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!
Preheat oven to 350 degrees. Cut butter into flour until crumbly. Press into an ungreased 13″ x 9″ baking dish. Bake until light nrown, 18-22 minutes. Cool on a wire rack.
Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over the cooled crust.
Beat the milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least one hour.
In a bowl, combine the first 7 ingredients. Crumble turkey over mixture and mix well. Shape into twelve 3-inch patties.
In a large skillet, cook the patties in oil in batches over medium heat for 3-5 minutes on each side or until meat is no longer pink. Drain on paper towels if necessary.
FREEZE OPTION: Wrap each patty in plastic wrap; transfer patties to resealable freezer container. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake in a preheated 350 degree oven until heated through, about 15 minutes on each side.
Ganache:
Heat oven to 350 degrees. Grease bundt pan. Combine first five ingredients – whisk two minutes. Bake 50-55 minutes. Cool – remove from pan.
To make ganache: Place cream in microwavable bowl – heat about two minutes just to boiling point. Carefully pour in chocolate chips – whisk until smooth and shiny – about one minute. Pour over cake.
In a large bowl, whisk together eggs and 1/2 teaspoon each salt and pepper.
Using a food processor with the large grater attachment, coarsely grate carrots. Add to the bowl with eggs and toss to coat. Fold in panko, then chili, cilantro and 2/3 of scallions.
In a small bowl, combine lime juice, 1 tablespoon oil and remaining third of scallions.
Heat a large cast iron skillet on medium, then add 1 tablespoon oil. Drop 6 spoonfuls of carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with remaining oil and carrot mixture, adding more oil to the skillet if necessary.
Gently stir feta into lime-scallion mixture. Serve over carrot fritters with green salad, if desired.
Stir the sour cream and the egg yolks together in a heavy medium saucepan.
Add the sugar. Dump in the flour, then the raisins, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil or just a little longer, depending on your burner).
Cool the filling slightly, then pour it into the cool crust.
Preheat the oven to 400 degrees. Prepare the meringue and spread it onto the pie.
Put the pie in the oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in refrigerator.
Preheat oven to 350 degrees.
Pour 3 tablespoons melted butter into an 8″ square pan; tilt pan to coat evenly. Sprinkle in brown sugar, then arrange apple slices in a layer.
Whisk together flour, baking powder and salt in a bowl. In another bowl, beat together white sugar and 1/2 cup softened butter with an electric mixer until light and fluffy. Beat in egg and vanilla. Add flour mixture alternately with milk, stirring well after each addition. Pour into pan, spreading carefully to avoid disturbing apple slices. (The pan will be very full)
Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Immediately invert pan onto a serving plate.
Cook macaroni, drain. Beat and egg, add milk and salt. Mix together with the cooked macaroni. Place the macaroni mixture in a 9″ x 12″ baking dish. Top with small jar of sauce, pepperoni, green peppers, onions, mushrooms and finally, the cheeses. bake 30 minutes at 350 degrees. Let sit five minutes before serving.
(Diane Namanny)
Cook ground beef and onions in a skillet and drain off grease. Add mushrooms, flour, paprika and salt. Stir in soup and sour cream and cook three to five minutes. Serve over cooked noodles or rice. Serves 4.
May have to use a little water with the soup if cooked on the stove. Can be made in the microwave oven. This recipe can be cut in half for two people. I sometimes leave out the sour cream and add just a little water with the soup to make a nice gravy. This is a quick, easy recipe.
(Margaret L. Moore)
In top of double boiler melt butter, chocolate chips and marshmallows. Stir in cocoa after melted. Remove from heat, stir in pecans. Line 2 cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto paper. Refrigerate for 2 hours. Makes 3 dozen. You may microwave first 3 ingredients in microwave bowl.
(Bev Green)
In slow cooker, combine broth, onion, carrot, celery and red pepper. Cover and cook on low 7 to 8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover; cook on low until heated through.
(Andrea Whitlock, Indianola)