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 large ovenproof skillet, saute and chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken juices run clear.
Pour eggs over chicken mixture. Cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set. Uncover; broil 6″ from the heat for 2-3 minutes or until eggs are set. Sprinkle with cheese. Cover and let stand for one minute or until cheese is melted. Serve with salsa and sour cream, if desired. YIELD: 8 servings.
Place cucumber in small colander set over small bowl; sprinkle with 1/4 teaspoon salt. Drain one hour.
For tzatziki sauce, stir yogurt, cucumber, 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic and 1/4 teaspoon salt in small bowl until combined. Cover and refrigerate until ready to use.
Combine remaining 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic, 1/4 teaspoon salt and pepper in small bowl; mix well. Rub evenly onto salmon.
Heat nonstick grill pan over medium-high heat. Cook salmon 5 minutes per side or until fish begins to flake when tested with fork. Serve with tzatziki sauce.
Serving Suggestion: Serve this Mediterranean-inspired dish with fresh vegetables or a savory salad, if desired. (Makes 4 servings)
Preheat oven to 400 degrees. Remove sausage from casing. Brown sausage, hamburger and drain. Cook onion and green pepper for five minutes. Stir in tomato sauce and paste, water, Parmesan cheese and seasonings. Mix well. Simmer 10 minutes. Heat oven to 400 degrees. Cut lengthwise slice from top of bread, scoop out center to form a shell. Place 1/2 of the mozzarella cheese on the bottom, add hot mixture. Cover with remaining cheese and top slice of bread. Wrap in foil. Bake 6-8 minutes.
(Peg Liddle)
Cream together:
Sift together:
Add to above alternating with 1 cup milk. Add 2 cups chopped apples and 1 teaspoon vanilla. Pour batter into 8 1/2″ x 12″ greased cake pan.
For topping: melt 1/3 cup butter or oleo and mix in 2/3 cup brown sugar, 1 cup coconut and 1/2 cup nuts.
Sprinkle over top of cake and bake at 375 degrees for 45 to 55 minutes.
(Mrs. Floyd Walker)
Brown meat in oil; add next 4 ingredients; saute until well done. Spoon off extra fat. Add olives and mushrooms and all liquids and simmer 5 minutes. Mix in noodles. Bake at 350 degrees for 25 minutes covered, then remove cover and top with shredded cheese and bake until cheese melts. This freezes well. 14-16 servings.
(Marrita Yoder)
Also may use blueberries or any fruit. Drain and use fruit juice as a syrup, if you wish. Measure dry ingredients and mix together:
Beat one egg. Add to the above with:
Stir or beat until smooth. Fold in 2 cups apples, peeled and cut up very fine. Bake in moderately hot pan or the apples won”t be done. Bake slow. The apples don’t get way done but taste very good. Grease griddle.
(Mildred Ruehs)
Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. In an electric skillet, heat 1/8″ of oil to 375 degrees. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
YIELD: 2 dozen
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
Drain pasta; stir into vegetable mixture. Cook one minute longer or until heated through. Transfer to a large bowl. Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat. Serve immediately.
Peel and thinly slice potatoes. Toss with 1 cup water and cream of tartar. Drain. Put half of the sliced potatoes in a greased slow cooker. Top with half the onions, flour, salt and pepper. Add butter and undiluted soup. Cover and cook on low for 7 to 9 hours (or on high for 3 to 4 hours). Add cheese slices on top 30 minutes before serving.
In a 10″ ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turns pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6″ from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta.