Radio Given Recipes - February 2013

Radio Given Recipes February

SWEDISH RYE BREAD 2-2-13 Top of page

2 cups milk
1 tsp. salt
3 tbsps. brown sugar
2 pkgs. yeast
2 cups enriched flour
3 cups rye flour
1 tbsp. caraway seed

Scald milk, add salt and sugar. Cool to lukewarm and add yeast. Let dissolve thoroughly. Stir in flour and beat well, then stir in rye flour. Incorporate that into mixture. If dough gets sticky add more white flour. Turn out onto floured board and knead. Put into greased bowl cover and let rise until double in size. Punch down and knead in caraway seeds. Shape into 2 loaves and place into greased bread pans. Brush with melted butter. Let rise until double again. Put into 375° oven for 50 minutes.

A&W CONEY DOG SAUCE (food.com 1-26-13) 2-2-13

1 frankfurter
1 bun
1 tbsp. white onion, chopped
1/2 tbsp. cheddar cheese, shredded

1 pound ground chuck
6 oz. tomato paste
1 tbsp. sugar
1 tbsp. yellow mustard
1 tbsp. dry onion, minced
2 tsps. chili powder
1 tsp. WOR sauce
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 cup water

Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients. Simmer for about 30 minutes. Boil some water in a pot and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tbsps. of the sauce you just made. Spread the cheddar cheese on top. Sabrett brand beef dogs are recommended.

KENTUCKY CHICKEN COATING (mar/apr96pg2, requested, not given) 2-2-13

1 pkg. Good Seasons Italian dressing mix
½ tbsp. paprika
1 envelope tomato soup mix
½ tsp. salt
1½ cups self rising flour

Coat for frying or baking.

USINGER'S in Milwaukee, WI sell very good Angus beef dogs. 1-800-558-9998

KFC ORIGINAL RECIPE FRIED CHICKEN RECIPE (from homecooking.about.com) 2-2-13

1 egg, beaten
1 cup buttermilk
One 3-pound chicken, cut into 6 pieces
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons paprika
1 Tablespoon onion salt
1 teaspoon garlic powder
2 Tablespoons Accent (MSG seasoning)
1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)

The author says: "What's the secret behind Colonel Sanders's famous eleven herbs and spices? To this day, his secret recipe has never been revealed, leaving curious minds to speculate. I've tried many different combinations, but there is only one that comes out tasting just like the original. To make this, you'll need a pressure fryer." --Ron Douglas

Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture. Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered. Add the lard to a pressure fryer and heat to 365°. Be sure to follow the manufacturer's directions for your pressure fryer. Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil. Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked. Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining 2 pieces of chicken.

Yield: 6 pieces

Secret Recipe Tips: The real secret to making this is the Accent in the recipe and using a pressure fryer!

Make sure the oil is at 365° before frying the chicken. To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.

For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture.

Recipe Source: America's Most Wanted Recipes by Ron Douglas (Atria Books)

Tips, hints and helps: 1/2 cup water and 1/2 cup lemon juice and microwave for a minute or two to remove odors from the microwave. 2-2-13

CHICKPEA SNACKERS 2-2-13

1 can chickpeas or garbanzo beans, drained

Pour beans onto jelly roll pan. Sprinkle with olive oil. Salt and paprika to taste. Roast for 40 minutes at 350. Bake longer at a lower temperature for a crispier bean.

DOLLY PARTON SALAD (4-7-12) 2-2-13

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

321 CAKE (5-12-12) 2-9-13 Top of page

2 cake mixes, one angel food, one regular, mix really well

In a microwave safe mug put 3 tbsps. mix and 2 tbsps. water. Mix together well and microwave 1 minute. Can add 10-15 chocolate chips to add a frosting flavor.

ROYAL ICING 2-9-13

1 can frosting
some meringue powder or powdered sugar

POWDERED SUGAR FROSTING 2-9-13

butter
powdered sugar
milk
vanilla
light corn syrup

Mix and frost cookies. Frosting will set up.

CHOCOLATE LOVERS DREAM CAKE (1-26-13) 2-9-13

1 box betty crocker super moist chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
8 oz. sour cream
4 oz. instant chocolate fudge pudding mix
1 bag semi sweet chocolate chips

Preheat oven to 350°. Generously grease and lightly flour a 12 cup fluted tube pan. In a large bowl, mix the cake mix, milk, butter, eggs, sour cream and dry pudding until well blended. Stir in 2 cups chocolate chips. Pour into pan. Bake 56-64 minutes or until top springs back when touched. Cool 10 minutes. Turn pan upside down and remove. Let cool 2 hours. Top with Ganache and caramel toffee topping.

GANACHE (1-26-13) 2-9-13

1 cup semi sweet chocolate chips
2/3 cup whipped cream

Melt together and pour over cake.

CARAMEL TOFFEE TOPPING (1-26-13) 2-9-13

1 1/2 cups chocolate chips
1/2 cup caramel topping
1/2 cup toffee bits

Mix together and put on top of cake.

DOLLY PARTON SALAD (4-7-12) 2-9-13

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

BAKERY FROSTING 2-9-13

1/2 cup shortening
2 egg whites
1/2 tsp. of almond or vanilla extract
3 1/2 cups powdered sugar
1/4 tsp. salt, optional

Beat egg whites stiff, add shortening and 1/3 of the sugar. Add egg whites and remaining sugar and flavoring and salt. Can add more sugar to make more stiff.

TURTLE CHEESECAKE 2-9-13

1 3/4 cup chocolate or regular graham cracker crumbs
1/2 cup melted butter
3-4 8 oz. pkgs. cream cheese, softened
1 can sweetened condensed milk
1/2 cup sugar
3 large eggs
vanilla
1 pkg. chocolate chips
chocolate syrup
caramel topping
pecans

Can top with seedless red raspberry jam if you want to make without chocolate.

Mix crumbs and butter. Press into the bottom and sides of a 9 inch spring form pan. Mix together cream cheese, sugar, eggs and flavoring. To make the turtle cheesecake, take out 1 1/2 cups of mix and soften chips in microwave and mix together. Drop by spoonfuls on top of other mix in pan to make a marble pattern. Bake 1 1/2 hours at 300°. Put knife around the edges of pan. Remove from oven and let sit to cool.

ROYAL ICING 2-9-13

1 cup powdered sugar
1 tbsp milk
1/2 tsp. vanilla

Mix together and frost cookies. Will set up in 10 minutes.

DOLLY PARTON SALAD (4-7-12) 2-16-13 Top of page

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

321 CAKE (5-12-12) 2-16-13

2 cake mixes, one angel food, one regular, mix really well

In a microwave safe mug put 3 tbsps. mix and 2 tbsps. water. Mix together well and microwave 1 minute. Can add 10-15 chocolate chips to add a frosting flavor.

PECAN PIE SURPRISE BARS (oct71pg2) 2-16-13

Make a crust of

1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans

First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:

2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs

Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.

SWEDISH RYE BREAD (2-2-13) 2-16-13

2 cups milk
1 tsp. salt
3 tbsps. brown sugar
2 pkgs. yeast
2 cups enriched flour
3 cups rye flour
1 tbsp. caraway seed

COFFEE CAKE 2-16-13

2/3 cup shortening
1/2 cup brown sugar
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda

1 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk

Topping:

1/2 cup brown sugar
1/2 cup nuts
1/2 tsp. nutmeg

Cream shortening and sugars. Add eggs. Mix together dry ingredients and add to cream mixture alternately with buttermilk. Pour into a well greased 9x13" pan. Mix topping ingredients and sprinkle over top. Can add a handful of mini chocolate chips. Refrigerate overnight covered in plastic wrap. Preheat oven to 350° and bake 35 minutes.

CINNAMON COFFEE CAKE 2-16-13

1 box yellow cake mix
1 pkg. vanilla instant pudding
3/4 cup oil
4 eggs
water specified on cake mix

Mix cake mix, pudding, oil and eggs with water. Pour into well greased 9x13". Mix cinnamon and sugar together to get 1/2 cup. Put most in the cake and sprinkle some on top. Bake at 350° for 50 to 60 minutes.

EASY MONKEY BREAD 2-16-13

18 frozen bread rolls
1/2 cup melted butter
1/2 cup brown sugar
1 tsp. cinnamon
1 3 oz. non instant butterscotch pudding

Butter bundt pan. Stack frozen dough into bundt pan. Mix together butter, cinnamon, sugar, and pudding. Pour the mixture over dough. Put towel over pan and let sit overnight. In the morning, bake at 350° for 20 minutes. Remove from oven and let sit 10 minutes. Invert pan.

Tips, hints and helps: 2-16-13

Can use 1 orange and 1 yellow pkg. of jello for the Dolly Parton Salad

A&W CONEY DOG SAUCE (food.com 1-26-13) 2-23-13 Top of page

1 frankfurter
1 bun
1 tbsp. white onion, chopped
1/2 tbsp. cheddar cheese, shredded

BUBBLE BREAD (jan/feb79pg6) 2-23-13

2 loaves of frozen bread, thawed
1 box of regular butterscotch pudding
1 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup milk

Cube the thawed (frozen) bread. Put into a 9 x 13 inch pan. Mix the other ingredients together well and pour over the bread cubes. Let rise for 30 minutes. Bake at 350° for 30 minutes.

MICHAEL SYMON'S CHILI DOG (From abc.com The Chew) 2-23-13

3 tbsps. Vegetable Oil
2 lbs. Ground Beef
Salt and Pepper to taste
1 Onion (medium chop)
2 Garlic cloves (minced)
3 tbsps. Chili Powder
2 tbsps. Ground Cumin
1 tbsps. Paprika
2 Chilis in Adobo
7 oz. Canned Stewed Tomatoes
2 oz. Canned Green Chilis
1 cup Dark Mexican Beer
3 cups Beef Broth (plus more if needed)
1 sprig fresh Oregano

10 of your favorite Extra-Long Hot Dogs in natural casing
10 Potato Hot Dogs Buns

Melted Cheese
Diced Onions
Chopped Tomatoes
Bacon
Mustard

For the Chili: In a large dutch oven, heat the vegetable oil over medium-high. Add the meat to the pan and season with salt and pepper. Work in batches so as not to overcrowd and cook 6 to 8 minutes. Remove from the pan with a slotted spoon. Add the onion and garlic and saute for 1 to 2 minutes just until translucent and fragrant. Add the chili powder, cumin, paprika and chilies in adobo. Cook for 2 to 3 minutes until fragrant. Add the tomatoes and green chilies. Add the beer and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the meat back to the pot and stir to combine. Add the beef broth and oregano and bring the mixture up to a boil and then reduce to a simmer. Cook for 2 to 2 1/2 hours, making sure the mixture does not dry out. Add more beef broth to keep hydrated, if needed. Chili should be thick and rich while remaining moist.

For the Hot Dogs: Bring a large pot of water to a boil. Place the hot dogs in the water and reduce the heat to a simmer. Allow to cook for 2 to 3 minutes just to heat the dog. Remove from the water and place in the hot dog bun. Add a generous scoop of chili. Serve with melted cheese, diced onions, chopped tomatoes, bacon and mustard.

DOLLY PARTON SALAD (4-7-12) 2-16-13

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

CHILI EGG PUFF 2-23-13

5 eggs
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. cottage cheese
1/4 lb. sharp cheddar cheese
1/2 lb. monterey jack cheese
4 oz. chopped green chilis
1/4 cup melted butter

Beat eggs until lemon colored. Add flour, baking powder and salt. Beat until smooth. Cut cheddar and jack cheeses into cubes. Blend cheeses, chilis and melted butter with egg mixture. Pour into buttered 7x11" pan. Bake at 375° for 30 minutes. Cool a few minutes before serving.

PICKLED BEEF TONGUE (From cooks.com) 2-23-13

Boil in salt water 3 hours. Peel hot tongue or trim heart.

Boil:

1 cup sugar
1 quart water

In a small bag:

1 tsp. mustard seed
2 tsp. mixed pickling spice
1 med. onion, sliced
Some pepper
1/4 cup salt

Simmer meat in solution for 10-15 minutes. Let set in cold solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.

PICKLED BEEF HEART AND/OR TONGUE (The Best of the Open Line pg. 177, not given) 2-23-13

Beef (or pork) heart or tongue
1 large onion, chopped
½ teaspoon salt
Water to half cover meat
2 cups vinegar
1 cup broth from meat

Make dumplings out of 2 cups sifted flour, 1 teaspoon cream of tartar and 1/3 teaspoon soda. Cut 1/3 stick margarine into dry ingredients. Break a large egg or 4 egg yolks into a cup and fill rest of cup with milk. Stir into dumpling mixture along with reserved hamburger mixture. Drop by tablespoons into simmering sauce. Cover and cook for 10 minutes until puffy and done.

SWEDISH RYE BREAD (2-2-13) 2-23-13

2 cups milk
1 tsp. salt
3 tbsps. brown sugar
2 pkgs. yeast
2 cups enriched flour
3 cups rye flour
1 tbsp. caraway seed

PICKLED BEEF HEART OR TONGUE 2-23-13

Cook tongue or heart or both in water for 2-3 hours. Remove and peel. Slice. Add 2 sliced onions and add to sliced tongue. For heart and tongue add 4 cups vinegar, 4 cups broth, 4 tbsps. salt, 1 tsp. pepper. Mix together and let sit in refrigerator for a few days. Serve.

HUNGARIAN WIENERS 2-23-13

6-8 eggs over easy

Put eggs in a greased 9x13" pan. Cover with 4-5 cups sliced, boiled potatoes. Cover with white sauce. Sprinkle with 8 oz. shredded mozzarella cheese. Bake at 350° until heated through. Can add two sliced hot dogs.

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