Navy Pea Bean Soup 7-1-97
1 lb. navy pea beans
1 tbsp. baking soda
½ cup packed brown sugar
1 medium diced onion
3 chopped carrots
¼ cup bean soup spice
Soak beans in water overnight. Drain
next day and cover beans with more water. Add baking soda
and cook 1 hour. Drain and rinse.
Cover beans with more fresh water add remaining ingredients.
Cook over medium heat until done.
CINNAMON ROLLS WITH YELLOW CAKE MIX (7-1-97) 11-22-03
2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon
GLAZE:
1 pound powder sugar
½ stick melted butter
1½ tsps. vanilla
½ - ¾ cup milk
Dissolve yeast in water for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil, and salt. Beat until bubbly. Add
5¼ cups flour slowly. Stir until soft dough forms. Knead on floured
board for 5 minutes. Place
in greased bowl. Let rise until
doubled. Punch down, divide in 2 parts. Roll out on floured board, spread
with softened butter, sprinkle
with cinnamon and sugar. Roll up, cut with dull knife to 1" thickness.
Place in greased pan, let rise until doubled. Bake 25-35 minutes at 350°.
Glaze while still hot. Can freeze after baking.
Joanna Lund's Banana Split Pie 7-19-97
1 medium banana, sliced
1 chocolate graham cracker crust
1 3 oz. pkg. sugar free vanilla
instant pudding
2/3 cup non fat dry milk powder
8 oz. can crushed pineapple
¾ cup water
1 cup sliced strawberries
½ cup Lite Cool Whip
2 tsps. chocolate syrup
4 maraschino cherries
Put bananas in crust. Whisk together
pudding, milk powder, pineapple, water and pour in the shell
over bananas. Put in refrigerator
for 15 minutes. Top with strawberries. Top with cool whip.
Drizzle with syrup. Top with cherries.
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