GRILLED SPICY TURKEY TENDERLOIN (Iowa Turkey Federation 6-15-99) 6-7-03 Top of page
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.
MEDITERRANEAN TURKEY BURGERS (Iowa Turkey Federation 6-15-99) 6-7-03
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.
You can write to them and request the recipes at:
Iowa Turkey Federation
P.O. Box 825
Ames, IA 50010
GRAPE SALAD (5-17-03) 6-14-03 Top of page
2 lbs. grapes (red or white)
8 ozs. cream cheese
8 ozs. sour cream
½ cup sugar
2 tsps. vanilla
Blend and chill.
TURKEY DRESSING SANDWICHES (jul/aug94pg3) 6-14-03
8-10 lb. turkey cooked, cooled and
cut up
1 pkg. Kellogg's Crouton Stuffing
Mix
½ cup chopped celery
¼ cup chopped onion
½ cup margarine
Salt & Pepper to taste
1 beaten egg
2 chicken bouillon cubes or 2 tsps.
bouillon powder
1 cup hot water
Make a gravy by stirring together the turkey drippings, some water and bouillon. Separately combine croutons, celery, onion, margarine, eggs and 1 cup hot water. Combine gravy and crouton mixture. Mix in cut up turkey. Bake in oven one hour at 350 degrees; or cook in crock pot on high 2-3 hours. Serve on hamburger buns.
BLUEBERRY FRENCH TOAST (jan/feb97pg6) 6-14-03
12 slices firm day old white bread.
cut into 1" cubes
2 (8 oz.) packages cream cheese,
cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey
Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.
BLUEBERRY SAUCE:
1 cup sugar
2 tbsp. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine
In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.
STRAWBERRY FREEZER JAM 6-14-03
4 cups mashed strawberries
1 pkg. sure-gel
1 cup white syrup
5½ cups sugar
Mix strawberries and add sure-gel. Let stand 20 minutes, stirring occasioanly. Add white syrup, stir well. Add sugar and stir until dissolved. Put in containers and freeze. Makes 5 freezer pints.
DRESSING FOR ORIENTAL CHICKEN SALAD FROM APPLEBEE'S (from a lady writes books and revises recipes) 6-14-03
8 ozs. Paul Newman's Oil And Vinegar
Vinagrette
1 can sweetened condensed milk
1/3 cup, each, white vinegar and
water
Mix in blender and use on Oriental Chicken Salad From Applebee's
ORIENTAL CHICKEN SALAD FROM APPLEBEE'S (another version from St. Athanasius (Jesup) cookbook) 6-14-03
Dressing:
6 tbsps. honey
3 tbsps. white vinegar
8 tsps. mayonnaise
6 tbsps. Grey Poupon Dijon mustard
(cut back some if too strong)
¼ tsps. sesame oil
Salad:
6 cups chopped romaine lettuce
2 cups each, chopped red and Napa
cabbage
1 carrot, shredded
2 green onions, chopped
2 tbsps. sliced almonds
2/3 cup chow mein noodles
2 breaded, deep fried, chicken
breasts
Mix together and add dressing.
VEGETABLES KELLEY (may/jun79pg3 didn't give) 6-14-03
2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)
Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.
STRAWBERRY TRIFLE (Allrecipes.com didn't give) 6-14-03
1 (5 ounce) package instant vanilla
pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut
in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries,
thawed
1 (12 ounce) container frozen whipped
topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
LAUREL'S RHUBARB COBBLER (5-24-03) 6-21-03 Top of page
5-6 cups chopped rhubarb, put in bottom of 9x13" pan
Mix together:
1 tsp. cinnamon
4 tbsps. flour
1 1/3- 1¼ cups sugar
Mix and pour over rhubarb, mix with fingers.
2 cups oatmeal
1 cup brown sugar
¼ cup flour
Mix together, pour over rhubarb mixture, fluff a bit with fingers.
2/3 cup margarine, melted
Pour over mixture in pan. Bake 375° for 35 minutes.
VARIETY PACK POPSICLES (http://www.recipesource.com didn't give) 6-21-03
1 (6 oz.) can frozen orange-juice
concentrate, softened Or use grape juice, cranberry juice
1 (6 oz.) can water
1 pt. Vanilla ice cream, softened,
or 2 containers of Plain yogurt
Popsicle sticks
Cups
Whirl in a blender. Pour into molds, insert sticks, and freeze.
POLYNESIAN POPSICLES (http://www.recipesource.com didn't give) 6-21-03
1 cup skim milk
1 envelope unflavored gelatin
1/2 cup honey or sugar
1 egg white
1 1/4 cups apricot nectar or canned
pineapple juice
popsicle sticks and cups
Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Pour into molds, insert sticks, and freeze.
CREAMSICLES (http://www.recipesource.com didn't give) 6-21-03
1 (6 oz) can peaches in light syrup
or 2 fresh ripe peaches, sliced and pitted
1 cup heavy cream
1 tsp. sugar or honey (optional)
popsicle sticks and cups
Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whirl until smooth. Pour into molds, insert sticks, and freeze.
OKLAHOMA COCONUT CAKE (jul/aug80pg6) 6-21-03
Bake a regular yellow cake in a
9x13 inch pan. When cake is baked, poke holes all through it (using a utility
fork). Next, mix together: 1 can sweetened, condensed milk and 8 ounces
of cream of coconut. Pour this mixture over the top of the cake. Cool completely.
Finally, mix ¾ to 1 cup of flaked coconut and ½ cup of chopped
pecans into an 8 ounce carton of Cool Whip. Frost the cake with the Cool
Whip
mixture. Refrigerate for several
hours.
Put a piece of waxed paper between the pan and the batter to make sure your angel food cake doesn't stick.
POPOVERS WITH PEACH BUTTER
(didn't give http://www.foodnetwork.com)
Recipe courtesy Gale Gand
Ingredients
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted
Peach butter (recipe follows)
PEACH BUTTER:
1/2 cup cut up peaches, fresh or
frozen
1 tablespoon orange juice
1 tablespoon sugar
1/2 pound salted butter
Directions
In a bowl whisk together the eggs and milk. Add the flour, salt and sugar and whisk to blend in well. Whisk in the melted butter. Grease 2 mini muffin pans well or 1 popover mold. Fill cups half full with batter. Bake at 450 degrees for 10 minutes then turn the oven down to 350 degrees and bake for another 10 to15 minutes till until puffed and golden brown. They will be hollow in the center.
Peach Butter: In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool. In a bowl, using a wooden spoon, blend the butter with the cooked peaches, making a "compound" butter. Chill in a ceramic pot till ready to use and soften slightly when serving.
PEACH DESSERT (didn't give 8-3-02)
Put 1 quart of fruit in the bottom of a 9x13" pan about ¼ inch from top of the way up. Sprinkle 1 cup of sugar over the fruit. Sprinkle 1 3 oz. box of Jell-O mix over that. (if rhubarb, use strawberry Jell-O, if black berry, use black cherry, if peach, use peach Jell-O) Pour 1 box of yellow or white cake mix dry over the fruit and Jell-O. Melt one stick of butter and pour over cake mix. Pour 1 cup of boiling water over all and bake at 350° for 45 minutes.
PEACH DESSERT (didn't give 8-16-99)
Mix:
6 cups peaches, sliced
1 cup sugar
Put in 9x13" sprayed pan. Sprinkle 1 pkg. dry apricot Jell-O. 1 pkg. yellow cake mix, dry sprinkle on top. 1 stick butter melted and drizzled on top. 1 cup water poured over all, evenly. Bake 350° 50-60 minutes. Serve with ice cream or milk. 6-21-03
FREEZING RHUBARB 6-21-03
Choose firm, tender, well colored-stalks, good flavor and few fibers. Wash, trim and cut into lengths package. Heating rhubarb in boiling water for 1 minute and cooling promptly in cool water helps retain flavor and color. Dry pack either raw or preheated rhubarb tightly into containers without sugar. Seal and freeze.
Adding Jell-o to the Kool Aid
you are making popsicles with will help them stay firmer without dripping
everywhere. 6-21-03
FREEZING RHUBARB 6-21-03
Wash and dry, slice, pack into bags, double bag so it won't collect frost. Defrost in microwave.
STRAWBERRY PIE FILLING (didn't give) 6-21-03
1 quart (about 2 pounds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon
Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces or process in food processor. Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Cut remaining strawberries into halves and mix with the cooked mixture. Pour strawberry mixture into baked pie shell. Chill in refrigerator for at least 2 hours, or until pie is set. (May require overnight to fully set.) Serve topped with whipped cream, if desired.
STRAWBERRY PRESERVES DELUXE 6-21-03
1½ qts stemmed, firm, red,
ripe strawberries; berries with hollow cores should not be used
5 cups sugar
1/3 cup lemon juice
Combine strawberries and sugar. Let stand 3-4 hours. Sterilize the canning jars. Bring slowly to boiling, stirring occasionally until the sugar dissolves. Add lemon juice. Cook rapidly, until berries are clear and syrup is thick. 10-12 minutes. Pour into a shallow pan. Let stand uncovered 12-24 hours in a cool place. Shake pan occasionally to distribute berries throughout syrup. Heat the mixture and pour the hot preserves into hot jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in boiling water bath. Yields 4½ pint jars.
FREEZING RHUBARB 6-21-03
Freeze rhubarb on cookie sheets. Use ziploc freezer bags. 2-3 cups in a package. Pull as much air out of the package as possible. Then when using frozen it will break apart with a hit on the counter and won't come out mushy.
CANNING CHERRIES 6-21-03
Stem and wash, remove pits. If cherries are canned unpitted, prick the skins on the opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white grape juice or syrup. If another liquid is used, heat to boiling. Leave ½" head space. Adjust caps. Process pints 20 minutes, quarts 25 minutes in boiling water bath.
CANNING CHERRIES WITH RAW PACK METHOD 6-21-03
Remove cherries from an anti-darkening solution and drain well. Add ½ cup hot water, juice or syrup to each hot jar. Fill jars to ½ inch from top of drained cherries, shaking down gently as you fill. Add more of the hot liquid, leaving ½ inch head space. Adjust caps. Process pints 20 minutes, quarts 25 minutes in boiling water bath.
CHERRY PIE FILLING 6-21-03
6 qts. fresh sour cherries
7 cups sugar
1¾ cups clear-gel
1 tsps. cinnamon
9 1/3 cups cold water
½ cup bottled lemon juice
¼ tsps. red food coloring
(optional)
2 tsps. almond extract (optional)
Rinse and pit cherries. Drain cherries well before adding to a thickening mixture. Combine sugar, cinnamon and clear-gel in large saucepan, adding water, coloring and extract. Stir mixture and cook over medium-high heat, until thick and begins to bubble. Add lemon juice. Boil 1 minute, stirring constantly. Fold in cherries, stir well and fill jars.
DESSERT PIZZA FROM PIZZA RANCH RESTAURANT 6-28-03 Top of page
Not an actual recipe but an observation from being in the restaurant when this was made.
1 pizza crust with melted butter on top. Put a cinnamon and sugar mixture on top. Top with lots of streusel. Bake at 425° for 8-10 minutes. Watch for streusel to turn brown. Top with a doughnut glaze.
PINEAPPLE CAKE (Midwest Living 3-8-03) 6-28-03
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.
OKLAHOMA COCONUT CAKE (jul/aug80pg6) 6-28-03
Bake a regular yellow cake in a
9x13 inch pan. When cake is baked, poke holes all through it (using a utility
fork). Next, mix together: 1 can sweetened, condensed milk and 8 ounces
of cream of coconut. Pour this mixture over the top of the cake. Cool completely.
Finally, mix ¾ to 1 cup of flaked coconut and ½ cup of chopped
pecans into an 8 ounce carton of Cool Whip. Frost the cake with the Cool
Whip
mixture. Refrigerate for several
hours.
Put a piece of waxed paper between the pan and the batter to make sure your angel food cake doesn't stick.
POUND CAKE (sep/oct91pg6) 6-28-03
1 cup softened margarine or butter
3 cups sugar
6 eggs
1 teaspoon vanilla or lemon extract
1 teaspoon almond extract
3 cups all purpose flour
¼ teaspoons baking powder
¼ teaspoon salt
Cream margarine and add extracts gradually, add sugar. Beat until well mixed. Combine flour, baking powder and salt. Pour into greased and floured pan. Bake at 350° for 1 hour and 10 minutes. Cool cake in pan for 20 minutes, remove, cool completely.
Tips, Hints and Helps: How to
clean oven racks. Need a very durable, large bag. Put straight ammonia
in spray bottle. Spray rack extremely well. Put rack in plastic bag. Add
a little extra ammonia inside bag. Place it outside in
hot sun for better results. 6-28-03
Tips, Hints and Helps: How to clean oven racks. Need a very durable, large bag. Put straight ammonia in a cereal bowl inside bag. Put rack in plastic bag. Place it outside in hot sun for several hours. 6-28-03
Tips, Hints and Helps: How to clean the oven. Put a cereal bowl of ammonia in preheated oven at 250° on top rack. Then a large bowl of boiling water under that. Leave in overnight. 6-28-03
Tips, Hints and Helps: How to clean your grill. Put a cereal bowl of ammonia in the grill, close lid, cover it with a black plastic and tape it up with duct tape to seal seams. Leave in hot sun for 4-5 hours, then spray with hose and it'll take it right off. 6-28-03
LEMON POUND CAKE 6-28-03
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
DORIS' BEAN DIP 6-28-03
1 (15 oz.) can garbonzo beans
1 can black-eyed peas
1 can black beans
1 (8 oz.) can white shoe peg corn
Drain all cans, rinse well with water.
1½ green peppers, chopped
½ red & yellow peppers,
chopped
½ large onion, chopped
Heat on stove:
1 cup sugar
¾ cup white or cider vinegar
¼ cup oil
Bring to a boil, let cool. Add salt and pepper to taste. When cool, pour over all beans and vegetables. Stir well and marinate in refrigerator for 12-24 hours.
PINEAPPLE CAKE 6-28-03
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.
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