June 1 June 8 June 15 June 22 June 29
RHUBARB DESSERT WITH MERINGUE (5-25-13) 6-1-13 Top of page
2 cups flour
2 tbsps. sugar
3/4 cup butter, softened
6 eggs, separated
2 cups sugar
1/4 tsp. salt
4 tbsps. flour
1 cup whipping cream
5 cups rhubarb
Mix first 3 ingredients and press into a 9x13" pan. Mix egg yolks, 2 cups sugar, salt, flour and cream. Add rhubarb. Put on crust. Bake at 350° for 40 minutes. Beat egg whites until stiff. Add 6 tbsps. sugar and 2 tsps. vanilla. Spread on crust. Bake until meringue is golden brown. Serve warm.
SALSA 6-1-13
3 quarts chopped tomatoes
1 quart chopped onion
1-2 large green peppers, diced
6 jalapeno peppers, diced
1-2 cloves garlic, chopped
1/2 cup sugar
1/4 cup pickling salt
1 1/2 cups vinegar
Cook until thick, about 15-30 minutes. Drain juice. Save juice if desired for chili. Put in pint jars and put jars in hot water bath for 30-40 minutes.
CREAM OF ASPARAGUS SOUP (Jennifer Goodlove 5-2-09) 6-8-13 Top of page
(Recipe given today varied a litte. 1 tbsp. salt, 1 cup heavy cream and a dash of nutmeg. Can also add a chicken boullion cube.)
2 pounds medium asparagus, washed
1 tbsp. + 1 tsp. salt
6 tbsps. butter
1 medium onion, chopped
1 carrot, chopped
7 tbsps. flour
3 tsps. parsley or parsley sprigs
3 tsps. thyme
1/2 cup heavy cream
Bring a large pot of water to boil. Add asparagus. Cook just until tender, about 3 minutes (al dente). Use a slotted spoon, transferring asparagus to a bowl of ice water, then drain. Reserve 7 1/2 cups of cooking liquid. Thinly slice some asparagus tips on the diagonal and reserve for garnish. Chop remaining asparagus spears into small pieces. In a separate large pot, melt butter over medium heat. Add onions, celery and carrots and cook covered, stirring occasionally until soft, about 10-12 minutes. Add flour and cook, stirring another 2 minutes. Add the reserved cooking liquid and bring to a boil, whisking constantly. Add parsley and thyme into the liquid. Stir in chopped asparagus and bring to a boil. Remove from heat and allow to cool. Transfer the asparagus mixture to a blender and puree until smooth. Whisk in heavy whipping cream and salt. Season with pepper.
GRILLING ASPARAGUS 6-8-13
Cut wood off asparagus and put in water for about 2 hours. Heat grill. Cover asparagus with olive oil and salt and roll it back and forth. Put on grill laid out evenly. Rotate frequently while grilling for 8-12 minutes. After 6 minutes, taste thick part of asparagus to test for desired doneness.
GINGER HARVEST DRINK (jul/aug95pg8) 6-8-13
¼ cup cider vinegar
¼ to ½ cup sugar
½ tsp. ginger
½ gallon cold water
Combine and chill.
SHORTCAKE (Alton Brown, from foodnetwork.com) 6-8-13
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes
Berries
Ice cream or whipped cream
Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.
ICE BOX CHEESECAKE 6-8-13
Dissolve 1 pkg. knox unflavored gelatin in 1/4 cup cold water. Set aside. Beat 3 egg yolks and set aside whites. After egg yolks are beaten add:
1/2 cup milk
pinch of salt
Put into small pot. Cook until thick. Add knox mixture and 1 tsp. vanilla. Mix. Chill in refrigerator. In a separate bowl, cream together:
11 oz. cream cheese
3/4 cup sugar
Add to cooled custard. Whip egg whites until stiff and add 1/2 pint heavy whipping cream. Fold into cream cheese and custard mix.
Crust:
2 cups graham cracker crumbs
1/3 cup brown sugar
1/4 pound melted butter
Combine and press into the bottom of a springform pan. Let chill. Pour in cream cheese mixture and refrigerate 4 hours.
GRANDMA KING'S RHUBARB CAKE 6-8-13
Cream together:
1/2 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg
Add:
1 cup buttermilk
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
Add 2 cups rhubarb and stir until well mixed. Pour into greased or sprayed 9x13" pan.
Combine:
1/2 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts of choice
Sprinkle over cake. Bake 30-35 minutes at 325°.
PEACH CAKE 6-15-13 Top of page
Grease a 9x13" pan. Open, drain and reserve juice from 2 normal sized cans of sliced peaches. Put peaches in pan. Prepare a yellow or butter pecan cake mix per package directions but use the juice in place of the amount of water. Spread over the peaches. Bake at 350 for 35 minutes. Can top with whipped topping or cream.
GRILLING ASPARAGUS 6-8-13
Cut wood off asparagus and put in water for about 2 hours. Heat grill. Cover asparagus with olive oil and salt and roll it back and forth. Put on grill laid out evenly. Rotate frequently while grilling for 8-12 minutes. After 6 minutes, taste thick part of asparagus to test for desired doneness.
SOUR CREAM RHUBARB SQUARES (may/jun82pg7) 6-15-13
Topping:
½ cup sugar
½ cup nuts
1 tablespoon butter, melted
1 teaspoon cinnamon
Combine till crumbly. Set aside.
Batter:
1½ cups brown sugar, packed
½ cup butter
1 egg
2 cups flour
1 teaspoon soda
½ teaspoon salt
1 cup dairy sour cream
1½ cups rhubarb, cut in
pieces
Beat sugar, butter and eggs till fluffy. Combine flour, soda, salt and add to creamed mixture alternately with sour cream. Beat till batter is creamy and smooth. Stir in rhubarb. Spread in 9 x 13 inch greased pan. Sprinkle with topping. 350° 45 minutes.
RHUBARB DESSERT WITH MERINGUE (5-25-13) 6-15-13
2 cups flour
2 tbsps. sugar
3/4 cup butter, softened
6 eggs, separated
2 cups sugar
1/4 tsp. salt
4 tbsps. flour
1 cup whipping cream
5 cups rhubarb
Mix first 3 ingredients and press into a 9x13" pan. Mix egg yolks, 2 cups sugar, salt, flour and cream. Add rhubarb. Put on crust. Bake at 350° for 40 minutes. Beat egg whites until stiff. Add 6 tbsps. sugar and 2 tsps. vanilla. Spread on crust. Bake until meringue is golden brown. Serve warm.
PORK BRINE 6-15-13
3/4 cup kosher salt
1 cup brown sugar
1 tbsp. black peppercorns
1 tbsp. mustard powder
2 cups cider vinegar
Heat vinegar and add remaining ingredients. Stir. Pour over 1 pound ice in plastic container. Add meat and let stand for 20 minutes to several hours.
PORK BRINE (6-15-13) 6-22-13 Top of page
3/4 cup kosher salt
1 cup brown sugar
1 tbsp. black peppercorns
1 tbsp. mustard powder
2 cups cider vinegar
Heat vinegar and add remaining ingredients. Stir. Pour over 1 pound ice in plastic container. Add meat and let stand for 20 minutes to several hours.
CREAM CHEESE POTATO SOUP 6-22-13
6 cups water
6 chicken boullion cubes
16 oz. cream cheese, cubed
30 oz. frozen cubed hash browns
1 1/2 cups fully cooked cubed ham
1/2 cup chopped onion
1 tsp. garlic powder
1 tsp. dill weed
In a dutch oven, combine water and boullion and heat until dissolved. Add cubed cream cheese and heat until melted, stirring to combine. Stir in remaining ingredients. Simmer until vegetables are tender, about 20 minutes.
GARLIC CHICKEN 6-29-13 Top of page
2 tsps. crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts
Preheat oven to 425°. Warm garlic and olive oil. In bowl, combine bread crumbs and chceese. Dip chicken in garlic mixture, then in bread crumb mixture. Place chicken in a shallow baking dish. Bake for 40-45 minutes until chicken is no longer pink and the juices run clear.
BUTTERFINGER PIE 6-29-13
6 large butterfinger candy bars,
crushed
8 oz. cream cheese, softened
12 oz. cool whip
1 graham cracker crust
Mix 1st 3 ingredients. Put in pie crust and chill until firm.
FRENCH TOAST CASSEROLE 6-29-13
1 cup brown sugar, packed
1/2 cup margarine
2 cups white corn syrup
1 loaf french bread, sliced
5 eggs, beaten
1 1/2 cups milk
1 tsp. vanilla
Melt together sugar, margarine, and corn syrup over low heat. Pour into greased 9x13" pan. Arrange bread slices over mixture and set aside. Whisk eggs, milk and vanilla. Pour over bread, coating all sides. Cover and refrigerate overnight. Uncover and bake at 350° for 30 minutes. Sprinkle with powdered sugar and serve with warm syrup.
CHICKEN ENCHILADA ROLL UPS 6-29-13
16 oz. cream cheese, softened
1 1/3 cups shredded mexican blend
cheese
1 tsp. finely minced garlic
1 1/2 tbsps. chili powder
1 tsp. cumin
salt to taste
cayenne pepper to taste
1 chicken, shredded
1 bunch cilantro
4 green onions
10 oz. can Ro-Tel tomatoes
1 pkg. jalapeno cheddar tortillas
Mix cheeses until blended. Add remaining ingredients. Mix well. Cover and refrigerate 1 hour. Place 1 heaping spoonful of mixture on each tortilla and spread out to the edge. Roll up, cut into slices and serve.
HEAVENLY OREO DESSERT 6-29-13
15.35 oz. package double stuff Oreo
cookies
1/2 cup butter, melted
2 pkgs. instant chocolate pudding
mix
3 1/4 cups cold milk
16 oz. cool whip
8 oz. cream cheese, softened
1 cup powdered sugar
Crush oreos. Set aside 1/2 the crumbs. Put remaining crumbs into the bottom of a 9x13" pan. Pour butter over crumbs and mix well. Press into pan to form crust. In bowl, whisk together pudding and milk. Cover and refrigerate until set. In medium bowl, blend cream cheese until smooth. Slowly add in powdered sugar. Fold in cool whip and spread mixture over crust. Pour pudding over cream cheese mixture and spread over top. Spread the remaining cool whip over the pudding. Top with remaining cookie crumbs. Cover and chill for 2 hours before serving.
Tips, hints and helps: 6-29-13
Place cinnamon, bay leaves or cloves where ants are coming in the house and they will stay away.
GRILLING CABBAGE 6-29-13
Cut cabbage into wedges. Butter sides of cabbage and sprinkle with salt and pepper. Spray pieces of foil with non stick spray. Wrap wedges in foil. Grill.
PARTY PITAS 6-29-13
8 oz. cream cheese, softened
1/2 cup mayonnaise
1/2 tsp. dried tarragon, basil,
parsley
1/4 tsp. garlic salt
4 whole pita breads
1 1/2 cups fresh baby spinach
1 pound shaved fully cooked ham
1/2 pound thinly sliced cheese
Mix 1st 4 ingredients. Cut each
pita in 1/2 horizontally. Spread 2 tbsps. cream cheese mixture on each
of the cut surfaces. Layer spinach, ham and cheese. Top with other 1/2
of pita. Cut each pita into 4 wedges. Put toothpicks in.
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