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HOMEMADE NOODLES (from Reminisce Magazine January/February 1992) 11-3-12 Top of Page
2 to 2-1/2 cups all-purpose flour,
divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil
Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. Yield: 10 servings.
EASY HOMEMADE EGG NOODLES (from athlyngreen.hubpages.com) 11-3-12
6 eggs
1 tsp. salt
6 tbsps. water
Add enough flour to make a stiff dough. Knead well, then roll into thin sheets on a floured surface and cut in long strips. Cook in boiling water until noodles float.
NEVER FAIL NOODLES 11-3-12
2 egg yolks
1 tsp. shortening
2 tbsp. cream
1/4 tsp. salt
1/4 tsp. baking powder
Add enough flour to make a stiff enough dough to roll. Cut and dry.
BUTTERNUT SQUASH SOUP 11-3-12
6 tbsps. chopped onion
4 tbsps. margarine
6 cups peeled and cubed butternut
squash
3 cups water
4 cubes chicken boullion
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 8 oz. pkgs. cream cheese
In a large saucepan saute onion in margarine until tender. Add squash, water, boullion, and spices and bring to a boil, let cook for 20 minutes until squash is tender. Puree squash and cream cheese in blender or food processor. Return to the pan and heat, but do not boil.
NO FAIL DIVINITY 11-3-12
1/2 cup white syrup
1/2 cup water
2 1/2 cups sugar
Boil until the mixture reaches 234° to 236° or until it spins a long thread. Pour half of the mixture slowly over 2 stiffly beaten egg whites. No plastic utensils. Continue beating while the rest of the syrup boils to 280°. Beat in remaining syrup until the electric mixer can no longer mix it, then beat by hand and test a spoonful on a cookie sheet to see if it holds its shape. Add nuts if desired.
APPLE CAKE 11-3-12
1 yellow cake mix
1/3 cup oil
1/4 cup water
3 eggs, beaten
21 oz. can apple pie filling
Beat eggs and add oil and water. Mix. Stir in pie filling. pour into greased and floured 9x13" pan. Bake at 350° for 35 minutes. Can frost with cream cheese frosting.
CROCKPOT DRESSING 11-3-12
1 cup butter or margarine
2 cups chopped onion
1/4 cup parsley
12 oz. sliced mushrooms
12 cups dried bread crumbs
1 tsp. poultry seasoning
1 1/2 tsps. sage
1 tsp. thyme
1/2 tsp. marjoram
1 1/2 tsps. salt
1/2 tsp. pepper
4 1/2 cups chicken broth
2 eggs, beaten
STUFFED PEPPERS 11-3-12
1 pound ground beef
1/2 cup uncooked long grain white
rice
1 cup water
6 green peppers
2 8 oz. cans tomato sauce
1 tbsp. WOR sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
1 tsp. italian seasoning
Preheat oven to 350°. Add rice and water to saucepan. Bring to boil. Reduce heat and cover. Cook about 20 minutes until rice is fluffy. In a skillet over medium heat, cook beef until evenly browned. Remove and discard tops, seeds and membranes of peppers. Arrange on baking dish with hollow side facing up. In a bowl, mix beef, rice and 1 can tomato sauce, WOR sauce and spices. Spoon an equal amount into each of the peppers. Mix remaining tomato sauce and italian seasoning and pour over top. Bake for 1 hour, basting with sauce every 15 minutes.
NO SHOW 11-10-12 Top of Page
NO SHOW 11-17-12 Top of Page
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