Radio Given Recipes August

Aug 5  Aug 12  Aug 19  Aug 26

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-5-06 Top of page

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.

PICKLED ONIONS (Better Homes and Gardens Canning Book 1973) 8-5-06

1 1/2 pounds pearl onions
2 tbsps. pickling salt
1/3 cup sugar
1 1/2 cups white vinegar
1 tbsp. mixed pickling spice

Dip onions in boiling water to cover. Boil 3 minutes. Drain. Place in cold water. Cut roots, ends, roots off and remove skin. Combine 2 cups water, pickling salt, pour over onions and let stand 12 hours. Drain. Rinse thoroughly. Combine vinegar, sugar and pickling spice and bring to a boil. Pack onions into hot jars, leaving 1/2 inch head space. Cover with pickling liquid. Leave 1/2 inch head space with liquid. Process in boiling water bath. Pints 10 minutes. Makes 4 pints.

SOUR CREAM DATE COOKIES (jan/feb98pg1) 8-5-06

2 cups packed brown sugar
1 cup butter
2 eggs
1 cup sour cream
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cloves
½ tsp. cinnamon
3 cups flour
1½ cups chopped dates
1 cup chopped nuts

Combine ingredients and bake on greased cookie sheet 12-15 minutes at 375°.


1 cup sugar
1 cup honey
2/3 cup shortening
3 eggs
1/2 tsp. butter flavoring
1 tsp. vanilla flavoring
3 3/4 cups flour
1 tsp. soda
1 tsp. salt
1 cup sour cream
1 - 2 cups diced dates

Cream sugar, honey, shortening, flavorings and eggs until light and fluffy. Sift dry ingredients together. Add alternately with sour cream. Fold in dates. Drop on greased cookie sheet. Bake at 375° for 10-12 minutes. Dough will keep 4-5 days in refrigerator.

Request for pickled vegetables that are slightly sweet, they gave REFRIGERATOR PICKLES below:


In a gallon jar, slice cucumbers and onions. Green pepper, celery, cauliflower or green tomatoes if desired. Pack tightly in jar. Add 4 cups sugar, 4 cups vinegar, 1/2 cup salt. Use after 2 days and will keep for a long time.

GREEN TOMATO CAKE (nov/dec78pg2) 8-5-06

¾ cup butter or margarine
2 cups sugar
3 eggs
2 cups finely diced green tomatoes
1 cup chopped walnuts or pecans
2 teaspoons orange flavoring or 1 teaspoon orange extract
2 teaspoons vanilla flavoring
2½ cups flour
1/3 cup cocoa
2½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ cup milk

Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the green tomatoes, nuts and flavoring. Combine the dry ingredients and add alternately with the milk. Mix well. Pour batter into a greased and floured tube pan or bundt pan. Bake at 350° for 1 hour or until done. Cool. Remove to serving plate and frost, if desired.

GREEN TOMATO PIE (Randy Lee's Grandma) (9-14-99) 8-5-06

5 cups tomatoes, sliced
2 tbsps. lemon juice
1 tsp. grated lemon rind
1 cup sugar
pinch of salt
½ cup flour
1 tsp. nutmeg or cinnamon
½ cup oatmeal or cereal crumbs
1 tbsp. butter
1 egg, beaten with 1 tbsp. water

Line a 9" pie pan, chill. Sprinkle tomatoes with lemon juice and toss with  sugar, cinnamon or nutmeg, flour and salt. Sprinkle crumbs into crust. Fill with tomatoes. Dot with butter. Put on top crust and brush on egg glaze. Bake 425° 10 minutes then reduce heat to 350°, Bake another 45 minutes.

HOMEMADE MAID-RITES (didn't give, but talked about sept63pg2) 8-5-06

Sauté one pound beef until redness is gone. Salt and pepper to taste. Sprinkle two teaspoons of instant beef bouillon over the meat and add enough water to barely reach the top of the meat and let simmer until the water has cooked away. Onion, either instant, minced, or fresh raw, may be added and allowed to cook down with the water. Serve on warm buns. (Mrs. Gloria Shoultz, Muscatine, Iowa)

BREAKFAST LASAGNA (didn't give, jul/aug92pg2) 8-5-06

1 cup sour cream
1/3 cup brown sugar
12 slices frozen French toast
2½ cups shredded cheddar cheese divided
½ lb. thinly sliced honey ham
6 eggs, hard cooked and sliced, divided
1 (20 oz.) can apple pie filling
1 cup granola with raisins

In small bowl, blend sour cream and brown sugar. Chill. Place 6 French toast slices in bottom of greased 9 x 13" baking dish. Layer ham, 3 eggs, 2 cups cheese and 6 remaining French toast slices. Top with remaining eggs. Spread apple filling on top. Sprinkle with granola. Bake at 350° for 25 minutes. Top with remaining ½ cup cheese. Bake 5 minutes longer. Serve with sour cream mixture. 6 servings.

ZUCCHINI PANCAKES (7-29-06) 8-5-06

2 cups grated zucchini
1/2 cup bisquick
2 eggs
1/4 cup grated parmesan cheese

Beat together. Drop by spoonfuls and serve with syrup and butter.


2 cups tomatoes, chopped or course ground
1/2 cup sugar
2 tbsps. flour
1/4 tsp. salt
1 small tsp. cinnamon
1/2 cup brown sugar
1 tbsp. vinegar
2 unbaked pie crusts

Put tomatoes in a dish. Mix rest of ingredients except pie crusts together. Pour over tomatoes. mix and pour into crust. Put top crust on and vent. Can add mixture of cinnamon and sugar on top. Bake at higher temperature for the first 10 minutes then lower for the rest of the baking time, as with any fruit pie.

PARTY OMELETTE (didn't give, 3-11-06) 8-12-06 Top of page

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.


Grate zucchini
2 eggs
flour, enough to make like pancake batter
onion, salt and lawrey's seasoning salt and fry like pancakes.

ALMOND TARTS (requested one from Pella, didn't give) 8-12-06


1 c. soft butter
1 egg
2 c. flour
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. salt

Cream butter and sugar, add egg and vanilla, add flour and salt. Mix well. Chill 1 hour. Put 1 teaspoon of dough in each greased miniature tart tin. Press to bottom and sides.


2 eggs (beaten)
1/2 c. sugar
1 1/2 c. blanched almonds (finely ground)
1/4 tsp. salt
1/2 tsp. almond extract

Mix filling ingredients well. Put about one teaspoon of filling in each tart crust. (Should slightly mound.) Bake at 325 degrees F. about 25 minutes. Edge of crust should start to brown. Sprinkle warm tarts with powdered sugar.

GARLIC CHEESE ROLLS (1 1/2 pounds on dough setting) 8-12-06

Layer in bread pan:

1 cup water
3 cups flour
1 1/2 tsp. salt
1 1/2 tbsps. butter/margarine
3 tbsps. sugar
2 tbsps. dry milk powder
1 1/2 tsp. active dry yeast for bread machines


1/4 cup melted butter/margarine
1 clove garlic, crushed
2 tbsps. grated parmesan cheese

Preheat oven to 375°. After dough has gone through the dough cycle, roll onto floured surface and roll into a 24 inch rope. Grease 2 8 inch pie pans. Divide dough into 24 equal pieces. Shape into balls and place into pans. In small bowl combine butter and garlic and pour over rolls before baking. Sprinkle with parmesan. Cover and let raise in a warm place for 30-45 minutes or until doubled. Remove cover after doubled. Set oven to 375° and bake 10 minutes.


1 pkg of NOH Korean Kimchi Mix
5 lbs. of cabbage (Won Bok-Chinese cabbage or Round cabbage)
Other vegetables can be used (turnips, cucumbers, etc.)
1 cup of Rock Salt (medium kiln), or 1 cup of Table Salt.
1 gallon (16 cups) of water

Fill a large container (pot, pan, etc.) with 1 gallon of water. Add 1 cup salt. Cut cabbage 1-1/2 x 2 inches in size. Place all of the cut cabbage into the container of water. Using a large, heavy dinner plate, keep the cabbage submerged under water for at least 8 hours.  After this period, rinse the cabbage in tap water and drain in colander.

Empty 1 package of NOH Korean Kimchi Mix into the large container. Add1/2 cups of water and mix well.  Add the cabbage and mix thoroughly. After mixing, place cabbage in a quart-size container. (ie: jar with a lid). Press the cabbage down firmly, allowing 1/4 space at the top. Close the lid and allow to stand for 1 day (unrefrigerated). This will develop the full flavor. By following these directions, you will have made two (2) quarts of Kimchi.

Turnips:   Follow the above directions, but slice the turnip into 1/8" slices, or 1" squares

Cucumbers: CUCUMBER KIMCHI (5 lbs of cucumbers) 8-12-06

Cut cucumbers into 1" cubes. Place in a large container and sprinkle with 1/2 cup of table salt. Mix thoroughly. Let stand for 10-15 minutes. Rinse in tap water and drain in colander. Add 1 package of NOH Korean Kimchi Mix and mix well. Place in quart-size container (do not press down) and refrigerate.


1 bottle vodka
1 jalapeno pepper, cut in half lengthwise but leave attached to stem

Put pepper inside the bottle and fill with vermouth. Cap and refrigerate for 8-12 hours. Strain out the pepper and put back in bottle. Keep chilled. Serve with pickled green tomatoes or pickled okra as a garnish. Chilling it will increase the intensity of the heat.

PICKLED BANANA PEPPERS (8-10-02) 8-12-06

4 quarts long red, green, or yellow peppers
1½ cups salt
2 tbsps. prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
¼ cup sugar

Wash and drain peppers. Cut 2 small slits into each pepper. Dissolve salt in 1 gallon of water. Pour over peppers. Let stand 12-18 hours in a cool place. Drain peppers. Rinse again and drain thoroughly. Combine remaining ingredients. Simmer for 15 minutes then remove garlic. Pack peppers into hot jars. Leaving ½ inch head space. Bring liquid to a boil. Fill the jars ½ inch from top with liquid. Remove air bubbles. Wipe lids and rims. Process in hot water bath for 10 minutes.

DRIED APRICOT BREAD ( 8-19-06 Top of page

2 cups sifted flour
1 cup dried apricots (1/2 pkg.)
1 cup sugar
2 Tbsp. butter or shortening
1 egg
1/4 cup water
1/2 cup orange juice
2 tsp. baking powder
1/4 tsp. soda
1 tsp. salt
1/4 cup nuts, chopped

Soak apricots in warm water (to cover) for 3 minutes.  Drain and cut in 1/4" pieces with scissors.  Set aside.  In separate bowl, mix together thoroughly the sugar, butter, and egg.  Stir in water and orange juice.   Sift together and stir in the flour, baking powder, soda, and salt.  Blend in the chopped nuts and cut up apricots.   Line bottom of greased loaf pan (9 1/2" x 5 1/2") with paper grease paper.  Pour in batter and let stand for 2 minutes.  Bake 65 minutes in moderate oven (350°) until pick thrust in it comes out clean.  Remove from pan, take off paper immediately.  Let cool.


1 1/2 pounds ground beef (80% lean)
1/4 - 1/2 pound breakfast (pork) sausage
1 egg
1 - 1 1/2 cups saltine crackers, crushed
diced onion or onion soup

Combine ingredients and put on slotted broiler pan.  Bake at 350-375° for 30 minutes. Take out and put 3/4 cup ketchup, 1/4 cup brown sugar, and pinch of nutmeg mixed together over top. Bake additional 20-30 minutes until done. Suggestion: Using tostitos chips instead of crackers and chunky spaghetti sauce. Could also use italian sausage instead of pork sausage.


2 tablespoons butter
2 tablespoons flour
1 cup whole milk
3 cups chicken broth
1 pound fresh asparagus, cut into 1/2 inch pieces
2 leaks, chopped
2 carrots, chopped
1 teaspoon Dom DeLuise All-Purpose Blend
salt and pepper to taste
fresh parsley, chopped, for garnish

In a large saucepan over low heat, melt the butter. Whisk in flour and stir until smooth. Add milk, chicken broth and continue stirring until mixture bubbles and begins to thicken. Set aside. Par-boil vegetables in 1 cup water until tender, about 5 minutes. With a wand hand blender, blend vegetables until pureed. Add vegetables to milk mixture, season with Dom's All-Purpose blend and salt and pepper to taste. Heat thoroughly and serve with parsley sprinkled on top. Serves 8


4 medium potatoes, peeled and quartered
2 cups finely chopped cabbage
1 medium onion, finely chopped
2 tbsps. butter/margarine
1/3 cup light cream or milk, heated
1/4 cup butter/margarine
1 tsp. salt
1/8 tsp. pepper

Cook potatoes in boiling salted water to cover for 20-25 minutes or until tender. Drain. Cook cabbage and onion in 2 tbsps. butter/margarine until tender but not brown.  Combine cooked potatoes with cream/milk, 1/4 cup butter/margarine, salt and pepper. Mash until smooth, adding more cream/milk if necessary. Stir cabbage mixture into potato mixture. Cook and stir over low heat until heated through. Transfer to serving dish, dot with butter/margarine. Makes 4 servings.

TIPS, HINTS AND HELPS: How to keep celery good for up to a month. Cut the leaves off the top. Wrap securely in aluminum foil. Keep in vegetable drawer. 8-19-06

SOUR CREAM DATE COOKIES (janfeb1998pg1) 8-19-06

2 cups packed brown sugar
1 cup butter
2 eggs
1 cup sour cream
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cloves
½ tsp. cinnamon
3 cups flour
1½ cups chopped dates
1 cup chopped nuts

Combine ingredients and bake on greased cookie sheet 12-15 minutes at 375°.

ORIGINAL WATERGATE SALAD (75th Anniversary book pg58) 8-19-06

3½ ounce package instant pistachio pudding
20 ounce can crushed pineapple, undrained
8 ounces whipped topping
4 cups mini marshmallows
½ cup chopped pecans

Mix together pudding and pineapple. Stir in whipped topping, marshmallows, and nuts. Let set overnight to chill.


1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 eggs
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 tbsp. cinnamon
2 cups zucchini
nuts or chocolate chips, optional

Mix together and bake at 350° for 30 to 40 minutes in a greased 10x15" pan.

ZUCCHINI COOKIES (sep/oct79pg7) 8-19-06

3 cups unsifted flour
1½ teaspoons soda
1 teaspoon baking powder
1½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
¾ cup shortening
½ cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups grated zucchini
¾ cup raisins or chopped dates
½ cup chopped nuts (optional)

Sift the first seven ingredients together. Cream the shortening and the sugars. Then, beat in the eggs and vanilla. Add the dry ingredients, alternately with the zucchini. Stir in the raisins (or dates) and nuts (if desired). Drop by teaspoons onto a greased cookie sheet. Bake at 375° for 8-10 minutes or until edges begin to brown. NOTE: You may want to frost with a powdered sugar frosting. Makes a big batch.

DUMP CAKE (6-10-06) 8-26-06 Top of page

1 can cherry pie filling
1 16 oz. can crushed pineapple
1 cake mix, yellow or white
1/2 cup butter or margarine
1 8 oz. container whipped topping

Preheat oven to 300°. Pour cherries in the bottom of a greased 9x13" pan. Pour undrained pineapple over top. Put dry cake mix over top. Drizzle melted margarine over top. Bake 40 minutes. Serve it so the fruit is on the top. Top with whipped topping or ice cream.

Tips, hints and helps: How can you get the bitter taste out of salsa? Try putting tomato paste in right away instead of waiting. Also, slice tomatoes in the middle and squeeze out the water and seeds, removing some of the liquid and makes it so you can cook it faster. Might want to try a different pan. If the pan is old or poor quality it could make the salsa bitter. Could use tapioca to thicken instead of tomato paste. Roast chilis prior to using them in salsa. Broil them in oven and when the skin starts to bubble, put in cold water, use rubber gloves and peel the skin off and remove the membrane inside to reduce bitterness. 8-26-06

CHILI DOG 8-26-06

Use a can of Hormel chili without beans because it tends to be more stiff. Then add to it to make it taste how you'd like.

KIM'S SALSA 8-26-06

20 medium tomatoes
7 hot jalapenos, chopped
1 large green pepper, chopped
1 large onion, chopped
2 tsps. salt
2 tbsps. sugar
1 4 oz. can El Paso green chilis, drained
1 8 oz. can tomato sauce
olive oil
6 oz. vinegar
lemon juice, optional
garlic, optional
cilantro, optional
black beans, optional
corn, optional

Simmer for 2 hours. Bring to boil, put in jars and seal.

Caller suggested searching Taste of Home website for Chili Dogs. Here's a link.


1 cup brown sugar
1 cup sugar
1 cup oil, vegetable or canola
2 eggs
1 cup sour cream, light or regular
2 tsps. baking soda
1 tsp. salt
1 tsp. vanilla
4 cups flour

Cream sugar and oil. Add eggs and vanilla. Blend very well. Mix in sour cream. Add 2 cups of flour, baking soda and salt, then mix. Add the remaining flour and blend well. Bake at 375°. Drop by rounded tablespoon on ungreased cookie sheets for 10-12 minutes. Can be frozen.


4-6 servings

1 pound ground beef
1 16 oz. can diced tomatoes
1 15 oz. can Mrs. Grimes spicy hot chili beans in chili sauce
1 15 oz. can Mrs. Grimes kidney beans, drained
1 medium onion, chopped
1 pkg. Chili-O seasoning mix, hottest flavor available
1 4 oz. can diced green chilis
1 6 oz. can tomato juice from concentrate
1-2 ripe habanero peppers
1 tbsp. jalapeno juice
a few drops of jalapeno tobasco sauce

Brown ground beef and onion together. Drain. In a large crockpot, put all ingredients in and cover, cooking on low for 8-10 hours.

ZUCCHINI PANCAKES (7-29-06) 8-26-06

2 cups grated zucchini
1/2 cup bisquick
2 eggs
1/4 cup grated parmesan cheese

Beat together. Drop by spoonfuls and serve with syrup and butter.

FRESH PEACH SALSA (didn't give 9-11-99) 8-26-06

6 large  fresh peaches - peeled, pitted and chopped
2/3 cup orange marmalade
1/4 cup sliced green onions
3 tablespoons cider vinegar
1 ounce crystallized ginger
2 teaspoons white sugar

In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving. Makes 2 cups.

Requested Smoking venison, will give next time.

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