Radio Given Recipes December

Dec. 4 Dec. 11  Dec. 18  Dec. 25

NO SHOW 12-4-04, 12-25-04

PREACHER'S CASSEROLE (11-6-04) 12-11-04 Top of page

3/4 pound of ground beef
1/4 pound ground pork
2 medium onions, chopped
2 cups celery, finely chopped
1 can cream of mushroom soup
1 can cream of tomato soup
1 1/4 cups water
1 tsp. chili powder
2 cups chow mein noodles, reserve 1/4 for top

Brown meats with onions and celery until vegetables are transparent. Add remaining ingredients. Pour into greased casserole dish. Top with noodles. Bake at 350° for 45 minutes. (Can add WOR sauce and garlic)

Requested Fudge (Made on Today show 12-11-04) 12-11-04

ORIGINAL WATERGATE SALAD (75th Anniversary book pg58) 12-11-04

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.


2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. semi sweet chocolate chips
1 cup pecans (or any nut) chopped
1 tsp. vanilla

Chop nuts, set aside. Mix sugar, margarine and milk together in heavy frying pan and bring to boil. Reduce heat to low and cook 6 more minutes. Stirring occasionally. Remove from heat and add chocolate chips and nuts. May add a couple marshmallows. Stir until fudge begins to set up. Quickly add vanilla and drop fudge by teaspoonful on waxed paper. Let cool and store in airtight container.


1 4 serving package instant pistachio pudding
16 ounce can crushed pineapple, undrained
8 ounces whipped topping
1-1 1/2 cups mini marshmallows
½ cup chopped pecans

Mix and chill.

Tip: Can use bounce fabric softener sheets to keep mice out of trailers. 12-11-04

PECAN PIE BARS (5-1-99) 12-11-04

½ cup brown sugar
1 cup flour
½ cup melted margarine
2 eggs, slightly beaten
1 cup brown sugar
1 cup coarsely chopped pecans
1 cup flaked coconut
2 tbsps. flour
½ tsp. baking powder
¼ tsp. salt

Mix first 3 and press into bottom 7x11" pan and up the sides a little. Bake 375° 15 minutes. Combine in order given and spread into crust. Bake 375° 15 minutes.

PREACHER'S CASSEROLE (11-6-04) 12-18-04 Top of page

Request for Oyster Stew or Soup

Oyster Soup 12-18-04

1 pint oysters, fresh

Take each out and feel for shells. Put oysters in pan, go through juice checking for shells, then pour juice into pan. Cook over high heat until oysters shrivel slightly. Pour in 1 gallon whole milk and 1 stick real butter. Heat through and salt and pepper to taste.


9x13 pan. Put 2 rolls of prepared chocolate chip cookie dough. Put into bottom of pan. Put bite size snickers on top of dough. Bake for 10-12 minutes at 350°. Suggestions: Can use peppermint patties or peanut butter cups instead of snickers.

Oyster Stew hint: Always prepare soup or stew in double boiler to prevent scorching.

OYSTER STEW 12-18-04

1 tablespoon real butter, put in saucepan and melt. Add a pint of shucked oysters with juice. Add 1/2 tsp. salt. Saute over low heat until they start to curl around the edges. Add 2 cups half and half and 1 cup whole milk. Pepper to taste. Add 2 tsps. WOR sauce. When serving add a pat of butter on top.

OYSTER STEW 12-18-04

2 parts half and half to 1 part oysters

Heat up in separate pans, never turning on high. Simmer with juice until oysters curl. Add WOR sauce, salt and pepper. Once oysters are curled and milk is warmed up put together and add some butter and add minced celery and onion. Make a day ahead.

Hint: Add onion and celery powder to Oyster Stew.

APPLE AND CRANBERRY CRISP (Dom DeLuise From On The House) 12-18-04

1/2 cup oats
1/2 cup flour
1/2 cup dark brown sugar
1 tablespoon cinnamon
6 tablespoons butter, broken into small pieces
3 Granny Smith apples, cored, peeled and cut into bite sized pieces
3 cups cranberries
3/4 cup sugar
zest of 1 orange
1/2 cup orange juice (fresh squeezed)
1/8 teaspoon ground cloves.

Preheat oven to 375°. In a large bowl, combine the oats, flour, brown sugar and cinnamon. Add the butter and mix it in until the flour mixture forms small crumbs.

In another large bowl, combine the remaining ingredients. Transfer fruit ingredients to a large baking dish. Top with dry crumb mixture. Bake about 45 minutes, until golden and fruit is tender.

Cool a little before serving. This stays very hot or a long time, so handle with care when serving. Serves 6 to 8.


1 small can pumpkin
1 white or yellow cake mix
1 1/2 sticks margarine, melted

Prepare pumpkin as you would a pie. Pour into ungreased 9x13" glass baking dish. Sprinkle cake mix on top of pumpkin. Pour melted margarine over cake mix and bake for 1 hour at 325°.

SEESE FUDGE 12-18-04
By Staff


1/2 c. plus 2 tbsp. margarine
10 marshmallows, cut up
1 c. chopped nuts
2 tsp. vanilla
2 c. sugar
3/4 c. plus 2 tbsp. evaporated milk
1 1/2 c. chocolate chips

Place 6 tablespoons margarine, vanilla and chocolate chips in a large bowl; set aside. Melt remaining margarine and marshmallows in a double boiler. Bring sugar and milk to a rolling boil, 7-8 minutes or soft ball stage. Pour margarine and melted marshmallows over ingredients in bowl. Add boiling sugar and milk. Beat vigorously until creamy or 5 minutes with electric mixer. Add chopped nuts and pour into 6 x 10 inch buttered dish. Candy sets quickly.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.