Radio Given Recipes February

Feb. 1  Feb. 8  Feb. 15  Feb. 22

LASAGNA AL FORNO (From 1-11-14 talked about, didn't give) 2-1-14 Top of page

1 pound dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles
thoroughly, coat with olive oil keep them moist and easy to work with. Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes.
Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool. In a
mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper. To assemble the lasagna: Coat the bottom of a 13 x 9"
pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This
forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula.
Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce.
Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350° oven for 1 hour. Remove from
oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

TACO RING 2-1-14

2 tubes crescent rolls
1 lb hamburger
1 pkg. taco seasoning
1 1/2 cups grated cheddar cheese
1 head shredded lettuce
1-2 tomatoes
1/2 cup ripe olives

Separate crescent rolls and lay out in a circle, pointed edge out on a foil lined pizza pan sprayed lightly with cooking spray. Use some left over crescent rolls to fill in the center of the ring to hold meat. Brown hamburger, drain. Add taco seasoning according to package directions, reducing water to 1/3 cup. Sprinkle meat in circle inside the rolls. Sprinkle 1 cup of cheese over meat. Fold crescent rolls over meat and cheese and tuck in.  Bake at 350° for 30 minutes or until pastry is golden brown. Add remaining 1/2 cup cheese. Top with lettuce, tomatoes and olives. Add sour cream.


8 oz. egg noodles
1 lb lean ground beef
15 oz. tomato sauce
8 oz. fat free cream cheese
1/4 cup fat free sour cream
1 cup small curd cottage cheese
1/2 cup chopped green onion
2 tbsps. chopped green pepper
2 tbsps. melted butter

Cook noodles, drain and set aside. Brown meat and drain. Add tomato sauce to beef. Remove from heat. In separate bowl, mix cream cheese, sour cream, cottage cheese, onions, and pepper. Butter casserole dish and spread half noodles in bottom. Cover noodles with 1/2 of the cheese mixture, then 1/2 the meat mixture. Add another layer of noodles, cheese, and meat mixture. Bake at 375° for 1 hour to 1 hour 15 minutes.


6-8 roma tomatoes
8 green onions
1 small white onion
3 chili peppers
3/4 cup chopped fresh cilantro
juice of 1 lime
1 tbsp. minced garlic
salt to taste

Grill tomatoes and onions until skins of tomatoes start to brown. Remove from heat and peel tomatoes. In medium bowl, mash tomatoes to preferred consistency. Add peppers, onions, cilantro, garlic, salt and lime juice. Stir and serve with chips.


12 oz. cottage cheese
2 cups mozarella cheese
2 eggs
1/3 cup chopped parsley
1 tsp. onion
1/2 tsp. dried basil leaves
1/2 tsp. pepper
32 oz. spaghetti sauce
3/4 lbs. ground beef, cooked and drained
9 uncooked lasagna noodles
1/4 cup water
grated parmesan cheese

In large bowl, mix first 7 ingredients until well blended. In medium bowl, mix spaghetti sauce and cooked beef. In a 12x8x2" spread 3/4 cup of meat sauce. Spread with half the cottage cheese mixture and 1 cup meat sauce. Layer 3 uncooked noodles, spread with remaining cottage cheese mixture and top with remaining noodles and meat sauce. Pour water around edges of casserole. Cover lightly with foil and bake at 375° for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand for 10 minutes before serving and top with parmesan cheese. 
LAZY DAY LASAGNE (varied from above sep/oct83pg5) 2-1-14

1 pound beef
1 (14½ ounces) tomatoes, undrained
1 (6 ounces) tomato paste
1½ teaspoon salt
1½ teaspoon basil
½ teaspoon oregano
8 lasagna noodles
1/8 teaspoon garlic powder
½ cup water
2 cups cottage cheese
¼ cup parmesan cheese
1 egg
1 tablespoon parsley flakes
2 cups shredded mozzarella cheese

Crumble ground beef into 1½ quart casserole. Microwave on high 5-6 minutes or until no longer pink, stirring once to break into pieces, drain. Stir in tomatoes, tomato
paste, salt, basil, oregano, garlic powder and water. Microwave on high 4-5 minutes or until mixture boils. Combine cottage cheese, parmesan cheese, egg and parsley flakes. Mix well. Pour 1½ cup sauce mixture into 12 x 8 glass dish. Spread evenly. Place 4 uncooked noodles over sauce. Top with 1 cup cottage cheese mixture, spreading evenly. Sprinkle with ½ mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Place 4 noodles on sauce and top with layer of remaining cottage cheese mixture, mozzarella
cheese and tomato sauce. Cover tightly with plastic wrap. Microwave on high 15 minutes, rotate dish. Microwave on 50% power for 15-20 minutes or until noodles are
tender. Remove plastic wrap and sprinkle with additional 2 tablespoons parmesan cheese. Microwave on high uncovered 1½-2 minutes or until cheese is melted. Let stand
10 min. before cutting into squares.
SWEET AND SAVORY VENISON ROUND STEAK (1-21-12) 2-8-14 Top of page

1 1/2 pounds boneless venison or other game meat, about 1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks

Cook on low only. Cut steaks into 6-8 equal size portions. Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and pepper. Dredge in flour and shake off excess. Heat oil in large skillet over medium or medium-high heat. Add floured steaks and brown nicely on both sides. Spray cooker. Add broth. Transfer steaks to cooker and tuck together to put into a single layer in the cooker if possible. If you have to do double layers, then half way through cooking switch the top steaks with the bottom steaks. Sprinkle steaks with onion and brown sugar. Evenly dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover slow cooker and cook on low until
tender, about 7 hours. Do not cook on high. Serve steaks in own juices from cooker. Serve over noodles, rice or potatoes and serve with vegetables.



6 oz. sugar
7 oz. butter or margarine
1 egg
1 tsp. vanilla
1 pound + 1 oz. bread flour

Mix dough and roll like pie crust. Place into tart pans.


5 oz. cream cheese, room temperature
1 1/4 oz. sugar
1/4 tsp. lemon zest
1 egg

2 granny smith apples
2 1/2 oz. sugar
1/4 tsp. cinnamon

Mix cream cheese, sugar and lemon zest. Mix until smooth. Add egg and mix in. Place cream filling into prepared tart shells. Peel apples, core and slice into thin slices. Put into bowl and mix with sugar and cinnamon. Arrange apple slices on top. Bake at 375° for 10-12 minutes.


1 cup unsalted butter
1/2 cup superfine (Bakerís) sugar
1 egg, well-beaten
2 cups all-purpose flour
1 tsp. flavoring of your choice (vanilla extract, almond extract, lemon extract, rum extract)

Preheat oven to 375º. Use butter or cooking spray to lightly grease 2" Sandbakkels tins. Cream together the butter and sugar. Mix in the well-beaten egg followed by 2 cups of flour and 1 tsp. of flavoring. The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 Tbsp. at a time, until it does. With floured fingers, pinch off about 1 1/2 Tbsp. of dough. Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you havenít pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough). Repeat. Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly). Remove from oven and cool slightly. Turn the tins over on a baking rack or clean counter. If the tarts donít fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen. Let cookies cool completely before filling.

GRUYERE AND MUSHROOM TARTS (From, didn't give) 2-8-14

2 tbsps. olive oil
1  tbsp. minced garlic
1/4 cup oyster mushrooms, stemmed and sliced
1/4 cup button mushrooms, stemmed and sliced
1/4 cup shiitake mushrooms, stemmed and sliced
1/4 cup cremini mushrooms, stemmed and sliced
Salt and coarsely ground black pepper
3 tbsps. freshly chopped chives
dash sherry vinegar
3 eggs
1 1/2 cups cream
24 mini prebaked tart shells
1/2 cup Gruyere, finely grated

Preheat oven to 325°.  In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve. In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated. Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

EASY BREAKFAST SQUARES (marapr90pg1) 2-15-14 Top of page

1 (24 oz.) pkg. O'Brien Hash browns with onion & pimento
2 cups diced ham
6 ozs. cheddar cheese, shredded
6 ozs. mozzarella cheese, shredded
3 eggs, beaten
½ tsp. salt
1 cup milk
1 medium onion, minced

Put potatoes in bottom of 9 x 13" pan. Sprinkle with ham and cheeses. Beat eggs. Add milk, salt & onion. Pour over the meat and potatoes. Cover and refrigerate at least 3 hour. Bake at 350° for 1 hour. Let stand 10 minutes. Cut in squares.


6 rhoades texas rolls or 12 dinner rolls, thawed but still cold
jam or pie filling


1 cup powdered sugar
1 tbsp. butter, melted
1/2 tsp. vanilla
2-3 tbsps. milk
1/2 tsp. lemon extract

Let dinner rolls thaw, but while still cold, flatten rolls to 3 inch circle. Place on large, sprayed baking sheet. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and press indentations in the center of each roll with finger or spoon. Place 1 tbsp. of pie filling or jam in center. Bake immediately at 450° for 15-20 minutes. Check after 10 minutes to make sure indentations are deep enough. Move from pan to cooling rack and put glaze on top.

BACON JAM (From 2-15-14

3 pounds bacon
4 whole large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed and peeled
1 cup cider vinegar
1 cup packed light brown sugar
1 1/2 cups very strong brewed black coffee
1/2 cup pure maple syrup
1 teaspoon freshly ground black pepper

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. Thatís too much flavor to trash!) Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low. Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid. Simmer uncovered, stirring occasionally to make sure things arenít sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes. Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month. Can be served cold, room temperature or warmed.


1/4 cup milk
4 eggs
1/2 tsp. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Beat eggs and add milk and vinegar. Add just enough flour to make batter a little thicker than pancake batter. Stir in salt and pepper. Dribble batter in small amounts from a spoon into hot potato soup. Do not stir; noodles will form like little dumplings to make a thicker soup base.

CHEERIOS BARS (From 2-22-14 Top of page

1 cup peanut butter, chunky-style
1/2 cup white corn syrup
1/2 cup sugar
2 cups Cheerios toasted oat cereal
1 (6 ounce) package chocolate chips, melted

Put first three ingredients in a saucepan and stir over low heat until well blended. Add Cheerios, stir. Spread in a 9x13-inch pan. Bake at 315º for 7 minutes. Spread the melted chocolate chips over bars.


Nonstick cooking spray
4 tablespoons unsalted butter
1 bag (10 ounces) marshmallows
1/2 teaspoon salt
6 cups toasted oat cereal
1 cup dried cranberries, or raisins

Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside. In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries. Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).


3 tbsps. butter/margarine
10 1/2 oz. mini marshmallows
5 cups cheerios
1 cup raisins
1/2 cup dry roasted peanuts

Butter 9x13" pan. In a large microwaveable bowl, melt butter and marshmallows uncovered on high about 2 minutes. Stirring after every minute until smooth. Stir in cereal, raisins and peanuts until coated. Press into pan. Cool and cut into bars.

FRENCH ONION BEEF AUJOU (From 1-25-14) 2-22-14

3 to 4  pound beef roast; boneless rump, tip, or bottom round
1/2  cup soy sauce
1  clove garlic, minced
1  package (1-1/4 ounces) dry onion soup mix
5  cups water
2  large sweet onions cut in 1/4 inch slices
1/4  cup butter
8  French rolls or 1 loaf French bread, sliced lengthwise and buttered
1  cup grated Swiss cheese

Lightly brown onion slices in butter. Combine soy sauce, garlic, onion soup mix, onions and 5 cups water. Place roast in 4-quart casserole or Dutch oven. Add soy sauce/onion mixture. Cover tightly and bake 2-1/2 hours in a 325º oven or until beef is tender. Remove roast and allow to rest 20 minutes before carving; keep broth hot.
Slice roast thinly across grain; return slices to liquid. Toast French rolls or bread under broiler. To serve, place hot beef slices on top of bread; sprinkle with grated cheese and broil until cheese is melted. Serve open-face with meat juices poured over each sandwich or closed with a bowl of broth like French Dip Sandwich.

Slow cooker directions: Place onions in 4-1/2 to 5-1/2 quart slow cooker and top with beef roast. Combine soy sauce, garlic, onion soup mix and 3 cups of water; omit butter. Pour over roast and cook on High 5 hours or Low 8 hours. Finish preparation as above.


1/4 cup milk
4 eggs
1/2 tsp. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Beat eggs and add milk and vinegar. Add just enough flour to make batter a little thicker than pancake batter. Stir in salt and pepper. Dribble batter in small amounts from a spoon into hot potato soup. Do not stir; noodles will form like little dumplings to make a thicker soup base.


ground beef, browned
potatoes, chunked
basil, oregano, or favorite seasoning

Put all together and heat. Just before potatoes are done, add favorite pasta.


After cooking roast with potatoes and carrots, take meat out, cut up meat, potatoes and carrots. Add broth for stew, or more broth for soup.


2 (28 ounce) cans peeled ground tomatoes
1/2 cup water, divided
2/3 cup white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
1 whole clove

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. Smooth the texture of the ketchup using an immersion blender, about 20 seconds. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

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