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!
In the order listed, layer 1/4 cup of each ingredient (except for the eggs) into six pint-sized glass mason jars (or microwave-safe dishes). Seal and store in the refrigerator for up to one week. When ready to cook, lightly whisk two eggs and pour into the jar. Microwave, uncovered, for one minute and give the eggs a quick stir. Microwave an additional one to two minutes until the eggs are thoroughly cooked. Let sit for one minute before removing from the microwave. Caution: jar and eggs will be hot!
Serving suggestion: top with chopped tomatoes, scallions, cilantro or salsa.
Put all of the above in covered casserole and cook at 275 degrees for 5 hours. For soup, add more tomato sauce diluted with water.
(Judy Denham)
Brown beef and onion. Drain well and add rest of ingredients except macaroni. Simmer while cooking macaroni to package directions. Pour sauce over cooked and drained macaroni. Stir well and serve. Instead of tomato sauce, can use homemade frozen spaghetti sauce.
(Gwen Hayes)
Cook all together in enough water to cover, until vegetables are tender. Add milk (about one quart) for 3 to 4 servings, with 2 tablespoons flour stirred in. Cook until thickened slightly. Some of potato can be mashed also. Do not boil after adding milk. When thickened, add 1 to 2 (6 1/2 oz.) cans of tuna, clams or salmon or equivalent of leftover cooked fish. Simmer. Makes a hearty soup.
(Evelyn Nelson)
Scrub potatoes and prick each with a fork several times. Microwave on high 8 to 10 minutes, rotating 1/4 turn after 4 minutes. Let stand while preparing topping.
Topping: Combine ground beef and onion; microwave on high for 3 minutes. Stir to break up beef; continue cooking at high for 3 minutes; stir and pour off drippings. Add picante sauce, stirring to combine. Microwave beef mixture at high for 1 to 2 minutes until heated. Cut potatoes in half length-wise, break up and fluff pulp with a fork. Sprinkle with salt. Spoon an equal amount of beef mixture over each potato half. Top each with an equal amount of cheese; tent loosely with foil and let stand one minute. Garnish with sliced onion. Makes four servings.
(Shirley Rayl)
Frosting:
Sift together flour and sugar. Mix 4 tablespoons cocoa, 2 sticks margarine and water and boil, then pour over flour and sugar. Then stir in buttermilk, eggs, soda, cinnamon, vanilla and salt. Mix all ingredients well and bake in a 15″ x 10″ greased pan. Bake 20 minutes at 400 degrees. Cool and frost. Serves 36.
Frosting: Bring oleo, milk and cocoa to a boil; remove from heat. Add powdered sugar and beat with electric beater until smooth. Spread on cake while still warm.
(Sharon Smith)
Bake cake as directed in a deep 9″ x 13″ pan. When cake is done and still warm, poke holes in top with wooden spoon handle. Heat pineapple and sugar together. Stir until sugar is dissolved. Pour over cake. Prepare pudding mix according to directions. Pour over cooled cake. Cover with bananas. Put whipped topping on top. Sprinkle with coconut. Top with pecans.
(Betty J. Voggessen)
Preheat oven to 350 degrees.
Break spaghetti into 2″ pieces. Cook according to package directions for al dente (cooked but firm). drain water.
In a mixing bowl, combine the cooked spaghetti, chicken, soup, water, pimiento, onion, salt, pepper and 1 cup of the cheese.
Pour into a lightly greased 2 1/2 quart casserole dish.
Bake for 30 minutes.
Remove from oven, sprinkle with the remaining 1/2 cup cheese.
Preheat oven to 350 degrees. Spray baking sheet with nonstick cooking spray.
Combine cereal, pretzels and pumpkin seeds in large bowl. Combine chili powder, cilantro, garlic powder and onion powder in small bowl.
Whisk egg white, oil and lime juice in separate small bowl until well blended. Pour over cereal mixture; toss to coat. Add seasoning mixture; mix lightly to coat evenly. Transfer to prepared baking sheet.
Bake 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight container.
Variation: Substitute 1/2 cup unsalted peanuts for pumpkin seeds.
Preheat oven to 425 degrees.
Melt butter in medium cast iron or ovenproof skillet over medium heat. Add apples, brown sugar and 1/2 teaspoon cinnamon; cook and stir five minutes or until apples just begin to soften. Remove from heat. Arrange apples slices in single layer in skillet.
Whisk eggs, egg whites, granulated sugar, remaining 1 teaspoon cinnamon, vanilla and salt in medium bowl until well blended. Stir in flour and milk until smooth and well blended. Pour evenly over apples.
Bake 20 to 25 minutes or until puffed and golden brown. Serve with maple syrup, if desired.