Radio Given Recipes August

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No Show 8-30-03

TOMATOES AND DRESSING (5-31-03) 8-2-03 Top of page

6-12 tomatoes, scalded, peeled and quartered
2/3 cup salad oil
¼ cup vinegar
¼ cup diced or sliced green onions
1 tsp. salt
¼ cup green pepper, chopped
½ tsp. thyme
1 clove garlic, minced

Mix all ingredients except tomatoes. Add tomatoes and let sit in refrigerator over night.

BREW FOR CODLING MOTHS (jul/aug93pg8) 8-2-03

Place in 1 gal. milk jug:
1 cup vinegar
1 cup sugar
1 banana peel

Fill with water and shake till sugar dissolves. Hang in middle of apple tree before blossoms open to keep larvae from burrowing into apples. Refill when full of bugs. (They said ½ cup sugar instead of 1 cup but all of ours said 1 cup)

ZUCCHINI LASAGNA (sept/oct78pg2 didn't give) 8-2-03

½ pound ground beef
1/3 cup chopped onion
1 15 ounce can of tomato sauce
½ teaspoon salt
½ teaspoon oregano leaves
¼ teaspoon basil
1/8 teaspoon pepper
4 medium zucchinis
1 8 ounce creamy cottage cheese
1 egg
2 tablespoons flour
¼ pound of shredded mozzarella cheese

In a 10 inch skillet, over medium high beat, brown the beef and onion. Drain. Add the tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to simmer for 5 minutes, stirring occasionally. Slice the zucchini lengthwise into ¼ inch slices. In a small bowl, combine cottage cheese and egg and mix well. In the bottom of a 9 x 13 inch pan arrange half of the zucchini slices in a layer and sprinkle with 1 tablespoon of the flour. Top with cottage cheese mixture and half of the meat mixture. Repeat with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° until hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving. (Only 295 calories per serving.)

OKLAHOMA COCONUT CAKE (jul/aug80pg6) 8-2-03

Bake a regular yellow cake in a 9x13 inch pan. When cake is baked, poke holes all through it (using a utility fork). Next, mix together: 1 can sweetened, condensed milk and 8 ounces of cream of coconut. Pour this mixture over the top of the cake. Cool completely. Finally, mix ¾ to 1 cup of flaked coconut and ½ cup of chopped pecans into an 8 ounce carton of Cool Whip. Frost the cake with the Cool Whip
mixture. Refrigerate for several hours.

Put a piece of waxed paper between the pan and the batter to make sure your angel food cake doesn't stick.

LEMON POUND CAKE (6-28-03) 8-2-03

1 3 oz. pkg. lemon gelatin
 cup warm water
1 box lemon cake mix
2/3 cups salad oil
4 eggs

Heat oven to 350°. Dissolve gelatin in warm water and set aside. In large mixing bowl, mix cake mix and oil. Beat 2 minutes. Add eggs, one at a time. Beat well after each addition. Stir in gelatin and mix well. Pour into greased and floured tube pan. Bake 45-50 minutes. Cool in pan for 10 minutes. After completely cool, take out and cool on rack. Top with topping

Topping:

3 cups powdered sugar
1 tsp. vanilla
¼ cup lemon juice

PEACH DUMPLINGS (didn't give, received in email. Thank you Sharon from Washington, IA!)

2 bags frozen peaches
1 cup granulated sugar, divided
1/3 cup water
2 teaspoons nutmeg
2 cups buttermilk biscuit baking mix
½ cup milk
1 egg
2 tablespoons vegetable oil
1/3 cup water

Place peaches in large covered pot. Add 1/2 cup of the sugar, water and nutmeg and bring to a boil.

Meanwhile, in a small bowl, mix baking mix, milk, egg, oil and remaining 1/2 cup sugar to form a dough, not as thin as pancake dough and not as thick as biscuit dough, to be dropped from spoon.

Drop by spoonful into boiling peaches, spacing over top of pot. Reduce heat immediately to medium low and cover. Steam for approximately 15 minutes. Do not remove lid for first 15 minutes so dumplings will cook through.

Serve topped with whipping cream.

ROAST BEEF SALAD FOR SANDWICHES (didn't give, received in email. Thank you Sharon from Washington, IA!) 8-2-03

Leftover roast beef that has chilled in the refrigerator; trim fat;grind or pulse in a food processor until shredded. Be careful....don't make a paste!! (this recipe will be based on having 2 C of beef after ground)

2 hardboiled eggs, peeled and chilled
1 med. stick of  celery
¼ of a small onion
Salt and Pepper to taste

Grind or pulse the eggs, celery, and onion. Combine with the ground cooked beef. Add 2 Tbsp. sweet pickle relish if desired. Add Miracle Whip  3T at a time til of desired consistency for you sandwich spread.

SWEET CARROT SOUFFLE (7-19-03) 8-9-03 Top of page

2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened

1½ tbsps. sugar
whipped cream

Cover carrots with water and bring to a boil. Reduce heat to medium. Cook 30 minutes until very tender and drain. Preheat oven to 350°. Puree carrots in food processor with the ¾ cup sugar, flour, baking powder and vanilla. Add eggs, one at a time, pulsing after each addition. Add butter. Mix well. Lightly grease 1½ quart souffle dish. Coat bottom and sides with the 1½ tbsps. of sugar. Add carrot mixture and bake for 45 minutes, until center is set. Serve with whipped cream.

ZUCCHINI PIE (MOCK APPLE PIE) (9-26-96) 8-9-03

4 cup zucchini, peeled, quartered, sliced, like apples
1¼ tsp. cream of tartar
dash salt
2 tbsps. flour
1 tbs. lemon juice
dash nutmeg
1¼  cup sugar (less if desired)
1½ tsps. cinnamon
1 tsp. butter
1 9 inch unbaked pie shell

Topping:
1 stick margarine
1 cup flour
½ cup sugar

Peel, quarter and scoop out the seeds of the zucchini and cut like apples. Cook in small amount of water for 10 minutes. Drain well. Mix cream of tartar, salt, flour, lemon juice, nutmeg, sugar, butter and cinnamon with the zucchini. Pour into pie shell. Mix topping until crumbly. Crumble over pie filling. Bake 375° 45 minutes.

MARY LOU'S STRAWBERRY DESSERT 8-9-03

Spray a 9x13 with pam spray. Put 2 cups miniature marshmallows on bottom. Prepare a strawberry cake mix as directed. Pour over marshmallows. Mix 2 pkgs. frozen strawberries, partially thawed and 1 large pkg. dry strawberry gelatin. Mix and pour over cake mix. Bake at 350° for 45-50 minutes. (Time and temperature will vary, watch closely.)

CRUSTLESS SPINACH QUICHE (jul/aug01pg3 didn't give) 8-9-03

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham.
5 eggs
3 cups (12 oz.) shredded Muenster or Monterey Jack cheese
1/8 tsp. pepper

In a large skillet sauté onion and mushrooms in oil until tender. Add spinach and ham. Cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs. Add cheese and mix well. Stir in spinach mixture and pepper. Blend well. Spread evenly in a greased 9 inch pie plate or quiche dish. Bake at 350 degrees for 40-45 minutes (or until a knife inserted near the center comes out clean).

EASY KEY LIME PIE (12-15-97) 8-9-03

1 6 oz. can frozen limeade, thawed
1 8 oz. tub whipped topping, thawed
1 can sweetened condensed milk
green food coloring

Combine and pour into graham cracker crust. Keep frozen until served.

KEY LIME PIE (may/jun91pg2) 8-9-03

9" graham cracker crust
1 can sweetened condensed milk
2 eggs, separated
½ cup key lime juice
grated peel of two lemons

Beat yolks till thick and lemon colored. Add milk and blend. Add juice 2 tablespoons at a time, blending after each addition. Add lemon rind and pour into pie crust. Freeze. Top edges with whipped cream.

ROAST BEEF SALAD SANDWICHES 8-9-03

2 cups ground, cooked roast beef
3 hard cooked eggs, chopped fine
2 green onions, chopped
½ tsp. salt
¼ tsp. pepper
dash cayenne pepper (optional)
1 large sweet pickle, finely chopped
3 heaping tbsps. mayonnaise or salad dressing

Combine all ingredients and spread on bread of your choice.

PARROT JUNGLE KEY LIME PIE 8-9-03

1 graham cracker crust
1 cup sweetened condensed milk
3 eggs
½ cup key lime juice, you can use undiluted frozen limeade
¼ tsp. cream of tartar
1 cup sugar
whipped cream and green food coloring

Beat yolks and milk, add lime juice and green coloring. Beat egg whites, slightly, add cream of tartar and beat until stiff. Slowly add 1 cup sugar. Slowly add lime filling to beaten egg whites, blending well. Spoon into crust and freeze. Top with whipped cream when serving.

ROAST BEEF SANDWICH SUPREME (June Formanek, almost same as jul/aug81pg5) 8-9-03

½ cup sour cream
1 tbs. dry onion soup mix
2 tsps. prepared horseradish, drained
salt and pepper to taste
12 slices deli roast beef, about a pound
Any kind of bread, Pumpernickel or Rye

Combine all except bread and beef. Spread on bread and top with beef, lettuce, or whatever you want. Yields 6 servings.

ROAST BEEF SPREAD 8-9-03

Use leftover roast beef and grind it or process until fine. Add about 2 tbsps. of salad dressing. 1 tbs. pickle relish . Add dried minced onions to taste.

Tips, Hints and Helps: How to clean your grill. Put a cereal bowl of ammonia in the grill, close lid, cover it with a black plastic and tape it up with duct tape to seal seams. Leave in hot sun for 4-5 hours, then spray with hose and it'll take it right off. (6-28-03) 8-16-03 Top of page

PINEAPPLE CAKE (7-12-03) 8-16-03

1 box yellow cake mix
1 pkg. vanilla instant pudding
¾ cup oil
¾ cup water
4 eggs
1 tsp. vanilla
cinnamon and sugar mixture

Mix the first four ingredients. Add 1 egg at a time. Add vanilla. Pour ½ the batter in pan, then sugar and cinnamon, then the rest of the batter. Bake 350° 50 minutes in greased and floured bundt pan.

Topping:

1 8 oz. can undrained crushed pineapple
1 pkg. vanilla instant pudding
1 8 oz. container cool whip

Mix and put on top cooled cake.

Tips Hints and Helps: Use Windex Spray that attaches to a water hose for outside to clean vinyl sidling.  It is sold in stores. 8-16-03

ROAST BEEF SALAD SANDWICHES (8-9-03) 8-16-03

2 cups ground, cooked roast beef
3 hard cooked eggs, chopped fine
2 green onions, chopped
½ tsp. salt
¼ tsp. pepper
dash cayenne pepper (optional)
1 large sweet pickle, finely chopped
3 heaping tbsps. mayonnaise or salad dressing

Combine all ingredients and spread on bread of your choice.

SWEET CREAMY DRESSING FOR MACARONI SALAD 8-16-03

¾ cup vinegar
1 can sweetened condensed milk
2 cups mayonnaise
1 cup sugar

Mix together and pour over pasta salad and refrigerate overnight.
 

FROZEN CORN METHODS (sep/oct82pg2) 8-16-03

36 ears corn (20 cups)
1 pint Half 'n Half
1 pound butter or oleo
Add ½ cup sugar

Roast 325° 1 hour. Stir often. Pack and freeze.

Or

35 ears corn
1 pound butter or margarine
1 pint Half 'n Half

Place in roaster. 325° 60 minutes, stir occasionally. Cool in ice water. Dry and freeze.

SWEET CREAMY DRESSING FOR MACARONI SALAD & COLE SLAW 8-16-03

1 cup white vinegar
1 can sweetened condensed milk
1 cup sugar
1 qt. miracle whip
celery salt to taste

Mix well. Will keep refrigerate weeks and can be used on cole slaw also.

SWEET CARROT SOUFFLÉ (7-19-03) 8-16-03

2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened

1½ tbsps. sugar
whipped cream

Cover carrots with water and bring to a boil. Reduce heat to medium. Cook 30 minutes until very tender and drain. Preheat oven to 350°. Puree carrots in food processor with the ¾ cup sugar, flour, baking powder and vanilla. Add eggs, one at a time, pulsing after each addition. Add butter. Mix well. Lightly grease 1½ quart soufflé dish. Coat bottom and sides with the 1½ tbsps. of sugar. Add carrot mixture and bake for 45 minutes, until center is set. Serve with whipped cream.

CRUSTLESS QUICHE (may/jun98pg3) 8-16-03

1 pkg. (10 oz.) frozen spinach, chopped
1/3 cup chopped onion
½ cup mushrooms, sliced
1 tbsp. margarine
¼ tsp. salt
1/8 tsp. black pepper
1/8 tsp. nutmeg
½ cup egg substitute
½ cup light sour cream
½ cup bacon pieces
1 oz. sharp cheddar cheese, grated

Cook spinach per package directions. Drain well. Melt margarine and sauté onions and mushrooms 'til onions are transparent. Add spinach, seasonings, egg, ¼ cup bacon pieces and sour cream. Mix well. Pour into a 9" pie plate sprayed with non stick spray. Sprinkle with remaining bacon and cheese. Bake at 350 degrees for 30 minutes.

Special Guest talked about Tailgating recipes. No recipes given. 8-23-03 Top of page

You can find the website at http://www.tailgatestotouchdowns.com/ . You can also write to:

Tailgates To Touchdowns
P.O. Box 11151
Cedar Rapids, Iowa
52410

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