Radio Given Recipes - January 2012

Radio Given Recipes January

HONEY AND SOY-GLAZED SALMON FILLETS 1-7-12 Top of page

1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup chili sauce
1/4 tsp. black pepper
4 (5 oz. each) salmon fillets

In a medium bowl stir honey, soy sauce, chili sauce and black pepper. Place salmon in resealable plastic bag. Add honey mixture to coat. Seal bag and refrigerate 2 to 4 hours. Remove salmon from marinade; discard marinade. Bake salmon on greased baking sheet at 425° for 12 to 15 minutes or until fish flakes easily with a fork.

CREAMY PASTA WITH MUSHROOMS AND SPINACH (didn't give) 1-7-12

3 cups uncooked bowtie pasta
1 tbsp olive oil
1 (8 oz) package sliced baby bella mushrooms
1 cup packed baby spinach leaves
1/3 cup Hy-Vee beef broth
1/2 cup Philadelphia™ Italian Cheese and Herb Cooking Crème
salt and black pepper, to taste

Prepare pasta according to package directions. Meanwhile, heat olive oil in large skillet over medium-high heat. Add mushrooms and spinach and sauté 3 to 5 minutes, stirring frequently. Stir in broth and simmer 1 to 2 minutes; stir in cooking crème. Gently stir in cooked pasta to coat. Season to taste with salt and pepper.

FRESH SPINACH SALAD WITH FRUIT 1-7-12

1 (9 oz.) bag baby spinach
2 navel oranges, segmented
2 kiwi, peeled and sliced
1 cup fresh blueberries
1/3 cup light balsamic vinaigrette

Toss all ingredients together in a large bowl.

ORANGE CREAM FRUIT SALAD 1-7-12

1 (20 oz.) can pineapple tidbits, drained, save juice
1 (11 oz.) can mandarin oranges, drained
2 medium bananas, sliced
2 medium apples, cored and chopped
1 (small) envelope sugar-free lemon pudding
1 cup milk (or you can use reserved pineapple juice and nonfat dry milk powder)
1/3 cup frozen orange juice concentrate, thawed (do not reconstitute)
3/4 cup sour cream (can use low fat)

Mix all fruits. Mix pudding, milk and orange juice concentrate. Whip to blend and blend in sour cream. Fold into fruit. Cover and chill.

ORANGE SLICE CAKE (mar72pg1) 1-7-12

1 pound candy orange slices, cut up
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 cup margarine or butter
2 cups sugar
4 eggs

Stir 1/2 cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2 ½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.

MEAT LOAF IN A MUG (FOR ONE) (jul/aug93pg6) 1-7-12

1/4 lb. ground beef, 85% lean or leaner
2 Tbsps. oatmeal
1 Tbsp. catsup
2 tsps. milk
1 tsp. dry onion soup mix

Combine all ingredients. Pat into microwave safe mug or custard cup. Make small hole in center, all the way to the bottom. Microwave for 3 minutes or until done on HIGH (100%). Drain any fat. Let stand 3 minutes. For two: Double ingredients. Place in 2 mugs. Microwave for 5 to 6 minutes on HIGH.

SLOW-COOKER ROUND STEAK AND VEGGIE SOUP 1-7-12

1 1/2 lbs. round steak, cut into bite-size pieces
1 (32 oz.) box reduced-sodium beef broth
1 (15 oz.) can cannellini beans, drained
1 (14.5 oz.) can diced tomatoes with garlic and onion, undrained
1 cup water
1 tsp. Italian seasoning
1/2 tsp. black pepper
salt, to taste
2 cups frozen mixed vegetables
1 cup uncooked small shells or similar pasta

Combine round steak, broth, beans, tomatoes, water, Italian seasoning, black pepper and salt in slow-cooker. Cover and cook on HIGH 5 hours or LOW 8 hours. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender.

CITRUS SALAD 1-14-12 Top of page

1 (10 oz) bag mixed lettuce greens
2 blood or navel oranges, peeled and sectioned
2 pink grapefruit, peeled and sectioned
1 1/2 cup thinly sliced red onion
1/4 - 1/2 cup whole blanched almonds, toasted
1/4 to 1/2 cup crumbled Roquefort or blue cheese
1/4 to 1/3 cup light balsamic vinaigrette

To prepare salad, place lettuce on chilled serving platter or in large salad bowl. Top with orange and grapefruit sections, onion, almonds and cheese. Drizzle with vinaigrette and toss to evenly coat greens. Serve.

WILD RICE CITRUS SALAD 1-14-12

1 cup cooked wild rice, drained
1 tangelo, seeded and chopped
1/3 cup dried cherries
1/3 cup celery
2 tbsps. orange juice
1 1/2 tbsps. white wine vinegar
1 tbsps. honey dijon mustard
1 tsp. sugar
2 tbsps. dry roasted sunflower kernels

Stir rice, tangelo, cherries and celery in a medium bowl. Set aside. Whisk together orange juice, vinegar, mustard and sugar. Pour over rice mixture and toss to coat. Stir in sunflower kernels before serving.

MEAT LOAF IN A MUG (FOR ONE) (jul/aug93pg6) 1-14-12

1/4 lb. ground beef, 85% lean or leaner
2 Tbsps. oatmeal
1 Tbsp. catsup
2 tsps. milk
1 tsp. dry onion soup mix

CHICKEN BOG (7-16-11) 1-14-12

3 - 3 1/2 cups chicken, cooked and deboned
1 cup rice, uncooked
1 1/2 cups chicken stock
1 can onion soup

Mix together in casserole dish. Cook 1 hour at 350°.

CITRUS SOY SALMON 1-14-12

4 fresh or frozen salmon fillets, 1 inch thick
1/2 tsp lemon pepper seasoning
1 tsp reduced sodium soy sauce
2 small oranges, thinly sliced

Preheat oven to 450°. Line baking sheet with foil. Sprinkle fish with seasoning and place on foil-lined baking sheet. Drizzle fish with soy sauce. Arrange orange slices on top of the fish. Bake for 8 to 12 minutes or until fish flakes easily with a fork.

BLUSHING CITRUS SMOOTHIE 1-14-12

1 orange, peeled and cut into chunks
1 banana, peeled and cut into chunks
3/4 cup pineapple juice
1 cup frozen strawberries

Combine in blender and serve.

BLUEBERRY PIE 1-14-12

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425°. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

SLOW COOKER BEEF AND BARLEY SOUP 1-21-12 Top of page

2 tbsps. vegetable oil
3 medium onions, minced
2 carrots, peeled and chopped
1/4 cup tomato paste
1/4 tsp. salt
1/2 cup dry red wine
2 pounds stew meat
28 oz. diced tomatoes
2 cups beef broth
2 cups chicken broth
1/3 cup soy sauce
1/4 cup pearl barley
1 tsp. dried thyme leaves
1/4 cup fresh parsley leaves

Heat oil in a 12" skillet. Add cooked carrots, tomato paste, salt, onion and cook until veggies are soft about 15 minutes. Stir in wine and scrape up the brown bits. Spray slow cooker. Put vegetables and the rest of the ingredients into the slow cooker. Cook on low for 9-12 hours or on high for 5-7 hours. Leave out parsley until the very end.

SWEET AND SAVORY VENISON ROUND STEAK 1-21-12

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.

ORANGE SLICE BARS (12-3-11) 1-21-12

1 cup candied orange slices, cut fine
1/2 cup nut meats, chopped
2 cups flour
1 tsp. baking powder
pinch of salt

Mix together:

4 eggs, well beaten
2 cups brown sugar
1 tsp. vanilla

Add together with dry ingredients and mix well. Spread on a large, greased baking sheet and bake at 350° for 15-20 minutes. When cool, spread with icing.

ORANGE SLICE BARS ICING (12-3-11) 1-21-12

1 1/2 cups powdered sugar
2 tbsps. orange juice
2 tbsps. melted butter

Mix and frost bars.

ORANGE SLICE CAKE (mar72pg1) 1-21-12

1 pound candy orange slices, cut up
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
¼ teaspoon salt
1 cup margarine or butter
2 cups sugar
4 eggs

Stir ½ cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2 ½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.

SLOW COOKER FRENCH DIP SANDWICHES 1-21-12

4-5 pounds top or bottom round beef roast
1 can lower sodium beef broth
1 can water
1 envelope dry italian salad dressing mix
1 envelope dry aujou mix

Spray crock pot. Put beef in slow cooker, mix broth, water, dressing mix and aujou mix. Pour over roast. Cook on low for 10 hours. Skim any visible fat, slice meat and return to crockpot. Serve on ciabatta rolls.

SLOW COOKER PULLED PORK 1-21-12

4 pounds pork butt
2 large onions, thinly sliced
1 cup liquid, ginger ale, root beer, broth, or water
8 oz. barbecue sauce

Spray cooker first. Put pork in the bottom of pot, and top with onion and cover with liquid. Cook on low for 6 hours. Pull pork with two forks. Discard liquid and add barbecue sauce. Serve in crock pot.

NICK JONAS' CHILE CHEESE EGG CASSEROLE 1-28-12 Top of page

1 stick (½ cup) butter
10 eggs
2 egg whites
½ cup flour
1 tsp baking powder
2 (8-oz) cans diced green chiles
1 quart (4 cups) cottage cheese
½ cup mascarpone cheese
1 lb shredded Monterey Jack
Salt and pepper, to taste

Preheat oven to 400°. Place butter in a 9-by-13-inch baking pan. Place pan in oven until butter is melted. Pour half the butter into a small bowl and set aside. Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt, and pepper. Mix well. Pour egg mixture into baking pan. Pour reserved butter evenly over the top. Bake for 15 minutes. Reduce heat to 350° and bake 35 to 40 minutes or until casserole is set. You can make this dish in advance and reheat it, covered, in a 325° oven until hot. Spice things up with a dab of green chile enchilada sauce or your favorite salsa. A tossed green salad is a great accompaniment for this casserole.

BAKED CHICKEN AND POTATO DINNER 1-28-12

2 boneless, skinless chicken breast halves
2 tbsps. Dijon mustard, divided
1/2 cup Bisquick
3/4 pound small red potatoes, cut into fourths
1 small red bell pepper, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
2 tbsp. grated Parmesan cheese
1/2 teaspoon paprika
cooking spray

Heat oven to 400°. Spray 9-by-13-inch pan with cooking spray. Brush chicken with 1 tbsp. mustard, then coat with Bisquick. Place one chicken breast in each corner of pan. Place potatoes, bell pepper and onion in medium-sized mixing bowl and add remaining 1 tbsp. mustard. Mix until vegetables are coated. Place vegetables in center of 9-by-13-inch pan. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and the internal temperature of chicken reaches 165°.

CHILI BEEF DIP (http://southernfood.about.com/od/crockpotdips/r/bl60c9.htm) 1-28-12

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 tbsp. water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional

In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips. Makes 2 cups.

SALT FREE SEASONING (feb70pg1, didn't give) 1-28-12

2 parts basil
2 parts savory
2 parts celery seed
2 parts sage
1 part thyme
1 part marjoram

All seasonings are ground. The celery seed may be a bit difficult to locate, but it is available. The basil may be ground in your kitchen as it is fairly soft.

NO SALT SUBSTITUTE 1-28-12

5 tsps. onion powder
1 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tsp. thyme
1/2 tsp. pepper
1/2 tsp. celery seed

Mix together and put in shaker.

ZESTY MEXICAN DIP (didn't give, http://www.cooks.com/rec/doc/0,191,143179-226202,00.html) 1-28-12

1 lb. hamburger
1 lb. sausage
1 (8 oz.) Velveeta cheese (cubed)
1 can mushroom soup
1 can Ro-Tel tomatoes and green chilies
2 lg. bags tortilla chips

Cook sausage and hamburger in skillet and drain. Add cheese, soup and Ro-Tel in crock pot. Turn crock pot on high, stirring occasionally until melted then turn on low. Serve with tortilla chips.

SWEET AND SAVORY VENISON ROUND STEAK (1-21-12) 1-28-12

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