INGREDIENTS: 1 c. margarine, 1 c. sugar, 1 c. cooked-mashed rutabagas, 1 egg, 1 tsp. vanilla, 2 c. sifted flour, 1 tsp. baking powder, 1 tsp. soda, ½ tsp. salt, 1 tsp. cinnamon, ½ c. chopped raisins, ½ c. chopped walnuts
DIRECTIONS: Mix margarine, sugar, mashed rutabagas, egg and vanilla. Add mixed dry ingredients. Add rains and chopped walnuts. Scoop onto a greased cookie sheet and bake @ 350 degrees approximately 10 minutes or until lightly browned. Frost, if desired.
RUTABAGA APPLE CASSEROLE
INGREDIENTS: 3 c. peeled sliced rutabaga, 2 medium apples-sliced, ½ c. brown sugar-packed, 3 Tbs. butter, salt
DIRECTIONS: Cook rutabaga slices in boiling salted water until just tender; drain. Place half of rutabaga slices and half of apple slices in greased 1 qt. casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake covered at 350 degrees for 30 minutes.
CREAMY BAGA-HAM SOUP
DIRECTIONS: Peel & slice 1 medium rutabaga, several carrots and a small onion cut into small pieces and cook in saucepan with water to cover. Cook until tender. Drain. Put mixture in blender and blend until smooth. Heat 2 c. blended vegetables; add 1 can of chicken broth, ¼ tsp. celery salt, 1 (2 oz.) pkg. of chopped smoked ham slices. Heat until warm and blended, and then add 1 c. of half-and-half. Mix together. Then rehear in microwave slowly, 3-5 minutes. Serve.
INGREDIENTS: 3 oz. unsweetened chocolate, ¼ c. butter, 1/3 c. cold well-mashed rutabaga, 1 tsp. vanilla, 1 dash salt, 4 c. powdered sugar-sifted
DIRECTIONS: Melt chocolate and butter over low heat or microwave. Remove from heat. Add rutabaga, salt and vanilla. Mix well. Blend in sugar and mix. When mixture is moistened turn out on board, knead until smooth and thoroughly mixed. Press into an 8-inch square pan. Chill. Cut into 1-in. squares.
RUSTIC RUTABAGA & CHEESE SOUFFLE
INGREDIENTS: 6 c. crusty French bread or crusty dinner rolls cut into 1” cubes, ½ lb. grated American Cheese, 1 c. grated rutabaga, 2 eggs, 2 c. milk, 1 Tbs. finely grated onion, 1 tsp. ground mustard, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. garlic powder, 2 Tbs. butter, butter for greasing baking dish, 1 sheet of parchment paper cut to fit size of baking dish
DIRECTIONS: Grease very well with butter the sides and bottom of soufflé dish or other tall-sided casserole. In bottom of dish, place layer of bread cubes to completely cover bottom, then place ½ of the baga in thin layer and follow with layer of ½ the cheese. Repeat ending with layer of cheese. In small mixing bowl whisk eggs until slightly frothy, add the onion, mustard, salt, pepper & garlic powder. Whisk until well-mixed. Whisk in milk. Pour this mixture evenly over the layers of bread, cheese & baga. Cut butter into small pieces and dot the top of soufflé with it. Place in preheated oven and bake 1 hr. After ½ hr., place sheet of parchment paper over top of soufflé to prevent over browning. Note: Soufflé will puff up while cooking but will start to deflate as it cools.
RUTABAGA SHEPHERDS PIE
INGREDIENTS: 1 stalk celery-chopped, 3 carrots peeled & chopped, 1 sm. rutabaga peeled & chopped, ¼ c. frozen peas, 1 lb. stew meat or ground beef, 2 Tbs. olive oil, 1 onion-chopped, 1 tsp. minced garlic, 1-8 oz. can tomato sauce, 1 tsp. salt, ½ tsp. black pepper, ¼ tsp. thyme, ¼ tsp. sage, ½ c. milk or as needed, 3 c. prepared mashed potatoes, 2 Tbs. grated parmesan cheese
DIRECTIONS: Preheat oven to 350 degrees. Place celery, carrots, rutabaga and peas in large saucepan and fill with 1” of water. Bring to boil, steaming for 15” or until veggies are tender. Meanwhile heat oil in large skillet over medium heat, add meat, onions and garlic, cook until meat is no longer pink. Drain off any oil. Stir in steamed veggies and tomato sauce. Season with salt, pepper, thyme and sage. Transfer to greased baking dish. Add enough milk to potatoes to make spreadable. Spread over casserole and sprinkle parmesan cheese over potatoes. Bake 25 minutes or until top is browned and casserole is heated through.
APPLE BAGA SOUP
INGREDIENTS: 1 stick butter, 1 c. onion-roughly chopped, 1 c. Granny7 Smith apple-peeled, cored and roughly chopped, 1 c. rutabaga-peeled and roughly chopped, 1 c. frozen squash (thawed), 1 c. carrots-scrubbed and roughly chopped, 1 c. canned sweet potato-drained, 1 quart chicken stock, 2 c. heavy cream, ¼ c. maple syrup, salt and cayenne pepper to taste
DIRECTIONS: In large saucepan over medium-high hear, melt the butter. Add the onion, apple rutabaga and carrots and cook, stirring occasionally until the onions are translucent. Add the chicken stock and bring to boil. Simmer for 20-25 minutes until all vegetables are cooked though and tender. Add squash and sweet potato. Stir and hear through. Puree vegetables in blender or food processor. Add the cream, maple syrup, salt and cayenne pepper. Return the pot to stove, bring soup to simmer and serve.
EASY CHEESY ‘BAGA BROCCOLI SOUP
INGREDIENTS: 2 c, diced rutabaga, 1 bag broccoli florets, 1 medium onion-finely diced, 2 sticks butter, ½ c. flour, 2 cans evaporated milk, 2 cans chicken broth, 2 c. shredded cheddar cheese, salt & pepper to taste
DIRECTIONS: Place diced rutabaga in microwave safe dish. Microwave for 5 minutes or if your microwave is preprogrammed for: “Baked Potato” you can time it for 2 potatoes. Cut broccoli florets into bite- size pieces. In large soup pot or Dutch oven, melt butter. When butter has melted and is slightly bubbly, whisk in flour until smooth to create a roux. Keep whisking until flour starts to bubble. Remove from heat and whisk in evaporated milk. Return to heat and whisk in the chicken broth. Add onion, baga and broccoli. Simmer and stir for approximately 20 minutes until broccoli is tender. Add cheese and stir until melted. Cook another 5-10 minutes. Serve.
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