Radio Given Recipes - December 2001

Radio Given Recipes December

NEVER FAIL DIVINITY (12-20-99) 12-1-01 top of page

4 cups sugar
1 cup white corn syrup
¾ cup water
dash salt
3 egg whites

Put in a 2 quart microwave dish. Cook 20 minutes stirring every 5 minutes. In the last 5 minutes beat
the egg whites until they are very light. Slowly combine hot syrup to the beaten egg whites. It might
take 20 minutes to make it lose its sheen. Add 1 teaspoon vanilla and beat in. Can add nuts. Drop by
a teaspoon on wax paper and top with a pecan half. Store in air tight container.

No Bake Egg Nog Cheesecake (9-15-01) 12-1-01

Crust:

¾ cup graham cracker crumbs
¼ cup sugar
¼ cup margarine/butter

Mix together and press into bottom of 8x8 pan.

Filling:

8 ozs. softened cream cheese
½ cup sugar

Mix together.

Dissolve 1 pkg. knox gelatin in ¼ cup cold water, but heat it to dissolve. Add to cheese mixture. Add
one cup egg nog. Cool until it's just slightly thickened. Fold in 2 cups whipped topping. Pour over
graham cracker crust. Chill.

Amy's Salad With Applesauce and Jell-O (8-25-01) 12-1-01

2 cups applesauce
1 6 oz. pkg. raspberry Jell-O
Mix well.

½ cup orange juice
1 can diet 7-up

Mix all ingredients well and let set.

Request for no bake candy and cookies for children to make.

TOFFEE MALTED COOKIES (from Mar/Apr Country Women magazine 3-24-01) 12-1-01

1 cup butter or margarine, softened
½ cup sugar
½ cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla pudding
1 tsp. vanilla
2¼ cups flour
1 cup quick cooking oats
1 tsp. baking soda
½ tsp. salt
1 cup malted milk balls, chopped
¾ cup english toffee bits or almond brickle chips

In mixing bowl cream butter and sugar. Add eggs one at a time; beating well after each addition. Add pudding mix and vanilla. Combine remaining dry ingredients. Add to the cream mixture. Add malted
milk balls and toffee bits. The dough will be stiff. Drop by rounded teaspoonfuls onto ungreased
baking sheet 2" apart. Bake 350° 12-15 minutes or 'til brown.

KAREN'S NO-BAKE COOKIES (10-22-97) 12-1-01

2 cups white sugar
4 tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal

Boil first four ingredients for 1 minute. Remove from heat and add the peanut butter, vanilla, and lastly stir in the oatmeal. Drop from spoon onto waxed paper. Let set until firm. *If you really like peanut
butter you may add an extra ¼ cup. If you do, just add about 1/3 cup more of oatmeal.

Cool Raspberry Cream Crunch (10-27-01) 12-1-01

2 boxes raspberry jello
2 cups boiling water
1 8 oz. pkg. cream cheese
1 8 oz. carton whipped topping
1 14 oz. can sweetened condensed milk
5-6 cups frozen raspberries
chopped pecans
additional whipped topping (optional)

Whip cream cheese, whipped topping together and sweetened condensed milk. In separate bowl combine boiling water and jello. Fold 2 mixtures together. Place raspberries into the bottom of a decorative glass bowl. Pour the mixture over raspberries. It almost instantly solidifies. Can refrigerate if not stiff enough. Top with additional whipped topping and pecans.

Correction for July/August 2001 the sauce for "HOOTERS HOT WINGS" was omitted here it is below:

Hooter's Chicken Wing Hot Sauce (from copykat.com 6-16-01) 12-1-01

Ease of Cooking: Easy

Notes:
Hooters is known for their delicious Hot Wings. You can enjoy these at home.

Ingredients:
3 Sticks Butter (softened)
½ cup. + 2 tbsps. Tobacco Sauce
3 tbsps. Brown Sugar
¾ tsp. Paprika
¾ tsp. Salt
1 tbsp. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 tbsps. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with
the Hooter's Hot Wings. (above)

Butter Rum Sauce (found on but didn't give. http://cookwildside.com/recipes/105a.html) 12-1-01

4 cups Sugar
2 cups Whipping cream
3 tablespoons Rum
1 lb. Butter
2½ tsps. Vanilla extract

Special show today with JoAnna Lund. 12-8-01. Get her newsletter for $28.50 a year (12) issues plus over 30 special recipe booklet. Call 1-800-766-8961 to order.

HAWAIIAN STRAWBERRY PIE (from JoAnna Lund) 12-8-01 top of page

1 6 oz. Keebler graham cracker pie crust
2 cups sliced fresh strawberries or 2 cups frozen unsweetened strawberries if fresh are not available
1 4 serving package Jello sugar free strawberries gelatin
1 4 serving package Jello sugar free vanilla cook and serve pudding
1 8 oz. can crushed pineapple packed in fruit juice, drained and reserve juice
water
1 tsp. coconut extract
1 cup Cool Whip lite
2 tbsps. flaked coconut

Place strawberries in the pie crust, either fresh or frozen, that have been drained. In a medium
saucepan combine the dry gelatin pudding and mix. Add enough water to the pineapple juice to make
1½ cups liquid. Add to dry pudding mixture. Cook over medium heat stirring constantly 'til mixture thickens and comes to a boil. Pour hot mixture over the strawberries. Refrigerate 2 hours. In a
small bowl combine the drained pineapple, coconut extract and Cool Whip Lite. Mix gently to
combine. Both layers can be cooled at the same time. Spread the drained pineapple, coconut extract
and Cool Whip Lite mixture over the set strawberry filling. Sprinkle flaked coconut over the top. Refrigerate at least 5 minutes but no more than 24 hours. Cut into 8 pieces. 187 cal. 7 grams fat,
2 grams fiber. Diabetic exchanges 1 starch 1 fruit 1 fat.

JoAnna Lund's new book is called Cooking Healthy Across America (300 recipes). You can get it by calling the 1-800 # above.

Cafe-au-Lait Chocolate Chip Bars (from JoAnna Lund) 12-8-01

¼ reduced calorie margarine (she prefers I Can't Believe Its Not Butter Lite)
¼ cup Land-O-Lake no fat sour cream
1 egg or the equivalent of egg substitute
½ cup cold coffee
½ cup granulated Splenda
1 cup + 2 tbsps. all purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ cup mini chocolate chips
¼ cup chopped walnuts

Preheat oven 350° and spray 9x9" pan with butter flavored cooking spray. Combine the margarine,
sour cream and egg. Stir in coffee and Splenda. Add flour, baking powder, baking soda and cinnamon. Mix gently just to combine. Fold in the chocolate chips and walnuts. Spread batter in prepared cake
pan. Bake 20-22 minutes. Place cake pan on wire rack and allow to cool completely. Cut into 16 bars. Serves 8. Each serving contains, 142 calories, 6 grams fat, 1 gram fiber. Diabetic 1 fat 1 starch.

JO'S SWEETENED CONDENSED MILK (Makes equal to 1 12 oz. can sweetened condensed milk.) (from JoAnna Lund's) 12-8-01

Combine n a 2 cup glass measuring cup, ½ cup cold water, 1 1/3 cups dry Carnation non fat dry
milk powder. Stir to make paste. Cover. Microwave on high 45-60 seconds or until the mixture is
very hot but not boiling. Stir in ½ cup Splenda. Cover and refrigerate for at least 4 hours or up to 2 weeks.

KATHY'S SCRUMPTIOUS CHOCOLATE FUDGE (from JoAnna Lund) 12-8-01

1 recipe Jo's sweetened condensed milk
1½ cups mini chocolate chips
4 squares baking chocolate
1¼ cup granular Splenda
1 tbsp. vanilla extract

Make the Jo's sweetened condensed milk (above) and let cool. In a large microwaveable bowl combine Jo's sweetened condensed milk, chocolate chips, baking chocolate and Splenda. Microwave on high for
3 minutes. Stir in vanilla. Spread mixture into 9x9" dish sprayed with butter flavored cooking spray. Refrigerate at least 2 hours. Cut into 32 pieces. Servings 16, 152 calories and 8 grams of fat. Diabetic exchanges are 1 fat, 1 starch.

When your need something sweet and do not want high calorie candy make this its from Joanna
Lund and another WMT caller:

2/3 cup mini marshmallows
1 tbsp. chocolate chips
2 tsps. margarine

Microwave until melted. Add pecans or Rice Crispies.

"HOOTERS HOT WINGS" (6-16-01) 12-15-01 top of page

4½-5 pounds chicken wings (cut into drumettes and flappers)
2 cups whole wheat flour
1 cup all purpose flour
2½ tsps. salt
1 tsp. paprika
¼ tsp. cayenne pepper
"Hooters Hot Wing Sauce" (recipe following!)

In a large mixing bowl mix the flours, salt, paprika and cayenne pepper together, blend well. Cut the chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in the flour mixture. Refrigerate chicken wings for 90 minutes.

When ready to deep fry the chicken wings, heat oil to 375 degrees. Place chicken pieces in hot oil,
being careful not to crowd them. Fry chicken wings 'til golden brown. Remove from oil and drain.
When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely.
Use a fork or tongs to place chicken on a serving platter. Serve immediately, with lots of paper
towels!!

Hooter's Chicken Wing Hot Sauce (from copykat.com 6-16-01) 12-15-01

Ease of Cooking: Easy

Notes:
Hooters is known for their delicious Hot Wings. You can enjoy these at home.

Ingredients:
3 Sticks Butter (softened)
½ C. + 2 tbsps. Tobacco Sauce
3 tbsps. Brown Sugar
¾ tsp. Paprika
¾ tsp. Salt
1 tbsp. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 tbsps. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the Hooter's Hot Wings. (above)

FRUIT BAR SQUARES (requested bar made with white cake mix, brown sugar, and cloves, didn't give, found this jan/feb86pg4) 12-15-01
1 package white cake mix
½ cup soft butter
¾ cup chopped nuts
1 can apple, peach, cherry or blueberry filling
1 ¼ cups rolled oats
1 egg
½ cup brown sugar

Grease and flour a 13 x 9 inch pan. Combine cake mix and 6 tablespoons butter and 1 cup oatmeal. Mix until crumbly, reserve 1 cup and set aside. To remaining mixture, add egg. Mix well. Press into pan. Add pie filling. To reserved crumb mixture add 2 tablespoons butter, remaining oats, nuts and brown sugar. Sprinkle over fruit. Bake at 350° for 40 minutes.

CARAMELS 12-15-01

1 cup sugar
1 cup dark corn syrup
1 cup butter/margarine
1 can (14 ozs.) sweetened condensed milk
1 tsp. vanilla

Line a 8" square pan with foil and butter the foil and set aside. Combine sugar, corn syrup and butter
in a 3 qt. saucepan. Bring to boil over medium heat stirring constantly. Boil slowly 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium low and cook until a candy thermometer reads 238° or the soft ball stage, stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut in 1" squares. Wrap individually in waxpaper and twist the ends. Makes 64 pieces.

CHERRY GLAZE 12-15-01

3 tbsps. maraschino cherry juice
5 tbsps. water
1/3 cup brown sugar
1 tbsp. corn starch

Combine brown sugar and corn starch. Slowly add the liquids. Bring to boil and boil 1 minute. Pour
over ham finally 30 minutes of hams baking time.

HAM GLAZE (Joanna Lund) 12-15-01

½ cup unsweetened apple juice
½ apricot spreadable fruit
2 tbsps. Grey Poupon Dijon country mustard
1 tsp. dried parsley flakes

Preheat oven 350° Spray a 8"x8" baking dish with butter flavored cooking spray. Evenly arrange ham
in prepared baking dish. Mix the glaze ingredients in a small bowl. Evenly spread glaze mixture over
ham. Bake 30 minutes, basting occasionally. Place baking dish for 5 minutes. Cut into 12 pieces.
Serves 12. 148 calories. 4 grams fat, 18 grams protein, 10 grams carbohydrates, 820 mil. sodium,
1 mil. calcium, no grams fiber.

RUM SAUCE 12-15-01

1 qt. water
1 lb. brown sugar
½ cup butter

Boil to light syrup. Then add ½ cup corn starch made into a thin paste with a small amount of water.
Add corn starch mixture to the first mixture. Continue to cook until clear. Add rum to taste.

HAWAIIAN STRAWBERRY PIE (JoAnna Lund's 12-8-01, requested, didn't give) 12-15-01

Place strawberries in the pie crust, either fresh or frozen, that have been drained. In a medium saucepan combine the dry gelatin pudding and mix. Add enough water to the pineapple juice to make 1½ cups liquid. Add to dry pudding mixture. Cook over medium heat stirring constantly 'til mixture thickens and comes to a boil. Pour hot mixture over the strawberries. Refrigerate 2 hours. In a small bowl combine the drained pineapple, coconut extract and Cool Whip Lite. Mix gently to combine. Both layers can be cooled at the same time. Spread the drained pineapple, coconut extract and Cool Whip Lite mixture over the set strawberry filling. Sprinkle flaked coconut over the top. Refrigerate at least 5 minutes but no more than 24 hours. Cut into 8 pieces. 187 cal. 7 grams fat, 2 grams fiber. Diabetic exchanges 1 starch 1 fruit 1 fat.

HAWAIIAN STRAWBERRY CRUMB PIE 12-15-01

2 cups sliced fresh strawberries
1 6 oz. prepared Keebler graham cracker pie crust
1 4 serving pkg. Jello sugar free vanilla cook and serve pudding mix
1 4 serving pkg. sugar free strawberry gelatin
1 cup (8 oz. can) crushed pineapple packed in juice and undrained
½ cup diet Mountain Dew
1 tsp. coconut extract
2 tbsps. flaked coconut
2 tbsps. graham cracker crumbs or 2 2½" squares made into crumbs
2 tbsps. chopped pecans

Preheat oven 350°. Evenly arrange the strawberries into pie crust. In a medium saucepan combine the first 4 ingredients. Cook over medium heat 'til mixture thickens and starts to boil, stirring often. Remove from heat. Stir in the coconut extract. Spoon the mixture over the strawberries. In a small bowl combine coconut, graham cracker crumbs and pecans. Evenly sprinkle the crumb mixture over
the top. Bake 30 minutes. Let set for 15 minutes. Refrigerate 30 minutes. Cut into 8 pieces.

HAM GLAZE (from Frank host of today's show) 12-15-01

Cut top of ham in diamonds. Put clove in each of the diamonds. Take 2-3 cups pineapple juice and
pour over top of ham. Pat 1 pound of brown sugar over top of ham. Bake 325-350° approximately 3 hours if ham is 15 lbs or so. While baking ham take a saucepan and add ½ a 12 oz. jar apricot preserves and a half cup pineapple juice. Mix well and heat 'til warm. In the last 45 minutes of baking time pour apricot sauce over ham.

HAM GLAZE (with peaches) 12-15-01

1½ cups brown sugar
1/3 cup syrup from peaches
3 tbsps. vinegar
¾ tsp. cloves

Mix altogether and put on ham before baking.

CLASSIC SPATZLE (requested, didn't give, found this online) 12-15-01

4 eggs
¼ cup cold water
3¼ tsp. salt
¼ tsp. nutmeg *(optional)
1¾ cups flour

Break four eggs in a medium sized bowl. Add water, 1/4 tsp. salt and nutmeg. Beat with a wire whip until frothy. Add flour slowly until the mixture is stiff, and gathers around the whip. Remove any mixture from the whip and continue stirring with a spoon until mixture comes off the sides of the bowl. Add remaining salt to a large cook pot. Bring salted water to a boil. Put mix into a spatzle maker and drop into water. Bring water back to a boil and simmer for two minutes. After cooking remove spatzle from water strain and rinse under cold water, draining well. Line pan with a dry cotton dish towel. Place spatzle on towel and cover to store until ready to use. To serve, heat butter and sauté spatzle, being careful not to brown. Spatzle can also be served with pan gravy as with Sauerbraten.
While sautéing you can make a number of variations of this famous dish by adding chopped parsley, bacon bits, salt and nutmeg; sautéing with minced onions or shallots; or adding parmesan cheese or a combination of all of the above.

Serving Ideas : As pasta or fried with onions

NOTES : Spatzle will keep for about four days in the refrigerator. Our favorite *(the author) was either pan fried or baked with onions. On Fridays we had them just boiled, then in a pan, browned, with a large chopped onion.

CHEESE BALLS (12-13-99) 12-22-01 top of page

¼ cup butter, softened
3 ozs. cream cheese, softened
1 tsp. WOR sauce
½ tsp. onion powder
1/8 tsp. garlic powder
3 cups shredded cheddar cheese
¼ cup walnuts finely chopped
fresh parsley snipped

Combine butter and cheese and mix 'til smooth. Stir in remaining ingredients. Beat on medium 'til
smooth. Shape into balls and place on cookie sheet. Refrigerate 3 hours before serving.

POTATO SOUP IN A JAR (1-29-99) 12-22-01

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½
cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Request for how to line a pan for angel food cake roll. Found this recipe from mar/apr96pg7 it
describes a little better how to line the pan. See recipe called in for cake roll further down the page.
No one had any suggestions. 12-22-01

CAKE ROLLS (mar/apr96pg7) 12-22-01

Prepare an angel food cake mix according to the package directions. Pour the prepared batter into a bun
pan or jelly roll pan which has been lined with a sheet of waxed paper. Be sure that the waxed paper just
fits the bottom of the pan. (Note: fill the pan ¾ full and use the extra batter for cupcakes).

Smooth the top of the batter and bake in a 375° oven 15-20 minutes or until surface is dry and the cake
feels springy.

Cool the cake 3 minutes. Loosen the edges and invert onto a clean, lint free dish towel that has been
sprinkled with 2-3 tbsps. of powdered sugar. Immediately roll the cake and towel jelly roll style. Cool
completely. Carefully unroll. Fill with filling of choice, reserving some filling to top the finished cake roll.
Re roll and place on a platter, seam side down. Garnish as desired.

Filling:
(Fruit & Yogurt 1 (8 oz.) fruit flavored yogurt (strawberry, peach, etc.)
¾ cup milk
1 pkg. instant pudding
1-2 cups whipped topping
A few drops of appropriate food coloring

Beat yogurt, milk and instant pudding together 1 minute. Stir in food coloring. Let stand 5 minutes. Fold
in the whipped topping.

CHAMPAGNE CAKE AND FILLING/ICING (75th anniversary pg34) 12-22-01

1 package white cake mix (2 layer size)
2 egg whites
2/3 cup cherry wine or champagne
2/3 cup water

Combine these ingredients and beat for 4 minutes. Pour into 2 prepared (greased and floured) 9 inch
layer pans. Bake at 350 degrees for 20 minutes.

Filling:

1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
4 drops red food coloring
½ pint whipping cream, whipped

Combine shortening, milk, powdered sugar, and food coloring. Beat well. (NOTE: use half of this
mixture as the filling between layers.) Gently fold in the whipped cream to the remaining half. Ice the cake. Refrigerate.

Chocolate Cake (for Easy Bake Oven) (11-30-98) 1-22-01

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3
cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks.
Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375°
12-13 minutes.

Chocolate Frosting (for Easy Bake Oven) (11-30-98) 1-22-01

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide
into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.

Request for angel food cake roll from taste of home. (one was called in below, not from taste of home)

Request for salmon spread for crackers found recipe below.

Salmon Spread (http://www.adelphiaseafood.com/recipes/salmonspread.htm) 12-22-01

1 cup salmon, cooked and flaked
1 teaspoon horseradish
1 tablespoon lemon juice
1 tablespoon onion, chopped
¼ teaspoon salt
8 ozs. cream cheese

Combine all ingredients and mix well. Chill and serve with crackers.

Angel Food Cake Roll 12-22-01

Line a jelly roll pan with waxed paper. Preheat oven to 350°. Prepare cake to package directions.
Spread batter onto waxed paper in pan. Bake 30-35 minutes until it springs back and is nicely
browned. Cool 15 minutes. Invert cake onto a dish towel. Remove waxed paper. Snip edges off that
are too brown with scissors. Roll up in towel and let cool. Unroll when cool, remove towel and spread with cool whip like frosting, sprinkle with coconut and reroll. Spread cool whip around outside like frosting, sprinkle coconut on top and refrigerate. Decorate with green frosted grapes

How to cook frozen crab 12-22-01

1. Boil in saltwater 'til the shell is soft.

2. Put in salt water bring to boil. Take it out and plunge into ice water to chill it fast. Drain.

Salmon Spread 12-22-01

8 ozs. cream cheese
1 small can of drained salmon, take out bones and skin

Mix together, roll into a ball and roll into a mixture of chopped nuts and parsley and serve with
crackers.

Salmon Spread 12-22-01

8 ozs. Cream Cheese
1 small can of drained salmon , take out bones and skin
1 tbsp. lemon juice
2 tsps. grated onion
1 tsp. prepared horseradish

Mix together, roll into a ball and roll into a mixture of chopped nuts and parsley and serve with
crackers.

CRAB DIP 12-22-01

2 8 oz. packages of cream cheese, softened
sprinkle with celery seed
dash garlic powder
1½ pints of Avofet cream or half and half cream
1 pound crab

Stir and serve on crackers or as chip dip.

Request: Bananas With Strawberry Glaze like at China Buffet or other Buffets 12-29-01
Here is one we thought might work.

BANANAS WITH STRAWBERRY GLAZE 12-29-01 top of page

1 tablespoon Cornstarch
¼ cup Water
1/3 cup Light Corn Syrup
¼ cup Crushed Strawberries
1 teaspoon Lemon juice
1 dash Red food coloring (if desired)

Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1
minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool. Add sliced
bananas.

Garlic Chicken Dip 12-29-01

5 oz. can chicken, drained
8 ozs. soft cream cheese
1 chicken bouillon cube, crushed
dash Mrs. Dash
dash garlic salt

Mix together and form into ball and roll in shredded cheese.

Request: Cookie with a ½ of a caramel in the center. (gave below) 12-29-01

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 12-29-01

2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating

Combine flour, cocoa, and soda mix well. Cream margarine and both cups of sugar until light and
fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If
dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven
375°. Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake
at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes.
Remove to wire rack to cool completely. Drizzle with melted vanilla candy coating if desired.

BACON LETTUCE & TOMATO DIP 12-29-01

1 lb bacon, cut up, fried crisp
1 tomato, diced
1 cup sour cream
1 ½ cups mayonnaise

Mix together and chill. Serve on crackers, ritz or town house.

BACON LETTUCE & TOMATO PIE 12-29-01

12 slices bacon, fry and crumble
1 cup shredded cheese
½ cup milk
½ cup mayonnaise
chopped onion to taste
4 eggs
1 cup bisquick
salt and pepper to taste

Grease 9 inch pie pan with butter. Layer bacon crumbs on bottom and cheese on top. Beat remaining ingredients until smooth. Pour over top. Bake at 400° 30-35 minutes. Cool 5 minutes. Garnish with mayonnaise, lettuce, tomato and bacon.

Yummy Bars 12-29-01

1 box yellow cake mix
1 egg
½ cup butter

Combine those ingredients and mix. Press 2/3rds of mix in bottom of 9x13" greased cake pan.

Melt over low heat:

1 12 oz. pkg. chocolate chips
1 can sweetened condensed milk

Pour chocolate mixture over cake mixture. Sprinkle the rest of the crumbs on top. Bake at 350°
20-25 minutes until golden brown.

Pumpkin Soup with Lucinda (from Martha Stewart didn't give) 12-29-01

When pumpkins abound in fall, the gourd offers many delicious possibilities beyond the conventional
pumpkin pie. You can braise them, add their seeds to biscuits, or, like Martha Stewart Living TV food
editor Lucinda Quinn, create a hearty soup that easily becomes a one-pot meal with the addition of
yams, dumplings, and meat.

Pumpkin Soup
Serves 6 to 8

For the soup:

3 pounds beef with bone, such as short ribs or shin
2 pounds peeled and seeded pumpkin, cut into medium chunks
10 cups water
3 whole scallions, crushed
2 to 3 cloves garlic, crushed
1 whole scotch bonnet pepper plus 2 slices (any color)
1 sprig fresh thyme or 1 teaspoon dried
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 pound yellow or white yam, peeled and cut into medium chunks (optional)
1 medium carrot, peeled and cut into chunks

For the spinners:

1 1/4 cups all-purpose flour, plus more for hands
1 teaspoon salt
1/2 cup water

1. Combine the beef, pumpkin, and water in a large stockpot. Bring to a boil. Reduce to a simmer, and cook until pumpkin has dissolved and beef is tender, about 1 1/2 hours.
2. Meanwhile, prepare the spinners: In a medium bowl, sift together the flour and salt. Add the water,
and blend with a wooden spoon until a ball forms. Flour hands, and knead slightly to form a soft dough.
Add more flour if dough is too sticky. Cover, and set aside.
3. When meat is tender, remove it from pot. Remove meat from bones, chop it, and return to the pot.
Bring to a brisk simmer over medium heat and add scallions, garlic, Scotch bonnet pepper, thyme, salt,
pepper, yam, and carrot.
4. Return to a simmer. Form spinners by rolling small pieces of dough between floured palms to form
1-inch-long oblongs. Drop into soup one at a time. Stir gently to prevent them from sticking to bottom.
Simmer for 15 minutes. Remove Scotch bonnet before serving.
Special Thanks Lucinda Quinn TV food editor

Homemade Noodles (10-12-98) 12-29-01

1 cup flour
1 tbsp. butter
1 tsp. salt
1 egg
2 tbsps. water

Mix first 3 ingredients with fork. Make a well in the center add egg and water beat well. Roll out
dough, cut into strips. Drop into boiling broth and cook until tender.

Rivvles 12-29-01

1 cup flour
dash of salt
1 medium sized egg

Mix together with your hands. After mixed, roll small amounts repeatedly in hands until it turns into crumbled bits. Put it in potato soup to thicken.

PHEASANT (Lew Finch) (11-9-99) 12-29-01

Boneless pheasant breast, many as u want
cooking sherry
flour
pepper
vegetable oil
fresh sliced mushrooms
sour cream
slivered almonds

Layer in casserole dish after rolling pheasant in flour and browning. Spread generous amount of sour
cream and mushrooms. Then another layer of breast. Add almonds and sherry. Place in oven covered
350° 90 minutes. If less than 3 breasts cook less than 90 minutes. Serve with wild rice. (below)

WILD RICE (Lew Finch) (11-9-99) 12-29-01

1 cup long grain wild rice
1 cup cheddar cheese, cubed
1 # 2 can of tomatoes or dried tomatoes
1 cup ripe olives, sliced
1 small can mushrooms, drained
½ cup chopped onions
¼ cup olive oil
salt to taste
1 tsp. pepper
½ cup boiling water

Precook rice for awhile until it begins to come apart. Mix all ingredients together except boiling water.
Drain rice and mix with rest. Bake 350° uncovered in glass casserole dish 1 hour. Add water to
moisten if needed.

CANDIED DUCK (Lew Finch) (11-9-99) 12-29-01

2 large apples, sliced
1 cup brown sugar
4 duck breasts
flour
seasonings
oil

Put apples in cake pan and sprinkle on sugar. Let stand 2 hours. remove bones from duck and slice
into ¾" strips. Dip duck into flour and seasonings mixture and fry in oil like chicken until almost
done. Pour apple and sugar mixture over meat in frying pan. Cover and bake 350° 30-40 minutes.

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