Radio Given Recipes December

Dec. 7  Dec. 14  Dec. 21  Dec. 28

EASY FUDGE 12-7-13 Top of page

1/2 stick butter
1/4 cup half and half
1 cup semi sweet chocolate chips

Microwave in a 2 cup measuring cup until chips are melted, about 1-2 minutes. Pour over 3 cups powdered sugar in a mixing bowl and add 1 tsp. vanilla. Mix on low for about 30 seconds. Pour into buttered 8x8" pan and cool.

HAM SOUP 12-7-13

1 1/2 cups diced ham
peanut oil
1 large onion
3 cloves garlic
3 stalks celery, diced
3 carrots, diced
2 bay leaves

Heat dutch oven and add oil until it shimmers. Saute vegetables until translucent. Pour in 32 oz. chicken stock. Add ham and dried split peas. bring to boil and reduce to low-medium heat and cook for 3-4 hours. Mash with potato masher before serving with Italian bread toasted in the oven.

OYSTER STEW (From 12-7-13

1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.


2 quarts oysters
1 stick butter
2 gallons milk
salt and pepper to taste

Cook oysters in butter until edges curl. Heat milk in kettle and add oysters, salt and pepper.


2 tbsps. butter
1 6 inch celery rib, finely chopped
1 small clove garlic, minced
1 tbsps. all purpose flour
1 cup milk
1/4 cup half and half
1/4 tsp. onion powder
pinch dried parsley
1/2 tsp. salt
1 cup fresh, shucked oysters, undrained
pinch pepper

Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.


1 1/3 pound roast, salt and peppered on both sides
3 onions, halved
4 cloves garlic, minced
4 celery ribs, cut into thirds
4 carrots, cut into thirds
2 bay leaves

Brown salt and peppered meat on stove. Heat dutch oven to 350°. Put roast into oven and place vegetables around roast. Add 12 oz. can crushed tomatoes. Rinse tomato can (about 1/2 full) and dump into pan. Bake for 3-4 hours until meat falls apart easily.

SPICED CHAI TEA 12-14-13 Top of page

3 cups dry milk
1 1/2 cups sugar
1 cup unsweetened tea
3/4 cup french vanilla creamer
1 1/2 tsps. ground ginger
1 1/2 tsps. cinnamon
1/2 tsp. ground cloves
1/2 tsp cardamom (optional)

Process in food processor until smooth. Store in airtight container. Use 2-3 tbsps. to 1 cup boiling water. 


4 cans corn
2 cans chicken, drained
1 tbsp. olive oil
2 tsps. chili powder
1/2 cup diced onions
4 cups water
2 tbsps. chicken base
1 can stewed tomatoes or salsa
shredded cheese
tortilla chips

Put oil, onions and chili powder in skillet until tender. Add remaining ingredients until it boils, reduce heat and simmer. Sprinkle cheese and crumbled tortilla chips over top.


Sift together:

2 1/2 cups flour
3/4 cup sugar
1 tsp. salt
2 tbsps. baking powder

Mix together:

1 beaten egg
1 1/4 cups eggnog (thick, cheap brands are best)
1/3 cup oil

Add to dry ingredients and mix well. Fold in 1/2 cup chopped nuts, 1 cup maraschino cherries, drained and sliced. Spoon into 2 greased and floured 4x7" loaf pans. Bake at 350° for 45-50 minutes until tests done. Cool 10 minutes, then remove from pan to a wire rack to cool completely.

CRANBERRY APPLE WALDORF SALAD (nov/dec93pg7) 12-21-13 Top of page

3 envelopes unflavored Knox Gelatin
1/3 cup sugar
1 cup boiling water
3½ cups cranberry juice cocktail
1 cup chopped apples
½ cup finely chopped celery
½ cup chopped walnuts

In a bowl, combine gelatin and sugar. Add boiling water and stir till dissolved. Stir in juice and chill. Stir occasionally and refrigerate until the consistency of egg whites. Fold in apples, celery and nuts. Pour in an 8" or 9" square dish. Chill until firm. Serve on lettuce leaf.


4 lbs. chicken
4 stalks celery, halved
4 carrots, halved
2 onions, quartered
3 cloves garlic, minced
thyme, rosemary, parsley to taste
handful peppercorns

Put vegetables underneath chicken. Put colander on top of the stock pot. 2 gallons water over top. Bring to an almost boil, then reduce heat to simmer. remove scum from top every 15 minutes for the first 2 hours. After that, remove it every 30 minutes. Refill with water if chicken or vegetables come above the water level. After simmering for 8 hours, remove all solids and discard. Remove from heat, cover pot, move to cold area to let the fat come to the top. Remove fat from pot the next morning. Strain stock through cheesecloth into another pot. Refrigerate and use within 2 days or freeze for 2-3 months.


Warm stock in pot over very low heat. Sweat (not saute) mixture of 1 1/2 onions, 4 stalks celery and 4 carrots, diced until transluscent. Add garlic. Add vegetables to soup. Turn up heat. Saute chicken breast pieces, enough for the people eating. Add chicken to soup. Taste soup, add salt as needed. Heat for 1 hour or so on low simmer. Add package of wide egg noodles and cook for 20 minutes. Serve.

EGGNOG CHERRY NUT BREAD (1981, 12-14-13) 12-21-13

Sift together:

2 1/2 cups flour
3/4 cup sugar
1 tsp. salt
2 tbsps. baking powder

Mix together:

1 beaten egg
1 1/4 cups eggnog (thick, cheap brands are best)
1/3 cup oil

Add to dry ingredients and mix well. Fold in 1/2 cup chopped nuts, 1 cup maraschino cherries, drained and sliced. Spoon into 2 greased and floured 4x7" loaf pans. Bake at 350° for 45-50 minutes until tests done. Cool 10 minutes, then remove from pan to a wire rack to cool completely.

EASY GUACAMOLE 12-28-13 Top of page

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.


2 cups rice
2 boxes cook and serve french vanilla pudding
2 cups non dairy creamer
1 can evaporated milk
2 ripe bananas
1-2 cups milk

Stir and put crockpot on high for 30 minutes to get hot. Put on low and let cook until rice is done.


2 10 oz. cans chicken, drained
2 8 oz. pkgs. cream cheese, softened
1 cup ranch dressing
3/4 cup hot pepper sauce
1 1/2 cups shredded cheddar cheese

Drain chicken and put with hot sauce in skillet. Heat until warm. Stir in cream cheese and ranch dressing. Heat until warm. Mix in half the cheddar cheese. Heat until blended and warm. Top with cheddar cheese. Put a lid on top and put on low heat. Serve with tortilla chips.

FRIED ONION DIP (From 12-28-13

4 tablespoons (1/2 stick) salted butter
1 medium sweet onion, cut into 1/2-inch-thick rings
Fine sea salt and freshly ground black pepper
1 teaspoon honey
3 cloves garlic, chopped
1/4 cup dry vermouth or dry white wine
3/4 cup sour cream
1/4 cup (2 ounces) cream cheese, at room temperature
1 tablespoon finely chopped fresh chives, plus more for garnish
Dash of cayenne pepper

First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.) Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool. Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt. Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)


Serves 6 to 8

2 pounds beets
2 teaspoons olive oil
1 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1 cup water
2-3 sprigs thyme
1/3 cup dried sour cherries
1 cup dry red wine
2 Tablespooons lemon juice
3 Tablespoons olive oil
1 teaspoon sugar, or to taste
4 ounces radicchio (1 small head), ripped into bite-sized pieces
1/2 cup heavy cream

Preheat the oven to 350°. Wash the beets, throw them in a 9 x 13 baking pan, and season with salt, pepper, olive oil, and thyme. Pour 1 cup water into the bottom of the pan, cover tightly with aluminum foil, and bake until the beets are tender when poked with a thin fork. Depending on the size of the beets (and their age) this will take anywhere from 1 to 2 hours. Uncover. When the beets are cool enough to touch, rub off the skins (holding them in a paper towel works well here) and cut into bite-sized pieces. Combine the dried cherries and red wine in a small pan, and simmer gently over medium heat until the wine clings in a thin syrup to the cherries. Let it cool slightly, then add the lemon juice, olive oil and sugar to the cherries. Taste for balance, and season with salt and pepper. In a large bowl, toss the radicchio with a bit of the dressing to coat. Add the rest, including cherries, to the beets and toss to combine. To serve, divide the beet salad mixture among the plates (6 to 8). Pour a little cream into the center of each and serve immediately.


1/2 cup port wine
1 tablespoon packed light brown sugar
7 ounces aged cheddar cheese
6 tablespoons salted butter, cool but not cold
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1/3 cup walnut halves, toasted

To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature. Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth. Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup. Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.

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