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Live at the Farmer's market 7-2-11 Top of page
VERY TASTY CHICKEN SALAD
12 oz. chicken breast, grilled and sliced
6 oz. fresh baby spinach
1/2 small onion, sliced thin
1 cup fresh raspberries
1 cup strawberries, halved
2/3 cup feta cheese, crumbled
3 tbsps. chopped toasted walnuts
1/4 cup prepared raspberry vinaigrette
In a large bowl, combine spinach, berries, onion, cheese and walnuts. Put on a plate and arrange chicken strips on top and top with vinaigrette.
PATRIOTIC PUNCH 7-2-11
Put cranberry juice in the bottom of a glass, top with Gatorade grape flavor (fierce, blue color), and finish with sugar free clear pop or sparkling water.
HEAD CHEESE (FARM JOURNAL) 7-2-11
1 pig or calf head
1 large onion, quartered
4 whole cloves
6 celery tops
4 sprigs parsley
1 carrot
1 bay leaf
12 peppercorns
2 tsps. salt
cayenne pepper
sage
nutmeg, optional
Clean the head, removing snout, reserving tongue and brain. Scrub well and place in large kettle. Cover with water and add onion. Stick cloves in head and tongue. Tie the celery parsley carrot bay leaf peppercorns sage nutmeg in cheese cloth and drop into kettle and boil along with the salt. Skim carefully while simmering for 4 hours until meat falls away from bones. Remove tongue from kettle after 1 1/2 hours. Lift head onto large platter, strain liquid and reserve. remove all rind from head. cut meat and tongue, remove excess skin and tissue from roots end. place meat in large bowl. Drop brains into a little of the cooking liquid and simmer for 15 minutes. Remove, drain, add meat and tongue. Season lightly with cayenne pepper, sage and nutmeg. Toss to mix well. Pack meat mixture in a 9x5x3" loaf pan. Press firmly into loaf pan. Pour half the cooking liquid over mixture. Cover with lid and chill at least 48 hours. Slice and serve.
FRESH MOZARELLA BREAD SALAD 7-2-11
3 cups red wine vinegar
1/4 cup olive or canola oil
freshly ground pepper
1/4 cup thinly sliced red or green onion
1/2 cup green or black olives
1/4 tsp. crushed red pepper flakes
8 oz. ball fresh mozarella, cut into bite-sized pieces
Let mozarella cheese marinade with first 6 ingredients for 10-20 minutes.
8 oz. french bagette loaf, cut into bite-sized pieces
1 bag mixed baby greens
1 red or yellow bell pepper or both, cut up
1/2 cup of grape tomatoes, halved
Combine bread, baby greens, peppers, tomatoes, and a little sea salt. After first half of the recipe has marinated, mix all together.
MADDY'S PLAYDOUGH 7-2-11
1 cup flour
2 tsps. cream of tarter
1/2 tsp. salt
1 cup water
1 tbsp. vegetable oil
1 tsp. vanilla, optional
15 drops food coloring
In 1/2 quart saucepan, cook for 5 minutes over medium heat, stirring vigorously until it forms a ball. Let stand on counter for 5 minutes. Knead dough until smooth, about 30 seconds. Cool completely. Store in airtight container in refrigerator.
COCONUT CAKE 7-2-11
1 white cake mix, prepared per box instructions
1 can cream of coconut
Remove cake from oven and poke holes in the top with a wooden spoon handle. Melt cream of coconut in the microwave and pour over cake and let sit in refrigerate. The next day top with real whipped cream and fresh coconut.
NANA'S BUBBLES 7-2-11
1 cup warm water
1 pinch sugar
1/4 cup liquid dish detergent
1 tbsp. glycerin
Mix together and use a bent coat hanger wrapped in masking tape for a bubble wand.
CREAMY COLESLAW DRESSING 7-2-11
1 cup mayonnaise
1/2 cup sugar
1 tbsp. white vinegar
1 tbsp. white horseradish
1/4 tsp. celery seed
salt & pepper to taste
Blend thoroughly and pour over a bag of precut slaw, or freshly cut cabbage
POPCORN SALAD 7-9-11 Top of page
10 slices bacon, cooked and crumbled
3/4 cup mayonnaise
1 cup diced celery
1 1/4 cup shredded cheddar cheese, divided
8 oz. can sliced water chestnuts, drained
1/4 cup shredded carrots
2 tbsps. fresh chives, minced
6 cups white popcorn, popped
In large bowl combine mayo, celery, 1 cup cheese, chestnuts, 1/2 cup bacon, carrots, and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.
FRESH MOZARELLA BREAD SALAD 7-9-11
3 cups red wine vinegar
1/4 cup olive or canola oil
freshly ground pepper
1/4 cup thinly sliced red or green onion
1/2 cup green or black olives
1/4 tsp. crushed red pepper flakes
8 oz. ball fresh mozarella, cut into bite-sized pieces
Let mozarella cheese marinade with first 6 ingredients for 10-20 minutes.
8 oz. french bagette loaf, cut into bite-sized pieces
1 bag mixed baby greens
1 red or yellow bell pepper or both, cut up
1/2 cup of grape tomatoes, halved
Combine bread, baby greens, peppers, tomatoes, and a little sea salt. After first half of the recipe has marinated, mix all together.
CAN EQUIVALENTS 7-9-11
#2 = 2 1/2 CUPS OR 20 OZ
#300 = 14-16 oz.
TEXAS COLESLAW 7-9-11
16 oz. coleslaw mix (4 cups cabbage of your choice)
1/2 cup fresh cilantro, chopped
2 cans (11 oz.) green giant mexicorn, drained
1/4 cup vegetable oil
3 tbsps. lime juice
3/4 tsp. ground cumin
1/2 tsp. salt
Put all but coleslaw mix in a jar and shake. Pour over coleslaw mix and refrigerate.
CRAB DIP 7-9-11
In a medium mixing bowl
8 oz. crab meat, minced
8 oz. pkg. cream cheese
3 tbsps. mayonnaise
1 tbsps. lemon juice
2 tbsps. onion, chopped
6 drops tabasco sauce
1 cup cheddar cheese, grated
Mix all together and put in a glass loaf pan. Bake at 300° for 40 minutes.
MELBA TOAST 7-9-11
1 loaf french bread, sliced thin
Spray slices with vegetable spray and sprinkle with salt, seasoning salt, Mrs. Dash, parmesan cheese, or any of your favorite seasonings. Toast.
BEET PICKLES 7-9-11
1 can sliced beets, drained, reserve 1/3 cup juice
1/3 cup beet juice
1/3 cup vinegar
1/3 cup sugar
Drain beets, use the juice. Heat liquid and pour back on top of beets.
PINEAPPLE PUNCH 7-9-11
1/2 gallon pineapple sherbet
3 quarts ginger ale
Use potato masher for breaking up the sherbet.
ASIAN COLESLAW 7-9-11
1 bag coleslaw mix (4 cups cabbage of your choice)
11 oz. can mandarin oranges, drained
1 small jicama, peeled and cut into 1/2 inch cubes
1/2 cup peanuts
Toss.
Dressing:
1/2 cup italian dressing
2 tbsps. peanut butter
1 tsp. soy sauce
Whisk until smooth. Pour over coleslaw mix. Chill before serving.
RASPBERRY WINE (not given, found this from http://scorpius.spaceports.com/~goodwine/raspberrywine.htm) 7-9-11
12 cups raspberries, fresh
5 1/2 cups granulated sugar
1 tsp. yeast nutrient
1 tsp. acid blend
2 campden tablets
1/2 tsp. pectic enzyme
1 pkg. wine yeast
1 gallon water
Do not use overripe or spoiled berries. Crush the berries and place in primary fermentor. Add water, sugar, nutrients, acid blend, pectic enzyme and crushed campden tablet. Stir well to dissolve sugar. Let sit overnight. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five or six days, until specific gravity is 1.040. Strain the must and squeeze out as much juice as you can from the fruit. Siphon into secondary fermentor and place airlock. For a dry wine, rack in three weeks, and every three months for one year. Bottle. For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle. The wine is best if you can refrain from drinking it for one full year from the date it was started.
NOTE:
The quality of the wine reflects the quality of the fruit used. Use sour or over ripe fruit, and the wine will be sour or bitter. Use firm, ripe fruit for the best quality wine. -- Rox
ORIENTAL SLAW 7-9-11
1 bag coleslaw mix
4-6 green onions, chopped
1/2 cup salted sunflower seeds
1 pkg. oriental ramen noodles, crumbled
1/2 cup toasted slivered almonds
2 cups finely chopped broccoli (or use broccoli slaw
mix), optional
Dressing:
1/2 cup vegetable oil
3 tbsps. sugar
3 tbsps. vinegar, distilled or cider
salt and pepper to taste
oriental ramen noodle seasoning packet
Toss together and chill.
GARLIC CHEESE BISCUITS (from Red Lobster 1-29-11) 7-9-11
2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
1/2 stick cold butter
1/2 tsp. garlic powder
1 heaping cup grated cheddar cheese
Cut butter into Bisquick until pea-sized. Add milk, garlic powder and cheese. Do not over mix. Put on ungreased cookie sheet. Bake in 400° degree oven for 15 - 17 minutes. After removing from oven, brush with:
2 tbsps. melted butter.
1/4 tsp. parsley flakes
1/2 tsp. garlic powder
BATTERED SQUASH BLOSSOMS 7-9-11
1 cup flour
1/2 cup corn starch
1/2 tsp. salt
1 cup fat free chilled milk, beer or water
CHEESE-MUSHROOM STUFFING 7-9-11
1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 tsp. each of salt and pepper
2 tbsps. mushrooms, finely chopped
1 tbsp. fresh basil or parsley, minced
16 large squash blossoms, washed
canola oil for frying
Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency. Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly. Sprinkle with salt, if desired and serve immediately.
PEACH SLAW 7-16-11 Top of page
6 oz. peach yogurt
1/4 cup light mayonnaise
Mix together.
Fresh ripe peaches, chopped
Mix into dressing.
1/2 cup Tropical medley Dried fruit mixture, coarsely
chopped
1/2 pkg. coleslaw mix (or 4 cups shredded cabbage and
2 shredded carrots)
Mix together and chill.
ROCKY ROAD CAKE 7-16-11
1 devil's food cake, made per package directions
Pour into greased 9x13" pan per package directions.
1 box cooked chocolate pudding
10 oz. pkg. miniature marshmallows
1 cup chocolate chips
8 oz. whipped topping
Tear the cake into pieces and add marshmallows and chocolate chips. Pour hot prepared pudding over cake, marshmallows and chocolate chips. Chill for 2 hours or overnight.
GRILLED ZUCCHINI AND TOMATO SALAD 7-16-11
Slice a zucchini lengthwise and grill
quartered cherry tomatoes
basil
balsamic vinegar
extra virgin olive oil
sea salt
black pepper
SAUERKRAUT SALAD 7-16-11
1 quart sauerkraut
1 cup celery, diced
1/2 cup medium onion, chopped
1 cup sugar
1/2 cup salad oil
1/4 cup red and green peppers, chopped
Mix all together. Let stand in refrigerator overnight.
CHICKEN BOG 7-16-11
3 - 3 1/2 cups chicken, cooked and deboned
1 cup rice, uncooked
1 1/2 cups chicken stock
1 can onion soup
Mix together in casserole dish. Cook 1 hour at 350°.
CREME DE MENTHE CAKE 7-23-11 Top of page
1 pkg. white cake mix with pudding in the mix
1 1/4 cups water
3 eggs
6 tbsps. creme de menthe liquor
1 jar fudge sauce
8 oz. cool whip
Bake cake per pkg. directions. Cool. Top with fudge sauce. Mix cool whip with creme de menthe. Spread over fudge layer.
SAVORY CRAB STUFFED MUSHROOMS 7-23-11
3 tbsps. butter, melted
24 fresh mushrooms
2 tbsps. butter
2 tbsps. minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 tsp. dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
Preheat oven to 400°. Prepare a 9x13" baking dish with 3 tbsps. butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tbsps. butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
LEMON BASIL COOKIES 7-23-11
1 cup fresh basil leaves, preferably lemon basil
1 3/4 cup sugar
1 pound butter, softened
1/4 cup lemon juice
1 large egg
6 cups flour
In a food processor, blend 1/4 cup of the sugar with the basil. With electric mixer, beat butter and sugar, adding lemon juice and egg. Gradually add flour to mixture. Add basil mixture last. Blend well. Shape into 2" balls. Flatten with glass dipped in sugar. Bake at 350° for 8-10 minutes or until lightly brown. Cool completely. Dough can be frozen.
ROCKY ROAD CAKE (7-16-11) 7-23-11
1 devil's food cake, made per package directions
Pour into greased 9x13" pan per package directions.
1 box cooked chocolate pudding
10 oz. pkg. miniature marshmallows
1 cup chocolate chips
8 oz. whipped topping
Tear the cake into pieces and add marshmallows and chocolate chips. Pour hot prepared pudding over cake, marshmallows and chocolate chips. Chill for 2 hours or overnight.
FRUITY CHICKEN SALAD 7-23-11
1 large chicken breast
2 cups chicken broth
6-8 oz. plain greek yogurt
1 tbsp. honey mustard
1 tsp. lemon juice
2 tbsps. fresh chives, chopped
4 celery stalks, diced
1 cup seedless grapes
1/2 cup slivered almonds
1/2 cup dried cherries
1/4 tsp. dried dill
salt and pepper
Place chicken breast in small saucepan and cover with broth. Bring to boil, then reduce heat and simmer for 15 minutes, until chicken is cooked. Remove chicken from pan, let cool. Discard chicken broth. When chicken is cool, cut into cubes. Combine yogurt, honey mustard, lemon juice and chives in a medium bowl. Add in cooked chicken, celery, grapes, almonds, cherries, and dill. Season with salt and pepper.
WATERMELON SALAD WITH MINT LEAVES 7-23-11
5 pound watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tbsps. chopped fresh mint
4 oz. feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.
ORIENTAL SLAW (7-9-11) 7-30-11 Top of page
1 bag coleslaw mix
4-6 green onions, chopped
1/2 cup salted sunflower seeds
1 pkg. oriental ramen noodles, crumbled
1/2 cup toasted slivered almonds
2 cups finely chopped broccoli (or use broccoli slaw
mix), optional
Dressing:
1/2 cup vegetable oil
3 tbsps. sugar
3 tbsps. vinegar, distilled or cider
salt and pepper to taste
oriental ramen noodle seasoning packet
Toss together and chill.
ASIAN COLESLAW (7-9-11) 7-30-11
1 bag coleslaw mix (4 cups cabbage of your choice)
11 oz. can mandarin oranges, drained
1 small jicama, peeled and cut into 1/2 inch cubes
1/2 cup peanuts
Toss.
Dressing:
1/2 cup italian dressing
2 tbsps. peanut butter
1 tsp. soy sauce
Whisk until smooth. Pour over coleslaw mix. Chill before serving.
EASY BAKED SPAGHETTI 7-30-11
1 large onion, chopped
1 clove garlic, chopped
4 tbsps. olive oil
1/2 pound ground beef
2 cups water
2 cans condensed tomato soup
2 tsps. chili powder
1/2 pound uncooked spaghetti noodles
1 cup mozerella cheese
Cook onion and garlic in oil, add ground beef and brown. Stir in water, soup and chili powder. Cook 5 more minutes. Break spaghetti noodles into a greased 9x13" glass casserole. Pour meat and sauce over noodles. Bake covered 1 hour at 350°. Remove cover and stir, add cheese. Bake another 15 minutes.
SKILLET SPAGHETTI 7-30-11
Brown 1 pound ground beef with some onions, drain
3 cups tomato juice
2 cups water
medium minced onion
2 tsps. chili powder
1-1 1/2 tsps. garlic powder
1 tsp. oregano
2 tsps. sugar
Cook for 10 minutes. Add 6 oz. tomato paste. Simmer 20 minutes. Add 7-10 oz uncooked noodles. Cook slowly another 20 minutes.
ROCKY ROAD CAKE (7-16-11) 7-30-11
1 devil's food cake, made per package directions
Pour into greased 9x13" pan per package directions.
1 box cooked chocolate pudding
10 oz. pkg. miniature marshmallows
1 cup chocolate chips
8 oz. whipped topping
Tear the cake into pieces and add marshmallows and chocolate chips. Pour hot prepared pudding over cake, marshmallows and chocolate chips. Chill for 2 hours or overnight.
SUPER SIMPLE SUMMER CAKE 7-30-11
Grease and flour 9x13" cake pan and prepare a white cake mix per package directions, omitting 3 tbsps. water and replacing it with 3 tbsps. creme de menthe. While the cake is still warm, spread a can of hot fudge topping over the top. Refrigerate. When thoroughly chilled, top with 8 oz. thawed cool whip with 3 tbsps. creme de menthe folded into the cool whip. Refrigerate until serving.
CORN ON THE COB 7-30-11
Butter ear of corn, salt it and wrap it in saran wrap and microwave.
GRILLED ZUCCHINI SQUASH 7-30-11
Select a zucchini squash about 1/2 dollar in diameter and split it down the middle. Brush with oil. Sprinkle on garlic salt or powder grill face down for 10 minutes, flip and top with mexican cheese blend and grill for another 5-7 minutes.
EGGPLANT ZUCCHINI CASSEROLE 7-30-11
16 oz. no salt added tomato sauce
2 tsps. WOR sauce
black pepper to taste
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
2 medium cloves of garlic, crushed
1 eggplant, peeled and sliced
2 medium zucchini, sliced
1 cup uncooked spaghetti noodles, broken into pieces
3 stalks celery, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
8 oz. mozarella cheese
Heat oven to 350°. Spray a 9x13" glass casserole dish. In a large bowl, combine tomato sauce, WOR sauce, pepper, herbs and garlic and set aside. Arrange half of eggplant slices in a single layer, top with zucchini slices, spaghetti, celery, onion, bell pepper. Sprinkle on half of the cheese. Spooning tomato mixture on top of the cheese, top with another layer of eggplant and zucchini and remaining cheese on the top. Cover and bake 1 hour.
GRILLED RABBIT 7-30-11
1/2 cup kikkoman teriyaki marinade
1/2 cup white wine
sprig rosemary
thyme
sage leaves
Marinade rabbit in mixture and grill.
BAKED GARLIC HERB BREAD 7-30-11
1/2 cup unsalted butter, melted
2 tbsps. fresh parsley, chopped
2 cloves garlic, minced
pinch salt
loaf of italian bread, halved
Preheat oven to 350°. Place bread on a cookie sheet. Whisk together melted butter, parsley, garlic and salt. Spread onto bread and bake for 15-20 minutes until lightly crisp.
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