DOLLY PARTON SALAD (4-7-12) 5-5-12 Top of page
1 3 oz. pkg instant lemon pudding
(can use sugar free)
1 6 oz. pkg. lemon Jell-O (can
use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges,
drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert. Variation: can add 1/2 cup light sour cream and 1/4 cup walnuts instead of cool whip.
GRILLED ROSEMARY BACON (menshealth.com) 5-5-12
1 8 oz. package thick-cut bacon
High-quality extra-virgin olive
oil
2 tbsp. finely chopped rosemary
Freshly ground black pepper
Preheat your grill to high. Once the grill is hot, place the strips perpendicular to the grill grates and cover the strips with a grill press or a foil-wrapped brick to prevent the bacon from curling. Grill the bacon until crispy, about 2 to 4 minutes on each side. Transfer bacon to baking sheet and blot grease with a paper towel; dress with a light brushing of olive oil, the chopped rosemary, and ground pepper. Serves 5, as a side dish.
BEEF LIVER 5-5-12
Soak in milk for 1 hour before cooking. Pat dry. Dredge in flour. Fry 30 seconds less than normal to slightly undercook the liver to make it tender.
BOLOGNESE SAUCE 5-5-12
ground beef, coarser is better
pork
Saute beef and pork until just browned, add pork or beef stock. Allow to braise in the oven for 4 hours until meat is very tender. Add tomato and milk.
SIMPLE BOLOGNESE (foodnetwork.com, not given) 5-5-12
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely
chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley,
chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino
Romano
In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
LOBSTER TAIL 5-5-12
1 lobster tail
Boil a pot of water with salt. Drop lobster tail in and cook for about 4 minutes or until internal temperature is 160°. Meat should be bright white, not milky or translucent. Remove from water, split down the middle and add butter. Place in broiler and broil for 1-2 minutes. Serve. If using a frozen lobster tail, thaw the tail overnight and prepare the same as above.
HEALTHIER RIBS 5-5-12
Poach ribs in a liquid to try and draw off some fat. Use low salt barbecue sauce or brush in flavored olive oil.
RE-SEASON A CAST IRON SKILLET 5-5-12
Bake skillet at 500° to remove old season or scrub it to remove old season. Pour 1 cup of salt and 1-2 cups of oil. Completely coat the pan. Put in 350° oven for 2 hours. Turn off oven and let cool. Wipe the skillet out.
RE-SEASON A CAST IRON SKILLET (10-29-99, not given) 5-5-12
1 tbsp. salad oil or unsalted fat rubbed over the entire surface. Add enough oil to cover the bottom of pan. Put in 350° till oil is hot but not smoking. Take pan out and Swirl the pan to coat the sides with the hot oil. Add more oil and put in 200° oven for 1 hour. Turn off oven and leave overnight. Rub down with paper towel.
FIRECRACKER SHRIMP (myrecipes.com) 5-5-12
1 pound unpeeled large shrimp
1/2 tsp. Creole seasoning
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper
1 tbsp. olive oil
2 garlic cloves, minced
2 tbsps. chopped green onions
1 cup whipping cream
2 tbsps. chopped fresh parsley
3 tbsps. lemon juice
Hot cooked rice or pasta
Peel shrimp, and devein, if desired. Combine Creole seasoning and next 3 ingredients; sprinkle over shrimp. Sauté shrimp in hot oil in a large skillet 3 minutes. Add garlic and green onions; sauté 1 minute. Add cream, and cook 2 minutes, stirring often. Stir in parsley and lemon juice. Serve immediately over rice or pasta.
BANG BANG SHRIMP 5-5-12
1/2 cup mayonnaise
1/2 sriracha sauce
3/4 cup sweet chili garlic sauce
Mix together.
Fry shrimp. Toss with sauce. Garnish with sliced green onions.
CHERRY PUDDING CAKE (4-28-12) 5-5-12
1 cup sugar
1 cup flour
1 tsp. baking powder
butter the size of an egg
1/2 cup milk
1/2 cup nuts
3/4 cup drained cherries
Mix together and bake at 350° 30 minutes.
1 cup cherry juice
12 cup sugar
1 tbsp. butter
enough corn starch to make a thin
sauce
Cook and serve on top of the baked cake.
POTATO SOUP (4-28-12) 5-12-12 Top of page
1 pound ground beef, browned and
drained
1/2 cup chopped onion
1 cup sliced carrots
1 cup chopped celery
10 cups water
1 pkg. au gratin potatoes
1 pkg. scalloped potatoes
Mix together and bring to boil. Simmer until everything is tender, about an hour.
FRENCH TOAST BLT 5-12-12
8 slices bacon
4 large eggs
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus
some for garnish
coarse salt
ground pepper
3 tbsps. unsalted butter
4 slices bread cut 1 inch thick
4 slices lettuce
8 slices tomatoes
Preheat to 375°. Cook bacon in oven for 15 minutes. Rotate, drain on paper towels. In a large dish, whisk eggs, cream, and chives. Season with salt and pepper. Lay bread in egg mix and let soak 2-3 minutes per side. In large skillet, melt butter over medium heat. Fry bread on both sides. Make sandwiches with french toast. Add lettuce, tomato, bacon. Garnish with chives.
STRAWBERRY PRETZEL SALAD 5-12-12
1 1/2 cups crushed pretzels
4 1/2 tbsps. white sugar
3/4 cup butter, melted
1 cup sugar
2 8 oz. pkgs. cream cheese
8 oz. cool whip
1 6 oz. pkg. strawberry jello
2 cups boiling water
16 oz. frozen strawberries
Preheat to 350°. Mix together pretzels, sugar and butter. Press into bottom of 9x13" pan. Bake for 10 minutes or until lightly toasted. Set aside. Cool completely. Beat sugar, cream cheese and fold in whipped topping. Spread evenly over cooled crust. Refrigerate until set, about 30 minutes. In medium bowl, stir together jello and boiling water. Add strawberries. Stir until thawed. Pour over set up cream cheese layer. Refrigerate until completely chilled, about 1 hour.
3-2-1 CAKE 5-12-12
1 box angel food cake mix
1 box any flavor cake mix
In a gallon-size, self-sealing food-storage
bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer
to other airtight container) and store in pantry up to 3 months, using
as needed. Makes about 6 cups mix, which will make 48 small cakes.
For each individual cake serving,
measure 3 tablespoons of the mix into a small microwave-safe container,
such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high for
1 minute. If desired, top each cake with whipped topping or a sprinkling
of confectioners’ sugar.
BACON OMELETTE ROLL WITH SALSA 5-12-12
8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
8 slices cooked and crumbled bacon
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup sharp cheddar cheese
1 cup warmed salsa
Preheat oven to 350°. Line 15x10" pan with parchment paper. Make sure the ends of the parchment paper extend over the short sides of the pan. Spray with cooking spray. Beat eggs, milk, flour together until blended. Stir in pepper, bacon, onions, and oregano leaves. Pour into pan. Bake 15 minutes. Check that the edges are almost set, then top with cheese. Bake another few minutes or until cheese is melted. Immediately roll omelette up and cut into slices. Serve with warmed salsa.
EASY CHEESEY TORTELLINI BAKE 5-12-12
2 9 oz. pkgs. cheese tortellini
24 oz. marinara sauce
16 oz. alfredo sauce
10 oz. frozen chopped spinach,
thawed and squeezed dry
1 tbsp. dry italian seasoning
8 oz. shredded mozzarella cheese
1/4 cup freshly grated parmesan
cheese
1 tsp. dry italian seasoning
Bring a large pot of lightly salted water to boil. Cook tortellini per package directions. Adjust oven rack to highest position. Turn oven onto broil. Generously grease 8x8 baking dish. Bring spinach, sauces and 1 tsp. seasoning to a simmer over medium high heat. Reduce to medium low. Simmer 10 minutes. Stir cooked tortellini into sauce. Pour into 8x8" dish. Sprinkle cheeses on top and 1 tsp. italian seasoning. Broil 1-2 minutes until cheese is golden brown.
CHEF TOM'S CHICKEN 5-19-12 Top of page
Marinate chicken overnight. Dredge in flour and seasonings such as garlic powder, onion powder, paprika, and pepper. Fry. Let stand a while before enjoying.
BEER PUNCH 5-19-12
4 strawberries, chopped
1/4 cup blueberries
1/4 cup sugar
2 tbsps. grenadine
2 tbsps. fresh lime juice
2 12 oz. bottles beer (Corona)
Mix together fruit, sugar and grenadine. Dissolve sugar as best you can. Cover and refrigerate for at least an hour. Stir every 15 minutes. Divide mixture into lowball 4 glasses. Pour beer into glasses and drink gently.
SPICY CUCUMBER YOGURT BURGERS 5-19-12
1/2 seedless cucumber, peeled, chopped
1/2 cup lowfat plain greek yogurt
1 tbsp. chopped fresh cilantro
salt and pepper to taste
1 1/4 lb. 90% lean ground beef
1/4 cup finely chopped red onion
1 clove garlic, finely grated
1 1/2 tsps. red or yellow curry
powder
1 tbsp. extra virgin olive oil
4 hamburger buns, split and toasted
chips on the side
Mix together cucumber, yogurt, cilantro, 1/2 tsp. salt, and pepper to taste. Set aside. Prepare burgers by combining beef, onion, garlic, curry, 1/2 tsp. salt, and 1/8 tsp. pepper. Form into 4 inch wide patties, 1/2 inch thick. Grill or pan fry. Place burger on bun. Stir the cucumber mixture and put on burger.
GRILLED PEANUT BUTTER AND JELLY SANDWICH 5-26-12 Top of page
4 tbsps. peanut butter
2 tbsps. jam
4 slices bread or english muffin
2 tbsps. butter, softened
Make a sandwich. Butter the outside. Grill.
GRILLED VEGETABLE SANDWICH 5-26-12
1 medium zucchini, thinly sliced
lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2
inch thick slices
1/4 cup prepared italian salad
dressing
1 loaf ciabatta bread, halved lengthwise
2 tbsps. olive oil
1/4 cup reduced fat mayonnaise
1 tbsp. lemon juice
2 tsps. grated lemon peel
1 tsp. minced garlic
1/2 cup crumbled feta cheese
In large resealable bag, zucchini, pepper, onion and salad dressing. Refrigerate for 1 hour or more. Drain. Brush coat the sides of the bread with the oil, set aside. Place vegetables on grill, 4-5 minutes on each side. Grill bread oil side down, 30-60 seconds. In small bowl, combine mayonnaise, lemon juice, lemon peel and garlic. Spread over bread, sprinkle with cheese, top with vegetables.
HONEY MUSTARD TURKEY BURGERS 5-26-12
1/4 cup coarse grain mustard
2 tbsps. honey
1 pound ground turkey breast
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tsps. canola oil
4 whole wheat hamburger buns, split
and toasted
red onion, tomato, lettuce slices,
etc. for topping
Prepare grill. Whisk honey and mustard until smooth. Mix 3 tbsps. mustard mixture with the meat, salt and pepper. Form into 1 inch thick burgers. Brush both sides of patty with oil. Grill 5-7 minutes each side. Brush with remaining mustard mixture. Serve on rolls with your choice of toppings.
BLT DIP (1-29-05) 5-26-12
2 cups sour cream
2 cups mayonnaise
2 pounds sliced bacon, cooked and
crumbled
6 plum tomatoes, chopped
3 green onions
Combine all ingredients. Refrigerate prior to serving. Serve with crackers.
3-2-1 CAKE (5-12-12) 5-26-12
1 box angel food cake mix
1 box any flavor cake mix
In a gallon-size, self-sealing food-storage
bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer
to other airtight container) and store in pantry up to 3 months, using
as needed. Makes about 6 cups mix, which will make 48 small cakes.
For each individual cake serving,
measure 3 tablespoons of the mix into a small microwave-safe container,
such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high for
1 minute. If desired, top each cake with whipped topping or a sprinkling
of confectioners’ sugar.
ROASTED VEGETABLE SALAD 5-26-12
1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portabello mushrooms,
halved
1 medium sweet red pepper, cut
into strips
2 medium leeks, using white only
cut into 2 inch lengths
1/4 cup + 2 tbsps. olive oil, divided
1/2 tsp. salt
1/4 tsp. pepper
1/2 pound fresh asparagus, cut
into 2 inch lengths
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 cups french bread cubes
10 cherry tomatoes, halved
1 cup crumbled feta cheese
1 cup thinly sliced fresh basil
leaves
1/3 cup olive oil
1/4 cup red wine vinegar
In a large bowl combine first 5 ingredients. Drizzle 1/4 cup oil on top. Sprinkle with salt and pepper. Toss to coat. Place on 2 greased 15x10x1" baking pans. Bake at 425° for 20 minutes until potatoes are tender. Saute asparagus in 2 tbsps. oil until tender. Add garlic and pepper flakes. Cook 1 minute more. Cut corn from cobs and place in bowl, stir in bread, tomatoes, cheese, basil, asparagus and roasted vegetables. Combine olive oil and vinegar. Drizzle on top and toss to coat. Serve.
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