Sep. 6  Sep. 13  Sep. 20  Sep. 27

TEXAS CAVIAR  9-6-14 Top of page

1 cup white vinegar
1 cup sugar
1/2 cup oil
pepper to taste

Bring to boil and set aside to cool.

1 can white shoepeg corn, drained
1 can mixed yellow and white combination corn, drained
1 can black beans, drained
1 can pinto beans, drained
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
6 small jalapeno peppers, chopped
3 ribs celery, chopped
1/2 large red onion, chopped

Combine ingredients and refrigerate overnight. Serve with chips.


1 can ro-tel tomatoes, any flavor, drained
1 can shoepeg corn, drained
1 can black beans, drained
1 can garbanzo beans, drained
1 green pepper, chopped
1 large onion, chopped
1 bottle Italian dressing

Mix together and refrigerate for a few hours.


2 quarts popped popcorn
1 cup mixed nuts
pretzel sticks
2 cups shoestring potatoes


1/3 cup margarine, melted
1 tsp. dillweed
1 tsp. lemon pepper
1/4 tsp. salt
1 tsp. WOR sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder

Combine and drizzle over popcorn mixture. Bake at 350° for 6-8 minutes.


2 tsps. vegetable oil
3 crookneck yellow squash, diced
1/2 sweet yellow onion, diced
2 tbsps. water, or as needed
1 can condensed cream of chicken soup
8 oz. sour cream
1/2 cup shredded Cheddar cheese
3 oz. dry bread stuffing mix

Preheat oven to 350°. Grease a baking dish. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well. Transfer squash mixture to the prepared baking dish; top with stuffing mix. Bake until cheese is bubbling and stuffing is browned, about 30 minutes.

PUMPKIN BARS (From 9-6-14

2 cups flour
2 tsps. cinnamon
1/2 tsp. nutmeg
2 tsps. baking powder
1 tsp. salt
4 eggs
15 oz. pumpkin
1 2/3 cups sugar
1 cup oil
1 tsp. baking soda

Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well. Spread batter in a greased 15x10x1" baking pan. Bake at 350° for 25 - 30 minutes or until a toothpick inserted comes out clean. Cool completely.


8 oz. cream cheese
2 tsp. pure vanilla extract
1/3 cup softened butter
1 tbsp. milk
4 cups powdered sugar

Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy.

Tips, hints and helps: To get rid of gnats set some dishes of apple cider vinegar around where they are flying. Fly ribbons will also work or poke holes in the top of a lid of a jelly jar and put some sweet liquid in the jar and put the lid on. They will go in but won't be able to get back out. 9-13-14 Top of page


1 pound hamburger, browned
1 cup each of carrots, celery and onion
1 box each au gratin and scalloped potatoes
10 cups water
some beef base

Cook in soup pot until everything is cooked.

BAKED SPAGHETTI  (8-23-14) 9-13-14

1 cup onion, chopped
1 cup green peppers, chopped
1 tbsp. margarine
28 oz. spaghetti sauce
4 oz. mushrooms, drained
1 can sliced ripe olives, drained
2 tsps. oregano
1 pound ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated parmesan cheese

In a large skillet, saute onion and peppers, in margarine. Brown hamburger and drain. Add onion and pepper mixture. Add sauce, mushrooms, olives and oregano. Simmer uncovered for 10 minutes. Place half spaghetti in greased 9x13" baking dish. Top with half vegetable burger mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350° for 20-35 minutes or until heated through.

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9-27-14 No Show Top of page

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