ROASTED CAULIFLOWER (4-15-17) 5-6-17 Top of page
8 cups 1 1/2 inch cauliflower florets
2 tbsps. extra virgin olive oil
1/4 tsp. kosher salt
1 tbsp. melted butter
1 tbsp. lemon juice
2 tbsp. hot sauce
1-2 tsps. sriracha sauce
Preheat oven to 450°. Coat large baking sheet with spray. Toss cauliflower, oil, and salt in large bowl. Spread on baking sheet. Roast for 15 minutes until softened and brown at the bottom. Combine hot sauce, lemon, sriracha and butter in bowl. Toss over cauliflower. Roast 3 minutes more.
CHEESY CORN CASSEROLE (4-15-17) 5-6-17
1 can creamed corn
1 can regular corn, undrained
1 box corn bread mix
1/2 stick soft butter
1 cup sour cream
Preheat oven to 350. Spray 9x9" casserole dish. Mix ingredients and pour into dish. Bake 40 minutes. Remove from oven. Top with shredded cheddar cheese. Bake 15-20 minutes. May add jalapeno or bacon.
ROASTED CAULIFLOWER (4-15-17) 5-6-17
8 cups 1 1/2 inch cauliflower florets
2 tbsps. extra virgin olive oil
1/4 tsp. kosher salt
1 tbsp. melted butter
1 tbsp. lemon juice
2 tbsp. hot sauce
1-2 tsps. sriracha sauce
Preheat oven to 450°. Coat large baking sheet with spray. Toss cauliflower, oil, and salt in large bowl. Spread on baking sheet. Roast for 15 minutes until softened and brown at the bottom. Combine hot sauce, lemon, sriracha and butter in bowl. Toss over cauliflower. Roast 3 minutes more.
MARINATED MUSHROOM TIDBITS
(Talked about, didn't give) 5-6-17 Top of page
Another of Nancy Kettner's super
appetizers.
Whole White Mushrooms, with stems
cut off
6 tablespoons fresh lemon juice
½ cup olive oil
2 tablespoons minced fresh parsley
1 teaspoon dry leaf tarragon or
oregano
Salt and pepper to taste
Combine ingredients, toss mushrooms, let stand at room temperature for 2 or 3 hours. Serve immediately before mushrooms darken. (Nancy Ellen)
321 CAKE (5-12-12) 5-13-17 Top of page
1 box angel food cake mix
1 box any flavor cake mix
In a gallon size, self sealing food storage bag, mix the
dry ingredients from the two cake mixes. Seal bag (or transfer to other
airtight container) and store in pantry up to 3 months, using as needed.
Makes about 6 cups mix, which will make 48 small cakes.
For each individual cake serving, measure 3 tablespoons
of the mix into a small microwave safe container, such as a mug or bowl.
Stir in 2 tablespoons water. Microwave on high for 1 minute. If desired,
top each cake with whipped topping or a sprinkling of confectioners’ sugar.
5 MINUTE FRENCH TOAST IN A MUG 5-13-17
1 tbsp. butter
2 slices white bread, cubed
1 egg
2 tbsps. milk
1/4 tsp. cinnamon
1/4 tsp. sugar
dash vanilla
Melt butter in mug in the microwave. Swirl to coat inside of mug. Add milk, egg, cinnamon, sugar and vanilla. Whisk. Push bread cubes into mixture in mug with a fork until all bread is covered. Microwave for 90 seconds. Add syrup and enjoy!
PIZZA IN A MUG 5-13-17
4 tbsps. flour
1/8 tsp. baking powder
1/16 tsp. baking soda
1/8 tsp. salt
3 tbsps. milk
1 tbsp. olive oil
marinara sauce
mozarella cheese
italian herbs
toppings of choice
Mix dry ingredients in microwavable mug. Add milk and oil. Stir. Spread marinara over batter. Cover with cheese and toppings of choice. Microwave 90 seconds or until cheese bubbles.
CINCINATTI CHILI 5-13-17
2 lbs. hamburger
4 cups water
1 onion, diced
1 tsp. cumin
4 tsps. chili powder
2 tsps. cinnamon
1 bay leaf
1 tbsp. minced garlic
8 oz. tomato sauce
2 tbsps. cider vinegar
4 cups cooked spaghetti
cheddar cheese
In a large pan add water, hamburger and onion. Break apart the hamburger and bring to a boil. Reduce and simmer 30 minutes. Add remaining ingredients except cheese and spaghetti. Simmer 2 hours. Cook spaghetti. When serving put spaghetti on plate and top with chili and cheese. Garnish with parsley.
LAZY MAN'S PEACH COBBLER 5-13-17
1 stick butter
1 cup milk
1 cup sugar
1 cup flour
1 tsp. baking powder
dash salt
1 quart fruit, sweetened
Melt butter in baking pan. Mix flour, sugar, baking powder, salt and milk. Pour batter into pan on top of butter. Cover with fruit. Do not stir. Bake at 350° for 1 hour.
TIDAL WAVE LEMONADE (with an optional kick!) 5-13-17
1 pkg. blue raspberry kool-aid
1 can frozen lemonade
2 liter bottle lemon lime soda
1 bottle rum, optional for adults
Mix and serve.
CREAM OF ASPARAGUS SOUP (Jennifer Goodlove 5-2-09) 5-27-17 Top of page
2 pounds medium asparagus, washed
1 tbsp. + 1 tsp. salt
6 tbsps. butter
1 medium onion, chopped
1 carrot, chopped
7 tbsps. flour
3 tsps. parsley or parsley sprigs
3 tsps. thyme
1/2 cup heavy cream
Bring a large pot of water to boil. Add asparagus. Cook just until tender, about 3 minutes (al dente). Use a slotted spoon, transferring asparagus to a bowl of ice water, then drain. Reserve 7 1/2 cups of cooking liquid. Thinly slice some asparagus tips on the diagonal and reserve for garnish. Chop remaining asparagus spears into small pieces. In a separate large pot, melt butter over medium heat. Add onions, celery and carrots and cook covered, stirring occasionally until soft, about 10-12 minutes. Add flour and cook, stirring another 2 minutes. Add the reserved cooking liquid and bring to a boil, whisking constantly. Add parsley and thyme into the liquid. Stir in chopped asparagus and bring to a boil. Remove from heat and allow to cool. Transfer the asparagus mixture to a blender and puree until smooth. Whisk in heavy whipping cream and salt. Season with pepper.
SPINACH AND STRAWBERRY SALAD (From allrecipes.com) 5-27-17
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tbsps. sesame seeds
1 tbsp. poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
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