Radio Given Recipes - April 2005

Radio Given Recipes April

FILLING FOR COBBLER OR PIE (Alice 2-5-05) 4-2-05 Top of page

Frozen raspberries or blackberries
1 can sweetened condensed milk
1/4 - 1/3 cup flour depending on juiciness of berries
3 eggs, beaten

Coat fruit with flour. Mix in eggs. Mix in milk. Can use with crumb crust like cobbler or 2 crusts for pie. Bake at 350° for 40 minutes.

Crumb topping:
1 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup butter flavored crisco

PINEAPPLE CAKE (3-12-05) 4-2-05

1 1/2 cups sugar
2 farm fresh eggs
2 cups flour
1 tsp. salt
1 #2 can crushed pineapple
1 tsp. soda

Mix well. Pour into a 9x13" greased pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup of nuts before baking. Bake at 350° 35 minutes. 5 minutes before cake is done make below mixture.

1 5 oz. can evaporated milk
2/3 cup margarine
1/2 cup sugar
1 tsp. vanilla

Bring to boil for 1 minute. Take cake out of oven and pour this mixture over top. Let cool.

SALTED NUT ROLL BARS (A.J.) (7-10-99) 4-2-05

16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz pkg. mini marshmallows

Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.

KOLACHES 4-2-05

1 pint lukewarm milk
1/2 cup sugar
1/2 cup margarine, melted
1 tsp. salt
1 egg
2 pkgs. yeast
flour enough to make smooth dough

Scald milk and let cool. Dissolve yeast and sugar in milk. Add salt, egg, and margarine. Add about 2 cups flour. Mix well until glossy. Knead and let rise for about 40 minutes. Shape into balls. Fill with desired filling. Let rise again a few minutes. Bake at 450° for 10 minutes.

SUMMER RASPBERRY SENSATION 4-2-05

1 pint or 2 cups raspberry sorbet or sherbet
1 cup cold milk
1 pkg. jello vanilla instant pudding
1 tub cool whip, 8 oz, thawed
fresh raspberries

Line an 8x4" loaf pan with foil. Spoon sherbet into pan and let freeze 10 minutes. Put milk into large bowl and add pudding mix. Beat with wire whisk until well blended. Fold in cool whip. Spread over sherbet. Freeze at least 4 hours or overnight. Lift foil out of pan to serve.

CRANBERRY RASPBERRY SALAD 4-2-05

2 3 oz. pkgs. raspberry jello
1 12 cups boiling water
1 16 oz. can cranberry sauce
2 cups raspberry sherbet
1 tbsps. lemon juice

Dissolve jello in boiling water, stir in cranberry sauce. Stir until smooth. Put in refrigerator for 30 minutes until almost set. Fold in sherbet and lemon juice. Put into 7x11" pan refrigerate until set.

CHICKEN STRIP BATTER (Taste of Home April/May 2005) 4-2-05

2 2/3 cups saltines, 80 crackers
1 tsp. garlic salt
1/2 tsp. dried basil
1/2 tsp. paprika
1/8 tsp. pepper

Place in shallow bowl and mix. Beat 1 egg and 1 cup milk in another bowl. Dip chicken strips into egg then into cracker mixture. Fry about 3 minutes on each side. Drain on paper towels.

Call 641-684-5136 if you have a glazed donut recipe for Paul.

GLAZED POTATO DOUGHNUTS 4-2-05

1 pkg. yeast
1/4 cup warm water
1 cup scalded milk
1/4 cup shortening
1/4 cup sugar
1 tsp. salt
3/4 cup mashed potatoes
2 eggs, beaten
5-6 cups flour

Dissolve yeast in warm water. Combine milk, sugar, shortening and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make a soft dough. Turn onto floured board. Knead until smooth and satiny. Keep just a little sticky. Place in lightly greased bowl, turn over to grease the top. Cover and let rise until doubled. Roll dough to about 1/2 inch thickness. Cut with doughnut cutter. Let rise until doubled. While rising, make

Glaze:

6 tbsps. water
1 tsp. vanilla
1 pound powdered sugar

Fry doughnuts in hot fat. Drain on paper towel. Dip doughnuts into glaze and let drip off.

BANANA OAT MUFFINS 4-9-05 Top of page

1 cup fat free milk
1/2 cup oats
1/4 cup vegetable oil
2 eggs
1 pkg. 14 oz. banana quick bread muffin mix
1/2 cup snipped pitted dried plums or figs

Topping:

1/2 cup oats
1/4 cup firmly packed brown sugar
3 tbsps. chopped walnuts
2 tbsps. whole wheat flour
2 1/2 tsps. vegetable oil
1 tsp. vanilla

Preheat oven to 400°. Spray muffin tins or line with paper cups. Combine all topping ingredients and set aside. Mix together milk and oats in large bowl. Let stand 10 minutes. Stir in oil and eggs until well blended. Add banana quick bread and plums/figs. Stir by hand 50-75 strokes. Divide batter among muffin tins. 3/4 full. Sprinkle with topping. Bake 15-20 minutes. Remove muffins from pans and cool on wire rack, store at room temperature.

Use a package of muffin mix and add bananas and oatmeal. Cut down a little on liquid. Bake per package directions. 4-9-05

BANANA CHIP MUFFINS 4-9-05

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed
2 cups flour
1/2 cup oatmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup semi sweet mini chips

Beat eggs oil sugar til smooth. Stir in bananas. Combine dry ingredients and stir in moist. Add chips. Fill greased muffin cups 3/4 full. Bake at 375° for 18-20 minutes.

SUSAN GORDON'S ASIAN GLAZE 4-9-05
(measurements are approximate!)

1 cup Mr. Yoshida's Gourmet Sauce (or any teriyaki sauce)
1/4 cup Stonewall Kitchen Orange Cranberry Marmalade
1 tsp dried minced garlic (slightly less if using fresh minced)
1/2 tsp grated fresh ginger (1/4 tsp dried)

Mix together and use to glaze cooked poultry or pork. Also great on burgers! Use during last 10-15 minutes of cooking as the glaze contains a good amount of sugar and may burn.

*If you can't find the marmalade, use any orange marmalade and add 1 tsp. cranberry mustard.

OATMEAL MUFFINS 4-9-05

1 cup flour
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. baking powder
2 cups oatmeal
1 1/2 cups buttermilk
2 tbsps. butter
1/2 cup sugar
2 eggs

Sift dry ingredients. Soak oatmeal in buttermilk for an hour. Cream butter and sugar. Add eggs. Add dry to wet mixture. Beat well. Fill muffin tins. Bake 400-425° for 12-15 minutes.

TWINKIE-MISOU (Really vague recipe) 4-9-05

Cut 6 twinkies in half.

50% mascarpone (Italian cream cheese)
50% heavy whipping cream

Blend cream and mascarpone in equal portions. Add a little vanilla. Dip twinkies into Espresso, chocolate or kaluha. Put twinkies in the bottom of a pan and top with mascarpone/cream mixture. Shake cocoa on top.

WEIGHT WATCHERS BROWNIES (2-5-05) 4-16-05 Top of page

1 box brownie mix
15 or 16 oz can black beans

Puree beans and mix with brownie mix. Bake at 350 to 375° for 30-35 minutes.

CHOCOLATE PEANUT FREEZE 4-16-05

2 cups confectioners sugar
1 can (12 oz.) evaporated milk
1 cup butter, divided
2/3 cup semi sweet chocolate chips
1/2 gallon vanilla ice cream
1 1/2 cups salted peanuts, coarsly chopped

In large saucepan combine sugar, milk, 1/2 cup butter and chocolate chips. Bring to a boil stirring constantly. Cook and stir for 8 minutes until slightly thickened. Refrigerate until cool. In a food processor crumb 34 chocolate sandwich cookies. Melt remaining butter and stir in crushed cookies. Press into a 9x13" baking dish. Refrigerate until firm. Spread ice cream over crust and freeze. Stir peanuts into the saucepan mixture. Spread over ice cream. Cover and freeze 3-4 hours until firm. Remove from freezer 5 minutes before serving. Serves 15-18 people.

SHORT DONS 4-16-05

1 cup milk, scalded
1 potato, boiled and mashed
potato water
1 cup crisco
1 cup sugar
2 tsps. salt
1 pkg. yeast
8 cups flour

Dissolve yeast in warm water with an 1/8 cup sugar. Mix first 8 ingredients plus 2 cups flour. Beat for 5 minutes. Let rise in warm place for 2 hours. Add remaining cups of flour. Refrigerate until ready to use. Roll out to 3/8 inch thickness. Cut across with sharp knife into strips about 3/4-1 inch wide and 4 inches long . To freeze: Place on cookie sheets and spray with cooking spray. After they're frozen you can put into a bag. Heat up grease. Put strips into grease and drain on paper towels. Use thinned powdered sugar frosting to frost them.

To keep bread machine bread crust soft, place plastic bag over it after removing. 4-16-05

RHUBARB PUDDING 4-16-05

Spray 9x13" pan and put 4 cups cut up rhubarb in bottom

Cream together
1 cup sugar
½ cup butter
1 egg
½ cup milk
1 cup flour
1/4 tsp. salt
1 teaspoons baking powder

Pour mixture over rhubarb. Bake at 375° for 30 minutes.

Sauce:

1 cup sugar
2 tbsps. margarine
1 tbsp. flour
1 cup water
1/2 tsp. almond flavoring

Heat to boil until thickened. Pour over rhubarb pudding after removing from oven.

HONEY OATMEAL BREAD 4-16-05

1 1/4 cups water (70 - 80°)
1/2 cup honey
2 tbsps. vegetable oil
1 cup quick cooking oats
1 1/2 tsps. salt
3 cups plus 2 tbsps. flour
1 pkg. dry yeast

Put all in bread machine and select basic bread setting and crust color. Bake according to bread machine directions.

BANANA CHIP MUFFINS (4-9-05) 4-23-05 Top of page

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed
2 cups flour
1/2 cup oatmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup semi sweet mini chips

Beat eggs oil sugar til smooth. Stir in bananas. Combine dry ingredients and stir in moist. Add chips. Fill greased muffin cups 3/4 full. Bake at 375° for 18-20 minutes.

VEAL ASPIC (can use chicken, beef, veal or lamb) 4-23-05

2 tbsps gelatin
4 tbsps cold water
dissolve 2 1/2 cups hot meat stock into gelatin and cool so it thickens
add 4 cups sliced cooked meat and 1 tsp. salt
Pour into 9x5x3" pan greased pan. Chill until set. Unmold onto cold plate, slice and serve.

Request for Lasagna

OATMEAL BREAD FOR 1½ lb. BREAD MACHINE (Feb 2000) 4-23-05

1 cup water
3 tbsps. oil
3 tbsps. sugar
1½ tsps. salt
½ cup oatmeal (quick or old fashioned)
¼ cup oat bran
2½ cups bread flour
2¼ tsps. yeast

Add ingredients to bread machine in order given. Use the "normal" setting and bake on a "medium."

VELVEETA LASAGNA 4-23-05

Spaghetti sauce
Pint Ricotta
cottage cheese
1/2 cup grated parmesan
2 tbsps. italian seasoning

Mix cheeses and seasonings together. Put thin coat of sauce in a 9x15" baking dish and a layer of noodles, good layer of sauce. Slice velveeta the long way, 1/8" thick. Cover sauce with velveeta, layer of noodles, layer of sauce, ricotta, cottage and parmesan on top of sauce, layer of noodles, layer of sauce, layer of velveeta. Sprinkle parmesan on top. Bake at 375° for 1 hour 20 minutes.

Request for Simple Healthy Salmon

CHINA MOON SALMON (from http://seafood.allrecipes.com/az/ChinMnSlmn.asp didn't give) 4-23-05
Submitted by: Cindy

INGREDIENTS:
1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste

DIRECTIONS:
Begin heating water in the bottom of steamer pot. Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in steamer insert. Spoon black bean mixture over salmon. Place in steamer pot over boiling water. Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

CABBAGE CASSEROLE (jan/feb77pg5 didn't give) 4-23-05

Shred one small head of cabbage. Sauté one pound of ground beef and drain. In a casserole, put in the cabbage and then add the meat (on top of the cabbage). Add ½ to ¾ cup raw rice plus one big can of tomatoes. Bake covered at 350° for about one hour.

LASAGNA (Pine Inn) 4-23-05

1/2 pound lasagna noodles
2 tbps. cooking oil
2 cloves garlic, minced
1 diced onion
1 pound ground beef
2 1/4 tsps. salt
1 tsp. pepper
1 tsp. basil
3 tbsps. parsley
2 6 oz. cans tomato paste
1 1/2 cups hot water
2 eggs, beaten
1 pound cottage cheese
1/2 pound mozarella cheese
1 cup parmesan cheese

Boil noodles until tender. Cook ground beef in cooking oil until red is gone. Add garlic, onions, salt, pepper, basil and parsley. Mix tomato paste with hot water and put into meat mixture. Mix eggs and cottage cheese together. Put a layer of meat, then noodles, then cheese mixture, another layer of noodles and remaining meat. Lay mozarella cheese on top then top with parmesan. Bake at 350° until bubbly and brown. Let sit until firm.

SOUTHWESTERN LASAGNA 4-23-05

9 lasagna noodles, cooked ahead
1 pound ground beef
1 envelope taco seasoning
30 oz. spaghetti sauce
1 container of Ricotta cheese
1 small can chopped green chilis
Mix cheese and chilis with 1 egg.
1 can corn, drained
1 can black beans, drained and rinsed
1 pkg. shredded monterey jack cheese

Brown ground beef, drain and add taco seasoning. Alternate sauce, noodles, ricotta cheese, corn, black beans and monterey jack cheese. Bake at 350° for an hour or so.

AMANA RHUBARB COBBLER 4-23-05

4-6 cups chopped rhubarb
3/4 cup sugar
1 3 oz. pkg. strawberry jello
1 dry yellow or white cake mix
1 cup hot water
1 stick melted margarine

In a 9x13" pan, layer rhubarb, sugar, jello, cake mix and pour warm water over top. Pour on melted margarine. Bake at 350° for 35-45 minutes.

GRILLED SPRING PIZZA (CR Gazette April 30, 2005) 4-30-05 top of page

2 red bell peppers, seeded and cut into thick slices
16 asparagus spears, bottoms trimmed
Extra virgin olive oil
Kosher salt
1 large yellow onion, cut into thick rounds
1 pound raw pizza dough, room temperature
2 cloves garlic, minced
2 cups pasta sauce
4 cups grated cheese (a mix of mozzarella and Parmesan works well)

Preheat grill to medium-high.

Place red peppers and asparagus in large bowl or zip-lock plastic bag. Add several tablespoons of olive oil and salt to taste. Toss to coat evenly or seal bag and shake.

Using kitchen tongs, place vegetables on grill. Add onion slices, and brush with olive oil. Cook until vegetables are just tender, turning as needed. Remove from heat and set aside.

Divide dough into either two or four pieces. Roll out each piece on a lightly floured surface. Brush the tops with olive oil.

Set pizza dough on grill, oiled side down, and cook with grill open until bottom is seared and cooked, about 2 to 3 minutes. Top should still be slightly doughy. Bubbles may form, but these will deflate when dough is turned.

Remove dough from heat and flip so grilled side faces up. Brush lightly with olive oil and distribute garlic over pizzas. Spread a thin coat of pasta sauce over, and then arrange vegetables and top with cheese.

Return pizza to grill, close and cook until cheese is thoroughly melted and lightly browned in spots. Remove from heat by sliding onto an overturned baking sheet or rimless cookie sheet.

KOLACHE (4-2-05) 4-30-05

1 pint (2 cups) lukewarm milk
1/2 cup sugar
1/2 cup margarine, melted
1 tsp. salt
1 egg
2 pkgs. yeast
flour enough to make smooth dough

Scald milk and set aside, let cool. Dissolve yeast and sugar in milk. Add salt, egg, melted margarine and about 2 cups flour. Mix well until glossy. Knead and let rise (40 mins). Shape into balls. Filled with desired filling and let rise. Bake at 450° for 10 minutes.

BASIC KOLACHE AND ROLL DOUGH 4-30-05

2 pkgs. dry yeast
2 cups warm milk scalded
1/2 cup sugar
1/4 cup softened shortening
1 egg, slightly beaten
2 tsps. salt
6-7 cups sifted flour

Dissolve yeast in warm milk. Stir in sugar, shortening egg and salt. Mix in flour until soft and pliable. Place in greased covered bowl in refrigerator or cool place. 2 hours before baking, roll into balls or kolaches. Put in greased baking dish and cover and let rise until double in size. Indent kolaches and fill with favorite filling. Bake at 400° for 15 minutes or until lightly brown.

DWAYNE SCHMIDT'S BEER BREAD (nov/dec76pg7) 4-30-05

3 cups self rising flour
3 tablespoons sugar
1 can beer, lukewarm

Mix and bake at 350° for 50 to 60 minutes in greased pan or until brown. Makes
one loaf.

CABBAGE CASSEROLE (Similar to CABBAGE CASSEROLE (jan/feb77pg5) 4-30-05

1 small head cabbage
1 small onion
1/2 cup minute rice
1 can tomato soup

Cut cabbage into small pieces and put into bottom of casserole. Brown hamburger and onions. Add on top of cabbage. Add rice on top of hamburger. Add soup on top of hamburger. Bake at 350° for 1 hour.

CHOCOLATE WALNUT SQUARE 4-30-05

1 cup butter, softened
2 cups sugar
4 eggs lightly beaten
1 tbsps. vanilla extract
2 cups flour
1/2 tsp. salt
2 cups walnuts, chopped
2 squares unsweetened chocolate, melted

Cream butter and sugar. Beat in eggs and vanilla. Add flour and salt, mix well. Fold in nuts. Spread half into greased 9x13" pan. Mix the rest of batter with melted chocolate. Put on top of first layer. Bake at 350° for 25-30 minutes. Cool completely. Frost.

Frosting:

5 tbsps. flour
1 cup milk
1 cup butter, softened
1 cup powdered sugar
2 tsps. vanilla

Mix flour and milk in saucepan. Cook over medium heat until it forms paste. Stir often. Cool completely. In mixing bowl, cream butter, sugar and vanilla. Gradually add in milk mixture. Beat for 5 minutes. Frost and store in refrigerator.

RHUBARB CUSTARD BARS 4-30-05

Crust:

1 1/2 cups flour
1/2 cup sugar
1/8 tsp salt
1/3 cup butter

In a bowl combine flour, salt and sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Press slightly into greased 9x13" pan. Bake 350° 15 minutes.

Filling:

1 1/2 cups sugar
1/3 cup flour
1 1/2 cups milk
3 eggs, beaten
5 cups chopped rhubarb

Combine sugar and flour in a bowl. Add eggs then milk. Blend well. Stir in rhubarb. Pour over baked crust. Bake 350° for 40 minutes or until custard is set. Cool to room temperature.

Topping:

8 oz. pkg. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip

Beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spread over custard. Chill one hour. Cut into bars. Can sprinkle some cherry or strawberry jello powder over top rhubarb to add color.

RHUBARB SAUCE 4-30-05

Cut rhubarb and put into pan. Cut up orange and add to the pan. Use a bit of the rind if you'd like. Add nutmeg after done cooking. Serve over different things.

SHORT DONS (4-16-05) 4-30-05

1 cup milk, scalded
1 potato, boiled and mashed
potato water
1 cup crisco
1 cup sugar
2 tsps. salt
1 pkg. yeast
8 cups flour

CABBAGE ON THE GRILL 4-30-05

Put cabbage in foil (2 wedges). Spray foil with pam. Add salt and pepper, butter and parmesan cheese to taste. 20-25 minutes on the grill.

COLD ASPARAGUS SALAD 4-30-05

Cook some asparagus until just tender. Drain well. Pour zesty italian dressing over and refrigerate at least a day. Serve chilled.

How to remove wine stains from carpet. Use box of table salt and club soda (water will work also) When the salt turns red vacuum up and pour on club soda and blot with paper towels. Follow up with more salt, and keep repeating process until salt goes from pink to white. Then give a final rinse and blot spot to remove any leftover salt. Could take several days but spot will eventually fade.

SOUTHWESTERN LASAGNA 4-23-05

Brown ground beef, drain and add taco seasoning. Alternate sauce, noodles, ricotta cheese, corn, black beans and monterey jack cheese. Bake at 350° for an hour or so.

FIX AND FORGET CASSEROLE (5-1-04) 4-30-05

1 small head of cabbage, shredded
1 cup chopped onion

Put in casserole dish and cover with 3/4 cup rice. Top with raw meatballs and cover with a can of tomatoes. Bake at 350° for an hour.

VEGETABLES ON THE GRILL 4-30-05

Slice your favorite vegetables. Brush with olive oil and grill until done. Layer vegetables on top one another. In between put some feta cheese, basil, oregano and salt and pepper. Drizzle with balsamic vinegar. Heat through.

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