Oct. 2 Oct. 9 Oct. 16 Oct. 23 Oct. 30
NO SHOWS 10-2-04, 10-23-04 10-30-04
COATING FOR POPPERS THAT STICKS 10-9-04 Top of page
Cut tops off peppers and remove seeds. Put in a pan of cold water. Bring to a boil. Let boild for 1 to 2 minutes. Drain. Lay peppers on paper plate overnight, covered with another paper plate. Do not refrigerate; leave on a counter.
The next day, stuff peppers with cream cheese.
Combine 1 cup flour with 2 heaping tablespoons of corn starch. Roll the peppers in that until well-coated. Set aside on waxed paper until dry. (If peppers have gotten too dry, moisten them slightly.)
Beat one or two eggs. Create cracker crumbs (either make them or buy them). Mix them with the corn starch mix. Dip the peppers in the egg, then the crumb/starch mixture. Again, set aside until dry. Then deep fry. Coating should stay on.
ACORN SQUASH SOUP 10-9-04
5 cups water
1 tsp. salt
1-3/4 lb. fresh acorn squash
1 cup potatoes
5 cups heavy cream
2/3 cup spinach, fresh
2/3 cup leeks or onions
2/3 cup lettuce
4 tablespoons butter
1/2 cup cooked rice
2 tablespoons parsley, minced
salt to taste
Bring the water to a boil. Add salt. Peel, seed and slice squash. Peel and slice potatoes. Add to water and simmer until tender. Press the squash, potatoes and liquid through a sieve (or place in a blender). Stir in the cream. Wash and finely chop spinach, leeks and lettuce. Heat butter in a skillet. Saute the chopped vegetables until wilted and butter is absorbed. Add cooked rice and parsley. Stir into the creamed puree. Heat and eat!
APPLESAUCE DROP COOKIE 10-9-04
3/4 cup shortening
1 cup brown sugar
1 egg
1/2 cup applesauce
2-1/4 cups flour
1/2 teaspon baking soda
1/2 teaspoon salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1 cup raisins
1/2 cup nuts, chopped
Heat the oven to 375 degrees. Cream the shortening, sugar and egg. Mix in the applesauce. Mix together dry ingredients and add to the creamed. Stir in raisins and nuts. Grease baking sheet. Drop by spoonfuls onto baking sheet and bake 10 to 12 minutes.
SILVER CLEANER 10-9-04
5 oz. Carnation non-fat dry milk
powder
12 oz. water
1 tbsp. white vinegar or real lemon
juice
Combine the above ingredients and put silver into mixture. Leave overnight. Then wash and dry.
BERRY PIE #1 10-9-04
9" pie crust
4 cups berries of choice
2/3 to 1 cup sugar
4 tbsp. flour
2 tsp. quick-cook tapioca
1-1/2 tbsp. lemon juice or 1/2
tsp. cinnamon
1 tbsp. melted butter
Combine the sugar, flour, tapioca and cinnamon/juice. Sprinkle over the berries. Dot with butter. Let stand 15 minutes. Pour filling into crust. Put on the top crust. Bake at 450 degrees for 10 minutes, then reduce heat to 350° and bake an additional 30 minutes.
COOKIE 10-9-04
1 cup sugar
1/2 cup butter
1 cup unsweetened applesauce
1 tsp. baking soda (dissolve this
in the applesauce)
2 cups flour
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1 cup chopped nuts &/or raisins
Combine ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for about 15 minutes.
CREME de MENTHE CAKE (8-21-04) 10-16-04 Top of page
Bake regular white cake mix as directed. Add 3 tbsps. creme de menthe. Poke holes in top after removing cake from oven. Pour Hershey's syrup over cake. Cool completely. Mix 1 pkg. dream whip with 1 tbsp. creme de menthe. Frost cake with. Sprinkle grated Hershey candy bar over top. Let stand one day in refrigerator to let flavors mingle.
SOFT SANDWICH BREAD (MACHINE) (mar/apr2000pg7, didn't give) 10-16-04
1 cup water
¼ cup butter/margarine,
softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine
yeast
Layer in machine in order given; bake per machine directions.
CRANBERRY RELISH #1 (jan/feb96pg7) 10-16-04
1 pound cranberries
2 oranges, unpeeled
5 apples, cored
3 cups sugar
Wash fruit, grind together, stir in sugar.
CRANBERRY RELISH 10-16-04
Wash and core 4 apples. Grind together with 1 quart of cranberries and small amount of celery. Mix in 1 cup sugar and juice and rind of one orange.
WHOLE WHEAT BREAD W/BUTTERMILK 1½ lb. bread machine (jan/feb2000pg6) 10-16-04
10½ ozs. buttermilk
2 cups whole wheat flour
1 cup bread flour
2 tbsps. brown sugar, packed
1½ tsps. salt
¼ tsp. baking soda
2 tbsps. butter/margarine
2 tsps. active dry yeast or 1½
tsps. bread machine fast rise
Set machine on whole wheat adjust
color. Add liquid ingredients to the pan. Add dry ingredients, except yeast.
Tap the pan to settle ingredients. Level ingredients and spread into the
corners. Place butter in corners of the pan. Make a well in center of dry
ingredients; add yeast. Put pan in bread maker; start.
10 1/2 oz. buttermilk
2 cups whole wheat flour
1 cup bread flour
2 tbsps. brown sugar, packed
1 1/2 tsps. salt
1/4 tsp. baking soda
2 tbsps. butter or margarine
2 tsps. active dry yeast (or 1
1/2 tsps. bread machine)
Set machine on whole wheat, adjust color. Add liquid ingredients to pan. Add dry ingredients except yeast. Tap pan to settle ingredients. Level and spread into corners. Place butter in corners of pan. Make well in center of dry ingredients and add yeast. Put in bread maker and push start.
MERRY BERRY CHEESE BARS (novdec99pg3, didn't give) 10-16-04
2 cups unsifted flour
1½ cups rolled oats
¾ cup + 1 tbsp. firmly packed
brown sugar
1 cup butter, softened
8 oz. pkg. cream cheese
1 can sweetened condensed milk
¼ cup real lemon juice
1 can whole berry cranberry sauce
2 tbsps. cornstarch
Preheat oven to 350°. With a mixer, combine flour, oats, ¾ cup of brown sugar and butter until crumbly. Set aside 1 ½ cups of this mixture. Press remaining mixture into bottom of a greased 9x13" pan. Bake for 15 minutes, until lightly brown. With a mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in the juice. Spread over warm crust. Combine cranberry sauce, cornstarch and 1 tbsp. brown sugar. Spoon over cheese layer. Top with reserved crust mixture. Bake for 45 minutes, until golden brown. Cool, cut into bars. Keep refrigerated.
FROSTY CRANBERRY SALAD 10-16-04
1 14 oz. can sweetened condensed
milk
1 8 oz. package cream cheese, softened
1 20 oz. can crushed pineapple,
drained, reserve juice
2 tbsps. lemon juice
1 16 oz. can whole cranberry sauce
2 cups miniature marshmallows
1 cup coarsly chopped pecans
1 pint (or 16 oz.) whipping cream,
whipped
In large bowl combine, milk, cream cheese, reserved juice, and lemon juice. Beat with electric mixer until smooth. Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in whipped cream. Pour into 9x13" pan. Cover and freeze until firm. To serve, let stand a few minutes at room temperature, cut into squares. Return leftovers to freezer. Makes 15 to 18 servings.
CRANBERRY JEZABEL 10-16-04
1/3 cup sugar
1/3 cup brown sugar
3/4 cup water
Heat together until sugars are dissolved.
1 12 oz. package cranberries cooked in 1/4 cup water until all berries pop. Cool until lukewarm. Add 1/3 cup white horseradish plus 2 tbsps. mustard and 1 tsp. pepper. Mix and cover. Chill. Makes enough to cover 3 blocks of cream cheese. Serve with crackers.
OATMEAL BREAD (Machine) 10-16-04
2 cups flour
2 tbsps. sugar
1 tbs. dry milk
1 tsp. salt
1 tsp. yeast
7/8 cup water
1 tbsps. butter
1/4 cup oatmeal
1/4 cup sunflower seeds (optional)
Use in bread machine like a normal loaf.
CRANBERRY DESSERT 10-16-04
1 pound cranberries
1 orange, chopped
1 cup sugar
1/2 cup miniature marshmallows
1/2 cup chopped celery
1/2 cup nuts
1 pkg. dream whip
1/2 tsp. vanilla
Put cranberries and orange through food processor. Add sugar and stir. Let stand until sugar dissolved, stirring occasionally. Add marshmallows, celery and nuts. Add whipped topping. Fold into cranberries mixture. Refrigerate.
CREME de MENTHE CAKE 10-16-04
1 box white cake mix
1/3 cup creme de menthe
Bake as directed. When cool, frost with can of chocolate fudge frosting.
Topping:
8 oz. cool whip
3 tbsps. creme de menthe
Frost and refrigerate.
ALICE'S BREAD PUDDING (original recipe) (1-10-04) 10-16-04
1 loaf bread, cubed
1 can sweetened condensed milk,
save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins
Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.
BASIC WHITE BREAD (1 pound loaf) 10-16-04
2 1/4 cups bread flour
2 tbsps. sugar
1 tbsp. dry milk
1 tsp. salt
1 tbsp. butter
7/8 cup water
Put into machine and on top put 1 tsp. dry yeast. Bake on basic mode, about 3 hours.
COTTAGE DILL BREAD (1 1/2 pound loaf) 10-16-04
2 cups flour
1 tbsp. rye flour
1 tbsp. sugar
1 tsp. salt
1 tbsp. butter
1/4 cup cottage cheese
1/2 tbsp. dry onion
1/2 tsp. dill weed
1 tbsp. dill seed
5/8 cup water
Mix together dry ingredients. 1 tsp. yeast. 3 hours on basic mode.
CRANBERRY SALAD 10-16-04
2 pkgs. raspberry jello
1 1/4 cup boiling water
1 14 oz. can crushed pineapple,
undrained
3/4 cup port wine
1 cup chopped pecans
1 pound can whole cranberry sauce
Dissolve jello in water. Add remaining ingredients. Let set.
Topping:
8 oz. cream cheese
1 cup sour cream
Blend and spread on top.
CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2 didn't give) 10-16-04
2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate
pieces, melted
Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.
In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Chill. Garnish, if desired.
CRANBERRY PECAN PIE (Taste of Home) 10-16-04
Use any pastry
Filling:
3 beaten eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp. vanilla extract
2 cups fresh cranberries
1 cup chopped pecans
Combine all ingredients except cranberries and pecans. Fold in nuts and berries. Pour into crust. Bake at 425° for 10 mins. Reduce heat to 350° and bake for 35 minutes. Cover and refrigerate overnight before slicing.
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