“RICE TO THE RESCUE!” RECIPE CONTEST WINNER: TUTTI FRUITTI RICE SALAD
INGREDIENTS: 3 c. cooked brown rice, ¾ c. dried cranberries, 1 mango-chopped, ¾ c. chopped pecans-toasted, ¾ tsp. black pepper, ½ c. raspberry vinaigrette dressing, ¼ cup plus two tablespoons fresh chopped parsley-divided
DIRECTIONS: In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 c. parsley. Toss well. Garnish with remaining parsley
BEST OF SHOW AWARD OF ALL AMERICAN CASSEROLES-TEXAS STATE FAIR: PAULA’S CHICKEN SPAGHETTI CASSEROLE
INGREDIENTS: 2-3 lbs. chicken (skin on), 1 (12 oz.) pkg. of spaghetti, 1 Tbs. butter, 1 bell pepper-chopped, 1 onion-chopped, 1 rib celery-chopped fine, 1 can golden mushroom soup, 2 (10 oz.) can of diced tomatoes and chilies, 2 c. grated Velveeta cheese
DIRECTIONS: Place chicken in large pot and add 2 qts. of water; boil until tender (35-40 minutes); reserve broth for cooking spaghetti; cool, skin and remove bones; cut into 1” cubes. In skillet sauté’ pepper, onion and celery in butter until tender. Add soup, tomatoes and chicken to sauté mixture’ simmer. Break spaghetti in thirds; cook spaghetti in chicken broth (about 2 quarts of broth, do NOT drain, leave in pot). Grate cheese. Mix chicken, soup mixture and cheese into spaghetti with broth. Mix together and pour into 9x13” casserole dish, bake at 350° for 1 hr.
INGREDIENTS: Cookies: 1 pouch of Betty Crocker Peanut Butter Cookie Mix, 3 Tbs. vegetable oil, 1 Tbs. water, 1 egg COATING: 1 c. semisweet chocolate chips, ¼ c. butter, ¼ c. peanut butter, 1 tsp. vanilla, 1-1/2 to 2 c. powdered sugar
DIRECTIONS: Heat oven to 375°. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 8-9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on HIGH 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla. Place 1-1/2 c. powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and ½ of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.
“THE PIE OF EMERIL’S EYE CONTEST”: CRUNCHY CARAMEL APPLE PIE
INGREDIENTS: 1 crust for deep dish 9” pie (homemade or store-bought), ½ c. sugar, 3 Tb. flour, 1 tsp. cinnamon, 1/8 tsp. salt, 6 c. thinly sliced peeled apples, 1 recipe crumb topping (see below) ½ c. chopped pecans, ¼ c. caramel topping INGREDIENTS FOR CRUMB TOPPING: 1 c. packed brown sugar, ½ c. flour, ½ c. quick cooking rolled oats, ½ c. butter DIRECTIONS FOR CRUMB TOPPING: Stir together brown sugar, flour and rolled oats. Cut in ½ c. butter until topping is like course crumbs. Set aside.
DIRECTIONS: in large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don’t drop into your oven. Cover edges of pie with aluminum foil. Bake in preheated 375° oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on wire rack and enjoy warm or at room temperature.
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