Radio Given Recipes

Radio Given Recipes June

June 1 June 3 - June 5 June 7 - June 11 June 14 June 15 June 16 June 23 June 25 June 30

RHUBARB CRISP (5-7-99) 6-1-99 Top of page

3 tablespoons flour
4 cups chopped rhubarb
1 cup sugar
pinch of salt

Put in 9x13 pan.

Topping:
1 cup butter
1 cup brown sugar
1½ cups flour
1 cup oatmeal

Combine and make crumbly. Sprinkle on top. Bake at 350°, for 30 minutes until brown and bubbly.

RHUBARB UPSIDE DOWN CAKE 6-1-99

4 cups finely cut rhubarb (if frozen rhubarb is used add ½ cup more marshmallows)
1 cup white sugar
10 big marshmallows (or 1 cup miniature marshmallows)
2½ cup flour
2½ teaspoons baking powder
pinch of salt
1 cup milk
½ cup butter or margarine
2 eggs
1 teaspoon vanilla

Layer rhubarb, sugar and marshmallows in buttered 9x13" pan. In a separate bowl, add rest and mix with mixer. Pour over the rhubarb in pan and bake at 350° for 50 minutes.

MEXICAN FRANKS (5-17-99) 6-1-99

10 6" tortillas
vegetable oil
1 15 oz. chili without beans
1 8 oz. can tomato sauce, divided
1 tbsp. minced onion
¼ tsp. hot sauce
10 hot dogs or frankfurters
1 4 oz. can green chilis, chopped and drained
1 4 oz. pkg. shredded cheddar cheese

Fry tortillas one at a time in ¼" oil on both sides till softened. Drain on paper towels and set aside. Combine ¼ cup chilis tomato sauce. Place hot dog in center of tortilla top with chili mixture. Roll up and place seam side down in lightly greased 7x11" baking dish. Combine remaining tomato sauce and chili mixture. Sprinkle the chilis over the top. cover and bake 350° 25 minutes. Uncover and sprinkle evenly
with cheese and bake five more minutes.

BLOOMIN' ONION (mar/apr97pg5) 6-1-99

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

Peel onion, leaving root intact. Cut onion vertically into fourths, up to ½" of root. Cut fourths into thirds. Place onion in boiling water for 5 minutes. Remove and place in ice water for five minutes. Loosen petals and drain upside down. Put flour and salt in plastic bag. Place onion in a bag and shake to coat. Dip onion in egg and cracker crumbs. Freeze 30 minutes, then refrigerate 30 minutes.
Fry 5-7 minutes in 3" of hot oil (375°).

BLOOMIN ONION DIP (Lo-cal) (mar/apr98pg2) 6-1-99

½ cup non fat sour cream
2 tsp. reduced calorie mayonnaise
1-2 tsp. prepared horseradish
½ small clove garlic, minced

Combine ingredients in bowl. Keep refrigerated until serving. Will keep for two days.

EASY RICE AND RAISIN PUDDING (4-16-99) 6-1-99

¾ cup rice
½ cup raisins
¼ cup sugar
¾ cup half n' half
1 tsp. vanilla

Cover with 1" of water. Bring to boil. Stir until water is gone. Remove from heat . Add sugar, vanilla and half n' half. Return to heat and warm through.

CHOCOLATE PRALINE LAYER CAKE (Pillsbury Bake Off 1988) 6-1-99
Prep Time: 25 minutes (Ready in 2 hours 15 minutes)

CAKE:

½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 (1 lb. 2.25 oz.) pkg. Pillsbury Moist Supreme® Devil's Food Cake Mix
1¼ cups water
1/3 cup oil
3 eggs

TOPPING:

1¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Heat oven to 325 F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture. Bake at 325 F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled. In small bowl, beat 1¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator. 16 servings.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 6-3-99 Top of page

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.

SHOESTRING SALAD (5-24-99) 6-3-99

1 cup shredded carrots
1 small onion
½ cup celery
1 6oz. can tuna or chicken
1 cup mayonnaise
3 tbsps french dressing
2 tbsps. sugar

Combine 1st 4 ingredients. Set aside. Mix together mayo and dressing and combine with vegetable mixture. Then refrigerate. Add potatoes when serving and mix in.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 6-3-99

2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating

Combine flour, cocoa, and soda mix well. Cream margarine and both cups of sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven 375°. Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes. Remove to wire rack to cool completely. Drizzle with melted vanilla candy coating if desired.

Tip: use Fleischman's rapid yeast on bread machine.

SPANISH SWEET CORN CAKES (Chi Chi's) (4-8-99) 6-3-99

½ cup butter or margarine, softened and beat till fluffy
1/3 cup masaharina (corn flour)
¼ cup water
10 oz. pkg. frozen corn, thawed
1/3 cup sugar
3 tbsps. yellow corn meal
2 tbsps. whipping cream
¼ tsp. salt
sliced chili peppers, to taste
chopped parsley

Add the flour gradually to butter. Beat on low and add water. Place corn in food processor and pulse till chopped coarsely. Stir into flour and water. Mix run through again. Add next five ingredients to corn mix. Pour into a greased 8x8 pan and cover with foil. Put in oven in water bath. Fill a pan with water ½" up the sides of another pan. Bake 350° 50 minutes. Remove the pan , uncover let stand 15 minutes. top with chilis and parsley.

STRAWBERRY SURPRISE CAKE 6-3-99

1 baked angel food cake
1 4 oz. pkg. french vanilla pudding
8 oz. pkg. cream cheese, softened
1/3 cup milk
1 qt. fresh strawberries
16 oz. whipped topping

Cut off ½" top of cake. Hollow out cake. Make pudding per package directions. Cream the cheese with mixer till its smooth and fold into pudding. Layer pudding and strawberries into cake. Repeat and replace top. Spread whipped cream on top and sides and garnish with strawberries.

BLOOMIN' ONION (mar/apr97pg5 5-19-99) 6-4-99

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

ONE-STEP PINEAPPLE ANGEL FOOD CAKE (4-29-99) 6-4-99

One step angel food cake mix
1 20 oz can crushed pineapple

Mix and pour into a 9x13 pan bake at 350 for 25 minutes.

RANGER COOKIES 6-4-99

1 cup sugar
1 cup brown sugar
1 cup margarine
2 eggs, beaten
½ tsp. salt
1 cup coconut
½ tsp. water
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 cups oatmeal
2 cups cornflakes
1 cup rice krispies
Chocolate chips, to taste
½ cup nuts, optional

Combine ingredients. Form dough into small balls and flatten on lightly sprayed cookie sheet. Bake at 350° for 10 minutes.

ROYAL RASPBERRY CAKE 6-4-99

2 cups flour
½ tsp salt
1 tbsp. baking powder
1 tsp. vanilla
3½ cups fresh raspberries
1/3 cup sugar
1 egg
1 cup milk
¼ cup butter or margarine

Stir together flour, salt, and baking powder. Set aside. Cream butter and sugar. Stir in egg, milk and vanilla. Add dry ingredients. Stir and pour into greased 9x13" pan. Spread berries over batter. Bake at 350 for 30-35 minutes.

Glaze:
1½ cups powdered sugar
2 tbsps. cream
1 tsp. vanilla

Combine and beat well. Spread glaze over cake while still hot.

PLEATED POTATOES 6-4-99

6 potatoes, sliced thin almost to bottom like a accordion, fresh basil, parsley, chives. Chop and put with ½ stick of butter. Put in microwave till butter melts. Pour over potatoes on cookie sheet. Bake in oven till tender. Sprinkle mozzarella cheese or cheddar and salsa.

DISH PAN COOKIES 6-4-99

12 eggs
2 lbs. brown sugar
1 tbsp. vanilla
1 tbsp. corn syrup
8 tsps. baking soda
1 lb. butter
18 cups coarse oatmeal
1 lb. M&M's
1 lb. chocolate chips
3 lbs. peanut butter
4 cups sugar

Mix in order. Drop by spoonfuls on ungreased cookie sheets. Bake 350° 12 minutes.

QUICK BREAKFAST BAKE (2-19-99) 6-5-99

1 lb. frozen hash browns
10 eggs, beaten
1 jar real bacon bits
1 bag frozen tater rounds
2-3 cups shredded Colby cheese

Grease a 9x13" pan. Layer ingredients in order given. Bake at 400°, for 30 minutes.

BLOOMIN ONION DIP (Lo-cal) (mar/apr98pg2) 6-5-99

½ cup non fat sour cream
2 tsp. reduced calorie mayonnaise
1-2 tsp. prepared horseradish
½ small clove garlic, minced

Combine ingredients in bowl. Keep refrigerated until serving. Will keep for two days.

LAUREL'S REFRESHING LIME SALAD (3-6-99) 6-5-99

1 pkg. (3 oz.) lime gelatin
1 pkg. (3 oz.) lemon gelatin
1 small carton cottage cheese
1½ cups boiling water
1 can (8 ozs.) crushed pineapple
1 can sweetened condensed milk
½ cup salad dressing
½ cup chopped walnuts

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.

STRAWBERRY SURPRISE CAKE (6-3-99) 6-5-99

1 baked angel food cake
1 4 oz. pkg. french vanilla pudding
8 oz. pkg. cream cheese, softened
1/3 cup milk
1 qt. fresh strawberries
16 oz. whipped topping

SIMPLE STRAWBERRY PIE (5-14-99) 6-5-99

1 box strawberry jello
1 box cook and serve vanilla pudding

Combine. Add 2 cups water, bring to boil. Add 1 quart of sliced strawberries and let cool. Fold in 8 ozs. of whipped topping. Pour into baked pie shell. Garnish with strawberry.

BLOOMIN' ONION (mar/apr97pg5) 6-5-99

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

LEMONADE PIE (may/jun98pg7) 6-5-99

2 small (3½ oz.) boxes instant vanilla pudding
1¾ cups milk

Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz. carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.

ICE CREAM SUNDAE PIE 6-5-99

1 cup crushed oreos
½ cup finely chopped walnuts
1 cup margarine, softened
1 qt. vanilla ice cream
1 cup sliced strawberries

Mix first 3 till crumbly. Press into the bottom and sides of a 9" pie plate. Bake 375° 7 minutes and cool. Spoon half of the softened ice cream into shell and spread with ½ berries. Cover with remaining ice cream and strawberries. Garnish with whipped topping and walnuts. Freeze till ready to serve.

JIM DANDY COOKIES (jan/feb95pg6) 6-7-99 Top of page

1½ cups flour
½ tsp. baking soda
¼ tsp. salt
½ cup butter or margarine
1/3 cup brown sugar
1 egg
¼ cup Maraschino Cherry juice
2 squares unsweetened chocolate, melted
¼ cup nuts, chopped
¼ cup Maraschino Cherries, chopped
18 marshmallows, cut in half

Sift together the first 3 ingredients. Cream together butter and brown sugar. Blend in egg. Beat well. Stir in half of the dry ingredients. Add cherry juice. Stir in remaining dry ingredients. Mix well. Blend in melted chocolate, nuts and cherries. Drop by rounded teaspoonfuls onto greased sheet. Bake at 350° for 12-15 minutes until cookie springs back when lightly touched. Immediately top with marshmallow halves and cool on rack.

1/3 cup milk
¼ cup butter
2 squares unsweetened chocolate
1/8 tsp. salt
1 tsp. vanilla
2-2½ cups sifted powdered sugar
whole pecans

Cook together the first 4 ingredients in a double boiler until thickened. Remove from heat and stir in vanilla and enough sugar to make spreading consistency. Frost cookies and top each with a pecan.

STRAWBERRY SURPRISE CAKE (6-3-99) 6-7-99

1 baked angel food cake
1 4 oz. pkg. french vanilla pudding
8 oz. pkg. cream cheese, softened
1/3 cup milk
1 qt. fresh strawberries
16 oz. whipped topping

SUPER CHICKEN BURGERS 6-7-99

1-1¼ lbs. ground chicken or turkey
2 cups shredded sharp cheddar cheese
4 large mushrooms, diced
½ cup diced green bell pepper
10 large stuffed olives, chopped
1/8 tsp. salt
1/8 tsp. black pepper

Mix together and form patties. Spray skillet. Can wrap in foil and grill.

Tip: Completely cover pork chops with balsamic vinegar for a marinade and crumbled feta cheese.

ICE CREAM SUNDAE PIE (6-5-99) 6-7-99

1 cup crushed oreos
½ cup finely chopped walnuts
1 cup margarine, softened
1 qt. vanilla ice cream
1 cup sliced strawberries

GRAHAM CRACKER PUDDING 6-7-99

24 graham crackers
¾ cup butter
¾ cup sugar
1 cup coconut (optional)
½ tsp. cinnamon

Mix first 3 take out ½ cup and reserve. Put remainder in 9x13" pan. Bake 300° 10 minutes.

4 eggs, separated
1 qt. milk
1 cup sugar
¼ cup corn starch
2 tsps. vanilla

Cook custard till thick. Add some hot custard to 4 egg yolks, blend well and add back to remaining custard. Pour into crust. Beat egg whites till stiff add 4 tbsps. sugar. Mix well and spread on custard. Sprinkle with remaining crumbs. Brown meringue 350° till brown. Refrigerate.

CHOCOLATE PRALINE LAYER CAKE Pillsbury Bake Off 1988 (5-25-99) 6-7-99
Prep Time: 25 minutes (Ready in 2 hours 15 minutes)

CAKE:

TOPPING:

1¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

new what is the name?? (missed name) 6-8-99

1 pkg. Strawberry Danish Dessert
1 pkg. strawberry gelatin
¾ cup sugar
2 cups water

Mix and bring to boil. Cook till thick. Stir. Let cool. Add fresh strawberries to taste. Note: May use some juice in place of water if frozen strawberries are used. After it cools place in pie shell. Refrigerate 4 hours. Can use raspberry Danish instead of strawberry, fresh or frozen.

GRAHAM CRACKER FLUFF 6-8-99

24 graham crackers, crushed
½ cup butter/margarine
½ cup brown sugar
2 pkg. Knox gelatin
½ cup cold water
1 cup sugar
1½ cups milk
4 eggs, separated
2 tsp. vanilla
16 oz. whipped topping

Combine cracker crumbs with margarine and sugar; reserve ½ cup of mixture for topping. Put crumbs in a 9x13" pan. Mix gelatin and cold water; set aside. Beat egg yolks with sugar, vanilla and milk; heat, and add gelatin mixture; continue heating until gelatin is dissolved. Put mixture in a large bowl; chill until slightly thick. Add the beaten egg whites and whipped topping; mix well; pour over crumb base. Top with the ½ cup reserved crumbs. Refrigerate for several hours, or overnight. If using whipping cream, reduce sugar amount to ½ cup.

JIM DANDY COOKIES (jan/feb95pg6) 6-8-99

1/3 cup milk
¼ cup butter
2 squares unsweetened chocolate
1/8 tsp. salt
1 tsp. vanilla
2-2½ cups sifted powdered sugar
whole pecans

Cook together the first 4 ingredients in a double boiler until thickened. Remove from heat and stir in vanilla and enough sugar to make spreading consistency. Frost cookies and top each with a pecan.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 6-8-99

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.

SIMPLE STRAWBERRY PIE (5-14-99) 6-8-99

1 box strawberry jello
1 box cook and serve vanilla pudding

Combine. Add 2 cups water, bring to boil. Add 1 quart of sliced strawberries and let cool. Fold in 8 oz of whipped topping. Pour into baked pie shell. Garnish with strawberry.

EASY KEY LIME PIE (12-15-97) 6-8-99

1 6 oz. can frozen limeade, thawed
1 8 oz tub whipped topping, thawed
1 can sweetened condensed milk
green food coloring

Combine and pour into graham cracker crust. Keep frozen until served.

MEXICAN FRANKS (5-17-99) 6-9-99

GRAHAM CRACKER PUDDING (6-7-99) 6-9-99

24 graham crackers
¾ cup butter
¾ cup sugar
1 cup coconut (optional)
½ tsp. cinnamon

Mix first 3 take out ½ cup and reserve. Put remainder in 9x13" pan. Bake 300° 10 minutes.

4 eggs, separated
1 qt. milk
1 cup sugar
¼ cup corn starch
2 tsps. vanilla

ROY CLARK'S HOT DIGGITY DOG (may/jun88pg2) 6-9-99

1 lb. hot dogs
2 cups well drained kraut
1 cup grated cheese
½ cup onion
½ cup green pepper
1 can baked beans

Sauce:
1 cup ketchup
½ cup honey
2 tsps. WOR sauce
½ tsp. horseradish

Sauté onions and green pepper till tender crisp. Place beans in bottom of 7 x 11 " dish. Put half of the sauce over the beans. Spread vegetables over sauce. Put hot dogs over vegetables. Place kraut over hot dogs. Pour remaining sauce over top. Bake at 350° for 30 minutes. Remove from oven. Add cheese. Bake an additional 5 minutes.

RANGER COOKIES (6-4-99) 6-9-99

Combine ingredients. Form dough into small balls and flatten on lightly sprayed cookie sheet. Bake at 350° for 10 minutes.

Tip: use italian dressing as a steak marinade.

CHRIS' BEST MARINADE 6-9-99

¾ cup canola oil
5 tbsps. soy sauce
2 tbsps. WOR
¼ cup wine vinegar
1 tbsp. dry mustard
pepper to taste
¾ tsp. parsley flakes
¼-½ garlic powder

Combine ingredients. Cover meat 5 hours or overnight but no more than 2 days.

IRISH SODA BREAD (3-17-99) 6-9-99

2 cups flour
¾ tsp. brown sugar
½ tsp. salt
1 tbsp. sugar
½ cup currants
1 tbsp. caraway seed
¼ cup canola oil
2/3 buttermilk

Combine first 4 ingredients. Add rest and lightly mix. Turn out on floured surface and knead 3 or 4 times. Round loaf. Place on greased baking sheet. Score top in X shape ¼-½" in. Brush top with little bit of buttermilk. Bake 375° 45-50 minutes.

LEMON SAUCE (for bread pudding) (1939 Better Homes and Gardens Cookbook) (mar72pg4) 6-10-99

½ cup sugar
1 tbsp. corn starch
1/8 tsp. salt
1/8 tsp. nutmeg
1 cup boiling water
2 tbsps. butter
1½ tsp. lemon juice

Blend first 4 gradually add boiling water. Stir constantly. Cook over low heat 5 minutes till thick and clear. Add butter and lemon juice. Can refrigerate and reheat.

RHUBARB PUDDING #1 (4-28-99) 6-10-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
3 tbsps. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

Combine the milk, 1 cup sugar, flour, baking soda, butter and salt, mix well and pour in a greased 9x13" pan. Mix the rhubarb with water and sugar; pour over batter but do not mix. Bake at 350° for 45-60 minutes.

Variation: Add ¼ tsp. nutmeg to both the batter and the rhubarb mixtures. Combine the rhubarb mixture first and allow to set to soften rhubarb. Bake for only 35 minutes; test in center for doneness. Mix all ingredients well; put in a greased 9x13" pan.

RHUBARB PUDDING #2 (4-28-99) 6-10-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
¼ tsp. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

Combine the milk, 1 cup sugar, flour, baking soda, butter and salt, mix well and pour in a greased 9x13 pan. Mix the rhubarb with water, sugar and ¼ tsp. butter; pour over batter but do not mix. Bake at 350° for 45-60 minutes.

ARTICHOKES 6-10-99

Steam for up to 20 minutes. Don't overcook or they will be mushy. Peel them. Poke with a fork.

HOLIDAY SAUCE 6-10-99

½ lb. good quality butter, melted
3 egg yolks
salt and freshly ground pepper
1-2 tbsps. lemon juice
finely grated lemon zest

While butter is warm add yolks. Put in double boiler. Add water and whisk till thick. Remove from heat. Stir with rubber spatula. Add remaining ingredients and mix well. Keep over warm water bath.

EASY KEY LIME PIE (12-15-97) 6-11-99

1 6 oz. can frozen limeade, thawed
1 8 oz tub whipped topping, thawed
1 can sweetened condensed milk
green food coloring

Combine and pour into graham cracker crust. Keep frozen until served.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 6-11-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350°
for 48-52 minutes.

Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

DISH PAN COOKIES (6-4-99) 6-11-99

12 eggs
2 lbs. brown sugar
1 tbsp. vanilla
1 tbsp. corn syrup
8 tsps. baking soda
1 lb. butter
18 cups coarse oatmeal
1 lb. M&M's
1 lb. chocolate chips
3 lbs. peanut butter
4 cups sugar

Mix in order. Drop by spoonfuls on ungreased cookie sheets. Bake 350° 12 minutes.

CHRIS'S BEST MARINADE (6-9-99) 6-11-99

¾ cup canola oil
5 tbsps. soy sauce
2 tbsps. WOR
¼ cup wine vinegar
1 tbsp. dry mustard
pepper to taste
¾ tsp. parsley flakes
¼-½ garlic powder

Combine ingredients. Cover meat 5 hours or overnight but no more than 2 days.

FRESH BLUEBERRY PIE 6-11-99

¾ cup sugar
3 tbsps. corn starch
1/8 tsp. salt
¼ cup cold water
5 cups fresh blueberries, washed and divided
1 tbsp. butter
1 tbsp. lemon juice
1 baked pastry shell

In a saucepan over medium heat, combine first four ingredients until smooth. Add 3 cups berries and bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove pan from heat; add butter, lemon juice and rest of the berries; stir until butter is melted; let cool. Pour mixture into a pastry shell; refrigerate.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 6-11-99

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.

GRAHAM CRACKER PUDDING (6-7-99) 6-11-99

24 graham crackers
¾ cup butter
¾ cup sugar
1 cup coconut (optional)
½ tsp. cinnamon

Mix first 3 take out ½ cup and reserve. Put remainder in 9x13" pan. Bake 300° 10 minutes.

4 eggs, separated
1 qt. milk
1 cup sugar
¼ cup corn starch
2 tsps. vanilla

SOUR CREAM RHUBARB SQUARES (4-12-99) 6-11-99

½ cup sugar
½ cup chopped walnuts
2 tbsps. melted butter
1 tsp. cinnamon
¼ tsp. ginger (opt.)
1 lemon rind, grated
1½ cups brown sugar
½ cup butter/margarine
1 egg
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
1½ cups rhubarb, diced into ½ inch pieces

Preheat oven to 350°. In a small bowl, mix the sugar, nuts, butter, cinnamon, ginger and lemon rind until crumbly; set aside. Cream the brown sugar and butter, until light. Beat in the egg. In a separate bowl combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Stir in the rhubarb. Pour batter In a greased and floured 9x9" pan. Sprinkle the nut mixture on top. Bake for 45-50 minutes, until center tests done. Serve warm with ice cream or whipped cream.

SPINACH ORANGE SALAD (3-17-99) 6-11-99

½ tsp salt
¼ tsp freshly ground pepper
2 6 oz. pkg. spinach, rinsed
2 oranges, peeled and sectioned
¼ cup sliced almonds

Toss Spinach and orange sections with strawberry dressing. Sprinkle with almonds over each salad as you serve them. Serve rest of dressing in cups with salad.

STRAWBERRY DRESSING (3-17-99) 6-11-99

1 cup strawberries, stemmed and quartered
1½ tbsps. balsamic vinegar
1 tbsp. hazelnut or sunflower oil
2 tsps. honey
¼ tsp. salt
1/8 tsp. freshly ground pepper

Puree all ingredients in a blender.

SOUR CREAM RHUBARB SQUARES (4-12-99) 6-14-99 Top of page

SPINACH ORANGE SALAD (3-17-99) 6-14-99

½ tsp salt
¼ tsp freshly ground pepper
2 6 oz. pkg. spinach, rinsed
2 oranges, peeled and sectioned
¼ cup sliced almonds

Toss Spinach and orange sections with strawberry dressing. Sprinkle with almonds over each salad as you serve them. Serve rest of dressing in cups with salad.

STRAWBERRY DRESSING (3-17-99) 6-14-99

1 cup strawberries, stemmed and quartered
1½ tbsps. balsamic vinegar
1 tbsp. hazelnut or sunflower oil
2 tsps. honey
¼ tsp. salt
1/8 tsp. freshly ground pepper

Puree all ingredients in a blender.

CHRIS'S BEST MARINADE (6-9-99) 6-14-99

¾ cup canola oil
5 tbsps. soy sauce
2 tbsps. WOR
¼ cup wine vinegar
1 tbsp. dry mustard
pepper to taste
¾ tsp. parsley flakes
¼-½ garlic powder

Combine ingredients. Cover meat 5 hours or overnight but no more than 2 days.

MEDITERRANEAN TURKEY BURGERS 6-15-99 Top of page

1 lb. ground turkey
½ cup butter cracker crumbs
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/3 cup chopped onion
6 tbsps. Dijon mustard
¼ tsp. salt
¼ cup sliced roasted red peppers
4 oz. mozzarella cheese, cut in 1 inch slices

In a large bowl, combine turkey, crumbs, spinach, onion, 4 tbsp. mustard and salt. Shape mixture into four patties; chill for 30 minutes. Grill burgers over medium heat for 8-10 minutes on each side, until cooked through. Top each burger with 1 ½ tbsp. mustard, 1 tbsp. red peppers and 1 slice of cheese. Close grill lid; cook until cheese is melted. Serve on rolls.

GRILLED SPICY TURKEY TENDERLOIN 6-15-99

1 tsp. chill powder
1 tsp. cumin
1 tsp. salt
¼ tsp. cayenne pepper
1 lb. turkey tenderloins
1/3 cup chopped onion
1 jalapeno pepper, seeded and minced
2 tsps. olive oil
1 can (1 15 oz.) black beans, rinsed and drained
1 can (8 ¾ oz.) corn, drained
1/3 cup chopped tomato
2 tbsps. fresh cilantro, chopped
1 lime, quartered

In small bowl, combine chill powder, cumin, salt and cayenne pepper; sprinkle half of this mixture over turkey. Preheat grill for direct heat cooking. Grill meat for 16-20 minutes, or until no longer pink in center and meat thermometer in center reads 160°. Turn meat to stand for 10 minutes before serving. In a medium, non stick skillet over medium high heat, sauté onion and jalapeno pepper in oil for 2-3
minutes, until onion softens. Add beans, corn, tomatoes, remaining chill powder, cumin, salt, cayenne pepper and cilantro. Cook for 25-30 minutes, until mixture is heated through. When serving, squeeze a lime wedge on each piece.

DIABETIC FRUIT COOKIES 6-16-99 Top of page

½ cup prunes, chopped
½ cup dates
½ cup raisins
1 stick margarine
1 egg, beaten
1 cup flour
½ tsp. baking soda
1 tsp. vanilla
½ cup walnuts, chopped

Cook fruits in 1¼ cups water for 6 minutes. Add the margarine and let cool. Add remaining ingredients and let the dough chill for 1 hour. Drop by teaspoonsful on greased cookie sheet. Bake at 350° for 12 minutes.

MANGO CHUTNEY COLE SLAW 6-16-99

¾ cup hot mango chutney
½ cup mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
2 tbsps. lime juice
½ cup chopped red onion
8 cups cole slaw mix

Mix in small bowl first 4 ingredients. In a large bowl mix the next 2 ingredients. Pour chutney mix over it and toss well to coat. Chill 1 hour before serving.

CHRIS'S BEST MARINADE (6-9-99) 6-16-99

¾ cup canola oil
5 tbsps. soy sauce
2 tbsps. WOR
¼ cup wine vinegar
1 tbsp. dry mustard
pepper to taste
¾ tsp. parsley flakes
¼-½ garlic powder

Combine ingredients. Cover meat 5 hours or overnight but no more than 2 days.

LEMON CLOUD 6-16-99

Crust:
1 stick margarine/butter, softened
1 cup flour
½ cup walnuts, chopped

Mix ingredients and press into a 9x13" pan. Bake at 350° for 15-20 minutes; let cool.

Filling:
8 oz. cream cheese, softened
1 cup powder sugar
1 cup whipped topping
2 pkg. (3 oz.) instant lemon pudding
3 cups milk

Combine cream cheese, sugar, and whipped topping; pour in crust. Mix pudding with milk; pour over creamed cheese mixture.

Topping:
Spread 1 cup whipped topping over pudding mixture. Sprinkle on ½ cup chopped nuts. Chili at least 3
hours.

RHUBARB LAYERED DESSERT (may/jun98pg1) 6-16-99

Put 4 cups diced rhubarb in a greased 9 x 13" pan. Sprinkle 1 cup sugar on top. Sprinkle on 3 oz. package strawberry gelatin (dry.) Sprinkle on 1 yellow, or white, cake mix (dry.) Melt 1 stick margarine. Pour over cake mix. Pour 1 cup boiling water on top. Bake at 350°, for 45 minutes. Serve with whipped cream or ice cream.

WHIP CREAM CAKE (may64pg1) 6-16-99

1 cup whipping cream
1½ cups white sugar
2 cups cake flour
½ cup cold water
¼ teaspoon salt
3 teaspoons baking powder
4 egg whites beaten stiffly
1 teaspoon vanilla

Beat egg whites first and set aside. Wash and dry beaters. Then beat cream stiff in mixing bowl. Sift flour, salt and baking powder together and add alternately with water. Beat well. Fold in vanilla and then egg whites. Bake at 350° for 25 to 30 minutes in greased and floured 9 inch cake pans. (Mrs. Marguerite Brown, Cedar Rapids)

SALTED NUT ROLL BARS (jan/feb93pg4) 6-16-99

1 yellow cake mix
1 egg
2/3 cup margarine

Mix together and press onto cookie sheet. Bake at 325° for 16 minutes. Sprinkle with 2 cups mini marshmallows and bake for one minute. Spread marshmallows evenly over yellow cake mixture.

Melt together:
2/3 cup light corn syrup
¼ cup margarine
2 tsps. vanilla
12 ozs. peanut butter chips

Remove from heat and stir in 2 cups Rice Krispies. Spread over marshmallows. Top with one large bag salted nuts.

COUNTERTOP CAKE 6-16-99

4 apples
1 yellow cake mix, mix as directed with oil
1 tsp. vanilla
4 eggs, to total 4 with as many as on cake mix (4 total)
½ tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ground ginger
½ cup raisins

Cut and dice apples. Add dash salt. Grease a 9x13" pan and dust with flour. Mix all ingredients and pour into pan. Top with english walnuts. Bake 350° 1 hour.

CELERY AUGRATIN 6-16-99

2 tbsps. margarine
2 tbsps. flour
¼ cup light cream
salt and pepper
thick slices velveeta, diced
buttered cracker crumbs
3 cups cooked celery

Make cream sauce with margarine, flour, light cream, salt and pepper. Add celery. Top with buttered cracker crumbs. Bake 350° 20 minutes.

RHUBARB CAKE DESSERT 6-23-99 Top of page

1 pkg. yellow cake mix, prepared as on box
4-5 cups of finely chopped rhubarb, put on top of cake
1 cup sugar, sprinkle on rhubarb
2 half pints of whipping cream pour over top

Bake at 350 for 50-60 minutes. When removed bottom will be a lush custard.

MULBERRY MUFFINS 6-23-99

1¾ cups flour
2½ tsps. baking powder
¾ tsps. salt
1/3 cup sugar
1 egg
¾ cup milk
1/3 cup oil
1 cup washed & stemmed mulberries

Preheat oven to 400. Sift flour, baking powder, salt and sugar. Set aside. Beat egg, milk and oil. Add this to flour. Stir until moistened. Add berries carefully, stirring gently. Pour into greased muffin tin or cups, fill 2/3 full. Bake 25 minutes.

ALMOND BARS 6-23-99

2½ cups sugar
6 egg yolks
¾ cup milk
6 level tbs. flour
5 tsp almond flavoring

Cook all ingredients in saucepan until thickened, stirring constantly.

Crust:

2 cups flour
1 cup butter
½ tsp. salt
½ cup water

Mix all together. Line bottom of 10x13 jellyroll, with 2/3 of the dough. Pour in cooled filling. Roll in other dough, and cover. Make vents in top. Bake at 375 until brown.

POTATO BREAD 6-23-99

1 medium potato, peeled and cubed
2 pkgs. active dry yeast
2 tbsps. sugar
2 tbsps. shortening
1 tbsp. salt
6½-6¾ cups all purpose flour

Cook the potatoes in 1½ cups water until tender; let cool to lukewarm; set aside ½ cup of liquid. Mash the potatoes should be 2 cups, if not add water to make 2 cups. Soften the yeast in the reserved ½ cup potato water. Combine potatoes, yeast, sugar, shortening and salt; mix well. Stir in 2 cups flour; beat well. Let dough rise to double (about 45 minutes.) Punch down the dough. Add enough flour to make dough moderately stiff. Turn dough out onto floured surface; knead until smooth and elastic. Shape dough into a ball. Rub grease around dough, lightly; cover and let rise until doubled. Punch down the dough; turn out on a lightly floured surface. Divide dough in half; let rest
for 10 minutes. Shape into two loaves and put in two 8½x4½ pans. Cover loaves and let rise to almost doubled. Brush tops with milk; dust with flour. Bake at 375° for 40-45 minutes.

JOANNA LUND'S PRETZEL STRAWBERRY DESSERT 6-25-99 Top of page

4 ozs. crushed pretzels
sugar substitute for 4 tsps. sugar
8 tsps. reduced calorie margarine
8 ozs. reduced calorie cream cheese
sugar substitute for 3 tbsps. sugar
2 cups reduced calorie whipped topping
1 pkg. sugarfree strawberry gelatin
2 cups boiling water
4 cups strawberries, sliced

Combine pretzels, sweetener and margarine; press into a 9x13" pan. Bake at 350° for 15 minutes. Combine cream cheese and sugar; fold in the whipped topping and spread over the cooled crust. Put mixture in the freezer for at least a half hour, but no more than 1 hour; then put in refrigerator. Dissolve gelatin in water let cool to lukewarm add strawberries and pour over cream cheese mixture. Chill until
firm, for 8-12 hours; high for 4-6 hours.

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES (marthastewart.com) 6-25-99

Makes 50 four-inch cookies. Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

Preheat oven to 375°. Grease two baking sheets with butter, and line with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

RHUBARB SWIRL (3-29-99) 6-25-99

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

SPAGHETTI BAKE (1-20-98) 6-25-99

2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti sauce
1 12 oz. pkg. of spaghetti
4 Tbsps. margarine
3½ Tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti. In saucepan, combine margarine, flour, salt, milk and water. Cook until slightly thick. Add 1 cup cheese, 'til melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

THE CHOCOLATE CHIP COOKIES 6-25-99

1 stick of butter
12 oz chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsp vanilla
1½ cups flour
½ tsp baking soda
pinch of salt
18 oz white chocolate chips (there was a dispute on where to find 18 oz bags of these, I would use a 10-12 oz myself)
1 cup chopped nuts

In a saucepan melt the first two ingredients, stir in eggs, sugar, vanilla and mix well. Set aside. In a large bowl combine: flour, soda, salt, white chocolate chips and nuts. Mix well. pour first mixture over dry ingredients and mix well. Chill dough til firm. Drop by teaspoonsful onto an ungreased cookie sheet. Bake 350° for 12-14 minutes. These cookies can be frozen.

FLAG CAKE 6-25-99

4 cups fresh strawberries
1 (10.75 oz.) Pound Cake, frozen (cut in 10 slices)
1 1/3 cup fresh blueberries
1 cup frozen Cool Whip
1 cup strawberries, sliced set aside

Cut in ½ remaining strawberries, set aside. Line bottom of a 12x8 baking dish with cake slices. Top with 1 cup strawberries, 1 cup blueberries, add cool whip. Place remaining strawberries, blueberries in a flag design on top.

STRAWBERRY MUFFINS 6-25-99

Muffins:

2¼ cups flour
1/3 cup sugar
1 tbsp. baking powder
¼ tsp. salt
1½ cups coarsely chopped fresh strawberries
2 eggs
½ cup milk
½ sour cream
1/3 cup oil

Streusel:

¼ cup flour
¼ cup brown sugar
½ tsp. cinnamon
2 tbsps. cold butter

Combine dry ingredients for muffins, fold in berries until just coated. Combine the rest of the muffin ingredients. Stir into dry until moistened. Fill greased muffin tins 2/3 full (or paper cups).

Streusel: Cut butter into dry ingredients, put on top of muffin batter before baking. Bake at 425° for 20-25 minutes.

15-MINUTE CHEESE CAKE (repeat) 6-25-99

8 ozs. cream cheese, softened
¼ cup milk
2-3 tbsps. sugar
8 ozs. whipped topping, slightly thawed

Beat the cream cheese, milk and sugar together until very smooth. Beat in the whipped topping. Pour in prepared pie crust. Garnish with some crumbs from crust.

BLUEBERRY RHUBARB CRISP (missed found this one on internet) 6-30-99 Top of page

BLUEBERRY RHUBARB CRISP

3 cups Fresh or frozen unsweetened blueberries
2 cups Fresh or frozen unsweetened sliced rhubarb
1/2 cup Regular rolled oats
1/2 cup All purpose flour
1/2 cup Packed brown sugar
1/2 tsp. Ground cinnamon
1/4 cup Butter

FILLING: Thaw the fruit if frozen; do not drain. Preheat the oven to 350F. Place the fruit in a square 2-quart baking dish.

TOPPING: Combine the oats, flour, brown sugar and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.

Bake for 30 to 35 minutes (40 minutes for frozen fruit) or until the fruit is tender and the topping is golden. Makes 6 servings.

SNICKER COOKIES 6-30-99

1 cup sugar
1 cup brown sugar
1 cup margarine, softened
2 tsps. vanilla
2 eggs
1 cup peanut butter
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 cups flour
1 lb. pkg. bite size Snicker bars

Cream both sugars with the margarine. Beat in the eggs, vanilla and peanut butter. Mix the baking powder, baking soda, salt and flour. Combine the creamed mixture with the dry ingredients. Shape 1 tbsp. dough around each bar. Place dough on cookie sheet and bake at 350° for 12-15 minutes. After baking, flatten each cookie a little with a spatula.

DELUXE TURKEY CLUB PIZZA 6-30-99

1 prepared pizza crust or focaccia bread
¼ cup reduced calorie mayonnaise
1 tsp. lemon zest
1 tsp. Dijon mustard
1 cup shredded Monterey Jack cheese
1 tsp. dried basil leaves
8 slices turkey deli meat
6 slices turkey bacon
1 tomato
½ cup shredded Swiss cheese

Preheat oven to 425°. In a small bowl combine mayonnaise, lemon zest and mustard; blend well; spread over crust. Microwave bacon for 3-5 minutes. Top the crust with Monterey Jack cheese, basil, bacon, turkey and tomatoes; sprinkle with Swiss cheese. Bake for 7-9 minutes, until crust is golden and cheese is melted.

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