INGREDIENTS: 1 (10 oz.) pkg. frozen raspberries-well drained, 1-1/2 c. boiling water, 2 (3 oz.) pkgs. raspberry Jell-O, ¼ c. lemon juice, ½ c. ginger ale, 1 can jellied cranberry sauce
DIRECTIONS: In large bowl, stir boiling water into Jell-O. Stir until all dissolved about 2 minutes. Spoon in jellied cranberry sauce using an egg beater or whisk, beat gently until smooth. Add lemon juice and ginger ale. Combine well. Pour into mold and chill for approximately 4-6 hours or until set.
INGREDIENTS: ½ c. butter, ½ c. finely chopped onion, ½ c. chopped celery, 1 can mushroom stems and pieces-drained, 1 tsp. sage, 1 c. chicken broth, 1(8 oz.) pkg. seasoned bread stuffing, butter
DIRECTIONS: In medium saucepan melt ½ c. butter. Add onion, celery and mushrooms. Heat until vegetables are tender. Sprinkle sage over bread stuffing and stir lightly. Grease 8 small custard cups or muffin pan with butter. Divide stuffing in cups. Just before serving, heat in oven for ½ hour or until lightly browned.
SOUTHERN PEACH YAM BAKE
INGREDIENTS: ½ c. brown sugar, 3 Tbs. flour, ½ tsp. nutmeg, 2 Tbs. margarine, ½ c. chopped pecans, 2 cans (17 oz., each) yams-drained, 1 can (16 oz.) peach slices-drained, 1-1/2 c. miniature marshmallows
DIRECTIONS: Combine sugar, flour and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Add nuts. Arrange yams and peaches in 1-1/2 qt. casserole; sprinkle with sugar mixture. Bake at 350 degrees for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned.
HOMEMADE TURKEY SOUP
INGREDIENTS: 1 leftover turkey carcass, 2 qts. water, 1 medium onion-halved, ½ tsp. salt, 2 bay leaves, 1 c. chopped carrots, 1 c. uncooked long grain rice, 1/3 c. chopped celery, ¼ c. chopped onion, 1 can cream of chicken or cream of mushroom soup-undiluted
DIRECTIONS: Place the turkey carcass, water, onion, salt and bay eaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings
CARAMEL APPLE SUNDAE CHEESECAKE
INGREDIENTS: Crust: 1/3 c. margarine-softened, 1/3 c. sugar, 1 egg, 1-1/4 c. flour Filling: 16 oz. cream cheese-softened, 2/3 c. sugar-divided, 2 Tbs. flour, 3 eggs, ½ c. sour cream, 1 c. apple-peeled & chopped, ¾ tsp. cinnamon, ½ c. caramel topping-divided, ¼ c. pecans
DIRECTIONS: Heat oven to 450 degrees. Beat margarine and sugar at medium speed with electric mixer until light and fluffy. Blend in egg. Add flour; mix well. Spread dough over bottom and sides of 9 inch springform pan. Bake for 10 minutes. Reduce oven temperature to 350 degrees. Beat cream cheese, 1/3 c. sugar and flour at medium speed until well blended. Add eggs one at a time, mixing well after each. Blend in sour cream. Toss apples with remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl ¼ c. caramel topping into cream cheese mix. Bake for 1 hour. Loosen cake from rim of pan; cool before removing. Refrigerate. Top with remaining caramel topping and nuts.
EASY PUMPKIN CREAM PIE
INGREDIENTS: 1 lg. pkg. vanilla cook and serve pudding mix, 3 Tbs. sugar, 1 tsp. pumpkin pie spice, 1 can evaporated milk, 1 egg-slightly beaten, 1 c. canned pumpkin , baked 9” deep dish pie shell-cooled.
DIRECTIONS: Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping and nuts, if desired
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