MINT JULEP 5-5-01 top of page
2 cups sugar
2 cups water, Branch water is ideal
2 ozs. liquor
fresh mint
crushed ice
Kentucky Bourbon, enough for 2
ozs. per serving
Make a simple batch of simple mint
syrup. Boil sugar and water together for 5 minutes and then cool. Place
in covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.
Fill a julep cup or a
glass with crushed ice and add
1 tbsp. of the mint syrup 2 ozs of bourbon. Stir fast to frost glasses.
Garnish with a fresh mint sprig. Syrup makes enough to make 44 julep cup
servings. Keep the syrup covered in refrigerator with mint sprigs removed.
Requested: Cheeseburger Chowder from foodtv.com (didn't give talked about on 4-21-01 and 4-28-01) 5-5-01
CHEESEBURGER CHOWDER (foodtv.com didn't give) 5-5-01
Recipe courtesy Jackie Smith
1/2 pound ground beef
3/4 cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed process American Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato
In a sauté pan brown the
ground beef. Drain and set aside. In same sauté pan sauté
onion in 1
tablespoon butter until tender.
Add garlic, carrots, basil and parsley. Sauté about 3 minutes. Add
broth and beef and potatoes. Bring
to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or
until carrots and potatoes are
tender. Meanwhile melt remaining butter in a small skillet. Add flour and
cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring
constantly, cooking and
stirring for 6 to 8 minutes. Gradually
stir the sauce into the soup. Bring to a boil and cook for 2
minutes. Reduce heat to low. Add
cheese, salt and pepper. Continue to stir until cheese melts.
Remove from heat and blend in sour
cream. Garnish each serving with chopped fresh tomatoes and
dill pickle slices.
Yield: 8 servings
Prep Time: 5 minutes
Cooking Time: 30 minutes
LEMONADE PIE (may/jun98pg7) 5-5-01
2 small packages instant vanilla
pudding
1¾ cup milk
Whisk together for 2 minutes then
add a 6 oz. can frozen lemonade. Whisk for 30 seconds. Fold in
8 oz. carton regular whipped topping
(not diet). Pour into a 9" graham cracker crust.
LEMONADE PIE (sep/oct95pg4) 5-5-01
6 ozs. frozen lemonade, partially
thawed
14 ozs. sweetened condensed milk
2-3 drops yellow food coloring
(optional)
8 ozs. thawed cool whip
Combine the first 3 ingredients.
Fold in cool whip. Spoon into a prepared graham cracker crust. Chill
until ready to serve. If desired,
garnish with lemon slices and mint leaves.
SCALLOPED SALMON 5-5-01
1 large can red salmon, drained
boned and flaked
1 beaten egg
1 cup cracker crumbs
1 can cream of celery soup
1/3 cup mayo or salad dressing
Mix together all ingredients. Form into loaf or just put in loaf pan or casserole dish. Bake 1 hour 350°
SPAGHETTI BAKE (1-20-98) 5-5-01
2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti
sauce
1 12 oz. pkg. of spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)
Brown meat and onion. Drain. Add
sauce. Cook spaghetti, break in half. Rinse, drain. Combine
sauce and spaghetti Combine margarine,
flour, salt, milk and water, Cook until slightly thick. Add 1
cup cheese, melt. Spread half spaghetti
mixture in greased 9x13" pan. Add all cheese mixture. Top
with rest of spaghetti. OPTIONAL:
Top with additional cup of cheese. Bake at 350°, for 30 minutes.
Correction: Cranberry Pie recipe
in mar/apr2001 bulletin. Don't just chill it after making it freeze it.
Can be frozen up to 2 weeks.
BANANA BREAD W/COCONUT PUDDING (7-21-99) also called Moist Banana Bread 5-5-01
2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and
cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream
pudding
Beat sugar and oil. Add eggs and
bananas. Stir the dry ingredients into this and add the nuts. Divide
the batter into 3 loaf pans. Bake
350° 45-60 minutes.
FLOWERPOT
PIE also called CHOCOLATE PEANUT BUTTER MUD PIE 5-12-01 top
of page
This recipe was called in and was
sketchy so I put another recipe like it off the web following this
one.
2 cups crushed peanut butter cookies
¾ cup pecans toasted &
chopped
2 tbsps. granulated or powdered
sugar
2 tbsps. melted butter
Mix together to make crust. Pat into pie pan.
Filling:
½ cup heavy cream, chilled
or Cool Whip
12 ozs cream cheese, softened
1/3 cup sugar or more
1 cup peanut butter, crunchy or
smooth
1 tbsp. vanilla
½ cup chocolate chips or
milk chocolate chips
2 tbsps. heavy cream
2 cups candy like gumdrops, put
on top
¾ cup chopped peanuts
Mix cream cheese, sugar, peanut
butter, vanilla, 2 tbsps. cream. Add chocolate chips and peanuts.
Fold in heavy cream or Cool Whip.
Pour into pie crust. Can add 1 pkg. vanilla instant pudding that is mixed
with 1½ cup milk also. Top with candy in shapes of flowers and leaves.
Chill.
Flowerpot Pie Source,
Year -Round Fun for Kids at: http://www.iei.net/~doghouse/flowrpot.htm
didn't give 5-12-01
Ingredients:
1 cup cold milk
1 package (4-serving size) JELL-O
Chocolate Flavor Instant Pudding and Pie Filling
1 tub (8 ounces) COOL WHIP Whipped
Topping, thawed
20 Chocolate sandwich cookies,
finely crushed
1-1/2 cups "rocks" *
1 prepared chocolate flavor or
graham cracker crumb crust (6 ounces)
Gumdrop Flowers (see below)
* Use any combination of the following:
BAKER'S Semi-Sweet Real Chocolate Chips, Chopped
peanuts, Granola
Directions
POUR milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Gently stir in whipped topping.
STIR 1 cup of the crushed cookies and "rocks" into pudding mixture. Spoon into crust. Sprinkle with remaining crushed cookies.
FREEZE 4 hours or until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with Gumdrop Flowers. Store leftover pie in freezer. Makes 8 servings
Gumdrop Flowers: Flatten small gumdrops.
Cut with small cookie cutter. Attach to pretzel sticks to
form flowers and leaves.
ORANGE CREAM CAKE 5-12-01
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients.
Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan.
Bake 350° 25-30 minutes or 'til toothpick comes out clean in center.
Using a meat
fork poke holes in cake. Let cool
30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water.
Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange
jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip,
frost cake with this and refrigerate. Can garnish with mandarin orange
slices and
mint leaves.
CROCKPOT DRESSING (10-27-98) 5-12-01
1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsps. salt
1½ tsps. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten
Melt margarine in pan; sauté
onions, parsley and celery. Pour mixture over bread cubes in a large
bowl. Add seasonings and toss to
coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture
in crock pot; cover and cook on high for 45 minutes. Reduce heat to low
and cook at least
4 hours.
Request Strawberry coffee cake off TV.
Round Steak (from Lucille in Belle Plaine 9-29-99) 5-12-01
Cut round steak into ½x2"
pieces. Place raw steak in casserole dish. Mix 1 can golden mushroom soup
with ¼ can water and pour
over steak Cover and bake in oven 350° for 2 hours.
SCOTTISH SHORTBREAD COOKIES (jan/feb95pg7) 5-12-01
¼ cup powdered sugar
¼ cup granulated sugar
1¼ cups softened butter
2½ cups flour
Blend sugars well. Cut in butter.
Mix well. Slowly add flour, mixing well. Roll into 1" balls. Dip in
sugar and flatten. Bake at 275°
for 45-60 minutes, or until golden.
RHUBARB CAKE 5-12-01
½ cup margarine
1½ cups brown sugar
1 egg, beaten
1 cup sour milk or buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups flour
1½ cups rhubarb, finely
diced
½ cup sugar and 1 teaspoon
cinnamon, mixed together for topping
Cream margarine and add brown sugar.
Add egg. Add sour milk mixed with soda, flour, vanilla
and rhubarb. Mix well pour into
a 9x13" pan. Sprinkle with the topping mix. Bake at 350° for
35-40 minutes.
CAKE EXTENDER (nov/dec93pg1)
5-12-01
(for higher & lighter cakes)
1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water
Prepare cake mix per package directions.
Combine remaining ingredients and add to batter. Pour into
greased 9" x 13" pan and bake per
package directions. adding fifteen extra minutes to baking time.
BROWN SUGAR SHORTBREAD COOKIE 5-19-01 top of page
1 cup butter (do not substitute)
½ cup packed brown sugar
2¼ cups flour
Cream the butter and sugar. Gradually
stir in flour. Turn onto a lightly floured surface and knead 'til smooth;
about 3 minutes. Pat into about 8x11" rectangle, about 1/3" thick. Cut
into strips that
measure 2"x 1". Place 1" apart
on ungreased baking sheet. Prick 3 times with a fork. Bake 350°
25 minutes. Cool 5 minutes before
removing to rack. Makes 3½-4 dozen.
SHRIMP RICE ASPARAGUS SALAD (Diamond Anniversary pg.67) 5-19-01
¾ cup white rice
3 tbsps. lemon juice
5 oz. pkg. frozen salad shrimp
3 tbsps. salad dressing
3 diced celery ribs
1 large shredded carrot
16 oz. can drained asparagus
Prepare rice per package directions.
Cool. Pour lemon juice over rice. Add shrimp and salad dressing.
Stir until just moistened. Add
celery and carrots. Gently fold in asparagus. Garnish with tomato
wedges, sliced hard cooked eggs
or black olives. Serve on lettuce leaves.
CAROL'S MOLDED SHRIMP SALAD 5-19-01
3 oz. pkg. lemon jello
1 cup boiling water
1 cup half & half
1 small glass container pimento
cheese
½ cup mayonnaise
1 tbsp. onion
3 hard cooked eggs
¼ tsp. salt
½ cup chopped celery
2 tbsps. green pepper (optional)
1 5½ oz. can salad shrimp,
drained
Combine water with jello to dissolve.
Add the half & half, cheese and mayonnaise. Add rest. Pour
into fish mold. Refrigerated overnight.
Can add a slice of olive for the eye.
FRESH MORELS WITH APPLES AND BUTTER NOODLES (Gourmet Magazine) 5-19-01
6 tablespoons butter
1 pound fresh morels, sliced if
large
1/2 cup minced shallots
3 granny smith apples, cored and
julienne with skin attached
1 chilpotle pepper, dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus
tips
1/2 pound cooked Lancaster butter
noodles
1 teaspoon cracked black pepper
corns
Salt to taste
1/2 cup watercress or baby mustard
greens
In a hot pan clarify butter, add
mushrooms and sauté 2 minutes. Add shallots sauté for 2 minutes.
Add apples, chilpotle and flour,
sauté 2 minutes. Add calvados and flambe. Add stock and bring to
a boil. Add asparagus, stir, add
pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished
with greens. Yield: 4 servings.
SHRIMP SALAD (jul72pg2) 5-19-01
2 small boxes shell macaroni (cooked)
½ cup onion, chopped
½ cup green pepper
Small can shell shrimp
Small can or package frozen peas,
optional
1 cup sugar
2/3 cup catsup
1 cup salad oil
2 tablespoons lemon juice
2 tablespoons paprika
2 teaspoons garlic salt
Fill 1 cup measure with ½
water and ½ vinegar and mix. Combine with sugar, catsup, salad oil,
lemon juice, paprika, and garlic
salt. Shake to mix well. Pour over salad ingredients (the first five ingredients).
Let set to marinate. Best if prepared night before.
SHRIMP AND CRABMEAT SALAD 5-19-01
Double for best results and to have enough.
1 small can crabmeat
1 can or small pkg. frozen shrimp
1 pkg. frozen peas, uncooked
½ medium onion, diced
4-5 sweet pickle wedges, diced
2-3 hard boil eggs, cut up
½ cup mayonnaise thinned
with a little milk and sugar
Mix altogether. Chill. Serve on lettuce.
Pickled Bing Cherries was requested.
Here are two I found one from jul/aug88pg6 bulletin and another on pg1.
OLIVE CHERRIES WITH SUGAR 5-19-01
Place 1 quart cherries with stems
in a glass jar. Fill with half vinegar and half water. Add 1 tbsp.
sugar and 2 tsps. pickling salt.
Mix a little and seal.
CHERRY OLIVES 5-19-01
Wash cherries. Leave the stems on.
Place in pint size jars with 1 tsp. picking salt on top. Pour equal
amounts of cider vinegar and cold
water over the cherries. Seal immediately. Let stand several months
before opening.
ORANGE CREAM CAKE (5-12-01) 5-19-01
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients.
Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan.
Bake 350° 25-30 minutes or 'til toothpick comes out clean in center.
Using a meat
fork poke holes in cake. Let cool
30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water.
Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange
jello. Beat on low about 2 minutes. Let stand 5
minutes. Fold in cool whip, frost
cake with this and refrigerate. Can garnish with mandarin orange
slices and mint leaves.
LEMON SOUR CREAM CAKE AND FROSTING request 5-26-01 top of page
This is one we found on http://www.angelfire.com/tx/reddingfamily/lemoncake.html
but
wasn't given
Glazed Lemon Sour Cream Cake
5-26-01
1 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 tbsp minced lemon zest
2 tsps. lemon extract
1 cup sour cream
Glaze
1 1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 tsps. finely chopped lemon zest
Preheat oven to 350°. Grease
and flour a lightweight bundt pan. Sift the flour, baking soda and baking
powder in a medium mixing bowl. Set aside. In a medium bowl beat butter
and sugar together until
light and fluffy, about 4 minutes.
Beat in eggs, zest and lemon extract and mix for 2 minutes at
medium speed. Reduce mixer to lowest
speed. Add half the flour mixture and mix until well combined. Add half
the sour cream, mixing constantly, then the rest of the flour and then
the rest of the sour
cream. Pour the mixture into bundt
pan and bake 35-40 minutes or until done. Cool in pan for 10 minutes, then
invert onto a cake rack. Make the glaze. Using a wire strainer, sift the
powdered sugar
in a small bowl. Add juice and
zest and whisk to break up any lumps. Place the cake on a wax paper
lined rimmed baking sheet. Use
a long skewer to poke holes in the cake, going almost all the way
through to the bottom. Pour the
glaze over slowly, making sure the glaze is absorbed as you pour.
Let the cake come to room temperature.
Round Steak (9-29-99 from Lucille in Belle Plaine) 5-26-01
Cut round steak into ½x2"
pieces. Place raw steak in casserole dish. Mix 1 can golden mushroom soup
with ¼ can water and pour
over steak Cover and bake in oven 350° for 2 hours.
CARAMEL APPLE SALAD 5-26-01
6 small apples into bite sized pieces
8 ozs undrained crushed pineapple
1 small box sugar free butterscotch
pudding
2 cups mini marshmallows
¼ cup chopped peanuts
Mix altogether and gently fold in 1 carton cool whip refrigerate.
EASY RHUBARB DESSERT 5-26-01
4 cups sliced rhubarb fresh or frozen
1 pkg. raspberry or strawberry
gelatin
1/3 cup sugar
1 regular pkg. yellow or white
cake mix
1 cup water
1/3 cup butter or margarine, melted
Ice cream or whipped topping (optional)
Place rhubarb in a greased 9"x13" pan. Sprinkle with gelatin, sugar and cake mix in layers. Pour water over rhubarb mixture, sprinkle with butter or margarine. Bake 350° 1 hr. Makes 10 servings.
BANANA BOURBON LAYER CAKE (from Martha Stewart's web site) 5-26-01
for the cake
8 tablespoons (1 stick) unsalted
butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus
more for pans
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs, separated
2 to 3 ripe bananas, enough to
make 1 cup mashed
1/2 cup buttermilk
1 teaspoon pure vanilla extract
for the filling and topping
1 cup heavy cream
2 tablespoons confectioners' sugar
3/4 cup sour cream
3 bananas, not too ripe
2 tablespoons unsalted butter
2 tablespoons dark-brown
sugar
3/4 cup bourbon
1. Heat oven to 350°. Grease
and flour two 8-inch round cake pans. In a bowl, sift together flour,
baking soda, baking powder, and
salt. Set aside.
2. Cream together butter and sugar.
Add egg yolks one at a time. In another bowl, mash bananas,
and combine with buttermilk and
vanilla. Add alternately to butter mixture with flour mixture,
beginning and ending with flour.
3. Beat egg whites until stiff; fold into batter.
4. Divide batter between prepared
pans. Bake until a toothpick inserted into the center comes out
clean, 30 to 35 minutes. Let cool
in pans for 5 minutes, then turn out onto a rack to cool completely.
5. When cake layers are cool, whip
cream with confectioners’ sugar until stiff. Fold in sour cream.
Place a cake layer on a plate,
and spread with filling to within 1 inch of edge. Place other layer on
top, and press down lightly. Chill
for 1 hour.
6. Slice bananas 1/2 inch thick.
Melt butter in a large sauté pan over medium heat. When it sizzles,
add slices in a single layer. Sprinkle
with sugar. When golden brown, turn slices; cook until brown
on other side.
7. Carefully pour in bourbon (using
a measuring cup, never the bottle) and ignite with a match. Cook
until flames die down, shaking
the pan to toss bananas in syrup. Remove from heat.
8. Arrange banana slices on top
of
cake. Pour remaining syrup over cake, letting it drip down sides.
Serve immediately.
Note: Prepare the sliced-banana
topping just before serving.
BANANA NUT CAKE (They said it was from a 1996 bulletin but I couldn't find it.) 5-26-01
¾ cup butter or margarine
2½ cups white sugar
3 eggs
4 mashed bananas
1½ tsps. vanilla
1½ tsps. baking soda
6 tbsps. buttermilk
2¼ cups flour
1½ cups chopped nuts (optional)
¾ tsp. salt
Cream butter and sugar. Mix in the eggs, bananas and vanilla. Dissolve soda in buttermilk and add to the creamed mixture. Add flour, nuts and salt. Mix well and pour into a 9x13" pan lined with wax paper.
2/3 cup brown sugar
5½ tbsps. melted butter
2/3 cup flaked coconut
Combine butter and sugar. Mix in coconut. Swirl topping over batter in pan. Bake 375° 45 minutes.
BING CHERRY OLIVES 5-26-01
Wash cherries either bing or sour. Remove stems. Prick each cherry with a needle a time or two. Pack in pint jar. For each jar add 1 tsp. salt on tsp. 1 tsp. sugar. Pour ½ cup vinegar and fill with cold water. Put on lid but do not process. Let stand six to eight weeks before using.
ORANGE CREAM CAKE (5-12-01) 5-26-01
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients.
Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan.
Bake 350° 25-30 minutes or 'til toothpick comes out clean in center.
Using a meat
fork poke holes in cake. Let cool
30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water.
Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange
jello. Beat on low about 2 minutes. Let stand 5
minutes. Fold in cool whip, frost
cake with this and refrigerate. Can garnish with mandarin orange
slices and mint leaves.
SOUR CREAM COOKIE ( 9-02-00 from Alice's Grandma) 5-26-01
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.
CAKE EXTENDER (nov/dec93pg1)
5-26-01
(for higher & lighter cakes)
1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water
Prepare cake mix per package directions.
Combine remaining ingredients and add to batter. Pour into
greased 9" x 13" pan and bake per
package directions. adding fifteen extra minutes to baking time.
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