INGREDIENTS: 1 lb. ground beef, 1 (14-1/2 oz.) can chopped tomatoes, 1 (10 oz.) can diced tomatoes and green chiles, 2 tsp. sugar, 2 tsp. salt, ¼ tsp. pepper, 1 (6 oz.) can tomato paste, 1 bay leaf, 1 (6 oz.) pkg. medium egg noodles, 6 green onions-chopped, 1 c. sour cream, 1 c. shredded sharp Cheddar cheese, 1 c. shredded Parmesan cheese, 1 c. shredded mozzarella cheese
DIRECTIONS: Cook ground beef in large skillet over medium heat 5-6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes. Cook egg noodles according to package directions; drain. Stir together cooked egg noodles, chopped green onions and sour cream until blended. Place noodle mixture in bottom of lightly greased 9x13” baking dish. Top with beef mixture; sprinkle evenly with cheeses. Bake, covered with aluminum foil, at 350 degrees for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired. NOTE: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed. To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese.
HOMESTYLE CHICKEN NOODLE SOUP
INGREDIENTS: ¼ c. butter, 3 medium carrots-thinly sliced 1 onion-chopped, 1 c. thinly sliced celery, 1 (8 oz.) pkg. sliced baby bella mushrooms, 3 qts. chicken broth, 1 bay leaf, 2 tsp. minced fresh thyme, 1 tsp. salt, ½ tsp. black pepper, 2 c. shredded cooked chicken, 2 c. uncooked wide egg noodles
DIRECTIONS: In large Dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently or until tender. Add broth, bay leaf, thyme, salt and pepper; bring to a boil, reduce heat, and simmer 15 minutes. Stir in chicken and noodles; simmer 8-10 minutes or until noodles are tender.
CHEESY BACON & EGG CASSEROLE
INGREDIENTS: 8 slices bacon, 1 medium onion-chopped, 1 loaf (8 oz.) Italian bread-cut into 1” cubes (5 cups), 2 c. shredded Cheddar cheese, 1 c. shredded mozzarella cheese, 1 c. cottage cheese, 5 eggs, 1-1/2 c. milk, ½ tsp. ground mustard, ½ tsp. ground nutmeg, ¼ tsp. black pepper
DIRECTIONS: Preheat oven to 350 degrees. Cook bacon in large skillet until crisp. Reserve 2 Tbs. of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread ½ of the bread cubes in 9x13” baking dish. Layer with ½ each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40-50 minutes or until center is et and top is golden brown.
ALMOND CARAMEL BUNS
INGREDIENTS: 2 c. Bisquick, ½ c. water, 1-1/2 c. brown sugar, 1 Tbs. flour, ¼ tsp. salt, 1 tsp. cinnamon, ¾ c. butter-softened, 6 Tbs. sliced almonds or chopped pecans
DIRECTIONS: Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Stir the water into the Bisquick until dough us formed. Knead until smooth and roll into a 10” square. (Tip: rub vegetable oil on your hands to keep the dough from sticking to them.) Blend the brown sugar, flour, salt, cinnamon and butter. Spoon about 2 tsp. of the sugar mixture into the bottoms of 10 muffin tin cups. Spread remainder of the sugar mixture over dough; roll up jelly roll fashion. Slice roll into 10 equal parts with a sharp knife. Distribute the almonds or pecans evenly among the muffin cups. Set a spiral of sliced dough into each cup, and bake at 400 degrees for 15 to 20 minutes. Invert pan and serve.
DREAMY CREAMY HOT CHOCOLATE
INGREDIENTS: 1 can Eagle brand sweetened condensed milk, ½ c. unsweetened cocoa, 1-1/2 tsp. vanilla extract, 1/8 tsp. salt, 6-1/2 c. hot water, mini marshmallows
DIRECTIONS: In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired TIP: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving Yield: 2 quarts.
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