Radio Given Recipes December

Dec. 6  Dec. 13  Dec. 20  Dec. 27

OLD FASHIONED CHOCOLATE FUDGE ( NOT from Hershey can, see below for the can recipe) 12-6-08 Top of page

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

HERSHEY FUDGE (original recipe from hershey can may/jun91pg8, didn't give) 12-6-08

2/3 cup cocoa
3 cups sugar
1/8 tsp. salt
1½ cups milk
¼ cup butter
1 tsp. vanilla

In a 3 quart pan, combine the first three ingredients. Add milk gradually. Mix and bring to a boil on high heat, stirring constantly. Reduce heat to medium and continue to cook without stirring; 232° or soft ball stage. Remove from heat and add butter and vanilla. DO NOT STIR! Cool to 110°. Beat by hand till fudge loses its gloss. Spread in an 8x8x2" lightly buttered pan. Cool and cut in squares.


2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons black peppercorns
2 teaspoons whole cloves
1 teaspoon ground ginger
1 teaspoon hot red pepper flakes
2 small bay leaves, broken up
2 inch piece of cinnamon stick, cracked in small pieces
1 teaspoon cardamom

Mix ingredients together and store in an airtight container.

A WHOLE NUT LOAF (11-27-99) 12-6-08

1 lb. dates, cut in half
1 lb. english walnuts, broken
½ lb. pecans, broken
1 jar maraschino cherries


¾ cup flour
½ cup sugar
½ tsp. baking powder
½ tsp. salt

Mix and beat in 2 eggs. Pour over nuts in 10x15" baking sheet. Bake 325° 25-30 minutes or in 2 8" square cake pans 35 minutes. Stays very moist and freezes well.


4 ripe bananas
2 boxes cook and serve vanilla pudding
4 cups milk
1 1/4 cups rice
1-2 tsps. cinnamon

Mix and put in the crockpot. Cook on high for 20 minutes. Turn down to low and cook for 6 hours.

BEER BREAD (nov/dec76pg7) 12-6-08

3 cups self rising flour
3 tablespoons sugar
1 can beer, lukewarm

Mix and bake at 350° for 50 to 60 minutes in greased pan or until brown. Makes one loaf.

CARAMEL APPLE DIP (Caramels) (11-22-08) 12-6-08

1 stick margarine or butter
2 cups brown sugar
3/4 cup white syrup
1 can sweetened condensed milk
1 tsp. vanilla

Put all ingredients except vanilla in saucepan and stir constantly until boiling. Boil 5 minutes, stirring constantly. Remove from heat and add vanilla. Can last up to even a month in the refrigerator and be used when you want. Can be used for apple dip, caramel in turtles or drizzled over bars.


2 packages (3 oz. size) strawberry flavored gelatin
1 cup boiling water
2 packages (10 oz. size) frozen sliced strawberries, partially thawed
1 can (20 oz. size) crushed pineapple, drained
3 medium bananas, mashed
1/2 cup walnuts or pecans, coarsely chopped
2 packages (10 1/2 oz. size) unbaked cheesecake mix

Dissolve gelatin in boiling water; stir in fruit and nuts. Pour 1/2 of gelatin mixture into a 13 x 9 x 2-inch pan or I use a large glass bowl; chill until firm. Store remaining gelatin mixture at room temperature. Prepare cheesecake filling according to package directions; reserve graham cracker crumbs for other uses. Spoon cheesecake filling over congealed fruit mixture. Spoon remaining gelatin mixture over filling and chill until firm.

CHEESECAKE SALAD 12-13-08 Top of page

2 3 oz. pkgs. peach gelatin
1 3 oz. pkg. strawberry gelatin
2 cups boiling water
4 large peaches, sliced
1 1/2 cups mashed bananas
2 10 oz. pkgs. frozen, sliced strawberries
8 oz. crushed pineapple
1/2 cup chopped pecans
1 10 1/2 oz. pkg. cheesecake mix

Dissolve gelatin in the boiling water.  Chill until slightly thickened. Stir in the fruit and nuts. Pour half of the mixture in a 13x9x2" pan or decorative mold. Chill until firm. Prepare cheesecake filling per package directions. You won't need graham cracker crumbs. Spoon the filling over the gelatin mixture. Spoon the remaining gelatin mixture over the filling and chill until firm.

BROKEN GLASS TORTE (jun66pg2) 12-13-08

1 package each lemon or orange, lime, and red jello
½ cups hot water for each package
1 envelope plain unflavored gelatin
¼ cup cold water
1 cup hot pineapple juice
2 cups heavy cream, whipped
½ cup sugar
1 teaspoon vanilla
Graham cracker crust

Dissolve each package of jello in 1½ cups hot water and chill in separate layer cake pans until firm. Then cut into small cubes. Soften the plain gelatin in cold water and dissolve in hot pineapple juice. Cool and fold into whipped cream into which you have beaten the sugar and vanilla. Blend the colored jello cubes carefully into the pineapple whipped cream mixture. Turn into spring-form pan (nine inch) lined with graham cracker crust, reserving a few crumbs for topping. Chill 6 to 12 hours or until firm. Slice to serve and get a broken glass effect. (Ruth Thomson, Wadena, Iowa)

EASY TURTLES (11-24-07) 12-13-08

knotted pretzels
rolo candy

Place 1 rolo candy on each pretzel. Place on a greased cookie sheet. Bake at 250° for 8 minutes. Variation: Use small round pretzels and put a rolo or hershey's kiss on top. Bake at 275° for 2 1/2 minutes. Press a pecan on top. Variation #2: Can add a red m&m on the top for a rudolph nose.

GLASS CANDY ( 12-13-08

3 c. sugar
1 c. water
1 c. white corn syrup
1 tbsp. flavoring--extract
Food coloring

Combine sugar, water and syrup into heavy saucepan. Set candy thermometer on pan. Stir constantly. When candy thermometer reaches 300 degrees (hard crack), add in the flavoring and food coloring (only a few drops). Stir in and immediately pour into buttered 9x12 inch pan (depending on how thick you want the pieces of candy). Let stand. Mixture will harden. Make sure it is completely hard before going on to next step. Pick pan up to about waist level (you may want to take pan outside and do this). Drop the pan on floor. Candy should break into several pieces looking like stained glass windows. Great for kids to be involved with and good for gifts.

SNOWBALLS (requested Susan Gordon's recipe, didn't give) 12-13-08

OATMEAL RAISIN COOKIES (from Cuisine magazine) 12-13-08

Cream wet ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla

Whisk together and set aside:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Then stir in:
3 cups oats (not instant)
1 1/2 cups raisins

Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Drop 2 tablespoons of dough 2-inches apart onto nonstick baking sheet. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

MAMIE EISENHOWER'S FUDGE (jul/aug87pg6) 12-13-08

4½ cups sugar
¼ tsp. salt
2 tbsps. butter
1 large can evaporated milk
12 oz. sweet German chocolate
12 oz. semi sweet chocolate bits
1 pint marshmallow creme
2 cups nut meats

Combine first 4 ingredients. Bring to boil. Boil for 6 minutes. Mix remaining ingredients. Beat till chocolate is melted and candy is smooth. Place in buttered pan. Cool.


Fennel Bulbs
Salt and pepper
White wine or Vermouth

Get fennel bulbs remove and keep aside the green bits at the top , cut them into wedges and throw them into a baking dish. Dot liberally with butter, add 4-5 sliced garlic cloves, and sprinkle the lot with freshly ground salt and pepper. Lastly douse with one wine glass full of white wine or vermouth. Get some baking paper, scrunch it up and wet it, then wrap it around the fennel. Then you just bake it in a fairly hot oven for an hour or so. The fennel almost caramelizes and the flavours are amazing!

CHEESECAKE SALAD (12-13-08, didn't give) 12-20-08 Top of page

2 3 oz. pkgs. peach gelatin
1 3 oz. pkg. strawberry gelatin
2 cups boiling water
4 large peaches, sliced
1 1/2 cups mashed bananas
2 10 oz. pkgs. frozen, sliced strawberries
8 oz. crushed pineapple
1/2 cup chopped pecans
1 10 1/2 oz. pkg. cheesecake mix

Dissolve gelatin in the boiling water.  Chill until slightly thickened. Stir in the fruit and nuts. Pour half of the mixture in a 13x9x2" pan or decorative mold. Chill until firm. Prepare cheesecake filling per package directions. You won't need graham cracker crumbs. Spoon the filling over the gelatin mixture. Spoon the remaining gelatin mixture over the filling and chill until firm.

ARIZONA LEMON PIE (11-1-08, didn't give) 12-20-08

1 large lemon, ends removed, cut into 8 pieces and take out seeds

Put in blender and blend for 30 seconds.

1 1/2 cups sugar
4 eggs
1 stick butter, cut into small pieces
1 tsp. vanilla

Blend well in blender. Pour into 9 inch unbaked pie shell. Bake at 350 for 40-50 minutes.

FRANK'S SPICY CHILI (8-26-06, didn't give) 12-20-08

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.

EASY FUDGE (12-20-08) 12-20-08

1 container frosting, flavor of choice
2 cups chocolate chips, or chips of choice

Melt chips, add frosting. Microwave for 60 seconds on low. Add nuts, or whatever you'd like. Put in 8x8" sprayed pan. Allow to cool.


1 lb. package cranberries
1 12-oz. can frozen concentrate apple juice
1 8-oz. can crushed pineapple in own juice (unsweetened)
6 packages Nutra Sweet (or other artificial sweetener)

Place cranberries, apple juice and undrained pineapple in pan and bring to a boil; simmer until it begins to thicken. Cool and add six packages of Nutra Sweet or more, if not sweet enough.

Tips, hints and helps: To remove chocolate stain from washable clothing, wet the spot with cold water thoroughly. Pour on a bit of dishwashing detergent (such as Vel). Rub it well. Rinse with cold water. Repeat if necessary. Remember that hot water sets chocolate. Then wash as usual. This works for chocolate milk, ice cream and candy after the garment has lain for several days. (feb65pg3) 12-20-08

BEEF JERKY ( tips available at their website) 12-20-08

5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand *You may substitute the beef brisket with your choice of meat*
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand
5 oz. bottle Liquid Smoke - Any brand any type
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand
1 - Very Sharp Knife

All ingredients can be more or less as you desire to your own taste except soy & Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***). Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16").  (see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed) This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,occasionally shaking or stirring the meat at least 2 more times.

Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try to make a pan out of the foil because of the drippings (see tip below****) (remove when it is obvious that there are no more drippings this is usually a while after the meat has been turned over, you will notice that the drippings will have a tendency to give off a burning smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is advisable to place paper towels on the oven door while open and loading the trays to catch the drippings. Place the meat across the racks filling the top rack first (highest position) and then the second rack (next highest position). Set temperature to at least 160 degrees  (160 - 180 degrees). When visible dripping has stopped, all meat has to be turned over because the top of the meat will be more moist than the bottom. Also the top rack will drip onto the bottom rack and the bottom meat will be more moist than the top. The meat should be checked for consistency in drying and should be move around accordingly (from bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it. It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat was sliced and the set temperature. Approximately the last  hour or so, the oven door should be propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea to leave the oven door propped open any time during the drying to keep a good flow of heat & air. You can tell the meat is done when it no longer bends and you could break off a piece with ease. But the meat should not be so dry as to be crisp & break. It is better to be more dry than under dried, so as to prevent mold. Let meat cool before storing. This is now ready to eat, you can allow this to air dry an additional day or so in an open container. This will now keep in a sealed container (zip lock bags are great) for months refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat will continue to dry unless placed in a sealed container once totally dried. Do not worry about color changes of the beef jerky it will get lighter and harder as it continues to dry over time. It is only important to keep the jerky away from humidity for long term storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the best jerky in town. Try it youíll love it, and you didnít spend $30.00 a lb or more for commercial chemically processed so called meat.

BEEF JERKY (jul/aug2001pg7, didn't give) 12-20-08

1½ to 2 pounds flank steak
½ cup soy sauce
¼ tsp. garlic powder
1/8 tsp. black pepper

Trim all visible fat from steak. Cut lengthwise with grain into long strips 14'' wide. Combine soy sauce with garlic powder and pepper. Pour over beef strips and toss to coat well. Arrange strips, being careful not to overlap. on one or two wire racks placed on a large baking sheet. Bake in 150 degree to 175 degree over 10 to 12 hours. or until thoroughly dry. Store at room temperature in an airtight container.

BEEF JERKY (in dehydrator) (2-2-98, didn't give) 12-20-08

1 pound extra lean ground beef
3 tbsps. soy sauce
1 tbsp. WOR sauce
¼  teaspoon fresh ground pepper
¼  dried powdered onion
1/8 tsp. each dried powdered garlic, ground nutmeg, ground ginger

Mix together well. Cover with plastic wrap or butcher paper. Put between 2 sheets of waxed paper.Roll out to 1/8-¼  inch thickness.  Place sheet of waxed paper on a baking tray. Dehydrate for 4 hours. Take meat from tray. Blot off excess fat. Cut into strips. Let dry for 5 more hours

BEEF JERKY (6-29-02, didn't give)  12-20-08

Slice flank steak with grain while slightly frozen. Mix equal parts soy sauce and liquid smoke. Pat sliced meat to dry surface. Add to liquid, let stand 30 seconds. Put in dehydrator or warm oven 200-250° until desired dryness.

POPCORN BALLS  12-27-08 Top of page

1 stick butter
1 pound marshmallows
1 3 oz. pkg. orange or peach jello
3 batches of popped popcorn in a large bowl

Melt butter, add marshmallow and stir until melted together. Add jello. Stir until well dissolved. Pour over popcorn and wait a minute before stirring to coat. Form into balls.

EASY POPCORN BALLS (didn't give 10-8-05) 12-27-08

3 qts. popped popcorn
1 bag large marshmallows
1 tbsp. margarine

Let marshmallows cool a bit and mix into room temperature popcorn. Let sit 5-10 minutes. Put butter on your hands and form into balls.

POPCORN BALLS (didn't give, nov64pg3) 12-27-08

6 quarts popped corn, salted
1/3 cup butter or margarine
20 large marshmallows
2/3 cup sorghum

In a heavy sauce pan, melt the butter or margarine and marshmallows. Add sorghum (not molasses), and heat until mixture comes to bubble. Pour over popped corn. Let stand a few minutes. Shape with buttered hands. Makes 18 large or 30 small popcorn balls.

EASY FUDGE (12-20-08) 12-27-08

1 container frosting, flavor of choice
2 cups chocolate chips, or chips of choice

Melt chips, add frosting. Microwave for 60 seconds on low. Add nuts, or whatever you'd like. Put in 8x8" sprayed pan. Allow to cool.


1/4 cup butter
8 oz. caramels
2 tbsps. milk
3 1/2 cups corn flakes
1/2 cup pecans, chopped
1/2 cup coconut

Combine butter and caramels in a glass dish and microwave on high for 3-4 minutes or until melted, stirring once. Add milk and mix well. Stir in corn flakes, pecans and coconut. Drop by spoonfuls on waxed paper.

CANDY PECAN TURTLES (Chef Rousseau 12-27-08

2 1/4 cups packed brown sugar
1 cup butter or margarine
1 cup light corn syrup
1/8 tsp. salt
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 1/2 pounds full pecan halves
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
2 tbsps. shortening

In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 (firm-ball stage). Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a waxed paper lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool. Yield: about 4 dozen

PECAN TURTLES (jan65pg4) 12-27-08

9 to 12 ounces of small pecan halves
2 cups light cream
2 cups sugar
1 cup light or dark corn syrup
½ teaspoon salt
1/3 cup butter or oleo
1 teaspoon vanilla
1 package 12-ounce semi-sweet chocolate chips

On a buttered cookie sheet, arrange four dozen groups each consisting of four or five pecans. In a large heavy sauce pan, heat cream to lukewarm. Pour out one cup and reserve. To the remaining lukewarm cream in the sauce pan, add sugar, corn syrup, and salt. Cook and stir constantly over moderate heat until mixture boils. Very slowly (do not lower boiling mixture under the boiling point) stir in reserved cup of cream. Cook and stir constantly for five minutes. Stir in butter about a teaspoon at a time. Turn heat low, boil gently and stir, 248° or firm ball stage. (Firm ball will not  flatten when removed from water). Remove from heat, gently, stir in vanilla. Cool slightly. Pour about a teaspoon of carmel mixture over the center of each group of pecan halves, half, covering each nut, to resemble a turtle. Let cool about ten minutes. Melt chocolate chips without stirring over hot water and spread over each turtle.

EASY PECAN TURTLES (jan65pg4) 12-27-08

Arrange the pecans on a buttered cookie sheet and press two or three Kraft Carmels on them. Let them soften enough to hold the pecans, then cool. Dip into chocolate. (Mrs. Roy Steele, Washington, Iowa)


1 1/2 cups brown sugar
2 tbsps. butter
1/3 cup water
4 quarts popped corn

Slowly cook brown sugar, butter and water in 2 quart saucepan. Stir until mixture boils. Boil to soft ball stage (238). Pour over 4 quarts of popcorn and stir until popcorn is coated.


1 pound vanilla almond bark
24 oz. chocolate chips or chocolate almond bark

Melt in the top of a double boiler over hot water. Stir in 3 cups or more of pecans. Drop by spoonfuls on waxed paper and let cool.

ALMOND BARK - PEPPERMINT CANDY (didn't give) 12-27-08

2 lbs. white almond bark
1 1/2 c. crushed peppermint candy

Melt white almond bark on top of double boiler (never add water as it curdles the white almond bark). It takes about 10 minutes to melt thoroughly and will be very thick. Crush either peppermint candy canes or peppermint hard candy in blender until it is powder. Meanwhile, line a cookie sheet with tin foil. Mix hard crushed candy with melted white almond bark. Spread on lined cookie sheet. Let it dry and chop into pieces.


10 fresh candy canes, any flavor, crushed fine
1 12 oz. bag semi sweet chocolate chips
1 12 oz. bag white chocolate chips

Line a baking sheet with waxed paper or foil. Microwave semi sweet chocolate chips until melted. Add one half of the crushed candy. Move onto baking sheet. Melt the white chips. Stir in the remaining crushed candy. Pour over the semi sweet layer. Score with a knife, cool and break into pieces.

HAM SALAD ( 12-27-08

1 pound cooked ham
1/3 cup chopped onions
2 teaspoons dill pickle relish
1 teaspoon prepared mustard
1/4 cup creamy salad dressing (e.g. Miracle Whip)

Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.


1 pkg. almond bark
2-3 candy canes
1-2 tsps. red food coloring

Melt almond bark and add candy canes. Add food coloring, if desired.

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