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NO SHOW 10-3-15 Top of page

NO SHOW 10-10-15 Top of page

NO SHOW 10-17-15 Top of page

STUFFING MEATLOAF (8-22-15) 10-24-15 Top of page

2 beaten eggs
1 cup water
1 box stuffing mix
2 lbs. meat
1/4 cup ketcup

Mix and shape into loaves. Top with more ketcup. Bake at 400° for 30-35 minutes or until cooked through.


3 cups cooked spaghetti squash
2 eggs, beaten
1 cup mozzarella cheese

Mix together and put in a 9x13" pan. Bake 10 minutes at 400, uncovered. Remove from oven and add sauce and toppings of your choice. Return to oven and bake 20-30 minutes more.


1 lb. ground beef, at least 85% lean
2 cups stove top stuffing mix (beef or pork)
1 egg
1/2 cup milk
1/4 cup ketchup

Preheat oven to 350. In a large bowl, combine all ingredients except ketchup. Put in greased 9x5" loaf pan and bake 45 minutes. Remove from oven. Pour off liquid and spread ketchup over top. Return to oven for 10 more minutes.


2 lbs. ground beef
seasonings of your choice
medium onion, chopped
8 oz. tomato sauce
1/2 lb. crushed crackers or 2 1/2 cups rolled oats
2 large eggs

Mix together and put into a greased 9x5" loaf pan. Make a deep crease down the center of the loaf. Bake at 350 for 1 hour. Remove from oven and cover with sauce (below) and bake 20 minutes more.

SAUCE 10-24-15

1/2 cup vinegar
1 tsp. dry mustard
1/2 cup brown sugar
2 tbsps. corn syrup

Mix together and pour over meatloaf.

3 BEAN CHILI 10-24-15

1 1/2 lbs. ground beef
small to medium onion, diced
medium green pepper, diced
2 cans black beans, drained
1 can kidney beans
16 oz. lima beans
1 can ro-tel tomatoes
15 oz. diced tomatoes with garlic and basil
8 oz. tomato sauce (if more liquid is needed)

In a dutch oven, brown ground beef, onion, peppers and add tomatoes and sauce. Bring to a boil then reduce and allow to simmer a few hours.

HOW TO FREEZE APPLES (From ehow.com) 10-24-15

There are two different ways to freeze apple slices depending on how you want to use the slices at a later date. If you plan to use the apples for uncooked desserts, you will want to freeze the slices in syrup. If you plan to use them in pies, cobblers or other cooked dishes, you can freeze the slices safely without adding sugar syrup. Ether way, freezing the slices allows you to preserve the harvest or take advantage of grocery store sales when apples are in season and least expensive.

4 cups water
2 1/2 cups sugar
Lemon juice
3 lbs. apples

Apple Slices in Syrup

Warm 4 cups of water to lukewarm temperature in a saucepan. Stir in the sugar into the water until fully dissolved. Chill the sugar solution until cold. Slice the apples into 1/4 inch slices. You can peel the apples first or leave the peels on the fruit. Fill a shallow bowl with lemon juice and dip the slices into the juice. This will prevent discoloration of the apple slices. Place the apple slices into the chilled syrup. Transfer the slices, in the syrup, into zipper type freezer bags, label and freeze.

Apple Slices without Syrup

Pour approximately 1 inch of lemon juice into a shallow bowl. Peel and core the apples. Slice into 1/4 inch slices. Dip each slice into the lemon juice, ensuring that the slice is completely covered. This will prevent browning of the slices. Arrange the apple slices in a single layer on cookie sheets. Place the cookie sheets in the freezer and freeze the slices for 4 to 6 hours. Slide the frozen slices into freezer bags, label and place back into the freezer to store.

WILD RICE SOUP 10-31-15 Top of page

2 tbsps. butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tbsps. flour
1/4 tsp. pepper
1 1/2 cups canned or frozen cooked wild rice
1 cup water
1 can (10 1/2 oz) condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).


2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.


1 lb. ground beef
1 medium onion, chopped
1 garlic clove, crushed
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or 1/2 cup broken spaghetti
1 1/4 cups water
2 tsps. instant beef bouillon (dry)
1 tsp. italian seasoning
2 medium stalks celery, thinly sliced
1 small zucchini, sliced
1 (28 ounce) can whole tomatoes, undrained
1 cans kidney beans, undrained
1 cans whole kernel corn, undrained
grated parmesan cheese

Cook and stir ground beef, onion and garlic in Dutch oven over medium heat, stirring occasionally until beef is brown; drain. Stir in remaining ingredients except cheese; break tomatoes with fork. Heat to boiling, reduce heat to low. Cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes. Serve with cheese.

Tips, hints and helps: To keep sliced apples fresh dip them in lemon juice or salt water, or apply Fruit Fresh. 10-31-15

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