November 4 November 11 November 18 November 25
No Show 11-4-06 top of page
No Show 11-11-06 top of page
No Show 11-18-06 top of page
Request for Mayonnaise Cranberries From The Hardware Guy http://www.homehdw.com/products/turkey.html 11-25-06 top of page
Requested jellied cranberries and applesauce recipe. 11-25-06
found this one at http://chappysmom.typepad.com/bookworm/2005/11/index.html
Take a bag of cranberries, put them in a pot with a little orange or cranberry juice just enough to wet the bottom of the pan so things won't stick and burn. Bring up to a boil, then cover, turn down the heat, and cook over medium-low heat until all the berries have popped and are soft. Turn out into a fine mesh strainer (or a food mill, if you're lucky enough to have one) and press all the pulp through the mesh (be sure to scrape the bottom of the strainer to get as much of the pulp as possible). Discard what's left in the strainer, and return the pot to the stove. Add sugar to taste usually between 1/4 and 1/2 cup. And then I cheat a little and use a jar of apple sauce, rather than making my own. (Hey, I believe in doing things from scratch, but homemade applesauce tastes pretty much exactly like the stuff from the store, so I prefer to save my apple peeling and chopping for more important things.) Stir to blend, taste for sweetness. And that's it. Chill until ready. It's got a nice smooth texture, that all-important cranberry zing, and a gorgeous red color. Perfect.
CRANBERRY SALAD 11-25-06
2 pkgs red jello, of choice
2 cups boiling water
#2 size can crushed pineapple
1 can jellied cranberries
Mix together and refrigerate until set.
BEST EVER FUDGE (jan/feb82pg1) 11-25-06
1 pound butter, melted with 1 pound Velveeta cheese
1 cup cocoa
4 pounds powdered sugar, and add to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
OREO TRUFFLES 11-25-06
1 pkg. oreo cookies
8 oz. cream cheese, softened
6 squares almond bark or mint chips or cherry chips
Crush cookies very fine in food processor or by hand. Mix with cream cheese. Roll into small balls about the size of walnuts. Freeze for 1 hour. Dip into almond bark or chips of choice. Must refrigerate to store.
CROCKPOT DRESSING 11-25-06
turkey roast, cooked and cubed
1 can cream of chicken soup
1 can cream of celery soup
1 jar turkey gravy
3 cups unseasoned croutons
Put into crockpot until cooked.
CROCKPOT DRESSING (nov/dec98pg6) 11-25-06
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 tsp. salt
1½ tsp. 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 crockpot; cover and cook on high
for 45 minutes. Reduce heat to low and cook at least 4 hours.
Tips, hints and helps: Can use crockpot liners to cook anything in the crockpot. 11-25-06
CHEESY MASHED POTATOES (PARTY POTATOES, talked about didn't give marapr1994pg7) 11-25-06
8 potatoes, cooked and drained
8 oz cream cheese, softened
8 oz sour cream
½ cup margarine
¼ tsp. garlic powder
¼ tsp. pepper
1 cup shredded cheddar
Combine first 6 ingredients. Beat
until fluffy. Place in buttered casserole. Top
with cheese. Cover and bake for 45 minutes at 350°. Uncover and bake 15
100 YEAR OLD BREAD PUDDING RECIPE (mar/apr01pg5) 11-25-06
4 cups milk
1 tbsp. vanilla
1 cup sugar
½ cup raisins
3-4 slices of bread
Heat the milk. Beat the eggs. Add
1 cup sugar, a pinch of salt, vanilla and raisins
(could substitute apricots or peaches). Add 3 to 4 slices bread. Stir well while
adding warm milk. Bake at 375 degrees for 30 minutes. Stir mixture and bake
additional 25 minutes.
Sauce for Bread Pudding: 11-25-06
Mix a 4 serving sized pkg. instant pudding with 3-4 cups of milk. Sprinkle with
TURKEY DRESSING SANDWICH (jul/aug94pg3) 11-25-06
8-10 lb. turkey, cooked, cooled
& cut up
1 pkg. Kellogg's crouton stuffing mix
½ cup chopped celery
¼ cup chopped onion
½ cup margarine
salt & pepper to taste
1 beaten egg
2 chicken bouillon cubes or 2 tsps. bouillon powder
1 cup hot water
Make a gravy by stirring together
the turkey drippings, water and bouillon.
Separately combine croutons, celery, onion, margarine, eggs and hot water.
Combine gravy and crouton mixture. Mix in cut up turkey. Bake in oven one
hour at 350°, or cook in crock pot on high 2-3 hours.
Dom's Turkey (Leftover) Casserole (12-24-05 onthehouse.com) 11-25-06
3 cups cooked, chopped turkey
3 cups broccoli florets, cooked
left over peas and carrots
1 pound ziti, mostaciolli, shells or mixed pasta, cooked al dente
1 can cream of mushroom soup
1 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon Dom DeLuise Italian Blend
1/2 cup breadcrumbs
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Spoon into a large casserole dish or lasagna pan. Sprinkle top with more grated cheese and 1/2 cup flavored breadcrumbs. Bake 30 minutes.
Click here to go to the next month of radio recipes.
Click here to go back to the list of radio recipes.
Click here to go back to the main page.10-8-05