Jul. 5 Jul. 12 Jul. 19 Jul. 26
PHILADELPHIA SCRAPPLE (6-28-08) 7-05-08 Top of page
4 pigs knuckles
1 pound lean pork
1 lg. onion, stuck with 3 whole
cloves
3 quarts water
1 1/2 tsp. salt
1 tbsp. pepper
1 tsp. ground sage
3 cups cornmeal
All purpose flour, for dredging
sliced scrapple
Butter, back fat or vegetable oil
for frying
Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat from bones. Chop meat. Place meat in a kettle with 2 qts. of the reserved broth. Add salt, pepper and sage; bring to a boil combine cornmeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.
PICKLED PEACHES 7-05-08
7 lbs. peaches
3 lbs. sugar
1 qt. white vinegar
1 oz. cloves and 1 oz. stick cinnamon
tied in bag
Peel peaches and heat peaches in the syrup 'til heated through. Let sit overnight. Drain peaches next morning and heat syrup to boiling. Pour over fruit and do again next morning. On the 3rd morning bring both fruit and juice to boiling and pour into jars. Seal by using boiling water bath.
CHERRY PIE FILLING 7-05-08
7 cups sugar
1 tsp. salt (optional)
14 drops almond extract
9 lbs. sour pitted cherries
7 cups water
1 cup quick cooking tapioca
3 tbsps. lemon juice
red food coloring
Blend sugar, salt and tapioca. Add almond extract. Cook on medium high heat 'til thick and bubbly stirring constantly. Add lemon juice and cook for 2 more minutes. Add cherries to sauce and stir gently so cherries stay whole. Add red coloring 'til color desired. Bring to rolling boil cook for 1 minute. Ladle into hot sterile jars leaving 1/2" head space. Process jars in boiling water bath 20 minutes. Remove from water and place on counter top to cool. Check after jar are cool to make sure they are sealed. Tighten bands and reprocess if they are not sealed. Can also pour into freezer containers and freeze.
Tips, hints and helps: The difference between dry mustard and powdered mustard is whether the manufacturer names it dry or powdered or how fine they grind it. 7-05-08
Tips, hints and helps: Rhubarb can be used until June 15th. 7-05-08
BRANDY PEACH 7-05-08
Get a crock. Peel peaches. Use freestone peaches no other peaches will work. Place a layer of peeled peaches in bottom of crock and cover with sugar. Place another layer of peeled peaches and cover with sugar. Put as many layers of peaches and sugar as you want. Cover with a plate to keep the peaches from coming to the top. Cover with a cloth and keep at room temperature. Wait 'til christmas. You can sneak one out at thanksgiving and eat like a pickle with your main meal.
HOMEMADE GIRL SCOUT THIN MINT COOKIES 7-12-08 Top of page
Wafers:
1 (18 1/4 oz.) betty crocker chocolate fudge cake mix
3 tbsps. shortening, melted
1/2 cup flour, measured then sifted
1 egg
3 tbsps. water
non stick cooking spray
Coating:
3 (12 oz.) bags semi-sweet chocolate chips
3/4 tsp. peppermint extract
6 tbsps. shortening
Combine wafer ingredients, adding water a little at a time until it forms a dough. Cover and refrigerate 2 hours. Preheat oven to 350. On a lightly floured surface, roll out a portion of the dough to just under 1/16th of an inch thick. Cut to 1 1/2 inch round cookies. Place rounds on a lightly sprayed cookie sheet. Bake at 350° for 10 minutes. Remove from oven and cool completely.
Combine chocolate chips, extract and shortening in a large microwave safe bowl. Heat on 50% power for 2 minutes. Stir gently. Heat an additional minute until chocolate is melted. If it isn't completely melted, continue to heat at 30 second intervals until smooth. Dip wafers into chocolate, tapping the fork on the edge of the bowl until the excess chocolate runs off. Place cookies side by side on waxed paper on a baking sheet. Refrigerate until coating is firm. Makes 108 cookies.
KAREN'S LOVE JUICE (LEMONADE) (7-21-07) 7-12-08
3 cups sugar
1 cup boiling water
3 cups lemon juice
2 tbsps. grated lemon peel
In a 1 1/2 quart dissolve sugar in boiling water. Let
cool. Add lemon juice and lemon peel. Mix well. Cover and store in refrigerator
for
up to a week. Combine 1/4-1/3 cup syrup and 3/4 cup cold
water in glass. Stir well. For 8 servings, combine 2 2/3 cup syrup with
5 cups
cold water.
CONNIE'S KRAUT 7-12-08
1 can Frank's bavarian kraut
3/4 cup dark brown sugar
1 small package (5 brats) johnsonville brats
1 loaf rye bread
Cut brats while frozen into half inch slices. Brown in skillet on low heat until brown. Put brown sugar and kraut in a skillet on low heat. When brats are brown then add to brown sugar mixture, being sure to add grease too. Simmer for 25 minutes. Toast and butter rye bread and serve the brat mixture on the toasted bread.
Oil of cinnamon and cloves can be found in the natural foods section at Hy-Vee and also in the Amana shops. 7-12-08
RHUBARB PIE 7-12-08
3 tbsps. flour
1/2 cups sugar
2 eggs
1 tbsp. brown sugar
3-4 cups rhubarb, cut up
Mix together and put in a pie shell. Top with crust. Rub some cream on the top of the crust. Poke holes in the top. Bake at 400° for 10 minutes. Reduce to 350° and bake for 45 minutes more.
ONE-STEP LEMON ANGEL FOOD CAKE 7-12-08
One step angel food cake mix
1 can lemon pie filling
Mix and pour into a 9x13" pan bake at 350° for 25 minutes.
7-11 CHERRY SLURPEE 7-12-08
2 cups cold club soda
1/2 cup sugar
1/4 tsp. + 1/8 tsp. cherry flavored unsweetened kool
aid mix
1/2 tsp. cherry extract
2 1/2 cups crushed ice
Pour 1 cup club soda into blender. Add sugar, kool aid, and cherry extract. Blend until all sugar is dissolved. Add crushed ice and blend on high speed until the drink is a slushy, smooth consistency with no chunks of ice. Add remaining club soda and blend briefly until mixed. Makes 1 32 oz. drink or 2 16 oz. drink.
RHUBARB CUSTARD PIE 7-12-08
4 cups rhubarb
1/2 cups sugar
scant 1/3 cup tapioca
2 tbsps. corn starch
1 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs, separated
3 tbsps. sour cream
scant 1/4 cup half n half
Mix dry ingredients. Beat egg yolks and add to the dry ingredients. Add sour cream and half n half. Add mixture to rhubarb. Let set for 10-15 minutes. Pour into unbaked pie crust. Bake at 425° for 10 minutes. Reduce to 350° and bake an additional 45-50 minutes. Top with meringue and brown.
FRESH CHERRY COBBLER 7-19-08 Top of page
1 1/4 cups sugar
3 tbsps. corn starch
4 cups pitted, fresh tart cherries
1/4 tsp. almond extract
1 cup flour
1 tbsp. sugar
1 1/2 tsps. baking powder
1/2 tsp. salt
3 tbsps. shortening
1/2 cup milk
Preheat oven to 400°. Blend 1 1/4 cups sugar, corn starch, cherries and almond extract in medium saucepan. Cook over medium heat, stirring constantly, until it gets thick and starts to boil. Continue to boil and stir for 1 minute. Pour into ungreased 2 quart casserole. Put in oven while you prepare the dough. Measure flour, 1 tbsp. sugar, baking powder and salt into mixing bowl. Add shortening and milk. Cut shortening in several times and stir until the dough forms a ball. Drop dough in 6 spoonfuls on the hot fruit. Bake 25-30 minutes or until topping is golden brown. Serve warm with cream or cool slightly and serve with vanilla ice cream if desired.
APPLE BREAD (didn't give nov/dec88pg2) 7-19-08
2 cups sugar
1 cup oil
3 eggs
3 cups chopped apples
1 tsp. salt
1 cup nuts
1 cup coconut
1 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
3 cups flour
Beat eggs. Add sugar, oil, apples, nuts and coconut. Add dry ingredients. Bake at 350° for 1 hour Makes 2 loaves.
FREEZING GREEN BEANS 7-19-08
Wash beans and cut off ends. Cut beans in three pieces or leave whole. Drop beans in boiling water and boil for 1-2 minutes. Drop into cold water to cool. Pack into freezer bags or containers and freeze.
APPLE BREAD (grams) 7-19-08
150 grams vegetable shortening
300 grams sugar
3 eggs
1 1/2 tsps. baking soda
3 tbsps. sour milk
650 grams flour
3/4 tsp. salt
1 1/2 tsps. vanilla extract
600 grams chopped apples
Topping: (if desired)
4 tbsps. brown sugar
4 tbsps. flour
1 1/2 tsps. cinnamon
Mix together and spread over bread before baking.
Combine and beat well to form even batter. Divide between two greased loaf pans. Bake at 160° C for 1 hour. Allow to cool before turning out onto a wire rack and cool completely.
CHERRY CRISP 7-19-08
Pastry:
1/4 tsp. salt
1/2 cup brown sugar, packed
1 cup flour
1/2 cup butter or margarine
Mix together and cut in butter. Press in a 2 quart or 11x7" baking dish. Bake for 15 minutes at 350°.
Filling:
1 cup sugar
1/4 cup corn starch
4 cups pitted, tart, red cherries
1 cup cherry juice
Combine sugar and starch in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and pour over baked crust.
Topping:
1 1/2 cups quick cooking rolled oats
1/2 cup brown sugar, packed
1/4 cup flour
5 tbsps. butter or margarine, softened
Combine and sprinkle over filling.
Bake at 350° for 20-25 minutes until brown and bubbly around the edges.
SUNDAY CHICKEN CASSEROLE (didn't give dec73pg3) 7-19-08
1 package minute rice
1 can cream of mushroom soup
1 can cream of celery soup
½ can water or milk
Uncooked chicken pieces (3 breasts, 3 legs, 3 thighs
and extra pieces)
1 package Lipton Onion Soup
Put uncooked rice in large greased casserole. Pour soups
and liquid over. Place chicken on top. Sprinkle with onion soup. Cover
with
foil. Bake at 325° at least 2 hours or until chicken
is tender. Add extra mushrooms on top of soup if desired. (Mrs. Joe Kilnsky,
Iowa
City, Iowa)
APPLE BREAD 7-19-08
1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 tbsps. sour milk
2 cups apples, peeled and chopped
1/2 cup nuts, optional
Topping: (if desired)
1 1/2 tbsps. butter
2 tbsps flour
2 tbsps. brown sugar
1 tbsps. sugar
1 tsp. cinnamon
Mix and put over top before baking.
Pour into greased 9x5" loaf pan. Bake at 375° for 60 minutes.
CONNIE'S KRAUT (7-12-08) 7-19-08
1 can Frank's bavarian kraut
3/4 cup dark brown sugar
1 small package (5 brats) johnsonville brats
1 loaf rye bread
Cut brats while frozen into half inch slices. Brown in skillet on low heat until brown. Put brown sugar and kraut in a skillet on low heat. When brats are brown then add to brown sugar mixture, being sure to add grease too. Simmer for 25 minutes. Toast and butter rye bread and serve the brat mixture on the toasted bread.
KIDNEY BEAN SALAD (cooks.com) 7-19-08
2 cans (1 lb. each) kidney beans
1 tbsp. grated onions
1/4 c. pickle relish
1/4 c. ketchup
1/4 c. mayonnaise or salad dressing
Lettuce
3 tomatoes, quartered
Drain beans; combine with onions, relish and ketchup. Add enough mayonnaise or salad dressing to hold ingredients together. Chill. Serve on crisp lettuce; garnish with quartered tomatoes. Makes 6 servings.
Request for a recipe including sliced onions, ketchup, vegetable oil and vinegar for a marinade. 7-26-08 Top of page
CROCK POT BEEF AND NOODLES (3-29-08) 7-26-08
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.
CRAB APPLE PIE (didn't give sept71pg4) 7-26-08
Make usual pie crust for two crust pie. Wash Whitney crab apples well and core but do not peel. Cut in quarters.
1 teaspoon vanilla
1½ tablespoons lemon juice
½ cup water
1½ tablespoons butter
1 cup sugar
1 tablespoon flour
¼ teaspoon salt
Combine sugar, flour and salt and toss together with apples. Pour into a pastry lined, nine inch pie pan. Sprinkle with vanilla, lemon juice and water. Dot with butter. Add top, flute edges and cut steam vents. Bake at 400° for 50 minutes or until filling is tender and crust is browned.
E-Z MACARONI AND CHEESE CASSEROLE (didn't give mar/apr98pg1) 7-26-08
3 Tbsps. butter or margarine, melted
2 cups raw macaroni
½ lb. Velveeta, cubed
1 qt. milk
Melt margarine in 3 qt. casserole dish. Slowly stir in macaroni until well coated. Add cheese; stir in. Remove from heat. Add milk; stir well. Bake at 350°, uncovered, for 1 hour.
OVEN MAC AND CHEESE 7-26-08
3 Tbsps. butter or margarine, melted
2 1/3 cups raw macaroni
½ lb. Velveeta, cubed
1 qt. milk
Melt margarine in large baking dish. Stir in macaroni until well coated. Add cheese; stir in. Salt and pepper to taste. Add milk, do not stir. Bake at 325°, uncovered, for 1 hour. Stir when you remove from oven. Can add chopped ham if desired.
Request for Old Country Buffet Broccoli Salad. 7-26-08
SPICED CRAB APPLES 7-26-08
Wash 8 pounds of crab apples. Leave stems on. Scrape the blossom end.
8 1/2 cups sugar
4 cups cider vinegar
2 cups water
7 3-inch cinnamon sticks
2 tbsps. whole cloves
2 tbsps. whole allspice
Boil sugar and vinegar and water with the spices tied loosely in cheese cloth. Add apples and cover and boil for 10 minutes or until apples are tender, allowing them to stand in syrup overnight. Drain and remove spice bag. Pack the apples immediately in clean, hot jars. Bring syrup back to a boil and pour into jars, covering the fruit. Process in a hot water bath.
Tips, hints and helps: Use crab apples early in the season so they have more flavor. 7-26-08
KIDNEY BEAN SALAD (cooks.com 7-19-08) 7-26-08
2 cans (1 lb. each) kidney beans
1 tbsp. grated onions
1/4 c. pickle relish
1/4 c. ketchup
1/4 c. mayonnaise or salad dressing
Lettuce
3 tomatoes, quartered
Drain beans; combine with onions, relish and ketchup. Add enough mayonnaise or salad dressing to hold ingredients together. Chill. Serve on crisp lettuce; garnish with quartered tomatoes. Makes 6 servings.
Click here to go to the next month of radio recipes.