Radio Given Recipes May

May 5  May 12  May 19  May 26

MINT JULEP 5-5-01 top of page

2 cups sugar
2 cups water, Branch water is ideal
2 ozs. liquor
fresh mint
crushed ice
Kentucky Bourbon, enough for 2 ozs. per serving

Make a simple batch of simple mint syrup. Boil sugar and water together for 5 minutes and then cool. Place in covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight. Fill a julep cup or a glass with crushed ice and add 1 tbsp. of the mint syrup 2 ozs of bourbon. Stir fast to frost glasses. Garnish with a fresh mint sprig. Syrup makes enough to make 44 julep cup servings. Keep the syrup covered in refrigerator with mint sprigs removed.

Requested: Cheeseburger Chowder from foodtv.com (didn't give talked about on 4-21-01 and 4-28-01) 5-5-01

CHEESEBURGER CHOWDER (foodtv.com didn't give) 5-5-01

Recipe courtesy Jackie Smith

1/2 pound ground beef
3/4 cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed process American Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato

In a sauté pan brown the ground beef. Drain and set aside. In same sauté pan sauté onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Sauté about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

Yield: 8 servings
Prep Time: 5 minutes
Cooking Time: 30 minutes

LEMONADE PIE (may/jun98pg7) 5-5-01

2 small packages instant vanilla pudding
1¾ cup milk

Whisk together for 2 minutes then add a 6 oz. can frozen lemonade. Whisk for 30 seconds. Fold in 8 oz. carton regular whipped topping (not diet).  Pour into a 9" graham cracker crust.

LEMONADE PIE  (sep/oct95pg4) 5-5-01

6 ozs. frozen lemonade, partially thawed
14 ozs. sweetened condensed milk
2-3 drops yellow food coloring (optional)
8 ozs. thawed cool whip

Combine the first 3 ingredients. Fold in cool whip. Spoon into a prepared graham cracker crust. Chill until ready to serve. If desired, garnish with lemon slices and mint leaves.

SCALLOPED SALMON 5-5-01

1 large can red salmon, drained boned and flaked
1 beaten egg
1 cup cracker crumbs
1 can cream of celery soup
1/3 cup mayo or salad dressing

Mix together all ingredients. Form into loaf or just put in loaf pan or casserole dish. Bake 1 hour 350°

SPAGHETTI BAKE (1-20-98) 5-5-01

2 lbs. ground beef
½ medium onion, chopped
1  32 oz. jar of spaghetti sauce
1  12 oz. pkg. of spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti Combine margarine, flour, salt, milk and water, Cook until slightly thick. Add 1 cup cheese, melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

Correction: Cranberry Pie recipe in mar/apr2001 bulletin. Don't just chill it after making it freeze it. Can be frozen up to 2 weeks.

BANANA BREAD W/COCONUT PUDDING (7-21-99) also called Moist Banana Bread 5-5-01

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

FLOWERPOT PIE also called CHOCOLATE PEANUT BUTTER MUD PIE 5-12-01 top of page
This recipe was called in and was sketchy so I put another two recipes like it off the web following this one.

2 cups crushed peanut butter cookies
¾ cup pecans toasted & chopped
2 tbsps. granulated or powdered sugar
2 tbsps. melted butter

Mix together to make crust. Pat into pie pan.

Filling:

½ cup heavy cream, chilled or Cool Whip
12 ozs cream cheese, softened
1/3 cup sugar or more
1 cup peanut butter, crunchy or smooth
1 tbsp. vanilla
½ cup chocolate chips or milk chocolate chips
2 tbsps. heavy cream
2 cups candy like gumdrops, put on top
¾ cup chopped peanuts

Mix cream cheese, sugar, peanut butter, vanilla, 2 tbsps. cream. Add chocolate chips and peanuts. Fold in heavy cream or Cool Whip. Pour into pie crust. Can add 1 pkg. vanilla instant pudding that is mixed with 1½ cup milk also. Top with candy in shapes of flowers and leaves. Chill.

FLOWERPOT PIE  Source, Year -Round Fun for Kids at: http://www.iei.net/~doghouse/flowrpot.htm didn't give 5-12-01

Ingredients:

1 cup cold milk
1 package (4-serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
20 Chocolate sandwich cookies, finely crushed
1-1/2 cups "rocks" *
1 prepared chocolate flavor or graham cracker crumb crust (6 ounces)
Gumdrop Flowers (see below)
* Use any combination of the following: BAKER'S Semi-Sweet Real Chocolate Chips, Chopped
peanuts, Granola

Directions

POUR milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Gently stir in whipped topping.

STIR 1 cup of the crushed cookies and "rocks" into pudding mixture. Spoon into crust. Sprinkle with remaining crushed cookies.

FREEZE 4 hours or until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with Gumdrop Flowers. Store leftover pie in freezer. Makes 8 servings

Gumdrop Flowers: Flatten small gumdrops. Cut with small cookie cutter. Attach to pretzel sticks to form flowers and leaves.

PEANUT BUTTER CHOCOLATE MUD PIE (didn't give) 5-12-01

2 cups nutter butter cookie crumbs
2 tablespoons sugar
4 tablespoons butter , melted

1 1/2 cups heavy whipping cream , chilled
12 ounces cream cheese , softened
3/4 cup sugar
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Chocolate cream for top
1/4 semi-sweet chocolate chips
2 tablespoons heavy cream

In large bowl combine cookie crumbs, sugar, and melted butter until combined. Press crust over the bottom and sides of a pie pan and put into freezer for 1 hour. (9-inch pie pan) Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form. Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed. Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined. Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined. Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours. In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth. Pour over the top. Refrigerate for 3 hours and serve.

ORANGE CREAM CAKE 5-12-01

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.

CROCKPOT DRESSING (10-27-98) 5-12-01

1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsps. salt
1½ tsps. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten

Melt margarine in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl. Add seasonings and toss to coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture in crock pot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.

STRAWBERRY COFFEE CAKE (requested a strawberry coffee cake from tv, found this on TLC's website, didn't give) 5-12-01

2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup sugar
1 egg, lightly beaten
1 cup sour cream
1 cup strawberries, stems removed and diced
1/4 cup sugar
1/2 tsp. cinnamon
1 tbsp. butter, slightly softened

Preheat the oven to 375°. Mix the flour, baking powder, baking soda, and salt with a fork. Add in sugar, egg, sour cream, and strawberries. Mix completely and pour into an 8 x 8 inch pan. In a separate small bowl use you hands to combine the sugar, cinnamon, and butter. Top the pan with the mixture. Bake for about 25 minutes.

ROUND STEAK (from Lucille in Belle Plaine 9-29-99) 5-12-01

Cut round steak into ½x2" pieces. Place raw steak in casserole dish. Mix 1 can golden mushroom soup with ¼ can water and pour over steak Cover and bake in oven 350° for 2 hours.

SCOTTISH SHORTBREAD COOKIES (jan/feb95pg7) 5-12-01

¼ cup powdered sugar
¼ cup granulated sugar
1¼ cups softened butter
2½ cups flour

Blend sugars well. Cut in butter. Mix well. Slowly add flour, mixing well. Roll into 1" balls. Dip in sugar and flatten. Bake at 275° for 45-60 minutes, or until golden.

RHUBARB CAKE 5-12-01

½ cup margarine
1½ cups brown sugar
1 egg, beaten
1 cup sour milk or buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups flour
1½ cups rhubarb, finely diced
½ cup sugar and 1 teaspoon cinnamon, mixed together for topping

Cream margarine and add brown sugar. Add egg. Add sour milk mixed with soda, flour, vanilla and rhubarb. Mix well pour into a 9x13" pan. Sprinkle with the topping mix. Bake at 350° for 35-40 minutes.

CAKE EXTENDER (nov/dec93pg1) 5-12-01
(for higher & lighter cakes)

1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water

Prepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9" x 13" pan and bake per package directions. adding fifteen extra minutes to baking time.

BROWN SUGAR SHORTBREAD COOKIE 5-19-01 top of page

1 cup butter (do not substitute)
½ cup packed brown sugar
2¼ cups flour

Cream the butter and sugar. Gradually stir in flour. Turn onto a lightly floured surface and knead 'til smooth; about 3 minutes. Pat into about 8x11" rectangle, about 1/3" thick. Cut into strips that measure 2"x 1". Place 1" apart on ungreased baking sheet. Prick 3 times with a fork. Bake 350° 25 minutes. Cool 5 minutes before removing to rack. Makes 3½-4 dozen.

SHRIMP RICE ASPARAGUS SALAD (Diamond Anniversary pg.67) 5-19-01

¾ cup white rice
3 tbsps. lemon juice
5 oz. pkg. frozen salad shrimp
3 tbsps. salad dressing
3 diced celery ribs
1 large shredded carrot
16 oz. can drained asparagus

Prepare rice per package directions. Cool. Pour lemon juice over rice. Add shrimp and salad dressing. Stir until just moistened. Add celery and carrots. Gently fold in asparagus. Garnish with tomato wedges, sliced hard cooked eggs or black olives. Serve on lettuce leaves.

CAROL'S MOLDED SHRIMP SALAD 5-19-01

3 oz. pkg. lemon jello
1 cup boiling water
1 cup half & half
1 small glass container pimento cheese
½ cup mayonnaise
1 tbsp. onion
3 hard cooked eggs
¼ tsp. salt
½ cup chopped celery
2 tbsps. green pepper (optional)
1 5½ oz. can salad shrimp, drained

Combine water with jello to dissolve. Add the half & half, cheese and mayonnaise. Add rest. Pour into fish mold. Refrigerated overnight. Can add a slice of olive for the eye.

FRESH MORELS WITH  APPLES AND BUTTER NOODLES (Gourmet Magazine) 5-19-01

6 tablespoons butter
1 pound fresh morels, sliced if large
1/2 cup minced shallots
3 granny smith apples, cored and julienne with skin attached
1 chilpotle pepper, dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus tips
1/2 pound cooked Lancaster butter noodles
1 teaspoon cracked black pepper corns
Salt to taste
1/2 cup watercress or baby mustard greens

In a hot pan clarify butter, add mushrooms and sauté 2 minutes. Add shallots sauté for 2 minutes. Add apples, chilpotle and flour, sauté 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens. Yield: 4 servings.

SHRIMP SALAD (jul72pg2) 5-19-01

2 small boxes shell macaroni (cooked)
½ cup onion, chopped
½ cup green pepper
Small can shell shrimp
Small can or package frozen peas, optional
1 cup sugar
2/3 cup catsup
1 cup salad oil
2 tablespoons lemon juice
2 tablespoons paprika
2 teaspoons garlic salt

Fill 1 cup measure with ½ water and ½ vinegar and mix. Combine with sugar, catsup, salad oil, lemon juice, paprika, and garlic salt. Shake to mix well. Pour over salad ingredients (the first five ingredients). Let set to marinate. Best if prepared night before.

SHRIMP AND CRABMEAT SALAD 5-19-01

Double for best results and to have enough.

1 small can crabmeat
1 can or small pkg. frozen shrimp
1 pkg. frozen peas, uncooked
½ medium onion, diced
4-5 sweet pickle wedges, diced
2-3 hard boil eggs, cut up
½ cup mayonnaise thinned with a little milk and sugar

Mix altogether. Chill. Serve on lettuce.

OLIVE CHERRIES WITH SUGAR (didn't give) 5-19-01

Place 1 quart cherries with stems in a glass jar. Fill with half vinegar and half water. Add 1 tbsp. sugar and 2 tsps. pickling salt. Mix a little and seal.

CHERRY OLIVES (didn't give) 5-19-01

Wash cherries. Leave the stems on. Place in pint size jars with 1 tsp. picking salt on top. Pour equal amounts of cider vinegar and cold water over the cherries. Seal immediately. Let stand several months before opening.

ORANGE CREAM CAKE (5-12-01) 5-19-01

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.

LEMON SOUR CREAM CAKE AND FROSTING request 5-26-01 top of page

This is one we found on http://www.angelfire.com/tx/reddingfamily/lemoncake.html but wasn't given
GLAZED LEMON SOUR CREAM CAKE 5-26-01

1 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 tbsp minced lemon zest
2 tsps. lemon extract
1 cup sour cream

Glaze
1 1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 tsps. finely chopped lemon zest

Preheat oven to 350°. Grease and flour a lightweight bundt pan. Sift the flour, baking soda and baking powder in a medium mixing bowl. Set aside. In a medium bowl beat butter and sugar together until light and fluffy, about 4 minutes. Beat in eggs, zest and lemon extract and mix for 2 minutes at medium speed. Reduce mixer to lowest speed. Add half the flour mixture and mix until well combined. Add half the sour cream, mixing constantly, then the rest of the flour and then the rest of the sour cream. Pour the mixture into bundt pan and bake 35-40 minutes or until done. Cool in pan for 10 minutes, then invert onto a cake rack. Make the glaze. Using a wire strainer, sift the powdered sugar in a small bowl. Add juice and zest and whisk to break up any lumps. Place the cake on a wax paper lined rimmed baking sheet. Use a long skewer to poke holes in the cake, going almost all the way through to the bottom. Pour the glaze over slowly, making sure the glaze is absorbed as you pour. Let the cake come to room temperature.

ROUND STEAK (9-29-99 from Lucille in Belle Plaine) 5-26-01

Cut round steak into ½x2" pieces. Place raw steak in casserole dish. Mix 1 can golden mushroom soup with ¼ can water and pour over steak Cover and bake in oven 350° for 2 hours.

CARAMEL APPLE SALAD 5-26-01

6 small apples into bite sized pieces
8 ozs undrained crushed pineapple
1 small box sugar free butterscotch pudding
2 cups mini marshmallows
¼ cup chopped peanuts

Mix altogether and gently fold in 1 carton cool whip refrigerate.

EASY RHUBARB DESSERT 5-26-01

4 cups sliced rhubarb fresh or frozen
1 pkg. raspberry or strawberry gelatin
1/3 cup sugar
1 regular pkg. yellow or white cake mix
1 cup water
1/3 cup butter or margarine, melted
Ice cream or whipped topping (optional)

Place rhubarb in a greased 9"x13" pan. Sprinkle with gelatin, sugar and cake mix in layers. Pour water over rhubarb mixture, sprinkle with butter or margarine. Bake 350° 1 hr. Makes 10 servings.

BANANA BOURBON LAYER CAKE (from Martha Stewart's web site) 5-26-01

Cake

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2  teaspoon salt
1 1/2 cups granulated sugar
3 large eggs, separated
2 to 3 ripe bananas, enough to make 1 cup mashed
1/2 cup buttermilk
1 teaspoon pure vanilla extract

Filling and topping

1 cup heavy cream
2 tablespoons confectioners' sugar
3/4 cup sour cream
3 bananas, not too ripe
2 tablespoons unsalted butter
2  tablespoons dark-brown sugar
3/4 cup bourbon

Heat oven to 350°. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside. Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour. Beat egg whites until stiff; fold into batter.  Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely. When cake layers are cool, whip cream with confectionersí sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.  Slice bananas 1/2 inch thick. Melt butter in a large sauté pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side. Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.  Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
Note:  Prepare the sliced-banana topping just before serving.

BANANA NUT CAKE (They said it was from a 1996 bulletin but I couldn't find it.) 5-26-01

¾ cup butter or margarine
2½ cups white sugar
3 eggs
4 mashed bananas
1½ tsps. vanilla
1½ tsps. baking soda
6 tbsps. buttermilk
2¼ cups flour
1½ cups chopped nuts (optional)
¾ tsp. salt

Cream butter and sugar. Mix in the eggs, bananas and vanilla. Dissolve soda in buttermilk and add to the creamed mixture. Add flour, nuts and salt. Mix well and pour into a 9x13" pan lined with wax paper.

2/3 cup brown sugar
5½ tbsps. melted butter
2/3 cup flaked coconut

Combine butter and sugar. Mix in coconut. Swirl topping over batter in pan. Bake at 375° for 45 minutes.

BING CHERRY OLIVES 5-26-01

Wash cherries either bing or sour. Remove stems. Prick each cherry with a needle a time or two. Pack in pint jar. For each jar add 1 tsp. salt on tsp. 1 tsp. sugar. Pour ½ cup vinegar and fill with cold water. Put on lid but do not process. Let stand six to eight weeks before using.

ORANGE CREAM CAKE (5-12-01) 5-26-01

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.

SOUR CREAM COOKIE ( 9-02-00 from Alice's Grandma) 5-26-01

½ cup butter
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup nuts (she uses walnuts)
1 cup sour cream

Cream sugar butter and eggs. Add the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes. Cool and frost with frosting below.

Frosting:

6 tbsps. butter, melted and browned
1½ cup powdered sugar
1 tsp. vanilla

Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.

CAKE EXTENDER (nov/dec93pg1) 5-26-01
(for higher & lighter cakes)

1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water

Prepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9" x 13" pan and bake per package directions. adding fifteen extra minutes to baking time.

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