Nov. 6 Nov. 13 Nov. 20 Nov. 27
CRANBERRY JEZABEL (10-16-04) 11-6-04 Top of page
1/3 cup sugar
1/3 cup brown sugar
3/4 cup water
Heat together until sugars are dissolved.
1 12 oz. package cranberries cooked in 1/4 cup water until all berries pop. Cool until lukewarm. Add 1/3 cup white horseradish plus 2 tbsps. mustard and 1 tsp. pepper. Mix and cover. Chill. Makes enough to cover 3 blocks of cream cheese. Serve with crackers.
Tip: How to get wrinkles out of plastic table cloth: Put on ironing board upside down, iron on flannel side. 11-6-04
Use wet heavy towel and wrap the plastic table cloth in it, put in dryer on warm for 10 minutes. 11-6-04
Put table cloth into dryer for 2-5 minutes. 11-6-04
CRANRASPBERRY SHERBET MOLD (11-6-04) 11-6-04
2 pkgs. 3 oz. raspberry jello
1 1/2 cups boiling water
1 16 oz. can jellied cranberries
2 cups raspberry sherbet, softened
1 tbsp. lemon juice
In large bowl, dissolve jello in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 mintues or until slightly thickened. Fold in sherbet and lemon juice. Transfer into 6 cup ring mold sprayed with nonstick spray. Refrigerate until firm. Unmold it and decorate with raspberries or cranberries.
ALICE'S BREAD PUDDING (original recipe) (1-10-04) 11-6-04
1 loaf bread, cubed
1 can sweetened condensed milk,
save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins
Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.
WHOLE WHEAT BREAD (Machine) (10-16-04) 11-06-04
10 1/2 oz. buttermilk
2 cups whole wheat flour
1 cup bread flour
2 tbsps. brown sugar, packed
1 1/2 tsps. salt
1/4 tsp. baking soda
2 tbsps. butter or margarine
2 tsps. active dry yeast (or 1
1/2 tsps. bread machine)
Set machine on whole wheat, adjust color. Add liquid ingredients to pan. Add dry ingredients except yeast. Tap pan to settle ingredients. Level and spread into corners. Place butter in corners of pan. Make well in center of dry ingredients and add yeast. Put in bread maker and push start.
CHINESE SALAD (7-8-00) 11-6-04
1 pkg. broccoli cole slaw
½ cup almonds, slivered
1 cup sunflower seeds
1 pkg. Ramen noodles
1 small red onion, minced
Combine all ingredients. Make dressing below.
Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil
flavor pkg. from noodles
Combine and mix well. Warm a bit to get sugar dissolved. Let cool. Combine and mix with salad ingredients, refrigerate overnight.
FRESH BLACKBERRY PIE (didn't give sep/oct92pg6) 11-06-04
4 cups blackberries
1 cup sugar
2 tbsps. flour
2 tbsps. lemon juice
¼ tsp. salt
2 (9") crusts
1 tbsp. butter
Combine first 5 ingredients and fill the crust. Dot with butter. Cover with to second crust. Bake at 400° for 10 minutes and then bake at 350° for 25-30 minutes
PREACHER'S CASSEROLE 11-06-04
3/4 pound of ground beef
1/4 pound ground pork
2 medium onions, chopped
2 cups celery, finely chopped
1 can cream of mushroom soup
1 can cream of tomato soup
1 1/4 cups water
1 tsp. chili powder
2 cups chow mein noodles, reserve
1/4 for top
Brown meats with onions and celery until vegetables are transparent. Add remaining ingredients. Pour into greased casserole dish. Top with noodles. Bake at 350° for 45 minutes.
NO SHOW 11-13-04 Top of page
OATMEAL BREAD (Machine) (10-16-04) 11-20-04 Top of page
2 cups flour
2 tbsps. sugar
1 tbs. dry milk
1 tsp. salt
7/8 cup water
1 tbsps. butter
1/4 cup oatmeal
1/4 cup sunflower seeds (optional)
Use in bread machine like a normal loaf.
BROCCOLI SLAW (6-9-01) 11-20-04
1 bag broccoli slaw
1 cup olive oil, can use less
2 tbsps. sugar
1 cup sunflower seeds
1 pkg. uncooked ramen noodles without
seasoning pkg.
Mix and refrigerate. Can add noodles before serving.
New email addresses are kristinakelly@clearchannel.com & randylee@wmtradio.com
PUMPKIN GINGERBREAD TRIFLE 11-20-04
2 14 oz pkgs. gingerbread mix
1 5.1 oz. pkg. cook and serve vanilla
pudding mix
1 30 oz. can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. ground cinnamon
1/2 cup gingersnaps (optional)
Bake gingerbread per package directions. Cool completely. Prepare pudding and set aside to cool. Stir pumpkin pie filling, sugar and cinnamon into pudding. Crumble 1 batch gingerbread on the bottom of a large bowl. Pour 1/2 pudding mix over gingerbread, add layer of whipped topping. Repeat with remaining gingerbread, pudding and topping. Sprinkle crushed gingersnaps over top if desired. Refrigerate overnight.
CRANRASPBERRY SHERBET MOLD (11-6-04) 11-20-04
2 pkgs. 3 oz. raspberry jello
1 1/2 cups boiling water
1 16 oz. can jellied cranberries
2 cups raspberry sherbet, softened
1 tbsp. lemon juice
In large bowl, dissolve jello in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 mintues or until slightly thickened. Fold in sherbet and lemon juice. Transfer into 6 cup ring mold sprayed with nonstick spray. Refrigerate until firm. Unmold it and decorate with raspberries or cranberries.
COTTAGE DILL BREAD (1 1/2 pound loaf) (10-16-04) 11-20-04
2 cups flour
1 tbsp. rye flour
1 tbsp. sugar
1 tsp. salt
1 tbsp. butter
1/4 cup cottage cheese
1/2 tbsp. dry onion
1/2 tsp. dill weed
1 tbsp. dill seed
5/8 cup water
Mix together dry ingredients. 1 tsp. yeast. 3 hours on basic mode.
OYSTER STUFFING 11-20-04
1/2 cup butter
1/2 cup chopped onion
2 8 oz. cans whole oysters, drained
and chopped
1 teaspoon poultry seasoning or
sage
1/8 teaspoons salt
1/4 teaspoon pepper
1 cup chopped celery
8 cups dry bread crumbs
3/4-1 cup chicken broth or water
Cook celery and onions in butter until tender but not brown. Stir in chopped oysters. Cook for a couple minutes more. Add seasonings. Put bread cubes in large bowl. Add oyster mixture. Add enough water to moisten. Stuff turkey (10 lb) or put in casserole.
Metal cleaner 1-800-714-6063 works great for tarnished silverware.
THE WORLD'S BEST COOKIES (2-22-99) 11-27-04 Top of page
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup oatmeal
1 cup crushed Wheaties or Corn
Flakes (3 cups before crushing)
½ cup coconut
½ to 1 cup chopped walnuts
or pecans
3½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
Preheat oven to 325°. Cream butter and sugars until light and fluffy. Add egg, mixing well, then oil. Add oatmeal, Corn Flakes/Wheaties, coconut and nuts, stirring well. Add flour, soda, salt and vanilla. Mix well and form into walnut size balls. Place on ungreased cookie sheet and flatten with a fork. Bake 8 to 10 minutes.
APRICOT BREAD (feb67pg1 didn't give) 11-27-04
1½ cup boiling water
1 cup dried apricots
1 cup sugar
1 tablespoon shortening
1 egg, beaten
2¼ cup sifted flour
¼ teaspoon baking powder
½ teaspoon salt
2 teaspoons soda
½ cup nuts chopped
1 teaspoon vanilla
Pour water over apricots. Let stand ten minutes. Add sugar to beaten egg. Sift dry ingredients together. Stir in nuts. Add apricots to dry ingredients. Stir in egg mixture. Stir in shortening and vanilla. Bake in 10 by 5 by 3 inch loaf pan for 1 hour at 350°.
Suggestion: You may use 1/2 cup raisins in ramen noodle salads for a new twist.
PECAN PIE SQUARES (11-11-99) 11-27-04
Crust:
3 cups flour
½ cup sugar
½ cup butter or margarine,
softened
½ tsp. salt
4 eggs
In a large bowl combine until course crumbs. Press into a greased 10x15" pan firmly and evenly to cover the bottom. Bake 20 minutes at 350°.
Filling:
1½ cups corn syrup, light
or dark
1½ cups sugar
3 tbsps. butter or margarine, melted
1½ tsps. vanilla
2½ cups pecans, chopped
In a bowl blend all except pecans. Add pecans. Spread over hot above crust. Bake 25 minutes 350° until set.
APRICOT WALNUT BREAD 11-27-04
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup uncooked oat bran hot cereal
1/2 cup chopped dried apricots
1/4 cup flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup chopped walnuts
Combine first 5 ingredients. Stir in oat bran and apricots. Combine dry ingredients and blend into oat bran mixture until just moistened. Fold in nuts. Place in 8x4x2" loaf pan. Bake at 350° for 50-55 minutes until bread tests done.
APRICOT BREAD (from Alice) 11-27-04
3 1/2 cups flour
1/2 tsp. salt
2 tsps. soda
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1/2 tsp. vanilla
1 cup black walnuts (optional)
1 tbsp. orange zest (optional)
2 junior jars of apricot baby food
or 2 cups dried chopped apricots
Sift dry ingredients. Cream moist ingredients. Mix and fold in apricots, nuts and zest. Bake in 2 greased loaf pans filled 2/3rds full for 1 hour at 350°. Let cool 10 minutes and turn out of pan.
CRANBERRY JEZABEL (10-16-04) 11-27-04
1/3 cup sugar
1/3 cup brown sugar
3/4 cup water
Heat together until sugars are dissolved.
1 12 oz. package cranberries cooked in 1/4 cup water until all berries pop. Cool until lukewarm. Add 1/3 cup white horseradish plus 2 tbsps. mustard and 1 tsp. pepper. Mix and cover. Chill. Makes enough to cover 3 blocks of cream cheese. Serve with crackers.
EGG YOLK COOKIES (Best of the Open Line Cookbook page 82) 11-27-04
1 cup shortening (part butter)
1½ cups sugar
6 egg yolks (or 3 whole eggs)
2½ cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon vanilla
½ teaspoon lemon flavor
½ teaspoon orange flavor
Cream shortening and sugar until fluffy. Add 6 beaten egg yolks to which the flavorings have been added. Combine flour, soda, cream of tartar and add to that mixture. Roll into small balls. Dip in sugar and flatten on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 5 dozen. Nuts, chocolate chips, etc may be added.
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