CHICKEN TACO CASSEROLE (4-26-14) 5-3-14 Top of page
4 cups shredded, cooked chicken
2 cans cream of chicken soup
1 cup light sour cream
10 oz. Ro-Tel tomatoes
1 can black beans, rinsed and drained
1 pkg. taco seasoning
1/2 cup sliced ripe olives
5 cups coarsely crushed tortilla
chips
2 cups shredded cheddar cheese
fresh chopped tomatoes, optional
fresh chopped green onions, optional
fresh cilantro leaves, optional
Stir together first 7 ingredients. Layer in lightly greased 9x13" pan: 1/2 chicken mixture, 3 cups chips, 1 cup cheese. Layer again but leave out cheese. Cover and bake at 350° for 30 minutes. Uncover and top with remaining cheese. Bake 10 minutes, until hot and bubbly and cheese is melted. Serve with fresh vegetables.
DOLLY PARTON SALAD (4-7-12) 5-3-14
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.
ZIPPY MEATBALLS 5-3-14
1 1/2 lbs. ground beef
3/4 cup rolled oats
1/2 cup milk
basil
oregano
thyme
salt
2 red onions, chopped fine
Combine all and roll into meatballs. Roll balls in flour and brown lightly. Put in casserole dish. Cover with ZIPPY MEATBALLS SAUCE. Bake for 1 hour. Can be made into small meatballs, baked in half the time and put on a toothpick with a cube of cheese for finger food.
ZIPPY MEATBALLS SAUCE 5-3-14
1 cup ketchup
1/4 cup vinegar
1/2 cup water
1/4 cup brown sugar
small onion, chopped fine
Mix together. Pour over meatballs. Bake for 1 hour.
PARTY BALL 5-3-14
1 large head cabbage, level bottom and cover with foil, put on a plate
Using large cocktail toothpicks with the colored ends, decorate ball with cubes of your favorite meats and cheeses, vegetables, and fruits.
BACON WRAPPED BEER BRATS (From allrecipes.com) 5-3-14
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature. Preheat oven to 425°. Line a baking sheet with aluminum foil, and place a wire rack on top. Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet. Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
SHRIMP SALAD 5-3-14
5-7 lbs. cooked shrimp
10-12 boiled eggs, chopped
6-8 stalks celery, including leafy
parts
2 large green onions, using all
but white part
1 large jar mayonnaise
salt, pepper and cayenne pepper
to taste
Combine all ingredients except eggs. Mix thoroughly. Fold in eggs gently. Serve with crackers or inside a hollowed out fresh tomato.
PORK CHOPS & RICE 5-10-14 Top of page
4 pork chops or pork steak
16 oz. stewed or diced tomatoes,
drained, reserve juice
8 oz. tomato sauce
1 can corn, drained, reserve juice
In a large skillet or dutch oven, brown chops on both sides. Remove from skillet and add 1 cup of rice. Lower heat to simmer. Put chops back in pan and add tomatoes, sauce and corn. Then add back in enough liquid just until it shows around the edge. Simmer 30-45 minutes, adding liquid as needed.
JUDY'S STRAWBERRY PRETZEL SALAD (From allrecipes.com) 5-10-14
1 1/2 cups crushed pretzels
4 1/2 tbsps. white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 oz.) packages cream cheese
1 (8 oz.) container frozen whipped
topping, thawed
1 (6 oz.) package strawberry flavored
Jell-O®
2 cups boiling water
1 (16 oz.) package frozen strawberries
Preheat oven to 350°. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
STRAWBERRY SPINACH SALAD (From allrecipes.com) 5-10-14
2 tbsps. sesame seeds
1 tbsp. poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 tbsp. minced onion
10 oz. fresh spinach - rinsed,
dried and torn into bite-size pieces
1 quart strawberries - cleaned,
hulled and sliced
1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
TACO QUICHE (From tasteofhome.com) 5-10-14
2 lbs. ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup 2% milk
1 1/4 cups biscuit/baking mix
Dash pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 cups (8 oz.) shredded cheddar
cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Yield: 8 servings.
BLUEBERRY COFFEE CAKE SUPREME 5-17-14 Top of page
1 pkg. Betty Crocker Wild Blueberry
Muffin Mix
1/2 cup sour cream
1 egg
1/4 cup milk
Streusel (below)
Heat oven to 400°. Grease square pan, 8 x 8 x 2". Drain blueberries, rinse. Mix sour cream, milk, and egg. Stir in muffin mix just until moistened. Spread 1/2 batter in pan. Sprinkle with 1/2 the streusel. Spread remaining batter over streusel, then sprinkle with blueberries, then remaining streusel. Bake until golden brown, 30-35 minutes. Makes 9 servings.
BLUEBERRY COFFEE CAKE SUPREME STREUSEL (Prepare with above recipe) 5-17-14
1/2 cup brown sugar, packed
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup firm butter, cut into chunks
TACO QUICHE (From tasteofhome.com 5-10-14) 5-17-14
2 lbs. ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup 2% milk
1 1/4 cups biscuit/baking mix
Dash pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 cups (8 oz.) shredded cheddar
cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Yield: 8 servings.
PORK CHOPS & RICE (5-10-14) 5-17-14
4 pork chops or pork steak
16 oz. stewed or diced tomatoes,
drained, reserve juice
8 oz. tomato sauce
1 can corn, drained, reserve juice
In a large skillet or dutch oven, brown chops on both sides. Remove from skillet and add 1 cup of rice. Lower heat to simmer. Put chops back in pan and add tomatoes, sauce and corn. Then add back in enough liquid just until it shows around the edge. Simmer 30-45 minutes, adding liquid as needed.
OMELETTE IN A JAR 5-17-14
Spray a pint size jar with wide mouth. Mix egg, cheese, ham, vegetables, etc. Microwave for 90 seconds. Remove from jar and slice.
CHICKEN ASPARAGUS CASSEROLE 5-17-14
3 cans cream of mushroom soup
4-5 cups asparagus pieces
1 can french's dried onion
1/4 cup finely chopped onion
4 cups chicken breast
salt and pepper to taste
Cook asparagus al dente. Mix everything except fried onions. Put in 9x13" dish. Bake at 350 for 25 minutes. Remove from oven and top with onions, bake another 5 minutes.
ITALIAN ASPARAGUS SALAD 5-17-14
Steam asparagus spears until just barely cooked through. Top with zesty Italian dressing. Marinade overnight. Serve cold.
POTATO SOUP 5-17-14
4-6 cups water
4-6 chicken boullion cubes
5-6 potatoes, cubed
carrots
onions
celery
14 1/2 oz. evaporated milk
2 tbsps. butter
2 tbsps. flour
Mix water, boullion cubes and vegetables and bring to a boil until tender. In a saucepan, mix butter and flour. Once combined add milk. Mix with vegetables and water. Salt and pepper and parsley to taste.
TACO QUICHE (From tasteofhome.com 5-10-14) 5-24-14 Top of page
2 lbs. ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup 2% milk
1 1/4 cups biscuit/baking mix
Dash pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 cups (8 oz.) shredded cheddar
cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Yield: 8 servings.
GRILLED CABBAGE (3-29-14) 5-24-14
1 head cabbage, wedged
butter
salt and pepper
Butter, salt and pepper both sides of each wedge of cabbage. Grill on top rack on grill until soft to the touch.
AZTEC CORN SALAD (From hyvee.com) 5-24-14
2 cups frozen corn, thawed
15 ounces black beans, drained
and rinsed
1 teaspoon cumin
1/2 cup quinoa, cooked
3 tablespoons lime juice
Combine corn, beans, quinoa and cumin, and chill. Add lime juice just before serving. Serve as a side dish or in a whole wheat wrap.
GRILLED PINEAPPLE HAMBURGERS 5-24-14
2 hamburger patties, very thin
1 slice pineapple
Place a slice of pineapple between two hamburger patties and grill.
PATRIOTIC MOCKTAIL (From blogs.babycenter.com) 5-24-14
3 oz. fruit punch
3 oz. blue gatorade (not diet)
3 oz. diet 7-up or sprite (diet
only)
ice
Fill glass 1/3 full with ice cubes. Pour fruit punch almost (but not quite) to top of ice cubes. Fill another 1/3 with ice cubes and slowly pour blue Gatorade almost to top of cubes. Fill final 1/3 ice cubes and slowly pour sugar-free Sprite.
STRAWBERRY-RHUBARB UPSIDE DOWN CAKE (may/june2000pg5) 5-24-14
4 cups rhubarb, chopped
1 cup sugar
1 box strawberry gelatin
1 box Duncan Hines Deluxe Strawberry
Cake mix
Combine rhubarb with sugar and gelatin; mix well and put in a greased 9x13" pan. Prepare cake mix as directed; pour over rhubarb. Bake at 350° for 1 hour. Let stand about 10 minutes.
SOUR CREAM RHUBARB SQUARES 5-24-14
1 1/2 cups brown sugar
1 egg
1/2 cup shortening
2 cups flour
1 tsp. soda
1/2 tsp. salt
1 cup sour cream
1 1/2 cups 1/2 inch pieces of rhubarb
Topping:
1/2 cup sugar
1 tbsp. butter
1 tsp. cinnamon
1/2 cup nuts
Preheat oven to 350°. Mix topping and set aside. Cream brown sugar, shortening, and egg. Add flour, soda and salt with sour cream and blend. Stir in chopped rhubarb. Pour into greased and floured 9x13" pan. Sprinkle with toppings. Bake 45-50 minutes.
PAT CARR'S WATER CHESTNUTS (jan/feb98pg7) 5-24-14
Wrap a chestnut in 1/3 strip bacon. Secure with toothpick. Bake 350° for about 30 minutes. Add BBQ sauce and bake 30 minutes more.
Sauce:
1 cup brown sugar
1 cup ketchup
3-4 dashes Worcestershire sauce
soy sauce, optional
TACO QUICHE (From tasteofhome.com 5-10-14) 5-31-14 Top of page
2 lbs. ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup 2% milk
1 1/4 cups biscuit/baking mix
Dash pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 cups (8 oz.) shredded cheddar
cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Yield: 8 servings.
APPLE SNICKER SALAD 5-31-14
1 1/2 cups cold 2% milk
1 box vanilla instant pudding
8 oz. cool whip, thawed
4 large apples, chopped
4 snicker bars, chopped
Mix milk and pudding together for about 2 minutes. Let set until it just sets up and fold in the remaining ingredients. Chill.
CALIFORNIA PASTA SALAD (From tasteofhome.com) 5-31-14
PASTA:
1 pound thin spaghetti, broken into
1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced
ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad
dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
SCOTCHAROOS (10-28-99) 5-31-14
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 Cups Rice Krispies Cereal (Generic
Brand is fine, too)
Bring to boil and pour in with cereal. Press into greased 9x13" pan. Melt 1 cup chocolate chips, 1 cup butterscotch chips and spread over top. Cut before completely cool.
ASPARAGUS WRAPS 5-31-14
4 ounces blue cheese, crumbled
1 (8 ounce) package cream cheese,
softened
1 egg
1 (1 pound) loaf white bread, crusts
trimmed
1 (10 ounce) package frozen cut
asparagus
1/2 cup butter, melted
In a medium bowl, mix the blue cheese, cream cheese and egg. Flatten each bread slice, and spread with blue cheese mixture. Place one piece of asparagus on each bread slice. Roll the slices. Place rolled slices in freezer bags, and freeze at least 4 hours, or until frozen. Preheat oven to 350°. Remove rolls from freezer. Brush with butter. Place rolls on a large baking sheet. Bake in the preheated oven 10 minutes, or until bread is lightly browned and cheese is melted. Cut into bite-sized pieces to serve.
FREEZING ASPARAGUS (5-10-08) 5-31-14
Trim bad spots from asparagus and blanche for 2-4 minutes depending on size and cool quickly. Place in containers or ziploc bags and freeze.
FREEZING ASPARAGUS 5-31-14
Rinse and clean asparagus and place in dry freezer bags.
Click here to go to the next month of radio recipes.