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NO SHOW 11-7-09, 11-21-09
APPLE DUMPLINGS 11-14-09 Top of page
granny smith apples, peeled and cored
2 tubes crescent rolls
1 cup butter
1 cup white sugar
1/2 cup brown sugar
1 tsp. cinnamon
12 oz. Mt. Dew
Cut apples into wedges and put a wedge into the triangle of crescent roll and roll it up and seal. Repeat. Melt butter, stir in sugars and cinnamon. Pour over dumplings in a 9x13" sprayed pan. Pour Mt. Dew over the rolls. Bake at 350° for 35-40 minutes.
The Minnesota hot dish book can be bought online via a google search. 11-14-09
BEEF AND CREMINI FRENCH ONION SOUP 11-14-09
1 tbsp olive oil
12 ounces beef stew meat, cut into 1-inch cubes
2 tbsp butter
2 large yellow onions, thinly sliced
1 c. sliced fresh cremini or white mushrooms
5 c. beef broth
1/2 c. dry red wine
1 1/2 tsp Worcestershire sauce
1 bay leaf
1/2 tsp thyme
1/4 tsp black pepper
6 (3/4-inch) slices French baguette, toasted
1/2 c. finely shredded Gruyere or Swiss cheese (2 ounces)
Heat olive oil in a 4-quart Dutch oven over medium-high heat. Add beef cubes and cook about 5 minutes, stirring occasionally until beef is brown. Remove beef from Dutch oven, reserving drippings, and set beef aside. Add butter to reserved drippings and heat over medium-low heat. Add onions and cook, covered, for 5 minutes. Add mushrooms and cook, covered, another 5 minutes or until onions are golden, stirring occasionally. Stir in beef, broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Discard bay leaf.
Meanwhile, place toasted baguette slices on baking sheet. Evenly divide cheese among slices. Broil 3 to 4 inches from heat for 3 to 4 minutes or until cheese is light brown and bubbly. Ladle soup into bowls. Top each serving with bread slice.
CREAM OF CHICKEN AND WILD RICE SOUP 11-14-09
8 oz. cooked rice
1 - 3 to 3 1/2 pound chicken, cut up
10 oz. mushrooms
2 tbsps. oil
1 cup chopped onion
1 cup chopped celery
2 tbsp. chicken bouillon
3/4 tsp. white pepper
1/2 cup margarine
3/4 cup flour
4 cups milk
3/4 cup dry white wine
Cook rice 30 minutes, set aside. In dutch oven cook chicken in 7 cups water until chicken is tender. Cool chicken, skim fat from broth. Cook mushrooms in oil for 5 minutes. Cook mushrooms in oil for 5 minutes, add onion and celery and cook 5-10 minutes more. Return broth to pan, stir in boullion, pepper, and 1/2 tsp salt. Simmer 15 minutes.
In a saucepan, melt margarine and stir in flour until smooth, add milk all at once. Cook until bubbly. Add soup mixture and stir in chicken and wine. Heat and serve. Serves 8.
CROCKPOT SLOPPY JOES 11-14-09
1 pound ground beef, browned
1/4 cup onions, finely chopped
1 tsp. celery salt
1 cup ketchup
2 tsps. prepared mustard
3 tbsps. lemon juice
1/4 cup brown sugar
Brown beef, add onions and celery. Drain. Add ketchup, mustard, lemon juice and brown sugar. Cover and cook in crockpot for 4-5 hours.
DRIED APRICOT SAUCE (requested, didn't give) 11-14-09
Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste.
APPLE BREAD (nov/dec88pg2, didn't give) 11-14-09
2 cups sugar
1 cup oil
3 cups chopped apples
1 tsp. salt
1 cup nuts
1 cup coconut
1 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
3 cups flour
Beat eggs. Add sugar, oil, apples, nuts and coconut. Add dry ingredients. Bake at 350° for 1 hour Makes 2 loaves.
LIQUID CINNAMON ROLLS 11-14-09
1/2 tsp. cinnamon
cover with honey
Pour in milk to desired fullness
2 heaping tbsps. flax seed
Serve hot or cold.
UPSIDE DOWN APPLE TART 11-28-09 Top of page
1 refrigerator, ready to use pie crust
7 golden delicious apples, peeled, cored and quartered
1/4 cup butter
1 package lemon jello
1/2 tsp. cinnamon
Melt butter in 10-inch oven proof skillet. Preheat oven to 400°. Add dry jello and cinnamon to butter. Cook and stir until jello is dissolved. Arrange a portion of apple slices, cut sides down in a circle in the bottom of the skillet. Top with the remaining apples. Cook apples for 20 minutes or until they're soft and the jello starts to thicken. Top with pie crust. Put in oven and bake 20 minutes. Remove from oven, cool for 3 minutes. Turn skillet over onto large plate and slice. Great with cool whip.
MAMA'S DIVINITY 11-28-09
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250° on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250°, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
SHORT DIVINITY (never make on a damp day) 11-28-09
1 package white frosting mix (7 1/2 oz.)
1/3 cup light corn syrup
2 tbsps. boiling water
1 tsp. vanilla
3 3/4 cups powdered sugar
6 tbsps. hot water
1 cup chopped nuts
In a large mixing bowl, combine frosting mix, syrup, water and vanilla. Beat on high speed for 5 minutes. Gradually add powdered sugar, 6 tbsps. water and nuts. Mix well. Drop by teaspoonsful on wax paper and let dry overnight until dry. To make pink divinity, add enough maraschino cherry juice to the 2nd amount of water to make 6 tbsps. You can also add chopped cherries instead of or in addition to the nuts.
2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1/8 tsp. salt
2 egg whites
1 tsp. vanilla
Combine sugar, water, syrup and salt in a heavy pan. Cook over low heat, stirring constantly until sugar is dissolved. Cook to hard ball stage (252°) without stirring. While cooking, beat your egg whites until very stiff. Pour half the hot mixture into the stiff egg whites. Keep beaters going constantly and pour in a thin stream. Return the other half of the hot mixture to the stove and cook to soft crack stage (280°). Pour the next mixture into the egg white mixture in a thin stream. Add vanilla after the egg whites and syrup are combined. Drop by teaspoonsful on wax paper and let set up. Can also add nuts.
PARTY PINK DIVINITY (nov/dec99pg2) 11-28-09
3 cups sugar
¾ cup light corn syrup
¾ cup water
¼ tsp. salt
2 egg whites
3 ozs. cherry gelatin
1 cup chopped nuts
½ cup maraschino, quartered
Combine sugar, syrup, water and salt in a heavy saucepan.
Cook over medium heat, stirring constantly, until mixture boils. Cook,
without stirring, until hardball stage (250 degrees.) Remove from heat.
Beat egg whites in a large bowl until soft peaks form. Gradually add gelatin
and beat until stiff peaks form. Slowly add syrup, beating constantly at
high speed, and cook until mixture loses its shine. Stir
in nuts and cherries. Drop by teaspoons on waxed paper. (You can use any flavor of gelatin.)
PRIME RIB ROAST 11-28-09
One standing rib roast, 3 to 7 ribs (estimate serving
2 people per rib), bones cut away from the roast and tied back to the roast
with kitchen string (ask your butcher to prepare the roast this way)
Salt and freshly ground black pepper
Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven. Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat. If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.
Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side. Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting. With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.
To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)
RIB ROAST RUB 11-28-09
Garlic, sweet basil and tarragon on the fat side. Add salt and pepper to the fat before adding the other spices.
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