Radio Given Recipes April

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PEANUT BUTTER COOKIES 4-2-11 Top of page

1 box yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup peanut butter
1/4 cup shortening
2 eggs
sugar for sprinkling

Preheat to 350°. In bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs on medium until smooth. Shape into one inch balls. Roll in sugar. Place on ungreased cookie sheet 2 inches apart. Press in criss cross pattern with fork. Bake 10-12 minutes until golden brown.

Tips, hints and helps: To boil perfect eggs, place eggs into pan of boiling water. Boil 17 minutes. When time is up, set pan in cold water bath, with water flushing over them for 5 minutes.

OIL PIE CRUST 4-2-11

2 cups + 3 tbsps. flour
1 tsp. salt
2/3 cup oil
4 tbsps. ice water

Mix flour and salt, blend with oil and mix with water. Mix with fork. Roll between waxed paper.

OLD FASHIONED CREAM PIE 4-2-11

3 large eggs, separated
1/2 cup sugar
2 rounded tbsps. flour
2 cups whipping cream
dash salt

Mix egg yolks, sugar, flour, cream and salt. Beat egg whites until stiff peaks form, and fold in. Pour into unbaked pie shell. Bake at 425° for 10 mins, reduce to 350° and bake until it tests done.

BACON AND HASH BROWN EGG BAKE 4-2-11

1 pound bacon, fried until crisp, crumble
1 medium onion, chopped
1 pkg. (8 oz.) sliced, fresh mushrooms
2 tbsps. dijon mustard
1/2 tsp salt
1/2 tsp. pepper
3/4 cup milk
1 dozen eggs
2 pounds frozen hashbrowns, thawed
2 cups shredded cheddar cheese

Put all together in a pan. Line bottom with thawed hash browns in 9x13 sprayed baking dish. Beat the eggs and combine everything except cheese. Pour over the hashbrowns. Prepare the night before. Heat oven to 325°. Bake uncovered for 60 minutes. In the last 10 minutes, sprinkle cheese on top and finish baking.

HONEY MUSTARD ENCRUSTED TILAPIA 4-2-11

4 tilapia fillets, 4 oz. each, thawed
1/4 cup light honey mustard dressing
1 cup panko bread crumbs

Preheat oven to 350°. Thaw fish. Line baking sheet with foil, sprayed with nonstick spray. Coat both sides of fish fillets with dressing, roll in bread crumbs. Bake for 15 minutes. When fish flakes it's done.

ALMOND CRUSTED SALMON 4-2-11

1 pkg. (2 oz.) slivered almonds
1/4 cup seasoned bread crumbs
1/2 tsp. cracked black pepper
pinch of red pepper flakes
1 tsp. olive oil, can use flavored
1 1/4 pounds fresh salmon

Preheat oven to 425°. Combine almonds, bread crumbs, peppers and olive oil in the food processor until it resembles fine crumbs. Place salmon skin side down. Cover top with almond mixture. Bake 10-12 minutes or until the salmon flakes easily. Serves 4.

BREAKFAST CASSEROLE 4-2-11

2 cups cheddar cheese, shredded
4 eggs
3/4 tsp. dry mustard
1 can mushroom soup
1 1/2 pounds fresh ground pork, drained
2 3/4 cups milk
1/4 tsp. pepper
2 1/2 cups croutons

Spray 9x13 pan. Layer croutons on the bottom. Top with 1 1/2 cups cheese. Top that with pork. Beat eggs with 2 1/4 cups milk and pour over the pork. Add 1/2 cup milk with soup. Pour soup on top. Top with remaining cheese. Refrigerate overnight. Bake at 350° for 1 hour.

FRUITY CHOCOLATE CLUSTERS 4-2-11

1 1/2 cups dried cranberries
1 1/2 cups toasted slivered almonds
2 cups broken pretzel stick pieces
8 oz. bittersweet or semi sweet chocolate, or chocolate chips

Line baking sheet with waxed paper and set aside. In medium bowl, stir together the cranberries, almonds and pretzels. In a microwave safe bowl, melt the chocolate chips for 1 minute, stir and melt for another 30 seconds. Stir cranberries, almonds and pretzels mix in chocolate until completely coated. Place a heaping tablespoon of mixuture on waxed paper and chill for 15 minutes.

FLOURLESS PEANUT BUTTER COOKIE 4-2-11

1 cup sugar
1 large egg
1 cup peanut butter

Mix sugar and egg until smooth. Stir in peanut butter and mix thoroughly. Roll into walnut sized balls. Bake on ungreased cookie sheet. Place 2 inches apart and press a fork into the top to make a criss cross pattern. Bake at 375° for 10 minutes.

Tips, hints and helps: Bring eggs to room temperature. Put eggs in cold water in a dutch oven bring to boil and turn off, cover with lid and let cool. Use eggs more than 2 weeks old not farm fresh. 4-2-11

SCALLOPED PINEAPPLE 4-9-11 Top of page

4 cups bread cubes, trim crust
3 eggs
1/2 cup milk
1/2 cup melted butter
1 cup sugar
1 20 oz. can unsweetened crushed pineapple

Heat oven 375°. Beat eggs, add sugar, milk, butter and mix together well. Add pineapple with juice and bread cubes. Bake in buttered 2 quart glass casserole dish for 45 minutes.

SMITHFIELD HAM GLAZE 4-9-11

2 1/2 cups brown sugar
8 tbsps. honey
6 tbsps. melted butter
1 cup finely chopped pecans

Mix together and brush on ham 1/2 an hour before it is done.

WALDO'S MAMA'S KEY LIME PIE 4-9-11

1 can sweetened condensed milk
1/2 cup lime juice
1 envelope lemon lime kool-aid
1 8 oz. tub cool whip

Mix milk, lime juice, kool-aid until well blended. Stir in cool whip. Pour into graham cracker crust. Freeze for 6 hours or overnight. Best served thawing 15 minutes before serving. Drizzle with magic shell chocolate syrup.

OATMEAL MUFFINS 4-9-11

1 cup oats, quick oats are ok
1 cup buttermilk
1/3 cup canola oil
1/2 cup brown sugar
1 egg
1 cup flour, 1/2 whole wheat and 1/2 enriched flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup dry powdered milk, optional
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional
1/2 tsp. cinnamon, optional

Preheat oven to 400°. Make sure all ingredients are at room temperature. Soak oats in buttermilk for 1 hour. Mix wet ingredients thoroughly. Mix brown sugar with wet. Mix dry ingredients and nuts and raisins. Mix soaked oats into the wet mixture. Do not mix wet and dry until you're ready to bake. Gently mix dry and wet together, do not overmix. Fill muffin cups or greased cups 2/3 full and bake immediately. Bake for 20-25 minutes. Let cool 5 minutes before enjoying.

PEANUT BUTTER CORN CHIPS (3-26-11) 4-9-11

1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 bag corn chips - 2 10 oz. bags
1/2 cup crushed cashews, optional

Bring to boil the sugar and corn syrup and boil 1 minute until sugar dissolves. Add the peanut butter and heat until smooth. Pour over corn chips and cashews. Mix and drop clumps onto waxed paper lined cookie sheets.

JALAPENO HAM GLAZE  4-9-11

1 can cherry pie filling, pureed
2-4 oz. orange juice, enough to thin

Let sit on counter and strain through cheesecloth overnight. Grind dried jalapeno peppers into powder. About 30 minutes before the ham is done, dust with powder and brush glaze on top.

FRENCH TOAST STRATA 4-9-11

1 pound loaf french bread
1 pkg. cream cheese, cubed
8 eggs
2 1/2 cups milk
6 tbsps. melted butter
1/4 cup maple syrup

Cut bread into cubes. Grease 3 quart rectangular baking dish. Place half the bread cubes into dish. Top with cream cheese. Combine eggs, milk, butter and maple syrup with mixer until well combined. Pour egg mixture over bread and cheese cubes. Add remaining bread cubes. Slightly press layers down until all moistened. Cover with plastic wrap and let stand in refrigerator overnight. Bake uncovered at 325° for 40 minutes until center is set and edges are lightly golden. Let stand 10 minutes. Serve with cider syrup.

CIDER SYRUP 4-9-11

1/2 cup sugar
4 tsps. corn starch
1/2 tsp. ground cinnamon
1 cup apple cider or apple juice
1 tbsp. lemon juice
2 tbsps. butter

Combine sugar, corn starch and cinnamon in saucepan. Stir in apple cider and lemon juice. Cook until thick and bubbly. Makes 1 1/3 cups.

HAM GLAZE  4-9-11

2 cups apple jelly
egg-sized onion, chopped

Puree in food processor and spoon over ham while you bake.

MORRIS AND KATIE'S HAM  4-9-11

1 bone in ham, scored and punched with meat fork drizzle molasses over top of ham, smear onto ham with hand
sprinkle on 1 cup brown sugar and mix with molasses 1 12 oz. bottle of beer

Baste throughout cooking the ham. Cook covered.

NATURAL EGG COLORING 4-16-11 Top of page

Boil red cabbage in 2 quarts of water for 20-30 minutes. Discard cabbage. Save liquid and add 4 tbsps. salt and 4 tbsps. vinegar. Wipe egg with vinegar cotton ball. Put egg in cabbage water for 30 minutes.

BOILING EGGS 4-16-11

Use eggs 1 week old or older. Single layer in saucepan. Add cold water until its an inch above the egg. Let boil for 1 minute. Turn down to a gentle simmer. Simmer for 10 minutes.

TIE DYE EGGS 4-16-11

Lay down a piece of saran wrap and a 1/4 sheet of paper towel. Wipe egg down with cotton ball in vinegar. Spray towel with water and vinegar very lightly. Place drops of dye onto paper towel until towel is covered and it bleeds together. Place egg onto paper towel and let sit for 30 minutes - 3 hours.

DEVILED EGGS 4-16-11

1 dozen large hard boiled eggs, peeled
1/3 cup nonfat cottage cheese
1/4 cup low fat mayonnaise
3 tbsps. minced, fresh chives
1 tbsp. sweet pickle relish
2 tsps. yellow mustard or dijon
1/8 tsp. salt
paprika for garnish

Half eggs lengthwise and gently remove yolks. Place 16 egg yolk halves into a bowl. Can use a pastry blender or food processor. Add remaining ingredients and mash together until smooth. Transfer mixture to ziploc bag and cut corner to squeeze into the egg halves.

QUINOA TABBOULEH 4-16-11

1/2 cup quinoa
1 cup water
1-2 cups chopped parsley
1/4 cup chopped fresh mint, optional
2 green onions, finely sliced
1/2 cup chopped cucumber, optional
1/2 cup no salt added diced tomatoes, drained - can use fresh
1/4 cup lemon juice
1/4 cup olive oil
1 tsp. white wine vinegar
1/2 tsp. cumin
1/2 tsp. salt
freshly ground pepper

Measure quinoa and water into a small saucepan. Stir a little so the seeds get into the water. Bring to boil, reduce to simmer and cover and cook 10 minutes until water is absorbed. Cool to room temperature. In large bowl stir together. Chill.

DEVILED EGGS 4-16-11

8 eggs, hard cooked and halved
1 tbsp. sugar
1 tbsp. vinegar
1 tbsp. cream
2 tbsps. prepared mustard

Chop yolks and stir with remaining ingredients. Fill egg halves. Can sit out longer than eggs with mayonnaise.

BOILING EGGS 4-16-11

Cover eggs in pan with cold water and bring to a boil. As soon as they boil, cover, remove from heat and let sit for 20 minutes.

BOILING EGGS 4-16-11

Cover eggs in pan with cold water and bring to a boil. Boil 1 minute. Remove from heat and let sit for 15 minutes.

Tips, hints and helps: If you buy bulk quinoa you need to wash it first. Rinse with cold water in a very fine sieve and run the water until it stops foaming. 4-16-11

FRENCH TOAST STRATA 4-09-11

1 pound loaf french bread
1 pkg. cream cheese, cubed
8 eggs
2 1/2 cups milk
6 tbsps. melted butter
1/4 cup maple syrup

Cut bread into cubes. Grease 3 quart rectangular baking dish. Place half the bread cubes into dish. Top with cream cheese. Combine eggs, milk, butter and maple syrup with mixer until well combined. Pour egg mixture over bread and cheese cubes. Add remaining bread cubes. Slightly press layers down until all moistened. Cover with plastic wrap and let stand in refrigerator overnight. Bake uncovered at 325° for 40 minutes until center is set and edges are lightly golden. Let stand 10 minutes. Serve with cider syrup.

CIDER SYRUP 4-9-11

1/2 cup sugar
4 tsps. corn starch
1/2 tsp. ground cinnamon
1 cup apple cider or apple juice
1 tbsp. lemon juice
2 tbsps. butter

Combine sugar, corn starch and cinnamon in saucepan. Stir in apple cider and lemon juice. Cook until thick and bubbly. Makes 1 1/3 cups.

TUNA SALAD (3-12-11) 4-16-11

1 pack of tuna (8 oz.)
1/2 cup salad dressing
1/2 cup minced onion
1-2 tsps. prepared mustard
celery, optional
sweet relish, optional
salt and pepper to taste

Mix together and spread on bread.

BRIAN'S NO-FAIL CUT-OUT COOKIES 4-23-11 Top of page

3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder

Put together in a bowl and set aside.  Cut 1 cup butter, chilled, into the flour mixing bowl. In a separate mixing bowl,
2 large eggs
1 cup sugar
1 tsp. almond flavoring

Mix together.  Put into the flour mixture.  Knead into a ball, wrap in plastic wrap. Let chill over night (or for a couple of hours). If using cookie cutters, make sure to flour them.  Roll dough out in portions on a floured surface.  Don't roll too thin.  Bake in 350° oven for 6 to 8 minutes.  Do not over-bake.  Frost after cooling.

Tips, hints and helps: To clean a copper bottom pan, squirt ketchup on bottom of pan liberally and let set for 1 hour. As you rinse the pan off under water, scrub with green scrubber and dry with soft cloth. 4-23-11

Tips, hints and helps: To clean a copper bottom pan, scrub copper bottom pan with mixture of salt, baking soda and vinegar. Leave on pan for an hour. 4-23-11

Tips, hints and helps: To clean a copper bottom pan, soak pan in full strength vinegar overnight.  Buff with soft cloth. 4-23-11

Tips, hints and helps: CameO will clean your copper bottom pans 4-23-11

Tips, hints and helps: Barkeeper's Friend will clean your copper bottom pans 4-23-11

Tips, hints and helps: To clean a copper bottom pan, cook some rhubarb and set pan into the mixture and check every 2 hours until it is as clean as you want it. 4-23-11

OMELETTE IN A BAG 4-23-11

Put omelette ingredients in a bag and put into boiling water for 14 minutes or until the omelette is thoroughly cooked but not overdone.

PARTY OMELETTE (3-11-06, didn't give) 4-23-11

Put a large pot of water on to boil. Using freezer bags, write each person's name on a bag. Crack 2 eggs into bag with salt and pepper along with whatever you would like in your omelette and roll the bag to remove excess air and seal. Put the bags into the boiling water and leave for 17 minutes. Remove from water and roll out of bag onto plates.

VERY VEGGIE DIP 4-23-11

1 10 oz. box frozen chopped spinach, thawed and squeezed
Add  17 oz. Greek plain yogurt (0% fat)
1/2 cup light sour cream
1 envelope Lipton vegetable soup mix
2 thinly sliced green onions

Mix all together. Chill. Served with raw veggies and/or crackers.

SCALLOPED PINEAPPLE 4-23-11

2 cups sugar
3 eggs
1 stick butter or margarine

Cream together until light and fluffy. Stir in 1/2 cup milk and 2 #2 cans pineapple. Cut 10 slices of bread into cubes and de-crust.  Combine and put into buttered 9 x 13 baking dish. Bake 35 to 45 minutes in 325 degree oven.

CLARA'S DATE NUT BREAD 4-30-11 Top of page

1 8 oz. pkg. dates, coarsely chopped
1 1/2 cups boiling water
2 1/2 cups flour
1 1/2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup sugar
2 tbsps. butter, softened
1 tsp. vanilla extract
1 cup coarsely chopped nuts

In a small bowl, combine dates with boiling water. Let cool at room temperature. Lightly grease loaf pan (9x5x3"). Preheat oven to 350°. On waxed paper, sift flour, baking soda, baking powder and salt. In large bowl with an electric mixer at medium speed, beat egg, sugar, butter and vanilla until smooth. With wooden spoon, stir in cool dates mixture and flour. Mix well. Stir in nuts. Pour into loaf pan. Bake for 1 hour.  Best if eaten after bread sits overnight.

LEMON BARS (9-18-10) 4-30-11

1 angel food cake mix
1 can lemon pie filling

Mix. Bake in non stick jellyroll pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.

SWEET ONION JELLY 4-30-11

Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hotdogs, sausages and sandwiches.

yields - 3 1/2 cups

3 cups chopped onions (Vidalia, Walla Walla or your favorite sweet variety)
3/4 cup cider vinegar
2 1/2-3 cups sugar
1 teaspoon crushed red pepper flakes
1 package powdered fruit pectin (Ball Fruit Jell No Sugar Needed variety)

1. Puree the onion and vinegar together in a blender until smooth.
2. Pour into a saucepan.
3. Add the sugar and crushed pepper and bring to boil over medium-high heat.
4. Boil for 5 minutes and then stir in the powdered pectin.
5. Bring to a hard boil and boil for 1 minute.
6. Pour into hot sterilized jars, secure the lids and process for 10 minutes in a boiling water bath.

CURRIED CHICKEN SALAD 4-30-11

6 oz. plain greek yogurt
1/4 cup light mayonnaise
1 tsp. soy sauce
1 tsp. lemon juice
1/2 tsp. curry powder

Mix

Add one small onion, finely chopped

2 1/2 cups cubed chicken breast
1 1/2 cups halved seedless red grapes
1/4 cup slivered almonds, add before serving

Mix and serve on crackers or pita bread or greens.

CRAB DELIGHTS SALAD 4-30-11

8 oz. Kempís Crab Delights Flakes and Chunks
2 cups pasta (shells, rainbow rotini, rotini), cooked
1/2 cup celery, chopped
1/2 cup green onion, chopped
1/4 cup green pepper, chopped
2 tablespoons minced parsley

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream
4 tbsps. tomato based chili sauce
2 tbsps. dijon mustard
crisp lettuce for serving

In a bowl, combine the Crab Delights with the cooked pasta, celery, green onion, green pepper and parsley.In another bowl combine the dressing ingredients. Combine with the Crab Delights mixture. Refrigerate until ready to serve. Can be made a day ahead. Serve on crisp lettuce.

CRAB DELIGHTS SALAD 4-30-11

8 oz. crab delights, flaked
1/2 cup miracle whip or ranch dressing
2 medium celery stalks, chopped
3 tbsps. onion, finely chopped
pieces of cauliflower, optional

Combine and cover and chill at least an hour before serving.

TRIPLE BERRY BREAD PUDDING 4-30-11

3 eggs
1/2 cup milk
1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup + 2 Tbsp. sugar
1 cup powdered sugar
1 lemon, zested & juiced
3 cups Schwan's Triple Berry Blend, frozen & divided
1 loaf French Baguette Bread, thawed & cubed

Preheat oven to 350°. Whisk together eggs, milk, cream, vanilla extract and 1/3 cup of sugar. Add bread cubes and let soak for 10 minutes. Whisk together powdered sugar and lemon zest and juice. Cover and set aside. Coat a 9-inch pie dish with cooking spray and 1 Tbsp. of sugar. Add 1 cup of frozen berries to pie dish, and leave remaining 2 cups of berries to thaw on the counter while the pudding is baking. Pour bread mixture into the pie dish and sprinkle with 1 Tbsp. of sugar. Bake for 35 to 40 minutes or until custard is set. Let cool slightly and top with remaining berries. Serve with lemon sauce.

ANNETTE'S SEAFOOD PASTA 4-30-11

1/2 cup salad dressing
1/4 cup zesty italian dressing
1/4 cup grated parmesan cheese
8 oz. rotini, cooked and drained
8 oz. chopped imitation crab meat
1 cup broccoli florets, partially cooked
1/2 cup chopped green peppers
1/2 cup chopped tomato
1/4 cup chopped green onion

Mix dressing and add cheese. Mix remaining and chill.

BRIAN'S TUNA NOODLE CASSEROLE 4-30-11

1 12 oz. pkg. egg noodles
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 cup frozen peas
2 6 oz. cans tuna, drained
2 cans cream of mushroom soup
1 can sliced mushrooms
1 cup crushed potato chips

Preheat oven to 425°. Bring noodles to boil and cook 8 minutes. Drain noodles and in a bowl mix noodles with everything but potato chips. Bake in 9x13" glass baking dish sprayed with cooking spray. Top with potato chips, can add cheese on top if desired. Bake for 20 minutes until cheese is bubbly.

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