Jul. 5 Jul. 12 Jul. 19 Jul. 26
PINEAPPLE CAKE (Midwest Living 3-8-03) 7-5-03 Top of page
2 cups flour
2 cups sugar (or slightly less)
1½ tsps. baking soda
½ tsp. salt
2 eggs
2 8 oz. cans crushed pineapple,
do not drain
1 tsp. vanilla
Stir together, flour, sugar, soda and salt. Beat together the eggs, pineapple and vanilla. Pour into greased 9x13" pan. Bake at 350° for 25-30 minutes.
Mix together:
1 stick butter/margarine
8 ozs. cream cheese
1 tsp. vanilla
1 pound powdered sugar.
If thick add a little milk.
When cool, mix above ingredients. Mix together and add ½ cup chopped nuts. Refrigerate.
Tips, hints and helps. Spray and wash or mineral spirits will remove tar from shoes and clothes.
HOMEMADE VANILLA (may/june93pg3 didn't give) 7-5-03
Divide a vanilla bean in thirds. Place each piece in a jar and cover with vodka. Let stand for 30 days.
CHINESE SALAD (7-8-00) 7-5-03
1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles,
crumbled and seasoning packet.
1 small onion minced
Combine all ingredients. Make dressing below.
Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil
Combine and mix well. Combine and mix with 1st 5 ingredients, refrigerate overnight.
LEMON POUND CAKE (6-28-03) 7-5-03
1 3 oz. pkg. lemon gelatin
½ cup warm water
1 box lemon cake mix
2/3 cups salad oil
4 eggs
Heat oven to 350°. Dissolve gelatin in warm water and set aside. In large mixing bowl, mix cake mix and oil. Beat 2 minutes. Add eggs, one at a time. Beat well after each addition. Stir in gelatin and mix well. Pour into greased and floured tube pan. Bake 45-50 minutes. Cool in pan for 10 minutes. After completely cool, take out and cool on rack. Top with topping.
Topping:
3 cups powdered sugar
1 tsp. vanilla
¼ cup lemon juice
PINEAPPLE CAKE (6-28-03) 7-5-03
1 box yellow jiffy cake mix
1 pkg. vanilla instant pudding
1 large can crushed pineapple,
drained
8 oz. cream cheese
nuts (optional)
Mix the cake mix per package directions except put in a 9x13 pan. Bake for 7 minutes. Mix pudding and cream cheese. Put on top of the cooled cake. Top with pineapple and nuts (optional) Serve with cool whip if desired.
CARROT SOUFFLE (didn't give) 7-5-03
2 lbs. carrots, sliced
½ cup sugar
2 large egg whites
3 large eggs
2 tbsps. all-purpose flour
1½ tsps. baking powder
3 tbsps. margarine, softened
1 tsps. vanilla extract
Preheat oven to 350 degrees. Cook carrots in a small amount of water or in the microwave until very soft. Drain well. In a mixing bowl, beat carrots. Add sugar, egg whites and eggs. Mix together flour and baking powder and add to carrot mixture, blending well. Add margarine and vanilla. Transfer to an oblong baking dish coated with nonstick cooking spray and bake for 1 hour.
SELF RISING FLOUR (jul/aug79pg3) 7-12-03 Top of page
1½ teaspoon baking powder
½ teaspoon salt
1 cup flour
Remove 2 tsps. of flour to get an accurate 1 cup of flour. Sift thoroughly.
Home Hardware Cleaning Pamplet write
to:
1716 w. 37th st
Davenport 52806 or call 1-563-391-1255
or on the web @ www.thehardwareguy.com
BUMBLEBERRY PIE (Taste of Home sep/oct99pg7) 7-12-03
2 2 crust pastry shells:
2 cups fresh/frozen blueberries
2 cups fresh/frozen raspberries
2 cups fresh/frozen strawberries
2 cups fresh/frozen rhubarb, chopped
4 cups baking apples, peeled and
chopped
2 cups sugar
2/3 cup flour
2 tbsps. lemon juice
Thaw any frozen berries. Combine ingredients and put in each pie crust; top with second crust and cut vents. Mix 1 egg yolk with a little water and brush tops of crusts. Bake at 350° for 50-60 minutes..
SELF RISING FLOUR 7-12-03
1½ teaspoon baking powder
1 cup flour
PINEAPPLE CAKE 7-12-03
1 box yellow cake mix
1 pkg. vanilla instant pudding
¾ cup oil
¾ cup water
4 eggs
1 tsp. vanilla
cinnamon and sugar mixture
Mix the first four ingredients. Add 1 egg at a time. Add vanilla. Pour ½ the batter in pan, then sugar and cinnamon, then the rest of the batter. Bake 350° 50 minutes in greased and floured bundt pan.
Topping:
1 8 oz. can undrained crushed pineapple
1 pkg. vanilla instant pudding
1 8 oz. container cool whip
Mix and put on top cooled cake.
VARNISH REMOVER (jul/aug92pg7) 7-12-03
¾ cup Spic 'n Span
3 tbsps. cornstarch
3 cups water
Boil till clear. Cool slightly. Use warm and wipe off with warm water. Repeat if needed.
SLOPPY JOES (jan/feb00pg6) 7-12-03
1½-2 lbs. ground beef
2 tbsps. ketchup
3 tbsps. mustard
1 tbsp. pickle juice
1-2 tbsps. brown sugar
Dash of salt and pepper
Brown the meat; drain off most of fat. Add the rest and let simmer for 10-15 minutes, until hot.
Requested a Carrot Souffle like from Bishop's
CARROT SOUFFLE (didn't give) 7-12-03
2 lbs. carrots, sliced
½ cup sugar
2 large egg whites
3 large eggs
2 tbsps. all-purpose flour
1½ tsps. baking powder
3 tbsps. margarine, softened
1 tsps. vanilla extract
Preheat oven to 350 degrees. Cook carrots in a small amount of water or in the microwave until very soft. Drain well. In a mixing bowl, beat carrots. Add sugar, egg whites and eggs. Mix together flour and baking powder and add to carrot mixture, blending well. Add margarine and vanilla. Transfer to an oblong baking dish coated with nonstick cooking spray and bake for 1 hour.
FRUIT POPS 7-19-03 Top of page
2 cups (16 oz.) reduced fat strawberry
yogurt
1 8 oz can unsweetened crushed
pineapple
1 tbs. honey
2 - 3 drops red food coloring
In a food processor or blender, cover and process until smooth. Pour ¼ cupfuls into 10 plastic molds or 3 oz paper cups. Insert sticks/holders. Freeze until firm, about 8 hours or overnight.
WATERMELON PIE (Taste Of Home) 7-19-03
1 pkg. watermelon jello, dissolved in ¼ cup boiling water
Fold into carton of room temperature cool whip, add 2 cups seeded, chunked watermelon. Put into graham cracker crust and refrigerate about 2 hours. Serve.
SWEET CARROT SOUFFLE 7-19-03
2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened
1½ tbsps. sugar
whipped cream
Cover carrots with water and bring to a boil. Reduce heat to medium. Cook 30 minutes until very tender and drain. Preheat oven to 350°. Puree carrots in food processor with the ¾ cup sugar, flour, baking powder and vanilla. Add eggs, one at a time, pulsing after each addition. Add butter. Mix well. Lightly grease 1½ quart souffle dish. Coat bottom and sides with the 1½ tbsps. of sugar. Add carrot mixture and bake for 45 minutes, until center is set. Serve with whipped cream.
SIDE DISH CARROT SOUFFLE 7-19-03
2 lbs. carrots, cooked and mashed
1 cup cracker or corn flake crumbs
1 cup milk
¾ cup grated sharp cheddar
cheese
¾ cup soft butter
¼ cup grated onion
1 tsp. salt
¼ tsp. pepper
3 eggs
Combine all except eggs. Beat eggs until frothy and fold into carrot mixture. Pour into 10x6 dish. Bake at 350° for 40-45 minutes.
BUMBLEBERRY PIE (Taste of Home sep/oct99pg7) 7-19-03
2 2 crust pastry shells:
2 cups fresh/frozen blueberries
2 cups fresh/frozen raspberries
2 cups fresh/frozen strawberries
2 cups fresh/frozen rhubarb, chopped
4 cups baking apples, peeled and
chopped
2 cups sugar
2/3 cup flour
2 tbsps. lemon juice
Thaw any frozen berries. Combine ingredients and put in each pie crust; top with second crust and cut vents. Mix 1 egg yolk with a little water and brush tops of crusts. Bake at 350° for 50-60 minutes.
Use a lot of Oxy Clean (no generics) to clean out sweat stains from shirts. Put a lot in mixing bowl, with water just enough to make it pastey, then let it soak for a few days in the solution. Use a tooth brush or soft brush to scrub it from time to time to get it out. 7-19-03
STREUSEL TOPPING FOR PIE 7-19-03
1 cup flour
dash salt
½ cup packed brown sugar
1 stick margarine or butter, cut
in to make crumbly
Add a little cinnamon unless you
have cinnamon in your fruit in the filling of the pie.
Sprinkle on top of pie before baking and it will melt a bit into the fruit.
SUGAR COOKIES (Kristina Kelly's 2-26-00) 7-19-03
1 cup margarine/butter
2 cups sugar
2 eggs
1 cup vegetable oil
¼ tsp. salt
2 tsps. vanilla
5 cups flour
2 tsps. baking soda
2 tsps. cream of tartar
Cream the moist, add the dry, drop by teaspoons on greased cookie sheet. Press with bottom of glass coated with sugar. Also can roll into balls and coat with sugar and press with decorated molds for design. Bake 350° 10 minutes.
PINEAPPLE CAKE 7-12-03
1 box yellow cake mix
1 pkg. vanilla instant pudding
¾ cup oil
¾ cup water
4 eggs
1 tsp. vanilla
cinnamon and sugar mixture
Mix the first four ingredients. Add 1 egg at a time. Add vanilla. Pour ½ the batter in pan, then sugar and cinnamon, then the rest of the batter. Bake 350° 50 minutes in greased and floured bundt pan.
Topping:
1 8 oz. can undrained crushed pineapple
1 pkg. vanilla instant pudding
1 8 oz. container cool whip
Mix and put on top cooled cake.
Boiled Beef and Potato (didn't give) 7-26-03 Top of page
1/2 pound ( 220 grams ) sliced round
beef, cut into 2-inch long
3 potato, peeled and cut into quarter
1 1/2 onion, peeled and cut into
wedge
0.7 oz ( 20 grams ) green peas,
boiled, for garnish
1 2/3 cup ( 400 ml ) water
2 tablespoons cooking oil
5 tablespoons sugar
3 tablespoons sake
1 tablespoon mirin
4 tablespoons soy sauce
In a large saucepan, add cooking oil and briefly stir-fry sliced round beef, potato and onion. Add water and all seasonings in the saucepan and bring to a boil. Cook on low heat until potato gets tender. Just before serving add green peas. Serves 4 -- Cooking time: 40 minutes.
HOMEMADE VANILLA (may/june93pg3 didn't give) 7-26-03
Divide a vanilla bean in thirds. Place each piece in a jar and cover with vodka. Let stand for 30 days.
SUGAR COOKIES (Kristina Kelly's 2-26-00) 7-26-03
1 cup margarine/butter
2 cups sugar
2 eggs
1 cup vegetable oil
¼ tsp. salt
2 tsps. vanilla
5 cups flour
2 tsps. baking soda
2 tsps. cream of tartar
Cream the moist, add the dry, drop by teaspoons on greased cookie sheet. Press with bottom of glass coated with sugar. Also can roll into balls and coat with sugar and press with decorated molds for design. Bake 350° 10 minutes.
CHINESE BEAN SALAD (didn't
give) 7-26-03
serves 6 from Jane Brody's Good
Food Book
1 lb. green beans, trimmed and cut
into 2-inch lengths
2 tbsp. lightly toasted sesame
seeds
Dressing:
1 tbsp. finely minced fresh ginger
1 tsp. finely minced garlic (1
lg. clove)
1 tbsp. salad oil
1 tbsp. mild vinegar (e.g. rice
or berry)
1 tsp. Oriental sesame oil
1 to 2 tsp. soy sauce, or to taste
1/4 tsp. sugar
1/8 tsp freshly ground white or
black pepper
Steam the beans over boiling water for 4 to 5 minutes, or blanch them in boiling water for 2 to 3 minutes (the beans should be crunchy but not hard). Cool them immediately under cold water to stop the cooking. Transfer to a serving bowl. In a small bowl, combine all the dressing ingredients. Pour over the beans and toss to coat well. Chill until serving time. Just before serving, stir in the sesame seeds.
ANOTHER HOMEMADE VANILLA 7-26-03
Use a brown bottle of vodka instead of a clear one. Put 1 bean in each bottle of vodka and let sit for 6 months for strongest vanilla.
ALICE'S VANILLA TEA 7-26-03
Don't use Orange Peco tea bags. Put 4 tea bags in a gallon jar and 2 tbsps. real mexican vanilla. Imitation vanilla might work but real vanilla is best.
Use resolve car upholstery cleaner to get chocolate milk stains out of upholstery.
TOMATOES AND DRESSING (5-31-03) 7-26-03
6-12 tomatoes, scalded, peeled and
quartered
2/3 cup salad oil
¼ cup vinegar
¼ cup diced or sliced green
onions
1 tsp. salt
¼ cup green pepper, chopped
½ tsp. thyme
1 clove garlic, minced
Mix all ingredients except tomatoes. Add tomatoes and let sit in refrigerator over night.
SELF CRUSTING CUSTARD PIE (didn't give aug64pg4) 7-26-03
2/3 cup sugar
4 level tablespoons flour
pinch of salt
1 teaspoon vanilla
2 whole eggs
enough mix to fill mixing bowl
2/3 full.
Mix sugar, 4 tablespoons flour, and salt together in graduated one quart mixing bowl. Add vanilla, eggs and enough milk to fill mixing bowl 2/3 full. Beat with egg beater until smooth. Pour into greased pie tin and sprinkle top with nutmeg. Bake at 350 degrees until done.
CHEESECAKE with SOUR CREAM TOPPING (didn't give) 7-26-03
24 oz. creamcheese
5 eggs
1 cup & 2 tbsps. sugar
¼ tsp. salt
¾ tsp. almond extract
½ tsp. vanilla extract
One and one half cups of sour cream
optional - chocolate shavings for
top
Place soft creamcheese in bowl. Add eggs, 1 cup of sugar, salt and the almond extract. Beat until smooth, thick and lemony. Pour into a greased 9" springform pan. Bake 45-50 minutes at 325 degrees. Allow to cool for 20 minutes -- while cooling, mix 2 tbs. sugar, the sour cream and vanilla extract together in a small bowl. Pour over the cake. Bake another 10 minutes at 325 degrees. Chill in refrigerator for several hours. This cheesecake is so very easy and still tastes wonderful 2-3 days after baking.
IMPOSSIBLE PUMPKIN PIE (didn't give) 7-26-03
¾ cup sugar
2 tbsp. margarine
2 eggs
2½ tsp. pumpkin pie
spice mix
½ cup Bisquick baking mix
1 13-oz. can evaporated milk
1 16-oz. can pumpkin
2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate. Beat all ingredients until smooth (1 minute in blender or 2 minutes with hand mixer). Pour mixture into pie plate. Bake until inserted knife comes out clean, about 50 to 55 minutes.
Click here to go to the next month of radio recipes.