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NO SHOWS 11-5-05, 11-19-05
CROCKPOT DRESSING (10-27-98) 11-12-05 Top of page
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 crockpot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.
Question about making Pickled Eggs VERY spicy (hot) - Our suggestion would be to make sure the seeds of the hot peppers are in the jar not just the peppers. Another suggestion is to add thai chili peppers in with the eggs. 11-12-05
DIVINITY (from Alice) 11-12-05
4 cups sugar
1 cup light corn syrup
3/4 cup water
1/4 tsp. salt
3 egg whites
1 tsp. vanilla
1/2 cup chopped nuts
food coloring, optional
Mix sugar, corn syrup, water and salt in 1 1/2 quart casserole dish. Cook on full power for 20-22 minutes until hard ball stage is reached. (This is an old microwave cookbook, you may need to check with candy thermometer after 10 minutes) Stir once or twice during cooking. While syrup cooks, beat egg whites until stiff peaks form. Very gradually pour hot syrup over the egg whites and beat until the candy loses its gloss. Beating may require as much as 12 minutes. Add vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Let cool.
DIVINITY (nov/dec83pg8) 11-12-05
2 cups sugar
1/3 cup water
1/3 cup light corn syrup
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla
½ cup chopped nuts
Combine sugar, water, syrup and salt in a 3 quart glass mixing bowl; stir thoroughly. Microwave on High for 5 minutes or until mixture is clear; stir.
Microwave on 70% power for 5 to 7 minutes, or until a small amount of syrup dropped in water forms a hard ball (260° on a candy thermometer).
While syrup is cooking, beat egg whites in a large mixing bowl until stiff peaks form.
When syrup is ready, pour a thin, slow stream into egg whites, beating constantly with an electric mixer. Add vanilla; beat 6 to 8 minutes or until mixture is stiff and loses its shine. Fold in nuts.
Drop by teaspoonfuls onto waxed paper or spread in a buttered 8 x 10 inch pan, cut into squares when cooled.
LIVER DISH (apr68pg3 didn't give) 11-12-05
Poach 1 pound beef liver in a small amount of water for 5 minutes and turn once. Slice into thin strips (½ inch). Melt 3 tablespoons butter in skillet and add thinly sliced onion. Brown. Add liver and cook for 10 minutes. Pour one can of cream of mushroom soup, undiluted, over the liver. Cook for 10 to 15 minutes over low heat. Serve over rice.
LIVER FOR LIVER HATERS (sep/oct86pg3 didn't give) 11-12-05
Soak liver in milk overnight. Drain. Dredge in flour. Brown in oil. Drain. Return liver to skillet. Add 1 can onion soup and 1 large raw onion. Cover and simmer on low for 2 hours.
PUMPKIN PIE CAKE 11-12-05
1 29 oz. can pumpkin
1 12 oz. can evaporated milk
1 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Mix together, pour into a 9x13" pan sprayed with non stick cooking spray. Sprinkle a box of butter brickle, butter pecan or yellow cake mix on top. Melt 2 sticks of margarine on top of the cake mix. Sprinkle 1 cup finely chopped pecans over the top. Bake at 350° for 1 hour and no longer. When cool, refrigerate to cut easily. Top it with cool whip.
CREAM CHEESE COOL WHIP TOPPING 11-12-05
8 oz. cream cheese
8 oz. cool whip
1 cup powdered sugar
Beat and spread over cake or whatever you'd like.
ZUCCHINI CASSEROLE WITH GROUND BEEF (didn't give sep/oct92pg3) 9-17-05
2 large zucchini, peeled & sliced
2 lbs. ground beef
½ cup chopped onion
2 beaten eggs
2 cans tomato sauce
1 pkg. sharp Cracker Barrel cheese, cubed
1 cup cracker crumbs
½ tsp. salt
½ tsp. oregano
Mozzarella cheese, grated
Season and brown ground beef, drain. Combine zucchini and beef in a bowl. Add onions, eggs, sauce, cubed cheese, crumbs, salt and oregano. Pour into baking dish. Top with Mozzarella. Bake at 350° for 45 minutes.
LOUISIANA STYLE HOT SAUCE 11-12-05
1 pound fresh red peppers, tobasco
or ciranto, chopped coarsely
2 cups vinegar
2 tsps. salt
Simmer together 5 minutes. Puree in blender. Refrigerate for 2 weeks then strain into sterilized jars.
CANNING PEPPERS (same as CANNED JALAPENO PEPPERS sep/oct84pg5) 11-12-05
1 cup vinegar
1/4 cup water
1/4 cup olive oil
1 tsp. salt
1 tsp. pickling spice
Wash peppers and pack into jars. Heat other mixture and pour over peppers to within 1 inch of the top of the jars. Process 10 minutes in boiling water bath.
CHICKEN TORTILLA CASSEROLE 11-12-05
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Ro-tel
3 boneless, skinless chicken breasts, cooked and cubed
12 corn tortillas, torn into bite size bits
2 cups or more shredded cheddar cheese
In large pot cook peppers and onions in margarine until tender. Add soups. Add Ro-tel and chicken. Stir until well blended. In a casserole dish, alternate tortillas, chicken mixture, cheese and repeat layers 3 times. Bake at 325° for 40 minutes.
JALAPENO POPPERS (may/jun96pg2) 11-26-05 Top of page
10 whole jalapeno peppers
Spicy Cheese Filling
4 ounces cream cheese
4 ounces cheddar cheese, shredded
1 teaspoon cayenne pepper
½ teaspoon cumin
10 jalapeno peppers, chopped fine
1 red bell pepper, chopped fine
½ teaspoon dry mustard
4 ounces flour
½ teaspoon seasoned salt
½ teaspoon pepper
½ teaspoon cayenne pepper
1 egg, beaten
½ cup milk
1 cup bread crumbs
Cut a big enough hole in the bottom
of each pepper to allow for filling. Put cream cheese and cheddar cheese
into electric mixer or food processor. Cream until smooth. Add cayenne
pepper, cumin, jalapeno peppers, red bell pepper and dry mustard to creamed
cheese mixture and mix until combined. Pipe the cheese filling mixture
into the bottom of each jalapeno pepper. Combine flour, seasoned
salt, pepper and cayenne pepper in a mixing bowl. Combine beaten eggs and milk. Dredge Jalapeno popper in seasoned flour mixture. Dip into egg wash. Coat with bread crumbs. Deep fat fry the jalapeno poppers in 350° fryer until golden brown, with an internal temperature of 160°. Serve at once.
VENISON PATTIES 11-26-05
1 pound venison
1/2 pound chopped bacon
1 small minced onion
salt and pepper
1/2 tsp. grated lemon peel
1/8 tsp. thyme
1/8 tsp. marjoram
Grind venison and bacon, add remaining ingredients and mix well. Form into roll that is 3 inches in diameter, cut into slices and fry.
Tips, hints and helps: Can use ground venison for tacos. 11-26-05
Tips, hints and helps: Make sure jalapeno poppers are frozen and put some bread crumbs into the hole to keep the cheese from coming out while frying. 11-26-05
TURKEY TARTS (Cedar Rapids Gazette, 11-26-05) 11-26-05
24 wonton wrappers
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
1/4 pound (4 oz.) cream cheese, softened
4 tbsps. finely chopped green onions
2 tbsps. finely chopped fresh sage
1/2 tsp. salt (optional)
1/4 tsp. white pepper
1 cup diced cooked turkey
1/2 cup pureed or mashed cooked winter squash, acorn or butternut
1/4 cup coarsely chopped cooked peeled chestnuts, can substitute pine nuts
Preheat oven to 350°. Spray cavities of 12-cup muffin pan with pan spray; press 12 wonton wrappers into cavities.
In food processor or with electric mixer, combine cheeses, cream cheese, eggs, 2 tbsps. of the green onions, sage, salt and pepper until smooth and well blended. Stir in turkey, squash and chestnuts. Divide half of mixture amond wonton cups. Sprinkle with additional green onions. Bake 13 to 15 minutes or until set.
Repeat with 12 remaining wonton wrappers and filling. Cool slightly and serve.
ACORN SQUASH SOUP (tasteofhome.com) 11-26-05
1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
Dash cayenne pepper
2 cups chicken broth
1 can (12 ounces) evaporated milk
3 cups mashed cooked acorn squash
Salt and pepper to taste
5 bacon strips, cooked and crumbled
In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Yield: 6 servings.
HOT FUDGE SAUCE (mar71pg4) 11-26-05
Combine one package of regular chocolate pudding (not instant), 1 cup water, ½ cup sugar and 1 tablespoon cocoa. Cook until it comes to a boil, stirring constantly. Remove from heat and add one tablespoon butter.
AUNT LILA'S BUTTER BRICKLE PEACH CAKE (april71pg1 didn't give) 11-26-05
Into a 13 by 9 inch pan, dump a number two and a half size can sliced peaches, juice and all. Top with a box of butter brickle cake mix. Drizzle ½ cup melted margarine over cake mix. It seems that this is a most important step. All of the cake mix must be covered. Drizzle carefully. If needed, more butter can be used. Nuts are optional. Bake at 350° for about 50 minutes.
SPLIT PEA SOUP (tasteofhome.com) 11-26-05
1 small onion, diced
1 tablespoon vegetable oil
4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups dry split peas, rinsed
1 cup cubed fully cooked ham
3 bay leaves
1-1/2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large saucepan, saute onion in oil until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until peas are tender. Discard bay leaves. Yield: 6 servings.
SPLIT PEA SOUP (feb71pg3 didn't give) 11-26-05
2 cups dried split peas
2 quarts cold water
1 onion, sliced
2 stalks celery, sliced
1 carrot, sliced
4 slices salt pork or bacon, diced or ham bone
¼ bay leaf
3 cups milk
2 tablespoons butter or margarine
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
Soak peas overnight. Put peas, water, onion, celery, carrots, meat and bay leaf in pot and simmer for a couple of hours. Put through Foley food mill or coarse strainer. Return to pot with remaining ingredients and bring back almost to boil and serve.
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