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CARAMEL BAR (6-20-09) 7-4-09 top of page
Melt 64 caramels or 11 oz. pkg. caramel bits over low heat with a can of sweetened condensed milk.
2 cups flour
1 1/2 cups brown sugar
1 tsp. soda
1/2 tsp. salt
2 cups oatmeal
1 1/2 cups margarine
8 oz. pkg. chocolate chips
1/2 cup pecans
Mix all dry ingredients except pecans and chocolate chips. Add melted margarine. Press 3/4 mixture into large greased cookie sheet. Bake 10 minutes at 350°. Pour caramel mixture over the top. Sprinkle chocolate chips and pecans on top of the caramels. Sprinkle on the remaining 1/4 of the dry mixture over the top. Bake 10 more minutes at 350°.
OATMEAL BARS (Noel Alexander's Grandma Fran) (6-13-09) 7-4-09
1 cup brown sugar
1/2 cup sugar
1 cup softened butter
4 cups quick oatmeal
1 cup peanut butter
1 8 oz. pkg. chocolate chips
Preheat oven to 350°. Mix the first four ingredients. Press in an ungreased 11x15" pan. Bake 15 minutes. Let cool. Melt peanut butter and chocolate chips in a double boiler and mix. Spread over cooled bars. Cut into squares.
TOMATO BASIL SOUP 7-4-09
4 cups chopped, ripe tomatoes
1 1/2 cups onions, minced
1 tsp. salt
1/4 tsp. pepper
4 tbsps. butter
4 tbsps. flour
4 cups milk
1 cup fresh basil, finely chopped
Simmer tomatoes with onion, salt and pepper for 10 minutes. Add basil. Melt butter and stir in flour. Add milk. Cook until desired thickness.
PINEAPPLE OATMEAL COOKIES 7-4-09
1 stick butter/margarine
2/3 cup brown sugar
1 1/2 cups sugar
1 cup peanut butter
2 tsps. baking soda
1/2 cup orange juice
6-7 cups oatmeal
2 cups dried pineapple
1 cup dried cranberries
2 cups walnuts
Drop by ice cream scoopfuls. Bake at 350-390° for 13 minutes.
COD GRILLED IN FOIL 7-4-09
1 pound cod fillets
1/4 cup lemon juice
1 tablespoon fresh chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices. Fold the foil around the fish and seal. Grill for 5-7 minutes per side. Fish should flake easily when done. Serves 4.
GRILLED SALMON 7-4-09
Salmon fillets - rub with real lemon or lemon juice and sprinkle with salt & pepper. Sprinkle with Spice Island Beaumonde seasoning. Spray the fish with lemon flavored spray. Place the fillets in a fish basket. Put over the charcoal flesh side down for 10 minutes. Flip onto skin side and grill another 5 or so minutes until fish slides away from the skin.
RYE BREAD (BREAD MACHINE) 7-11-09 top of page
1 1/8 cups warm water
2 tbsps. butter
2 cups flour
1 cup rye flour, dark
2 tsps. yeast
1 1/2 tsps. salt
3 tbsps. sugar
1 1/2 tsps. caraway seeds,
to taste
Add all ingredients to bread pan
according to manufacturer's instructions. Select white bread, 3 hours.
Makes 1 large bread loaf.
KAESE SPAETZLE (German Macaroni and Cheese) (6-06-09) 7-11-09
1 1/2 cups all-purpose flour
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
3 eggs
3/8 cup 2% milk
3 tablespoons butter
1 onion, sliced
1 1/2 cups shredded Emmentaler
cheese
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
PINEAPPLE OATMEAL COOKIES 7-4-09
1 stick butter/margarine
2/3 cup brown sugar
1 1/2 cups sugar
1 cup peanut butter
2 tsps. baking soda
1/2 cup orange juice
6-7 cups oatmeal
2 cups dried pineapple
1 cup dried cranberries
2 cups walnuts
Drop by ice cream scoopfuls. Bake at 350-390° for 13 minutes.
RADISH SALAD (5-16-09) 7-11-09
4 cups washed and sliced radishes
1/2 cup thinly sliced onions
1 cup diced, fresh tomatoes
1 1/4 tsp. salt
1 small clove garlic
1/8 tsp. pepper
1 tsp. finely chopped fresh basil
2 tbsps. lemon juice
2 tbsps. vegetable or olive oil
1-2 sprigs of parsley, chopped
Toss together and serve.
FRESH CHERRY PIE 7-11-09
2 tbsps. uncooked quick-cooking
tapioca
6 cups pitted sweet cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp. fresh lemon juice
1/4 tsp. almond extract
1/8 tsp. salt
1 (15-ounce) package refrigerated
pie dough (such as Pillsbury)
cooking spray
2 tbsps. water
1 large egg white
2 tbsps. turbinado sugar
1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
2. Preheat oven to 400°.
3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.
4. Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
TOMATO BASIL SOUP (7-4-09) 7-11-09
4 cups chopped, ripe tomatoes
1 1/2 cups onions, minced
1 tsp. salt
1/4 tsp. pepper
4 tbsps. butter
4 tbsps. flour
4 cups milk
1 cup fresh basil, finely chopped
Simmer tomatoes with onion, salt and pepper for 10 minutes. Add basil. Melt butter and stir in flour. Add milk. Cook until desired thickness.
PINEAPPLE COOKIES (7-4-09) 7-11-09
1/2 cup butter or margarine
1/2 cup light brown sugar, firmly
packed
1/2 cup sugar
1 large egg
1 can crushed pineapple (8 oz.),
undrained
1-1/2 cups rolled oats
1 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup walnuts or pecans
Cream butter and sugars until light and fluffy. Beat in egg. Stir in pineapple and oats. Sift together flour, soda, cinnamon and salt. Add salted mixture to the pineapple mixture. Stir 'til well blended. Stir in chopped nuts. Drop by teaspoonsful onto ungreased cookie sheets. Bake at 375° for about 15 minutes.
POMEGRANTE BERRY SMOOTHIE 7-18-09 top of page
2 cups cran pomegrante juice (or
any other desired flavor)
1 cup frozen unsweetened red raspberries
1 cup strawberry sorbet
Combine juice and raspberries in a large blender. Blend on high for 15 seconds or until well blended. Add sorbet and blend on medium for 5 seconds or until mixed. Serves 2.
TOMATO SALSA WITHOUT ONIONS 7-18-09
1 pepper
3 cloves garlic, peeled
5 ripe tomatoes
1 cup chopped fresh cilantro
1/2 tsp. ground cumin
1 tsp. chili powder
2 tbsps. lime juice
Preheat broiler. Place pepper and garlic on medium baking sheet. Turn pepper frequently until browned or about 15 minutes. In a food processor, combine ingredients and pulse to evenly chunky texture and chill until serving.
KALE & POTATO HASH (requested similar, didn't give) 7-18-09
8 cups torn kale leaves (about 1/2
large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes
(see Ingredient note)
3 tablespoons extra-virgin olive
oil
1. Place kale in a large microwave-safe
bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly,
and finely chop.
2. Meanwhile, mix horseradish,
shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes;
stir to combine.
3. Heat oil in a large nonstick
skillet over medium heat. Add the kale mixture, spread into an even layer
and cook, stirring every 3 to 4 minutes and returning the mixture to an
even layer, until the potatoes begin to turn golden brown and crisp, 12
to 15 minutes total.
MOCK LOBSTER MEAT (requested, didn't give) (aug71pg3) 7-18-09
Fresh or frozen white fish meat can be used. (If frozen fish is used, thaw before using.) Put fish in cold water, bring to a boil and remove from water. Pour melted butter over fish and put under broiler or in oven until butter bubbles.
POOR MAN'S MOCK LOBSTER (requested, didn't give) (nov/dec75pg7) 7-18-09
In a large saucepan or deep fry pan, place ½ inch of water, 1 tsp. salt, 1 bay leaf, a few slices of onion, 1 slice lemon, ½ cup (white) chablis wine. Bring to a boil. Place two pounds of Iceland cod, or similar fish, in saucepan, bring to simmer and cover. Cook for 5-8 minutes until fish flakes. Serve with white sauce.
CHOCOLATE ORANGE FREEZE 7-18-09
2 cups chocolate chips
2 cups powdered sugar
15 oz. can evaporated milk
1/2 cup butter
1 tsp. vanilla
6 cups orange sherbet
5 cups vanilla ice cream
1 cup frozen non dairy topping,
thawed
You can use 2 containers chocolate fudge ice cream topping instead of making a chocolate sauce. In medium saucepan, combine chocolate chips, sugar, milk and butter. Melt over medium heat until it comes to a boil. Reduce heat and simmer 8 minutes. Remove from heat. Set aside to cool. Soften sherbet until spreadable. Spread over the bottom of a 9x13 pan and freeze. Soften vanilla ice cream and fold in whipped topping until blended. Spread over sherbet and freeze. Spread fudge sauce on top of ice cream and freeze for 8 hours.
PESTO (from Jennifer Goodlove) 7-18-09
2 cups fresh basil, clean it upside
down to wash off sand and dirt
2 large garlic cloves, chopped
(or 1 tsp. pre-chopped)
1/2 cup parmesan cheese
2 tbsps. romano cheese
1/4 cup pine nuts
1/4 cup extra virgin olive oil
Put all ingredients into blender. Put a thin layer of olive oil on top before refrigerating.
MOCK LOBSTER (nov/dec75pg6) 7-18-09
Monkfish or haddock
Boiling water to cover fish
2 Tbsp. vinegar
1 tsp. salt
In a kettle large enough to hold the fish, bring to a boil enough water to cover the fish. Add vinegar and salt. Drop the fish into the boiling water and cook slowly about 15 minutes. Cook approximately 5 minutes longer if using frozen fish. Remove fish from boiling water and place flesh side down on a broiler pan. Fish should be slashed, or cut into serving pieces, so that it does not curl. While fish is cooking, melt butter in a pan and add lemon or lime juice, and salt and pepper to taste. Seasoned salt and pepper, or lemon pepper, may be used, as desired. Before broiling fish, brush generously with lemon butter mixture. Broil 3 to 5 minutes. Serve immediately with pan drippings and additional hot melted lemon butter for dunking. Note: Salt in the boiling water keeps the fish from flaking, and vinegar enhances the flavor of the fish and the broth, which may be saved for chowders, fish soups and sauces, if desired. From: Mr. Fred Cornette.
TOSCANA SOUP (Olive Garden 1-30-99) 7-18-09
Heat oven 300°. Bake 3 links of Italian sausage on jelly roll pan 15-20 minutes. Drain on paper towels. Cool. Cut into ¼" slices, set aside.
¾ cup onion
1 slice bacon
Cook in a saucepan over medium heat 3-4 minutes. Stir in ¼ tsp. minced garlic. Cook 1 more minute.
1 can chicken broth (13-14 ozs.)
2 cups water
2 medium potatoes, peeled and sliced
Bring to boil. Reduce heat to medium. Simmer 25 minutes till potatoes are tender. Stir in 2 cups of thinly sliced fresh kale, 1/3 cup heavy cream, sausage. Cook 5 minutes. Serves 6.
JAM KOLACHES 7-18-09
1/2 cup butter, softened
3 oz. cream cheese, softened
1 1/4 cups flour
1/4 cup strawberry jam, or any
other flavor
1/4 cup sifted powdered sugar
Beat butter and cream cheese in mixing bowl until light and fluffy. Add flour gradually, beating well after each addition. Roll dough to 1/8th inch thickness on lightly floured surface. Cut into 2 inch circles. Spoon 1/4 tsp. jam into each circle. Fold opposite ends together slightly overlapping. Place 2 inches apart on greased cookie sheet. Bake at 375 for 15 minutes. Remove to wire rack. Sprinkle with powdered sugar.
LOST NATION CORN RELISH (sept1969pg1) 7-25-09 top of page
20 ears sweet corn
1 cup chopped green peppers
1 cup chopped red peppers
1¼ cups chopped onion
1 cup chopped celery
½ cup sugar
1½ tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
½ teaspoon turmeric
2 2/3 cups vinegar
2 cups water
Boil corn for 5 minutes. Plunge into cold water. Remove from cobs. Combine all ingredients and simmer 20 minutes. Pack into clean hot jars, leaving an inch head space, make sure vinegar covers all vegetables. Process in boiling water bath for 15 minutes. Makes 6 to 7 pints.
ITALIAN ZUCCHINI (sept1969pg1) 7-25-09
3 medium size zucchini, scrubbed
and sliced
1 medium size onion, chopped
½ cup minced bacon
2 tablespoons butter
6 or 7 eggs
¼ cup grated
Parmesan cheese
salt and pepper to taste
Lightly brown onion and bacon. Pour off excess fat. Add sliced zucchini and butter. Cover and steam 5 minutes. Beat eggs slightly with salt and pepper. Add grated cheese and mix. Pour into skillet with vegetables. Over medium heat slightly brown (like an omelet), flip over and brown the other side.
IOWA CORN CHOWDER 7-25-09
2 cups water
2 cups diced potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/4 cup butter/margarine
1/4 cup flour
1/4 tsp. pepper
2 cups milk
10 oz. American cheese or 2 1/2
cups of cheddar cheese
15 oz. canned corn or 2 cups frozen
or fresh corn
2 cups chopped ham or bacon
Bring first 5 ingredients to a boil and boil 10 minutes. Melt butter and stir in flour and pepper. Add milk and cook slowly until bubbly and thick. Add cheese until melted. Add cooked vegetables and ham or bacon. Heat through, don't boil.
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