Radio Given Recipes April

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LEMON BARS (Noel Alexander's Grandma Fran) 4-04-09 Top of page


2 cups flour
1 cup margarine
1/2 cup powdered sugar

Mix together. Put in an 9x13 ungreased glass pan. Bake 20 minutes at 350°.


4 eggs, beaten until light
2 cups sugar
4 tbsps. flour
1 tsp. baking powder
6 tbsps. lemon juice

Mix together and pour over hot crust. Bake 20-25 minutes at 350°. Remove from oven. After cooled slightly, sprinkle powdered sugar over the top.

CHOCOLATE TOFFEE (3-07-09) 4-4-09

1 sleeve saltine crackers
2 sticks butter
1/2 cup sugar
12 oz. semi-sweet chocolate chips

Preheat oven to 350°. Line jelly roll pan with foil. arrange crackers evenly on the foil in the pan. Melt butter and sugar together in a saucepan. Pour mixture over saltines evenly. Heat for 8-10 minutes until brown and bubbly. Remove from oven and distribute the chips evenly over the saltines. Wait until they start to melt, then spread the chocolate evenly. Refrigerate.

ANISE COOKIES (3-28-09) 4-4-09

1 cup shortening, part butter
1 cup sugar
1/2 cup brown sugar
1/2 sugar
1 egg
2 tbsps. sorghum
1/2 cup sweet cream
3 1/2 cups flour
1/2 tsp. baking powder
3 tbsps. ground anise seeds

Mix well and chill. Shape in small rolls about the thickness of a finger. Chill again. Lay out on the table on a towel and cut them into 1/2 inch cuts. Bake 7-10 minutes at 350°.

RATATOUILLE (, didn't give) 4-4-09

1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces
2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes
2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces
2 cups cubed (3/4-inch) onions
2 tablespoons coarsely chopped garlic
1 can (14.5 ounces) diced tomatoes in sauce
2 teaspoons salt
1/4 cup olive oil
3/4 pound penne (I use small penne mezzanine)
3/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup small pitted oil-cured black olives
1/4 cup grated Parmesan cheese, plus more for the table
A few fresh basil or parsley leaves, for garnish

For the ratatouille: Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.

For the penne: Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.

Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.

Note: To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.


Head cheese is a home-style product which developed as a means to use all of the variety meat generated by home slaughter. Many people like it as a luncheon meat or a snack item.

10 lbs. head meats, tongue, heart, feet or other meats
6 oz. fresh onions  (1 cup)
5 oz. cider vinegar (5%)  (5 oz.)
2.4 oz. salt  (5 Tbs.)
0.8 oz. white pepper (2 1/2 Tbs.)
0.35 oz. marjoram (2 Tbs.)
0.6 oz. sugar (1 1/2 Tbs.)
0.1 oz. black pepper to taste (if desired)  (1 1/2 tsp.)
3 oz. chopped pickle (optional) (1 cup)

Clean head thoroughly, removing all hair and scruff; skin out snout and lower jaw and remove jaw bones. Cut remaining portion of head into large pieces and place in large container for cooking. The tongue, heart and feet (properly cleaned) may also be included if desired.
Cook until the bones can be easily removed, drain and save broth. Debone and grind meat through 1/4-inch plate. Large pieces may be cut into squares instead of grinding. Chop or grind onions and add with vinegar and spices to ground meat. Mix thoroughly and add back cooking broth to make a slurry. Fill into containers of desired size and shape and chill. Resulting product is usually served cold. Keep refrigerated.

FOIL DINNER OR BUNDLE 4-11-09 Top of page

Use two pieces of foil  about 18" long. Lay one piece top of the other. Place hamburger patty, chicken breast, or meat of your choice on top the double foil, along with cut up potatoes, carrots, onion or other vegetables of your choice. Add butter, salt and pepper or any combination of spices. Fold foil around food and seal. Place on coals that are white hot. Or you can use a gas grill. Cook about 45 minutes or until done. Can add a couple pieces of bacon on top and bottom of food before cooking.

CHERRY ANGEL FOOD CAKE (jan/feb99pg7) 4-11-09

1 pkg. One-step Angel food cake mix
1 can cherry pie filling
½ tsp. almond extract

In mixing bowl, combine ingredients; beat on medium speed until well mixed, scraping the sides of bowl. Pour into angel food cake pan.
Bake at 350°, 40-45 minutes, test with toothpick. Cool completely before removing from pan.

ANGEL BARS (4-9-99 also called ANGELFOOD BARS) 4-11-09

1 pkg. One-step Angel Food cake mix
22 oz. can lemon pie filling (could use any fruit filling)
Some powdered sugar

Combine cake mix with pie filling; beat well. Put batter in a greased and floured jelly roll pan. Bake at 350° for 20-30 minutes. Top with some powdered sugar. Could also top with a lemon glaze.


One step angel food cake mix
1 20 oz. can crushed pineapple

Mix and pour into a 9x13" pan bake at 350° for 25 minutes.


2 pounds ground beef
2 tsps. seasoned salt
1/8 tsp. pepper
2 beaten eggs
1/4 cup chopped parsley
1/3 cup finely crushed cracker crumbs
2 tbsps. milk
3 tbsps. flour
1 tbsp. oil

Mix together and form meatballs and fry.

6 cups tomato juice
6 tbsps. of beef boullion (or 6 cubes)
3 cups sliced carrots
3-4 cups sliced celery
2-3 cups sliced raw potatoes
1 cup elbow macaroni or long grain rice
1 tbsp. sugar
2 tsps. salt
2 bay leaves
1/2 - 1 tsp. marjoram

Cover and simmer until the vegetables are tender. Add meatballs.


3 cups flour
3 tsp. baking soda
1 tsp. salt
1-1/2 tsps. garlic powder
1 to 2 tbsps. dill weed

Add water until the consistency of a cake batter.  Add 1/4 cup white vinegar.  Coat fish and deep fat fry in 360 degree oil.  Adjust for quantity of fish.

POTATO SOUP Farmers daughters market 4-18-09 Top of page

3 slices bacon, diced
2 ribs of celery
1 medium onion, red onion is prefered
6 cups water
4 chicken boullion cubes or Tones granular boullion
1 qt. potatoes or 10 to 12 potatoes, new or yukon gold potatoes
2 cups half and half
1 tbsp. flour
1 tbsp. thyme
1 tbsp. rosemary
whatever other spice you'd like to add
Italian seasoning (optional)
parmesan cheese (optional garnish)

Sauté bacon, celery and onions till tender. Add rest of ingredients. Cook about 30 minutes. If you want to add a dumpling, mix: 1 egg and ½ cup flour. Mix and crumple into soup. Pour into soup and it crumples up. For a Irish twist add ¾ cup cabbage and ½ cup shredded carrots.

MAGIC MUSTARD SAUCE FOR BAKED HAM (Noel Alexander's Grandma Fran) (3-28-09) 4-18-09

1/2 cup sugar
2-3 tbsps. flour
1 tbsp. dry mustard
1/2 cup white vinegar
1 beaten egg
1 cup evaporated milk

Mix sugar, flour and dry mustard. Add vinegar and stir. Add beaten egg and stir. Bring to boil. When thick, add one cup or less of evaporated milk. Don't make it too thin. Serve over baked ham.

Fish (A plugger recipe) 4-18-09

Fresh fish
Mrs. Dash
Lemon juice

Pan with 1/2-5/8Ē lip on it. Spray pan with a non stick spray. Place clean fish in the pan. Pour real lemon juice over fish. Sprinkle with Mrs. Dash Herb and Garlic or original. Cover about 40 or 50%. Sprinkle with dill weed cover about 40 or 50%. Place several pats of butter on top the fish. Place fish in broiler for 10-15 minutes. Can also use a toaster oven. Can decorate with orange and lemon wedge and parsley.


1 deep dish frozen pie shell

Preheat oven to 425°. Cook shell for 4 minutes. Remove from oven.

Chop into a bowl:

1/3 cup red, orange, yellow, green peppers
1/4 cup minced red onion
3/4 cup lean turkey bacon, chop with spatula
1/4 cup chopped spinach
Add 1 cup grated swiss cheese to the vegetables.
4 eggs
2 cups half and half
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. cayenne pepper

Mix together and put vegetables in the bottom of the shell. Add egg mixture. Bake at 15 minutes at 425°. Turn down to 300°, add sliced tomatoes on the top. Bake another 33 minutes. Test by putting a knife in 1 inch away from the pie shell and if it comes out clean, it's ready. Let set for 10 minutes before cutting and serving.

HEALTH BREAD (Noel's grandmother 1-24-09) 4-18-09

1 cup oatmeal
1 cup whole wheat flour
1 cup all bran
1 tsp. salt
3/4 cup sugar
1 egg
1 tsp. soda in 1 cup of sour or butter milk
1 cup raisins, plumped (put in water to plump them)

Mix all ingredients until just blended. Put in loaf pan and bake for 1 hour at 350°. When removed from oven, slice and put a thin layer of butter and a slice of cheddar cheese and wrap in waxed paper.


1 pkg. lemon cake mix
1/3 cup vegetable oil
2 eggs
8 oz. cream cheese, softened
1/3 cup sugar
2 tbsps. lemon juice

Mix together, cake mix, oil and 1 egg. Mix until crumbly. Remove 1 cup of mixture. Press remaining mixture into greased 9x13" pan. Bake at 350° for 15 minutes. Beat egg, cream cheese, sugar and lemon juice until fluffy. Pour over crust. Sprinkle with remaining crumbs. Put back in the oven for 15 minutes. Remove from oven, cool, cut and serve.

LEMON BARS (Noel Alexander's Grandma Fran) (4-04-09 didnít give) 4-18-09


2 cups flour
1 cup margarine
1/2 cup powdered sugar

Mix together. Put in an 9x13Ē ungreased glass pan. Bake 20 minutes at 350°.


4 eggs, beaten until light
2 cups sugar
4 tbsps.flour
1 tsp. baking powder
6 tbsps. lemon juice

Mix together and pour over hot crust. Bake 20-25 minutes at 350°. Remove from oven. After cooled slightly, sprinkle powdered sugar over the top.

SOFT OATMEAL COOKIES ( 4-25-09 Top of page

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. Preheat the oven to 375° F (190° C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

SOFT OATMEAL COOKIES (oct66pg2) 4-25-09

1 cup raisins
½ cup water
1 teaspoon soda
1 cup shortening
1 cup brown sugar
2 cups oatmeal
2 eggs, well beaten
½ cup coconut
½ cup nuts
1 teaspoon vanilla
½ teaspoon salt
2 cups flour

Cook raisins and let simmer ten to fifteen minutes until 5 or 6 tablespoons liquid remain. Cream shortening, salt, sugar and eggs. Mix well and add nuts, flour, coconut, oatmeal and vanilla. Drain raisins, add soda to juice. Stir raisins into the rest of the mixture while raisins are still hot. Then add soda and juice mixture. Drop by teaspoons on greased cookie sheet. Bake 350° for 12 to 15 minutes.

VIOLET JELLY (didn't give, july70pg4) 4-25-09

Fill a quart jar with violets. Cover with boiling water. Let stand 24 hours. Pour  off water. Discard violets. Combine 2 cups of the liquid, juice of 1 lemon and a package of Sure-Jell. Bring to a boil. Add 4 cups granulated sugar and return to boil. Boil 1 minute. Put into jars and seal.

VIOLET JAM (didn't give, may74pg4) 4-25-09

Place in a blender 1 cup of violet blossoms, packed lightly, ¾ cup water and 2 tablespoons lemon juice. Add 2 cups sugar to paste in blender and blend slowly. Stir 1 package of Sure Jell into ¾ cup water and bring to boil. Boil 1 minute. Pour into blender and blend all ingredients for 1 minute. Pour into jelly glasses and freeze when cool. Keeps for 3 weeks in refrigerator without freezing.

VIOLET JAM 4-25-09

1 cup packed violet blossoms
1 1/2 cups water
juice of one lemon
2 1/2 cups sugar
1 package pectin

Place violets in blender with 3/4 cup water and lemon juice. Blend and then add the sugar until it dissolves. (The solution will turn pink, because of the lemon juice.) Heat 3/4 cup water in a pan, stir in the pectin and boil hard for 1 minute. Pour this mixture into the blender with the other ingredients, blend 1 minute, pour into sterile jars, and seal. This will keep in the refrigerator for about 3 weeks. Store the rest in the freezer. If for some reason your jam does not jell, use it as a syrup for pancakes, ice cream, or tea flavoring.


2 bunches broccoli, florets only (5 to 6 cups florets)
1 medium red onion, chopped
1/2 cup raisins
10 to 12 slices bacon, fried and crumbled

1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoons sugar

Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.


Best served chilled.

1/2 cup chili sauce
3 ounces cream cheese or Gervais
1 tablespoon fresh lemon juice
2 teaspoons chile powder
pinch garlic powder
1/4 teaspoon Tabasco sauce
1 cup heavy cream
Toasted garlic bread cubes

Combine all ingredients and beat until smooth and well blended. Serve with tortilla chips, crackers, or bread cubes.

RO-TEL DIP 4-25-09

1 mexican style velveeta cheese
1 can ro-tel tomatoes

Melt. Can add hamburger and serve with chips or bread cubes.


Stuff cherry tomatoes with guacamole for a great appetizer.


2 cups frozen peas
2 cups cauliflower
1 cup chopped onions
2 cups broccoli
2 cups celery

Cut up vegtetables. Mix together with peas in a large bowl. Let set overnight in refrigerator. 1 hour before serving, mix 1 cup sour cream, 1 cup mayonnaise, 2 tsps. sugar, and 1 3/4 tsp. vinegar. Pour over vegetables and mix well. Let set in refrigerator for an hour or until you serve.

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