Radio Given Recipes August 

Aug. 6  Aug. 13  Aug. 20  Aug. 27

NO RECIPES 8-6-16 Top of page

CHICKEN SCALLOPINE (From 8-13-16 Top of page

1 lb. linguine
6 whole boneless, skinless, trimmed chicken breasts
salt and pepper, to taste
2 tbsps. olive oil
4 tbsps. butter
12 oz. weight white mushrooms, sliced thin
1 cup dry white wine
chicken broth (optional)
1 whole lemon
1/2 cup heavy cream (can use half-and-half)
1 tsp. (heaping) capers
chopped fresh italian parsley
parmesan cheese, for topping

Cook pasta according to package directions. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside. Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Donít under salt! Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.


2 chicken thighs, dredged in flour, poultry seasoning, garlic powder and minced onion.

Brown in skillet in oil. Place chicken in 9x13" baking dish and add 1/2 bag baby carrots and 5-6 potatoes around the chicken. Top with cream of mushroom, celery or chicken soup. Bake for 1 hour at 350°.


6 tbsps. unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme
1 bay leaf 2 tablespoons salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 tbsps. dark brown sugar
1 cup cranberries, fresh or frozen
2 tbsps. chopped fresh rosemary leaves
1/4 cup bread crumbs
5 oz. button mushrooms, quartered, (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 tsp. ground cinnamon
2 cups shredded Gruyere cheese
Freshly ground black pepper

Preheat the oven to 375. Butter a 9 by 13-inch casserole dish. In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve. Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside. In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.


4 cups diced, cooked chicken
2 cups diced celery
1/4 cup chopped onion
4 hard cooked eggs, optional
3/4 cup mayonnaise
1 can cream of chicken soup
1 tbsp. lemon juice
1 cup crushed potato chips
1 cup shredded cheese
toasted slivered almonds, optional

Mix and refrigerate 2 hours or overnight. Pour into 9x13" baking dish. Top with chips and cheese. Bake for 30 minutes at 350°.


2 cups  flour
3/4 cup 100% pure cocoa
1 tsp. baking soda
1/2  tsp. salt
1 1/3 cups white granulated sugar
3 cups shredded zucchini
1 cup sour cream
8 tbsps. butter or 1/2 cup, melted
2 eggs
2 tsps. vanilla extract
1 cup chocolate chips (I used semi-sweet)
1/2 to 1 cup chopped walnuts or pecans

In a large mixing bowl whisk together the flour, cocoa, baking soda, salt and sugar.  Add shredded zucchini, sour cream, butter, eggs, vanilla extract and mix well with a spoon.  Fold in chocolate chips and nuts.  Spray a 9x13" baking dish with cooking spray.  Add your brownie mixture.  Bake in preheated 350° oven for 35 to 40 minutes.  Ovens vary so check to make sure they are done. Enjoy!

NO RECIPES 8-20-16 Top of page

FRUITY CREAM CHEESE SPREAD (From 8-27-16 Top of page

8 oz. package cream cheese, softened
8 oz. can crushed pineapple, drained
1/2 cup sliced fresh strawberries

In a medium bowl, combine cream cheese, pineapple, and strawberries. Stir until well blended.


8 oz. package cream cheese, softened
8 oz. package finely shredded sharp Cheddar cheese
1/2 cup mayonnaise
3/4 cup chopped pimento-stuffed olives
1/2 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green bell pepper
2 tsps. dried parsley

Beat the cream cheese, Cheddar cheese, and mayonnaise with an electric mixer in a bowl until smooth. Fold in the olives, celery, onion, bell pepper, and parsley; mixing just enough to evenly combine. Cover and chill for at least 1 hour.

ZUCCHINI PIE (septoct1980pg4) 8-27-16

1 double crust, 9-inch pie pastry
4 cups peeled zucchini, cut 1/8 inch thick
3/4 cup sugar
2 tbsps. minute tapioca
4 tbsps. lemon juice
2 tsps. cinnamon
1 tsp. nutmeg
2 tsps. cornstarch
2 tsps. butter

Line the pie pan with pastry. Combine all ingredients - except the butter and lemon juice, mix well. Pour into the pie shell. Dot with butter and sprinkle with the lemon juice. Add top crust. Brush with milk and sprinkle with a little sugar. Bake at 400° for 55 minutes. Then, reduce heat to 350° for 10 minutes longer.

HOMEMADE WINE  (From 8-27-16

1 (.25 oz.) package active dry yeast
4 cups sugar
12 fluid oz. can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed

Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

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