Phil Cianciola
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AMISH CHICKEN

1 chicken, cup up or chicken pieces
Seasoned flour (Add whatever seasonings you want to the flour Celery salt, salt, pepper, paprika, etc.)
1/2 pint whipping cream
1/2 pint water

Rinse chicken in cold water and dredge in the flour mixture. Place coated chicken pieces in a Pam-sprayed baking dish, fairly close together. Mix whipping cream and water together and pour over the chicken. Cover and bake at 350 degrees for 1 hour or until tender.
Remove chicken to platter. Can thicken the sauce to make a nice gravy.

LEMON BLUEBERRY DRIZZLE BREAD

1-1/2 cups plus 1 tsp. all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
½ cup unsalted butter, room temp.
¾ cup plus 3 T. sugar
1 T. lemon zest
3 large eggs
½ cup whole milk
1 tsp. vanilla extract
1 cup blueberries
4 T. lemon juice
5 T. powdered sugar

Heat oven to 350°F. Butter and flour a 9xd5 loaf pan. Sift together 1-1/2 cups flour, baking powder and salt; set aside. In another bowl beat butter, 3.4 cup sugar and zest on medium-high speed until light and fluffy. Add eggs one at a time, beating until each is incorporated. Add milk and vanilla and stir until blended. Add dry ingredients and stir just until blended. Toss blueberries with 1 tsp. flour and gently stir into batter. Pour into prepared pan. Bake 50 minutes or until lightly browned and toothpick inserted into center comes out clean. Let cool a few minutes; then turn out onto rack to cool. While bread bakes, make syrup. Boil 3 T. lemon juice and 3 T. sugar over medium heat until syrupy, about 2 minutes. Remove from heat. Using a wooden skewer, pierce sides and bottom of bread all over. Brush with syrup. To make glaze: Stir together powdered sugar and 1 T. lemon juice. Drizzle over cooled bread.





3, 2, 1 CAKE
(These individual little cakes are amazing and ready to eat in one minute)

1 Box Angel Food Cake Mix
1 Box Cake Mix, any flavor (chocolate, carrot, yellow, white, lemon, etc.)
2 T. Water

In a ziplock bag, combine the two dry cake mixes together and mix well. For each individual cake serving, take out 3 tablespons of the cake mix combination and mix it with 2 tablespons water in a small microwave-safe container. Microwave on high for 1 minute and you have your own instant individual little cake. You can top each cake with a dollop of whipped topping or some fresh fruit.
KEEP remaining cake mixture stored in the ziplock bag and use whenever you feel like a treat!

NOTE: This recipe is called 3, 2, 1 CAKE because all you need to remember is
3 tablespoons mix
2 tablespoons water
1 minute in the microwave!

The best thing is, you open both cake mixes into a large storage bag, one that 'zip locks' or 'self-seals' or a container that seals tighlty, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple; put it on a shelf. No need to refrigerate since the mix is dry.
Always remember that one of the cake mixes MUST be Angel Food. The other can be any flavor.



KATHY KEENE’S STUFFED SHELLS

1-1/2 lbs. ground round
3/4 lb. Italian sausage
1 onion, chopped fine
2 T. butter
3 tsp. Italian seasoning
1/2 cup grated Parmesan cheese
2/3 cup Italian bread crumbs
1 container Ricotta cheese
1 cup Cella Lambrusco wine
2 cups shredded Mozzarella
2 (28 oz.) jars Prego Zesty Basil spaghetti sauce or your favorite
1 box jumbo shells

Partially cook jumbo shells in boiling salted water; drain. Brown ground round, Italian sausage and onion in the butter. Add 1/2 cup wine and seasonings; cook 5 to 10 minutes. Drain. Add crumbs, Parmesan cheese and Ricotta cheese; mix well. Add remaining wine and blend well. Stuff shells with mixture. Spoon a little spaghetti sauce in bottom of two 9x13 pans. Arrange shells in sauce and top with remaining sauce. Cover and bake at 350 degrees for 35-40 minutes. Sprinkle with Mozzarella and bake 5 minutes longer. Freezes well.


TACOS IN PASTA SHELLS

1-1/4 pounds lean ground beef or ground turkey
1 (3 oz.) pkg. cream cheese
1 tsp. salt
1 tsp. chili powder
18 jumbo pasta shells
2 T. butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup sour cream

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Preheat oven to 350 degrees. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions; serve. Note: You can use 2 tsp. taco seasoning mix in place of the salt and chili powder.


KATHY KEENE’S CHATEAUBRIAND

Ingredients:
3 T. butter
1 tsp. minced garlic or 1 clove
6 slices bacon, cut into 1 inch pieces
8 oz. can mushrooms, drained
1 large onion, chopped
2 T. Heinz chili sauce
¼ tsp. marjoram
¼ tsp. thyme
4 drops Tabasco sauce
1 T.Worcestershire sauce
2 tsp. beef granules
1-1/2 cups red wine (Cella Lambrusco)
3 to 5 lb. whole beef tenderloin, room temp.

Directions:
Melt butter in large skillet; add bacon and sauté a few minutes. Add onions and mushrooms plus 1/2 cup of the wine. Sauté 5 to 10 minutes. Add remaining ingredients; simmer 20 minutes. Preheat oven to 450 degrees. Place whole tenderloin in shallow roasting pan. Pour mushroom mixture over top. Let stand 10 minutes. Cover pan with foil and bake 35 minutes for rare or longer for medium to well done. Slice meat and serve with sauce.

CHOCOLATE DATE CAKE

1 cup dates
1 tsp. baking soda
1-1/4 cups boiling water
Combine all together and let stand until cold.
1 cup sugar
1/2 cup shortening
2 eggs
2 tsp. Hershey's cocoa
1-1/2 cups flour
1/4 tsp. salt
Cream sugar and shortening; beat in eggs. Add cocoa, flour and salt. Blend well. Add date mixture.
Spread in 9x13 baking pan.
Topping:
1/2 cup sugar
1 (6 oz.) pkg. chocolate chips
1/2 cup chopped nuts
Mix and sprinkle over cake batter.
Bake at 350 degrees for 30 to 35 mnutes.

LOW FAT CHOCOLATE CAKE

1 (18.25 oz.) pkg. chocolate cake mix
1/2 cup warm water
1 (15 oz.) can pumpkin

Combine cake mix, water and pumpkin; beat until well blended. Pour into a lightly greased and floured 9x13 pan. Bake at 350 degrees for 30 to 35 minutes. Let cool completely then dust with powdered sugar.

BAKED OATMEAL

2 cups steelcut oats
1/2 cup brown sugar
1/3 cup raisins
3 T. chopped pecans
1 tsp. baking powder
1-1/2 cups milk
2 T. oil
1 large egg, beaten
1/2 cup applesauce

Combine all dry ingredients and set aside. Combine milk, oil, egg and applesauce; add to dry ingredients.
Pour into a Pam sprayed 8x8 pan. Sprinkle with cinnamon. Bake at 375 degrees for 20 to 30 minutes or until set.


AMISH CHEESY POTATOES

10 lbs. potatoes, cooked and shredded
1 cup butter
1/2 tsp. pepper
2 tsp. salt
1 cup chopped onions
2 (16 oz.) containers sour cream
3 cans cream of mushroom soup
4 cups cubed Velveeta cheese
Milk if needed

Saute onions and butter. Combine Velveeta, salt, pepper, sour cream, cream of mushroom soup and sauteed onions; mix with potatoes. Add milk if needed. Bake at 350 degrees until heated through.

CHEESY HASH BROWNS

1 (16 oz.) pkg. frozen hash brown potatoes
1 can cream of chicken soup or cream of mushroom soup
1 (8 oz.) pkg. processed cheese
16 ounces sour cream
1 T. butter
Preheat oven to 350°. Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish. Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.





Braised Red Cabbage

1 cup diced red onion
8 oz. diced bacon
1 medium head red cabbage, medium shredded
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
3/4 cup light brown sugar

Saute onions and bacon in large kettle until onions are translucent and bacon is significantly rendered. Discard the bacon grease. Add red cabbage and cook until wilted, about 10 minutes. Add the red wine vinegar, apple cider vinegar and brown sugar. Bring to a simmer. Braise the red cabbage until soft about 15 minutes. Serve immediately. Goes well with pork.

SLOPPY JIMS

2 lbs. ground beef
1/3 cup chopped onion
¼ cup chopped celery
12 to 15 oz. can tomato sauce
1 tsp. salt
¼ tsp. pepper
1 cup Jimmy J’s Original Razorback Rib Sauce

Brown ground beef; drain. Add celery, onion, salt and pepper; cook until tender. Add tomato sauce and Jimmy J’s. Simmer 10 to 15 minutes.


ORANGE MARMALADE DRESSING
(From Boone Tavern in Berea, KY)

1 cup orange marmalade
2 T. white onion – coarsely chopped
1 cup canola oil (not olive oil)
6 T. apple cider vinegar (4% acidity), not white distilled

Puree onion in food processor blender. Add vinegar and pulse for 10 seconds. Add marmalade and turn on again. Lastly add oil at a medium pace while machine is running. Label, date, store in refrigerator for weeks.


BLIND DATE CAKE

Pour 1-1/4 cups boiling water over 10 oz cut-up dates

1 cup brown sugar
1/2 cup shortening
2 eggs added 1 @ a time
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
3 T. cocoa
1/2 tsp. salt

Topping:
6 oz chocolate chips
1/2 cup walnuts and or pecans, chopped
3/4 cup brown sugar
Combine these three ingredients.

Cream together the shortening and sugar. Add the eggs, vanilla and the date mixture. Combine the dry ingredients and gradually beat into the batter. Pour the batter into a greased 9x13 pan; sprinkle the topping evenly over the top. No need to press down as batter will fill in around it. Bake at 350 degrees for 30 minutes. Test with toothpick for doneness.
May top each piece with a dollop of whipped topping



CARAMEL FILLED CHOCOLATE COOKIES

2-1/2 cups flour
¾ cup unsweetened baking cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter or margarine
2 tsp. vanilla
2 eggs
1 cup chopped pecans
1 T. sugar
48 round Rollo’s caramel candies
4 oz. almond bark, opt.

Stir together flour, cocoa and baking soda; set aside. Beat sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour mixture until well blended. Stir in ½ cup of the pecans. If necessary, cover and refrigerate 30 minutes for easier handling. Heat oven to 375°. Mix remaining ½ cup pecans and 1 T. sugar. With floured hands, shape about 1 T. dough around each caramel, covering completely. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheets. Bake 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets and cool completely. Melt almond bark and drizzle over cookies. Makes 4 dozen.


EASY PIZZA BURGERS

½ lb. extra lean ground beef
½ cup finely chopped onion
1 (6 oz.) can tomato paste
¾ tsp. Italian seasoning
1 (4 oz.) can mushroom pieces, drained, opt.
4 English muffins, split
1 cup shredded mozzarella cheese

Brown ground beef in skillet; drain. Stir in tomato paste, Italian seasoning and mushrooms. Spread about ¼ cup beef mixture on each English muffin half. Sprinkle 2 T. cheese over top. Place on microwavable napkin or paper towel (to absorb moisture). Microwave 1 sandwich uncovered on High 1 to 2 minutes or until beef mixture is hot and cheese is melted. To heat 4 sandwiches at a time, microwave 2 minutes 30 seconds or until hot.


BROWN SUGAR SMOKIES

1 pound bacon
1 (16 oz.) pkg. little smokie sausages
1 cup brown sugar, or to taste

Preheat oven to 350°. Cut bacon into thirds and wrap each strip around a little sausage. Totally smother the bacon wrapped smokies with brown sugar...the more the better. Secure each with toothpick. Arrange on a baking sheet. Bake until bacon is crisp and the brown sugar melted, could take up to 35 to 45 minutes.


SEVEN LAYER TACO DIP

1 (1 oz.) pkg. taco seasoning mix
1 (16 oz.) can refried beans
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) container sour cream
1 (16 oz.) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded, opt.
1 (6 oz.) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and opt. lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Note: The lettuce has a tendency to wilt if left out too long. It can be omitted.


WARM CHICKEN NACHO DIP

1 (14 oz.) can diced tomatoes with green chile peppers, drained
1 (1 lb.) loaf Velveeta, cubed
2 large cooked skinless, boneless chicken breast halves, shredded
1/3 cup sour cream
1/4 cup diced green onion
1-1/2 T. taco seasoning mix
2 T. minced jalapeno pepper, or to taste (opt.)
1 cup black beans, rinsed and drained
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.


TEXAS CAVIAR

1 (15.5 oz.) can black eye peas or black beans, drained
1 (15 oz.) can Shoepeg corn (whole kernel corn), drained
1 (15.5 oz.) can pinto beans, drained
1 cup finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green peppers
1 cup chopped red peppers or a combination of 1/2 cup yellow, 1/2 cup orange or 1/2 cup red to equal 1 cup chopped peppers
Mix all ingredients together in large bowl.
Marinade:
1/2 cup sugar (You can substitute Splenda for sugar)*
1/2 cup apple cider vinegar
3/4 cup vegetable oil
Salt and pepper to taste, opt.

Heat oil, vinegar and sugar to dissolve sugar. Cool completely. Pour over bean mixture. Blend well; cover and refrigerate overnight. Serve with corn chip scoops.
*NOTE: If you use Splenda in place of sugar, you can skip the part where you have to heat it to dissolve the sugar. Just whisk oil, vinegar and Splenda with wire whisk and pour over bean mixture.



BACON WRAPPED WATER CHESTNUTS

1 pound bacon
2 (8 oz.) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Preheat oven to 350. Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish. Bake for 20 minutes. While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps. Bake for 10 to 15 additional minutes or until bacon is crispy. Serve hot out of dish with toothpicks.

FRENCH ONION MEATBALLS

2 (18 oz.) pkg. frozen cooked meatballs
1 (12 oz.) jar savory beef gravy (Heinz)
1 (1 oz.) pkg. dry onion soup mix
1 T. dry sherry or apple juice, opt.

Place meatballs in slow cooker. Combine gravy, soup mix and sherry; mix well. Add to meatballs and mix lightly. Cover; cook on Low setting 3-1/2 to 4-1/2 hours. Serve with fondue fork, skewers or long toothpicks.

SLOW COOKED HOT CRAB DIP

1 (8 oz.) pkg. cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
1 tsp. garlic salt
2 tsp. Worcestershire sauce
1 T. dry sherry or apple juice
¼ cup sliced green onions
2 (6 oz.) cans crabmeat, drained

Combine cream cheese, mayonnaise, sour cream, garlic salt and Worcestershire sauce in slow cooker; mix well. Add sherry, onions and crabmeat; mix lightly. Cover; cook on Low for 1-1/2 to 2-1/2 hours. Serve with assorted crackers or cut up fresh vegetables.

TANGY OR SPICY PRETZELS

2 (15 oz.) bags pretzel sticks
12 oz. bottle Orville Redenbacher’s buttery popcorn oil
1 pkg. dry Hidden Valley Ranch salad dressing
Lemon pepper seasoning to taste

Mix the oil, salad dressing and lemon pepper until dressing mix is dissolved. Pour over pretzels. Stir well and let stand several hours, until most of coating is absorbed. Store in plastic containers or bags.

FUDGE STRIP COOKIE SALAD
(You will get rave reviews with this recipe. It’s delicious!)

2 (3 oz.) pkgs. instant coconut cream pudding or vanilla pudding
2 cups buttermilk
16 oz. container Cool Whip
2 (11 oz.) cans mandarin oranges, drained
11 oz. pkg. Keebler Fudge Strip cookies, crushed, reserve some for topping

Mix buttermilk and pudding with wire whisk; blend in Cool Whip; add fruit and cookie crumbs. Spoon into a glass serving bowl. Top with reserved crumbs and refrigerate.


HOT ARTICHOKE AND SPINACH DIP

2 cups frozen cut leaf spinach
1 (14 oz.) can quartered artichoke hearts, drained, chopped
½ cup refrigerated Alfredo sauce
½ cup mayonnaise
¾ tsp. garlic salt
¼ tsp. pepper
1 cup shredded Swiss cheese

Cook spinach as directed on package. Drain, pressing with fork to remove excess liquid. Chop spinach finely. Combine spinach and all remaining ingredients in slow cooker. Cover; cook on Low setting for 1-1/2 to 2-1/23 hours. Serve with sliced French bread.

HOMEMADE TACO SEASONING MIX

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 T. garlic powder
1 T. paprika
1 T. salt
Put all ingredients into a bowl and mix well. Place in a jar or resealable bag. Use 3 tablespoons of the seasoning mix for every one pound of ground beef. When using mix brown beef in skillet. Add seasoning mix and one cup of water. Let simmer until there is very little liquid in pan. Use beef mixture to make tacos.

TACO SEASONING

¼ cup red pepper flakes
¼ cup chili powder
¼ cup ground cumin
¼ cup ground oregano
¼ cup onion powder
¼ cup garlic powder
2 T. cayenne pepper
3 T. salt, opt.

Mix all together. To use combine 2 T. spice mixture to 1 lb. ground meat and 1/4 cup water.

TACO SEASONING

1 T. minced dried onion
4-1/2 tsp. chili powder
1 T. garlic powder
2 tsp. paprika
1 tsp. ground cumin

Mix all ingredients together. Use with 1 lb. ground beef and ¼ to ½ cup water.

BRER RABBIT MOLASSES COOKIES

1-1/2 cups shortening
2 cups sugar
2 eggs
½ cup Brer Rabbit molasses
4 tsp. baking soda
4 cups flour
1 tsp. ground cloves
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon

Melt shortening and let cool. Add sugar, molasses and eggs; beat well. Sift dry ingredients and add to creamed mixture. Chill dough. Form into 1-inch balls and roll in sugar. Place cookies on greased cookie sheet 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.


HAM CHOWDER

1 cup chopped carrots
1 cup chopped celery
½ cup chopped onions
2 cups cauliflower, cut into small pieces
2 (14 oz.) can chicken broth
2 cans cream of potato soup
1/8 tsp. white pepper
2 cups fully cooked cubed ham
2 cups milk
¾ cup shredded Cheddar cheese
1 cup mashed potato flakes

Combine the carrots, celery, onions, cauliflower and chicken broth in large kettle. Cook until tender, about 10 minutes. Mix potato soup and milk together and add to vegetables. Add the ham and stir in the potato flakes to thicken. Add the white pepper. Simmer 10 minutes. Add the cheese and serve. Serves 8.


SAUERKRAUT SOUP

4-5 potatoes, peeled and cubed
4-5 cups chicken broth
¼ cup chopped onions
2 cloves garlic, minced
1 lb. sausage, chopped, browned and drained (can use any type of sausage)
16 oz. can sauerkraut, cut up
2 tsp. dill weed
Salt and pepper to taste
1 T. plus 1 tsp. flour
1 cup sour cream

Boil the potatoes in the chicken broth until tender. Stir in the onion, garlic, sausage, sauerkraut and dill weed. Season with salt and pepper. Simmer 15 minutes. Mix flour with sour cream and add some of the hot liquid and then add
all to the soup pot. Heat until hot but do not boil. Serves 6.


CHICKEN VEGETABLE SOUP

5-6 chicken legs and thighs
1-1/2 lbs. carrots, chopped
1 bunch celery, sliced
6 medium onions, chopped
2 boxes Mrs. Grass Chicken Soup Mix (comes in 2-box pkg.)
5-6 chicken bouillon cubes
Salt, pepper and parsley

Cook chicken in water until tender. remove chicken and add vegetables. Cook until tender. Add soup mix, chicken bouillon cubes and chicken. Add more water if needed. Simmer. Season to taste. Note: I use chicken tenders and breasts in place of the legs and thighs.


KATHY KEENE’S STUFFED SWEET PEPPER SOUP
(One of my favorites)

1 lb. ground beef
2 quarts water
1 qt. tomato juice
3 medium peppers, red, green and yellow, diced
1-1/2 cups chili sauce
1 cup uncooked long grain rice
2 celery ribs, diced
l large onion, diced
2 tsp. browning sauce, optional
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 tsp. salt
In a large kettle or Dutch oven over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until the rice is tender. 16 servings (4 quarts).


WHITE BEAN ‘N’ HAM SOUP

2 (15.5oz.) cans great northern beans, drained
2 medium carrots, diced
1 small onion, chopped
2 T. butter
2-1/4 cups water
1-1/2 cups cubed fully cooked ham
½ tsp. salt
1/8 to ¼ tsp. white pepper
1 bay leaf

Mash one can of beans; set aside. In a large saucepan, sauté the carrots and onion in butter until tender. Stir in the water, ham, seasonings, bay leaf and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf before serving. Serves 6.

KATHY KEENE’S STUFFED SHELLS

1-1/2 lbs. ground round
3/4 lb. Italian sausage
1 onion, chopped fine
2 T. butter
3 tsp. Italian seasoning
1/2 cup grated Parmesan cheese
2/3 cup Italian bread crumbs
1 container Ricotta cheese
1 cup Cella Lambrusco wine
2 cups shredded Mozzarella
2 (28 oz.) jars Prego Zesty Basil spaghetti sauce or your favorite
1 box jumbo shells

Partially cook jumbo shells in boiling salted water; drain. Brown ground round, Italian sausage and onion in the butter. Add 1/2 cup wine and seasonings; cook 5 to 10 minutes. Drain. Add crumbs, Parmesan cheese and Ricotta cheese; mix well. Add remaining wine and blend well. Stuff shells with mixture. Spoon a little spaghetti sauce in bottom of two 9x13 pans. Arrange shells in sauce and top with remaining sauce. Cover and bake at 350 degrees for 35-40 minutes. Sprinkle with Mozzarella and bake 5 minutes longer.



KATHY KEENE’S CHOCOLATE DESSERT

1 (18 oz.) jar Smucker’s chocolate ice cream topping
2 (12 oz.) containers Cool Whip
2 pkgs. whole graham crackers (use 20 double crackers)

Line bottom of a 9x13 pan with whole graham crackers, placing them in a single layer. Mix together Cool Whip and ice cream topping. Spoon 1/3 of the mixture over the first layer of crackers. Add a second layer of crackers and top with 1/3 of the Cool Whip mixture. Top with a third layer of crackers and top with remaining Cool Whip mixture. Cover and refrigerate 24 hours. The 24 hours is needed to soften the graham crackers and blend the flavors. Cut into squares and serve.


KATHY KEENE’S CHOCOLATE HEATH BAR CAKE

1 (18 oz.) box German Chocolate Cake Mix
1 jar (12 to 16 oz.) jar caramel ice cream topping
12 oz. container Cool Whip
6 pack Heath Bars

Make the German Chocolate Cake according to package directions and bake in a greased 9x13 pan. Cool completely. Poke holes in the top of the cake with the handle of a wooden spoon. Pour the caramel ice cream topping over all, making sure it gets down into the holes. Crush 3 Heath bars and sprinkle over the caramel. Spread the Cool Whip over all. Crush remaining 3 Heath bars and sprinkle over the Cool Whip. Cover and refrigerate until ready to serve.

KATHY KEENE’S CHOCOLATE CHERRY CAKE

1 box Devil’s Food Cake Mix
3 eggs
1 can (21 oz.) cherry pie filling
Combine all three ingredients and beat on medium speed 2 minutes. Pour into a greased 9x13 pan. Bake at 350 degrees 30 to 40 minutes or until cake tests done. Cool.
Frosting:
12 oz. container Cool Whip
½ cup powdered sugar
1 can (21 oz.) cherry pie filling
Combine Cool Whip and powdered sugar. Stir in cherry pie filling. Frost cake and refrigerate until ready to serve.

CHOCOLATE MESS

1 pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
6 oz. chocolate chips
¾ cup oil
4 eggs
1 cup water

Mix and cook on low 6 to 8 hours in crock pot. Serve with vanilla ice cream.



UNCLE OTTO’S POT ROAST

6 lbs. boneless chuck roast
2 T. butter or margarine
2 cups water
1 (12 oz.) can beer
1 cup canned tomatoes
1 T. cider vinegar
1 large onion, chopped
2 T. brown sugar
1 tsp. salt
1 tsp. cinnamon
½ tsp. ginger
1 bay leaf
6 T. flour

Brown meat in melted butter in heavy skillet or Dutch oven. Combine water, beer, tomatoes, vinegar, onion, sugar and spices and pour over meat. Cover and simmer for about 3-4 hours, until meat is tender. Carve meat and place on warm platter. Strain liquid and add enough flour to thicken to make gravy. Serves 8-10.


BACON OMELET ROLL with
Salsa

8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
8 slices bacon, cooked, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup shredded Cheddar
1 cup thick ‘n chunky salsa, warmed

Heat oven to 350°. Line a 10x15x1 pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan. Bake 14 to 16 minutes or until eggs are almost set. Top with cheese; bake 2 minutes or until melted.
Roll up omelet immediately starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa. Makes 8 servings.


CHEF JEFF’S PICKLED MUSHROOMS

10 lbs. fresh, whole mushrooms
1 cup bottled lemon juice
5 cups white vinegar
2 cups water
1-1/2 T. dried oregano leaves
1-1/2 T. dried basil leaves
2 T. canning or pickling salt
¾ cup minced fresh onions
½ cup pimiento, jar, minced
¼ cup garlic, canned, minced
175 black whole peppercorns

Thoroughly wash mushrooms in cold water, being careful to remove all dirt and foreign matter. Poach the mushrooms in a kettle full of water and the lemon juice for 5 minutes. This will help clean and brighten the mushrooms and allow them to be packed in jars. Combine vinegar, water, oregano, basil, salt, onions and pimientos in kettle. Bring to a boil and then turn off the heat and allow steep. This is the brine. In each pint jar place 1 tsp. garlic and 12-15 whole peppercorns. Fill the jar with poached mushrooms, packing but not tightly. Fill the jar with the brine mixture, leaving ½ inch headspace. Seal jars and process in hot water bath 20 minutes.


CHEF JEFF’S PORK LOIN ROAST

3-5 lb. pork loin roast
The day before roasting, mix a rub of seasoning salt, garlic, thyme and whole rosemary. Rub the pork roast; wrap in plastic wrap and place in a pan. Refrigerate 24 hours. Remove plastic wrap and place roast in a shallow roasting pan. Roast in preheated 400° oven 30 minutes. Reduce oven temperature to 250° and continue baking 45 minutes to 1 hour or until internal temperature reads 145° on a meat thermometer. Can wrap the roast in plastic wrap the last 30 minutes of baking time or cover the roasting pan with a cover.


HOT CHICKEN SALAD

4 boneless, skinless chicken breast pieces, cooked, cubed
OR 9 oz. pkg. frozen cooked chicken breast, thawed
2 cups thinly sliced celery
1 (8 oz.) can sliced water chestnuts,
drained
½ cup chopped almonds
1/3 cup chopped green pepper
1 (2 oz.) jar diced pimientos, drained
2 T. finely chopped onion
2/3 cup shredded Swiss cheese
1 cup mayonnaise or Miracle Whip
2 T. lemon juice
½ tsp. salt
2 cups crushed potato chips

Combine chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese in large bowl. In small bowl, combine mayonnaise, lemon juice and salt. Stir into the chicken mixture and toss to coat. Transfer to a greased 2 quart casserole. Bake, uncovered, at 350° for 20 minutes. Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Serves 4. Note: I boiled the chicken breasts in the morning. Refrigerated them for a few hours before cutting into cubes.



CRUSTLESS CRAB QUICHE
(Compliments of Len Nelson, CoHost of The Rick and Len Show
on WAPL, 5am-10am)

8 oz. lump crab meat or imitation crab, flaked
8 eggs, beaten
2 cups (1 pint) half and half
1 small onion, chopped
1/2 red bell pepper, chopped
2 cups (packed) spinach
leaves, chopped or 1 pkg. frozen spinach, thawed and drained)
1 cup cheddar cheese, shredded
1 cup Swiss cheese, shredded
1 cup soft bread crumbs
1 tsp. salt
1/2 tsp. black pepper

Pre-heat oven to 350 degrees.
Saute onion and red bell pepper in oil until onions are slightly browned. Combine all ingredients in a large bowl. Grease a 9x13 baking dish with cooking spray. Pour egg mixture into baking dish. Bake for 25 to 45 minutes (until a knife inserted in the center comes out clean).


JOHN’S BETTER THAN SEX MACARONI AND CHEESE
(Compliments of John Jordan, Co-Host on WAPL 3pm-7pm)

1 (7 oz.) box large elbow macaroni
1 stick real butter
3 T. flour
2 cups Half & Half
½ tsp. salt
1 (8 oz.) pkg. sharp Cheddar cheese, cubed
1 (8 oz.) pkg. Monterey Jack cheese, cubed
1 cup crushed potato chips

Preheat oven to 350°. Cook macaroni according to package directions; drain. Melt butter in saucepan; stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly, about 1 minute. Add Half & Half and salt. Continue cooking, stirring occasionally, until sauce is thickened, about 3 to 4 minutes. Spoon cooked macaroni into ungreased 2 quart casserole and add cheese. Pour butter sauce over and stir together well. Sprinkle crushed chips on top. Bake 20 to 25 minutes or until heated through and golden brown. Remove from oven. Can garnish top with more crushed potatoes chips, if desired. Serve. Note: For a gourmet flavor, stir in 3 ounces cubed cream cheese – the more cheese the better.


CHICKEN TORTILLA SOUP
(The key to this recipe is to keep the chicken separate from the soup until it is served)
((Compliments of Len Nelson)

6 cloves garlic
2 medium onions
1 cup cilantro leaves (packed)
4 tsp. cumin
3 tsp. oregano
1 tsp. black pepper
1 lb. skinless, boneless chicken
breast
4 cups chicken broth
2 cups water
28 oz. stewed tomatoes with juice
2 cups tomato juice
4 T. lime juice
1 tsp. Worcestershire sauce
2 tsp. grated lime zest
8 corn tortillas (5-6 inch diameter)
1 or 2 minced jalapenos, seeded
1 cup shredded Mexican cheese or
Monterey Jack
3 T. oil

Preheat broiler and line broiler pan with foil. Mince the garlic in food processor. Add onions and coarsely chop. Set aside. In the same processor bowl, finely chop the cilantro. In a small bowl combine 1/2 of the garlic-onion mixture with 1/2 of the cilantro, 1-1/2 T. oil, 2 tsp. of cumin, 1 tsp. oregano and 1/2 tsp. pepper. Put chicken breasts on the broiler pan and spoon the onion and herb mixture on top. Broil about 7 minutes, turn over, baste with any pan juices and broil until cooked through. Remove chicken to cool. Preheat oven 400. In soup kettle, heat remaining oil. Add the remaining garlic-onion mixture and sir-fry until it starts to brown (3-4 minutes). Add chicken broth and next 6 ingredients and remaining spices.. Bring to a boil and then reduce heat to low; cover and simmer. Cut tortillas in half and slice crosswise into strips. Put on a baking sheet and toast at 400 degrees until crisp (about 7-10 minutes). Stir minced jalapeno into soup. Shred the chicken. To serve, ladle soup into bowl, top with chicken, tortilla strips and cheese. 8 servings.

QUICK AND EASY CHUTNEY CHICKEN
(Compliments of Bill Sebastian)

1-1/2 lbs. boneless chicken breasts
6 oz. chutney (fruit or tomato)
½ pkg. dried onion or onion mushroom soup mix
1/8 tsp. curry powder
1 T. lemon juice, just enough to allow ingredients to mix well.

Salt and pepper both sides of chicken breasts. Place in casserole. Mix remaining ingredients and pour over chicken. Cover and bake at 350° for 30 minutes. Uncover and bake additional 20 minutes. Note: If using tomato chutney, sprinkle a little Romano or
Parmesan cheese over the last few minutes of baking.

DAN’S PISTACHIO BUNDT CAKE

1 (18 oz.) box Yellow Cake Mix
1 cup oil
1 cup water
2 (4 serving size) pkgs. pistachio instant pudding

Mix together dry yellow cake mix, oil and water. Add dry instant pudding, blending well. Pour into a Bundt pan. Bake at 350° for 1 hour. When cool, frost with an almond flavored powdered sugar glaze. Note: Can also use other pudding flavors.


KATHY KEENE’S CHILI

1-1/2 lbs. ground round or chuck
1/2 lg. Spanish onion, chopped
10 ribs celery, chopped
2 (15-1/2 oz.) cans dark red kidney beans, drained
2 (14-1/2 oz) cans Hunt’s diced basil, garlic and oregano tomatoes, 100% natural, Flash Steam Freshness
2 (15 oz.) can Contadina tomato sauce, extra thick and zesty
¼ cup brown sugar
½ cup catsup
Salt to taste
5 red pepper flakes or more to taste

Brown ground round with onions. Add all remaining ingredients in large Dutch oven. Bring to a boil; reduce and simmer until celery is tender, 1 to 2 hours.

DAD’S FAMOUS PIZZA
(Compliments of Joe Calgaro
Program Director, WAPL)

Crust:
1-1/2 tsp. white sugar
1 cup warm water (100 degrees F.)
1-1/2 tsp. active dry yeast
1 T. olive oil
1/2 tsp. salt
2 cups all-purpose flour
1/2 T. ground red pepper
1 T. garlic powder
Toppings:
4 cups shredded mozzarella cheese, divided
1/2 lb. bulk Italian sausage
4 oz. sliced mozzarella cheese
12 oz. pizza sauce
McCormick Italian Seasoning

Brown Italian sausage and set aside. Preheat oven to 450°. Combine white sugar and warm water in a large bowl. Sprinkle yeast over and let stand 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 T. olive oil into the yeast mixture. Stir 1/2 tsp. salt, 1/2 T. ground red pepper, and 1 T. of garlic powder into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle. Place the 12 inch dough round into an ungreased 9 inch springform pan. Bake crust for 3 minutes then remove from oven. Layer the crust with sliced mozzarella cheese. Spread an even layer of sauce over the cheese and spread to the edges. Sprinkle McCormick Italian Seasoning over sauce to taste. Fill with sausage, shredded mozzarella cheese, and any other toppings you enjoy. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Place in oven and bake for 18 minutes. Remove from oven and spread another layer of sauce evenly on the top crust, leaving a 1/2 inch border at the edges. Sprinkle with a light layer of shredded mozzarella cheese and place back in oven. Bake for an additional 6-8 minutes or until cheese on top is melted. Let hot pizza rest for 5-10 minutes before cutting into wedges and serve. Note: For a much shorter prep time you can use pre-made pizza crust mix. Just make sure to add the ground red pepper and garlic powder before mixing.
SWISS RYE APPETIZERS

½ lb. shredded Swiss cheese
2 T. grated onion or more
2 T. Miracle Whip
Pynah rye chips/crackers

Combine first three ingredients and spread on the rye chips. Place on broiler pan and broil until cheese melts. Watch very carefully so they don’t burn. These are delicious. Serve hot.


CRANBERRY SLUSH

1 pkg. (4 serving size) cherry Jell-O
1 cup boiling water
1 (12 oz.) can frozen lemonade
1 (12 oz.) can frozen orange juice
5 cups cranberry juice cocktail
2-3 cups vodka or brandy
7-Up

Dissolve Jell-O in boiling water. Add the frozen lemonade, frozen orange juice, cranberry juice cocktail and vodka or bandy. Freeze. When ready to serve, put equal part cranberry slush and 7-Up in a glass and serve.


BRUNCH OMELETTE

6 slices white bread, buttered and cubed
1 lb. bacon, cut up and fried crisp
1 pkg. smoked sausage, sliced
10 eggs
3-½ cups milk
2 cups Cheddar cheese, cut into cubes

Put bread cubes in 9x13 greased pan. Put cheese over bread, then bacon and sausage. Mushrooms, green pepper, onion can be added if desired. Mix eggs and milk and pour over all. Cover and refrigerate overnight. Uncover and bake at 350 degrees, 1 hour. Serves 10.



SANTA’S BREAKFAST

1 lb. bag M&M’s
2 cups dry roasted peanuts, salted or unsalted
2 cups miniature pretzels
5 cups Corn Chex cereal
5 cups Cheerios
2 lb. slab white almond bark or Alabaster confectionary coating
14 oz. bag white chocolate chips
3 T. canola oil

Melt white chocolate, white chocolate chips and the oil in microwave, 50% power, stirring every 30 seconds. Combine all remaining ingredients in large bowl; pour the melted chocolate mix over and gently toss to coat. Place on waxed paper to set. Break into small pieces. Store in airtight containers.
(Note: You can substitute 2 lbs. white chocolate chips and 1 lb. white almond bark for 14 oz. white chips and 2 lbs. almond bark if desired).



KATHY KEENE’S CHATEAUBRIAND

Ingredients:
3 T. butter
1 tsp. minced garlic or 1 clove
6 slices bacon, cut into 1 inch pieces
8 oz. can mushrooms, drained
1 large onion, chopped
2 T. Heinz chili sauce
¼ tsp. marjoram
¼ tsp. thyme
4 drops Tabasco sauce
1 T.Worcestershire sauce
2 tsp. beef granules
1-1/2 cups red wine (Cella Lambrusco)
3 to 5 lb. whole beef tenderloin, room temp.

Directions:
Melt butter in large skillet; add bacon and sauté a few minutes. Add onions and mushrooms plus 1/2 cup of the wine. Sauté 5 to 10 minutes. Add remaining ingredients; simmer 20 minutes. Preheat oven to 450 degrees. Place whole tenderloin in shallow roasting pan. Pour mushroom mixture over top. Let stand 10 minutes. Cover pan with foil and bake 35 minutes for rare or longer for medium to well done. Slice meat and serve with sauce.






RASPBERRY PATCH CRUMB BARS

3 cups all purpose flour
1-1/2 cups sugar, divided
1 tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
1 cup shortening
2 eggs
1 tsp. almond extract
1 T. cornstarch
4 cups fresh or frozen raspberries

Combine flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until coarse crumbs form. Stir in eggs and extract. Press two-thirds into a greased 9x13 pan. Combine cornstarch and remaining sugar; add raspberries and toss gently. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool and cut into bars. NOTE: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.


PICKLE PIE
(From Sunglow Motel-Café in Bicknell, Utah)

5 eggs
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. lemon extract
2 T. cornstarch
1 cup + 2 T. light cream
1/8 cup margarine, melted
12 oz. sweet pickles, drained and ground
2 unbaked 9-inch pie shells

Beat eggs and sugar until lemon colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine. Stir ground sweet pickles into mixture. Pour evenly into unbaked pie shells. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Makes 2 pies.
Note: You can increase the pickles from 12 oz. to 17 oz. It introduces a distinct “fruity” flavor that the original recipes does not have. Both versions are very good.


BLUEBERRY MONKEY BREAD

2/3 cup white sugar
1 T. ground cinnamon
4 (10 oz.) cans refrigerated buttermilk biscuit dough
1-1/4 cups fresh or frozen blueberries
2/3 cup white sugar
10 T. margarine
1 tsp. vanilla extract
1 T. ground cinnamon
1 cup fresh or frozen blueberries

Grease a 10 x 4 inch tube pan. Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan. Bake 350 degrees 65 minutes or until done. Lift or turn out onto a cake plate. Makes 14 servings.



BISQUICK AND BEER MUFFINS

2 cups Bisquick
1 cup shredded Cheddar cheese
2 T. sugar
1 cup beer

Combine Bisquick, cheese and sugar together. Stir in beer. Fill greased muffin tins 2/3 full; let stand 15 minutes before baking. Bake at 375° for 15 minutes. Makes 12 muffins.



CROCKED CARROTS

1 lb. baby carrots
1 T. butter
1 cup beer
¼ tsp. salt
1 tsp. brown sugar

Cut baby carrots into quarters. In skillet, melt butter; add beer and carrots. Cook over low heat until tender, stirring often. Stir in salt and sugar. Cook for an additional 2-3 minutes. Serve hot. Serves 4-5.











EASY PORK CHOPS
6 to 8 pork chops, 1/2 inch thick
Catsup
Brown sugar
Sliced onions
Place pork chops in single layer in pyrex baking pan. Cover the chops with catsup. (Don’t be afraid to use too much catsup. This is what makes the sauce and keeps the chops from drying out.) Sprinkle 2 or 3 T. of brown sugar over each chop; then put a large slice of onion on top of each chop. Cover and bake at 350 degrees for 1 to 1-1/2 hours or until chops are tender.
NO FUSS PORK CHOPS
6 pork chops
1 cup applesauce
1/2 cup soy sauce
1/8 tsp. onion powder
Brown pork chops on both sides in skillet. Place them in a shallow baking pan, side by side. Mix remaining ingredients and spoon evenly over top of each chop. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer.



PORK LOIN ROAST
4-5 lb. rolled pork loin roast
½ cup sherry or chicken broth
½ cup soy sauce
2 cloves garlic, minced
2 T. dry mustard
2 tsp. thyme
1 tsp. ginger
Mix all ingredients in plastic bag; add pork roast and marinate overnight in refrigerator. Remove meat next day and discard marinade. Place roast in shallow baking pan. Bake at 325°, uncovered, 2 to 2-1/2 hours. Let stand 15 minutes before serving.
Sauce:
10 or 12 oz. jar apricot preserves
1 T. sherry or chicken broth
1 T. soy sauce
Cook sauce ingredients until hot. Spoon over sliced roast.
PORK KABOBS with Creamy Mushroom Sauce
4 boneless pork chops, cut into 1 inch cubes
¾ cup finely crushed rich round crackers
1 T. dried parsley flakes
1 tsp. dried basil
1 tsp. paprika
½ tsp. garlic salt
½ tsp. poultry seasoning
¼ tsp. pepper
1 egg, beaten
Sauce:
1 can cream of mushroom soup
4 oz. can mushroom stems and pieces, drained
½ cup milk
1 tsp. dried basil
½ cup sour cream
2 cups hot cooked noodles
Heat oven to 400°. thread pork cubes onto eight 9-inch skewers. Mix cracker crumbs, parsley, l tsp. basil, paprika, garlic salt, poultry seasoning and pepper. Brush pork with beaten egg and roll kabobs in crumb mixture until lightly coated. Arrange kabobs in a shallow baking pan and bake uncovered for 15-18 minutes or until pork is just done and kabobs re golden brown.
For sauce: Combine soup, mushrooms, milk and basil in saucepan. Bring to boiling, stirring constantly. Reduce heat and stir in sour cream. Heat through but do not boil. Serve sauce over kabobs and noodles. Serves 4.


CREAMED TUNA ON TOAST
½ cup milk
1 can cream of celery soup
½ tsp. instant minced onion
1 (15-oz.) can sweet peas, drained
2 (6-oz.) cans water-packed tuna, drained and flaked
1 T. chopped pimientos
6-8 slices bread, toasted, buttered if desired
In medium saucepan, combine milk, soup and onion; cook over medium heat until smooth, stirring frequently. Stir in peas, tuna and pimientos; cook until thoroughly heated, stirring occasionally. Serve over toast.


TUNA CHEESE BISCUIT BAKE
1 can Pillsbury refrigerated biscuits
1 can Cheddar cheese soup
2 (6-1/2 oz.) cans tuna, drained
1 cup milk
2 T. instant minced onion or
½ cup chopped onion
1 tsp. parsley flakes
Arrange biscuits in an ungreased 9 inch square baking dish. Combine remaining ingredients and pour over biscuits. Bake at 400 degrees for 25-30 minutes or until biscuits have risen to the top and are well browned. Serve with some of the cheese sauce in pan spooned over biscuits. Serves 4-6.


KATHY KEENE’S CHOCOLATE CHERRY CAKE
1 box Devil’s Food Cake Mix
3 eggs
21 oz. can cherry pie filling
Combine all 3 ingredients and beat on medium speed 2 minutes. Pour into a greased 9x13 pan. Bake at 350 degrees for 30-40 minutes or until cake tests done. Cool.
Frosting:
12 oz. container Cool Whip
½ cup powdered sugar
21 oz. can cherry pie filling
Combine Cool Whip and powdered sugar; blend well. Stir in pie filling. Frost cake and refrigerate until ready to serve.




EASY CHEESE BALL
8 oz. pkg. cream cheese, softened
¼ cup finely chopped onions
1 pkg. (2.5 oz.) Buddig corned beef, chopped fine
Combine all; form into ball. Wrap in plastic wrap and chill overnight. Serve with crackers.



SWISS RYE APPETIZERS
½ lb. shredded Swiss cheese
Grated small onion
2 T. Miracle Whip
Pynah Rye Crackers
Mix cheese, onion and Miracle Whip together; spread on crackers. Broil until cheese melts. Serve hot.
Swiss and Chive Spread
1 cup mayonnaise
4 cups shredded Swiss cheese
1/2 c. chopped fresh chives
1/2 tsp. salt
1/4 tsp. pepper





Mix all ingredients and refrigerate a few hours to blend flavors. Remove from refrigerator 1/2 hour before serving.

It is great on all snack crackers and rye rounds. It is also very good as a stuffing for celery stalks or as a topping for baked potatoes. My family also uses it for topping hamburgers and grilled chicken sandwiches. It is very versatile.




ASPARAGUS AND CHICKEN CASSEROLE
1 cooked chicken, shredded
1 can asparagus cuts, undrained
1 onion, diced
2 chicken bouillon cubes
1 T. lemon juice
4 oz. bacon, diced
Salt and pepper
¼ cup flour
3 oz. grated cheese
1 cup milk
1 cup water
Put shredded chicken in bottom of casserole. Saute onion and bacon; add flour gradually. Remove from heat. Stir in milk, water, asparagus, chicken bouillon cubes, salt, pepper and lemon juice. Stir well. Return to heat and cook until thickened. Add the cheese and stir until melted. Pour over chicken. Cover and bake at 350° 25 minutes. Serve over noodles or rice.


CHOCOLATE MUG CAKE

KATHY KEENE'S ALOHA CHICKEN SALAD

6 boneless chicken breast halves
1 cup cut up celery
1 to 1-1/2 cups Miracle Whip
1 cup chopped pecans
2 (15 oz.) cans mandarin oranges, drained
1 (20 oz.) can chunk pineapple, drained
1 to 1-1/2 lbs. seedless grapes, green and red

Place chicken in large saucepan and cover with cold water. Bring to a boil; reduce heat and simmer until tender. Drain, cool and place chicken in refrigerator overnight. Cut chicken into bite-sized pieces (the size of pineapple chunks works great). Mix all ingredients together in large glass bowl. Cover and refrigerate a few hours to blend flavors.




KATHY KEENE'S CHATEAUBRIAND

Ingredients:
3 T. butter
1 tsp. minced garlic or 1 clove
6 slices bacon, cut into 1 inch pieces
8 oz. can mushrooms, drained
1 large onion, chopped
2 T. Heinz chili sauce
1 tsp. marjoram
1 tsp. thyme
4 drops Tabasco sauce
1 T.Worcestershire sauce
2 tsp. beef granules
2 cups red wine (Cella Lambrusco)
3 to 5 lb. whole beef tenderloin, room temp.

Directions:
Melt butter in large skillet; add bacon and saute a few minutes. Add onions and mushrooms plus 1/2 cup of the wine. Saute 5 to 10 minutes. Add remaining ingredients; simmer 20 minutes. Preheat oven to 450 degrees. Place whole tenderloin in shallow roasting pan. Pour mushroom mixture over top. Let stand 10 minutes. Cover pan with foil and bake 35 minutes for rare or longer for medium to well done. Slice meat and serve with sauce.




KATHY KEENE’S RHUBARB STRAWBERRY PIE

2 cups fresh rhubarb
2 cup fresh strawberries
2 T. cinnamon
1-1/2 cups sugar
¼ tsp. salt
4 T. tapioca
2 T. butter
Pastry for 2 crusts

Mix sugar, cinnamon, salt and tapioca. Add rhubarb and strawberries; mix well. Pour into unbaked pie shell. Dot with the butter. Place top crust on crimping edges; cut 3 slits in top of crust. Brush with water and sprinkle with a little sugar. Bake at 425 degrees 15 minutes. Reduce oven temperature to 350 degrees; bake 35 to 40 min.




RHUBARB CRISP
½ cup soft butter
1 cup flour
5 heaping tsp. powdered sugar
2 eggs
1-1/2 cups sugar
1 tsp. vanilla
¼ cup flour
¾ tsp. baking powder
¼ tsp. salt
4 heaping cups rhubarb, cut fine

Combine first 3 ingredients and pat into bottom of 9x13 pan. Bake at 350 degrees for 10 minutes. Beat eggs; add sugar, vanilla, flour, baking powder and salt. Beat until fluffy. Add rhubarb and spread over crust. Bake 35 minutes.




RHUBARB CRUNCH

Crumb Topping:
1 cup flour
¾ cup uncooked rolled oats
1 cup brown sugar, firmly packed
½ cup butter, melted
1 tsp. cinnamon
Mix together crumb topping ingredients until crumbly. Press half of crumbs in greased 9 inch layer pan.
Filling:
4 cups diced rhubarb
1 cup sugar
2 T. cornstarch
1 cup water
1 tsp. vanilla
Spread rhubarb over crumb mixture. In small saucepan, combine sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350 degrees. Serve with ice cream or whipped cream.




SPANISH BAR CAKE
(Like A&P’s)

1 cup margarine
2 eggs
1 tsp. cinnamon
1 cup sugar
¾ cup sour milk or buttermilk
1 tsp. cloves
1 tsp. baking soda
2 cups flour
2 T. molasses

Cream margarine and sugar; add eggs beating well. Mix sour milk or buttermilk with baking soda and let fizzle, than add to creamed mixture. Add dry ingredients along with molasses. Pour into greased loaf pan. Bake at 350 degrees for 45 minutes. Cool. Cut in half lengthwise to make 2 layers.

Filling:
1 cup dark raisins, ground
1 cup water
2 T. sugar
1 egg yolk
1 T. flour
Combine all ingredients, cook on low heat until mixture becomes consistency of paste. Spread between cake layers.

White Butter Icing:
2 cups powdered sugar
¼ cup Crisco
2 T. Half & Half
1 tsp. vanilla
Beat all ingredients until light and fluffy. Spread over cake.
NOTE: You can add 1 cup raisins to the cake batter, if desired.




TWINKIE CAKE

1 pkg. yellow cake mix
Prepared according package directions. Bake in a 9x13 pan. Cool and remove from pan.
Filling:
5 T. flour
1 cup milk
1 cup sugar
½ tsp. salt
1 T. vanilla
½ cup Crisco
½ cup margarine
Mix flour and milk in saucepan. Cook over low heat, stirring until thick. Cool. Mix remaining ingredients in another bowl. Beat until fluffy. Add cooled, cooked mixture and beat until fluffy. Cut cake in half lengthwise; spread filling on one half of cake. Top with remaining half. Cover with foil and refrigerate overnight. Needs no frosting. Tastes just like a Hostess Twinkie.


BROCCOLI AND BEER CHEESE SOUP

1 (1-lb) pkg. frozen broccoli cuts
½ cup water
3 cups milk
¼ cup flour
½ tsp. garlic salt
¼ tsp. dry mustard
1/8 tsp. pepper
8 oz. American cheese, cubes
½ cup beer
Popcorn, if desired

In medium saucepan, combine broccoli and water. Bring to a boil. Reduce heat; cover and simmer 8 minutes. In small bowl, combine ½ cup of the milk and flour; stir wire whisk until well blended. Stir into broccoli and water in saucepan. Add remaining 2-½ cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened. Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish
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