Radio Given Recipes July

Jul. 6  Jul. 13  Jul. 20  Jul. 27

EASY LASAGNA 7-6-02 Top of page

9 lasagna noodles cooked
2 lbs. ground beef
1 onion, chopped
1 - 32 oz. jar prego spaghetti sauce
3 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded

Cook ground beef and onion, drain. Put 3 noodles in a greased 9x13" pan. Top with 1/3 of the meat mixture then ½ of the cheese mixture. Put 3 more noodles on top of the cheese. Then top with another 1/3 of the meat mixture. Put remaining 3 noodles on the top of the meat then top with the remaining meat. Put the remaining cheese on the very top. Bake at 375° for 30 minutes.

Request for Limburger Cheese. Wanted for fish bait. Alice called in and mentioned that she's never seen a recipe for limburger cheese. 7-6-02

STICKY ORANGE ROLLS (6-29-02) 7-6-02

2 tubes refrigerator biscuits
mix 1¼ cups sugar and 1 tbsp. grated orange peel
1/3 cup orange juice (prepared)
¼ cup butter, melted

Grease 10" bundt pan. Dip biscuits into juice then into sugar mixture. Place in pan. Bake at 375° for 30-45 minutes. Cool 1 minute and invert on serving dish. Pour goop in bottom of pan over top of rolls and serve.

BUTTERSCOTCH BARS (from Saturday 6-22-02 Gazette) 7-6-02

2 cups sifted flour
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter
2/3 cup packed brown sugar
2/3 cup sugar
2 eggs
1 tsp. vanilla
½ tsp. water
1 cup chopped walnuts
1 (12-ounce) bag butterscotch chips

Sift flour together, baking soda, and salt. In another bowl, cream butter and sugars with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Blend in vanilla and water. Gradually stir dry ingredients into creamed mixture, blending well. Stir in walnuts. Spread in greased, 10½ X 15½ inch jelly roll pan. Bake 2 minutes at 375°. Remove from oven and cut through with a metal spatula to swirl butterscotch through batter. Bake 12 minutes longer, or until top springs back when touched. Cool briefly, and frost with a powdered sugar icing, if desired. Cut into bars. Caller mentioned on 7-6-02 that the bars can be baked longer to ensure they get done.

VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE (Found on allrecipes.com didn't give) 7-6-02

3 tablespoons butter or margarine
2 tablespoons flour
¼ teaspoon ground red pepper
¼ teaspoon salt
2 cups milk
½ cup (2 oz.) POLLY-O All Natural Grated Parmesan Cheese
3 cups chopped broccoli
1 cup shredded carrots
1 red pepper, chopped
½ cup chopped onion
3 cloves garlic, minced
2 tablespoons olive oil
2 cups POLLY-O All Natural Whole Milk Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles
3 cups POLLY-O Pizza Shreds 4 Cheese Blend , divided

Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium high heat 4 to 5 minutes or until tender crisp. Mix ricotta cheese and basil. Spoon ¼ cup of the Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of the noodles, ½ of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover. Bake at 375° for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.

ZUCCHINI BREAD (sep73pg3) 7-13-02 Top of page

3 eggs
1 cup oil
2 cups sugar
2 cups grated, peeled zucchini
3 teaspoons vanilla
3 cups flour, sifted
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
¼ teaspoon baking powder

Mix the 1st six ingredients. Sift the dry ingredients. Blend altogether and pour into 2 loaf pans. Bake 1 hour 325°. Note: Not only is this from Jackson County Fairs winning contests but it has also been one of those recipes that has been passed down and passed down.

EULANE'S QUICK QUICHE 7-13-02

2 cups shredded swiss cheese
2 tbsps. flour
1 ½ cups half and half cream
4 eggs, slightly beaten
¾ cup chopped ham

Toss cheese with flour, add half and half, eggs, and ham. Mix well. Pour into unbaked 9 inch pie shell. Bake at 350° for 55 minutes. Can add 1 cup cut up frozen broccoli.

DREAMSICLE COOKIE MIX IN A JAR 7-13-02

½ cup powdered orange flavored drink mix, e.g. Tang
¾ cup white sugar
1½ cups vanilla baking chips
1¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
(Makes 4½ cups to place in jar)

Combine the flour with the baking soda and baking powder. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture, layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient.

Attach a recipe card to the jar with the following instructions:

Dreamsicle Cookies

Preheat oven to 375°. Empty contents into a large mixing bowl. Add ½ cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla extract. Use hands to mix until completely blended. Shape into walnut sized balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375° for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies
to wire racks to cool completely. (Makes 2½ dozen)

Tip: Use 3 tbsps. cornstarch with some cinnamon and sugar to add with your fruit instead of flour when making a pie. 7-13-02

DORIS' ZUCCHINI SQUARES 7-13-02

4 eggs, well beaten
1 cup bisquick
1 large onion, chopped
2/3 cup parmesan cheese
1/8 tsp. garlic or 2 cloves fresh garlic
½ tsp. oregano
1 stick margarine, melted
3 cups thinly sliced zucchini

Mix all ingredients. Pour into well greased 9x13 pan. Bake at 350° for 35 minutes. Cut into squares. Serve cold or hot.

MARY JUNE'S ZUCCHINI BREAD 7-13-02

3 eggs
1 cup vegetable oil
2 cups sugar

Mix together

2 cups shredded zucchini
2 teaspoons vanilla
1 (8½ oz.) can pineapple, drained

Add to eggs mixture.

3 cups flour, sifted
2 teaspoons baking soda
1½ teaspoons cinnamon
1¼ teaspoons baking powder
1 teaspoon salt
¾ tsp. nutmeg

Blend into other mixtures. Stir in 1 cup chopped dates. Pour into 2 loaf pans. Bake at 350° for 1 hour. Cool slightly before removing from pans. Wrap in foil, store in refrigerator or freezer.

Request for grapes with a brown sugar sauce that is served at buffet bars. 7-20-02 Top of page

DREAMSICLE COOKIE MIX IN A JAR (7-13-02) 7-20-02

½ cup powdered orange flavored drink mix, e.g. Tang
¾ cup white sugar
1½ cups vanilla baking chips
1¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
(Makes 4½ cups to place in jar)

Combine the flour with the baking soda and baking powder. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture, layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient.

Attach a recipe card to the jar with the following instructions:

DREAMSICLE COOKIES

Preheat oven to 375°. Empty contents into a large mixing bowl. Add ½ cup softened butter, 1egg slightly beaten and 1 teaspoon vanilla extract. Use hands to mix until completely blended.

Shape into walnut sized balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375° for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely. (Makes 2½ dozen)

SHOE PEG SALAD (may/jun87pg4) 7-20-02

1 can shoe peg corn, drained
1 can tiny tot peas, drained
1 can French style green beans, drained
1/3 cup vinegar
1/3 cup oil
1/3 cup sugar

Combine vinegar, oil and sugar. Bring to boil. Let cool. Pour over drained vegetables.

SALAD DRESSING (June Midwest Living) 7-20-02

1 cup mayonnaise
½ cup creamy garlic dressing (wishbone ranch garlic dressing)
½ cup sour cream (or ½ cup buttermilk)
½ tsp. WOR sauce
1/8 tsp. salt (optional)
1/8 tsp. garlic powder
1/8 tsp. white pepper

Mix all together with fork. Keep in refrigerator. To change consistency you can add milk.

ALMOND SANDWICHES WITH STRAWBERRY CREAM (Martha Stewart July 11, 2002) 7-20-02

¼ cup blanched whole almonds
½ cup granulated sugar
1¾ cups all purpose flour
½ teaspoon coarse salt
¾ cup (1½ sticks) unsalted butter, room temperature, plus 2 tablespoons melted
1 large egg
2 tablespoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract
1½ tablespoons strawberry jam
1½ cups confectionersí sugar
2 tablespoons heavy cream

Preheat oven to 350°. Line two baking sheets with Silpats; set aside. Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside. Sift flour and salt together into a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined. Add reserved almond and flour mixtures, and beat until combined.

Place dough in a pastry bag fitted with a star tip with a ½ inch opening. Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point. Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to a wire rack to cool.

While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, confectionersí sugar, and heavy cream, and stir until combined and smooth. When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to 1/2 teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set. The unfrosted cookies will keep up to 2 weeks in an airtight container.

ANDES MINT COOKIES 7-20-02

¾ cup butter
2 cups chocolate chips
2 eggs
1½ cup brown sugar
2 tbsps. water
2½ cups flour
½ tsp. salt
1¼ tsps. baking soda
Andes mints

Heat butter in saucepan. Add and melt chips. Cool for 10 minutes. Add other ingredients. Knead dough. Chill. Roll into small balls. Bake at 350° for 10 minutes. Do not over bake. Lay 1 andes mint or half on each cookie as soon as removed from oven. Let melt and frost with the melted mint. Cool on rack.

MIRACLE MERINGUE 7-20-02

6 egg whites
½ tsp. salt
½ tsp. cream of tartar
1 tsp. vanilla
1½ cups sugar

Preheat oven to 450° for 20 minutes.

Beat egg whites, salt and cream of tartar at high speed until very stiff. Add vanilla. Beating at medium speed gradually add the sugar 1 tbsp. at a time. Put into 9x9x2 inch pan. Put in oven. Turn off oven. Leave until cold or overnight. Do not peek. Cut into squares. Serve with topping.

Topping:

4 egg yolks
pinch of salt
3-4 tsps. lemon juice
1 tsp. grated lemon rind
½ cup sugar
1 cup whipping cream

Combine all ingredients except cream in the top of a double boiler. Cook over hot water until thick. Cool. Add whip cream and fold into other mixture. Serve over meringue.

FRUIT SALAD DRESSING 7-20-02

1 cup pineapple juice (or other fruit juice)
2½ tbsps. corn starch
½ cup sugar

Cook together until thick. Remove from heat and add 2 well beaten eggs. Return to heat and cook for a few more minutes. Works well in microwave. Remove from heat and let cool. Can use sour cream or softened cream cheese to change consistency. Excellent topping for layer salads.

NEVER FAIL MERINGUE 7-20-02

2 tbsps. sugar
1 tbsp. corn starch
½ cup water
3 egg whites
1/8 tsp. salt
6 tbsps. sugar

Combine sugar, corn starch and water. Cook until thick. In another bowl beat egg whites with salt and sugar, gradually adding the sugar. Beat until soft peaks form. Add the cooled corn starch mixture. Beat until stiff. Put it on pie. Bake at 350° for 12 to 15 minutes.

MARY JUNE'S ZUCCHINI BREAD (7-13-02) 7-27-02  Top of page

3 eggs
1 cup vegetable oil
2 cups sugar

Mix together

2 cups shredded zucchini
2 teaspoons vanilla
1 (8½ oz.) can pineapple, drained

Add to eggs mixture.

3 cups flour, sifted
2 teaspoons baking soda
1½ teaspoons cinnamon
1¼ teaspoons baking powder
1 teaspoon salt
¾ tsp. nutmeg

Blend into other mixtures. Stir in 1 cup chopped dates. Pour into 2 loaf pans. Bake at 350° for 1 hour. Cool slightly before removing from pans. Wrap in foil, store in refrigerator or freezer.

VEGETABLE SALAD 7-27-02

1 8 oz. can whole white corn or shoe peg corn, drained
1 8 oz. can tiny tot peas or peas and carrots, drained
2 cups French style green beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 small jar pimentos
¾ cup vinegar
1 cup sugar
½ cup salad oil
1 tsp. salt
½ tsp. pepper
1 tbsp. water

Drain vegetables well. Mix vinegar, sugar, oil, salt, pepper and water and bring to a boil. Let cool and pour over vegetables. Mix well. Refrigerate several hours or overnight. Will keep for several days in refrigerator. (From 1976 Federation of Women's Club magazine.)

COOKED OATMEAL MUFFINS (Lake Ozark Breakfast Oatmeal Muffins) 7-27-02

1 cup flour
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
½ cup vegetable oil or you may substituted ½ cup applesauce to make lowfat muffins
1 cup leftover cooked oatmeal
2 eggs, lightly beaten
1 cup raisins or dates
may add nuts
1 tsp. vanilla

In a large bowl combine the dry. In a separate bowl combine remaining ingredients. Add to dry. Do not beat, just mix to moisten. Spoon into 12 greased or sprayed muffin tins. Bake 350 about 18 minutes. Test with toothpick. This recipe is considered low fat if using the applesauce.

SALAD DRESSING (June Midwest Living) (7-20-02) 7-27-02

1 cup mayonnaise
½ cup creamy garlic dressing (wishbone ranch garlic dressing)
½ cup sour cream (or ½ cup buttermilk)
½ tsp. WOR sauce
1/8 tsp. salt (optional)
1/8 tsp. garlic powder
1/8 tsp. white pepper

Mix all together with fork. Keep in refrigerator. To change consistency you can add milk.

FRUIT SALAD DRESSING (7-20-02) 7-27-02

1 cup pineapple juice (or other fruit juice)
2½ tbsps. corn starch
½ cup sugar

Cook together until thick. Remove from heat and add 2 well beaten eggs. Return to heat and cook for a few more minutes. Remove from heat and let cool. Can use sour cream or softened cream cheese to change consistency. Excellent topping for layer salads. Works well in microwave.

ALMOND SANDWICHES WITH STRAWBERRY CREAM (Martha Stewart July 11, 2002) (7-20-02) 7-27-02

¼ cup blanched whole almonds
½ cup granulated sugar
1¾ cups all purpose flour
½ teaspoon coarse salt
¾ cup (1½ sticks) unsalted butter, room temperature, plus 2 tablespoons melted
1 large egg
2 tablespoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract
1½ tablespoons strawberry jam
1½ cups confectionersí sugar
2 tablespoons heavy cream

Preheat oven to 350°. Line two baking sheets with Silpats; set aside. Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside. Sift flour and salt together into a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined. Add reserved almond and flour mixtures, and beat until combined.

Place dough in a pastry bag fitted with a star tip with a ½ inch opening. Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point. Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to a wire rack to cool.

While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, confectionersí sugar, and heavy cream, and stir until combined and smooth. When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to ½ teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set. The unfrosted cookies will keep up to 2 weeks in an airtight container.

GRAPE SALAD 7-27-02

5 cups seedless grapes
1 cup sour cream

Mix together and chill 30-40 minutes. Just before serving stir in 1/3 cup brown sugar.

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