Bring to a boil 3 cups each sugar, water and dark vinegar and 6 tbsp salt. Cool. Prepare 4 quart jars. Quarter, skin and all, cukes. Put in jars and add the clove of garlic, pinch of alum, sliced onions and sprig of dill to each jar.
Put lid on and put on cookie sheet in oven.Bake at 300 degrees for 15 minutes. Then 250 degrees for 30 minutes.
Wait about 2 weeks before using.
PESTO YOGURT ROASTED CHICKEN
1/4 tsp coarse salt
2 garlic cloves
1 tbsp extra virgin oil
3/4 cup pesto (basil)
1-1/2 c plain lowfat Greek yogurt
1 3-lb chicken, cutinto 8 pc, rinsed and cut dry
coarse salt and ground pepper to taste
crushed corn flakes, opt
Sprinkle salt over garlic gloves, roughly chop. Create paste. Transfer garlic paste to bowl and whisk in pest, oil and yogurt. Season. Add chicken and toss to coat. Cover and refrigerate for 1 hour or overnight. Coat with corn flakes if desired.
Preheat oven to 425. Top pan with foil and parchment paper. Arrange chicken and bake until cooked thru, about 20 - 30 minutes ... flipping halfway thru.
VINEGAR COLESLAW DRESSING ~ BRIAN'S
Bag of prepared cabbage
1/4 cup sugar
1/3 cup vinegar
2 tbsp salad oil
Celery seed (about 1/4 tsp)
1/4 tsp garlic salt
coarse black pepper to taste
Let sit overnight.
EASY BAKED SPAGHETTI
1 large onion, chopped
1 clove of garlic
4 tbsp olive oil
1/2 lb ground beef
2 cups water
2-1/2 cups condensed tomatoe soup (2 cans)
2 tsp chili powder
1/2 lb uncooked spaghetti noodles
1 cup mozzarella cheese
Cook onion an d garlic in olive oil. Add beef and brown. Make in dutch oven. Stir in water, soup, chili powder. Cook five more minutes. Break noodles into greased 9 x 13 pan. (glass) Pour meat and sauce over noodles. Cover with foil. Bake for 1 hour at 350. Remove. Stir. Add cheese and bake additional 15 minutes.
SKILLET SPAGHETTI
Brown burger in skillet ... about a pound. Brown with onion. Add 3 cups tomato juice, 2 cups water, medium onion, chopped, and 2 tsp chili powder, 1 to 1-1/2 tsp garlic powder, 1 tsp oregano and 2 tsp sugar. Add 6 oz can tomato paste. Simmer for about 20 minutes. 7 to 10 oz pasta, depending on noodle size. Cook slowly for 20 minutes.
SUPER SIMPLE SUMMER CAKE
9 x 13 -- greased and floured
Prepare white cake mix, but delete 3 tbsp water. Add 3 tbsp Creme de MEnthe. Bake. While still hot, spread over 1 can fudge topping. Refrigerate. Top with 1 container Cool Whip that has Creme de Menthe added. Chill again.
EGGPLANT ZUCCHINI CASSEROLE
Heat oven to 350 degrees. Take some veggie spray and spray 9 x 13.
Combine 2 8-oz cans no salt tomato sauce. Add: 2 tsp WOR sauce, black pepper to taste, 1 tsp oregano, 1/2 tsp basil, 1/2 tsp marjoram, 2 medium cloves of garlic ~ crushed, 1 eggplant that has been peeled and sliced, 2 medium sized zucchini, sliced, 1 cup uncooked spaghetti noodles, broken into pieces, 3 stalks of celery, chopped, 1 med onion, chopped and 1 med green bell pepper, chopped, 8 oz mozzarella cheese.
After pan is prepared, combine, tom sauce, WOR sauce, pepper, all herbs and garlic. Arrange half eggplant slices in a layer in bottom. Then layer of zucchini slices, broken spaghetti, celery, onion, bell pepper. Sprinkle half of shredded cheese. Repeat layers. End up with cheese on top. Bake for 1 hour, covered.
BAKED GARLIC HERB BREAD
1/2 cup unsalted butter, melted
2 tbsp chopped fresh parsley
2 cloves garlic, minced
pinch salt
1 16" loaf of Italian bread, sliced
Preheat oven to 350. Brush bread on both sides with the other ingredients that have been combined. On a cookie sheet that is NOT greased, bake for 15 minutes.
OPEN LINE ~Saturday, July 23, 2011
LEMON BASIL COOKIE
1 cup fresh basil leaves
1-3/4 cup sugar
1 lb butter, softened
1/4 cup lemon juice
1 large egg
6 cups flour
Blend 1/4 cup sugar with basil. With mixer beat butter with sugar, adding lemon juice and 1 large egg. Gradually add flour to the liquid. Then add basil mixture. Blend well. Shape into 2" balls and flatten with glass dipped in sugar. Bake at 350 for 8 to 10 minutes until lightly browned.
ROCKY ROAD CAKE
Must used cooked pudding!
1 Devils food chocolate cake mix
10 oz pkg mini marshmallows
1 box chocolate cooked pudding, prepared per directions
Pour over the crumbled cake that is in a 9 x 13. Add marshmallows. Add 1 cup chocolate chips. Get in all crevices. Chill until pudding sets up and serve with ice cream or Cool Whip.
FRUITY CHICKEN SALAD
1 large chicken breast
2 cups broth
1 container plain Greek yogurt, plain
1 tbsp honey mustard
1 tsp lemon juice
2 tbsp fresh chives
4 celery ribs, diced
1 cup seedless grapes
1/2 cup slivered almonds
1/2 cup dried cherries
1/4 tsp dried dill
salt and freshly ground pepper
Put breast in small pan and boil with broth. Bring to boil. Reduce heat and simmer until chicken is cooked . Discard chix broth and put breast in bowl to cool. When cooled, cube it.
Combine the yogurt, honey mustard, lemon juice and chives in medium bowl. Add cooked chicken and rest of the ingredients. Season to taste.
WATERMELLON SALAD WITH MINT LEAVES
5 lb water melon
sweet onion
1/4 cup red wine vinegar
salt and pepper
Dressing:
1/2 cup extra virgin olive oil
2 tbsp chopped fresh mint
4 oz feta cheese, crumbled
6 whole springs of mint
Cut melon into bite-sized pieces. Peel onion and slice into rings. Ins small bowlcombine red wine vinegar, salt and pepper. Slowly whisk in olive oil and add chopped mint. Combine melon, onion and feta. Pour dressing onto melon mixture and toss. Garnish with mint sprigs.
OPEN LINE ~ Saturday, June 25, 2011
BOONE TAVERN SPOON BREAD 3 cups milk 1-1/4 cup white corn meal 3 eggs 2 tbsp butter 1-3/4 tsp baking powder 1 tsp salt
Stir corn meal into rapidly boiling milk. Cook, stirring constantly ... will be very thick. Remove from heat and cool. Add egg, salt, bk powder and melted butter. Mix for 15 minutes with electric mixer til well mixed, Pour into well greased 9 x 13 dish. Bake for 30 minutes at 375 degrees.
PRETZEL SALAD 2 cups coarsely crushed pretzels 1 stick margarine, melted 3 tbsp sugar 1 8 oz pkg cream cheese 1 cup sugar 2 pkg strawberry Jello 2 cups boiling water 1 qt frozen strawberries 1 8 oz Cool Whip
Preheat oven to 400 degrees. Combine pretzels, margarine and the 3 tbsp sugar. Press into pan and bake 10 minutes. Combine the cream cheese, sugar and fold into the Cool Whip. Spread over cooled pretzel crust. Prepare the Jello with the 2 cups boiling water. Add 1 qt frozen berries. Refrigerate that mixture until partially set. Pour over cream cheese mixture. Chill overnight.
SALTED NUT ROLL BARS 1 yellow cake mix with pudding in it 1 egg 1/2 cup margarine or butter
Mix together and spread on bottom of 9 x 13 pan. Bake at 350 degrees for 12 to 15 minutes. Top with 3 cups mini marshmallows. Return to oven for 6 to 8 minutes. Combine 2/3 cup white corn syrup and a bag of peanut butter chips. Add 1/2 cup margarine or butter. Add 2 tsp vanilla. Melt allover medium heat until well combined. Let cool 5 to 10 minutes. Then pour over marshmallows. Top with salted peanuts. Put in refrigerator to set up nicely.
LITE LEMON PIE 1 graham cracker crust 1 3 oz pkg sugar free lemon Jello 2 6 oz lemon yogurt 1 8 oz carton Cool Whip 1/4 cup boiling water
Dissolve Jello in the water. Stir in the yogurt. Fold in the Cool Whip. Pour into the pie shell. Chill.
HY-VEE GRILLED FRUIT 12 oz honey-flavored Greek yogurt 2 tbsp fresh lime juice 3 tbsp finely chopped mint
1/2 cup orange juice 2 tbsp brown sugar 1 tsp orange zest 2 large peaches, cut into thick wedges 2 ripe, but firm, bananas ~ halved lengthwise 1 fresh pineapple, peeled and cored, cut into thick slices
Preheat grill to medium high heat. Coat grates with oil. Stir together the yogurt, lime juice and mint in small bowl. Chill.
Whisk together orange juice, brown sugar and zest. Put peaches, bananas and pineapple on grill. Baste with orange juice mixture. Once warm, carmalized, etc. ~ put in a bowl and drizzle with the yogurt mixture.
LEFT-OVER MEAT SUGGESTION Vermicilli and rice Rice-A-Roni with square of frozen spinach. Throw in leftover meat.
Melt margaine in 9" square pan. Mix rest of ingredients. Use a spoon to drop into pan. Bake at 425 for 20 to 30 minutes ,,, until well-browned.
BAKED MACARONI & CHEESE
1 (14.75 ounce) can creamed corn 1 (11.25 ounce) can corn 1 cup macaroni 1/2 cup butter 8 ounces cubed processed cheese (Velveeta)
Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
Bake at 350°F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.
OPEN LINE ~ Saturday, June 11, 2011
PRETZEL RASPBERRY SALAD 8 oz pkg pretzels 3 tbsp sugar 1-1/2 sticks soft margarine 1 pkg Dream Whip 3/4 cup powdered sugar 1 8 oz soft cream cheese 2 3 oz pkg raspberry Jello 1 large pkg frozen raspberries (or fresh)
Stir the pretzels in a bowl to remove loose salt. Crush them, mixing with sugar and softened margarine. Pat into 9 x 13 pan. Bake at 400 degrees for 8 minutes. Prepare Dream Whip per directions. Add pwdr sugar and cream cheese, beat well and spread over cooled crust. Dissolve Jello, making to pkg directions. Mix in raspberries. Chill. Pour over the Dream Whip and crust. Chill until set. Can use strawberries. Do not drain the berries.
STRAWBERRY PIE 1 stick margartine 1 cup flour 2 tbsp sugar
Combine to make a crust. Pat into 9" pie pan. Bake at 350 for 10 minutes. When crust is cool, mix about 3 oz cream cheese mixed with a smidge of cream and spread over crust. Cover bottom with about 2-1/2 cups sliced strawberries.
Glaze: 1 cup sugar 5 tbsp wild strawberry Jello powder 2 tbsp corn starch 1 cup boiling water
Heat to a boil the sugar, starch and water. Mixture should be clear. Then add the Jello. Cool a bit and then pour over fresh strawberries in the pie pan. Cool in fridge until set. Top with your favorite topping.
RASPBERRY OR STRAWBERRY DELIGHT 1 large angel food cake 1 pint whipping cream 2 pkg frozen strawberries 2 pkg strawberry or raspberry gelatin
Whip the cream. Add sugar or vanilla. Dissolve Jello in 2 cups boiling water. Add frozen strawberries or raspberries. Fold in whipped cream. Break up the angel food cake in pieces. Pour mixture over all that in layers. Refrigerate in 9 x 13 pan. Chill.
SIMPLE SAUSAGE PASTA DINNER 1 pkg favorite pasta 2 tsp olive oil 1/2 cup diced red onion 1 lb pkg Al Fresco sun-dried tomato chicken sausage 2 14.5 oz cans Hunts no-sauce added stewed tomatoes 1/2 cup fresh flat leaf parsley, chopped
Cook pasta in boiling water til al dente. Toss wiith 1 tsp olive oil. Place into 9 x 13 glass serving dish. Slice sausage into 1/2" thick slices. Add remaining 1 tsp olive oil in skillet. Bring to medium heat. Saute red onion. Add sliced sausages until browned. Add tomato and heat thoroughly. Pour over warm pasta. Sprinkle with fresh chopped parsley.
Mix together and add partially drained fruit cocktail. Refrigerate.
RHUBARB CHERRY DESSERT 1 cup sugar 3 tbsp starch 1 cup cold water 1 21 oz cherry pie filling 1/2 tsp almond flavoring 4 cups chopped fresh rhubarb 1 cup flour 1 cup rolled oats 1 cup brown sugar 1/4 tsp salt 1/2 cup softened or melted butter 1/4 cup finely chopped walnuts
Stir together sugar, starch and water. Cook til thick and clear. Stir in pie filling. Set aside. Add flavoring. Flour oat meal and brown sugar combine ... cut in butter to create crumb mixture. Add nuts. Press 2 cups into 9 x 13 dish. Top with rhubarb. Pie filling mixture on top of that. Top with remaining crumbs. Bake aty 350 for 40 minutes.
OPEN LINE ~ Saturday, May 28, 2011
TACO CRESENT BAKE
1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.
Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Yield: 8 servings.
APRICOT BARS Preheat oven to 350.
3/4 cup butter 1 cup sugar 1 egg 2 cups flour 1/4 tsp baking powder 1-2/3 cup flaked coconut 1 cup chopped walnuts 1/2 tsp vanilla 12 oz jar apricot preserves
Cream butter and sugar. Add egg. Mix well. Combine flour and baking powder. Gradually add into butter mixture. Add coconut, nuts and vanilla. Mix well. Press 2/3 of dough into greased 13 x 9 pan. Spread jar of preserves onto dough. Crumble remaining dough over the top. Bake for 40 minutes, until golden brown. Cool.
GRILLED BASIL SHRIMP 2 tbsp olive oil 1/4 cup melter butter 1-1/2 lemons, juiced 3 tbsp Dijon mustard 1/2 cup basil, minced 3 cloves garlic, minced salt and pepper 2 lb fresh shrimp, peeled and deveined
Mix together olive oil and butter. Stir in lemon juice,msstard, basil and garlic. Season with salt and pepper. Add shrimp, toss to coat. Cover and refrigerate for 1 hour. Preheat grill to high heat. Remove shrimp from marinade and put onto skewers. Discard leftover marinade. Lightly oil the grate, arrange skewers on preheated grill. Cook 2 to 4 minutes. Turn once until opaque.
RHUBARB CRUNCH 1 cup quick oats 1 cup brown sugar 1 cup flour 1/2 cup soft margarine
Cut margarine into the rest. Pat half into 9 x 13 greased pan. Bake for 7 minutes at 350 degrees.
Dissolve 2 tbsp corn starch in 1 cup of water. Add 1 cup sugar. Cook til thickened. Remove from heat. Add 1 tsp almond flavoring and 1 can cherry pie filling. Between 4 and 5 cups of cut up rhubarb over the baked crust. Pour over cherry pie filling mixture. Top with the rest of the crumbled mixture.
Bake at 350 for 45 minutes.
ROLLO CANDY COOKIES
2 1/2 c. all purpose flour 3/4 c. unsweetened cocoa 1 tsp. baking soda 1 c. sugar 1 c. firmly packed brown sugar 1 c. softened butter 2 tsp. vanilla 2 eggs 1 c. chopped pecans 48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg. 1 tbsp. sugar 4 oz. almond bark (opt.)
Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well.
In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans.
For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.
In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.
Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the almond bark in a saucepan or in a baggie in the microwave. Drizzle over cookies.
LEMON BAR RECIPE 1 box lemon cake mix 1 can lemon pie filling 2 eggs
Combine like for a cake. Grease and flour pan. Bake at 350 for 20 minutes. Can add coconut.
APRICOT NUT BREAD 1/2 cup dried apricots 1 egg 1 cup sugar 2 tbsp melted butter 2 cups flour 3 tsp baking powder 1/4 tsp baking soda 1 tsp salt 1/2 cup orange juice 1/4 cup water 1 cup chopped Brazil nuts
Soak apricots in boiled water, chopped fine. Beat eggs, sugar and melted butter together. Add flour, soda, powder and salt, alternating with orange juice, apricots and nuts. 10 x 5 x 3-1/2 pan in preheated oven at 350 for 1 hour, possibly longer.
CHOCOLATE PEANUT BUTTER CAKE 1 pkg Devil's Food cake mix 1 cup creamy peanut butter 1 tbsp vegetable oil 1 16 oz can chocolate frosting
Make cake per directions. Grease 9 x 13 pan. Combine peanut butter and oil and put over cake that has cooled.Microwave frosting until pourable. Carefully pour and spread over peanut butter layer.
OPEN LINE ~ Saturday, May 21, 2011
EDAMAME PEA SALAD 2 cups frozen peas, thawed 1 cup frozen edamame, thawed 1/2 cup reduced fat mayo 1/2 cup milk 1 tbsp sugar 1 tsp white vinegar salt and pepper to taste 1/2 cup 2% shredded cheddar cheese
Mix cheese, edamame and peas. Mix mayo, sugar and vinegar in separate bowl. Then combine. Cover and chill til ready to serve.
In a large skillet brown the beef and drain. Stir in sauce, oregano, garlic powder. Bring to a simmer. Add noodles and milk. Top with cheese. Place in an 8 x 8 baking dish. Cover and bake for 25 to 30 minutes at 350 degrees.
MOM'S CHEESE SOUFFLE 1/4 cup canola oil 1/4 cup flour 2 cups skim milk 1 cup grated cheese 1 tsp salt 6 egg yolks, beaten 1/4 tsp paprika 6 egg whites, beaten
Make white sauce by melting oil and flour in a double boiler. Add milk and stir until sauce thickens. Add grated cheese and stir until melted, add salt as stirring. Separate eggs. Keep whites in the refrigerator until needed. Beat yolks with paprika and then add carefully to warm cheese sauce. (Add a little warm cheese sauce to egg yolks, stirring well. Repeat process and then stir egg yolks into the rest of the warm cheese sauce. Cook egg yolk mixture for 1 minute over medium heat stirring continually. Cool in refrigerator or by putting into a sink of cool water. Beat the egg whites until stiff. Then FOLD whites into egg yolk/cheese mixture carefully. Pour the egg mixture into an ungreased souffle dish. Bake at 325 degrees for 10 minutes and then continue baking at 350 for 40 minutes. Serve immediately as souffle will fall quickly.
OPEN LINE ~ Saturday, May 14, 2011
RHUBARB JUICE 5 cups rhubarb 2 qt water Cook like making sauce. Strain. Add 3 cups sugar and the juice of 2 lemons. Add food coloring if desired.
RHUBARB COOKIES 1 cup shortening 1 1/2 cups firmly packed brown sugar 2 eggs 3 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 cups fresh rhubarb, dice small 3/4 cup coconut 1 tsp. vanilla
In mixing bowl, cream shortening and brown sugar. Beat in eggs. Add vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° for 12-15 minutes.
Mix with milk until it is to your desired consistency.
DEVILED EGGS Add diced jalapeno peppers to egg mixture before putting into the halved egg white.
RHUBARB DESSERT 1 cup flour 3/4 cup oatmeal 1 cup brown sugar, packed 1/2 cup margarine or butter 1 tsp. cinnamon 4 cups rhubarb
Mix together and use half of it in the bottom of a greased 8x8 casserole dish. Put rhubarb on top of crumbs.
In saucepan, combine:
1 cup sugar 1 cup water 1 small package red jello 2 tbsps. corn starch 1 tsp. vanilla
Cook over low heat until thick and clear. Pour over rhubarb. Top with other half of the crumb mixture. Bake 1 hour at 350°.
RHUBARB CHERRY CRISP 1 cup white sugar 3 tablespoons cornstarch 1 cup cold water 1 (21 ounce) can cherry pie filling 1/2 teaspoon almond extract 4 cups chopped fresh rhubarb
CRUST:
1 cup all-purpose flour 1 cup rolled oats 1 cup packed brown sugar 1/4 teaspoon salt 1/2 cup margarine or butter 1/4 cup finely chopped pecans or walnuts
In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350°. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.
RHUBARB PEAR AND APPLE COMPOTE 2 cups sliced rhubarb (1/2 pound) 1/2 cup sugar 1 tsp. grated orange rind 1/4 cup fresh orange juice 1 cinnamon stick 1 cup cubed, peeled Gala apples 1 cup cubed, peeled bartlett pears
Combine first 5 ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer 3 minutes. Add apple and cook for 2 minutes. Add pear and cook for 1 minute until fruit is tender. Stir gently. Remove from heat and cool. Discard cinnamon stick. Serve chilled or warm.
CREAM OF ASPARAGUS SOUP 2 pounds asparagus, cut in half crosswise 2 tbsps. concentrated chicken broth 6 tbsps. butter 2 cups water 1 medium onion, chopped 1 stalk celery, chopped 1 carrot, shredded 3 tsps. parsley 1 tbsp. fresh chives, chopped dash allspice 1 quart half n half 4 oz. cream cheese
In a saucepan, combine all ingredients except half n half and cream cheese. Cook ingredients until onions are soft. Pour ingredients into food processor and blend. Add cream cheese to blended mixture. Once blended, return to soup pot, cook at medium heat and add half n half.
RHUBARB JAM 3 cups finely diced rhubarb 3 cups sugar put a little water into bottom of pan 1 cup crushed pineapple with juice
Bring to boil and cook. Remove from heat and stir in one package of strawberry jello. Let cool. Put in jars. Refrigerate.
RHUBARB COBBLER 2 cups cut up rhubarb in bottom of 9 inch pie pan
Cream:
3/4 cup sugar 3 tbsps. margarine
Add:
1/2 cup milk 1 cup flour 1 tsp. baking powder 1/4 tsp. salt
Spread over rhubarb.
Mix:
1 cup sugar 1 tbsp. corn starch 1/2 tsp. cinnamon
Sprinkle over mixture in pan. Pour 1 cup boiling water over the top. Bake at 350° for 40 minutes. Serve with ice cream or whipped topping.
MACARONI SALAD 1 pound macaroni, cooked and drained 2 cups hellman's mayonnaise 1 cup sugar 1 cup vinegar 1 can sweetened condensed milk 1 green pepper, chopped fine 4 carrots, grated salt and pepper to taste
Mix together and serve.
RHUBARB COOKIES 1 cup shortening 1 1/2 cups firmly packed brown sugar 2 eggs 3 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 cups fresh rhubarb, dice small 3/4 cup coconut 1 tsp. vanilla
In mixing bowl, cream shortening and brown sugar. Beat in eggs and vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° 12-15 minutes.
Mix with milk until it is to your desired consistency.
OPEN LINE ~ May 7, 2011
KENTUCKY HOT BROWN 1/2 cup butter 1/2 cup flour 3 cups milk 6 tbsp grated parm cheese 1 beaten egg 2 tbsp heavy cream salt and pepper for taste 2 lb sliced roast turkey 1 tomato, thinly sliced 8 slices toasted bread 1/4 cup parmesan cheese 8 slices crisp bacon
Melt butter in saucepan over medium heat. Gradually whisk in flour and continue to cook in til browned slightly. Gradually whisk in milk, stirring constantly. Mix in 6 tbsp parmesan cheese. Stir in beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from heat and stir in cream. Preheat oven's broiler. In bottom of 9 x 13 place slices of toasted bread. Cover toast with liberal amounts of turkey and tomato. Spoon over top of each the sauce. Sprinkle with remaining parmesan cheese until speckled brown. Add bacon to top, criss-crossed.
PINEAPPLE UPSIDE DOWN CAKE You will need a 9 x 9 glass casserole.
1/2 cup butter 2/3 cup packed brown sugar 9 slices of pineapple 9 maraschino cherries without stems 1-1/3 cups flour 1 whole cup sugar 1/3 cup shortening 1-1/2 tsp baking powder 1/2 tsp salt 3/4 cup milk 1 egg
Preheat oven to 350 degrees. In casserole dish, melt the butter in oven and sprinkle brown sugar over melted butter. Arrange 9 pc of pineapple in bottom. Place cherry in center of each slic.
In a medium bowl beat all ingredients together. Beat on low. About 3 minutes. Pour all over the fruit. Bake for 50 minutes. Immediately flip when it comes out of the oven onto serving plate.
Serve with whatever topping you prefer.
FRESH BASIL VINAIGRETTE 1/2 tsp salt 1 tsp sugar 1 tsp Dijon mustard 1 shallot, chopped 1/2 cup roughly chopped basil leaves 1/4 cup white wine vinegar 3/4 cup olive oil
Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with spatula. Add vinegar. Pulse again. Turn the blender on low and take off the cap in the center of blender lid and slowly pour in the oilive oil. Turn blender off and scrape sides down again. Cover and puree everything for 1 to 2 minutes. Pour into a jar with a screw lid top. Store in the fridge for up to a week.
RHUBARB CRUNCH
1 cup all-purpose flour
3/4 cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 cup melted butter
4 cups chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
whipped topping or ice cream
Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8
RHUBARB COBBLER 9 x 13 pan, lightly sprayed
4 to 6 cups chopped rhubarb 3 oz strawberry Jello that has been mixed with 1 cup sugar, sprinkle over rhubarb 1 dry yellow or white cake mix sprinkled over top 3/4 cup hot water poured over top of cake mix 1 stick margarine drizzled over top
Bake at 350 for 35 minutes.
RHUBARB STRAWBERRY PIES 8 cups cut rhubarb 2 tbsp water 4-1/2 tbsp cornstarch 2 cups sugar envelope of plain gelatin 2 small boxes strawberry Jello 4 large egg yolks 2 tbsp cold water 24 oz frozen strawberries 2 cups sour cream big graham cracker crusts
Soften rhubarb. Mix starch, sugar, gelatin, Jello, egg yolks and water. Cook with rhubarb. Let cool a smidge. When cooled, combine the sour cream. Let set and serve.
OPEN LINE ~ Saturday, April 30, 2011
CLARA'S DATE NUT BREAD 1 8 oz pkg dates, coarsely chopped 1-1/2 cups boiling water 2-1/2 cup flour 1-1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 egg 3/4 cups sugar 2 tbsp butter, softened 1 tsp vanilla 1 cup coarsely chopped nuts
In small boil combine dates with bpiling water. Lightly grease loaf pan. Preheat oven to 350 degrees. Sift flour, soda, powder and salt. In large bowl with mixer at medium, beat egg, sugar, softened butter and vanilla until smooth. With wooden spoon stir in date mixture and flour mixture. Mix well. Stir in nuts. Pour batter into greased bread pan. Bake 1 hour.
CRAB DELIGHT PASTA SALAD 8 ounces Kemp’s Crab Delights Flakes and Chunks 2 cups pasta (shells, rainbow rotini, rotini) -- cooked 1/2 cup celery -- chopped 1/2 cup green onion -- chopped 1/4 cup green pepper -- chopped 2 tablespoons minced parsley
Dressing 1/2 cup mayonnaise 1/2 cup sour cream 4 tablespoons tomato based chili sauce 2 tablespoons dijon mustard crisp lettuce for serving
In a bowl, combine the Crab Delights with the cooked pasta, celery, green onion , green pepper and parsley.
In another bowl combine the dressing ingredients. Combine with the Crab Delight s mixture.
Refrigerate until ready to serve. Can be made a day ahead. Serve on crisp lettuce.
CRAB DELIGHT SALAD 8 oz pkg Crab Delight 1/2 cup Miracle Whip or Ranch dressing 2 med celery stalks, chopped 3 tbsp finely chopped onion Cauliflower florets
Combine all. Cover and chill.
ANNETTE'S CRAB SALAD 1/2 cup Miracle Whip 1/4 cup ZestyItalian 1/4 cup grated parmesand 2 cups corkscrew noodles, cooked and drained 1-1/2 cup chopped imitation crab meat 1 cup broccoli florets, partially cooked 1/2 cup chopped green pepper 1/2 cup chopped tomatoe 1/4 cup green onion, chopped
Add all togather. Let sit in fridge.
BRIAN'S TUNA NODLE CASSEROLE 1 12 oz pkg egg noodles 1/4 cup chopped onion 2 cups shredded cheddar cheese 1 cup frozen peas 2 6 oz cans drained tuna 2 cans Cream of Mushroom soup 1 can sliced mushrooms 1 cup crushed potato chips
Bring noodles to a boil. Drain. Preheat oven to 425 degrees. Mix noodles with everything. Put into 9 x 13 glass dish that has been sprayed. Top with chips. Bake for 20 minutes.
OPEN LINE ~ Saturday, April 23, 2011
BRIAN'S NO-FAIL CUT-OUT COOKIES 3 cups flour 1/2 tsp baking soda 1/2 tsp baking powder
Put together in a bowl and set aside. Cut 1 cup butter (no substitute!!!), chilled into the flour mixing bowl.
2 large eggs 1 cup sugar 1 tsp almond flavoring
Mix together. Put into the flour mixture. Knead into a bsll, wrap in plastic wrap. Let chill over night (or for a couple of hours).
If using cookie cutters, make sure to flour them. Roll dough out in portions on a floured surface. Don't roll too thin. Bake in 350 degree oven for 6 to 8 minutes. Do not over-bake. Frost after cooling.
VERY VEGGIE DIP 1 10 oz box frozen chopped spinach, thawed and squeezed.
Add Greek yogurt (0% fat plain), 17 oz. 1/2 cup light sour cream 1 envelope Lipton onion soup mix (or vegetable) 2 thinly sliced green onions
Mix all together. Chill. Served with raw veggies and/or crackers.
Mix the above and chill. Then roll into 1" balls. Dip halfway into melted chocolate chips.
POPCORN BALLS MADE WITH MARSHMALLOWS 1 lb. marshmallows 1/4 lb oleo or butter
Melt the above together. Then add whatever color food coloring. Microwave 3 regular size bags of popcorn. Spray large bowl. Cover popcorn with the mix. Coat well and form into balls.
Melt the margarine and marshmallows together. Stir in Jello. Pour over popcorn. Form into balls.
POPCORN BALLS #3 1 cup sugar 1 cup white syrup 1 pkg Jello
Combine the above and bring to a boil. Pop 1-1/2 cups corn. Keep warm in oven. Pour the goop over popcorn.
MARSHMALLOW PIE 12 oz Cool Whip 1-1/2 cup crushed pineapple 1 lb bag marshmallows 1 cup milk 1 jar maraschino cherries, drained 2 cups graham crackers, crushed 3 tbsp butter 1/3 cup sugar
Mix 1-1/2 cup graham cracker crumbs, 3 tbsp butter and 1/3 cup sugar to form crust in bottom of 9 x 13 pan. Bake at 350 degrees for 6 minutes. Cool. Melt the marshmallows and milk. Cool. Add to pineapple, cherries and Cool Whip. Pour over crust. Sprinkle with graham cracker crumbs.
BUTTERMILK PECAN PIE 1 cup sugar 1/3 cup brown sugar 2 tbsp flour 3 eggs 6 tbsp melted butter 1/4 cup buttermilk vanilla maple flavoring 1 cup chopped pecans
Combine dry and whip in eggs. Add remaining ingredients. Beat well. Bake at 325 degrees for about 1 hour.
OPEN LINE ~ Saturday, December 5, 2009
JENNIFER'S 100 YEAR OLD MOLASSES COOKIE 1 cup lard (or Crisco) 1 cup sugar 1 egg 1/2 cup hot water 1 cup molasses pinch salt (1/4 tsp) 2 tsp soda 1-1/2 tsp ginger 1/2 tsp cloves, ground about 5-1/2 cups sifted flour
Cream the lard and sugar. Add egg, molasses and hot water. Sift together the salt, flour, soda, ginger and cloves. Add thet dry with the liquid. Stir. Roll out onto floured board. Cut cookies to be about 1/2" thick. Bake at 400 degrees for about 10 minutes. (on a sprayed sheet) Frost with whatever you would like.
CLASSIC BOSTON CREAM PIE Cake:
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup (5-1/3 tablespoons) unsalted butter, at room temperature
1-1/4 cups sugar
1 cup milk
1 egg
1 teaspoon vanilla
Filling:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/4 cups milk
3 egg yolks
1 teaspoon vanilla
Chocolate Glaze:
3 tablespoons butter or margarine
1 square (1 ounce) unsweetened chocolate, chopped
1 cup sifted confectioners' sugar
2-1/2 tablespoons boiling water
Directions
1. Cake: Heat oven to 375 degrees F. Grease 2 straight-sided 8-inch round baking pans. Line bottoms with waxed paper; grease paper.
2. Mix flour, powder, salt in a bowl. Beat butter, sugar, milk, egg, vanilla in large bowl on medium 2 minutes. Add flour mixture all at once; beat 2 minutes, until smooth (few lumps may remain). Divide among pans.
3. Bake in 375 degrees F oven 25 to 30 minutes, until toothpick tests clean. Cool in pans on racks 10 minutes. Unmold cakes; remove paper. Cool.
4. Filling: Mix sugar, flour, salt in small saucepan. Stir in milk. Cook over medium heat, stirring, until thickened, 10 to 15 minutes; cook 2 more minutes, stirring. Remove from heat.
5. Using a fork, beat yolks slightly in small bowl. Stir in about 1/2 cup hot milk mixture. Stir yolk mixture into milk mixture in pan; cook over low heat, stirring, 1 minute (do not overcook or eggs will begin to set up). Remove from heat. Stir in vanilla. Place plastic wrap directly on surface. Let cool.
6. Invert cake layer on platter. Stir cooled filling; spread over top of layer. Invert second layer on top.
7. Glaze: Melt butter and chocolate in saucepan over low, stirring. Scrape into bowl. Add sugar; beat just until mixed. Stir in water; beat until smooth. Let stand until good coating consistency, 10 minutes. Slowly pour over top, spreading, allowing some to flow over edge.
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
STAINED GLASS COOKIES 1/2 cup (1 stick) butter 1/2 cup sugar 1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 egg
2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
30-40 hard candies (such as Life Savers), preferably in several flavors/colors
Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat.
In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.
Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.
Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies.
Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough.
Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.
If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.
Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.
Makes 2 to 4 dozen cookies, depending on how large you make them.
Preheat oven to 325degreesF. Grease and flour two 8 x 4-inch loaf pans or five 16 ounce cans. In a large bowl, mix sugar, oil, eggs and beans until smooth.
In a separate bowl, combine flour, cinnamon, baking powder and baking soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla extract. Divide batter into prepared loaf pans or fill cans two-thirds full with batter.
Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from pans or cans.
OPEN LINE ~ Saturday, November 28, 2009
PAULA DEEN'S DIVINITY 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 degrees F 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 degrees F, 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.
DIVINITY #2 ~ THE EASY WAY 1 pkg white frosting mix 1/3 cup light corn syrup 2 tbsp boiling water 1 tsp vanilla 3-3/4 cup powdered sugar 6 tbsp hot water 1 cup chopped nuts
In a large bowl combine the frosting mix, syrup, boiled water and vanilla. Beat on high speed for 5 minutes. Gradually add powdered sugar, 6 tbsp hot water and nuts. (Can also add maraschino cherries.)
DIVINITY #3 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, corn syrup and salt. Cook on low, stirring constantly until dissolved. Let cook to hard ball stage without stirring. Beat the egg whites until very stiff. Pour half of other mixture into the egg whites. DO NOT LET MIXER STOP!!! Cook other half to soft crack stage. Pour into egg whites. When no longer glossy, drop onto waxed paper.
(YET ANOTHER) DIVINITY 3 cups sugar 3/4 light corn syrup 3/4 cup water 1/4 tsp salt 2 egg whites 3 oz pkg cherry Jello 1 cup chopped nuts 1/2 cup maraschino cherries, quartered
Combine sugar, syrup, water and salt in heavy pan. Cook over medium heat, stirring constantly until boiling. Let it reach hard ball stage. Remove from heat and beat whites in a large bowl until soft peaks form. Gradually add the Jello and beat until stiff peaks. Slowly add syrup at high speed. Continue to beat until shine is lost. Add nuts and cherries.
UPSIDE DOWN APPLE TART 1 refrigerated pie crust 7 golden delicious apples (peeled, cored and quartered) 1/4 cup butter 1 pkg lemon Jello 1/2 tsp cinnamon
Preheat oven to 400 degrees. Melt butter in 10" oven-proof skillet. Add Jello and cinnamon. Stir until dissolved. Arrange portion of apples upside down in skillet. Top with the rest of the apples. Cook for 20 minutes until the apples are soft and Jello mixture thickens. Put the pie crust over the top. Put in oven for so minutes. Cool for three minutes, then turn over onto plate.
OPEN LINE ~ Saturday, November 14, 2009 Live from the Farmer's Daughter's Market
APPLE DUMPLINGS large Granny Smith apples, peeled and cored 2 tubes cresent rolls 1 cup butter 1 cup white sugar 1/2 cup brown sugar 1 tsp cinnamon 12 oz. Mt Dew
Cut apples into wedges. Put apple pieces into each triangle of cresent roll. Roll up and seal.
Melt the butter with sugars and cinnamon. Pour over a sprayed 9 x 13 pan. (Apple wedges in the cresent triangles are in there.) Then pour the Mt. Dew over top. Bake at 350 degrees for 35 to 40 minutes.
1 tbsp olive oil 12 oz stew meat, cut into 1" pieces 2 tbsp butter 2 large yellow onions, sliced 1 cup fresh mushrooms 5 cups beef broth 1/2 cup dry red wine 1 tbsp WOR sauce 1 bay leaf 1/2 tsp thyme 1/2 tsp black pepper loaf baquette bread with cheese
Prepare all ingredients and serve with the bread
CREAM OF CHICKEN & WILD RICE SOUP 8 oz cooked rice (1-1/2 cup) 1 3 to 3-1/2 lb chicken, cooked and cut up 10 oz mushrooms 2 tbsp oil 1 cup chopped onion 1 cup chopped celery 2 tbsp chicken bouillion 3/4 tsp white pepper 1/2 cup margarine 3/4 cup flour 4 cups milk 3/4 cup dry white wine
Cook rice for 30 minutes and set aside. In a dutch oven: 7 cups water and chicken. Cook, cool and skin the chicken. Cook the mushrooms for about 5 minutes. Add onion and celery and cook for 5 more minutes. Return broth to the pan. Stir in the bouillion. Add pepper and salt. Simmer for 15 minutes. Combine the milk and margarine and flour. Add milk mixture to other all at once. Combine all the soup ingredients, chicken and wine.
SLOPPY JOES ~ CROCK POT 1 lb ground beef 1/4 cup chopped onion 1 tsp celery salt 1 cup ketchup 2 tsp mustard (yellow) 3 tbsp lemon juice 1/4 cup brown sugar
Cook beef in crockpot. Add celery salt and onion. Rince grease. Add rest of ingredients, cover and cook on low for 4 to 5 hours.
LIQUID CINNAMON ROLL In a glass combine: 1/2 tsp cinnamon in bottom. Cover with honey. Add milk. Add 2 tbsp flax seed, ground.
OPEN LINE ~ Saturday, October 24, 2009
We had special guest in the studio today! Ron Hall from Mercy Iowa City and Tracy Tonning from Blackstone in Iowa City. They shared some recipes that I will get online when I get them. They visited to talk about the March of Dimes Chef's Auction that will take place on November 12th.
CREAM OF PUMPKIN CURRY SOUP (courtesy of our gracious sponsor, Jennifer Goodlove from The Farmer's Daughter's Market)
1/4 cup + 2 tbsp butter 2 cups onion, finely chopped 2 cloves garlic, finely chopped 2 tsp curry powder 1 tsp salt 1/2 tsp coriander 1/4 tsp crushed red pepper 6 cups water 6 chicken bouillion cubes 2-1/2 cups fresh pumpkin (can use canned if preferred) 2 cups half & half
Melt butter. Add onion and garlic. Add pumpkin, spices, bouillion and water. Cook for 15 minutes. Add half and half. Heat thoroughly and serve.
OPEN LINE ~ Saturday, October 10, 2009 (Live from the Farmer's Daughter's Market)
PEANUTBUTTER PLAY DOUGH 1 cup peanutbutter 1/2 cup powdered milk 1/4 cup honey
Combine and create!
HOMEMADE VANILLA One fifth of vodka 3 vanilla beans
Put beans in bottle. Let sit for 6 months to a year.
OPEN LINE ~ Saturday, September 26, 2009
PUMPKIN BARS 4 eggs, slightly beaten 1 cup oil 1-2/3 cups sugar (or 1 cup brown sugar) 2 cups mashed pumpkin 2 cups flour 2 tsp baking powder ½ tsp baking soda 2 tsp cinnamon ½ tsp nutmeg ½ tsp salt ½ cup ground nuts Blend the eggs and the oil.Add the brown sugar.Add the pumpkin. Add the dry ingredients, then the nuts.Pour into a 10 x 15 greased pan.Bake for 20 to 30 minutes in a 350 degree oven.
Cream Cheese Frosting1 8 oz block cream cheese5 tbsp butter2 tsp vanilla4 cups powder sugarCombine the above ingredients and frost the bars.
OPEN LINE ~ Saturday, September 19, 2009
JALAPENOS ON THE GRILL Cut and de-seed jalapenos Stuff with a mix of cream cheese and garlic powder Wrap each in a halfr slice of baconGrill GRILLED HOT WINGS1 bag of thawed wings, rinsed and put in zip lock bags Combine 1 to 2 containers Paul Newman Olive Oil and vinegar Add some chopped Old Elpaso green chilis Seal in the bags with the chicken wings. Sauce: ½ stick unsalted butter ½ to 3/4 bottle Louisiana habanero sauce 1 to 2 tbsp cajun sunshine hot sauce 1 to 2 tbsp Chalulu hot sauceSimmer them together.
Discard the marinade that is in the bag with the wings.Grill the wings for about 45 minutes, turning every 10 minutes.Cover with the sauce.
FIRE STICKS1-1/2 lb sirloin steak 3 beef bouillion cubes 1 tbsp water 3 heaping tsp cayenne pepper 1 tsp black pepper ½ tsp kosher sea salt 2 tbsp vegetable oil
Night before:Cut into ½" cubes.Crumble bouillion cubes into water.Stir in the cayenne pepper.Stir in black pepper.Add salt.Add meat and toss until coated.Skewer the meat and place in plastic container.Put in coolerWhen ready to serve, heat grill.Brush oil on skewer and grill.Cook for 2 to 3 minutes per side.
NO MESS ATOMIC WINGS
Nite-before pre-soak:½ bottle Liquid Smoke 2 tbsp garlic juice ½ cup apple cider vinegar Full-size drum sticks Add cold water to cover all the other ingredients. Dry: 5 parts garlic salt 1 part cayenne pepper 1 part cumin½ part chili powder ½ part paprika ½ part black pepper ½ part curry
Put the chicken on the grill.Sprinkle liberally with the dry mix.Cook over medium heat.Spray constantly while cooking with spray bottle of liquid.
NO KANYE-POWDER DIP (CAYENNE) 1-1/2 lb cooked chicken diced 3/4 cup diced onion 1-1/2 cup diced celery 2 oz cream cheese 1 cup bleu cheese dressing 1 cup sharp cheddar cheese 12 oz bottle red hot sauce Saute onion and celery until glossy. Add cream cheese and bleu cheese.Add hot sauce. Stir until all are melted together. Remove from heat. Add chicken and cheddar cheese. Bake for 30 minutes at 350 degrees. Serve with crackers.
OPEN LINE ~ August 28, 2009
WINDOW CLEANER ½ tsp sudsy oil soap 3 tbsp vinegar 2 cups water
WINDOW & CHROME CLEANER 1 cup sudsy amonia 1 bottle rubbibg alcohol 1 tsp dish washing detergent 1 gallon water
PEACHES 24 peaches, sliced 2 cups sugar 1 12 oz can frozen orange juice Thaw the juice. Add the sugar and mix. Peel and slice the peaches. Add and stir gently. Fill containers and freeze.
ELDERBERRY CANNING 3 lb berries, de-stemmed Crush the fruit. Heat gently. Cover and simmer for 15 minutes. Strain Add 3 cups of juice to 4-1/2 cups sugar Add Sure-Jel and 1/4 cup lemon juice Allow to boil (full rolling) for 1 minute. OPEN LINE ~ Saturday, August 15, 2009
SALAD DRESSING 2 beaten eggs 3 tbsp sugar 2 tbsp flour 1 tsp dry mustard 2 tsp wet mustard 1 tsp salt 1/2 stick butter or margarine 1/2 cup vinegar 3/4 cup milk 1/2 tsp. celery seed
Boil slowly until thickened, stirring constantly.
SALAD DRESSING #2 8 potatoes, cooked and skinned, then chopped 3 hard-cooked eggs
1/2 cup milk 1/3 cup sugar 1/4 cup white balsamic vinegar 1 egg 4 tbsp butter 1 tbsp corn starch 3/4 tsp salt 3/4 tsp celery seed 1/4 tsp dry mustard 1/4 cup finely chopped onions 1/4 cup mayo
Combine all ingredients except mayo and mustard. Cook and stir to heat. Let cook until thickened. Blend in mayo and mustard. Combine potatoes and eggs. Mix and allow to cool.
POTATO SALAD Boil about 10 medium potatoes. Dice. Add celery, onion and dill. Combine: 1/4 cup vinegar 1/4 cup water 1/4 cup sugar 1/4 tsp salt 1/4 tsp pepper 1 tsp mustard Gradually add 2 beaten eggs, stirring constantly. Add 1 cup Miracle Whip. Pour over potatoes.
OPEN LINE ~ Saturday, August 8, 2009
ZUCCHINI TOMATO CHILLED SOUP 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup water 2-1/2 cups fresh tomato juice (boil down tomatoes) 2 medium zucchini (2 cups) 3 medium ears of corn 1/2 tsp salt 2 cups buttermilk
In a 2-quart pan cook onions amd peppers in water. After about 5 minutes, add tomato juice. Then add zucchini, corn and salt. Simmer for 30 minutes. Stir in buttermilk. Cover and chill.
CANNING CORN #1 4 cups water 1 stick butter 1/2 cup sugar 2 tsp salt
Boil the above and then add corn t6hat has been cut off the cob. Simmer five minutes. Bag up in bags (or other containers) and freeze.
CANNING CORN #2 4 quarts corn cut off cob 1/2 cup sugar 4 tsp salt quart water
Boil the above for 5 minutes. Bag up and freeze.
FROZEN CORN #3 20 cups corn cut off cob 1 cup sugar 1/4 cup salt 5 cups ice water
Stir well. Put in containers and freeze.
SPECTACULAR FROZEN CORN 36 to 40 ears of corn 1 lb. butter 1 pint half & half
Cut into roaster. Add sliced butter. Pour in the half & half. Cook for 1 hour, stirring every 15 minutes.
ZUCCHINI WITH MOZZARELLA 2 tbsp olive oil 1 medium onion, diced 1 medium green pepper, diced 1 small clove of garlic, minced 1 16 oz. can tomatoes 4 medium zucchini, cut into 1/4" slices 3/4 tsp salt 1 tsp sugar 1/2 tsp oregano leaves 1/4 tsp basil 8 oz. mozzarella cheese
In a 10" skillet saute the onion, green pepper and tomatoes in the oil. Add the next 5 ingredients. Heat thoroughly, simmering for 15 minutes, covered. Sprinkle with the cheese.
Open Line Cooking Show 8/1/09
Live from the Farmers Market in Cedar Rapids
BLUE OX STRAWBERRY PIE For crust, combine 1 cup flour, 2 tablespoons granulated sugar or 3½ tablespoons powdered sugar and 1 stick of margarine. Pat into a 9 inch pie tin and bake at 350° for 20 minutes.
For filling, stir ½ cup sugar, 1 tablespoon cornstarch and ¼ teaspoon salt into 2 cups cord water. Cook. Stirring constantly until clear and thick and then add and stir in a 3 ounce package of strawberry Jell-O. Mix until dissolved. Set aside until cool and partially set. Then take any amount of fresh or frozen whole unsweetened strawberries and fill pie shell. If using frozen berries, thaw first and drain. Pour filling over strawberries. Chill at least 4 hours and top with whipped cream before serving. Tapioca Pudding – with fresh tapioca ¼ cup cut tapioca 2 cups milk2 eggs 1/3 cup sugar¼ teaspoon salt 1 teaspoon vanilla(Can also put in almond flavoring) Soak Tapioca overnight in cold water, cover (2-3 hours also works). Drain. Add to milk, and cook in double boiler until tapioca is transparent, add salt and sugar to egg yolks, lightly beaten.Combine by pouring part of hot mixture onto the egg mixture.Return to double boiler and cook until it thickens.Cool.Add vanilla and egg whites which are stiffly bitten, chill. Delicious Potato salad 8 medium potatoes boiled 1 large onion minced 8 hard boiled eggs – chopped 3 sweet pickles chopped 1 cup of miracle whip 1 TB mustard ½ cup of sugar 1 tsp of celery seed Salt and pepper to taste
Peel and boil, dice potatoes, chill.Mince onions; combine with eggs and sweet potatoes.Mix dressing: mustard, celery seed and sugar.Chill over night.Serve
Ice Cream Punch 2 quarts of vanilla ice cream 1 ½ cup of cold water 1 12 ounce can of lemonade concentrate thawed 2 1 liter bottles of lemon/lime beverage chilled Smooth ice cream into bowl, put lemonade and cold water in, mix ice cream with lemonade and then poor slowly along the side with the lemon/lime beverage.
OPEN LINE ~ Saturday, July 25, 2009 Live from the Farmer's Daughter's Market!!!
CORN RELISH (from 1969 Open Line Bulletin)
20 - 24 ears of corn 1 cup chopped green pepper 1 cup chopped red pepper 1-1/4 cup chopped sweet onion 1 cup chopped celery 1/2 cup sugar 1-1/2 tbsp mustard seed 1 tbsp salt 1 tsp celery seed 1/2 tsp tumeric 2-2/3 cups white vinegar 2 cups water
Boil corn for 5 minutes then plunge into cold water. Cut corn off cob. Combine all other ingredients and simmer. Pour into clean hot jars. Process in boiling water per norm.
ITALIAN ZUCCHINI MARMALADE 3 medium onions, chopped 1/2 cup minced bacon 2 tbsp butter 6 to 7 eggs 1/4 cup Parmesan cheese salt and pepper to taste
Lightly brown onion and bacon. Pour off excess fat. Add sliced zucchini qnd butter. Cover and steam for 5 minutes. Beat eggs slightly with salt and pepper. Add grated cheese abd mix. Pour into skillet with vegetables over medium heat. Slightly brown (like omelet), flip over and brown other side.
JENNIFER'S IOWA HAM CORN CHOWDER 2 cups water 2 cups diced potato 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped onion 1/4 cup butter or margarine 1/4 cup flour 1/4 tsp pepper 2 cups milk 10 oz. cheese (American -- or 2-1/2 cup cheddar) 15 oz. corn 2 cups chopped ham or bacon
Bring first 5 ingredients to a boil. Melt butter and stir in flour and pepper. Add milk. Cook slowly. Add cheese. Add chopped ham or bacon.
OPEN LINE ~ Saturday July 18, 2009
MOCK LOBSTER - FROM MARCH 1973 COOKBOOK Frozen or Fresh Haddock Water to Cover 2 tabelspoons vinegar 1 teaspoon salt
Bring water, vinegar, and salt to boil. Put in Haddock and boil 20 minutes if frozen 10 minutes if fresh. Remove fish and broil 3 to 5 minutes, just enough to dry it out.
Homemade Tomatoe Pesto 2 CUPS Fresh Basil- make sure its clean 2 Large garlic cloves, if using pre chopped 2 teaspoons 1/2 cup parmesan cheese 2 tb of Ramano cheese 1/2 cup of pine nuts 1/4 cup extra virgin olive oil
put in blender and done
put on a thin layer of olive oil to keep fresh.
COOKED CALE Zoupa Tescana 3 italian sausage links bake in a 300 degree oven for 20 minutes, cool on a paper towel, cut at a quarter inch thick, set aside
in a dutch oven take 3/4 cup chopped onions, on slice of bacon diced, cook 3-4 minutes or until onions are tender, then stir in 1 tsp minced garlic, one can chicken broth, 2 cups water, 2 medium potatoes, sliced and peeled, bring to a boil. then reduce to medium heat and cook for 15 minutes.
add two cups of clean sliced cale, and 1/3 cup cream. Add in sausage, cook until heated through, serve immediatly. DO NOT BOIL AFTER PUTTING IN CREAM.
OPEN LINE ~ Saturday, July 4, 2009
COD GRILLED IN FOIL 1 lb. cod fillets 1/4 cup lemon juice 1 tbsp fresh chopped parsley 1 tsp salt 1/4 tsp black pepper 1/4 tsp paprika 1 onion, thinnly sliced
Use heave aluminum foil cut into large squares. Place equal portions of fish fillets on ea piece of foil.
In a saucepan melt butter. Add lemon juice, parsley, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices. Fold the foil around the fish and seal. Grill for 5 to 7 minutes per side.
PINEAPPLE COOKIES 1/2 cup butter or margarine 1/2 cup light brown sugar, firmly packed 1/2 cup sugar 1 large egg 1 can crushed pineapple (8 oz.), undrained 1-1/2 cups rolled oats 1 cup flour 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 1/2 cup walnuts or pecans
Cream butter and sugars until light and fluffy. Beat in egg. Stir in pineapple and oats. Sift together flour, soda, cinnamon and salt. Add salted mixture to the pineapple mixture. Stir 'til well blended. Stir in chopped nuts. Drop by teaspoonsful onto ungreased cookie sheets. Bake at 375 degrees for about 15 minutes.
CHICKEN SALAD 2 cans (20 oz) pineapple chunks 20 cups cubed chicken, cooked 8 cups seedless green or purple grapes 4 cups chopped celery 4 cans (15 oz.) mandarine oranges 4 cans (8 oz.) sliced water chestnuts (drain and halve) 4 cups mayonnaise or salad dressing 7 tbsp orange frozen concentrate (thawed) 1 to 2 tbsp salt 1 tsp pepper 4 cups slivered almonds, toasted
Drain pineapple, holding back 2 tbsp juice. Combine with grapes, celery, oranges, chestnuts and dressing. Mix juice, salt, pepper and held back juice til smooth. Mix with the chicken. Chill several hours. Put in the oven before serving.
Pearl Johnson's Punch 12 oz. orange juice concentrate 6 oz lemonade concentrate 2 cups sugar 3 pkg Kool Aid
Combine the above and refrigerate up to one week. When ready to make punch: Add 46 oz. can pineapple juice, large container Ginger Ale or 7Up, and 6 cups water.
PUNCH #2 1/2 gallon of sherbet ~ pineapple 3 quarts Ginger ale
CARAMEL BAR
Melt 64 caramels or 11 oz. pkg. caramel bits over low heat with a can of sweetened condensed milk.
2 cups flour 1 1/2 cups brown sugar 1 tsp. soda 1/2 tsp. salt 2 cups oatmeal 1 1/2 cups margarine 8 oz. pkg. chocolate chips 1/2 cup pecans
Mix all dry ingredients except pecans and chocolate chips. Add melted margarine. Press 3/4 mixture into large greased cookie sheet. Bake 10 minutes at 350°. Pour caramel mixture over the top. Sprinkle chocolate chips and pecans on top of the caramels. Sprinkle on the remaining 1/4 of the dry mixture over the top. Bake 10 more minutes at 350°.
OATMEAL BARS (Noel Alexander's Grandma Fran)
1 cup brown sugar 1/2 cup sugar 1 cup softened butter 4 cups quick oatmeal 1 cup peanut butter 1 8 oz. pkg. chocolate chips
Preheat oven to 350°. Mix the first four ingredients. Press in an ungreased 11x15" pan. Bake 15 minutes. Let cool. Melt peanut butter and chocolate chips in a double boiler and mix. Spread over cooled bars. Cut into squares.
Simmer tomatoes with onion, salt and pepper for 10 minutes. Add basil. Melt butter and stir in flour. Add milk. Cook until desired thickness.
PINEAPPLE OATMEAL COOKIES
1 stick butter/margarine 2/3 cup brown sugar 1 1/2 cups sugar 1 cup peanut butter 2 tsps. baking soda 1/2 cup orange juice 6-7 cups oatmeal 2 cups dried pineapple 1 cup dried cranberries 2 cups walnuts
Drop by ice cream scoopfuls. Bake at 350-390° for 13 minutes.
OPEN LINE ~ Saturday June 20, 2009 Live from the Downtown Farmers Market
Tricia Nixon Casserole - with new additions 1 package frozen broccoli - judge by eye Chicked cut and cubed - 2 cups - use mostly dark meat 1 can low fat cream of mushroom soup 1/2 cup mayonaise - fat free 1/2 teaspoon lemon juice - bottled 1/2 teaspoon curry powder - you can up it a bit 1/2 cup shredded cheese - can always add more 1/2 cup bread cubes
Directions: Use a 10X13 pan - bake at 350 place cooked broccoli on bottom then put cream of mushroom, mayo, lemon juce, and curry powder, mix well top with cheese and bread cubes when cheese is bubbling but not brown it is good
Pickled Hearts
Soak overnight in a cool place with enough water to cover plus a handful of salt.
Rinse again, and place whole in a pan of cool, salted water, over medium heat and boil until done: this takes about a half hour (once the water begins to boil) with a small antelope or deer heart, and about one & one-half hours with a large elk heart. Remove from heat and allow to cool.
After cooling, cut the heart into three or four pieces by inserting the knife lenghtwise into the chambers. Carefully trim away all fat and surface blood vessels, cut and peel away the outer layer (epicardium) and the inner layers of the chambers ("heart strings" or tendineae).
Slice the trimmed pieces into strips approximately 1/4 inch thick.
Place in a clean jar, add about a tablespoon of pickling spice, cover with vinegar, fit the lid and store in the 'fridge.
The pickled heart slices are ready to eat in about five days.
Grillled stuff onions Take an onion, cut it but not all the way through, put in a tablespoon of beef bullion, and then fill it up with butter. Wrap with Aluminum foil and put on the grill, make sure its upright, open on the top near the end of cooking and put parmasian cheese on top.
OPEN LINE ~ Saturday, June 6, 2009 Live from the Downtown Farmers Market
SAUERKRAUT BALLS 8 oz. pork sausage, finely crumbled 1/4 cup onion, finely chopped 1 14 oz can sauerkraut, very well drained and finely chopped 2 tbsp dry bread crumbsw 1 3 oz pkg cream cheese, softened 2 tbsp fresh parsley, chopped 1 tsp. dry mustard 1/4 tsp garlic salt 1/8 tsp pepper 1/4 cup flour 2 eggs, well beaten 1/4 cup milk 3/4 cup dry bread crumbs salad oil for deep frying
Cook sausage and onion. Add sauerkraut and 2 tbsp bread crumbs. Combine cream cheese, parsley, mustard, garlic salt and pepper. Stir into sauerkraut mixture. Chill. Shape into 3/4" balls. Coat with flour. Combine eggs and milk. Roll balls in egg mixture, then in remaining bread crumbs. Allow meat balls to come to room temperature. Fry in deep fat fryer at 375 degrees.
Serve plain, or with Nippy Mustard or a curry dip. Balls may be made ahead, frozen and then reheated at 350 degrees.
Nippy Mustard Sauce 5 tbsp. sugar 3 tbsp dry mustard 1/4 tbsp flour 1/4 tsp salt 1/2 cup vinegar 2 eggs, beaten 1/2 cup heavy cream
In a double boiler, combine the dry ingredients. Add vinegar and eggs. Mix well. Slowly add cream. Cook over boiling water, stirring constantly. Stir to desired consistency.
OPEN LINE ~ Saturday, May 30, 2009
NOEL'S SPECIAL BRUSCHETTA 6 roma tomatoes, diced 2 cloves garlic, chopped 2 cloves garlic, peeled 3 tbsp. olive oil 2-1/4 tsp. balsamic vinegar 2 tbsp. chopped fresh basil 1/2 tsp. kosher salt 1/4 tsp. fresh cracked pepper 8 slices Italian bread, cut about 1 inch thick 2 tbsp. grated parmigiano-reggiano cheese
Whisk together the chopped garlic, vinegar, salt, pepper and basil. When combined, slowly drizzle in oil. Add tomatoes and let sit for 20 minutes. Toast the bread. Broil. When the bread is toasted, rub each piece (on one side) with the whole garlic pieces. Place bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil til the cheese melts.
MOCK SALAD DRESSING / MAYO REPLACEMENT 1 egg 1/4 tsp seasoning salt 1/4 tsp kelp 1 tbsp lemon juice 1/4 stick butter 1/4 cup hot water
Blend together the first 5 ingredients until smooth. Add the water gradually and stir until thickened.
WHITE WINE SAUCE WITH MUSHROOMS Gently sautee scallions and garlic and mushrooms in butter. When they start browning, remove the mushrooms and add white wine. Reduce by half. Add the mushrooms back into pan. Cook.
NICHOLAS' STRAWBERRY BREAD 1-1/2 cup vegetable oil 2 cups sugar 3 eggs 3 cups flour 1 tsp baking soda 1 tsp. cinnamon 3/4 tsp salt 1-1/2 to 2 cups frozen strawberries with juice, thawed 1 cup chopped nuts
Mix the oil, sugar and eggs. Add dry ingredients and mix with hand or electric mixer. If too thick, add some of the strawberry juice. Blend in strawberries and nuts. Pour into greased and floured loaf pans. Bake at 350 degrees for about one hour. (If you are using muffin tins, check after 20 minutes.
OPEN LINE ~ Saturday, May 16, 2009
DUTCH COOKIES (from Noel's grandmother's treasured recipe box)
1 cup Crisco 1 cup butter 1 cup white sugar 1 cup brown sugar
Cream the above ingredients together.
Add the following: 2 eggs 2-1/2 tsp. cinnamon 4-1/2 cups flour 1 tsp. cloves 1/2 tsp. nutmeg 1/2 tsp. all spice 2 tsp. baking soda 1 cup chopped almonds
Mix all together well. If too dry, add a tablespoon or two of milk. Shape into rolls and wrap in waxed paper. Chill or freeze overnight. Then when ready to bake, slice and bake at 375 degrees for 8 minutes. Watch carefully!
RADISH SALAD (compliments of our fabulous sponsor, Jennifer Goodlove, Farmer's Daughter's Market)
4 cups radishes, washed and sliced 1/2 cup thinly-sliced onions (red) 1 cup cooked fresh tomatoes 1-1/4 tsp. salt small clove of garlic, chopped 1/8 tsp. pepper 1 tsp. basil (fresh), chopped 2 tbsp. lemon juice 2 tbsp. vegetable or olive oil 1 - 2 sprigs of finely chopped parsley
Combine all together. Toss. Enjoy!
OPEN LINE ~ Saturday, May 9, 2009
RHUBARB SAUCE Cut up your rhubarb. Add a few drops of water. Cook in mocrowave, stirring occasionally until it reaches the consistency you are wanting.
RHUBARB SAUCE #2 1" pieces of rhubarb in bowl. Cover with waxed paper. Can add about 1/4 cup water if you want. Microwave. Stir. Microwave. Stir. Add sugar to taste and 1 box of your choice of Jello flavor.
Note: add the sugar after cooking, which is usually less than ten months.
SOUR CREAM RHUBARB DESSERT 1-1/2 cups brown sugar, packed 1/2 cup shortening
Beat the above until fluffy.
1 egg 1 tsp. vanilla 2 cups flour 1 tsp. flour 1 tbsp. baking soda 1/2 tsp. salt 1 cup sour cream 1-1/2 cup rhubarb, chopped
Add the egg and vanilla to the mixture. Then combine the flour, soda and salt in another bowl. Add that alternately to the sour cream and the "fluffy" mixture. Stir in the rhubarb.
1/2 cup sugar 1/2 cup chopped walnuts 1 tsp. cinnamon 1 tbsp. butter, melted and COOLED
Mix the above together until crumbly. Put into a greased and floured 9 x 13 pan. Bake at 350 degrees for 45 to 50 minutes.
RHUBARB CUSTARD BAR 2 cups flour 1/4 cup sugar 1 cup cold butter
Mix together until coarse. Press into a 9 x 13 pan. Bake for 10 minutes at 350 degrees.
2 cups sugar 7 tbsp. flour 1 cup heavy whipping cream 3 eggs, beaten 5 cups very finely chopped rhubarb
Combine and pour over the HOT crust. Bake for 40 to 45 minutes at 350 degrees.
2 (3 oz.) packages cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 1 cup heavy whipping cream (whipped)
Combine the above. Cool. Put overtop the bars. Chill and cut.
OPEN LINE ~ Saturday, May 2, 2009
Live from the Farmer's Daughter's Market!
CREAMED ASPARAGUS SOUP 2 lb. medium asparagus (2 bunches), cut in half crosswise 1 tbsp + 1 tsp. salt 6 tbsp. butter 1 medium onion, chopped 1 stalk celery, chopped 1 carrot, chopped 7 tbsp. flour 3 tsp. parsley or 3 parsley sprigs 3 tsp. thyme 1/2 cup heavy cream
Bring a large pot of water to boil. Fill a medium bowl with ice water that has been salted. Add the asparagus to the boiling water. Cook until just tender. (about 4 minutes) Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain and reserve 7-1/2 cups of the cooking liquid.
Thinly slice some of the asparagus tips on the diagonal and reserve for a garnishing for the soup. Chop the remaining asparagus spears into small pieces.
Melt the butter in a large pot over medium heat. Add the onion, celery and carrots. Cook, uncovered, stirring occasionally until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Add the parsley and thyme to the aspragus liquid. Bring to a boil. Remove from the heat and allow to cool. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Whisk the heavy cream and salt into the soup. Season with pepper. Pour into soup bowls. Add asparagus tips. Serve immediately!
BROWN SUGAR ASPARAGUS 2 lb asparagus 3 tbsp butter 2 tbsp. packed brown sugar 3/4 cups chicken broth orange zest
Melt the butter. Stir in brown sugar. Cook, stirring constantly, and add asparagus. Saute 2 minutes. Add chicken broth. Boil. Reduce heat and simmer until asparagus is tender. Remove asparagus stock. Cook reserved juices; stir frequently, reducing to half. Drizzle over asparagus.
GRILLED ASPARAGUS BACON WRAP well-washed spears of broccoli
Brush them well with good olive oil. Dip in basalmic vinegar and all Italian seasonings. Wrap with turkey bacon. Broil in oven or slow-bake about 15 minutes.
OPEN LINE ~ Saturday, April 25, 2009
SOFT OATMEAL COOKIE 1 cup raisins (simmer 10 minutes with 1/2 cup water)
1 cup brown sugar 1 cup butter or margarine 2 eggs
Mix the sugar, butter and eggs. Then add 2 cups of flour, 1/2 cup nuts, 1/2 cup coconut, 2 cups oatmeal and 1 tsp. vanilla.
Drain the raisins and 5 tbsp. water. If there is not that amount of water left from the raisins, add HOT water to make that amount. Add 1 tsp. baking soda. Add to cookie mixture. Drop by tsp. onto cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Cut up the vegetables and mix together in a large bowl. Let set overnight in the fridge. About one hour prior to serving mix the following together, pour over the veggies and let set in fridge for one hour:
1 cup sour cream 1 cup mayonnaise 2 tsp. sugar 1-3/4 tsp. vinegar
SOFT OATMEAL COOKIE #2 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 tsp. vanilla extract 2 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 1-1/2 tsp. ground cinnamon 23 cups rolled oats
In a medium bowl cream together the butter, sugar and brown sugar. Beat in eggs one at a time. Stir in vanilla. Combine flour, baking soda, salt and cinnamon. Stir into the creamed mixture. Mix in oats. Cover amd chill dough for at least one hour.
Preheat oven to 375 degrees. Grease the cookie sheets. Roll the dough into walnut sized balls. Place 2 inches apart on cookie sheet. Flatten each with a fork dipped in sugar. Bake for 8 to 10 minutes in preheated oven.
VIOLET JAM 1 cup violet blossoms 1-1/2 cups water juice of one lemon 2-1/2 cups sugar 1 package pectin
Place violets in blender with 3/4 cup water and lemon juice. Blend, then add the sugar until it dissolves. (It will turn pink-ish.) Heat remaining 3/4 cup of water in a pan. Stir in the pectin and boil hard for 1 minute. Pour this mixture into the blender with the other ingredients. Blend one minute and pour into sterile jars. Seal.
BROCCOLI SALD #2 2 bunches broccoli, florets only (5 to 6 cups) 1 medium red onion, chopped 1/2 cup raisins 10 to 12 slices bacon, fried and crumbled
Separate the florets from stalks. Combine salad ingredients. Top with dressing mixture. Chill and serve.
MEXICAN FONDUE 1/2 cup chili sauce 3 ounces cream cheese 1 tbsp fresh lemon juice 2 tsp chile powder pinch garlic powder 1/4 tsp. Tabasco sauce 1 cup heavy cream
Combine all ingredients and beat until smooth. Serve with tortilla chips, crackers or garlic bread cubes.
OPEN LINE ~ April 11, 2009
FISH BATTER 3 cups flour 3 tsp. baking soda 1 tsp. salt 1-1/2 tsp. garlic powder 1 to 2 tbsp. dill weed
Add water until the consistency of a cake batter. Add 1/4 cup white vinegar. Coat fish and deep fat fry in 360 degree oil. Adjust for quantity of fish.
ANGEL FOOD DESSERT 1 angel food cake mix 20 oz. can pineapple
Put both into an ungreased 9 x 13 pan. Bake then flip upside down.
OPEN LINE ~ Saturday, April 4, 2009
LEMON BARS Crust: 2 cups flour 1 cup margarine 1/2 cup powdered sugar
Mix the above together. Pour into a 9 x 13 pan. Bake for 20 minutes at 350 degrees.
Filling: 4 eggs, beaten until light 2 cups sugar 4 tbsp. flour 1 tbsp. baking powder 6 tbsp. lemon juice
Mix and pour over HOT crust. Bake for 20 to 25 minutes at 350 degrees. After slightly cooled, dust with powdered sugar.
OPEN LINE ~ Saturday, March 28, 2009
MUSTARD SAUCE FOR BAKED HAM (a.k.a. "Magic Mustard Sauce") 1/2 cup sugar 2 to 3 tbsp. flour 1 tbsp. dry mustard 1/2 cup white vinegar 1 beaten egg 1 cup evaporated milk
Mix sugar, flour and mustard. Add vinegar and stir. Then add the beaten egg and stir again. Bring to a boil. When thick, add 1 cup or less evaporated milk, depending on the thickness that it has cooked to; don't make it too thin.
JENNIFER'S MEATBALL TOMATO CHOWDER (The Farmer's Daughter's Market)
Meatballs: 2 lb. ground beef 2 tsp. seasoned salt 1/8 tsp. pepper 2 beaten eggs 1/4 cup chopped parsley 1/3 cup cracker crumbs ~ very fine 2 tbsp milk 3 tbsp. flour 1 tbsp. oil
Mix the above together and form into walnut-sized balls. Roll in flour and fry up.
6 cups tomato juice 6 tbsp. beef bouillion (cubes or powder) 3 cups sliced carrots 3 to 4 cups sliced celery 2 to 3 cups sliced raw potatoes 1 cup elbow macaroni or long grain rice( if desired) 1 tbsp. sugar 2 tsp. salt 2 bay leaves 1/2 to 1 tsp. marjoram
Combine all of the above and simmer until tender. Add meatballs.
ANISE COOKIES 1 cup shortening ~ with part being butter 1 cup sugar 1/2 cup brown sugar 1 egg 2 tbsp. sorghum 1/2 cup sweet cream 3-1/2 cups flour 1/2 tsp. baking powder 3 tbsp. ground anise seed
Mix ingredients well and chill dough. Shape into finger-thick rolls. Chill again. Lay out on table. Roll out and cut into 1/2" pieces. Roll out each cookie. Bake for 7 to 10 minutes at 350 degrees.
RESURRECTION COOKIES FOR EASTER (Activity to do with children to teach about the meaning of Easter)
1 cup pecan halves 1 tsp. white vinegar 3 egg whites (at room temperature) Pinch of salt 1 cup sugar
Preheat oven to 300 degrees. It is crucial that the oven is completely preheated. Place pecans in a plastic freezer bag. Let your child break up the pecans into small pieces by beating them with a wooden mallet or rolling pin. (Explain that after Jesus was arrested, Roman soldiers beat him. Read John 19:1-3)
Have everyone in the family smell and taste the vinegar. Add 1 tsp. vinegar to a bowl. (Explain that Jesus was offered vinegar to drink while He hung on the cross. Read John 19:28-30.)
Add the 3 egg whites to the vinegar. (Discuss with your child that eggs represent life. Explain that Jesus gave His life in order to give us life. Read John 10:10-11.)
Sprinkle with a pinch of slat into your child's hands. Allow them to taste a tiny bit and shake the rest into the bowl. (Explain that this represents the salty tears shed by Jesus' follows. Read Luke 23:27.)
Gradually add 1 cup of sugar to the bowl while beating ingredients on high with a mixer. (Explain that the sweetest part of the story is thatJesus died because He loves us. He wants us to know we belong to Him. Read John 3:16.)
Beat the mixture with the mixer for 12 to 15 minutes until stiff peaks form. Peak will stand straight when the beaters are removed. (Sharehow the color white represents purity and how Jesus can cleanse us of our sins. Read Isiah 1:18.)
Add the nuts and fold in gently. Drop the mixture by teaspoon on a cookie sheet covered with wax paper. (Explain that these moundsrepresent the rocky tomb where Jesus' body was laid. As evening approached, a rich man came from a nearby town. His name was Joseph. He had become a follower of Jesus. He went to Pilate and asked for Jesus' body. Pilate ordered that it be given to him. Read Matthew 27:57-60.)
Put the cookie sheet in the oven. Then close the oven door. Turn the oven off immediately.
Give your child a piece of tape to seal the "tomb"/oven door. (Explain the fact that Jesus' tomb was sealed. Read Matthew 27:65-66.)
Go to bed. (Explain that your child may feel sad to leave theResurrection cookies in the oven overnight. To a much greater extent Jesus' friends were sad when He died and was placed in the tomb. Read John 16:20 & 22.)
Do not open the oven until the following morning. Allow your children to examine the Ressurection cookies. They will form small mounds and have a cracked side. When the children taste them, they will discover that the cookies are hollow ~ representing that on the first Easter, Jesus' friends were surprised to find the tomb empty. (Read Matthew28:1-9.)
OPEN LINE ~ Saturday, March 14, 2009 We were live from the 24th Annual Lawn Garden & Home Show at Hawkeye Downs. Our special guest was our new sponsor, Jennifer Goodlove of Farmer's Daughter's Market. We talked fresh produce and of her pride and joy -- The Barn. She gave a recipe for a quiche that sounded fabulous, but we did not get a copy of it.
OPEN LINE ~ Saturday, March 7, 2009
HEARTY TUNA SALAD 10 oz. frozen Italian green beans 7 oz. tuna, drained and flaked 1 cup thinly-sliced celery 1/2 cup mayonnaise 1 tbsp. lemon juice 1-1/2 tsp. soy sauce dash garlic powder 1 cup chow mein noodles lettuce
Cook, drain and cool green beans. Combine the rest of ingredients -- up to chow mein noodles and lettuce -- and chill. Add noodles when ready to serve. Serve on lettuce. Can "decorate" with hard-boiled eggs and/or tomatoes on the side.
LEMON CHEESECAKE BARS 18.25 oz. lemon cake mix 1/3 cup veggie oil 2 eggs 8 oz. cream cheese, softened 1/3 cup sugar 2 tbsp. lemon juice
Mix cake mix, oil and 1 of the eggs. Then remove 1 cup; set aside. Put rest into greased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Combine the other egg, cream cheese, sugar and lemon juice. Pour over crust. Sprinkle with crumbs. Bake additional 15 minutes.
OPEN LINE ~ Saturday, February 28, 2009
BRAN MUFFINS 1 cup Miller's unprocessed bran 1 cup whole wheat flour 1/2 cup sugar 3 tbsp. molasses 1 cup buttermilk 1 tsp. baking soda 1/2 cup plumped raisins
Mix bran, flour and sugar. Dissolve baking soda in buttermilk. Add to dry ingredients. Add molasses. Stir until mixed well. Add raisins. (add more buttermilk if too thick) Bake at 350 degrees for about 25 minutes.
OPEN LINE ~ Saturday, February 21, 2009
PARTY CHICKEN 8 boned chicken breasts 8 slices bacon 4 oz. chipped beef 1 can cream of mushroom soup 1/2 pint sour cream
Cover greased 9 x 13 pan with chipped beef. Wrap each chicken breast with a slice of the bacon. Set in the pan. Mix the soup and the sour cream. Bake uncovered in a 275 degree oven for 3 hours.
CORNISH HENS Roast in a 350 degree oven.
Put onion, carrot, celery, garlic -- whatever -- in the pan. Put hen on top of the veggies. Spritz some white wine around the base. Cover with foil and bake at 350 degrees for 15 minutes. Uncover and bake for an additional 10 minutes.
OPEN LINE ~ Saturday, February 14, 2009
PEANUT COOKIE 1 cup shortening 1 cup white sugar 1 cup brown sugar 1 cup oatmeal 1 cup corn flour 2 cups sifted flour 1 tsp. baking soda 2 eggs 1/2 cup salted peanuts with red skins
Cream the shortening, sugars and eggs. Add dry ingredients. Mix thoroughly. Drop onto greased cookie sheet by spoonsful. Bake at 350 degrees for about 12 minutes, until golden brown.
Can also use 1/2 cup shortening + 1/2 margarine instead of all the shortening.
SNACK Spread in a single layer on cookie sheet: Kettle corn Corn Chex Pretzels Cashews Pecans
Drizzle melted almond bark over top of what you have on the pan. Stir to coat lightly.
QUICK CASSEROLE 3 cups cooked rice 1-1/2 cups drained tuna 1 can cream of chicken soup 1 cup evaporated milk 1/2 cup chopped celery 1 cup cooked green peas 1/4 cup finely chopped onions 1 tsp. WOR sauce 3/4 cup shredded cheese
Combine all but the cheese. Put into a greased casserole dish. Top with cheese. Bake at 350 degrees for about 35 minutes.
RAISIN FILLED COOKIE 1 cup sugar 1/2 cup oleo 1 egg 1/2 cup milk 1 tsp. vanilla 2 tsp. cream of tartar 1 tsp soda 2-1/2 to 3 cups flour
Mix together 1 cup raisins, 1 cup sugar, 1 tbsp. flour and 1/2 cup water. Cook. Roll out the dough thin. Cut out into circles. Put 1 tbsp raisins on each cookie. Press the dough over top of fruit. Bake on greased cookie sheet for 10 to 15 minutes in a 350 degree oven.
OPEN LINE ~ Saturday, February 7, 2009
CROCK POT BEEF & NOODLES
2 cans beer 2 cans cream of mushroom soup 2 cups beef broth 3 to 4 lb beef roast
Brown the roast and put in the crock pot. Cook on high for about 3 to 4 hours. Remove and put the noodles and the liquids in crock pot. Return cut-up meat to crock pot. Cook until noodles are done to your likeness.
APPLESAUCE CREAM CHEESE SALAD 1 cup hot water 2/3 cup red hot candies 2 pkg. lemon Jello 1-1/2 cups sweetened applesauce
Pour water over the candies. Heat and stir until dissolved. Add jello and stir. Stir in applesauce. Pour 1/2 into pan or mold. Chill until firm.
Combine: 8 oz. cream cheese 1/2 cup chopped nuts 1/2 cup finely chopped celery 1/2 cup mayo
Mix and spread over firm candy layer. Pour remaining jello over layers. Chill.
RICE KRISPIE CARAMEL BARS 1/2 cup butter or margarine, divided 8 cups mini marshmallows, divided 12 cups crispy rice cereal, divided 1/2 cup butter or margarine 14 oz. pkg. caramels 14 oz. sweetened condensed milk 6 oz. semi-sweet chocolate chips
In a large pan combine: 1/4 cup margarine 4 cups marshmallows 6 cups rice cereal
Stir until coated, then press in a 10 x 15 pan. (greased)
In a sauce pan combine: Butter Caramels Sweetened condensed milk
Stir until melted. Spread on top of cereal mixture in the pan. Sprinkle with chocolate chips. Combine remaining butter, marshmallows and chips and then spread on top of other layers.
Combine the 1st three ingredients. Melt the almond bark and drizzle over.
PEPPERONI PIZZA SPREAD 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 1 cup mayo (not fat free!) 1 cup chopped pepperoni 1 can mushrooms, drained and chopped 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1 can ripe olives (chopped and drained) 1 can green olives, chopped and drained
Combine all the above ingredients. Put into a 7 x 11 pan. Bake at 350 degrees for 20 to 30 minutes. (edges bubbly and slightly brown) Serve with Frito Scoops or French bread.
PEANUT COOKIE 1 cup butter or margarine 1 cup white sugar 1 cup brown sugar 1 tsp. vanilla 2 cups flour 2 eggs 1 cup cork flakes 1 tsp baking soda 1 tsp. baking powder 2 cups oatmeal 1 cup salted peanuts
Cream butter and sugars. Add eggs and vanilla. Mix in dry with corn flakes and oatmeal. Add nuts. Roll into small balls. Bake at 350 degrees for about 10 minuues.
PEANUTBUTTER COOKIES 1-2/3 cups flour 1-1/2 baking powder dash salt 1/2 cup butter 1/2 cup firm packed brown sugar 1/2 cup peanutbutter 1/3 cup dark corn syrup 1 well-beaten egg 1/2 tsp. vanilla
Sift dry ingredients and cream wet. Add syrup and stir. Add egg and vanilla. Leave sit for an hour or two. Form into balls. Flatten with fork.
Bake at 350 degrees for 12 to 15 minutes.
OPEN LINE ~ Saturday, January 24, 2009
HEALTH BREAD 1 cup oatmeal 1 cup whole wheat flour 1 cup all bran 1 tsp. salt 3/4 cup sugar 1 egg 1 tsp. soda in 1 cup sour or buttermilk 1 cup raisins that have been plumped (1/2 to 3/4 hr in warm water on stove)
Mix all the above until well-blended. Put into loaf pans. Bake for 1 hour at 350 degrees. Slice and put a very thin layer of butter and a little cheddar cheese.
AUNT LILA'S BUTTER BRICKLE CAKE In the bottom of a 9 x 13 pan put #2.5 can sliced peaches. Sprinkle a Butter Brickle cake mix over top. Pour over 1/2 cup melted butter. Make sure that all of the cake mix is drizzled with butter. Add nuts if desired. Bake at 350 degrees for about 50 minutes.
OPEN LINE ~ Saturday, January 17, 2009 MRS. ALEXANDER'S PUMPKIN BARS 2 cups sugar 1 16oz. can pumpkin 3/4 cup oil 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/4 tsp. cloves 1/2 tsp. salt
Combine the sugar, pumpkin and oil. Beat very well!! Add eggs, one at a time. Stir together the flour, baking soda, baking powder, cinnamon, cloves and salt. Add to the pumpkiin mixture. Pour into a greased 15-1/2 x 10-1/2 x 1 pan. Bake at 350 degrees for 30 to 35 minutes. Do not allow to overbake. Cool and frost.
Mix the above together well, adding the vanilla and powdered sugar as last ingredients. Beat well and spread.
SPINACH CASSEROLE 10 oz. frozen chopped spinach (Prepare like on package) Drain.
Combine 1 8 oz. package cream cheese, 1 can Cream of Mushroom (or celery or chicken) soup (that has been prepared per can directions), dried onion rings and 3/4 stick butter.
Combine soup and cream cheese. Mix with the spinach. Cover with the dried onions. Cook cracker crumbs in the butter and sprinkle over the top. Bake at 350 degrees for about 30 minutes.
2 cans whole button mushrooms (4 1/2 oz each, drained
2 teaspoons instant minced onion
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
2/3 cup sour cream
2 tablespoons milk
2 tablespoons butter, soft
Preheat oven to 325 degrees. Thaw spinach, squeeze to drain well. Mix spinach with remaining ingredients; spoon into an ungreased 1-quart casserole. Cover and bake 40 to 50 minutes.
6 tablespoons butter, melted, divided (can use low fat or fat free subsitute)
salt & fresh ground pepper
1/2 cup cracker crumb
Preheat oven to 375 degrees. If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely. Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish. Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture. Bake for 20 to 30 minutes or until golden and lightly crusted.
OPEN LINE ~ Saturday, January 10, 2009 We received several responses to our caller wanting the Velveeta Fudge recipe on Saturday's show. Two others are listed in the January 3rd recipes.
Best Ever Fudge
1 pound butter, melted with 1 pound Velveeta cheese Sift together: 1 cup cocoa and 4 pounds powdered sugar and add to cheese mix. Add 1 tsp vanilla and nuts to taste
Cool and slice.
OPEN LINE ~ Saturday, January 3, 2009
TRICIA NIXON CASSEROLE (AKA "Grandma Fran's Casserole) 1 pkg. frozen broccoli (not spears; mthey are too big) 2 cups cooked and cubed chicken 1 can Cream of Mushroom soup 1/2 cup mayonnaise 1/2 tsp. lemon juice 1/2 tsp. curry powder 1/2 cup shredded cheddar cheese 1/2 cup bread cubes mixed with 1 tbsp. butter*
Cook the broccoli and place in the bottom of a casserole dish. Cover with the cooked and cubed chicken. Mix the soup, mayo, lemon juice and curry together. Pour that over the things in dish. Top with cheese. In a small skillet melt the butter and add bread cubes. *It is suggested that you double or triple the amount of bread cubes/butter! Put the buttered bread cubes on top of cheese and bake at 350 degrees for 30 to 40 minutes.
VELVEETA FUDGE 1 cup butter, softened 8 oz. processed cheese, cubed 1-1/2 lbs. powdered sugar (about 5 cups unsifted) 1/2 cup unsweetened cocoa 1/2 cup non-fat dry milk 2 tsp. vanilla extract 2 cups chopped pecans
In a large saucepan over medium heat melt butter and cheese cubes together, stirring frequently. Remove from heat. Sift together the powdered sugar and cocoa. Add to cheese, mixing well. Stir in the dry milk, vanilla and nuts. Turn into a 9 x 9 pan. Chill until firm and cut into squares.
SPINACH AND STRAWBERRY SALAD 2 bunches spinach, rinsed and torn into bite-size pieces 4 cups sliced strawberries 1/2 cup vegetable oil 1/4 cup white wine vinegar 1/2 cup sugar 1/4 tsp. paprika 2 tbsp. sesame seeds 1 tbsp. poppy seeds
In a large bowl toss together the spinach and strawberries. In a medium bowl whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the salad and toss to coat.
CROCKPOT PULLED PORK pork shoulder roast, about 4 lbs. 2 medium onions, thinly sliced 1-1/2 cups water 1 bottle (16 oz.) barbeque sauce (or 1 cups homemade) 1 cup chopped onion
Place half the sliced onions into the bottom of slow cooker. Add pork and water, along with remaining sliced onions. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Drain liquid from slow cooker. Chop the meat coarsely and discard excess fat. Put meat back into the pot and add sauce and chopped onion. Cover and cook on low 4 to 6 hours longer. Stir occasionally.
Heat Velveeta, chocolate and corn syrup in saucepan over medium heat until melted. Gradually add the sugar, beat with electric mixer on medium until smooth. Add pecans and vanilla. Pour into greased 13 x 9 pan. Smooth surface over. Refrigerate several hours, then cut into squares.
These recipes were called into the Open Line in 2008
We are recovering the 2008 recipes as quickly as possible. We appreciate your patience.
February 23, 2008 APPLE CRISP Fill a 7"x11" glass pan with sliced apples. Mix together 3/4 cup sugar and 1-2 Tbs cinnamon. Sprinkle over the apples. Mix as for making pie crust, 1 stick cold margarine, 1 cup flour, 3/4 cup sugar until you get the pea size crumbs. Sprinkle over the top of the apples. Bake 350° 1 hour or until golden brown and apples are soft. LEMON CAKE BARS (also called ANGEL FOOD BARS) 1 1-step angel food cake mix 22 oz. pie filling (lemon) Combine and pour into a greased and floured jelly roll pan. Bake 350° 20-30 minutes. Top with lemon glaze or powdered sugar. Paula Deen's 'The Lady's Cheesy Mac'(from Good Morning America) 2-23-084 cups cooked elbow macaroni, drained 2 cups grated cheddar cheese 3 eggs, beaten 1/2 cup sour cream 4 tablespoons butter, cut into pieces 1/2 teaspoon salt 1 cup milk Preheat oven to 350°F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired. Makes 6 to 8 servings PICKLED BEETS 1 can beets drained, add favorite Italian dressing and little sugar. Put in jar and keep in refrigerator. PICKLED BEETS 1 Tbs. mixed pickling spices 2 cups vinegar 2 cups sugar 1 tsp. cinnamon 1 tsp. salt 4 cans sliced beets, drained reserve 3/4 cup juice In a large saucepan combine all ingredients except beets. Bring to a boil. Remove from heat and add reserved beet juice and the beets. Pour into a 1 1/2 qt. glass container. PICKLED BEETS 1 can beet slices, drain and reserve 1/3 cup juice. Heat in a saucepan equal parts or 1/3 cup beet juice, 1/3 cup sugar, 1/3 cup vinegar until sugar dissolves. Pour over beets. Refrigerate. HOT MILK CAKE 1 cup sifted all purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup hot milk 1 cup sugar 2 eggs 1 teaspoon vanilla 2 tablespoons butter or margarine Sift first 3 ingredients together, add butter to the Hot milk and keep HOT.
Beat eggs until thick and lemon colored, 3 minutes on High with a mixer. Gradually add sugar and beat at Medium speed until well blended. Quickly add the dry ingredients. Stir in HOT milk mix and vanilla. Bake in prepared 9 inch round or 8 inch square pan at 350° for 20-30 minutes or until it tests done.
Frost with boiled coconut frosting below. Broiled Coconut Frosting: Cream ¼ cup margarine and 1 cup brown sugar. Add 2 tablespoons light cream and mix well. Stir in 1 cup shredded or flaked coconut. Spread over warm cake. Broil 4-5 minutes or until golden. Serve cake warm. ANGEL FOOD BARS 1 box angel food cake mix 1 tall can crushed pineapple w/juice Combine and pour into a greased and floured jelly roll pan. Bake 350° 25 minutes. February 16, 2008 BEEF & NOODLES FOR 100 18 pounds of beef cubes and 9 pounds of dry noodles. Fix it as you desire. CHOCOLATE CHERRY BROWNIES 1 box brownie mix 1 cup cherry pie filling 1/4 cup oil 2 eggs 1 1/4 cup chocolate chips Mix all except the chips and put in a greased 9x13 pan. Bake at 350 for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares. APPLE CRISP WITHOUT OATMEAL6 apples 1/2 cup sugar 1 tsp. cinnamon 1 cup water 6 Tbs shortening 1/2 cup brown sugar 1 cup flour, sifted 1 tsp. baking powder 1/2 tsp. salt Cook apples, sugar, cinnamon in water for 10 minutes. Place in well greased pie pan or baking dish. Cream shortening, brown sugar, flour, baking powder and salt. Sprinkle over apple mixture and bake at 350 for 45 minutes. PULL APART CARAMEL COFFEE CAKE 2 tubes of 12 oz. refrigerated buttermilk biscuit 1 cup packed brown sugar 1/2 cup heavy whipping cream 1 tsp. ground cinnamon Spray a fluted or tube pan heavily. Cut each biscuit into 4 pieces covering the bottom of the pan evenly. Combine brown sugar, cream and cinnamon. Pour over biscuits. Bake at 350 for 25-30 minutes. BARS 6 oz. chocolate chips 6 oz. butterscotch chips 1 cup creamy peanut butter 1 stick of margarine or butter Melt in microwave.
Then pour over 3 cups Rice Krispies cup marshmallow Mix and press into the bottom of a 9x13 pan. Let set in fridge. CHICKEN FRIED STEAK WITH GRAVY 2/3 cup flour 1 tsp. salt freshly ground pepper 2 pounds top round steak, about 1/2 inch thick tenderized 2 eggs 2 Tbs cream 1/2 cup vegetable oil 2 cups saltine cracker crumbs, finely crushed 1 onion, sliced 1/2 cup heavy or whipping cream 1/3 cup chicken broth a few dashes of Worcestershire sauce (optional) a few dashes of hot sauce (optional) Mix flour, salt and pepper. Pound mixture into both sides of the meat. Cut meat into serving size pieces. Beat eggs with the cream. Heat oil in heavy skillet over medium high heat. Reserve 3 Tbs flour. Dredge steaks in the remaining flour. Dip into egg mixture, then into cracker crumbs. Place in hot oil. Brown steaks in oil, turning to brown both sides. Reduce heat to medium, cover and cook for 15-20 minutes, turning occasionally until steaks are cooked through and tender. Remove steaks from skillet and drain on paper towels. Keep warm. Add onion slices to the pan and sauté until tender. Remove onions and keep warm with the steaks. CHICKEN FRIED STEAK GRAVY Pour off all but 3 Tbs of the fat into the skillet and stir in 3 Tbs flour. Stir well. Scrape the bottom of the pan to loosen the brown bits. Stir in cream and broth. Season with WOR and hot sauce. RED VELVET CAKE (from Rick Bartlett's mother-in-law) 2 cups sugar 1 cup butter 2 eggs 1 tablespoon cocoa (if desired, to darken color) make a paste with vinegar 2 1/2 cups cake flour 1 cup buttermilk 2 1 ounce red food coloring 1 teaspoon vanilla flavoring 1 teaspoon salt 1 1/2 teaspoons soda Cream butter and sugar, add eggs and beat until fluffy, add cocoa mix well, sift flour soda and salt together. Add the flour alternating with buttermilk, add food coloring and vanilla. Put equal amount in three greased cake pan. Bake at 350 until done.
RED VELVET CAKE ICING 1 stick butter 1 8 oz. cream cheese 1 tsp. vanilla 1 box powdered sugar 1 cup chopped pecans Blend in food processor. Do not use a hand mixer. February 9, 2008 MONSTER COOKIES (Paula Deen) 3 eggs 1 1/4 cups brown sugar 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 (12 ounce) jar chunky peanut butter 1/2 cup butter, softened 1/2 cup candy covered plain chocolate candies 1/2 cup chocolate chips 1/4 cup raisins (optional) 2 teaspoons baking soda 4 1/2 cups quick-cooking oatmeal (NOT instant) Preheat oven to 350°. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine eggs and sugars, mix well. Add the salt, vanilla, peanut butter, and butter, mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal. Drop tablespoons 2 inches apart onto prepared cookie sheets. Bake for 8-10 minutes. Do not over bake! Let stand for about 3 minutes before transferring to wire rack to cool. When cool, store in a large resealable plastic bag. SLOW COOKER TACO SOUP 1 pound ground beef or cut up chicken breast 1 16 oz. can chili beans, undrained 1 15 oz. can kidney beans, undrained 1 15 oz. can whole kernel corn, undrained 1 8 oz. can tomato sauce 2 cups water 2 14.5 oz. can peeled, diced tomatoes 1 4.5 oz. can diced green chilies 1 1.25 oz. pkg. taco seasoning mix Cook ground beef over medium heat until browned. Add remaining ingredients. Mix into a slow cooker. Cook on low for 8 hours. Great with tortilla chips, shredded cheese and sour cream SUGAR COOKIES2-3/4 cup flour 1 tsp. baking soda 1/2 tsp. baking powder 1 cup butter, softened 1 1/2 cups sugar 1 egg 1 tsp. vanilla extract Mix together and bake at 375° for 8-10 minutes. February 2, 2008 DEVIL WINGS 12 ounces Red Devil Cayenne Pepper Sauce 8 ounces Italian salad dressing 5 pounds Chicken wings or drumettes, rinsed 1 resealable freezer bag (2-gallon size) In a freezer bag, mix Red Devil sauce with salad dressing. Keep 1 cup for basting and dripping. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Grill wings over low fire or bake at 350°. for 45 minutes or until done, basting with reserved sauce. COOKIES HOT WINGS Cookies barbecue sauce mixed with pepper jelly. Heat. Spread over wings. DRIED BEEF SPREAD 1 oz. pkg. softened cream cheese 1 jar dried beef, cut into small pieces 1 medium onion, chopped fine 1 Tbs. mayonnaise 1 tsp. lemon juice Stir well and serve with Ritz crackers. SAVORY SAUERKRAUT STUFFING FOR TURKEY 4 Tbs butter 1 cup diced celery 1 cup diced red onion 1 tsp. thyme 1 lb. sauerkraut, rinsed 1 cup chicken broth 1 cup ham, diced small or sausage 1/2 cup pitted, chopped black olives 1/3 cup toasted walnut pieces 3/4 cup chopped parsley 4 cups day-old white bread, diced 1/4 tsp. black pepper Melt butter in a large skillet. Add celery, onions and thyme. Saute over medium heat for 5 minutes until onion and celery are tender. Add sauerkraut and cook 5 minutes more to blend flavors. Add broth and simmer 10 minutes. Toss sauerkraut mixture with all remaining ingredients, make sure to completely coat and moisten bread. If cooking the stuffing outside the bird, sprinkle an extra 1/2 cup of chicken broth on top and cover with foil. Bake at 350° for 30 minutes. Uncover and bake another 15 minutes to brown. Makes 8 cups, enough for 1 large turkey, 2 roasting chickens, a goose, or 2 ducks. CORN MACARONI BAKE 1 can creamed corn 1 can corn 1 cup shell macaroni 1 cup cubed Velveeta Bake for 1 hour at 350°. BAKED MACARONI AND CHEESE 2 eggs 1 lb. sharp cheddar cheese 1/2 cup mozzarella cheese 1 cup milk 1/2 stick butter 1 lb. macaroni Mix all together in baking dish. Bake at 350° until browned. January 26, 2008 BLANCHING ALMONDS Put almonds in bowl. Pour boiling water over to barely cover. Let almonds sit for about 1 minute, no longer. Drain and rinse under cold water and drain again. Pat dry and slip off skins. Our guest, Bonny Boyd is a finalist in the Pillsbury Bake-Off.This is her recipe for the finals: ORANGE CREAM DESSERT SQUARES 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies 2 tablespoons grated orange peel (from 2 large oranges) 2 packages (8 oz each) cream cheese, softened 1/4 cup Domino® or C&H® Granulated Sugar 1/2 cup SMUCKER'S® Sweet Orange Marmalade 1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract 2 Eggland's Best eggs 3 tablespoons whipping (heavy) cream 2 drops orange food color (or 2 drops yellow and 1 drop red food color) 1 1/2 teaspoons LAND O LAKES® Butter 1/2 cup white vanilla baking chips 1. Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. 2. In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust. 3. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.
4. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm. 5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares. High Altitude (3500-6500 ft): No change. January 19, 2008 CHINESE GARLIC CHICKEN 1 pound boneless, skinless chicken breasts 4 garlic cloves, finely minced 2 green onions, finely chopped on the diagonal a few drops sesame oil 2 tablespoons light soy sauce 1 tablespoon dry sherry 1/4 teaspoon chili paste Oil for stir-frying Marinade: 1 tablespoon light soy sauce 1 tablespoon dry sherry Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes. While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4. Note: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish. SKILLET GOULASH 1 pound lean ground beef 1/2 cup onion; chopped 16 ounces tomatoes (1 can) 1/2 cup chopped celery 1/2 cup water 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon basil leaves 1/8 teaspoon marjoram leaves 1 1/2 cups fine noodles; uncooked (about 3 ounces) Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. Skillet ground beef recipe serves 4. GOULASH SOUP 1 pound ground beef, browned 1 can tomato paste 1 can vegetable beef soup macaroni, cooked and drained 1 quart diced tomatoes Put together and heat through. HOW TO SEASON A WAFFLE IRON: Soak two slices of bread in vegetable oil and cook on iron. Baby Clothes Whitener: Mix 1/3 cup powdered dishwashing compound, ½ cup powdered non chlorine bleach and 1 gallon warm water in a plastic container. Soak clothes with stains in the solution before laundering. Baby clothes used in this solution must be washed and rinsed thoroughly to prevent irritation to the baby's sensitive skin. MACHINE SHED POTATO SOUP 2-1/2 lbs. baby red potatoes, quartered 3 stalks celery, diced 1 qt. water 1 qt. milk 1 tsp. black pepper 3/4 cup flour 1/4 cup chopped parsley 1/2 lbs. bacon, diced (raw) 1 jumbo yellow onion, diced 1/4 cup chicken base 1 tsp. salt 1-1/2 sticks margarine 1 cup whipping cream Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot. Tips, hints and helps: Can use denture cleaner tablets to clean doilies and other white materials. Soak with one tablet with water. If the stain is stubborn you can use enzymes or New Dawn as well. After final soaking, wash as normal.
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