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Live Broadcast From Farmers Market
At May's Island No recipes given 6-07-08
Flood coverage no show 6-14-08
MOJITO 6-21-08 Top of page
1 tsp. powdered sugar
juice from 1 lime
4 mint leaves
1 sprig mint
2 oz. white rum
2 oz. club soda
Place mint leaves into a long mojito glass, often called a collins glass. Squeeze the juice from a cut lime over it. Add powdered sugar. Gently smash mint into lime juice and sugar with a muddler. Add crushed ice and add rum and stir. You can also mix the club soda and rum together. Garnish with mint sprig.
RICE AND HAM SKILLET (southernfood.about.com) 6-21-08
1/2 cup chopped onion
3 tablespoons butter, divided
1 1/2 cups frozen peas (green,
or English peas), about 10 ounces
1/4 to 1/2 cup chopped cooked ham
1 cup long-grain rice, uncooked
3 to 4 cups chicken broth
2 to 3 tablespoons Parmesan cheese
In a heavy skillet, saute the chopped onion in 2 tablespoons of butter until onion is tender. Add ham and rice; cook over low heat until rice just begins to turn golden brown; add 3 cups chicken broth. Cover and cook, stirring frequently, over low heat for 20 minutes. Add frozen peas and cook, stirring frequently, for 10 to 15 minutes longer, or until rice is tender, adding more chicken broth if necessary. Stir in 1 tablespoon butter and the Parmesan cheese. Rice and ham skillet recipe serves 4.
CALICO BEAN CASSEROLE (allrecipes.com) 6-21-08
1 (15 ounce) can kidney beans, undrained
1 (16 ounce) can baked beans with
pork
1 (15 ounce) can butter beans,
undrained
1/2 cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
3/4 cup packed brown sugar
1 pound lean ground beef
4 ounces bacon, chopped
1/2 cup chopped onion
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat. In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste. Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes. Can use chili beans instead of kidney beans and can also had a 1/4 cup of corn syrup for extra sweetness.
TATOR TOT CASSEROLE 6-21-08
1 1/2 pounds ground beef
1 can cream of chicken soup
1 pkg. frozen tator tots with cheese
centers
1 can drained peas, or 1 pkg. frozen
peas
1 can cream of celery soup
1/4 tsp. garlic powder
Mix hamburger and chicken soup, and pat loosely in 9x13" pan. Spread with celery soup and sprinkle with garlic powder. Put peas on top of that. Tator tots on the top. Bake at 350° for 1 hour. Can use cheddar cheese soup and california medley vegetables or broccoli and cauliflower mix instead of the soup and peas.
HEATH BITE BARS (1-28-06) 6-21-08
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 eggs
Beat together.
Add 1 1/2 cups flour
1 tsp. baking powder
Mix well and stir in 1 bag heath bits.
Bake at 350° for 30 minutes. Frost with chocolate frosting.
COMPANY CASSEROLE 6-21-08
1 box seasoned long grain/wild rice
10 oz. frozen broccoli, shopped
12 oz. ham, cubed
4 oz. can mushrooms, drained
1 cup shredded cheddar or American
cheese
1 can cream of celery soup
1 cup Hellmans mayonnaise
2 tsp. prepared mustard
1 tsp. curry
1/4 cup Parmesan cheese
Cook the rice and broccoli. Spread rice in a 9 x 13 greased pan. Top with layer of broccoli, then ham, then mushrooms, then cheese. Blend the soup, mayo, mustard and curry. Spread over top. Sprinkle with Parmesan. Bake at 350 degrees for 45 minutes.
TATOR TOT CASSEROLE (6-21-08) 6-28-08 Top of page
1 1/2 pounds ground beef
1 can cream of chicken soup
1 pkg. frozen tator tots with cheese
centers
1 can drained peas, or 1 pkg. frozen
peas
1 can cream of celery soup
1/4 tsp. garlic powder
Mix hamburger and chicken soup, and pat loosely in 9x13" pan. Spread with celery soup and sprinkle with garlic powder. Put peas on top of that. Tator tots on the top. Bake at 350° for 1 hour. Can use cheddar cheese soup and california medley vegetables or broccoli and cauliflower mix instead of the soup and peas.
WATERMELON PICKLES (http://clark.wsu.edu/family/specific-foods/FruitPickles.pdf) 6-28-08
3 quarts watermelon rind, unpared
3/4 cup salt
3 quarts water
2 quarts ice cubes (2 trays)
9 cups sugar
3 cups white vinegar
3 cups water
1 tbsp. whole cloves
6 cinnamon sticks, cut in 1-inch
pieces
1 lemon, thinly slices, with seeds
removed
Pare rind and all pink edges from the watermelon. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts cold water. Add ice cubes. Let stand 3-4 hours. Drain; rinse in cold water. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain.
Combine sugar, vinegar, water and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook slowly 1 hour. Pack hot pickles loosely into clean hot pint jars. To each jar add 1 piece of stick cinnamon from spice bag; cover with boiling syrup leaving 1/2 inch headspace. Process in boiling water canner for 5 minutes. Note: Red or green food coloring may be added to the syrup if desired.
FUDGE BROWNIES WITH BITE 6-28-08
Mix brownies as usual and add 1 tsp. red pepper flakes
WATERMELON PICKLES (1959 farm journal) 6-28-08
7 pounds watermelon rind, cut into
1-inch cubes
1/4 cup to 1 quart water
7 cups sugar
2 cups white vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
red food coloring, optional
Use rind from firm, preferrably underripe, melons. Trim off dark green skin and the pink. Use white with a little pink. Soak rind for 2 hours in salt water, using enough water to cover it. Drain and rinse. Cover with cold water. Bring to a boil and cook until tender but not soft, about 10 minutes. Drain. Combine sugar, vinegar and spices. Heat to boiling. Add red coloring if desired. Pour over rind in large glass or pottery bowl. Let stand overnight at room temperature, covered with waxed paper. In the morning, drain off syrup, heat to boiling and pour back over the rind. Let stand overnight again. On the 3rd morning, heat the rind with the syrup and put into sterilized jars. Makes 8 pints.
WATERMELON PICKLES (Ball canning book) 6-28-08
4 quarts watermelon rind, white
portions cut into 1-inch cubes
1 cup canning salt
2 gallons water, divided
3 sticks cinnamon
1 tbsp. whole cloves
1 tsp. whole allspice
1/4 tsp. mustard seed
7 cups sugar
1/2 cup thinly sliced lemon
2 cups vinegar
Cover watermelon rind with salt and 1 gallon water. Let stand 12 hours or overnight. Drain and rinse. Cover with 1 gallon water in a large pot, cooking until tender. Drain and set aside. Tie spices into a spice bag. Combine spice bag, sugar, lemon slices, and vinegar in a large pot. Bring to boil. Reduce heat and simmer 10 minutes. Add rind and simmer until rind is transparent. Remove spice bag. Pack into pint jars and leave 1/4 inch headspace. Adjust lids and process for 10 minutes in boiling water canner.
CROCK POT BEEF AND NOODLES (3-29-08) 6-28-08
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place
in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat.
Put noodles into crock
pot. Cook the noodles. Tear up
beef and put back in with noodles.
BREAKFAST CASSEROLE (5-17-08) 6-28-08
1 pound bulk sausage, browned and
drained
1/2 pound bacon, cooked, drained
and crumbled
12 oz. frozen hash brown potatoes
1 medium green pepper, chopped
2 tbsps. chopped green onions
2 cups shredded cheddar or monterey
jack cheese, divided
1 cup reduced fat bisquick
3 cups 2% milk
1/2 tsp. salt
4 eggs
Oil a 9x13" pan or spray with cooking spray. Combine sausage, bacon, hash browns, pepper, green onions and 1 cup cheese in a bowl. Spread in baking pan. Whisk together the bisquck, milk, salt and eggs until well blended. Pour over top of the potato mixture. Sprinkle with the remaining cheese. Cover and refrigerate overnight. Preheat oven 375°. Bake uncovered for 30-35 minutes until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.
PHILADELPHIA SCRAPPLE 6-28-08
4 pigs knuckles
1 pound lean pork
1 large onion, with 3 whole cloves
stuck in
3 quarts water
1 1/2 tsp. salt
1 tbsp. pepper
1 tsp. ground sage
3 cups cornmeal
All-purpose flour, for dredging
sliced scrapple
Butter, back fat or vegetable oil
for frying
Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.
PENNSYLVANIA DUTCH SCRAPPLE (jim loyd's meats and casseroles cookbook pg 74, didn't give) 6-28-08
3 pounds lean pork
1 large bone
1 pound (5 cups) uncooked rolled
oats
5 teaspoons salt
1½ teaspoons pepper (or
less)
5 teaspoons onion juice or chopped
onion, optional
Cook pork and bone in a large kettle with water to cover meat. Cook until meat is tender. Remove. meat from bone and put through a food chopper or cut it up in small pieces. Return meat to broth and stir in seasonings. Bring to a boil and stir in oatmeal. Cook slowly for one hour. Stir occasionally. Then pour into an oblong pan and chill. When cold slice and fry.
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