November 1 November 8 November 15 November 22 November 29
No Show today 11-1-03 top of page
MARY LOU'S STRAWBERRY DESSERT (8-9-03) 11-8-03 top of page
Spray a 9x13" pan with cooking spray.
Spread 2 cups marshmallows in the bottom of pan. Prepare a strawberry
cake mix per the directions on box. Pour batter over the marshmallows.
Mix 2 pkg. frozen strawberries with 1 pkg. dry strawberry Jello.
Mix well, then pour over top of the cake mix. Bake at
350° for approx. 50 to 60 minutes.
PUMPKIN SEEDS 11-8-03
1½ tsps. margarine, melted
½ tsp. salt
1/8 tsp. garlic salt
2 tsps. WOR sauce
2 cups raw, whole pumpkin seeds
Preheat oven to 275°. Toss together,
coat and place on cookie sheet. Bake for 1 hour, stirring
occasionally.
MIXED FRUIT HONEY COOKIES (dec65pg5) 11-8-03
2½ cups sifted all purpose
flour
1½ teaspoons baking soda
¼ teaspoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1¾ cups confectioner's sugar
¾ cup finely chopped mixed
candied fruit
½ cup finely chopped nuts
1 teaspoon grated lemon rind
3 eggs
2 tablespoons orange juice
1 cup honey
Sift flour, baking soda, salt, cinnamon, cloves and sugar together. Blend in nuts fruits and lemon rind. Beat eggs, orange juice and honey together. Stir in flour mixture until well blended. Place in refrigerator several hours or overnight. Drop by teaspoons onto a greased baking sheet. Decorate as desired. Bake in a moderate oven (375°) about 8 minutes or until light brown. Remove from sheet immediately. Makes about 9 dozen cookies.
CHRISTMAS COOKIES (white cookbook) 11-08-03
1½ cups brown sugar
1 cup shortening
2 beaten eggs
1 tsp. vanilla
2 cups flour
4 slices green and red candied
pineapple
1½ cups pitted dates, cut
up
1 cup whole filberts
1 cup whole pecans
1 cup chopped english walnuts
½ cup flour to coat fruit
and nuts
Cream sugar and shortening. Add
eggs and vanilla. Add 2 cups flour, blend well. Combine fruit, nuts
and ½ cup flour. Add to
dough. Drop by teaspoons on greased cookie sheets. Bake at 300° 18-20
minutes.
FRUIT DROPS (dec69pg3) 11-08-03
1 cup butter
1 cup each of brown and white sugar
1 teaspoon vanilla
1 teaspoon almond or walnut flavoring
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
3 cups flour
2 eggs
1 cup finely chopped candied fruits
1 cups chopped nuts
Cream butter and sugars. Add vanilla and eggs. Stir in sifted dry ingredients. Will be somewhat stiff, but keep stirring until smooth. Just before dropping onto cookie sheet by teaspoons, stir in fruits and nuts. Bake for 8 to 10 minutes at 350°.
COUNTRY APPLE SQUARES (10-11-03) 11-8-03
2 cups flour
1 cup brown sugar
1 cup chopped pecans
Cut in ½ cup butter, until
resembles coarse crumb. Reserve 2 cups mixture. Press remainder into
greased 9x13" pan.
1 8 oz. package softened cream cheese
2 tbs. milk
1 egg
¼ cup sugar
1 tsp. vanilla
Cream and pour over crust.
3½ cups chopped apples
Cover filling with apples. Top with remaining crumb mixture. Bake at 350° for 30 minutes.
No Show today 11-15-03 top of page
MARY LOU'S STRAWBERRY DESSERT (8-9-03) 11-22-03 top of page
Spray a 9x13" pan with cooking spray.
Spread 2 cups marshmallows in the bottom of pan. Prepare a strawberry
cake mix per the directions on box. Pour batter over the marshmallows.
Mix 2 pkg. frozen strawberries with 1 pkg. dry strawberry Jello.
Mix well, then pour over top of the cake mix. Bake at
350° for approx. 50 to 60 minutes.
Heart Healthy Pie Crust (1-25-03) 11-22-03
2¼ cups flour
½ tsp. sugar
1/3 cup cold skim milk
½ cup + 1 tbsp. canola oil
Mix flour and sugar. Pour milk and oil into same measuring cup, do not stir liquids. Add all at once to the flour, stir with a fork until well mixed form into something ball. Roll out with waxed paper or saran wrap
If you need to bake the crust first, preheat oven to 450° and bake 14-16 minutes.
CINNAMON ROLLS WITH YELLOW CAKE MIX (7-1-97) 11-22-03
2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon
GLAZE FOR CINNAMON ROLLS (7-1-97) 11-22-03
1 pound powder sugar
½ stick melted butter
1½ tsps. vanilla
½ - ¾ cup milk
Dissolve yeast in water for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil, and salt. Beat until bubbly. Add
5¼ cups flour slowly. Stir until soft dough forms. Knead on floured
board for 5 minutes. Place
in greased bowl. Let rise until
doubled. Punch down, divide in 2 parts. Roll out on floured board, spread
with softened butter, sprinkle
with cinnamon and sugar. Roll up, cut with dull knife to 1" thickness.
Place in greased pan, let rise until doubled. Bake 25-35 minutes at 350°.
Glaze while still hot. Can freeze after baking.
PUMPKIN BARS WITH CREAM CHEESE FROSTING (nov/dec98pg3) 11-22-03
2 cups sugar
2 cups flour
1 cup oil
2 cups pumpkin
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon
Mix all ingredients well with a mixer. Pour into a greased jellyroll pan. Bake at 350°, 25 minutes. Let cool.
Frosting:
3 cups powdered sugar
1 stick butter. softened
8 oz. cream cheese, softened
1 tsp. vanilla
Combine ingredients; beat until smooth. Frost bars when cool.
CHOCOLATE PECAN PIE (jan/feb87pg5) 11-22-03
3 eggs, slightly beaten
1 cup Karo syrup, light or dark
1/3 cup sugar
2 tbsps. melted margarine
1 tsp. vanilla
1½ cups pecan halves
1 unbaked 9" pie shell
4 oz. melted semi sweet chocolate
Stir first five ingredients till blended. Add nuts and chocolate. Pour into pie shell. Bake at 350° for 50-60 minutes or till tests done.
CHOCOLATE PECAN PIE (jan/feb87pg3) 11-22-03
1 (8") pie shell
1½ cups chopped pecans
6 oz. chocolate chips
½ cup corn syrup
2 large eggs
½ cup sugar
¼ cup margarine, melted
Preheat oven to 325°. Sprinkle pecans and chocolate chips in pie shell. Mix remaining ingredients. Pour over pecans and chips in pie shell. Bake for 70 minutes or till top is firm. Serve with Cool Whip.
CHICKEN TERRIFIC (nov/dec97pg1) 11-29-03 top of page
Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth
Spread half this mixture in a 9 x 13" dish.
Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese
Combine the first 5 ingredients
and spread over crust. Cover with remaining stuffing mixture. Mix eggs
and milk. Pour over stuffing and
refrigerate overnight. Spread with soup and bake 1 hour at 350°. The
last 10 minutes, sprinkle with
cheese and bake until browned.
CLAM DIP (Jim Loyd's Meats
and Casseroles Cookbook page 6) 11-29-03
You'll be asked for this recipe
as many times as you serve it.
1 clove garlic, chopped fine
1 can minced clam, drained (reserve
juice)
8 ounces cream cheese, softened
2 teaspoons lemon juice
1½ teaspoons Worcestershire
Sauce
3 tablespoon, clam juice
Salt and Pepper to taste
Mix thoroughly and serve with crackers or dip chips. (Nancy Ellen)
Phone number for Home Hardware in Davenport is (563) 391-1255
Free Christmas Concert at Sinclair Auditorium Tuesday December 2nd at 8pm
Friendship Bread Question about Bacteria.
Friendship Bread Starter (didn't give 3-22-99) 11-29-03
1 cup all purpose flour
1 cup white sugar
1 cup milk
Stir and cover loosely. Do not refrigerate.
CORN BREAD SOURDOUGH STUFFING (from marthastewart.com, didn't give) 11-29-03
Stuffs one 14-pound turkey
6 tablespoons unsalted butter
1 medium onion, cut into ¼-inch
dice
2 cloves garlic, minced
2 carrots, peeled, cut into ¼-inch
dice
½ bulb fennel, ends trimmed,
cut into ¼-inch dice Corn Bread, cut into ½-inch cubes
1 day-old 10-ounce sourdough ficelle,
cut into ½-inch cubes
3 tablespoons finely chopped assorted
fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram
1 cup pitted prunes, cut into ½-inch
dice
5 dried pears, cut into ½-inch
dice
Salt and freshly ground black pepper
½ cup Homemade Turkey Stock,
or low-sodium canned chicken broth, skimmed of fat
1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.
2. In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.
3. Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.
MARY LOU'S STRAWBERRY DESSERT (8-9-03) 11-29-03
Spray a 9x13" pan with cooking spray.
Spread 2 cups marshmallows in the bottom of pan. Prepare a strawberry
cake mix per the directions on box. Pour batter over the marshmallows.
Mix 2 pkg. frozen strawberries with 1 pkg. dry strawberry Jello.
Mix well, then pour over top of the cake mix. Bake at
350° for approx. 50 to 60 minutes.
WAIKIKI LEMON COCONUT CREAM PIE
(Joanna Lund's Cooking Across America Cookbook
page 215) 11-29-03
2-4 serving size pkg. sugar free
vanilla instant pudding mix
1-4 serving size pkg. sugar free
lemon gelatin mix
1 1/3 cup non fat dry milk powder
2 cups diet Mt. Dew
½ cup Cool Whip free
1 tsp. coconut extract
¼ cup flaked coconut
1 6 oz. graham cracker pie crust
1 tbsp. graham cracker crumbs
No method given.
SCALLOPED CORN 11-29-03
2 cans creamed corn
1 box stove top dressing
2 eggs
Mix together.
1 stick margarine, melted
1 cup boiling water
1 envelope spices from stove top
dressing
Mix together and bake at 350° for 35 minutes.
WHITE CHILI (nov/dec91pg4, didn't give) 11-29-03
1 lb. Great Northern beans
7 cups chicken broth
1 clove garlic, minced
1 medium onion, chopped
1 can mild green chilies
2 tsps. cumin
1½ tsps. oregano
¼ tsp. ground cloves
¼ tsp. cayenne pepper
4 cups cooked chicken, diced
Combine beans, broth, garlic, onion
and simmer for 3 hours. Add chilies, cumin, oregano, chicken,
cloves and simmer for 1 hour. Add
more broth if too thick.
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