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Tips, hints and helps: Do not use water or margarine with too much water when making graham cracker crust. Use only good margarine, butter, sugar and graham crackers and spray a glass pie plate. 3-1-14 Top of page
CHERRY KOLACHE ROLLS (2-15-14) 3-1-14
6 rhoades texas rolls or 12 dinner
rolls, thawed but still cold
jam or pie filling
Glaze:
1 cup powdered sugar
1 tbsp. butter, melted
1/2 tsp. vanilla
2-3 tbsps. milk
1/2 tsp. lemon extract
Let dinner rolls thaw, but while still cold, flatten rolls to 3 inch circle. Place on large, sprayed baking sheet. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and press indentations in the center of each roll with finger or spoon. Place 1 tbsp. of pie filling or jam in center. Bake immediately at 450° for 15-20 minutes. Check after 10 minutes to make sure indentations are deep enough. Move from pan to cooling rack and put glaze on top.
GRAHAM CRACKER CRUST 3-1-14
1 stick good margarine or butter
18 graham cracker squares, crushed
1/3 cup powdered sugar
Mix together and press into a 9 inch pie plate, glass or metal will work. Bake at 300° for 10 minutes until barely brown. Cool, then add filling.
COMPANY CASSEROLE (2-1-14, talked about, didn't give) 3-1-14
8 oz. egg noodles
1 lb lean ground beef
15 oz. tomato sauce
8 oz. fat free cream cheese
1/4 cup fat free sour cream
1 cup small curd cottage cheese
1/2 cup chopped green onion
2 tbsps. chopped green pepper
2 tbsps. melted butter
Cook noodles, drain and set aside. Brown meat and drain. Add tomato sauce to beef. Remove from heat. In separate bowl, mix cream cheese, sour cream, cottage cheese, onions, and pepper. Butter casserole dish and spread half noodles in bottom. Cover noodles with 1/2 of the cheese mixture, then 1/2 the meat mixture. Add another layer of noodles, cheese, and meat mixture. Bake at 375° for 1 hour to 1 hour 15 minutes.
TACO RING (2-1-14, talked about, didn't give) 3-1-14
2 tubes crescent rolls
1 lb hamburger
1 pkg. taco seasoning
1 1/2 cups grated cheddar cheese
1 head shredded lettuce
1-2 tomatoes
1/2 cup ripe olives
Separate crescent rolls and lay out in a circle, pointed edge out on a foil lined pizza pan sprayed lightly with cooking spray. Use some left over crescent rolls to fill in the center of the ring to hold meat. Brown hamburger, drain. Add taco seasoning according to package directions, reducing water to 1/3 cup. Sprinkle meat in circle inside the rolls. Sprinkle 1 cup of cheese over meat. Fold crescent rolls over meat and cheese and tuck in. Bake at 350° for 30 minutes or until pastry is golden brown. Add remaining 1/2 cup cheese. Top with lettuce, tomatoes and olives. Add sour cream.
JELLO PRETZEL PIE 3-1-14
2 cups pretzels, crushed
3/4 cup butter, melted
3 tbsps. sugar
3 tbsps. brown sugar
1 cup sugar
8 oz. cream cheese
8 oz. cool whip
2 tsps. vanilla
1/2 cup whipping cream
6 oz. strawberry jello
16 oz. frozen, sliced strawberries
1 1/2 cups boiling water
Combine first 4 ingredients. Press into a 9x13" pan. Bake at 350° for 10 minutes. Cool. Cream the cream cheese, vanilla, cream and 1 cup sugar. Fold in cool whip. Spread over pretzel crust. Dissolve jello in boiling water. Stir in strawberries and chill until partially set. Spread over cream cheese layer and chill until set.
PORK BRINE 3-1-14
1 gallon liquid
1 cup salt
pinch of sugar
Immerse pork in the brine.
FRENCH ONION BEEF AUJOU (From iabeef.org 1-25-14) 3-8-14 Top of page
3 to 4 pound beef roast; boneless
rump, tip, or bottom round
1/2 cup soy sauce
1 clove garlic, minced
1 package (1-1/4 ounces)
dry onion soup mix
5 cups water
2 large sweet onions cut
in 1/4 inch slices
1/4 cup butter
8 French rolls or 1 loaf
French bread, sliced lengthwise and buttered
1 cup grated Swiss cheese
Lightly brown onion slices in butter.
Combine soy sauce, garlic, onion soup mix, onions and 5 cups water. Place
roast in 4-quart casserole or Dutch oven. Add soy sauce/onion mixture.
Cover tightly and bake 2-1/2 hours in a 325º oven or until beef is
tender. Remove roast and allow to rest 20 minutes before carving; keep
broth hot.
Slice roast thinly across grain;
return slices to liquid. Toast French rolls or bread under broiler. To
serve, place hot beef slices on top of bread; sprinkle with grated cheese
and broil until cheese is melted. Serve open-face with meat juices poured
over each sandwich or closed with a bowl of broth like French Dip Sandwich.
Slow cooker directions: Place onions in 4-1/2 to 5-1/2 quart slow cooker and top with beef roast. Combine soy sauce, garlic, onion soup mix and 3 cups of water; omit butter. Pour over roast and cook on High 5 hours or Low 8 hours. Finish preparation as above.
AMANA COLONIES PICKLED HAM (From grouprecipes.com) 3-8-14
2 cups cubed ham
2 cups water
1 cup cider vinegar
1 tbsp. sugar
1 large onion, sliced into rings
or chopped
1 tbsp. whole mixed pickling spice
1 tsp. salt
Put pickling spice in a small cheesecloth bag and tie shut. Place all ingredients except ham in a sauce pan. Bring to boil and add cubed ham. Cover and simmer for 20 minutes. Remove spice bag and cover and chill before serving.
GREAT NORTHERN BEAN SOUP
3-8-14
2 lbs. ham, cubed or strings
1 lb. beans
8 cups water
bay leaves
1 large onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
garlic, minced
peppercorns
parsley
Soak beans overnight and clean. Combine all ingredients and bring to a boil, then reduce to simmer and simmer for 2-3 hours. Remove 2 cups of soup and blend up then readd to soup.
NURSE LILA'S COCONUT CAKE 3-8-14
1 box white cake mix
1/2 cup coconut, plus some for
top of cake
2-3 drops coconut extract, optional
1 can cream of coconut
cool whip for frosting
Make per package directions. Fold
in coconut. Add coconut extract if desired. Pour into 9x13" pan and bake
per package directions. After removing cake from oven, poke with wooden
spoon handle. When the cake is cool, pour cream of coconut over top of
cake. Top with cool whip and top with coconut.
IRISH STYLE
LAMB STEW (from allrecipes.com) 3-15-14 Top
of page
1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled
and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley,
for garnish
Preheat the oven to 325°. Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
IRISH SODA BREAD (from allrecipes.com) 3-15-14
4 cups all-purpose flour
2/3 cup white sugar
1/2 cup margarine
5 teaspoons baking powder
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons caraway seed
2 1/2 cups raisins
2 cups buttermilk
3 tablespoons milk (optional)
3 tablespoons sour cream (optional)
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Use fingers or a pastry cutter to press in butter or margarine, like a pie crust. When mixture looks fine and crumbly, add raisins and caraway seeds. Mix together and then add eggs, buttermilk, and sour cream. If mixture is not moist, add milk. Pour into two greased and lightly floured loaf pans or a frying pan. Bake at 375° for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.
MEXICAN LASAGNA 3-15-14
1 pound ground beef or turkey, brown
with 1/2 cup red pepper and onion and garlic powder, to taste
2 cans black beans, rinsed and
drained
16 oz. tomato sauce
1 jar salsa
Mix together.
Spray a 9x13" pan. Layer sauce, tortillas, 16 oz. cheddar and italian blend cheese, ending with cheese on top. Bake at 350° for 1 hour with foil on top and 15-20 minutes without.
CREME DE MENTHE CAKE (8-21-04) 3-15-14
Bake regular white cake mix as directed. Add 3 tbsps. creme de menthe. Poke holes in top after removing cake from oven. Pour Hershey's syrup over cake. Cool completely. Mix 1 pkg. dream whip with 1 tbsp. creme de menthe. Frost cake with. Sprinkle grated Hershey candy bar over top. Let stand one day in refrigerator to let flavors mingle.
CREME DE MENTHE CAKE 3-15-14
1 white cake mix
1/3 cup creme de menthe ice cream
topping
Bake as directed in a 9x13" pan. When cool, frost with 1 can of chocolate frosting. Top with:
3 tbsps. creme de menthe
8 oz. cool whip
Spread over frosting.
ORANGE CREAM CAKE (5-12-01) 3-15-14
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
BLARNEY STONES (from food.com) 3-15-14
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk, divided, plus a little
extra
1-1 1/2 cups powdered sugar
1 lb spanish salted peanuts or
1 lb jumbo salted peanuts, hulled
Preheat oven to 375°. Sift flour, sugar, baking powder, and salt together in a bowl. Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs). Mix for 5 minutes with dry ingredients. Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through. Meanwhile, prepare a powdered sugar icing by combining 1 cup powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze). Finely crush the peanuts. When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.
PISTACHIO PUDDING DESSERT 3-22-14 Top of page
1 stick margarine
1 cup flour
1 cup chopped walnuts
1 cup powdered sugar
8 oz. cream cheese
1 cup cool whip
2 pkgs. instant pistachio pudding
3 cups milk
Cool whip
chopped almonds
Mix margarine, flour, and nuts. Press into 9x13" pan. Bake for 20 minutes at 350°. Cool. Mix powdered sugar, cream cheese and cool whip. Spread over cooled crust. Beat pudding and milk until thick. Spread over cream cheese layer. Top with cool whip and refrigerate. Sprinkle with chopped almonds.
BANANA PUDDING POKE CAKE 3-22-14
1 box yellow cake mix
2 small boxes instant banana pudding
4 cups milk
8 oz. cool whip
20 vanilla wafers, crushed
sliced bananas
Mix cake according to directions and pour into 9x13 pan. Bake and remove from oven and cool. When slightly cooled, use end of wooden spoon to make holes in the cake. Prepare pudding mix with milk. Whisk until fully mix. Fill holes with pudding. Refrigerate 2 hours. Top with cool whip, crushed wafers and sliced bananas.
LIVER PATE (From allrecipes.com) 3-22-14
3 cups water
1 pound chicken liver
1 onion, thinly sliced
1/4 cup chopped onion
3 tablespoons cooking sherry
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace
In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver. Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.
BUTTERNUT SQUASH SOUP (From foodnetwork.com) 3-22-14
3 pound butternut squash
Extra-virgin olive oil, for roasting,
plus 2 tablespoons
Kosher salt and freshly cracked
black pepper
2 shallots, chopped
1 quart low-sodium chicken stock
2 teaspoons curry powder (mild
or spicy)
Preheat the oven to 375°. Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell. In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes. Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
ORANGE CREAM CAKE (5-12-01) 3-22-14
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
DOLLY PARTON SALAD (4-7-12) 3-29-14 Top of page
1 3 oz. pkg instant lemon pudding
(can use sugar free)
1 6 oz. pkg. lemon Jell-O (can
use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges,
drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca
in boiling water. Let set until syrupy. Add pineapple, oranges and cool
whip. Pour into 9 x 13 pan and chill. Can either be a salad or even
a dessert. Variation: can add 1/2
cup light sour cream and 1/4 cup walnuts instead of cool whip.
GRILLED CABBAGE 3-29-14
1 head cabbage, wedged
butter
salt and pepper
Butter, salt and pepper both sides of each wedge of cabbage. Grill on top rack on grill until soft to the touch.
BREAKFAST CASSEROLE 3-29-14
1 tube crescent rolls
1/2 package sausage links
1 box frozen chopped spinach
2 cans mushrooms, drained
8 eggs
onion powder and garlic powder
to taste
1 cup milk
1/2 bag shredded cojack cheese
(or choice)
Layer ingredients into a greased 9x13" pan. Bake covered at 350° for 30 minutes and uncovered for 15 minutes.
BEER PUNCH (From sheknows.com) 3-29-14
4 bottles flavorful lager beer
2 cans Sprite
1 lime, juiced
1 lemon, juiced
1 orange, juiced
Citrus slices for decoration
Ice
In a bowl, mix all ingredients together. Ladle into glasses and serve with ice.
PHILLY CHEESESTEAK ROLL UPS (From sheknows.com) 3-29-14
1 (8 ounce) package cream cheese,
softened
1 cup sour cream
Half a medium onion, diced small
1 small bell pepper (green or orange),
diced small
3 to 4 button mushrooms, diced
small
1 (12 steak) package thinly sliced
steaks (e.g. Steak-umm), prepared
4 to 5 large tortillas
Salt and pepper to taste
Saute the onion, pepper and mushrooms in a small amount of cooking oil until onions are browned. While veggies are browning, mix cream cheese and sour cream together in a medium bowl. Add cooked veggies to cream cheese mixture. Salt and pepper the mixture to taste. Spread mixture on tortillas, being careful to keep the mixture about 1/2-inch from the edges. Lay steak slices in a single layer over mixture. Roll (like a jelly roll) tightly from one edge. Secure with toothpicks if necessary. Put the rolls in the freezer for around 15 minutes (do not allow them to freeze). Remove from freezer and slice into 1/2- to 1-inch rolls.
HOT AND HONEYED CHICKEN WINGS 3-29-14
3 lbs. chicken wings
3/4 cup Pace picante sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup dijon style mustard
3 tbsps. vegetable oil
2 tbsps. grated, fresh ginger
1/2 tsp. grated orange peel
Additional picante sauce
Cut off wing tips. Cut each wing in half at joint. Place in 9x13" baking dish. Combine 3/4 cup picante, honey, soy sauce, mustard and oil ginger and orange peel in a small bowl. Mix well. Pour over chicken wings. Cover and refrigerate 6 hours or overnight. Preheat oven to 400°. Place chicken wings in sauce on jelly roll pans covered with foil. Bake for until brown. Can also put all ingredients in a bag and put in refrigerate to marinate.
GUACAMOLE (From sheknows.com) 3-29-14
5 avocados
1-2 cloves garlic, minced
1/4 cup finely chopped onion
1/4 cup chopped cilantro
1 tablespoon lime juice
Salt
Peel, pit and chop the avocados and put them in a large bowl with the garlic. Mash with a potato masher, mortar and pestle or fork until desired consistency is reached. Add the onion, cilantro and lime juice and season with salt. Stir to combine. Taste and season as needed. Transfer to a serving bowl and insert an avocado pit into the middle to help prevent browning. Serve with tortilla chips.
TROPICAL SALSA 3-29-14
1 mango, peeled, seeded and diced
1/2 cup cucumber peeled, seeded,
and diced
1 tbsp. jalapeno peppers, seeded
and finely chopped
1/3 cup red onion, finely diced
1 tbsp. lime juice
1/3 cup cilantro leaves, roughly
chopped
salt and pepper to taste
Combine and season with salt and pepper.
WATERMELON TOMATO SALSA (From sheknows.com) 3-29-14
2 cups seeded watermelon, diced
2 plum tomatoes, seeded and chopped
2 scallions, chopped
1 jalapeno pepper, seeded and minced
4 tbsps. balsamic vinegar
Sea salt to taste
1 tbsp. fresh mint, minced
Combine watermelon with tomatoes, scallions, and pepper. Drizzle vinegar over mixture, then season with salt and top with mint.
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