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JOHANNA LARSON | Recipe Show

Join Johanna Larson Monday through Friday at 10:45 am for the “Recipe Show”. E-mail your recipes to johanna@knuj.net.

If you want a full listing of the recipes for the month, send a self-addressed, stamped envelope to Recipe Show, KNUJ, P.O. Box 368, New Ulm, MN 56073



The Recipe Show is sponsored by:

 

 

Do you want to be part of KNUJ”s 65th Anniversary Cookbook?  Click here to download a form and submit your favorite recipes to be included in the book.

Johanna’s Recipe for the Day

  • green-bean-casserole1

    30 ounces green beans, drained10-3/4 oz cream of mushroom soup3/4 cup milk2-3/4 oz French-fried onions1/8 tsp pepper Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread …

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    14 Nov 11
  • broccoli_salad

    1 head broccoli, cleaned and cut into bite size pieces1 small onion, chopped1/2 lb bacon, fried, drained and crumbled1 cup shredded cheddar cheese1/2 cup salad dressing1/4 cup sugar1 tbsp vinegar Toss broccoli, onion, bacon and …

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    11 Nov 11
  • cheesy potatoes

    Sprinkle crushed Corn Flakes on top. Pour over 1/2 cup melted butter. Bake 1 hour at 350 degrees.

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    10 Nov 11
  • CranberryTurkey sandwich

    1 roll or 2 slices bread2 lettuce leaves4 – 1/4 inch jellied cranberry sauce2-3 slices cooked turkey1/3 cup stuffing Arrange roll on a serving plate. Place lettuce on bottom of roll; top with cranberry sauce; …

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    09 Nov 11
  • scalloped corn1

    Sprinkle buttered crumbs over corn. Bake for 20 minutes at 350 degrees.

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    08 Nov 11
  • layered lettuce salad

    Can be made hours before serving and can also put other vegetables in the salad.

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    07 Nov 11
  • butternut squash casserole

    Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender and drain. In a small bowl

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    04 Nov 11
  • cranberry pie

    When cool, mix the pudding with milk and pour over the pie and top with Cool Whip and refrigerate. Best if made a couple days ahead of serving.

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    03 Nov 11