Radio Given Recipes - April 2013

Radio Given Recipes April

TUNA SALAD 4-6-13 Top of page

3 large cans tuna, drained
1/3 of an onion, coarsely chopped
5-6 stalks celery, diced
5-6 pickle spears, diced
just enough mayonnaise to moisten
pickle juice

Stir together and serve.

PINEAPPLE FUDGE (from Jim Loyd 12-8-12) 4-6-13

5 1/2 cups sugar
1 cup crushed pineapple
1 cup cream
1/2 cup white corn syrup
large lump of butter
juice of 1 lemon

Combine sugar, pineapple, cream, corn syrup, and butter in a saucepan and cook until soft ball stage. Set aside to cool until you can handle it with your hands. Beat until it turns grainy. Add juice and nuts and pour into buttered pan. Cut into squares when hardened.

DOLLY PARTON SALAD (4-7-12) 4-6-13

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.

PEANUT BUTTER BROWNIES 4-6-13

1 box brownie mix
1/3 cup butter, softened
1/3 cup creamy peanut butter
1/3 cup powdered sugar
1 1/2 tsp. milk
3/4 cup chocolate chips
3 tbsps. butter
1/2 cup peanut butter chips
1 cup Reese's Miniature Peanut Butter Cups

Heat oven to 350. Make brownies per directions on box. In bowl, beat butter, peanut butter, powdered sugar, and milk until smooth. Spread over cooled brownies. In bowl, microwave chocolate chips and 3 tbsps. butter until smooth. Cool 10 minutes. Spread over filling. Sprinkle peanut butter chips over top. Chop peanut butter cups and sprinkle over the top. Refrigerate to set. Cut into bars.

GRANDMA'S TAPIOCA SALAD 4-6-13

2 boxes tapioca pudding
1 box Jello, any flavor
1 can drained fruit, same as Jello flavor
3 cups boiling water
1 large container cool whip

Dissolve pudding and Jello in boiling water. Cool to room temperature. Refrigerate until syrupy. Stir in fruit and cool whip and refrigerate.

PIMIENTO CHEESE SANDWICHES (From foodnetwork.com) 4-13-13 Top of page

Combine 2 cups grated extra-sharp yellow cheddar cheese, 1/2 cup mayonnaise, 3 tablespoons chopped pimientos, 2 tablespoons grated onion, 1 teaspoon yellow mustard and 1/8 teaspoon cayenne pepper. Season with salt and black pepper. Spread on white bread.

DOLLY PARTON SALAD (4-7-12, not given) 4-13-13

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.

GOLFBLOGGER'S PIMIENTO CHEESE SANDWICH SPREAD (From golfblogger.com) 4-13-13

1 cup sharp cheddar
1 cup montery jack (or pepper jack)
1 package cream cheese
half a jar of finely chopped pimento
dill pickles, chopped
pepper sauce, salt, pepper, chopped onion to taste

Wait for the cheese to soften, then blend all ingredients in a food processor.

CRISPY KALE CHIPS (From foodnetwork.com) 4-13-13

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

20 oz. can crushed pineapple
3 oz. pkg. orange Jello
8 oz. cottage cheese
8 oz. cool whip

Heat crushed pineapple to boiling. Stir in Jello. Let cool. Stir in cottage cheese and cool whip. Refrigerate overnight.

BEEF RUMP ROAST 4-20-13 Top of page

1 cup water
1 can beef broth
chopped onion
1 packet au jus

Cook on low for 6 hours. If adding vegetables, add in the last 3 hours of cooking.

CARAMEL APPLE BARS

1 cup pecans or walnuts, chopped
2/3 cup brown sugar
1 cup flaked coconut
2 1/2 cups flour
1 1/2 cups sugar
1 1/2 tsps. baking soda
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup water
2 cups apples, peeled and finely shredded

Topping:

2/3 cup brown sugar
1/2 cup evaporated milk
4 tbsps. butter, softened

Combine nuts, brown sugar and coconut in a bowl. Set aside. In another bowl add the next 6 ingredients. In another bowl combine eggs, milk, water, apples. Add flour mixture and mix well. Pour into greased 10x15" pan. Sprinkle the nut mixture on top. Bake at 325 for 40-45 minutes. In saucepan, cook the topping ingredients. Remove cake from oven and poke holes in the top with the handle of a wooden spoon or fork. Pour topping mixture over cake.

CROCKPOT BEEF ROAST 4-20-13

4-5 lb. roast
1 can beef broth
1 can cream of celery soup, undiluted
1 pkg. mushrooms, sliced
1 pkg. onion soup mix
1/4 cup steak sauce (A1 or Heinz 57)

Put roast in crockpot. Pour broth over roast and spread soup over meat. Put mushrooms on top, then sprinkle the soup mix over and top with steak sauce. Cook on high for 3 hours or on low for 7 1/2 hours.

CHICKEN AND ASPARAGUS CASSEROLE (5-31-08) 4-20-13

3 cans cream of mushroom soup
4 cups asparagus, chopped to 1" pieces
4 oz. sliced almonds
6 oz. can French Fried onions
4 boneless, skinless chicken breasts, cooked and chopped
salt and pepper

Steam asparagus until slightly tender. Combine all other ingredients except for the can of onions. Pour into a greased 9 x 13 pan. Bake for 25 to 30 minutes at 350°. Remove from oven and top with the can of onions. Bake additional 5 minutes.

REUBEN DIP 4-20-13

1 cup sauerkraut
8 oz. cream cheese
6 oz. shredded swiss cheese
6 oz. corned beef, diced
2 tbsps. thousand island dressing

Drain and rinse sauerkraut. Mix with cheese and add beef and dressing. Put in crockpot and heat on low until cheese is melted. Serve on crackers or miniature rye bread.

GUACAMOLE (From foodnetwork.com) 4-20-13

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

GRILLED SHRIMP SCAMPI STYLE (from foodnetwork.com) 4-27-13 Top of page

1/4 cup plus 1 teaspoon soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
2 limes, juiced
2 teaspoons honey
2 (2-inch) piece fresh ginger, finely grated
4 cloves garlic, finely chopped
1/2 cup canola oil, divided
1 1/4 pounds large (21-24) shrimp, peeled and deveined
1 stick butter, softened

Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined. Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

DOLLY PARTON SALAD (4-7-12, not given) 4-27-13

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.

CARAMEL APPLE BARS (4-20-13, not given) 4-27-13

Topping:

2/3 cup brown sugar
1/2 cup evaporated milk
4 tbsps. butter, softened

SALMON CEDAR PLANK ON THE GRILL 4-27-13

1 1/2 lbs. wild sockeye salmon
3 tbsps., firmly packed
2 tbsps. soy sauce
1/2 cup dry white wine
1/3 cup dry sherry
1/2 tbsp. olive oil

Prepare plank by putting in water for several hours prior to grilling time. In a mixing dish combine the brown sugar, soy sauce, white wine, and sherry in a baking dish that will hold salmon. Lay out the salmon skin side up. Pour marinade over the salmon. Lift so marinade reaches all parts. Let marinate for 30 minutes, then turn and let that soak in for 30 minutes. Heat grill to medium. Five minutes before you add fish put plank on. Brush with olive oil Add salmon fillet skin side down. Close lid and let cook til it reaches 140 degrees.

MR. FOOD BANANA PUDDING CAKE (From mrfood.com) 4-27-13

1 (18.25-ounce) package yellow cake mix
1 (4-serving-size) package vanilla instant pudding mix
4 large eggs
1 cup water
1/2 cup mashed ripe banana (about 1 medium) (see Note)
1/4 cup vegetable oil
Confectioners sugar for garnish

Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray. In a large bowl, combine all ingredients; with an electric mixer on medium speed, beat until blended. Pour into prepared pan. Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and cool completely on wire rack.

To bring out the sweetness of yellow bananas, preheat oven to 350 degrees and place banana on foil-lined baking sheet. Bake 15 minutes, let cool, then slice open.

PEA AND HAM OR BACON SOUP 4-27-13

1 tsp. oil
2 pieces bacon or ham
1 spring onion
1 small clove garlic, crushed
1 small celery stalk, chopped
1 small carrot, chopped
1 small potato, diced
1 cup chicken stock
1/2 cup peas

Cook ham or bacon. Set aside. Cook vegetables until soft. Combine all and bring to boil. Reduce to a simmer.

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