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April 2014 Recipes

April 2014 Recipe


Beef and Green Bean Pie (4/30/14) In a skillet cook: 1 pound ground beef, 1/2 cup chopped onion and 1/4 cup chopped green pepper (opt) until beef is no longer pink. Stir in 8 oz. can tomato sauce, 1 can cut green beans, 1/4 teaspoon garlic salt. Simmer for 8 minutes or till heated. Meanwhile separate  1 tube of refrigerated crescent rolls into 8 triangles and place in ungreased 9 inch pie pan with points toward center. Press onto bottom and up sides to form a crust and seal perforations.  In a bowl beat 1 egg and 1 cup shredded cheddar cheese and spread over crust.  Stir 1/2 cup shredded cheese into meat mixture and spoon into crust. Sprinkle with paprika and a little more cheese. Bake at 375 degrees for 20-25 minutes or till golden brown.  Let stand 5 minutes before cutting.

Beer BBQ Chicken (4/29/14) In a large skillet Brown 4 pounds of chicken breasts and thighs. Season with salt and pepper. Place in 5 qt. slow cooker. Add 2 medium onions sliced. In a bowl combine 1 cup beer or ale and 1-1/2 cups barbeque sauce. Pour over chicken and onions. Cover and cook on high 3-4 hours or low 7-8 hours.

Strawberry Granola Squares (4/28/14) In a large bowl, combine 1-1/2 cups granola cereal without raisins, 3/4 cup flour, 1/3 cup packed brown sugar, 1/2 teaspoon cinnamon and cut in 5 Tablespoons cold butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into well greased  9 inch square baking pan. Bake at 375 degrees for 10 minutes.  Spread  1 cup strawberry preserves over crust and sprinkle with reserved granola mixture. Bake 15 minutes longer or until filling is bubbly around the edges. Cool on wire rack. Cut into squares.

Apple Tart (4/25/14) In a small skillet heat 3/4 cup sugar, stirring constantly until it is liquefied and just golden. Remove from heat and quickly pour into 10 inch pie plate, set aside. In a small bowl, combine 2 Tablespoons flour, 1/2 teaspoon cinnamon and 1/4 cup sugar. Arrange 3 medium baking apples, peeled and thinly sliced in a single layer in a circular pattern in pie plate. Sprinkle with  half of the four –sugar mixture.  Arrange 1-1/2  more apple sliced in circular pattern over the remaining sugar. Then place 1-1/2 more apples over the top, keeping it as level as possible. Dot with 1 Tablespoon butter or margarine. Roll out pastry to 9 inches and place over apples, pressing gently to completely  cover. DO NOT flute. Bake at 400 degrees for 50 minutes or till golden brown and apples are tender. As soon as tart comes out over oven, invert onto a large serving plate and remove pie plate.

Great Pork Chop Bake (4/24/14) Brown 6 pork chops and transfer to a greased 13 by 9 baking dish. Mix together: 1 can cream of chicken soup, undiluted, 3 Tablespoons ketchup, 2 Tablespoons Worcestershire sauce, salt and pepper. Add 4 medium potatoes, cut in 1/2 inch wedges and 1 medium onion, sliced into rings. Pour over chops. Cover and bake at 350 degrees for 55-60 minutes until potatoes are tender.

Slow Cooker Ham and Eggs (4/23/14) In a large bowl, whisk together: 6 eggs, 1 cup biscuit/ baking mix, 2/3 cups milk, 1/3 cup sour cream, 2 Tablespoon parsley, 2 garlic cloves, minced, salt and pepper.  Whisk until blended. Mix in 1 cup cooked, cubed ham, 1 cup shredded cheese, 1 small onion, finely chopped and 1/3 cup shredded Parmesan cheese.  Pour into  a greased 3 or 4 qt. slow cooker. Cook, covered on low 3-4 hours or until eggs are set. cut into wedges.

Butterscotch Pecan Dessert (4/22/14) Cut 1/2 cup cold butter or margarine and 1 cup flour until crumbly and add 1/2 cup chopped pecans. Press into an ungreased 13 by 9 baking pan. Bake at 350 degrees for 20 minutes or till tightly browned. Cool. In a mixing bowl, beat 8 oz. cream cheese, softened with 1 cup confectioners’ sugar until fluffy. Fold in 1 cup whipped topping. Spread over crust. Combine 3-1/2 cups milk and 2 packages butterscotch pudding mix until smooth. Pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with more whipped topping and sprinkle with pecans.


Handwiches (4/21/14) Allow a one pound loaf of frozen bread dough to thaw and rise according to package directions. Punch down and divide into 10 equal pieces. Roll each piece into a 5 inch circle. place about 1/4  cup  chopped. fully cooked ham and 2 Tablespoons of your favorite cheese, shredded on top. Press filling to flatten. Beat egg yolk and 1 Tablespoon water  and brush on edges of circles. Fold into semi circles and pinch edges to seal. Brush tops with egg yolk mixture. Place on greased baking sheet. Bake at 375 degrees for 15-20 minutes or till golden brown. Can freeze after cooling if you wish.

Peanut Butter Easter Eggs (4/18/14) in a large bowl beat 3/4 cup creamy peanut butter, 1/2 cup butter, softened and 1/2 teaspoon vanilla. Gradually beat in 2-1/3 cup confectioners’ sugar and 1 cup graham cracker crumbs. Shape mixture into 16 eggs and place on wax paper lined baking sheets. Refrigerate 30 minutes or till firm. In a microwave, melt 1-1/2 cups dark chocolate with 2 Tablespoons shortening. Stir until smooth. Dip     eggs into chocolate, allow excess to drip off. Return eggs to baking sheet. Refrigerate 30 minutes. If desired decorate with icing.

Cranberry Salad (4/17/14) Dissolve 1 package cherry Jell-O (3 ounce) in 1 cup boiling water.  Melt 1 small package of cream cheese (3 oz.) in the jello water.  Add 1 can whole cranberry sauce and 1 can crushed pineapple (8 ounce) and stir well.  Whip ½ pint whipping cream or 8 ounce container of Cool Whip and add to the jello mixture.  Pour in a dish and chill until set.  Can be made several days before needed.

Lemon Blueberry Biscuits (4/16/14) Preheat oven to 400 degrees. In a large bowl whisk together 2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. In another bowl, whisk: 1 cup (8oz.) lemon yogurt, 1 egg, 1/4 cup butter, melted, 1 teaspoon lemon peel. Add to flour mixture and stir just until moistened. Fold in 1 cup fresh or frozen blueberries (If using frozen do not defrost first but stir in frozen). Drop by Tablespoons 1 inch apart onto a greased baking sheet and bake 15-18 minutes until light brown.  Drizzle over top confectioners’ sugar mixed with lemon juice.

Cheesy Wild Rice Soup (4/15/14) In a large saucepan prepare 1 package fast cooking long grain and wild rice mix according to pkg directions. Add 4 cups milk, 1 can condensed cream of potato soup undiluted and 8 oz  process cheese, cubed. Cook and stir until cheese is melted. Garnish with 1/2 pound bacon strips, cooked and crumbled.

Saucy Italian Roast (4/14/14) Cut 3 pound beef rump roast or bottom roast in half. Combine 1/2 to 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper and rub into roast. Place roast in 5 qt slow cooker.  Top with 4 oz jar sliced mushrooms, drained, 1 medium onion diced. Combine  14 oz jar of your favorite spaghetti sauce and 1/4 to 1/2 cup red wine OR beef broth and pour over top. Cover and cook on low for 8-10 hours until meat is tender. Serve with pasta and pan juices.

Hearty Smart Fish (4/11/14) Soak 4 oz cod, halibut or other fish in 1/2 cup Italian dressing ns 2 Tablespoons lime juice and 2 dashes of pepper for 15 minutes in refrigerator. Coat with 1 cup bread crumbs and bake in a covered pan at 500 degrees for 10-15 minutes or till fish flakes.

Italian Sausages with Provolone (4/10/14) In a skillet brown 10 Italian  Sausage links, Drain and place in a 5 qt.  slow cooker. Add small red pepper, small yellow pepper and small orange pepper all cut in strips, 2 medium onions  sliced, 2 cups Italian  salad dressing. Cover and cook on low for 4-5 hours till sausages are no longer pink and vegetables are tender. Place on brat buns with slice of provolone cheese and top with pepper mixture.

English Muffin French Toast (4/9/14) Whisk together 4 eggs, 1/2 cup nonfat buttermilk, 1 cup milk, 1 teaspoon vanilla and dash of salt. Dip 6 English muffins split in egg mixture  to coat  both sides. Place in the same baking dish cut sides down.  cover and chill for 30 minutes. Remove muffins from  remaining liquid and discard liquid. Fry in some oil, 2-3 minutes on each side or till golden. To freeze place cooled muffins in single layer on baking sheet, cover and freeze till firm. Transfer to freezer zip top bag and keep up to one month. Place muffins in toaster or reheat in 350 degree oven till warm.

Caramel Pecan Dream Bars (4/8/14) In a large bowl Beat together 1 package yellow cake mix, 1/2 cup butter, softened and 1 egg until crumbly. Press onto bottom of a greased 13 by 9 baking pan. Beat together 14 oz sweetened condensed milk, 1 egg, 1 teaspoon vanilla until well combined. Add 1 cup chopped pecans and 1/2 cup brickle  toffee bits. Pour over crust and Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire rack.

Oven Baked Pea Soup (4/7/14) Rinse 16 oz package of split peas under cold water. In a Dutch oven combine 8 cups water, 1-1/2 cups sliced carrots, 1-1/2 cups sliced celery, 1/3 cup dried minced onions, 2 teaspoon dried thyme leaves, crushed, 1 teaspoon celery seed, 1 teaspoon salt, 1/2 teaspoon pepper, 1 bay leaf. Bake, covered, in 350 degree oven for 2 hours. Add 1 pound fully cooked kielbasa, sliced 1/4 inch thick  and bake 30 minutes more or till peas are tender and sausage is heated through. Remove Bay leaf. 8 servings

Crumb Coated Potato Halves (4/4/14) 4 large potatoes, peeled and halved. Mix together 1/2 cup Italian seasoned bread crumbs, 1 teaspoon paprika, 1 teaspoon salt and dash of pepper.  Melt 2 Tablespoons butter and brush potatoes with butter. Place in greased 9 by 13 pan cover and bake at 350 degrees for 1 hour until tender.

Baked String Beans (4/3/14)
Place a package (16 oz) frozen French style green beans, thawed in an ungreased baking dish. Set aside.  Cook 2 strips bacon until crisp, remove, crumble and set aside. Stir 1 Tablespoon of drippings into beans. Dissolve 1 beef bouillon cube in 1 cup hot water. Add salt and pepper. Pour over  beans. Cover and bake at 350 degrees for 1 hour. Top with bacon.

Easter Salad (4/2/14) Drain a 20-ounce can of crushed pineapple well and reserve the syrup.  Add syrup to 6-ounce package strawberry gelatin in saucepan and stir in 1-cup water.  Heat to boiling and stir constantly until gelatin is dissolved.  Remove from heat and stir in 1 can whole berry cranberry sauce until blended.  Add 3 Tablespoons lemon juice, 1 teaspoon grated lemon peel, and ¼ teaspoon nutmeg.  Chill until mixture is consistency of unbeaten egg white.  Blend in 2 cups dairy sour cream to the gelatin mixture.  Fold in the pineapple and if desired, ½ cup chopped nuts.  Pour into 9 x 12 shallow pan or 2-quart mold and chill until firm.

Apple Crisp No-Bake Cookies (4/1/14) Melt 4 tablespoons butter in large skillet.  Add ½ cup sugar, 1 granny smith apple, ½  teaspoon cinnamon,  ¼ teaspoon vanilla and ¼ teaspoon brown sugar.  Bring to a simmer and add 1 ½ cups quick oats. Let simmer 1 minute.  Take off heat and spoon tablespoons of batter into balls and sprinkle with salt



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