Radio Given Recipes - April 2002

Radio Given Recipes April

STRAWBERRY-CREAM ANGEL FOOD CAKE (Recipe from Emeril Lagasse 2001) 4-6-02 Top of page

1 plain angel food cake, baked and cooled
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) can condensed milk
1/3 cup lemon juice
2 teaspoons almond liqueur, plus 2 teaspoons, or ½ teaspoon almond extract, plus ½ teaspoon
almond extract
2½ cups sliced fresh strawberries
1 cup heavy cream
2 tablespoons confectioners' sugar
Whole strawberries, stems removed, as garnish

Using a serrated cake or bread knife, carefully cut the top 1 inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1 inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite size pieces and set aside.

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.

When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.

HEAVENLY HALO MOLD (nov/dec80pg1) 4-6-02

1 1 lb. 4 oz. can crushed pineapple
2 3 oz. package lemon jello
3 cups mini marshmallows
2½ cups boiling water
1 cup heavy cream, whipped
1 loaf 7x3x4" angel food cake, cut in one inch cubes

Drain pineapple, reserve 1 cup syrup. Dissolve the jello and marshmallows in boiling water. Add reserve syrup. Chill until almost thickened. Whip. Fold in pineapple, whipped cream, and cake cubes. Pour in 10 inch tube pan or 3 quart ring mold. Chill until firm. Unmold on serving plate. Garnish with frosted grapes or orange rind. Serves 12-14. Keeps quite a while.

HAM SALAD 4-6-02

Grind up leftover ham, and some cheese. Use a little vinegar off of sweet pickles and some pickle relish. If you don't have enough ham add more cheese or diced hard boiled eggs. Add miracle whip to taste.

SAUERKRAUT SALAD (jul/aug82pg7) 4-6-02

1 large can or 1 quart sauerkraut, drained
2 cans bean sprouts, drained
2 cups chopped onions
2 cups chopped celery
½ cup chopped green pepper

Combine and mix well.

Boil together:

¾ cup vinegar and 1½ cups sugar

Boil till syrupy, cool. Mix with vegetables.

CHICKEN/ALMOND SALAD (using base) (may/jun81pg4) didn't give 4-6-02

1 cup chicken
1 cup vegetable base
½ cup celery
½ cup almonds
½ cup mayonnaise

Mix well.

HAM SALAD (may/jun81pg4) didn't give 4-6-02

3 cups cooked rice
1 can kidney beans, rinsed and drained
1½ cups sliced celery
½ cup red onions
½ cup green pepper
2 tablespoons pimento
2-3 cups cooked cubed ham

Dressing:
1/3 cup cider vinegar
3 tablespoons sugar
¼ cup oil
2 tablespoons Dijon mustard
2 teaspoons garlic salt
1 teaspoon pepper
¼ teaspoon Tabasco sauce

Combine all of the above. Boil 30 seconds. Pour dressing over and toss well. Chill and stir occasionally.

SAUERKRAUT RELISH (sep/oct80pg7) didn't give 4-6-02

1 27 oz. can sauerkraut, drained and washed
1 cup chopped green pepper
1 cup chopped onion
1 cup chopped celery
1¼ cups sugar
½ cup salad oil
1/3 cup cold water
salt, to taste

Wash and drain the sauerkraut in a colander. Meanwhile, mix all the remaining ingredients. Then, combine with the sauerkraut and toss. Refrigerate overnight. Makes 2 quarts.

SAUERKRAUT SALAD 4-6-02

1 #2 can sauerkraut, drained or undrained depending on how salty you want it.
1/3 cup oil
1/3 cup vinegar
½ cup sugar

Heat slowly until sugar is dissolved.

1 cup celery, chopped
½ cup onion, chopped
1 cup green pepper, chopped

Combine with sauerkraut and pour hot syrup over it and refrigerate overnight.

CHICKEN SALAD (St. Michael's cookbook from Belle Plaine pg. 410) 4-6-02

2 cups diced chicken or turkey
2 tbsps. pickle relish
2 hard cooked eggs, chopped
2 stalks celery, chopped
onions to taste (optional)
salad dressing

Mix all ingredients and enough salad dressing just to moisten. Refrigerate.

PECAN TARRAGON CHICKEN SALAD 4-6-02

Can be served on any kind of bread.

Boneless skinless chicken breast, cooked and diced (need about 1 pound)
¼ cup chopped onion or thinly sliced green onion
1 tsp. salt
¼ tsp. pepper
1/3 cup chopped celery
2 tbsps. chopped pimento
¼ cup less toasted chopped pecan
1 tbsp. dried tarragon leaves
2 tbsps. chopped fresh parsley
¼ cup miracle whip
¼ cup sour cream

Mix all together and chill a couple hours before serving.

CHICKEN SALAD 4-6-02

To your favorite chicken salad recipe add 1 finely chopped apple, some chopped walnuts or some dijon mustard.

CINNAMON PICKLES (9-15-01) didn't give 4-6-02

Large cucumbers peeled, seeded and cut into chunks ½ inch by 2 inches, enough for 2 gallons Soak for 24 hours in 2 gallons of water and 2 cups pickling lime

Next day:
Drain pickles
Rinse them
Soak in clear water for 3 hours

Simmer cucumbers for 2 hours in 2 bottles red food coloring, 1 tbsp. alum and enough water to cover. Drain and discard liquid. Put pickles back in container.

Syrup:
2 cups water
2 cups vinegar
10 cups sugar
8 cinnamon sticks
1 large package red hots

Mix together and bring to boil until all red hots are dissolved. Pour over cucumbers. Let set for 24 hours. Drain liquid into saucepan and boil it again, then pour again over cucumbers. The next day do the same. The next day bring syrup and cucumbers to a boil. Put into jars and seal. May yield 12 pints.

TOMATO SOUP CAKE (also called COWBOY CAKE may/jun97pg8 didn't give) 4-6-02

1 cup sugar
2 tbsps. margarine
1 can cream of tomato soup
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1½ cups flour

Combine sugar and margarine. Stir in remaining ingredients. Mix well. Pour into a greased and floured 9x11 inch dish. Bake 350° 25-30 minutes. Top with raisins or chocolate chips.

CHICKEN SALAD 4-6-02

Instead of serving chicken salad in bowl, serve your favorite chicken salad recipe on pineapple and coconut in shallow pan.

ORANGE CREAM CAKE from March/April 2001Taste of Home's Quick Cooking magazine pg.14-15. (5-12-01) 4-6-02

1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed

In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.

COCADA (Brazilian dessert also called Cocada Puxa-Puxa) 4-13-02 Top of page

Prepare a thin syrup in large saucepan over medium heat until sugar dissolves and mixture is thoroughly combined.

3 cups packed brown sugar
1 2 inch stick cinnamon
3 whole cloves
1 cup water

Add 3 cups grated fresh coconut or (if you must substitute use frozen instead of dry). Cook over very low heat stirring occasionally until thickened, should take about 10 minutes. Pour into small serving bowls and let set. Serve at room temperature.

ORANGE CREAM CAKE from March/April 2001Taste of Home's Quick Cooking magazine pg.14-15. (5-12-01) 4-13-02

SWEET POTATO BISCUITS (3-30-02) 4-13-02
Makes 12

1 medium sweet potato, 9 ozs. unpeeled
6 tablespoons unsalted butter, melted
½ cup milk
2 tablespoons sugar
1 large egg, beaten
1¼ cups cake flour
1¼ cups all purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt

In a medium saucepan cook the sweet potato in boiling unsalted water, until tender when pierced with the tip of a knife. About 20 minutes. Let sweet potato cool. Pare and mash 'til smooth. Should equal about 1 cup. Let the cooking water cool 'til just warm. Position a rack in center of oven. Preheat 425°. In a medium saucepan stir the mashed sweet potato with the melted butter until smooth. Transfer the mixture to medium bowl. Stir in milk sugar and egg. Sift the 2 flours, baking powder and salt in a medium bowl and stir in the liquids to combine. Knead briefly in the bowl to form a soft dough. On a floured work surface roll out dough to ¾". Using a 2½" round cookie cutter cut out biscuits. Gather up scraps reroll until 12 biscuits are cut out. Transfer onto ungreased cooking/baking sheet. Bake biscuits until golden brown. 15-20 minutes. Serve hot warm or at room temperature.

TOMATO SOUP CAKE 4-20-02 Top of page

1 chocolate cake mix
1 can tomato soup
1 tsp. baking soda
2 eggs

Put dry cake mix in large bowl. Add undiluted tomato soup and only the ingredients listed above. Mix and bake cake according cake mix directions.

Frosting:

1 8 oz. pkg. cream cheese
½ stick butter/margarine
1½ tsps. vanilla
4-4½ cups powdered sugar

Beat cheese, butter and vanilla in a bowl on medium speed. Add sugar about ¼ - ½ cup at a time, beating until smooth. Frost the cooled cake and enjoy.

REALLY RHUBARB MUFFINS (from "Really Rhubarb" cookbook) (mar/apr99pg6) 4-20-02

2½ cups rhubarb, chopped
2½ cups all purpose flour
½ cup chopped walnuts or pecans
1 tsp. baking powder
2 tsps. baking soda
1 tsp. salt
¼ tsp. ground nutmeg
1 cup firmly packed brown sugar
1¼ cups buttermilk
½ cup vegetable oil
1 large egg
2 tsps. vanilla extract

Heat oven to 375°. Use paper cups or greased muffin tins. In a large bowl, mix flour, nuts, baking powder, soda, salt and nutmeg. In small bowl, beat brown sugar, buttermilk, oil, egg and vanilla. Stir into flour mixture just until moist. Fold rhubarb into batter. Spoon into muffin cups. Bake 18-20 minutes or test in center for doneness. Makes 18.

GREEN CHILI BITES 4-20-02

2 4 oz. cans diced Ortega chilis
1 pound grated sharp cheese
5 eggs

Grease a 9x13 pan. Spread chilis to cover the bottom of pan. Sprinkle grated cheese over them. Beat eggs well and add a bit of salt to taste. Pour over chilis and cheese. Bake at 325° for 35 minutes or until eggs set and cheese begins to brown.

HEATH BARS (nov/dec83pg4) 4-20-02

30 soda crackers
1 cup butter
1 cup brown sugar
12 ounces chocolate chips

Line 11 x 17 inch pan with foil. Grease foil. Place crackers on foil. Cover entire pan. Boil down sugar and butter 5 minutes. Pour over crackers. Bake at 375° for 5 minutes. Remove from oven. Sprinkle chocolate chips on top.

FUDGY BROWNIES - DIABETIC (requested didn't give until 4-27-02 see below) 4-20-02 Top of page

6 tbsps. margarine
4 ozs. unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves
1 egg yolk
1 teaspoons vanilla
½ cup flour
10 ¾ tsps. of equal for recipes, or 36 packets of equal, or 1½ cups equal spoonfuls
1/8 tsp. salt
½ tsp. baking powder
3 eggs
1/8 teaspoon cream of tartar
1/3 cup chopped nuts (optional)

In a saucepan, put chocolate, butter, milk and preserves and whisk frequently until chocolate is melted. Remove from heat and whisk until smooth. Add egg yolk and vanilla. Mix in combined flour, equal, baking powder and salt. Mix until smooth. Separate eggs using 3 egg whites with cream of tartar and beat into soft peaks. Fold in chocolate mixture into egg whites and fold in nuts. Pour into 8 inch
square pan. Bake for 18-20 minutes at 350°.

TOFFEE CANDY 4-20-02

1 box waverly/club crackers (will not use the whole box)
1 cup butter
1 cup brown sugar
1 bag milk chocolate chips

Line a shallow 9x13 inch baking dish with foil. Place whole crackers on foil. Cover entire pan. Melt butter in saucepan over medium heat. Add sugar and bring to boil. Quickly reduce heat to simmer. Cook 5 minutes. Pour sugar/butter mixture over crackers. Bake at 400° for 5 minutes. Remove from oven and let stand a few minutes. Sprinkle chocolate chips on top. Spread the chips evenly over top as they melt. Chill for a few hours then break it up like peanut brittle. Store in tight container in a cool place. Can add nuts to sugar/butter mixture if desired.

ORANGE CREAM CAKE from March/April 2001 Taste of Home's Quick Cooking magazine pg.14-15. (5-12-01) didn't give 4-20-02

In mixing bowl combine first 5 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick near in center comes out clean. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.

FUDGY BROWNIES - DIABETIC 4-27-02 Top of page

CHICKEN WILD RICE CASSEROLE (mar63pg1) 4-27-02

2 cups cut-up cooked chicken
1½ cups cooked wild rice (follow directions on package)
¼ cup chopped green pepper (or celery)
1 can cream of mushroom soup
½ soup can of milk
salt and pepper

Heat oven to 350°. Mix all ingredients together & place in greased 2 quart baking dish. Bake 30 minutes. Serves 6. (cooked white or brown rice may be substituted for all or part of the wild rice). (Mrs. Hollis Kerr, Clinton, Iowa)

TOFFEE CANDY (4-20-02) 4-27-02

1 box Waverly/Club crackers (will not use the whole box)
1 cup butter
1 cup brown sugar
1 bag milk chocolate chips

APPLE SALAD 4-27-02

4 apples, cored and diced
½ - ¾ cup of raisins
½ - ¾ cup of walnuts

Dressing:
½ - 1 tsp. cinnamon
sugar to taste
1 cup salad dressing (miracle whip)

Mix dressing ingredients together. Mix the apples, raisins and walnuts with the dressing. If you don't have salad dressing use vanilla cook and serve pudding in the salad instead. Use lemon juice on the apples so they don't turn brown.

Tip for spring gardens: Use radishes and cucumbers in stir fry. Tastes really good. 4-27-02

CHICKEN AND RICE AND EVERYTHING NICE (old southern recipe) 4-27-02

1 Stewing chicken cut in pieces put water over top and get broth out of it. Cook until chicken is tender. Cool and remove fat.
1 cup regular rice with 2 cups broth

Cook with salt and pepper and cook until tender. Cook on low.

MANDARIN PECAN CHICKEN (from Alice) 4-27-02

4-5 cups cooked rice
1 16 oz. carton sour cream
2 cans cream of chicken soup
3-4 chicken breasts, cooked and cubed
2 cans mandarin oranges, very well drained
1 cup chopped pecans
french fried onions

Mix sour cream and soups. Add rice and pecans. Fold in chicken. Very carefully fold in oranges. Put in a 9x13 pan and top with french fried onions. Bake at 350° for 35 minutes.

RHUBARB PIE 4-27-02

Mix altogether in an unbaked pie crust put:

3 cups cut up rhubarb
1 - 1½ cups sugar (as desired)
2 eggs, beaten (if you want meringue use only egg yolks in pie and use 4 tbsps. sugar with whites bake on top of pie for 15 minutes at 325°)
2 tbsps. milk
¼ tsp. salt
1 tsp. butter
sprinkle of cinnamon (optional)
2 tbsps. flour (mix with sugar)

Apply a top crust or crumb crust. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer.

POTATO SOUP IN A JAR (1-29-99) (didn't give) 4-27-02

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

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