Radio Given Recipes - December 1998

Radio Given Recipes December

Dec. 3 Dec. 4 Dec. 7 Dec. 10 Dec. 11 Dec. 28 Dec. 29 Dec. 30 Dec. 31

TURKEY CRUNCH 12-3-98 Top of page

1 tbsp. margarine
¼ cup celery, sliced
¼ cup onion, chopped
¼ cup green pepper, chopped
1 can cream of mushroom soup
¼ cup milk
1 can (5 oz.) chow mein noodles
1½ cups diced, cooked turkey or chicken
1 can (4 oz.) mushroom pieces
2 tbsps. sliced pimento
¼ tsp. salt
¼ tsp. poultry seasoning

Combine and cook until tender, in skillet, margarine, celery, onion, green pepper. In a small bowl, combine soup, milk, and onion mixture, stir in remaining ingredients. Pour into a sprayed casserole dish. Bake 350° for 30-40 minutes.

PUMPKIN BREAD (w/pudding) (Taste Of Home) 12-3-98

5 eggs
1¼ cup vegetable oil
15 oz. can pumpkin
2 cups flour
2 cups sugar
2 boxes cook and serve vanilla pudding, dry (3 ozs. each)
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

Beat eggs, add oil, pumpkin, beat til smooth. Combine remaining ingredients. Pour batter into 5 greased mini loaf pans, or 2 regular size pans. 325° for 50-55 minutes. If using regular loaf pans, bake 5-10 minutes longer.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 12-3-98

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

BLUEBERRY FRENCH TOAST 12-3-98

12 slices of firm day old bread, cubed
2 pkgs. of cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

Lightly grease 9 x 13 pan, put ½ bread cubes in bottom, cream cheese cubes on top, top with blueberries, bread cubes on top, whisk eggs with milk and honey. Pour over bread, do not stir. Cover and chill overnight. Bake covered 350° 45 minutes. Bake uncovered 25-30 minutes, center will puff turning golden brown.

BLUEBERRY SAUCE FOR TOPPING 12-3-98

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

In saucepan, sugar, corn starch, and water, over medium heat, stirring constantly, bring to boil, cook until clear, stir in blueberries and butter, cook on low. Simmer until berries burst, about 10 minutes. Drizzle on top blueberry french toast.

BUTTERSCOTCH PUMPKIN TOFFEE CREAM PIE 12-3-98

2 cups pumpkin (16 oz. can)
1 small pkg. instant butterscotch pudding (reg. or sugarfree)
2/3 cup non fat dry milk
1/3 cup water
8 ozs. whipped topping
1 tsp. pumpkin pie spice
1 graham cracker crust
2 tbsps. pecans
2 tbsps. butterscotch morsels

Whisk together first 4 ingredients. Blend in ¼ cup whipped topping with pie spice. Pour into crust. Top with remainder of whipped topping, nuts and chips. Chill at least 1 hour.

7-UP PANCAKES 12-3-98

1 cup pancake mix
1 cup 7-up
1 slightly beaten egg
1 tbsp. vegetable oil

Combine, mix until smooth, cook like pancakes.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 12-3-98

1 cup sugar
3 tbsps. unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ tsp. salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 12-3-98

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.

MISSED TURKEY STUFFING MUFFINS 12-3-98

CREAMY HORSERADISH FOR ROAST AND PRIME RIB 12-3-98

1 cup whipping cream (1/2 pint, 8 oz)
1/3 cup salad dressing or mayonnaise
¼ cup horseradish
1 tsp. yellow mustard
½ tsp. salt
dash cayenne

Mix. Should make 2 cups.

BEST EVER FUDGE (jan/feb82pg1) 12-03-98

1 Pound butter, melted
1 Pound Velveeta cheese, melted
1 cup cocoa
4 lbs. powdered sugar
1 tsp. vanilla
Nuts if desired

Melt butter and cheese together, add cocoa, and sugar, mix, then add vanilla. Pour into pan, cool and cut.

CROCKPOT STUFFING (repeat jan/feb93pg3) 12-3-98

1 stick unsalted butter or margarine
2 large onions, chopped
3 medium celery stalks, chopped
1 medium Granny Smith apple, chopped
½ cup fresh parsley, chopped (optional)
1½ tsps. dried Rosemary
1½ tsps. dried thyme
1½ tsps. dried marjoram
1½ tsps. crumbled sage
1½ tsps. salt
½ tsp. pepper
12 cups (1 lb.) 1 inch bread cubes
1½ cups turkey or chicken stock

Melt butter in skillet. Add celery, onion and apple. Cook 10 minutes. Remove from heat. Stir in spices. Mix in cubes. Combine with broth. Pack in crockpot. Cook on high for one hour. Reduce to low for 3-4 hours.

BETTER THAN THE REST BANANA BREAD 12-3-98

1 cup sugar
1 stick margarine
2 eggs
3-4 bananas
1 tbsp. lemon juice
2 cups flour
3 tsps. baking powder
½ tsp. salt
1 cup nuts

Tips:
Use large and very ripe bananas. Do not omit lemon juice. Do not overcook. In a bowl, add ingredients in order given; mixing well. Pour into three, greased mini loaf pan. Bake at 350°, 45 minutes. Or, pour in 1 large greased loaf pan, bake at 350°, for 1 hour.

CRANBERRY SALAD (2 pkgs. jello (plain) (missed Nov. 3rd 1997, found this one on internet) 12-4-98 Top of page

Leslie's Cranberry Salad
Yield: 1 servings

1 bag fresh cranberries, chopped
2 cup sugar
2 envelopes plain gelatin
1 container Cool Whip
1 can crushed pineapple, drained

Chop berries in food processor, but do not pulverize them. Mix berries with sugar, 1½ envelopes gelatin and drained pineapple. Combine well and let stand at least an hour to allow for the juices to mellow, sugar to dissolve and gelatin to thicken. Fold in Cool Whip gently but thoroughly. If fruit settles to bottom of the bowl, add remaining gelatin. Judge the amount of sugar by the tartness of the berries.
Recipe By Lois

TACO DIP 12-4-98

1 lb. ground beef browned and drained
1 pkg. dry taco seasoning
1 jar picante sauce
16 ozs. sour cream
8 ozs. cheddar cheese
1 can refried beans

Combine ingredients in a crockpot; heat.

TACO DIP II 12-4-98

8 ozs. cream cheese, softened
8 ozs. sour cream
1 pkg. taco seasoning

Combine ingredients; spread onto a cookie sheet. Top with favorite toppings (mushrooms, tomatoes, olives, etc.)

WHITE CHOCOLATE PARTY MIX 12-4-98

1 (10 oz.) pkg. pretzel sticks
5 cups Cheerios
5 cups Crispix
2 cups salted, dry roasted peanuts
1 (16 oz.) pkg. plain M&M's
2 (12 oz.) pkgs. vanilla chips
3 tbsps. vegetable oil

In large bowl, combine first 5 ingredients. Heat the vanilla, chips and oil. Pour over cereal mix. Stir well. Pour on waxed paper. Break up after it dries. Makes 5 qts.

PUMPKIN CHIFFON PIE 12-4-98

2 cups canned pumpkin
1 pkg. (4 oz.) sugarfree instant vanilla pudding
2/3 cup Carnation non fat dry milk
1 tsp. pumpkin pie spice
¾ cup water
1 cup Cool Whip Lite
1 (6 oz.) Keebler lo fat graham cracker pie crust
2 tbsps. chopped pecans

In medium bowl combine pumpkin, pudding, dry milk, spice and water. Blend in ¼ cup Cool Whip. Spread in pie crust; refrigerate for 15 minutes, to set. Spread on remainder of Cool Whip. Sprinkle on pecans.

SWISS STEAK 12-4-98

1 egg
1 can french onion soup undiluted and divided
½ cup dry bread crumbs
¼ tsp salt
pinch of pepper
1½ lbs ground beef or hamburger
1 tbsp. flour
¼ cup water
¼ cup ketchup
1 tsp. WOR sauce
½ tsp. mustard
6 cups hot cooked noodles
chopped parsley

In a large bowl, beat egg stir in 1/3 cup soup, bread, salt, pepper. Add beef, mixing gently. Shape into 6 oval patties. Brown in skillet over medium heat for 2 minutes. Take out and set aside. Discard drippings. Mix together flour and water until smooth. Add ketchup, WOR, mustard and rest of soup. Put in skillet. Bring to boil and cook 2 minutes. Put patties back in skillet. Cover until meat is done. Serve on noodles and garnish with parsley.

APPLE BREAD 12-7-98 Top of page

1 cup salad or vegetable oil
1 cup chopped nuts (any kind)
2 cups sugar
2 cups diced, peeled apples
3 eggs, well beaten
3 cups flour
1 tsp. baking soda
2 tsps. vanilla

In a large bowl, combine oil, nuts, sugar, apples and eggs; mix by hand until well blended. Add flour, baking soda and vanilla; mix well. Pour into a regular sized loaf pan. Or you can make 2-3 small loaves. Bake at 350° for 60-90 minutes. Frost if desired.

SAND ART SOUP 12-10-98 Top of page

1 wide mouth quart jar
¼ cup beef bouillon, dry
¼ cup onion flakes
½ cup split peas
½ cup or round macaroni
½ cup dry lentils

Put the above ingredients in jar in layers. Fill remaining space in jar with macaroni. Glue a 6 and ¾ diameter piece of cloth to lid. Put on jar and screw on band.

Attach a gift tag with the following directions on it to make the soup.
(Method put on gift tag)
In a large pan brown 1 lb. ground meat, drain and rinse. Remove macaroni from top of the jar and set aside. Pour contents of jar in pan. Add 12 cups of water and meat. Bring to boil. Simmer 'til peas and lentils are tender. Add macaroni the last 15 minutes of cooking.

CELEBRITY 4 CHIP FUDGE 12-11-98 Top of page

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

CRABMEAT SALAD 12-28-98 Top of page

8 ozs. crab meat (real or imitation)
1/3 cup (chopped)
1/3 cup green pepper (chopped)
1/3 cup green onion (chopped)
1/3 cup celery (chopped)
1 hard boiled egg (chopped)
1/2 cup of mayonnaise
1/3 cup of sour cream
2 tsps. of lemon juice
1 tbsp. of parsley
dash of pepper

Combine all ingredients. Mix well. Chill.

MELTING MOMENTS COOKIES (#1) 12-28-98

1 cup of butter
½ cup of powdered sugar
¾ cup of corn starch
1 cup of flour
½ tsp. vanilla extract

Mix all ingredients, roll into small balls, flatten. Bake at 350 degrees until light brown, sprinkle with powdered sugar.

MELTING MOMENTS BARS 12-28-98

1 pkg. of devil's food cake mix
¼ cup of water
2 eggs
¼ cup of soft margarine or butter
¼ cup of brown sugar
½ cup of chopped nuts (optional)
3 squares of sweetened chocolate (optional)

Mix together ½ of the cake mix with water, eggs, margarine, and sugar. Add remaining cake mix and blend in. Stir in nuts. (if desired) Spread in greased jelly roll pan. (or 9x13" pan) Bake at 350 degrees for 20-25 minutes. Melt chocolate squares and put on top. (if desired)

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 12-28-98

2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating

Combine flour, cocoa, and soda mix well. Cream margarine and both cups of sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven 375°. Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes. Remove to wire rack to cool completely. Drizzle with melted vanilla candy coating if desired.

SAND ART BROWNIES 12-28-98

In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsps. flour
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips
½ cup white chocolate chips
Walnuts or pecans to fill jar

Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350° for 30 minutes.

MINI-RUEBENS (repeat) 12-28-98

12 oz. can corned beef
8 oz. can sauerkraut, drained and chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced

Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)

DAY BEFORE POTATOES 12-29-98 Top of page

5 pounds of cooked potatoes
1 stick of margarine
½ cup of half and half
8 ozs. of cream cheese
1 tsp. of onion salt
1 tsp. of seasoned salt
salt and pepper to taste

Whip all ingredients until smooth. Grease a 9x13 pan and pour potatoes in pan. Refrigerate until the day of cooking. Dot with some butter. Bake at 350 degrees for 30-40 minutes.

CHEERIO BARS (mar/apr98pg5) 12-29-98

3 tbsps. margarine
6 cups of marshmallows
5 cups of cheerios
½ cup of peanut butter

Microwave margarine until melted. Add marshmallows, microwave 45 seconds, then add peanut butter and microwave another 45 seconds. Until smooth. Pour over cheerios. Spread in a 9x13" pan. Cool and cut.

CAPPUCCINO MIX (mar/apr95pg5) 12-29-98

1 cup instant coffee creamer
1 cup chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. cinnamon
¼ tsp. nutmeg

Mix well. Keep in airtight container. To make a cup: 3 tbsps. of the mix to 6 oz of hot water.

CRABMEAT SALAD (12-28-98) 12-29-98

8 ozs. crab meat (real or imitation)
1/3 cup (chopped)
1/3 cup green pepper (chopped)
1/3 cup green onion (chopped)
1/3 cup celery (chopped)
1 hard boiled egg (chopped)
½ cup mayonnaise
1/3 cup sour cream
2 tsps. lemon juice
1 tbsp. parsley
dash pepper

Combine all ingredients. Mix well. Chill.

SAND ART SOUP (12-10-98) 12-29-98

1 wide mouth quart jar
¼ cup beef bouillon, dry
¼ cup onion flakes
½ cup split peas
½ cup or round macaroni
½ cup dry lentils

Put the above ingredients in jar in layers. Fill remaining space in jar with macaroni. Glue a 6 and ¾ diameter piece of cloth to lid. Put on jar and screw on band.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 12-29-98

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 12-29-98

1 cup sugar
3 tbsps. unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ tsp. salt
1/3 cup vegetable shortening

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 12-29-98

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

MELT IN YOUR MOUTH COOKIES 12-30-98 Top of page

Stir the following ingredients together in a bowl:
½ cup corn starch
½ cup powdered sugar
1 cup flour

Cut in ¾ cup of margarine until a soft dough forms. Chill for an hour. Shape dough into 1 inch balls and put on an ungreased cookie sheet. Flatten with fork dipped in flour. Bake at 300 degrees for 20 minutes.

PARTY PICKLES 12-30-98

Thin Beef slices (like sandwich fixings)
Whole Dill Pickles
Cream cheese

Spread cream cheese on beef slices and wrap around dill pickle.

JELLO SHOTS (jan/feb97pg6) 12-30-98

3 oz. box gelatin (any flavor)
1 cup hot water
½ cup vodka
½ cup cold water

Put gelatin in hot water and stir until it dissolves. Stir in vodka and cold water. Pour into containers and chill.

ROVER REWARDS (same as Dog Treats 4-27-98) 12-30-98

¾ cup of hot water
1 beef bouillon cube
½ cup margarine
½ cup powdered milk
½ tsp. salt
2 tsps. sugar
1 beaten egg
3 cups wheat flour

Dissolve cube in hot water, stir in margarine, mix in sugar, salt, egg, add flour to make stiff dough. Pat into cookie sheet to ½ inch thick and cut into shapes. Bake at 350 degrees for 50 minutes. Let them cool completely in the oven.

COOKIES IN A JAR DROP COOKIE (11-21-98) 12-30-98

Put in jar:

1¼ cups flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

Gift tag:

Mix with dry:

½ cup butter (for chewy)/margarine (for crunchy)
1 egg
1 tsp. vanilla

Mix well. Drop on cookie sheet and bake 350° 10 minutes. Makes 3 dozen.

STOVE TOP MEATLOAF (may/jun92pg7) 12-31-98 Top of page

2 pounds ground meat (beef, turkey, or pork)
1 pkg. beef flavor stove top stuffing mix (dry)
1 cup beef broth

Mix ingredients together and form into a loaf. Put into pan and cover with 1 can of cream of mushroom soup.

Bake at 350 degrees for 1 hour.

RUSSIAN TEA (#1) 12-31-98

2 cups Tang (dry)
1 cup instant tea (dry)
2 three ounce pkg's lemonade mix (dry)
½ cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves

Mix together and store in an air tight container. When ready to make a cup of tea put 2 tsps. of mixture in 1 cup of water.

RUSSIAN TEA (#2) 12-31-98

2½ cups sugar
½ cup instant tea (dry)
2 cups Tang (dry)
2 small pkg's lemonade drink mix (dry)
1 tsp. ground cloves
1 tsp. ground cinnamon

Mix together and store in an air tight container. When ready to make a cup of tea put 2 tsps. of mixture in 1 cup of water.

APPLE DIP (nov/dec86pg8) 12-31-98

8 oz. pkg. of Lite cream cheese
¾ cup of Lite brown sugar
¼ cup of sugar
1 tsp. vanilla extract

Mix together and dip apples and other fruits.

CHOP SUEY COOKIES 12-31-98

1 tsp. vanilla extract
3 cups corn flakes
1 cup shredded coconut
1 cup salted peanuts
1 cup sugar
6 tbsps. evaporated milk
6 tbsps. white corn syrup

In a saucepan: cook
Sugar
Milk
Syrup
Form into a soft ball.

Mix other ingredients and pour over ball. Roll ball in until well coated. Press into pan and cool. Cut into squares.

SAND ART SOUP (12-10-98) 12-31-98

1 wide mouth quart jar
¼ cup beef bouillon, dry
¼ cup onion flakes
½ cup split peas
½ cup or round macaroni
½ cup dry lentils

Put the above ingredients in jar in layers. Fill remaining space in jar with macaroni. Glue a 6 and ¾ diameter piece of cloth to lid. Put on jar and screw on band.

CHEERIO BARS (mar/apr98pg5) 12-31-98

3 tbsps. margarine
6 cups marshmallows
5 cups cheerios
½ cup peanut butter

MELT IN YOUR MOUTH COOKIES (12-30-98) 12-31-98

Stir the following ingredients together in a bowl:
½ cup corn starch
½ cup powdered sugar
1 cup flour

Cut in ¾ cup of margarine until a soft dough forms. Chill for an hour. Shape dough into 1 inch balls and put on an ungreased cookie sheet. Flatten with fork dipped in flour. Bake at 300° for 20 minutes.

PUMPKIN DESSERT (repeat) 12-31-98

3 eggs
2 lb. can pumpkin
1¼ cups sugar
2 tsps. cinnamon
1 tsp. nutmeg
½ tsp. ginger

Mix all ingredients and pour into greased and floured 9x13" pan. Sprinkle on 1 pkg. yellow cake mix. Drizzle 1½ sticks margarine over top. Bake at 350° for 30 minutes. Remove from oven and sprinkle on 1 cup chopped pecans. Bake an additional 30 minutes. Serve with whipped topping.

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