Mar. 7 Mar. 14 Mar. 21 Mar. 28
HEARTY TUNA SALAD 3-7-09 Top of page
1 10 oz. pkg. frozen italian green
beans
1 7 oz. can tuna, drained and flaked
1 cup very thinly sliced celery
1/2 cup mayonnaise
1 tbsp. lemon juice
1 1/2 tsp. soy sauce
dash garlic powder
1 cup chow mein noodles
lettuce cups
Cook beans, drain and cool. Combine everything. Chill. Just before serving add chow mein noodles. Serve in lettuce cups. On the side, serve with hard boiled eggs and tomato wedges. Can be served with garlic bread and jello salad.
CHOCOLATE TOFFEE 3-07-09
1 sleeve saltine crackers
2 sticks butter
1/2 cup sugar
12 oz. semi-sweet chocolate chips
Preheat oven to 350°. Line jelly roll pan with foil. arrange crackers evenly on the foil in the pan. Melt butter and sugar together in a saucepan. Pour mixture over saltines evenly. Heat for 8-10 minutes until brown and bubbly. Remove from oven and distribute the chips evenly over the saltines. Wait until they start to melt, then spread the chocolate evenly. Refrigerate.
LADY BIRD JOHNSON'S SPINACH CASSEROLE (1-17-09) 3-7-09
3 lbs fresh spinach or 2 (10 ounce)
boxes frozen chopped spinach
6 tablespoons parmesan cheese
6 tablespoons minced onions (heaping)
6 tablespoons light cream or half-and-half
6 tablespoons butter, melted, divided
(can use low fat or fat free subsitute)
salt & fresh ground pepper
1/2 cup cracker crumb
Preheat oven to 375°. If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely. Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish. Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture. Bake for 20 to 30 minutes or until golden and lightly crusted.
CROCKPOT PULLED PORK (1-03-09) 3-7-09
pork shoulder roast, about 4 lbs.
2 medium onions, thinly sliced
1-1/2 cups water
1 bottle (16 oz.) barbeque sauce
(or 1 cups homemade)
1 cup chopped onion
Place half the sliced onions into the bottom of slow cooker. Add pork and water, along with remaining sliced onions. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Drain liquid from slow cooker. Chop the meat coarsely and discard excess fat. Put meat back into the pot and add sauce and chopped onion. Cover and cook on low 4 to 6 hours longer. Stir occasionally.
SLOPPY JOES FOR 60 (didn't give jul/aug88pg2) 3-7-09
10 lbs. ground beef
3 cups chopped onions
3 tbsps. salt
¾ tsp. pepper
3 cups tomato juice
3 cups ketchup
1 cup brown sugar
¼ cup prepared mustard
¼ cup vinegar
4 tsps. WOR sauce
3-4 cups regular rolled oats
Brown meat and onions. Drain. Add remaining ingredients, except oats. Simmer, stirring frequently for 30 minutes. Add oats. Cook an additional 10 minutes.
QUICK AND EASY LEMON CHEESECAKE BARS 3-7-09
1 pkg. lemon cake mix
1/3 cup vegetable oil
2 eggs
8 oz. cream cheese, softened
1/3 cup sugar
2 tbsps. lemon juice
Mix together, cake mix, oil and 1 egg. Mix until crumbly. Remove 1 cup of mixture. Press remaining mixture into greased 9x13" pan. Bake at 350 for 15 minutes. Beat egg, cream cheese, sugar and lemon juice until fluffy. Pour over crust. Sprinkle with remaining crumbs. Put back in the oven for 15 minutes. Remove from oven, cool, cut and serve.
FARMER'S DAUGHTER'S MARKET VEGETABLE QUICHE 3-14-09 Top of page
1 deep dish frozen pie shell
Preheat oven to 425°. Cook shell for 4 minutes. Remove from oven.
Chop into a bowl:
1/3 cup red, orange, yellow, green
peppers
1/4 cup minced red onion
3/4 cup lean turkey bacon, chop
with spatula
1/4 cup chopped spinach
Add 1 cup grated swiss cheese to the vegetables.
4 eggs
2 cups half and half
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. cayenne pepper
Mix together and put vegetables in the bottom of the shell. Add egg mixture. Bake at 15 minutes at 425°. Turn down to 300°, add sliced tomatoes on the top. Bake another 33 minutes. Test by putting a knife in 1 inch away from the pie shell and if it comes out clean, it's ready. Let set for 10 minutes before cutting and serving.
FARMER'S DAUGHTER'S MARKET VEGETABLE QUICHE (3-14-09) 3-21-09 Top of page
1 deep dish frozen pie shell
Preheat oven to 425°. Cook shell for 4 minutes. Remove from oven.
Chop into a bowl:
1/3 cup red, orange, yellow, green
peppers
1/4 cup minced red onion
3/4 cup lean turkey bacon, chop
with spatula
1/4 cup chopped spinach
Add 1 cup grated swiss cheese to the vegetables.
4 eggs
2 cups half and half
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. cayenne pepper
Mix together and put vegetables in the bottom of the shell. Add egg mixture. Bake at 15 minutes at 425°. Turn down to 300°, add sliced tomatoes on the top. Bake another 33 minutes. Test by putting a knife in 1 inch away from the pie shell and if it comes out clean, it's ready. Let set for 10 minutes before cutting and serving.
CINNAMON APPLESAUCE SALAD (2-7-09) 3-21-09
1 cup hot water
2/3 cup red hots candies
2 pkgs. (3 oz.) lemon gelatin
1 1/2 cups sweetened applesauce
Pour hot water over candies. Heat and stir until candy is dissolved. Add gelatin. Stir until dissolved. Stir in applesauce. Pour half of mixture into pan or mold. Chill well until firm.
Filling:
1 8 oz. pkg. cream cheese
1/2 cup chopped nuts
1/2 cup finely cut celery
1/2 cup mayonnaise
Mix and spread over the firm layer of the gelatin. Pour remaining gelatin mixture over top.
CROCK POT BEEF AND NOODLES (3-29-08) 3-21-09
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.
HEARTY TUNA SALAD (3-7-09) 3-21-09
1 10 oz. pkg. frozen italian green
beans
1 7 oz. can tuna, drained and flaked
1 cup very thinly sliced celery
1/2 cup mayonnaise
1 tbsp. lemon juice
1 1/2 tsp. soy sauce
dash garlic powder
1 cup chow mein noodles
lettuce cups
Cook beans, drain and cool. Combine everything. Chill. Just before serving add chow mein noodles. Serve in lettuce cups. On the side, serve with hard boiled eggs and tomato wedges. Can be served with garlic bread and jello salad.
ANISE COOKIES 3-21-09
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
4 eggs, beaten
1 teaspoon anise extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Melt the butter and shortening in a small saucepan. Remove the saucepan from the heat and let the butter/shortening mixture cool. Mix the eggs, sugar, anise extract, lemon extract, and vanilla extract. Blend in the butter/shortening mixture. Add the all purpose flour, baking powder, and baking soda. Mix until thoroughly combined. Cover the bowl and place in your refrigerator for at least one hour. As your dough chills, preheat your oven to 350 degrees Fahrenheit. Drop the dough onto your prepared cookie sheets in tablespoon size dollops. Bake for 10-15 minutes or until done.
FROSTING:
2 cups powdered sugar
2-3 tablespoons milk
1 teaspoon of one of above extracts
Sprinkles or nonpareils
Mix the sugar, milk, and extract until smooth. Frost each cookie as it becomes cool. Top with sprinkles.
KLUTCHENS (didn't give,dec71pg5) 3-21-09
1 scant cup lard
1 cup sorghum
1 cup brown sugar
2 tablespoons grocery store anise
or 12 to 14 drops anise oil
2 teaspoons soda dissolved in a
small amount of hot water
Flour to make a stiff dough
Roll in finger size rolls and refrigerate overnight. Then slice and bake at 350° until done.
MAGIC MUSTARD SAUCE FOR BAKED HAM (Noel Alexander's Grandma Fran) 3-28-09 Top of page
1/2 cup sugar
2-3 tbsps. flour
1 tbsp. dry mustard
1/2 cup white vinegar
1 beaten egg
1 cup evaporated milk
Mix sugar, flour and dry mustard. Add vinegar and stir. Add beaten egg and stir. Bring to boil. When thick, add one cup or less of evaporated milk. Don't make it too thin. Serve over baked ham.
MEATBALL TOMATO CHOWDER (JENNIFER GOODLOVE) 3-28-09
2 pounds ground beef
2 tsps. seasoned salt
1/8 tsp. pepper
2 beaten eggs
1/4 cup chopped parsley
1/3 cup finely crushed cracker
crumbs
2 tbsps. milk
3 tbsps. flour
1 tbsp. oil
Mix together and form meatballs and fry.
6 cups tomato juice
6 tbsps. of beef boullion (or 6
cubes)
3 cups sliced carrots
3-4 cups sliced celery
2-3 cups sliced raw potatoes
1 cup elbow macaroni or long grain
rice
1 tbsp. sugar
2 tsps. salt
2 bay leaves
1/2 - 1 tsp. marjoram
Cover and simmer until the vegetables are tender. Add meatballs.
EASTER RESURRECTION COOKIES 3-28-09
1 cup pecan halves
1 teaspoon white vinegar
3 egg whites (room temperature
for best results)
Pinch of salt
1 cup sugar
Preheat oven to 300°F degrees. This is important to do before starting to allow the oven to warm up. (you'll understand more as you read through the recipe)
Place the pecans in a plastic freezer bag. Let your child break the pecans into small pieces by beating them with a wooden mallet or rolling pin. Explain that after Jesus was arrested, Roman soldiers beat him. Read John 19:1-3
Have everyone in the family smell and taste the vinegar. Add 1 teaspoon vinegar to a bowl. Explain that Jesus was offered vinegar to drink while He hung on the cross. Read John 19:28-30.
Add the 3 egg whites to the vinegar. Discuss with your child that eggs represent life. Explain that Jesus gave his life in order to give us life. Read John 10:10-11
Sprinkle a pinch of salt into your child’s hands. Allow them to taste a tiny bit and shake the remainder into the bowl. Explain that this represents the salty tears shed by Jesus’ followers. Read Luke 23:27
Gradually add 1 cup of sugar to the bowl while beating ingredients on high with a mixer. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know we belong to Him. Read John 3:16
Beat the mixture with a mixer for 12-15 minutes until stiff peaks form. Peak will stand straight when beaters are removed. Share how the color white represents purity and how Jesus can cleanse us of our sins. Read Isaiah 1:18
Add the nuts and fold in gently. Drop the mixture by teaspoon on a cookie sheet covered with wax paper. Explain that these mounds represent the rocky tomb where Jesus’ body was laid. As evening approached, a rich man came from the town of Arimathea. His name was Joseph. He had become a follower of Jesus. He went to Pilate and asked for Jesus’ body. Pilate ordered that it be given to him. Read Matthew 27:57-60
Put the cookie sheet in the oven. Then close the door and turn the oven off immediately.
Give your child a piece of tape to seal the tomb (oven door). Explain the fact that Jesus’ tomb was sealed. Rad Matthew 27:65-66
Go to bed! Explain that your child may feel sad to leave the Resurrection cookies in the oven overnight. To a much greater extent Jesus’ friends were sad when He died and was placed in the tomb. Read John 16:20 & 22
Do not open the oven until the following morning. Allow your children to examine the Resurrection cookies. They will form small mounds and have a cracked side. When the children taste them, they will discover that the cookies are hollow representing that on the first Easter, Jesus’ friends were surprised to find the tomb empty. Read Matthew 28:1-9
ANISE COOKIES 3-28-09
1 cup shortening, part butter
1 cup sugar
1/2 cup brown sugar
1/2 sugar
1 egg
2 tbsps. sorghum
1/2 cup sweet cream
3 1/2 cups flour
1/2 tsp. baking powder
3 tbsps. ground anise seeds
Mix well and chill. Shape in small rolls about the thickness of a finger. Chill again. Lay out on the table on a towel and cut them into 1/2 inch cuts. Bake 7-10 minutes at 350°.
KLUTCHENS (didn't give,dec71pg5) 3-28-09
1 scant cup lard
1 cup sorghum
1 cup brown sugar
2 tablespoons grocery store anise
or 12 to 14 drops anise oil
2 teaspoons soda dissolved in a
small amount of hot water
Flour to make a stiff dough
Roll in finger size rolls and refrigerate overnight. Then slice and bake at 350° until done.
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