2 c. sugar
1 Tbsp.white Karo syrup
1/2 pt. sour cream
1 tsp. vanilla
piece of butter the size of a walnut
Bring sugar, Karo, sour cream and vanilla to soft ball stage. Remove from heat and add butter. Let cool. Add vanilla and beat well. Pour onto a lightly greased dish. Can be cooled in refrigerator.
1 head of cauliflower
3 large stalks of broccoli
2 large carrots
1 medium zucchini
2 stalks of celery
1 green pepper
1 small bunch of radishes
1/4 lb. of mushroom caps
1 basket of cherry tomatoes
1 bottle of Italian dressing (8 oz.)
- Separate cauliflower into florets.
- Peel the broccoli stalks with a vegetable peeler, and cut into bite-size pieces. Separate florets into bite-size pieces. Peel the carrots, slice carrots, unpeeled zucchini, and celery into finger-size pieces.
- Cut green pepper into wedges and remove seeds.
- Trim ends of radishes. Wipe the mushrooms (and trim ends of stalks in there are any).
- Place all the vegetables in a plastic container and pour dressing over them. Place a tight-fitting lid on container and store vegetables in refrigerator overnight. Turn container upside-down occasionally during this marinating period to distribute the dressing evenly.
- Drain vegetables before placing in a salad bowl to serve.
**You may substitute 1 can of button mushrooms, drained, if you can’t get fresh.
2 c. all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 c. sugar
1 c. finely crushed potato chips
1 beaten egg
1 c. milk
2 Tbsp. oil
Turn oven to 350 degrees.
Grease the loaf pan (or spray with a vegetable cooking oil)
Combine all dry ingredients in a medium-size bowl.
Combine liquids in a smaller bowl.
Stir liquids into dry ingredients to make a soft dough.
Empty the dough into the greased loaf pan an dbake for 55 minutes.
1-3/4 c. all-purpose flour
1/4 c. sugar
1 Tbsp. baking powder
1 tsp. cinnamon
3/4 teas. salt
1 c. milk
1/4 c. melted magarine
1 c. blueberries – fresh or frozen
- Turn oven to 425 degrees. Grease the muffin tins well, or spray with a vegetable cooking oil.
- Sift together the floor, sugar, baking powder, cinnamon, and salt into a large bowl.
- In a smaller bowl, beat the egg, milk, and melted margarine together with a wooden spoon, then stir lightly into dry ingredients.
- Gently fold in the berries. (never overmix muffins)
- Fill the well-greased muffin tins 3/4 full.
- Bake at 425 degrees for 20 minutes.
12 oz. linguine
1/2 c. butter
1 clove garlic
1 c. whipping cream
1/2 c. grated Parmesan cheese
1 can crab, drained (6 oz.)
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley
- Cook linguine according to package directions. Drain well in a colander, then transfer to a serving platter.
- While linguine is cooking, melt the butter in a large fry pan over low heat.
- Mince the garlic and add to melted butter. Cook until garlic is soft.
- Add cream and, stirring constantly, let it simmer until it starts to thicken. This will take about 5 minutes.
- Stir in the Parmesan cheese, drained crab, salt and pepper. Stir over low heat until well heated through, about an additional 2 to 3 minutes.
- Pour over cooked linguine and toss lightly.
- Serve topped with chopped fresh parsley.
1 lb. shrimp, uncooked
1/2 medium onion
2 Tbsp. butter
1 Tbsp. all-purpose flour
1/4 tsp. salt
pinch of white pepper
1-1/2 tsp. curry powder
1/8 tsp. ginger
1 tsp. sugar
2 Tbsp. sherry
1 to 1-1/2 c. milk
- P.eel and de-vein the shrimp. (If you’re using frozen shrimp, they will probably have been prepared. Make sure they are thawed before you cook them.)
- Chop the onion.
- Melt butter in the fry pan over medium heat.
- Gently fry the onion and shrimp in butter until shrimp are cooked – they will turn pink. This will take no longer than 3 minutes.
- Sprinkle shrimp with flour, salt, pepper, curry powder, ginger, and sugar. Stir until flour has been absorbed.
- Add sherry and 1 c. milk and stir quickly and constantly until mixture bubbles and thickens. If you prefer a thinner sauce, add a little more milk and return to heat, stirring until mixture just reaches a slow boil. Remove from heat.
- Serve with hot fluffy rice.
Chef Jill returns to the show to discuss her new cookbook, “The Essential Dehydrator: From Dried Mushroom Risotto to Grilled Tuna with Papaya Chutney, More Than 100 Recipes Bursting with Fresh Flavor”
And, we’ll be giving away a copy. Leave a comment below to enter the Random Drawing. Winner announcement during the show on September 24th!
Tune in for details!
1 c. oil
2 c. sugar
3 c. flour
3 tsp. vanilla
1 tsp. baking powder
1 tsp.baking soda
1 tsp. salt
1/2 c. raisins
3 tsp. cinnamon
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple, drained
2 c. grated zucchini
Beat eggs until fluffy and add oil, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend. Bake in greased and floured Bundt pan at 325 degrees for 1 hour and 20 minutes or 2 greased and floured bread pans for 1 hour.
4 egg yolks
1/2 tsp, salt
1/2 (6 oz.) bottle beer
3 c. flour (or as needed for dough)
Put flour and salt on board. Add beaten egg yolks. With fork, stir in the beer. Roll out the dough, cut into small squares and put a slit in the center. Then put one corner in the slit. Fry in deep fat until brown. Drain on paper towel and sprinkle with powdered sugar.
4 oz. sliced mushrooms, fresh or canned
2 small onions, dices
2 Tbsp. margarine
6 qt. water
1 can undiluted cream of mushroom soup
1 c. sour cream
4 Tbsp. flour
2 Tbsp. vinegar
1 can tiny whole beets, drained
Salt to taste
Saute mushrooms and onions in margerine in large pot. Add 6 quarts water and simmer for 1 hour. Add 1 can mushroom soup. Add 1 cup sou cream which has been mixed with flour and vinegar. To add the sour cream mixture, remove 2 cups liquid from the pot and allow to cool, then mix in the sour cream, flour and vinegar. Pour slowly into pot. Cook 10 more minutes more. Salt to taste. Serve with boiled potatoes or serve cold with sour cream