Nov. 3 Nov. 10 Nov. 17 Nov. 24
NO SHOWS 11-03-07, 11-10-07
LAURI STRUVE'S EASY LEMON BARS (9-15-07) 11-17-07 Top of page
1 box lemon cake mix
1 16 oz. can lemon pie filling
4 eggs
Mix by hand with a spoon. Bake 350° 12-15 minutes. Frost with Betty Crocker canned vanilla frosting or cream cheese frosting.
SMOKED TURKEY 11-17-07
1 10-15 pound turkey
1 clove garlic, cut
1/2 lemon
1/4 tsp. salt
1/4 tsp. pepper
1 cooking apple, cored and quartered
2 stalks celery, cut into thirds
2 carrots, cut into thirds
1 small onion, quartered
2 tbsps. butter/margarine, melted
Remove giblets and neck, reserve for other uses if desired. Rinse turkey with cold water, and pat dry. Take garlic and lemon and rub the cavity with it. Sprinkle with salt and pepper. Place apple, celery, carrot and onion inside the cavity. Tie the ends of the legs to the tail with a string. Lift wing tips up and over the back so they're tucked under the bird. Baste turkey with butter. Prepare charcoal fire in smoker, let it burn 15-20 minutes. Soak mesquite chunks in water for at least 15 minutes as well. Place them on your coals. Place water pan in smoker and fill with water. Place turkey on a food rack. Cover with smoker lid. Cook for 8-12 hours or at least until the meat thermometer reaches 180-185°. Push thermometer into the deepest part of the breast, but do not hit the bone. Refill water pan and add charcoal as needed. Remove turkey from food rack, cover and refrigerate. Remove vegetables and discard before serving. Serves 14-18.
SALTED PEANUT CHEWS 11-17-07
Base:
1 package moist yellow cake mix
1/3 cup margarine/butter, softened
1 egg
3 cups miniature marshmallows
Topping:
2/3 cup corn syrup
1/4 cup margarine/butter
2 tsps. vanilla
1 10 oz. pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350°. In large bowl, combine cake mix, butter and egg. Beat at low speed until crumbly. Press into the bottom of a 9x13" ungreased pan. Bake at 350° for 12-18 minutes until light golden brown. Remove from oven and immediately cover with marshmallows. Return to oven for 1-2 minutes or just until marshmallows puff. Cool and prepare topping.
In a large saucepan, combine all topping ingredients except cereal and peanuts. Heat until chips are melted and smooth, stirring constantly. Remove from heat, stir in cereal and peanuts immediately. Spoon over base. Refrigerate for an hour until firm, cut into bars.
CRANBERRY ONION CHUTNEY 11-17-07
5 shallots, about 6 oz. coarsley
chopped
1 1/2 tbps. vegetable oil
1 12 oz. bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 tsp. minced garlic
1 tsp. peeled, minced fresh ginger
1/2 tsp. salt
1/2 tsp. black pepper
Cook shallots in the oil in a 3 qt. heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally until the berries pop, about 10-12 minutes. Let cool. Can be made one week ahead and chilled, covered.
SWEET POTATO CASSEROLE 11-17-07
3 cups mashed sweet potatoes
1/2 stick margarine
3/4 cup brown sugar
1/2 cup sugar
1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 cup evaporated milk
2 eggs
1/2 tsp. salt
Beat potatoes until well mashed. Add sugars and mix well. Add remaining ingredients and mix well. Pour mixture into a buttered baking dish.
Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup soft margarine
chopped nuts
Mix all together with hands until crumbly. Sprinkle over potatoes. Bake at 350° for 35-40 minutes.
Tip, hints and helps: If you have finicky kids that don't like beans or onions, chop them fine to put in chili. 11-17-07
WILD RICE 11-24-07 Top of page
1 cup wild rice
1 1/2 cup water
Bring to boil. Add rice. Bring it back to a boil. Simmer 40-45 minutes.
EASY TURTLES 11-24-07
knotted pretzels
Rolo candy
Place 1 Rolo candy on each pretzel. Place on a greased cookie sheet. Bake at 250° for 8 minutes.
WILD RICE CASSEROLE 11-24-07
4 oz. wild rice
3 cups cold water
1/2 tsp. salt
Bring to a boil for 1 minute. Then cover and simmer for 30 minutes. Drain and rinse with hot water.
1 pound ground beef
1 large onion
1 cup celery
salt and pepper
1 can mushrooms and liquid
1 can cream of mushroom soup
Brown meat, onions, celery until partially cooked. Add soup and mushrooms. Let simmer for a few minutes. Add salt and pepper. Drain rice and combine with meat mixture. Place in a greased casserole dish. Bake at 350° for 45 minutes.
SALTED PEANUT CHEWS (11-17-07) 11-24-07
Base:
1 package moist yellow cake mix
1/3 cup margarine/butter, softened
1 egg
3 cups miniature marshmallows
Topping:
2/3 cup corn syrup
1/4 cup margarine/butter
2 tsps. vanilla
1 10 oz. pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350°. In large bowl, combine cake mix, butter and egg. Beat at low speed until crumbly. Press into the bottom of a 9x13" ungreased pan. Bake at 350° for 12-18 minutes until light golden brown. Remove from oven and immediately cover with marshmallows. Return to oven for 1-2 minutes or just until marshmallows puff. Cool and prepare topping.
In a large saucepan, combine all topping ingredients except cereal and peanuts. Heat until chips are melted and smooth, stirring constantly. Remove from heat, stir in cereal and peanuts immediately. Spoon over base. Refrigerate for an hour until firm, cut into bars.
TIGER BUTTER (jan/feb97pg2) 11-24-07
Microwave 1 lb. almond bark and one 12 oz. jar peanut butter till melted. Mix well. Spread on wax paper lined jelly roll pan. Melt 1 lb. semi sweet chocolate chips. Pour over bark. Swirl with knife. Chill till firm and cut in pieces.
CANDY CORN BARS (9-15-07) 11-24-07
Crust:
1/2 cup butter, softened
1 pkg. yellow pudding in mix cake
mix
1 egg
3 cups mini marshmallows
Combine butter and cake mix and
egg and blend well. Press into jelly roll pan Bake 350° 12-15 minutes.
Remove from oven sprinkle on
marshmallows. Bake 2 minutes more
'til marshmallows 'til puffy.
Topping:
1/2 cup light corn syrup
1/4 white sugar
1/4 brown sugar
1/2 cup peanut butter
2 tsps. vanilla
2 cups rice krispies
2 cups lightly salted peanuts
1 cup candy corn
Combine syrup and sugars. Cook on
medium heat 'til it comes to a boil. Boil 2-4 minutes. Remove from heat.
Add peanut butter and
vanilla. Stir in cereal. Add candy
corn. Spoon mixture over marshmallow layer. Allow to cool and cut into
bars.
SNICKER BARS 11-24-07
1 small box crispix cereal
1 bag marshmallows
1 stick butter/margarine
4 snicker bars
Melt butter/margarine with 2 snicker bars. Add marshmallows, cereal and remaining diced snicker bars. Press into a greased 9x13" pan. Allow to set up and cut.
LADYFINGER (from old White House Cookbook printed in the 1880tys. 2-24-01 didn't give) 11-24-07
9 tbsps. fine white sugar
9 eggs
9 tbsps. flour
Put sugar in bowl and put bowl in hot water to heat the sugar. When the sugar is heated break eggs into bowl. Beat quickly 'til they become warm and rather thick. Take bowl from water and continue beating 'til quite cool. Stir in the flour. Take a paper funnel or something to form into fingers 3" long and 1" thick. Sift some sugar over top. Bake 'til light brown on paper coated pan.
CORN NUTS 11-24-07
Shell mature, dried sweet corn. Toss into hot oil. Remove and salt.
PECAN CARAMEL CANDY 11-24-07
63 pretzels
63 Rolo candies
63 pecan halves
Place a Rolo on each pretzel. Put on a cookie sheet and bake at 250° for 4 minutes. Press a pecan half on top of each Rolo after removing from oven.
GOURMET RICE DRESSING (GLUTEN FREE RICK BARTLETT) 11-24-07
1 cup onions, chopped
1 cup celery with leaves, chopped
4 oz. sliced mushrooms
3 tbsp. butter or margarine
1 cup rice, uncooked
2 cups gluten-free chicken broth,
boiling
1 tsp. salt
pepper to taste
3/4 tsp. gluten-free poultry seasoning
1/2 cup sliced almonds, toasted
Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put into a 2-qt buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 to 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish.
Variation:
Reduce celery to 1/2 cup and add
1/2 cup green pepper, chopped. Add 1 cup gluten-free ham, cooked
and chopped.
CREOLE ZUCCHINI (GLUTEN FREE RICK BARTLETT) 11-24-07
2 lbs. zucchini
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 pepper
4 tomatoes, peeled and chopped
2 tbsp. butter
2 tbsp. minced parsley
Cut zucchini into 1/4" slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours, or until tender. Sprinkle with chopped parsley.
SWEET POTATO SOUFFLE (GLUTEN FREE RICK BARTLETT) 11-24-07
2 cups sweet potato, boiled and
mashed
1 cup sugar
2 eggs, well beaten
3/4 cup butter
1/2 cup milk
1 tsp. vanilla
1 tsp. cinnamon
Topping:
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans
1/4 cup melted butter
Combine all ingredients for souffle and pour into baking dish. Combine all ingredients for topping an sprinkle over top. Bake at 350 degrees for 30 minutes.
SINFUL CHOCOLATE PIE (GLUTEN FREE RICK BARTLETT) 11-24-07
1 cup gluten-free baking mix
1 stick margarine
1 cup pecans, chopped
1 8-oz. pkg. cream cheese
1 cup powdered sugar
1 12-oz. pkg. whipped topping
1 3-oz. pkg. gluten-free chocolate
pudding
3 cups milk, divided
grated chocolate
1 3-oz. pkg. vanilla pudding (or
substitute pistachio pudding)
To make crust, mix flour, margarine and pecans. Press into a 9 x 13 pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1-1/2 cup milk, according to the directions on package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1-1/2 cups milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Put in fridge until ready to serve.
Click here to go to the next month of radio recipes.