Radio Given Recipes February

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Source: Ann Landers' column

1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste.

Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.


1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold.

With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.


5  7- or 8-inch corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
1  cup canned black beans, rinsed and drained
1/2  cup salsa
2  cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)
1/2  cup roasted red sweet peppers, cut into thin strips
2  to 4 tablespoons fresh or canned sliced jalapeno peppers, drained
Salsa (optional)

1. For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch ovenproof platter.

2. In a medium saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips.

3. Sprinkle cheese, sweet peppers, and jalapeno peppers over bean mixture on chips. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa, if desired. Makes 10 servings.

Make-ahead tip: Prepare tortilla chips; cool but do not add toppings. Store chips in airtight container or self-sealing plastic bag at room temperature up to 24 hours, or freeze up to 2 weeks.

Nutrition facts per serving:
calories: 149
total fat: 8g
saturated fat: 5g
cholesterol: 20mg
sodium: 271mg
carbohydrate: 12g
fiber: 2g
protein: 8g
vitamin A: 0%
vitamin C: 37%
calcium: 19%
iron: 6%

FANCY BREAD PUDDING (1-28-06) 2-4-06

3 eggs, beaten
3/4 cup sugar
1 can evaporated milk
1 cup milk
1/4 tsp. nutmeg
1/4 tsp. cinnamon
6 cups bread cubes
1 can apple pie filling
1 cup raisins

Combine eggs, sugar, milks and spices. In 3 quart casserole. Stir until blended. Add bread, apples, and raisins. Let stand a couple minutes. Set microwave on 50% power for 15-20 minutes or until knife inserted in center comes out clean.

BREAD PUDDING (1-28-06) 2-4-06

3/4 cup dark brown sugar
3 slices whole wheat bread
2 tbsps. butter
1/2 cup raisins
3 eggs
1 1/4 cup evaporated milk
1/4 tsp. salt
1 tsp. vanilla

In a 1 quart casserole combine sugar, bread and raisins. Mix eggs, milk, salt and vanilla. Pour over bread mixture. Lightly blend. Microwave on high covered for 8-10 minutes. (Watch carefully, as this is an older microwave recipe) Rotate your dish 1/4 turn after 1/2 cooking time. Brown sugar forms sauce to serve with the pudding. Rest for 10 minutes.

BABY RUTH® COOKIES (didn't give 2-4-06

1 1/4 cups unsifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
3/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 cup chopped Baby Ruth® candy bars

Sift together flour, baking soda and salt; set aside.

Blend margarine and sugar until light and fluffy. Beat in egg and vanilla extract. Stir in chopped candy bars and dry ingredients until well blended. Chill for 30 minutes.

Drop dough by 1/2 teaspoonful onto greased baking sheet. Bake at 350 degrees F for 10 to 12 minutes or until done. Remove from sheets and cool on wire racks.

Makes 4 to 6 dozen.

KETTLE CORN (1-28-06) 2-4-06

Stir crazy popcorn maker. 1/3 cup oil, 1/3 cup sugar, 1/2 cup popcorn. Pop as usual.

REUBEN DIP (9-10-05) 2-4-06

1 8 oz cream cheese
1 8 oz. sour cream
Add 1 small can sauerkraut, drained
2 packages corned beef, chopped
5 oz. shredded mozarella

Put in small crockpot. Cover and cook 2-3 hours on low. Serve with miniature rye bread or crackers.

HOT CORN DIP (1-28-06) 2-4-06

1 can corn, red and green peppers included
8 oz. package pepper jack cheese
1/2 cup parmesan cheese
3/4 cup mayonnaise

Mix together and put in a pie tin. Bake at 350° for 15-20 minutes. Serve with corn chips or tortilla chips.


Be the first OPEN LINE IRON CHEF!  Mail or email us your favorite recipe featuring our theme ingredient.  Our panel of judges will review the recipes and select five finalists who will present their finished dishes at the 21st Annual WMT Lawn, Garden & Home Show at Hawkeye Downs live on Saturday, February 25th during a live broadcast of the Open Line.  One of our lucky finalists will be the first OPEN LINE IRON CHEF.

Our theme ingredients is:  CHERRIES

Submit your recipes by mail to:

Open Line Iron Chef, WMT Radio
600 Old Marion Rd NE
Cedar Rapids, IA  52402
or email to


NO SHOW 2-11-06 Top of page

REUBEN DIP (9-10-05) 2-18-06 Top of page

1 8 oz cream cheese
1 8 oz. sour cream
Add 1 small can sauerkraut, drained
2 packages corned beef, chopped
5 oz. shredded mozarella

Put in small crockpot. Cover and cook 2-3 hours on low. Serve with miniature rye bread or crackers.

Request for Light Pancakes. Sugestions: Make sure your baking powder is fresh and do  not overbeat the batter. Use warm 7-up instead of water. 1 tsp baking powder to 1 cup flour, use milk not water. 2-18-06

COMPANY CHICKEN (1-7-06) 2-18-06

6 chicken breasts
6 slices swiss cheese
1 can cream of chicken soup
1 box chicken stovetop stuffing, prepared
1/4 cup melted margarine

Put chicken into 2 quart dish. Layer with cheese, soup and stuffing. Pour melted margarine over stuffing. Bake covered at 300° for 2 hours. Uncover the last 15 minutes.


2 1/2 - 3 pounds chuck roast, trimmed
1 pound italian sausage
3 tbsps. olive oil
2 medium onions, chopped
3 tbsps. chili powder
1 tbsp. oregano
2 tsps. cumin
1 tsp. garlic, minced
1 tsp. basil
1 tsp. salt
1 tsp. pepper
3 medium cans diced tomatoes
6 oz. can tomato paste
8 oz. can tomato sauce
1 medium can chili beans (optional)
1 medium can kidney or black beans (optional)
24 oz. beer
12 oz. water

Cut roast into bite size pieces. Place in bowl and add 2 tbsps. olive oil and 2 tbsps. chili powder. Mix and marinate meat overnight.Brown
meat in small batches in 2-3 tbsps. olive oil. Add to crockpot. Brown sausage in leftover oil and drain. Add to crockpot. Add onions, garlic, chili powder, oregano, cumin, garlic, basil, salt and pepper to frying pan. Stir and cook for about 3 minutes. Add to crockpot. Add remaining ingredients. Cook on high 4-6 hours or low 8-10 hours. Serve in bowls and top with shredded cheddar cheese and sour cream if desired.


1 1/4 - 1 1/2 cup flour
1/2 tsp. salt
1 tbsp. sugar
1 tsbp. baking powder
1 egg
2 tbsps. oil
1 cup milk

Mix together.

BLUEBERRY FRENCH TOAST (didn't give jan/feb97pg6) 2-18-06

12 slices firm day old white bread. cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.

BLUEBERRY SAUCE: jan/feb97pg6 2-18-06

1 cup sugar
2 tbsp. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine

In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.

OATMEAL COOKIES (75th Cookbook page 27) 2-18-06

1 cup margarine
¼ cup sugar
¾ cup brown sugar
2 eggs
1 package vanilla pudding
1¼ cup flour
1 teaspoon soda
3½ cups rolled oats
1 cup raisins (optional)

Cream margarine, sugars, eggs, and pudding. Gradually add flour and soda. Stir in oats and raisins. Roll into balls or drop from spoon. Bake at 375 degrees for 10 to 12 minutes. Gretchen Boyd, WMT Account Executive

Quaker Oats has a great cookie recipe on their container of oats. 2-18-06


2 cups flour
1 tsp. salt
3 1/2 tsp. baking powder
6 tbsps. sugar
2 eggs
1 1/2 cups milk
1/2 cup salad oil

Can use half whole wheat flour, brown sugar and powdered buttermilk and water. Add 1/2 tsp. baking soda if using buttermilk.

Here are the five recipes chosen to compete in our first Open Line Iron Chef "Cherry Challenge" finals  2-24-06 Top of page

Halane Cummings of Center Point

Chicken:  4 large skinless, boneless chicken breasts
1 cup shredded Swiss cheese
½ cup dried cherries
½ cup pecans, finely chopped
1 egg white, beaten

Mix together cheese and cherries.  Split each breast to allow for stuffing.  Stuff with one-quarter of the cheese/cherry mixture and close.  Insert toothpicks to keep breast closed.  Dip in egg white and roll in chopped pecans.  Place in baking dish and bake at 350º for 90 minutes.  Remove and serve with Summer Fruit Salsa.

FRUIT SALSA: 2-24-06

1 cup fresh pineapple, chopped
1 cup fresh cherries, chopped
1 cup cantaloupe, chopped
1 cup honeydew melon, chopped
1  cup mango, chopped
3 kiwi fruit, peeled and chopped
3 Tbls fresh mint, chopped
2 Tbls fresh lime juice

Combine all ingredients and toss gently.  Chill for at least 1 hour before serving.

David Woehler of Monticello

For each serving, you will need:

1 boneless chicken breast, filleted halfway through
1 sweet Golden Delicious apple, cored and diced
Raisins plumped in dark rum (optional) or hot water
Dark rum (optional)
¼ to ½ lb fresh or frozen cherries
Dried Stuffing Mix

Flour lightened seasoned with salt & pepper
2 eggs, beaten

If using fresh cherries, blanch and peel cherries.  You may wish to add a teaspoon of sugar if cherries are especially tart.  Set aside 1/8 cup of cherries.  Combine remaining cherries with diced apple in a small saucepan over low heat, stirring until apples just begin to caramelize but are still very firm.  Add the raisins and dried stuffing mix to the pan and add water to reach the normal moist stuffing texture.  Simmer until stuffing is done; set aside to cool.  Stuff cooled mixture into chicken breast “pockets” and close with toothpicks.

Set up a flouring station – one dish with seasoned flour and one dish with eggs.  Preheat oven to 350º and prepare a casserole dish of sufficient size to hold all breasts with non-stick cooking spray.  On the stovetop, heat fry pan and add enough oil to brown breasts.  Dip the stuffed chicken breasts in egg and then dredge in flour.  Carefully place in fry pan and fry breasts until evenly golden brown.  Transfer chicken to casserole dish and complete the cooking in the oven (approximately 40-50 minutes for 4 breasts).

While chicken is finishing, deglaze fry pan with approximately 2 shots of dark rum and reserved cherries with 1 tsp of sugar.  Reduce to a thick, even sauce.  Remove chicken from oven, remove toothpicks and top with cherry sauce.  Great served with wild rice, mashed potatoes or hashbrowns.

Audrey Latare of Oxford Junction


2 cups mayonnaise
2 Tbs Dijon mustard
¼ cup confectioners sugar
2 Tbs champagne vinegar
2 Tbs water
½ tsp black pepper
½ tsp poppy seeds
2 tsp kosher salt


1 lb rotelle pasta
1 Tbs olive oil
8 oz diced cooked turkey breast (1/2” cubed dice)
3 oz dried cherries
½ cup yellow onion, medium diced
½ cup celery, medium diced
½ cup toasted sliced almonds

Mix all dressing ingredients together and let stand.  Cook pasta past al dente stage; drain and toss in olive oil.  Cool completely.  In large bowl, combine cooled pasta, turkey, cherries, onions and ¼ cup of almonds.  Mix in dressing to desired consistency.  Taste for seasoning and adjust as necessary. Transfer to serving dish.  Top with remaining almonds.

Jerilyn Husmann of Wyoming


1 (18.25 oz) package white cake mix
1 (3.4 oz) package instant vanilla pudding mix
½ cup water
½ cup canola oil
½ cup cherry brandy
¼ tsp red food coloring
4 eggs

Heat oven to 325º.  Grease and flour a 12-cup Bundt cake pan.  In large mixer bowl, beat all remaining ingredients at medium speed for 2 minutes.  Spoon batter into prepared pan.  Bake 60-65 minutes or until toothpick inserted comes on clean.  Cool 10 minutes; remove from pan and cool completely on rack.


1 (15.5 oz) can pitted red sour cherries, drained (reserve juice)
½ cup sugar
1-1/2 tsp cornstarch
1 Tbs butter

1 Tbs fresh lemon juice
3 Tbs cherry brandy
pinch of salt
dash of freshly granted nutmeg

In medium saucepan, stir together reserved cherry juice, sugar, salt and cornstarch.  Cook over low heat 5 minutes, stirring constantly.  Stir in cherries and all remaining ingredients.  Cook another minute; remove from heat and cool to room temperature.

To serve:

Place cake on serving dish.  Drizzle with two glazes - a powdered sugar glaze and a glaze of chocolate-hazelnut sauce like Nutella (found in most supermarkets).  Surround with Cherry Amore sauce.  Slice cake and spoon sauce over slices.

Make your own cherry brandy:
2 cups fresh or canned cherries
2 cups sugar

In a two-quart jar, alternate layers of cherries and sugar, pressing each layer as added.  Slowly fill jar with brandy and seal with lid.  Age on countertop until all the sugar has dissolved then store in refrigerator.  Will keep indefinitely.

FINALIST: Shawna Colvin of Tiffin

1 can sweetened condensed milk
1 square unsweetened chocolate
1/2 tsp almond extract (separated)
1 (10 oz) jar maraschino cherries, drained
1 (8 oz) package cream cheese, softened
1 cup cold water
1 (3.4 oz) package instant vanilla pudding
1 (8 oz) tub Cool Whip
1/2 cup chopped almonds
Baked pie shell

In a saucepan over low heat, cook & stir ½ cup sweetened condensed milk and chocolate square until melted; add ¼ tsp almond extract.  Pour into a baked pie shell.  Reserve 8 whole cherries for garnish; chop remaining cherries and set aside.  In a mixing bowl, beat cream cheese until light.  Gradually add water and remaining sweetened condensed milk.  Add pudding mix and remaining ¼ tsp of almond extract.  Mix well.  Fold in Cool Whip.  Stir in chopped cherries and almonds.  Pour into pie crust.  Garnish with whole cherries and chocolate curls.  Chill at least 4 hours or until set.

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