Radio Given Recipes April

Apr. 7  Apr. 14  Apr. 21  Apr. 28

VENISON MEATLOAF 4-7-12 Top of page

1 lb.- 1 1/4 lb. 90% lean ground venison
1/2 lb. spicy sausage

Mix meats together.

1/2 medium green pepper
1 small to medium onion
2 seeded jalapeno peppers
1/2 bunch cilantro
1 egg
3/4 cup Panko bread crumbs
5 tbsps. mild salsa
5-6 cloves garlic

Chop peppers and onions with cilantro in the food processor. Combine pepper mixture with egg, crumbs and salsa. Mix together with meat and form into loaf. Bake for 75-90 minutes at 325°.

APPLE ORCHARD PORK CHOPS (menshealth.com) (3-24-12) 4-7-12

1 tbsp. olive oil
4 boneless pork sirloin chops (4 ounces each), trimmed
ground black pepper
2/3 cup cider or apple juice
2 tbsps. dijon mustard
2 tart apples, cored and sliced 1/4" thick
1/2 cup raisins
1 bunch scallions, white and light green parts, thinly sliced (1/2 cup)
3 tbsps. cold water
2 tsps. cornstarch

In a large skillet, heat the oil over medium-high heat. Add the pork and brown on both sides. Sprinkle with the pepper to taste. In a small bowl, stir together the cider and mustard. Pour over the pork. Reduce the heat to low, cover, and cook for 5 minutes. Add the apples, raisins, and scallions to the skillet. Cover and cook for 5 minutes. Use a slotted spoon to transfer the pork and apples to a serving platter. Keep warm. Leave the skillet on the heat. 4. In a small bowl, stir together the water and cornstarch. Add to the skillet, increase the heat to medium, and bring to a boil, stirring constantly. Reduce the heat and cook for 2 minutes. Serve the sauce over the pork chops and apples. These pork chops are delicious with Spiced Brown Rice with Cashews and Balsamic Broccoli Rabe. Use any tart apples you like: Granny Smith, Empire, or Stayman are all good choices.

BAKED KIDNEY BEANS (COOKS.COM) 4-7-12

1 lb. dry kidney beans
1 green pepper, diced
4 oz. jar pimentos, chopped
1 onion, diced
3/4 cup vegetarian burger
1/2 can tomato soup

Cook kidney beans until just tender. Drain. Saute above ingredients, except beans. Add sauteed vegetables and 1/2 can tomato soup to beans. Bake at 325° for 2 hours.

BAKED KIDNEY BEANS (COOKS.COM) 4-7-12

1 lb. kidney beans
1 tbsp. molasses
2 tbsps sugar
1 tsp. dry mustard
1 tsp. salt
1 piece salt pork

Pick over and wash beans. Parboil for 15 minutes. Place beans and water used to parboil in slow cooker or slow oven. Place all ingredients in pot; cover with boiling water. Cook all day; add water as needed.

HAM AND CHEESE CHICKEN ROLLS 4-7-12

4 boneless, skinless chicken breast halves
2 oz. very thinly sliced ham
1 small tomato, seeded and chopped
1 slice half part skim mozarella cheese cut into 4 pieces
3 tbsps. fine dry bread crumbs
1 tbsp. grated parmesan cheese
1 tsp. dried parsley
1/2 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1 tbsp. fat free milk

Preheat oven to 350°. Coat a baking dish with non stick cooking spray. Place chicken breasts between two sheets of waxed paper. Flatten the breasts with a mallet until 1/4 inch thick. Remove top sheet of waxed paper. Top each chicken breast with 1/4 of ham, tomato and a piece of cheese. Roll up jelly roll style and tuck sides in to seal. Secure with toothpicks. Stir together dry bread crumbs, parmesan cheese, parsley, oregano, garlic powder and pepper on separate waxed paper. Brush chicken rolls with milk and roll into crumb mixture. Place in baking dish and coat rolls with cooking spray. Bake for 25 minutes or until chicken reaches 165° and the juice runs clear.

PINEAPPLE CHEESE SALAD 4-7-12

1 pkg. lemon Jell-O, dissolved in 1/2 cup boiling water
1 cup cold water
2 tbsps. vinegar or lemon juice
2 tbsps. sugar, or less, or can omit
1 cup crushed pineapple, drained

Chill until it begins to congeal. Fold in 1/2 cup grated cheddar cheese and 1 cup whipped cream. Sprinkle with chopped pecans, optional. Pour into mold and chill until firm.

COTTAGE CHEESE SALAD 4-7-12

1 large carton cottage cheese, can use low fat
1 large can peaches or other fruit
1 pkg. Jell-O, can use sugar free
1 carton cool whip

Mix together and chill.

DOLLY PARTON SALAD 4-7-12

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert. Variation: can add 1/2 cup light sour cream and 1/4 cup walnuts instead of cool whip.

EVANGELINE'S CHERRY BARS (sep/oct80pg1) 4-7-12

2 sticks margarine, melted
1¾ cups white sugar
4 whole eggs
1 tsp. vanilla
½ tsp. almond extract
1½ tsp. baking powder
1 tsp. salt
3 cups flour

Combine all ingredients and mix well. Next, grease and flour a jellyroll pan. Then, reserve one cup of the dough and spread the rest into the jellyroll pan. Pour 1 can of cherry pie filling evenly over the dough. Finally, drop the reserved 1 cup dough by teaspoons into the cherry pie filling. Bake at 350° for 40 minutes. Remove from oven. Frost with a thin powdered sugar icing. Cool and cut into bars.

PEANUT BUTTER RICE KRISPIE BARS 4-14-12 Top of page

4 cups Rice Krispies in a large bowl

Melt in microwave:

1 6 oz pkg butterscotch chips
1/2 cup peanut butter

Pour over Rice Krispies and mix. Pour half in buttered 8x8 dish. Chill 15 minutes.

Melt in microwave:

1 6 oz. pkg chocolate chips
2 tbsps. butter or margarine
1 tbsp. water

Mix and add:

1/2 cup sifted powdered sugar

Pat on top of Rice Krispies. Chill 15 minutes.

Add remaining butterscotch chips on top and chill 15 minutes. Slice into bars.

BAKED POTATO AND LEEK SOUP WITH CHEDDAR AND BACON (finecooking.com) 4-14-12

2 medium size russet potatoes
1/4 cup unsalted butter
1/2 cups sliced leeks, rinsed
2 medium garlic cloves, minced
kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon
1 cup grated sharp cheddar cheese
2 tbsps. thinly sliced scallion greens or chives

Heat the oven to 375º. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack. Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes. Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool. When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

nutrition information (per serving): Calories (kcal): 290; Fat (g): 20; Fat Calories (kcal): 15; Saturated Fat (g): 9; Protein (g): 30; Monounsaturated Fat (g): 2; Carbohydrates (g): 32; Polyunsaturated Fat (g): 85; Sodium (mg): 3; Cholesterol (mg): 850;

PINEAPPLE CHEESE SALAD (4-7-12) 4-14-12

1 pkg. lemon Jell-O, dissolved in 1/2 cup boiling water
1 cup cold water
2 tbsps. vinegar or lemon juice
2 tbsps. sugar, or less, or can omit
1 cup crushed pineapple, drained

Chill until it begins to congeal. Fold in 1/2 cup grated cheddar cheese and 1 cup whipped cream. Sprinkle with chopped pecans, optional. Pour into mold and chill until firm.

PEANUT BUTTER FUDGE 4-14-12

2 tbsps. butter or margarine
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp. salt
2 cups miniature marshmallows
1 cup peanut butter
1/2 cup nuts if desired
1 tsp. vanilla

Combine butter, milk, sugar, and salt in heavy saucepan and bring to a boil over medium heat. Keep stirring. Remove from heat. Add marshmallows, peanut butter and vanilla. Pour into foiled 8 inch pan.

PEANUT BUTTER FUDGE (12-17-11, not given) 4-14-12

3 cups sugar
1 cup evaporated milk
3/4 stick margarine
1 cup smooth peanut butter
1 pint marshmallow creme

Heat milk, sugar and butter to soft ball stage (236°) stirring frequently. Remove from heat. Add peanut butter, marshmallow creme and nuts if desired. Stir and pour into greased 9x13" pan. Makes 3 pounds.

PEANUT BUTTER FUDGE 4-14-12

12 oz. pkg. white almond bark, melted
1 cup peanut butter

Blend and pour into buttered pan.

HOMEMADE MAYONNAISE 4-21-12 Top of page

2 egg yolks, room temperature, lightly beaten
2 tbsps. lemon juice or vinegar, room temperature
1/2 tsp. dry mustard
1/2 tsp. sugar
1/2 tsp. salt
1 1/3 cup vegetable oil, room temperature
2 tsps. boiling water

Warm a glass or stainless steel bowl and wire whisk in hot water. Dry. Put egg yolks in bowl and add 1 tbsp. lemon juice, dry mustard, salt and sugar and beat well. Continue beating constantly while adding vegetable oil a little at a time. Continue beating and be sure the yolks are absorbing the oil. After 1/3 cup oil has been incorporated into the yolks, add remaining oil a little at a time. Beat well after each addition. After thick and stiff, add remaining lemon juice or vinegar until it thins out. Blend in boiling water. Store in covered glass jar in refrigerator.

DOLLY PARTON SALAD (4-7-12) 4-21-12

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert. Variation: can add 1/2 cup light sour cream and 1/4 cup walnuts instead of cool whip.

SMOKED MOZZARELLA MEATBALLS (menshealth.com) 4-21-12

12 oz lean ground beef
1 32 oz can crushed tomatoes
1 Tbsp olive oil
1/2 lb smoked mozzarella, cut into 1/2-inch cubes
1/2 cup chopped fresh parsley, plus more for garnish
1 slice bread, torn into tiny pieces and soaked in milk
2 eggs
1 onion, chopped
4 cloves garlic, minced
Salt and pepper
Polenta

Mix the beef with the bread, eggs, 1/2 cup parsley, half the onion and garlic, and a generous sprinkling of salt and pepper. Without overworking the meat, form meatballs--any size is fine. Hold each meatball in the palm of one hand and use the thumb of your other hand to make an indentation in the meatball. Drop in a cheese cube, and then carefully fold the meat back over to cover. Heat the oil in a large skillet or pot over medium heat and sear each meatball until brown all over. Remove to a plate. Pour off all but a little fat and add the remaining onion and garlic; sauté until light brown. Return the meatballs to the pan, add the tomatoes, and cook over low heat for 20 minutes to 1 hour. Season the sauce with salt and pepper. Serve the meatballs over soft polenta cooked according to the package directions, and garnish with parsley. Makes 4 servings

BAKED POTATO AND LEEK SOUP WITH CHEDDAR AND BACON (finecooking.com 4-14-12) 4-21-12

2 medium size russet potatoes
1/4 cup unsalted butter
1/2 cups sliced leeks, rinsed
2 medium garlic cloves, minced
kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon
1 cup grated sharp cheddar cheese
2 tbsps. thinly sliced scallion greens or chives

Heat the oven to 375º. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack. Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes. Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool. When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

nutrition information (per serving): Calories (kcal): 290; Fat (g): 20; Fat Calories (kcal): 15; Saturated Fat (g): 9; Protein (g): 30; Monounsaturated Fat (g): 2; Carbohydrates (g): 32; Polyunsaturated Fat (g): 85; Sodium (mg): 3; Cholesterol (mg): 850;

CHICKEN ROLL UP WITH SPINACH AND SUNDRIED TOMATO (menshealth.com) 4-21-12

2 cups (2 ounces) baby spinach
1/4 cup finely chopped onion
2 teaspoons olive oil, divided  add to shopping list
1 teaspoon minced garlic
1/3 teaspoon red-pepper flakes
1 tablespoon water
1/4 cup (1 ounce) grated parmesan cheese 
2 tablespoons chopped dry-packed sundried tomatoes
4 chicken cutlets (about 4 ounces each) or chicken breast halves, trimmed and pounded thin into cutlets
1/2 cup chicken broth or dry white wine

Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet. Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside. Sprinkle the tomatoes evenly on the smooth side of the cutlets. Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks. Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm. Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.

COLE SLAW SALAD 4-28-12 Top of page

1 pkg. cole slaw mix
10 oz. pkg. frozen peas, thawed and cooked, then cooled
1 cup poppyseed dressing
1 cup dry roasted peanuts

Mix together, allow to chill. Serve.

PEANUT BUTTER RICE KRISPIE BARS (4-14-12) 4-28-12

4 cups Rice Krispies in a large bowl

Melt in microwave:

1 6 oz pkg butterscotch chips
1/2 cup peanut butter

Pour over Rice Krispies and mix. Pour half in buttered 8x8 dish. Chill 15 minutes.

Melt in microwave:

1 6 oz. pkg chocolate chips
2 tbsps. butter or margarine
1 tbsp. water

Mix and add:

1/2 cup sifted powdered sugar

Pat on top of Rice Krispies. Chill 15 minutes.

Add remaining butterscotch chips on top and chill 15 minutes. Slice into bars.

TORTILLA DE GODZILLA (menshealth.com) 4-28-12
 
1/2 pound extra-lean ground beef or ground turkey
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup canned kidney beans, rinsed and mashed
2 green chile peppers, seeded and diced
2 teaspoons chili powder
4 large whole-wheat tortillas
2/3 cup shredded lettuce
1 cup chopped tomatoes
1/2 cup grated low-fat monterey jack cheese

In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat. Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat. Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube.

CHERRY PUDDING CAKE 4-28-12

1/2 cup milk
1/2 cup sugar
3/4 cup flour
1/4 cup corn starch
1 tbsp. butter
1 tsp. baking powder
1 tsp. almond flavoring

Mix together and pour into greased pan.

1 cup red cherries
1/2 cup cherry juice
1 cup boiling water
1/2 cup sugar
1 tbsp. butter

Mix together and pour over top. Bake 30 minutes or until done in a moderate oven (350°-375°).

BODACIOUS BRAZILIAN CHICKEN 4-28-12
 
1 lemon
1 lime
1 tablespoon ground flaxseed
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cloves garlic, minced
1 teaspoon dried italian seasoning
4 boneless, skinless chicken breast halves
1 teaspoon hot pepper salsa
3/4 cup chunky salsa

Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds. Mix in everything else except the chicken and salsa. Drop in the chicken, reseal the bag, and refrigerate for a few hours. Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.

RHUBARB COBBLER (very similar to Amana Rhubarb Cobbler below) 4-28-12

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

Combine in 9x13 pan. Layer ingredients as given. Bake at 350° for 35 minutes. Serve with ice cream.

AMANA RHUBARB COBBLER (4-23-05, not given) 4-28-12

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.

POTATO SOUP 4-28-12

1 pound ground beef, browned and drained
1/2 cup chopped onion
1 cup sliced carrots
1 cup chopped celery
10 cups water
1 pkg. au gratin potatoes
1 pkg. scalloped potatoes

Mix together and bring to boil. Simmer until everything is tender, about an hour.

PINEAPPLE CHEESE SALAD (4-7-12) 4-28-12

1 pkg. lemon Jell-O, dissolved in 1/2 cup boiling water
1 cup cold water
2 tbsps. vinegar or lemon juice
2 tbsps. sugar, or less, or can omit
1 cup crushed pineapple, drained

Chill until it begins to congeal. Fold in 1/2 cup grated cheddar cheese and 1 cup whipped cream. Sprinkle with chopped pecans, optional. Pour into mold and chill until firm.

CHERRY PUDDING CAKE 4-28-12

1 cup sugar
1 cup flour
1 tsp. baking powder
butter the size of an egg
1/2 cup milk
1/2 cup nuts
3/4 cup drained cherries

Mix together and bake at 350° 30 minutes.

1 cup cherry juice
12 cup sugar
1 tbsp. butter
enough corn starch to make a thin sauce

Cook and serve on top of the baked cake.

RHUBARB CREAM PIE 4-28-12

1 9 inch unbaked pie shell
1 1/2 cups diced rhubarb
2 eggs
2 tbsps. flour
1 cup sugar
3/4 cup whipping cream

Put rhubarb in the bottom of pie shell. Mix together the flour, sugar, beat in eggs and whipping cream. Pour over rhubarb. Bake at 350° for 45 minutes to an hour until the center is set.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.