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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 7th)...
request, German style roast recipe (marinate for 2 or 3 days)
"German Sauerbraten"
2 teaspoons salt
1 teaspoon ground ginger
1 (4 pound) beef top round roast
2 1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 tablespoons mixed pickling spice
1 teaspoon whole peppercorns
8 whole cloves
2 bay leaves
2 tablespoons vegetable oil
14 gingersnaps, crushed
Directions
1. Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
2. Remove roast, reserving marinade; pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
3. Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.
a Taste Of Home recipe
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"Two-Tiered Strawberry Pie"
baked 9 inch pie shell
1/2 cup sifted confectioners sugar
1/2 tsp vanilla
1/4 tsp almond extract
1 (3 oz) pkg. cream cheese
1/2 cup heavy cream, whipped
1/3 cup sugar
2 tbsp cornstarch
1/3 cup water
1/3 cup grenadine syrup
1 tbsp lemon juice
2 cup fresh whole strawberries
Add confectioners sugar, vanilla and almond extract to cheese and beat until smooth and creamy.
Fold in whipped cream. Spread evenly over bottom of baked pie shell. Chill thoroughly several hours.
Combine 1/3 cup sugar and cornstarch in saucepan. Add water slowly, stirring to make a smooth mixture. Add grenadine and lemon juice.
Cook, stirring constantly, until thick and clear. Cool.
Add to strawberries, stir to coat with glaze. Spread over top of chilled cheese layer. Chill before serving.
Velma Hess, Higbee
(from Farm Journal Country Cookbook)
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request, kiwi pudding pie
request, wienerschnitzel
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).
request, German style roast recipe (marinate for 2 or 3 days)
"German Sauerbraten"
2 teaspoons salt
1 teaspoon ground ginger
1 (4 pound) beef top round roast
2 1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 tablespoons mixed pickling spice
1 teaspoon whole peppercorns
8 whole cloves
2 bay leaves
2 tablespoons vegetable oil
14 gingersnaps, crushed
Directions
1. Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
2. Remove roast, reserving marinade; pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
3. Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.
a Taste Of Home recipe
------------------------------------------------------------------
"Two-Tiered Strawberry Pie"
baked 9 inch pie shell
1/2 cup sifted confectioners sugar
1/2 tsp vanilla
1/4 tsp almond extract
1 (3 oz) pkg. cream cheese
1/2 cup heavy cream, whipped
1/3 cup sugar
2 tbsp cornstarch
1/3 cup water
1/3 cup grenadine syrup
1 tbsp lemon juice
2 cup fresh whole strawberries
Add confectioners sugar, vanilla and almond extract to cheese and beat until smooth and creamy.
Fold in whipped cream. Spread evenly over bottom of baked pie shell. Chill thoroughly several hours.
Combine 1/3 cup sugar and cornstarch in saucepan. Add water slowly, stirring to make a smooth mixture. Add grenadine and lemon juice.
Cook, stirring constantly, until thick and clear. Cool.
Add to strawberries, stir to coat with glaze. Spread over top of chilled cheese layer. Chill before serving.
Velma Hess, Higbee
(from Farm Journal Country Cookbook)
------------------------------------------------------------------
request, kiwi pudding pie
request, wienerschnitzel
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).