fashioned and/or quick oats)
Baking soda

In dutch oven pot, boil 1 pound of spare ribs or beef short ribs (cut in pieces) in a large pot of salted water about 2 hours. Remove bones and leave meat in water. Add 1 sliced onion and 1 stalks celery leaves. Wet hands to make dumplings out of the following: 2 1/2 cups grated potatoes (the flavor of red is best), 1-2 tsp. salt, 1 1/2-2 c. oatmeal, 3/4 - 1 cup flour, 1/2 tsp. baking soda. Dumplings should resemble meat loaf texture about the size of a small baseball. Drop into boiling broth. Cover and boil gently 20-30 minutes. Cut one as a test to see if center is done. Serve with meat broth ladled over dumplings.

KUMLA (Meatless recipe, Jan Hoyer) 1-30-10

Essentially, Kumla is simply potato dumplings plopped into a bubbling, boiling broth and cooked until they dumplings are done in the middle. This kumla recipe is versitile and can be customized for beans and vegetables that are most available to you.

Dried beans, 1 lb. bag - black eyed peas, great northerns, pintos, limas, split pea (beans are optional, for protein and density)
2-3 stalks celery, or more
1 onion, chopped
1 or 2 jalapenos, chopped (optional)
Other vegetables of choice (carrots, spinach, chard, cabbage, etc.)
Salt to taste (I recommend Baleine salt for a more genuine flavor)
Potatoes grated (red if available)
Oatmeal (old-fashioned and/or quick oats)
Baking soda

In dutch oven sized pan, cook beans until nearly tender. Add water, salt, celery, onion, jalapenos and other vegetables of choice. (Keep hot and ready to boil for dumplings).Wet hands to make dumplings out of the following: 2 1/2 cups grated potatoes, 1-2 tsp. salt, 1 1/2-2 c. oatmeal, 3/4 - 1 cup flour, 1/2 tsp. baking soda.Dumplings should resemble meat loaf texture about the size of a small baseball. Add a little oil to the water. Drop dumplings into boiling broth. Cover and boil gently for 20-30 minutes. Cut one as a test to see if center is done. Serve with broth ladled over dumplings.

CHOKECHERRY WINE WITH HONEY (didn't give, http://www.stormthecastle.com/mead/make-a-cherry-melomel.htm) 1-30-10

1 pound cherries
3 pounds honey (about 4 cups)
1 cup orange juice
1 gallon water
1 packet yeast, champagne yeast recommended
gallon jug
funnel
airlock with a drilled rubber stopper
solid rubber stopper

Sterilize a gallon jug. Start the yeast and follow the instructions that come with the package. Mix the water and honey which is called the mead. Pour honey into the gallon jug, then fill the jug half full with water. Put solid stopper on the jug securely and shake for 5 solid minutes. Wash cherries thoroughly. Remove stems and pits. Slice cherries into quarters or more. After shaking the jug, add the orange juice. Put the stopper back in and shake a little more. Add cherries into the jug. Put the stopper back in and shake a little more. Put more water in until it reaches just under the bottom of the handle of the gallon jar. Reactivate the yeast, then pour into the jar. Fill airlock about half full of water and firmly place the airlock and rubber stopper with the hole in it on the jug. Set it in a dark place or cover it with a cloth. Within 24-48 hours it will be bubbling nicely. In 30 days, transfer wine to a new sanitized jar, leaving behind the cherry sediment. Keep moving it into a new jug once a month, leaving behind the sediment until the wine is clear. After 6 months, you can bottle it. It should be ready to drink in 9 months to a year.

SUGARLESS HEART COOKIES 1-30-10
by Becky Jones

To make these cookies, you will need the following ingredients:
3/4 cup margarine, softened
1 package (0.3 ounces) mixed fruit sugar-free gelatin
Egg substitute equivalent to 1 egg
1 teaspoon vanilla extract
1 3/4 cup flour
1/2 teaspoon baking powder

In a mixing bowl, cream together the margarine and gelatin. Beat in the egg subsitiute and vanilla. Mix together the flour and baking powder and add to the egg mixture, mixing well. Chill for 1 hour. Preheat your oven to 400. Roll the dough mixture out on a lightly floured surface to 1/4 inch thickness. Cut out cookies with heart-shaped cookie cutters (or any shape you desire). Place the cookies on an ungreased baking sheet and bake for 6 to 7 minutes or until the bottoms are lightly browned and the cookies are set. Cool on wire racks. Yields about 6 dozen

Diabetic Exchanges: One serving (2 cookies) equals 1/2 starch, 1/2 fat, 59 calories, 49 mg sodium, trace cholesterol, 5 gm carbohydrate, 1 gm protein, 4 gm fat
Note: You can change the taste of these cookies by trying different flavors of gelatin.
Source: Originally submitted to Taste of Home by Becky Jones (February/March 1996).
For more healthy recipes, check out our healthy/low-fat cookies page and our holiday recipes for more ideas for Valentine's Day.

KUMLA 1-30-10

4 cups potatoes, grated or ground
2 cups flour
1 tsp. salt
1/2 tsp. baking powder
a 2-3 lb. ham
1/2 cup graham flour, may be substituted with white flour, optional

Cook the ham til almost tender in at least 3 quart of stock. Grind the peeled potatoes. Add the rest of the ingredients and mix. Wet hands in cold water form the potato mixture into balls. Drop carefully into boiling stock. Cook uncovered 1 to 1 1/2 hours. Cook slowly so they don't stick to the bottom of the pan.

SUGARLESS MERINGUE #1 (didn't give) 1-30-10

3-4 large egg whites
1/4 ts cream of tartar
1 ts vanilla extract
1/4 cup SPLENDA® Sugar Blend for Baking

Beat on high speed until frothy. Add cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.

SUGARLESS MERINGUE #2 (didn't give) 1-30-10

3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener* Equal® Spoonful™ cannot be used in meringue recipes.

Beat egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in Equal® Measure™, beating to stiff peaks.

SUGARLESS MERINGUE #3 (didn't give) 1-30-10

2 egg whites
1/4 teaspoon cream of tartar
6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla

Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Equal® separately. Beat in vanilla.

FRUITY CHICKEN SALAD 1-30-10

8 cups cooked cubed chicken
16 oz. can sliced water chestnuts
2 lbs. grapes
2 cups chopped celery
2 cups slivered almonds

Mix together.

In seperate bowl mix together:

2 cups mayonnaise
1 cup sour cream
1 1/2 tsp. currypowder
2 tbsps. soy sauce

Pour over chicken mixture then add:

20 oz. can pineapple chun\ks drained
11 oz can mandarin oranges

Toss together and chill several hours or overnight. Serve on lettuce leaf or crescent roll.

PARADISE CHICKEN SALAD FOR 50 (5-23-09) 1-30-10

2 cans (20 oz.) pineapple chunks
20 cups cubed, cooked chicken
8 cups seedless, green or purple grapes
4 cups chopped celery
4 cans (15 oz.) mandarin oranges
4 cans (8 oz.) sliced water chestnuts, drain and half
4 cups mayonnaise or salad dressing
7 tbsps. frozen orange juice concentrate, thawed
1-2 tbsps. salt
1 tsp. pepper
4 cups slivered almonds, toasted

Drain pineapple, reserving 2 tbsps. juice. Combine pineapple with chicken, grapes, celery, oranges, and water chestnuts. Combine mayonnaise or salad dressing, orange juice concentrate, salt and pepper and the reserved pineapple juice. Mix until smooth. Toss with chicken mixture. Can add more juice concentrate or pineapple juice if too dry. Chill several hours or overnight. Add almonds just before serving. Serve on a bed of lettuce.

APPLE CRISP 1-30-10

6 cups apples, peeled and sliced
1 1/2 cups white sugar
4 1/2 cups flour (we think this is too much flour, possibly should have been 4 1/2 tbsps.)
2 1/2 tsps cinnamon
1 1/2 cups brown sugar
1 1/2 cups oatmeal
1 1/4 cups flour
1 cup margarine

Mix apples with white sugar and flour. Place in a 6"x10" baking dish. Stir together the cinnamon, brown sugar, oatmeal flour. Cut in margarine and sprinkle over the top of the apples. Bake 350 degrees 40 minutes.

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