Oct. 1 Oct. 8 Oct. 15 Oct. 22 Oct. 29
NO SHOWS 10-1-05, 10-15-05, 10-22-05
SUNFLOWER SEEDS 10-8-05 Top of page
When seeds are dry:
2 cups seeds
1/2 tsp. WOR sauce
1 1/2 tbsps. melted butter
1 tsp. salt
Place seeds in shallow baking pan and roast 1 hour at 250°. To ensure even browning shake pan several times during process. Place seeds in plastic bag and store in refrigerator. Can also be used for squash and pumpkin seeds.
SUNFLOWER SEEDS 10-8-05
Cover unshelled seeds with salted water (2 qts. water 1/2 cup salt) Bring to boil and simmer 2 hours. Drain and dry on paper towels. Put 2 cups seeds on shallow baking pan and roast in 300° oven for 30 to 40 minutes or until golden brown, stirring occasionally. Remove from oven and add 1 tsp. melted butter to 1 cup nuts and stir to coat. Salt to taste.
EASY POPCORN BALLS 10-8-05
3 qts. popped popcorn
1 bag large marshmallows
1 tbsp. margarine
Let marshmallows cool a bit and mix into room temperature popcorn. Let sit 5-10 minutes. Put butter on your hands and form into balls.
PICKLES 10-8-05
2 cups sugar
1 cup vinegar
9 cups sliced cucmbers, unpeeled
2 tsps. salt
1 tbsps. celery seed
1 tbsps. mustard seed
1 cup cut up peppers
1 cup sliced onions
Dissolve sugar in vinegar. Do not heat. Pour over remaining ingredients and let set one hour. Put in refrigerator and it keeps several weeks.
POPCORN BALLS 10-8-05
6 cups miniature marshmallows
12 tbsps. margarine
1 small package jello, any flavor
6 qts. popped corn
Melt margarine and when it's almost melted add marshmallows just until melted. Turn off heat and add jello and pour over popcorn. Shape into balls.
AMISH APPLE CAKE (nov/dec82pg2) 10-8-05
2-1/3 cups flour
2 cups sugar
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup margarine
2 eggs
4 cups chopped apples
Method as for any other cake. Bake for 45 minutes at 325° in a 9 x 13 inch pan.
CARAMEL FROSTING:
Melt ½ cup butter or margarine. Add 1 cup brown sugar, boil. Stir 1 minute, or until slightly thick. Cool slightly. Add ¼ cup milk, beat smooth. Beat in about 3¼ cups sifted confectioners sugar till it is of spreading consistency.
KOLACHES (may/jun99pg2) 10-8-05
From Sharon Scherbaum @ Marion
Farmer's Market
1 stick butter or margarine
½ cup sugar
2 cups scalded milk
2 tbsps. yeast
4 eggs
1 tsp. vanilla
½ tsp. salt
6-7 cups flour
Combine hot milk with butter and
sugar. Dissolve yeast in ¼ cup warm water; add to first mixture.
Mix in the eggs, vanilla and salt. Gradually beat in the flour until dough
is soft, but not sticky. Divide in half, put in greased bowls; let rise
for 1½ hours. Roll dough out on floured surface. Cut with 3 inch
round cutter. Place on greased cookie sheets; let rise 1 hour. Fill with
desired filling. Bake at 400° for
10-12 minutes.
APPLE CAKE 10-8-05
4 cups diced peeled apples
2 cups sugar
1/2 cup vegetable oil
1 cup walnuts
2 eggs, beaten
2 tsps. vanilla
2 cups flour
1 tsp. salt
2 tsps. baking soda
2 tsp. cinnamon
Combine apples and sugar. Add oil, walnuts, eggs, and vanilla. Mix well. Combine flour, salt, soda, and cinnamon. Stir into apple mixture. Put in greased 9x13" pan. Bake 350° for 1 hour. If desired, serve with whipped cream or topping.
SALSA (with brown sugar) 10-8-05
2 large cans chopped or whole tomatoes
1 cup finely chopped onions
2 small cans green chilies, chopped
1 tbsp. garlic salt
1 tbsp. WOR sauce
1 tsp. tobasco
1 tbsp. white vinegar
1 tbsp. sugar (can use brown)
1 tbsp. dry chili peppers
KOLACHES 10-8-05
1/4 cup water
1 pkg. dry yeast
Cut 1 cup butter into 4 1/2 cups flour. Add 1/2 tsp. salt, 3 tbsps. sugar, 2 beaten eggs, 1 cup evaporated milk, 1 tbsp. lemon juice. Beat and then add yeast, then mix well. Cover tightly and chill overnight. Use 1/2 dough and roll to 1/4 inch thickness. Cut into 3 inch squares. Put 1 tsp. filling in each center. Overlap opposite corners and pinch. Place on ungreased cookie sheet 3 inches apart. Bake at 350° for 20 to 25 minutes. Dust with powdered sugar.
CARAMEL APPLE CAKE 10-8-05
3 cups flour
1 tsp. soda
1 tsp. salt
1 1/2 cups corn oil
2 cups sugar
3 large room temperature eggs
2 tsps. vanilla
1 1/2 cups chopped nuts
3 cups finely chopped apples
Sift flour, soda, and salt onto platter or waxed paper. In large bowl beat oil, sugar, eggs, and vanilla until well blended. Gradually add flour mixture and beat until smooth. Fold in pecans and apples. Pour into greased and floured 10 inch bundt pan. Bake at 325° for about 1 hour and 20 minutes. Cool on wire rack for 20 minutes.
Topping:
2/3 cup butter
2/3 cup brown sugar
1 tbsp. sour cream
Combine and bring to boil, stirring constantly. Spoon warm mixture over cake. Keep cake refrigerated.
CARAMEL APPLE CAKE (10-8-05) 10-29-05 Top of page
3 cups flour
1 tsp. soda
1 tsp. salt
1 1/2 cups corn oil
2 cups sugar
3 large room temperature eggs
2 tsps. vanilla
1 1/2 cups chopped nuts
3 cups finely chopped apples
Sift flour, soda, and salt onto platter or waxed paper. In large bowl beat oil, sugar, eggs, and vanilla until well blended. Gradually add flour mixture and beat until smooth. Fold in pecans and apples. Pour into greased and floured 10 inch bundt pan. Bake at 325° for about 1 hour and 20 minutes. Cool on wire rack for 20 minutes.
Topping:
2/3 cup butter
2/3 cup brown sugar
1 tbsp. sour cream
Combine and bring to boil, stirring constantly. Spoon warm mixture over cake. Keep cake refrigerated.
Naomi's Kitchen guests, Troy and Laura
BARBECUE & CHEDDAR STROMBOLI 10-29-05
1 lb. frozen bread loaf, thawed
per package directions
2 cups cooked cut up chicken, about
1 lb.
1 cup barbecue sauce, your choice
1 cup shredded cheddar cheese
can add dill pickles
Thaw bread dough and roll it out about the size of a cookie sheet. Mix chicken with barbecue sauce. Lay the chicken with barbecue sauce in a line down the middle of the dough. Sprinkle cheese over the top. Put pickles on top of cheese if desired. Fold the whole thing up like a big tortilla and fold ends. Make sure it is sealed well. Bake in 350° oven 35-40 minutes or until golden brown. Slice and serve.
TURKEY HAM & CHEDDAR STROMBOLI 10-29-05
1 pkg. frozen bread dough thawed
per package directions cut into 4 pieces. Roll each piece into a 8 or 9"
circle.
8 slices deli turkey
8 deli ham
1 cup shredded cheddar cheese
can add Dijon, broccoli or anything
else you might want
Place 2 slices of turkey on half the circle. Put 2 slices ham on turkey. Put on about 1/4 cup shredded cheddar cheese. Fold over the top and crimp with a fork. Can freeze or bake and eat. Bake 350° til golden brown.
GERMAN LASAGNA (7-30-05 didn't give) 10-29-05
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in
flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually
stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until
thickened. Add sausage and heat through. Combine eggs, cottage cheese and
remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3
sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey
jack cheese. Repeat layers. Top
with remaining noodles and sausage mix. Cover and bake 350° for 50-60
minutes until bubbly. Sprinkle remaining cheese on top and bake another
5 minutes or until cheese melts. Let stand 15 minutes before serving.
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