Radio Given Recipes August 

Aug. 5  Aug. 12  Aug. 19  Aug. 26


2 tsps. oil
2 lbs. sausage
2 large eggplant
1 medium onion, diced
2 cloves garlic
salt and pepper
3 tbsps. butter
3 tbsps. flour
3 cups milk
15 oz. pumpkin puree
few dashes nutmeg
box lasagna noodles
1 1/4 cups grated parmesan cheese

Brown sausage in large pan. Push to the side and add eggplant, onion, and garlic. Cook 8 minutes or until tender. Sprinkle with salt and pepper. Preheat oven to 375°. Melt butter in saucepan. Whisk in flour and pumpkin. Cook 1 minute. Mix in milk and nutmeg. Reduce heat. In a 9x13" baking dish, layer 1 cup sauce, noodles, 1 cup meat mixture, 1 cup sauce, sprinkle with part of cheese. Repeat layers twice. Bake covered in foil for 45 minutes. Uncover and bake additional 10 minutes.

BEEF AND GROUND PORK SLIDERS (From 8-12-17 Top of page

2 oz. butter
1 cup yellow onions, thinly sliced
1 tsp. white pepper
2 tsps. kosher salt, divided
12 oz. (80/20) ground beef
12 oz. ground pork
1 tsp. black pepper
1/4 cup equal parts mayonnaise and mustard
1 tsp. lemon juice
1 cup thinly shredded romaine hearts
12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
12 petit buns (2 to 2 1/2 inches), toasted

In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes. Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round. Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160°. Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.


4 ears fresh sweet corn, shucked
1 tbsp. paprika
1 tsp. chilli powder
1 tsp. smoked sea salt
Roasted Poblano Mayo, recipe follows
1 cup crumbled Cotija cheese
1/2 cup fresh coriander leaves, chopped

For the Roasted Poblano Mayo

1 small poblano pepper
1 cup store-bought or homemade mayo
2 tsps. honey
1/2 tsp. ground cumin
1/2 tsp. granulated garlic
Sea salt

On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes. Mix together the paprika, chilli powder and smoked sea salt. Slather each ear with the Roasted Poblano Mayo, and then dust in the Cotija, cilantro and seasoned salt.

For the Roasted Poblano Mayo:

Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper. Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.

MEXICAN CORN QUINOA SALAD (From 8-19-17 Top of page

2 tsps. olive oil
3 cups corn
2 cloves garlic minced
4 cups cooked quinoa
2 1/2 cups cherry tomatoes halved
1 1/2 cups cooked black beans
1 cup cojita cheese feta or romano cheese would also work, crumbled
3 tbps. fresh cilantro minced
3 tbps. scallions minced
2 limes juiced
1 1/2 tsps. chili powder
a few dashes of cayenne pepper
2 tbps. extra virgin olive oil
sea salt to taste
fresh ground pepper to taste

Heat olive oil in a large skillet. Saute corn and garlic until corn has some brown spots. Transfer to a large bowl and toss in the rest of the ingredients. Season to taste.

HO HO CAKE  8-26-17 Top of page

1 Devils Food chocolate cake mix

Line pan with parchment paper. Spray parchment paper with Pam. Bake cake according to recipe.  Cool.

In a small saucepan combine,

5 tbsps. flour
1 cup milk

Cook and let cool.

In a bowl, combine,
1 cup sugar
1/2 tsp. salt
1/2 cup Crisco, butter flavor
1/2 cup margarine
1 tsp. vanilla

Combine until light and fluffy. Add cooled flour and milk mixture and continue until even more fluffy. Invert the cake onto a cooling rack or cutting board. Split in half with dental floss. Put bottom half back in pan and spread the mixture over it. Flip the top back on to the now filled cake.


1 cup sugar
1/4 cup cocoa
1/4 cup margarine
1/4 cup milk

Combine in a pan and bring to a boil. Let boil for one minute, not stirring. Cool down. Pour over cake and keep in the refrigerator.

PIZZA BURGERS (mar73pg1) 8-26-17

2 pounds ground beef
2 large onions, chopped
1/2 bottle grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
15 1/2 ounce size can Contadina Pizza Sauce
Green pepper, cut fine
1 cup mushrooms, cut fine
1 small jar chopped, stuffed olives
English muffins
Grated or chopped American or Mozzarella cheese

Fry meat until lightly browned after seasoning to taste with salt and pepper. Pour off grease. Add remaining ingredients except muffins and American or Mozzarella cheese. Simmer 30 minutes. Cool. Spread mixture on English muffin halves. Sprinkle chopped American or Mozzarella cheese on top and bake at 350° for 15 minutes. Will make 35 to 45. Mix not used can be frozen, but not after it is baked. Freeze after simmering and cooling.

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