Feb. 2 Feb. 25
BEEF JERKY (in dehydrator) 2-2-98 Top of page
1 pound extra lean ground beef
3 tbsps. soy sauce
1 tbsp. WOR sauce
¼ teaspoon fresh ground pepper
¼ dried powdered onion
1/8 tsp. each dried powdered garlic, ground nutmeg, ground ginger
Mix together well. Cover with plastic wrap or butcher paper. Put between 2 sheets of waxed paper. Roll out to 1/8-¼ inch thickness. Place sheet of waxed paper on a baking tray. Dehydrate for 4 hours. Take meat from tray. Blot off excess fat. Cut into strips. Let dry for 5 more hours.
LO-CAL DIP (2-98)
½ cup sour cream
2 tsps. reduced calorie mayonnaise
1-2 tsps. prepared horseradish (add the amount you like)
½ clove garlic (small), minced
Combine in bowl. Keep refrigerated it will keep for a few days.
BUTTERSCOTCH ICE CREAM TOPPING (2-98)
½ cup dark corn syrup
¼ cup cream
4 tbsps. sugar
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
Blend corn syrup, cream, and sugar. Cook until sugar is dissolved. Remove from heat, add salt, butter, and vanilla. Beat until smooth and keep refrigerated.
PIG SALAD 2-25-98 Top of page
1 pkg. (10 oz.) frozen peas, uncooked,
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle Whip)
Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight.
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