Radio Given Recipes February

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1 cup butterscotch morsels
2 cups flour
1¾ cups sugar
1 tbsp. baking powder
1½ tsps. cinnamon
1 tsp. salt
½ tsp. nutmeg
1 cup canned pumpkin
½ cup oil
3 large eggs
1 tsp. vanilla extract

Microwave morsels on medium high or stir morsels in with warmed oil. Until melted. Cool until room temperature. Combine dry ingredients. Add remaining ingredients and morsel mixture. Mix well. Use whisk or slotted spoon. Pour into a greased a 12 cup bundt pan. Bake at 350°, 40-50 minutes. Will pull away from sides. Cool in pan for about 30 minutes. Invert. Sprinkle with powdered sugar or icing. Better if made 1 day ahead. Keeps well in freezer or refrigerator.


Melt ¼ cup butter in dutch oven.

½ cup diced onion
½ cup grated carrot
½ cup diced celery

Sauté over low heat until tender. Add ¼ cup flour, 1½ tbsps. corn starch. Stir into the above and cook until bubbly. Add 1 quart chicken broth and 1 qt milk. Stir until smooth. Add 1/8 tsp. baking soda, 1 cup grated cheddar cheese, 1 cup american cheese, 1 cup cubed Velveeta. Stir all until cheese is melted. Season with salt and pepper. Let set 1 hr. before serving.

WISCONSIN CHEER SOUP (jan/feb97pg6) 2-2-02

½ cup diced carrots
½ cup diced celery
½ cup chopped onion
1 clove garlic
¼ cup (½ stick) butter
3 tbsps. flour
½ tsp. salt
½ tsp. paprika
dash of pepper
2 cups chicken stock
2 cups milk
2 cups flat beer
3 cups (12 ounces) shredded Cheddar cheese

In large saucepan, cook vegetables in butter until tender. Stir in flour and seasonings. Gradually add chicken stock. Stir until mixture begins to thicken. Add milk and beer. Gradually stir in cheese. Simmer until ready to serve. If necessary, additional milk may be added to thin soup.


2 10 oz. pkgs. frozen chopped broccoli
½ cup chopped onion
2 tbsps. water
2 10½ oz. cans cream of cream of chicken soup
1 cup shredded sharp american cheese
½ cup milk
3 cups chopped cooked ham
2 cups minute rice, cooked
½ tsp. WOR sauce

In a 2½ qt. casserole. Micro cook broccoli, onion and water covered for roughly 10 minutes until tender. Stir twice to break up broccoli. Blend in soup cheese and milk. Stir in ham rice and WOR sauce. Micro cook 10-11 minutes. Stir twice. Let stand covered for 5 minutes. Stir before serving. Garnish with parsley if desired. Serves 8. Can bake in conventional oven for 45 minutes or more at 350°.

SOUR CREAM COOKIE (from Alice's Grandma) 2-2-02

½ cup butter
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup nuts (she uses walnuts)
1 cup sour cream

Cream sugar butter and eggs. Add the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes. Cool and frost with frosting below.


6 tbsps. butter, melted and browned
1½ cup powdered sugar
1 tsp. vanilla

Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.

SODA CRACKERS (didn't give oct73pg4) 2-2-02

2 cups flour
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
½ cup buttermilk with 1 egg mixed in

Sift dry ingredients into bowl. Cut in butter until it resembles meal. Stir buttermilk and egg mixture in and mix well. Knead on lightly floured surface for about five minutes. Roll to 1/8 inch thickness and put on buttered baking dish. Cut into 2 inch squares. Prick with fork and bake at 400° for 12 to 14 minutes. Remove from oven, break apart and set out to cool.

HAWAIIAN STRAWBERRY PIE (JoAnna Lund requested, gave off air) (8-4-99) 2-2-02

2 cups fresh sliced strawberries, layered in a 6 oz. Keebler graham cracker pie crust
1 4 serving sugar free strawberry jello
1 4 serving sugar free vanilla pudding
1 cup crushed pineapple in fruit juice, drained reserve ½ cup liquid
1 cup water

Mix dry jello and dry pudding in the ½ cup reserved juice and water. Stir constantly over medium heat. Cook 10 minutes until thick. Pour hot over strawberries and put in refrigerator. Let cool 2 hour. Mix  1 tsp. coconut extract, 1 cup cool whip free. Top pie and sprinkle 2 tbsps. flaked coconut. Refrigerate. Serves 8.

HAWAIIAN STRAWBERRY PIE (requested, gave off air JoAnna Lund) (12-8-01) 2-2-02

1 6 oz. Keebler graham cracker pie crust
2 cups sliced fresh strawberries or 2 cups frozen unsweetened strawberries if fresh are not available
1 4 serving package Jello sugar free strawberries gelatin
1 4 serving package Jello sugar free vanilla cook and serve pudding
1 8 oz. can crushed pineapple packed in fruit juice, drained and reserve juice
1 tsp. coconut extract
1 cup Cool Whip lite
2 tbsps. flaked coconut

Place strawberries in the pie crust, either fresh or frozen, that have been drained. In a medium saucepan combine the dry gelatin pudding and mix. Add enough water to the pineapple juice to make 1½ cups liquid. Add to dry pudding mixture. Cook over medium heat stirring constantly 'til mixture thickens and comes to a boil.  Pour hot mixture over the strawberries. Refrigerate 2 hours.  In a small bowl combine the drained pineapple, coconut extract and Cool Whip Lite.  Mix gently to combine. Both layers can be cooled at the same time. Spread the drained pineapple, coconut extract and Cool Whip Lite mixture over the set strawberry filling. Sprinkle flaked coconut over the top. Refrigerate at least 5 minutes but no more than 24 hours. Cut into 8 pieces.  187 cal. 7 grams fat, 2 grams fiber. Diabetic exchanges 1 starch 1 fruit 1 fat.

CASHEW CHICKEN (jan/feb91pg3 requested, didn't give, gave Chicken Almond Bake below) 2-9-02 top of page

2 chicken breasts
½ lb. pea pods or 1½ cups broccoli flourets
½ lb. mushrooms
4 green onions
1 can (8 oz.) bamboo shoots, drained
1 cup chicken broth
1 tbsp. lower sodium soy sauce
2 tbsps. cornstarch
½ tsp. sugar
1 tsp. oil
¼ cup cashew nuts, dry roasted

Bone chicken breasts and remove skin. Slice horizontally in 1/8 inch thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from pea pods or chop broccoli. Wash and slice mushrooms. Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans slice the white part ¼ inch thick. Slice bamboo shoots. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch and sugar; pour into a small pitcher. Place oil and nuts in containers. Arrange at the table with electric frying pan or wok. Add oil to pan, add chicken and cook quickly, turning, until it turns opaque. Add peas and mushrooms; pour in broth, cover and simmer 2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices and cook until sauce is thickened, stirring constantly; then simmer 2 minutes. Mix in the green onions, sprinkle with nuts. Serve with cooked rice. Makes 4 servings.

CHICKEN ALMOND BAKE (oct96) 2-9-02

1 can cream mushroom soup
1 cup evaporated milk
1 cup cooked chicken
1 cup blanched sliced almonds
1 cup sliced celery
¼ onion cut up
¼-½ tsp. wor sauce
1 large can chinese noodles

Blend soup and milk together. Combine with next 5 ingredients. Mix all up well. Sprinkle half noodles on bottom of 9x9 pan. Spoon chicken mix over top of noodles. Top with remaining noodles. Bake at 350° for 30 minutes. Can substitute 1 6 oz. can of tuna for Lent.


1 chicken breast, skinned, boned and cut into cubes
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsps. corn starch
1 tbsp. Hoisen sauce
1 tbsp. peanut oil
20 snowpeas ends and strings removed or 1 pkg. frozen, thawed
½ cup sliced water chestnuts drained
½ cup hot chicken stock
½ tsp. salt
½ unsalted raw cashews

Marinate chicken for 15 minutes in next 5 ingredients. After marinated heat peanut oil in uncovered wok to 375°. Add chicken mix and stir fry for 3 minutes. Add peas and water chestnuts. Add stock and salt. Stir fry until thickened. Stir in cashews. Serves 2.

GRANOLA III (requested, didn't give, found this from feb74pg4) 2-9-02

2½ cups old fashioned oatmeal
½ cup shredded coconut
½ cup chopped nuts
¼ cup sesame seeds
½ cup firmly packed brown sugar
½ cup corn oil
½ cup raisins

Mix all but raisins. Put on two baking sheets in a 300° oven for 20 minutes, stirring once or twice. Remove from oven and add raisins.

GRANOLA CEREAL (requested, didn't give, found this from nov73pg4) 2-9-02

6 cups quick cooking oats
½ cup vegetable oil or margarine
1/3 cup honey
1½ teaspoons vanilla
½ teaspoon cinnamon
½ to 1 cup chopped nuts, optional

In a large pan, heat oats in a 350° oven for 10 minutes. In the meantime, combine oil or margarine, honey, vanilla and cinnamon. Drizzle over oatmeal after 10 minutes in the oven and stir until well coated. Add nuts if used. Divide onto 2 cookie sheets and return to 350° oven for 20 to 25 minutes or until golden brown, stirring once or twice. Let cool until crunchy, and put in airtight bowl or bag and refrigerate. Serve with milk, like cereal.


1 cup flour
3/4 lard
1 heaping tsp. baking powder
1 ½ cups water

Make like a pie dough. Roll out. Stick with fork. Score if you want so they will break apart after baking. Lightly salt top. Bake at 375° for 7 minutes. Watch closely.


3¾ cups flour
1 ½ cups sugar
1 tbsp. baking powder
¼ tsp. spicy cocoa (add ½ tsp. allspice and nutmeg to cocoa for spicy)
1 tsp. freshly ground black pepper
1 tsp. ground cloves
1½ tsps. cinnamon
¾ cup vegetable shortening
½ tsp. salt
½ cup milk
½ cup chopped walnuts

Preheat oven to 350°. Sift dry ingredients. Work in shortening with hands until it resembles coarse corn meal. Add milk and nuts. Mix with hands until well blended. Pinch off in 1 inch pieces and roll into balls. Place 1 inch apart on 2 slightly greased cookie sheets. Bake 15-20 minutes or until firm.

1½ cups powdered sugar sifted
3-3½ tsps. milk
1 tsp. milk
1 tsp. rum extract

Mix and pour over biscotti.

POTATO SOUP IN A JAR (1-24-9-99) 2-9-02

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth. (white pepper is from the middle of the peppercorn and it contains more heat taste than black pepper. black pepper contains more of the pepper taste you can also use regular pepper for this recipe)

Note: Add chunked cooked potatoes for thicker soup. 2-9-02

SPEED'S PORK (from Cookies BBQ Sauce) 2-16-02 top of page

Slab of pork, St. Louis style ribs or 2 ¼ and down back ribs Put Cookies seasoning on them. Smoke them with hickory wood and a little bit of apple wood. Smoke at 225° - 250° until the meat starts shrinking in off the bone. Put a glaze of Cookies. Western style BBQ sauce on it.

BUTTERSCOTCH PUMPKIN CAKE (2-2-02) 2-23-02 top of page

1 cup butterscotch morsels
2 cups flour
1¾ cups sugar
1 tbsp. baking powder
1½ tsps. cinnamon
1 tsp. salt
½ tsp. nutmeg
1 cup canned pumpkin
½ cup oil
3 large eggs
1 tsp. vanilla extract

Microwave morsels on medium high or stir morsels in with warmed oil. Until melted. Cool until room temperature. Combine dry ingredients. Add remaining ingredients and morsel mixture. Mix well. Use whisk or slotted spoon. Pour into a greased a 12 cup bundt pan. Bake at 350°, 40-50 minutes. Will pull away from sides. Cool in pan for about 30 minutes. Invert. Sprinkle with powdered sugar or icing. Better if made 1 day ahead. Keeps well in freezer or refrigerator.

Tips, hints and helps: Waffles sticking. Cooking spray on waffle iron to make it not stick. Use lots. Put on while iron is cold. Make sure waffle recipe has shortening in it. Add extra oil and less water/milk to batter. Soak bread in oil and cook first then cook waffles. Do not wash with soap and water it will unseason it. 2-23-02

ROLLED, STUFFED FLANK STEAK  (by Karen Hamilton for Beef Week 1997 2-23-02

1 large flank steak
2 tablespoons butter
1 tablespoon olive oil
2 cloves minced garlic
3/4 cup chopped mushrooms
1/3 cup chopped pistachios (or pine nuts if preferred)
1/3 cup chopped parsley
1 1/2 cups soft bread cubes, very small
3/4 teaspoon poultry seasoning
freshly ground pepper
1 egg, slightly beaten
1 cup liquid (water, dry red wine, broth, or any combination)

Pound the steak or score slightly, roll with heavy rolling pin to flatten. In a skillet melt butter and oil, lightly brown onions. When soft, add garlic and mushrooms and cook until soft. Add other ingredients, except liquid, and mix thoroughly. Allow to cool slightly. Spread stuffing on steak in flat layer. Roll lengthwise, like a jelly roll, and tie with string at 2 inch intervals. Brown all over in hot olive oil in
heavy pan, add liquid, bring to boil. Cover and cook 1 1/2 to 2 hours. Serve with drippings or make gravy...delicious. July 25, 1997


3 cups mayo
½ cup honey
½ cup sugar
¼ cup prepared mustard
½ cup white vinegar
½ onion, chopped
1 cup oil

Blend well, all ingredients except oil. Add oil slowly. Refrigerate 1 hour before using. Keep refrigerated.

BATTER MIX 2-23-02

Use Aunt Jemima's Original pancake mix. Make a little thinner than for waffles or pancakes. Use to coat chicken, gizzards, onion rings, eggplant and many other things. Make sure gizzards are cooked tender.

HONEY MUSTARD DRESSING  (jan/feb92pg1) 2-23-02

2 cups mayonnaise
½ cup prepared yellow mustard
½ cup salad oil
½ cup honey
pinch red pepper
¼ tsp. onion salt
¼ cup apple cider vinegar

Combine all ingredients and refrigerate. Good for approximately 21 days.


2 cups flour
1 tsp. salt
½ tsp. baking soda
¼ cup margarine
2 egg whites
½ cup skim milk

Sift dry ingredients together. Cut margarine with pastry blender into flour mix. Mix egg whites and milk into flour mixture. Knead on floured board about 5 minutes. Roll thin. Cut in strips then cut across.  Make 2 inch squares. Place on oiled cookie sheet and poke with fork. Bake at 400° for 12-14 minutes.


2 cups quick cooking oats
½ cup chopped walnuts or pecans
1/3 cups wheat germ
1/3 cup flaked coconut
¼ brown sugar
¼ vegetable oil
¼ cup honey
1 tsp. vanilla extract
½ cup raisins
½ cup apricots
½ cup dates

Combine 1st 4 ingredients. Stir into large microwaveable dish. In a small bowl, stir together sugar, oil, honey and vanilla. Combine everything into microwaveable dish. Stir. Microwave on full power for 5-6 minutes. Stir frequently, burns easily. Store in covered container.

Tips, hints and helps. Black laundry marker for faded part then soak overnight in bluing and heavily salted water. (2-19-00) 2-23-02

Tips, hints and helps. Keep from fading. Soak overnight in strongly salted water. If cotton. If other material add 1 tsp. epsom salts in 1 gallon  water pour into rinse cycle. 2-23-02

Tips, hints and helps. Can use roast bags for flank steak they are similar to turkey bags. 2-23-02

GRANOLA (Kingsly Inn Raisin and Pecan Granola in Fort Madison) 2-23-02

2 cups quick cooking oats, not instant
½ cup wheat germ
¾ cups pecans, coarsely chopped
¼ cup sesame seeds
½ cup all bran
¾ cup coconut

Combine in large bowl. Set aside.

Combine the following ingredients in small pan:

¼ cup vegetable oil
¼ cup honey
3 tbsps. brown sugar
½ tsp. vanilla

Heat and stir to blend. Pour over dry ingredients. Mix well. Place on large jelly roll pan. Toast at 325° for 20-30 minutes. Stirring every 5 minutes. Return to large bowl. Cool and stir in 1 cup raisins. Cover and store in refrigerator.

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