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 a small bowl, beat the cream cheese until smooth. Stir in the crab meat, red pepper, cheese, onions, parsley and cayenne. Spread 1/3 cupful over one side of each tortilla; roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours.
Cut and discard ends of roll-ups. Cut each into six slices. Place on baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until bubbly. Serve warm.
YIELD: 3 dozen
In a large bowl, stir the bananas and lemonade concentrate until coated. Stir in the remaining ingredients. Cover and freeze for 8 hours or until firm. Remove from the freezer 1 to 1 1/4 hours before serving so mixture becomes slushy.
YIELD: 12 servings
TORTILLAS:
ENCHILADAS:
Brown hamburger; drain and add onion, sour cream, cheese parsley, salt and pepper. Cover and set aside.
SAUCE:
Heat sauce ingredients to a boil and simmer five minutes. Pour in 8″ or 9″ pie plate.
Dip each tortilla in sauce to coat both sides. Spoon 1/4 cup hamburger mix into each and roll. Arrange in 7″ x 12″ x 2″ baking dish; pour rest of sauce over top. Bake uncovered at 350 degrees until bubbly, about 20 minutes. Garnish with shredded lettuce, grated cheese, chopped tomato and chopped onion.
Into oven casserole mix:
Bake in oven for 3 hours at 325 degrees. Add:
Continue cooking in oven 1 1/2 to 2 hours.
Preheat oven to 350 degrees. Grease two 3-quart rectangular baking dishes; set aside. In a bowl combine eggs and 1 cup of milk. Stir in crushed crackers, onion, celery salt, half of the nutmeg and the pepper. Add ground beef; mix well. Shape mixture into 40 meatballs. Arrange meatballs in prepared baking dish. Bake, uncovered, about 30 minutes or until the internal temperature of each meatball registers 160 degrees.
For sauce, in a sauce pan combine soup, the remaining milk and the remaining nutmeg. Cook and stir over medium heat until heated through. Serve sauce over meatballs. If desired, serve with noodles and peas.
YIELD: 10-12 servings
Trim veins from cabbage leaves. Immerse leaves, four at a time, into boiling water. Cook for 2-3 minutes or until leaves are just limp. Carefully remove leaves with tongs or a slotted spoon; drain well.
Meanwhile, for filling, in a large skillet cook ground beef and onion until meat is brown; drain off fat. In a medium bowl combine cooked beef mixture, rice, eggs, parsley and salt.
Preheat oven to 350 degrees. Grease two 2-quart rectangular or square baking dishes; divide sauerkraut evenly between the two dishes.
Place about 1/3 cup of the filling in the center of each cabbage leaf; fold in sides. Starting at an unfolded edge, carefully roll each leaf, making sure the folded sides are tucked into the roll. Arrange cabbage rolls on sauerkraut in baking dishes.
For sauce, stir together the tomato sauce, water, brown sugar, lemon juice and allspice; pour sauce over cabbage rolls. Bake, covered, about 40 minutes or until heated through.
YIELD: 8 servings
Preheat oven to 350 degrees. Grease twenty-four 1 3/4″muffin cups. Sprinkle about 1 teaspoon of the ground almonds into each cup. Gently shake so that almonds coat bottoms and sides of cups (do not shake out excess nuts). Set Aside
For filling, in a medium mixing bowl combine cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth. Add egg, the 1/2 teaspoon vanilla and almond extract. Bet until just combined. Spoon filling into prepared muffin cups, filling each 3/4 full.
Bake about 18 minutes or until tops just begin to turn golden. Cool in pans on a wire rack. Using a table knife, carefully loosen sides of cheesecakes from edges of cups. Carefully lift out of cups using the knife.
For topping, in a small bowl stir together the sour cream, powdered sugar and the 1/2 teaspoon vanilla. Spread topping on the cooled cheesecakes. Cover and chill up to 6 hours. Before serving, garnish each cheesecake with a few slivered almonds.
Preheat oven to 425 degrees. In a shallow bowl or pie plate combine crushed cornflakes, parsley and salt. Cut chicken breasts into strips about 3/4″ wide and 3″ long.
In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat.
Place chicken strips in a single layer in two lightly greased 15″ x 10″ x 1″ baking pans. Bake, one pan at a time, for 18 to 20 minutes or until chicken is no longer pink and crumbs are golden.
To serve, transfer chicken to a serving platter. Serve warm with celery sticks and additional blue cheese dressing for dipping.
YIELD: 24 servings.
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for one hour.
Heat a lightly greased 8″ non-stick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
In a small bowl, combine soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9″ square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 degrees for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6″ from heat for 3-5 minutes or until bubbly and golden brown.
YIELD: 4 servings
Sour Cream Pastry:
Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat. Pour the mixture into a greased 9″ square baking dish.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish; place pastry over filing. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with the remaining sugar.
Bake, uncovered, at 375 degrees for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.
YIELD: 6-8 servings
NOTE: If using frozen blackberries, DO NOT thaw before assembling cobbler.