Radio Given Recipes February

Feb. 4  Feb. 11  Feb. 18  Feb. 25

TACO CASSEROLE 2-4-17 Top of page

Place tator tots on bottom of a lightly greased 9x11" pan. Layer with sour cream. Add browned, taco seasoned hamburger. Crunch up doritos and sprinkle on top. Top with cheese. Bake for 45 minutes or until tator tots are crunchy. Top with lettuce and drizzle with taco sauce.


Fresh or canned pineapple. wrap with bacon. secure with toothpick. sprinkle with brown sugar. Bake in 400 oven until bacon is done and brown sugar is melted. If using regular bacon, be sure to place on rack over cookie sheet to catch drippings.

PINEAPPLE CHEESE BALL (1-28-17) 2-4-17

16 oz. cream cheese
8.5 oz. can crushed pineapple, well drained
2 tbsps. chopped onion
1 tbsp. seasoning salt
1/2 cup finely chopped green peppers
2 cups chopped pecans

Soften cheese at room temperature. Blend in pineapple, peppers, salt and onion. Stir in 1 cup chopped pecans. Shape into ball. Roll in other pecans. Refrigerate. Serve on ritz crackers.


1 cup hot water
2/3 cup red hots candies
2 pkgs. (3 oz.) lemon gelatin
1 1/2 cups sweetened applesauce

Pour hot water over candies. Heat and stir until candy is dissolved. Add gelatin. Stir until dissolved. Stir in applesauce. Pour half of mixture into pan or mold. Chill well until firm.


1 8 oz. pkg. cream cheese
1/2 cup chopped nuts
1/2 cup finely cut celery
1/2 cup mayonnaise

Mix and spread over the firm layer of the gelatin. Pour remaining gelatin mixture over top.

BUTTERY BEER BREAD 2-11-17 Top of page

3 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
12 oz. beer
1 stick unsalted butter, melted

Preheat the oven to 350°. Grease a 9x5 inch loaf pan. Line with parchment paper for easy removal (optional). In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed. Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of more butter, or reheat in the microwave for 20 seconds.

EGGPLANT PARMESAN (8-25-07) 2-11-17

1 large fresh eggplant sliced 1/8" thick
3 cups red sauce, can use commercial or homemade
16 ozs. shredded or sliced Mozzarella cheese
1/4-1/2 cup grated Romano cheese

Put 1/4 of the red sauce in the bottom of a 9x13" baking dish. Place a single layer of eggplant. Spread 1/4 cup sauce over eggplant then add 8 ozs. Mozzarella cheese on top. Repeat layers. Top with romano cheese. Can be microwave covered with plastic wrap on high 20 minutes or baked in oven 375° 45-60 minutes.

MICROWAVE SCRAMBLED EGGS (From 2-18-17 Top of page

4 eggs
3 teaspoons milk
salt and pepper
onion, diced

Beat eggs well. Add milk, salt and pepper. Stir in diced onion. Place in microwave save dish and cook on high for 2 minutes. Stop and stir. Cook 1 1/2-2 minutes longer on high.


1 large egg
1/8 tsp. white vinegar
1/3 cup water
salt and pepper

Add the water and white vinegar to a 6 oz. custard cup. Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.  Place in microwave and cook for 1 minute or until desired doneness.  You may need to experiment with cooking times based on the wattage of your microwave and taste preference.  Immediately remove egg from hot water with a slotted spoon as it will continue to cook.  Serve with salt and pepper to taste.

Tips, hints and helps: Watery potato salad. Check the kind of mayonnaise and potatoes you are using for water content. Could try using dry mustard instead of prepared and less vinegar. Cool potatoes to lukewarm or completely cooled before mixing. Potatoes will continue to sweat if you mix them while they are hot, and this can make the mayonnaise watery. 2-18-17

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