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RECIPES FROM THE KWIXLAND COOKBOOK SHOW
Airing Mondays at 9:32am on KWIX
(Click here to listen online. Webcast won't begin until the show starts.)
Airing Mondays at 9:32am on KWIX
(Click here to listen online. Webcast won't begin until the show starts.)
Latest recipes (June 14th)...
"Rhubarb Cake with Strawberry Gelatin"
Ingredients:
Yellow or white cake mix (Jiffy Cake)
4 cups of rhubarb, chopped
1 cup water
1 cup sugar
1 pack strawberry gelatin mix
1/3 cup melted butter
Directions:
Grease pan (can skip this if your pan doesn't need it)
Place rhubarb in the bottom of a 13x9 pan
Pour the sugar over the rhubarb
Sprinkle the strawberry gelatin over the sugar and rhubarb
Blend the cake mix, butter and water into a batter, and mix with rhubarb
Bake at 350 to 375 degrees for 45-50 minutes
Bessie McElheny
"Wiener Schnitzel"
Ingredients:
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
1/4 cup flour (all purpose or brown rice)
1/4 tsp. salt
1/2 cup bread crumbs
2 eggs
Oil or lard for frying (lard is traditional)
Notes:
To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!
Preparation:
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat.
Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.
By Jennifer McGavin, About.com Guide
What's the best way to cook homemade frozen noodles?
Let dough thaw.... roll in flour... then cook broth or water
To freeze, place pasta strips in single layer on a flat pan. Freeze them, then remove from the pan, place in a bag, then place back in freezer. They won't stick together!
Click here for June 7th recipes.
Click here for May 31st recipes.
Click here for May 24th recipes.
Click here for May 17th recipes.
Click here for May 10th recipes.
Click here for May 3rd recipes.
Click here for April 26th recipes.
Click here for April 19th recipes.
Click here for April 12th recipes.
Click here for April 5th recipes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).
"Rhubarb Cake with Strawberry Gelatin"
Ingredients:
Yellow or white cake mix (Jiffy Cake)
4 cups of rhubarb, chopped
1 cup water
1 cup sugar
1 pack strawberry gelatin mix
1/3 cup melted butter
Directions:
Grease pan (can skip this if your pan doesn't need it)
Place rhubarb in the bottom of a 13x9 pan
Pour the sugar over the rhubarb
Sprinkle the strawberry gelatin over the sugar and rhubarb
Blend the cake mix, butter and water into a batter, and mix with rhubarb
Bake at 350 to 375 degrees for 45-50 minutes
Bessie McElheny
"Wiener Schnitzel"
Ingredients:
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
1/4 cup flour (all purpose or brown rice)
1/4 tsp. salt
1/2 cup bread crumbs
2 eggs
Oil or lard for frying (lard is traditional)
Notes:
To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!
Preparation:
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat.
Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.
By Jennifer McGavin, About.com Guide
What's the best way to cook homemade frozen noodles?
Let dough thaw.... roll in flour... then cook broth or water
To freeze, place pasta strips in single layer on a flat pan. Freeze them, then remove from the pan, place in a bag, then place back in freezer. They won't stick together!
Click here for June 7th recipes.
Click here for May 31st recipes.
Click here for May 24th recipes.
Click here for May 17th recipes.
Click here for May 10th recipes.
Click here for May 3rd recipes.
Click here for April 26th recipes.
Click here for April 19th recipes.
Click here for April 12th recipes.
Click here for April 5th recipes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).