Nov. 4 Nov. 11 Nov. 18 Nov. 25
CROCKPOT CABBAGE ROLL SOUP 11-4-17 Top of page
1 lb. thick bacon, diced
1 onion, sliced
3 cloves garlic, minced
1 lb. lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage, chopped
28 oz. can diced tomatoes
2 tbsps. tomato paste
5-6 cups beef broth
1 1/2 cups V-8 tomato juice
1 tsp. paprika
1 tsp. thyme
1 tbsp. WOR sauce
salt and pepper to taste
parsley for garnish
In skillet, cook bacon until crisp, then drain all but 1 tbsp. of grease. Brown onion and beef in bacon fat. Once browned, drain and add to crockpot. Add all remaining ingredients except cooked bacon. Stir. Cover and cook on high for 3-4 hours or on low for 6-7 hours. When ready to serve, stir in half the bacon. Spoon into bowls and top each with remaining bacon. Garnish with parsley.
CROCKPOT DRESSING (10-27-98) 11-4-17
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.
NO RECIPES 11-11-17 Top of page
ROASTED BRUSSEL SPROUTS WITH GARLIC (From cooking.nytimes.com)11-18-17 Top of page
1 pint brussels sprouts (about a pound)
4 to 6 tbsps. extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tbsp. balsamic vinegar
Heat oven to 400°. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Tips, Hints, and Helps: Soggy pie crust (From thekitchn.com) 11-18-17
1. Blind Bake
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
You can fully blind bake a pie until it's completely cooked, which you have to do when adding a cooked filling like custard or mousse, or you can partially bake the crust before adding the filling and finishing the baking. In either case, blind baking goes a long way in keeping everything nice and crisp!
2. Brush With Egg
Another way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
3. Place pie on a cookie sheet when baking. (Listener called in)
BRUSSEL SPROUTS WITH BACON 11-18-17
Fry bacon in a pan. Remove bacon and cook brussel sprouts in the grease. When serving, crumble the bacon over sprouts.
WHOLE CRANBERRY SAUCE (From foodnetwork.com) 11-18-17
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
CRANBERRY RELISH 11-18-17
1 pound cranberries
sugar to taste
Grind together and serve chilled.
CRANBERRY FRUIT SALAD 11-18-17
2 pkgs. cherry jello
3 cups boiling water
12 oz. fresh cranberries
3 red apples, unpeeled
4 oranges, peeled
1 small can crushed pineapple
2 1/2 to 3 cups sugar, may use 1/2-1 cup
1 cup nuts
Dissolve jello in boiling water. Let cool to room temperature. Chop fruits and combine in bowl. Add sugar to taste. Add nuts. Let sit while sugar dissolves. Pour jello over top and let sit.
BACON MARMALADE (From myrecipes.com) 11-25-17 Top of page
1/2 (16 oz.) pkg. thick hickory
smoked bacon slices, diced
1 cup sorghum syrup
1 1/2 cups cider vinegar
1/2 cup chicken broth
1 bay leaf
Kosher salt and cracked pepper to taste
Cook bacon in a skillet over medium-high heat, stirring often, 4 minutes or until just dark golden brown; drain on paper towels. Wipe skillet clean; return bacon to skillet. Add sorghum; cook, stirring constantly, 1 minute. Add vinegar; cook, stirring often, 8 minutes or until liquid is reduced by half. Add broth and bay leaf; cook 5 minutes or until slightly thickened. Add seasonings. Cool 30 minutes.
PUMPKIN CAKE 11-25-17
29 oz. can pumpkin
1 can evaporated milk
1 1/2 cups sugar
1 tsp. salt
3 tsps. pumpkin pie spice
1 box yellow cake mix
1 cup butter
1/2 cup chopped pecans
Blend together the first 6 ingredients and pour into 9x13" baking pan. Crumble cake mix over top. Melt butter and pour over crumbs. Sprinkle with pecans. Bake 1 hour at 350°. Cool and refrigerate. Invert to serve and top with whipped topping.
FOIL DINNER OR BUNDLE (4-11-09) 11-25-17
Use two pieces of foil about 18" long. Lay one piece top of the other. Place hamburger patty, chicken breast, or meat of your choice on top the double foil, along with cut up potatoes, carrots, onion or other vegetables of your choice. Add butter, salt and pepper or any combination of spices. Fold foil around food and seal. Place on coals that are white hot. Or you can use a gas grill. Cook about 45 minutes or until done. Can add a couple pieces of bacon on top and bottom of food before cooking.
COCONUT ORANGE BALLS 11-25-17
1 lb. vanilla wafers, crushed
1 lb. powdered sugar (3 1/4 cups)
1/4 lb. soft butter
6 oz. frozen orange juice concentrate, thawed
coconut for rolling
Mix all ingredients and shape into balls. Roll into coconut. Store in closed container. Taste improves with age.
Click here to go to the next month of radio recipes.
Click here to go back to the list of radio recipes.
Click here to go back to the main page.