1996 KWQC-TV6 Recipes
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BREADS
  11/18/1996    HOT CROSS BUNS 
  11/20/1996    OLD TIME CINNAMON ROLLS 
  02/02/1996    POTATO PANCAKES 
DESSERTS
  12/06/1996    APPLE DUMPLINGS 
  12/10/1996    BAKED CHRISTMAS CANDY BY VERN BERRY 
  11/06/1996    BANANA CREAM PIE 
  11/08/1996    BANANAS FOSTER  1 
  11/14/1996    BANANAS FOSTER 2 
  10/29/1996    BLACK MAGIC CAKE AND CHOCOLATE FUDGE FROSTING 
  12/03/1996    CHOCOLATE-COVERED CHERRY PUDDING (HEALTHY EXCHANGES) 
  12/19/1996    CHRISTMAS COFFEE CAKE 
  11/08/1996    CRANBERRY RAISIN PIE 
  12/03/1996    DEWEY MOUNTAIN STRAWBERRY CHEESECAKE (HEALTHY EXCHANGES) 
  11/20/1996    FRUIT SUNDAE 
  11/18/1996    MARCH MUFFIN MANIA RECIPES FROM PAULA SANDS LIVE 
  11/18/1996    MILE HIGH CHOCOLATE-MOCHA BANANA CREAM PIE (HEALTHY EXCHANGES) 
  11/18/1996    OL' FASHIONED STRAWBERRY SHORTCAKE SUNDAE (IOWA MACHINE SHED) 
  12/06/1996    PEACH COBBLER 
  12/12/1996    RANGER COOKIES 
  11/18/1996    ROSS' STRAWBERRY SHORTCAKE 
  11/18/1996    STRAWBERRY CREPES 
  10/22/1996    VINEGAR PIE 
  12/03/1996    WAIMEA BREAD PUDDING BY JACOB EVANS 
ENTREES
  10/22/1996    BAKED STEAK IN MUSHROOM GRAVY 
  11/18/1996    BBQ RUB FOR PORK CHOPS 
  11/04/1996    BEEF BURGUNDY 
  11/18/1996    BEEF TOURNEDOS WILD FORESTIERE 
  02/02/1996    CHICKEN CELESTIAL 
  10/24/1996    CHICKEN WITH SPAGHETTI SQUASH 
  11/04/1996    CHOPS AND GARDEN VEGGIES 
  10/24/1996    CHOPS IN A BLANKET 
  12/06/1996    CHUCKWAGON BURGERS 
  03/21/1996    CORNED BEEF AND CABBAGE 
  11/18/1996    COWBOY SIRLOIN STEAK 
  11/21/1996    CRISPY OVEN-BAKED CHOPS 
  10/22/1996    DAVE'S MEATLOAF HEAVEN 
  03/21/1996    DUCK GUMBO 
  11/18/1996    EASY BEEF WELLINGTON BY CHEF JENNIFER COOK-DEROSA AND APPRENTICE CHEF LON SYMENS 
  11/14/1996    EASY MINUTE STEAKS WITH MUSHROOM SAUCE 
  11/21/1996    EASY SUMMER PORK STIR-FRY: 
  11/14/1996    FOIL DINNER 
  11/21/1996    GRILLED ITALIAN SAUSAGES WITH CARMELIZED ONIONS 
  12/27/1996    HANKY PANKY'S 
  11/21/1996    HEARTY STUFFED BURGERS 
  12/03/1996    HERB STUFFED STEAK 
  12/04/1996    HUNGRY BOY'S CASSEROLE 
  10/28/1996    HUNTER STYLE BEEF ROAST 
  12/03/1996    IOWA MACHINE SHED SMOTHERED STEAKS 
  12/03/1996    ITALIAN BEEF POT 
  12/20/1996    MARCIA LENSE' GRANDMOTHER'S MEATBALLS 
  10/18/1996    MIDWESTERN CHICKEN STIR FRY 
  10/28/1996    OCTOBERFEST ROAST 
  02/02/1996    ORANGE BBQ PORK CHOPS 
  09/13/1996    ORANGE ROUGHY  WITH ORANGE BEURRE BLANC AND CITRUS PARSLEY BUTTER 
  11/21/1996    OSCAR MAYER HOT DOG RECIPES 
  11/18/1996    OVEN BAKED STICKY SPARE RIBS 
  03/21/1996    PAN-SEARED NEW YORK STRIP STEAK WITH SCOTCH PORTABLE MUSHROOM SAUCE 
  11/26/1996    PAULA'S CHICKEN THING 
  11/14/1996    PORK AND TOMATO SAUCE FOR NOODLES 
  02/02/1996    POTTED RUMP ROAST WITH TOMATO-SOUR CREAM GRAVY 
  12/03/1996    SPICY MARINATED ROUND STEAK 
  09/13/1996    SPICY STUFFED PORK TENDERLOIN 
  02/02/1996    SPINACH & CREAM CHEESE STUFFED LEG OF LAMB 
  11/04/1996    STUFFED CHICKEN BREASTS (WITH MUSHROOMS) 
  10/30/1996    STUFFED CHICKEN BREASTS WITH SUPREME SAUCE 
  02/02/1996    STUFFED MUSHROOM CAPS 
  11/21/1996    THE SHED PORK SAUTE 
  11/14/1996    WATERFRONT DELI FAVORITES 
MISCELLANEOUS
  11/18/1996    BBQ SEASONING FOR BEEF STEAKS 
  11/18/1996    FREEZER STRAWBERRY JAM 
  11/18/1996    PEPSI COLA BARBECUE SAUCE 
SOUPS/SALADS
  02/02/1996    BLUE CAT BREW PUB CHILI 
  10/22/1996    CARROT YOGURT SALAD 
  10/24/1996    HAM AND BEAN SOUP 
  02/02/1996    HOT CHICKEN SALAD 
  02/02/1996    MATZO BALL SOUP 
  02/02/1996    OL FASHIONED BEEF STEW WITH DUMPLINGS 
  02/02/1996    SMOKED CHEESE SOUP 
  02/02/1996    TUSCAN BEAN SOUP WITH CARAMELIZED ONIONS AND SUN-DRIED TOMATOES 
VEGETABLES
  11/14/1996    CHEESE & HERB POTATOES 
  11/18/1996    GRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIME 
  02/02/1996    SCALLOPED CORN 

BREADS

Printable Recipe
HOT CROSS BUNS
11/18/1996
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INGREDIENTS:

2 packages active dry yeast
1/4 cup milk, scalded
1/2 cup salad oil
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted all-purpose flour
1/2 to 1 teaspoon ground cinnamon
3 beaten eggs
2/3 cup chopped candied fruit or raisins
1 egg white

Soften dry yeast in 1/2 cup warm water. Combine milk, salad oil, sugar and salt. Cool to lukewarm. Sift 1 cup flour with cinnamon. Stir into milk mixture. Add eggs and mix well. Stir in softened yeast and candied fruit. Beat in remaining flour or enough to make soft dough. Cover with damp cloth and let rise in a warm place until it doubles - about 1 1/2 hours. Punch down. Turn out on lightly floured surface. Roll dough to 1/2 inch. Cut with floured 2 1/2 inch round cutter and shape into buns. Place on greased baking sheet 1 1/2 inches apart. Cover and let rise in a warm place until it doubles again - about 1 hour. Brush top with slightly beaten egg white. Bake at 375 degrees for 15 minutes. Cool slightly. Frost with quick icing: 3/4 cup powdered sugar and a small amount of water or milk. Mix together until smooth and frost buns with a cross.

Printable Recipe
OLD TIME CINNAMON ROLLS
11/20/1996
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2 Packages of yeast
1 Cup milk
1/4 Cup plus 1 teaspoon white sugar
1/2 Cup butter
3 Eggs
1 Teaspoon salt
4 to 5 Cups flour
Cinnamon
Brown Sugar

Soften both packages of yeast in 1/2 cup lukewarm water and 1 teaspoon white sugar. Scald milk with white sugar and butter. Cool and mix together in a large bowl with salt. Add eggs to that mixture. Spoon 4 or 5 cups of flour into that bowl and stir until it is a soft dough. Cover with a damp towel and let rise until doubled. Scrape dough out onto a heavily floured board. Handle as little as possible. Toss in flour until you can roll it out very thin. Spread with butter or oil and sprinkle heavy with brown sugar and cinnamon to your taste. Roll up jelly roll style. Cut into 1 inch slices. Place cut side down onto a heavily oiled 13 x 9 pan. Cover and let rise until doubled again. Bake at 350 degrees for 20 to 25 minutes until brown. Turn out at once or the rolls will stick to the pan. Spread with any light glaze. Serve hot.

Printable Recipe
POTATO PANCAKES
02/02/1996
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6 medium potatoes, peeled
4 eggs, separated
3 tablespoons flour
1 1/4 teaspoons salt
1 teaspoon baking powder
vegetable oil for frying

Coarsely grate the potatoes into cold water. Squeeze out as much moisture as possible, then place between paper towels to press out all remaining water. Mix the egg yolks with the potatoes. Thoroughly blend in the flour, salt and baking powder. Beat the egg whites until stiff peaks form. Fold them into the potato mixture. Heat 1/2 inch vegetable oil in a large skillet to 325 degrees. Drop batter by large tablespoons full into the oil. Fry to a golden brown on each side, turning only once. Serve hot.

DESSERTS

Printable Recipe
APPLE DUMPLINGS
12/06/1996
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2 cups all purpose flour
1 teaspoons salt
2/3 cup lard (or 2/3 cup plus 2 tablespoons hydrogenated shortening, such as Crisco)
Water, ice water

APPLE CAVITY:

6 medium apples
1 1/2 teaspoons cinnamon
1/2 cup sugar

SYRUP:

1 1/2 cups sugar
3 tablespoons butter
2 1/2 cups water
1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Measure flour into mixing bowl and mix salt through it. With pastry blender, cut in shortening until shortening particles are the size of giant peas. Sprinkle with water, a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Peel and core 6 medium apples (prefer red rome). Roll out pastry into an 18x12 inch rectangle, about 1/8 inch thick. Cut into 6 inch squares. Make mixture of 1/2 cup sugar and 1 1/2 teaspoons cinnamon for filling cavities of apples. Next, prepare a syrup by boiling together for at least 3 minutes the following ingredients: 1 1/2 cups sugar, 2 1/2 cups water, 3 tablespoons butter and 1/4 teaspoon cinnamon. Place apple on each square of pastry. Fill the cavity with sugar and cinnamon mixture; dot with butter. Bring opposite points of pastry up over the apple. Overlap, moisten and seal. Lift carefully, place a little apart in baking dish. Pour boiling syrup over dumplings. Bake immediately until crust is nicely browned and apples are cooked through. Serve warm with the syrup and with cream, whipped cream, or ice cream. Bake at 400 degrees for approximately.

If you have a favorite pie crust recipe, you certainly may use it. Just remember recipe for 9 inch, 2 pie crust will provide enough dough for 6 dumplings.

Printable Recipe
BAKED CHRISTMAS CANDY BY VERN BERRY
12/10/1996
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1 lb. dates - seeded and cut up fine
1 lb. coconut - chopped fine
6 oz. candied red cherries - cut up (not maraschino)
6 oz. green cherries - cut up (not maraschino)
6 oz. candied pineapple - cut up
1 cup nuts chopped - any kind
1 can EAGLE Brand Sweetened Condensed Milk

Butter a 9 x 13 pan. Line with foil. Butter again. Mix all ingredients together well. Spread evenly in prepared pan. Bake in very slow over (250 degrees) for one hour. Do not brown

Turn out on board or towel to cool completely.

Cut into small squares. This is very rich -- but delicious and very pretty on a tray for guests.

Printable Recipe
BANANA CREAM PIE
11/06/1996
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INGREDIENTS FOR CUSTARD:

3 egg yolks
5 teaspoons cornstarch
3/4 cup granulated sugar
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon vanilla extract

1/2 cup whipping or heavy cream or 1 cup whipped topping
2 bananas

PROCEDURE:

1. Beat the egg yolks in a heavy, medium-sized sauce pan. Add the cornstarch and sugar and mix well. Then stir in the milk, salt and butter.
2. Cook the egg ;mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
3. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours.
4. Whip the cream until it forms stiff peaks and fold it into the chilled custard.
5. Peel and slice one of the bananas lengthwise and arrange the slices on the bottom of a prepared pie crust. Spoon the filling into the crust and chill until ready to serve. Just before serving, peel and slice the other banana and arrange the slices neatly on the top of the pie and serve immediately.

Printable Recipe
BANANAS FOSTER 1
11/08/1996
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INGREDIENTS:

1 banana
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 shot of Myers dark rum
Vanilla Ice Cream

PROCEDURE:

Melt butter in saute pan. Saute sliced bananas in butter. Add brown sugar and cinnamon, stir until bubbly. Add rum with caution as it will flame up. Serve over a scoop of ice cream.

Printable Recipe
BANANAS FOSTER 2
11/14/1996
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8 tablespoons dark brown sugar
1 stick unsalted butter
4 bananas peeled and cut lengthwise
2 pinches ground cinnamon
3 shots each - dark rum and banana liqueur
4 large scoops of vanilla ice cream

Melt unsalted butter in a large skillet over a medium heat. Add dark brown sugar and stir until sugar is melted. Add 1 shot dark rum into the mixture and stir. Add bananas and saute for 4 to 6 minutes. Pour banana liqueur and rest of rum over the mixture. Stir and flambe until flames die out. Sprinkle with cinnamon. Serve over vanilla ice cream immediately.

Printable Recipe
BLACK MAGIC CAKE AND CHOCOLATE FUDGE FROSTING
10/29/1996
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1 3/4 cups unsifted all-purpose flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong coffee
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla

Combine dry ingredients in large mixer bowl. Add remaining ingredients; beat at medium speed 2 minutes (batter will be thin). Pour into a greased and floured 13x9x2-inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean. (For cupcakes bake 20 minutes.) Cool completely; frost.

*To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.



CHOCOLATE FUDGE FROSTING

For 1 Cup of frosting:

3 tablespoons butter or margarine
2 tablespoons Cocoa for light flavor, or 1/4 cup for medium, or 1/2 cup for dark
1 1/3 cups confectioners' sugar
2-3 tablespoons milk
1/2 teaspoons vanilla

Melt butter in saucepan over medium heat. Add amount of cocoa for flavor you prefer. Heat just until mixture begins to boil, stirring constantly until smooth. Pour into small mixer bowl. Cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. (Continue on next page)







One cup frosts an 8- or 9-inch square or round cake or pan of brownies or top of a 13x9x2-inch cake or pan of brownies. Two cups fills and frosts an 8- or 9-inch two-layer cake or frosts 30 cupcakes.

For 2 Cups of frosting follow above instructions and increase ingredients as follows:

1/3 cup butter or margarine
3 tablespoons Cocoa for light flavor, or 1/3 cup for medium, or 2/3 cup for dark
2 2/3 cups confectioner's sugar
1/3 cup milk
1 teaspoon vanilla


Printable Recipe
CHOCOLATE-COVERED CHERRY PUDDING (HEALTHY EXCHANGES)
12/03/1996
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1 (4 serving) package Jell-O Sugar Free Instant Chocolate Fudge Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
2 cups (one 16-ounce can) tart red cherries, packed in water, drained and liquid reserved
Water
3/4 cup Cool Whip Lite
3/4 cup Yoplait Plain Fat Free Yogurt
1 teaspoon brandy extract

In a large bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved cherry liquid to make 1 cup liquid. Add liquid to dry pudding mixture. Mix well using a wire whisk. Blend in Cool Whip Lite, yogurt and brandy extract. Add cherries. Mix gently to combine. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 15 minutes.

Serves 6 - Each serving equals:

HE: 2/3 Fr - 1/2 SM - 1/2 Sl - 3 OC
113 Calories - 1 gm Fa - 5 gm Pr - 21 gm Ca - 288 mg So - 1 gm Fi
DIABETIC: 1 Fr or 1 Ca - 1/2 SM

Printable Recipe
CHRISTMAS COFFEE CAKE
12/19/1996
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1 Pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup oil
1 teaspoon vanilla
1 tablespoon food coloring (red or green)
1/3 cup chopped nuts
1 tablespoon sugar
1 teaspoon cinnamon

Blend cake mix, pudding mix, eggs, sour cream, oil, vanilla and food coloring; beat until smooth. In a separate bowl, combine nuts, sugar and cinnamon. Grease and flour a bundt or tube pan. Pour 1/2 of cake batter into pan, sprinkle sugar, cinnamon and nut mixture over batter. Pour remaining batter over top and bake at 350 degrees for 1 hour, or until cake tests done. Cool in pan 1 to 2 hours before removing cake from pan.

Printable Recipe
CRANBERRY RAISIN PIE
11/08/1996
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1 recipe for a double pie crust
1 1/2 cups fresh cranberries
Water to cover berries in a pan
2 tablespoons flour
1/4 cup water
3/4 cup raisins (white or regular)
1/2 cup brown sugar
1 cup plus 1 tablespoon white sugar
Milk to brush pastry
1/4 cup finely chopped pecans

Heat oven to 350 degrees.

In a saucepan, combine cranberries and raisins and barely enough water to cover. Cook, stirring, until skins pop open. In small cup mix flour with 1/4 cup water and stir till smooth. Add sugar, both white and brown, to cranberry mixture and flour mixture -- cooking till thick and smooth. Pour hot filling into unbaked pie shell. Moisten edges and cover with top crust. Cut slits in top crust. Brush top crust with milk and sprinkle on 1 tablespoon white sugar. Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40 minutes till brown and fruit is bubbly around the edges. If top browns too quickly -- cover top loosely with foil. Serves 6 to 8. Nice to serve slightly warm.

Printable Recipe
DEWEY MOUNTAIN STRAWBERRY CHEESECAKE (HEALTHY EXCHANGES)
12/03/1996
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This recipe was conceived when a good friend brought me a large bowl of fresh-from-the-garden strawberries. While I was deciding what to make with them, my eyes spotted a bottle of Diet Mountain Dew. I quickly wondered if I could make a no-bake cheesecake with the "Diet Dew" as the liquid. And the answer is: YES! YES! YES!

1 (8 ounce) package Philadelphia fat-free cream cheese
1 (4 serving) package Jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 cup Diet Mountain Dew
1 (6 ounce) Keebler butter-flavored pie crust
1/4 cup Cool Whip Lite
4 cups sliced fresh strawberries
1/4 cup Sprinkle Sweet or Sugar Twin

In a medium bowl, stir cream cheese until soft. Add dry pudding mix, dry milk powder, and Diet Mountain Dew. Mix well with a wire whisk. Pour into pie crust. Evenly spread Cool Whip Lite over top. Refrigerate. In a medium bowl, mash 1 cup strawberries with a fork or potato masher. Stir in Sprinkle Sweet. Add remaining strawberries. Mix well to combine. Cover and refrigerate until ready to use. When serving, cut pie into 8 pieces and spoon about 1/3 cup strawberry mixture over each piece. Serves 8

Each serving equals: HE: 1/2 bread - 1/2 protein - 1/2 fruit - 1/4 skim milk - 3/4 slider - 18 optional calories
_____________________________________________________________________
202 Calroies - 6 gm fat - 7 gm protein - 30 gm carbohydrate - 411 mg sodium - 2 gm fiber
_____________________________________________________________________
DIABETIC: 1 starch - 1 fruit - 1/2 fat - 1/2 meat

Printable Recipe
FRUIT SUNDAE
11/20/1996
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INGREDIENTS:

Vanilla ice cream
Nectarines
1/4 cup graham cracker crumbs
1/4 cup pecans (finely chopped)
2 tablespoons margarine
1/4 cup brown sugar
White sugar
Honey

PREPARATION:

Streusel topping: Take 1/4 cup of graham cracker crumbs, 1/4 cup of chopped pecans, 2 tablespoons margarine, and 1/4 cup of brown sugar and mix thoroughly. Set aside.

Cut nectarines into 1/8 inch slices and mix with some white sugar in a bowl until the sugar turns to syrup and coats the nectarine slices.

You can decorate the dessert plate with a small amount of the streusel topping and honey. Then place a scoop of vanilla ice cream in the middle of the plate.

Take the nectarine slices and place around the ice cream on the plate. Drizzle honey over the nectarines and ice cream and top with a sprinkling of the streusel topping.

Printable Recipe
MARCH MUFFIN MANIA RECIPES FROM PAULA SANDS LIVE
11/18/1996
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BETTER BRAN MUFFINS

1 3/4 Cups all purpose pastry flour - sifted
1 1/4 Cups wheat flour - sifted
1/2 cup packed brown sugar
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup bran cereal shreds
1 cup buttermilk
1 2/3 cup water
3 egg whites
1/2 cup dried plum puree
1 cup shredded carrots
1 cup raisins

Combine and mix flours, sugar, baking powder, soda, allspice and salt. Set aside. Soften cereal in buttermilk for 3 minutes. Blend egg whites and puree together, add to softened cereal. Mix in carrots and raisins. Add dry ingredients. Mix only until thoroughly moistened. Do not over mix. Spray muffin cups with vegetable oil spray. Scoop mix into tins. Bake at 400 degrees for 25 minutes, until centers are done. Shredded zucchini for carrots, currants, dried cherries, dried diced apples or bananas for raisins.



CHOCOLATE CHIP MUFFINS

1 1/2 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3 oz. sour cream
1/2 cup milk
1/4 cup vegetable
3/4 cup chocolate chips



(CHOCOLATE CHIP MUFFNS continued)
Sift flour, sugar, baking powder and salt together. Beat egg. Add sour cream and add to the flour mixture. Add the milk and oil, stirring only until moistened. Mix in the chocolate chips. Fill the greased or lined muffin pans 2/3 full. Bake at 400 degrees 20-25 minutes.


PAULA'S CHOCOLATE MUFFINS

1 cup flour
2/3 cup sugar
1/4 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 cup rasins (optional)
1/2 cup chopped nuts (optional)

Coambine all ingredients and stir until moistened. Don't over mix! Fold in raisins and/or nuts if you'd like them. In conventional oven bake at 350 degrees, 25-30 minutes. In microwave oven - using a microwave safe muffin pan, fill paper muffin cups half full. Microwave 2 to 2 1/2 minutes, turning the pan every 45 seconds.


HAPPY JOE'S SOUR CREAM MUFFINS

3 cups sugar
1/2 pound margarine
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon cinnamon
4 eggs
1 cup sour cream
1/2 cup milk
4 cups all purpose flour


(HAPPY JOE'S SOUR CREAM MUFFINS continued)
Mix sugar, margarine, salt, nutmeg, vanilla, baking soda and cinnamon together for two minutes. Add eggs, sour cream, milk and flour and mix again for another two minutes. Scrape down bowl sides and mix for another minute. Fill muffin pans or loaf/cake pans 2/3 full. Bake at 375 degrees until center is firm. If you desire, you can fold raisins, cherries, apples, nuts, blueberries, dates or any other fruits to the batter before spooning into muffin tins.

Printable Recipe
MILE HIGH CHOCOLATE-MOCHA BANANA CREAM PIE (HEALTHY EXCHANGES)
11/18/1996
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My newest favorite dessert! I don't like coffee, but I love mocha and this spectacular pie does mocha lovers proud!

2 cups (2 medium) sliced bananas
1 (6 ounce) Keebler Chocolate Flavored Pie Crust
2 (4-serving) packages JELL-O sugar free instant chocolate pudding mix
1 1/3 cups Carnation Nonfat dry milk powder
2 1/3 cups water
1 teaspoon vanilla extract
1 teaspoon dry coffee crystals
1/2 cup Cool Whip Lite
1 tablespoon (1/4 ounce) mini chocolate chips

Place bananas in pie crust. In large bowl combine 1 package dry pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In same bowl, combine remaining dry pudding mix, remaining 2/3 cup dry milk, dry coffee crystals and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Evenly spread mocha mixture over chocolate layer. Sprinkle mini chocolate chips evenly over the top. Regrigerate at least one hour. Cut into 8 pieces.

Serves: 8 - Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/2 SM, 1 Sl, 15 OC
239 Calories, 7 gm Fa, 6 gm Pr, 38 gm Ca, 483 So, 1 gm Fi
DIABETIC: 1 1/2 St, 1 Fa, 1/2 Fr, 1/2 SM
HINT: To prevent bananas from turning brown, mix bananas with 1 teaspoon lemon juice or sprinkle with Fruit Fresh before combining with other ingredients.

Printable Recipe
OL' FASHIONED STRAWBERRY SHORTCAKE SUNDAE (IOWA MACHINE SHED)
11/18/1996
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INGREDIENTS:

1 pint half & half
1/4 to 1/2 cup superfine powdered sugar

2 pints fresh sweet strawberries
2/3 cup granulated sugar

Enough of your favorite shortcake to make 4 desserts
Vanilla ice cream
12 ounces strawberry syrup
Whipped cream for garnish

PROCEDURE:

1. Prepare the fresh strawberries by rinsing, cutting the tops off and cutting the berries in half from top to bottom. In a large bowl, combine the berries and the granulated sugar and mix well. Set in the refrigerator for at least one hour before preparing the sundaes.
2. Just before preparing the desserts, prepare the sweet cream. In a medium mixing bowl, pour the cream, add 1/4 cup powdered sugar and mix well. Taste for sweetness and if desired, add up to 1/4 cup more sugar to taste. Once the taste is right for you, whip the cream with a wire whisk just until frothy (approximately 3 minutes).
3. Cut 4 shortcakes in half. Place the bottom halves in 4 large dessert bowls. Top each with 2 tablespoons of sauce followed by 8 to 10 pieces of berries, 2 tablespoons of sweet cream, 1 generous scoop of ice cream, 2 tablespoons more sauce, 8 to 10 more pieces of berries, the top half of the shortcakes, 2 tablespoons sauce, 2 tablespoons sweet cream. Finally, garnish the top of the sundae with a dollop of whipped cream and a whole strawberry.

STRAWBERRY SAUCE:

1 pound frozen strawberries in juice
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon fresh squeezed lemon juice
1 teaspoon fresh squeezed orange juice
2 tablespoons sugar

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes. Place in the refrigerator to cool to room temperature before serving.


Printable Recipe
PEACH COBBLER
12/06/1996
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INGREDIENTS:

3 cups fresh sliced peaches
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup brown sugar
1/2 cup cold water
1 tablespoon melted butter
1 tablespoon fresh lemon juice

CRUST:

1 cup flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine, softened

1/4 teaspoon grated nutmeg
2 tablespoons sugar

Combine peaches and granulated sugar in a medium bowl and mix gently. Transfer to a saucepan with the cornstarch, brown sugar and water. Cook and stir over medium heat until thick. Add butter and lemon juice. Pour into an oiled 12x7 baking dish. Set aside while preparing crust.

Preheat the oven to 350 degrees. Sift dry ingredients into a large mixing bowl. Add the milk and margarine all at once and beat just until smooth. Drop the batter by heaping tablespoonfuls over the peaches. Combine the nutmeg and sugar in a small bowl and sprinkle over the batter. Bake for 30 minutes. Serve warm.

Printable Recipe
RANGER COOKIES
12/12/1996
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INGREDIENTS:

1 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
2 cups quick oats
2 cups Rice Krispies
1 cup M & M's
1 cup butterscotch chips

Cream together butter, sugars and eggs. In a separate bowl combine all dry ingredients. Slowly add this to the creamed mixture. Stir in M & M's and butterscotch chips. Form dough into small balls and press on them with a fork. Bake in 350 degree oven for 8-12 minutes. Remove from cookie sheet before completely cooled.

Printable Recipe
ROSS' STRAWBERRY SHORTCAKE
11/18/1996
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INGREDIENTS:

6 cups flour
3 tablespoons baking powder
3/4 teaspoon salt
3/4 cup shortening (Crisco)
1 1/2 cups sugar
Approximately 2 cups water
1/3 cup butter

Blend ingredients until crumbly and add water until moist. Put out on floured board and cut into biscuits. Bake at 375 degrees until lightly brown 12-15 minutes. Remove tops of strawberries, slice strawberries and add sugar to taste. Let sit for 20 minutes. Slice biscuits when cool. Add strawberries and whipped cream to your taste. Enjoy!!

Printable Recipe
STRAWBERRY CREPES
11/18/1996
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CREPE BATTER:
1/4 cup egg substitute
1/4 cup water
Pinch of salt
2 tablespoons flour
2 tablespoons cornstarch
2 teaspoons Butter Buds

STRAWBERRY GLAZE:
1/2 cup low sugar strawberry jam
1/4 cup water
2 tablespoons sugar
Juice from 1/4 lemon
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon rum flavoring
1 cup halved strawberries

FILLING
1 fat free cream cheese
1/4 cup powdered sugar
1 teaspoon vanilla

TOPPING:
2 tablespoons reduced fat chocolate chips
3/4 cup light whipped topping

Prepare glaze. Combine jam, 1/4 cup water, sugar and lemon juice in saucepan and heat until boiling. In a side bowl, mix one tablespoon water and cornstarch together and blend in mixture in saucepan. Simmer 2 minutes. Remove from heat and when cool, add rum flavoring and strawberries. Mix together filling ingredients in a separate bowl and set aside. Preheat small skillet sprayed with nonstick coating over medium heat. Make thin-like pancakes using blended crepe batter. Assemble crepes. Fill each crepe with 2 1/2 tablespoons filling and fold edges together to overlap. Spoon 1/4 cup strawberry glaze across center of rolled crepe. Garnish each crepe with 2 tablespoons whipped topping and 1 teaspoon shaved chocolate.

Printable Recipe
VINEGAR PIE
10/22/1996
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2 Tablespoons Butter
1/2 Cup Sugar
3 Tablespoons Flour
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Salt
1 Egg
2 Tablespoons Vinegar
1 Cup Water
1 Baked 8 inch Pie Crust

Cream butter and sugar together in a large bowl. Add flour, cinnamon, allspice, salt, egg, vinegar and water. Mix well. Pour mixture into the top of part of a double boiler and cook over hot water until filling is smooth and thick, stirring constantly so it won't burn. Pour filling into the baked pie crust. Serves 6 to 8.

Pie may be eaten as is or topped with meringue and browned lightly in the oven. If making a 9 inch pie, double the recipe.

Printable Recipe
WAIMEA BREAD PUDDING BY JACOB EVANS
12/03/1996
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6 eggs, beaten
1 cup brown sugar
1 teaspoon ground nutmeg
4 teaspoons vanilla
3 cups milk
10-12 slices Hawaiian bread, dried (or substitute white bread if unable to find)
2 teaspoons ground cinnamon

4 ounce package banana instant pudding
2 cups milk
1 banana sliced (optional)
8 ounce tub of non-dairy whipped topping

Preheat oven to 350 degrees F. In a 2 quart bowl, beat eggs. Add brown sugar, nutmeg, 1 teaspoon cinnamon, vanilla, and milk. Break up bread in a 9 x 13 pan. Pour egg mixture over bread. Push down with a fork until most of liquid is absorbed. Sprinkle with the remaining 1 teaspoon of cinnamon. Bake for 1 hour ot until it is golden brown. Allow to cool. Next place bananas on top of bread pudding. Make pudding according to box and then pour over the top of bread pudding and bananas. Cover the entire top of bread pudding with the whipped topping. Keep refrigerated.

ENTREES

Printable Recipe
BAKED STEAK IN MUSHROOM GRAVY
10/22/1996
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3-5 Pound Cut Round Steak
Cooking Oil
1/2 Cup Flour
2 10-3/4 ounce cans Cream of Mushroom Soup
1 Package Portabella Mushrooms, sliced
2 Cups Milk
Salt and Pepper to taste

Trim all fat from meat and cut into 3 inch square pieces. Prepare skillet with scant amount of cooking oil. Dredge meat in flour and brown on both sides. Pour one can cream of mushroom soup in a Dutch Oven. Arrange meat over soup. Pour remaining soup over meat and add mushrooms, milk and seasonings. Cover and bake at 300 degrees for 2 hours. VARIATION: Add 3 sliced onions and 2 large chopped potatoes in Step 2.

Printable Recipe
BBQ RUB FOR PORK CHOPS
11/18/1996
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3 tablespoons lemon pepper
1 tablespoon ground thyme
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon sage
1/16 teaspoon cayenne pepper
1/2 teaspoon sugar

In a bowl, combine all ingredients and mix well. This recipe should only be used as a guide. For example, if you prefer more "heat" increase the cayenne pepper slightly. Likewise, for more sweethess, increase the amount of sugar. Add any other herbs you like and enjoy own rubs.

**Always brush your meats with oil before seasoning and grilling.

**Sprinkle the seasoning rub over the meat and then rub it into the meat gently before cooking.

**For smoked flavor, buy wood smoking chips wherever you buy charcoal. When your grill is hot, just before you place the meat on it, sprinkle several wood chips over the hot coals or hot plate. In a few minutes, the chips will begin to smoke and add wood flavor to your foods. For foods that take longer to cook than 15-20 minutes, try soaking the chips in water for 30 minutes before putting them in your grill. The water slows down the burning process of the wood and will make the chips smoke longer.

ENJOY!

Printable Recipe
BEEF BURGUNDY
11/04/1996
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2 pounds beef round steak, cut 1/4 inch thick
3 tablespoons flour
3 tablespoons butter
1/3 cup coarsely chopped onion
1 tablespoon snipped parsley
1 medium clove garlic, crushed
1 medium bay leaf
3/4 teaspoon salt
dash of pepper
3/4 cup burgundy wine
3/4 cup water

Coat meat with the flour, using all of the flour. Melt butter in skillet and brown meat. Add onion, parsley, garlic, bay leaf, salt and pepper. Stir in burgundy; add water. Heat to boil and turn down and simmer about 1 hour, until meat is tender. Cook mushrooms in butter and add to meat (optional). Serve over rice or noodles.

Printable Recipe
BEEF TOURNEDOS WILD FORESTIERE
11/18/1996
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You'll need four 4 oz beef tenderloin medallions

MARINADE:

1/4 cup red wine vinegar
2 cups olive oil
1/4 red onion, sliced
1 teaspoon fresh garlic
1 teaspoon black pepper
1 teaspoon Kosher salt

Stir marinade, add beef. Let sit for 2 hours. Cook medallions to desired temperature (rare, medium or well).

Juilenne vegetables - zucchini, squash, carrots, red onion, red pepper and green pepper.

Wild rice timbales - 1 1/2 cups of cooked wild rice

SAUCE BORDELAISE (Yield: 1 pint)

1 shallot, minced
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon pepper
1 cup red wine (Merlot)
1/2 quart demi glaze
2 cups beef and mushroom stock
1 teaspoon minced fresh garlic
Variety of wild mushrooms - sliced and sauteed - chef's choice

Combine the shallots, thyme, pepper and red wine; reduce by 1/2. Add remaining ingredients. Bring to a boil. Thicken with corn starch and water to preferred consistency and let simmer for 3-4 minutes.

Printable Recipe
CHICKEN CELESTIAL
02/02/1996
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1 frying chicken, cut up
1 cup sour cream
1 can cream of chicken soup
1 jar mushrooms
1 package Buddig dried beef
8 strips Oscar Mayer bacon

Place dried beef pieces on bottom of a large casserole dish. Lay chicken pieces on top of beef. Lay bacon strips on top of chicken. Combine soup, mushrooms and sour cream and mix well. Pour over chicken pieces. Bake in a 350 degree oven for 3 hours. Place on a platter and garnish with strips of the leftover beef and cooked bacon bits.

Printable Recipe
CHICKEN WITH SPAGHETTI SQUASH
10/24/1996
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1 large or 2 small spaghetti squash
4 double-lobe chicken breasts
4 tablespoons unsalted butter
Salt and pepper to taste
Grated parmesan cheese

Procedure:

1. Puncture the squash serveral times with a fork to prevent it from exploding during cooking. Bake on a sheet pan at 350 degrees for 1 hour and 30 minutes. Pull squash from the oven and test it for doneness by gently squeezing it. If it feels tender to the touch, then it is done. Set it aside to cool a bit.

2. Prepare the chicken breasts on an outdoor grill, frying pan, or broiler by cooking until done. Slice the chicken breasts into 1/2 inch thick slices, cover and set aside.

3. Cut the squash in half from the stem end to the other end. Remove the seeds carefully with a spoon. Using a fork, gently flake the squash out moving the fork from the stem end to the opposite end. The squash will come out in strands that resemble spaghetti.

4. Evenly distribute the squash on 4 dinner plates. Place one tablespoon of unsalted butter on top of each portion. Season to taste with salt and freshly ground black pepper. Top each portion with one chicken breast and garnish with grated parmesan cheese. Serve immediately.

Printable Recipe
CHOPS AND GARDEN VEGGIES
11/04/1996
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3 tablespoons olive oil
1 clove garlic, minced
1 small onion, diced
2 ears corn, cut off the ear
3 fresh tomatoes, diced
1 sweet bell pepper, diced

Suate onion and garlic until onion is soft. Add all other ingredients and cook on medium heat for 5 to 10 minutes. Serve immediately.

If you want to serve veggies with pork chops or other meat, simply cook the meat to your taste until is is done safely.

Printable Recipe
CHOPS IN A BLANKET
10/24/1996
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4 large center-cut pork chops, boneless or bone-in
2 packages of southern style biscuits
4 slices swiss cheese or any mild cheese
1/4 lb. sliced mushrooms
Salt and pepper to taste
Pork gravy
Chopped parsley for garnish.

1. In a large, heavy skillet, melt 3 tablespoons olive oil over medium-high heat. Season the chops with salt and pepper. Brown the chops on both sides for 5 minutes.

2. While the chops are browning, stack two biscuits on top of each other, and dust lightly with flour. Roll the biscuits out until 1/8 inch thick. Repeat with 14 more biscuits, two at a time.

3. Place a chop on top of one biscuit patty with the rib bone sticking out (if applicable). Top the chop with sliced mushrooms and a slice of swiss cheese. Place another rolled out biscuit on top of the mushrooms. Sprinkle the outer edge of the bottom biscuit with milk and seal the two together using your thumbs or a fork.

4. Bake in the oven at 400 degrees for approximately 15 minutes, or until the biscuit tops are golden brown.

Serve immediately topped with brown gravy and chopped parsley. Goes good with applesauce.

Printable Recipe
CHUCKWAGON BURGERS
12/06/1996
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INGREDIENTS:

1 lb. ground chuck
1/3 cup dried onion flakes
1/4 teaspoon worcestershire sauce
Salt and pepper to taste
4 strips of bacon

PROCEDURE:

In a mixing bowl, combine all ingredients and mix thoroughly. Do not overmix. Gently form 4 patties approximately 1 1/2 inches thick. Wrap 1 strip of bacon around each patty and cook over medium-high heat on a charcoal or gas grill 2 to 3 minutes per side for rare and 7 to 8 minutes per side for medium-well. Brush lightly with hickory barbeque sauce just before serving.

Printable Recipe
CORNED BEEF AND CABBAGE
03/21/1996
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1 pc. Corned beef brisket (2 to 4 pounds)
pickling spice
water
brown sugar
1/2 head green cabbage, shredded 1/4 inch thick
3 small sweet onions
2 apples, peeled and wedged
2 Tbl margarine
8 small red potatoes, quartered
1 Tbl caraway seed


1) Place the corned beef in a large roasting pan. Add 1/2 inch of water and liberally sprinkle the pickling spice in the water around the meat. Roast, covered at a temperature of 325 degrees for approximately 3 hours or until tender.
Hint: To determine the doneness of corned beef, insert a fork, handle end first into the thickest part of the meat. If the fork slides easily, then it is done.

2) Boil the potatoes in water for 15 minutes or until fork tender. Remove from the heat and set aside.

3) In a very large skillet, melt the margarine over medium-high heat. Add the onions and saut‚, turning occasionally for about 25 minutes. The onions should be a very dark brown, not black and they should smell a little sweet. When the onions are all browned well, add the cooked potatoes, the apple wedges, and the cabbage. Saut‚ over medium-high heat until the cabbage has softened, bring careful not to break up the potatoes. Remove from the heat.

4) Remove the meat from the over when tender, drain all the juices and arrange the cabbage mixture in the bottom of the roaster around the meat and increase the oven temperature to 375 degrees. Place the meat and the cabbage into the oven, uncovered for 25 to 30 minutes. Remove and allow to rest for 10 minutes. Serve the meat sliced thinly with the cabbage.

Printable Recipe
COWBOY SIRLOIN STEAK
11/18/1996
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INGREDIENTS:

TOPPING -
1 bunch chopped parsley
3/4 pound bread crumbs
3/4 pound melted butter
Salt and pepper to taste

STEAKS -
4 cloves garlic, minced
2 sirloin steaks, 7 to 8 ounces each
2 teaspoons minced garlic
Salt and pepper to taste
Vegetable oil as needed
BBQ sauce as needed

PROCEDURE:

For the topping, combine all ingredients and blend well.

Rub the steaks with garlic, salt and pepper. Brush the steaks with oil and pan fry or cook on a grill to your desired doneness. Glaze both steaks with BBQ sauce. Top with bread crumbs and finish in a hot oven until brown. Serve immediately.

Printable Recipe
CRISPY OVEN-BAKED CHOPS
11/21/1996
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INGREDIENTS:

6 pork loin chops, approx. 1/2 to 3/4 inches thick
1 box corn flakes, crushed, or 1 box corn flake crumbs
2 tablespoons garlic powder
1 tablespoon kosher salt
2 tablespoons black pepper (preferably freshly ground)
1 tablespoon rubbed sage
4 eggs, slightly beaten
1 cup flour

PROCEDURE:

1. Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan. Mix well. Beat the eggs in a medium bowl. Pour the flour into a large bowl.

2. Take one chop and dip it into the flour, followed by the egg and finally the corn flake mixture. Set it aside on a lightly oiled cookie sheet and repeat the procedure for the remaining 5 chops.

3. Place the chops on the middle rack of a preheated 350 degree oven and bake for 25 to 30 minutes, or until the internal temperature reaches 160 degrees for medium.

Printable Recipe
DAVE'S MEATLOAF HEAVEN
10/22/1996
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Meatloaf:

2 Lbs. Lean Ground Beef
2 Beaten Eggs
2 Cups Crushed Wheaties
1.2 Cup Milk
1/2 Cup Finely Diced Onions
Salt & Pepper to taste

Combine all ingredients in a large bowl and mix well. Set aside.

Filling:

1-1/2 Cups Riccota Cheese
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Dried Basil
2 Teaspoons Dried Thyme Leaves
Salt and Pepper to taste

Combine all ingredients and mix well.

Glaze:

1 Jar Grape Preserves
1 Jar Chi-Chi's Restaurant-style Salsa

In a small sauce pan, over medium-high heat, combine both the salsa and preserves and bring to a boil. Reduce the heat to a simmer and continue until slightly thickened.

Procedure:

1. In a pie tin, press half of the meat loaf mixture firmly and evenly to the edge all the way around. Spread the riccota mixture evenly over the meat. Spread 2 tablespoons of the glaze over the cheese and top carefully with the other half of the meat.
2. Cover and bake in a 350 degree oven for 45 minutes to 1 hour. Uncover the loaf and turn out onto a sheet pan. Brush the remaining glaze over the entire loaf and continue baking for an additional 20 minutes. Cut into pie shaped slices and serve immediately.



Printable Recipe
DUCK GUMBO
03/21/1996
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1/2 pound boiled, pulled duck meat
1/2 cup flour
1/2 cup margarine
1 gallon chicken or duck stock
3 stalks celery, diced medium
1 jumbo yellow onion, diced medium
2 carrots, peeled and diced medium
1/2 pound sliced, cooked Italian sausage
Tabasco sauce to taste
Creole seasoning to taste


1) In a large, heavy soup pot, melt the margarine over medium-high heat. When melted stir in the flour. Continue to stir constantly as the roux will burn if it sits in one place at all. When the roux reaches the color of peanut butter (a rich golden brown) add the celery, onions and carrots. Cook the vegetables until tender.

2) Add the stock and bring to a boil. Continue boiling until the gumbo is thick and bubbly. Stir in the duck and sausage and heat through. Lower the heat and adjust the seasonings with salt, pepper, Tabasco and Creole spices. Serve over rice and garnish with sliced green onions.

Printable Recipe
EASY BEEF WELLINGTON BY CHEF JENNIFER COOK-DEROSA AND APPRENTICE CHEF LON SYMENS
11/18/1996
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INGREDIENTS:

4 beef tenderloin steaks
2 frozen pie dough crusts
1 cup diced mushrooms
1/4 cup diced onion
1 clove crushed garlic
Salt and pepper to taste
1 egg
Brandy or red wine (optional)

METHOD OF PRODUCTION:

1. Over medium heat, cook mushrooms, onion, and garlic until the volume is reduced by 1/2. If you are adding wine, do so now, and cook 2 more minutes. Set aside.
2. Lightly season each steak with salt and pepper.
3. Spread 2-3 tablespoons of the mushroom mixture onto the top of each steak.
4. Wrap each steak with pie dough.
5. Seal all dough seams with a light brushing of egg. Brush egg over top of crust.
6. Bake at 350 until cooked at desired doneness. Medium is approximately 25 minutes.

Serve with your favorite gravy and vegetables. Serves 4

Printable Recipe
EASY MINUTE STEAKS WITH MUSHROOM SAUCE
11/14/1996
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Ingredients:

4 Minute steaks, pounded thin
Flour seasoned with salt, pepper and garlic salt
1 clove garlic, minced
1 tablespoon burgundy or dry red wine
1/2 cup beef broth
1/2 cup thinly sliced mushrooms
3 tablespoons butter or margarine

Procedure:

1. Melt the butter in a large, heavy skillet over medium-high heat.
2. Dredge the minute steaks in the seasoned flour and fry in the skillet for approximately 1 minute per side. Remove and place in a warm place until service.
3. In the pan drippings, saute the mushrooms and garlic for 1 minute. Add the wine and beef base. Bring to a boil and reduce heat, stirring until thick.
4. Serve minutes immediately with the sauce ribboned over the top.

Printable Recipe
EASY SUMMER PORK STIR-FRY:
11/21/1996
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INGREDIENTS:

1 lb. pork loin chops, cut into 1/4 inch strips
1 large yellow bell pepper, cut into 1/4 inch strips
1 large red bell pepper, cut into 1/4 inch strips
1/2 medium onion, sliced top to bottom into 1/8 inch strips
1 pkg frozen stir-fry vegetables
2 tablespoons cornstarch
3 tablespoons water (mixed with cornstarch)
1/2 cup chicken stock
Prepared wild rice (2 cups total)

PROCEDURE:

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the pork strips and stir to coat with oil. Cook for 1/2 minute, stirring constantly.

2. Add the vegetables and cook, stirring for 1 to 2 minutes.

3. Add chicken stock and bring to a boil. Stir in the cornstarch and stir just until slightly thickened. Serve immediately over long grain and wild rice.

Printable Recipe
FOIL DINNER
11/14/1996
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This recipe can be altered with the choice of vegetables and meats that suit your needs.

Take the vegetables and wash thoroughly and place them in a sheet of foil and close up all the sides at the top.

Place on a grill for about one hour, checking periodically.

Take the meat and also wrap in foil and place directly onto the grill. Meat will not take as long as the vegetables, so check after about 1/2 hour.

You can use either a gas or charcoal type grill for this foil dinner recipe.

Different meats usually take slightly different times to cook, so check the meat while cooking.

Printable Recipe
GRILLED ITALIAN SAUSAGES WITH CARMELIZED ONIONS
11/21/1996
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INGREDIENTS:

4 Italian sausages
1/4 cup olive oil
1 tablespoon unsalted butter
3 onions, slivered
1/2 teaspoon coarsely ground black pepper
1 tablespoon Sherry vinegar

PROCEDURE:

1. Heat the oil and butter in a large heavy saucepan.
2. Add the onions and pepper and saute until completely wilted, slowly stirring occasionally 35 to 40 minutes.
3. Add the sherry vinegar, stir, and cook an additional 15 minutes. Serve hot over grilled Italian sausages or other grilled meats. Can also be served cold.

Printable Recipe
HANKY PANKY'S
12/27/1996
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1 lb. ground beef
1 lb. hot sausage
1 med. onion, chopped fine
Parmesan cheese
Velveeta cheese, about 2 inches
1 teaspoon Worcestershire sauce
1 teaspoon oregano
2 loaves party rye bread

Brown meats and onion; drain. Add good 2 inches of Velveeta cheese, cut up. Add seasonings and a little Parmesan cheese. Pile onto bread. These freeze great and can be reheated in oven at 350 degrees until bubbly.

Printable Recipe
HEARTY STUFFED BURGERS
11/21/1996
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INGREDIENTS:

1 1/2 lbs ground beef, chuck or round
4 egg yolks
1/3 cup spinach, cooked and finely chopped
1 1/2 tablespoon grated onion
Salt and freshly ground pepper to taste
1/3 cup shredded swiss or cheddar cheese

PROCEDURE:

1. Combine the beef, egg yolks, spinach, onion, salt and pepper in a bowl and mix well.
2. Divide the beef mixture into 4 portions. Take 3/4 of each portion and form 4 patties. Form an indentation in the center of each patty and divide the cheese between the four into the indentations. Cover the indentations with the reserved meat and form finished patties.
3. Cook the patties on the grill or under the broiler for 2 minutes per side for rare. Increase the cooking time for more done burgers.

Serve on sesame seed kaiser buns with lettuce, mayonnaise and garden-fresh tomatoes.



Printable Recipe
HERB STUFFED STEAK
12/03/1996
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INGREDIENTS:

Boneless top sirloin steak
Basil
Thyme
Olive oil
Butcher's twine

Take the steak and cut three slits almost all the way through the steak, about 1 inch. Pour the basil and thyme into the slits. Use as much as desired.

Wrap the steak with the butcher twine until the steak and slits are secure. Then evenly coat the steak with the olive oil. The olive oil will lock in the steak's natural juices.

Put the steak on the grill, 2-4 minutes on each side for a rare-to-medium rare steak, longer for well done.

You may substitute the basil and thyme for any other herbs you like. Basil and thyme were used because they work best with grilled meats.


Printable Recipe
HUNGRY BOY'S CASSEROLE
12/04/1996
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1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1 lb. ground beef
1 lb. can pork & beans
1/4 cup ketchup or barbecue sauce
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 cup brown sugar
1 box cornbread mix

Heat oven to 425 degrees. Cook celery, onion and green pepper with beef, uncovered in oven for 20 minutes in a 9x9-inch pan. Stir in remaining ingredients, except cornbread mix, and cook 10 minutes more. During that time, prepare cornbread. Top with cornbread and bake another 13 to 15 minutes.

Printable Recipe
HUNTER STYLE BEEF ROAST
10/28/1996
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INGREDIENTS:

2 to 3 lb. beef roast
1 large yellow onion, diced 3/4"
2 cups beef broth
1 large jar spaghetti sauce
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 cloves garlic, minced
Salt and pepper to taste
1 tablespoon fennel seeds

PROCEDURE:

1. In a Dutch oven, combine the roast, onion and beef broth. Cover and bake in a 325 degree oven for 3 hours, or until beef falls into shreds when pressed with a fork.

2. Remove beef from the oven and place on stove top. Turn heat on for a low simmer.

3. Add spaghetti sauce, peppers, garlic and fennel seeds. Be sure there is enough liquid to keep the beef moist. Mix all well and simmer, covered for 30 minutes. Serve immediately over home-style noodles, or alone.

Makes excellent sandwiches.

Printable Recipe
IOWA MACHINE SHED SMOTHERED STEAKS
12/03/1996
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INGREDIENTS:

1 lb. of any lean beef, cut into 1/4 inch strips
1 large yellow onion, sliced 1/4 inch thick
1/2 lb. button mushrooms, cleaned and sliced
1/2 lb. broccoli buds, washed and cut into 1/2 inch buds
3 tablespoons butter or margarine
1/2 lb. shredded mozzerella cheese
1/2 lb. shredded fresh parme san cheese
Salt, pepper and garlic salt to taste

PROCEDURE:

On a charcoal grill or in a frying pan over medium-high heat, cook the beef steak strips to your liking. Season with salt and pepper during the cooking process. Use 1 tablespoon of the butter or margarine if ;you are cooking in a frying pan.

In a separate skillet, melt the other 2 tablespoons of butter. Combine the onion slices, mushrooms and broccoli in the pan and saute over medium-high heat until crisp tender. Season with garlic salt to your taste.

Lay one fourth of the steaks into 4 oven-safe bowls and cover with one fourth of the onion mixture. Top each with both cheeses and place in a 350 degree oven for 5 to 10 minutes or until cheese melts. Serve immediately.

Printable Recipe
ITALIAN BEEF POT
12/03/1996
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INGREDIENTS:

1 3 lb. boneless center-cut chuck roast
1 green bell pepper, sliced into 1/4 inch slices
1 medium yellow onion, sliced into 1/4 inch rings and separated
2 pkgs. Italian dressing seasoning mix
2 cans lemon-lime soda or light beer

PROCEDURE:

1. Cut the roast into 4 equal portions and set them in the bottom of a large dutch oven.
2. Sprinkle the Italian seasoning over the top of the meat, followed by the seasoning mix and then pour the soda or beer over top of it all.
3. Cover and bake in a 325 degree oven for 2 1/2 to 3 hours or until tender to touch with a fork.
4. Remove from the oven and let the roast settle for 15 minutes before serving.

Printable Recipe
MARCIA LENSE' GRANDMOTHER'S MEATBALLS
12/20/1996
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MEATBALLS:

2 lbs. hamburger
1/2 cup bread crumbs
1/2 cup milk
2 eggs
1 1/2 teaspoons salt

Mix and roll into 1" balls. Bake in shallow pan 7-9 minutes at 450 degrees.

SAUCE:

2 cups beef boullion
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white wine
2 tablespoons corn starch

Cook until sauce thickens. Pour over cooked meatballs.

Printable Recipe
MIDWESTERN CHICKEN STIR FRY
10/18/1996
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1 Jar Five Brothers Summer Tomato Basil Sauce
1 Package Tyson diced chicken meat
1/2 red bell pepper, diced
1/2 yellow onion, diced
1/4 ounce package Portabella mushrooms, diced
2 tablespoon cooking oil
1 clove fresh garlic, minced
1 pound rainbow rotini pasta, cooked

In a large skillet, over medium-high heat, saute the onion for four minutes or until soft, but not brown. Add the peppers, garlic, and mushrooms. Cook, stirring frequently until the peeppers are soft (5 minutes). Add the chicken and continue cooking until the chicken is hot. In a separate sauce pot heat the tomato suace until hot. Place the pasta on four dinner plates and form a ring around each plate. Pour 1/4 of the sauce in the center of each plate. Arrange the chicken mixture over the top of the sauce and pasta. Garnish with chopped parsley and freshly grated parmesan cheese.


Printable Recipe
OCTOBERFEST ROAST
10/28/1996
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1 (1-1/2 to 2 lb) Eye of Round
2 cups buttermilk
2 tsp. salt
2 tsp. black pepper
1/2 cup onion, sliced thin
1 carrot, sliced thin
1 rib celery, sliced thin
1 bay leaf
10 black peppercorns

Marinate eye of round roast in buttermilk, covered overnight in refrigerator. Next day, wipe meat dry with a paper towel, and season with salt and pepper; brown meat in Dutch oven. Add onions, carrots, celery, and 1 cup of buttermilk from the marinade, to meat. Cover Dutch oven, and bake 2 1/2 to 3 hours at 300 degrees, or until meat is tender. Slice beef against the grain, and serve slices with gravy. Will serve 4 people. Servie with noodles, mashed or boiled potatoes.

DAVE'S TIP: Before marinating, poke several holes in the meat with a sharp knife. This is the best way to get the buttermilk deep into the roast!

Printable Recipe
ORANGE BBQ PORK CHOPS
02/02/1996
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Iowa Machine Shed

For marinade:
1 cup salad oil
Freshly squeezed juice from 3 navel oranges
1 can cola

For BBQ Sauce:
1/2 yellow onion diced finely
2 tablespoons melted margarine
3 cups orange juice
1 cup ketchup
1/4 cup Dijon mustard
1/2 cup honey
Rind and pulp from 1 1/2 oranges
Cayenne pepper to taste

In a medium sauce pan sauté the onions until very dark over medium heat. Be careful not to burn them. Add all other ingredients and bring to a boil. Reduce heat to a medium boil and continue boiling until the sauce is thick and reduced by 1/2. Remove from heat and serve with the marinated, grilled chops.

Pork is fully cooked at a temperature of 150 degrees, so try it that way. It is completely safe while still juicy. Just remember the juice must run clear and not be red or pink.

When pan frying chops try to maintain a temperature of 325-350 degrees and turn chops over when they are golden brown.


Printable Recipe
ORANGE ROUGHY WITH ORANGE BEURRE BLANC AND CITRUS PARSLEY BUTTER
09/13/1996
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For the roughy:
4 orange roughy filets
1 cup white wine
1 cup water

For the butter:
3/4 pound softened, unsalted butter
1/2 bunch chopped parsley
2 1/2 Tbl. Lemon juice
salt and pepper to taste

For the sauce:
1/4 sweet yellow onion minced
1 cup white wine
3 oz. Fresh lemon juice
3 oz. Cider vinegar
1 pint heavy cream
1 1/2 pound unsalted butter

Procedure:

1. In a large sauté pan, combine the 1 cup white wine with the water. Bring to a boil, place the fish filets in the liquid and cover the pan. Poach the fish for 7 to 10 minutes or until the meat in the center is white and flaky. Remove from the heat. Serve immediately with the orange beurre blanc and butter chips.

For the Sauce:

1. Combine the onion, wine, lemon juice, and vinegar. Reduce over medium heat until the liquid is almost all gone. Add the heavy cream and reduce slightly.
2. Gradually whisk in the butter until the sauce is glossy and creamy. Season with salt and pepper to taste.

For the butter:

1. Combine all the ingredients in a bowl. Form a loaf on a sheet of cellophane paper and place the butter in the freezer until it is stiff. Remove the cellophane and slice the loaf into butter chips. Place a chip on top of each fish filet while the fish is hot.





Printable Recipe
OSCAR MAYER HOT DOG RECIPES
11/21/1996
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VEGGIE GARDEN BEEF FRANKS:

1 pkg Oscar Mayer Free Beef Franks or Free Hot Dogs
1 small cucumber, seeded, chopped
1 small tomato, chopped
2 green onions, sliced
1/4 cup chopped fresh parsley
8 hot dog buns
3 tablespoons Kraft Free Ranch Fat Free dressing

Heat franks as directed on package. Mix all veggies together. Place heated franks in buns. Top each with veggie mixture; drizzle with dressing. Makes 8 servings.

TORTILLA BEEF FRANK ROLL-UP:

1 Oscar Mayer Free Beef Frank or Free Hot Dog
1 flour tortilla (6 inches in diameter)
2 tablespoons Kraft Fat Free shredded natural nonfat cheddar cheese

Place frank on tortilla; sprinkle with cheese. Roll up; wrap in paper towel. Microwave on high for 30 seconds or until heated through. Makes 1 serving.

SAVORY SALSA BEEF FRANKS:

1 pkg Oscar Mayer Free Beef Franks or Free Hot Dogs
1/2 cup chunky salsa
1/2 cup Bull's Eye Original Barbecue Sauce
1 small onion, chopped
8 hot dog buns
1/2 cup Kraft Free Fat Free shredded natural non-fat cheddar cheese

Heat franks as directed on package. Mix salsa and barbecue sauce. Heat mixture in small saucepan or microwave until heated through. Place heated franks in buns. Top each with salsa mixture and onion; sprinkle with cheese, if desired. Makes 8 servings.


CONTINUED ON NEXT PAGE....



PIZZA DOGS:

1 cup pizza sauce
1 pkg Oscar Mayer Free Beef Franks or Free Hot Dogs
8 hot dog buns
1 pkg Kraft Free Mozzarella Singles nonfat process cheese product, halved

Pour pizza sauce in saucepan; bring to boil. Add franks; reduce heat. Simmer, uncovered, 4 minutes or until heated through. Place 2 half slices cheese on each bun; top with heated frank and sauce. Makes 8 servings.

BEEF FRANKS WITH TEX-MEX TOPPING:

1 pkg. Oscar Mayer Free Beef Franks or Free Hot Dogs
1/2 cup Claussen sweet pickle relish
1 can chopped green chilies, drained
2 tablespoons chopped onion
2 tablespoons Kraft Pure prepared mustard
8 hot dog buns

Heat franks as directed on package. Mix remaining ingredients. Place heated franks in buns. Top each with relish mixture. Makes 8 servings.

Printable Recipe
OVEN BAKED STICKY SPARE RIBS
11/18/1996
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INGREDIENTS:

2 pounds pork spare ribs
2 cans Coca Cola
Juice from 2 navel oranges
1/2 cup salad oil
1/2 cup honey
Kosher salt and freshly ground pepper to taste
Dehydrated onions to taste
Additional honey to taste
1/2 cup sweet barbecue sauce

In a casserole large enough to hold the ribs in one layer, combine the soda, orange juice, oil and honey. Mix well. Place the ribs in the marinade, meat side down, cover and allow to marinate in the refrigerator for at least one hour. Turn them over and marinate an additional 1/2 hour. Preheat oven to 325 degrees. Remove the ribs from the marinade and place in a large casserole dish. Sprinkle with salt, pepper and onions. Drizzle honey over the tops. Pour 1 cup of the marinade in the pan, cover and bake for 1 to 1 1/2 hours or until tender. Remove two times during cooking and baste the ribs with the juices. When tender, remove the cover. Re-baste the ribs with the pan joices,drizzle with honey and carefully brush a light coat of barbecue sauce over the ribs. Increase the oven temperature to 350 degrees and return the ribs to the oven, uncovered for an additional 20 to 30 minutes or until a nice brown glaze is formed on the tops of the ribs. Serve immediately.

Printable Recipe
PAN-SEARED NEW YORK STRIP STEAK WITH SCOTCH PORTABLE MUSHROOM SAUCE
03/21/1996
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4 -- 6 ounce New York Strip Steaks
3 + 2 Tbl. Unsalted butter
1/2 jumbo yellow onion, diced 1/2 inch
3/4 pound sliced Portabella mushrooms
2 Tbl. Flour
salt & pepper to taste
1/2 cup warm heavy cream
1/2 cup scotch

You will need 2 separate skillets for this recipe.

1) In a large skillet over medium high heat, saut‚ the mushrooms and onions in 3 Tbl. of melted butter until the mushrooms are tender. Season to your taste with salt and pepper and stir in the flour. Pour the heavy cream into the mixture and mix well. Set aside in a warm place.

2) In a second skillet , melt the remaining 2 Tbl butter and bring to a high heat. Season the steaks with salt and pepper and fry for 2 1/2 to 3 minutes per side for rare and increase the cooking time by 1/2 minute per side for each additional degree of doneness you like. Remove the steaks from the pan and arrange them on a platter or individually. Add the scotch to the pan drippings and bring to a boil for 1 to 2 minutes, mix into the mushroom sauce. Pour over the steaks and serve immediately. Serve extra sauce in a bowl for passing.

Printable Recipe
PAULA'S CHICKEN THING
11/26/1996
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4 to 6 chicken breasts, boneless and skinless (or use chicken "tenders")
One small can Durkee French Fried Onions
2 cups shredded Monterey Jack cheese
1 package fresh mushrooms

Pound chicken with meat mallett so they're nice and tender.

Melt 2 tablespoons butter in microwave dish.

Microwave chicken breasts 3 minutes (cover dish with plastic wrap).

Put sliced mushrooms on top of the chicken, cover again and microwave another 2 minutes.

Check chicken to make sure it's done. Depending on the thickness of the breasts, you may need to microwave another 1 to 3 minutes.

When the chicken is no longer pink, top with cheese and onions, do not cover, and microwave another 2 minutes or until the cheese looks melty.

ENJOY!!! (Also heats up well for leftovers)

Printable Recipe
PORK AND TOMATO SAUCE FOR NOODLES
11/14/1996
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Ingredients:

4 tablespoons olive oil
1 lb. pork spare ribs, cut into 2-inch lengths
6 sweet Italian sausages, cut in half lengthwise and casing removed
4 hot Italian sausages, cut in half lengthwise and casing removed
8 ounces ground beef
8 ounces ground pork
1 1/2 cups diced onions
5 large cloves garlic, minced
4 28-ounce cans diced tomatoes with sauce
3/4 cup tomato paste
1/2 cup dry red wine
1 cup chopped Italian parsley
1 tablespoon dried oregano
1 1/2 teaspoon freshly ground black pepper
Kosher salt to taste
1 teaspoon dried red pepper flakes
1 1/2 teaspoon sugar
Grated zest of 2 lemons

Procedure:

1. In a large, heavy skillet, heat 2 tablespoons of olive oil. Brown the sausages and ribs in small batches for approximately 10 minutes each. Transfer to a large casserole or large pot and set aside.
2. Drain all but 3 tablespoons of the fat from the skillet. Add the ground beef and pork and brown both until lightly browned. Using a slotted spoon, transfer the ground meat to the casserole.
3. Add the onions and half the garlic to the skillet. Cook over medium heat for 5 minutes, stirring, and then add to the meat in the casserole.
4. To the casserole, add the tomatoes, tomato paste, wine, 1/2 cup of the parsley, remaining 2 tablespoons of olive oil, oregano, black pepper, salt, red pepper and half the lemon zest.
5. Bring casserole dish full of ingredients to a boil then reduce heat and partially cover. Simmer over low heat for 2 1/2 hours, stirring occasionally.
6. Add remaining garlic, parsley and lemon zest. Stir will, and cook, uncovered for 1 hour, sitrring occasionally. Adjust the seasonings and serve over your favorite pasta.

Printable Recipe
POTTED RUMP ROAST WITH TOMATO-SOUR CREAM GRAVY
02/02/1996
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4 slices thick bacon
2 medium onions, sliced thin
5 pound rump roast, tied in a roll
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup water
1 1/2 tablespoons strong beef base
1 14 ounce can diced tomatoes, drained
1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 cup sour cream

In a deep, heavy pot, fry the bacon for three minutes. Separate the onion slices into rings and sauté the rings until tender and translucent. Rub the roast with cloves and ginger then place it on top of the onions in the pot. Add the water. Cover tightly and cook over a low flame for 4 1/2 to 5 hours until tender. Remove roast from pot and wrap in foil. Set aside. Remove bacon and discard. Cool the gravy in the refrigerator until the fat congeals on the top. Remove the fat and measure out one cup of the gravy. Reserve the remaining gravy for another use. Mix the cup of gravy in the pot with the beef broth, tomatoes, sugar and lemon juice. Bring to a low boil. Reduce the heat to very low and stir in the sour cream. Cut the meat into 1/2 inch slices return to the pot and simmer in the thickened gravy for one hour, covered. Adjust seasonings and serve along with noodles or potato pancakes.


Printable Recipe
SPICY MARINATED ROUND STEAK
12/03/1996
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INGREDIENTS:

Marinade:
1 1/3 cups red wine
1 1/3 cups red wine vinegar
1/3 cup olive oil
4 teaspoons dried rosemary
4 garlic cloves, minced
2 teaspoons dried thyme

Black Rub:
3 tablespoons coarsely ground black pepper
1 tablespoons kosher salt

PROCEDURE:

1. Combine all ingredients for the marinade in a mixing bowl and mix well. Place the steak into a 2" deep rectangular cake pan and pour the marinade over it. Cover and refrigerate for 1 1/2 hours, turning the steak over after 45 minutes.
2. Combine dry rub ingredients in a small bowl and set aside. Remove the steak from refrigeration and pat dry with a paper towel. Sprinkle the dry rub over the steak and work it into the meat gently. Turn the steak over and repeat. Allow the steak to sit at room temperature for 30 to 60 minutes to absorb the rub.
3. Cook over medium high heat on a gas or charcoal grill, or pan-fry in a heavy skillet for a better crust. (2-4 minutes per side for rare, add an additional 1-2 minutes for each degree of doneness.)

To make a mopping sauce for grilling, bring the left-over marinade to a boil on the stove for several minutes or until slightly thick. Brush it over the steak while grilling.

Printable Recipe
SPICY STUFFED PORK TENDERLOIN
09/13/1996
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1 Unpeeled medium apple, coarsely chopped
3 1/2 Tbl Unsalted butter
1 1/2 Tbl. Light brown sugar
1/2 Tsp. Vanilla extract
1/4 Tsp. Ground nutmeg

Seasoning Blend:

1/2 Tbl. Salt
1/2 Tsp. Onion powder
1/2 Tsp. Cayenne pepper
1/2 Tsp. Garlic Powder
1/4 Tsp. Dry Mustard
1/4 Tsp. Rubbed sage
1/4 Tsp. Ground Cumin
1/4 Tsp. Black pepper
1/4 Tsp. Dried thyme leaves

3 Trimmed pork tenderloins approximately 1 1/2 lb. each
1/2 lb ground pork
1/2 cup chopped onions
1/2 cup chopped green bell peppers
2 cloves minced garlic
1/2 of a 4 ounce can diced green chilies in their juice
1/2 cup chicken stock made from bullion
1/4 cup very fine dried bread crumbs
1/4 cup finely chopped green onions

Procedure:

1. In a food processor or blender process the apple, 2 Tbl. of the butter, the sugar, vanilla and nutmeg until smooth. About 3 or 4 minutes. Set aside.
2. In a small bowl thoroughly combine the seasoning mix ingredients; set aside.
3. In a large skillet brown the ground pork in the remaining butter over high heat, about three minutes. Add the onions, peppers, garlic and 1 Tbl. of the seasoning mix - stirring occasionally. Stir in the green chilies and cook until the mixture is well browned. Add the stock and cook an additional five minutes. Add the apple mixture and the green onions; cook about two minutes more, stirring occasionally and scraping the pan bottom as needed. Remove from the heat.
4. Butterfly the pork tenders and sprinkle the remaining seasoning on the inside of each tender. Lay out 1/3 of the stuffing into the center of each tender, roll and tie each tender separately. Place the stuffed tenders on an ungreased cookie sheet and bake in a 350 degree oven for approximately 40 minutes or until the internal temperature reaches 160 degrees, basting the tops of the tenders with any juices that run out during cooking.


Printable Recipe
SPINACH & CREAM CHEESE STUFFED LEG OF LAMB
02/02/1996
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1 1/2 tablespoons fresh rosemary
1 1/2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper to taste
1-8 oz. package cream cheese, softened
1/2 yellow onion diced very fine
2 cloves garlic, minced
2 cups cooking spinach
1 whole leg of lamb, boned and fat trimmed

In a medium mixing bowl, combine first 6 ingredients and mix well. Cut the spinach leaves from their stems, and slice thin. Plunge spinach into rapidly boiling water for 2 seconds, and then into ice water immediately afterwards to cool quickly. Butterfly the lamb leg and sprinkle with salt and pepper to taste. Spread the cream cheese mixture over the entire inside portion. Top the cheese with the spinach. Roll the leg up and tie with butcher’s twine. Sprinkle salt and pepper to taste over the outside of the roast. In a medium sized skillet brown the roast in 2 tablespoons hot oil on all sides. Place uncovered on a sheet tray and roast in a 350 degree oven for approximately 10 to 15 minutes. Turn the roast over and continue roasting an additional 10 to 15 minutes. Using a meat thermometer, check the temperature. For rare lamb, the internal temperature should reach 135 degrees. Remove from the oven and allow to sit for 10 minutes before slicing. Serve immediately.


Printable Recipe
STUFFED CHICKEN BREASTS (WITH MUSHROOMS)
11/04/1996
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Ingredients:

4 large, double-lobe chicken breasts (boneless and skinless)
1 lb. of any good smoked sausage, diced 1/4 inch
1 lb. fresh mushrooms, washed and diced 1/4 inch
1/2 cup shredded cheddar cheese
1 can cream of mushroom soup
1 soup can full of milk

Procedure:

1. Pound the chicken breasts out with a meat tenderizer or the palm of your hand until they are approximately 3/8 inch in thickness. Lay them out in front of you on a clean work surface.

2. Combine the sausage, mushrooms and cheese in a bowl and mix well. Portion the sausage mixture evenly over the four breasts in the center. Gently roll the breasts to seal the stuffing inside of them. Place them on a lightly oiled cookie sheet and bake in the oven at 350 degrees for 25 to 35 minutes, or until heated through.

3. Combine the soup and milk in a sauce pan and heat on the stove over medium heat until it comes to a simmer. Reduce heat and hold the soup warm until the chicken is done. Ladle the soup over the breasts and sprinkle with additional cheese if desired. Serve immediately.

Serves four.

Printable Recipe
STUFFED CHICKEN BREASTS WITH SUPREME SAUCE
10/30/1996
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4 Split chicken breasts
2 cups crab stuffing
2 cups mozzarella cheese, shredded
8 oz. Supreme Sauce

With sharp knife cut a pocket into the chicken breast between the bone and the flesh. Place 1/2 cup of stuffing into the cut pocket. Season chicken with salt and pepper or favorite seasoning blend. Place chicken on a baking sheet and bake at 400 degrees for 1 hour. Remove chicken from oven and top each piece of chicken with 1/2 cup of shredded mozzarella cheese and return to the oven for an additional 5 to 10 minutes to brown cheese. Place chicken onto serving plate and top each breast with 2 oz of the Supreme Sauce.



MUSHROOM STUFFING (Yield 5 cups)

1 1/2 cups mushrooms, chopped
1 1/2 teaspoons garlic, minced
2 each chicken bouillon cubes
1/2 cup onion, minced
8 oz. crab chunks, minced
1/4 cup white wine
1/4 cup sherry
1 cup water
1 cup heavy cream
3 cups bread crumbs
2 tablespoons chopped parsley

Combine in a pan all ingredients down to the heavy cream, bring to a simmer and reduce liquid by half. Then add heavy cream and reduce by 1/4 then add bread crumbs and chopped parsley and mix well.



SUPREME SAUCE - See next page





SUPREME SAUCE - Yield 3 1/2 cups

1/4 cup onion, fine diced
1/4 cup mushrooms, sliced
1/4 white wine
3 each chicken bouillon cubes
2 cups hot water
2 cups heavy cream
3 tablespoons butter, melted
6 tablespoons flour

Saute cnions, mushrooms in the white wine until the liquid is reduced dry. While this is cooking add bouillon cubes to hot water to dissolve. Add this to the cooked onions and mushrooms; add heavy cream and bring to a boil and reduce by 1/4. Combine melted butter and flour to make a roux (paste). Add to boiling liquid and cook until mixture is thickened, approximately 1 minute. If sauce is too thin, continue to cook until it has thickened.








Printable Recipe
STUFFED MUSHROOM CAPS
02/02/1996
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3 pounds mushrooms, large buttons
1/2 pound imitation crab
1/4 smoked sausage
1 cup heavy cream
2 cups saltine cracker crumbs
1 small onion, diced
1 cup white wine
Shredded mozzarella
Salt and pepper to taste

Dice sausage and onion. Sauté on medium-high in wine until wine is reduced to 1/8 volume. Stir in cracker crumbs to make a firm stuffing. Stuff each mushroom cap with mixture and top with shredded cheese and bake at 350 degrees for ten minutes.


Printable Recipe
THE SHED PORK SAUTE
11/21/1996
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INGREDIENTS:

2 boneless pork chops (cut into strips)
1 head of broccoli
8 oz. sliced mushrooms
2 bell peppers, sliced
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil

PROCEDURE:

Saute pork in olive oil until lightly brown. Add mushrooms, broccoli, and peppers. Saute until vegetables become tender. Add salt, black pepper, garlic. Serve over wild rice or pasta.

Printable Recipe
WATERFRONT DELI FAVORITES
11/14/1996
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GARDEN FRESH:

Made on a croissant - you will need:

Mushroom
Green pepper
Cucumber
Sprouts
Lettuce
Onion
Tomato
Seasons (sprinkles - below)
cream cheese

1020 BEEF:

Made on a toasted onion rool - you will need:

Mushroom
Onion
Tomato
Sprouts
Lettuce
Swiss Cheese
Cheddar Cheese
Beef
Honey Mustard

SPRINKLES:

The seasoning is made with a mixture of celery salt, onion salt, garlic, pepper and regular salt.

MISCELLANEOUS

Printable Recipe
BBQ SEASONING FOR BEEF STEAKS
11/18/1996
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INGREDIENTS:

1/2 cup cracked black pepper
1/2 cup crushed cumin seeds
1/2 cup BBQ seasoning
1 1/2 tablespoons garlic power

Combine all ingredients in a bowl and sprinkle over steaks before and during grilling.

Printable Recipe
FREEZER STRAWBERRY JAM
11/18/1996
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Yield: about 4 cups

1 quart fully ripe strawberries
4 cups sugar
2 tablespoons fresh lemon juice
1 pouch liquid fruit pectin

Rinse clean plastic containers or freezer jars, and lids with boiling water.

Wash fruit; remove stems, and crush berries. (Crush one layer at a time with potato masher, or, if using food processor, pulse to chop. Do not puree. Jam has bits of fruit.)

Measure 1 3/4 cups crushed berries into a large bowl. Measure sugar into a medium bowl. Stir sugar into fruit. Set aside for 10 minutes, stir occasionally.

Empty contents of liquid fruit pectin pouch into small bowl. Stir in 2 tablespoons lemon juice.

Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into clean containers to within 1/2 inch of tops. Wipe off top edge of container; cover with lid. Let stand at room temperature 24 hours. (Caution, if room is very warm refrigerate as soon as product has thickened, to avoid possible fermentation).

Freeze for long-term storage, or refrigerate and use within 3 weeks.

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There are many recipes for making strawberry and other jams and jellies. Freezer jams such as this one are easy, and retain a fresh fruit flavor. Commercial pectins, powdered or liquid, include recipes for both cooked and freezer jams. Pections are also available for making sweet spreads with less sugar than traditional recipes.




Contact the Scott County Extension Office, 319-359-7577, for sources of jam and jelly recipes using artificial sweetner, or any of these food preservation publications: Canning & Freezing Tomatoes (free), Canning Fruits (50 cents), Canning Vegetables (50 cents), Freezing Fruits and Vegetables (50 cents), Making Pickled Products (50 cents), Making Fruit Spreads (free).

Prepared by Rhoda Barnhart, ISU Extension Nutrition Specialist, June 14, 1996.

Printable Recipe
PEPSI COLA BARBECUE SAUCE
11/18/1996
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INGREDIENTS:

1 can Pepsi
1 1/2 cups ketchup
1 cup onion, diced
1/4 cup apple cider vinegar
1/4 cup Heinz 57 sauce
1 teaspoon chili powder
1 teaspoon salt
Hot pepper sauce to taste

Combine all ingredients. Boil and simmer for 30-45 minutes or until thick. ***PLEASE NOTE*** This is a finishing sauce only. Use only in the last 15 minutes of grilling or baking.

SOUPS/SALADS

Printable Recipe
BLUE CAT BREW PUB CHILI
02/02/1996
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3 cups steak, cubed
3 cups diced tomato
3 cups tomato puree
2 1/2 cups onion
1 cup celery, diced
1 cup carrots, diced
1 cup green pepper, diced
1 1/2 cups red beans
2 tablespoons fresh garlic
1 1/2 tablespoons chili powder
1 tablespoon cumin
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 of a fresh jalapeno pepper
3/4 teaspoon cayenne pepper
1 cup beef stock
1 cup beer

Brown meat in pot. Add vegetables, spices, and liquids. Simmer three to four hours.

Printable Recipe
CARROT YOGURT SALAD
10/22/1996
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5-6 Carrots or more
1/4 Cup Olive Oil
3-4 Cloves Garlic
2-3 Teaspoons Salt
Enough plain yogurt to taste

Peel the carrots and grate them using a food processor. Cook them in olive oil until they soften. To microwave, use less oil. Let cool. Mash garlic with salt. Mix it with a little yogurt and add to the carrot mixture. Gradually add and mix more yogurt to the carrot mixture. You may want to try to get a thick body to it but don't let it get too liquidy. You can add more garlic and salt to taste.

Printable Recipe
HAM AND BEAN SOUP
10/24/1996
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1 pound Great Northern Beans
3 stalks celery, chopped
3 to 4 carrots, chopped
1 yellow onion
2 1/2 quarts chicken stock, made from bouillon
3/4 pound diced ham
1/2 pound diced smoked sausage
1/2 cup tomato juice
salt & pepper to taste

Pick through and wash the beans thoroughly. Cover them with water in a large soup kettle and bring to a boil. Continue boiling for 45 minutes. Drain excess water. The procedure can also be accomplised by soaking the beans in water overnight and then drain the excess water. Add the chicken stock, tomato juice and all vegetables. Simmer 45 minutes or until vegetables are tender. While the soup is simmering, lightly brown the ham and smoked sausage over medium heat in a skillet. This brings out the smoked flavor. Add the meats to the soup when slightly browned. Serve immediately garnished with chopped parsley and freshly baked corn muffins.

Printable Recipe
HOT CHICKEN SALAD
02/02/1996
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Iowa Machine Shed

1 whole frying chicken
1 head romaine lettuce
1 container caramel apple flavored yogurt
1 1/2 teaspoons apple cider vinegar
2 teaspoons sugar
1/8 teaspoon cinnamon
1/4 cup raisins
1/4 cup pecan pieces
2 red delicious apples

Smoke or roast the chicken according to the instructions with your grill. Or roast it in the oven. Cut the romaine lettuce into 2” pieces and arrange it on 2 separate platters. Combine the yogurt, vinegar, sugar, cinnamon, pecans, and raisins in a bowl and mix well. Pour the dressing over the lettuce and garnish with apple chunks. Cut the chicken into 8 pieces and arrange the pieces on the two lettuce beds. Serve while the chicken is hot.


Printable Recipe
MATZO BALL SOUP
02/02/1996
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MATZO BALL SOUP

3 quarts chicken stock
2 onions, diced
2 stalks celery, diced
2 carrots, diced
2 eggs
2 tablespoons salad oil
1 package matzo ball mix

In one stock pot, boil vegetables in soup stock. In another pot, bring 2 quarts water to boil. In a medium bowl, beat eggs and oil together. Add matzo ball mix, combine and let cool 1/2 hour. Roll matzo balls and drop in boiling water. Cover and reduce heat to simmer 20 minutes. Drain and serve in soup. Garnish with dill.

Printable Recipe
OL FASHIONED BEEF STEW WITH DUMPLINGS
02/02/1996
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1/3 cup plus 3 tablespoons flour
1/4 teaspoon black pepper
4 pounds stewing beef
1/4 cup vegetable oil
8 cups beef stock
1 teaspoon salt
8 large potatoes, peeled & quartered
4 large onions, quartered
4 carrots, peeled & quartered
1/8 head cabbage, sliced thinly
1/4 teaspoon dried thyme
1/8 teaspoon powdered sage
1/4 cup water

Work the 1/3 cup flour and pepper into the stew meat. Place in a heavy kettle and brown the meat over high heat. Stir in the sock and bring to a boil. Cover the kettle and lower the heat. Simmer for 3 hours. Add the salt, vegetables, thyme and sage and cook at a low boil for 20 minutes, or until the potatoes are nearly tender. Mix the remaining flour and water to a smooth paste, add a few tablespoons of the hot broth and stir the paste into the soup. Continue stirring rapidly until the soup thickens. Season to your taste. Drop the dumpling batter by spoonful into the bubbling stew, making sure they do not touch each other. Cook, covered for two minutes, then turn the dumpling and cook, covered an additional two minutes. Serve immediately.

DUMPLING BATTER

2 cups flour
6 teaspoon baking powder
1 teaspoon salt
2 eggs
3/4 cup milk
2 teaspoon butter, melted
1/4 teaspoon dried dill

Sift together dry ingredients except dill. Beat the eggs and milk together and stir into the dry. Add the melted butter and dill and mix well.

Printable Recipe
SMOKED CHEESE SOUP
02/02/1996
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7 cups water
1/2 cup celery
1 green pepper
1 pound frozen mixed vegetables
1 cup chopped, dry onions
1/2 teaspoon garlic
1 teaspoon pepper
1 tablespoon oregano
1 teaspoon crushed red pepper
2 tablespoons parsley
2 cans cream of chicken soup
3 tablespoons chicken base
2 cups diced potatoes
3 tablespoons butter
1 cup smoked cheddar cheese, packed
10 slices American cheese
1 can evaporated milk
1 1/2 cups all purpose flour

Bring water, vegetables, and spices to a boil and reduce heat. Add butter and both cheese. Stir until melted and soup is very hot. In another bowl, mix evaporated milk and flour until smooth. Add to soup gradually, stirring continuously with a wire whisk. Put on medium heat and keep stirring. Can be kept warm in a crock pot.

Printable Recipe
TUSCAN BEAN SOUP WITH CARAMELIZED ONIONS AND SUN-DRIED TOMATOES
02/02/1996
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2 1/2 cups presoaked great northern beans
2 medium onions
2 tablespoons canola oil
2 teaspoons sugar
1 1/2 cups sun-dried tomatoes
2 1/2 teaspoons thyme
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh parsley
3-4 tablespoons balsamic vinegar (to taste)
salt and fresh ground black pepper (to taste)
grated parmesan cheese (garnish)

Bring presoaked beans to a boil with 8 cups water. Simmer for 1 1/2 hours (until beans are tender). While beans are cooking, sauté onions in canola oil with sugar. Once onions are soft, lower heat and continue cooking 20-25 minutes (until onions are a rich brown color). Cover tomatoes with boiling water, let sit 4-5 minutes. Drain (reserving soaking liquid) and dice. Once beans are tender, add thyme, olive oil, salt and pepper, onion, tomatoes, parsley, vinegar and enough of the tomato soaking liquid to bring soup to desired consistency. Serve topped with parmesan cheese.

VEGETABLES

Printable Recipe
CHEESE & HERB POTATOES
11/14/1996
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INGREDIENTS:

8 Russet potatoes, washed and sliced 1/4 inch thick
2 jars fat-free turkey gravy
1 cup sour cream
1 package Sargento shredded colby cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground thyme
1 teaspoon dried basil leaves

PROCEDURE:

1. In a medium sauce pan, over medium heat combine the gravy and sour cream. Add the salt, pepper and herbs and heat through.

2. Add the potatoes and turn off the heat. Stir to mix thoroughly. Transfer to a casserole dish and arrange potatoes to look attractive. Cover and bake in a 350 degree oven for 1 hour and 15 minutes. Uncover and continue baking, uncovered for approximately 20 minutes or until golden brown on top. Allow to cool 10 minutes and serve with beef, pork or poultry.

Printable Recipe
GRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIME
11/18/1996
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INGREDIENTS:

6 ears of corn (husks on)
3 tablespoons unsalted butter
2 teaspoons mild chili powder
Juice from 2 fresh limes

PROCEDURE:

Carefully pull the husks back from the cobs, making sure not to remove them. Pull all silk off the corn. Spread the butter in a thin layer over the corn. Lightly sprinkle the chili powder over each ear. Rub the inner husks of each ear with the lime jice. Pull the husks back over the ears and tie the tops with cotton string or a thin strip of an outer piece of the husk.

Roast the ears over medium high heat on a charcoal or gas grill, turning often so they cook easily. The corn will take approximately 15-20 minutes to roast. Serve with the husks on immediately.

Printable Recipe
SCALLOPED CORN
02/02/1996
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Iowa Machine Shed

1 one-pound bag frozen cut corn
2 thirteen ounce cans cream style corn
2 eggs, slightly beaten
3/4 cup heavy cream
Scant 1/2 teaspoon onion salt
3/4 teaspoon salt
Heaping 1/4 teaspoon white pepper
2 cups cracker crumbs
2 tablespoons melted butter or margarine
1/4 cup potato chip crumbs

Combine all ingredients except the 1/4 cup potato chip crumbs in a large mixing bowl and mix well. Spray a medium sized casserole dish with no-stick spray. Place the mixture into the casserole dish and top with the potato chip crumbs. Bake in a 350 degree oven for one hour covered, then uncover and bake an additional 20 minutes or until firm. Serve immediately. For larger groups on holidays, double the batch.

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