Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Drain blueberries and pineapple; reserve liquid. Dissolve Jello in boiling water. Add enough water to make 1 3/4 cups juice. Add to gelatin. Pour into a 9″x13″ pan. When gelatin is slightly thickened, fold in fruit. Chill until firm. Combine cream cheese, sour cream, sugar and vanilla. Beat well, spread over gelatin. Sprinkle with pecans. Chill until set. Makes 8 to 10 servings.
(Berneice Ihrke)
Frosting:
Grease 9″ x 13″ pan. Layer bottom of pan with club crackers. Bring to a boil; stir constantly for 7 minutes the brown sugar, crackers, milk and oleo. Pour over crackers, put another layer of club crackers. Frost.
Frosting: Boil for 30 seconds; stir in 2 cups miniature marsh,allows and 1/2 cup of chocolate chips and one teaspoon of vanilla.
(Grace Martens)
In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8″ square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside.
In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for two minutes or until thickened.
Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees for one hour or until bubbly and lightly browned. Serve warm with vanilla ice cream, if desired.
Combine 1 teaspoon white vinegar, 1/2 cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder. Stir until combined.
Add 3 cups thinly sliced cucumbers and 1 cup red onion, sliced.
Stir to combine; cover and chill at least two hours.
In a medium bowl, mash together avocados, lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor.
Mix chicken, eggs, celery, pimentos, onion, mayonnaise, lemon juice, soup, mushrooms and water chestnuts. Pour into 9″ x 13″ pan. Cover with potato chips and cheese. Top with almonds. Bake at 350 degrees for 40 minutes covered and 10 minutes uncovered.
Optional sauce: Heat 1 can mushroom soup and 1 cup sour cream. Serve separately.
(Nell Green)
Heat a large skillet or stockpot over medium-high heat. Add oil, onions and ground beef. Season with salt, pepper, garlic powder and paprika. Saute ground beef until crumbled and cooked through, about seven minutes. Add tomato paste and stir to combine. Add pasta, broth and milk. Stir and let cook until pasta is tender, about 11 minutes. Remove from heat and add cheese.
Pastry for single-crust pie:
Preheat the oven to 425 degrees. On a floured surface, roll dough to fit a 9″ pie plate. Trim and flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven to 350 degrees.
Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover the edges with foil during the last 15 minutes to prevent over browning if necessary. Cool on a wire rack for one hour. Refrigerate for at least 3 hours before serving.
PASTRY FOR SINGLE-CRUST PIE (9″)
Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Cover and refrigerate one hour.
Brown hamburger and drain. Dice bacon; brown and drain. Brown chopped onion. Combine hamburger, bacon and onion. Drain some of juice from beans. Add beans to meat mixture. Stir seasonings together and add to beans. Stir well and mix. Bake at 350 degrees for one hour or put in slow cooker.
In large skillet, melt butter; add apples. Sprinkle sugar and cinnamon over apples. Cook until apples are soft. Dissolve cornstarch in water; stir into apples. Cook until thickened. Pour into 8″ x 8″ pan. Stir together pudding mix and milk; beat two minutes. Spread pudding mixture over apples. Spread whipped topping over pudding mixture; sprinkle walnuts over top.
(Linda Isley, Rhodes)