June 5 June 12 June 19 June 26
Live Broadcast From Farmer's Market
STRAWBERRY CAKE (4-17-10) 6-05-10 top of page
1 pkg. white cake mix
1 pkg. jello strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
Mix jello and cake mix together. Add water and oil. Mix on medium, adding eggs one at a time beating well after each addition. Add berries. Bake at 325° for 30-45 minutes in greased and floured 9x13 pan.
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
Cream together and spread on cooled cake.
RHUBARB CAKE 6-5-10
1 yellow cake mix
2 eggs
1 1/4 cup water
1/4 cup oil or applesauce
1 cup sugar
2 cups rhubarb, diced
2 small cartons half n half
Mix cake per package directions. Pour into greased 9x13 pan. Mix rhubarb and sugar together. Pour over cake mix. Pour half n half over rhubarb. Bake at 325° for 1 hour 15 mins. Serve with whipped cream or ice cream. Refrigerate leftovers.
CROCK POT BEEF AND NOODLES 6-5-10
2 pound beef roast, browned on both sides and add to crockpot
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Cook until meat is tender, about 2 hours. Remove from crock pot and pull apart. Add 2 packages frozen noodles. Cook until tender. Put beef back in.
CROCK POT BEEF AND NOODLES (3-29-08, very similar to above recipe) 6-5-10
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.
GINGERED RHUBARB APPLE CRISP 6-12-10 top of page
2 cups diced rhubarb
3 large apples, peeled, cored and sliced
1 cup sugar
1 tbsp. minced crystallized ginger
1 tbsp. flour
Topping
1/2 cup flour
1/2 cup brown sugar
4 tbsps. butter, cold, cut into chunks
1/2 tsp. ground ginger
1/2 cup Oatmeal
Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9" pie pan. Combine topping ingredients in a bowl and mix with a pastery blender until crumbly. Spread crumb mixture over rhubarb and apples and bake at 350° for 45-50 minutes, until fruit is tender and topping is browned. Serve warm.
RHUBARB DUMPLINGS (THE REST OF THE BEST OF THE OPEN LINE COOKBOOK PAGE 219) 6-12-10
Sift and measure 3 cups flour. Resift with 3 teaspoons baking powder and ½ teaspoon salt. Cut in 1½ cups shortening. Margarine can be used. Add ¾ cup milk gradually to mixture to form a fairly moist dough. Stir, then knead lightly. Divide dough into six pieces and roll each piece ¼ inch thick. Cut 3 cups rhubarb into one inch pieces. Put ½ cup rhubarb on each piece of dough. Wrap dough around ends packing tightly. Place balls in large baking dish and pour over it 3 cups boiling water in which ½ cup butter and 3 cups sugar have been dissolved. Use deep 9x12 inch pan. Bake at 375° for 35 to 40 minutes. Serve hot or cold with cream or milk. Put as much rhubarb into each piece as you can. Use more than ½ cup if possible. If there is any left, drop around pan. (Mrs. Floyd Mastain, Waterloo, Iowa)
RHUBARB DUMPLINGS (jun67pg1, talked about, didn't give) 6-12-10
2 tablespoons butter
½ cup sugar
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla
2 cups hot rhubarb sauce
Cream butter and sugar. Sift flour, baking powder and
salt together and add alternately with milk and vanilla. Drop by spoonfuls
into
your hot boiling rhubarb sauce that has a close fitting
lid. Simmer for 25 minutes. Serve hot with cream. Frozen rhubarb is very
good
with this recipe and other fruit may be substituted for
the rhubarb. (Mrs. Walter Mau, Waterloo, Iowa)
INSTRUCTIONS FOR THE USE AND CARE OF CAST IRONWARE (july69pg3) 6-12-10
Cast iron utensils require slightly different handling in the home than utensils of some other materials. Cast Ironware is pre seasoned. This means that there is no anti rust lacquer to remove and that the seasoning is started at the factory. For most cooking purposes, no further seasoning is necessary and all that is needed is to wash and thoroughly dry the utensil (Strong detergents should not be used, however, as they tend to remove seasoning) This is true of skillets, griddles and regular pot roasting where no water is added. But if new dutch ovens and chicken fryers are to be used for stews or simmering, etc., a little more grease may be needed while they are still new to prevent rust caused by condensing moisture. Always remove the cover if you are not ready to serve the food immediately after cooking, so that condensing steam does not cause rust on the sides. This may occur with very moist foods when a cast iron utensil is new. After using several times there should be no trouble with rust in cooking.
A cast iron utensil should never be scoured. If it is
scoured, the seasoning may be removed and rusting or a metallic taste may
result. If for any reason scouring or scraping becomes necessary, do as
little as possible and then use slightly more grease than usual when the
utensil is next used. After each use, wash in hot soapy water (remembering
the caution against detergents.) Rinse and wipe dry, then cover inside
of utensil with a coating of unsalted shortening and when ready to use
next time wipe the inside of pan and cover with a dry cloth or paper towel.
Grease again with shortening and cook food as usual. Follow the plan of
coating utensil before and after using first few times. Many successful
cooks always coat the inside of a cast iron utensil with fat before putting
foods in to cook. A cast iron utensil should not be stored with the cover
on as this might cause sweating, which will develop rust. Also, never store
in a moist, damp place. Do not worry when a cast iron utensil becomes spotted
with water or grease. They will darken and season evenly with time and
continued use. Rust, discolored food or metallic taste are all
indications that the seasoning has been removed from
the pores of the metal. As soon as the utensil has absorbed additional
grease from cooking, it will be permanently rust-proof for all types of
cooking. If the condition persists, however, and is very bad, it will be
better to reseason it.
RHUBARB DUMPLINGS (6-20-90) 6-12-10
2 cups rhubarb, finely diced (set aside)
In an electric skillet:
2 cups sugar
2 cups water
1/2 stick margarine
pinch salt
Heat at 250 until dissolved and forms syrup. In a separate bowl, mix 2 cups Bisquick, 1 egg and enough milk to make soft dough. Roll Out to ½" thick. Put rhubarb in the middle. Top with cinnamon. Roll up. Slice 1 1/2 inches thick. Lay in syrup. Cover and cook for 20-25 minutes. Serve with whipped topping.
ENCHILADA'S (sep/oct80pg6, requested, didn't give) 6-12-10
1 pound hamburger
4 servings instant mashed potatoes
1 pound grated cheddar cheese
some chopped onion to taste
Sauce:
1 stick margarine
2 tbsps flour
¼ tsp. Italian dressing
½ cup tomato juice
½ cup water
½ tsp. chili powder
¾ can enchilada sauce (small)
Mix all sauce ingredients and bring to a boil, stirring frequently, until it thickens. Set aside. Meanwhile, heat a little oil in a large skillet. Then, one at a time, drop frozen corn tortilla shells into the hot oil turn over and remove immediately. Dip the shells in the sauce and fill with the meat mixture. To prepare the meat mixture: brown the hamburger and onions. Add remaining ingredients and simmer for a few minutes. Place the filled shells, seam side down, in a baking dish. Bake at 350° for 15 minutes. Serves 12.
ANOTHER ENCHILADA RECIPE (sep/oct80pg6, requested, didn't give) 6-12-10
3½ cups water
2 6 oz. cans tomato paste
2 tsps. salt
4 tsps. chili powder
12 corn tortillas
1½ pounds ground beef
1 onion, chopped
2 cups shredded cheddar (or American) cheese
½ cup chopped or sliced ripe olives
Pre heat oven to 350° and grease a 9 x 13 inch baking dish. Meanwhile, in a medium saucepan, combine water, tomato paste, salt, and chili powder. Simmer for 20 minutes. Fry tortillas in a little hot oil, briefly. Drain well on paper towels. Next, in a large skillet, brown the hamburger and onions. Drain. Remove from heat and add 1 cup shredded cheese plus 1 cup sauce (and the olives). Pour the remaining sauce into the baking dish. Spoon about 2 heaping tbsps. of the meat mixture into each tortilla. Place seam side down in the baking dish. Sprinkle with remaining 1 cup of cheese. Bake, uncovered, at 350° for about 20 minutes.
STRAWBERRY CAKE (4-17-10) 6-19-10 top of page
1 pkg. white cake mix
1 pkg. jello strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
Mix jello and cake mix together. Add water and oil. Mix on medium, adding eggs one at a time beating well after each addition. Add berries. Bake at 325° for 30-45 minutes in greased and floured 9x13 pan.
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
Cream together and spread on cooled cake.
Tips, hints and helps: Grilled fish. Grease foil with cooking spray. Put holes in foil for venting and lay fish in foil and put on grill. Turn after 10-15 minutes. Tilapia is recommended. 6-19-10
BAKED FRENCH TOAST 6-19-10
1 can apple pie filling
1 cup brown sugar
1 loaf italian or french bread cut into 1 inch thick
slices
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup raisins
1 1/2 cups milk
Spray baking dish and spread pie filling on the bottom. Sprinkle with cinnamon, brown sugar and raisins. Lay sliced bread on top. Mix eggs, milk and vanilla and pour over bread. Refrigerate overnight. Bake at 375° for 40 minutes. Can use other flavors of pie filling.
STRAWBERRY PIE (5-15-10) 6-26-10 top of page
Glaze:
1 cup sugar
1 cup water
3 tbsps corn syrup
3 tbsps corn starch
Bring to a boil, stir in 3 tbsps. strawberry jello. Let cool and pour over berries in pie crust.
Crust:
1 cup flour
1 stick margarine
3 1/2 tbsps powdered sugar
Mix and pat into pie pan. Use foil inside the pie pan to keep crust from sticking. Bake for 15 minutes at 350°.
PIE CRUST 6-26-10
1 stick butter
1 cup flour
dash salt
Cut butter cold into the flour and salt.
Tips, hints and helps: Flour the bottom of the pie plate or the bottom crust before baking. 6-26-10
Tips, hints and helps: Do not use margarine in place of butter because it has too much water. 6-26-10
Tips, hints and helps: Refrigerate pie crust for 15 minutes or so before baking. 6-26-10
PIE CRUST 6-26-10
1 1/2 cups flour
1 1/2 sticks margarine
3 tbsps. sugar
Mix until dough forms a ball, press into pie pan and bake at 375° until golden brown.
BAKED FRENCH TOAST (6-19-10) 6-26-10
1 can apple pie filling
1 cup brown sugar
1 loaf italian or french bread cut into 1 inch thick
slices
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup raisins
1 1/2 cups milk
Spray baking dish and spread pie filling on the bottom. Sprinkle with cinnamon, brown sugar and raisins. Lay sliced bread on top. Mix eggs, milk and vanilla and pour over bread. Refrigerate overnight. Bake at 375° for 40 minutes. Can use other flavors of pie filling.
PIE CRUST 6-26-10
1 1/2 cups flour
2 tsps. sugar
1/2 tsp. salt
1/2 cup oil
2 tbsps. milk
Mix and pat into pie pan. Bake.
Topping:
1 cup margarine
2/3 cup flour
1/3 cup sugar
Mix until crumbly and put on top of pie. Bake.
RHUBARB BREAD 6-26-10
1 1/2 cups sugar
2/3 cup oil
1 egg
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla
2 cups chopped rhubarb
Mix well the sugar, oil and egg. Add remaining ingredients. Pour into loaf pans that have been greased with cooking spray.
Topping:
6 tbsps. brown sugar
1 tsp. cinnamon
Mix and sprinkle over loaves before baking. Bake at 325 for 1 hour. Test with toothpick after 40 minutes.
Click here to go to the next month of radio recipes.