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!
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.
2 eggs beaten light, add one cup sugar gradually. Add one cup thick sour cream to which 3/8 teaspoon of soda has been added, alternate with the following sifted together:
Put in 9″ x 13″ pan. Bake at 350 degrees for 30-35 minutes.
For coffee cake, top with mixture of before taking:
(Nellie Fink)
Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325 degrees for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.
In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon of mixture into each wonton cup. Top with strawberries. Garnish with whipped cream and mint, if desired.
Mix together and pour over vegetables (do not heat…pour on cold)
Dressing:
Best to let sit over night.
Mix all together, beat well and bake in 350 degree oven.
CHOCOLATE PECAN FROSTING:
Combine all ingredients. Cook and stir over medium heat until thickened. Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans. Beat until thick enough to spread. Spread while warm.
(Mary Kipp, Mrs. Alie Eichelberger)
Combine flour, sugar, soda and salt in mixing bowl. Combine egg and fruit cocktail with syrup and vanilla; add to dry ingredients and mix to dampen. Pour into greased eight inch square pan. Mix together the brown sugar and nuts and sprinkle over the batter. Bake in 350 degree oven for 45 minutes or until done. Cool and cut into squares. Serve with whipped cream. Makes about 10 servings.
(Mrs. E, Gene Miller)
Mix cake batter using the first six ingredients. Then, grease a 9″ x 13″ pan and spread 3/4 cup of chopped walnut on bottom of pan. Then, pour half of cake batter over walnuts. Mix 1/2 cup of sugar and 1 teaspoon cinnamon and spread over batter. Pour remaining batter over this and put chopped walnuts on top. Bake at 350 degrees for 45 minutes. When you take cake out of oven, mix 1 cup powdered sugar and 3 tablespoons of milk. Pour over hot cake.