Aug 2 Aug 10 Aug 16 Aug 23 Aug 30
HOW TO COOK FLAT GREEN BEANS (From livestrong.com) 8-2-14 Top of page
Cook the bean pieces in enough olive oil to lightly coat the bottom of a frying pan. Keep the burner at a medium-high setting and stir the beans frequently for about 5 minutes until they take on a light golden-brown color. Spoon just enough chicken or vegetable broth over the beans to cover the bottom of the pan. Reduce the heat to medium and stir the beans occasionally for the next 4 to 5 minutes or until all the liquid is absorbed. Blanch flat beans, cut into 2 inch-long segments, in an uncovered pot of boiling water for approximately 5 minutes or until they are tender. Pour the beans in a colander and run cold water over them until they are cool to the touch. Allow them to drain thoroughly before placing the beans in a separate bowl. Drizzle olive oil over the beans, a spoonful at a time, and toss until the bean segments are coated. Stir in salt and fresh-ground black pepper to taste. Spread the beans in a single layer on a nonstick cookie sheet and place in a preheated oven at 425°. Roast for 8 to 10 minutes or until the beans sizzle on the pan and are slightly browned. Cook slices of bacon until crispy in a deep-frying pan for Southern-style simmered green beans. Remove the bacon and all but a couple tablespoons of the fat from the pan. Alternatively, melt butter in the pan for a vegetarian dish. Brown diced aromatic vegetables such as onion, celery and garlic in the fat before adding cut flat beans and several dashes of hot pepper sauce to the pan. Pour enough water in to cover the lower half of the pan's contents. Turn the burner down to low and simmer the beans for half an hour, stirring every 5 to 10 minutes. Taste a bean segment and adjust the seasoning, if necessary, with a pinch of salt or additional hot sauce. Continue cooking for another 15 to 20 minutes until the flavors are melded and the flat beans are very soft and pliable. Stir in crumbled bacon or a squeeze of fresh lemon juice.
FRIED ICE CREAM 8-2-14
1/2 gallon ice cream
2 cups corn flakes
1 stick butter
1 cup brown sugar
cinnamon (optional)
Soften ice cream and put in the bottom of an 8x8" pan. Melt butter and brown sugar in pan. Add flakes and cinnamon. Put over ice cream. Place in freezer until ready to serve.
ICE CREAM DESSERT 8-2-14
1/2 cup melted butter
1 cup brown sugar
1 cup chopped nuts
1 cup coconut
4 cups Crispex or Chex cereal, crushed
Stir together. Put 2/3 of mixture on the bottom of a 9x13" pan. Soften a half gallon of any flavor of ice cream and spread over the mixture. Freeze. Remove from freezer 10 minutes before serving.
COCONUT CREAM BARS 8-9-14 Top of page
1 cup flour
1/2 cup margarine, melted
2 tbsps. sugar
1/2 cup chopped pecans
Mix and pat into an 8x8" pan. Bake at 350° for 15-20 minutes or until golden brown. Do not overbake.
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Mix together cheese and sugar, fold in cool whip. Spread over cooled crust.
1 small pkg. coconut cream instant pudding
1 1/2 cups whole milk
1 cup cool whip
Mix together pudding and milk until thick. Spread over cream cheese and top with cool whip.
1 cup coconut, toasted
Sprinkle over top and refrigerate.
MEXICAN LASAGNA (From jaderbomb.com) 8-9-14
2 lbs. ground beef
1 pkg. corn tortillas
1 can ro-tel
1 small box velveeta
2 cans corn
pinch paprika
1 bag shredded mexican cheese
large baking dish
Preheat oven to 350°. Brown beef with paprika. Add ro-tel & corn. Cook this mixture down on high for about 10 minutes. While this is cooking down, dice up velveeta cheese and melt it in the microwave. When cheese is melted add it to the meat (slowly), corn and ro-tel then stir completely until it is mixed well. Cook down on med/high for 10 minutes. Once cooked down, layer it just like a lasagna. Start by putting some of the mixture on the bottom then cover that mixture with corn tortillas. Complete the same steps over again until you reach the top of the baking dish. Finish it off by putting shredded cheese on top. Bake this with no aluminum foil for 15-20 minutes or until cheese is completely melted.
SLOPPY JOES 8-9-14
1 lb. ground beef
1 small onion, chopped
2 tbsps. prepared mustard
2 tbsps. ketchup
1 can chicken gumbo soup
Season beef and brown with onion. Add mustard, ketchup and soup. Simmer 30 minutes. Makes 6-8 servings.
SLOPPY JOES 8-9-14
10 lbs. ground beef
1/4 cup instant onion
2 tbsps. salt
1 1/2 tsps. pepper
3 tbsps. ketchup
2 tbsps. mustard
2 cans chicken gumbo soup
Brown beef, onion, salt and pepper. Add mustard, ketchup and soup. Simmer.
SLOPPY JOES 8-9-14
2 lbs. ground beef
1 large onion, chopped
1 can tomato soup
3/4 cup ketchup
3/4 cup evaporated milk
2 tbsps. vinegar
1/4 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. MSG
1/2 tbsp. sugar
1 tsp. WOR sauce
Brown meat and onions. Drain. Add remaining ingredients and simmer.
FIRE AND ICE SALAD 8-16-14 Top of page
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup sugar
1 tsp. salt
1 tsp. horseradish
1 tsp. celery seed
1 tsp. mustard seed
1 medium green bell pepper, cut into thin strips
1 small red onion, cut in half and sliced thin
1 jalapeno, chopped fine
3 large tomatoes, cut into chunks
2 medium cucumbers, peeled and sliced thin
Combine both dressing ingredients in small saucepan. Stir and bring to boil. Boil 1 minute and set aside. In a large bowl, combine salad ingredients. Pour hot vinegar mixture over vegetables and set aside to cool. Add cucumbers last. Stir, cover with plastic wrap and refrigerate several hours.
FIRE AND ICE TOMATOES (aug72pg1) 8-16-14
3/4 cup vinegar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard seed
1/2 teaspoon sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
2 teaspoons salt or 1 teaspoon salt and 1 teaspoon garlic
salt
1/4 cup cold water
Bring to boil. Boil rapidly for 1 minute. While still hot pour over the following:
6 large, firm tomatoes, peeled and quartered
1 large green pepper, sliced into strips
1 large red onion, sliced into rings
Cover and chill overnight. Add 1 sliced cucumber before serving. (Margaret McLaughlin, Marion, Iowa)
MADE FROM SCRATCH BAKED BEANS (From hungrygowhere.com) 8-16-14
300g smoked pork belly or shoulder
2 teaspoon olive oil
1 garlic clove, crushed
1 onion, finely chopped
2 cans diced tomatoes
1 tablespoon Worchestershire sauce
1 tablespoon good quality maple syrup
2 teaspoon Dijon mustard
2 cans borlotti or cannellini beans (or both), drained
Salt and pepper, to taste
Place smoked pork in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 30 minutes. Remove the pork, trim and discard any overly fatty bits, and cut into 2-cm batons and set aside. Reserve the stock. In a medium saucepan, heat oil and fry garlic and onion till soft, but not browned, about 5 minutes. Add tomatoes, ½ a cup of the reserved ham stock, Worchestershire sauce, maple syrup and mustard. Stir to mix well. Add beans and the pork and simmer for another 30 minutes, or until the sauce thickens. Taste and season with salt and pepper. Serve with buttered toast made of good crusty bread.
BAKED BEANS 8-16-14
2 pounds great northern dry beans, cover with cold water
and bring to boil simmer 2-3 hours until tender, or soak overnight
Put in baking dish and add:
1 cup brown sugar
1 tsp. salt
Cover with strips of bacon. Bake 1 hour at 350°.
STUFFED PEPPERS 8-16-14
1 pound ground beef, partially browned
1 cup minute rice
Stir together. Add tomatoes, onions and spices. Put a spoonful of mixture in a hollowed out pepper. Spoon in some tomato paste and cheese and repeat layers until peppers are full. Bake at 300° for 30-45 minutes. Can replace tops of peppers if desired.
BAKED SPAGHETTI 8-23-14 Top of page
1 cup onion, chopped
1 cup green peppers, chopped
1 tbsp. margarine
28 oz. spaghetti sauce
4 oz. mushrooms, drained
1 can sliced ripe olives, drained
2 tsps. oregano
1 pound ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated parmesan cheese
In a large skillet, saute onion and peppers, in margarine. Brown hamburger and drain. Add onion and pepper mixture. Add sauce, mushrooms, olives and oregano. Simmer uncovered for 10 minutes. Place half spaghetti in greased 9x13" baking dish. Top with half vegetable burger mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350° for 20-35 minutes or until heated through.
JALAPENO POPPER MACARONI AND CHEESE (8-10-13, not given) 8-23-14
1 box macaroni or noodles of your choice
1 tbsp. butter
1 clove garlic, minced
3-4 large fresh jalapeno peppers, seeded and diced
1 cup chicken stock or broth
1/2 cup heavy cream
8 oz. cream cheese
2 cups shredded cheese, CoJack or Pepper Jack
salt and pepper
1/2 cup grated parmesan cheese
1/2 cup crushed tortilla chips
Cook noodles. Preheat broiler on low. Over medium-high heat, saute butter, peppers and garlic in pan. Saute until tender. Turn to low. Stir in broth, cream, and cream cheese. Stir until melted. Add salt and pepper to taste. Add pasta and top with parmesan cheese and chips. Broil until golden brown.
CRACKER SNACK MIX (From tasteofhome.com 7-26-14) 8-23-14
12 cups original flavor bugles
6 cups miniature pretzels
1 pkg. miniature butter-flavored crackers
1 pkg. wheat thins
1 pkg. cheese nips
1 pkg. nacho cheese bugles
1 pkg. miniature parmesan fish-shaped crackers
1 cup mixed nuts or peanuts
1 bottle butter flavored popcorn oil
2 envelopes ranch salad dressing mix
In a very large bowl, combine the first 8 ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. transfer to four ungreased baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times. Yields about 8 quarts.
MONSTER COOKIE DOUGH DIP (the-girl-who-ate-everything.com) 8-23-14
8 oz. cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 tbsps. brown sugar
1/4 cup flour
1 tsp. vanilla
2 1/2 cups rolled oats, old fashioned or quick
2/3 cup plain M&Ms
1 cup semi-sweet chocolate chips
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour, and vanilla. Using the paddle attachment on a stand mixer or just a wooden spoon, mix in the oats. Add the M&Ms and chocolate chips. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices.
DILL DIP 8-23-14
8 oz. cream cheese
8 oz. sour cream
1 tbsp. finely chopped green onion
2 tbsps. snipped fresh dill or 2 tsps. dill weed
1/2 tsp. seasoned salt
In a medium bowl, beat cream cheese, sour cream, onion, dill weed, and seasoned salt on low speed until fluffy. Cover and chill.
FRESH BLUEBERRY PIE 8-23-14
Crust:
1 stick butter
1 cup flour
2 tbsps. powdered sugar
Cut butter into dry ingredients. May add 1/2 cup chopped pecans. Put into baking dish and bake 15 minutes at 350°.
Glaze:
1/2 cup sugar
1 tbsp. + 1 tsp. water
1/4 cup water
1 cup fresh blueberries
Bring to boil and cook 2 minutes until clear and thick. Add 1 tbsp. butter and 1 tsp. lemon juice. Let cool. Add 2 cups fresh blueberries. Pour into crust. Top with whipped topping and refrigerate.
NO SHOW 8-30-14 Top of page
Click here to go to the next month of radio recipes.