INGREDIENTS: 1 well-beaten egg, ½ c. sugar, ½ c. milk, 2 Tbs. oil, 1 c. flour, 2 tsp. baking powder, ½ tsp. salt, ½ lb. (2 c.) cranberries, 1 recipe crumb topper
DIRECTIONS: Combine egg, sugar, milk and salad oil. Combine dry ingredients; add to egg mixture. Mix well. Turn into greased 8x8x2” pan. Put cranberries through food chopper; sprinkle over batter. Sprinkle crumb topper over cake. Bake @ 375 degrees 25-30 minutes or until done. Serve warm. CRUMB TOPPER: Mix ¾ c. flour, ½ c. sugar. Cut in 3 Tbs. butter.
BEETS IN SOUR CREAM
INGREDIENTS: ¼ c. sour cream, 1 Tbs. vinegar, ¾ tsp. sugar, ½ tsp. salt, ½ tsp. minced green onion, dash cayenne, 2-1/2 c. hot, drained, cooked or canned beets in quarters
DIRECTIONS: Mix first six ingredients; add to beets. Heat slowly, stirring occasionally. When hot, serve immediately.
DIRECTIONS: Cook beans in a small amount of water with 1 tsp. salt, until tender. Drain off liquid. Dice the bacon in small pieces and fry in small pan until crisp. Remove from heat. Sprinkle the sugar on top of the beans. Add uncooked onion. Pour the vinegar into the bacon drippings to beans. Mix well and add a little more salt and pepper if needed. Serve hot as a vegetable.
BAVARIAN PORK CHOPS
INGREDIENTS: 1 bag (32 oz.) refrigerated sauerkraut, undrained or 2 cans (14 oz. each )sauerkraut-undrained, 1 large unpeeled cooking apple-chopped (1-1/2 c.), 2 medium onions-chopped (1 c.), 1/3 c. uncooked regular barley (not quick-cooking), 8 pork loin or rib chops-3/4” thick, 2/3 c. barbecue sauce
DIRECTIONS: Heat oven to 350 degrees. Mix sauerkraut, apple, onions and barley in ungreased 2-1/2 quart casserole or rectangular baking dish, 9x13”. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork. Cover and bake 1 hour 15 minutes to 1 hr. 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near the bone, barley is tender and liquid is absorbed.
GERMAN CHOCOLATE CAKE
INGREDIENTS: 4(1 oz.) squares German sweet chocolate, ½ c. water, 2 c. flour, 1 tsp. baking soda, ¼ tsp. salt, 1 c. butter-softened, 2 c. sugar, 4 egg yolks, 1 tsp. vanilla, 1 c. buttermilk, 4 egg whites FROSTING: 12 oz. evaporated milk, 1-1/2 c. sugar, ¾ c. butter 4 egg yolks, 1-1/2 tsp. vanilla, 1 (8 oz.) pkg. flaked coconut, 1-1/2 c. chopped pecans
DIRECTIONS: Preheat oven to 350 degrees. Line bottom of 9x13 pan with parchment paper. Microwave chocolate and water on high for 1-1/2 to 2”. Stir halfway through. Stir until all is melted and sooth. In medium bowl, cream 1 c. butter and 2 c. sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 tsp. vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth. In separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13” pan. Bake @ 350 degrees for 30 minutes or until checks done using the toothpick test. Cool completely, then frost with coconut pecan frosting. FROSTING: Combine milk, 1-1/2 c. sugar, ¾ c. butter, 4 egg yolks and 1-1/2 tsp. vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and spreading consistency.
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