DIRECTIONS: Mix: 4 c. shredded what spoon size cereal, 1 c. unsalted pretzels,1 c. popped corn in shallow baking pan Mix: 2 Tbs. margarine-melted, 1 Tbs. Worcestershire sauce, ½ tsp. garlic salt in small bowl. Drizzle over cereal mixture. Toss to coat. Bake 30 minutes or until crisp, stirring halfway thru baking time. Makes 12 ½ c. servings
PONDEROSA STEAKHOUSE SEAFOOD PENNE PASTA SALAD
INGREDIENTS: 1 lb. imitation crab meat, ½ c. chopped onion, ½ c. green pepper-chopped, ½ c. chopped celery, 1-1/2 lb. Penne pasta (cooked), 1 lb. sour cream, 1 (16 oz.) bottle Ranch dressing, ¼ c. milk
DIRECTIONS: Cook and cool pasta according to pkg. directions. Mix sour cream, dressing and milk. Let sit 2 hours. Mix together onions, peppers, celery, meat and pasta. Mix with dressing. Mix well. Chill at least 2 hours before serving.
BAKED BEANS WITH PINEAPPLE FOR CROCKPOT
INGREDIENTS: 1 lb. lean ground beef, 1 (28 oz.) can baked beans, 1 (8 oz.) can pineapple tidbits-drained, 1 large onion-chopped, 1 large green pepper-chopped, ½ c. barbecue sauce,2 Tbs. soy sauce, 1 garlic clove-minced, ½ tsp. salt, ¼ tsp. pepper
DIRECTIONS: In skillet, brown beef; drain. Transfer to 4-5 qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly.
DIRECTIONS: Mix: 3 cloves of chopped garlic, ¾ bag of coarsely crushed (any flavor) croutons. Toss with 2 Tbs. olive oil and 2 Tbs. fresh basil. Cut tomatoes in half. Place half in 9” pan (cut-side up). Sprinkle tomatoes with crouton mixture, ¼ c. Parmesan cheese. A light sprinkling of salt and some pepper to taste. Top with tomato half. Drizzle with olive oil. Bake @ 400 degrees for 30-40 minutes.
SMOOTHIE/FROZEN YOGURT TREAT
DIRECTIONS: Blend all ingredients in blender: 1 ripe banana, 1 ripe peach or nectarine, 4 oz. plain yogurt, 1 Tbs. frozen pineapple juice concentrate (undiluted). Makes a thick smoothie (add milk or juice to thin to preferred consistency) or freeze in popsicle molds for the kids
SINFUL CHOCOLATE CAKE
INGREDIENTS: 1 c. sugar, 1 tsp. baking powder, 1 (16 oz.) can Hershey’s chocolate syrup, 1 stick butter, dash of salt, 4 eggs, 1 tsp. vanilla, 1 c. flour
DIRECTIONS: Cream sugar and butter; add eggs one at a time. Mix flour, salt and baking powder. Add alternately with syrup to egg mixture. Add vanilla. Bake in 9x13” baking pan for 40 minutes @ 325 degrees. ICING: 1 stick butter, ½ c. evaporated milk, 1 c. sugar, ½ c. chocolate chips DIRECTIONS: Mix butter, milk and sugar. Boil 1 minute. Add chocolate chips. Beat until melted. Pour over hot cake. Cool and serve. May freeze for up to three months.
WATERMELON FRUIT BOWL
INGREDIENTS: 1 large watermelon, 1each cantaloupe & honeydew melon-halved and seeded, 2 (15 oz.) cans mandarin oranges-drained, 2 (20 oz.) cans pineapple chunks-drained, 2 c. halved fresh strawberries, 2 c. seedless grapes, ½ c. water, ¼ c. white sugar, 2 Tbs. grated lemon zest
DIRECTIONS: With large sharp knife, remove the top ¼ section of watermelon. With melonballer, scoop flesh from inside watermelon, removing as many seeds as possible. Leave ½” flesh inside the shell. Scoop cantaloupe and honeydew in the same manner, removing as much as possible. In small saucepan, bring water and sugar to boil. Remove from heat and continue stirring until sugar ahs completely dissolved. Add lemon zest, and set aside to cool. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries and grapes in large mixing bowl. Pour syrup over and toss thoroughly. Transfer mixture to watermelon bowl and serve. Set aside any fruit mixture that will not fit. There will be enough to refill the bowl.
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