BUTTERSCOTCH PUMPKIN CAKE 2-2-02 top of page
1 cup butterscotch morsels
2 cups flour
1¾ cups sugar
1 tbsp. baking powder
1½ tsps. cinnamon
1 tsp. salt
½ tsp. nutmeg
1 cup canned pumpkin
½ cup oil
3 large eggs
1 tsp. vanilla extract
Microwave morsels on medium high
or stir morsels in with warmed oil. Until melted. Cool until
room temperature. Combine dry ingredients.
Add remaining ingredients and morsel mixture. Mix
well. Use whisk or slotted spoon.
Pour into a greased a 12 cup bundt pan. Bake at 350°, 40-50
minutes. Will pull away from sides.
Cool in pan for about 30 minutes. Invert. Sprinkle with
powdered sugar or icing. Better
if made 1 day ahead. Keeps well in freezer or refrigerator.
TEXAS CHEESE SOUP 2-2-02
Melt ¼ cup butter in dutch oven.
Add:
½ cup diced onion
½ cup grated carrot
½ cup diced celery
Sauté over low heat until
tender. Add ¼ cup flour, 1½ tbsps. corn starch. Stir into
the above and
cook until bubbly. Add 1 quart
chicken broth and 1 qt milk. Stir until smooth. Add 1/8 tsp. baking
soda, 1 cup grated cheddar cheese,
1 cup american cheese, 1 cup cubed Velveeta. Stir all until cheese
is melted. Season with salt and
pepper. Let set 1 hr. before serving.
WISCONSIN CHEER SOUP (requested wisconsin cheddar cheese soup gave this) (jan/feb97pg6) 2-2-02
½ cup diced carrots
½ cup diced celery
½ cup chopped onion
1 clove garlic
¼ cup (½ stick) butter
3 tbsps. flour
½ tsp. salt
½ tsp. paprika
dash of pepper
2 cups chicken stock
2 cups milk
2 cups flat beer
3 cups (12 ounces) shredded Cheddar
cheese
In large saucepan, cook vegetables
in butter until tender. Stir in flour and seasonings. Gradually add
chicken stock. Stir until mixture
begins to thicken. Add milk and beer. Gradually stir in cheese.
Simmer until ready to serve. If
necessary, additional milk may be added to thin soup.
Frank's Casserole (Ham and Broccoli Bake Linda Roggow) (1-12-02) 2-2-02
2 10 oz. pkgs. frozen chopped broccoli
½ cup chopped onion
2 tbsps. water
2 10½ oz. cans cream of
cream of chicken soup
1 cup shredded sharp american cheese
½ cup milk
3 cups chopped cooked ham
2 cups minute rice, cooked
½ tsp. WOR sauce
In a 2½ qt. casserole. Micro
cook broccoli, onion and water covered for roughly 10 minutes until
tender. Stir twice to break up
broccoli. Blend in soup cheese and milk. Stir in ham rice and WOR
sauce. Micro cook 10-11 minutes.
Stir twice. Let stand covered for 5 minutes. Stir before serving. Garnish
with parsley if desired. Serves 8. Can bake in conventional oven for 45
minutes or more
at 350°.
SOUR CREAM COOKIE (from Alice's Grandma) 2-2-02
½ cup butter
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup nuts (she uses walnuts)
1 cup sour cream
Cream sugar butter and eggs. Add
the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes.
Cool and frost with frosting below.
Frosting:
6 tbsps. butter, melted and browned
1½ cup powdered sugar
1 tsp. vanilla
Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.
SODA CRACKERS (requested, didn't give oct73pg4) 2-2-02
2 cups flour
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
½ cup buttermilk with 1
egg mixed in
Sift dry ingredients into bowl.
Cut in butter until it resembles meal. Stir buttermilk and egg mixture
in
and mix well. Knead on lightly
floured surface for about five minutes. Roll to 1/8 inch thickness
and put on buttered baking dish.
Cut into 2 inch squares. Prick with fork and bake at 400° for
12 to 14 minutes. Remove from oven,
break apart and set out to cool.
HAWAIIAN STRAWBERRY PIE (JoAnna Lund requested, gave off air) (8-4-99) 2-2-02
2 cups fresh sliced strawberries,
layered in a 6 oz. Keebler graham cracker pie crust
1 4 serving sugar free strawberry
jello
1 4 serving sugar free vanilla
pudding
1 cup crushed pineapple in fruit
juice, drained reserve ½ cup liquid
1 cup water
Mix dry jello and dry pudding in
the ½ cup reserved juice and water. Stir constantly over medium
heat. Cook 10 minutes until thick.
Pour hot over strawberries and put in refrigerator. Let cool 2 hour. Mix
1 tsp. coconut extract, 1 cup cool whip free. Top pie and sprinkle 2 tbsps.
flaked coconut. Refrigerate. Serves 8.
HAWAIIAN STRAWBERRY PIE (requested, gave off air JoAnna Lund) (12-8-01) 2-2-02
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.
CASHEW CHICKEN (jan/feb91pg3 requested, gave Chicken Almond Bake) 2-9-02 top of page
2 chicken breasts
½ lb. pea pods or 1½
cups broccoli flourets
½ lb. mushrooms
4 green onions
1 can (8 oz.) bamboo shoots, drained
1 cup chicken broth
1 tbsp. lower sodium soy sauce
2 tbsps. cornstarch
½ tsp. sugar
1 tsp. oil
¼ cup cashew nuts, dry roasted
Bone chicken breasts and remove
skin. Slice horizontally in 1/8 inch thick slices, then cut in 1 inch
squares. Arrange on a tray. Remove
the ends and strings from pea pods or chop broccoli. Wash and
slice mushrooms. Cut the green
part of the onions into 1 inch lengths and then slash both ends several
times making small fans slice the white part ¼ inch thick. Slice
bamboo shoots. Pour chicken broth
into small pitcher. Mix together
soy sauce, cornstarch and sugar; pour into a small pitcher. Place
oil and nuts in containers. Arrange
at the table with electric frying pan or wok.
Add oil to pan, add chicken and
cook quickly, turning, until it turns opaque. Add peas and mushrooms;
pour in broth, cover and simmer
2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the
pan juices and cook until sauce
is thickened, stirring constantly; then simmer 2 minutes. Mix in the
green onions, sprinkle with nuts.
Serve with cooked rice. Makes 4 servings.
CHICKEN ALMOND BAKE (oct96) 2-9-02
1 can cream mushroom soup
1 cup evaporated milk
1 cup cooked chicken
1 cup blanched sliced almonds
1 cup sliced celery
¼ onion cut up
¼-½ wor sauce
1 large can chinese noodles
Blend soup and milk together. Combine
with next 5 ingredients. Mix all up well. Sprinkle half noodles
on bottom of 9x9 pan. Spoon chicken
mix over top of noodles. Top with remaining noodles. Bake
at 350° for 30 minutes.
Can substitute 1 6 oz. can of tuna for Lent.
Martha Stewart's Crispy Cookie with cornmeal. (requested didn't give) 2-9-02
CHICKEN WITH CASHEWS AND SNOWPEAS 2-9-02
chicken with cashews and snowpeas
1 chicken breast, skinned, boned
and cut into cubes
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsps. corn starch
1 tbsp. Hoisen sauce
1 tbsp. peanut oil
20 snowpeas ends and strings removed
or 1 pkg. frozen, thawed
½ cup sliced water chestnuts
drained
½ cup hot chicken stock
½ tsp. salt
½ unsalted raw cashews
Marinate chicken for 15 minutes
in next 5 ingredients. After marinated heat peanut oil in uncovered
wok to 375°. Add chicken mix
and stir fry for 3 minutes. Add peas and water chestnuts. Add stock
and salt. Stir fry until thickened.
Stir in cashews and stir. Serves 2.
Requested budget gourmet beef and egg & spinach noodles. (didn't give) 2-9-02
Requested granola cereal. (didn't give, found these) 2-9-02
GRANOLA III (feb74pg4) (didn't give) 2-9-02
2½ cups old fashioned oatmeal
½ cup shredded coconut
½ cup chopped nuts
¼ cup sesame seeds
½ cup firmly packed brown
sugar
½ cup corn oil
½ cup raisins
Mix all but raisins. Put on two
baking sheets in a 300° oven for 20 minutes, stirring once or twice.
Remove from oven and add raisins.
GRANOLA CEREAL (nov73pg4) (didn't give) 2-9-02
6 cups quick cooking oats
½ cup vegetable oil or margarine
1/3 cup honey
1½ teaspoons vanilla
½ teaspoon cinnamon
½ to 1 cup chopped nuts,
optional
In a large pan, heat oats in a 350°
oven for 10 minutes. In the meantime, combine oil or margarine,
honey, vanilla and cinnamon. Drizzle
over oatmeal after 10 minutes in the oven and stir until well
coated. Add nuts if used. Divide
onto 2 cookie sheets and return to 350° oven for 20 to 25 minutes
or until golden brown, stirring
once or twice. Let cool until crunchy, and put in airtight bowl or bag
and refrigerate. Serve with milk,
like cereal.
SALTINE CRACKERS 2-9-02
1 cup flour
3/4 lard
1 heaping tsp. baking powder
1 ½ cups water
Make like a pie dough. Roll out.
Stick with fork. Score if you want so they will break apart after
baking. Lightly salt top. Bake
at 375° for 7 minutes. Watch closely.
BISCOTTI (repeat from ?) 2-9-02
3¾ cups flour
1 ½ cups sugar
1 tbsp. baking powder
¼ tsp. spicy cocoa (add
½ tsp. allspice and nutmeg to cocoa for spicy)
1 tsp. freshly ground black pepper
1 tsp. ground cloves
1½ tsps. cinnamon
¾ cup vegetable shortening
½ tsp. salt
½ cup milk
½ cup chopped walnuts
Preheat oven to 350°. Sift dry
ingredients. Work in shortening with hands until it resembles coarse
corn meal. Add milk and nuts. Mix
with hands until well blended. Pinch off in 1 inch pieces and roll
into balls. Place 1 inch apart
on 2 slightly greased cookie sheets. Bake 15-20 minutes or until firm.
Frosting:
1½ cups powdered sugar sifted
3-3½ tsps. milk
1 tsp. milk
1 tsp. rum extract
Mix and pour over biscotti.
POTATO SOUP IN A JAR (1-24-9-99) 2-9-02
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.
(white pepper is from the middle
of the peppercorn and it contains more heat taste than black
pepper. black pepper contains more
of the pepper taste you can also use regular pepper for this
recipe)
Note: Add chunked cooked potatoes for thicker soup. 2-9-02
Live broadcast from Econo Foods East with Mark Allen (No show) 2-16-02 top of page
SPEED'S PORK (from Cookies BBQ Sauce) 2-16-02
Slab of pork, St. Louis style ribs
or 2 ¼ and down back ribs
Put Cookies seasoning on them.
Smoke them with hickory wood and a little bit of apple wood.
Smoke at 225° - 250° until
the meat starts shrinking in off the bone. Put a glaze of Cookies.
Western style BBQ sauce on it.
BUTTERSCOTCH PUMPKIN CAKE (2-2-02) 2-23-02 top of page
1 cup butterscotch morsels
2 cups flour
1¾ cups sugar
1 tbsp. baking powder
1½ tsps. cinnamon
1 tsp. salt
½ tsp. nutmeg
1 cup canned pumpkin
½ cup oil
3 large eggs
1 tsp. vanilla extract
Microwave morsels on medium high
or stir morsels in with warmed oil. Until melted. Cool until
room temperature. Combine dry ingredients.
Add remaining ingredients and morsel mixture. Mix
well. Use whisk or slotted spoon.
Pour into a greased a 12 cup bundt pan. Bake at 350°, 40-50
minutes. Will pull away from sides.
Cool in pan for about 30 minutes. Invert. Sprinkle with
powdered sugar or icing. Better
if made 1 day ahead. Keeps well in freezer or refrigerator.
Tips, hints and helps: Waffles sticking.
Cooking spray on waffle iron to make it not stick. Use lots.
Put on while iron is cold. Make
sure waffle recipe has shortening in it. Add extra oil and less
water/milk to batter. Soak bread
in oil and cook first then cook waffles. Do not wash with soap
and water it will unseason it.
2-23-02
Request: wash dark clothes. They fade. Need to add black back into the clothes. 2-23-02
Request Zidrell? restaurant. Onion batter or liver batter.
Rolled, Stuffed Flank Steak (by Karen Hamilton for Beef Week 1997 Happycookers.com) 2-23-02
1 large flank steak
2 tablespoons butter
1 tablespoon olive oil
2 cloves minced garlic
3/4 cup chopped mushrooms
1/3 cup chopped pistachios (or
pine nuts if preferred)
1/3 cup chopped parsley
1 1/2 cups soft bread cubes, very
small
3/4 teaspoon poultry seasoning
freshly ground pepper
1 egg, slightly beaten
1 cup liquid (water, dry red wine,
broth, or any combination)
Pound the steak or score slightly,
roll with heavy rolling pin to flatten. In a skillet melt butter and oil,
lightly brown onions. When soft, add garlic and mushrooms and cook until
soft. Add other ingredients, except liquid, and mix thoroughly. Allow to
cool slightly. Spread stuffing on steak in flat layer. Roll lengthwise,
like a jelly roll, and tie with string at 2 inch intervals. Brown all over
in hot olive oil in
heavy pan, add liquid, bring to
boil. Cover and cook 1 1/2 to 2 hours. Serve with drippings or make gravy...delicious.
July 25, 1997
Honey Mustard Dressing 2-23-02
3 cups mayo
½ cup honey
½ cup sugar
¼ cup prepared mustard
½ cup white vinegar
½ onion, chopped
1 cup oil
Blend well, all ingredients except oil. Add oil slowly. Refrigerate 1 hour before using. Keep refrigerated.
Batter Mix 2-23-02
Use Aunt Jemima's Original pancake
mix. Make a little thinner than for waffles or pancakes. Use to coat
chicken, gizzards, onion rings,
eggplant and many other things. Make sure gizzards are cooked tender.
HONEY MUSTARD DRESSING (jan/feb92pg1) 2-23-02
2 cups mayonnaise
½ cup prepared yellow mustard
½ cup salad oil
½ cup honey
pinch red pepper
¼ tsp. onion salt
¼ cup apple cider vinegar
Combine all ingredients and refrigerate. Good for approximately 21 days.
Soda Crackers 2-23-02
2 cups flour
1 tsp. salt
½ tsp. baking soda
¼ cup margarine
2 egg whites
½ cup skim milk
Sift dry ingredients together. Cut
margarine with pastry blender into flour mix. Mix egg whites and
milk into flour mixture. Knead
on floured board about 5 minutes. Roll thin. Cut in strips then cut
across. Make 2 inch squares.
Place on oiled cookie sheet and poke with fork. Bake at 400° for 12-14
minutes.
Crunchy Granola 2-23-02
2 cups quick cooking oats
½ cup chopped walnuts or
pecans
1/3 cups wheat germ
1/3 cup flaked coconut
¼ brown sugar
¼ vegetable oil
¼ cup honey
1 tsp. vanilla extract
½ cup raisins
½ cup apricots
½ cup dates
Combine 1st 4 ingredients. Stir
into large microwaveable dish. In a small bowl, stir together sugar, oil,
honey and vanilla. Combine everything into microwaveable dish. Stir. Microwave
on full power for
5-6 minutes. Stir frequently, burns
easily. Store in covered container.
Tips, hints and helps. Black laundry
marker for faded part then soak overnight in bluing and heavily
salted water. (2-19-00) 2-23-02
Tips, hints and helps. Keep from fading. Soak overnight in strongly salted water. If cotton. If other material add 1 tsp. epsom salts in 1 gallon water pour into rinse cycle. 2-23-02
Tips, hints and helps. Can use roast bags for flank steak they are similar to turkey bags. 2-23-02
Granola (Kingsly Inn raisin and pecan granola in Fort Madison) 2-23-02
2 cups quick cooking oats, not instant
½ cup wheat germ
¾ cups pecans, coarsely
chopped
¼ cup sesame seeds
½ cup all bran
¾ cup coconut
Combine in large bowl. Set aside.
Combine the following ingredients in small pan:
¼ cup vegetable oil
¼ cup honey
3 tbsps. brown sugar
½ tsp. vanilla
Heat and stir to blend. Pour over
dry ingredients. Mix well. Place on large jelly roll pan. Toast at 325°
for 20-30 minutes. Stirring every
5 minutes. Return to large bowl. Cool and stir in 1 cup raisins. Cover
and store in refrigerator.
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