GOOSEBERRY PIE 6-1-98 Top of page
3 cups gooseberries
1 cup sugar
¼ cup water
½ tsp. cinnamon (optional)
½ tsp. cloves (optional)
½ tsp. nutmeg (optional)
Combine first three ingredients, cook berries until tender. Remove from heat. Combine half cup sugar with 4 tbsps. flour and optional ingredients and add the berries. Let mixture cool. Once cooled pour into unbaked pie shell then top it with crust. Bake at 450° for 10 minutes. Reduce to 350° and bake for an additional 20-25 minutes.
CRUNCHY CABBAGE SALAD 6-29-98 Top of page
1 small medium cabbage
1 pkg. Ramen noodles (chicken favored)
½ cup silvered almonds
¼ cup sunflower seeds, chilled
1/8 cup sesame seeds
½ stick butter
Dressing:
¼ cup vegetable oil
1/8 cup vinegar
1/8 cup sugar
1 tbsp. soy sauce
Shred cabbage; chill. Melt margarine
in skillet. Break up the noodles and brown with nuts, seeds and seasoning
packet from noodles,
until light brown, stirring occasionally.
Mix dressing ingredients. Layer in a salad bowl: cabbage, than crunchy
mixture, then dressing.
Refrigerate.
WOOD CLEANER 6-29-98
1 cup turpentine
1 cup boiled linseed oil
1 cup white vinegar
Dab on surface and wipe clean.
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