ASPARAGUS SOUP 5-6-06 Top of page
In a large 5-6 quart kettle:
6 cups water
put in as much asparagus as you
want
4 chicken bouillon cubes
1/2 bag frozen cubed hash browns
or cubed fresh potatoes
Cook until asparagus and potatoes are done. Do not drain.
1 onion, sauté until tender
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1/4 pound Velveeta
Mix soup, milk, Velveeta and put in with onion until cheese is melted. Put in with asparagus mixture. Can add crushed Ramen noodles with flavoring packet. Can be frozen.
ASPARAGUS SOUP 5-6-06
2 tbsps. butter
1 medium onion, chopped
2 garlic cloves, minced
3 cups fresh cut asparagus in 1
inch pieces
2 1/2 cups chicken broth
1/8 tsp. red pepper flakes
3 oz. cream cheese, cubed
2 tbsps. sour cream
1/2 tsp. dill weed, 1 tsp. if fresh
1/2 tsp. ground nutmeg
Melt butter and sauté onion and garlic until tender. Add asparagus, broth and pepper flakes. Bring to boil, reduce heat, cover and simmer until asparagus is just tender. Do not overcook. Remove from pan and put 1/3 of mixture, including broth into blender. Add cream cheese, sour cream and dill to blender and process until smooth. Put everything together and reheat gently. Serve sprinkled with nutmeg.
RHUBARB COBBLER 5-6-06
2-2 1/2 cups of rhubarb in bottom of 9 inch pie plate
Cream:
3/4 cup sugar
3 tbsps. margarine
Add:
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Pour over rhubarb in plate.
Mix:
1 cup sugar
2 tbsps. corn starch
1/2 tsp. cinnamon
Sprinkle over mixture in plate. Pour 1 cup boiling water over all. Bake at 350° for 40 minutes. Serve with cool whip or ice cream.
STRAWBERRY RHUBARB PIE (5-12-99)
5-6-06
(Country Magazine in '93)
1 egg
1 cup sugar
2 tbsps. flour
1 tsp. vanilla
3 cups rhubarb, chopped
1 pint strawberries, sliced
9 inch pie shell
Beat together the egg, sugar, flour and vanilla. Add rhubarb and strawberries; mix well. Put in pie shell.
Topping:
¾ cup flour
½ cup brown sugar
½ cup oatmeal
½ cup margarine
Mix ingredients until crumbly; sprinkle on top of pie. Bake on lower rack in oven at 400° for 10 minutes. Move pie to middle rack, reduce heat to 350° and bake for 35 minutes.
SOUR CREAM RHUBARB PIE WITH STRAWBERRIES 5-6-06
6 cups rhubarb, diced
2 tbsps. water
4 1/2 tbsps. corn starch
2 cups sugar
1 envelope plain gelatin or 1 tbsp.
2 small boxes strawberry gelatin
4 large egg yolks
2 tbsps. cold water
16 oz. container frozen strawberries,
partially thawed
2 cups sour cream
2 pie shells or graham cracker
crusts, 8 or 9 inch
Cook rhubarb and water in microwave until rhubarb is soft. In separate bowl, stir in sugar, corn starch and both gelatins. Beat in egg yolks and water. Gradually stir into hot rhubarb. Cook in microwave until thickened. Cool a bit before stirring in strawberries. Stir in sour cream to help cool it. Pour into crust and top with whipped topping.
RHUBARB CRUNCH 5-6-06
2 cups flour
2 cups oatmeal
2 cups brown sugar
2 1/2 tsps. cinnamon
1 cup butter or margarine, melted
Mix together until crumbly. Place about ½ in the bottom of a greased 9x13" pan. Add 8 cups diced rhubarb.
In a bowl:
2 cups sugar
2 1/2 tbsps. cornstarch
2 cups water
Boil until thick and pour over the rhubarb. Take rest of crumbs and sprinkle on over top. Bake 1 1/2 to 2 hours at 350°.
CHICKEN & BROCCOLI CASSEROLE (jul/aug86pg4) 5-6-06
4 whole chicken breasts, boil till
tender
2 pkgs. frozen broccoli spears,
cooked & drained
1 can cream of chicken soup
2/3 cup mayonnaise
1/3 cup evaporated milk
¾ cup (or more) grated American
or cheddar cheese
1 tsp. lemon juice
1 cup (or more) buttered bread
cubes
½ tsp. curry powder (optional)
Skin and bone boiled chicken. Place broccoli in 10x13 casserole. Top with sliced chicken. Combine soup with mayonnaise, milk, cheese, lemon juice and curry. Pour over chicken. Sprinkle with bread cubes. Bake uncovered at 350° for 30 minutes maximum.
STRAWBERRY
RHUBARB PIE (5-12-99) 5-13-06 Top
of page
(Country Magazine in '93)
1 egg
1 cup sugar
2 tbsps. flour
1 tsp. vanilla
3 cups rhubarb, chopped
1 pint strawberries, sliced
9 inch pie shell
Beat together the egg, sugar, flour and vanilla. Add rhubarb and strawberries; mix well. Put in pie shell.
Topping:
¾ cup flour
½ cup brown sugar
½ cup oatmeal
½ cup margarine
Mix ingredients until crumbly; sprinkle on top of pie. Bake on lower rack in oven at 400° for 10 minutes. Move pie to middle rack, reduce heat to 350° and bake for 35 minutes.
SOUR CREAM RHUBARB PIE WITH STRAWBERRIES (5-6-06) 5-13-06
6 cups rhubarb, diced
2 tbsps. water
4 1/2 tbsps. corn starch
2 cups sugar
1 envelope plain gelatin or 1 tbsp.
2 small boxes strawberry gelatin
4 large egg yolks
2 tbsps. cold water
16 oz. container frozen strawberries,
partially thawed
2 cups sour cream
2 pie shells or graham cracker
crusts, 8 or 9 inch
Cook rhubarb and water in microwave until rhubarb is soft.
In separate bowl, stir in sugar, corn starch and both gelatins. Beat in egg yolks and water. Gradually stir into hot rhubarb. Cook in microwave until thickened. Cool a bit before stirring in strawberries. Stir in sour cream to help cool it. Pour into crust and top with whipped topping.
PEACH DESSERT (8-16-99) 5-13-06
Mix:
6 cups peaches, sliced
1 cup sugar
Put in 9x13" sprayed pan. Sprinkle 1 pkg. dry apricot Jell-O. 1 pkg. yellow cake mix, dry sprinkle on top. 1 stick butted melted and drizzled on top. 1 cup water poured over all, evenly. Bake 350° 50-60 minutes. Serve with ice cream or milk.
BAKING POWDER BISCUITS 5-13-06
3 cups flour
2 tbsps. baking powder
3/4 tsp. cream of tartar
1/2 tsp. salt
3 tbsps. sugar (Can use 1/2 cup
sugar if using for peach cobbler.)
Sift dry ingredients. Cut in 3/4 cup butter to a cornmeal consistency. Add 1 cup milk and 2 unbeaten eggs, stir into flour mix slowly. It will be lumpy. Bake at 375°.
DOTTIE'S RHUBARB CAKE 5-13-06
1 egg
1 1/2 cups packed brown sugar
1/2 cup shortening
1 cup sour milk
2 cups flour
1 tsp. soda
1/4 tsp. salt
1 1/2 cups diced rhubarb
Topping Option 1:
1/2 cup sugar
1/4 tsp. cinnamon
1/2 cup nuts
Combine sugar cinnamon and nuts. Sprinkle over top before baking.
Topping Option 2:
6 tbsps. margarine
1 cup coconut
2/3 cup brown sugar
1/4 cup milk
1 cup chopped pecans
Combine together and cook for 3 minutes and stir constantly. Spread over cake while it's still warm. Cream sugar, egg and shortening. Combine flour with soda and salt. Add to creamed mixture with sour milk. Fold in rhubarb. Pour into greased 9x13" pan. Bake at 350° for 35 minutes or until done in center. Can serve with dollop of whipped topping.
SOUR CREAM RHUBARB PIE WITH STRAWBERRIES (5-6-06) 5-20-06 Top of page
6 cups rhubarb, diced
2 tbsps. water
4 1/2 tbsps. corn starch
2 cups sugar
1 envelope plain gelatin or 1 tbsp.
2 small boxes strawberry gelatin
4 large egg yolks
2 tbsps. cold water
16 oz. container frozen strawberries,
partially thawed
2 cups sour cream
2 pie shells or graham cracker
crusts, 8 or 9 inch
Cook rhubarb and water in microwave until rhubarb is soft. In separate bowl, stir in sugar, corn starch and both gelatins. Beat in egg yolks and water. Gradually stir into hot rhubarb. Cook in microwave until thickened. Cool a bit before stirring in strawberries. Stir in sour cream to help cool it. Pour into crust and top with whipped topping.
PINEAPPLE DELIGHT 5-20-06
1 8 oz. pkg. cream cheese
1/2 cup sugar
Beat together.
Fold in:
1 20 oz. can crushed pineapple,
drained
12 oz. cool whip
1 cup crushed pretzels
1 stick butter, melted
1/2 cup sugar
Mix and spread over a greased cookie sheet. Bake at 400° for 7-8 minutes. Stir once, remove from oven and let cool and crumble. Mix pretzel mixture into salad right before serving.
RHUBARB UPSIDE DOWN CAKE (may69pg2) 5-20-06
Melt 1 stick of butter or margarine
in bottom of 10 inch torte pan and add 1½ to 2 cups brown sugar.
Stir well. Add 3 cups rhubarb, cut up and remove from heat. For cake batter,
mix 1 cup sugar, 2 egg yolks, and ½ cup hot water. Sift 1½
cups flour with 2 teaspoons baking powder and a dash of salt and add to
sugar, egg yolks and hot water. Fold in two beaten egg whites and 1 teaspoon
vanilla.
Pour over margarine, sugar and
rhubarb in pan. Bake at 350° for 35 to 45 minutes. (No shortening in
cake batter).
GRADUATION PASTA SALAD (4-22-06) 5-20-06
1 cup sugar
1 cup oil
1 cup vinegar
2 tbsps. parsley flakes
1 tbsp. garlic powder
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. Accent
1 cup chopped cucumbers
1/2 cup chopped green peppers
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced carrots
16 oz. package spiral macaroni
Cut vegetables so they are ready. Cook macaroni, drain and put into 4 quart bowl. Mix all main ingredients, sugar, oil, vinegar and spices. Add to hot noodles and stir. Add all vegetables. Add 1/2 cup diced american cheese, if desired. Refrigerate overnight and stir several times before serving.
BLUEBERRY PIE 5-20-06
2 1/2 cups blueberries
1 cup sugar
1/4 cup flour
dash salt
Mix together and pour into 8" pie crust. Add:
1 tbsp. lemon juice
2 tbsps. butter or margarine, cut
up and put on top
Bake at 400° 40-50 minutes.
RHUBARB UPSIDE DOWN CAKE 5-20-06
for a 9x12" pan
6 cups rhubarb or other fruit
1 1/2 cups sugar, if you use another
fruit besides rhubarb use less sugar.
Cinnamon can be sprinkled on top
of fruit and dotted with butter.
Topping:
3 eggs
1 1/2 cups sugar
3/4 cup water, if using fruit like
canned pineapple or peaches or other fruit use the juice.
2 1/4 cups flour
3/4 tsp. baking powder
Sprinkle fruit in pan and cinnamon can be sprinkled on top of fruit and dotted with butter. Beat eggs with sugar 'til very thick and creamy. Mix water, flour baking powder, 1/4 tsp. salt and little vanilla together. Stir into eggs with sugar mixture. Pour over rhubarb or other fruit in pan. Bake 350° about 50 minutes. Recipe has no shortening.
HONEY ALMOND CAKE (This recipe given today is almost the same as the recipe given in 2004 by Nina Swan Kohler. The recipe is listed below this next one. The reason for listing both of them is because the honey amounts are different) 5-20-06
Spray a 10" tube pan with no stick spray. Sprinkle 1/2 cup almonds on bottom of pan.
Cake:
3/4 cup margarine, 8 ozs. almond paste, crumbled. Beat for 3 minutes. Add 1 cup sugar 1/4 cup honey, 6 eggs one at a time. When all mixed and fluffy add 3 cups sifted Bisquick alternately with 1/2 cup sour cream. Add 1 tsp. vanilla, 1 tsp. almond extract. Bake 300° 70-80 minutes. Cool in pan for 10 minutes. Take the cake out of the pan and mix together 1/2 cup honey and 1/4 cup melted margarine. Pour over warm cake.
HONEY ALMOND CAKE (Nina Swan Kohler 3-27-04) 5-20-06
3/4 cup butter, room temperature
7-8 oz. almond paste
Beat until fluffy. Add 1 cup granulated
sugar and 1 cup pure clover honey. Beat until smooth. One at a time add
6 large eggs at room temperature. Add 3 cups of biscuit baking mix. Add
alternately with 1/2 cup sour cream. Add 1 tsp. each of vanilla and almond
extract. Stir together. Place into tube or angel food cake pan. Spray with
cooking spray. Sprinkle almonds on the bottom of the pan and pour
batter over. Bake at 300° for
80 minutes. Invert and drizzle with honey butter.
FRANK'S CHICKEN CASSEROLE 5-20-06
1 cylinder of stuffing mix
3 chicken breasts
12-14 oz. jar of turkey or chicken
gravy
Brown chicken in skillet and then cube. Mix stuffing per package directions, then put in the bottom of a 9x13" pan. Mix chicken cubes into stuffing and pour gravy over the top. Bake uncovered at 350° for 45-50 minutes.
FRANK'S RHUBARB UPSIDE DOWN CAKE 5-20-06
3 cups raw rhubarb cut into 1/2 inch pieces
3 tbsps. melted butter/margarine
1/2 cup sugar
Mix margarine and sugar in bottom of 8 inch square baking pan. Then add in rhubarb and mix until well coated.
2 cups sifted flour
3 tbsps. baking powder
1 tsp. salt
1 cup sugar
1/3 cup butter/margarine softened
1 egg
1 cup milk
1 tsp. vanilla
Sift dry ingredients into large mixing bowl. Add margarine, egg, milk and vanilla. Beat for 2 minutes. Pour over rhubarb. Bake 40-50 minutes at 350°. While still warm, loosen cake around edges with knife. Put cake dish over the top and flip it. Let juices drain for 5 minutes before taking the pan off.
Tips, hints and helps: For thick blueberry pie, if using frozen berries, partially thaw and toss the berries with the flour and sugar, then pour into the crust. The pie needs to bake a little longer than recipe states. Watch for the juice bubbling through the slits in the crust. Also to avoid runny pie, cool it completely before serving; this gives the filling time to thicken.5-20-06
BLUEBERRY PIE (9-inch, Andrea Happel emailed this recipe to me) 5-20-06
Pastry for 9-inch 2 crust pie
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon if desired
4 cups fresh blueberries
1 TBS lemon juice
2 TBS butter or margarine.
Heat oven to 425 F. Prepare pastry. Stir together sugar, flour and cinnamon, mix with berries. Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter. Cover with top crust, slit, seal and flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 9-in pies 35 to 45 minutes, or until crust is brown and juice begins to bubble through slits in crust.
STRAWBERRY RHUBARB UPSIDE DOWN CAKE 5-27-06 Top of page
Line greased 9x13" pan with mini marshmallows.
Layer on top with:
4 cups diced rhubarb
1 cup sugar
1 pkg. strawberry jello
1/2 can (3/4 cup) evaporated milk
1 box yellow, white, strawberry
or spice cake mix, prepared per pkg. directions
Bake at 350° for 50-60 minutes. Will get very brown on top. Invert after cooling 30 minutes.
TACO BISCUIT CASSEROLE (4-29-06) 5-27-06
1 1/2 pounds hamburger, at least
80%
1 packet taco seasoning
3/4 cup water
1 1/4 cups salsa
1 can homestyle or flaky refrigerator
biscuits
2 cups shredded mexican cheese
shredded lettuce
chopped tomatoes
additional salsa
ripe olives
sour cream
sliced green onions
Heat oven to 375°. In skillet, brown hamburger until cooked. Drain grease. Stir in taco seasoning, water and salsa. Heat to boiling. Simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each into 8 pieces. Add pieces to beef mixture. Stir gently. Spoon mixture into ungreased 9x13 pans. Bake 18-23 minutes until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake an additional 8-10 minutes, until cheese is bubbly. Cut into 8 squares. Top with remaining ingredients.
RHUBARB UPSIDE DOWN CAKE (5-27-00, didn't give) 5-27-06
1 Duncan Hines Yellow cake mix
2 cups rhubarb cut in ½"-1"
pieces
1 cup strawberries, sliced
½ cup sugar
1 small box red jello, dry
Mix sugar, rhubarb, strawberries and let sit for few minutes; pour into buttered 9"x13" pan. Sprinkle dry jello over rhubarb mixture. Mix a Duncan Hines Yellow cake mix, per directions. Pour over rhubarb mixture. Bake for 40-60 minutes hour 350°. Let sit for 10 minutes before turning onto plate or cookie sheet.
RHUBARB CAKE 5-27-06
1 yellow cake mix
4 cups chopped rhubarb
1 cup sugar
1 box strawberry jello
Prepare cake per pkg. directions and pour into a 9x13" pan. Put chopped rhubarb over cake mix. Mix sugar and jello together and pour over rhubarb. Bake at 350° for 1 hour.
RHUBARB CAKE 5-27-06
Prepare white or yellow cake mix per directions. Combine 4-5 cups chopped rhubarb with 1 - 1 1/2 cups sugar. Put on top of cake mix. Top with whipping cream or 1 can evaporated milk. Bake at 350° for 50 minutes.
DILL WRAP DIP 5-27-06
1 1/2 8 oz blocks cream cheese
1 cup sour cream
1 tbsp. garlic powder or more to
taste
3 pkgs. of budding corned beef,
chopped fine
1-1 1/2 cups chopped dill pickles
Mix together and serve on ritz crackers.
RHUBARB CAKE 5-27-06
In a 9x13" greased pan. 4 cups cut up rhubarb. 1 cup sugar. Sprinkle dry white or yellow cake mix on top. 1 pkg. jello on top and dot with butter. Pour 1 cup hot water over top. Bake at 350° until it bubbles.
RHUBARB CAKE (May 81?) 5-27-06
6-8 cups rhubarb, chopped
1 dry cake mix
1 cup hot water
1/2 cup melted margarine
1 pkg. dry jello
Put rhubarb into 9x13" pan, cover with dry cake mix. Top with dry jello mix. Pour hot water over then top with melted margarine. Bake at 350° for 45-50 minutes.
DOTTIE'S RHUBARB CAKE (5-13-06) 5-27-06
1 egg
1 1/2 cups packed brown sugar
1/2 cup shortening
1 cup sour milk
2 cups flour
1 tsp. soda
1/4 tsp. salt
1 1/2 cups diced rhubarb
Topping Option 1:
1/2 cup sugar
1/4 tsp. cinnamon
1/2 cup nuts
Combine sugar cinnamon and nuts. Sprinkle over top before baking.
Topping Option 2:
6 tbsps. margarine
1 cup coconut
2/3 cup brown sugar
1/4 cup milk
1 cup chopped pecans
Combine together and cook for 3 minutes and stir constantly. Spread over cake while it's still warm. Cream sugar, egg and shortening. Combine flour with soda and salt. Add to creamed mixture with sour milk. Fold in rhubarb. Pour into greased 9x13" pan. Bake at 350° for 35 minutes or until done in center. Can serve with dollop of whipped topping.
GERMAN LASAGNA (7-30-05) 5-27-06
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in
flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually
stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until
thickened. Add sausage and heat through. Combine eggs, cottage cheese and
remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3
sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey
jack cheese. Repeat layers. Top
with remaining noodles and sausage mix. Cover and bake 350° for 50-60
minutes until bubbly. Sprinkle remaining cheese on top and bake another
5 minutes or until cheese melts. Let stand 15 minutes before serving.
PINEAPPLE DELIGHT (5-20-06) 5-27-06
1 8 oz. pkg. cream cheese
1/2 cup sugar
Beat together.
Fold in:
1 20 oz. can crushed pineapple,
drained
12 oz. cool whip
1 cup crushed pretzels
1 stick butter, melted
1/2 cup sugar
Mix and spread over a greased cookie sheet. Bake at 400° for 7-8 minutes. Stir once, remove from oven and let cool and crumble. Mix pretzel mixture into salad right before serving.
RHUBARB CAKE 5-27-06
3 cups flour
3 tsps. baking powder
1/2 tsp. salt
1 tsp. cinnamon or nutmeg
2 cups sugar
1 cup margarine
2 eggs
1 cup cold coffee
1 tsp. vanilla
3 cups rhubarb
Cream sugar and margarine. Beat in eggs. Add dry ingredients with coffee and vanilla. Fold in rhubarb. Pour into greased 9x13" pan. Sprinkle with 1/3 cup sugar and cinnamon/nutmeg. Bake at 350° for 45 minutes.
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