Jun. 5 Jun. 12 Jun. 19 Jun. 26
FIX AND FORGET CASSEROLE 6-5-04 Top of page
1 small head of cabbage, shredded
1 cup chopped onion
Put in casserole dish and cover with 3/4 cup rice. Top with raw meatballs and cover with a can of tomatoes. Bake at 350° for an hour.
PINEAPPLE BARS (4-24-04) 6-5-04
2 eggs
1 1/2 cups sugar
1 16 oz. can crushed pineapple
undrained
2 1/2 cups flour
1 1/2 tsps. baking soda
1/2 tsp. salt
1 tsp. vanilla
Put mixture on large cookie sheet. Top with 1 1/3 cups flaked coconut. Top with 1/2 cup chopped walnuts. Bake for 20-25 minutes at 350°.
Glaze:
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla
1/2 cup nuts
Boil for 2 minutes. Cool. Put on bars while the bars are still hot.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4) 6-5-04
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello,
dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
YANKEE RHUBARB UPSIDE DOWN CAKE (5-20-00) 6-5-04
5 cups diced rhubarb, can use ½
strawberries
¾-1 cup sugar
1 3 oz. pkg. strawberry Jello
3 cups mini marshmallows
1 yellow cake mix, prepared to
box directions
In a greased 9x13" pan add in layers, rhubarb, sprinkle over dry jello, mini marshmallows. Add the cake mix that has been prepared to package directions. Bake 350° 50 minutes. Cool for ½ hour. Loosen edges. Turn over on a cookie sheet. Serve with cool whip.
DIABETIC CREAMY CARROT SALAD 6-5-04
2 pkgs. sugar free orange jello
1 1/2 cups boiling water
3/4 cup diet sprite or sierra mist
1 cup shredded carrots
1 15 oz. can crushed pineapple,
drained
1 carton sugar free pina colada
yogurt
1/2 cup chopped nuts, optional
Mix jello and boiling water. Add soda and mix well. Stir in carrots and pineapple. Refrigerate for an hour until it cools down. Stir in yogurt and nuts. Refrigerate until set.
STRAWBERRY RHUBARB CRISP (May 23 issue of Cappers Weekly) 6-5-04
Filling:
4 cups diced rhubarb
1 1/2 cups sliced strawberries
2 tsps. flour
1/2 cup sugar (add a bit if too
tart)
Topping:
2/3 cup brown sugar
3/4 cup quick cooking rolled oats
1/2 cup flour
1/4 tps. salt
1 stick margarine
Combine filling ingredients in bowl. Put in 3x8x8" pan. (Or 9 inch pan) Mix all topping ingredients. Put on top of filling. Bake at 350° for 25 minutes.
ITALIAN SAUSAGE BRUNCH CASSEROLE (Woman Today Magazine) 3-27-04) 6-5-04
1 pound medium/mild Italian sausage
Brown and drain. Place in a 9x13" baking dish. Mix 2 1/2 cups biscuit mix (Bisquick) and 1 cup shredded cheddar cheese
Combine
6 large eggs
1 cup milk
1 cup sour cream
Stir and put into dry ingredients. Pour on top of sausage. Top with Bruschetta type topping, chopped tomatoes and chopped fresh basil. Place on top of batter and bake 28-35 minutes at 350°. Top with another cup of shredded cheddar cheese and bake additional few minutes.
Request for Czech Bread Cracker 6-5-04
LEMON FLUFF (4-10-04) 6-5-04
3 oz. pkg. lemon jello
1 small pkg. lemon pudding
1 8 oz. carton cool whip
1 20 oz. can crushed pineapple,
undrained
2 cups mini marshmallows
Make jello per pkg. directions. Let gel slightly. Add pudding, blend well. Add pineapple with juice. Fold in cool whip and marshmallows. Tip: If you chill your pineapple it will set up quicker.
CRAZY EGG BAKE (Mr. Food 5-22-04) 6-5-04
1 loaf Pepperidge Farms white bread
with substance, cubed
2 tubes, 12 oz. each, jimmy dean
regular sausage, browned and drained
3 cups grated cheddar cheese
Put bread into a 9"x13" pan. Put sausage over top bread. Top with cheese.
Scramble:
1 dozen eggs
3 cups milk
1/2 tsp. salt
1 1/2 tsps. dried mustard
Pour egg mixture over bread, sausage, and cheese. Let set over night in refrigerator. Bake at 325° for 45 minutes.
THICK & CREAMY BROCCOLI SOUP (jul/aug98pg3) 6-5-04
¼ cup butter
½ cup sliced onions
1 cup chopped celery
½ cup flour
2 cups milk
2 cups Half'n Half
3 cups fresh, chopped broccoli
4 cups water
4 tsp. instant chicken bouillon
¾ cup Velveeta pimento cheese,
cubed
In a large fry pan, sauté butter, onions and celery. Blend in flour, stirring well. Add milk and half n half slowly, keep stirring until thick and smooth. Remove from heat, cover and let set. In a 4 qt. or larger saucepan cook broccoli in water for 6 minutes, until done. Add bouillon, cook and gradually add milk mixture, stirring constantly. Simmer on low heat until heated through. Add cheese, cook until melted.
ALL AMERICAN POTATO SALAD (8-4-99) (JoAnna Lund) 6-12-04 Top of page
3 cups diced cooked potatoes
¾ cup fat free mayonnaise
1 tsp. prepared mustard
¼ cup pickle relish
½ tsp. celery seed
1/8 tsp. black pepper
Mix and add potatoes. Add ½ cup chopped onion, 1 cup chopped celery, 2 hard cooked eggs, chopped. Stir and refrigerate.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4) 6-12-04
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello,
dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
POTATO SALAD (on Hellman's label) 6-12-04
1 cup mayonnaise
2 tbsps. vinegar
1 1/2 tsps. salt
1 tsp. sugar
1/4 tsp. pepper
4 cups cubed, cooked potatoes
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard boiled eggs, chopped
Combine first 5 ingredients. Stir in salad ingredients. Refrigerate. Makes 5 cups..
TIP: To remove black ink stains, spray with hair spray and wash as usual. (nov/dec77pg8) 6-12-04
TIP: Use mean green (found at Family Dollar stores) to remove ink stains. 6-12-04
TIP: To remove black ink stains, spray with disc brake cleaner. 6-12-04
TIP: To remove black ink stains, spray with Aweseome Spray from Dollar Tree. 6-12-04
TIP: Put orange peelings in garden to keep cats out of garden. 6-12-04
HASH BROWN POTATOES (mar67pg3, didn't give) 6-12-04
Cook IDAHO RUSSETT potatoes in skins until you can get fork about ¼ of the way through. Be sure not to over-cook. Cool and skin. Run through ricer or shredder. Do not use much grease in your skillet. Use just enough to keep from sticking. HERE IS THE BIG SECRET. Sprinkle with paprika along with salt and pepper. The paprika is what browns the potatoes and makes the world of difference. (A Waterloo listener)
HASH BROWNS (as said on radio) 6-12-04
Grate potatoes raw and put oil into cast iron skillet. Cover pan while cooking. 6-12-04
HASH BROWN POTATOES (off WMTs website) 6-12-04
Grate raw potatoes into a small cast iron skillet. Add a little bit of oil. Cover and cook. When one side is finished, turn and cook the other.
Should end up being just like those served in restaurants!
PINEAPPLE BARS (4-24-04) 6-12-04
2 eggs
1 1/2 cups sugar
1 16 oz. can crushed pineapple
undrained
2 1/2 cups flour
1 1/2 tsps. baking soda
1/2 tsp. salt
1 tsp. vanilla
Put mixture on large cookie sheet. Top with 1 1/3 cups flaked coconut. Top with 1/2 cup chopped walnuts. Bake for 20-25 minutes at 350°.
Glaze:
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla
1/2 cup nuts
Boil for 2 minutes. Cool. Put on bars while the bars are still hot.
PINEAPPLE BARS/CRUMB SQUARE (5-8-04 didn't give) 6-12-04
1 1/2 cups graham cracker crumbs
3 tbsps. sugar
6 tbsps. melted butter/margarine
2 pkgs. vanilla pudding
2 1/2 cups water
1 8 oz. can pineapple
1 cup pineapple syrup from can
Combine crumbs, sugar and butter. Press 2/3 of mixture into 9x9" pan. Bake 5 minutes at 375°. Allow to cool. In a saucepan combine, pudding mix, water and pineapple juice. Cook over medium heat, stirring until at full boil. Add pineapple and let cool 5 minutes, stirring once or twice. Pour over crumbs in pan and sprinkle the remaining crumbs over top. Refrigerate until firm, well set and cool. Serve with cool whip.
KATHRYN FOX'S CONCOCTION 6-12-04
Crumble brownies into bottom of trifle bowl. Add layer of whipping cream. Add layer of strawberries. Repeat layers.
ALL AMERICAN POTATO SALAD (8-4-99) (JoAnna Lund) 6-19-04 Top of page
3 cups diced cooked potatoes
¾ cup fat free mayonnaise
1 tsp. prepared mustard
¼ cup pickle relish
½ tsp. celery seed
1/8 tsp. black pepper
Mix and add potatoes. Add ½ cup chopped onion, 1 cup chopped celery, 2 hard cooked eggs, chopped. Stir and refrigerate.
SHIPWRECK CASSEROLE DINNER (requested, didn't give mar/apr87pg1) 6-19-04
1 onion
1 layer raw potatoes, sliced
1 layer uncooked hamburger, crumbled
1 scant cup cooked rice
1 layer celery, chopped
1 can kidney beans
1 can tomato soup
1 can water
In baking dish, layer in order given, and bake at 375° for 1 hour.
TRAIL MIX 6-19-04
Can of dry roasted peanuts
box of raisins
m&m's or chocolate candies
dried fruit
Mix together and put in baggies.
Mosquito Killer 6-19-04
Take white dinner plate and put water in it and 3 drops of lemon dish soap. Mix up a bit and set out where you'll be. Mosquitos should be attracted and die in the water. Can put in spray bottle and spray their breeding grounds.
FRENCH TOAST 6-19-04
Cream cheese on bread and top with jelly, seal it and make into french toast.
TRAIL MIX (8-25-01) 6-19-04
1 pound bag M&M's, plain or
8 ozs. each of peanut or plain, or any flavor
1 large jar planter's dry roasted
peanuts
1 15 oz. box raisins
1 pound bag jelly beans
any non chocolate candy like candy
corn or licorice
Put in an ice cream bucket or bowl and put on lid and shake it up.
TRAIL MIX 6-19-04
Raisins
M&M's
Gardetto's mix
Parboil potatoes before making hash browns. Cool before shredding.
MEXICAN STYLE CHICKEN SALAD (Midwest Living 1998) 6-19-04
1 pound skinless, boneless
chicken breast halves and/or thighs
1-1/2 cups water
1 cup cubed potatoes
1 cup sliced carrots
1 cup sliced zucchini
1/2 of a 10-ounce package
frozen peas
1 4-ounce can jalapeno peppers
or 1/2 cup pickled jalapeno pepper slices
1/2 cup light mayonnaise
dressing or salad dressing
1 large tomato, peeled and
coarsely chopped
2 cups shredded lettuce
Sliced radishes (optional)
Tortilla chips (optional)
Combine chicken and the water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well. Cool chicken. Cut into cubes. Meanwhile, cook potatoes and carrots in a medium saucepan in boiling salted water about 10 minutes or until vegetables are crisp-tender, adding zucchini and frozen peas for the last 3 to 5 minutes of cooking. Drain and cool. Drain jalapeno peppers, reserving 2 tablespoons juice. Cover and chill jalapeno peppers. Stir together reserved jalapeno pepper juice and mayonnaise dressing in a small bowl. Combine chicken, potatoes, carrots, zucchini, peas, and tomato in a large bowl. Gently fold in mayonnaise dressing mixture. Cover; chill for 1 hour. Divide lettuce among 4 dinner plates. Spoon chicken mixture over lettuce. Top with jalapeno peppers. Garnish with radishes and tortilla chips, if desired. Makes 4 servings.
Nutritional Information
calories: 354, total fat: 14g,
cholesterol: 59mg, sodium: 769mg, carbohydrate: 30g
EASY SCALLOPED POTATOES 6-19-04
Empty one 10-oz. can of condensed chicken noodle soup into a 2-quart casserole. Peel and slice 3 medium sized potatoes. Mix well with the soup. Do not add extra liquid. Bake covered on high in a microwave oven for 14 minutes.
SHIPWRECK STEW 6-19-04
Melt 2 tbps. margarine in large pot. Arrange in layers in order listed:
3/4 cup sliced onion
1 pound ground beef, chuck or round
1/4 cup raw rice
3 cups raw, diced potatoes
1 cup sliced celery
1 can kidney beans
Combine 1 1/2 tsps. salt, 1/4 tsp. pepper, 1/4 tsp. chili powder, 1/4 tsp. WOR sauce, 1 can tomato sauce, 1 1/2 cups water. Pour over meat and vegetables in pot. Simmer 1 1/2 to 2 hours until potatoes are done. Do not stir.
DIATETIC SPICE COOKIES 6-19-04
1/2 cup water
1/2 cup shortening
½ tsp. nutmeg
2 tsps. cinnamon
2 eggs
½ tsp. salt
1 tsp. baking soda
2 tbsps. water
2 tbsps. liqiud sweetener (3 pkgs.
equal or splenda)
2 cups flour
1 tsp. baking flour (self-rising)
nuts
1/2 cup applesauce
Boil water, shortening, nutmeg and cinnamon for 3 minutes. Set aside to cool. Beat eggs in one at a time. Dissolve salt and soda in 2 tbsps. water with liquid sweetener and add to egg mixture. Add flour which has been sifted with soda. Add nuts. Add applesauce somewhere in the liquid ingredients. Drop by teaspoons on greased baking sheet. Bake at 350° for 8 minutes. Freeze well.
Question about Cilantro 6-19-04
Will it come back next year or should it be replanted? It's unlike parsley. Does not come back if you cut it back. Will seed and it reseeds itself. Comes up every year. Can use stems and process it in food processor to use.
LIGHT LEMON PIE 6-19-04
1 pkg. 3 oz sugar free lemon jello
1/2 cup boiling water
3/4 cup cold water
3 tbsps. + 1 tsp. splenda
1 cup 8oz. reduced fat cottage
cheese
1 carton 8 oz cool whip lite
1 graham cracker crust (9 inch)
1/2 cup 100% strawberry spreadable
fruit
8 large strawberries, halved (decoration)
In large bowl dissolve jello in boiling water. Stir in cold water and splenda. Mix well. Refrigerate until partially set. Drain cottage cheese in fine strainer. Put cottage cheese into blender or food processor until smooth. Transfer to bowl and stir in jello mixture. Fold in cool whip. Pour into crust. Refrigerate until set. Just before serving, cut into 8 pieces. Garnish each piece with spreadable fruit and strawberry fruit. 1 1/2 fat 1 starch 1 fruit. 216 calories.
Bouquet of basil will prevent ants and spiders from coming in the home. Does it work?
YANKEE RHUBARB UPSIDE DOWN CAKE (5-20-00) 6-26-04 Top of page
5 cups diced rhubarb, can use ½
strawberries
¾-1 cup sugar
1 3 oz. pkg. strawberry Jello
3 cups mini marshmallows
1 yellow cake mix, prepared to
box directions
In a greased 9x13" pan add in layers, rhubarb, sprinkle over dry jello, mini marshmallows. Add the cake mix that has been prepared to package directions. Bake 350° 50 minutes. Cool for ½ hour. Loosen edges. Turn over on a cookie sheet. Serve with cool whip.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4) 6-26-04
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello,
dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
BAR-B-QUED CHICKEN (mar/apr79pg3) 6-26-04
1 chicken, cut up
Sauce:
3 tablespoons catsup
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire
3 tablespoons brown sugar
4 tablespoons water
2 tablespoons melted butter
2 teaspoons dry mustard
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
Heat all these ingredients together, in a saucepan, and mix well. Then, dust the chicken pieces with flour, salt and pepper. Grease the inside (all of it) of a heavy, brown grocery sack. Pour the sauce over the chicken and put it all into the bag. Tie the end of the sack shut and place on a cookie sheet. Cook at 350°-375° for 1½ hours. Slit the bag open, fold back, and serve. It was suggested to use a Reynolds Cooking Bag with a twistie, set in a 9x13" pan and poke vent holes in the bag instead of a paper bag because of a potential fire hazard.
PEACH PIE 6-26-04
6 medium peaches, or 2 1/2 cups
sliced
1 tbsp. lemon juice
1/4 cup sugar
1 baked pie crust
1/2 cup sugar
3 tsbps. corn starch
2 tbsps. butter
1/8 tsp. salt
1/8 tsp. almond extract
Sprinkle peaches with lemon juice. Add the 1/4 cup sugar. Toss gently. Set aside for 1 hour. Drain and reserve syrup after 1 hour. Add enough water to make 1 cup of syrup. In saucepan put the 1/2 cup sugar and corn starch. Add the syrup gradually, blending well. Bring to a boil and cook about 3 minutes or until thick and clear. Remove from heat and blend in butter, salt and almond extract. Add peaches and toss lightly. Turn into pie shell. Cool and serve with whipped cream or ice cream.
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