INGREDIENTS: 1 lb. bulk breakfast sausage, 3 c. shredded potatoes-drained & pressed, ¼ c. butter-melted, 12 oz. mild Cheddar cheese-shredded, ½ c. onion-shredded, ½ c. green pepper-chopped, 1 lb. small curd cottage cheese, 6 jumbo eggs
DIRECTIONS: Preheat oven to 375°. Cook sausage in skillet over medium-high heat until evenly brown. Drain, crumble & set aside. Stir together potatoes and butter. Line bottom & sides of baking dish with potato mixture. Combine sausage, cheese, onion, pepper, cottage cheese and eggs; pour into baking dish. Bake for 60” until center checks for doneness. Let cool for 5 minutes before serving.
SOUR CREAM COFFEE CAKE
INGREDIENTS: 1 egg, 1-1/2 c. sifted flour, ¾ c. sugar, 2 tsp. baking powder, 1 Tbs. melted butter, ¼ tsp. baking soda, 1 c. sour cream, ¼ tsp. salt, 1 tsp. vanilla, Brown Sugar Topping recipe below, ½ c. chopped pecans or walnuts
DIRECTIONS: Preheat oven to 375°. Melt butter. Break the egg into a mixing bowl & add the sugar & butter. Mix with wire whisk. Add sour cream and vanilla; beat until smooth. Sift the flour, baking powder, salt & soda together into a bowl. Then add slowly and mix into sour cream mixture. Butter 9” square pan and scrape in the batter. Cover with Brown Sugar Topping. Bake for 30 minutes. Test the coffee cake with toothpick to be sure that it is cooked in the middle. Remove from oven, cut into pieces & serve.
BROWN SUGAR TOPPING
INGREDIENTS: ½ c. brown sugar, 2 Tbs. flour, ¼ c. butter-melted, ½ tsp. Cinnamon, ½ c. chopped pecans or walnuts
DIRECTIONS: Mix ingredients using a fork. Sprinkle on coffee cake.
CREAMY FRUIT SALAD
INGREDIENTS: 1/3 c. orange juice, 1/3 c. unsweetened pineapple juice, ¼ c. sugar, 1 egg-beaten, 1 Tbs. plus ¼ c. lemon juice-divided, 1 c. whipping cream-whipped, 6 medium red apples-diced, 6 medium bananas-sliced, 3 c. halved green grapes, ¼ c. chopped pecans
DIRECTIONS: In heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 Tbs. of lemon juice, Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.
INGREDIENTS: SAUCE: 9 medium potatoes, 1/3 c. butter, 1/3 c. flour, 2-1/4 c. light cream or milk, 2 tsp. salt, ¼ tsp. white or black pepper TOPPING: 1 pkg. (4 oz.) shredded Cheddar cheese, 3 Tbs. bread crumbs
DIRECTIONS: Cook potatoes in salted water 20-30 minutes or until tender. Drain & cool. Peel & dice. TO MAKE THE SAUCE: In large saucepan over medium-high heat, melt butter; stir in flour, stirring constantly. Gradually add cream and cook until thick and bubbling. Stir in salt & pepper. Gently stir in diced potatoes. Pour into greased 7”x11” baking pan. Sprinkle with topping. Bake in preheated 325° oven for 25 minutes or until cheese melts and is bubbly.
VANILLA DREAM FLOAT
INGREDIENTS: 1-1/2 pints cookie dough ice cream, 2 c. cream soda
DIRECTIONS: Place 2 large scoops of ice cream in the bottom of each of four 8 oz. glasses. Fill each glass with cream soda.
PEACH-BERRY FROZEN DESSERT
INGREDIENTS: 8 oz. pkg. fat-free cream cheese-softened, 2 (6 oz.) cartons peach fat-free yogurt, ½ of an 8 oz. container frozen light whipped dessert topping-thawed, 1 c. chopped peeled fresh peaches, frozen unsweetened peach slices-thawed-drained and chopped; or one 8-1/4 oz. can peach slices (juice pack) drained and chopped, 1 c. fresh or frozen unsweetened blueberries-raspberries and/or strawberries-thawed and drained if frozen, mint leaves and fresh berries-optional
DIRECTIONS: In medium bowl combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches and the 1 c. of berries. Pour into a 2 qt. square baking dish. Cover and freeze about 8 hours or until firm. To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Make-Ahead Directions: Prepare dessert as directed through Step 2. Cover and freeze for up to 1 week.
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