INGREDIENTS: 2 c. flour, 2 tsp. baking powder, ½ tsp. salt, ¼ c. oil, ¾ c. sugar, 1 egg, ½ c. milk, 1 c. blueberries, TOPPING: 1/3 c. flour, ½ c. sugar, ½ tsp. cinnamon, ¼ c. butter
DIRECTIONS: Preheat oven to 375 degrees. Grease and flour a 9-inch pan. Sift together the four, baking powder and salt. Set aside. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping. For the topping: In a bowl, combine 1/3 c. flour, cinnamon and ½ c. sugar. Cut in the butter until mixture resembles coarse crumbs. Bake in the preheated oven for 45 minutes, or until tests done. Cool before serving.
PIZZA PASTA SALAD
INGREDIENTS: 8 oz. spiral pasta, 6 Tbs. oil, 1/3 c. grated Parmesan cheese, ¼ c. red wine vinegar or cider vinegar, 1 tsp. dried oregano, 1/2 tsp. salt, 1/2 tsp. garlic powder, 1/8 tsp. pepper, 1 c. cherry tomato halves, 1 c. cubed cheddar cheese, 1 c. cubed mozzarella cheese, ½ c. sliced green onions, ½ c. sliced pepperoni
DIRECTIONS: Cook pasta according to pkg. directions. In a jar with a tightfitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
MELON TURKEY SALAD
INGREDIENTS: 4 medium cantaloupes-halved and seeded, 4 c. cubed cooked turkey breast, 1-1/2 c. seedless red grapes-halved, 1 c. chopped celery, ½ c. fat-free plain yogurt, ¼ c. reduced fat mayonnaise, 1 tsp. lemon juice, ½ tsp. Ginger, 1/8 tsp. salt, ½ c. chopped unsalted dry roasted cashews
DIRECTIONS: Make melon balls fro one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes celery and cantaloupe balls. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour. Stir in cashews just before serving. Spoon 1 c. salad into each cantaloupe half.
ZUCCHINI TOMATO SALAD
INGREDIENTS: 6 sm. zucchini-thinly sliced, 4 tomatoes-cut in wedges, 1 green pepper-sliced in rings, ¼ c. onion, ¼ c. vinegar, ½ tsp. salt, ½ tsp. pepper, ½ tsp. garlic salt, ¾ c. oil
DIRECTIONS: Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring occasionally. Serve on lettuce, if desired.
SAUTEED GREEN BEANS & CHERRY TOMATOES
INGREDIENTS: 2 tsp. olive oil-divided, 1 lb. green beans-trimmed, ½ c. water, 2 cloves garlic-minced, 1-1/2 c. halved cherry tomatoes, 1 Tbs. balsamic vinegar, salt & freshly ground pepper to taste
DIRECTIONS: Heat 1 tsp. oil in large skillet. Add green beans and cook, stirring often, until seared in spots, 2-3 minutes. Add water; cover, reduce heat to medium and cook; stirring occasionally, about 3 minutes for tender-crisp. Push the beans to the side; add the remaining 1 tsp. oil and garlic and cook until fragrant about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2-3 minutes. Remove from heat; stir in vinegar, salt & pepper.
ICE CREAM SUNDAE DESSERT
INGREDIENTS: 2 c. chocolate chips, 1 (12 oz.)n can evaporated milk, ½ tsp. salt, 1 (12 oz.) pkg. crushed vanilla wafers, ½ c. melted butter, 2 qts. Vanilla ice cream
DIRECTIONS: In saucepan over medium heat, melt chocolate chi8ps with milk & salt; cook and stir until thickened, about 25 minutes. Remove from heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into greased 9x13” pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15” or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hrs. before serving.
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